ork. Put the apricots, almonds, green onions, mint, and cilantro on
For the green olive salsa, combine all ingredients in
Steam or boil potatoes for 20 mins, or until tender.
Spray a grill pan or large skillet with no stick cooking spray. Heat pan on medium-high heat. Cook chicken until browned on both sides and just cooked through. Remove from pan; cover to keep warm.
For the green olive butter, combine all ingredients in a small bowl.
Serve chicken on a bed of potatoes and spinach. Top with green olive butter and sprinkle with black pepper.
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
Cut each chicken thigh into 6 long strips and combine with garlic, oregano, lemon zest and juice and oil in a medium bowl. Cover with cling wrap and refrigerate 2 hours.
Meanwhile, for the dressing, coarsely chop 4 olives and set aside. Blend remaining ingredients in a blender until almost smooth. Spoon into a serving bowl and top with reserved olives.
Thread chicken strips onto 24 skewers. Grill, in batches, on a heated oiled grill or grill pan 2 mins each side, or until cooked through. Serve with olive dressing and lemon wedges.
pastry star, black olive, tomato, green olive and pastry heart.
Cook
Preheat the oven to 390 degrees F. Place the olives, parsley, lemon juice and pepper into a small food processor and process until roughly chopped. Line a baking dish with baking paper. Place the chicken in the dish and spread over the green olive paste. Bake for 20 minutes or until cooked through. Serve hot or cold with lemon wedges and a simple tomato and basil salad.
In a small bowl, mix the tapenade and mustard together.
Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
Top with the cheese and the second piece of bread, then press together well.
Lightly brush the outside of each sandwich with olive oil.
Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
Serve hot and sizzling.
am pinwheel, 1 black olive or 1 green olive, 1 cheese cube and
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
Put first six ingredients in a skillet and cook 10 minutes. Stir occasionally.
Add all other ingredients. Simmer about 30 minutes until eggplant is tender.
Chill overnight to blend flavors. Serve cold. May be frozen.
NOTES:
I have never included the stuffed green olives.
I increase the peppers and mushrooms (1 cup or a bit more).
I have another very similar recipe which adds 3 tablespoons pine nuts with \"all other ingredients\". I have never tried this but I think it sounds good.
I prefer it room temperature.
Split eggs lengthwise.
Mix mayonnaise, mustard, chopped olives and shrimp with the egg yolks.
Stuff egg whites with this mixture. Garnish with baby shrimp and green olive slices.
Serves 6.
Drain green chilies and spread on greased 10 x 10-inch casserole.
Over the chilies spread grated Cheddar cheese.
Mix eggs with milk and pour over the cheese.
Bake the casserole in a 350\u00b0 oven about 25 minutes.
(It should be bubbly and slightly browned.)
Cut in pieces and serve on crackers.
This appetizer can be made ahead and frozen before baking.
If frozen, you will need to bake it longer.
Preheat oven to 350 degrees.
Rinse and drain the olives well.
In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
Bake approximately 15-25 minutes.
Transfer to divided serving platter.
ooking.
Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1
ither a black or a green olive in each hole. Cover and
tir in orange juice, vinegar, olive oil, and mint. Season to
br>Meanwhile, heat two tablespoons olive oil in a large saute
Drain green beans.
Wrap 6 to 8 whole green beans in 1/2 slice bacon and secure with a toothpick.
Place in glass dish.
Place ingredients in blender or food processor and mix til smooth.
FOR THE VEGGIES:
Make a tempura batter and dredge your green beans, asparagus or any veggie in it and either flash fry in oil on the stove or in the oven for a healthier spin.