I recently found a revelation of a recipe for marinated black olives here. Now I'm not normally a fan of black olives, but this simple marinade elevates them (and anything served with them) to a whole new level.
I've served the olives as is, with feta or cubed mozzarella tossed in, or as a component of pasta salad (marinade and all). It's my new favorite way to eat black olives and a staple go-to recipe for parties and the hubby's work luncheons.
Last night I stepped it up a notch and created an amazing dinner using a double batch of the marinade (minus the olives). I added a few tablespoons to chicken breasts and let them marinate for a couple of hours. I tossed some raw whole carrots and hearts of romaine in a few more tablespoons of the marinade. I added the rest to a couple of seedless cucumbers that I diced.
While hubby grilled the chicken, carrots, and romaine, I made some couscous. Once everything was done cooking, I sliced the grilled romaine and tossed it with the couscous and a little parmesan. I served the chicken breasts atop the couscous, and topped the whole thing with the marinated cucumbers. I garnished this with some shaved parmesan and served the carrots on the side.
Heaven on a plate. It was delicious and healthy, and something I'll be repeating quite often. I know a picture would be helpful, but the food didn't remain untouched for very long.
The best part was my kids picking the parmesan shavings off the top and talking about how much they love eating "stinky cheese".
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