Showing posts with label olives. Show all posts
Showing posts with label olives. Show all posts

Saturday, March 19, 2016

Chicken Breasts with Sun-Dried Tomatoes & Olives #Recipe @PegCochran

I found this recipe on-line.  It comes from Molly O'Neill of the NY Times.  I'm going to give you her original quantities--I adapted the recipe for me and my husband (plus one leftover for my lunch!)

I always think things cooked in foil packets are fun!  I've done fish like this, too.  Just be careful when you open the packet--lots of steam will pour out.

Ingredients:
10 calamata olives, pitted and minced
8 sun-dried tomato halves in oil, cut into strips
3 tablespoons oil from sun-dried tomato jar or plain olive oil
2 tablespoons chopped basil or parsley (I used parsley)
salt and pepper to taste
4 boneless, skinless chicken breasts

Preheat oven to 450 degrees.

Combine olives, sun-dried tomatoes, their oil and your choice of herbs in a bowl and mix.




Tear off four piece of aluminum foil large enough to hold the chicken breasts.  Spray with non-stick spray on the shiny side.  

Season chicken breasts with salt and pepper and place each breast slightly off-center on foil pieces.  Spoon tomato mixture over each breast.  



Fold foil over chicken and crimp to make packets.  Place on a baking sheet and bake for 20 minutes.  Let sit five minutes before serving.   






Wednesday, September 5, 2012

Easy Peasy Olive-Anchovie Aioli Dip


Congrats to our very own Lucy Burdette who has a new book out as of yesterday, DEATH IN FOUR COURSES!  Love this new series about a restaurant reviewer in Key West. Yay, Lucy!




AND

Congrats to our very own Peg Cochran, who as Meg London, has a new book out, also as of yesterday, MURDER UNMENTIONABLE. A Sweet Nothings Mystery.  Oooh, la, la. 


* * *

This weekend, I had guests over and wanted something easy but fun to serve with a cheese platter. We were barbecuing. You all know I love to barbecue. Well, my husband received a new cookbook because of travel miles, go figure -- Food and WineAnnual Cookbook 2012.  He flipped through it and said, “Gee, honey, there are some pretty things in here.”

Because my new series focuses on cookbooks, I’ve been spending a lot of time paying attention to cookbooks lately (standing in bookstores and watching people browse – lots of fun) and I’ve noticed that the cookbooks with good photographs seem to interest most people. They flip to the pictures. Maybe this is why Pinterest has become so popular. 

So I took the Food and Wine cookbook from my husband and browsed. Lo and behold, I found a number of things that I tagged, most with photographs!  LOL

So I’m sharing one that was super easy, perfect for Labor Day or any day, and pretty. I even mimicked the pretty multi-glass display. 

Enjoy!


AIOLI WITH ANCHOVIES andOLIVES
and CRUDITES
(from Food and Wine Annual Cookbook 2012)


Ingredients

1 garlic clove, smashed
6 plump oil-packed anchovies, chopped
½ cup mayonnaise
1/3 cup finely chopped pitted green olives
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ cup extra-virgin olive oil
1 ½ pounds mixed vegetables like string beans, carrots, celery etc.

Directions:

On a cutting board, mash the garlic. Add the anchovies and mash to a paste. Scrape the paté into a bowl and stir in the mayonnaise, olives, lemon juice. Gradually whisk in the olive oil. Cover the aioli with plastic wrap and refrigerate until chilled.

*** I tweaked the above a bit. I didn’t add lemon zest, and I used “jarred” garlic clove. It’s so easy and keeps for a long time. Also, I changed out the crudités they suggested. [The recipe called for all beans, many sorts and shapes and colors…I couldn’t find more than two.] The recipe also says to blanch the vegetables, but I didn’t. I served them raw. Delish.

So easy!!!



REMINDER: To save this recipe (and any that are posted on MLK,  click the Print Friendly button below 

(it looks like this but don't hit this one).  Choose PDF to print. 




