Sunday, September 7, 2014

Roasted Kabocha Squash #SundaySupper

Squash. When I was a kid, I didn't think I liked "squash". Probably more cuz of the name than anything. It just didn't sound right. Squash. Thank God, I figured out as an adult that I really love the stuff!

Learning all the wonderful ways squash can be made didn't hurt either. Steamed, pureed in a pie, soup, sauce, roasted, BBQ'd etc,'s all good. My favorite is roasted. Soups and sauces are runner-ups for sure. Oh oh man. Like I said...its all good!

It is the season for squash-a-plenty. This Sunday Supper is all about giving you ideas on what to do with your squash and how to enjoy the bounty, whether its from your garden, the farmers market or your local grocery store. Do you know what I recommend? Make a pledge to try a new kind of squash this season. There are so many different kinds out there....why limit yourself to the well known few?

When I saw this kabocha sitting in the bin at the market, I had no clue what it was. I wasn't even sure it was edible. Whaaaaat? I dunno....maybe it was one of those kinds you use to decorate, ya know? So I googled it right then and there and bought it.

Kabocha is an Asian winter squash, commonly called a Japanese pumpkin. It resembles a pumpkin in texture but is more like a mild butternut squash, maybe a bit sweeter. The sweetness will vary depending on how ripe your kabocha is.

(note: I noticed as I was about to begin making my dish that there was a "blemish" on top of my kabocha. Once I cut it open, I saw that it was very superficial and just cut it out. Not point in wasting the whole thing for one small area.)

To prepare, I sliced it in half, scooped out the seeds, cut it into manageable sections, then cut the skin away.

Easy peasy....chop it up and its ready to roast.

Roasted Kabocha
Inspired by Anne Burrell

4 cups kabucha cut into 1/2" cubes
Olive Oil
1/2 teaspoon ground cinnamon
Crushed red pepper flakes to taste
1 lb greens beans
1 lb fresh mushrooms (I used crimini), sliced
1/2 cup roasted pepitas for garnish
1 bunch fresh chives, finely diced for garnish

Preheat the oven to 375' F

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast until very soft, about 30 minutes.

In a large bowl, toss the green beans in olive oil, crushed red pepper flakes and salt. Spread out onto a baking sheet and roast for about 15 - 20 minutes.

In a large bowl, toss the mushrooms in olive oil, crushed red pepper flakes and salt. Soread out onto a baking sheet and roast for about 7 - 10 minutes.

Once everything has roasted, combine them all together.

Look at those bright, beautiful colors! Everything roasted separately to keep their flavors individual. Garnish with the pepitas and chives and serve warm.

This was the perfect side dish for crispy lemon chicken. I even drizzled the vegetables with a bit of lemon and it was delish!

I was telling my daughter that this might even make it on this years Thanksgiving table. I'm always looking for ways to cook vegetables that will stand up to a turkey and I believe I have found the perfect mix.

There are so many difference kinds of squash and ways to use prepare them, check out the rest of Sunday Supper's squash recipes below.

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday, August 31, 2014

BLT Canapes #SundaySupper

Happy Labor Day Weekend! And it's all for you....the laborer. Whether you work in home, from home or away from home, your hard work is being recognized and appreciated.

Many of us will be celebrating Labor Day with our friends and family. Attending BBQ's, picnics, or just relaxing at home. What ever the case may be, this appetizer is perfect. It doesn't require much labor, it's quick, easy and delicious!

How can it not be? It's a deconstructed BLT sandwich and who doesn't enjoy a good ole BLT? (if you're raising your hand, I don't wanna know. I'd rather continue to think that I live in a perfect world where everyone loves BLT's.)

Today's Sunday Supper is all about Tantalizing Trays. Perfect for entertaining whether it's for Labor Day or a future event....the recipes that we've put together for you are bound to make your mouth water.

