Popovers (Individual Oven Pancake Style)

Put muffin tin in oven and preheat to 350 degrees F.

Bring eggs and milk to a warm room temp by putting eggs in very warm (tap) water for about 10 minutes and warming milk in microwave (only takes about 15 seconds).

In a blender cup (or blender if doing a large batch), blend eggs and milk. Add flour and salt. Blend again.*

When the oven has come to temp, carefully remove the muffin tin and add about 3/4 teaspoon butter in each muffin cup, making sure the sides are well buttered (a pastry brush works well). Quickly fill the cups half-full, then try to divide the rest of the batter equally.

Bake popovers until they are beautifully risen and browned, about 30-35 minutes. 

DO NOT OPEN THE OVEN DURING BAKING TIME.

*If you don't have a blender cup, you can use an electric mixer, or even whisk by hand. But you want it really frothy.

Zucchini Nut Loaf (Better Homes and Gardens)

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon baking powder

1 cup sugar (Mat only uses 1/2 cup)

1 cup finely shredded unpeeled zucchini

1 egg

1/4 cup cooking oil

1/4 teaspoon finely shredded lemon peel

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. 

In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well.  

Stir flour mixture into zucchini mixture.  Gently fold in chopped nuts.  

Turn batter into a greased 8x4x2-inch loaf pan.  

Bake in a 350 degree F oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean.  Cool in pan 10 minutes.  

Remove from pan; cool thoroughly on a rack.  

Wrap and store loaf overnight before slicing.  

Makes 1.

Chili Sauce

2 Tablespoons Avocado Oil

1/2 cup sweet onion, small dice

1 jalapeno, small dice

2 garlic cloves, minced 

1/2 teaspoon chili powder

1/8 teaspoon ground cloves

15 oz, organic tomato sauce

6 oz, tomato paste

1/2 teaspoon salt

1/4 cup seasoned rice vinegar

1/4 cup balsamic vinegar

In medium sauce pan, saute onion and jalapeno in oil on low heat until soft. Add garlic and cook for 30 seconds. Add chili powder and cloves and cook another 30 seconds. Add tomato sauce and paste, salt and vinegars. Simmer for 15 minutes. Blend if desired.

Mediterranean Easter Dinner for 20 (2024)

Dinner for 20

Mediterranean Marinated Chicken 

Boneless Leg of Lamb, pre-seasoned and ready to cook, Costco, about 6 lbs

Greens (hardly need any)

Basmati rice (cooked according to package directions)

Roasted vegetables, double recipe (https://www.spoonfulofflavor.com/mediterranean-roasted-vegetables/)

Hummus (Costco)

Tzaziki, double recipe, used all of it (https://www.loveandlemons.com/tzatziki-sauce/)*

Feta (1-2 cups)

Kalamata olives, sliced (Costco bottle is way too much)

Big green olives (Costco - they were mixed with feta and other things, delicious)

English cucumber, diced (1 is enough--but maybe just slice it to dip in the hummus)

Pickled red onion (Anne likes some from Smith's)

Naan or pita** (used a package of 6, quartered - ran out)

Walnuts (1 cup would be plenty)

Figs; pitted dates, apricots (bought 3 8oz bags, more than enough)

Baklava (Beirut café near Fashion Place Mall)

*Tzatziki

1/2 cup finely grated cucumber, drained by squeezing with a kitchen towel

1 cup whole milk Greek yogurt

1 Tablespoon lemon juice

1/2 Tablespoon extra-virgin olive oil

1 garlic clove, grated

1/4 teaspoon sea salt

1 Tablespoon chopped dill

1 tablespoon chopped mint, optional

**Jerusalem Bakery in Georgia has the best--you don't want to eat it like bread, it's super thin and chewy, but it is great to stuff as a sandwich.

Mediterranean Marinated Chicken

Mediterranean Marinated Chicken: 

6 lb bag of Costco boneless, skinless chicken tenderloins (24 4 oz servings)

Thaw in fridge overnight.

Marinade: (no need to reserve if serving tzaziki)

    1 1/2 cups Greek yogurt

    2 grated garlic cloves

    juice of 1 lemon

        Mix well, reserve 1/2 for serving

    2 teaspoons cumin

    1 teaspoon coriander

    3/4 teaspoon turmeric

    1/4 teaspoon allspice

        Mix well.

