Greek Panzanella

Serves: 6  

Cooking Time (approx.): 45 mins

Good olive oil
1 small Italian bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
2 tablespoons Basalmic Viniger1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good olive oil

Heat 2 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set in refrigerator for 30 minutes for the flavors to blend. Serve at room temperature.

Note: I take no credit for coming up with this recipe, I only tweaked it to my taste.  Please follow this link for complete details of this recipe on Food Network.

Stri Fry Lime Chicken - Healthy and Delicious

 Serves: 2

Cooking Time (approx.): 45 mins

1.5 boneless chicken breast

*spicy lime marinade

6oz. baby spinach

1 yellow pepper (cut in strips)

1 red pepper (cut in strips)

2-3 cherry peppers (hot or mild- seeded and cut up), you can also substitute jalapeno peppers

1 Tbsp EVOO (Extra Virgin Olive Oil)

*marinade: in mixing bowl- 3 T fresh lime juice, 3T EVOO, 1T chili powder, 1/4t kosher salt (I double this!!)

Marinate chicken for 30 minutes or more at room temperature. Drain chicken, reserve liquid. In skillet, heat EVOO over high heat; fry chicken for 4 minutes or until tender. Add reserved marinade (scrape sides of bowl- you'll lose a lot of spices on sides of bowl when you drain chicken) to chicken, add peppers and cook until peppers tender. Add spinach till it wilts. Toss all together and serve alone or with brown rice.

** I always add extra chili powder and salt

I do not take credit for coming up with the recipe, this recipe was shared by one of my dear friends.