Greek-Style Grilled Feta

Recipe from my Grilling and More cookbook. The original recipe is for 8 servings (3 slices per serving) - I made 8 slices total, so will reflect that in my recipe. Also, I bought a Mediterranean flavored feta, which already had spices mixed into it. If using regular feta, sprinkle oregano and garlic or black pepper on top of the feta before cooking.

Ingredients:
1 package (8 oz) feta cheese, sliced in half horizontally
8 (1/4 inch) slices small onion
1/2 green pepper, thinly sliced
8 slices (1/2 inch) French bread

Directions:
Spray 2 14-inch-long sheets of foil with nonstick cooking spray. Cut feta into 8 slices. Place onion slices in center of foil and top with feta slices. I put 4 on each piece of foil. Sprinkle with pepper slices (I put 3 small pieces on each).

Seal foil by bringing the two long sides of foil together above the food. Fold down the foil in a series of locked folds, then fold the short ends up and over again. Press folds firmly to seal the foil packet.

Place the foil packets on the grill upside down and grill on covered grill for 15 minutes. Turn packets over, grill another 15 minutes. Place pieces of bread on grill for about 1-2 minutes per side.

Open packets carefully and serve atop slices of bread.

Beef Stew

Recipe courtesy of Tyler Florence.



Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas

Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.


Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper

Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.


Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced

Directions:
Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.