Pasta Salad with Roasted Brussels Sprouts

1 pound pasta
2 tablespoons of mustard
1/4 cup olive oil
salt and pepper to taste
1 cup basil, coarsely chopped
1.5 cup tomatoes, coarsely chopped
1.5 cup brussels sprouts, coarsely chopped
1 container of shredded cheese (any will do, but I used the Trader Joe's shredded cheese blend)

1. Cook 1 pound of pasta. After cooking, dump in an ice bath to stop the cooking and then strain.
2. While pasta is cooking, make dressing: combine mustard, olive oil, salt, pepper and mix
3. Combine all other ingredients and stir. Serve chilled

Chinese Tea Eggs

The first step is to make perfect boiled eggs:

1. Put 6 eggs from the fridge into a pot of cold water (water must be cold and eggs must be cold for best results) and eggs should not be all smashed together in the pot
2. Fill pot with enough water to cover the eggs with 2 inches of water on top
3. Add about 1 tablespoon of salt
4. Bring water to a rolling boil and then shut off heat completely
5. Let the eggs sit on the stovetop in the water for about 10 minutes
6. Pour out most of the water and dump a ton of water on top of the eggs, shocking them with cold
7. Let eggs sit in ice bath for about 1 minute
8. Using either the round edge of a spoon or a counter top, break the eggs in many places and then place back in ice bath for 1 minute
9. Pick up eggs and the shells should slide right off!

Now how to make the egg marinade:

• 4 tablespoons light soy sauce (or soy sauce)
• 2 tablespoons dark soy sauce (or soy sauce)
• 2 bay leaves
• 1 teaspoon Sichuan peppercorns
• 1 star anise
• 1 small cinnamon stick
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 black tea bags (or 2 tablespoons black tea leaves)
• 2 1/2 cups water

1. Put all ingredients (not eggs) into a pot, and bring to a boil.
2. When water is boiling, simmer for about 30 min.
3. Remove from heat.

Now for the fun and easy part - put the egg marinade in a container, put the eggs in (if you want pretty eggs, you can boil the eggs, but instead of peeling the shells off, marinate the eggs with the shells on but with all the tiny cracks. It will look like the eggs are marbled), and put in the fridge over night or for about a day.

Delicious, quick breakfast that's also fun to make. :-)

Roasted Okra

Preheat an oven to 425 degrees F (220 degrees C).

Arrange the okra slices in one layer on a foil lined cookie sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Bake in the preheated oven for 10 to 15 minutes.

Roasted Spaghetti Squash

Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds.

Line an oven tray with aluminum foil.

Season the spaghetti squash with olive oil, salt, and pepper.

Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin.

Coat with whatever sauce/gravy you're going to use, and enjoy!

Oven Roasted Cabbage

Ingredients:

1 head of cabbage
3 tablespoons (or more) of oil-coconut oil, tallow, etc
Salt and Pepper to taste (I used about a tablespoon of each)
Optional: 1 teaspoon of favorite herbs like basil, caraway seeds, dill, etc.

Instructions:

Preheat the oven to 400 degrees.

Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.

Place aluminum foil on top of the baking sheet and place cabbage slices on top of foil.

Drizzle cabbage slices with oil and sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.

Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown.

Remove and serve.

Garlicky Baked Butternut Squash

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/4-1/3 cup vegan parmesan cheeze OR  grated Parmesan cheese*


Directions:

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

3. Stir in Parmesan cheese.

Beef and Okra Quick Stew

1 pound ground beef
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
1 white onion thinly sliced
2 clove garlic minced
4-5 tomatoes roughly chopped
1 teaspoon thyme
1/2 pound okra chopped


Brown ground beef with a little salt and pepper
Strain fat/juices off of ground beef
Add onions to frying pan
Sauté until translucent.
Add garlic and continue sautéing until garlic is fragrant.
Add beef and stir in tomatoes and thyme.
Stir until heated through.
Bring to simmer.
Simmer covered 10-15 minutes.
Add okra and simmer another 20-30 minutes.
Serve over rice.

Watermelon Mint Limeaid

Ingredients
8 cups watermelon, seeded and cubed (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2-8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon)
1/2 cup vodka
24 mint leaves (muddled)
very thin lime slices, halved into half moons


Directions
Add the watermelon, lime juice, vodka, and sugar and puree until smooth. Muddle mint leaves and add to puree. Stir and serve.

I like to freeze the watermelon the day before to keep the drinks more chilled when serving. I put the frozen watermelon into the blender when I blend and also slice some limes and freeze the lime slices the night before to dump them in the serving container to keep the drink cold and for decoration.

