Olive Tapenade Mini Sliders with Dijon Mustard Potato Salad

Image I really love olives….in any way, shape and form!

First I made a simple green and black olive tapenade…with just a large spoonful of light sour cream….and Voila! a yummy tapenade made in the food processor in just seconds using pulse, which I spread on the bread for the mini sliders…

And yes, of course I included some green and black chopped olives in my lean hamburger meat….as well as 1/3 cup of Panko and one egg white to bind it all together….out of 1 lb. of meat, I made a dozen mini sliders…..super delish nice and hot on the cold olive tapenade….those amazing flavors coming all together….outrageously olivy! That’s all I can say….

But what about the potato salad, you ask?  I had a couple of red potatoes, which are softer than regular white baking potatoes and boiled them till they were cooked through but not falling apart. After taking them out of the boiling water, shocked them in an ice bath, while I prepared the yummy dressing.

Out came the Dijon mustard, low calorie mayonnaise, a dash of cayenne, cumin, a dash of turmeric, a dash of black pepper and 1/4 cup of crushed bacon.  Mixed this together, chopped the potatoes into bite size pieces, and mixed in cherry tomatoes…..let me tell you….this was amazingly flavorful and this plate was just right!

So sharing Psalm 128 is superbly apropos….

Psalm 128

How joyful are those who fear the Lord – all who follow his ways!

You will enjoy the fruit of your labor. How joyful and prosperous you will be!

Your wife will be like a fruitful grapevine, flourishing within your home.

Your children will be like vigorous young olive trees (!!) as they sit around your table.

That is the Lord’s blessing for those who fear him.

May the Lord continually bless you from Zion.

May you see Jerusalem prosper as long as you live.

May you live to enjoy your grandchildren.

May Israel have peace!

Have a blessed evening!

Orange Chicken cooked in a Balsamic Vinegar & Whisky Tomato Sauce

ImageStill wondering what kind of a dessert I will make this weekend for Mother’s Day, I knew that before coming up with a new dessert recipe, I’d have to feed myself a meal, so surfing through the fridge, opted to try making something different to cook chicken in:

tomato sauce

James Dean whisky

1 orange

balsamic vinegar (the good kind!)

I made a sauce of sorts with the ingredients previously mentioned and the chicken went on top…..cooked it well through for at least a good 20 minutes, till it was amazingly aromatic.  I don’t drink whisky, but I love using it for sauces…it just brings a new flavor profile to the chicken and the aroma coming from my kitchen was making me drool……

So while the chicken cooked, I sliced eggplant, breaded it into a Panko-parmesan mix, with a bit of salt and pepper, and broiled it with a slice of tomato on top.  Took the remaining cup of Valencia rice, and cooked it in two cups of low salt chicken broth, and after the chicken cooked through, took some of the sauce and put it in the rice…..dare I say that the rice was absolutely yummy?  It was……amazingly delish!