Feta Dip with Fresh Herbs & Lemon

Feta Dip with Fresh Herbs and Lemon via The Tasty Fork

It seems like ages ago, but before Christmas, I went to a Holiday Theme Pinterest Party. Being a total pinning addict, this was such a fun party! Everyone made something to share and the recipes had to come from one of your pin boards.

I asked for help from my readers about their favorite party food pins. My friend, Maddie, gave me a great recipe from one of her pin boards. She said it’s always a huge hit anytime she’s made it. It’s super easy, no cooking required and it’s transportable.

I did make a couple changes to the recipe. I used reduced fat feta cheese (you can’t taste the difference!), replaced dried herbs with fresh oregano, parsley & basil and topped the dip with fresh lemon juice.

The dip was a huge hit! It was almost like a Greek style bruschetta since we ate it with bread. It’s definitely something I’ll be making again!!

meghan sig

Feta Dip with Fresh Herbs & Lemon

  • Extra virgin olive oil
  • 1lb Reduced fat feta cheese (buy it in a block, not crumbles)
  • 3 -4 Roma tomatoes, diced
  • 10 Green onions, chopped
  • 2 tbsp Parsley, chopped
  • 1 tbsp Oregano, chopped
  • 1 tbsp Basil, chopped
  • Red pepper flakes (optional)
  • Salt & Pepper, to taste
  • 1 lemon, juiced
  • 1 baguette, sliced

Directions

  1. In a large platter, pour olive oil. (it should cover the bottom of the platter.)
  2. Crumble feta cheese over platter. Add tomatoes, green onions and herbs. Mix everything together.
  3. Taste. Add red pepper flakes, salt & pepper.
  4. Top dip with lemon juice.
  5. Serve with bread. I bought a french bread baguette from the bakery section at my local grocery store and that was perfect with this dip!

Inspired by Clover Lane

Loaded Beef Chili Verde

I woke up on Tuesday morning to ice on my car. ICE. What??!! I now have to start getting up a little earlier just in case I have to clean off my car?? I’m sooo not ready for this. I just got used to idea that I have to blow dry my hair because summer is gone. Umpf.

My office at work is always cold. The facility usually stays around 50 degrees. That’s the best temperature for herbs. I have a space heater snuggled up against me, but it’s never enough. By the time I got home from work, all I wanted was to be warm. Like overly warm. Fuzzy socks, yoga pants, sweatshirt – check! And nothing warms me up more than a bowl of hot chili.

I like to call this recipe green chili because it gets a lot of its flavor from salsa verde. You don’t need to make this, it should be available if your grocery store. It could be called a few names — salsa verde, tomatillo salsa or green salsa. It’s not a spicy salsa, so don’t be scared to try it.

But since I am a spicy girl, I added some serious spice to this chili. Hot chili powder, cumin and paprika. Go easy on the spices if you don’t love heat like me. Chili gets hotter the longer the chili sits. Don’t say I didn’t warn you….

The BEST thing about chili is it’s easy to make it your own. If you don’t want ground beef, try using ground turkey or chicken. Add more vegetables, like a variety of beans or frozen corn. Have a toppings bar.

This is a great weekday recipe. It comes together quick and full of flavor. When you need some extra warming up, this Loaded Beef Chili Verde recipe should do the trick!

Loaded Beef Chili Verde, makes 6 cups

  • 1 pound 93%-lean ground beef
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • Up to 1 tablespoon chili powder
  • Up to 2 teaspoons ground cumin
  • 1/4 teaspoon paprika
  • 1 16-ounce jar green salsa
  • 1 14 oz can beef broth
  • 1 10 oz can Rotel (diced tomatoes and chilis), drained
  • 1 15-ounce can pinto beans, rinsed
  • Salt & Pepper
  • Toppings – diced avocado, cilantro, cheese, sour cream, chips. Pick you favorites!

Directions:

  1. Cook beef, bell pepper and onion in a large saucepan over medium heat. Meat will take about 8 to 10 minutes to cook. Add garlic, chili powder, cumin and paprika. Stir frequently to distribute seasonings.
  2. Stir in salsa and broth. Bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in canned tomatoes and beans. Cook until heated through, about 1 minute. Taste — add salt & pepper if needed. Top with your favorite topping for chili.

3 Ingredient Chili Cheese Dip

I spent the weekend at my in law’s home in Fort Wayne, Indiana. We woke up early (thank you time change!) on Sunday to get back in time to watch football. About 20 minutes into the drive, I asked my husband, “What should we eat for lunch & dinner?” My husband replied, “Meghan, it’s 8:15 in the morning. I think we’ve got some time to figure it out.” He was kind of right…and I had a 3 hour drive in front of me to daydream about all of our options.