Now, this recipe calls for bacon that has been cooked and crumbled. If you must, use can use store bought bacon crumbles. If you have a little bit of time, cook your bacon (I bake it in the oven at 375' F on a baking sheet, turning once, until crisp) drain, then stuff it in a food processor

I have this wonderful mini food processor that was a wedding gift....a long, long time ago (I'm not going to say how many year ago, but if it were a child, it would have graduated from college by now). It's amazing. I use it often and it still works wonderfully! They just don't make things the way they used to, sadly enough.

Give the bacon a couple of pulses and viola!

You have fresh bacon crumbles with very little effort!

BLT Canapes
from the cookbook "What Can I Bring?" by Anne Byrn
makes about 24 canapes
Printable Version

1 cup mayonnaise
8 slices of bacon, cooked, drained and crumbled
1/4 cup loosely packed parsley, chopped
Cayenne Pepper to taste
24 toasted bread rounds or crackers
24 slices of plum tomatoes, patted dry (I used the heirlooms that I had on hand)
2/3 cup shredded iceberg lettuce

If you are using toasted bread rounds, get about 8 - 12 slices of sandwich bread. Using a 1 1/2" cookie cutter, cut the bread into rounds. Place them on a baking sheet and broil until lightly brown on one side, about 1 or 2 minutes.

I used crackers.

In a small bowl, combine the mayonnaise, bacon and parsley. Add the cayenne pepper to taste. I started off with about 1/2 tsp, and ended up using 1 tsp. It has a nice little kick in the end. This can be stored in the fridge for up to 24 hours.

When you're ready to serve, spread 1 or 2 tsps of the bacon mixture on your bread or toast. Top with a tomato slice and garnish with the shredded lettuce.

And enjoy your bite sized BTL!

Check out the other Tantalizing Trays listed below and enjoy your weekend!

Savory Bites:
Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, August 30, 2014

Fettuccine with Bacon and Kale #InternationalBaconDay

Happy International Bacon Day! 

Bacon is definitely a food to be celebrated. The salty, smokey crispiness seems to satisfy many food cravings all at once. I cringe at the thought of a 1/2 lb burger but wouldn't notice if I noshed on a pound of bacon and realize how much I'd eaten until it was almost gone.

Bacon has taken on a whole new level of popularity in the recent decade. Although it has been a popular and common breakfast food for centuries, it seems that bacon has gone a bit wild in the culinary scene. Not only has it flown from the breakfast plate to the dessert bar (and every meal in between)bacon seems to have found its way into the non-food venue as well.

Bacon has been presented in a rustic manner most of it's life; a slab of meat that's cured and smoked then baked as is and eaten with our hands. We've also experienced it's recent fun side, dipped in chocolate, mixed with ice cream, etc. And even it's silly side, scented candles, air fresheners, and shaving cream. Now it's time to allow it to shine in a more sophisticated manner, as a flavor enhancer rather than having it hog the spot light. Let's appreciate it in it's more grown-up presentation in this delicious dish. With all the crazy things that bacon has been subjected to, it's nice to present it in a more subtle, upscale fashion.

Fettuccine with Bacon and Kale
Printable Version
From the cookbook, Bacon Nation by Peter Kaminsky and Marie Rama

5 slices of bacon, cut into 1/2 inch pieces (cooking shears work wonders with this prep)
8 oz of kale, center rib removed, leaves coarsely chopped
8 oz fettuccine
Olive oil
3 cloves of garlic, thinly sliced
1/4 tsp crushed red pepper flakes
1/2 cup chicken stock
1/2 cup grated Pecorino Romano cheese, plus more for garnishing
Fresh ground nutmeg for garnishing

Bring 4 or 5 quarts of water to a boil.

While that is going on, cook the bacon in a large skillet over medium heat for about 5 - 8 minutes, until the bacon is lightly browned and most of the fat is rendered. Remove the bacon for the skillet and place on a paper towel lined plate to drain, reserving the bacon fat in the skillet.

Once the water has come to a boil, add salt and the kale. Cook, uncovered for about 5 minutes then using a slotted spoon transfer the blanched kale to a colander to drain.

Return the water to a boil. Add the pasta, stirring to separate and cook until al denta, according to the directions on the package.

