A Quick and Healthy Amuse Bouche—Baked Stuffed Green Olives

An amuse bouche is a single, bite-sized hors d’œuvre.  Amuse-bouches are different from appetizers in that they are not ordered from a menu, but, when served, are done so according to the chef's selection alone.  The term is French, literally translated to "mouth amuser".  These Baked Stuffed Green Olives certainly are mouth amusers! 



My Baby Girl adores olives... any kind of olives.  Whenever I open the door of the refrigerator or kitchen pantry, she always spots a can or a jar of olives and asks for some.  Of course, I’m more than happy to serve her some and enjoy a few with her together.    They are such a healthy and tasty snacks.



These Baked Stuffed Green Olives are super simple to prepare and take this healthy treat to a whole new level!  To continue with the healthy trends, I bake them in the oven instead of frying.  With the panko coating, they are super crunchy and you can’t tell that they are baked and not fried!  Let them slightly cool down before biting into one.  You can feel the burst of the juicy and salty olive along with its wonderful aroma.  Then comes the gooey melted cheese in the center.  I truly enjoy the different texture in each layers of these stuffed olives.  They are the perfect small bites before a meal, or, you can serve them as appetizers on the game days and gatherings.   



I’m submitting this recipe to this month’s Kitchen-PLAY progressive party sponsored by Lindsay Olives.  Come check it out and join in for the fun.  Here’s the link for the contest rules. 








Baked Stuffed Green Olives (Printable Recipe)


1 can (6 ounces) Lindsay Green Ripe Oives, drained
2 ounces Brie
1/4 cup flour
1 egg
1 cup panko breadcrumbs
1 to 2 tablespoons olive oil, for drizzle

Preheat oven to 475 degree F.  Line a baking sheet with foil or silpat, set aside.

In a small shallow dish, slightly whisk the egg. Set aside.  Place the panko breadcrumbs in another shallow dish, set aside.

Stuffing a small piece of cheese into each olive.  Dust the stuffed olives with flour.  Roll them around to make sure they are all covered.  Shake off excess flour and dip them into the whisked egg.  Then, coat them in the panko breadcrumbs.  Place them on the prepared baking sheet 1/2-inch apart.

Drizzle the olive oil on top of the stuffed olives and bake for 12 to 15 minutes, or until golden brown.  Thread them on cocktail skewers or place them on a small plate to serve.  Wait until they are slightly cool down before serving.


I'm sharing this recipe with:

Melt in Your Mouth Monday
Mingle Monday

Palmiers 2 ways—Italian Savory Palmiers & Vanilla Sugar Palmiers

Palmiers are one of my all time favorite cookies.  Some people call them elephant ears, palm leaves, or French Hearts.  Back in Hong Kong, we called them butterfly cookies.  And these butterflies always fly their way straight into my tummy.  No matter what you call them, they are definitely decadent treats.




You can find sweet palmiers at many bakeries or even packaged ones from supermarkets in the cookies isle.  However, if you’ve never tasted a fresh palmier from the oven, I highly recommend you to make some.  Not only they are easy to make, they are WAY better than the packaged ones from the grocery.  The ingredients are super simple as well.  There are only 3 ingredients for the sweet palmiers.  Thanks for the convenience of store bought puff pastry, all you need are vanilla sugar and salt to make this treat.  They are elegant for parties, and simple to make on any afternoon if you want a quick pick me up treat. 

Click here for the post to read about how to make your own vanilla sugar at home.  Otherwise, they are just one click away if you prefer to order them online.




Onto the Italian Savory Palmier.  These are definitely wonderful appetizers and perfect for any parties or gatherings.  You can fill the dough ahead of time and keep it chilled in the refrigerator.  Then, simply cut out individual cookies and bake them right before your party.  They are unique and packed with tons of flavors.  Crispy and buttery puff pastry, filled with the classic Italian flare of pesto, sundried tomatoes and parmesan cheese.  The pine nuts add a crunchy texture and wonderful nutty flavor. Since a package of puff pastry comes with two sheets, you can (and should) definitely try both recipes out.  

Thank you for stopping by today, I hope you’ll enjoy today’s recipes. 







P.S.:  I think these cookies are in perfect shapes for Valentine's Day too!





