Mediterranean Steak Rolls

As you can imagine…this was a man pleaser.  I liked them.  Mr. Rodgers LOVED them.  But I guess…what man DOESN’T love steak?!  Especially when you stuff it with Mediterranean goodness.  So I suppose I can’t blame him.  They were like little rolls of flavor that were healthy, but also satisfying because it had that meatiness that you can just sink your teeth into.

You can’t go wrong with ingredients like these:

So, here’s what you need:

(adapted from

  • 1 1/2 – 2 lbs thinly cut steak
  • 1 Package frozen spinach, thawed and drained
  • 1/2 C Feta Cheese
  • 1 Small Jar Roasted Red Peppers, Chopped (I used about 2/3 of a 12 oz Jar 0f Marinated Roasted Red Peppers with Garlic Cloves, which I recommend.  You can chop the garlic up with the red pepper)
  • 2 Tbsp Dry Quinoa (I used this for a crunch, since I didn’t want to use bread crumbs)
  • 1 Egg Yolk (Thinking back, I’m pretty sure I forgot the egg in mine and it still worked haha.)
  • 3/4 tsp Garlic Salt, Divided (Or to taste.  I used extra in my stuffing)
  • 3/4 tsp Pepper, Divided (Or to taste.  I used extra in my stuffing)
  • Tbsp Olive Oil


And here’s how you do it:

  1. Preheat oven to 425*
  2. Lay your steak pieces out on a clean work surface.  Now you may have one long piece of thin cut steak.  I thought I had about 3 pieces, only to unwrap it and realize I had 6-8 long VERY thin cut pieces, but it still worked great!
  3. Season your steak with 1/4 tsp each of the garlic salt and pepper.
  4. Mix all the stuffing ingredients together: Spinach (with all the moisture squeezed out first), Feta, Red Pepper, Quinoa, Egg, and another 1/4 tsp each of the garlic salt and pepper…
  5. Press the filling onto the steak, leaving an inch border.
  6. Roll steak up carefully and lay on a baking sheet seam side down.
  7. Rub the outside with oil and season with the last 1/4 tsp of garlic salt and pepper.
  8. Slide into your heated oven and cook until your desired amount of doneness…obviously this will depend on the thickness of your steak.  The original says 35 minutes, but that would have been way too long for the thinness of the steak I ended up with.  If you have a very thin meat, start checking around 15 minutes, if more of a medium thickness, go for 25-30.  🙂
  9. Remove, let rest for a few minutes, then serve, slicing if you have one long roll.



Steak Rolls .5

Here are the Roasted Red Peppers I used!  Definitely a great flavor!

Steak Rolls 3

Lay out your steak and season with garlic salt and pepper.

Steak Rolls 1

Throw all your stuffing ingredients into a bowl…

Steak Rolls 2

Mix up together…

Steak Rolls 4

Lay out on your steaks with a border…

Steak Rolls 5

Roll up and rub with olive oil, season with garlic salt and pepper again…

Steak Rolls 7

Roast in 425* oven until they reach your desired amount of doneness!!

Steak Rolls 6

Here it is accompanied by a lovely curry carrot soup!

Steak Rolls 8

Browned, meaty, stuffed, and delicious!!

Steak Rolls 9


Steak Rolls 10

Roasted Asparagus with a Hint of the Mediterranean

I love asparagus. Really I do. It makes me so happy…in fact I want some right now!!! But instead of getting off the couch and going grocery shopping….I’m tired…I will just tell you how to make it so one of us can enjoy it. 😉

That being said…this is actually a very simple, easy recipe! Sometimes there is beauty in simplicity, right? But what I think is even more beautiful is when a veggie recipe shines with flavor and creativity…when it seems fancy simply because no one thinks to do that with a veggie…but it is still very simple. And easy. That is the essence of this recipe! 😉 Tasty, creative, healthy, light and refreshing, and oh so easy!!! Read on my friends!

Adapted from


So, here’s what you need:

  • 1 Bunch Asparagus
  • 2 Tbsp Olive Oil, divided
  • Salt and Pepper to taste
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/3 C Feta


Are you excited about these flavors yet?  I was.  Heck.  I still am.