Meanwhile, add enough olive oil to the bacon fat in the skillet to measure 2 or 3 TB. Heat for about 30 seconds or so, over medium heat or until the fat begins to shimmer. Add the kale, garlic, and crushed red pepper flakes, tossing to coat. Cook for about 3 minutes, tossing and stirring occasionally.

Return the bacon the skillet along with the chicken stock and let simmer until warm, about a minute or two.

When the pasta is cooked, reserve 1/2 cup of the pasta water. Drain the pasta and return to the pot, over low heat.

Add the kale and bacon mixture to the pasta and toss to combine. Add the cheese and about 1/4 cup of pasta water to thin the sauce as desired.

Serve immediately, garnishing with a bit of freshly grated nutmeg (not much...a little goes a long way) and more grated cheese.

If you don't have, or can't get Pecorino Romano cheese then use Parmesan. While they are not the same, I believe they are similar enough for the dish.

I love the flavors that come together so nicely in this simple dish. The kale (which could be substituted for spinach if cooked in less time) with all of its nutritional value, made me feel like I was being very conscientious about what I was eating. With only 5 slices of bacon in the whole dish, (which serves 3 - 4 people as a main dish) there really wasn't any guilt going on here.  See? We can have our bacon and eat it too. In a more grown-up sort of way.

If you love bacon but feel guilty when you eat it...use it as an accent rather than a side in and of itself and you'll be able to enjoy it's culinary benefits more often.

Monday, August 25, 2014

Honey Dew Lime Ice Cream

We are in the height of honey dew melon season (along with watermelon and cantaloupe). I love them all but when you get a good one...nothing can beat the beautiful sweetness of a good honey dew.

I recently had 2 honey dew melons and knew I couldn't eat them both on my own before they went bad.
Sir Sportsalot and my youngest daughter aren't fans of it. My oldest daughter is, but she's so busy I hardly see her. With that in mind, I wanted to make something that would preserve the melon so nothing would go to waste.

I cut one of the melons open and was so disappointed. No flavor what so ever. Can't use that in ice cream. Honey dew has such a delicate flavor as it is, that it would've been completely lost in the cream. Thank God the second one was amazing! Plus this recipe only uses 2 cups so there was plenty leftover for enjoying on it's own.

Honey Dew Lime Ice Cream
Printable Version
Makes about 5 cups

2 cups chopped honey dew
juice from 1 lime (or 2 if your lime isn’t “juicy”)
2 ¼ cup whipping cream
⅔ cup sugar
pinch of salt
Zest from one lime

In a food processor or blender, puree the honey dew and lime juice.

In a medium size bowl, whisk together the cream, sugar and salt until sugar dissolves.
Pour honey dew mixture into cream mixture. Add the half of the lime zest and stir to combine. 

Cover and refrigerate for 1 - 2 hours or over night. The longer you chill it, the creamier your ice cream will be (says Alton Brown).

Taste your mixture. Add a bit more lime zest if desired. Save the rest to garnish.

Pour the mixture into your ice cream maker and process according to your ice cream maker’s instructions.

Garnish with lime zest and chunks of honey dew if desired and enjoy.

The lime is a surprising flavor enhancer and if used sparingly, doesn't over power the delicate flavors of the melon. This ice cream is refreshing and subtle in it's richness making you want to savor each bite before digging in for more. 

Sunday, August 10, 2014

Savory Fig and Sweet Onion Freezer Jam #SundaySupper

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow.

But soon enough, it all comes to an end. (boo-hoo)

No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors.

I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year!

Savory Fig and Sweet Onion Freezer Jam
makes about 10 cups of jam
Printable Version

1 tsp light olive oil
1 1/2 cups thinly sliced sweet onions
2 tsps white balsamic vinegar
1 garlic clove, minced
7 cups chopped figs, stems trimmed off (about 2 1/2 lbs)
1/4 tsp ground black pepper
4 cups sugar
juice from 1 lemon
1 box of fruit pectin

Wash and sterilize enough jars and lids to hold a total of 10 cups of jam.

Heat the oil in a large heavy skillet or sauce pan over medium-low heat. Add the onions and saute, stirring often until tender and just starting to turn a nice golden color. Stir in the garlic and saute for another minute. Deglaze with the balsamic vinegar. Remove from heat.

