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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Cooking Light

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March, 2000

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Barbecued Pork Chops

(Cooking Light, March, 2000)

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Beef Carbonnade

(Cooking Light, March, 2000)

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Beer-Battered Onion Rings

(Cooking Light, March, 2000)

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Broiled Salmon with Sweet-and-Sour Cucumbers

(Cooking Light, March, 2000)

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Caldo de Res

(Cooking Light, March, 2000)

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Chicken Salpicón

(Cooking Light, March, 2000)

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Double Corn Bread

(Cooking Light, March, 2000)

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Grilled Sourdough Cheddar Melt

(Cooking Light, March, 2000)

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Hominy Chili with Beans

(Cooking Light, March, 2000)

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Lemony Orzo Salad

(Cooking Light, March, 2000)

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Lentils with Wine-Glazed Winter Vegetables

(Cooking Light, March, 2000)

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Maple Pork-and-Vegetable Stew

(Cooking Light, March, 2000)

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Onion-Smothered Roast Brisket and Vegetables

(Cooking Light, March, 2000)

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Prosciutto-Wrapped Shrimp with Lemon Couscous

(Cooking Light, March, 2000)

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Sky-High Chocolate Pie

(Cooking Light, March, 2000)

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Spicy Steak Fries

(Cooking Light, March, 2000)

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Strawberry-Lemon Syrup

(Cooking Light, March, 2000)

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Sweet Potato-Pecan Pancakes

(Cooking Light, March, 2000)

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Texas Sheet Cake

(Cooking Light, March, 2000)

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Three-Cheese Pizza Bianca

(Cooking Light, March, 2000)

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Vanilla-Maple Syrup

(Cooking Light, March, 2000)

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Basil Shrimp with Feta and Orzo

(Cooking Light, March, 2000)

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Healthful Info:

A good source of iron

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Comments:

On October 19, 2007, 4:17 pm pam said:

This dish is always a hit! I’ve served it for weeknight meals, dinner with friends and more elegant dinner parties because it is really easy to prepare and tastes great. Use the best quality Feta cheese you can find for optimal flavor. You don’t have to buy foil cooking bags to make this. Simply use a sheet of aluminum foil that is long enough to cover twice the length of your baking sheet. Assemble the items and fold the aluminum foil to seal and make your own backing bag. For a formal meal transfer the complete dish to an elegant bowl and sprinkle with fresh thinly sliced basil. Serve with crunchy bread and you’re all set.


Angela's Flan

(Cooking Light, March, 2000)

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Baked Triple-Bean Pot

(Cooking Light, March, 2000)

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Breast of Chicken Oaxaca

(Cooking Light, March, 2000)

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