Here’s how you do it!

  1. Preheat your oven to 450 degrees.
  2. Wash and trim your asparagus by bending the stalk until it pops off…or you can just trim the bottom inch or so, but if you let it pop off where it breaks naturally you have more of a guarantee of being free from tough bites.
  3. Toss your asparagus with about a Tablespoon of olive oil, salt, and pepper.
  4. Dump the asparagus on a foil lined baking sheet and put in your oven to roast, until starting to get tender.  This is going to depend on how thick the asparagus spears are, but I would start with about 8 minutes.
  5. Take the asparagus out and let it cool until you can handle it.
  6. Stir together the lemon juice, lemon zest, and remaining Tablespoon of olive oil.
  7. Cut asparagus into bite sized pieces.  Place in a bowl and top with feta cheese, and drizzle with the “dressing.”  You can give it a toss if you want.  🙂
  8. Admire it’s prettyness, then eat!!


I hope you enjoy this fresh, healthy, wonderful vegetable side dish!  The lemon makes it so refreshing, and yet it is paired so well with the salty, tangy, WONDERFUL feta.  I love feta cheese.  😉  Sidenote…I LOVE asparagus with fish.  Fish is so light and flakey, and asparagus, while also fresh and healthy…is something satisfying to bite into.  It’s decently hearty I’d say!!  So hop on over to my last post, Simple Grilled Garlic Dijon Salmon for a fun pairing!

Try this recipe grilled or sauteed too!!


Asparagus Feta Salad 1


Mediterranean Frittata

This was a lovely little surprise.  I love frittatas and this one sounded interesting…and I looooove feta so I knew that part would be a win.  But the whole olive thing I was unsure about.  Well.  I can confidently tell you…that was SILLY of me.  This is by far my favorite frittata to date!!  It was pretty because of all the colors, and had a nice fresh taste to it.  It’s so nice to have a break from scrambled eggs and fruit smoothies!!  In fact, I have all the things in my fridge to make it again and have been wanting to for days now…but have been staying up late with the hubby and sleeping past breakfast, hehe!  Don’t judge me!  I’m only childless and jobless for so long!  Until tomorrow in fact.  Well, jobless that is.  Childless will hopefully describe me for a few more years 😉

Anywho!  This is perfect for breakfast or brunch…heck, it’s great for any meal!  You should really try it out!  It will quickly transport you to the East…sipping fresh pressed pomegranate juice, eating fish just pulled from the sea and exploring the open markets!!  Oh how I long to go there myself, I’ve only heard stories from my parents’ frequent trips to Israel.  Someday.  Someday I will go.  But until then I will be here, eating my Mediterranean Frittatas and going through my Rosetta Stone Hebrew course.  🙂

Note: This was my first experiment cooking with Ghee.  It worked real well!!

Adapted from this lovely book I have mentioned before.  I am quickly falling in love with it.  For real.  Loved everything I have tried.  You should get it and see for yourself, here’s a link if you wanna check it out!  Beautiful book with gorgeous pictures and even better recipes!


So, here’s what you need for my version:

  • 2 Tbsp Ghee (or regular butter)
  • 3 Tbsp Red Onion, Minced
  • 1/2 Tbsp Minced Garlic
  • 6 Eggs
  • 6 oz Plain Greek Yogurt
  • Salt and Pepper to taste
  • Greek Seasoning
  • 8 Kalamata Olives, pitted and halved
  • 1/2 Tomato, chopped into large pieces
  • 4 oz Feta Cheese, crumbled
  • 2 Tablespoons Cilantro, minced

I’m drooling already.

And here’s how you do it!

