Greek Shrimp

Gotta love them Greeks. They gave us philosophy, togas, parades with phalluses on sticks, and feta. What's not to like? They were also the inspiration for this recipe, which is just another reason to say a great big Opa! I gotta give a shout-out to the Closet Cooking blog for this, even though I didn't follow any of the directions for ingredient amounts.
--AnglophileLV

Ingredients
Shrimp
4 cloves garlic
2 medium tomatoes
1/2 cup chopped green onions
1/2 cup dry white wine
1 splash hot sauce
4 sprigs oregano
4 sprigs mint
1/4 cup chopped basil
1 c. feta
A few sprigs parsley for garnish
Toasted or very crusty bread

It should be noted that I didn't pay attention at all to the measurements of the herbs. I just threw in equal amounts of everything, since I have them all growing on my balcony. Feel free to do the same. It came out great!

1. Saute shrimp and garlic, remove shrimp when done.
2. Add chopped tomatoes and green onion. Simmer for 3-5 minutes.
3. Return shrimp to skillet and add the wine and herbs. Season with salt and pepper to taste.
4. Remove from heat and gently mix in the feta.
5. Cover and let rest for 3 minutes. Garnish with parsley.

The best way to eat this is to scoop up the liquid, tomatoes and shrimp with crusty or toasted bread.

Mexi-Greek Quiche

This is my own recipe, thrown together when I needed to get rid of some eggs and set myself up with healthy lunches for the week. It’s Mexican because I put a jalapeno pepper in it, and it’s Greek because of the feta, garlic and spinach combination. I guess it’s also a little French. Maybe I should name it Euro-mutt quiche. –AnglophileLV

Mexi-Greek Quiche

3 Eggs
1 pie crust
4 pieces bacon
½ red onion
1 Jalapeno, chopped fine
2 Tb. Chopped sundried tomatoes
1 bag spinach
1 C. chopped Cauliflower
1 clove garlic
1 C. garlic and herb feta
A few sprigs fresh parsley
½ C. cottage cheese
½ tsp. mustard
½ tsp parmesan

1. Preheat the oven to 375 degrees.
2. In a large skillet, cook the bacon until crispy and set aside.
3. Chop the ½ C. red onion and cook in the bacon grease. Add the Jalapeno.
4. Add the spinach and cook, stirring, until just wilted. Turn off the heat from the skillet.
5. In a large bowl, combine the eggs, sundried tomato, feta, cottage cheese, mustard, cauliflower, garlic (chopped fine), and parsley. Mix well. Add the mixture in the skillet. Crumble the bacon and add to the bowl. Blend well.
6. Put everything into the pie crust and top with a light sprinkling of parmesan.
7. Cook for 45minutes until the top is lightly browned.