Chewy Oatmeal-Chocolatechip Cookies!

For a little bit of dessert I found this cute little recipe for these mini oatmeal cookies! Its a healthier recipe that I found from this cookbook. Heres what you will need:

-  Honey
-  Peanut butter
- 1 egg
- Vanilla extract
- All purpose flour
- Quick cooking Oats
- Baking power & baking soda
- Chocolate chips
- Canola oil
- Melted butter

In a large bowl I mixed all of the wet ingredients together until smooth. In a seperate medium-sized bowl I measured out each of the dry ingredient components of this recipe. Slowly I added the dry ingredients to the wet while continuously stirring.

Once all of the ingredients have been mixed together it becomes a dough mixture. Take a teaspoon and spoon the dough mixture on a large cookie sheet. The recipe made 24 cookies & they were delicious!

Enjoy,

Lasagna

Okay so I made Lasagna last night because I really had a craving for it, and it was actually AMAZING!! Heres what you will need:

- 1 Box of Lasagna noodles (I tried the ones that you just put in the oven, no need for boiling & they were great!)
- Fresh homemade Meat sauce (see previous posts below for the ingredients on my special meat sauce recipe)
- Lots of freshly cut Basil
- Freshly grated Mozzarella cheese (don't buy the KRAFT bags of cheese because it's processed, its better to get a fresh ball of Mozzarella and just grate it yourself at home, it takes no time!)
- Parmigiano Regiano (generous amount)

Your sauce is the very first thing you need to start of course because it requires a bit of time to cook on the stove before you can start layering up your lasagna.

Once your sauce has been cooking for a minimum of 30 minutes up to 1 hour, turn off the heat and your ready to begin layering! Take a scoop of the sauce and cover the bottom of the pan. (I use an aluminum lasagna pan because then you can just throw it out!)

Then take 3 lasagna noodles and place them beside each other in width on the bottom of the pan. On top of this noodle layer take a generous amount of the meat sauce and cover the noodles. Then sprinkle a fair amount of mozzarella cheese and sprinkle a couple of tablespoons of parmesan and your ready to lay another level of noodles down and then repeat the steps with the meat sauce, cheese, and noodles again.

You want to make sure that each level you are doing, you add just enough sauce and cheese but not too much or else it will boil over when its cooking in the oven and make a mess!

Your last layer should just be the meat sauce and a generous amount of cheese to top it because thats where your golden brown colour will come from once its in the oven.

Enjoy,

Chocolate Dipped Strawberries

This weekend I didn't cook much. We usually like to eat out on Friday, Saturday and Sundays because we cook during the week! This weekend we went to Pazza ...one of my favourite Italian restaurants since I was a little girl! Saturday night we decided to head down to the Danforth and ate at the incredible Pantheon restaurant. Their food is delicious!!! For a little Oscars night treat however, I did decide to make a really quick snack with some fresh Strawberries!! So easy and yummy. Heres what you will need:

- 15 Strawberries (leave the leafs on but wash them thoroughly before dipping!)
- Bakers Semi-sweet chocolate (1 box comes with 8 squares of chocolate - use all 8 squares)

To melt the chocolate you will need to bring a pot with some water up to a slow, rolling boil. It does not need to be on high heat, put the pot with the water on the stove and put the heat on medium until you see the water is nice and hot and is slightly boiling...once you see that the water is boiling very little, turn the heat down to low/simmer and place a medium-sized glass bowl over the pot. This method is called a "Double Boiler"

The most important thing to remember is that the bottom of your boil must NOT touch the boiling water in the pot or else your chocolate with harden and not melt nicely.

Once your bowl is on top of your slightly boiling water, put your chocolate in the bowl and stir occasionally or until the chocolate is nicely melted. Then your ready to start dipping!! One by one, take each strawberry and dip it in the chocolate, give it one twirl so that you coat all sides of the fruit and then place it on some parchment paper and then on a plate. Once you have all your strawberries dipped place them in the fridge for about 10-15 minutes so they can harden and then your ready to eat them!