  1. Prep your veggies.
  2. Preheat your oven to 350*.
  3. Use a large cast iron skillet. (If you don’t have one, then make sure your pan is at least oven safe.  But for reals.  You should use a cast iron skillet.  It makes the bottom so browned and crispy, aaah!  I can’t imagine having it any other way anymore!)  Melt Ghee over Medium heat.
  4. Add Red Onion and saute for a few minutes, until they are starting to get tender.  Add garlic and cook an additional minute.
  5. Meanwhile, beat together eggs, Greek yogurt, salt, pepper, and Greek seasoning.
  6. When onions and garlic are done, spread them out evenly over the pan, and pour your egg mixture over the top of it.
  7. Sprinkle in your tomatoes, olives, and feta cheese.
  8. Cook for 3 – 5 minutes, until the edges are starting to become solid.
  9. Move your pan into the preheated oven and bake for about 15 minutes, or until the middle is no longer runny and it is starting to brown.
  10. Sprinkle with fresh cilantro and serve!!  Sometimes we sprinkle ours with hot sauce, too!  Or sour cream!  Whatever you can think of!

Well, what do you think?  Doesn’t that sound yummy?  What is your favorite Mediterranean style dish?

Here’s some pictures for you visual folks 😉

Meditteranean Frittata 5

Start off by preheating your oven to 350 degrees.  Melt your Ghee in the bottom of a large cast iron skillet, and begin sauteing your onions.  When they are just about done (3ish minutes), add your garlic, cook a minute more then distribute evenly throughout the pan.  Hopefully more evenly than this.  I wasn’t done yet 😉

Meditteranean Frittata 2Meanwhile, while you are waiting for your onions to become tender, whisk together your eggs, Greek yogurt, salt, pepper, and Greek seasoning till it is fluffy.

Meditteranean Frittata 3

See?Meditteranean Frittata 4Pour the mixture over the onions/garlic…

Meditteranean Frittata 6Now add your halved olives, tomato chunks, and crumbled feta.  Let cook for 3-5 minutes, until the edges are starting to get solid.  Now scoot it into your oven for about 15 minutes…or more importantly, until the middle isn’t liquidy any more, and it is starting to brown…crispy edges!!

Meditteranean Frittata 7Yummy!!  Sprinkle with fresh cilantro!

Meditteranean Frittata 8Little slice of happiness right there!!

I hope you enjoy!  You seriously need to try this!  Let me know if you make any fun changes! 🙂

Turkey Feta Burgers.



This was really good.  For real.  I am so sad that I didn’t make a flippin quadruple batch.  What.  Was I thinking?  Whyyyyyyyyyyyy?

Dramatic?  Perhaps.  But if you try this, I think you will agree that this recipe is worth the drama.  If you have followed me for very long, you probably know of my love for cheeseburgers.  My Achilles heel when it comes to healthy eating.  This was a very healthy way to satisfy that ravenous hunger.  And you know what’s crazy?  I made these for dinner, then took the one remaining patty to work the next day and warmed it up for lunch.  It was even BETTER the next day!  Crazy sauce.  No more talk.  Let’s get to the recipe.

Adapted from


So, here’s what you need:

  • 1 lb Ground Turkey
  • 4 oz Crumbled Feta Cheese
  • 4 oz Roasted Red Pepper, chopped
  • 1 Egg
  • 2 Cloves Garlic, Minced
  • 3/4 tsp Greek Seasoning
  • Black Pepper to taste
  • 1 Tbsp Butter
  • Handful of Spinach
  • 1 Cucumber, sliced
  • Your favorite tzatziki sauce, optional (the original said just to mix plain Greek yogurt with lemon juice.  I already have a hard time with the tartness of plain yogurt, so I omitted a sauce all together.  My husband tried it with the lemon/yogurt combo and wasn’t impressed with the sauce.  It really didn’t need it.  But I bet it would be great with a proper tzatziki!)
  • Whole grain hamburger buns or a Portabella for gluten free folks, optional.  We ate it with no bun, and were completely satisfied!


And here’s how you do it!

