Bakedbluecheesestuffedcolossalblackolives Recipes

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BAKED BLUEFISH



Baked Bluefish image

A baked bluefish recipe which surrounds the palate with bluefish flavor but not the fat or typically strong bluefish odor. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad.

Provided by Rick

Categories     Seafood     Fish

Time 1h30m

Yield 6

Number Of Ingredients 8

2 ½ pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 ½ cups boiling water
½ cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
½ cup minced onion
4 sprigs fresh dill weed

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
  • Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
  • Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 29.7 g, Cholesterol 162.8 mg, Fat 28.5 g, Fiber 1.4 g, Protein 42.4 g, SaturatedFat 14.2 g, Sodium 845.7 mg, Sugar 3.7 g

EASY COLOMBIAN CHICKEN SANCOCHO RECIPE



Easy Colombian Chicken Sancocho Recipe image

Sancocha is a rich, hearty soup that's popular in many Latin American countries. It's a heavy soup, similar to stew. The Colombian Sancocho combines potatoes, yuca, corn, plantains, and meat such as chicken.

Provided by Kevin Wagar

Categories     Colombia

Time 1h25m

Number Of Ingredients 14

1 tsp olive oil
5 scallions (chopped)
1 tomato (chopped)
4 cloves garlic (chopped)
1/2 spanish onion (chopped)
1 small whole chicken (remove giblets). Can be substituted for skinless chicken breasts or thighs for a less-fatty alternative.
1 cup cilantro (roughly chopped)
3 large potatoes (peeled and cut into 1 1/2 inch cubes)
2 cups of yucca cut into 2" cubes(can be substituted with sweet potato)
3 ears of corn (cut in half or thirds depending on size)
1 small green plantain (peeled and cut into 1 inch pieces)
1 tsp cumin
2 cubes of chicken bouillon
Salt and pepper to taste

Steps:

  • Heat a large pot over medium heat
  • Once hot add oil, scallions, onions, and garlic and saute for 1 minute
  • Add tomatoes and continue to saute for 1 minute
  • Add chicken and brown on all sides
  • Season mix with salt and pepper
  • Add yucca or sweet potato and then fill the pot with water
  • Add chicken bouillon and half of the cilantro and bring to a boil
  • Once boiling reduce heat to low and cover the pot
  • Simmer on low for about 40-minutes and taste to measure seasoning. Add more if necessary
  • Add potatoes and cook for an additional 15 minutes
  • Add corn and cook for an additional 7 minutes or until corn is cooked
  • Serve in large bowl topped with remaining cilantro

Nutrition Facts : Calories 405 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 9 grams fat, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 550 grams sodium, Sugar 10 grams sugar

BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES



Baked Blue Cheese Stuffed Colossal Black Olives image

I was so surprised not to find a recipe on here for this. If you like blue cheese stuffed olives ... these are the best. Not hard and cheaper than buying those pre-stuffed ones you get in a jar - these are wonderful. Add 3 olives to each wooden skewer and then bake just until warm and the cheese is heated. They can also be heated right in the microwave. A great appetizer! Serve warm or even room temp, and the best part ... make ahead and just heat up before serving. If you don't like bleu cheese, try gorgonzola as it will work just as well.

Provided by SarasotaCook

Categories     Cheese

Time 20m

Yield 6-24 Skewers, 8-12 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans pitted black colossal olives
3 ounces blue cheese (softened)
3 ounces cream cheese (softened)
2 minced garlic cloves
1 tablespoon grated shallot
1/8 cup walnuts (fine chopped)
1 pinch red pepper flakes
fresh ground black pepper (to taste)

Steps:

  • Filling -- Just mix the cheeses, garlic, shallot, red pepper, and black pepper. No salt needed as the cheese and olives provide enough salty flavor. Mix well breaking up the bleu cheese and make sure that the filling is creamy.
  • Stuffing -- You can use a pastry bag, but I personally use a small ziplock or plastic baggie. Then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
  • Walnuts -- You can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. You want them fine chopped.
  • After you have stuffed the olives. I dip the two ends with the cheese into the ground nuts to give a little crunch.
  • Skewers -- Before I skewer them I let the olives chill after stuffing. Then, depending on what size skewer you use, add as many olives as you want. I prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
  • Heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. Just until warm and the cheese is heated through.
  • ENJOY!

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