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Showing posts from April, 2012

Baked Goat Cheese Dip with Apricots, Cranberries and Nuts

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Ah, goat cheese what can I say! I love to cook with this creamy cheese. What is so good about this baked goat cheese dip is the wonderful combination of goat cheese, herbs, with a dried fruit and nut topping. Spread this dip over crackers and enjoy the rich taste of all the wonderful  flavors.

Baked Goat Cheese Dip with Apricots, Cranberries and Nuts

4 shallots, peeled and finely chopped
3 tablespoons butter
2 tablespoons flour
2 tablespoons fresh thyme, minced
1 cup heavy cream
1 cup whole milk
6 ounces goat cheese
2 eggs
1 egg yolk
1/2 cup grated Parmesan cheese
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 teaspoon nutmeg

Topping
1 cup chopped pecans, toasted and ground coarse
1/2 cup dried apricots, chopped
1/4 cup candied cranberries
2 tablespoon olive oil

Preheat oven to 350 F.  Butter or spray a 1 1/2 quart round baking dish. In a medium sauce pan on medium, heat the butter and then add shallots. Cook for 2 minutes. Add the chopped thyme and cook for another minute…

Greek Butter Cookies - Koulourakia

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Greek Butter Cookies just melt in your mouth. Koulourakia are usually served at  Greek Easter along with other delicious baked delicacies. I like these butter cookies for their flaky buttery taste along with a hint of orange and brandy.

1 cup butter, at room temperature
1 cup vegetable oil
2 tablespoon vegetable shortening
1 1/2 cup sugar
1/2 teaspoon baking soda
1/2 cup orange juice
3 eggs
2 tablespoons brandy
7 1/2 cups all purpose flour
2 teaspoons baking powder
1 egg beaten with 1 tablespoon water
Sesame seeds

Beat butter, oil and shortening in a large bowl of  electric blender until well blended. Add sugar, 1/2 cup at a time blending well.  Stir baking soda into orange juice, stir. Add to butter mixture. Add eggs and brandy, mixing well.  Combine flour and baking powder. Add flour 1 cup at a time to creamed mixture. Remove from mixture when dough is heavy. Knead by hand until dough is smooth.  Tear off a piece of dough a little larger than a walnut. Roll between palms to form a …

Mexican Tuna Salad

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I was thinking  today that I wanted to make a spicy Mexican tuna salad for a change. Also I wanted not only a tasty tuna salad but a healthy tuna salad and I just started adding all these wonderful ingredients.  To add to the Mexican flair served the tuna on a bed of lettuce on toasted corn tortillas!

Mexican Tuna Salad

1 5 ounce can white Tuna in water, drained and flaked
1/4 cup plain non-fat Greek yogurt
1 tablespoon olive oil
1/2 avocado chopped
1/4 cup scallions, chopped, just the white part
1/4 cup celery, chopped
1 tablespoon sweet chili powder
1 cup chopped lettuce
1/4 cup chopped cherry tomatoes
4 toasted small corn  tortillas

Combine tuna, yogurt, and olive oil in a medium bowl. Add next four ingredients combining gently. Chill to let the flavors blend for 1 hour.  Lightly toast the corn tortillas. Place tortillas on plate, top with lettuce, tomatoes and then tuna in center.  Serves two.