Sunday Southern Days

We are Greek, yet I have never attempted to make my own Greek yogurt (I know, *gasp*). We are Fage faithful purchasers, since this is what my husband and I both grew up and deem "the real stuff." But since our Crock-Pot Express joined out family at Christmas, I decided it was time to try it out. Worst case, I was out a half gallon of milk. This recipe was a huge (good) surprise though! Perfect tart taste and thick, creamy consistency. Ingredients: 1 half gallon of milk (use can use any fat level, I used 2%) 3 T of Fage Plain Greek Yogurt (be sure it says "Live Cultures" on the container) Instant Pot or Crock-Pot Express Cheesecloth Mesh Strainer or Colander Digital Thermometer Large Bowl Hel pful Tip: O nce you start making your own yogurt, save 3T of your last batch to add to the new one as your “starter”.  I like to freeze it as a yogurt cube, then I never have to worry about saving some. Instructions: Starting with a...

The Captain and I have been on a pretty solid roll of healthier eating lately (just disregard my 10/1 post about the Southern Ground Music & Food Festival). Tonight for dinner, I started with a base of a Stone Fire Flatbread -- pre-baked and found in the bakery section of Jewel grocery store ( stonefire.com/our-flatbreads/pizza/ ). Here is how it piled up: (from the bottom) - Stone Fire Flatbread (whole wheat) - 2 T EVOO - 2 t minced garlic - 1 red pepper, cleaned and diced - 1 lb. of frozen spinach, thawed and squeeze out all of the water - 1 diced 6 oz. chicken breast (I used the Market Pantry pre-cooked frozen chicken breast from Target) - 1 container (6 oz.) Athenos herbed crumbled feta - 1/4 c low fat Mexican shredded cheddar mix Top with 2 T drizzled EVOO on top, then bake at 350 degrees for 15 minutes. Enjoy!!