MINCED OLIVES RECIPES

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LADYBUG APPETIZERS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Ladybug Appetizers Recipe: How to Make It - Taste of Home image

Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 10

6 ounces cream cheese, softened
1/2 cup sour cream
Black paste food coloring
3 teaspoons minced chives
1/4 teaspoon garlic salt
2 tablespoons minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1-1/2 inches long)

Steps:

  • In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside. , Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings. , For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Nutrition Facts : Calories 44 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 77mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

PAN SEARED CHICKEN WITH OLIVES RECIPE - FOOD NETWORK



Pan Seared Chicken with Olives Recipe - Food Network image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 29

Four 8-ounce boneless, skinless chicken breast halves
1/2 cup extra-virgin olive oil, plus more for searing
2 tablespoons finely minced fresh flat-leaf parsley 
2 tablespoons minced shallots (about 1 small) 
1 clove garlic, finely minced 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
2 teaspoons finely sliced fresh basil, optional
1 small clove garlic, minced 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
Extra-virgin olive oil, if needed
1/2 cup pitted kalamata olives, coarsely chopped 
1 1/2 teaspoons minced shallots (about 1/2 small) 
1/4 cup sherry vinegar 
1/2 cup chicken broth (store-bought or homemade) 
1 tablespoon Dijon mustard 
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional 
Chopped fresh herbs, such as parsley, basil and chives, for garnish, optional
Winter Greens Salad, recipe follows, for serving, optional
1 cup wild arugula leaves
1 cup torn frisee leaves 
1 cup thinly sliced radicchio (about 1/4 head) 
1 1/2 teaspoons balsamic vinegar 
2 tablespoons extra-virgin olive oil 
1/2 cup finely grated Pecorino Romano 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 

Steps:

  • For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
  • Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
  • Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
  • For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
  • Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
  • Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

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LADYBUG APPETIZERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Appetizers
Calories 44 calories per serving
  • In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside. , Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings. , For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.
See details


PAN SEARED CHICKEN WITH OLIVES RECIPE - FOOD NETWORK
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Reviews 4.8
Total Time 1 hours 10 minutes
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  • Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
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