Miso corn hash

1 package roasted corn

1 package miso soup mix

1/2 cup bacon, chopped

1/2 cup miso ginger soup

4 shiitake mushrooms, sliced

Stir fry bacon to brown and then drain on a paper towel

Use grease left over in pan to stir fry mushrooms for about 2 minutes

Add corn, miso soup powder, soup, and bacon and stir fry until heated through, about 5 minutes. 

Delicious and great side dish! 

Chicken Gumbo

Ingredients

1 tbsp olive oil
500g skinless, boneless chicken thighs, cut into chunks
1 onion, chopped
1 green pepper, deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove, finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomatoes
400ml chicken stock
100g okra, cut into 2cm rounds
small handful sage, leaves chopped
crusty bread or microwave rice, to serve

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. 
• Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. 
• Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. 
• Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. 
• Turn down to a simmer, put on the lid and cook for 10 mins. 
• Then season and serve, scattering the rest of the sage over.

Especially delicious if you sprinkle some Louisiana Hot Sauce on it.

Stir Fried Chinese chives

Ingredients

• 2 tablespoons vegetable oil
• 6 ounces a quick-cooking cut of any meat you like (boneless chicken breasts, boneless chicken thighs, pork loin or boneless country ribs, pork tenderloin, peeled and deveined shrimp, chuck steak, prepared squid), sliced thinly into bite-sized pieces (no need to slice shrimp)
• 1 pound flowering garlic chives, cut into 1-inch pieces
• 1 tablespoon light soy sauce
• 1 tablespoon fish sauce (add only ½ tablespoon first and add the remainder later if it’s not salty enough — but remember that this is to be served with bland rice)
• ½ teaspoon ground white or black pepper

Instructions

• Set a wok or a 14-inch skillet on medium-high heat. When the wok is hot add the oil.
• Add the meat and light soy sauce; stir-fry until the meat is cooked, about 1-2 minutes.
• Crank up the heat to high; add the garlic chives and the fish sauce; stir-fry until the vegetable is tender but still bright green and crunchy, no more than a minute.
• Don’t let the dish cool in the wok; plate it immediately to prevent the residual heat from cooking the chives beyond the tender-crisp point. Serve with rice.

Curry eggplant with tomato

Ingredients

• kosher salt and black pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 pints cherry tomatoes, halved
• 1 eggplant (about 1 pound), cut into 1/2-inch pieces
• 1 1/2 teaspoons curry powder
• 1/2 cup fresh basil
• 1/4 cup plain low-fat yogurt (preferably Greek), optional

Directions

• heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
• Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
• Add 2 cups water (I prefer to use chicken broth) and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
• Remove the vegetables from heat and stir in the basil.
•  Serve the vegetables over the rice with yogurt, if using.

Delicious, very flavorful, and not too spicy - add hot peppers if you want spicy curry.

Garlic cumin green beans

2 tablespoons olive oil
2 red onions, halved, thinly sliced lengthways
4 garlic cloves, thinly sliced
2 teaspoons ground cumin
600g green beans, topped
80ml (1/3 cup) water
Salt & freshly ground black pepper


Method Notes
Step 1
Heat oil in a frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until soft.
Step 2
Add cumin and cook, stirring, for 30 seconds. Add beans and water. Bring to the boil and cook, covered, for 7 minutes or until water is reduced by half. Remove from heat. Season with salt and pepper.
Step 3
Transfer to a bowl to serve.

Garlic Ginger Snap Peas

put oil in pan and heat
Add 1 inch of garlic put through press
Add 5 cloves of garlic (minced)
Brown slightly
Add 1 pound of snap peas, and stir fry
Add salt and pepper
Add scallions on top if desired
Serve hot.

Oven Roasted Brussels Sprouts

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
splash of balsalmic vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Cilantro Limeaid

ingredients
1 ½ cups spinach, fresh
½ cup cilantro, fresh
2 cups water
3 bananas (I used 2 bananas and 1 banana amount of pineapple)
1 lime, peeled
1 inch ginger, fresh, peeled

– Serves 2 –


directions
Blend spinach, cilantro and water until smooth. Next add the remaining fruits and blend again.

Smells very fresh and the guys really liked it.

Kale Cranberry Smoothie

2 cups kale, fresh
1 cup water
1 cup cranberries
2 oranges, peeled
2 bananas

Blend water and kale until smooth
Add rest of ingredients and 6 ice cubes (using at least one frozen fruit above will help make the smoothie cold) and blend till smooth.

Although the smoothie turns out quite green, it actually tastes very nice and fruity and you almost can't taste the kale.

