Tag Archives: greek seasoning

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast


This is a different twist on my Feta Chicken. I love the combination of spinach, feta, sun-dried tomatoes and garlic. Yum.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken

  • 4 chicken breast, boneless and skinless
  • Olive oil
  • 4 garlic cloves, minced
  • 9 oz bag fresh spinach
  • 1 cup julienne Sun-dried tomatoes
  • 1 T. dried oregano
  • Salt and Pepper to taste ( I used about 1/2 tsp pepper and salt)
  • Feta Cheese
  • Greek Seasoning
  • Italian Style Panko Bread Crumbs
  • 2 T butter, melted

Put around 2 T olive in a heated pan. Add garlic and saute for 1 minute. Add spinach and wilt. Add sun-dried tomatoes, oregano, salt and pepper. Saute a few minutes.

Pound chicken breast until they are flat and even. That way they will cook the same and you will have  more room for stuffing 🙂

Rinse under water and shake off excess. Dredge in breadcrumbs. Place in a baking dish spray with cooking spray. Spoon spinach mixture on half of the chicken, spoon on  plenty of feta cheese. Sprinkle with a little Greek seasoning. Fold chicken in half. Try to use a skewer to close the chicken. It is kind of hard and I did not do it so well, but it turned out just fine. Drizzle with melted butter.

Bake in a 400F oven for 25 – 30 minutes or until done.

Saute garlic

Add spinach; saute until wilted.

Add sun-dried tomatoes, oregano, salt and pepper.

Pound chicken breast until they are even and flat. I put the chicken in a plastic bag and bang it. That way the chicken doesn't spatter everywhere. ick!

Rinse chicken under water and shake off excess.Dredge in breadcrumbs.

Fold in half and place in a baking dish that has been sprayed with cooking spray. I only bought 3 breast, but there was plenty of spinach stuffing for 4.

Spoon spinach mixture on half of the breast. Top with lots of feta and sprinkle with a bit of Greek seasoning.

Try to close with a skewer or toothpick. Drizzle with butter. I sprinkled a little of the bread crumbs on the top. Pop into the oven.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast


Parmesan Baked Potato Halves = Delish!


Sorry for being MIA for a while. I have been traveling and just plan busy.!

I have a question: Does this happen in your home?

Please tell me it does!

When we remodeled, I even bought the easy holder!

I saw this sign in a catalog a couple of years ago.

I think my family thinks this is true! I was tempted to buy it, but I thought it might a be a little tacky to put that in the bathroom 😉

I love potatoes among other things that are bad for you 😉  When I see a yummy potato recipe, I have a to try it asap. This one did not disappoint me. It was easy and good. I found the recipe on Fav Family Recipes. It has now become one of our Family Favs!

Parmesan Baked Potato Halves

  • 6 small potatoes, scrubbed and cut in half
  • 1/4 cup butter
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (to personal preference)
  • Greek Seasoning or any of your personal favorite seasonings.

Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese. Sprinkle seasonings all over the Parmesan/ butter mixture to your taste. I sprinkled generously. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

*NOTE: I needed to use 8 potatoes to fill the pan. Next time I am going to try to decreased the butter a bit or use olive oil instead. Which means it will decrease the calories a bit 😉 Hey, every bit counts!

Update: I found that I do not need to use any butter/oil. I just spray the pan with cooking spray first. These are fantastic using baby potatoes and serving as an appetizer. You must decreased cooking time.

Pour melted butter onto a jelly roll pan. Update: I found you can skip this step and just use cooking spray.

Shred your Parmesan cheese.

Spread cheese over the butter.

Sprinkle with your favorite seasonings. I am partial to Greek Seasoning. Garlic powder and pepper would be good. The combination you could use are endless.

Place potatoes, which have been cut in half, cut side down on top of the Parmesan/butter. Pop it into the oven.

Seriously, how can this not be good?

Parmesan Baked Potato Halves. We served it with sour cream.