Enjoy,

Cold-cut Deli Style Sandwhiches

I started making these last summer up at the cottage. Theres nothing better than a good sandwich with some chips and some sliced pickles on the side! In the heat, you never really want to eat a heavy meal so these sandwiches are the perfect lunchtime meal for a hot summer day or when you really don't feel like cooking dinner! LOL...I admit, I have made these for dinner when I don't want to sit in the kitchen and cook and they are really good! Simple but delish! Try it out, Heres what you will need:

- 1 french baguette
- Mayo
- Mustard (of your choice, you could use dijon, course mustard, honey mustard, and so forth)
- Thinly sliced Mortadella (200 grams)
- Thinly sliced Genoa Hot salami (150 grams)
- Thinly sliced Cuddy Style Montreal smoked turkey (200 grams)
- 6 thin slices of marble cheddar cheese (you could also use provolone cheese or any other you may like)

Slice the baguette down the middle, put your mayo on one side and the mustard of your choice on the other side. One by one, start by layering on your cheese and then all your sliced deli meats. Put the baguette back together, and cut into individual sized sandwiches.

Serve this with some potato chips of your choice and some sliced pickles!

Enjoy,

Spaghetti ala Brocco

This is the pasta I made last night for dinner. It was really yummy and easy to make! Heres what you will need:

- 1 box of Spaghettini
- 1 head of broccoli chopped into little florets (see previous post for approx size)
- Homemade tomato sauce (you can find the recipe to this in earlier posts)
- 2 garlic cloves chopped in half (this will be used to infuse the EVOO your going to toss the broccoli and pasta in
- Chilli flakes

*The previous post explains how to take care of the broccoli component of this pasta dish
*Bring your pasta to a boil and drain once it is finished
*In a separate pan (large size), heat some olive oil and once it gets to temp, add in your garlic for about 2 minutes or until the garlic gets slightly brown
*At that point, add in your broccoli and a sprinkle of chilli flakes and cook for about 3 minutes
*Then, add your drained pasta and mix all together...if you see its a little dry you can add some more olive oil

You can serve with this dish with or without tomato sauce on the side, I always like to have some tomato sauce on the table if we are making pasta and each person can serve themselves whatever they like.

Enjoy,

Cool tip for Steaming Broccoli - Ice Bath!

Tonight I am making Spaghetti Brocco! This is one of my favourite pasta dishes because theres no meat involved (not a huge fan of chicken, beef, etc) and its pretty easy to make!! Of course, I start off with my fresh homemade tomato sauce - no jarred stuff dont forget !! I will be posting later this evening on the pasta dish however in the meantime I wanted to share a really cool tip for steaming your broccoli and locking in it's freshness!

Cut up your broccoli into small little heads so that each broccoli piece can be eaten in one bite. Once you have done this, wash the broccoli very well because it is usually extremely dirty!

Bring some water up to a high boil and throw your broccoli in for about 3-5 minutes! We don't want the broccoli to completely cook as it will be in contact with more heat later on once the pasta has boiled.

While your broccoli is boiling away, fill a large boil half way with ice cubs and then pour some ice cold water on top of the ice until the water comes up about 3/4 of the bowl.

After the 3-5 minutes is up and your broccoli is ready to be pulled out of the water, with a small strainer take each piece of broccoli out and put it right into this cold ice bath !

This little trick ensures that your broccoli comes to a complete STOP in terms of cooking and it seals in the nice bright green colour!

