Greek Potatoes with Lemon Vinaigrette

Eating healthy is really important around our house, but every now and then, a girl just needs a plate of delicious fries, I tell you!  

Am I right?!?

This recipe is a keeper.  Large wedges of russet potatoes are coated with a quick vinaigrette of olive oil, fresh lemon juice, shallot, garlic, oregano and parsley (which comes together in a flash with the help of a food processor).  Next, they bake up all beautiful and golden brown in the oven for about an hour.

The flavor is fantastic, and you could even add a little Greek feta cheese as a garnish if you really wanted to take them over the top.  

Next time, I will probably cut the vinaigrette quantities in half, because I did end up with extra vinaigrette.  This isn't a terrible thing, though, because you could use it up in other dishes.  I bet it would be delicious on a roasted chicken.

Well, I hope everyone has a wonderful week!

Bon Appetit, my friends!

Greek Potatoes with Lemon Vinaigrette
Adapted from:  Bobby Flay, Food Network Magazine, April 2013

Ingredients:
1 cup extra virgin olive oil
6 Tbsp fresh lemon juice
1 large shallot, quartered
2 cloves garlic, chopped
1 Tbsp dried oregano
1/4 cup fresh parsley leaves, plus 1 Tbsp chopped, for garnish
Salt & freshly ground black pepper
3 lbs. large russet potatoes, cut lengthwise into wedges

Directions:
Preheat oven to 425 degrees F.

Place the first six ingredients in a food processor.  Add 1 tsp salt, and pepper to taste.  Puree until mostly smooth.

Toss the potatoes with 1/2 cup of the prepared vinaigrette in a large bowl and spread in a single layer on a large rimmed baking sheet (Reserve the remaining vinaigrette).  Roast the potatoes until tender and golden, turning occasionally, 45 minutes to 1 hour.

Transfer the potatoes to a platter and drizzle with some of the remaining vinaigrette.  Season with salt and garnish with the chopped parsley.  Serve with the remaining vinaigrette on the side.

 

Roasted Greek Shrimp with Orzo

Some of my best memories growing up revolved around vacations spent along the Gulf of Mexico.  Those vacations were filled with fun in the sun, time spent with family, and delicious meals made unforgettable by the amazingly fresh seafood right out of the Gulf near my home state of Alabama.

To this day, I still love a big plate of fresh shrimp, grouper, snapper, flounder or yes...even raw oysters (with hot sauce and a saltine cracker, of course!). 

The wonderful thing about seafood is that it cooks quickly, plus it's really healthy (as long as it's not fried).  That's always a combination worth smiling about!

This dish for Roasted Greek Shrimp with Orzo has become one of my recent favorites.  It's packed with vibrant flavors that will have your tastebuds singing.  I love Greek ingredients almost as much as fresh seafood, so I'm particularly proud to say this is an original recipe.  

And you know what?  It's SO Easy!

For this dish, fresh Alabama Gulf Shrimp are simply mixed with olives, artichoke hearts, grape tomatoes and fresh parsley.  After a quick drizzle of olive oil and some seasonings, it makes a quick trip to the oven and is roasted for about 10-12 minutes.  A sprinkling of crumbled, feta cheese finishes things off, and the delicious mixture is served atop a bed of warm orzo pasta.  

So, now that you're hopefully craving a big plate of delicious seafood, why not hop on over and check out the Alabama Gulf Seafood website.  It's filled with pretty much anything and everything you ever wanted to know about Gulf seafood, including great recipes.

Bon Appetit, my friends!

Roasted Greek Shrimp with Orzo
by Celeste Ward

Ingredients:
1 lb Alabama Gulf Shrimp, peeled, deveined, with tails on
1  2.25 oz. can sliced olives, drained
6 oz. quartered & marinated artichoke hearts, drained
5 oz. grape tomatoes, halved
1 Tbsp fresh parsley, minced, plus more for garnish
1 Tbsp. extra virgin olive oil
1/8 tsp. garlic salt
freshly ground black pepper, to taste
1/2 - 1 cup feta cheese, crumbled
1 cup cooked orzo pasta (directions below)

Directions:
Preheat the oven to 400 degrees F. 

Place the shrimp in a large mixing bowl.  Next, add the olives, grape tomatoes, and fresh parsley.  Squeeze all excess liquid out of the artichoke hearts and add those to the bowl with the other ingredients.  Drizzle the mixture with the extra virgin olive oil and season with the garlic salt and freshly ground black pepper.

Stir well to thoroughly combine the ingredients.

Spread the mixture into a single layer on a baking sheet lined with a silicone baking mat or parchment paper. 

Roast in the pre-heated oven for approximately 10 - 12 minutes, or until the shrimp is cooked through.

Sprinkle with feta cheese and serve over the warm orzo.  Garnish with fresh parsley.

For the Orzo:
Ingredients:
1 cup orzo pasta
1 Tbsp. extra virgin olive oil
1 tsp. lemon zest
Salt & pepper, to taste

Directions:
While the Greek shrimp mixture is roasting, cook orzo according to package directions.

Drain the cooked orzo and drizzle with the extra virgin olive oil.  Add the lemon zest and season with salt and pepper.  Stir together and keep warm until ready to serve.

Roasted Shrimp with Feta

***Shrimp have always been one of my favorite kinds of seafood.  Growing up, I can remember always ordering fried popcorn shrimp when we went out to eat.  Those mini little pieces of yumminess were always so much fun to eat as a kid.  While my taste in shrimp dishes have become a little more refined over the years, it's hard to deny that an occasional fried shrimp isn't still delicious.

