Faith, Food, Uncategorized

Olive Crostini

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This easy scrumptious recipe was given to me many years ago by a coworker. Her sister was a caterer and used this crostini often. I too have used it often over the years, but took a break from it until recently. It was fun to make it again. Olive Crostini has always been a big hit when I’ve made it for gatherings. Throw in a salad, and make a light meal out of it.

I have one funny story involving this appetizer. For quite a few years I hosted a Christmas party and olive crostini became a staple. My husband was mixing this olive spread using the blender. It gets pretty thick, so he stuck a large plastic spoon in the blender to unstick everything and accidentally hit one of the buttons. Well, a large chunk of the spoon was taken off by the blade from the blender. As he was fishing out plastic from the olive spread the doorbell rang. The show must go on, so the olive crostini went in the oven with God only knows how many bits of plastic. 

Now that I’ve confessed, you may never want to eat anything I share with you. Please forgive me. And also know, cooking mishaps are unavoidable. Whether we’ve eaten trace amounts of plastic, or burned food, or over salted, or used expired ingredients.  What doesn’t kill us makes us stronger, right? My conscience is clear. Confession really is good for the soul. 

On with the recipe. The flavor combos are delectable. I love the contrast of the slightly bitter green olives with the creamy jack cheese. You can easily make the spread several days before your event. It keeps in the fridge for at least a week or two. You can even freeze the olive spread, but you won’t have to because it will get eaten up.

 

Happy Eating!

 

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:35

 

Olive Crostini 

  • 6 oz. can black olives, drained
  • 6 oz. jar green olives with pimentos, drained 
  • 4 to 5 garlic cloves
  • ⅓ cup olive oil
  • ½ cup butter, softened
  • 1½ cups Monterey jack cheese
  • 1 cup fresh parmesan cheese 
  • 1or 2 Baguettes 

 

  • In a food processor:
  • Add 6 oz. black olives and chop 
  • Add the garlic cloves and chop
  • Add olive oil and blend
  • Add 6 oz jar green olives and chop
  • Add butter and blend

 

  • In a mixing bowl:
  • Place the olive mixture from the food processor.
  • Stir in the jack and parmesan cheeses.

 

  • Thinly slice a baguette.
  • Spread about a tablespoon of the olive spread on each baguette slice.
  • Cook under the broiler for 2 to 4 minutes until lightly browned and bubbly.

     

  •  Notes 
  • This spread makes enough for at least 2 baguettes.
  • You can experiment with different olives.
  • Store leftover spread in the refrigerator.
  • You can use a blender if you don’t have a food processor, or just chop by hand.
  • The consistency you want is a coarse paste.

 

You can read my latest article here:

https://www.mustardseedsentinel.com/post/meghan-s-corner-olive-crostini

Check out https://www.mustardseedsentinel.com/  for plenty of great content from book reviews to parenting advice, all from a Christian perspective.

Food, Uncategorized

Quick Pickles

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Have you ever experienced a pickle emergency? You needed pickles right then and there, but there were none to be found in the refrigerator or the pantry. Have no fear! You can now make your very own homemade pickles in ten minutes. That’s right folks, ten minutes! No boiling jars and prepping canning equipment. No waiting for days or weeks to eat that first delicious pickle. Just mix up the brine, slice a cucumber, and voila! Pickles. 

This super easy recipe is not your typical dill pickle. They are a bit sweet, a bit spicy, and a bit savory. So they won’t taste like regular ordinary dills, but still yummy. Pickling spice mix has mustard seed, cinnamon, ginger, bay leaves, red pepper, caraway, allspice, black pepper, coriander, and clove. The result of this delightful combination of spices is a much more flavorful pickle than just a boring canned cucumber.

Give this recipe a try. You won’t regret it.

Read the full article by clicking the link below. Enjoy!

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-quick-pickles

 

Love you all,

Meghan

Family, Food, Uncategorized

I Scream, You Scream

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We all scream for ice cream! It’s still officially summer and still quite hot in most of the U.S. You need ice cream. I need ice cream. We all need ice cream, except for the lactose intolerant. But hey, there are really great alternatives now so all can partake. There’s something about an ice cream sandwich that brings joy. You’ve got cookies and ice cream together. That’s a win-win. I have so many memories involving ice cream.

Certain foods can be such an important part of our childhood. I can still hear the ice cream truck music. We’d quickly empty our piggy banks and run to that truck. Another ice cream memory is my birthday party at Farrell’s Ice Cream Parlor. When the Zoo Party was brought out with singing and music, the restaurant paused for a moment to take notice. Exciting childhood memories all involving ice cream.

It’s good to be a kid now and then. For some fun, make these scrumptious, super duper easy ice cream sandwiches.

To get more of my ice cream memories and the directions for the sandwiches, click on the link below.

https://www.mustardseedsentinel.com/post/meghan-s-corner-ice-scream-you-scream

 

Love you all,

Meghan

Faith, Family, Food, Uncategorized

It’s Only a Pound

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I am very happy to share with you my latest article on Mustard Seed Sentinel. I love to bake, and this pound cake is easy and delicious. I came across this fantastic recipe several years ago in Southern LivingInstead of a bundt pan, I prefer loaf pans. I use three regular size pans, and freeze at least two of them. They thaw quickly, and it’s nice to have a dessert on hand.

This new column has been so much fun for me. Baking and cooking are a passion of mine. Pound cake came to mind right away for June. It made me think of summer when topped with fresh berries and homemade whipped cream. Give this simple, yummy dessert a try. You’ll get a lot of smiles from this one. Make your life sweeter with some cake now and then.

Thanks for stopping by! I appreciate your support.

Love you all,

Meghan

 

 

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-it-s-only-a-pound

 

Family, Food, Uncategorized

Check Out My Brand New Column

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I am so excited to share my brand new monthly column “Meghan’s Corner“, featured in Mustard Seed Sentinel. I love writing about my faith on here, but this new column will have a variety of topics, with my faith woven through. This first article is about my love of cooking. It’s something I am passionate about. Cooking is a fun, creative outlet for me, when I’ve got the time. I’ve included two very easy recipes. I was inspired by spring, and the fresh ingredients available. I used the cilantro from my garden for the pico de gallo.

It’s a blessing for me to have an opportunity like this. I am truly grateful to Joanne, the publisher of Mustard Seed Sentinel. Thanks for dropping in, and sharing in my good news. I hope you enjoy my article and recipes. Your support means so much to me.

https://www.mustardseedsentinel.com/single-post/2019/05/22/Meghan%E2%80%99s-Corner-For-the-Love-of-Cooking

 

Love you all,

Meghan