MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
MEDITERRANEAN TILAPIA POCKETS
These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by Sherri Williams
Categories Fish
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees. Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning. Wrap 1 slice of prosciutto around each filet. Place 1 filet on 1 sheet of aluminum foil.Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss. Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- 2. Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal. Place aluminum pockets on a large oven proof sheet pan. Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
MEDITERRANEAN COD PACKETS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
- Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
- Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
- Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.
MEDITERRANEAN TILAPIA POCKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by logansw
Categories One Dish Meal
Time 35m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
- Wrap 1 slice of prosciutto around each filet.
- Place 1 filet on 1 sheet of aluminum foil.
- Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
- Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
- Place aluminum pockets on a large oven proof sheet pan.
- Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
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