Tag Archives: Olives

Skillet Chicken Ole

17 Jan

skillet chicken ole 2I broke out my favorite cookbook recently, Southern Living’s Easy Weeknight Favorites.  We tried some new recipes and relived some old favorites.  This one is a definite tried and true treasure.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 T olive oil
  • 10 oz. can diced tomatoes, undrained
  • 4 oz. can green chiles, undrained
  • 10 oz. frozen whole kernel corn
  • 2 1/4 oz. can sliced black olives
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup shredded colby jack cheese
  • Hot cooked rice
Cook chicken, garlic, and onion in hot oil in a large skillet over medium heat for five minutes, stirring frequently.  Add tomatoes, green chiles, corn, olives, salt and pepper.  Bring to a boil; cover, reduce heat and simmer 10 minutes.  Uncover and simmer 10 more minutes.
skillet chicken ole 1
Sprinkle with cheese and serve over rice.
Photos by me, My Little Food Spot
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What is a relish tray?

7 Sep

I was recently asked to bring a relish tray to a family event.  I immediately assumed the hostess was envisioning a veggie tray until Derek asked me what a relish tray was.  Maybe it’s not so simple.  My general impression, in this part of the country, is that the term relish tray can be used interchangeably with veggie tray, but I also kind of pictured a relish tray as possessing a combination of fresh and pickled vegetables.  I did a little internet research and gathered that “relish” and “crudites (CREW-dee-tay)” trays are the same thing and that they can be any type of appetizer tray, including, but not limited to, cheese and crackers, salamis and other cured and deli meats, fresh and pickled vegetables, and an array of dips.  I didn’t think my hostess probably really cared what I brought so I put together a tray of dill pickles, an assortment of olives, carrots, celery with and without a pimiento/cheese spread, fresh mushrooms and a dill ranch dip.

The celery with pimiento-spread went quickly and I received many inquiries as to what was on the celery.  The mushrooms, pickles, and olives were gone by the end of the day, although I’m pretty sure I and Derek’s Aunts Kay and Verna are the only ones who ate any olives.  The two most common components of a veggie tray, baby carrots and plain celery, were the only items left.

There doesn’t appear to be a right or wrong, so, bottom line, if you think your hosts have a specific idea in mind, ask them.

And now I put that question to you, my probably one lone reader, what would you put on a relish tray?  Don’t be intimidated by being the first to leave a comment.  You may be the only one to respond and make my day :0)

 

Recipe dependent upon who you ask.

Photo by me, My Little Food Spot.

Beefy Spanish Rice

6 Aug

As many times as I have made this, I wondered why it hadn’t made it to this blog.  I generally have all the ingredients on hand and it’s a super easy, quick fix when I don’t know what to make.  I last made it with home-frozen tomatoes.  I typically squeeze as much juice out of them as I can before freezing and they were still way too juicy.  So, if you’re substituting fresh or frozen tomatoes, you’ll probably need to experiment on how much juice to drain from them.  We always scoop it up with tortilla chips.  And in case you care, I love any kind of olive, but Derek takes his without.

Ingredients

  • 1 pound ground beef
  • 28 oz. can whole tomatoes, undrained and chopped
  • 1 T instant minced onion
  • 2 T chili powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup instant long-grain rice, uncooked
  • Garnish: pimiento-stuffed olives

Brown ground beef in a large skillet, stirring until it crumbles.  Drain and return to skillet.  Add tomatoes, onion, chili powder, salt and pepper, stirring well.  Bring to a boil and add rice.  Cover, reduce heat and simmer 5 minutes, or until rice is tender.  Garnish, if desired and serve with tortilla chips.

Picture by me, My Little Food Spot