Sunday, September 14, 2014

Layered Greek Dip

If you live in the Midwest, chances are you are familiar with the Hy-Vee grocery store chain. They're slogan is "a helpful smile in every aisle" and it's so true. They're associates are so helpful and often I find great ideas for a meal or side when I am in the store. Today's post is a recipe they were sampling one Saturday while I was doing my weekly shopping. This is a take on everyone's favorite layered dip. The difference with this one is it's healthier. It's fresh, delicious and did I mention healthier? I tried this a few weeks ago when we had friends over for dinner and it was a hit!

Layered Greek Dip
Recipe Courtesy of Hy-Vee

2 (8 oz) each containers flavored hummus
3/4 cup chopped cucumbers
1 plum tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup sliced black olives
3 T green onions

Organic Blue Corn Chips

Spread hummus on platter. Top with cucumber, tomato, feta cheese, olives and onions. Cover and refrigerate at least one hour. Serve with chips.

Sunday, September 7, 2014

Eggplant Bake

 It's Secret Recipe Club (SRC)  time again and closing in on Fall.  Where has this year gone?  If you're not familiar with SRC, you can find the details here.  I look forward to receiving my assigned blogger each month.  Big kudos to our leader, , for getting us our assignments so quickly.  After I receive my SRC assignment, I spend an evening browsing my assigned bloggers website.  This month, I was assigned Sid's Sea Palm Cooking.  She likes to cook, entertain and have fun in the kitchen. She hosts a monthly Tapas Night in her home and shares the dishes and recipes on her blog!  How fun is that?  I narrowed it down to three recipes, Eggplant Bake, Hot Dog Corn Muffins and Elberskivers.

Having an eggplant in the fridge that needed to be used, helped make the decision.  Tim doesn't like eggplant, perfect for me because that will leave leftovers for my lunch!  I love Eggplant Parm.  This recipe reminds me of eggplant parm but the addition of tomatoes and mushrooms add another depth of flavor.  I decided to use portabella mushrooms, they're so rich and "meaty".  If you're an eggplant lover and are looking for a delicious side or even a meatless main, give this Eggplant Bake a try, you won't be sorry!!!