"souper" simple French Onion Soup

Ingredients:

1 stick unsalted butter
5 medium sweet onions, sliced
2 cartons Beef Stock (not broth!) *I used one salted and one unsalted
2 tablespoons dry Sherry 
1 tsp. dried thyme
salt & pepper, to taste
French Baguette (sliced and toasted)
Grated Cheese!  (any or all of these!)
--Provolone
--Swiss
--Parmesan
(I used all three and LOTS of them!)

Directions:

Melt butter in a large stock pot over low heat.
Add onions and cook slowly, stirring often, until softened.  Don't brown!
Add the beef stock, sherry, thyme and season with salt and pepper.
Simmer at least 45 minutes. (the longer the better!)

Preheat the broiler.
Line a baking sheet with foil.
Using oven safe bowls, put some shredded cheese into bottom of bowl.
Fill bowl with soup, leaving room for the bread and more cheese on top.
Lay the bread on top of the soup and cover with more cheese--lots!!!
Put baking sheet with soup bowls under the broiler until cheese is bubbly and browned.

Enjoy!!!

Chicken Kabobs (it's all about the Marinade!)

                                                      photo by everything "p"

I LOVE this chicken marinade recipe! 

I have been using it for years and years.  Every time I try a new recipe and am disappointed, I tell myself to just stick with the one I love!!

Don't use that bottled dressing that is full of chemicals for your marinade! Use fresh ingredients! It only takes a few minutes to throw this together!
  
Trust me, you'll be using this for your kabobs all summer long!



Chicken Kabobs

Ingredients:

Marinade:
1/2 cup extra virgin olive oil (with a light taste!)
1/4 cup soy sauce
1/4 cup honey
2 tbsp. freshly squeezed lemon juice (no bottled juice!!)
1 tsp. freshly grated lemon peel
2-3 cloves of garlic minced
1 tsp. finely chopped fresh parsley (or dried works fine)

1 1/2--2 lbs. chicken breasts, cut into cubes

and your favorite kabob veggies!
--baby potatoes (pre-cooked!)
--sweet onions
--peppers; red, yellow, green
--mushrooms
--onions
--zucchini
--summer squash
--pearl onions

Instructions:

In a large bowl with a lid, combine marinade ingredients.  Stir.

Add cubed chicken to bowl of marinade, cover, shake to coat chicken.

Refrigerate about 6 hours, shaking the bowl from time to time.  (I get the chicken in the marinade in the morning and then make the skewers at dinner time.)

Slide cubed chicken onto skewers (I use metal ones) alternating with vegetables.  

Spoon 1/2 of the marinade that is left in the bowl over the chicken pieces on the skewers.  Save remaining marinade!

Place skewers on a baking sheet (sprayed with non-stick spray) and put under the broiler (about 12" from coils) for 7 minutes.

Turn kabobs over, spoon remaining marinade over chicken pieces, cook another 7 minutes.

(you can cook on grill or over charcoal for same amount of time.)

Let kabobs stand for a few minutes (5) before serving!

Enjoy!!

Must Try Salisbury Steak!

                                                         photo by everything "p"

Oh my goodness!  This was dinner last

night...Salisbury Steak and roasted 

sweet potatoes--yum!  If the only 

Salisbury Steak you have ever had 

came frozen in an aluminum tray...

YOU HAVE TO TRY THIS!  It is SO

GOOD!  Pretty simple to make!  The 

gravy...is absolutely fantastic!




Ree Drummond's Salisbury Steak


Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil



Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper


Directions

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry 

mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all 

combined. Form into 4 to 6 oval patties, and then make lines across the patties to 

give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both 

sides until no longer pink in the middle. Remove from the skillet and pour off any 

excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and 

cook until golden brown and somewhat soft, for several minutes. Add the beef 

stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine 

the cornstarch with a little beef broth and add to the sauce if using. Stir and cook 

to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then 

return the patties to the gravy. Spoon the gravy over the top and let them simmer 

and heat back up for a couple of minutes.

MY NOTES:  
I didn't use any seasoning sauce in the gravy.  
I did thicken with the cornstarch.
I used beef STOCK instead of beef broth.
I fried the patties (6) for 4 minutes per side, in two batches.
When I removed the patties from the skillet, I drained the excess grease but, left the browned bits.

