Olive Pate
8 cloves of garlic, not peeled
1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil
Italian bread or raw zucchini slices
Preheat oven to 350 degrees F.
• Wrap unpeeled garlic cloves tightly in aluminum foil.
• Bake 30 minutes.
• Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle.
• When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl.
• Set aside.
• While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.
• Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds.
• Add melted cheese and pulse about 10 more seconds until combined.
• Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Before serving, let pate rest for 30 minutes at room temperature.
• Serve as a spread with Italian bread, zucchini rounds, crackers, or other fresh vegetables.
Yield: 1-1/2 cups
Green Olive Spread
1 cup pitted green olives
4 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
2 garlic cloves
8 tablespoons olive oil
18 1/3-inch-thick diagonal slices French-bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
• Finely chop first 6 ingredients in processor.
• Blend in 5 tablespoons oil.
• Transfer to small bowl.
Cook’s Note: Can be made 2 days ahead.
• Cover and refrigerate.
• Bring to room temperature before using.
Preheat oven to 400 degrees F.
Arrange bread slices on large baking sheet.
Brush with 2 tablespoons oil.
Bake until crisp and golden, about 13 minutes.
Cool completely.
Cook’s Note: Can be made 1 day ahead.
• Store airtight at room temperature.
• Spread olive mixture onto toasts.
• Sprinkle with Kalamata olives and serve.
Yield: 18.
White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
SPANISH CHICKEN
2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
Serves 4.
PROVINCIAL CHICKEN
* 1 1/2 pounds chicken tenders, frozen
* 2 small zucchini, diced
* 1 can (4 oz) sliced black olives
* 1 tablespoon sherry wine vinegar or balsamic vinegar
* 1 can good-quality diced tomatoes (about 15 ounces)
* 1 can (10 oz) cream of chicken soup with herbs
* 2 teaspoons dried parsley flakes
* 1 teaspoon dried basil
* 1 tablespoon dried minced onion
* 1 cup shredded cheddar cheese
* 2 to 3 tablespoons sour cream (optional)
* hot noodles, rice or pasta
Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.
CROCKPOT CHICKEN ENCHILADAS II
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temp all day.
CROCKPOT CAPONATA
1 lb plum tomatoes chopped
1 eggplant in 1/2″ pieces
2 med zucchini in 1/2″ pieces
1 onion finely chopped
3 stalks celery sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives (optional)
2 Tbsp capers (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using.
Serve warm or cold.
CROCKED KIELBASA
1/2 pound Lean ground beef
1 pound Kielbasa sausage — sliced
1 Can whole tomatoes — (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives — (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves — minced
1 medium Onion — sliced
1 medium Green pepper — chopped
1 teaspoon Basil — crushed
1 teaspoon Oregano — crushed
1/2 teaspoon Thyme — crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan — freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crockpot. Add all other ingredients except pasta and parmesan Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.
Pasta Pizza
8 ounces angel hair spaghetti
1 tablespoon olive oil
1 teaspoon olive oil
1/3 cup chopped green pepper
1/4 cup chopped onion
1 1/4 cups low-fat pasta sauce
1/4 cup sliced black olives
1/2 cup shredded non-fat mozzarella
1/4 teaspoon Italian seasoning
Prepare angel hair pasta as directed on package. Rinse and drain. Set aside.
In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently. Set aside.
Heat remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet. Spread angel hair pasta in skillet. Cook for 4 to 6 minutes or until lightly browned on underside. Turn pasta crust onto plate. Slip crust back into skillet browned-side-up. Reduce heat to medium.
Spoon sauce evenly over crust. Top evenly with prepared vegetables and the olives. Sprinkle with cheese and Italian seasoning. Cover and cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.
Per Serving (excluding unknown items): 212 Calories; 4g Fat (17.9% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Upside-Down Pizza
1 pound mild or hot sausage
1 medium onion — chopped
15 1/2 ounces spaghetti sauce or pizza sauce
1/2 pound mushrooms
6 ounces pitted black olives — drained and sliced
6 ounces shredded mozzarella cheese
2 large eggs
1 cup milk
1 teaspoon salad oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup grated parmesan cheese — preferably fresh
Remove sausage casings and crumble into a 10-12″ frying pan over medium heat. Add onion and cook, stirring frequently. Until sausage is well browned, about 10 minutes. Discard fat and stir in spaghetti sauce, mushrooms, and olive. Heat until bubbly, then pour into an ungreased 9×13″ baking dish. Spread mozzarella even over the top.
In blender whirl eggs, milk, oil, flour and salt until smooth. Pour evenly over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. You might wait until after baking to sprinkle cheese as crust puffs better that way.
Per Serving (excluding unknown items): 682 Calories; 49g Fat (64.6% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 156mg Cholesterol; 1518mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat.
Vegetarian Supreme Pizza
1 whole wheat pizza dough
2 cups pizza sauce
4 small zucchini
2 cups frozen spinach — drained
1 medium onion — chopped
2 cloves garlic — minced
1 green pepper — sliced
1 red pepper — sliced
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 cup sliced mushrooms
1/2 cup black olives (optional)
1 can canned artichoke hearts — drained
2 medium tomatoes — thinly sliced
Prepare pizza dough and pizza sauce with following recipes.
Chop onions, mince garlic, slice pepper, drain and quarter artichoke hearts.
Steam spinach, zucchini, onion garlic and peppers in covered skillet with small amount of water, until crisp-tender. Stir in basil and oregano.
Spread crust with pizza sauce; arrange sauteed vegetable mixture. Add mushrooms, and artichokes in layers.
Fold in overhanging crust to form border around filling. Press border at 1 inch intervals to seal. Bake on lowest oven rack 10 minutes at 525 degrees; reduce heat to 450 and bake 10-12 minutes or until crust is lightly browned.
Arrange fresh tomatoes on top of pizza. Serve at once.
Per Serving (excluding unknown items): 90 Calories; 3g Fat (22.1% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat.
Yellow And Red Bell Peppers Filled With Tuna
10 yellow bell peppers — cut
lengthwise into thirds
10 red bell peppers — cut
lengthwise into thirds
1 cup plus
2 tablespoons olive oil
5 tablespoons fresh lemon juice
5 garlic cloves — pressed
salt and freshly
ground pepper
3 cans albacore tuna packed in
water — drained
1/2 cup chopped fresh parsley
5 tablespoons drained capers
fresh parsley sprigs
imported black olives
(such as kalamata or
nicoise)
Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened. Wrap in paper bag and let stand 10 minutes to steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large bowl. Season with salt and pepper. Add peppers and marinate at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Drain peppers, reserving marinade. Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork. Mix in enough reserved marinade to season to taste. Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end. Roll up. Arrange seam side down on serving platter. Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with parsley sprigs and olives before serving. 16 appetizer servings.
Antipasto Salad
1 Cauliflower,small
-in small flowerettes 3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
———DRESSING———-
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & min
1 tb Sugar
Directions:
Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,
vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Cheese and Olive Bruschetta
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2″ round and 27″ long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Asparagus Tip Pasta
1 lb FUSILLI PASTA (SPIRALS)
3 T OLIVE OIL
4 T SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 T CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 T FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER
Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly–about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese.
Adreana’s Greek Pasta Salad
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery — chopped
1 red bell pepper — chopped
2 1/4 ounces black olives — sliced
4 ounces feta cheese — drained & crumbled
3 green onions — finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold.