Carne Adovada Recipe
Carne Adovada
Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread
7 to 8 whole dried chile pods,
Greek Salad Recipe
Greek Salad
1 bunch Romaine lettuce
1 small red onion
1 cucumber
4 Roma tomatoes
Kalamata olives
Feta cheese, crumbled
Dressing
1/4 cup good olive oil
3 to 4 tablespoons fresh lemon juice
1 or 2 cloves crushed garlic
1 teaspoon dried oregano
Whisk together dressing and let it sit while you prepare the vegetables
Wash and spin dry lettuce, tear into pieces
Slice onion, tomato and cucumber
Add olives and feta to taste
Whisk dressing before pouring on salad and toss
Serves 4
Goes well with focaccia bread or pita and hummus
Artichoke-Parmesan Phyllo Bites Recipe
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic
Pulse 4 times or until artichoke hearts are finely chopped
Set aside
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered)
Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese
Top with another phyllo sheet; brush lightly with oil portion of reserved marinade
Cut phyllo sheet in half lengthwise
Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches
Place a heaping teaspoon of artichoke mixture in center of each phyllo section
Gather corners of phyllo over filling, and gently twist to close
Place on a lightly greased baking sheet
Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture
Bake at 350 degrees F for 14 minutes or until golden
Serve immediately
Makes 30