Add in the chopped figs, sugar and black pepper. Stir to combine. If you prefer a less chunky end result, use a potato masher and smash everything up a bit.

Stir in the lemon juice and pectin. Place over low heat and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes, stirring occasionally.

The way to test if your jam is ready, is to place a glass plate in the freezer. Place a dab of your jam in the middle of the very cold place and turn your plate on it's side. If the jam begins to quickly run, it's not thick enough. If it runs slowly or stays put, it's ready for the jars.

Carefully spoon the jam into your clean jars, leaving about 1/4" space at the top. With a clean, damp cloth, wipe up the spills and make sure the edge is clean and put your lids on.

Allow to cool to room temperature before freezing or using.

The aroma is mouth watering...the caramelized onion and balsamic vinegar seems to dominate the jar, but when you taste it\ you're surprised by the sweetness that accompanies the delectable flavor of fig while the onion is just a lingering after flavor that brings it all full circle.

Not only is this an amazingly delicious glaze, but if you really want to wow your taste buds (and who doesn't?) then you must try it with brie cheese in the center of a bundled up puff pastry!

So simple, easy and quick...

Preheat your oven to 400'
1 sheet of puff pastry, thawed (cuz I use the frozen kind)
1 wheel of brie cheese
about 2/3 cup of Savory Fig and Sweet Onion Freezer Jam
1 egg mixed with 1 TB water

Line a baking sheet with parchment paper.

Lay the puff pastry sheet on a floured surface. Place the brie in the center. Top with the jam

Pull all the sides up to the center and pinch a little so they stick together some, to resemble a cute little bundle fulled with surprises.

Brush the top and sides with the egg wash.

Carefully place it on the lined baking sheet and into your oven. Bake for about 30 minutes or until golden brown.

Allow to cool for about 10 minutes before serving. You might even want a little extra jam handy to toss a glob or two on your plate to ensure that you have a little of everything in each bite. The is the perfect balance of sweet and savory, gooey cheesy buttery flakiness.

I'm not sure if 10 cups is going to last me through the winter....

For more delicious tips and how-tos and fantastic recipes on saving summer, visit the other Sunday Supper blogs.

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper Movement
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement?
It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Monday, August 4, 2014

Natalie's Bacon Wrapped Jalapeno Poppers

My daughters both claim they don't like to cook, yet when they do, they knock it out of the park! As a foodie and someone who loves to cook good food, it just makes my heart sing when my girls make something they're so excited about and proud of...that I am asked to post their recipe.

My oldest daughter, Natalie made this batch of Bacon Wrapped Jalapeno Poppers the other night. She had them at my sister's house when she was there a few months back and loved them. (We are all blessed to have a family filled with amazing cooks!)  She didn't write down what she did so I picked her brain to try and get some measurements and guide lines for this recipe. Obviously it's a recipe that can be altered according to taste. I'll give you some estimated measurements but by all means, eyeball it and add as much as you want to where it "looks" right.

Natalie's Bacon Wrapped Jalapeno Poppers
Printable Version

1 lb jalapenos
2 lbs bacon
8 oz cream cheese, room temperature
4 oz shredded cheddar cheese
3 green onions, chopped
Minced garlic to taste (at least 1 tsp but probably closer to 1 TB cuz we love garlic)

Preheat the oven to 375'

Trim the stems off the jalapenos, slice in half and use a spoon to remove the membranes and seeds (unless you're into the heat...then leave it in!). Set aside

(wash your hands really well and don't touch your face! Your finger will be spicy for quite some time. If you have gloves, use them.)

Cut the bacon slices in half.

In a medium bowl, combine the cream cheese, cheddar cheese, green onions and garlic.

Fill each jalapeno 'boat' with the cheese mixture and wrap with a slice of bacon. Place on a greased cookie sheet. Continue until all of the jalapenos have been filled and wrapped.

Bake for 30 minutes. Then stick them under the broiler and broil for an additional 3 minutes so the bacon gets nice and crispy.

Let cool a few minutes and serve!

I only got to try one. Natalie and her friend enjoyed them so much they ate almost all of them up! The one I tried was delicious...and how could it not be? Some of my favorite ingredients all wrapped in one (garlic, cheese and bacon!) really can't go wrong with this recipe. Perfect little appetizers for your next party.

Note: My sister likes to dip the tops of these bad boys in panko crumbs before popping them in the over, for some added crispiness.

Natalie, I am so proud of you! You done good, girl! I hope that some day you will find joy in cooking, the way your aunts, mimi, and I do... and the way your great grandmothers did.

I love you sweetie! <3

Wednesday, July 30, 2014

Spanakopita #GreekSummer #Giveaway

I'm taking a trip this summer. A virtual trip to Greece with Debbie Matenopoulos and I'm inviting you all to come along. 

I haven't been exposed to Greek food very much, which is the reason I totally jumped on the opportunity to review Debbie Matenopoulos's "It's All Greek To Me" cookbook. What better way to experience incredible foods from Greece than to make it in your own kitchen with the 'assistance' of someone who has Greek cooking in her blood. 

And there's a bonus! Debbie has added her own touch to her families traditional recipes. Not only to make them even more healthy but to also make them easier to prepare. 

You know what I have to say about that? Grab a refreshing drink, pull up a chair and let's hang out with Debbie while we enjoy a Greek summer. 

Really...if you were going to hang out with Debbie Matenopoulos, what would you say to her? I'd have to ask her about her cookbook, and food of course. And that's exactly what I did! Not that I got to really hang out with her, but I did get to ask her some questions, which she so graciously answered!

Me: "Who was your biggest inspiration when developing the recipes for It's All Greek to Me?"
Debbie: "My biggest inspiration for writing this cookbook was my mother. I have the fondest memories of spending time in the kitchen with her while she whipped up some amazing home cooked meals made from scratch.  She, along with my grandmother and aunts, taught me everything I know about cooking. My mom is still to this day the best cook I have ever met."

Me: "Which recipe has the most meaning to you and why?"
Debbie: "The recipe that has the most meaning to me in the book is the pastichio, which is basically Greek lasagna. The reason being it is really nostalgic for me. Growing up we would often have pastichio on Sundays.  My mom would spend all day preparing a big family style dish of pastichio and all of our family and friends would come over and enjoy Sunday dinner together.  Sunday dinner was always a big event in our home."

Me: "What is your earliest memory of cooking/preparing Greek food?"
Debbie: "My earliest memories of cooking are from when I was about 4 years old and are of me being in the kitchen with my mom. I was helping her stir the bechamel for the pastichio or moussaka over the stovetop to make sure it didn’t get too thick.  She would pull up a stool for me to stand on and make sure to let me know that my job was very important. She would tell me that getting the pastichio or moussaka exactly right all depended on me making sure I didn't let the bechamel thicken too much.  That responsibility made me feel so important and made me so proud when we all sat down to dinner. It truly made me feel like I was an integral part in making this delicious meal. I think that's when I fell in love with cooking."

Me: "If you were to choose a dish or meal from your cookbook, for someone who has never tried Greek food, what would it be and why?
Debbie: " I would recommend Prassopita.  It is feta cheese, Parmesan, and sautéed leek phyllo pie. It is flaky and puffy and absolutely scrumptious. It is one of my absolute favorite Greek dishes. It is more sophisticated than the typical spanakopita, which is a spinach, feta, and onion phyllo pie.  Spanakopita is delicious in its own right, but if I were to recommend something to someone that has never had Greek food it would have to be Prassopita. It's almost like a soufflé and is best eaten hot about 15 minutes after coming out of the oven."

Me: What message would you like to resonate with your readers/home cooks?
Debbie: "I would like the readers of this blog and the home cooks to not only enjoy the amazing flavors of the Mediterranean cuisine of my ancestors, but also the immeasurable health benefits.  And, I’d like them to enjoy this food with their family and loved ones, because after all, food is more than just food to Greeks. To Greeks, food represents love and family.  So here’s to you enjoying the deliciousness of this cookbook with your family!! ;)"

Omg...she is just too sweet!!

