February 9, 2012

- Roseburg, Oregon

Recipes for the Super Bowl

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By KVAL

Story Published: Feb 5, 2010 at 5:15 AM PST

Source:

Borzi

Ingredients

Feta Pasta Salad:

Ingredients: for 8-10 people

2 lbs rotini pasta

1 lb crumbled feta cheese

1 cup cherry tomatoes sliced in half

1 cup sliced olives

1/2 cup diced green onions

1 red pepper diced

1 green pepper diced

1 cup quartered aritchoke hearts

chopped fresh herbs, basil and oregano (1/4 cup each)

Greek Dressing (ingredients and instructions below)

Dressing for pasta:

3/4 cup extra virgin olive oil

3 tbsp red wine vinegar

1 tbsp lemon juice

1 tbsp balsamic vinegar

Shrimp Quesadilla:

Ingredients:

Large Prawns cleaned and deveined, dredged in cajun seaoning

Flour Tortillas (fresh preferred)

Lime Sauce (recipe below)

Pico de Gallo (recipe below)

Pepper Jack Cheese

Gyro Wrap:

Ingredients: per person

4 oz sliced gyro meat (can be purchased by the pound at Cafe Glendi, or the following recipe is a substitute for that gyro meat)

1/4 tomato chopped

1/4 cup chopped lettuce

1 table spoon chopped yellow onion

2 table spoons tzatziki sauce (cucumber yogurt sauce, this recipe previously submitted, please re post)

1 pita

Substitue for Gyro Meat: (enough for four people)

1 lbs leg of lamb cubed and skewered (four skewers)

Marinade:

1 yellow onion finely chopped

2 cloves garlic finely chopped

1 tsp dried thyme

1 tsp dried oregano

salt and pepper to taste

1/4 cup olive oil

1tbsp red wine vinegar

Directions

Gyro Wrap:

Directions:

Grill skewers to medium. Wrap in pita, and top with tomato, lettuce, onion and tzatziki serve. Serve!

Feta Pasta Salad:

Whisk all ingredients in a bowl well and set aside.

Instructions for Salad:

Cook pasta in pleanty of salted water. Strain and cool.

Combine pasta noodles with feta, all vegetables, herbs in a large bowl. Toss with dressing

Shrimp Quesadilla:

Instructions:

Grill shrimp on both sides til cooked through.

Assemble:

On a flat top, medium heat, cook fresh tortilla on each side for approximately couple minutes per side. Melt shredded pepper jack cheese on tortilla. Arrange seasoned shrimp on one half of the tortilla and top with pico de gallo and drizzle sour cream-lime sauce. Fold the other half over and remove from heat. Cut into triangles and arrange on platter. Serving size: one tortilla per guest.

Sour Cream Lime Sauce:

1 cup sour cream

juice of 2 limes

zest of 1 lime

pinch of salt and pepper

Mix well.

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