Salmon in Tomato and Feta Sauce - Pinterest Pick #21

This recipe is a great way to keep salmon moist while adding lots of flavor. I found the recipe while perusing Pinterest, and you can find the original pin HERE. I did make some minor adjustments to the recipe, like leaving out the parsley and fennel, and you can compare the differences to the original recipe which can be found HERE. I served it with yellow rice (I use Vigo brand) and my Parmesan Green Beans (find that recipe HERE). It is a quick weeknight recipe as neither the tomato sauce or salmon takes long to cook.

Salmon In Tomato and Feta Sauce

Ingredients:

• 1 tbs olive oil
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1 tbs red pepper flakes
• 28 oz can diced tomatoes
• 1 tbs dried dill
• 1 lb salmon
• 1 cup crumbled feta
• salt & pepper

Directions:
Preheat the oven to 400. Saute the onions in olive oil over medium heat. Add in the garlic, cook an additional minute. Stir in the red pepper flakes and then add your tomatoes. Cook for five minutes and then add your dill. Place salmon on foil lined baking sheet and season with salt and pepper. Top with tomato sauce and sprinkle with crumbled feta. Bake for 15 minutes. Enjoy!

Sundried Tomato and Shrimp Pasta - Home Cooked Recipe #73

I have been eating a lot of shrimp lately so I am always on the look out for new recipes to try.  I was perusing a couple and came up with this dish that contains some of my Mediterranean favorites, sundried tomatoes and feta cheese!  Easy enough to make on a weeknight, it's great to try this spin on a pasta and shrimp dish.

Sundried Tomato and Shrimp Pasta

Ingredients:

• 12 oz thin spaghetti (or use whatever pasta you like)
• 1 lb shrimp, peeled and deveined (mine also were tail off)
• salt and pepper
• olive oil
• 1 shallot, minced (this can be omitted or you can use another kind of onion)
• 3 cloves garlic, minced
• 1 tbs tomato paste
• 1 tbs butter
• 1 tbs flour
• 1 to 2 cups chicken broth (or seafood, or veggie)
• 1 lemon, juiced
• 1/2 cup heavy cream
• 1/2 cup sundried tomatoes, chopped (I used the kind in oil)
• 1/2 cup feta crumbles

Directions:

Cook pasta according to package directions.  Meanwhile, toss shrimp with olive oil and salt and pepper.  Saute over medium heat for 5 minutes or until shrimp is cooked through.  Remove shrimp and add shallots and garlic.  Let cook 1 minute, then add butter.  Saute 1 more minute then add tomato paste and saute a few more minutes.  Add flour and stir well.  Cook for 2 minutes then add broth.  Add lemon juice and sundried tomatoes and mix well.  Reduce heat to low and stir in cream until completely combined. Remove from heat and mix well with pasta.  Plate and top with crumbled feta.

Enjoy!

Mediterranean Stuffed Chicken - Home Cooked Recipe 50

50 recipes!  Wow!  In the grand scheme of things that doesn't seem like a super large number, but for me, it's amazing to have given you 50 main dish recipes you can cook at home on any given day.  Of course we have more than 50 recipes total on this food blog, between desserts and sides and special posts.
I wanted to do something special for the 50th recipe, so I decided to stuff chicken breasts!  We have done this before on the blog but I wasn't super pleased with how it came out, because the plain cream cheese was too bland.  So this time we've amped it up by making the stuffing with a more flavorful cheese and adding a lot of seasoning.

Mediterranean Stuffed Chicken

Ingredients:

• 3 boneless, skinless chicken breasts, pounded thin
• 1 onion, diced 
• 1/2 jar roasted red peppers, chopped
• 4 oz package crumbled feta
• salt and pepper
• balsamic vinegar
• olive oil

Directions:
Preheat oven to 350.  Spray baking sheet lined with foil with cooking spray.
Saute onions for 5 minutes until tender.  Let cool.  Mix onions, peppers, cheese, and a dash of salt and pepper together.  Sprinkle salt and pepper over flattened chicken breasts.  Spread onion, pepper, cheese mix over chicken breasts.  Roll chicken breasts around stuffing and secure with toothpicks.  Sprinkle rolls with salt and pepper, place on baking sheet.  Drizzle chicken with balsamic vinegar and olive oil.
Bake for 30-45 minutes.
Serve with rice, or a greek salad.
Enjoy!