KALAMATA OLIVE, TOMATO, AND CHEESE MELT
Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.
Provided by CINDYOWE
Categories Main Dish Recipes Pasta
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
- Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g
FETA CHEESE LOG WITH KALAMATA OLIVES AND SUN-DRIED TOMATOES
Make and share this Feta Cheese Log With Kalamata Olives and Sun-Dried Tomatoes recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 1 1/2 cups (approximately)
Number Of Ingredients 10
Steps:
- Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
- Shape into a 10-inch-long log (mixture will be soft).
- Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
- Wrap in plastic wrap and refrigerate for at least 5 hours before serving to allow flavours to blend.
- Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.
Nutrition Facts : Calories 1154, Fat 106.3, SaturatedFat 43.9, Cholesterol 226.2, Sodium 2395.3, Carbohydrate 23, Fiber 5, Sugar 13.5, Protein 35.2
COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
- Add the sun-dried tomatoes and sauté 30 seconds more.
- Add olives and chicken stock and bring to a boil.
- Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
- Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
EGGPLANT STEAKS WITH SUN-DRIED TOMATOES AND OLIVES
Provided by Thomas Rau, M.D.
Categories Cheese Dairy Herb Olive Tomato Vegetable Side Broil Vegetarian Eggplant Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
- 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
- 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.
SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN
Make and share this Sun-Dried Tomato and Kalamata Olive Chicken recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
- Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
- Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
- Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
- Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26
GREEK FETA AND OLIVE SPREAD
Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.
Provided by KILLERGREEN
Categories Appetizers and Snacks Vegetable Olives
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.
Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g
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