Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. 

Farro Tabbouleh with Feta

Farro is such a wonderful grain to have in your pantry. It is packed with fiber and protein and is quite filling. This Farro Tabbouleh with Feta is a great showcase for the grain. It holds up beautifully with the cucumbers, chickpeas, feta and herbs.

The recipe is a Barefoot Contessa. I do not use as much salt as the recipe calls for. Feta and kalamata olives are typically chockful of salt, so I go easy with it. In all, the recipe calls for 6 tsp. of salt, which in my opinion, is a ton. 

This salad is a perfect side to roasted meats or burgers. It also could be a great vegetarian lunch. The farro is quite filling.

The salad is packed with lots of delicious greens: Herbs, scallions and cucumbers!

Farro Tabbouleh with Feta

Serves 8 to 10 

From "Cook Like a Pro"

By Ina Garten

2 1/2 cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded and 1/2-inch diced

1 (15 ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 1/2 cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, 1/2-inch diced (not crumbled)

3/4 cup pitted Kalamata olives, drained

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 tsp. salt. Bring to a boil, lower the heat, cover and simmer for about 20 minutes, until tender. Drain.

Meanwhile, combine the cucumbers, chickpeas, scallions, parsley and mint in a very large bowl.

In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 tsp. salt and 1 tsp. pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top and stir to combine. Carefully stir in the feta, olives, 2 tsp. salt and 1 tsp. pepper. 

Pasta with a Kick

Easy recipes with lots of flavor. That's what summer cooking is all about. And highlighting what's in season, of course.

This Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese is ready in minutes. Tomatoes and parsley are the stars of the show, with the salty punch of black olives, capers and feta as the sidekicks. This dish is amazing on hot summer nights.

Enjoy it with wine and some bread, and a little salad, of course!

Spaghetti with Tomatoes, Black Olives, Garlic and Feta Cheese

From Food and Wine

Serves 4

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces

1/2 cup Kalamata or other black olives, pitted

1/4 lb. feta cheese, crumbled

3 Tbsp. drained capers

3 Tbsp. chopped flat-leaf parsley

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

3/4 lb. spaghetti

6 Tbsp. olive oil

3 cloves garlic, minced

In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, salt and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.

Meanwhile in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minutes. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

Greek pasta salad

I feel like the summer calls for a go-to pasta salad. So here is one that is inspired by Greek flavs. This is perfect to make for a BBQ or to go as a side with your fam's din. I also eat my Greek Pasta Salad for lunch. 

It really comes together quickly, and I always have all of the ingredients on hand. 

Short pasta works best to match the sizes of your chopped veg. I used pipette, which are so super cute. I love their curves!

You can also make this ahead. It holds up pretty well in the fridge.

Here, I served it with my turkey burgers. For that recipe, please click here.

Greek Pasta Salad

Makes 6 side dish servings

1/2 pound short pasta such as pipette, shells or elbows

1/2 red pepper, chopped

1/2 green pepper, chopped

1/2 cup quartered grape tomatoes

1/2 cup chopped cucumber

1 can chickpeas, drained and rinsed

Greek dressing

Zest and juice of 1 lemon

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 red wine vinegar

1/2 cup extra virgin olive oil

Salt and pepper to taste

To serve: Crumbled feta

Bring a pot of water to a boil. Salt the water. Cook pasta according to instructions on the pasta box. Drain pasta in a colander and run under cool water for a minute. Set aside to cool.

In a liquid measuring cup, add zest and just of lemon, garlic powder, oregano salt and pepper and red wine. Whisk in olive oil to emulsify. Set aside. 

In a large serving bowl, add red and green peppers, grape tomatoes, cucumber, chickpeas and pasta. Pour dressing over the veggies and pasta. Gently mix with a big spoon. Set aside to marinate for an hour. Serve at room temp or chilled with crumbled feta.

Greek Salad with Roasted Salmon

Salad for dinner is a hit in my house.

Greek Salad with Roasted Salmon is easy to prepare and a beautiful meal that has something for everyone. You can change your veggies to suit the tastes of the players in your family. An arranged salad platter makes it easy for each person dining to select the salad items that suit his or her fancy. I like to serve the dressing on the side. Be sure to serve your salad with feta. It's such a nice touch. 

I use the same dressing for the salmon marinade as well as the salad dressing. Just make sure to carefully spoon the dressing onto the salmon and don't cross contaminate by touching the salmon with your spoon. You could also divide your dressing into two portions just to be safe. You just need about 1 Tablespoon of dressing per serving of salmon. The rest can be used at the table for the salad.

I round out this dinner with homemade hummus, crudité and warmed pita. Be sure to serve your salad with feta.

This is such a fun dish to make. Your kids can help, and it's a pleasant deviation from the same ole' rotation we get into during the week!