* * * * *
The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE.  

You can pre-order the book HERE. 

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.




And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!


Also, you probably know about my alter ego.
DARYL WOOD GERBER... 
Daryl's new series: A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.


LAST BUT NOT LEAST...okay, maybe least...:)

I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 
Go Sisters in Crime Guppies! 
Without the Guppies, my career would not be on the right track.
The group support is invaluable!
You can read PALACE ON THE LAKE by clicking on the title above. :)



Say cheese!

***********







Wednesday, September 14, 2011

Cheese Olivettes

IMG_20110901_184237

Any olive lovers out there?

As it is now, I’m the only olive-loving person in my household. :) This means they don’t factor a lot into my cooking (big sigh.)

Recently, though, I’ve been invited to a couple of drop-ins and a book club meeting, and other events where I needed to bring food along with me. At one of the events, I brought an olive hors d’oeuvres.

RileyAdamsFoodBlogPostpic_thumb_thumb[3]This recipe for olive balls (called cheese olivettes in most of the old-timey Southern cookbooks I’ve got) has been around for a long time. I remember going to parties as a child and having this exact, same appetizer. As a child, though, I didn’t appreciate it…all I wanted was the cheesy breading. If you serve it at a party, you might want to let guests know there’s an olive at the center so they won’t be surprised!

Cheese Olivettes

2 C sharp cheddar
1 stick melted margarine
Dash of Worcestershire sauce
1 t paprika
garlic salt, to taste
1 1/4 C flour
36 stuffed green olives

Mix the cheese, flour, paprika, and garlic salt together. Mix in the margarine to the cheese mixture. Add Worcestershire. Break off bits of dough and wrap around each olive, rolling in your hand to completely cover the olive with dough.

Refrigerate 1 hour before cooking.

Bake at 400 degrees for 20 minutes.

Are there any foods that you love that your family doesn’t? Will you cook it just for yourself? :)

Riley/Elizabeth
Finger Lickin’ Dead (Riley Adams)
Hickory Smoked Homicide (Riley Adams)
Progressive Dinner Deadly ($2.99 on Kindle—Elizabeth Craig)

Wednesday, January 13, 2010

Olive deviled eggs! (Get it? I love deviled eggs) LOL!


When I decided to make deviled eggs
for egg week, I made a major error.
I neglected to check the date on my
mayonaise jar!
Expired by a month -- EEP!
I did not have Julie's fabulous mayonaise
recipe (darn it) and so I had to scratch
my head and figure out how to punt.

What could I use in place of mayonaise?
I dug through my frig all the way to the
back. Ranch dressing? Hub gave me
bad face. Ricotta cheese? It just didn't
seem right. Then I found it! Eureka!
Cream cheese!




Knowing the cream cheese would be too thick, I knew I'd have to
add milk. Deviled eggs are sacred in my house, so this was a
big gamble. But I have to say, they turned out fabulously!

Ingredients
12 eggs
1/4 cup milk
1/2 (8 ounce) package cream cheese, softened
1/2 cup finely chopped onion
Sliced jalapeno stuffed olives
Paprika

Directions
Place eggs in a large saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat.
Cover and let eggs stand for 10 to 12 minutes. Place eggs
in ice water (helps to make the shells easy to remove).
When peeled, slice eggs in half lengthwise and remove yolks.
Place yolks in a medium bowl. Mash with fork and add milk.
Mix in the cream cheese then the onion. Fill the hollowed egg
whites generously with the egg yolk mixture. Sprinkle with
paprika and place a sliced olive on top.


As you can see, there are less
deviled eggs here than there
should be. This is because
as I was cooking, I had to taste
test, and when we discovered
that the cream cheese was delish,
the dudes all began to snitch.
I was lucky to get a picture at all!

