Thanksgiving Turkey Relish Tray

Thanksgiving Turkey Relish Tray

THANKSGIVING TURKEY RELISH TRAY

 

Here is a fun idea for your Thanksgiving vegetable platter or relish tray,arrange the items in the shape of a turkey. This is the one my son made for our dinner last year. It is a great project for kids, tweens, and teens and let’s them contribute to the big dinner. We used pickles, olives, cherry tomatoes, bell peppers, celery and carrots. His head is actually a mini orange bell pepper. Be creative and use what you have hand.

Advertisements

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Mediterranean Layered Dip

Mediterranean Layered Dip

 

Everyone has had 7 layer dip and its delicious, here is a little twist, same idea but Mediterranean flavors. Make this as easy or as difficult as you want, use store bought ingredients or make your own Hummus and Tzatziki Sauce.

On a large plate or shallow bowl layer the following ingredients or be creative and add your favorites, anything goes.

Hummus

Tzatziki sauce or Greek Yogurt

Chopped Tomatoes

Chopped Kalamata Olives

Chopped Pepppadew Peppers or Roasted Red Peppers

Crumbled Feta Cheese

Chopped Fresh Parsley or Oregano

Lemon Zest

Serve with Pita, Celery or Pretzel Crisps

Mediterranean Layered Dip

 

Other ideas, Pine Nuts, Roasted garlic, Extra Virgin Olive Oil, Tabouli

 

 

Kalamata Olive Aioli: The Paris Wife

Book Club time again, this month’s selection was The Paris Wife by Paula McLain. It tells the story of Hadley Richardson, Ernest Hemmingway’s first wife. I loved it, but then of course historical fiction is my favorite genre, and Paris in the 1920’s intrigues me. It also meant the food for book club would be easy, Paris, Spain, champagne and elegant meals, there was lots to choose from. And did I mention costumes, I do love to dress up and putting together a flapper costume was great fun. The hardest part this month was narrowing my options down. I chose to go with olives as my ingredient. In chapter three, Hadley tries olives for the first time at a greek restaurant in Chicago, she says, “I suppose it’s embarrassing, but I’ve never had olives before.” Ernest replies, “That should be illegal. Here open”. and feeds her an olive which starts their romance. I made an olive plate, but also wanted to actually make something so I made a dip that I also served at my sons chip and dip graduation party.

A kalamata olive aioli, which I loosely based on the Kalamata dip served at Nordstrom’s cafe with their fries (it is delicious, try it if you ever get a chance). It is simple, elegant, and has lots of applications, it is a great dip for crunchy potato chips or raw veggies, a great spread for bread and cheese or chicken sandwiches, and would also be great on roasted vegetables or french fries.

Kalamata Olive Aioli

1 1/2 c mayo

3 cloves of garlic, or 5 cloves of roasted garlic

1/2 c pitted kalamata olives

1 T lemon juice

1/2 t lemon zest

cracked pepper

add mayo, olives, garlic and lemon juice and zest to a food processor, blend until olives are completely incorporated into the mayo.

Add pepper and stir, and serve.

Fresh vs. Frozen, The Seafood Debate and Mahi Mahi with Veracruz Sauce

Ah the forbidden seafood, I have been cooking for a long time but I was always intimidated by fish. Not that I didn’t eat it, I grew up in Florida on the West Coast where there is plenty of it. It was just always something we ate in restaurants, unless you counted fish sticks, but I don’t. Fish Monger, who has a Fish Monger, what do I look for, how do I know its fresh, how do I know if it is really the fish they say it is? I’m not an ichthyologist, I can’t even say that word. Besides it can be expensive, what if I mess it up, or worse someone gets sick?

Well my husband decided he was not going to eat red meat a few years back and let me tell you there is only so much chicken one person can eat. It was time to try it out. I read up and decided to try frozen, yes frozen fish. It saves me a lot of guess work and worring. My local grocery store, Publix has several varieties in the freezer case and guess what they are fresh and tasty. Most seafood you find sitting on ice looking at you in the glass case has been previously frozen anyway, especially the shrimp. So unless you want to wait for the boat to come in yourself, frozen fish is safer, fresher and tastier than it’s supposed “fresh” counterparts.

Here is an easy and great recipe for fish, I used Mahi Mahi (Dolphinfish, not Flipper) but Snapper or Grouper would work too, go ahead and try it.

1package of Frozen Mahi Mahi (two fillets feed 4 people)

2T vegetable oil

1 yellow or white onion chopped

4 garlic cloves finely chopped

1 jalapeno sliced (Use 2 if you like it spicy)

3 large ripe tomatoes chopped

1/2 cup green olives chopped

1t dried oregano

1T lime juice

1T Salt

Black Pepper

Heat oil in a large skillet over medium high heat. Cook onion until soft, add garlic and jalapeno cook for 1 minute. Add tomatoes and cook about 5 minutes, then stir in olives oregano and lime juice, Salt and Pepper. Add Mahi Mahi to the sauce and spoon some of the sauce over the fillets. Reduce heat to med and cover pan, Cook about 7-9 minutes or until fish is opaque. Check for seasoning, add more salt and pepper if needed.