Tag: feta cheese

Layered Salad in a Jar

layered salad in a jar
After a weekend in Atlanta helping our daughter move, it is clear that people are ready to be out and about. From the cars in business parking lots, you would never know this country, or the world has been through all that it has with the coronavirus.

I have the itch to travel, and I’m sure I’m not alone. I am not even picky at this point. A trip to the beach would be fabulous, but I would take the mountains too. I am ready for some time away from home more than I can even explain. The thing is, I am still a little hesitant in making any plans. I am not comfortable flying right now, and I do not think I am ready to stay in a hotel either.

Greg and I bought a camper in November and have taken it out a few times. Never really far away, but as it turns out, our timing may have been perfect. Hooking up the camper and driving somewhere should be relatively safe. Maybe we will see a few state parks this year!

Planning the menu for camping is always fun, and these layered salads in a jar are a perfect, easy, and delicious lunch! These would also be great for a picnic or beach day.

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Layered Salad in a Jar

Course Salad
Servings 12
Author Amye Melton

Equipment

  • 12 (1-pint) wide-mouth canning jars with lids

Ingredients

  • Dressing:
  • 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons mild honey
  • 2/3 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • 1 cup feta cheese crumbled
  • Salad:
  • 1 pound orzo pasta
  • 1 (16-ounce) bag baby greens, spinach, arugula, or romaine
  • 5 green onions, white and green parts thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 cup pitted kalamata olives coarsely chopped
  • 1 cucumber coarsely chopped with peel
  • 1/2 cup feta cheese crumbled
  • 1 tablespoon dried oregano, or 2 tablespoons chopped fresh oregano leaves

Instructions

  • TO MAKE THE DRESSING: In a boel, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
  • TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package directions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing, set aside.
  • In a small bowl, stir together the green onions, tomatoes, olives, and cucumber, set aside.
  • In a separate small bowl, stir together the 1/2 cup feta and the oregano, set aside.
  • TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide-mouth canning jars with lids ready.
  • Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following; 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad.
  • Top with lids and refrigerate until needed.
  • To serve, shake the jar to distribute the dressing.

Notes

The dressing and orzo can be prepared up to 1 day in advance and refrigerated.  Assemble the salad in jars up to 6 hours before it is to be served.  Keep it cold until serving time.  

Keto Khachapuri

 

Surprise, I found an recipe I forgot to share!  It actually cooled off her over the weekend and it’s spectacular!  I wore boots for the first time on Sunday.  I LOVE IT!  I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this.  😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough.  Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

 

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Keto Khachapuri

Course Breakfast
Servings 4
Author Amye Melton

Ingredients

  • Fathead Dough:
  • 3/4 c. almond flour
  • 1/2 Tbsp. baking powder
  • 1 1/4 c. shredded mozzarella cheese
  • 1 oz. cream cheese cubed
  • 1 lg. egg
  • 1 tsp. stevia
  • Everything but the Bagel Sesame Seasoning Blend optional
  • 1 lg. egg beaten for egg wash
  • Filling:
  • 3/4 c. shredded mozzarella cheese
  • 3/4 c. Feta cheese crumbled
  • 3/4 c. goat cheese crumbled
  • 2 med. eggs (one for egg wash)
  • butter

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
  • Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
  • In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
  • Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
  • Working quickly, while the cheese is hot, knead with you hands until a dough forms.
  • Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
  • Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
  • Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
  • Sprinkle half of the cheese mixture into the middle.
  • Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
  • Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
  • Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:
Net Carbs:  7 g.
Fat:  41 g.
Protein:  31 g.
Calories:  528

Tomato Feta Salad

 

So, my Keto restart was an epic failure. For some reason, it is a lot harder to start a healthy eating plan the week before you go on vacation. Why is it that I feel that I have free rein of all bad food on vacation? Obviously, my mind goes on vacation too!

This week is a new week, and I have started again. Why is it too that we always start on Mondays? Nevertheless, I’m trying to jump back onto the train. Greg is doing this with me, and we both have 10 pounds to lose. He doesn’t actually need to lose 10 pounds in my opinion, but it sure does help that he plans to help me get started.

Here is a terrific salad that I made long before Keto. I love it when something I already enjoy is also perfect on keto. This Tomato Feta Salad would be great at your Fourth of July cookouts. Not only is it delicious, its an excellent side dish to just about anything and it is best served at room temperature.

 

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Tomato Feta Salad

Servings 4
Author Amye Melton

Ingredients

  • 10 oz. grape tomatoes halved
  • 1/2 cup crumbled Feta cheese
  • 3 tbsp. fresh basil cut into ribbons
  • 2 tbsp. avocado oil
  • 2 tbsp. white wine vinegar
  • pinch kosher salt
  • freshly ground black pepper

Instructions

  • Place halved grape tomatoes on a platter or plate with sides.
  • In a small bowl whisk together the oil and vinegar and spoon over the tomatoes.
  • Sprinkle with salt and pepper.
  • Sprinkle with feta cheese.
  • Top with basil and cover until time to serve. Serve at room temperature.

Notes

Nutrition Information:
3g Net Carbs; 14 g Fat; 5g Protein; 155 Calories

Confetti Pasta Salad

Confetti-Pasta-Salad

 

While writing this article, I decided to do a little research about Memorial Day.  Honestly, I am not sure I’ve ever understood the difference in Memorial Day and Veteran’s Day until now.  Memorial Day is among our oldest holidays, originally conceived in the aftermath of the Civil War.  It is a time to remember and honor those who have fallen in service to our country.    As it turns out there is quite a bit of controversy about Memorial Day.  More than I care to get into but much can be found on the internet, if you are interested.  If I could make two suggestions, the first would be to read this article by a former Navy pilot  http://observer.com/2015/05/its-perfectly-ok-to-say-happy-memorial-day/  and watch this video on the lone Marine  https://www.youtube.com/watch?v=qTPmcp-ZGWQ.

With Memorial Day just around the corner, many will be gathering with friends and family. Anything that can be cooked on a grill will most likely be prepared that day. Many ribs, hamburgers, and hot dogs will be cooked. Potato salad and homemade ice cream will be in abundance!

Greg is typically in charge of the grilling on big cookout days at the Melton house while I am in charge of all other food, including appetizers, sides, and desserts. Doesn’t seem quite fair does it? It’s a good thing I enjoy being in the kitchen!

I am always looking for a new dish or two to throw into the mix.  This year I plan to serve this delicious Vera Stewart recipe for Confetti Pasta Salad. Made with fresh spinach and dill, grape tomatoes, and lemon juice the flavor is light and will pair great with the other dishes you will serve this Memorial Day.  Considering that many dishes will have to be prepared, the ease of this recipe is also quite appealing.

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Confetti Pasta Salad
 
Author:
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Ingredients
  • For the Salad:
  • 8-oz. uncooked small to medium shell pasta
  • 2 c. coarsely chopped fresh spinach
  • ¼ c. finely chopped onions
  • 1 (4-oz.) pkg. crumbled feta cheese
  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 3 tbsp. chopped fresh dill
  • For the Vinaigrette:
  • ¼ c. fresh lemon juice
  • 1 lg. garlic clove, pressed
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ½ c. vegetable oil
Instructions
  1. Cook pasta according to package directions; drain.
  2. For the vinaigrette, combine lemon juice, mustard, garlic, salt, and black pepper. Slowly whisk in oil until combined.
  3. Toss pasta with tomatoes and remaining ingredients, including vinaigrette. Serve immediately, or cover and chill up to 8 hours.