HAVE AN EGGCELLENT WEEK!

www.jennmckinlay.com

Jennifer McKinlay
SPRINKLE WITH MURDER
March 2010
(Available for pre-order now)

aka Lucy Lawrence
CUT TO THE CORPSE
April 2010
(Available for pre-order now)

STUCK ON MURDER
Sept 2009 (Available NOW)

Thursday, December 31, 2009

A New Year’s Feast to Remember

RileyAdamsFoodBlogPostpic_thumb_thumb

New Year’s Eve offers a great opportunity to relax and have fun.

You’ve finished with the rigors of the holidays. The presents have been opened and put away. And it’s time to wrap up one year and pin our aspirations on the next.

It’s also a fun time to get together with friends to celebrate. But, following Christmas, I’m usually not excited about hosting a complicated meal.

My friends, Bob and Stephanie, hosted a wonderful meal recently that involved some preparation but no real cooking. I thought it sounded like an ideal dinner to plan for New Year’s Eve. It was all cold cuts, cheeses, breads, olives…and, of course, wine! (Hard to imagine a New Year’s Eve celebration without wine.)New Year's Feast 2

A New Year's Feast

Bob and Stephanie set up the meal in three courses: cooked meats like mortadella and salami cotto; cured meats like soppressata, picante and Milano salami, chorizo, and coppa; and bacons like ham, knuckle bacon, and lamb bacon.

It would be even simpler if you wanted to have the food set up as a buffet.

As you can see in the pictures, they also served cheeses like aged Provolone, Gruyère, and Parmesan-Reggiano; different types of olives; and breads…Italian, French, and pork-buttered biscuits. They perfectly complemented the meats.

It’s the simplest of meals to prepare—and it allows you to enjoy the celebration along with your guests after a busy holiday season!blog20

Happy 2010 to all our Mystery Lovers’ Kitchen friends!

Riley/Elizabeth
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams

    http://mysterywritingismurder.blogspot.com

Don’t forget to keep entering ingredient ideas for our Iron Chef week and hunt for Julie’s Eggsecutive Orders to be entered
in her contest, too!

Monday, December 21, 2009

Christmas Winter Salad with Cheese!


Brrrrrrr! And yummmmmmmmmmmmm!

It's almost Christmas. The aromas of sweets and pines and candles. The laughter of children. The delight in their eyes. It's all worth it, isn't it?
But food is a major part of this holiday, and, after all the sweets I consume, I hunger for a good crisp salad filled with nutritious "fun" goodies.
According to Bernadette Bessette, the colorful grandmother of my protagonist in The Long Quiche Goodbye, texture, flavor and presentation matter.

So this week, keeping that adage in mind, I put together a winter salad using the tastiest items in my refrigerator. Adorn with strawberries and apples and you've got a truly beautiful plate.

CHRISTMAS WINTER SALAD
(for two)
Ingredients:
10 strings beans
2 strawberries, halved
6 sun-dried tomatoes
1/2 green apple, sliced thin
6 mushrooms
1 Tbs. safflower oil (to grill mushrooms)
6 mixed olives
6 slices favorite salami, halved
2 slices Scharfe Maxx cheese, diced
1 cup mixed greens
2-4 Tbs. oil and vinegar salad dressing (recipe below)

Directions:
Cook the string beans in boiling water laced with 1 tsp. salt for 3 minutes. Rinse and cool.
Grill the mushrooms in 1 Tbs. of oil, flipping once, until lightly browned.
Place greens on a salad plate. Top with salami, mushrooms, and cheese. Outline the greens with the green beans, strawberries, apple slices and olives.
Drizzle with salad dressing.
When you're eating the salad, mix it all together. That's how it tastes best to me!

SIMPLE SALAD DRESSING

Ingredients:
2 Tbs. safflower (or olive) oil
4 Tbs. balsamic vinegar
1/2 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Shake and serve.
Enjoy!!!

