Greek Stuffed Tomatoes

Posted on August 8, 2022 by Cindy Kerschner

greek stuffed tomatoes

Greek Stuffed Tomatoes serves everything you like about Greek salad in a tasty, fresh tomato. Feta cheese, cucumbers, onions, olives and green peppers in a delicious vinaigrette. A cute presentation for any brunch, luncheon or party!

greek stuffed tomatoes

Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Don’t leave before paging down to see all the great #FarmersMarketWeek recipes we’re sharing today! Follow the hashtag #FarmersMarketWeek for more recipe ideas. New posts coming this Wednesday and Friday!
I love hitting the all the pop up farm stands and Farmer’s Markets here in the Lehigh Valley. Most pop up markets are only local to their area one day a week. In most cases these gatherings feature more than fresh produce. Around here you find local honey, jams and jellies, flowers, baked goods and more.
Some even have cheeses!
Always something new to try.
Today I’m featuring an old favorite but in a new way.

Greek Stuffed Tomatoes

The ingredients in this salad make it so versatile. Eat it as is or on lettuce. Stuff a pita for lunch. Serve it as a side with steak or on a charcuterie board!

Tips:

  • Gently pat cut tomatoes with a paper towel inside and out. This will help keep the stuffed tomatoes from getting watery.
  • Switch up the vinegars for different flavors. Also try balsamic vinegar, champagne vinegar and even lemon juice to brighten the mix.
  • Add the feta cheese last, just before serving. Feta easily absorbs liquid. This will keep the cheese appearance and flavor fresh.
  • Standard oreagano and sometimes basil is most popular for seasoings. I like Spiceology Greek Freak ot Italian seasoning for more depth of flavor.

 

 

Greek Stuffed Tomatoes

Greek Stuffed Tomatoes

Greek Stuffed Tomatoes

5 from 1 vote
Print Recipe
Servings 8 people

Ingredients
  

  • 8 medium fresh tomatoes
  • 1 cup diced cucumbers
  • 1 cup kalamata olives , whole or cut
  • 1/2 cup green peppers
  • 1 cup diced feta cheese
  • 1/2 cup diced red onion
  • 1 tsp Spiceology Greek Freak seasoning or Italian seasoning
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Cut tops off tomatoes. Gently scoop out pulp and seeds. Pat tomato with a paper towel to reduce moisture.
  • In a medium bowl, mix together cucumbers, green pepper and onion. Add olives whole or cut first.
  • In a separate bowl, whisk together vinegar, oil and seasoning. Pour over vegetables. Fold in feta.
  • Fill tomatoes with a slotted spoon. Chill before serving.

Thanks Christie from A Kitchen Hoors Adventures for hosting our event!

Monday Farmers Market Recipes

Drink Recipes

Savory Recipes

Sweet Recipes

Posted in #FamilyDinnerTable, olives, salad, What's For Dinner? | Tagged | 10 Comments

Skillet Radish Bacon Salad #Our FamilyTable

Posted on July 31, 2022 by Cindy Kerschner

Skillet Radish Bacon Salad serves crispy bacon, sauteed radishes, orzo and greens with shallots. Add fresh basil and drizzle with lemon and honey. A one pan summer salad to enjoy warm or cold. Easy, fun and no garden waste.
Skillet Bacon Radish Salad
I love growing my own veggies in summer. Early root vegetables like radishes, beets and carrots bring a welcome addition to salads, sides and main dishes. One of the problems is what to do with the greens? I don’t live where I can compost. Luckily these particular greens are edible.
Today our food blogger group is highlighting Summer Salads. To me, that means not only cold salads but also quick, easy, one pan cooked ones.
Skillet Bacon Radish Salad
Radish greens taste better cooked. This recipe uses both the bottoms and the tops. Win, win!
Cooking using the bacon fat adds so much flavor. I balance the salt with a drizzle of honey. If you like it a bit salty, sprinkle it with a dash of Hymalian pink salt!
I made pesto with the carrot tops. You can check out that recipe here.

Carrot Top Pesto Pasta
Thanks Christie from A Kitchen Hoor’s Adventures for hosting our Summer Salads Event!

Skillet Radish Bacon Salad

Skillet Bacon Radish Salad

Skillet Radish Bacon Salad

Print Recipe
Servings 4 1 cup

Ingredients
  

  • 4 strips thick cut bacon, chopped
  • 1 cup thinly sliced radishes
  • 1/2 cup radish greens
  • 3 cups chopped hearty greens, (kale, chard, collards, etc)
  • 1 small shallot thinly sliced
  • 2 cups cooked small pasta (I used orzo)
  • 1 tablespoon basil ciffonade
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • garnish with pink Himalayan pink salt optional

Instructions
 

  • In a large skillet, fry bacon pieces over medium hestuntil it starts to brown, about 2 to 3 minutes. Add radishes with radish greens and greens continue cooking for about 6 to 8 minutes, until greens are cooked.
  • Stir in cooked pasta. Continue cooking until thoroughly heated.
  • Remove from heat. Stir in lemon juice, basil and honey. garnish with pink salt if desired. Serve warm or chilled.

Enjoy these tasty summer salads from Our Family Table.

