Feta Shrimp Kabobs
2 lbs large shrimp, peeled and deveined (32 to 40 shrimp)
1/3 cup fresh lemon juice
1/4 cup olive oil
1 tbsp chopped rosemary
2 tsp dried oregano
3 cloves garlic, minced
1 tsp kosher salt
1/2 tsp red pepper flakes
1 lemon, cut into wedges
1/2 cup Prairie Pure crumbled Feta Cheese :)
Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt and red pepper; seal bag and turn to coat. Marinate in the fridge 30 minutes to 1 hour.
Discard marinade, then tread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 minutes. Sprinkle shrimp with Feta cheese. Serve over couscous tossed with bell peppers, tomatoes and chopped parsley.
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Greek Cheese Torta
(Savory layered cheese spread)
1 loaf (16 oz) French baguette
Garlic Oil or Olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp. Greek rub*
2 pkg (4 oz each) Prairie Pure crumbled Feta Cheese :)
1/2 cup sun-dried tomatoes in oil, drained and patted dry or 1 jar (7 oz) roasted red peppers
3 tbsp shelled pistachios or toasted almonds
Preheat oven to 375 degrees. Cut baguette into 1/4 inch thick slices. Arrange in single layer on cookie sheet. Spray with Oil. Bake 10-12 minutes or until bread is golden brown. Remove from oven and put on cooling rack.
Place spinach (dry) into bowl with cream cheese (softened) and Greek rub. Mix well. Add Feta cheese; stil until well blended.
Finely dice sun-dried tomatoes. Line a small bowl with plastic wrap. Spoon 1/3 of the cheese mixture into bottom of bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios and press onto top of torta. Serve with toasted baguette slices.
* Greek rub can be substituted with 1 tsp lemon zest, 1/2 tsp dried oregano leaves and 1/4 tsp of coarsely ground black pepper.
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Watermelon, Feta & Mint Salad
Watermelon, cubed
Fresh Mint 16 leaves, finely chopped
6 oz. Prairie Pure Cheese Feta crumbles :)
1 Fresh lime juice or 3 tbsp.
Drizzle of Olive oil
Salt & pepper to taste
Combine the above together & serve or chill till ready to serve. Enjoy!
Can be served in a bowl or use the watermelon shell for fun!!
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Prairie Pure's Chili con Queso
1 pound Prairie Pure Butterkäse cheese, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 small onion, minced (1/2 cup)
2 cloves garlic, minced
2 jalapeno chiles, stems and seeds removed, then minced
1 (10 ounce) can diced tomatoes, with green chiles
Directions:
Heat the oil in a medium saucepan and saute the onion, garlic and jalapenos until soft. Add the tomatoes with their liquid and cook over medium heat for about 5 minutes, to reduce the liquid. When the tomatoes begin to look dry, reduce the heat to medium-low and start adding the cheese, one handful at a time, stirring over medium-low heat until the cheese melts; wait for each handful to melt before adding more cheese.
Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn chips, tortilla chips or cut-up vegetables.
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Torta de Elote (fresh corn bread)
Ingredients:
6 ears sweet corn
3 poblano peppers*
2 red bell peppers *
1 can 8 oz. evaporated milk
4 eggs
8-1/2 oz. rice flour
1 teaspoon baking powder
1 teaspoon salt
2 oz. unsalted butter
6 oz. Prairie Pure Butterkäse cheese
Instructions:
1. Preheat oven to 350°
2. Slice the corn kernels off the cobb. You should get 5 cups of corn. Measure 2-1/2 cups and put in blender with evaporated milk and butter for 2 minutes.
3. Beat eggs in a large bowl and add the corn mixture - add rice flour, baking powder and salt. Mix well with rubber spatula and then add the remaining corn.
4. Place half of mixture in a 12 inch baking pan - layer poblano and red peppers strips and sprinkle with cheese.
Repeat this one more time - the last layer should be cheese, totaling two layers.
Bake for 45 minutes at 325°
*Poblano and Red Bell Peppers
Place whole peppers on gas burner or charcoal grill. Roast peppers until the skin becomes wrinkled and loose. Turn them frequently with tongs until the skin becomes completely charred. Place peppers in a plastic bag or bowl with a plate on top. Set aside to steam peppers for 15 minutes. Wash off burnt skin. Charred, seeded and cut in thin strips on the burner.
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