Spanakopita

 No matter what time of year, this Spanakopita recipe is always a huge hit. 

I Love taking it to a family gathering or "bring a dish" party.  I can even make it ahead and freeze it.

I start by opening a bottle of my favorite wine and consume while cooking.

Spanakopita

This Recipe made 16 triangles

1 lb. Spinach (baby – Bagged fine)

Leek – chopped Large Onion – chopped

1 bunch Green onion – Chopped

2-3 cloves of Garlic – Chopped

Dill

2 Eggs

2 Cups Crumbled Feta

1 tsp. Salt½ tsp. black pepper

1 lb. Fillo Dough

1 cup salted butter, melted

1)      Remove fillo from Freezer and put it in the refrigerator overnight to thaw.  As you prepare the filling, remove fillo from the fridge and leave on the counter

2)      Sauté onion, leek, green onion and garlic over medium high heat until softened.  Add Spinach, wilting the leaves.  Remove pan from heat.  Add Salt, pepper, dill, and feta mixing well.  Then add slightly beaten eggs, stirring well – to blend the ingredients.  Set mixture aside.

3)      Unroll fillo dough from package.  Lay it out flat on the countertop, with wax paper under and above the filo sheets.  Wet a dishtowel to cover the fillo you are not using, to keep it from drying out.  Use a sharp knife to cut fillo in half lengthwise to create two columns of equal size.   Cover one column with a damp towel.  Use other column to begin assembling.

4)      Take one sheet and brush with melted butter, and then place another sheet on top of the buttered side and brush with butter again.  Repeat until you have four layers of fillo.

5)      Place butter fillo in front of you lengthwise.  (The widest side towards you)  Take a heaping Tbl. of spinach mixture and place it on the bottom inside corner of the fillo.  Take the corner of the dough, underneath the spinach mixture so that the corner meets flush with the other side. Continue folding until there is no more fillo and you have a triangle.

6)      Repeat until filo or mixture is gone.  Place on a baking sheet and brush each triangle with more butter

7)      Bake at 350 for about 30 minutes or until the fillo dough is golden.

 

Tips

   

            I also like Athenos Feta Cheese.  Plain or mix  it up with flavored varieties.

            I like to chop all my vegetables before I start.  They tend to cook faster than I can
     cut. 

           

    

      Once, when I got started, my fillo dough was not separating properly.  I purchased it frozen and believe that I did not allow it enough time to thaw.  So be sure to allow it time to thaw completely.  I decided then to make it as a pie.  Layering the equivalent of 4 sheets, but if I had two or even three, it was ok, and buttering the top as I went.  I then spread half the feta mixture on top, covered with four more sheets of fillo and butter, spread the second half of the fillo mixture, and topped with four more sheets of fillo and butter.

Spanakopita Pie

    

Find everything you need at Harter House and Harter House World Flavors

Mango Habanero Grilled Cheese with Mojo Pulled Pork

I wanted to sample the Mango Habanero Gouda,

that we sell in the World Flavors Cheese Case, at an event.

So I googled it to find a picture for my sign.

While I was looking for the picture, 

I came across this recipe and it really called out to me!

Who doesn't love grilled cheese or pulled pork.  YUM!

~ Shelly 

This sweet and spicy grilled cheese sandwich is loaded with mango habanero gouda, mojo pulled pork, refried black beans, cilantro, butter and white bread. It is basically tropical paradise in grilled cheese form.

Don't eat pork? Don't worry about it!
Try swapping it out for pulled chicken.

What You'll Need

For the Slow Cooker Mojo Pulled Pork 
(adapted from the Food Network - makes more than needed for recipe):

about a 5 lb pork butt, trimmed of excess fat
2 tbsp. vegetable oil
2 cups fresh OJ
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup olive oil
5 cloves garlic
3 tbsp oregano
1 jalapeno, sliced into rounds
salt and pepper to taste

For The Sandwich:
2 slices of white bread
2 tbsp. refried black beans
6 slices of mango habanero gouda (available at Harter House World Flavors on Republic Road)
2 tbsp. mojo pulled pork
a few sprigs of cilantro
1 tbsp. salted butter

Optional:
Avocado Salsa for Dipping - Link or see below

How to Make It

FOR THE MOJO PULLED PORK
1. Begin by seasoning the outside of a pork butt with about 1/2 tbsp salt and 1/2 tbsp pepper. Add neutral oil to a cast iron skillet and place pork butt inside. Braise the butt until each side has some color to it and the exterior of the meat starts to crisp up - this will add to the depth of flavor. Once the pork butt is browned on all sides, transfer it to the crock pot.

