Day off = Chance to try new recipes!!! (PART II)

So the second part of my day allowed me to make a Greek Flavored supper...
Spankopita and Greek Ribs were on the menu.

Greek Ribs:

A strip of pork ribs cut into pieces and fat trimmed off
Marinade:

2 tbsp of lemon zest

1/3 cup of lemon juice

2 tsp honey

2 tsp garlic powder

1/4 cup onion grated

2 tbsp oregano

dash of salt 

dash of pepper

Put the chopped pork ribs and the marinate in a large ziploc bag for at least 4 hours, the longer the better up to 24 hours.  Ensure that within its time marinating you toss the ribs so they all get a chance to be coated in the zesty marinate.


Preheat oven  400 F
Place the ribs in a lined baking sheet ensuring the ribs are sitting in the marinade as they cook.
Bake the ribs for 1omins at 400F 
Turn down the oven to 350F and remain cooking for another 50mins
Ensure to turn the ribs allowing them to soak up the gorgeous marinate.


Spankopita:
I had a craving for this yummy spinach and feta pie, and it delivered super yummy and really not too hard to make.

Spinach Mixture

3 tbsp olive oil

1 large onion chopped finely

4 cloves of garlic

1 bunch of green onions tops only

1 bunch of fresh spinach washed and drained and chopped

1 cup chopped fresh parsley

Heat the oil in the skillet and add the onions, onion greens and a garlic until translucent. Add the chopped spinach to the skillet and cook for about 2 mins until the spinach and parsley are tender and limp. Once this mixture is cooked let cool and drain.  I put the mixture in a bowl lined with a paper towel and set in the fridge to cool.  The mixture needs to be cool to add together later.  You may have to squeeze out excess moisture.

Cheese Mixture

2 beaten eggs

1/2 cup ricotta cheese

1 cup chopped and crumbled feta

dash of salt

dash of pepper


Add the above cheese mixture to the completely cooled spinach mixture.


8 X 11 inch baking pan
Brush the pan with olive oil, line with one phyllo pastry sheet, brush with olive oil and repeat 5 more times.  Add the spinach and egg mixture then top with 5 more phyllo sheets brushing with olive oil between each one.  
Bake at 350F for about 50 mins
The top will become golden brown and the filling will be melted.  Cut carefully as the top pastry is very fragile. 

Entire supper!!! 
Not sure pictures really give it justice, but I am sure you get the just of it. 











Look at that cheesy spinach goodness, I really liked the way it turned out and the husband enjoyed it as well.  

Day off = Chance to try new recipes!!! (PART I)

Wowzers I am a terrible blogger, it has been a month since I last posted!!! I said to myself I would be one for those bloggers but it turns out I am... I will try and do better I promise. 

So I had the day off today and I got a chance to experiment and play with some new recipes.

Today I made Citrus Carrot Breakfast Muffins

These were totally an experiment and one that turned out exactly how I wanted loaded with citrus and flavor.

2 1/2 cups all purpose flour (sifted)

1/2 cup whole wheat flour

1 cup rolled oats

2 tsp baking powder

2 tsp baking soda

4 eggs

1/2 cup white sugar

1/2 cup brown sugar

2 tbsp flax seed

zest of one orange

zest of one lemon

11/2 cups of orange juice

1/2 cup coconut

1/2 cup walnuts

2 carrots grated

Preheat oven at 350 F

Sift the flour and add all the dry ingredients together.

Beat the eggs and add with orange juice to the dry mixture

Fold in the orange zest, lemon zest, cocnut, walnuts and grated carrots

Mix well.

Fill greased muffin cups 3/4 full ( I used my clay muffin cups)

Bake for 20 mins.

Makes about 20 muffins.

 
Great breakfast muffin!