Greek Salad

This is one of my favourite summer salads.

2 med. cucumbers, peeled
2 targe tomatoes, trimmed
1 can black olives, drained
1 onion, peeled
1/2 lb feta cheese
1/2 c. olive oil
3 tbsp red wine vinegar
1 tsp. oregano leaves
1/2 tsp. salt
1/8 tsp. pepper

Cut cucumbers legnthwise and remove seeds. Roughly chop cucumbers, tomaotes, and onions (should be left in bite size chunks). Slice olives. Place the vegetables in a large bowl. Add crumbled feta. In a small jar, combine olive oil, red wine vinegar, oregano, salt, and pepper. Shake to mix. Pour the dressing over the salad, toss gently. Serve.

**tastes better if made early on and refrigerated**

Enjoy,

Myrna

Rosemary & Garlic Chicken

I love a bit of mediterranian cooking in the summer. Fresh rosemary is the best for this one.

2 chicken breasts
2 tbsp olive oil
3 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
1 c. chicken broth
2 tbsp red wine vinegar

Cut breasts into quarters. Season with salt and pepper. Heat oil in large skillet over high heat. Add chicken, saute til brown, about 5 mins per side. Reduce heat to medium-low, cover and fry until chicken is cooked through, about 15 mins. Transfer chicken to bowl. Discard all but 2 tbsp of drippings from skillet. Add garlic and rosemary. Cook until fragrant, about 1 min., stirring constantly. Add broth and vinegar to skillet. Increase heat and boil until sauce is reduced to 1/2 c, scraping up browned bits, about 7 mins. Season sauce to taste with salt and pepper. Return chicken and any accumulated juices to skillet. Cover and cook over low heat until chicken is heated, about 10 mins. Spoon sauce over. Garnish with rosemary.

Serve with fresh bread to sop up the drippings.

Serves 2 - 4

Enjoy,
Myrna

Crab Salad

This is a nice summertime salad.

1 med. onion, finely sliced
1 lb cooked crab meat
1/2 c. vegetable oil
1/2 c. ice water
5 tbsp. cider vinegar
1 tbsp. lemon juice
salt
freshly ground pepper

In a large bowl, spread half of the onion around the bottom. Place crabmeat on top of the onion. Top with remaining onion. Pour oil, water, vinegar & lemon juice over top. Season with salt and pepper. Cover and refrigerate at least 2 but no longer than 12 hours. Toss and serve.

Makes around 6 cups.

Enjoy,
Myrna

Prawns with Asparagus Stir-fry

I like this recipe, but have lowered the amount of soy sauce it originally asked for, also I prefer jalapaneos to red chili's.

1 kg prawns
1 tbsp. peanut oil
1 inch piece of ginger, peeled, grated
2 cloves garlic, crushed
1 med. onion, sliced thinly
1 bunch asparagus, trimmed and chopped
1/2 fresh jalapaneo, seeded and sliced thin
2 tbsp rice wine
1/8 c. soy sauce
2 tsp. sesame oil
2 tsp. brown sugar
2 tsp. toasted sesame seeds

Shell and devein prawns, leave tail intact. Combine wine, soy sauce, sesame oil and sugar in small bowl. Set aside. Heat half the peanut oil in pan. Add giner, garlic and onion. Stir-fry a few minutes. Add asparagus stir-fry until tender. Remove from pan. Heat remaining peanut oil in same pan, add prawns. Cook until done. Return asparagus mixture to pan with the prawns. Add jalapaneos and wine/sauce mixture. Stir-fry several minutes until heated through. remove from pan, sprinkle with sesame seeds. Serve.

Serves 4.

Enjoy,
Myrna

Grilled Chicken and Pear Kebobs

This one was inspired by a salad recipe and I thought I could adapt it to a kebob.

1 boneless breast of chicken
1 pear (ripe)
olive oil
poultry seasoning
margoram
salt
pepper
3 shish kebob skewers

Pre heat grill or oven to 350F. If using the oven, place a grill pan into oven during the pre-heat.

Wash and pat chicken dry with paper towel. Cut chicken into cubes. In a small bowl place some olive oil, poultry seasoning, margoram, salt and pepper and mix. Add chicken. Stir to cover chicken with oil mixture. Wash pear. Cut pear into thick slices or cubes.

Thread skewers alternately with chicken cube, then pear cube. Leave a bit of space at both ends of skewers to make it easier to handle.

Cook until done, about 15 mins. Turning every 5 mins. to prevent burning.

Enjoy,
Myrna

Garlic Shrimp

MMMM, shrimp!

1/2 c. butter
4 tbsp. fresh lemon juice
5 tsp. Worcestershire sauce
4 cloves garlic, minced
2 tsp. sugar
1 1/5 tsp. grated lime peel
pinch of cayenne pepper
20 large shrimp
4 tbsp. fresh chopped parsley

Melt butter in a pan over medium heat. Mix in the next 6 ingredients, saute 30 seconds. Add shrimp; saute until opaque in center, turning occassionally, about 3 mins. Stir in parsley. Season with salt and pepper. Serve.

Serves 4.

Enjoy,
Myrna

Mashed Yams with Honey

A nice side dish, that's kind of different.

6 lbs yams, peeled
2 lbs. potatoes, peeled
1 c. butter
1/2 c. honey

Cut yam & potatoes into 1 1/2 inch pieces. Place in a large pot of boiling water, cook until tender, aobut 25 mins. Drain. Return potatoes to pot. Cook over med. heat until excess liquid evaporates. Stir frequently, about 3 mins. Add butter and honey. Mash until butter mets and potatoes are smooth. Season with salt and pepper.
Serves 12.

Enjoy,
Myrna