Thursday, November 19, 2009

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and use it as you please. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Appetizers

With Thanksgiving right around the bend many of us will be either hosting a large gathering or heading to one. If you need something to tide the masses over until the turkey is done, these will do the trick. This recipe comes from my friend Jessica's granny. (Any recipe created by Jeanette Kraft is sure to be one of the most delectable things you will eat!) It is not only easy, but ridiculously delicious and a perfect appetizer for any occasion.

Jeanette Kraft's Olives

* 3 cans whole black olives, drained (or 1 can black olives, 1 jar green unstuffed olives, and 1 jar kalamata olives)
* 2/3 Cup olive oil
* 1/3 Cup apple cider vinegar or rice wine vinegar
* 1 tsp. red pepper flakes
* 1/2 tsp. freshly ground black pepper
* 2 tsp. salt
* juice of 1/2 lemon
* zest of lemon
* 1 tsp. minced garlic
* 5-6 drops Tabasco sauce
* 1/2 dried thyme or a "clump" of fresh thyme

Directions

In large ziploc bag whisk oil, vinegar, lemon juice, lemon zest, Tabasco and all spices together. Add olives and marinate in refrigerator for at least one hour, preferably overnight. The longer they marinate, the better the flavor. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Jeanette Kraft's Olives

1 comment:

Stephanie Tang said...

Looks delicious. I may just have to try this for Thanksgiving. =-)