#FoodiePenPals: February

OOPAH! This is my second month to be active with an online community known as #FoodiePenPals. 

What is #FoodiePenPals? I signed up at this website ---> click here to be matched with another Foodie for one month. I connected with her via email to see if she had any food allergies or preferences. By the middle of February, I mailed a box of fun food to my pen pal. But, at the same time, a different Foodie (who was matched to me) was doing the same! 

I was pal'd up with two beautiful women! Tiffany Ellman of Home Grown Families in Williamsport, Pennsylvania...oddly enough, I most likely passed by her home, last October!  She's in the midst of a move and can enjoy some of her Tennessee foods now and  later. Athena Karalekas of Fitness and Feta in Belmont, Massachusetts, received my name...again, oddly enough, I drove just south of her home into Boston on that same trip!

Today, the last day of the month, is Reveal Day, when we publicly and social networkly (I know it's not a real word) thank our fellow #FoodiePenPals for taking the time and money to gather a surprise box of fun foods they feel represents them and us!

To my joy the Goddess Athena favored me with her Greekness from Sophia's Greek Pantry: Orzo, Tzaziki Sauce Spice, Greek Salad Spice and Kalamata Olive Spread! In her honor I went to work creating a salad worthy of her name. I searched and blended ideas for my offering, which I give to you, now...

PastATHENA  Salad 
(pahst-Ah-THEE-nah)

1 1/2 cups Orzo pasta, uncooked
1 can/jar Artichoke Hearts
2 Roma Tomatoes, seeded and chopped
1/2 Cucumber, seeded and chopped
1/2 Red Onion, chopped (I'm not a big fan of raw onions.)
1 cup Feta Cheese, crumbled
1 can Black Olives, drained (I only used half the can)
1/4 cup fresh Parsley, chopped
Juice from 1/2 of Lemon
1 tablespoon Greek Salad Seasoning
1 tablespoon Lemon Pepper
1 cup Black Walnuts, chopped (My nod toward Tennessee!)

• Cook Orzo according to package directions to al dente. Drain. 
• Drain Artichoke Hearts and Black Olives.
• Seed and chop Roma Tomatoes and Cucumber. Chop Parsley.
• In large bowl toss all ingredients with Lemon Juice, seasonings, Feta and Black Walnuts!
• Serve warm-ish or chilled!

To our family's mini Greek Fest and using the goodies from my #FoodiePenPals box, I made: 
Quinoa Salad with Pinenuts and Blueberries with
Yogurt Vinaigrette
Tzaziki Sauce with Pita Wedges
Kalamata & Black Olive & Feta Tapenade (also, topped the baking chicken breasts)

If you're a Foodie like Tiffany, Athena and me, YOU should come forward the fare with the rest of us #FoodiePenPals! Sign up at the website listed at the top of this post by early March 4.

2-on-Tuesday: Roasted Brussel Sprouts

When it comes to an appreciation for the traditional, I'm your girl. However, I love to take culinary risks like throwing caution to the wind by making a new dish for an important meal. Usually, that's a risk you should not take, but I knew it would be awesome! Terry and I were to join friends for our Thanksgiving dinner -- I decided to try 2 NEW RECIPES: Roasted Brussel Sprouts and Cornbread & Wild Rice Dressing! 

Confidently, I purchased my ingredients, watched the recorded cooking show (Symon's Suppers - Thanksgiving), twice, and prepared for the next day's cooking adventure. This recipe caused my taste buds to perform the "wave" while each level of flavor and texture dissolved into the next. <Mmmmm - pause for effect> I don't really know the exact measurements, so I've given approximates! Be brave! You gotta try it!

Roasted Brussel Sprouts with a Bacon, Mustard & Walnut Vinaigrette

2 packages of fresh Brussel Sprouts (I'm guessing 2 lbs), slice into halves
Olive Oil
Salt & Pepper (Use Kosher salt & freshly cracked pepper, if you got it)

• Preheat oven to 450 degrees, while slicing the sprouts in half
• For fast clean-up, line a large cookie sheet pan with parchment paper, toss the sprouts with a drizzle of olive oil and S&P on your lined sheet pan
• Place the pan on the rack about middle of your oven and roast for 35-40 minutes
• The sprouts release a stinky gas while cooking, so make the house smell good with the next step...

1 cup  Thick-cut, smoky Bacon, diced
1/2 cup  Walnuts, coarse chop or buy the bag of "Pieces"
1 large  Sweet Onion (Couldn't find Shallots, so I substituted), diced
2-3 cloves Garlic, chopped
1/4 cup  Red Wine Vinegar
1/4 cup  Grain Mustard (I used Grey Poupon)
1/4 cup  Honey

• In a large skillet, render the diced bacon (cook it until crispy-ish & keep the grease)
• Add walnuts to the rendered bacon & grease (If you think there's too much grease, empty some out, but don't throw away just in case you need to add some back during this step)
• Being careful not to scorch the walnuts, saute diced onions and garlic 
• Stir in the vinegar, mustard and honey
• When the brussel sprouts are tender --not mush nor burned--, ease into a large bowl and stir the vinaigrette carefully with the sprouts!

My son doesn't like nuts and loved this recipe! One of my Thanksgiving friends didn't care for brussel sprouts and loved this recipe! You are gonna love this recipe, too! The flavors work! This was the first time I heard of Chef Symon and I'm a new fan! 

Next 2-on-Tuesday, I'll give you the yummy 4-1-1 on the Cornbread & Wild Rice Dressing!

~"Sam"