Greek Salad with Roasted Salmon
Makes 3 to 4 servings

Greek dressing
1/2 tsp. oregano
Zest and juice of 1 large lemon
2 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

In a bowl combine all ingredients. Whisk vigorously. Set aside.

Salad:
Romaine lettuce, cleaned and dried, sliced into bite size pieces about 2-3 cups
1/2 English cucumber, sliced into bite size pieces
1/2 medium red bell pepper, sliced into bite size pieces
1/2 medium green bell pepper, sliced into bite size pieces
1/2 cup grape tomatoes
1/4 red onion, sliced
1/4 cup Kalamata olives, halved

To serve: Greek dressing (See above recipe) and crumbled feta cheese

On a large platter, arrange each salad ingredient side by side in a circular formation. Serve with crumbled feta cheese and remaining dressing that was not used to marinate the salmon

Salmon:
3 to 4 salmon filets with skin or without (The skin peels right off once the salmon is cooked)
2 tsp. olive oil
3-4 Tablespoons of Greek dressing (See above recipe)

Preheat oven 500 degrees Fahrenheit

Cover sheet pan with aluminum. Lightly brush with olive oil. Place salmon filets on prepared pan. Spoon a Tablespoon of dressing over each salmon filet. Using a pastry brush, brush dressing over the salmon so that the entire filet is covered. Let salmon sit for 15 minutes at room temperature. Place in oven.

Roast for 12 to 15 minutes. Remove from oven and let stand for 5 minutes. Remove skin from the bottom of salmon if necessary.

To serve: Place salad on a dinner plate. Top with dressing and feta cheese. Top with warm salmon.

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas

This is a perfect dinner for a Meatless Main Night: Stuffed Peppers with Orzo, Baby Spinach and Chickpeas.

Full of flavor, this dish leaves you satisfied without busting a gut. Praise the Lord.

Check it out:

Stuffed Peppers with Orzo, Baby Spinach and Chickpeas
Makes 6 servings

6 bell peppers, any color, tops sliced off and seeded
1 1/2 cups vegetable broth or chicken broth
3/4 cup orzo
4 garlic cloves, minced
1 small onion, minced
1 15-ounce can chickpeas, drained and rinsed
3 cups baby spinach, chopped
2 Tbsp. basil, minced
3 Tbsp olive oil, divided
1/4 cup grated parmesan cheese
1/2 cup feta cheese crumbles
2 cups marinara sauce, warmed
Salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit.

In a small pot of boiling salted water, cook orzo according to package instructions. Drain. Set aside.

In a medium saucepan, heat 2 Tbsp. olive oil over medium heat. Add onion and garlic. Cook for 3-5 minutes. Add spinach. Cook for a minute or two, until wilted. Remove from heat Add chickpeas, basil and orzo. Toss. Add remaining Tbsp olive oil and cheeses. Stir together. Season with salt and pepper to taste.

Stuff each pepper and stand in a roasting pan large enough to fit all of them. (I used a 12-inch-by-9-inch pan.)

Top each pepper with 1/3 cup marinara sauce.

Pour broth into the bottom of the roasting pan.

Cover roasting pan with lid, or aluminum if you do not have a lid.

Roast for 45 minutes.

Serve with extra sauce and cheese, if desired.

Zucchini Fritters Nigella Style

There's nothing better than cooking up a dish of amazing deliciousness, and both fellas in your house give you the brush off with, "No thanks."

And by "nothing better," I really mean, "Can I cut one of you with this butter knife and throw my whisks across the cucina Mommy Dearest style?"

If only I had whipped up these fab Zucchini Fritters for my 549 Facebook friends. Hello, 20 likes. If that's not love, I don't know what is. You know, since Facebook is real and all. I so have 549 friends in my true day-to-day existence who aren't named Elmo, Thomas or Curious George. Don't you?

I totally just coulda shoulda invited my Moms over. She so had my back on these morsels of shredded zucchini cakeypoofs in leftover style. And if any of you know the lady who gave me life, she is not one to dole out the accolades. Particularly to her overachiever, overextended, overanalytical middle daughter who is well aware that the kitchen cabinets need to be organized, I buy too many shoes and cookbooks, take too long to make home-renovation decisions, and am overall a massive disaster. What would I do without you, Mommy Obvious?

(I would lose my mind, honest to goodness. And the parents are getting out of dodge and moving to Florida forevs in August. I gots the major SADS!!)

But in addition to cleaning up the kitchen and offering her opinions on what should go where in my soon-to-be-newly-finished basement (yay!) my momma RAVED about my zucchini fritters the morning following her baby-sitting gig at mi messy casa.

"What were those things in the purple container in your refrigerator?"

"They were amazing."

"What was in them?"

