Recipes I Make Up

Kyle's Favorite Feta Chicken

Four pieces of boneless skinless chicken breast. Cut the fat, pound them flat, and marinate them in your favorite marinade (we use Stub's chicken marinade) for a couple of hours. In a separate container marinate 1 cup of feta, and 1/4 tsp of ground pepper, salt, basil, oregano and red pepper. Add 1 tsb of minced garlic and lemon juice. Pour in enough olive oil to cover all the ingredients, shake it all together, and let that marinate as well.

When the marinading has been accomplished, preheat the oven to 350.

Cook the chicken until done (I do this on the stove) and at the same time put the feta and olive oil mixture in an oven safe dish (I use pyrex) and place in preheated oven until the oil is bubbling along the sides of the dish. When they are both finished pour the feta over the chicken and serve. I usually pair it with veggie mixture.

Salad with Mixed Greens and Toasted Goat Cheese.

Preset oven to 350

If you are making salads for two people I'd use either 2 oz of goat cheese and 1 oz of cream cheese OR 3 oz of goat cheese and 2 oz of goat cheese... depending on your love of toasted cheese.

Mix the cheeses together, roll them into 1 inch balls, dip them in olive oil, and cover in bread crumbs. I mix plain and panko.  Place a piece of parchment or wax or whatever kind of paper it is down on a cooking sheet and place the cheese balls on top. Cook until the crumbs have turns a nice golden brown and feel warm to the touch.

Now for the salad, I use mixed greens, diced up cucumber, sliced mushrooms, sliced red pepper, cherry tomatos, and croutons. For the dressing I use balsalmic vinegarette.

When the goat cheese is done put the salad on a plate and put on goat cheese balls on top or next to it. Enjoy!