Souvlaki Recipe - Greek Meat and Vegetable Kebabs

Marinade

* 1kg cubed meat lamb, beef, chicken or pork
* ½ cup olive oil
* 2 lemons - about 4 tablespoons juice
* ¼ cup wine ( red is best, but white is o.k)
* 2 tsps dried oregano
* 1 tsps dried thyme
* 3 -4 garlic cloves, crushed
* 1 small onion, chopped
* Salt and pepper

Vegetables for the kebabs

* Onions – cut into quarters
* Peppers – chopped into chunks
* Cherry tomatoes – used whole

Method

1. Whisk the olive oil, lemon juice and wine together then add the herbs crushed garlic and chopped onion and put the mixture into a deep dish. Putting some marinade aside to coat the cooked kebabs if desired. Add the meat cubes to the marinade and mix together well, ensuring the meat is well and evenly covered.
2. The meat needs marinating for at least two hours, but it is best if left overnight
3. Either metal or wooden skewers can be used, but the wooden ones need soaking for at least half an hour before they are used. This prevents them from burning.
4. Remove the meat from the marinade, the remaining marinade may be kept for basting during cooking but it must then be thrown away.
5. Make up the kebabs with an alternate piece of meat and vegetable. Making them all up the same makes them look more attractive on the serving dish.
6. The kebabs may be baked in the oven, grilled or the best of all barbecued.
7. Cook thoroughly and evenly turning them over regularly throughout the cooking time.
8. Brush with the reserved marinade that hasn't been in contact with the raw meat.

Serving Suggestions

Halve the wooden skewers, they look nicer smaller and it makes them go further!

Read more at Suite101: Traditional Greek Kebabs: Souvlaki Recipe - Meat and Vegetable Kebabs with a Tzatziki Dip http://greek-food.suite101.com/article.cfm/traditional_greek_kebabs#ixzz0goXUREl2

Chocolate Mousse Cheesecake

Chocolate Mousse Cheesecake

Ingredients
· 4 (1 ounce) squares semisweet chocolate, chopped
· 1 1/2 teaspoons unflavored gelatin
· 4 tablespoons cold water
· 1 (8 ounce) package cream cheese
· 1 cup white sugar
· 2 tablespoons rum
· 2 egg yolks
· 6 fluid ounces heavy cream, whipped
· 2 egg whites
·
· 1 (9 inch) prepared chocolate cookie crumb crust
Directions
1. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a small bowl, sprinkle gelatin over cold water; let set 5 minutes. Place the bowl over hot water in the pan and stir until gelatin dissolves; set aside.
2. In a large bowl, cream together the cream cheese and sugar until light and fluffy. Beat in rum, egg yolks and dissolved gelatin. Beat in the melted chocolate. Fold in whipped cream.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour mousse into pie crust. Refrigerate at least 4 hours before serving.

Pineapple Bacon Burgers

Pineapple Bacon Burgers
Ingredients
· 2 pounds lean ground beef
· 1/2 cup prepared barbecue sauce
· 1 (8 ounce) can sliced pineapple
· 8 slices bacon
Directions
1. Prepare grill for indirect cooking.
2. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.
3. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
4. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.

Artichoke Dip With Roasted Red Peppers

An easy dip, baked with Parmesan cheese, mayonnaise, artichokes, and chopped roasted red pepper.
Ingredients:
· 1 cup mayonnaise
· 1 cup grated Parmesan cheese
· 1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated
· 1/8 teaspoon garlic powder
· 1/8 teaspoon onion powder, optional
· 1/4 cup minced roasted red pepper
Preparation:
Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350° for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350°. Don't reheat in the microwave or dip might separate.

Easy No Bake Cookies

Easy No Bake Cookies
2 cups Sugar
1/2 cup Butter
4 tbsp Cocoa powder
1/2 cup Evaporated milk
1/2 cup Peanut butter
3 cups Oats
1/2 tsp Vanilla extract
1/4 tsp Salt
Combine the sugar, butter, milk, salt and cocoa powder into saucepan, bring to boil for about 1 minute. Remove from heat. Stir in vanilla extract, peanut butter and oats. Mix well. Drop mixture by tablespoonfuls onto waxed paper.

Chicken Florentine Casserole

Ingredients

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 3 teaspoons minced garlic
* 1 tablespoon lemon juice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon Italian seasoning
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan cheese
* 2 (13.5 ounce) cans spinach, drained
* 4 ounces fresh mushrooms, sliced
* 2/3 cup bacon bits
* 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Best Lasagna

Ingredients
· 1 pound sweet Italian sausage
· 3/4 pound lean ground beef
· 1/2 cup minced onion
· 2 cloves garlic, crushed
· 1 (28 ounce) can crushed tomatoes
· 2 (6 ounce) cans tomato paste
· 2 (6.5 ounce) cans canned tomato sauce
· 1/2 cup water
· 2 tablespoons white sugar
· 1 1/2 teaspoons dried basil leaves
· 1/2 teaspoon fennel seeds
· 1 teaspoon Italian seasoning
· 1 tablespoon salt
· 1/4 teaspoon ground black pepper
· 4 tablespoons chopped fresh parsley
· 12 lasagna noodles
· 16 ounces ricotta cheese
· 1 egg
· 1/2 teaspoon salt
· 3/4 pound mozzarella cheese, sliced
· 3/4 cup grated Parmesan cheese
Directions
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.