:)

Chicken Caesar Salad

Last night for family day dinner I made a Chicken Caesar Salad. Sometimes when Im not in the mood to cook a big meal for dinner, I make this simple but really delicious salad which comes packed with protein. Next time you feel like a light dinner try this you'll love it! Heres what you will need:

- 1 pack of Hearts of Romaine lettuce
- Caesar dressing (I made my own for this salad, find recipe below)
- Croutons (whichever you prefer)
- Parmesan cheese
- EVOO
- Boneless, skinless Chicken breast
- S&P

For the caesar dressing:

- 3 medium sized garlic cloves (crushed)
- 1 splash of worcestershire sauce
- 1 splash of tobascco (hot sauce)
- Approx 5 squeezes of mayonnaise (this can be substituted for 1 egg yolk)
- EVOO (don't be shy, caesar sauce requires lots of EVOO - about half a cup)
- 2 splashes of White Wine Vinegar (this can be substituted for freshly squeezed lemon juice)
- S&P
- Parmesan cheese (11/2 teaspoons)

*Season your chicken breast with a little bit of olive oil, salt and pepper and throw it on the grill until it is golden brown in color
*Let the chicken cool off for about 5 minutes before slicing it in your salad
*Mix your lettuce leaves and the caesar dressing you made before throwing in your sliced chicken
*Sprinkle some parmesan cheese and freshly ground black pepper and your ready to serve!

Enjoy,

The Infamous Veal Dish!

This veal dish is absolutely to die for!! It is so insanely delicious with all of the various layers of flavour you won't believe it! I won't lie, this dish does require some lengthy preparation time and a lot of dedication while you are cooking however once it is done and its ready to be served, you will think the work was worth while! Heres what you will need:

- Provini Veal (this is baby cow and is the most tender veal* you cannot substitute this ingredient)
- 1 Red & Green bell pepper
- 3 Shallots
- 1 Red chilli pepper
- All purpose flour
- EVOO
- 1 Carton of Chicken Stock (low sodium)
- Yellow Yukon Gold Potatoes (for the roastie potatoes which are served alongside of the veal)
- Sour cream
- Butter
- S&P

First, you need to chop the veal into small pieces. (not too small because this veal is so tender it will end up falling apart the longer you cook it). Once this is done you need to prepare a small amount of all purpose flour with some S&P. (this will be used to coat the pieces of veal - not too much flour or else the veal will stick to the pan)

After you have lightly floured each piece of veal, your going to slightly brown it in a frying pan with a drizzle of some EVOO until both sides are golden brown! At which point you will remove the veal and place it off to the side so you can sauté your shallots with the red chilli pepper for some heat. Once these 2 ingredients become slightly browned you will add some white wine to the pan to allow for some deglazing. (deglazing is when you use white wine or other alcohol to "clean" the pan and get any small pieces that have stuck on the bottom of the pan into your sauce because that is where all the flavour is).

Let this white wine sauce simmer for about 2-3 minutes, and then add in half a carton of chicken stock and allow it to simmer again for about 5 more minutes. At this point, you can add the veal into the sauce and let it cook for about 1 hour so that it can get nice and tender! The longer you cook this meat the more tender it will be when you are ready to sit down to eat!

While your veal is cooking, you should be boiling your pototes until they are almost cooked. Drain the water they have been boiling in and start shredding them to make your roastie potatoes. Once you have then shredded and pilled into little "pancakes", drizzle some EVOO, season each potato with some S&P, and place a tiny bit of butter on top of each roastie potato.

Put your potatoes in the oven at about 350 degrees on ROAST, and let them get nice and crispy brown. While they are cooking in the oven, you want to then add your green and red pepper which have been sliced thinly into your veal and let those cook until the potatoes are ready to come out of the oven.

Serve 2 roastie potatoes with a side of the veal with the green and red peppers and spoon some of the sauce onto the veal! This meal is delicious!

Enjoy,

Guacamole

Guacamole is so refreshing and tasty in the summertime with a cold Margherita or some white wine. I like to leave my guacamole chunky, however you could use this exact same recipe and just throw it all in a blender to smoothen it out if you prefer that sort of texture. Here is what you will need:

- 1 ripe Avocado
- 1 ripe roma tomato
- 1 Jalapeño
- 1 medium-large sized shallot
- Juice from 1 whole lime
- drizzle of EVOO
- S&P
*Nacho chips (of course!)

