Roasted Bar Nuts

Roasted Bar Nuts
Prep Time: 5 min      Cook Time: 7 min    Ready In: 12 min
Serving Size: 5 Cups


INGREDENTS

5 Cups of Mix Nuts
1/2 Cup Brown Sugar
1/4 Cup Praprika
2 Tbs Roasemary
1 1/2 Tbs Butter (Room Tempature)



DIRECTIONS

Preheat oven to 375 degrees. Place nuts onto a lined sheet pan.
Toast nuts for 5-7 mintues or until the oil starts to seep out from the nuts.

Place the hot nuts into a large bowl, mix in butter and toss. The heat of the nuts will melt the butter.
Add in brown sugar, praprika, roasemary and toss until well mixed.

Place nuts back onto the baking sheet to let cool.

Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!

Pork Souvlaki

Pork Souvlaki
Prep Time: 1 Day      Cook Time: 9 min      Ready In: 1 Day
Serving Size: 20


So I made souvlaki and I have forgot to take a photo during and after the process. Thankfully I have one picture of the last souvlaki!


INGREDIENTS

3 Lb Pork Tenderloin Cubed (1")
1 Cup Olive Oil
4 Cloves Garlic
3 Tbs Dry Oregano
2 Zest of Lemon
3 Juice of Lemon
2 Tbs Salt
2 Tbs Ground Black Pepper
1/4 Cup Onion Powder
20 Bamboo Skewers (Soak in water overnight)


DIRECTIONS

Soak bamboo sticks with water in a big bowl or a pan.
Put all other ingredients into an extra large zip log bag and mix well. Place into fridge and let sit overnight.

Take out the pork cubes and place onto skewers, discard the marinade.
Preheat the grill to medium-high and cook the pork for 7-9 minutes and serve.

Heirloom Tomato Salad

Heirloom Tomato Salad
Prep Time: 10 min    Cook Time: 0 min     Ready In: 10 min
Serving Size: 8


INGREDIENTS

2 Cups of Basil Leaves
2/3 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp White Wine Vinegar
5 Cups Assorted Heirloom Tomatoes


DIRECTIONS

Place basil, olive oil, salt, pepper and vinegar into a blender and blend well.
Spread the pesto sauce onto the base of a serving plate.
Cut the tomatoes into what ever shapes you like and place them on top of the pesto.

Tip: You can prep this salad a head of time for any party, the colours of the tomatoes are just wonderful!!

Baked Tuna & Egg in Phyllo

Baked Tuna & Egg in Phyllo
Prep Time: 10 min      Cook Time: 6-8 min     Ready In: 18 min
Serving Size: 4


INGREDIENTS

2 Cans of Tuna in Water
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Bunch of Parsley Finely Chopped
Oil Spray
5 Phyllo Sheets
4 Eggs
1 Cup of White Grated Cheddar


DIRECTIONS

Preheat oven to 450 degrees.
Drain tuna and place in a big bowl. Flake tuna with a fork and add in parsley, salt and pepper. Mix in cheddar and put the bowl a side.

Place phyllo sheets onto a clean surface, cut phyllo sheets into long strips about 3 inches thick.
Line phylo strips shape into a star shape spraying oil in between each layer.

Place the tuna mix into the middle of the phyllo star. Make a well in the middle of the tuna and place an egg in the the center. As the picture of the above.

Take the ends of the phyllo strips and bring them towards to the center and form the shape below.
Place the tuna phyllo onto a baking sheet.

Bake for 6 minutes for a runny egg and 8 minutes for a fully cooked egg!

Enjoy ( :