The Holidays, They Are A-Coming…

It’s always a good idea to have a cache of tried-and-true “company’s coming, what will I make?” recipes on hand, and the easier they are, the better. Earlier in the week, I was doing some research on Cooking Light’s website for an upcoming article for my series and stopped by the bulletin board for a few minutes. One of the members posted a new recipe for Greek Salad Bites, and as soon as I saw the flavors in it, I printed it off to make for Nicholas. He loves feta, Kalamata olives and cucumbers, so I knew he’d love these as well.

Mom finally came home from the hospital today (yay!) and I spent the afternoon at their house, mom-sitting. When she fell asleep, I snuck off to the kitchen and made two quick meatloaves and a batch of the Greek Salad Bites, leaving portions of everything for them for dinner tonight. The Husband despises meatloaf (silly man!) and since he was working late tonight, it was a perfect choice for dinner. When Nicholas and I got home, I plated up a few of the Greek Salad Bites for him and he demolished them in mere minutes. The recipe is very simple and packed with flavor, and perfect to have in your repertoire for entertaining guests this holiday season. And how cute are they anyway?!

And speaking of the holidays, there’s a new food site for you to check out. Yahoo! has launched Yahoo! Food, a site packed with easy recipes, entertaining suggestions and more. It is easy to navigate and has a bunch of ideas for the upcoming holidays; check it out when you get a chance.

Until tomorrow…

P.S. That picture from yesterday? 1000-year-old eggs from the Wet Market in Hong Kong.

A year ago today… I didn’t post.

Greek Salad Bites
1 cup crumbled feta (4 ounces)
1/2 cup sour cream
1/4 cup chopped parsley
2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
2 cloves minced garlic
1/2 tsp. cracked black pepper
1 1/2 medium cucumbers
1/4 cup finely shredded fresh basil
1/4 cup chopped Kalamata olives

In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.

Bias-slice cukes into 1/4 inch slices. Spoon 1 1/2 tsp. cheese mixture onto each cuke slice. Arrange on serving platter.

In a small bowl, stir together basil and olives. Spoon some of the mixture over each cuke slice. Serve immediately.