Meatless Monday: Spanikopita Quesadillas

For some reason I’ve been thinking about making a huge Greek salad for days. But especially on a Meatless Monday, a Greek salad alone does not a dinner make. So when I was planning my grocery list I tried to think of a way to keep it fresh, light, and quick for a busy workday evening, but also keep it Greek. And then this wonderful thing happened. Here you go. 

* 1T butter
* 1T olive oil
* 1 small sweet onion, diced
* 1 heaping teaspoon minced garlic
* 4-5C chopped fresh spinach
* salt
* pepper
* juice of half a lemon
* 1 egg
* 1/3C crumbled feta cheese
* 1/4C freshly grated Parmesan cheese
* 1/4C fresh dill, chopped
* whole wheat tortillas

Heat the butter and olive oil over medium heat in a large pan. Sauté the onions until soften and translucent, about 4 minutes. Add garlic and spinach, season to taste with salt and pepper, squeeze lemon juice over the pan, and cook until the spinach wilts, another 3-5 minutes. Remove from heat.

Meanwhile, mix together the egg, gets, Parmesan, and dill until well-combined. Add to the spinach mixture in the pan and stir together.

Heat a smaller frying pan over medium-low heat. Place one tortilla in the pan and spoon some of the spinach/cheese filling mixture onto the tortilla in an even layer. Too with another tortilla and cook about 3 minutes, flip carefully, and cook another 3 minutes.

Remove the quesadilla from the pan onto a cutting surface and allow to cool for a minute or two before cutting into sixths for serving. Repeat until you’ve used up your filling. 

Serve topped with tzatziki (or just plain Greek yogurt) alongside a nice Greek salad and enjoy!

Meatless Monday: Whipped Goat Cheese, Ricotta, and Tomato Pie

I spent the weekend with one of my best friends who was visiting from out of town. And it was wonderful. And guess what I didn’t do? I didn’t meal plan or grocery shop for the week. So I fully planned to order in tonight. But then this came together. And what do you know? It was pretty awesome. Totally simple, weeknight-friendly, and seasonal. All around win. Here you go. 

* 1 prepared pie crust (or make your own, of course)
* 12oz goat cheese
* 1/2C ricotta cheese
* 3 egg whites
* 4 large ripe tomatoes
* salt
* freshly round black pepper
* dried thyme
* olive oil
* honey (trust me)

Preheat the oven to 400F.

Spray a 9-inch pie dish with nonstick spray and transfer your crust into it.

Add the goat cheese, ricotta cheese, and egg whites to a food processor and while together.

While that’s spinning, slice the tomatoes and sprinkle generously with salt, black pepper, and thyme.

Build your pie: layer the cheese mixture into the crust; top with a layer of tomatoes; repeat. Finish with tomatoes on top.

Drizzle olive oil over the pie and bake for 40 minutes. Let the pie cool 3-5 minutes to allow it to set and then serve with a drizzle of honey. YES PLEASE. Enjoy!

Chicken Nacho Skillet Dinner

It’s another one-pan wonder for ya with this magical combination, though if you need convincing that a nacho meal is magical, then I’m not sure we speak the same language. I served this one in individual bowls, but it could easily be placed in the middle of the table with everyone digging right into the pan itself, which would be like next level one pan wonder, right? Like, you literally have a single dish to wash! Up to you. Anyway, here you go. 

* olive oil
* 1lb boneless skinless chicken breast, cut into bite-sized pieces
* 1 sweet onion, diced
* 3t minced garlic
* 1C long grain or basmati rice
* 1-1 1/2C water
* 10oz can diced tomatoes
* 1C frozen sweet or roasted corn kernels
* 1/4t cumin
* 1/4t chili powder
* 1/4t kosher salt
* 1/4t black pepper
* 14oz can black beans, drained and rinsed
* 12oz jar roasted red peppers, drained and chopped
* 1C (or thereabouts… maybe more…) shredded cheddar jack cheese
* tortilla chips

for garnish
* 1-2 Roma tomatoes, seeded and diced
* 1/2-1 ripe avocado, diced
* handful fresh cilantro, chopped
* Greek yogurt
* fresh lime wedges

Heat a few glugs (1-2 tablespoons) of olive oil in a large soillet over medium-high heat. Add the chicken pieces, onion, and garlic. Cook 3-5 minutes, allowing the aromatics to release and the chicken to cook through and begin to brown.

Add the rice and cook just 2 minutes or so to let it start to toast a bit. Then add the water and diced tomatoes and simmer for 2-3 minutes.

Add the corn and seasonings and stir to combine. Reduce heat to medium low and cook 10 minutes.

Add the black beans and stir to combine, then cook 5 minutes. Add the roasted red peppers and cook just a minute more to warm it up.

Remove from heat and add the cheese over the whole skillet. Let it melt and serve immediately with a pile of tortilla chips and all the garnishes.


3 Ingredient BBQ Sweet Potato Chips

First lesson I learned making my own potato chips is that I really need to invest in a mandolin slicer. How do I not have a mandolin?? (Any recs are appreciated!) Second thing I learned is that chip making might be my new hobby! So fun! So easy! So many ways to flavor! These easy chips will go with basically any summer meal or any meal or any empty hand seeking snacks! Here you go.

* 1 large sweet potato
* BBQ seasoning or rub spice mix (use your favorite or your own go-to blend–I like Trader Joe’s Coffee BBQ Rub)
* vegetable oil

Wash and dry your sweet potato, leaving the skin on, then cut off the dry nubby ends.

Preferably using a mandolin slicer (or the slicer side of a stand grater, or as a last resort, a sharp knife), slice the whole thing up into even slices. Pat these dry with a paper towel. Then do it again.

Place the slices in a bowl and toss with a generous amount of your BBQ seasoning.

Heat 2 inches-depth-worth of vegetable oil in a deep pot over medium-high heat.

Working in batches, so that they don’t stick together or crowd the pot, fry your potato chips for 3 minutes.

Remove from the pot to a paper towel-lined baking sheet to drain. Sprinkle again with BBQ seasoning and transfer to a serving bowl.

Don’t forget to lick those fingers clean!