Roasted Brussels Sprouts

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves of garlic
Parmesan Cheese

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Mix them in a bowl with the olive oil, minced garlic, salt and pepper.
Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt and parmesan cheese and serve immediately.

Baba Ganoush

Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced (this is quite spicy/garlicky. I recommend either roasting the 3 cloves or only using 1 raw clove)
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Directions:

1. Prepare a medium-hot fire in a charcoal gril
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Place the olives around the sides.
14. Serve at room temperature.

Chinese Eggplant

5 Asian eggplants, about 2 pounds
3 tablespoons peanut oil
1 tablespoon dark sesame oil
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 -inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar

1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.
2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels.
3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.
4. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds. Stir in the chili garlic sauce. 
5. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender and has absorbed juices of chicken broth/sauce.

Boston Market Dill Potato Wedges

Ingredients:

Servings:

7 -8 red potatoes
3 cloves garlic, minced fine
1/2 cup butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery salt
2 teaspoons crushed dill

Directions:

Wash potatoes well and boil until soft (about 20 min), dump into collander to strain

Melt 1 stick of butter, in large frying pan (use only real butter) sauté garlic for a couple of moments, and then add potatoes and the rest of the seasonings.

Pan-fry the potatoes until they are lightly brown.

turkey and bulgur stir fry

1.5 cups uncooked bulgur

Handful of garlic, loosely chopped

1 pound ground turkey

1/2 cup pecorino cheese (to taste)

1 package of prewashed spinach

1 tablespoon Basil

1 tablespoon Oregano

3 sweet peppers, diced

Cook bulgur and set aside to strain - rinse with cold water to stop the cooking.

Brown garlic in oil

Put turkey in when garlic just starts to brown and stir fry turkey until brown

Coarsely chop spinach and throw in with ground turkey when turkey is almost done to wilt spinach

When wilted, stir in bulgur

Add basil and oregano and turn off burner - stir to mix

Add in grated pecorino cheese and stir to mix

Perfect baked sweet potatoes

Preheat oven to 450 degrees

Line cookie sheet with tin foil

Scrub sweet potato under running water and dry well with paper towel, this prevents it from steaming rather than properly baking

Poke all over with fork, get out some aggressions!

Place sweet potatoes on cookie sheet and put in oven for 30 minutes

Flip over and set timer for 30 more minutes, 20 minutes if they are smaller (shorter than your palm)

Remove and scrape off any blackened crusties from the leaking juices (see picture)

Let them cool a bit and cut them into portions

Place them in a container in the fridge so you can have some delicious goodness whenever you want

Ramen Pizza

Ingredients

4 packages ramen noodles
1 spice packet (I used beef)
Olive oil
4 to 8 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 cup grated Parmigiano-Reggiano
4 eggs
1/2 cup cream
1 cup ricotta
Pinch of nutmeg
Salt and pepper
Butter
2 cups shredded Fontina cheese
Pepperoni slices (or your favorite pizza topping)

Directions:

1. Preheat oven to 425°F.
2. In a large pot, boil water, and add ramen noodles for 2 to 3 minutes. Drain and set aside.
3. In a large pot, heat olive oil and add garlic and red pepper flakes for 1 minute. Remove from heat, and add ramen noodles, Parmigiano-Reggiano, and oregano. Toss, and transfer noodles into a buttered 10.25-inch springform pan. Spread noodles out evenly to create the crust of the pizza.
4. Whisk eggs with cream and spice packet, and pour evenly over the noodles.
5. Place the pan in the oven, and bake for about 5 minutes. Meanwhile, season the ricotta with nutmeg, salt, and pepper.
6. Remove pan from oven, and spread ricotta evenly over the noodles. Sprinkle the Fontina cheese on top of the ricotta, and return the pan to the oven.
7. Broil for 10 to 15 minutes, or until the cheese has melted and just begins to brown.
8. Remove from oven and arrange pepperoni slices.
9. Remove the sides of the springform pan. Cut pizza into wedges and serve.

Roasted Garlic Whipped Feta Spread

This is out of control delicious!!!!!

Roast 1.5 handfulls of Garlic: http://musings-justjuicing.blogspot.com/2014/01/roasted-garlic.html

Prepare:

4 ounces feta cheese crumbles, brought to room temperature
8 ounces cream cheese (Full fat or 1/3 less fat, according to preference.)

Break up feta cheese into tiny pieces.
Put packet of cream cheese in microwave for 30 seconds, stir thoroughly, put into microwave for another 30 seconds, stir.
Add feta cheese crumbles to cream cheese and stir till mixed.
Add roasted garlic to the mix and use a hand blender to mix until smooth and creamy

Serve on top of crackers, bread, or on a burger.

