Feta cheese, lots of lemon juice,,,,,,, sounds Greek to me!  But this isn't a traditional Greek recipe.  It's just a great-tasting chicken dish that happens to have some of the same ingredients that are often used in Greek cooking.    It's easy to prepare- and I hope you like it!
    This is a recipe where I won't give you exact measurements-- it'll be  "a little of this" and "some of that",,,,,,,so here's a chance for you to be FREE with your measuring!

                            
                                       BONELESS BREASTS of CHICKEN
                              (you can use breasts with the bone-in if you prefer)

Chicken breasts
Olive oil
Fresh lemons
Feta cheese
Oregano
Pepper


Put a little olive oil on the bottom of a 13x9 Pyrex dish.  Place chicken breasts in the dish.
Take fesh lemon and squeeze it all over the chicken breasts.  Then pour a little olive oil over that.
Crumble some feta cheese and sprinkle it all over the chicken.  Then, squeeze another shot of lemon juice all over the chicken.
Sprinkle oregano over the chicken and a few grinds of pepper.
Bake at 350 degrees for about 45 minutes.  Periodically baste the chicken with the drippings.


              I usually use this as an 'everyday' kind of dinner recipe because it's so easy!  - but don't see why it couldn't be served for company as well!  Let me know if you try it.

jacky@northshore1049.com

This is a wonderful combo of seafood and pasta.     Just make a fresh green salad on the side,  and you'll have yourself a delicious and satisfying meal. This is about the only 'saffron' recipe I make, and it always feels like a momentous occasion when I use those tiny delicate saffron threads....!  There should be some trumpets playing in the background....

                   SAFFRON PASTA with SHRIMP and SCALLOPS

Makes 5 main-dish servings

1 lb medium size shrimp
1 lb sea scallops
1 large onion
1/2 16 oz, pkg angel hair pasta or thin spaghetti
Salt
Olive oil
1 cup half-and-half
1 cup milk
1 Tbl dry vermouth
1/4 tsp powdered saffron or crushed saffron threads
2 Tbls chopped fresh parsley

About 1 hour before serving:
Shell and de-vein shrimp. Rinse shrimp with cold water and pat dry with paper towels. 
Rinse scallops in water and be sure to remove any sand from crevices. Pat dry. Cut each scallop in half horizontally. Chop the onion.
In saucepot, prepare angel pasta as label directs, using 2 tsp salt in water;  drain. Return pasta to saucepot and keep warm. 
Meanwhile, in 12" skillet over medium heat, in 2 Tbls hot olive oil, cook onion until tender and browned, about 10 minutes.  Push onion to edge of skillet.  In hot oil remaining in skillet, cook scallops and 1/4 tsp salt until scallops are opaque throughout, about 5 minutes.  With slotted spoon, remove scallops and onion to bowl; keep warm,
In same skillet in1 Tbl of additional olive oil, cook shrimp and 1/2 tsp salt until shrimp are opaque, about 5 minutes; remove to bowl with scallop mixture.   Keep warm.
To same skillet, add half-and half, milk, vermouth, saffron, and 3/4 tsp salt; over high heat, heat to boiling. Reduce heat to low, simmer 2 minutes, stirring to loosen any brown bits from bottom of skillet.  
To angel hair in saucepot, add saffron sauce, shrimp, and scallops, and parsley; gently toss to mix well,   Serve hot!


       A hearty-tasting dish, because it's so creamy-- but because the angel hair pasta is so thin, it kind of masks the heartiness, and the dish ALMOST seems..... light!   Almost,,,,,,
 But-don't plan on having dessert.



  Let me know if you try this- hope you like it.
            jacky@northshore1049.com
  

     Snow in August.....
         Well, not really. But how about lemon snowdrop cookies?   These are a lemon-lover's
delight: lemon sandwich cookies with a lemon filling.  The "snow" is a coating of confectionary sugar.    Pretty, delicious, and ,,,,, no need to shovel.


