Tag: quick and easy

Greek Salad Hummus Dip

Greek Salad Hummus Dip

Why isn’t hummus just called yummus? Not sure, but I do know that this Greek Salad Hummus dip is like Greek Salad but much improved over the standard romaine lettuce fare you’d get at a restaurant. Why? Because it’s mostly just hummus on a platter.

Plus, it’s easy to make while cruising with standard pantry items. Get your Greek on with this tasty appetizer.

Ingredients:

2 cups hummus (store-bought or homemade)
4 Tbsp. olive oil
1 Tbsp. lemon juice
¼ tsp. each salt and pepper
½ cup each diced tomato, cucumber,
sweet pepper, onion
½ cup crumbled feta cheese
½ tsp. dried dill, oregano or basil
Pita bread or crackers

Directions:

Spread hummus evenly on a large platter. Whisk oil, lemon, salt, and pepper to make the dressing, and drizzle half over the hummus. Scatter vegetables and feta over hummus,
then drizzle with remaining dressing and herbs. Serve with warm pita bread or crackers.

Recipe from Lori Ross, Southern Boating, April 2019

More Greek Recipes:

Mykonos Lemonade

Grilled Rosemary Lamb Chops

Greek Salad Hummus Dip

Crustless Spinach Pie

Greek Honey Cake

Preserved Fruit Parfaits 

Preserved Fruit Parfaits

It doesn’t get much easier than this. Fruit, yogurt, and nuts are basic ingredients, yes. But together, they meld into a simply delightful dessert, these preserved fruit parfaits.

Ingredients: 

  • ½ cup slivered almonds (or other favorite nuts)
  • 1 cup fruit preserves (strawberry, raspberry, cherry, blueberry, peach, apricot, or combine to use up)
  • 2 cups plain unsweetened yogurt

Directions: 

Toast almonds in a skillet on medium low until they are slightly golden and set aside. Heat jam gently in a microwave or on stove top until just warmed. Place ½ cup yogurt in each of 4 dessert bowls and pour ¼ cup jam over each bowl of yogurt. Top each with a sprinkling of slivered almonds and serve.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Bean and Bacon Soup 

Muffaletta Pasta Salad

Muffaletta Pasta Salad 

Muffaletta Pasta Salad

It’s all Greek to me! And I’m glad it is. This Greek-style muffaletta pasta salad uses the best of what you’ve got aboard to make a meal that would make anyone want to say Opa. Opt for high-quality ingredients here. It makes all the difference in terms of flavor.

Ingredients: 

  • 1 lb. small pasta (macaroni, orecchiette, rigatoni or fusilli), freshly cooked and drained
  • 4 Tbsp. oil, divided
  • 1 cup onion, finely chopped (or 1 Tbsp. onion powder)
  • 2 garlic cloves, minced (or ½ tsp. garlic powder)
  • 15 oz. can artichoke hearts, drained and quartered
  • 5 oz. can roasted peppers, drained and diced
  • 1 ½ cups diced summer sausage or salami
  • 2 cups feta, kasseri, mozzarella or other favorite cheese, diced or crumbled
  • 2 Tbsp. capers, drained (or pepperoncini peppers or sour pickles, chopped)
  • 3 Tbsp. pitted green or black olives or a mixture of both
  • 10 sun-dried tomatoes, drained and coarsely chopped
  • 1 tsp. dried oregano
  • 4 Tbsp. lemon juice
  • ¼ tsp. each salt and pepper

Directions: 

Toss warm pasta with 2 tablespoons oil and set aside. In a skillet over medium, heat 2 remaining tablespoons of oil and sauté the onion and garlic until soft, about 7 minutes.

Combine onion and garlic with remaining ten ingredients in a large mixing bowl. Pour the warm pasta into a bowl and toss. Add more salt, pepper or lemon juice to taste. Serve warm or at room temperature.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Bean and Bacon Soup 

Preserved Fruit Parfaits

 

Bean and Bacon Soup

Bean and Bacon Soup

Cooler days rolling through? Clean out your pantry and fridge to make this hearty and filling bean and bacon soup. It’s customizable and will warm you up quick!

Ingredients: 

  • 2 tsp. oil
  • ½ cup chopped onion or ½ tsp. onion powder
  • Pinch of rosemary, basil or oregano
  • ½ cup bacon, pancetta or prosciutto, diced
  • Two 15 oz. can tomatoes, chopped
  • ½ tsp. crushed red pepper or a few dashes of hot sauce (or more to taste)
  • 1 cup red wine
  • 2 cups beef, chicken or vegetable broth
  • 1 ½ cups cooked beans (white beans, chickpeas, lentils, or another favorite)
  • Salt and pepper

Heat oil on medium in a soup pot. Add onion, rosemary, and bacon; cook for 5 minutes. Add tomatoes, red pepper, wine, and broth; simmer for 8-10 minutes. Add beans and cook 5 minutes more. Season with salt and pepper to taste and serve.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Muffaletta Pasta Salad

Preserved Fruit Parfaits

Quick and Easy Seafood Bites

Quick and Easy Seafood Bites

These quick and easy seafood bites will make short work of common pantry items. This recipe makes a great appetizer for those coming aboard for a cocktail party. Don’t skimp on the hot sauce!

Ingredients:

  • 4 Tbsp. butter
  • 5 oz. jar Kraft Old English Cheddar cheese spread, Velveeta or shredded cheddar
  • 1 ½ tsp. mayonnaise
  • ¼ Tsp. garlic salt
  • Dash of hot sauce (optional)
  • 6 oz. can crabmeat (or canned shrimp), drained
  • 6 English muffins split in half

Directions: 

Soften butter and cheese in microwave or on the stovetop. Add mayo, garlic salt, and hot sauce; mix well.

Add crab and fold in gently. Spread muffin halves with crabmeat mixture, and chill for 30 minutes– this makes the crabmeat easier to cut. Cut muffin halves into quarters. Place on cookie sheet and broil until browned, bubbly and crisp. Makes 48 pieces.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Bean and Bacon Soup 

Muffaletta Pasta Salad

Preserved Fruit Parfaits

Pineapple Punch

Pineapple Punch

Got juice in the pantry? Of course. A few limes rolling around the counters? Sure. Rum? Obviously. So there’s no reason you can’t throw together this quick pineapple punch.

It’s perfect if for an end of summer cruise or if you just want to pretend you’re on a tropical vacation. Drink up!

PINEAPPLE PUNCH

Ingredients: 

  • 8 oz. rum
  • 2 cups pineapple juice
  • 4 Tbsp. lime juice
  • 2 cups ginger ale
  • Lime wedges

Directions: 

Mix rum, pineapple juice, and lime juice. Then, add the ginger ale.Pour 1 1/2 cups of punch into four tall glasses over ice and add lime wedges.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Seafood Bites

Bean and Bacon Soup 

Muffaletta Pasta Salad

Preserved Fruit Parfaits

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