Greek Tomato and Feta Dip

Whoa baby was this ever good!

I found this recipe on Pinterest and knew I had to try it. It looks so fresh and tasty and I have developed a real obsession affection for Feta cheese. Doug and I were going to have this as an appetizer before a simple pork chop and pasta salad meal. Well here is what happened.....

Yes, it was that good!

Needless to say, we are having pork chops tomorrow! 

Here's what you need to put this deliciousness together...

1/3 (about) cup olive oil

3-4 roma tomatoes, diced

4-5 green onions, sliced thin

4 oz Feta cheese, crumbled

2 teaspoons Greek seasoning ( In the spice section at WalMart, Cavender's brand, yellow/red label)

1 french baguette 

Start by pouring olive oil onto your platter. Let it coat the bottom. you may need a little more or less, you be the judge.

Top oil with tomatoes, green onions, Feta cheese and Greek seasoning.

Using a spoon, gently mix everything together. 

Warm bread, then slice thin.

Spoon dip onto sliced bread and enjoy. 

This was so good guys... I could have eaten it with a spoon and no bread...mmmm! 

It reminded us of bruschetta, which we love. I can't wait to try it in the summer months when the tomatoes are garden fresh! 

For all you family members, you will be seeing this at a family gathering in the future!

Source: The Girl Who Ate Everything

Seasoned Roasted Potatoes

4 whole potatoes, washed, pierced and baked in the microwave
(I bake mine 6-8 minutes or until tender, larger potatoes will obviously take a bit longer)
seasoned salt, just enough to sprinkle each potato
butter, about 2 tablespoons
grated Parmesan cheese

Turn oven on to broil, prepare potatoes while it heats up.

Take each potato and cut in in half lengthwise.

Score each half into little cubes, refer to picture. Being careful not to  cut all the way through the skin.

With cut side up, drizzle the potato halves with butter, sprinkle with seasoned salt and top with grated Parmesan cheese.

Place in oven for 10-15 minutes or so checking every few minutes as to not over bake them. You want them to be golden-brown and crispy, but not so browned they get all dried out or burnt. Make sense?

Serve them up!

Source: Iowa Girl Eats 

Chili Stuffed Baked Potato

We wanted to enjoy chili one more time before the weather got warm...yeah looks like we have a while before that happens! Here is one way to serve it just to change it up a little. We liked it a lot...hope you do, too.

One recipe of Christie's Sweet Chili *
Baked potatoes, how ever many you need for your crew (I just nuked them in the microwave)
Butter, shredded cheese and sour cream. Green onions would be a nice addition, too.
Salt and Pepper to taste.

Split open potato.

Add butter, a tablespoon or so. Work it into the potato.

Top with a heaping scoop of hot chili.

Then, sprinkle on the cheese and top with a dollop of sour cream.

Salt and pepper to taste.

ENJOY!

*Feel free to use your own chili recipe, it will be delish with whatever you choose!