First hour into our car drive, my husband has started inviting people over to our house to watch the games. I go into pure panic mode– You mean I have to plan our game day food for a group of people, go to the grocery store, unpack our car, clean the house and make food all by noon??!! Just as my foot stepped down a little further on the accelerator, I remembered I have an easy, go to dip everyone always loves. 3 ingredient chili cheese dip.

I’ve been making this little dip for almost 10 years. It’s been referred to as Crack Dip — it’s incredibly addicting. Consider this a warning, don’t even try to think you can get away with just a couple bites. One time when I was living alone, I made this dip just for myself with intentions of eating the leftovers into the week… Too bad I didn’t have any leftovers. I ate the whole thing All.By.Myself. I probably shouldn’t be sharing that info, but seriously, this Chili Cheese Dip is just delicious.

So I’m sure all of you understand how tasty this dip can be. Another great thing — It’s just 3 ingredients. Cream Cheese, Chili and Shredded Cheese. That’s all you need! (And I even “cheat” by buying canned chili.)

Knowing I had this dip in my back pocket saved my day…and decreased the probability of me getting a speeding ticket.

3 Ingredient Chili Cheese Dip, serves 4-6 people

  • 1 package of cream cheese, softened
  • 1 can 15 oz chili
  • 1 cup shredded cheese, I like to buy the Mexican or Taco Blend
  • Tortilla Chips

Directions:

Heat the oven to 350 degrees. Spread cream cheese to cover the bottom of a small casserole dish. Pour chili on top, spread evenly. Cover chili with shredded cheese. Bake for 15-20 minutes. Let it cool for 5 minutes before eating.

A year ago today….

I married the best guy.

It seems hard to believe a year has gone by since our wedding day but I think that’s good. It means we’re having a lot of fun!

I met my husband on Sunday afternoon watching football. Since that day, I’ve spent almost every Sunday with him cheering on our teams. This past Sunday was no different…except I didn’t really have as much enthusiam as I usually do. My Chicago Bears had a bye. However, Jim had some serious words for his Indianspolis Colts. (Things I really can’t post on this blog.) Soooo to dull the pain of another Colts loss, I did the best thing I could do for my groom. Make Food.

Rosemary Pork Tenderloin & Blue Cheese Potato Salad. It made me forget about the numerous Jets Touchdowns….

This isn’t a Miss Tasty Orginal Recipe. I saw this on the Butter Queen’s show while working out last week. (Am I the only person who watches Food Network while sweating away on a stair climber??!!) Anywho, I thought this meal would be the perfect lunch while watching some football on Sunday — regardless of my hubby’s mood!

Trust me, you want to make this. Miss Paula knows what she’s doing. The rosemary & garlic on the pork gives it such a strong flavor and you can smell it cooking away after a few minutes in the oven. Its the type of scent I wish was in my house year round. Well, that and chocolate chip cookies.

I know not everyone is a blue cheese fan, but this potato salad is devine. I love the combo of blue cheese and horseradish. Creamy & peppery. YUM. Plus, the dressing for the potato salad is thick and hearty. It’s perfect for fall.

I think making this meal was a good choice for me. My husband’s mood was suprisingly better after eating his lunch and he even cleaned up the kitchen! I knew I married this man for a good reason! :)

Rosemary Pork Tenderloin Sandwiches & Blue Cheese Potato Salad, from Paula Deen

Pork Tenderloin:

  • 4 cloves garlic, minced
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 (2-pound) pork tenderloin
  • 1 teaspoon Paula Deen’s Silly Salt (I used seasoned salt)
  • 12 dinner rolls or small sandwich rolls
  • Sandwich Spread, recipe follows

Sandwich Spread:

  • 4 tablespoons mayonnaise
  • 1 tablespoon brown mustard
  • 2 teaspoons freshly chopped flat parsley leaves
  • 2 to 3 teaspoons freshly chopped green onions
  • Dash Worcestershire sauce
  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Rub the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. (Note — I didn’t cook the tenderloin for that long. Mine was more like 45 minutes. I like to cook pork to a temp of 145 degrees. It’s safe, trust me!!)
  3. Let the pork rest covered in foil for 10 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.

