Greek Shrimp & Feta Buttons

This Greek delight was found in a cook book my mother in law gave me, The Complete Step By Step Cook Book. This book has more than 800 full color recipes and as the title says with step by step instructions. I found this cute little appetizer that sounded so darn good and the picture in the book was so cute that I just had to give it a try. Of course as we do with so many of the recipes we make, we altered it from its original state. My husband took some to his Greek friend again today and just like the Baklava he simply loved this and wished that he had more.

½ - Medium Onion (diced)
1 Tbs. - Garlic (chopped)
1 Tbs. - EVOO
3 Tbs. - Butter (melted)
4 oz. - Peeled Diced Shrimp (cooked)
6 oz. - Aethnos Garlic Herb Feta Crumbles
1 Tsp. - Chives
6 Sheets - Phyllo Dough
Salt & Pepper

In a medium sized frying pan heat the EVOO over medium high heat, once the oil is hot sauté the onion and garlic for about 5-8 minutes. While the onion is getting tender add in the Diced Shrimp, chives, and salt & pepper. Remove from heat and mix in the feta cheese, remove 6 sheets of phyllo from the roll and put the rest in the fridge for another time. Cut the phyllo in half, then cut each half into half, cut each strip into 3 sections and this will yield you 12 sections. On a baking sheet lined with parchment paper or a silicone mat, lay out 3 sheets of dough in a stack, brush with melted butter then lay the other 3 sheets on top at an angle and brush with more butter. Place about 1 Tsp. Of filling in the center of the dough then bring in the opposite corners to form the buttons bunching the dough together at the top. Carefully brush the entire button with melted butter and continue with the rest of the phyllo and filling. Once all buttons are made, cook in a 400 degree oven for 10-15 minutes or until golden and crispy. Remove immediately and serve hot and watch them disappear.

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Greek Feta & Herb Popovers

While my husband was cooking away at our lovely Greek Chicken Lemon Soup with Orzo I was on the other side of the kitchen baking some wonderful little Greek Popovers to serve with it. I sure do love these little light and fluffy bites. The popovers paired extremely well with this soup and I am sure they would go great with anything you wanted to serve them with. I made a simple little sauce that I served on the side that my husband just loved.

3 Tsp. - Oil
¾ C. - Milk
1 - Egg
1 - Egg White
¾ C. - Flour
2 Tsp. - Chives
2 Tsp. - Parsley
4 oz. - Feta Cheese ( cut into 24 cubes)

Mango Sauce:

2 Tbs. - Mango Chutney
¾ C. - Vanilla Yogurt

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a Tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour, chives & parsley then mix well. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. On top of each serving place a cube of feta cheese and bake for 18-20 or until golden brown. While the popovers are baking mix the chutney and yogurt together in a small dish and keep in the fridge until ready to serve. When the popovers are done baking take them out of the oven and remove them from the muffin pan, serve warm with the mango sauce.

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Baklava

Today's posting for Greek Week has everyone we know in a total uproar. They can't believe that we actually made it because everyone thinks it is so difficult to do, when in reality this had to have been one of the easiest dishes we have ever done. Everyone we have given samples too have simply fell in love with this dish. We keep hearing how wonderful it is and how it is the best they have ever had. The making of this dish was by request from my friend Nicole, according to her I hit the nail on the head with this dish and it was perfect. My husband took some to a friend of his who is Greek, and according to him, he loves ours better than the traditional, and his wife was amazed on how good it was that she wants this recipe.

½ Lbs. - Honey Roasted Peanuts ( chopped )
½ Lbs. - Honey Roasted Cashews ( chopped )
2 Tsp. - Ground Cinnamon
1 16oz. box - Phyllo Dough ( thawed )
1 Stick - Melted Butter
1 C. - Sugar
1 C. - Water
½ C. - Honey
1 ½ Tsp. - Vanilla
1 Tsp. - Lemon Zest

Toss together the cinnamon and chopped nuts in a bowl. Unroll the phyllo and cover with a damp paper towel to keep it from drying out. In a buttered 13x9 baking pan place 2 sheets of phyllo down, brush generously with butter. Sprinkle 3 Tbs. Of the nut mix over the top of the phyllo, repeat layers until all of the nuts have been used. On top of the last layer of nuts place 6 sheets of phyllo and generously brush with butter. Using a sharp knife cut the Baklava ( all the way to the bottom ) into 4 long rows, then cut across width way to make the size bar you would like. In a preheated 350 degree oven cook the Baklava for 50 minutes, or until golden and crisp. While the Baklava is baking, combine sugar & water in a small sauce pan over medium heat and bring to a boil. Stir in the honey, vanilla and lemon zest, reduce heat and simmer for 20-30 minutes. When the Baklava is done remove from the oven and immediately spoon the syrup over the entire dessert Let cool completely before serving.

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Hummus … 3 Ways

The last 2 weeks of postings was filled with some deep fried fun, but the next 3 weeks will be concentrating on Greek Food. Thanks to my friend Whisper, I have to come to love Hummus, I know this being said by the girl who proclaims to hate veggies. My love for her homemade hummus made me want to branch out and try it myself and in turn I found many other Greek items I wanted to try and share with all of you. I will keep you all on the edge of your seat wondering just what we will be creating for this fun affair. I can tell you that today's posting is homemade hummus, but not just 1, Oh No, we have made 3 kinds of hummus for you to enjoy.

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread or chips.

Roasted Red Pepper Hummus:

1 - 15.5oz. Can - Chickpeas (drained )
¼ C. - Tahini
6 Oz. - Roasted Red Peppers
1 Tbs. - Sesame Oil
1 Tsp. - Cayenne
½ Tbs. - Johnny's Garlic Season
1 Tsp. - Ground Cumin
¼ C. - EVOO

Place all ingredients other than the EVOO into the bowl of a food processor, place the lid on and turn it onto low to break up the peas. Turn the machine onto high and slowly drizzle in the EVOO, let the machine run until smooth and creamy. Serve with pita bread or chips.

Marinated Artichoke Heart Hummus:

1 - 15.5oz. Can - Chickpeas ( drained )
1 - 6.5oz. Jar - Marinated Artichoke Hearts
1 Tsp. - Ground Cumin
½ C. - EVOO

Into the bowl of a food processor place the peas and artichoke hearts ( liquid too ) and put the lid on. Process on low until the peas are broken down. Turn the machine on high and drizzle in the EVOO, let the machine run until smooth and creamy. Serve with chips and pita bread.

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