Now, if you've visited my blog before, you may know that I also love greek-inspired food.  This dish from Ina Garten is a clear choice...The roasted shrimp in this dish are perfectly accented by the feta and tomatoes.  It's a fairly easy dish that is a great remedy when you need a dish to impress your dinner guests.  They'll think you spent a lot more time in the kitchen than you actually did.  ;-)

Ina's presentation of this dish also gives it that extra special "something." Arranging the shrimp upright in a circle around the saute pan makes it so pretty.

Bon Appetit!!***

ROASTED SHRIMP WITH FETA
Source:  How Easy is That? by Ina Garten
Serves 4

Ingredients:
Good olive oil

1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

NOTE: To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

I recommend Greek or French feta if you can find it. Usually I prefer feta cubed rather than crumbled, but here I crumble it in large pieces. Pernod is one of my secret ingredients. Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful.

Roasted Shrimp & Orzo - Ina Garten

***Succulent shrimp...citrusy lemon...flavorful feta cheese...fresh cucumber...parsley straight from the garden....These are just a few of the ingredients that are combined to form this scrumptious dish!

This dinner is sure to please your family.  It's packed with serious flavor...each bite just pops in your mouth.  It comes together beautifully, with an array of different colors going on.  I guess you could say it's a delight to both the tongue and eyes!  Haha.

I really love the addition of orzo in this...I think it's the perfect pasta to pair with the other ingredients.  If you don't have orzo onhand, I could definitely see other kinds like penne or rotini working just fine, too.

Bon Appetit!***

Roasted Shrimp & Orzo
Source:  Ina Garten - Barefoot Contessa at Home

Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced

Directions:
Preheat the oven to 400 degrees F.


Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.


Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Martha Stewart's Greek Salad

***If you haven't noticed, I love Greek flavors and cuisine.  Feta cheese...kalamata olives...cucumber...cherry tomatoes...Mmm, mmm good!  This salad has all of the above!  I can always count on Martha Stewart's cookbook, Great Food Fast when I need a flavorful, but quick & easy weeknight dinner.  This salad fit the bill perfectly.

It includes a recipe for Seasoned Flatbread, however, I did not have the ingredients for this side item the night that I whipped up this salad.  I served mine with a baguette and dipping sauce (grapeseed oil + seasonings).  It tasted fantastic together!

Good, quality ingredients are key to this salad.  Make sure to purchase high-quality feta cheese and olives.  You can also add additional ingredients if you like...Pepperoncini and shredded greek chicken come to mind!  Just keep it fairly simple.

Bon Appetit!***

INGREDIENTS

For the Flatbread:
2 pieces lavash (or large pita bread, split in half)
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon finely grated lemon zest
1 garlic clove, minced
1 teaspoon dried oregano
Coarse salt & freshly ground pepper

For the Salad:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
Coarse salt and freshly ground black pepper
1 head of romaine lettuce, cut into bite-sized pieces
1 pint cherry or grape tomatoes, halved
1 1/2 cups crumbled feta cheese (8 oz)
1/2 medium red onion, halved and thinly sliced
1 large cucumber, peeled, halved and thinly sliced
1/2 cup kalamata olives, pitted

DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Place the lavash on top. In a small bowl, whisk together the olive oil, vinegar, lemon zest and garlic. Brush the mixture evenly over the lavash, sprinkle with oregano.  Season with salt and pepper.  Bake for 5 to 10 minutes, or until crisp and golden brown. Break into large pieces.


In a large bowl, whisk the oil with the vinegar and garlic; season with salt and pepper.  Add the remaining ingredients and toss.

Serve salad with the seasoned flatbread.

Source:  Great Food Fast by Martha Stewart

Athenian Orzo

***Brad and I just love Greek food...especially if it involves seafood and feta cheese. So naturally, I was excited to try this recipe when one of our best friends, Dustin, shared it with us. He found it over at EatingWell.com. Not only is this dish healthy, but it is packed with intensely delicious flavors! Shrimp, garlic, tomatoes, capers, onions, feta and a dash of red pepper flakes to add a little heat. In fact, this dish almost has a cajun flair to it...it has just the right amount of spicyness.

We recently got to indulge our love of Greek food at a wonderful little place called Nabeel's Cafe. I've shopped at their market several times before, always meaning to eat in the cafe when I had a chance. Well, we happened to be in the area around lunch time last weekend. We started the meal with an amazing appetizer called Feta Theologos. It's actually a recipe from the Monastery of St. John in central Greece. It's essentially a fresh slice of feta cheese wrapped in foil and topped with olive oil, fresh garlic and oregano...and baked. It was served with fresh panini bread...WOW! Needless to say, I plan to try and re-create that appetizer here at home.

Now...back to the recipe at hand...half-way through eating this wonderful dinner, Brad said it was one of his favorite meals...he liked it that much! If you're looking for a yummy Greek-inspired dish, this may just be the one!***

Athenian Orzo

Source: EatingWell.com

Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Moderate

Ingredients:
1 1/2 teaspoons extra-virgin olive oil

1 small onion, chopped

4 cloves garlic, minced

1/4 cup dry white wine

1 28-ounce can diced tomatoes

3 tablespoons chopped fresh parsley, divided

1 tablespoon drained capers

1/2 teaspoon dried oregano

1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

Pinch of crushed red pepper

1 pound medium shrimp (30-40 per pound), peeled and deveined

1 cup orzo
1/2 cup crumbled feta cheese

Directions:
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.

2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.

3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.

4. Bake, uncovered, until the feta is bubbly, about 10 minutes.