Tag Archives: feta cheese

Simple Green Salad

7 Jan Mixed Green Simple Salad

Sometimes the best meals are the simplest. I made this salad last November, on a warm (yes, Los Angeles is warm in November) Saturday. I walked down to my local Ralph’s grocery store (and boy did it feel good to get out and go for a walk!), wandered the produce section and returned excited for a simple, yet delicious lunch.

The thing I love most about salads is you can add pretty much whatever you want and you can add whatever dressing you see fit. You can top it with cooked salmon, chicken, beef, tuna, whatever protein your heart desires. Don’t like tomatoes? Don’t add them! Throw in some mushrooms or squash instead! Make the salad the main course, or make it your side dish, you decide! Leave a comment with what you like in your salad!

Mixed Green Simple Salad Ingredients L-R: 50-50 Blend, Sesame Soy Ginger Vinaigrette, Hard Boiled Egg, Avocado, Feta Cheese, Cherry Tomatoes

Mixed Green Simple Salad Ingredients L-R: 50-50 Blend, Sesame Soy Ginger Vinaigrette, Hard Boiled Egg, Avocado, Feta Cheese, Cherry Tomatoes


  • 50-50 Blend of Spring Greens and Spinach
  • 1/2 Hard Boiled Egg
  • 1/2 Avocado
  • 4 to 6 cherry tomatoes
  • Feta Cheese (enough to sprinkle on top)
  • Sesame Soy Ginger Vinaigrette (or other dressing of your choosing)

Start by chopping your hard-boiled egg into small chunks. Set aside and chop your avocado as well. I saved the other half for lunch the next day! Be sure to save the half with the seed still intact as it will slow the browning process down a bit. Chop up your cherry tomatoes (or half of a Roma tomato) into bite site pieces. Some people like to just eat cherry tomatoes whole, but because I have sensitive teeth, I need my tomatoes in smaller form so my teeth don’t freak out on me.

Hard Boiled Egg

Hard Boiled Egg

Cherry Tomatoes

Cherry Tomatoes


Fresh avocado! Yum!

Since this was my lunch, I pulled out a shallow pasta plate to use as my dish. I grabbed a large handful, plus a little bit more, of my 50-50 blend (make sure you wash yours if it doesn’t come pre-washed) and placed in the plate. I sprinkled the tomato slices, egg and avocado pieces around the entire bed of greens. Then I sprinkled some feta cheese on top, making sure to break up the extra-large chunks. Make sure everything is evenly distributed so you get a little bit of everything in each bite. I then dressed my salad very lightly, then put a little more in a little dipping bowl and dipped my fork in it every now and then. The dressing was from Trader Joe’s and is also a great marinade for chicken. It was a great lunch and so healthy too!

Mixed Green Simple Salad

Mixed Green Simple Salad

Mixed Green Simple Salad

Baked Honey Mustard Chicken with Couscous

10 Sep

Continuing on my chicken cooking marathon, along with deciding what to make from the box of produce I received thanks to my roommate, came this lovely dinner. Included in the box was a container of cherry tomatoes along with a couple of suggested recipes and one of them was a couscous recipe with the cherry tomatoes. It sounded yummy and I had another chicken breast in the freezer that I could do something with so my dinner was (mostly) figured out. Deciding what to do with the chicken though, that was the next question. I pulled out my “Best Ever Three & Four Ingredient” cookbook and looked for something that I had all the ingredients already. I found a recipe for Honey Mustard Baked Chicken which sounded delicious. This is a very easy dinner for anyone to try out. Hope you enjoy!

BAKED HONEY MUSTARD CHICKEN WITH COUSCOUS (serves 2, plus extra couscous salad)

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

Honey Mustard Baked Chicken and Couscous Salad Ingredients L-R: Salt, Lemon, Cherry Tomatoes, Honey, Mustard, Chicken Breast, Cucumber, Lime, Couscous, Pepper, Citrus Salt

  • 2 Boneless, Skinless Chicken Breasts (or 4 Chicken Thighs)
  • 2 Tbsp Mustard
  • 2 Tbsp Honey
  • Salt and Pepper to taste
  • 3/4 Cup Dry Couscous
  • About 12 Cherry Tomatoes
  • 1 Small/Medium Cucumber
  • 1/2 Lemon
  • 1/2 Lime
  • About 3 Tbsp Olive Oil, plus an additional 2 Tsp
  • 1/4 Cup Feta Cheese
Honey Mustard mixture

Honey Mustard mixture

Preheat your oven to 375 degrees. In a small bowl mix the mustard and honey together. Add in salt and pepper to taste. In a small roasting pan lay your chicken breasts (or thighs) out. *Side note: I only made one chicken breast and saved the extra honey mustard sauce for later.* Brush on the honey mustard mixture all over the chicken pieces. Once the oven is ready place your roasting pan on the middle rack and cook for 20-25 minutes (25-30 for thighs). About every 8-10 minutes be sure to brush the chicken with pan juices. To check for doneness, stick the breast or thigh with a sharp knife and if the juices run clear it’s done!

Honey Mustard Baked Chicken

Chicken breast ready for the oven

Honey Mustard Baked Chicken

Honey Mustard Baked Chicken fresh from the oven.

Once the chicken is in the oven start on your couscous salad. Cut all your tomatoes in half and peel your cucumber and chop into 1/4 inch pieces. Set aside.

