COCKTAILS WITH CREME DE MENTHE AND CREME DE CACAO RECIPES

Name: Spicy Spanish Olives
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups mixed brined olives, drained well; 6 oil-packed sun-dried tomatoes, thinly sliced; 1 large clove garlic, minced, or 1 1/2 teaspoons pre-chopped garlic paste; 1/2 tsp. crushed red pepper flakes; 1/4 tsp. smoked Spanish paprika; 1 tablespoon extra virgin olive oil

SPICY SPANISH OLIVES | KAREN'S KITCHEN STORIES

Spicy Spanish Olives | Karen's Kitchen Stories image

These spicy Spanish olives are great to have on hand for an impromptu appetizer or snack.

Provided by Karen's Kitchen Stories

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 6

Ingredients

2 cups mixed brined olives, drained well
6 oil-packed sun-dried tomatoes, thinly sliced
1 large clove garlic, minced, or 1 1/2 teaspoons pre-chopped garlic paste
1/2 tsp. crushed red pepper flakes
1/4 tsp. smoked Spanish paprika
1 tablespoon extra virgin olive oil

Steps:

In a medium bowl, combine all of the ingredients and set aside to marinate for 15 minutes.
Serve at room temperature.

Nutrition Facts : Calories 64.76, FatContent 6.11, SaturatedFatContent 0.82, CarbohydrateContent 3.08, FiberContent 1.29, SugarContent 0.03, ProteinContent 0.49, SodiumContent 286.32, CholesterolContent 0.00

BRAISED COD WITH POTATOES AND ONIONS | KAREN'S KITCHEN STORIES

Braised Cod with Potatoes and Onions | Karen's Kitchen Stories image

This braised cod with potatoes and onions is a simple yet elegant dish.

Provided by Karen's Kitchen Stories

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Number Of Ingredients 19

Ingredients

4 (6-ounce) cod filets
Salt and pepper for sprinkling the fish
2 teaspoons garlic paste (optional)
Olive oil for misting or brushing the pan
1 cup (8 ounce bottle) clam juice
1 cup low sodium chicken broth
4 large garlic cloves, finely chopped
1 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon sweet or Spanish paprika, divided
1 bay leaf
2 medium yellow onions, thinly sliced
4 tablespoons unsalted butter, divided
4 medium/small russet potatoes, peeled and sliced into 1/8 inch slices
1/2 cup heavy cream
2 to 3 small tomatoes, chopped, including juices and seeds
zest and juice of one small lemon
2 tablespoons chopped flat-leaf parsley

Steps:

Sprinkle the cod on both sides with salt and pepper. Set aside. Heat your oven to 450 degrees F.
Rub the inside of a 5 to 6 quart Dutch oven with the optional garlic paste and mist or brush with olive oil.
In a medium saucepan, add the clam juice, chicken broth, chopped garlic, thyme, salt, cayenne pepper, 1/4 teaspoon paprika, and bay leaf. Bring to a boil, reduce the heat to a simmer, and cook for five minutes. Discard the bay leaf.
In the meantime, layer half of the onion slices on the bottom of the Dutch oven and sprinkle them with salt and freshly ground black pepper. Dot with 1 tablespoon of butter that has been cut into small pieces.
Layer half of the potato slices over the onions. Repeat with a second layer of onions, salt and pepper, butter, and potatoes.
Pour the clam juice and broth mixture over the potatoes in the Dutch oven. Heat over medium heat until the broth is simmering. Cover and place the pan in the oven for 25 minutes.
Heat the cream in the same saucepan and pour it over the potatoes. Add the tomatoes and then place the cod on top.
Mash the rest of the butter (2 tablespoons) with the lemon zest, lemon juice, and 1/4 teaspoon of the paprika. Top each piece of cod with 1/4 of the butter mixture.
Cover the pot and place it back into the oven for about 12 minutes, until the cod is cooked through.
Garnish with the parsley.

Nutrition Facts : Calories 652.50, FatContent 21.07, SaturatedFatContent 9.55, CarbohydrateContent 55.78, FiberContent 5.88, SugarContent 13.37, ProteinContent 60.14, SodiumContent 803.87, CholesterolContent 159.58

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