I cannot believe another month has passed. September has come and gone way too fast. The end of the month means that it is time to post September's Secret Recipe Club reveal.
For September I had The Spiffy Cookie. Now you know my love of cookies so I was all excited when I got Erin. I have actually been reading The Spiffy Cookie for a while. I knew I was in for a treat. She whips up some mean recipes. She is also a smarty pants who is currently working to earn her PhD in Biomedical Sciences. Biomedical Sciences just scares me; I never enjoyed science.
I had a pretty hard time picking which recipe to make. I could have made these doughnuts or these cookies. The fact of the matter is when I was looking to pick a recipe. I was home by myself and in the mood for cheese. The Baked Crazy Feta recipe jumped out at me.
I pretty much ran to the store to pick up the feta. Came home and made this for lunch. I eat weird things for meals when left to my own devises.
Of course, I threw on some tomatoes for a bit of healthiness. The only thing I changed was to add two extra jalapenos. I made this in the toaster oven. Twenty minutes later I was in feta heaven. Mr. J had the leftovers reheated and he loved it as well. This would a great recipe to share if you can wait long enough till a sharing occasion presents itself.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (serves 6)
- 8 oz feta cheese
- 3 jalapeno, seeded and finely diced
- 1Tbsp olive oil
- 2 cloves garlic, minced
- Zest and juice of a quarter of a lemon
- Salt and pepper
- 1/4 cup fresh Mozzarella, shredded
Preheat oven to 400 degrees. Lightly grease a 16 oz casserole dish and set aside.
In a large bowl, crumble the feta. Add diced jalapeno, the lemon zest and juice and garlic. Add olive oil and mash with a fork. Taste the feta and season with salt and pepper.
Transfer to prepared baking dish. Top with Mozzarella and bake for 15-20 minutes or until cheese is bubbly.
Serve with pita or tortilla chips. Store leftovers in the fridge for up to a week.
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