Cucumber Cucumber Cherry tomatoes, couscous saladWhen There’s less than 10 minutes less on your chicken start your couscous. The great thing about couscous is it cooks in 5 minutes. Seriously. If you ever need a great side dish in a jiffy make some couscous. Near East is the most common on store shelves and they have lots of varieties, along with recipes to spice it up a bit! In a medium saucepan bring 1 cup of water and 2 tsp of olive oil to a boil. Add in your couscous, stir and cover. Remove from the heat and let stand for 5 minutes. Then fluff with a fork.


I love the way dry couscous looks


Couscous is done and ready to be made into a salad

In a medium salad or serving bowl, combine your couscous, cherry tomatoes and cucumbers. Take your lemon and lime halves and squeeze the juice into the mixture, then add in the 3 tbsp olive oil, salt and pepper to taste and mix well. Taste and adjust as needed with more salt, pepper, lemon and/or lime juice. Add in small amounts only as needed. Trust your taste buds. Add in the feta cheese and mix once again.

Couscous Salad

Adding in the tomatoes and cucumbers

Couscous Salad

Couscous salad is done and ready for serving!

When your chicken is done serve with the couscous salad and enjoy! I did! Pairs well with a white wine.

Honey Mustard Baked Chicken and Couscous Salad

Honey Mustard Baked Chicken and Couscous Salad!

Easy Greek Pasta With Chicken

12 Jul Greek Pasta With Chicken

One of the first recipes I shared on my blog was a Greek pasta dish and I’m here to share another one. This one is very simple and can be made in less than 20 minutes. I came home from work and was starving and wanted something quick and yummy. I remembered I had a jar of sun-dried tomatoes as well as some feta cheese left. I grabbed a frozen chicken breast from the freezer and immediately stuck it in the microwave to defrost. And I have to admit that I was so hungry that I didn’t stop to take a lot of pictures. What I love about this dish is how easy and fast it is to make. I hope you enjoy it as much as I do!

Feta Cheese

Feta Cheese


  • 1 Boneless and Skinless Chicken Breast
  • 1 Tbsp Olive Oil
  • 1/4 Cup of Sun-Dried Tomatoes in Olive Oil (roughly, feel free to add more or less)
  • Salt & Pepper to taste
  • Feta Cheese to top
  • 4 oz of Pasta of your choice

Start a medium pot of water for your pasta. I am of the mind to salt the water. Some people do, some don’t, it’s your preference. While you’re waiting for the water to boil chop up your chicken breast into pieces about an inch or two long. If you need to defrost your chicken first you can do this while you’re waiting for the water to boil too. It should only take about 4 minutes. Be sure to use the defrost option on the microwave.

Greek Pasta With Chicken

Chicken and sun-dried tomatoes cooking

Once your chicken is cut up, heat your olive oil in a small pan over medium-high heat. Once hot, add in  your chicken. When the chicken is about halfway cooked, add in your sun-dried tomatoes (with some of the oil from the jar, about a tablespoon or two) and turn the heat down to medium and finish cooking.

Greek Pasta

Cooking the pasta

Your water should be boiling by now, so add in your pasta and cook for about six minutes. Taste a piece to make sure it’s done before straining. Be sure to save a few tablespoons of water to mix back in with the pasta. Once your chicken is done, mix with pasta, serve with feta on top (and a glass of white wine) and enjoy!

Greek Pasta With Chicken

Greek Pasta With Chicken


Greek Inspired Pasta Dish

26 Sep

Pasta is one of the easiest and most malleable dishes to make (so you can expect to see many pasta dishes). It’s kinda like Meryl Streep, that woman has so many characters and such a broad range, but underneath it all is a familiar face. But I digress, back to pasta. You can put just about any meat you want in it, or no meat at all and it’s still filling. Same goes for the veggies, it all depends on what you like and if you’re going for a theme. Everything goes with pasta, or at least, I haven’t found anything that hasn’t. So don’t be afraid to take a risk and add any veggies/meats you like! I had half a bell pepper left over so I chopped that up as well. The recipe for the Chicken Greek Pasta is below. I paired it with a Riesling by Fetzer. I love their wine by the way. It’s reasonably priced and has such a wonderful flavor. I’m a big fan of Rieslings and since I’m on a tight budget, Fetzer fits the bill. Oh, and the dish is from IKEA. For those of you on Facebook you may recognize this dish from a few weeks ago. After a friend asked for the recipe and then reported back success, I knew I wanted to start the blog off with this!

Greek Inspired Pasta Dish

Linguine with spinach, sun dried tomatoes, onion, bell pepper, grilled chicken and Feta Cheese.


4 oz Linguine (or any pasta of your choice, 2 oz for each person)
3 oz Grilled Chicken (I used pre-cooked to cut down on prep & cooking time)
Fresh Baby Spinach, 2 handfuls
2 Spoonfuls of Sun Dried Tomatoes soaked in Olive Oil (I used julienne cut)
1/4 Small Onion, chopped
1 Tablespoon Olive Oil
Dried Basil to taste (optional)
Salt & Pepper to taste

In a medium pot boil about 3 qts of water. I usually salt the water. (Yes, there’s a big debate about salting pasta water which I will save for another post.) Cook the pasta for about 7 minutes. Drain, but save about a tablespoon of water and mix back in with pasta.

While you wait for the water to boil work on the fixings.
In a medium saucepan saute the onions in the olive oil, after a few minutes throw in the spinach. Once the onions and spinach start to cook down, toss in the chicken. I scoop a couple spoonfuls of jarred sun dried tomatoes into the pan. Salt, pepper to taste. I also use about a teaspoon or two of dried basil. Mix together with drained pasta. Sprinkle with feta and enjoy!

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