Note: I found Scharf Maxx Cheese at Murray's Cheese Shop in New York. It's a raw swiss cheese made by the Studer Dairy in Hatswil and is a very piquant cheese. Yum!

By the way, would you like to suggest a new secret ingredient for our February Iron Chef? If we choose yours, you'll win a great prize. Just send your suggestios to our mail box: MysteryLoversKitchen@gmail.com. One entry per person per day for our followers. The winner will be chosen among our followers only, so join us! Just scroll down our right column and hit the "follow" button! Watch our posts next week to find out what prize you might win for your suggestion!

Merry, merry Christmas to all. May your new year be filled with love, laughter and good health!

Avery






Tuesday, October 13, 2009

Bacon Appetizers


What do we do when we’re short on time like I am this week? We turn to our favorite easy recipes because we can pull something together and we can to do it fast!

Today I’d like to share with you two easy, easy bacon-based appetizer recipes. These are pretty enough (if you use fancy toothpicks) to serve at parties, but easy enough for home when the family sits down to play a board game together.

My family loves to snack. I think we like snacks better than full meals, to tell you the truth. And sometimes I make party appetizers just to keep in the fridge for general snacking purposes. With our crazy schedules there seem to be fewer and fewer times we can all sit down as a family.

Some of our favorite appetizers have made the leap to “side dish” in this house. I’ll bring more of these to the blog in the coming weeks. They’re ridiculously easy, which is why I like them, but they’re also so delicious, which is why we keep serving them.

Bacon-wrapped Water Chestnuts

You can make as many or as few of these as you like. For each single appetizer, here goes:

1/3 of 1 slice of uncooked bacon
1 water chestnut
1 toothpick
Barbeque sauce

I usually use whole water chestnuts, but when I went to make these for the blog pictures, I accidentally opened a can of sliced. No problem. Instead of wrapping the bacon around one chestnut, I simply wove the toothpick through it and speared two or three sliced chestnuts along the way. Careful, though. Water chestnuts will crack if you shove the toothpick in too forcefully. When the bacon and chestnut are set, cover with barbeque sauce and bake at 350 degrees on a cookie sheet until the bacon is cooked and the sauce is bubbly.


Bacon-wrapped Olives

For each:
1 Large green olive with pimento
1/3 of 1 slice of uncooked bacon
1 toothpick

Wrap olive with 1/3 bacon strip and secure with toothpick. Bake on cookie sheet at 350 degrees until bacon starts to crisp.
(These are super salty, but oh so addictive)


Ridiculously easy, just like I said, right? You may want to place the finished appetizers on a serving plate that is microwave safe. When I’ve included them on a buffet table, they sometimes get a little cold. Twenty seconds in the microwave and they’re great again.


Thank you, Blog Sisters: Avery, Jenn, Riley, Cleo, and Krista, for all your good wishes at Bouchercon!! I am so excited and can’t wait for this one. I leave tomorrow and I know that, win or lose (Barry Award and Anthony Award), I’m going to have a wonderful time. For those of you coming to Bouchercon, please say hello! I’ll be talking about Mystery Lovers Kitchen and my books (and offering a handout) at my Criminal Consumables panel on Saturday and at the Book Bazaar giveaway on Sunday.

Additionally, please stop by the Midwest Chapter MWA table to enter to win a ticket to sit down with some *very* Big Name authors. We are pulling names on site for a chance to join a small groups (about 10 people each) to chitchat with: Carolyn Hart, Lee Child, Charlaine Harris, PJ Parrish, Wendelin Van Draanen, Sue Grafton, Michael Connelly, David Morrell, and Sara Paretsky. This kind of program has never been offered before and you can only enter at the MWA-Midwest table. You don’t have to be a member of MWA to win.

Just bubbling with enthusiasm here….

Julie

Julie Hyzy’s White House Chef Mystery series features State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime.

Sign up for Julie’s newsletter on her website at http://www.juliehyzy.com/