CRAB CAKES - BAKED, MOIST & GLUTEN FREE

 CRAB CAKES - BAKED, MOIST & GLUTEN FREE

INGREDIENTS: 1 shallot, 1 celery, 1/4 red bell pepper, 1 pound lump crab, 3 tbs mayonnaise, 1 tbs each dijon, Worcestershire, cedar plank salmon seasoning mix (or old bay),  1 tbs black pepper, 3 tbs fresh parsley, 1/2 cup gluten free bread crumbs, 2 eggs, 2 tbs red hot, 

SAUCE: Sriracha & Mayo (mix to your desired spice tolerance!)

Chop the shallot, celery, pepper and parsley into small pieces. Mix everything together with your hands - it works better that way. Preheat oven to 450. Line a cookie sheet with parchment paper and spray with cooking spray. Roll the mix into balls. I cooked mine for 30 minutes and carefully turned half way through.

They were a huge hit and I can't wait to make them again!

GREEK GRAPE LEAVES

 GREEK GRAPE LEAVES

INGREDIENTS: 1 pound ground lamb, 1 cup cooked rice, 1/2 cup olive oil, 2 onions minced, 1/2 cup lemon juice, 1 tsp dill, 1 cup fresh parsley, 1 tsp salt and pepper, 1 tbs allspice, 1 tbs cumin

1 jar grape leaves rinsed

Mix everything together. Put a small amount of the mix in the center of a leaf. Tuck in the sides and roll. Place in a steamer basket in a large kettle with water in the bottom and steam for 15 minutes. 

It was great served with the skordalia (potato/garlic dip)

HERB MEATBALL APPETIZERS

 HERB MEATBALL APPETIZER

INGREDIENTS: 1 pound ground beef, 1 pound ground hot Italian sausage, 6 cloves minced garlic,  1 minced purple onion, 1/2 cup bread crumbs, 2 eggs, 1/2 cup fresh chopped parsley, 1/2 cup fresh chopped mint, 1 tbs fresh oregano, 1 tsp salt and pepper, 1/4 cup olive oil. 

Cooking oil: veggie or canola

Mix everything thoroughly and fry on the stove top in oil until browned and cooked thoroughly. (about 10 minutes)

SPINACH SPANAKOPITA

 SPINACH SPANAKOPITA

INGREDIENTS: 32 ounces frozen spinach (thawed and all excess moisture squeezed out), 1 minced onion, 6 minced scallions, 8 cloves minced garlic, 1/2 cup olive oil, 1/2 cup fresh parsley, 2 eggs, 1 cup feta, 1 cup ricotta, 1 tsp salt and pepper.

Phyllo dough.

Olive oil spray.

Sumac.

Mince the onions and garlic in a food processor (or by hand). Sauté them in 1/4 cup olive oil until soft. Turn off heat. Add everything else except the remaining oil and mix thoroughly. Taste it. If it needs more salt & pepper, go for it. 

Preheat oven to 350. Spray a large glass baking pan with olive oil spray. Put one piece of dough in pan & brush with the remaining olive oil. Repeat 3 more times. Add the spinach mix. Put another piece of dough on top, brush with oil and repeat 3 more times. Optional: Sprinkle a little sumac on top. Cook for 30-40 minutes. You want it brown but not burnt on top!

GREEK GREEN BEANS

 GREEK GREEN BEANS

INGREDIENTS: 1 pound green beans, 1/2 cup olive oil, 1 large chopped onion, 10 cloves chopped garlic, 2 chopped scallions, 2 grated large whole tomatoes, 1 tbs sugar, 1 tsp sat & pepper

Sauté the oil, onions and garlic until soft. While they're cooking, get the tomatoes ready. I like to grate my tomatoes with a cheese grater and discard the peel. Add everything else and cook until done. (about 10 minutes!)

CHICKEN SOUVLAKI

 CHICKEN SOUVLAKI

INGREDIENTS: 2 pounds organic chicken breasts cut in large cubes, 1/2 cup lime juice, 1/2 cup lemon juice, 1/2 cup olive oil, 2 tsp oregano, 1 tsp salt and pepper, 2 tsp garlic powder

3 peppers: I did 1 each yellow, red and orange cut in large bite sized pieces. 

Marinade the chicken in all the ingredients for several hours. Put on skewers with the peppers and grill until done. Takes about 4-5 minutes per side.

TZATZIKI SAUCE

 TZATZIKI SAUCE

INGREDIENTS: 2 cups plain yogurt, 1 peeled english cucumber, 1/4 cup olive oil, 1/3 cup lemon juice, 4 cloves of garlic, 1 tsp salt and pepper

Garnish: Fresh mint

Put everything in a food processor & then refrigerate for an hour before serving. If it's too runny, add more cucumber!

SKORDALIA (POTATO/GARLIC SPREAD)

 SKORDALIA (POTATO/GARLIC SPREAD)

INGREDIENTS: 2 cups of white potatoes, 1/2 cup blanched almonds, 6 cloves garlic, 1/2 cup lemon juice, 1/2 cup olive oil, 1 tsp salt & pepper

Garnish: scallions & parsley

Boil the potatoes, drain, cool and cut into small pieces. Boil one cup of water and add almonds for 3 minutes. Drain. Mix all the ingredients in a food processor until smooth.

SHRIMP PUFFS WITH GARLIC HERB ALIOLI

 SHRIMP PUFFS WITH GARLIC HERB ALIOLI

ALIOLI: 1/2 cup mayo, 1/2 cup olive oil, 1 tbs tabasco, 1/2 tsp salt & pepper, 8 cloves garlic, 1/4 cup fresh chives, 1/4 cup lemon juice, 1/4 cup fresh parsley.

FLOUR MIX: 1 cup flour, 1 tsp salt, pepper, baking powder and lemon zest and 2 tbs parsley. 

EGG MIX:     1 egg, 1/4 cup lemon juice & 1/4 cup milk

Dozen large uncooked shrimp.

Vegetable oil.

Blend all the alioli ingredients in a blender and put in the fridge to chill.

Mix the flour mix and egg mix in separate bowls. Dip the shrimp in the egg mix, then the flour mix and put in the fridge to sit for at least an hour. Fry in a skillet filled with vegetable oil on a medium high heat about 4-5 minutes per side. Serve with the Alioli sauce and enjoy !!!