Cumin Carrots

1 to 1 1/2 pounds baby carrots, green tops trimmed, or full-sized carrots, cut into sticks

3 tablespoons extra virgin olive oil

2 teaspoons cumin seeds

Salt and freshly ground black pepper

Heat the oven to 425°F. Put the carrots on a baking sheet and drizzle with the olive oil; sprinkle with the cumin and salt and pepper. Roast until the carrots are tender and browning, about 25 minutes. Serve hot, warm, or at room temperature.

Interesting info about cumin (from http://wellnessmama.com/5607/herb-profile-cumin/):

Benefits

Cumin is a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that cumin can stimulate the production of pancreatic enzymes and help digestion. One study found that cumin was protective against memory loss and the damaging effects of stress on the body.

Another study evaluated the antioxidant content of Cumin and found it more effective than other common antioxidants including Vitamin C.  Due to it’s high antioxidant content, some lab research has even found that it might have a role in fighting cancer.

Yet another study found Cumin effective in increasing insulin sensitivity, thus beneficial for diabetics. Still more research found anti-asthmatic properties in Cumin since it works as a brochiodiator and can help asthmatic patients.

Mark’s Daily Apple posted a great article detailing the health benefits of Cumin. From this article:

In diabetic rats, cumin extract was more effective at reducing blood glucose and AGE production than glibenclamide, an anti-diabetic drug.
Cumin’s anti-glycation properties proved useful in another study, in which diabetic rats were able to stave off cataracts after oral dosing with cumin powder.
Another study found that cumin extract reduced total cholesterol, triglycerides, and pancreatic inflammatory markers in diabetic rats. It also prevented excessive weight loss. Again, it beat out glibenclamide.
Oral doses (25, 50, 100, 200 mg/kg) of cumin on consecutive days improved the immune response of mice with compromised immune systems due to restraint-induced stress. These effects were marked by a reduction in elevated cortisol and adrenal gland size, an increase in the weight of the thymus and spleen, and replenishment of depleted T cells. There was a dose dependent response, but all doses had beneficial effects.
An extract of cumin had anti-osteoporotic effects on rats, similar to estradiol, but without the associated weight gain. Cumin-dosed (orally, 1 mg/kg) osteoporotic rats had increased bone density and improved bone microarchitecture.
Cumin protected the livers of rats from ethanol- and rancid sunflower oil-induced toxicity.
One study even seems to suggest a role for cumin in weaning addicts off of opiates - here – by reducing tolerance (yeah, it could increase the subjective high, but it would mean less product was required) and dependence.

Cold War Juice

It's pretty gross and spicy, but Jeremy swears it helps him kick a cold/flu

4 carrots
1 orange
1/2 inch ginger root
2 cloves garlic

Parsnip & potato soup with feta

Ingredients:

1 tbs olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
3 medium (about 450g) parsnips, peeled, cut into 2cm cubes
2 medium (about 360g) desiree potatoes, peeled, cut into 2cm cubes
1L (4 cups) chicken or vegetable stock
125ml (1/2 cup) thin cream
Salt & ground white pepper
100g feta, crumbled
2 tbs finely chopped fresh chives
Freshly ground black pepper, to serve

Directions:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
• Add the parsnip and potato and stir to combine. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender. Remove from heat and set aside for 10 minutes to cool.
• Place half the parsnip mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining parsnip mixture.
• Place soup over low heat and stir until hot. Stir in the cream. Taste and season with salt and pepper.
• Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black pepper. Serve immediately.

Roasted Garlic

I bought a 5 pound (!!!) jar of garlic cloves at the store about a month ago, and wanna use it up so I can get a fresh jar, so I figured I'd give roasting the garlic a try. Plus, Jeremy wanted to gave gnocci but without the carbs, so came up with an interesting idea of roasting garlic and then eating it in sauce, pretending it is gnocci, so let's give it a try!

First, how to roast garlic: http://www.youtube.com/watch?v=JNsUjauSubc
I used just the cloves at 450 for an hour, drizzled in salt, pepper, and olive oil

Feta Cheese and Bacon Stuffed Chicken

Ingredients
 8 tablespoons olive oil
 2 teaspoons lemon juice
 4 cloves crushed garlic
 1 tablespoon dried oregano
 salt and pepper to taste
 4 skinless, boneless chicken breasts
 4 slices feta cheese
 4 slices bacon, fried and drained

Original Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

I made a stir fry:

• combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together in a small container
• defrost and cut up chicken into small pieces
• put oil mixture in frying pan and heat
• when sizzling, put chicken in and stir fry
• top with the bacon and feta cheese