Ready for the easiest recipe ever?
Those words are like sweet music to my ears these days.
This super-simple recipe can be an appetizer, a snack, or an ingredient. In fact, if you stay tuned for my next blog post, you’ll see me use Jalapeño-Lemon Feta in a summer veggie salad side dish something.
I owe you, my blog friends, an apology. I feel like I’ve neglected the Internetsphere lately. I’m at least posting once a week, but they’ve been short and maybe a bit impersonal.
It might help if I get you caught up on my life. And then I’ll make a promise to calm down, and slow down, and devote a little more TLC to my blog baby!
- In May, I went to the beach for 5 days
- Followed by a 3-day work weekend. Yes, I had to work on Memorial Day. 🙁
- My boyfriend came for a weekend somewhere in there too.
- Oh, and my brother graduated from law school!
- I also spent a few days in the North Carolina mountains celebrating the marriage of two beautiful people.
- This month, I’ve already been to New Orleans. Just for two days though! And for way-awesome professional purposes — I’m planning a whole blog post on that next week.
- And I’ve had a blog post in the works about a trip to Asheville that I took last month with my dad and brother. (See, I told you I’m behind!)
- I managed to squeeze in a wine night with my college bestie who was in town this past weekend,
- And took my baby sister out at midnight Saturday-Sunday for her 21st birthday!
- Tomorrow, I head to Chicago for a quick Friday to Sunday trip to see my man.
- And then finally, finally, I will have a weekend in my own bed in my own house with my little kitten to snuggle with and nothing on the calendar (except for Father’s Day, and his gift has already shipped, and he will be out of town anyway).
Also, I’ve managed to get in some good TV (plug for The Affair
and The Royals
) and read an even better book between all of this. If all books I picked up were as good as The Girl on the Train
, I would just skip everything else in life, sit on my front porch with a latte, and read.
Don’t get me wrong. I love being busy. It just makes those free weekends (next weekend) all the more delicious. And aren’t numbers 1 to 11 up there just exciting and fun! I truly am a lucky girl. That’s my life!!
Now about this feta! I used a block of light feta cheese (from Trader Joe’s). I suppose you could also use crumbled feta that you find at most groceries. The pepper and lemon give the cheese a tart and spicy kick. I actually used a Serrano pepper, which I don’t think is quite as spicy as a jalapeño. If you want to decrease the spice, you can also remove the seeds. I know the mint seems weird, but it works, trust me! It would also be great with cilantro, but I didn’t find any cilantro in the garden — and I found lots and lots of mint!
I got this recipe idea from Mom, who has marinated her feta in the past with things like pesto, sun-dried tomatoes, lime zest, basil… Just use the ratio of 2 tablespoons olive oil to 4 ounces of cheese and feel free to mix up your other flavors. Serve with toothpicks. Or eat with your fingers. 🙂
Jalapeño-Lemon Feta
Ingredients
- 2 tablespoons olive oil
- 1 half lemon juiced
- 4 ounces light feta cheese diced into cubes
- 1/4 cup fresh mint leaves
- 1 jalapeño or Serrano pepper sliced in half
Instructions
-
In a medium sized bowl, whisk olive oil and lemon juice until combined. Toss in feta, mint leaves and pepper. Let marinate in refrigerator overnight or at least 4 hours. Gently toss before serving.
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