MELON AND OLIVE MINI SKEWERS WITH BLACK PEPPER HONEY
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 24 mini skewers
Number Of Ingredients 8
Steps:
- For the honey: Stir together the honey, 1/4 cup water, the pepper, thyme and rosemary in a small saute pan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for about 8 minutes. Remove from the heat and set aside to cool slightly. Strain the honey into a small bowl and set aside while you assemble the skewers.
- For the skewers: Using a melon baller, scoop out 24 rounds from the peeled melon. Thread each skewer with a melon ball, basil leaf, mozzarella ball, another basil leaf and an olive. To serve, place the skewers on a platter and drizzle with the honey.
OLIVE, PEPPERONI & MOZZARELLA BITES
Time 10m
Number Of Ingredients 4
Steps:
- Slice Mozzarella cheese into 1/2" x 1/2" cubes. Drain olives from liquid. Using a toothpick, skewer an olive and push 1/3 way up the toothpick. Fold a piece of pepperoni into half or quarters and skewer next. Finally skewer mozzarella. Do not push toothpick all the way through mozzarella, only half way through as you do not want guests poking themselves in the mouth with the toothpick. If making ahead of time, arrange on tray and cover with saran wrap so that it does not dry out. When serving, serve plain or with a drizzle of pizza sauce on platter.
HORSE EYES (OLIVE SKEWERS)
Bacon-wrapped Spanish olive skewer appetizers. My Papa made this for almost every family gathering. It's not Christmas without them.
Provided by Mojito Mama
Categories Olive Appetizers
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cut each bacon strip into 3 pieces. Wrap 1 piece of bacon around an olive and secure with a toothpick; place on a broiling pan. Continue with remaining bacon pieces and olives.
- Broil in the preheated oven until bacon is crisp, but not burned, 10 to 15 minutes.
Nutrition Facts : Calories 26.8 calories, Cholesterol 3.4 mg, Fat 2 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 201.6 mg
HORSE EYES (OLIVE SKEWERS)
Bacon-wrapped Spanish olive skewer appetizers. My Papa made this for almost every family gathering. It's not Christmas without them.
Provided by Mojito Mama
Categories Olive Appetizers
Time 25m
Yield 30
Number Of Ingredients 3
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cut each bacon strip into 3 pieces. Wrap 1 piece of bacon around an olive and secure with a toothpick; place on a broiling pan. Continue with remaining bacon pieces and olives.
- Broil in the preheated oven until bacon is crisp, but not burned, 10 to 15 minutes.
Nutrition Facts : Calories 26.8 calories, Cholesterol 3.4 mg, Fat 2 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 201.6 mg
MEAL PREP CHICKEN SKEWERS WITH OLIVE, CUCUMBER AND HERB YOGURT SAUCE
Recipes that get even better with time, whether by making sauces in advance or marinating proteins, are a meal prepper's dream. Not only do you get ahead, but you also build flavor and tenderness without any extra effort. Couple that with using the same ingredients in different ways, and you get recipes with easy shopping and simple preparation. Yogurt, paprika, lemon and feta all get used in many ways throughout these recipes.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 8 to 12 servings (about 24 skewers and 1 1/4 cups yogurt sauce)
Number Of Ingredients 20
Steps:
- For the olive, cucumber and herb yogurt sauce: Grate the cucumber on the large holes of a box grater into a clean kitchen towel or fine-mesh sieve set over a bowl. Squeeze or push against the sides of the sieve to remove excess water; set aside. Put the yogurt, olives, feta, parsley, olive oil, lemon juice, honey, oregano, paprika, garlic and 1 teaspoon salt in a blender and process until evenly combined and smooth. Transfer to a bowl and stir in the grated cucumber. Season with salt to taste. Serve immediately or store in an airtight container in the refrigerator for up to 4 days; the sauce just gets better as it sits.
- For the chicken skewers: Whisk together the yogurt, paprika, onion powder, garlic powder, lemon zest, 4 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Add the chicken, stir to coat evenly, cover and marinate for at least 1 hour or up to overnight in the refrigerator.
- Skewer the chicken pieces onto twenty-four 8- to 10-inch metal skewers (see Cook's Note), about 6 pieces per skewer.
- Heat a large grill pan over medium heat and lightly grease with vegetable oil.
- Working in batches, cook the chicken skewers, flipping halfway through when they release naturally from the pan, until charred all over and cooked through but still tender, 9 to 10 minutes total. Serve immediately with the yogurt sauce, or cool completely, then remove the chicken from the skewers. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat the chicken in the oven at 350 degrees F for about 20 minutes if frozen and 10 to 12 minutes if refrigerated.
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