Italian Savory Palmiers (Printable Recipe)
Makes: 28 cookies

1 sheet frozen puff pastry, defrosted
2 tablespoons pesto
1/4 cup parmesan cheese, grated
2 tablespoons finely chopped sundried tomatoes in oil, drained
2 tablespoons toasted pine nuts
1/4 teaspoon kosher salt

On a lightly flour surface, unfold one sheet of puff pastry. Roll it with a lightly floured rolling pin until it's 9 by 11-inches. Spread the sheet of puff pastry with the pesto, and then sprinkle with the cheese, sundried tomatoes, and the pine nuts. Sprinkle with teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touches each other. Gently fold one side over the other and press lightly. Cover with plastic wrap and chill for at 1 hour.

Meanwhile, preheat the oven to 400 degrees F. Cut the chilled puff pastry in 1/4 inch thick slices; place them cut side up and 2 inches apart on baking sheets lined with parchment paper. Bake for 12 to 14 minutes, or until golden brown. Cool on a wiring rack.
 
 

Vanilla Sugar Palmiers (Printable Recipe)
Makes: 24-26 cookies

1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.

Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half, like closing a book.
Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack.

Note:  You probably will have some sugar left on the board after rolling the puff pastry and that's okay.


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O OLIVE OIL & eRecipeCards Recipe Contest – Part 2–Chicken Satay with Cucumber Relish and Peanut Dipping Sauce

As I promised from the previous post, this is the recipe that I created with the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar.  To read more about the products review and taste test, please refer to the previous post here. 

I was so excited when I was selected to participate in the O OLIVE OIL cooking contest host by eRecipeCards.  I love O OLIVE OIL’s products because of their wonderful quality.  There are so many selections in their line of Citrus Oils products such as meyer lemon, blood orange and clementine, just to name a few, that I would love to try them all some day.  I was so thrilled that O OLIVE OIL sent me the O Tahitian Lime Olive Oil and paired it with the O Ginger Rice Vinegar.  As ginger is such an important ingredient in Asian cooking, I always have some fresh ones on hand.  And limes are bright and refreshing, a very popular ingredient in Malaysian and Thai cuisines.   The lime and ginger is a classic combination of flavor and I just knew what recipe to create when I received the package in the mail.  Let me present to you, Chicken Satay with Cucumber Relish and Peanut Dipping Sauce!
 


I used chicken thighs in this recipe because my family and I prefer dark meat over white.  But feel free to substitute with chicken breasts or even pork if you like.  This is a very versatile recipe.  The picture above shows all the marinate ingredients. 



The O Tahitian Lime Olive Oil helps keep the meat moist and juicy.  It also adds a nice touch of the refreshing lime flavor that complement well with the lemongrass and brightens up the flavor.  The O Ginger Rice Vinegar helps tenderize the meat as well as adding a wonderful earthy ginger flavor to the marinate. 

The picture #1 below shows you how to trim the lemongrass.  Only use the middle inner white tender parts from the stalk.  It’s a super simple marinate because all you need to do is put everything in a small food processor (as shown in picture #2 below) and press the button!  How easy is that?    The key to cut the chicken is to have them all in similar sizes so they cook up evenly on the grill.  Marinate the meat for at least 2 hours or over night, and thread them on some bamboo skewers when you’re ready to start the grill.



While the chicken is marinating, let’s get the cucumber relish ready.  The picture below shows you the simple ingredients that you’ll need for the relish.  The pungent and bold flavor from the O Ginger Rice Vinegar really shines through in this relish.  The O Tahitian Lime Olive Oil keeps the relish smooth and adds a nice citrusy and exotic lime flavor.  I used English cucumber here because the skin is tender and crisp so that you don’t have to peel it.  The red onion adds a nice sweetness to the relish which balanced well with the lime flavor and the tartness from the rice vinegar.  I seeded the chili so the relish only has a hint of spiciness.  If you preferred a more spicy version, you and leave the seeds in or use 2 chilies.



Up next, the famous peanut dipping sauce that goes hand in hand with the satay!  There are only a few ingredients, as shown in the picture below, but the result is amazing!  I love the olive oil in the dipping sauce which gives the sauce a velvety texture.  My hubby preferred a smooth dipping sauce so I used the creamy peanut butter.  Feel free to substitute with crunchy peanut butter if you prefer a bite/crunch in your dipping sauce.



This is such a fun recipe to make, to serve and to enjoy.  If you’re looking for a recipe to impress your guests during holiday gatherings, this is the perfect recipe for you.  You might want to double or even triple the recipe though.  Because your guests are going to go back for more. 



