Chicken Spanikopita Meatballs (adapted from recipe for Spanikopita Burgers from Everyday with Rachael Ray Nov/Dec 2005)
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
- 1/2 small red onion, chopped
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, chopped
- 1 10-ounce box frozen spinach, thawed
- 1 teaspoon dried oregano, lightly crushed in the palm
- 1 pound ground chicken breast
- 1/4 pound crumbled feta cheese
- 1 teaspoon grill seasoning, such as Montreal Steak Seasoning by McCormick
Preheat oven to 400 degrees.
Heat a nonstick skillet over medium-low heat. Add the olive oil and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful) and 1 teaspoon of the grill seasoning. Add the feta and a healthy drizzle of olive oil. Stir together, then add the chicken and mix well.
Form small meatballs about 1 ½ inches across and put on a nonstick cookie sheet. (You should have about 18 meatballs.) Bake the meatballs for 10-12 minutes or until firm to the touch and golden. Serve with cucumber yogurt sauce or ranch dressing.
Cucumber Yogurt Sauce
- 1 cup Greek yogurt or plain yogurt
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- 1/3 English cucumber, peeled, seeded and grated
- ½ teaspoon black pepper
- ¼ teaspoon cumin
Sun-dried Tomato Dip (from The Barefoot Contessa Cookbook)
- ¼ cup of sun-dried tomatoes in oil, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 10 dashes, hot pepper sauce
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 scallions, thinly sliced (white and green parts)
Flourless Chocolate Cake (from Everyday Food magazine Jan/Feb 2004)
- 6 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
- 6 large egg yolks
- 6 large egg whites
- 1/2 cup granulated sugar
- Confectioners' sugar, for dusting
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
Have a good weekend, ladies!