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Tuesday, April 15, 2014

Feta yogurt dip and pita bread

I had a version of this dip at a great little greek restaurant last weekend so I decided to try to recreate it.  It turned out pretty tasty!

Feta Yogurt Dip
1 cup greek yogurt
1-1 1/3 cup feta cheese
juice half lemon
2 cloves garlic, minced
salt and pepper
olive oil (drizzle on top)

This is a pretty easy recipe that can be modified to your specific tastes.
Mix in food processor or by hand for a chunkier version.  Adjust lemon, garlic, s&p, and olive oil to your taste.  Chill for at least 30 mins. It's easy and delicious. 
It's best served with raw veggies and homemade pita bread (recipe found here).

Sunday, April 6, 2014

Bacon Avocado Deviled Eggs

Recently, my husband and I went to a great restaurant (Z Grille, in St Petersburg, FL) that has a daily deviled eggs special.  We tried a bacon avocado deviled egg that was out of this world good.  After returning home, I decided to try to replicate it.

My version is pretty good - not as good as the ones we had at Z Grille, but still good.

Bacon Avocado Deviled Eggs

6 eggs,  boiled and peeled (only three of the yolks)
1 ripe avocado
1 Tablespoon finely diced cilantro
1 clove garlic, minced
a few drops of cooled bacon grease
1/2 small lemon, juiced
1 squirt deli mustard
healthy dash of paprika
3 slices of smokey bacon, diced and nicely browned

Dice bacon then cook over med heat until crisp.  Drain on paper towels.  After cooled, crumble.

In a mixing bowl, combine three of the cooled, cooked yolks, avocado, cilantro, garlic, bacon grease, lemon juice, mustard and paprika.  Use a fork to mash the avocado and yolks up until mostly smooth. Add in the crumbled bacon, leaving just a little aside to sprinkle on top.

Fill the eggs and then top with remaining bacon.  You can also decorate with extra cilantro and/or paprika.


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