Tag Archive: olives


Chicken and Rice

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Ingredients:

1 cooked Rotisserie chicken cut into bite size pieces (no skin or bones)
2 cups brown rice
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup pitted salad olives (Goya)
1 8 oz. can Del Monte Sauce
3 cups water
1/2 cup olive oil
2 cups chicken broth
1 tsp. sea salt
1/2 tsp. oregano
pepper (to taste)

Directions:
1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.

2. Add water, chicken broth and rice. The liquids should cover the rice.

3. Cook at a medium flame for about 40 minutes or until rice starts to dry and become fluffy.

4.  5 minutes before rice is done, add cooked chicken to rice. Make sure chicken is heated through.

Serve hot.

Linguine With Shrimp and Olives

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Ingredients:

1 lb. Linguine

1 lb. shrimp

1 cup of assorted olives in olive oil (room temperature) *pitted is better

tomato sauce

parmesan cheese (grated)

Directions:

1. Remove tails from shrimp. Boil for 5 minutes and drain well.

2. Add shrimp to your tomato sauce.

3. Boil linguine for 10 minutes or to desired taste. (Drain well)

4. Heat sauce and shrimp.

5. Put shrimp and some sauce on top of linguine.

6. Pour olives over linguine. Mix well.

7. Put grated parmesan cheese on top.

Serve hot.

Prosciutto and Fresh Mozzarella Sandwiches

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Ingredients:

1 lb. prosciutto (sliced thin)

1 lb. fresh mozzarella (sliced)

3 tbs. olive oil

1 tsp. sea salt

1/2 tsp. black pepper

8 rolls (of your choice)

Directions:

1. In a bowl, mix olive oil, sea salt and black pepper. Stir well.

2. Cut open rolls. On the inside of the roll, brush a little olive oil.

3. Place prosciutto on roll and a slice of mozzarella on top.

4. You can drizzle a little olive oil on top of the mozzarella, if you wish.

*Suggestion: Serve sandwiches with a variety of different olives.

Stuffed Provolone Olives

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1 lb. pitless green olives (Greek olives are good.) There are so many varieties.

1/2 lb. sharp provolone cheese (cut small enough to stuff olives)

1/4 cup olive oil

2 tbs. balsamic vinegar

4 cloves of garlic (chopped fine)

2 tsp. chopped parsley

1 tbs. sea salt

2 tsp. allspice

1/4 tsp. red pepper flakes (optional)

Directions:

1. Stuff olives with cheese. Put in a bowl and add all other ingredients. Stir well. Let marinate up to 6 hours for best results, at room temperature. Then refrigerate.