                                LEMON SNOWDROPS COOKIES

1 cup butter, softened
1/2 cup confectionary sugar
1 tsp lemon extract
2 cups flour
1/4 tsp salt

Lemon butter filling:
   1 egg, lightly beaten
   2/3 cup sugar
   3 Tbls lemon juice
   Grated peel of 1 lemon
   4 1/2 tsp butter, softened
   Additional confectionary sugar

    In a mixing bowl, cream the butter and sugar; add lemon extract.
Sift together the flour and salt; add to the creamed mixture and mix well.
Roll level teaspoonfuls of mixture into balls.  Place 1" apart on an ungreased
cookie sheet. Flatten slightly.  Bake at 350 degrees fro 8-10 minutes.
  Meanwhile, for the filling:
Combine egg, sugar, lemon juice, lemon peel, and butter in the top of a double boiler.
Cook over hot water until thick, stirring constantly,  Cool.  Spread filling on half the cookies
and top with another cookie.  Roll the cookies in confectionary sugar.
      
Yield: 2 1/2 -3 dozen cookies

These are fun to make and even more fun to eat!
    Hope you like 'em!

     So what goes with sizzling hotdogs and hamburgers on the grill?   Well, there's always chips and pickles and corn-on-the-cob.    And,,,,,,(drumroll) - there' s also Russian Potato Salad!
Here's a wonderful side dish that is certainly a little different than most potato salads we know and love here on the North Shore!  It's tangy and really complements any BBQ fare.
      P.S.  I cut this recipe out of the newspaper years ago before the disintegration of the USSR,,,,,

 
                                RUSSIAN POTATO SALAD

1 lb tiny new potatoes
1/4 cup sour cream
1 Tbl. Dijon mustard
2 tsps cider vinegar
1 Tbls horseradish
1 tsp sugar
1/2 cup sliced beets, thoroughly rinsed and drained
1 small apple, unpeeled, cored, and diced

Scrub, but do not peel potaotes, Put them in a saucepan with enough water to cover.
Cover the pot, bring to a boil and cook until tender, 17-25 minutes, depending on size of potatoes.
In a serving bowl,  mix together the sour cream, mustard, vinegar, horseradish, and sugar.
Add the beets and apple.
When the potatoes are cooked, drain them, cut them into  bite-size chunks, and add them to the bowl.  Mix well.                 Yield: 2 servings

 

Just an unusual potato salad with the beets and apple---  try it! 
     
Let me know if you like it. 
      jacky@northshore1049.com

In search of the perfect caesar salad dressing......

       There are so many variations of caesar dressing recipes, and so many different "right" ways to prepare it.   And I've tried a multitude of them over the years.  But this one--- well, I just like it!
I don't care if it's made in a blender instead of by hand,,,,,I don't care if you don't swab the salad bowl with a raw egg while you're mumbling magical incantations,,,,,,I just like how this tastes!!  
       It has a bit of a kick to it, and I think the flavors are really well-matched and well-proportioned.
        Some crisp romaine lettuce,,,,,(tossed, not drowned) with the dressing  - and topped with your favorite croutons.... and you'll be in business.  

                                   CAESAR SALAD DRESSING 

4 garlic buds
9 Tbls. extra virgin olive oil
9 Tbls. grated parmesan cheese
3 1/2 Tbls. red wine vinegar
3 eggs
Dash pepper
Drain one can flat anchovies

 Process or blend in blender for at least 30 seconds, till smooth.

Note:  Grate the parmesan cheese by hand.  If you're going to the trouble of making your own dressing from scratch, then go the extra mile and don't use cheese from a container of already-grated parmesan!  

     Hope you like this-- let me know if you try it. 

jacky@northshore1049.com 

      Even though we can get blueberries all year round  (if we re-finance the house...), there's something special about getting blueberries in the summertime-- from a local farmstand.
Local blueberries just seem to taste better.    (Just like our Good Time Favorites--- they just seem to SOUND better on Northshore 104.9 )   (my boss told me to slip that in...)
This is a wonderful recipe that just kind of showcases the locally-grown produce.  It's a bit unusual too- you don't often hear of people having BLUEBERRY COBBLER for dessert.  It'll be a real treat!
 