I really need to work on my photography skills! I get so excited to try the dish…that I hurry up to much.

You could use small potatoes and serve it as an appetizer. I am sure you would have to decrease the cooking time a bit.

Those who follow me, know I adore crispy foods. These potatoes have a crispy cheesy goodness on top. I also have a confession to make, the four of us ate all 8 potatoes. Grace and Kate were suppose to put the leftovers in the frig. Somehow, there were not any left after they got done cleaning up 😉 Need I say more?

Even though I have not been posting, I have been cooking and taking photos. I promise to post more often.

~Relish Food, Life & Potatoes

Fried Greek Eggs with Asparagus and Onions


I seen this recipe on Pinterest and had to try it. Unfortunately, I was using Grace’s camera and the photos came out funky. So, I only have one photo to share.

This is a different recipe, but really tasty. I am happy I added the greek seasoning instead of the salt and pepper. I love Feta and sautéed asparagus and onions…so I knew it would be a keeper.

Fried Greek eggs with Asparagus and Onions

2 eggs
5 asparagus stalks, rinsed and chopped
1 small white onion, diced
handful of crumbled feta cheese
olive oil
sea salt (not too much since feta is already very salty) and pepper  Cavenders Greek Seasoning

  1.   Lightly coat a pan in olive oil and sauté the onion until it is slightly transparent, then add the chopped asparagus and sauté until they are soft. (When sauteing I sprinkled onions and asparagus with 1/2 to 1 tsp Greek seasoning.)
  2. In a separate pan lightly coated with olive oil, break the two eggs and let them cook on one side, then flip. (Cook according to how runny or solid you like your eggs.)
  3. Once the onion and asparagus mixture has cooked and your eggs are ready to go, combine on a plate, the asparagus under the eggs, sprinkle with salt, pepper, and the feta cheese, and enjoy!

*** The way I did #3, once everything was cooked. Combine asparagus and onions on plate. Sprinkle feta cheese. Top with eggs and sprinkle with greek seasoning and feta.

Fried Greek eggs with Asparagus and onions

This was different and yummy! I made it for Mark and Kate and the both loved it 🙂

It has been a busy week.  Josh Thole, who is a catcher for the Mets grew up across the street from us and he went to Grade/High School with Samantha. He was home to play the Cardinals!  We went to a homecoming party for him on Monday. Then, I was forunate to go to 2 of the games which he played in. It was exciting to see him on the field at Busch Stadium fulfilling a dream.


How cool is that? When Albert came up for the first time to bat on Tuesday, he tapped the bat on Josh's shin guards...I guess his way of saying Hey.

I will have to admit…I wore a Mets Jersey to both games, but I had my Cardinal purse! People probably thought I was crazy rooting for both! I was proud to wear Josh Thole #30 jersey!  I root for Cardinals unless Josh Thole is batting 😉

Tomorrow I will be attending my 30 Year Triad High School class reunion….where did the time go? It will be fun seeing all my classmates and catching up with them.

~Relish Food & Life

Greek Feta Tomato Dip


I have made this dip 2 times in the past week, everyone loves it. It is ridiculously easy! I found it on Pinterest… Feta Dip on Clover Lane’s Blog.

Ingredient Line Up.

Choose a plate and pour olive oil on the bottom

Until it is generously covered.

Don’t you just love this plate? Samantha made it for me…one of my favorite things 🙂

I bought a block of feta. It is prepackaged and is usually by the shredded cheeses. You could also by the feta that is already crumbled. The amount of cheese, tomatoes and green onions will vary on your plate size.

Just noticed the date and time on the photos. No, I did not take these at 4 :29 am 😉

Crumble the cheese with your fingers.

Put cheese on top of olive oil

Add diced tomatoes, green onions and sprinkle generously with Greek seasoning ( Approximately 2 - 3 tsp)

Stir it all around and serve with sliced french bread. How easy was that?

Greek Feta Tomato Dip

~Relish Food & Life!