Olive Tapenade

Olive Tapenade

I've mentioned before how much I love party food.
Appetizers are my very favorite food, and this olive tapenade is one that works every time, and is delicious!

I can't tell you how many times I've typed up this recipe for friends.
I take it to many, many get-togethers!

You pulse all the ingredients together in a food processor.
I use a mix of green, black, and Kalamata olives - whatever I have on hand.
Once it's moved to the serving dish I always add more olive oil - usually a Tbsp or even more.
I serve it with a thin cracker.

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Kali Oreksi!

(Bon Apetit in Greek)

Grilled Corn

Grilled Corn

In the summer especially we like grilled corn.
A lot of times I just boil or grill it without the husks, but this year I tried it with the husks and it was terrific!

I had seen many similar recipes in magazines, on blogs, and on tv for grilling corn in the husk so I adapted these recipes for our family.

You pull the husks back without removing them, and remove the silks.

Then you soak the corn in a bowl of cold water for 20 minutes.

You rub the corn with a lime and brush with garlic butter.

Then you pull the husks back over the corn and grill for 20 minutes.

 

Delicious!

 

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Bon Apetit!

Coconut Cake

Mamaw's Coconut Cake

My grandmother is famous for her coconut cake.
She makes them at holidays, for church functions, and for many, many families.
I was really happy when she shared her recipe with me.

Thomas and Mamaw a couple of years ago

You bake a yellow cake mix according to the package directions.
While that's baking you mix sour cream (I use light) and sugar and dab a little on the cake plate to anchor the cake.

Once the cake has cooled, slice the layers in half, making 4 layers.

Layer the cake on the cake plate. 

In between each of the layers spread a thin layer of the sour cream/sugar mixture and sprinkle with coconut.

Whip the whipping cream until thick and add to remaining sour cream mixture and coconut.

Frost the cake.

What a mess at first!

Once the cake is frosted, refrigerate it for an hour.

Then remove and touch up the frosting and clean up your plate.

While not part of the original recipe, I topped mine with strawberries and served with extra sliced strawberries.  A huge hit!

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Enjoy!

Grilled Pineapple

Grilled Pineapple

I love fruit, especially in the summer.

While canned will do in a pinch, I much prefer fresh cut fruit.

I modified a recipe I saw at Gina's Skinny Recipes and we all really liked it!

Slice and marinate the pineapple.
Grill and brush marinade over the tops.
I omitted the olive oil from the original recipe and used low-sodium soy sauce.

I served it with bbq chicken and salad and it was gone in no time!

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Buen Provecho!

Parmesan Tilapia

Parmesan Tilapia

My boys love fish. 
And that's great for me because it's healthy, easy to make, and I always have fish on hand in the freezer.
I cook fish in several ways, but this is one that is definitely a favorite and I wanted to share it with you!

You know the old, scarred up baking sheet that you know you should throw out but just haven't yet?

Save it for your fish dishes! 

I have a new(er) one for cookies, etc., but my old tired sheet is for fish and shrimp.

Place your fillets on the baking sheet.  Thaw first if your fillets are frozen.

In a small bowl mix Parmesan cheese (I used shaved Parmesan), paprika, and salt.

Sprinkle over the fish and bake at 400 for 15 minutes.

Everyone in my house loves this dish!

I usually serve it with a vegetable or two and fruit salad.

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Bon Apetit!

Spinach Dip

Lora's Spinach Dip

My sweet friend Lora served the best spinach dip at her house one night.

She shared the recipe with me and now I'm sharing it with you!

Here's Lora (center) with her husband Rob and Ginger.

I took Lora's Spinach Dip to an appetizers get-together a couple of weeks ago and it was very, very popular.  I get a secret thrill when someone asks me for my recipe :)

Saute onion and garlic in olive oil.

Add a bag of fresh spinach and wilt.

Put the spinach, onions and garlic in a food processor and blend well.

Add sour cream and feta cheese and process again.

Season with salt and pepper to taste.

I served the dip this time with sea salt and olive oil Flatbread Crisps.

Would be great with vegetables as well.

And I'd like to try it heated with bread chunks.

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Enjoy!

Frittata

Easy Frittata
This dish I have shared before and I really like it. 
It's easy, healthy, and a great change-up from our regular breakfasts. 
It's versatile too.  It can be served at breakfast, as a main dish, or a side dish. 
For breakfast I usually serve it with fruit.

Choose 4 cups of chopped vegetables of your choice.
My most common variation is broccoli and potatoes.
I've sliced the potatoes and cubed them.
I've also used zucchini, mushrooms, asparagus, and leftover Canadian bacon or ham.
It really doesn't matter what combo - just 4 cups.

You saute your vegetables until tender and then cover them with 6 beaten eggs and a sprinkling of cheese.

I often use Egg Beaters or Egg Whites Egg Beaters.

After letting it cook on the stovetop for 5 minutes, you slide it in the oven for 30 more until it's golden brown and ready to be served.

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Breakfast is Ready!

Marinated Chickpeas

Marinated Chickpeas

I found this recipe in Real Simple magazine from June 2010.

It was part of a tapas plate, to be served alongside prosciutto, Manchego cheese, and crusty bread.

My family likes chickpeas so I decided to try it out as a side dish.

I think it would be great alongside olives, a cheese plate, or an antipasto plate.

I modified the recipe slightly by taking out the raisins.

It just didn't sound right to me.

I used jarred roasted red peppers.

You mix the 5 ingredients together and you have a delicious side dish!

So easy!

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Buon Appetito!