                          BLUEBERRY COBBLER(best ever!)
 
3 cups blueberries
1/2 cup sugar plus 3 Tbls
1/3 cup orange juice
2/3 cup flour
1/4 tsp baking powder
Pinch salt
1 stick unsalted butter, softened
1 large egg
1/2 tsp vanilla extract

      Heat oven to 375 degrees.   Toss berries, 2 Tbls sugar, and orange juice in 8" square oven-proof glass or ceramic dish that is 2 " deep.    Set aside.    Whisk flour, baking powder, and salt together in a small bowl.  Set aside. Cream butter and remaining 1/2 cup sugar until fluffy.   Beat in egg and vanilla extract until smooth.   Slowly incorporate dry ingredients.
     Drop batter by rounded tablespoons over berries,   covering as much surface as possible.
Bake until crust is golden and the filling is bubbling,,,35-40 minutes. Serves 6.


Hope  you try it- and like it.  Let me know. (if you like it, that is,,,,don't tell me if you don't like it!!) 
 
 jacky@northshore1049.com

The only way you're going to understand HOW DELICIOUS this dish is,,,,,  is to,,,,,,well, you'll just have to make it!     
It's simple to prepare. The only time-consuming part is cleaning the shrimp.  And I have a suggestioin for making THAT job quite enjoyable.    Before you get into the task of
shrimp-shelling,,,,pour yourself some nice ...........iced tea,,,,,,and then turn the radio on to Northshore 104.9,,,,,,,,,,,and as you are shelling the shrimp,  you will be totally immersed in the great music you hear.   The Good Time Favorites will make the shelling AND even the de-veining 
the most FUN job you can imagine.   Trust me,,,it really works!  
     One 'perk'  to this recipe is that the kitchen will smell soooooo good while you're cooking -if you like the smell of garlic!

                        SAUTEED SHRIMP

For 1 lb. of shrimp-------  ( I usually use about 3-4 pounds if I'm having this as an appetizer for 8-10 people) 
 But for 1 lb of shrimp:

1/2 stick butter
1 tbl. lemon juice
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp paprika
1/2 tsp crushed red pepper
2 samll bay leaves
3 cloves of garlic- minced

Clean shrimp.   Use a heavy saucepan and saute shrimp in the butter for 2-3 minutes... till shrimp turns pink.
Put in all the spices-- cover, and let simmer for 2-3 minutes till flavors are blended.
Shut off the heat and let it set for a while. Take out bay leaves and serve.  
You can use toothpicks to eat the shrimp--- that's appropriate--- or let people put some shrimp WITH the juice on a little plate and use little forks.    Dipping crusty chunks of bread in the juice is always an added pleasure!      This is easy  to make before your guests arrive - and it doesn't matter if it stays in the pan(covered,  with no heat) for a little while till you're ready to serve it. 

Note: If you want to use this as a main course instead of an appetizer-- it is great served over rice!

Hope you try it-- let me know if you like it!  

jacky@northshore1049.com


 

As the green tide of August rolls in................ here's a dependable and tasty recipe to help use up the abundance of zucchini that needs to be harvested all at once. 'Tis the season!    And after you've used up your recipes for zucchini fritters,  fried zucchini,  steamed zucchini, and stuffed zucchini-- try this!

                                    ZUCCHINI BREAD

Mix together:
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini

Add:
3 cups flour
3 tsp. vanilla
1/2 tsp baking powder
1 tsp.salt
1 tsp baking soda
1 cup chopped nuts
 
Mix well. Divide into 2 greased loaf pans.  Bake at 325 degrees for 1 hour.

Hope you like it!

ok- sorry about this- if you're trying to diet or count calories, forget this one!  It's reeeaally good- but reeeeally fattening. 