Well, Mom, since you asked: These Zucchini Fritters courtesy of Nigella Lawson include two shredded zuccs, lots of scallions, a whole bunch of basil and parsley, a couple of eggs, some flour, feta, a splash of lime and a lotta love.

Just not from my Jersey Girl boy toys. Guess I needed to serve the zucchini fritters with a slab of beef or a pound of bacon or a vat of beer. I don't know. I thought my Evan baby doll would have housed them since he loves zucchini when I rock it out in other manners.  These are SO much zingy-ier, tastier, summerier than the Barefoot Contessa zucchini fritters that I whipped up two summers ago. Wow, how time flies.  The Nigella fritters are just heavenly: Crispy on the outside with the tang of the lime, punch of the feta. And the fresh herbs. Eek. Love it!

 My son did give me a good ole fakeout in that he straight up asked for a zucchini fritter and then ate a piece of bread.

Thanks, kid. And then he wanted a lollipop. The nerve!

Those of you who are actually good at gardening and produce gorgeous zucchinis by the bushel are gonna want to rock this one out. Trust.

Be sure to not invite my husband and son over for dinner.

(Disclaimer: I warned The Husband straight off the bat that when he declined my food he would hear about it for a good week and it would be a blog topic. He understands. I think. Well, maybe not.)

I also need to inform you that I swapped out the fresh and dried mint in the recipe for basil because the mint at my majorly low-grade ShopRite was looking an oh-so-appealing shade of brown. It kinda screamed out to me, "I've been festering on this shelf under fluorescent lights for two weeks now. DON'T buy me." So, I went with the basil. What? Produce in dodgy grocery stores doesn't talk to you?

Despite my herbalicious change, these fritters were divine, and I am sure the mint is fab, too. I liked the basil, lime, feta combo so much though, I may just stick with that. I mean really, what does Nigella know? Just kidding, Domestic Goddess. You know I'm gonna hunt you down in fangirl style when The Husband suddenly whisks me off to London one day like a General Hospital leading man.

Zucchini Fritters
From "Forever Summer"
By Nigella Lawson

4 zucchini (approximately 1 1/2 pounds)
5-6 scallions, finely chopped
9 ounces feta cheese
Small bunch fresh parsley, chopped
Small bunch fresh mint, chopped, plus extra to sprinkle over at the end
1 Tbsp. dried mint
1 tsp. paprika
Scant 1 cup all-purpose flour
Salt and pepper
3 eggs, beaten
olive oil for frying
3-4 limes

Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards out on a tea towel and leave for about 20 minutes to get rid of any excess wetness.

Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint, along with the dried mint and paprika. Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated zucchini. Don't be alarmed by the unflowing straggly lumpiness of this batter; it's meant to be this way.

Heat a few tablespoons of oil in a large frying pan and drop heaped desertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.

Chop up the limes and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat them just as they are, spritzed with lime juice as you go.

Makes about 25.

Please note: The Jersey girl used fresh basil and dried basil in place of fresh mint and dried mint.

The Seven Emotions of Wasting Food

Throwing out uneaten food prompts waves of emotions for The Jersey Girl.

Guilt: Well, with the Italian-Catholic thing I have going on, that's a given. Let's be real, I feel guilty about everything, including that package of mushrooms dying in my refrigerator. But I'm not feeling too bad about my next glass of wine.

Denial: These four quarts of decaying strawberries, 3 gallons of expired milk and disgusting package of Perdue chicken nuggets that I would only feed my kid if hell froze over are not really here. 

Stress: The starving kids in the world, the waste of money. God, how did I let this happen?!?

Buyer's Remorse: I am never ever ever getting suckered into buying this much shredded cheese on sale ever again. Ever. Ever.

Anger: I cooked this slop, and no one ate it. Damn you, people. I'm so moving to Paris and NEVER coming back. See who feeds you ungrateful fools then.

Relief: I mean, honestly. I've been looking at this Tupperware container of uneaten soup for a week now. Good riddance.

Joy: Yay! My refrigerator is all clean and there's open space for my culinary delights.

The End.

Until it happens again next week.

A drama queen I am not, but am I the only gal out there who vows each week to stop wasting food? Between feeding a bottomless pit of a toddler and a very hungry husband, let's just say the Jersey Girl can be a bit overzealous when food shopping. But sometimes all the planning in the world just leads to more food getting ditched. Especially when your kid ate a banana every day last week, but is now currently practicing a banana hunger strike.

That's why a recipe like Greek Panzanella is SUCH a keeper. For one thing it's a Barefoot Contessa number, so you know it's good. And it lets me use up the stale bread cluttering up my cupboard, which is pretty much a given in mia cucina. The veggies are staples in my produce bin: Cucumbers, bell peppers, grape tomatoes. The rest of the ingredients are always on hand except olives because The Husband does not dig olives. Eyeroll.

