Zorba's Greek Cafe in Plano

This place is POPULAR...on a Saturday night at least! There was a little bit of a wait and the tiny hallway makes for an uncomfortable one, but at the same time it was some great people watching :)

Hmm what should I choose...decisions, decisions!

Oh yes, the sampler platter of course! One thing about me is I love a variety! I wanted to try a little bit of everything so I picked the Zorba's Platter (Gyros and tzatziki, chicken souvlaki, Mousakka, broiled sausage and pita). YUM! 

The atmosphere at this place is great, people kept yelling out OPA which was entertaining. The only downside is how crowded this place gets and how close the tables are together.

Zorba's is BYOB so make sure you bring your favorite wine...we sure did!

Queen of Sheba in Addison (Ethiopian-Italian Cuisine)

They start out by washing your hands with water and lemon....

Then on to the food...

I went with a couple of my friends and we shared this dish which has a little bit of everything. For the life of my I can't remember what it was called, but it had variety of meat and vegetable dishes...a nice sampler plate. 

You receive no utensils here, you eat everything with a sponge like bread. The bread was a little sour for my taste, but my friends sure liked it! It was definitely an interesting and enjoyable experience that I recommend. 

Honey Cornbread Muffins

Recipe from the FoodNetwork

So I made my Louisiana catfish dish again b/c I absolutely enjoyed in last time, but this time I decided to make some cornbread with it! I've had trouble making it in the past b/c it turned out too dry or too bland. I'm the type of person that likes my cornbread a little bit sweet...okay I know some people don't like it sweet, but I think it's delicious that way! I have finally found the PERFECT recipe. It's moist, it's sweet (but not too sweet) and super simple to make.

On a side note, when you go to preheat your oven please make sure there is nothing inside there already! Yes, I speak from experience. From time to time I throw my pots and pans in the oven when I don't have time to wash them to get them off the counter tops (especially if someone is about to come over). Well this time I actually left a couple cooking utensils inside of a pan (why I have no idea) and well...the handles melted :( Okay go ahead and laugh, I deserve it!

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbs baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup whole milk (I used 2%)
2 large eggs
1/2 stick butter, melted
1/4 cup honey (I used agave negater & a little less than 1/4 cup)

Directions:
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornbread, flour, baking powder, sugar and salt. In another bowl whisk together the milk, eggs, butter and honey. Add the we to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes or until golden (about 12 minutes in my oven).

Blueberry Crumb Bars

Adapted from AllRecipes.com 

These were easy to make and pretty tasty! I really liked the crumbly crust it made.

Ingredients:
1 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold unsalted butter, softened
1 egg
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 tsp cornstarch

Directions:
Preheat the oven to 375 F. Grease a 9x13 inch pan.

In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

In another bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Jalapeno Garlic Tilapia by Johnny Carino's

All I have to say is YUM! Johnny Carino's is better of course, but I have a feeling their's is even higher in calories than mine! Eek!

Ingredients:
2 (4 ounce) tilapia fillets
1/2 cup white flour
2 ounces butter
1 tsp chopped garlic
1/4 cup diced jalapeno
1 cup chopped de-stemmed spinach (or 10 oz frozen spinach, thawed)
6 ounces heavy cream
1/4 cup butter
5 ounces angel hair pasta
1/4 cup diced grape tomatoes
Lemon pepper
Salt
Fresh parmesan cheese (optional)

Directions:
Prepare the pasta as directed on the box while completing the below instructions.

Melt the 2oz butter in a skillet on medium heat, then add the garlic. Sprinkle each side of the tilapia fillets with salt & lemon pepper (to taste), then dredge the tilapia in the flour and add to the skilled w/melted butter. Cook fillets about 3 minutes on each side or until they are fully cooked and flaky. Move the tilapia to a place and cover with foil.

Add the jalapenos, spinach, heavy cream and 1/4 cup butter to the empty skillet and heat all ingredients on medium-high heat. Let mixture come to a boil and then remove from the heat to thicken. Add salt and lemon pepper if desired.

Add the pasta to a bowl or plate, top with spinach/cream mixture, add tilapia and sprinkle with cheese (if desired) & diced tomatoes.

Tip: To make this a spicy dish just leave in some of the jalapeno seeds, otherwise just wash them off.

Black Bean Goat Cheese Dip (w/wheat pita chips)

Adapted from Delish.com 

I really enjoyed this dip and the homemade pita chips. It's crazy how different something can taste when it's toasted. I only made half the recipe and made a few changes, but I plan on following the directions more closely next time. This makes a great side dish for a meal! I served it with cilantro lime grilled chicken. Mmm :)

Ingredients:
1 tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp ground cumin
2 cans black beans, drained & rinsed
1 cup chicken broth
1/2 cup chopped scallions
1/2 cup coarsely chopped cilantro
7oz goat cheese
Salt & pepper to taste
6 wheat tortillas, cut into wedges

Directions:
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken broth and remaining can of beans. Simmer until thick (not pasty), about 5 minutes. Season with salt and pepper.

Preheat oven to 375. Arrange tortilla wedges on a baking sheet. Spray with olive oil and top with salt if desired. Bake for 10 minutes or until crisp. Meanwhile, in the bottom of a baking dish spread half of the bean mixture. Top with half of the cheese (crumbled), half of the scallions and half of the cilantro. Repeat layering once more ending with the cilantro. Bake for 30 - 35 minutes or until bubbly.

Tiny Pecan Tarts

Recipe revised from AllRecipes.com 

So around every holiday I try to bring some type of dessert. Since father's day is this month I decided to try to make some pecan tarts. The recipe I picked had rave reviews so it seemed like a good one to  use...it was a great decision! These things are amazing! Fluffy light crust and sweet delicious filling! I only made slight changes and that was thanks to reading the reviews. Pressing the dough into each mini cup is a little tedious, but everything else is very simple.