      But if you're still interested-- bring on the guilt!

              CHOCOLATE TURTLE CHEESECAKE

1 7 oz. pkg caramels

1/4 cup evaporated milk

3/4 cup chopped pecans (divided)

1 9" chocolate crumb piecrust

2  3 oz. pkgs, cream cheese, softened

1 /2 cup sour cream

1 3/4 cups milk

1 3.9  oz, pkg. chocolate instant pudding

1/2 cup fudge topping

Serves 12

-Place caramels and evaporated milk in a heavy sauceapn.  Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.

- Combine cream cheeses, sour cream, and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.

- Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

 - Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered,  until serving time. 

 

 

   Luscious!!!!

Let me know if you try it - and like it.

And don't blame me if your favorite jeans don't fit after this one.

 

This should really be called Confetti spread- it's colorful, for sure!    Great little appetizer- spread on your favorite crackers or mini-toast rounds.

1 large pkg. cream cheese

1 large cucumber

1 small bag radishes

1 bunch scallions

        Chop radishes, cucumber, and scallions into tiny pieces and mix well with softened cream cheese. Season with salt, pepper, and garlic salt to taste.  Best prepared the morning of the day it will be served.

 

Can't go wrong with this one- no fuss, easy to make, easy to eat. 

 

If you're thirsty AND hungry at the same time- and can't make up your mind whether to eat something first or drink something first,   here's a way to quench your thirst and calm the hunger pangs at the same time!   It's thick, filling, refreshing AND a real treat!  And it couldn't be easier to whip up....

 

                       STRAWBERRY NOG

 

1/2 cup halved strawberries

1 cup milk

1 egg

1 scoop vanilla ice cream  

    Blend  first 3 ingredients for about 10 seconds.   Then  blend in the ice cream. That's it!  Serve in a talll glass and start slurping..... 

      If you have any left over,,,,,send some to me!  Delicious! 

 Note: the nog will taste even better if  you are drinking it while listening to Good Time Favorites.

             

 

 

This is an excellent recipe.   I confess,,,I didn't create it myself.  I cut it out of a newspaper about a hundred years ago.  It's one of my favorite sauces to put on linguini.    Be sure you have some good crusty bread with this dish, so you can sop up the juices when you've finished eating-- that's better than ANY dessert!

                        MUSSEL and BASIL SAUCE for PASTA
Serves 4

4 lbs, mussels, in their shells
1/2 cup water
1/2 tsp salt
1/4 cup extra virgin olive oil
1/2 lb. fresh ripe tomatoes
1/2 cup chopped onions
1 Tbl chopped garlic
1/2 cup chopped fresh basil
1/8 tsp minced chili pepper
1/2 cup dry white wine
2 Tbls chopped flat-leaf parsley

-Scrub mussels under cold running water and use a paring knife to twist off the beards.
Put the mussels, 1/2 cup water, salt, and 1 Tbl of olive oil in  a 12" skillet over high heat.
Cover. As soon as the shells begin to open, in 2-4 minutes. strain the mussels through a colander, saving the juice, and set both aside.
-When they are cool enough to handle, detach the mussel meat from the shell and put it in a smaller bowl. Pour the mussel juice through a fine, mesh strainer to remove any sand, and add to the mussel meat. Let mussels steep in their juices for at least 20 minutes.
-Cut the tomatoes in half, scoop out their seeds without squeezing them, then dice into small pieces, Set aside.
-Put the chopped onion and remaining olive oil in a medium-size skillet over medium heat. Cook the onion, sitrring occasionally, until they become translucent--about 3 minutes. Add the garlic, basil, and chili pepper - and cook, stirring frequently, until the garlic turns pale gold. Then remove from heat.
-Using a slotted spoon, gently retrieve the mussel meat from the bowl. Choose 16 of the loveliest mussels and set them aside. Coarsely chop the remaining mussels. Reserve the juice, as you may need it to thin the sauce.
-Return the pan with the onion, garlic, and basil to the stove, turn heat to medium-high, and put in the chopped mussels and the white wine. Let the wine simmer until half of it has evaporated, about 3 minutes, then add the whole mussels, the diced tomatoes, and the parsley. If the sauce appears to be too dry, add some of the reserved mussel juice. Cook, stirring often. for about 3 minutes.
-Boil 1 lb. thin spaghettini or other thin noodles, in well-salted water, until tender. Drain well.
 Add the pasta to the sauce, toss completely, and serve at once.


