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Rachel's Pizza Pasta Salad
Salad American

Rachel's Pizza Pasta Salad

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
  2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
  3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

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

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

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

Taco Bake with Cauliflower Veggie Tots
Dinner Mexican

Taco Bake with Cauliflower Veggie Tots

3.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F.
  2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
  3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
  4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
  5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant

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

Sweet Plantain Pie
Caribbean

Sweet Plantain Pie

4.7

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
  2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
  3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
  4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
  5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
  6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Mussels Provencal
French

Mussels Provencal

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Cowboy Tacos
Dinner Mexican

Cowboy Tacos

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine pork and taco seasoning in a resealable plastic bag. Squeeze out excess air, seal bag, and toss to coat.
  2. 2 Heat oil in a skillet over medium-high heat. Add pork to the skillet; cook, stirring occasionally, until no longer pink.
  3. 3 Stir in beans, salsa, and apricot preserves; reduce heat to low and simmer until heated through, about 10 minutes.
  4. 4 Spoon ⅓ cup pork mixture into each taco shell; top with sliced olives.

By Joan Schweger

Yummy Pizza Cupcakes
Dinner American

Yummy Pizza Cupcakes

4.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
  2. 2 Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin.
  3. 3 Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

By Rebecca Van

Cheese Enchiladas
Dinner Mexican

Cheese Enchiladas

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

My Classic Puerto Rican Carne Guisada
Caribbean

My Classic Puerto Rican Carne Guisada

5.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
  2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
  3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

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

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