Right before serving, I drizzled a little O Tahitian Lime Olive Oil on the chicken satay.  The olive oil adds a bright, crisp and refreshing flavor to the satay and balance well with the strong spices from the marinate.  The chicken is juicy, moist and succulent.  The flavor is amazing and divine.  Earthy and warm from the ginger and curry, yet bold and refreshing from the hint of lime and lemongrass. 



The cucumber relish is crunchy, crisp and refreshing.  It’s the perfect paring for these chicken satay.  It helps with your appetite and you might find yourself keep wanting more and more.  Or, maybe that was the excuse I used to eat more. 



To find out more recipes using O Olive Oil and Vinegar, you can go to O OLIVE OIL’s website here.  To check out other participants’ recipes for this contest, please visit eRecipeCards.com here.  Please don’t forget to add my Chicken Satay recipe to your personal Recipe Box on eRecipeCards as this step is also considered as part of the voting score for this contest.  If you need more information on how to navigate their site, here’s the link.  I truly appreciate your vote and your time to read my posts.  Thank you and have fun cooking! 





*Disclaimer: I received a set of the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar for the purpose of this cooking contest post and a review post for a chance to win a prize (rules and details here). I was not compensated in any other way to write this post.  All opinions are 100% my own and always will be.




Chicken Satay Printable Recipe
Makes: 8 skewers


1 pound skinless bone less chicken thighs
1 tablespoon O Tahitian Lime Olive Oil, to drizzle on chicken satay before serving
vegetable oil, to grease the grill grates/pan

Marinate ingredients:
1 tablespoon O Tahitian Lime Olive Oil
2 teaspoons O Ginger Rice Vinegar
2 stalks of lemongrass, tender white parts only
2 large garlic cloves
2 large shallots
1 1/2-inch fresh ginger root, peeled
2 teaspoons soy sauce
1/4 teaspoon ground white pepper
2 teaspoons fish sauce
2 teaspoons curry powder
1 tablespoon brown sugar

Cut chicken thighs into1-inch wide strips, place in a medium bowl, set aside. 

In a small food processer, combine all of the marinate ingredients and pulse until it becomes a smooth paste.  Pour over chicken strips and stir well.  Make sure all strips are covered with marinate.  Cover and marinate for at least 2 hours, or marinate in refrigerate over night.

Soak 8 bamboo skewers in water for at least 30 minutes before threading the meat.  This will prevent the skewers from burning in the grilling process.  Preheat grill or stove top grill pan to high.  Grease grill grates/pan with vegetable oil.

Thread 2 pieces of chicken strips onto each skewers.  Grill for 3 to 4 minutes on each side, depending on the thickness.  Place on serving plate to rest.  Drizzle 1 tablespoon of O Tahitian Lime Olive Oil right before serving.  Serve with cucumber relish and peanut dipping sauce. 


Cucumber Relish Printable Recipe

1/4 cup O Ginger Rice Vinegar
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1 English cucumber, diced into 1/3-inch cubes
3 tablespoons red onion, finely diced
1 chili, seeded and finely diced
1 tablespoon cilantro, finely chopped

In a medium bowl, stir rice vinegar, sugar salt until dissolved.  Add cucumber, red onion, chili and cilantro and toss until all ingredients are covered with vinegar mixture.  Serve with chicken satay.


Peanut Dipping Sauce Printable Recipe

2 teaspoons O Tahitian Lime Olive Oil
1/4 cup creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons brown sugar
3 tablespoons coconut milk

In a small food processor, combine all ingredients and process until it becomes smooth and well incorporated.  Serve with chicken satay.



This recipe is shared with:

Foodie Friday
Friday Porluck
These Chicks Cooked
Friday Food
Sharing Sunday
Mingle Monday
Melt in Your Mouth Monday
Tuesday Talent Show

Little Old Lady Recipes Book Review—Candied Nuts Recipe And a Giveaway

Have you ever giggled while reading a recipe book?  It’s hard not to if you have the “Little Old Lady Recipes-Comfort Food and Kitchen Table Wisdom” on your hands.  I had such a wonderful time reading through the recipes and "Kitchen Table Wisdom" over the weekend.