This is reeeeeallly  good.    Note; don't be afraid to try this, thinking it looks too long or involved. It's just  the  preparation of the mussels that makes it seem like a big deal in the written recipe.  It's not terribly difficult or time-consuming.  

Let me know if you do try this-and if you like it.  You don't need to let me know if you don't like it!

jacky@northshore1049.com

It never fails,,, every time I make this pie- it magically disappears.   Now I just have to figure out how to make the calories disappear.,,,

                 
                              BUMBLEBERRY PIE


Pillsbury pie crust ( or your own,,, -my hat's off to you....)

Set  single crust into a pie plate and prepare edging as desired. 

In a large bowl, gently fold together a combination to make 4-5 cups of:
     Fresh strawberries  
     Blueberries 
     Peaches  (it is fine to use a small can of sliced peaches,,,drained)
 Add:
     1 cup sugar
     1 Tbl lemon juice
     1/4 cup minute tapioca
 
Once everything is carefully mixed together, pour it all into the pie crust.
Dab a few pats of butter over the top of the filling.
Bake on middle rack in a 400 degree oven - for about 40-45 minutes or until bubbly.
     Cool to serve.  

Note: I usually use a cookie sheet underneath the pie plate in case the filling bubbles over a little.
      Use your judgement-- depends on whether you are using a 9 or 10 inch pie plate- you may want to use more fruit in the mixture.  Pile it nicely into the crust so that it forms a gentle mound-- but not so high that it will overflow and make a mess!

Looks pretty-and is a refreshing and delicious dessert. Easy too!

Let me know if you try it-- and like it! 
(Remember,  I don't want to hear from you if you don't like it!!!)

jacky@northshore1049.com




     
     

Pita pockets--- what a great invention!
 
    Here's a tasty filling for a pocket sandwich that is light and healthy(except for the bacon....).
 Great combo!

Mix together:
       1 avocado
       1 tomato, chopped
       1 Tbl. lemon juice
       3 slices bacon- cooked, well-done
       1-2 Tbls. olive oil
       2-3 Tbls. fresh alfalfa sprouts
       3 scallions, chopped  (or substitute chives)
       Salt and pepper to taste
 
Scoop into the pita pocket- that's it.  It's really fresh-tasting, and I always feel kind of
earthy-crunchy whenever I have this kind of sandwich.


Let me know if you try it- that is, if you like it.  (No need to let me know if you don't like it!)

jacky@northshore1049.com

How do I love chocolate?  Let me count the ways.....
     One way is certainly this recipe!  It's like a chocolate mousse but  ,,,better.
Serve it in individual little dessert cups-- or if you have ramekins, I guess this would be a perfect chance to use them.  This is a light and creamy and delicate dessert with a wonderful chocolate flavor that is enhanced by the shot of vanilla.   My mouth is watering, just thinking about it!

                            CHOCOLATE POTS OF CREAM

Serves 6

2 6 oz. pkgs of semi-sweet chocolate morsels.
2 1/2 cups light cream
1 large egg
Dash of salt
1 1/2 tsps vanilla
Whipped cream
Chocolate shavings for garnish(use any block of baking chocolate

Put chocolate morsels in blender.  Put cream in a saucepan and heat to a boiling point.  Pour it(boiling hot) into the blender with the chocolate, Run blender on high speed for about 30 seconds.
Stop blender, then add the egg, the salt, and the vanilla.   Turn blender back on to a high speed(not quite as high as before)    Blend for 2 minutes.    Pour into dessert cups. Chill for at least 3 hours.    When you are ready to serve,  garnish each cup with a little dollup of whipped cream and then take a knife and shave some chocolate on top- over the whipped cream and over the top of the chocolate cream.
  