Mac & Cheese all grown up!

I have been searching for a recipe to replace my old (processed Velveeta) Mac & Cheese recipe.  After 3 or 4 misses...This is it!

No powdered cheese, no processed cheese!  This definitely isn't your "out of a box" Mac & Cheese!

I wasn't sure about a Macaroni & Cheese recipe made without Cheddar or American Cheese because it seems like that's "just how it's made".  After trying this, those orange cheeses are a thing of the past!

If this comfort food is a favorite of yours, you HAVE to try this recipe!


Since this Mac & Cheese isn't baked, the sauce doesn't dry up, so it stays really creamy!  And, the topping is really crunchy!!

Creamy, crunchy, yummy!  It seriously is the best Mac & Cheese I have ever made!!


Macaroni & Cheese
(good enough to serve to company!!!  NO JOKE!)

Ingredients:

Mac & Cheese:
1 lb. of your favorite pasta (Shells, Elbows, Bow Ties, Orecchiette)
2 tbsp. butter  (or mild flavored Olive Oil)
2 tbsp. unbleached all purpose flour
1 3/4 cups half & half (or milk, your choice.  I used half & half)
1/4 lb. (4 oz.) Fontina Cheese, shredded
1/4 lb. (4 oz.) Gouda Cheese, shredded
1/4 lb. (4 oz.) Asiago Cheese, shredded
1/2 tsp freshly ground black pepper (or more to your taste!)
Salt, to taste

Crunchy topping:
1/4 cup butter
2 large cloves garlic, minced
1 tbsp. fresh parsley or chives, chopped fine
2 cups freshly made bread crumbs, toasted (recipe below)
1/4 cup freshly grated Parmesan Cheese

Instructions:
Cook pasta to al dente, according to the directions on the package.

Make the bread crumb topping:
Chop bread into pieces then put into blender or food processor to make into course crumbs.  Toast in pre-heated 375 degree oven until lightly browned--about 8 minutes, stirring half way.

Melt butter in a large pan over medium low heat.  Add garlic and cook for 2 minutes.  Be very careful not to burn the garlic!  Add the parsley (or chives), bread crumbs, and parmesan cheese.  Mix until everything is combined and crumbs are completely coated with the butter mixture.

Set aside.

Make the cheese sauce:
In a large saucepan over medium heat, melt butter (or use Olive Oil) and add flour.  Whisk constantly for 2 minutes.

Add milk and whisk to remove lumps.  Continue whisking until mixture thickens and begins to simmer.

Add cheeses and season to taste with salt & pepper.  (don't be stingy with the seasonings!!!)

Pour the cheese sauce over freshly cooked pasta and stir to combine.

Spoon Macaroni & Cheese into serving bowls and sprinkle with bread crumb topping.

Enjoy!!

p.s.  This is really filling.  A little goes a long way!  Small servings!!!

Chocolate & Peanut Butter make a Delicious Mexican Mole Sauce!

We LOVE this version of Mole Sauce (there are many!!).  I make mine pretty spicy but, you can change it up to fit your taste!  Sometimes I add more cinnamon.  Sometimes I add more sugar to make it a little sweet.  If you start with a good base, you can't mess this sauce up!

The last time I ate at a Mexican restaurant the food was SO horrible, I wished I would have just cooked my own Mexican meal at home!!

I sure wasn't disappointed when I ate these!!  YUMMMMM!



Chicken Enchiladas with Mole Sauce
(This recipe makes 1 batch of Enchiladas (4 servings) and 2 batches of sauce--read below.) 

INGREDIENTS:

SAUCE:
8 cups Chicken Stock
6 tbsp. olive oil
2 cups chopped onion
6 tbsp. chopped garlic
1 can chopped green chilies
6 tbsp. peanut butter
4 ounces good DARK chocolate, rough chopped
2 whole cloves
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground cinnamon
8 tbsp. chili powder
6 tbsp. all purpose flour
2 tsp. salt
6 tsp. sugar
1/4 tsp. tabasco sauce (or eliminate to have mildly spice sauce)

The list of ingredients above is doubled.  It makes 2 batches of sauce.  I make one batch of enchiladas and put the other 1/2 of the sauce in the freezer and use it later.  When you take this much time to make a sauce, you might as well make enough for two meals!  

