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Addictive and easy to make. Great thing to have on hand for a last minute cocktail snack.
Heat up olive oil with the herbes de Provence, then add the olives and garlic and heat. You don’t want to cook them, just heat them through. Add the balsamic vinegar and heat for another minute or two and then let cool in the pot. Add the lemon or orange zest.
Place the olives and oil into a clean Mason jar and store in the fridge. The olive oil will solidify, so don’t panic. Take them out 1/2 hour or so before serving, and don’t dump the olive oil. You can use it on some pasta later on.
This recipe was adapted from one I found on Jan’es Adventures in Dinner.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!