Creamy Feta Dressing

Creamy Feta Dressing

By Jennifer Segal

This tangy creamy feta dressing is excellent over any combination of heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.

Servings: Makes about 1-3/4 cups

Prep Time: 15 Minutes

Total Time: 15 Minutes

INGREDIENTS

• 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1/2 cup sour cream
• 6 ounces feta cheese, crumbled
• 2 tablespoons milk (skim, low fat or whole)
• 1 clove garlic, roughly chopped
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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INSTRUCTIONS

1. Combine all of the ingredients in a food processor fitted with the steel blade. Process until well-blended and creamy. Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.
2. Make Ahead: This dressing will keep nicely in the refrigerator for up to 4 days. However, it will thicken up quite a bit in the fridge; before serving, whisk well then add a bit of milk, little by little, to thin to desired consistency.
3. I made this today to go on a Greek Salad. I didn't want to take the time to go in and buy a jar of Greek Feta Dressing - the one you find in the produce section of the store.

Miranda's yummy Thai Chicken Wraps

One of my favourite meals of the summer was Miranda's Thai Chicken Coleslaw Wraps.

I could have eaten this three times a day.  She sent me the link to the place she found the recipe, which has a lovely narrative discussion.  you can find it here at https://www.simplywhisked.com/asian-chicken-wraps/.

what was awesome was her method:   she threw frozen chicken breasts in the slow cooker first thing in the morning and just left them.  then, by the time dinner came around, the chicken was already cooked, and super easy to add to the recipe.   She also had a super big bag of peanuts in the cupboard, so just threw them in the blender.

If a person is reducing carbs, this is still amazing:  It is like the  worlds best coleslaw!   Totally wonderful way to make use of a cabbage or two (she used red and green)

Ingredients

For the chicken wraps:

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts, chopped or sliced
• 6 large tortillas

For the peanut sauce:*

• 1/4 cup honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 cup peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, minced

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Instructions

1. In a medium bowl, whisk together the peanut sauce ingredients.
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
4. Divide the chicken and coleslaw between each tortilla
5. Roll tightly, securing with toothpicks if necessary.