  1. Combine first seven ingredients in a bowl.  Get down and get dirty, mix it up with your hands!!!  Doesn’t it smell sooooooo good?  Note…the texture may seem concerning…I thought it was too thin, but it worked perfectly!  Don’t fear!
  2. Form into four even patties, don’t forget to put a small well in the middle to help them to cook flat!
  3. Toss them into the freezer for a couple minutes while you clean your counters, slice your cucumbers, and rinse your spinach.  My husband gave me this tip.  Apparently that is what Bobby Flay does when he makes burgers.  It helps them not fall apart!
  4. Heat a pan over medium heat, with a Tablespoon of butter in the bottom.
  5. Place the patties in your warm pan, cover, and cook for seven minutes.
  6. Flip, and cook another 5 minutes uncovered.
  7. Place on a plate, spread some of your sauce on if you went that route, top with cucumber slices and spinach.  Eat.  Be amazed.



Chop your roasted red pepper, and mince your garlic.  Prep prep prep.

Turkey Feta Burger 1Put the first seven ingredients together in a bowl.

Turkey Feta Burger 2Don’t forget the egg!  I forgot it until after I had taken the pictures 😉  Mix it all together with your hands!  I recommend taking your rings off first 😉  It’s amazing how good it smells already at this stage.

Turkey Feta Burger 3Form into four patties, not forgetting to put a small well in the middle to help them cook flat!

Turkey Feta Burger 4Place them in the freezer for a couple of minutes.  This will help them bind together and keep a good shape.  Now you can make sure your spinach is rinsed, your cucumbers are sliced, your sauce is prepped (if you decided to make a tzatziki style sauce), and your counters are clear.

Turkey Feta Burger 5Heat a pan over medium heat, with a tablespoon of butter in the bottom.  Place the patties in the pan, cover, and cook for seven minutes.  Remove lid, flip, and cook five more minutes.

Turkey Feta Burger 6Remove and place on a whole grain bun, a portabella, or straight on your plate like we did 🙂  Top with your sauce (optional), cucumber slices, and spinach leaves.  You’re ready to enjoy!

Turkey Feta Burger 7







Bacon Wrapped Stuffed Chicken (Cheat Meal!)

Visiting the archives again!!!  But I just had to share this with you!!!  It is a favorite!  I made it for Jay and I and we loved it…and when my boss saw a picture she whined that she wasn’t eating it.  Encouraged by these reviews, I made it for my mom when she visited from Washington…which is saying something because I wanted to show her that I’ve become a big girl and can cook well now 😉  So the fact that I trusted this recipe should say something!  We also took it to one of our pastor’s (and dearest friend’s) house.  EVERYONE raved about this.  I mean…how can you go wrong with feta, garlic, and bacon?!  Omggggg!! 🙂  Oh, and, just so you know…..this is a bit of a cheat meal 😉

Thanks to Pinterest for helping me find this gem…and to for being a genius and coming up with it!  All I did was up the garlic amount. I tend to double the garlic in most recipes.  😀


Photo (7)

So, here’s what you need:

  • 6 Boneless Skinless Chicken Breasts
  • 1 Box Frozen Spinach, thawed and drained
  • 1/2 C Mayo
  • 8 oz Feta Cheese.  Yummmmm.
  • 2 Cloves Garlic, minced
  • 12 Slices Bacon (Turkey, if you are attempting to be “good”)
  • Paprika
  • Salt and Pepper to taste


And here’s how you do it:

  1. Preheat your oven to 325 degrees.
  2. Pound the chicken breasts with a mallet, or put them in a Ziploc and seal (you don’t wanna squirt chicken juice all over your kitchen) and pound the crap out of it with a pan.  That’s what I usually do.  Get them even and decently thin.
  3. Carefully slice the chicken breasts long ways, not cutting all the way through so you have a sort of flap 🙂  Season with salt and pepper.
  4. Mix together the mayo, feta, spinach, and garlic in a bowl.  Make sure you don’t have a bunch of liquid in the spinach before you mix it in.  You can always use paper towels to sop some of it up 🙂
  5. Stuff the chicken breasts with your feta mixture…you may need to secure them closed with a couple of toothpicks if it looks like its gonna get messy.
  6. Sprinkle the chicken with paprika.
  7. Wrap with two pieces of bacon.  Mmmm.
  8. Place in a casserole dish, with the seam side of the bacon down.
  9. Bake for about 45 minutes, or until the chicken is done 🙂
  10. Enjoy!!!!  SO good!