Sandwich Spread:

  1. Add ingredients to a bowl and thoroughly combine.

Blue Cheese Potato Salad, from Paula Deen

Potato Salad

  • 5 pounds red and white table potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 tablespoon balsamic vinegar
  • Blue Cheese Dressing, recipe follows

Blue Cheese Dressing:

  • 3/4 cup mayonnaise
  • 1 (5-ounce) container crumbled blue cheese
  • 2 tablespoons greek yogurt
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon ground black pepper

Directions:

  1. Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.
  2. In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.
  3. In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.
  4. In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

  1. In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.

Roasted Red Pepper & Basil Hummus with Baked Tortilla Chips

Hummus is a product I always have in my fridge. It’s pretty convenient since all stores carry it and they have a variety of flavors. After making my own hummus, I doubt I’ll ever buy it at the store again. This is a cheap & easy recipe — Paying $3-5 for an 8 ounce container of hummus is just silly. If you’re a hummus lover, please stop the insanity with me and just make your own!

I decided to make Roasted Red Pepper & Basil Hummus. I had both of the main ingredients on hand, but really, you can make any kind of hummus you want. The main ingredients you need to make hummus are chickpeas, tahini & olive oil. Tahini is a sesame paste and it can be tricky to find. The only store by me that carried it was Whole Foods. Tahini can be stored in your fridge for 6 months. If you’re like me and forget when you buy things, be sure to write the date on the container so you know how long you can use it. (I also do that with cheese!)

This recipe is so easy to make. Throw all of the ingredients in the blender and blend. That’s it.

Then you have this.

Roasted red pepper & basil go so great together. This hummus so thick & creamy. But the best part about it is how fresh it tastes! That’s the reason why I’ll never buy hummus in the store again. A store bought brand can’t compete!

How do you like to eat hummus? It really is a versatile food but I love it as a healthy dip. Veggies are great with hummus but sometimes I want some carbs. Instead of having calorie loaded chips & crackers, make your own baked tortilla chips. All you need are tortillas cut into triangles, cooking spray and your favorite spices. I really like cumin & a little salt. They bake for 10 minutes and then you have your own baked tortilla chips. The chips are super crispy! This is a great way to use up tortillas before they get too stale.

This recipe makes 3 cups and will last 7-10 days in your fridge. I hope after making your own hummus, you’ll never go back to the store bought stuff!

Roasted Red Pepper Hummus

  • 1 can (15 oz.) chickpeas/garbanzo beans, rinsed & drained
  • 12 oz. jar of roasted red peppers, drained
  • 2 tbs olive oil
  • Garlic, 2 cloves
  • 1/3 cup tahini
  • 1 lemon, juiced
  • Basil, 8 leaves
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes

Directions:

All ingredients go into the blender. Blend until smooth. Refrigerate for 3 hours before it’s served.

Baked Tortilla Chips

  • Tortillas
  • Cooking spray
  • Your favorite spices (I used cumin)
  • Salt

Directions:

Turn oven onto 350 degrees. Cut tortillas in half, and then each half into thirds. You should have a triangle shaped chip. Line a baking sheet with foil and spray with cooking spray. Place tortillas on the baking sheet and spray with cooking spray. Season chips with salt & the spice you selected. Bake for 10 minutes.

Do you like exotic & hot?

Of course you do, who doesn’t…. but I’m talking about flavors. Curry & Mango Chutney to be exact. If you like the combo of a slow burn with some sweetness, then you should make these wings. ASAP.

Make them tomorrow for your Superbowl Party. You know someone will bring the same old buffalo wings. Why don’t you be the star of the show who brings the flavor no one has had before.

Besides these wings being absolutely delicious, they’re baked. No deep-frying needed yet they still get perfectly crispy. Jack up your oven to 500 degrees and you’ll get a chicken wing that has the crunch of being fried, minus the calories. I love that.

The dry rub on the chicken is the base of the heat. The sauce provides the hint of sweet. You can eat these wings alone or add a side of Ranch dressing for dipping.

Drumsticks will take longer to cook than the wings. Drumsticks = 40 minutes. Wings = 25-30 minutes.

We all know Superbowl Parties are all about the food. Make these wings and you’ll be the hero, not some Hot Quarterback.

Mango – Curry Hot Wings

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons hot Madras curry powder
  • 2 pounds chicken wings and drumsticks
  • 5 tablespoons red hot sauce, preferably Frank’s Red Hot
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons Major Grey Chutney
  • Chopped Cilantro, for garnish

Directions

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and curry powder. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 25 – 40 minutes, turning once or twice, until browned and crispy.
  2. In a bowl, whisk the hot sauce with the butter and chutney. Add the chicken wings and toss. Sprinkle with cilantro.