Raspberry Vinaigrette

This is my version of a basic vinaigrette. Feel free to experiment and use what you like.

1 c olive oil
2 T vinegar
1/4 c raspberries
1-2 tsp sugar (regular or sugar free)
1/4 tsp pepper
1/8 tsp salt (optional)

In a blender combine: olive oil, vinegar, raspberries, sugar, salt, pepper.

Blend well for 30-45 seconds. Chill until ready to use.

Makes 8 servings or 16 T.

Sangria

This fruit and wine drink is perfect for any occasion or get together. 

I used oranges, lemons, limes in the bottom of the pitcher. 

Feel free to mix and match and use fruits that you like. Enjoy!

1 bottle red wine (or white wine)
2 oranges
1/2 c sugar (regular or sugar free)
1 lime
1 lemon

Cut lemon, lime and 1 orange into wedges.

Cut 2nd orange into slices for garnish. Set aside.

Juice remaining orange.

In a pitcher, place the fruit wedges. Pour wine over fruit. 

Add orange juice and sugar. 
Mix well.

Put in fridge to chill until you're ready to serve.

To serve: pour wine in glass. Cut slit in orange slice.

 Garnish glass with orange slice.

Serves 4.

Festive Fajitas ™

Fajita in Spanish means "sash". It referred to skirt steak that was often used.

This fajita recipe is very quick, easy and inexpensive to make. You can even make this with chicken, shrimp or portabella mushrooms.


Fajitas:

1 8- 10 oz steak (New York strip or Rib Eye)
1 large onion (sliced)
1- 2 T oil (olive or canola)
1 large bell pepper (sliced)
1 lime (zested and juiced)
1/4 tsp pepper
1/8 tsp salt (optional)
1 clove garlic (crushed and diced)
2 T Worcestershire sauce
6 flour tortillas


Toppings:

1- 1 1/2 c shredded lettuce
1- 1 1/2 c cup chopped tomatoes
1 c sour cream
1 cup re fried beans
1 c guacamole (I use prepared)
1-1 1/2 c salsa
1 1/2c shredded cheese


Cut meat (mushrooms) into strips and put into container. If using shrimp remove tails.

In small mixing bowl combine lime zest, lime juice, Worcestershire Sauce, garlic, salt, pepper, red pepper flakes. Pour over meat to marinate for several hours or overnight.

Heat skillet or grill pan on medium high heat. Add oil.

Add meat and cook for 6 -10 minutes. Add onions and peppers. Cook for another 3-4 minutes or until done. For shrimp fajitas: cook shrimp for 3 minutes. Add pepper and onions, cook for another 3-4 minutes. For vegetarian: cook mushrooms, onions, peppers together for 4-5 minutes.

Transfer meat onions and pepper to serving dish.

Heat tortillas in microwave for 30-40 seconds. You can also heat tortillas by warming them on the grill pan for 30-40 seconds.

To assemble fajitas: smear a spoonful of refried beans on a tortilla. Add some of the meat pepper and onions. Top with your favorite fixings. Roll to secure filling and enjoy.

Serves 2: 3 fajitas each.

Easy Enchillada Bake ™

This recipe will be a major hit at your house. It's perfect for any get together or to warm up those chilly nights.

6 flour tortillas (large or burrito size)
1 - 2 cans condensed cream soup (cream of chicken)
1 - 1 1/2 lbs ground meat
1 large onion (chopped)
1 jar picante sauce (16 oz)
1 4 oz can green chilies (mild or medium)
1/4 tsp: black pepper (to taste)
1/8 tsp each: salt, crushed red pepper flakes
2 - 3 c. shredded cheese (I use a Mexican blend)
Cooking spray

Preheat oven to 350 degrees.

Lightly grease baking pan with cooking spray.

In large saute pan brown ground meat, onions for 8 - 10 min. Drain meat & onions to remove excess fat.

In mixing bowl combine meat mixture, soup, picante sauce, chilies and seasonings.

In baking pan, place 3 of the tortillas. Make sure they are over lapping each other.

Spread 1/2 of meat mixture evenly over tortillas. Top with 1/2 (2 c) of the shredded cheese. Layer the remaining tortillas over meat and cheese. Repeat above process with remaining meat and cheese.

Bake for 1 hour or until done.

Makes 10 servings.

Family Village Salad ™

This is my version of a popular Greek style salad.

This salad is a staple at our family gatherings. It is my hope that you and your loved ones will love it too. Enjoy!

Salad

2 medium tomatoes (chopped)
1 cucumber (cut lengthwise, chopped)
1 medium onion chopped
1 bell pepper chopped
1 - 2 oz. feta cheese
1 - 2 oz. black Greek olives
1 T. fresh parsley
1 clove garlic (crushed, sliced)
Zest of 1 lemon

Dressing

1/4 - 1/3 c.  olive oil
1 tsp. lemon juice
zest of 1 lemon
1 clove garlic
1 tsp. dried oregano
1/8  - 1/4 tsp. each: pepper, salt

For Salad

Crush, chop 2 cloves of garlic (set aside 1 clove for dressing).

Combine remaining salad ingredients in bowl. 

Add garlic and half of zest. Toss.


For dressing:

In small bowl combine oil, juice, oregano, salt, pepper, remaining garlic and zest. 

Stir to mix.

Pour dressing over salad. Toss to coat well.

Serves 4 - 6.

Tzatziki (Cucumber Sauce)

Tzatziki (cucumber sauce) is a zippy refreshing sauce that can be enjoyed as a dip or served along with many Mediterranean dishes.

The sauce is usually made with Greek yogurt (thick style). This version is made with plain yogurt which is strained to make it thick. Enjoy!

2 cups plain low fat yogurt (strained well)
1/4 c onion (diced)
1 clove garlic (chopped)
1/2 cucumber (chopped)
1/4 tsp each: pepper,  lemon juice
1/8 tsp salt (optional)
1 tsp each chopped mint, parsley (optional)

Cut cucumber in half lengthwise and chop into small pieces. Set aside.

Pour yogurt through strainer to remove any excess liquid (skip this step if you use Greek yogurt).

Combine yogurt, cucumber in bowl with remaining ingredients. Stir well. Refrigerate until use.

Makes 32 (2 T servings).

Cool as a Cucumber Sandwich ™

This sandwich is not just for high tea. It's excellent for a refreshing summer snack or lunch. And yes you can leave the crusts on. I won't tell.

4 slices of bread (your choice)
1/3 cucumber ( 12 thin slices)
2 T butter (softened enough for spreading)
2 lettuce leaves (I use romaine, Boston or red leaf)

Cut cucumber into 12 thin slices.
Arrange six cucumber slices on 1 slice of bread, overlapping each other.
Arrange 1 lettuce leaf over cucumber slices. Spread 1/2 of butter on 1 slice of bread.
Place buttered side of bread face down over cucumbers.
Cut sandwich in 4ths. Repeat process with remaining ingredients.

Makes 2 servings (8 small sandwiches)