“When it comes to comfort food, little old ladies know what's up. They know what will taste good, how to fatten up a family, and what will leave their diners craving seconds (if not thirds and fourths). Collecting these gum-smacking, finger-licking-good recipes from the matriarchs of society is Little Old Lady Recipes by Meg Favreau.”

Book Cover Image from Quirk Books’ site

“Little Old Lady Recipes honors the extraordinary women who create pot luck dinners, church socials, wedding banquets, and the best desserts you've ever tasted. Every page features their simple, no-frills recipes for pot roast, meat loaf, dumplings, corn bread, fried chicken, bundt cake, and other mouth-watering favorites-along with gorgeous photography of the chefs at work and generous portions of their kitchen table wisdom ("Butter comes from a cow. Tell me where the heck margarine comes from, and then maybe I'll eat it!").”




I followed one of the little old ladies’ advise and recipe and made some of these scrumptious Candied Pecans. “A good hostess makes big show-stopping meals, but a great hostess pays attention to the details. Place a bowl of these nuts in every room guests occupy during the cocktail hour before a dinner party; it’ll give them something to munch on and help ensure people don’t get sauced too quickly.” I took the advise a step further and packaged some of these candied pecans for guests to take home after the party. They are great for holiday gift-giving as well!



Here are a couple Kitchen Table Wisdoms that I love….”A grandmother isn’t the same thing as a restaurant. Shut up and eat the eggs.”—Ruth, transcriptionist, 77. LOL…Does that sound familiar or what?
Here’s another one, “Club soda is a wonderful thing. You can use it to remove any stain, or mix it with gin and drink until you don’t care about the stain anymore.”—Chastity, deli clerk, 72. 



While I was searching which wonderful recipe to make from the Little Old Lady Recipes book, I came across this quote on the Pumpkin Butter Recipe.  “Like good-looking people, pretty pumpkins are often really stupid on the inside.  Find an ugly, knobby variety for this recipe, because it’s likely to be sweeter.  Also keep this point in mind when looking for a husband….”  Opps…..I guess it’s too late for me to follow this advise as I’m already married to my handsome hubby for 7 years now.  hahahaha….

The Little Old Lady Recipes book is definitely a fun book to read for all.  Guess what, the size of the book will make it the perfect stocking stuffer as well!  Pack it along with a bag of these Candied Pecans and you’ll be all set.  For sure your foodie friends and family would waive about them. 

Rules for the Giveaway:

With the courtesy of Quirk Books, one lucky uTry.it reader (with an U.S. mailing address only) will have a chance to win a copy of The Little Old Lady Recipes Book.   You have until November 27th, 12 midnight PST to enter this giveaway.  Winner will be announced and contacted via email shortly after the deadline.

Mandatory Entry: 

Simply leave a comment and tell me what your favorite holiday treat is.  

Additional Entries: (You can do any or all of the following, just leave a separate comments for each entry.  If you already did, they do count.  Simply leave a comment to tell me so.)

1) Add uTry.it to your Google+ circle.  (See sidebar to the right)
2) Click on the +1 button. (See sidebar to the right)
3) “Like” uTry.it’s Facebook page.  Here’s the link. 

4) Follow uTry.it on Twitter.  Here’s the link.

5) Tweet about this giveaway.  Or share this giveaway with your Facebook friends.
6) Subscribe to my blog via email.  You’ll receive an email to verify the subscription.  

7) Subscribe via RSS feed.

Good luck everyone!




Disclaimer: I was given a copy of The Little Old Lady Recipe Book free of charge for the purpose of this review. I was not compensated in any other way.  All opinions are 100% my own and always will be.






Candied Nuts (adopted from Little Old Lady Recipes)
Printable Recipe
2 egg whites
1/2 cup sugar
1/2 cup brown sugar
3/4 tsp cinnamon
1/2 tsp salt
4 cups pecan halves or other nuts*
a dash of vanilla extract*

Whisk egg whites with a spoonful of water (*I substituted with a dash of vanilla extract instead).  Combine everything else but the nuts in another bowl.  Coat the nuts in egg whites.  Toss in sugar mixture.  Spread on a greased baking sheet and bake 45 minutes at 250F, stirring occasionally. 

*Note: The original recipe calls for 2 cups of nuts only.  I was able to cover all 4 cups of pecans halves with the same amount of egg whites and sugar mixture.


This post is shared with:

Foodie Friday
Sweet Tooth Friday
Simply Delish
Friday Food and Recipe
Friday Potluck
This Week's Craving