Cherry Tomatoes Stuffed With Marinated Feta Food
CHEESE-STUFFED CHERRY TOMATOES
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FETA STUFFED CHERRY TOMATOES
This is from TOH. I haven't tried them yet, but I'm typing this up for the ZWT II. Makes about 1 dozen.
Provided by dicentra
Categories Cheese
Time 10m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
- Combine cheese and onion; spoon into tomatoes.
- In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 1381, Fat 134.6, SaturatedFat 33.1, Cholesterol 107, Sodium 1364.4, Carbohydrate 27.2, Fiber 6, Sugar 16.5, Protein 20.8
CHICKEN W/CHERRY TOMATOES,OLIVES, FETA,& MINT
Make and share this Chicken W/Cherry Tomatoes,olives, Feta,& Mint recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove chicken tenderloin- The chicken tenderloin is the small piece of meat attached to the underside of each breast half.
- Also remove any white or yellow fat.
- Put the flour in a shallow dish. Dry chicken with paper towels and season with salt and pepper. Dredge 1 chicken breast at a time in the flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until well browned on one side, 6 to 8 minutes.
- Flip the chicken over, reduce the heat to medium-low, and continue to cook until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a serving platter, tent loosely with foil, and let rest while making the sauce.
- Add 2 more teaspoons of the oil (if needed) and the garlic to the skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in the tomatoes and olives, scraping up any browned bits. (If necessary, add enough of the water to help loosen the browned bits from the bottom of the pan.) Cook until the tomatoes are just softened, about 2 minutes. Stir in any accumulated chicken juices and season with salt and pepper to taste.
- Off the heat, stir in the remaining 2 tablespoons olive oil and pour the tomatoes over the chicken. Sprinkle with the feta and mint. Serve.
Nutrition Facts : Calories 381.8, Fat 20.3, SaturatedFat 4.8, Cholesterol 81.8, Sodium 396, Carbohydrate 17.2, Fiber 2, Sugar 2.6, Protein 31.9
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- Cut 2 (3-inch) strips of orange peel from orange using a vegetable peeler, and add to a large bowl. Squeeze juice from orange to equal 2 tablespoons, and add to bowl with orange peel strips. Add sliced chiles, shallot, garlic, basil, parsley, vinegar, thyme, salt, and pepper; stir to combine. Add feta, and gently toss to fully coat in herb mixture. Pour olive oil over feta and herb mixture, and stir gently to distribute and submerge mixture in oil. Cover with plastic wrap, and refrigerate 6 hours or up to overnight.
- Remove feta mixture from refrigerator, and let come to room temperature, about 30 minutes. Add tomatoes to feta mixture, and transfer to a serving bowl. Serve with toasted baguette slices.
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