Enjoy :),

Tomato, Cucumber & Chickpea Salad

So this next salad is not really something I would make for a party or for guests, however it is extremely delicious for a summer lunchtime meal when you don't have time to make anything more for work! Its light and refreshing but its just enough to fill you up when your hungry! Heres what you will need:

- Half a can of chickpeas (I usually get the UNICO brand)
- 2 Vine ripe tomatoes
- A few kalamata greek olives
- 1 cucumber (sliced somewhat thinly)
- EVOO
- S&P
- Oregano (this ingredient is not a must)

Enjoy,

Caesar Salad Bites

I love caesar salad and this recipe is beyond easy!!! I love any appetizer that is "mini", I think they look so much more appealing and they're absolutely a joy to eat!! LOL Next time you have a party, try these little caesar salad bites! You can make them with your own homemade dressing or you can cheat and get some store bought dressing, both will do. Heres what you will need:

- 3 Endives (washed and each leave pulled apart from the stem)
- 1 Bag of croutons (whichever you prefer - the smaller the better)
- Salad dressing (homemade or store bought - if your going to use store bought, its best to add some EVOO or some lemon to it for an extra zing and to thin it out a bit which makes it easier to put on)
- Parmigiano Regiano
- EVOO
- S&P
- Lemon (freshly squeezed juice)

*Place all the endive leaves nicely on a serving platter, take your dressing and put about 1 teaspoon on each endive, sprinkle some parmesan cheese, cracked black pepper and place about 2-3 pieces of croutons on each piece of endive and your done!! :)

Enjoy.

2-Bite Tacos

I recently found this idea on Pinterest!!! They have such cool ideas on that website for really cute appetizers you can make for a party you might be hosting. At first, before I started cooking these cute little things, I thought they were going to require a good amount of work. However, as I got started I realized that they were so simple and actually really fun to make! I've never worked with Wonton papers but you don't need to worry about that either because theres not much to them in this recipe. I served them at my Superbowl Party, but they would be a good starter at any party!! Heres what you will need:

- 1 pack of Wonton Papers
- 1 pack of Extra lean ground beef
- 1 pack of Old El Paso Taco mix seasoning
- 1 Head lettuce
- 2 roma tomatoes
- 1 bag of Kraft shredded white & orange cheddar cheese
- Sour cream

So, the 1st step here is to pull out your muffin pan and grease it. Next you take the wonton papers and push them into the muffin pan slots so that they form a cup....bake them at about 350 degrees for 10-15 minutes or until you see them browning. Once they are done, take them out of the oven and let them stand to cool for 5 minutes.

While the wonton papers are in the oven, you should have your extra lean ground beef on the stove cooking...as always with ground beef break it up into very small pieces and make sure you let all of the juices evaporate until you add the taco mix seasoning with some water. (the instructions for that are on the seasoning pouch)

Scoop 1-2 tablespoons of the beef mixture into each wonton cup, top it with some shredded cheese, 1 dollop of sour cream, a couple tomatoes (chopped small), some shredded lettuce and the appetizer is complete!!

Enjoy these...they're amazing!! :)

Bruschetta

THIS is my staple dish!! I always make bruschetta, I love it! The first most important thing to remember when making this appetizer is to get ripe tomatoes! This is super super easy to make! Cut the tomatoes in quarters, cut 1 shallot into small pieces, take a handful of fresh basil leaves and chop in fine pieces. Stir all of these ingredients together with some EVOO and some S&P. The baguette needs to be cut in half an inch thick pieces and placed on a cookie sheet to bake until browned on both sides. After the bread has browned slightly, take it out of the oven and put a spoonful of the tomato mixture on each slice of bread, sprinkle a small amount of parmesan cheese and your done! Heres what you will need:

- 1 pint of cherry tomatoes
- 1 shallot
- Handful of fresh basil leaves
- 1 french baguette
- Parmesan cheese
- EVOO
- S&P

Enjoy! :)

Mango Salsa

Occasionally I like to make Fish, however I am very picky and the only fish I like is Sea Bass. I carefully select the freshest pieces from my fish monger. The only seasoning this fish requires is some S&P, a drizzle of EVOO, and some squeezed lemon juice. I like to grill the Sea Bass on the BBQ until it is golden brown on the top. This Mango salsa is what I put on top of each piece and it tastes wonderful!! Here is what you will need:

- 1 ripe Mango
- 1 red bell pepper
- 1 shallot
- 1 corn on the cob (slightly grilled on the BBQ)
- Handful of Kalamata olives
- Handful of fresh dill
- 1 Jalapeno pepper
- White wine
- EVOO
- S&P

*After the fish has been grilled on the BBQ, top each piece with some of this salsa...serve with some roasted fingerling potatoes on the side and a vegetable of your choice!

Enjoy :)

Beer Batter Fried Zuchinni

This is another one of those yummy treats that would always await my cousins and I after a long day at the beach in Greece!! These delicious beer-batter fried zucchini wheels are quick and easy to make and they are great on a nice hot summer day as a snack! Heres what you will need:

- 1-2 Zucchinis
- 1 can of beer (whichever brand you have works just fine)
- Regular all-purpose flour
- S&P
- Vegetable/Mazola Oil for frying

*To make the batter all you have to do is mix together about 4-5 heaping tablespoons of flour, a pinch of salt and pepper and pour in about less than half of a can/bottle of beer (you want the consistency of pancakes)
*Thinly slice your zucchini into wheels and dip each one into the batter
*Fill up your pan with some vegetable/mazola oil to fry these up and let it heat before putting anything in the pan
*Once your oil has come to the right frying temperature (you will know when you see it getting hot), start frying your zucchini wheels until they are golden brown on each side (id say about 2-3 minutes per side max) - make sure not to over-crowd the frying pan or else they will stick to each other

Enjoy! :)

Ice Cream Cone Cupcakes!

These are so much fun!! I made these last night with my cousin and they actually could not be any easier to make!! We found the idea on Pinterest - my recent addiction, for those of you who do not know what it is, do yourselves a favour and sign up! LOL Heres what you will need for these cute little ice cream cone cupcakes:

- 1 box of Betty Crocker cake mix (I like the rainbow cake mix)
- 1 pack of Ice Cream Cones
- Whichever icing you like
- Sprinkles

*So, all you do is place each of the ice cream cones in a standing position (in a muffin pan), fill each cone with the cake batter you made (following the instructions of the box of course), bake them at 325 degrees for about 20 minutes or until you can stick a toothpick in the centre of them and it comes out clean
*Take them out of the oven, let them cool for about 5-10 minutes so you can start icing them
*Either with a piping bag or with a knife, spread a good amount of icing on the top of each ice cream cone cupcake and finish them off with some sprinkles and your done!! :)

Enjoy!

Traditional Bolognese! (Meat Sauce)

If your like me and you LOVE Italian food, this next dish will make your mouth water! Its my traditional Bolognese sauce, which can be served with a plate of eldente Angel hair pasta or some Spaghettini! (thinner than regular spaghetti) This follows along the same lines of my tomato sauce I previously posted but the obvious difference here is the ground beef and one of my *key* ingredients in making this meat sauce taste extra delicious!!! So, on a cold winter night when you feel like some comforting pasta, make this Traditional Meat Sauce and you will absolutely love it!! Heres what you need:

- 1-2 packs of *Extra lean ground beef*
- 1 White onion (chopped finely- you can use one of those small processors to chop this and the garlic finely)
- 2 medium-large sized garlic cloves
- 1 Jalepano pepper
- Key ingredient: 1 cinnamon stick (I know, your probably thinking cinnamon??? with garlic? and furthermore with ground beef? just try it, don't question it!)
- 4-5 large sized field tomatoes (strained or pureed without the skin - as previous post explains)
- half a jar of strained/pureed tomato sauce (this is different from the ready made, seasoned tomato sauce - this jar of tomatoes is just fresh tomatoes which have been picked from the fields, cleaned, peeled, and strained)
- 1 little squeeze of tomato paste
- EVOO (of course)
- S&P (season to taste)
- Fresh Basil leaves (chopped or cut by hand into the sauce once it is done cooking)

*Brown your onions, garlic and hot peppers all together unit translucent, then add in your extra lean ground beef and break it up into small, small pieces (this takes some muscle, so ask the men in your household for some help!)
*Once your ground beef is all broken up into small little pieces and you have allowed it to cook until all of it's juices have evaporated, you will add in your fresh tomatoes you strained and the half jar of pureed tomatoes with 1 squeeze of tomato paste (stir everything so that the meat becomes incorporated into the sauce)
*Season with Salt and freshly ground Black Pepper to taste, and right in the centre of your sauce pan your going to stick your cinnamon stick in and cover it up with the sauce
*Let all of these flavours and ingredients merry for about 1 hour at which point you can tear some basil leaves into the sauce and stir it all up, then boil the pasta of your choice and start serving!

Enjoy :)

My Homemade Tomato, Garlic & Basil Sauce

This is my favourite tomato sauce! I make this when I am cooking Pasta and when we make Pizza!! The only difference for the pizza sauce is that I like to let it simmer slowly for a longer period of time. Whenever I make Lasagna, Eggplant Parmesan, Chicken/Veal Parmesan, Pizza and so forth, this is the tomato sauce I always start with. Number one rule in my kitchen: when your going to make something do it right and with 110% effort. If you don't have what you need to cook whatever meal it may be, don't make it at all ! There is nothing more that I hate when someone is cooking and an ingredient the recipe calls for is missing out of their pantry, so they either disregard that missing ingredient completely or substitute with something else that the recipe does not call for! Another pet peeve of mine is using jared tomato sauce. It is so easy and quick to make your own tomato sauce, so stop using those grocery store labels of jarred tomato sauce that come pre-seasonsed and use this! I promise you will be happy :) Heres what you will need:

- 4/5 Large size field tomatoes (peel the skin off and puree them at home until they are of sauce-like consistency) - this is going to be your tomato component of the sauce - perfectly fresh!!
- 2 medium/large sized garlic cloves (depending on how much garlic you prefer), thinly chopped
- 1 medium sized white onion (also thinly chopped)
- 1 Jalepano pepper (cut into small pieces - for a kick of spice!)
- Fresh basil (cut in small pieces or you can tear it up by hand for a rustic touch)
- EVOO
- S&P

*First, drizzle some EVOO in the bottom of the sauce pan and throw in your thinly chopped onions on a medium-high heat until they become translucent (a little trick: to speed up this process you can add a pinch of salt, it allows the juices from the onions to come out a little faster)
*Once you see the onions are translucent, add in your garlic and your hot pepper and let it brown just a little bit (be sure your garlic does not burn, if it does it will taste bitter)
*Next, add in a tiny touch of white wine to deglaze the sauce pan (just a touch, if you put too much your sauce will be runny)
*After the wine goes in, your going to add your strained/pureed tomatoes and stir everything together
*Add some Salt and freshly ground Black Pepper to taste
*Let all of this come to a slow simmer for about 20 minutes, stirring it occasionally so it does not stick & your done!!