Rinse and remove membranes from the tenderloins.

Pat dry with paper towels.

Season with salt.

Mix into marinade and massage into all the crevices.

Marinate for 30 minutes to 12 hours in refrigerator.

Ready to grill or cook in the oven as below:

Preheat oven to 425 degrees.

Line baking sheets with tin foil.

Arrange chicken on baking sheets.

Cook until 140 degrees, about 10-15 minutes.

Remove and let rest, temp should rise to 145 degrees.

Sear in a hot pan for grill marks.

        

Pork Chops and Cabbage in a Mushroom Cream Sauce

1 Tablespoon pork fat

1 Tablespoon butter

4 cups cabbage, chopped

In a large skillet, season and saute cabbage until tender. Place on serving platter and keep warm in oven. Wipe out skillet.

1 Tablespoon pork fat

4 pork chops, seasoned

Turn heat to high. Add fat. Add chops and cook for about 3 minutes per side. They are done when they have good color and reach 145 degrees. Remove to serving platter.

2 Tablespoons butter

4 cups sliced mushroom

2 cloves garlic, minced

Turn heat to medium. Add butter. Add mushrooms. Season. Cook until almost tender. Add garlic. Cook for about 30 seconds.

2 cups chicken stock (about)

Pour in chicken stock. Simmer until it becomes a glaze.

1/2 cup heavy cream (about)

1 teaspoon vinegar

Turn heat to low. Stir in cream, Stir in vinegar. Cook until desired consistency. Serve immediately.

Based on Chef Scott’s Pork Chops with Creamy Garlic Mushroom Sauce  (and bok choy):

• 1 thick-cut pork chop 

• 2 Tbsp (30 ml) olive oil 

• 1 cup (70 grams) sliced mushrooms 

• ½ garlic clove 

• 1 cup (237 ml) chicken stock  

• 2 Tbsp (28 g) butter 

• 2 cups (140 g) sliced bok choy (or any cabbage - cook til tender)

• ¼ cup (60 ml) heavy cream 

• ½ teaspoon (2.5 ml) red wine vinegar 

• Salt and pepper to taste 

Instructions 

Prep time 10 mins/Total time/Serves 1

1. In a frying pan over a medium-to-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced bok choy. Season with salt and pepper and sauté for 3 minutes, until wilted. Drain off any excess water and place in the center of your serving plate. 

2. Wipe the pan clean and turn the heat up to high. Add the remaining tablespoon of olive oil, season the pork chop on both sides with salt and pepper, then add the chop to the pan, cooking for approximately 3 minutes per side. (You want a nice even golden color on both sides.) When the chop is about a minute from being finished, add in the butter and baste well. Remove from the pan and allow to rest on top of the bok choy. 

3. Turn the heat down to medium. Add the mushrooms and finely chopped garlic to the same pan and cook them in the butter and oil for around 90 seconds or until they just start to brown. (Be careful not to burn the garlic.) 

4. Add the chicken stock and allow to reduce/thicken to a glaze. 

5. Add the heavy cream and reduce to a sauce consistency. Adjust the seasoning with salt and pepper and finish with a splash of red wine vinegar. Pour over the pork chop and serve immediately.

Nutritional Information:

1,054 calories

100.6g Fat

28.8g Protein

9.9g Total Carbs

4.7g Dietary Fiber

5.2g Net Carbs 

Cheesecake, low and slow, no crust

1 ½ pounds (3 packages/680 grams) full-fat cream cheese, preferably Philadelphia brand, softened at room temperature

1 cup (200 grams) granulated sugar1 cup (240 milliliters) heavy cream, at room temperature

½ cup (113 grams) sour cream, at room temperature

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 tablespoon fresh lemon juice

Preheat oven to 250 degrees.

Mix everything in a Kitchenaid mixer using the paddle attachment until well combined.

Get a piece of parchment paper wet. Wad it up. Squeeze out excess water. Line pan. Pour mixture into pan. Cook in preheated oven until 180 degrees one inch in. Cool completely.

Variation of this.