2. Add OJ, lime juice, lemon juice, olive oil, garlic, and oregano on top and cover. Turn the heat to medium and cook for 8 hours until the meat starts to fall apart and shreds easily. Set meat aside.

FOR THE SANDWICH
1. Begin by laying half the cheese onto one slice of bread. Top it with the mojo pulled pork, cilantro, the rest of the cheese and the top piece of bread. Butter the exterior of the sandwich and set aside.

2. Using either a panini press or a cast iron skillet, turn the heat to medium and cook the grilled cheese until both sides are golden and crispy and all of the cheese has melted. Remove it from heat and set aside for a minute to rest. Slice the sandwich and serve immediately with avocado salsa if desired

Creamy Avocado Salsa
This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
 

Ingredients

1 Large Ripe Avocado
1 Jalapeño de-seeded
3 tomatillos with the husks removed
2 cloves garlic
1/4 cup chopped onion
1/4 cup cilantro ~ 1/2 a bunch
juice from 1/2 a lime
1/4 teaspoon salt
1/2 teaspoon cumin

Instructions

1. Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
2. Drizzle over tacos, nachos, burritos, or just use it for dipping!

Chicken Fajitas & Avocado Crema

 

This recipe for chicken Fajitas comes from a Harter House customer.  She says its a family favorite at her house.  She also likes to substitute flank steak instead of chicken for beef fajitas.

Chicken Fajitas & Avocado Crema
Yield 4 servings
 

Use use a stainless steel wire rack or food will be soggy!  Also, skip the boneless, skinless breasts. They’ll dry out.  Use chicken thighs instead.

Ingredients
¼ cup avocado oil or olive oil
3 tablespoons fresh lime juice
3 garlic cloves, minced
1½ teaspoons Kosher Salt
1 teaspoon chili powder
½ teaspoon ground cumin
1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 medium red bell pepper, de-seeded, cored and sliced into ¼-inch strips
1 medium yellow bell pepper, de-seeded, cored, and sliced into ¼-inch strips
1 small white onion, sliced into ¼-inch pieces
2 limes, cut into wedges
Green or butter lettuce leaves (optional)
Tortillas (gluton free optional)   Top with Avocado Crema (see recipe below)

Avocado Crema

1 large Hass avocado

¼ cup full-fat coconut milk

¼ cup chives, roughly chopped

2 tablespoons cilantro, roughly chopped

2 tablespoons freshly squeezed lime juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Instructions

1. Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
3. Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
6. Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
7. While the chicken is cooking, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.
8. Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
9. Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.

Notes

One last thing: Wondering how to clean the stainless steel wire rack? After everyone grabs the chicken and veggies off the rack, I take the pan ’n rack to the sink. Then, I flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water. I let the rack soak while we eat dinner. When we’re done with our meal, I simply wipe the grime off the rack with a sponge. Then, I can either rinse it or put it in the dishwasher to finish cleaning.

See the process here at Nom Nom Paleo;
http://nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-fajitas-avocado-crema

Beef Fajitas

This recipe, from The Pioneer Woman, calls for marinating your whole flank steak.

If you buy the Marinated Fajita meat on sale this week at Harter House, just half the ingredients called for here.

1 whole Beef Flank Steak

1/2 cup Olive Oil

3 Tablespoons Worcestershire Sauce

1/3 cup Lime Juice, Fresh Squeezed

3 cloves Garlic, Minced

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Sugar

2 whole Medium Onions, Halved And Sliced

1 whole Red Bell Pepper, Sliced

1 whole Orange Bell Pepper, Sliced

1 whole Green Bell Pepper, Sliced

1 whole Yellow Bell Pepper, Sliced

Oil, For Frying

Flour Tortillas, Warmed

Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)

Salsa

Sour Cream

Cilantro Leaves

  

 

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

 

Prepare tortillas, salsa, sour cream, and cilantro.

 

I think it’s fun to serve both the steak

and the veggies directly on a cutting board

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

 

Heat the same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

 

Slice the meat right before serving and serve with all the fixins. Delicious! Enjoy!