Ingredients:
1 cup butter
6 oz cream cheese, softened
2 cups all-purpose flour
2 eggs
1 1/2 cups brown sugar
2 tbs melted butter
1 pinch salt
1 tsp vanilla extract
1 1/2 cups chopped pecans

Directions:
To Make Pastry - Cream butter and cream cheese. Add flour and mix well. Make into 3 or 4 balls and place in the freezer for about 45 minutes. Once chilled make the dough into 48 balls (I only did 24 at a time since I only had one pan). Use your thumb to press each ball into a mini cupcake pan. Then use your thumbs and fingers to spread each ball evenly.

To Make Filling -  Break the eggs into a mixing bowl, do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tarts 3/4 full. Bake at 350 for about 25 minutes. Use a butter knife to pop them out of the pan and place on a cooling rack.

Tips:

• Only make half of the filling at a time if you only have one mini cupcake pan. 
• I first sprayed the pan with flour cooking spray, but many reviews said it wasn't needed. Mine slipped right out w/o any problems. 

Toasted Barley, Green Bean, and Mushroom Saute w/Chicken

Adapted from MyRecipes

Anyone who likes a lightly sweet asian sauce will love this recipe! I personally LOVE sweet sauces, but my husband on the other hand unfortunately doesn't have the same opinion. He doesn't necessarily hate them, they just don't make him go mmmm like they do me :)

The only negative thing about this recipe is there are a lot of steps...nothing difficult, but a little time-consuming. Oh and the picture makes the dish look bland, but I promise you it's not.

Ingredients for the Chicken:
3 medium chicken breasts
1 tbs brown sugar
2 tbs low-sodium soy sauce
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

1 tsp dark sesame oil

Salt, Pepper, & onion pepper

Ingredients for Saute 
1 cup uncooked quick cooking barley
2 tsp dark sesame oil (divided)
1 cup water
1 1/2 cup low-sodium chicken broth
1 tsp salt
1 tsp brown sugar
12 oz steam in bag - bag of green beens
10 oz fresh sliced mushrooms
1/4 cup rice wine vinegar
3 tbs low-sodium soy sauce
2 tbs agave nectar (or honey)
1/4 tsp ground ginger
1 garlic clove (or 1 tsp minced garlic)

Directions
Preheat oven to 350 degrees.

To prepare chicken cut each breast in half vertically and lightly season each side with salt, pepper and onion powder. Heat the 1 tsp sesame oil in a skillet on medium-high heat. Brown both sides of the chicken, about 1-2 minutes on each side. While browning, mix the brown sugar and next 3 ingredients in a small bowl. Place chicken breasts in a small baking dish & pour the mixture on top. Bake the chicken for about 8-10 minutes or until barely done.

To cook the barley start by heating 1 tsp sesame oil in a skillet on medium-high heat. Toast the barley for about 3 minutes, stirring often. Once lightly toasted add the salt, water & chicken broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Let barley set for 2-5 minutes and then transfer to a large bowl or dish. 

While barley is cooking, steam green beans in microwave per directed on package. Drain green beans and cut in smaller pieces (to your preference). 

Add the remaining ingredients - mushrooms, sesame oil, brown sugar, rice wine vinegar, soy sauce, agave nectar, and ground ginger in the skillet used for the barley. Heat to medium-high, add the green beans and saute the mushrooms & beans for 2-3 minutes. Pour in the cooked barley and mix well, letting in saute for another minute. Last but not least cut up the chicken in bite sized pieces and add to the skillet to re-heat, mixing everything together for about 1 minute. Then serve and enjoy! 

Salisbury Mushroom Steaks

Adapted from Bettycrocker.com

This was a cross between meatloaf and salisbury steak to me. Either way it's a great way to use ground beef. The recipe is pretty simple and they tasted great!

Ingredients 
2 cups fresh sliced mushrooms
1 lb lean ground beef
1/3 cup bread crumbs
1/4 cup skim milk
1 large egg
1/2 tsp thyme
1/3 cup ketchup
1 tbs canola or olive oil
1 package mushroom gravy mix (or other brown gravy)

Directions
Finely chop up 1 cup of the mushrooms. In a medium bowl, mix chopped mushrooms, beef, bread crumbs, egg, milk, thyme and half of the ketchup. Shape mixture into 5 large patties or 8-9 small patties (like I did).

In a non-stick skillet, heat oil on medium-high heat. Add patties cooking for about 6 minutes on each side (or until cooked through). When fully cooked brush the rest of the ketchup on the top of the patties.

Saute the remaining mushrooms in the same skillet as the patties or another skillet for about 3 minutes. While the patties are cooking make the gravy as directed on the package.

To serve place sauteed mushrooms on top of patties and then spoon gravy on top of both.

Buffalo Chicken Salad

If you need something quick to fix for lunch or dinner, this is a great recipe for that. Super simple and it tastes great (especially if your craving buffalo wings). I typically use pre-packaged buffalo chicken strips, but feel free to make your own!

Ingredients:
Buffalo chicken strips (frozen)
Salad mix (I prefer half baby spinach, half romaine)
Baby carrots
Celery
Ranch dressing
Blue cheese crumble
Shredded cheddar cheese (optional)
*Use as little or as much as you like for all of these ingredients*

Directions:
Cook the chicken strips in the oven as directed on the package (should take about 20 mins).

While the chicken is cooking add the salad mix to a large bowl(s) and toss with ranch dressing. Then slice up some baby carrots & celery and add to each salad bowl. Sprinkle with blue cheese crumbles & shredded cheddar cheese.

When chicken strips are fully cooked, cut them up into bite size pieces and add to salad. Serve and enjoy!