Quentin and I are sad....

Last night on the Next Food Network Star, they eliminated cute Kelsey Nixon.I felt so bad for her and well for Quentin, he didn't understand why they destroyed her dream. It was kind of fun to talk to him about how happy she appeared at the end, It was a teaching moment and I told him that she was being a graceful loser and that is how we should be in any competitition, even on the video games. He was a little happier when he saw that she would be back on as a sous chef for next week. One of the contestants made a lobster macaroni and cheese with a panko crust that Paula Dean said was the best she ever had. Quentin wanted me to make it for him (at eleven at night) but I told him I'd make it today, however it calls for some cheeses I've never heard of and I highly doubt I'll find in my little Walmart- Can I just rant that I can't stand Bobby Flay? He always seem so pompous and frankly he's never cooked anything that I would even want to eat. He seemed to be the driving force behind Kelsey's elimination, siting her "inexperience" grrr grr grr--
Anyway enough on that, my personal chef Adrienne has tagged me in her blog to share a recipe, so I'm using a recipe of Rachel Ray's for a Greek Salad. I've never made it, but I could and I could have it on the table in 30 minutes. I think Alice and I would really enjoy this.

3 vine ripe tomatoes, cut into chunks

1 red onion, thinly sliced

1/2 European seedless cucumber, cut into bite-size chunks

1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked

1 cubanelle pepper, seeded and chunked

1 cup Kalamata black olives Several sprigs

fresh flat-leaf parsley, about 1/2 cup

2 (1/4 pound) slices imported Greek feta

1/4 cup (a couple of glugs) extra-virgin olive oil

3 tablespoons (3 splashes) red wine vinegar

1 teaspoon dried oregano, crushed in palm of your hand

Coarse salt and black pepper

Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

Thanks for the Tag Adrienne! I tag Hiedie and Jenny to share a recipe, either an old favorite or something new!