Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken

Atlantic Beach Pie (aka Lemon Pie with Saltine Crust)

Ingredients

Crust

• 6 oz saltine crackers (1 1/2 sleeves or 53-55 crackers)
• 1/4 cup light corn syrup
• 10 tablespoons melted unsalted butter

Filling

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1 tablespoon grated lemon zest
• 1/2 cup lemon or lime juice or a mix of the two

Topping

• 1 cup heavy whipping cream
• 2 tablespoons sugar
• Flaky salt (optional)

Directions

1. Preheat oven to 350º.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. 
3. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
4. Press into an 8 inch pie pan. 
5. Chill crust for 15 minutes.
6. Bake for 18 minutes or until the crust colors a little.
7. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the sweetened condensed milk, then beat in the citrus juice. It is important to completely combine these ingredients. 
8. Pour into the shell and bake for 16 minutes until the filling has set. 

Topping
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Serve pie with fresh whipped cream and a sprinkling of sea salt.

Notes
- Makes one pie
- The pie needs to be completely cold to be sliced

UPDATED RECIPE:  https://www.cookscountry.com/recipes/8305-north-carolina-lemon-pie?sqn=8SKoV0ZpmjlTXvg70Sc4IOjT1Mh%2BzZMOO/FqN0e7W5I%3D%0A

https://www.youtube.com/watch?v=mSNQR77305o


Recipe Source
https://www.youtube.com/watch?v=0YMbgS0AdXs
http://www.npr.org/2013/04/11/176279512/a-north-carolina-pie-that-elicits-an-oh-my-god-response
http://www.crunchygooey.com/2013/08/lemon-pie-with-saltine-crust-aka-bill.html
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html
http://www.thekitchn.com/basic-technique-how-to-make-wh-102056
http://www.newsobserver.com/living/food-drink/article48068925.html

Taco Stuffed Shells

Ingredients
10 oz uncooked jumbo pasta shells, cooked, drained
1/2 medium white onion, diced
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro

Instructions

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2. Meanwhile, in 12-inch skillet, cook onion and beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. 
3. Drain.
4. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
5. Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish.
6.  Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. 
7. Top evenly with remaining 2 cups cheese.
8. Bake 15 minutes or until cheese is melted.

Notes

Source
http://www.pillsbury.com/everyday-eats/dinner-tonight/tacos-mexican/taco-stuffed-pasta-shells-how-to