CRISPY FETA WITH LEMON
When heat touches feta, its exterior crisps while its interior becomes surprisingly creamy and soft. Turning it into a dazzling appetizer takes very little: Dust the cheese with cornstarch and sesame seeds, sauté it in butter, then finish it with a squeeze of lemon. You can perch it atop a cracker, or eat it on its own, in awe of the sum of so few parts.
Provided by Ali Slagle
Categories brunch, easy, lunch, quick, snack, finger foods, appetizer
Time 10m
Yield About 16 servings
Number Of Ingredients 9
Steps:
- Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
- In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
- In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 114 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
CRISPY SESAME FETA FINGERS WITH HONEY
This Greek meze is so easy to make and your guests are sure to talk about it the next day. Feta cheese is covered in sesame seeds, fried in olive oil till crisp, then drizzled with honey and served warm.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Cheese
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Slice feta into four fingers and place in the freezer for 10 minutes to help it hold its shape while you prepare the other ingredients.
- Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
- Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
- Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
- Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen paper.
- Place feta fingers on a serving plate and drizzle with honey. Enjoy straightaway while hot.
Nutrition Facts : Calories 479.6 calories, Carbohydrate 27.4 g, Cholesterol 97 mg, Fat 35.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 12 g, Sodium 653.9 mg, Sugar 11.1 g
CRISPY GRILLED FETA WITH SAUCY BUTTER BEANS
Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it's healthy too
Provided by Anna Glover
Categories Dinner, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
- Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
- Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.
Nutrition Facts : Calories 506 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
MARINATED FETA WITH ROASTED LEMON
Try this with white beans on toast, in salads, or puréed and spread on pita.
Provided by Claire Saffitz
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10-12 minutes; let cool.
- Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
- Feta can be made 5 days ahead. Cover and chill.
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