Foods Fit For Celebration
by Sue Hutchison
In July, not only does America celebrate its freedom, but a number of Greek feast days take place to honor Greek saints such as saints Marina, Elias, Anna, Paraskevil and Panteleimon.
Feast days are named “paniyria” and are robust, outdoor celebrations that include music, dancing and a variety of national foods. This month, enjoy Greek fried rice, which provides a delicious, spiced blend as well as a healthy dose of good-for-you protein with Greek yogurt. Don’t let the long list of ingredients be daunting; just enjoy the delightful, finished product.
Dessert, anyone? If you mention you’re bringing a dip to the party, most people will think of savory recipes. Change it up with a peanutty creamy dessert dip. This formula is sweet and contains generous flavors that blend harmoniously. The saltiness of pretzel rods creates a coveted sweet-salty combination that is sure to please. Your family and friends will leave no leftovers.
Greek Fried Rice
- In a large skillet, melt butter and cook garlic and onion until translucent.
- Add chicken bouillon, basil, oregano, dill and thyme and stir until incorporated. Stir in the remainder of the finely chopped vegetables and cook until softened.
- Crack eggs into the skillet and cook into vegetables, stirring often. Stir in yogurt and ¾ cup feta cheese, warming until incorporated.
- Fold in cooked rice, then transfer to a serving dish.
- Garnish with remaining feta cheese and fresh mint leaves. Serve warm.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.
Peanutty Creamy Dessert Dip
- Mix together cream cheese and peanut butter until well blended. Mix in powdered sugar and vanilla extract.
- Fold in the whipped topping, pecans and chocolate chips until completely blended.
- Spoon dip into a serving bowl and chill for 30 minutes in refrigerator.
- Prior to serving, drizzle chocolate fudge sauce over top. With a butter knife, swirl the mixture to create a marbled effect. Line the sides of the serving bowl with pretzel rods. Serve cooled with additional pretzel rods on the side.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.