MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
MARINATED FETA RECIPE
Mix up your appetizer menu with our Marinated Feta Recipe! Tasty add-ins make classic feta cheese on crackers even better with this Marinated Feta Recipe.
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings, two topped crackers each.
Number Of Ingredients 9
Steps:
- Mix cheese, dressing, fennel, rosemary, pepper and lemon peel; cover.
- Refrigerate at least 1 hour.
- Spoon cheese mixture evenly onto crackers just before serving; top with the olives and tomatoes.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.7665 g, Sugar 0 g, Protein 3 g
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
WW MARINATED NEW POTATO SALAD - 4 PTS.
Make and share this Ww Marinated New Potato Salad - 4 Pts. recipe from Food.com.
Provided by teresas
Categories Potato
Time 1h50m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan; cover with water, and bring to a boil.
- Reduce heat; simmer 13 minutes or just until tender; drain.
- Rinse under cold water; drain well.
- Place in a bowl; cover and chill 30 minutes.
- Add celery and next 3 ingredients; toss well.
- Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
- Pour over potato salad; toss gently.
- Cover and chill at least 1 hour.
- Toss gently before serving.
EASY MARINATED FETA
I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.
Provided by mannkochtgut
Categories Appetizers and Snacks Antipasto Recipes
Time P3DT10m
Yield 6
Number Of Ingredients 5
Steps:
- Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
- Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g
FETA-STUFFED PORTOBELLO MUSHROOMS
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.
Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
WW 4 POINTS MARINATED PORTABELLA FETA SALAD
Make and share this Ww 4 Points Marinated Portabella Feta Salad recipe from Food.com.
Provided by Parrot Head Mama
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- In a food processor or blender, combine mustard, basil, shallots/onion, maple syrup, vinegar, oil and garlic.
- Place mushrooms in a baking pan, stem-side up, pour dressing over each. Broil until tender, about 5-7 minutes. Remove from oven and slice.
- Place 2 cups baby greens on each plate. Top with 1 sliced mushroom and 1 oz. crumbled feta cheese.
Nutrition Facts : Calories 162.4, Fat 10, SaturatedFat 5, Cholesterol 26.8, Sodium 419.8, Carbohydrate 12.4, Fiber 2.3, Sugar 8.4, Protein 8.1
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