How would you like to have the opportunity to win a special gift to remind you of this "trip" ..... A copy of Debbie Matenopoulos's cookbook, It's All Greek To me! 

Details below...but lets get to cooking first!

Spanakopita (Spinach Feta Pie)
Serves 8 - 10

1/2 cup extra-virgin olive oil, divided, plus more for baking dish
1 bunch scallions, white and tender green parts, washed and thinly sliced
1/2 large sweet onion, finely chopped
2 pounds fresh spinach, coarse stems removed, washed in several changes of cold water, drained, and chopped
1 pound brine-packed Greek feta
1 cup finely chopped fresh dill
4 large eggs, beaten
1/4 teaspoon freshly ground black pepper
1 (1-pound) package phyllo dough sheets (13 × 18 inches), thawed (see tip, page 112)

Preheat oven to 350 degrees. Oil a 9 × 13-inch baking dish.

Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the scallions and the onion, and sauté until translucent, about 5 to 6 minutes. Add the spinach and sauté until just wilted. 

It looks like such a HUGE amount, cooks down to next to nothing.

Remove from heat, let cool slightly, and transfer to a fine-mesh strainer. Cool slightly, then squeeze as much excess water as possible from the spinach, and transfer to a large mixing bowl.

(seriously, you need to squeeze....this is almost 3 cups of liquid from the spinach!)

Crumble the feta into small pieces and add it to the spinach mixture. Add the dill and mix gently to combine. Add the eggs and pepper. Mix well to combine with impeccably clean hands or a silicone spatula.

Roll the phyllo dough out on a flat surface, working quickly and keeping it covered to prevent it from drying out. Place 2 phyllo sheets into the baking dish at a time, centering them and letting the edges hang over the sides. Brush the top sheet of each 2-sheet layer with a little of the remaining olive oil, but do not brush the overhanging edges. Continue in this manner until you have used 10 of the phyllo dough sheets.

Spread the spinach-feta mixture evenly over the phyllo dough layers in the prepared dish. Fold the overhanging phyllo dough over the filling, then continue to layer the phyllo dough, brushing each 2-sheet layer with olive oil, until you have used all of the dough. Trim the top layers of phyllo to fit the baking dish. Slowly pour the remaining olive oil on top, and spread evenly.

Before baking, using a large knife, very carefully score the pie into 8 to 10 pieces, cutting through the top layers just until you reach the filling. Precutting makes it much easier to serve, as the phyllo dough becomes crisp and very fragile after baking.

Bake for 50 to 60 minutes or until the top is golden brown and flaky, watching carefully. Cool for 10 minutes, slice the precut pieces all the way through, and serve.

Debbie’s Tip: As noted earlier, as with most of the phyllo pies, spanakopita can be made with either melted butter or extra-virgin olive oil. I find the olive oil version to be a lighter, more healthful dish, but I also love to indulge in my mom’s decadent, traditional version once in a while. To make it Mom’s way, replace the olive oil used to brush the phyllo with 6 tablespoons of melted butter (see tip, page 112), add an extra egg, and use 11/2 pounds of feta instead of 1 pound. 

It’s over-the-top delicious!

Let me just tell you, I had a really hard time deciding which dish to make from the cookbook. So hard that I went to my fans on Facebook and asked them. What a wonderful choice! I absolutely love spanakopita! I even drizzled a little lemon juice over the! It's one of those dishes that even though you're full, you keep sneaking another bite. And you walk away saying...'Ok, I'm done!' And back you go for another one! 

Enter your chance to win a copy so you'll know first hand what I'm talking about...

This giveaway is open to US and Canadian residents only. This giveaway will run from Wednesday, July 30, 2014 through Tuesday, August 5, 2014 (11:59 pm PT). The w inner will be notified within 48 hours of the close of the contest and given 48 hours to respond before a new winner is chosen. 

I was not compensated for this post, however BenBella Books provided me a copy of "It's All Greek To Me" cookbook to review. They are also supplying a copy for the giveaway.  All opinions are my own.