(I left the ingredients so they are easy to 1/2 if you want to only make one batch.)

ENCHILADAS:  (4 servings)
8 corn tortillas
1 rotisserie chicken, meat removed and shredded
2 cups of your favorite Mexican Cheese or Monterrey Jack, shredded

INSTRUCTIONS:

MAKE THE SAUCE:
Heat the olive oil in a large pan over medium-low heat.

Add the onion, garlic, oregano, cumin, cinnamon and clove.

Cover and cook until onion is very tender, about 10 minutes.

Stir in the chili powder and flour--stir constantly cooking for 1 minute.

Slowly whisk in the chicken stock, and tabasco (if using).  Stir in green chilies.

Increase heat to medium-high and boil constantly until sauce is reduced--35-40 minutes.  Stir occasionally.

Remove from heat.

Stir in sugar, salt, peanut butter, and chocolate.

Use immersion blender (or blend in blender in small batches) until completely smooth.

Check spices --add more cinnamon, sugar, salt, or tabasco to taste.

Divide sauce in 1/2.  Store half.

MAKE THE ENCHILADAS:
Pre-heat oven to 375 degrees.

Lightly coat the bottom of a baking pan with non-stick spray.

Put the shredded chicken in a large bowl.

Stir in just enough sauce to wet the chicken.

Add a handful of shredded cheese.  Stir in.

Fill each tortilla shell with chicken mixture and place seam side down in prepared baking pan.

Cover enchiladas with remaining sauce (if sauce has become really thick, add a bit more stock or water to thin.) and sprinkle with remaining cheese.

Bake until sauce is bubbly and cheese is melted.

Enjoy!

I love to serve this with a big batch of freshly made guacamole and corn chips!

still buying pasta sauce in a jar? Why?

I recently had a very simple tomato sauce at a really nice Chicago restaurant--I was amazed at how good it was and, I HAD to try to copy it!!!  This is it!  Nothing fancy but, SOOO good!!!  

Jarred sauces don't even compare to this easy homemade sauce!  It's FRESH, HEALTHY, DELICIOUS and has NO PRESERVATIVES!!!  

Since the ingredients are already roasted, there's no need to simmer this sauce all day long.  It's delicious, flavorful, and ready to use right after you blend and season it. 

ROASTED TOMATO BASIL PASTA SAUCE

INGREDIENTS:

20 Roma tomatoes, washed and halved 
1 large sweet onion, chopped into large pieces
3-4 cloves of garlic, peeled
salt & freshly ground pepper
sugar
Olive Oil
2 tbsp. Dried Basil  (or Finely Chopped Fresh Basil) 

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Put tomatoes, onion and garlic on a baking sheet, drizzle olive oil over all and toss to coat.

Turn the tomatoes cut side up.

Sprinkle everything with salt & pepper.

Very lightly sprinkle only the tomatoes with sugar.

Roast approximately 35-40 minutes or until lightly browned.

Put everything (including any remaining olive oil) from the baking sheet into a deep sauce pot and use immersion blender to combine. (Or put everything into your blender.)  Blend briefly for a chunky sauce or longer for a smooth sauce.

Sprinkle basil into sauce, and adjust the salt & pepper.  (Salt really brings out the flavor of this sauce--not sure if you've used enough salt?  Take a spoonful of sauce out of the pot--salt it, does it taste better??  That's a simple way to help you determine if the entire pot has been seasoned enough.  Same with pepper!)

If using dried basil, let the sauce sit for a few minutes to allow the basil to soften.

Use this sauce in your favorite Italian recipe, or simply spoon over pasta!   

Enjoy!!! 

Our Christmas Dinner...

This is what I am making for our 
Christmas Dinner 2014!
  

I made this recipe for Tenderloin Roast a while back, and we LOVED it!!  I was SO excited when I found it in a stash of old recipes-- I can't wait to taste it again! 

