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Low-Carb Chicken Nacho Bites
Appetizer American

Low-Carb Chicken Nacho Bites

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
  3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
  4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Cheese Stuffed Olives
Appetizer American

Cheese Stuffed Olives

4.2

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

By crumbs

Black Bean Hummus
Appetizer Greek

Black Bean Hummus

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain beans and reserve liquid.
  2. 2 Place garlic into the bowl of a food processor and pulse until minced. Add black beans, 2 tablespoons bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed.
  3. 3 Taste and add additional bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper as needed. Transfer to a serving bowl and sprinkle with paprika. Arrange Greek olives over top.

By Allrecipes Member

Chili Nachos
Appetizer Mexican

Chili Nachos

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix tomatoes, onion, and cilantro together in a bowl. Squeeze lime into mixture and toss to combine.
  3. 3 Arrange chips in a single layer on a heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives, and cheese. Add jalapeño slices, if desired. Repeat layers until all ingredients are used.
  4. 4 Bake until cheese is completely melted., about 15 minutes. Serve nachos hot.

By HORMEL CHILIR

Totchos
Appetizer American

Totchos

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
  2. 2 While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
  3. 3 Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
  4. 4 Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

By Potato Goodness

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives
Dinner Italian

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

4.4

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  3. 3 Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  4. 4 Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  5. 5 Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

By JennCD

Puttanesca
Dinner Italian

Puttanesca

4.7

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
  2. 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. 3 Toss pasta with sauce, and serve.

By Pooche

Italian Stuffed Pork Loin with Olive Relish
Dinner Italian

Italian Stuffed Pork Loin with Olive Relish

4.1

Prep
15 min
Cook
120 min
Total
255 min

Instructions

  1. 1 Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
  2. 2 For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
  3. 3 When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
  4. 4 Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).

By BANZAI

Vegetable Stovetop Frittata
Breakfast Italian

Vegetable Stovetop Frittata

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
  2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
  3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Pasta Chickpea Salad
Dinner Italian

Pasta Chickpea Salad

4.1

Prep
10 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
  2. 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
  3. 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
  4. 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.

By Anita Hughes

Chicken with Artichokes and Sundried Tomatoes
Dinner Italian

Chicken with Artichokes and Sundried Tomatoes

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

By Bren

Chicken Oliver
Dinner Italian

Chicken Oliver

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
  2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY

Tito's Martini
Drink

Tito's Martini

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Just add Tito's Handmade Vodka and dry vermouth to a shaker with ice.
  2. 2 Shake or stir, and strain into a chilled martini glass.
  3. 3 Garnish with three olives.

By Tito's Handmade Vodka

Orange Bitters Martini
Drink

Orange Bitters Martini

4.8

Prep
3 min
Cook
Total
3 min

Instructions

  1. 1 Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.

By Lorem Ipsum

Easy Upside-Down Pizza Casserole
Dinner

Easy Upside-Down Pizza Casserole

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
  4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
  5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Vodka Martini Cocktail
Drink American

Vodka Martini Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled.
  3. 3 Strain into a chilled martini glass.
  4. 4 Garnish with three olives on a toothpick.

By Home Happy Hour

Big Batch Freezer Dirty Martini
Drink American

Big Batch Freezer Dirty Martini

4.5

Prep
5 min
Cook
Total
245 min

Instructions

  1. 1 Pour 6 ounces of vodka from the bottle and set aside for another use.
  2. 2 To the reserved vodka in the bottle, add vermouth, water, and brine until it reaches the top of the bottle. Put the top on the bottle and invert bottle to incorporate the ingredients.
  3. 3 Place bottle in the freezer for at least 4 hours and up to 2 months.
  4. 4 To serve, pour desired amount into chilled glass and garnish with olives.

By NicoleMcmom

Cauliflower Salad Bowl
Lunch

Cauliflower Salad Bowl

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Air Fryer Pizza Dogs
Dinner American

Air Fryer Pizza Dogs

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Make 4 slits down each hot dog. Place hot dogs in the air fryer basket; cook for 3 minutes. Transfer to a cutting board.
  3. 3 Place 1 pepperoni half in each slit; divide pizza sauce between buns. Add hot dogs, mozzarella cheese, and olives.
  4. 4 Return hot dogs to the air fryer basket; cook until buns are crisp and cheese is melted, about 2 minutes.
  5. 5 Serve and enjoy!

By Soup Loving Nicole

Taco Skillet Burgers
Dinner

Taco Skillet Burgers

4.0

Prep
30 min
Cook
13 min
Total
43 min

Instructions

  1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
  2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
  3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Raw Cauliflower Salad
Dinner

Raw Cauliflower Salad

4.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
  2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Vegan Pasta Salad
Dinner

Vegan Pasta Salad

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
  2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Grandma's Beef and Noodle Casserole
Dinner

Grandma's Beef and Noodle Casserole

3.3

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
  4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
  5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Apricot-Glazed Chicken Breasts
Dinner

Apricot-Glazed Chicken Breasts

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix white wine, apricot jam, jam, brown sugar, olives, 1/3 cup olive oil, red wine vinegar, capers, cilantro, garlic, and caper brine in a large bowl.
  3. 3 Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts until browned, about 1 1/2 minutes per side. Do not overcook.
  4. 4 Arrange chicken in a single layer in a baking dish. Pour apricot-olive mixture on top.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the center, 20 to 30 minutes.

By Charles Ross Carozza

Simple Salami Sandwich
Lunch

Simple Salami Sandwich

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
  2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole