Written By: kittencal on April 29, 2012 Leave a Comment

Print this Recipe!

This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.


2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper


Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

Posted on recipezazz.com

Written By: kittencal on August 23, 2011 1 Comment

Print this Recipe!

These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!

Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!

Yield about 35-40 dumplings


1/2 pound ground pork (uncooked)

1 large green onion finely chopped

1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)

1 tablespoon plus 1 teaspoon low sodium soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 large garlic clove, minced

1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper (optional)

1 teaspoon cornstarch

35-40 wonton wrappers


In a bowl using clean hands mix together all ingredients (except the wrappers).

Cover and refrigerate for at least 6 hours or up to 48 hours

Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

Place a semi-heaping 1 teaspoon of pork filling in the center.

Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).

Repeat with remaining pork mixture.

Place on a jelly-roll sheet or large plate/plates.

Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)

Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 12, 2011 Leave a Comment

Print this Recipe!

Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6


3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted


Place all ingredients in a bowl (except the buns) using clean hands gently mix until combined.
Shape into 6 patties, then place on a plate.
Cover and refrigerate 8-24 hours.
When ready to grill place patties on a grill rack coated with cooking spray.
Grill patties 6 minutes on each side or until a meat thermometer registers 160 degrees F.
Serve on sliced toasted burger buns with desired topping/s.
Written By: kittencal on July 4, 2011 Leave a Comment

Print this Recipe!

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10


1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional


Cook pasta according to package directions; drain and rinse with cold water, then drain again very well; set aside

Heat oil in a  a large skillet over medium heat then add in turkey and chili flakes; cook until browned, stirring to crumble (if you have a non-stick skillet you can omit the oil).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in water and taco seasoning; bring to a boil then reduce heat to low and simmer about 4-5 minutes or until liquid almost evaporates and the turkey is done stirring frequently, then remove from heat and cool slightly.

In a large bowl combine the pasta cooled turkey mixture, shredded cheese, and next 5 ingredients.

In a bowl combine the lime juice with 1/2 teaspoon seasoned salt, cumin, and 2 cups of sour cream, stirring until thoroughly blended; pour over pasta mixture; toss gently to coat (if you prefer a drier salad then reduce the sour cream amount to 1-1/2 cups).

Season with salt and pepper to taste.

Sprinkle crushed taco chips on top of the bowl.

Posted on recipezazz.com

Written By: kittencal on April 15, 2011 Leave a Comment

Print this Recipe!

Ground pork also works well for this, if you make the filling ahead and refrigerate warm slightly in microwave before using

Servings 14-16 wraps


16 large Boston, bibb or butter lettuce leaves (romaine is not recommended because of the large vein down the middle of the leaf)

1 pound ground chicken breast

1 medium onion, chopped

4 large garlic cloves, minced garlic (can use more)

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce

2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar

2 teaspoons hot Asian chili sauce (or adjust to heat level, or can use cayenne pepper)

1 (8 ounce)  can sliced water chestnuts, drained, finely chopped

6 green onions, finely chopped

1-1/2 to 2 teaspoons sesame oil

salt and fresh ground black pepper, to taste

Rinse lettuce leaves then pat dry using paper towels.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.

Add onion,  soy sauce, hoisin sauce, ginger, vinegar and chili sauce; cook until meat is browned (about 10 minutes) .

Add in garlic; cook for 2 minutes.

Add water chestnuts and green onions; cook about 2 minutes.

Stir in sesame oil, then season with salt and black pepper to taste.

Divide the mixture between each lettuce leaf placing the mixture in center, then roll up.

Posted on Recipezazz.com

Written By: kittencal on March 16, 2011 Leave a Comment

Print this Recipe!

Amounts listed are only a guideline, you can use as much as you like, plan ahead the prepared salad dressing must be chilled for at least 2 hours or longer before using and this salad must be refrigerated for at least 45 minutes before serving

Servings 4


2 (2.6 ounce) packages tuna in olive oil (such as StarKist)

1 small romaine lettuce, chopped (or can use salad greens of choice)

1 (14-ounce) can artichoke hearts, drained

roasted red peppers, sliced

Kalamata olives, as desired

3/4 cup crumbled feta cheese

1/3 cup pine nuts

1 prepared recipe for my Greek salad dressing,  recipe found HERE

salt and fresh ground black pepper, to taste


In a large bowl combine the tuna with the next 6 ingredients;

Pour the dressing over and toss to combine (use as much dressing as you like)

Season with salt and pepper.

Cover and refrigerate for at least 45 minutes or longer.

posted on Recipezazz.com

Written By: kittencal on January 14, 2011 Leave a Comment

Print this Recipe!

Servings 24


1 pound fresh asparagus, trimmed

1 sheet frozen puff pastry, thawed

3 cups crumbled feta cheese, divided (can use more)

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

2 tablespoons olive oil

1/4 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste


In a large skillet, bring 1-inch of water to a boil; add asparagus, cover and cook for 3-5 minutes or just until crisp-tender; drain.

On a lightly floured surface unfold puff pastry, then roll into a 16 x 12-inch rectangle; transfer to a parchment paper-lined baking sheet.

Bake at 400 degrees F for 10 minutes or until golden brown.

Sprinkle 1-1/2 cups feta cheese over pastry.

Arrange asparagus on top; sprinkle with remaining feta cheese.

Combine the lemon juice, lemon peel, oil, salt and pepper; sprinkle over top.

Bake 10-15 minutes longer or until asparagus is tender and cheese is melted.

Slice and serve warm.

Copyright © 2012 Kittencal's Kitchen, All rights reserved.| Powered by WordPress| Indy Premium theme by Techblissonline.com