Beef Tenderloin Roast

with Roasted Shallots and Port Wine Sauce

INGREDIENTS:
3/4 lb. shallots, halved and peeled
1 1/2-2 tbsp. olive oil
salt and freshly ground pepper, to taste
3 cups Beef Stock (I like Kitchen Basics)
3/4 cup Port Wine
1 1/2 tsp. tomato paste
2 lbs. Beef Tenderloin Roast, trimmed
1 tsp. dried Thyme
3 sliced bacon, diced
3 tbsp. butter
1 tbsp. all-purpose flour

INSTRUCTIONS:
Pre-heat oven to 375 degrees.

In a medium size baking pan, toss shallots with oil to coat.

Roast shallots until deep brown and very tender, about 30 minutes.

In a large saucepan, combine beef broth and Port Wine.  Bring to a boil.

Cook over HIGH heat until volume has reduced by half, about 30 minutes.

Whisk in tomato paste, set aside.

Sprinkle Tenderloin Roast with thyme, salt and pepper.  

In a large roasting pan/dutch oven (that can go into the oven) over medium heat on stovetop, sauté bacon until crisp.  With a slotted spoon, transfer bacon to paper towel to drain.  Leave bacon fat in pan.

Add the Tenderloin Roast to the pan and brown on all sides over medium-high heat, about 7-8 minutes.

Transfer pan to oven and roast the beef until meat thermometer inserted into the center of the roast reads:

125 degrees for medium rare
135 degrees for medium
(Test the center of the roast in multiple places.)
  
Transfer beef to a large serving platter, tent loosely with aluminum foil--When removed from the oven, the roast will continue to cook and the temperature will rise an additional 5 degrees.

Remove excess fat from the drippings in the roasting pan.  Place on stovetop over high heat, add broth/port mixture and bring to a boil.  Stir and scrape bottom of pan to include browned bits.  

Transfer the mixture to a medium saucepan and bring to a simmer.

Mix 1 1/2 tbsp. butter and flour in a small bowl to make a paste.  Whisk into the broth mixture, simmer until sauce thickens.

Whisk in remaining 1 1/2 tbsp. butter, then stir in shallots and bacon.  Season with salt & pepper.

Cut Tenderloin Roast into slices and spoon sauce over top.  (4, 1/2 lb. servings)

ROASTED BRUSSELS SPROUTS

INGREDIENTS:

1 lb. Brussels Sprouts

Olive oil

Salt and freshly ground Black Pepper

INSTRUCTIONS:

Pre-heat oven to 400 degrees

Cut stems off of Brussel Sprouts and cut in half.  (Discard stems, SAVE any leaves that fall off.)

Put Brussel Sprouts and leaves on a baking sheet.

Drizzle with a small amount of Olive Oil (just enough to coat each piece) and toss to coat.

Sprinkle with salt & pepper.

Roast approximately 1/2 hour, or until browned and tender.

Of course, I will be making homemade dinner rolls too!  Dessert has not yet been decided!

UPDATE:  The meat market didn't have a 2 lb. tenderloin roast (even though I called before I went and they said they did!) So, I used 8 oz. filet mignon steaks--which worked PERFECTLY!  I seared them over high heat for 3 minutes per side then finished them in the oven until they were at the correct temperature.  

The sauce for this is AMAZING!!  I used Hardy's Whiskers Blake Classic Tawny Port.

Party Appetizers....OR Dinner!

                                                                     everything "p"  

This meatball recipe is SO versatile!  

Make mini appetizer meatballs your party guests will LOVE!

OR

Add your favorite stir fry veggies and rice, and it's a meal!

Make this recipe work for YOU!!






ASIAN MEATBALLS (appetizer or dinner)

MEATBALL INGREDIENTS:
2 pounds lean ground beef
2 tsp. sesame oil
1 cup Panko breadcrumbs
1/2 tsp. ground ginger
2 large eggs
3 cloves garlic, minced
1/2 cup green onions, chopped (be sure to include GREEN part!)
2 tbsp. soy sauce  (I like Kikkoman Gluten Free/Preservative Free!)