Hope you try it. Let me know if you like it! 

 jacky@northshore1049.com 


 

This is a wonderful appetizer!   People aren't sure what to expect when they first see the salmon all rolled up and neatly coated with chopped pecans and parsley.    But as soon as someone
"ruins" it by being the first one to spread some on a cracker, then everyone will want to try it. And everyone will remark that it tastes as great as it looks.

          
                                         SALMON LOG
1 large can red salmon
8 oz. container of whipped cream cheese
1 Tbl.  minced onion
1 Tbl. lemon juice
1 tsp, prepared horseradish
Dash Tabasco

!/2 cup chopped pecans
1/3 cup parsley flakes

Drain and flake salmon, Add cream cheese, onion, lemon juice, horseradish, and Tabasco.
Mix well, Chill 2-3 hours or overnight. Shape into a log, Roll in mixture of parsley and pecans. Serve with your favorite crackers or mini rye bread. 

Let me know if you try it.   (but only if you like it!) 

      jacky@northshore1049.com

You can never have enough chicken recipes!  Here's an easy one that can be prepared in advance.    And the combination of the citrus juices, wine, and garlic really works nicely.
A juicy and flavorful chicken dish! 

                               TANGY LEMON-LIME CHICKEN

Serves 4

8 boneless skinless chicken thighs
2 lemons, juiced
2 limes, juiced
2 garlic cloves, crushed
1/2 tsp dried thyme
1/8 tsp pepper
1/2 tsp oregano
2/3 cups sweet white wine ( I often use a Portuguese vinho verde with this recipe)
 Butter

In large bowl, mix together the lemon juice, lime juice, garlic, thyme,  pepper, oregano, and wine.
Add chcicken, turning to coat, and refrigerate for 45 minutes to an hour (or even overnight).
Remove chicken from marinade. In large baking pan, arrange chicken in a single layer and pour marinade over the chicken. Dot each  piece of chicken with butter.  Bake in a 425 degree oven for about 45 minutes, basting every 10 minutes with pan juices. To serve,  arrange chicken on a platter and spoon pan juices over the chicken.   You can also serve the chicken,  just moistened with the juice, and use the extra juices to pour over some rice on the side! 
 
Hope you try it- if you like it, let me know,  ( if you don't like it, don't let me know,,,,)

                                               RED CABBAGE SALAD


This is a colorful side dish, tangy, snappy- and great to serve in the summertime or all year round.
It is best to make it early in the day that you're planning to serve it. 

Salad:
2 cups shredded red cabbage
1 cup diced celery
1 cup diced red apple(peeled or unpeeled,,,I usually peel!)
1 cup seedless green grapes -  cut in half if they are really gigantic...
(optional) - a few pitted dates, snipped into small pieces

Cashew nuts(save--do not put on top till you're ready to serve)

Dressing:
Blend together:
1/3 cup mayonnaise
1 tsp. salt
1 tsp. sugar
1 tsp. lemon juice
4 tsp. orange juice

Lightly toss the dressing together with the cabbage mixture.  Put into serving bowl.
Refrigerate till you're ready to serve.
Just before serving,  gently sprinkle cashew nuts over the top of the salad.

Note: I usually make an extra batch of the dressing so if the salad happens to be a little bigger than I had planned  (if I was having too much fun shredding and dicing and just didn't want to stop )  then I can just add the extra dressing to moisten the salad properly as I'm preparing the dish.  Don't put TOO much dressing on though because the salad can get soggy if you over-do it! 

      Let me know if you try it.  ( but only if you like it,,,,, don't let me know if you don't like it! )

jacky@northshore1049.com