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We love making the 30 minute chicken using the greek rub. (It doesn't have the 'red' color of the paprika rub, but it is absolutely delicious!) We also use it routinely on tilapia and other mild white fish.
I make the Greek Torta and it is so yummy the one that was in a season best that was either last fall or spring and people love them and I always sell alot of the greek rub that way. Just thinking about it I am hungry for some lol Here is the recipe I went to CC and got it for you and it was in the spring summer 2008 season best
Greek Cheese Torta
1 loaf (16 oz) French baguette
Garlic Oil or olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and pressed dry
2 pkg (8 oz each) cream cheese, softened
2 tbsp Greek Rub
2 pkg (4 oz each) crumbled feta cheese
1/2 cup sun-dried tomatoes in oil, drained and patted dry
3 tbsp shelled pistachios
Preheat oven to 375°F. Cut baguette into 1/4-inch-thick slices. Arrange bread slices in a single layer on Large Round Stone with Handles. Spray with oil using Kitchen Spritzer. Bake 10-12 minutes or until bread is golden brown. Remove from oven to Stackable Cooling Rack; cool completely.
Line small Colander with paper towels. Place spinach into Colander; wrap paper towels around spinach and press until almost dry. Place cream cheese into Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Stir in spinach and rub; mix well. Add feta cheese; stir until well blended.
Finely dice sun-dried tomatoes using Color Coated Paring Knife. Line Small Batter Bowl with plastic wrap. Spoon one-third of the cheese mixture into bottom of batter bowl, spreading evenly. Top with tomatoes, forming an even layer. Spread remaining cheese mixture over tomatoes.
To serve, invert torta onto serving platter. Remove plastic wrap. Coarsely chop pistachios using Food Chopper; press onto top of torta. Serve with toasted baguette slices.