SAUCE INGREDIENTS:
2/3 cup Hoisin Sauce (there is one without Preservatives!)
1/4 cup rice vinegar
2 cloves garlic, minced
2 tbsp. soy sauce 
1 tsp. sesame oil
1 tsp. ground ginger

IF MAKING MEATBALLS FOR DINER:
stir fry vegetables--carrots, snow peas, water chestnuts, etc.
cooked rice 

INSTRUCTIONS:
Pre-heat oven to 400 degrees.

Put all meatball ingredients into a large bowl, mix until combined.

APPETIZER:  shape into 1" balls.  (about 40 meatballs)
DINNER:  shape into 2" balls.  (about 20 meatballs)

Place on a baking sheet lined with aluminum foil.

1" APPETIZER SIZE:  Bake 10-12 minutes
2" DINNER SIZE:  Bake about 18-20 minutes

Bake either size until meatballs are browned on the outside, and cooked through on the inside.

SAUCE:
While the meatballs are baking, stir/whisk together all of the sauce ingredients.  

The sauce does not need to be cooked, so there are MANY OPTIONS:

APPETIZER:  put meatballs into a crockpot and pour sauce over them.
                     put meatballs on a plate with the bowl of sauce next to them.

DINNER:       put sauce into a wok pan, add vegetables, 
                     cook until vegetables are crisp/tender then 
                     add 10-12 meatballs.  (2-3 meatballs per person.) 
                     Coat meatballs with sauce.  Serve with, or over rice.

                     I put the other 1/2 of the meatballs into the 
                     freezer and just make the sauce the next time
                     for a FAST dinner!  IF you need ALL 20 MEATBALLS
                     for dinner--double the sauce, add your veggies, 
                     cook until crisp/tender, then pour over
                     the meatballs.

ENJOY!!!

Hearty Split Pea Soup--a PERFECT Winter meal!

What's better than a hot bowl of soup on a cold winter day?  

Staying home--simmer it on your stovetop.

Need to go out--put it in the crock pot and come home to a delicious meal!



OLD FASHIONED SPLIT PEA SOUP

INGREDIENTS:

1 lb. bag dried split peas
1 32 oz. carton All Natural Chicken Stock, or 4 cups homemade stock
3 potatoes, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and cut into coins
1 ham steak, cut into cubes
2 bay leaves
3 cups water
Fresh ground pepper, to taste
Salt, to taste

INSTRUCTIONS:

In a large pot, OR crock pot add split peas.

Pour Chicken Stock over peas.

Turn crock pot on HIGH, or stove top on MEDIUM-HIGH heat.

Add potatoes, onion, garlic, carrots, ham and bay leaves.

Add 3 cups of water to cover everything.

Stove top: bring to a boil then turn to very low/simmer for about 3 hours.
Crockpot:  3 hours on high.

After 3 hours of cooking, stir everything together.   Remove the bay leaves.

Cook another half an hour, stir again.  Leave the lid off and the soup will thicken.

Add salt & pepper to taste.

Enjoy!

tired of the same old chicken noodle soup? Try this one instead!

This cold and flu season, when you get tired of traditional chicken noodle soup, remember this recipe!  What cold or flu could stand up to a BIG BOWL of steaming chicken noodle soup filled with garlic and ginger and hot peppers?!!     

It took me a few tries to acquire a taste for Pho, and then, I couldn't get enough of it!    

This recipe (even though it's cheating, and is SO simple!) tastes very much like the Pho Ga you get in Vietnamese Restaurants where they spend all day long cooking that delicious broth!  But, who feels like going out when they're sick?  Not me!  Grab a pot and get cooking...you'll feel better in no time!  

SUPER SIMPLE PHO GA
(Vietnamese Chicken Noodle Soup)

INGREDIENTS:
1 pkg. Rice Noodles
1 1/2 lbs. Chicken Breast
3 tbsp. Peanut Oil
2 tbsp. Garlic, minced
2 tbsp. Fresh Ginger, minced
1 tsp. Crushed Red Pepper Flakes
10 cups All Natural Chicken Stock
1/3 cup Fish Sauce

TOPPINGS:
Fresh Cilantro leaves
Chopped Green Onions
Fresh Basil leaves
Bean Sprouts
Sliced Jalapeño peppers
lime wedges
Sriracha sauce
Hoisin sauce

INSTRUCTIONS:
Cook rice noodles according to package directions.  Set aside.

Slice the chicken into very thin strips.

Heat oil in large wok over medium-high heat.  Add chicken, garlic, ginger and red pepper flakes.

Stir fry for 1 minute, then add chicken stock and fish sauce.

Bring to a boil then reduce heat and simmer until chicken is cooked through.  (serve now, or simmer until needed.  Extra simmering just makes it better!)

In large bowls, ladle the soup over a big pile of noodles.

Arrange cilantro, green onions, basil leaves, bean sprouts, jalapeno slices and lime wedges on a large platter for the center of the table so everyone can choose their own toppings.

Add Sriracha and Hoisin sauce to taste.

Enjoy!!

a little taste of home...

I have been making this Spinach Pie for 25 years!  It reminds me of the Spinach Pie that they serve in Detroit's Greek Town (LOVE IT)!  It's flaky and cheesy, and well--IT IS PERFECTLY DELICIOUS!!  I always serve it with a BIG bowl of Greek Salad!!  

The next time you're looking for something to make for dinner--this is it!!  Even people who say they don't like Spinach tell me that they LOVE this Spinach Pie!!  

My Greek Town (DETROIT!!) Spinach Pie & Greek Salad 

INGREDIENTS:
2 boxes frozen chopped spinach
1 1/2 sticks salted butter
1 bunch (about 6) green onions, chopped--including most of the green
1 medium sweet onion, chopped
3 large eggs
1 1/2 cups half & half
1 1/2 lbs. feta cheese, crumbled 
2 tsp dried dill weed
1 tsp freshly ground black pepper
1 tsp dried parsley
1 tsp dried sage
1 roll filo dough (1/2 a box), thawed and at room temperature

cheese cloth--it's the EASIEST way to remove the liquid from the spinach!!

INSTRUCTIONS:

Pre-heat oven to 325 degrees.

Cook spinach according to the package then pour into a colander lined with cheese cloth--let cool.  When it is cool enough to handle, twist up the cloth and squeeze the spinach until you get out as much of the liquid as you can.  (it should be VERY dry!)  

Put 1/2 stick butter in a medium size saute pan with all of the onions, cook over medium-low heat until the sweet onion is soft and clear (don’t brown them!)  Move them (with the butter!) to a plate to cool for a few minutes.

In a large bowl, beat the eggs with the half & half and then add feta, dill, pepper, parsley, sage, spinach and (cooled) onions.  Set aside.

Melt a full stick of butter in the microwave.

Using a pastry brush, butter the bottom and sides of a 9 x 13” baking pan.

  

Open the filo dough.  Working quickly, lay 1 sheet in pan, brush with melted butter and continue buttering and layering the sheets until half of the roll is used.

Pour spinach mixture over the bottom layers and spread it evenly over the filo dough.

Continue with filo on top of the spinach mixture, buttering each sheet one at a time and using up the remainder of the dough.

Tuck any extra dough into the sides of the pan.

With a sharp knife cut slits in top dough to release steam.

Bake on middle oven rack for 60-70 minutes until top is flaky and golden brown.

Try really hard to let it cool for a few minutes before serving!!!  (GO MAKE THE SALAD!)  

As good as this is hot out of the oven...let me tell you, a chunk straight from the fridge the next day--YUMMMMM!

To store:  cool completely and store covered in the refrigerator.  For long term storage, put serving size pieces into freezer bags (remove all of the air!) and freeze.

GREEK SALAD

INGREDIENTS:

3 roma tomatoes, cut into bite size pieces
1 large cucumber, cut into bite size pieces
Red Onion, sliced very thin (to taste)
crumbled feta cheese (to taste)
pickled beets (to taste)  rinse them, or your whole salad will be RED!
Peperoncini salad peppers (to taste)
Greek Olives (to taste)

Greek Vinaigrette:
2 cloves garlic, minced
1 1/4 tsp. dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

INSTRUCTIONS:
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.  While whisking, slowly add the olive oil.

Put tomatoes, cucumber and red onion into a large salad bowl.  Pour vinaigrette over the top and toss.  Add feta, beets, peppers and olives (to taste) on top.  Serve!

ENJOY!!!