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Over the past few years, dishes like pita and hummus have been finding homes on more American dinner tables. With variety growing more welcome to beloved dinnertime traditions, flavorful world classics like olive tapenade have spread their way across many appetizers and hors d’oeuvres. Use this spread to add some more fun to your mix. It’s great for olive lovers and goes well with all sorts of breads and crackers. Enjoy!
*Makes 2 Cups
2 oz sundried tomatoes
4 jars of Kalamata Olives, 8 oz each
2 cans Black Olives, 4 oz each
2 Cloves Roasted Garlic
Extra Virgin Olive Oil
In a food processor, add sundried tomatoes. Process with a splash of EVOO to lubricate. Pulse until chunky. Remove the sundried tomatoes into a large bowl. Put Kalamata olives into processor and process with EVOO to lubricate. Process until chunky. Repeat with black olives and add garlic. Combine tomatoes, garlic and olives and mix.
There are many ways to enjoy your favorite dips and spreads. Pita chips host an abundance of delicate flavor, provide a refreshing crisp and are just the right shape and size to enjoy with a variety of sides, meals and even just for a snack.
1 pack pita (6 cut)
¼ cup of Olive Oil
¼ tsp Chili Powder
½ tsp each Cumin, Paprika
Salt and Pepper (pinch each)
Preheat oven to 325°F. Combine all ingredients and toss to cover. Bake in single layer for 15 minutes.
Mediterranean restaurants are being started in more neighborhoods. Their popular flavors and universally adored meals are also growingly popular in households of various nationalities. Here’s one both fun and easy to prepare. It’s flavors are fit for the meat lover without being overkill for the salad types. Try this dish – it’s an option everyone can agree on. Enjoy!
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing chicken
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
2 8 ounce chicken breasts
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush chicken with oil and season with salt and pepper. Grill for approximately 5 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with ½ a chicken breast. Garnish with additional dill.
Maybe everything really does go better with bacon. For this dish, it’s a must. Garlic and Chili Aioli give these scallops all the kick they could take. Reward your tastebuds with this burst of flavors sure to be a hit with everyone – even the kids! Enjoy!
1 cup mayonnaise
1/4 cup Sriracha (Hot Chili Paste)
2 cloves garlic, minced
1 lime, juiced
I bunch chopped cilantro
Salt and pepper to taste
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
For the aioli: Combine the mayonnaise, chili paste, garlic, lime juice, and fresh cilantro. Serve alongside scallops.
By bringing together the necessity of fruit and heartiness for summertime cuisine, these skewers encompass refreshment, flavor and delight! Simple to prepare, this dish can be made in minutes – great for those moments where you’re rushing to the party with the ingredients for the dish you’re bringing to the meal.
24- 1 oz cubes of watermelon
24- 1oz cubes of feta cheese
24 pieces of fresh basil leaves
24 6-inch skewers
Each skewer gets one piece of watermelon, one piece of feta cheese, and one folded piece of basil.
Very easy to make and a great summer appetizer!
Spring is right around the corner. That means graduation is here, bringing in a whole new world of excitement and stress. Sure, the kids will get used to it, just like the rest of us, but why should your duty of planning the celebrations come with more stress than it needs to?
Celebrate their successes without draining every last ounce of your energy. After all, you’ve earned it, and Amazing Edibles is here to help you remember that. Give yourself the thank you that your kids eventually will by leaving the cooking to us. Our variety of food choices is sure to have everyone satisfied, keeping the kids out of your hair so the party can be a blast for you and your friends, too. Our staff is ready a tailor our menu to your parties needs, set up and clean up. Sit back and take in the good times alongside the graduates. After all, they’re about to start considering themselves grown ups, so you might need to save some energy.
Now let’s hope for some good weather!
This dish will secure your spot at the grill. After all, you’ve already mastered the burger – why not innovate?
1 pound lean ground beef
1 1/2 tablespoons honey
1 1/2 tablespoons diced jalapeño chile pepper
1 cup Cheddar Cheese
1 tbsp salt
1 tsp pepper
Preheat outdoor grill (or a grill pan works too!) for medium-high heat, and lightly oil grill grates.
Mix ground beef, jalapeño chile pepper, cheese, honey, salt, and pepper with your hands in a large bowl; shape into 4 even patties. (Do not over-work! Will result in a tough burger)
Cook on preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F .
The potatoes spotlight amongst many dinner tables already qualifies it for perfection. Why not get creative with it? These hints of amazing are sure to be bursting with flavor everyone can agree upon.
4 red potatoes, cut into wedges
¼ cup Olive oil
4 cloves garlic, minced
1 tbsp Cumin
1 tbsp Chili Powder
1 bunch cilantro, chopped
Salt and Pepper to taste
Pre-heat outside grill (medium heat)
Par-cook potato wedges in a 400 degree oven for 10 minutes.
In a large bowl, toss potatoes with oil, garlic, cumin, chili powder, cilantro, salt and pepper.
Place marinated wedges onto grill racks (on angle to prevent from slipping through grates)
Grill for 5 minutes on each side or until golden brown.
Arrive at the next picnic ready to shine like the star that you are! With this additional zest, your cous cous is sure to steal some of the spotlight.
1 Med. box Cous Cous, prepared as directed on box
½ cup Roasted Red Peppers, diced
1 bunch Green Onions, sliced
1 cup Feta Cheese
1 cup Grape Tomatoes, halved
1 cup black olives, chopped
1 can Chickpeas, drained
½ cup Red Wine Vinegar
1 tbsp Lemon Pepper
Salt and Pepper to taste
Toss Roasted red peppers, green onions, feta, tomatoes, olives, chickpeas, vinegar, lemon pepper, salt, and pepper in a large bowl with prepared Cous Cous.
It’s as simple as that!