All posts tagged olives

By Jessica | June 30, 2009 | Main Courses, Snackin, Salads and Apps | 1 Comment

B and I got Wii and I have been killin it in some mario kart. Sometimes I let him win, but only when I’m trying to get some. But I think our marioluigilove is carrying over in the kitchen cause wea makina somea pizza. Foreal this is easy when you buy the dough from whole foods or your local pizzaria. It’s like, forty cents and you gain a whole freaking day of not watching dough rise. Modernity at its best.

So we thought we would get some kitchen stadium action over in BK. Although there was no secret ingredient, we were going to have a winner. And if cooking was anything like driving a remote control video game, I was clearly going to win.

The Breakdown
5 points for originality
5 points for presentation
5 points for health
10 points for taste

And yes, he and I were both doing the cooking, the judging AND the eating. Guess who won. Just goes to blow ya, a woman’s place is in the kitchen.

Pizza of the Sea

My Big Fat Greek Pizza

By Jessica | April 5, 2009 | Get Your Drink On, Other People's Recipes, Recipes, Snackin, Salads and Apps | 2 Comments

…when she broke her leg, gravy came out.

This post is dedicated to madukes who knows how to throw and feed a party. Not to say that my mama’s fat and got gravy legs cause her legs are just the beginning of her hotness, but just thought I would get the mama jokes out the way so yall don’t have to. Ya hear? Really. You really don’t have to.

Last night, she had her crew over and as usual, went above and beyond with the spread. If you want a lesson in party food, lemme let you know that this is where it’s at. All recipes are available, just let a chick know in the comments and maybe madukes will bring it with a guest post.

B and I brought jello shots to the shindig. Damn easy: follow the instructions on the box which calls for 1 part boiling water, 1 part cold water. Substitute the cold water with vodka and walla, you got your self a real-life sorwhority party up in this piece.

Check this menu.

Dried Italian Sausage, English Cheddar, Chorizo, Pepper Jack (I hovered here for a bit):

Salsa and Guacamole, a must:

Hummus and Vegetable. No recipe for this one here cause this is straight up Sahadis. Why mess with perfection?:

Mozzarella, Tomato, Basil Salad AKA Caprese AKA Get In My Mouth:

Olives. Again, thank you Sahadis.

BBQ Pulled Pork, served as sliders with hot dog buns cut in half:

Artichoke and Spinach Dip. Ma refers to this as her favorite white trash dish. For me, it’s tied with tuna salad with crushed potato chips. Holla.:

Triple Creme Brie with Grapes (pretty sure I added on a whole roll of fat with this one):

Jello Shots, cause it ain’t a party till your holding a strangers hair back over the vomatoriam:

Let me know next time you’re hosing and I’ll come eat all your food. Word.

By Jessica | February 3, 2009 | Recipes, Snackin, Salads and Apps | 1 Comment

Recently was the super bowl and boy was I bored once I got full. Sunday morning I searched around to see who’s house I could invite myself over to and therefore have an excuse to cook my little football hating heart out. I do kinda remember when some guy ran 100 yards but I think that was about when I was lapsing into a food coma and getting cozy with my 2nd bud (hey – when in rome).

I brought 9 Layer Taco dip and Buffalo Style Chicken Fingers. I’m not going to lie – i enjoy ripping the meat off a bone but sometimes a good piece of frank’s red hot-marinated chicken breast can do me right.

For your next boy party, serve this shmack up. And by the way, don’t try to gourmet this recipe all up – it’s supposed to be proletariat. DONT MAKE me turn this car around.

9 Layer Taco Dip
4 oz of cream cheese
4 oz of sour cream
1 paper packet of taco seasoning
16 oz of refried beans
4 cups of shredded iceberg lettuce (if I even see you going to mesclun, arugula or bib, I swear to god…)
2 tomatoes, seeded and chopped
1 small red onion, finely chopped
3 cups of good ol fashion, shredded yellow cheddar cheese
8 oz of canned, sliced black olives (put them kalamatas away right now)
8 oz of canned pickled jalapenos
a big oh bag of corn ships
Serves me or 10.

Mix the cream cheese and sour cream together and add half the packet of seasoning – you can add this to taste. In a 12x16ish pan, spread the creme cheese mixture evenly across the bottom with a spatula. Microwave the beans for 45 seconds to make them soft and pliable but not hot. Spread over the cheese. Then layer in the following order: lettuce, tomato, onion, cheddar, olives and top with jalapenos to taste. Serve with chips.

Buffalo Chicken Fingers
4 chicken breasts
frank’s red hot
bread crumbs
fryin oil
1 tablespoon of butter
more franks red hot
cayenne powder if you nastay
Serves me or 10.

To All You Fake Ass Buffalo Wing Mutherhumpers:
First of all, if you aren’t using franks red hot or something that has vinagar and cayenne and butter, You Are Not Making Buffalo wings. What is up with bars that serve “buffalo wings” and then come out the kitchen with a freaking plate of sweet and sour wings. Or BBQ wings. Or fried wings. It makes me want to shove a wing right up your… <Say to myself… breathe… it’s just chicken.>

So… you are going to have to cut your chicken in chunks that are about 2 inches by 2 inches by 1 inch ish. You aren’t going to get even pieces but try. Throw the chunks into a glass bowl and toss in franks red hot sauce to coat. Add some cayenne if you want fire mouth. Without it you will have “mild” and who in the sam hell wants that? Let marinate in the fridge at least an hour.

After an hour, coat each piece of chicken in bread crumbs and lightly fry in a pan with hot hot hot oil. Fry for 2 minutes on each side and place on a baking sheet. When done fryin, bake the chicken at 350 for 15 minutes.

To make a buffalo dipping sauce, add one tablespoon of butter to 1/2 a cup of franks red hot and heat in a micro or on the stove top till the butter melts. Add cayenne till satisfied. I got about 2 tablespoon for hot – but I could see going hotter. I mean, I’m not a pussy.

By Jessica | September 23, 2008 | Recipes, Snackin, Salads and Apps | 1 Comment

So, remember when I made the steak with the risotto and y’all got jealous? With the left over risotto, I made some banging balls, in the style of my italian brethren. Next time you’re making risotto, or fug it, rice? Do yourself a flavor and make some leftovers to concoct, what I feel, was a delish bite size side/snack/hors d’oeuvre. Guess what else? There was a special little treat in each and everyone one of them.

First, check this recipe for the leftover risotto.

Risotto Balls Stuffed With Steak

2 cups of cooked and cooled risotto
1/4 grated parmesan
a few inches of cooked and rare steak, chopped (If you aren’t bashful and finished that shiv, you can skip it)
1/4 kalamata olives, roughly chopped
1/8 cup of italian parsley, roughly chopped
pine nuts to your liking
salt and pepper
1 cup of panko flakes
fresh lemon juice for garnish
This makes 15-ish.

Mix all ingredients together except the steak, panko flakes and lemon juice, and form little balls about the size of golf balls. Grab a piece of steak and smoosh it right in the middle. Don’t be scared, this is still fancy. Throw the ball a bit between your hands to form a sweet, sweet roundness. Dredge through the panko flakes which have been salted and peppered. When evenly coated, lay on a cooking sheet lined with parchment paper. Continue to ball till there aint no mo. This should yield about 15. Bake at 300 for 20 minutes. You are looking to heat through, melt the cheese, and crisp the bread crumbs. When done, serve with a squeeze of fresh lemon juice.

One other thing, you can obvi make this with any leftover risotto or rice and throw in your favorite ingredients – just make sure they are small pieces. Try asparagus, mushrooms, bacon, shreemps, etc.