But the moral of the story is: It's a grand plan to have some recipes that use up the goods you got when you got em so that you're not chucking decaying matter from your refrigerator or pantry while going through the wasting-food-spiral-of-emotions. It's a preventative measure if you will.

The flavors of this dish are a great reminder that spring and summer are just around the corner.

Yay!

Greek Panzanella
From "Barefoot Contessa How Easy is That?"
By Ina Garten
Serves 6

3/4 cup good olive oil, divided
6 cups (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded and sliced 1/2 inch thick
1 red bell pepper, seeded and large-diced
1 yellow bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
1/4 cup good red wine vinegar
2 tsp. minced garlic (2 cloves)
1 tsp. dried oregano, crushed
1/2 tsp. Dijon mustard
1/2 pound good feta cheese, 3/4-inch-diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup of the olive oil in a large (12-inch) saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumbers, bell peppers, tomatoes and red onion in a large bowl and toss together.

For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion.

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.

Please note: The Jersey Girl used red pepper only and she omitted the olives.

Dippy Trippy

Summer is the time to rock it out in a bikini on the beach, but truth be told, the Jersey Girl doesn't always feel so svelte come August. There are many reasons for this perception of unhealthiness: Copious amounts of wine being consumed; parties, parties and more parties; lazy days spent lounging around (ha ha ha ha); and really, the chips and the dips. Oh, the chips and the dips.

So, I'm bringing you a fab dip starring feta and lemon that requires no mayo and no sour cream. Yay and yay! In addition, as agreed upon by The Jersey Girl and her trusty sisters and brothers-in-law, the dip is the perfect match for your fave vegetables in stick-and-dip form as opposed to salty, fatty chips. Super yay! Now that second bottle of wine doesn't seem THAT bad.

This is one of my Pinterest finds. Hopefully, on one of my late nights perusing the Interwebs, I will figure out how to rock a Pinterest button onto my posts. A technological mastermind, I am not.

The Lemon Feta Dip was snagged from the blog called One Ordinary Day. You should totally check it out!

And just for some awesome visuals, I will give you a glimpse or two of my Big Boy Evan. He is so no longer a baby. Eep! I can't believe summer is almost finito!

Now, this is a crudite platter that will totally get devoured! Holla.

Lemon Feta Dip

(from Sweet Paul)

8oz feta cheese, crumbled
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 clove garlic, chopped
6 tablespoons olive oil+ extra for serving
fresh thyme

Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth.
Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme.
Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.

Please note: The Jersey Girl served the dip with fresh vegetables including broccoli florets,  red bell peppers, cucumber slices, grape tomatoes and celery sticks.

Here's my happy, healthy Evan. Love him!

Nice and Easy

There really is no denying it: The Jersey Girl is the worst blogger eva.


I have no excuse, well, I guess I do have some excuses but as I tell my piano students: We can come up with a million different reasons to NOT do something, when really we only need ONE SUPER AWESOME REASON to DO something. And, my bottom line is that I LOVE beyond a reasonable doubt to cook and to write so I need to get it together and do this blog thang more regularly. For reals.

So, here is a turkey meatloaf. The funny thing is I made this back in February. Eek. Procrastinating is SO not my bag, baby. And, yet, here we are in April and I am finally sharing with you the recipe. The second funny thing is that I’ve actually made two turkey meatloaves in the past few months, but the other one doesn’t look as pretty, even though it tasted equally as delish.

This particular recipe comes from Giada. I don’t know. Ever since bearing my child, I’ve been cooking a lot of Giada recipes. I think the reason is because they are quite easy. I’m totally not knocking her, because easy is what I’m all about at the moment. The meatloaf includes sundried tomatoes and feta cheese and it’s way yummy.

I normally tell all y’all what else I served with the recipe at hand, but I made this so long ago that I actually forget.

God, I get an F-minus today. I probably made mashed potatoes, but I also have a recollection of cous cous being involved so I may be off on the potato thing. And there of course was a veg, because no matter what time of day something green or yellow or red or orange is always on my plate.

Anyhoo, this is majorly yum yum. And in our house yum yum is good. Just, ask Baby Evan, who today is 5 months old and has been loving his yum yum carrots, squash, pears and peaches. Yay!

I cut way down on the salt. The recipe calls for 1 1/2 tsp. which is way high in my humble opinion. I used 1/2. tsp.

Turkey Meatloaf with Feta and Sundried Tomatoes
By Giada De Laurentiis
From "Giada at Home"

Vegetable cooking spray

1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
1/2 cup olive oil
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.


Spray a 9-by-5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, olive oil, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

Please note: The recipe link to the Food Network Web site calls for 2 Tbsp. whole milk instead of 1/4 cup olive oil. The Jersey Girl used extra large eggs. She also used 1/2 tsp. of salt instead of 1 1/2 tsp. of salt.