Panko Crusted Chicken Parmesan

Another good one for all those chicken lovers out there, Panko Crusted Chicken Parmesan!! Panko is Japanese breadcrumbs and I love using them whenever I am making a dish like this which involves a small frying job because the Panko crisps up so nicely!! One key thing to remember if your going to try making this is that when your slicing the chicken breast getting it ready to be fried, make sure it is not too thick! On the other hand, if it is sliced too thin you won't have enough chicken inside to satisfy your dinner guests! So make sure when cutting the chicken that its a medium sized piece thin enough that it will cook when its fried and later baked, but thick enough to satisfy someone's hunger! ;) Heres what you will need:

- Skinless, boneless chicken breast
- Fresh homemade tomato sauce (recipe for that coming in the next post)
- Thinly sliced Provolone cheese
- Panko Japanese breadcrumbs (can be found at mostly all Grocery stores)

Enjoy! :)

Grilled Chicken Souvlaki

If you like Chicken, you most definitely need to try this next meal which is super tasty!! There is quite a process to making them as you have to cut the chicken, marinate it with some EVOO, garlic power, S&P, and Oregano, cut up the peppers and onions and then start skewering, however that being said, once all of that is done the only thing left to do is throwing them on the BBQ and grilling them until they are golden brown! Serve these Chicken Souvlaki sticks with some oven roasted potatoes, or some steamed rice, a vegetable of your choice and some salad and your done! All you need for this is:

- Skinless, boneless chicken breast
- Green and Red bell peppers
- White onions
- Extra Virgin Olive Oil
- S&P
- Oregano
- Garlic Power
- Freshly squeezed lemon juice

Greek Village Salad - a.k.a. "Eliniko Horiatiki Salata"

Being that I am of Greek background, you can be sure that a standard salad to start off many of our dinner meals has been this wonderful, fresh Greek Village salad. The most authentic of Greek salads do NOT involve lettuce. I have grown up for many many years spending my summer in a small village by the name of Preveza just near Epiro, Greece. This is where my mother's parents have raised both my sister and I along with our two cousins. After a long day playing in the sun, swimming in the crystal clear ocean, and hanging out with our family we would come home to a fresh Greek salad my grandmother would make us almost everyday. Taking advantage of all the fresh vegetables my grandparents grow in their garden just outside of the kitchen they would use freshly grown tomatoes, cucumbers and green peppers. There was always a great abundance of fresh Feta cheese available which is usually placed right on top of the salad. To finish off, the only dressing a traditional authentic Greek salad needs is some Extra Virgin Olive Oil. Here are the ingredients you will need for this amazingly nutritious and delicious Greek Village Salad:

- Fresh Hot house tomatoes (make sure they are nice and ripe)
- A couple of cucumbers (you can leave the skin on or off, doesn't matter)
- Greek Kalamata Olives (with the pits)
- Greek Feta Cheese (Krinos is the best brand!)
- Green Cubanelle peppers (thinly sliced)
- S&P
- EVOO (the next best thing to Greek olive oil can be found at most grocery stores)
- Dried Oregano (I use oregano that my grandmother brings back from Greece each summer, but most grocery stores carry dried oregano which is just fine)

Enjoy! :)

Fresh Dill Salad

This salad can be found on the dinner table in my house once a week! It is so light and refreshing and tastes great too!! Although this salad is amazing with any dinner meal during the summer time, I also like to make this during the Winter months on the side with some grilled Pork Chops, Chicken Shish-kebabs, and so forth. Heres what you will need to make it: 

- 1 Hearts of Romaine Lettuce pack (usually comes with 3 romaine hearts-- I like the Andy boy brand)

- 2-3 Scallions (depending on how much onion you like)

- 1 handful of Dill - chopped finely

- 2 Vine ripened tomatoes cut into quarters (as seen in the picture)

- 1 handful of Kalamata Greek olives (with the pit)

The dressing is simple, I usually eyeball out each ingredient in the salad dressing, for that you will need:

- Extra Virgin Olive Oil

- White Wine Vinegar

- Salt & freshly ground Black Pepper

Enjoy! <3