Summer Salads

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in #FestiveFoodies, #OurFamilyTable, bacon, salad, What's For Dinner? | Tagged | 4 Comments

Turkey Barbecue Crostini #OurFamilyTable

Posted on July 3, 2022 by Cindy Kerschner

Turkey Barbecue Crostini serves party-sized juicy barbecue everyone can enjoy. A crowd pleaser or dinner meal and great way to use leftover barbecue.
Turkey Barbecue Crostini
This week our Festive Foodies group is sharing ideas for topping crostini!
“Crostini are not only versatile and delicious, but can easily be dinner on hot summer days. Top them with fresh veggies and cheese, some shaved beef, smoked fish, or just schmeared, drizzled with honey, and sprinkled with nuts.”
I like to keep a loaf of French bread or baguettes in the freeze for a quick party or meal idea. Thaw the bread you need. Slice it and grill, toast or broil it. Easy garlic bread too!
For this recipe, I’m using turkey barbecue topped with caramelized onion and basil. You can make a batch of turkey barbecue and freeze some for later too. grilling the bread inside or outside will keep the crostini from getting soggy.
Turkey Barbecue Crostini
Leftover cooked turkey or freshly cooked turkey both work fine for this recipe.
Another shortcut is to use your favorite bottled barbecue sauce. Add sauteed onions and celery for texture. If you have time and want to make your own sauce that’s great too! I’ve included my BBQ sauce in the recipe below.
Thanks Christie from A Kitchen Hoors Adventures for hosting our crostini event.

Turkey Barbecue Crostini

Turkey Barbecue Crostini

Turkey Barbecue Crostini

Print Recipe
Servings 8 slices

Ingredients
  

  • 1 loaf French baguette
  • 1 tablespoons butter, melted

turkey

  • 2 cups cooked turkey, shredded
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 tablespoon vegetable oil

caramelized onions

  • 1 medium onion, sliced
  • 4 teaspoons butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

sauce

  • 2 cups tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon smoked salt

garnish

  • basil leaves, optional

Instructions
 

baguette

  • Slice baguette on an angle into desired thickness and pieces. Brush both sides of pieces with melted butted and grill or broil to
    toast. Set aside.

caramelized onions

  • Place butter, oil, onions and sugar in a medium-sized fry pan, Cook onions over medium-low heat, stirring occasionally until onions are soft and caramelized. About 10 minutes. Top barbecue with onions.
  • While onions cook, sauté celery and onions iv a medium-sized skillet over medium heat until tender, about 3 to 4 minutes. Add turkey. Remove pan from heat.

sauce

  • Whisk together tomato sauce, Worcestershire, vinegar, sugar and salt in a 1 quart saucepan. Cook over medium-low heat until sugar dissolves and sauce is thoroughly cooked, about 5 minutes. Add to turkey mixture. Spoon barbecue on
    top of toasted baguette. Top with onions and basil leaves.

Enjoy all these crostini ideas from our fun loving bloggers below!

Crostini Recipes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Posted in #FestiveFoodies, #OurFamilyTable, appetizer, barbecue, turkey, What's For Dinner? | Tagged | 3 Comments

Asian Style Chicken Thighs with Sauteed Lemon Kale

Posted on June 27, 2022 by Cindy Kerschner

I recently recived dressing from Ken’s Steak House Dressings to review and use in a recipe. I recevied no further compensation. All opinions are my own.
Asian Style Chicken Thighs with Sauteed Kale

Asian Style Chicken Thighs with Sauteed Lemon Kale serves tender chicken marinaded in Ken’s Asian Sesame Dressing with ginger and soy over a lemon kale base. A touch of cumin and coriander brightens this delicious meal.
Chicken thighs are fast becoming my favorite cut of chicken. Thighs stay moist and tender under most cooking techniques.
Asian Style Chicken Thighs with Sauteed Kale
For this recipe, I chose to both marinate the chicken in dressing and pour a bit over the finished dish.

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You might be surprised how much kale reduces when cooked. I start with 6 cups of shredded kale picked fresh from my garden. I used a combination of Tuscan, dineosour kale and Russian kale. Blanch the kale in salted boiling water for about 10 minutes to release bitterness.

Sauteed kale with lemon juice is the best! You could add a few red pepper flakes for a touch of heat!

Asian Style Chicken Thighs with Sauteed Kale

Asian Style Chicken Thighs with Sauteed Kale

Print Recipe
Servings 2 people

Ingredients
  

  • 2 chicken thighs
  • 1 cup Ken's Asian Sesame Dressing divided
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

sauteed kale

  • 6 cups shredded kale
  • 2 tablespoons kosher salt
  • 1/2 cup sliced onions
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Marinate chicken in a small dish with 1/2 cup Asain Sesame Dressing for 1 hour.

Kale

  • Bring 3 quarts of water and salt to a boil over medium heat. Blanch kale for 10 minutes. Drain.
  • While chicken cooks, in a large skillet, saute blanched kale, onion and in vegetable oil over medium low heat until onion until onions are cooked about 5 minutes. Stir in lemon juice. Keep warm.
  • Place marinated chicken in a baking dish. sprinkle with coriander and cumin. Bake uncovered for about 20 minutes until internal temperature reaches 175 degrees. Plate thighs over kale and drizzle with remaining dressing and sprinkle with sesame seeds.
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