I promised another Halloumi recipe, and thanks to Nigella, here it is. I think my favorite idea in this recipe is the sweet potato, baking potato combo. The best of both worlds. Even Cheap liked this! Which says a lot because he seems to have issues with the dreaded sweet potato, even if it's covered in marshmallows and butter... crazy, I know.

Ingredients:
1 Sweet Potato
2 Baking Potatoes
1 onion, chopped (red would be nice but we used yellow)
6 cloves garlic, cloves- peeled but still whole
3 Tablespoons oil
8 oz Halloumi, sliced thin (Feta would be the closest alternative)

Optional:
Any other veggies that you might have laying around

Directions:
Preheat oven to 400F

Dice up the potatoes into 1inch chunks

Mix with onions, garlic and oil but don't salt because the Halloumi is salty

Pour mixture into roasting pan and top with the thinly sliced Halloumi

Bake for about 30 minutes or until potatoes and cheese are golden.


This puppy will steal the show. Enjoy!

A great meal with minimal ingredients- not to mention the cheesy, porky, pestoy flavor trifecta. I also enjoy taking a mallet to the pork to get rid of any known or unknown tension.

Ingredients:
4 pork steaks, or pork escallop (mine were about 1/2in thick)
3-4 teaspoons basil pesto
2 balls of fresh mozzarella
4 skewers or toothpicks

Directions:
Preheat oven to 400F

Pound pork down to about 1/4inch thickness

Spread a thin layer of pesto over the top of the pork. I used about 1/2 to 1 teaspoon pesto per steak

Cut mozzarella ball in half and place in the center of the steak (on top of the pesto)

Weave pork closed with the skewer and sear on a hot, oven-proof pan

...this is kind of my "to be continued..." portion of the recipe. I tried cooking the meat fully on the stove but ended up with uncooked pork. So next time I'm sticking it in the oven. I'll have to get back to you with timing.

Place pan in the oven and bake until meat is cooked all the way through.

I served this over Lemon Risotto but you could also use orzo or potatoes... or anything else. Mmmmm, enjoy!