Tag Archives: olives

Olive Cheddar Quick Bread

Olive Cheddar Quick Bread @ NancyCLast weekend was cold, so it was the perfect weekend for baking! I had been wanting to make something savory and when I came across a recipe at Taste of Home, it was exactly what I was wanting to make—a savory, cheesy quick bread. It sounded easy to make and I could just imagine how good it would be, considering I like olives, cheese, and all the other ingredients in this!

Changes I made to the original recipe include adding more cheese (a no-brainer!), a little more chopped olives, a little more minced rosemary, and using unbleached flour instead of bleached. This Olive Cheddar Quick Bread rises nicely and bakes up dense and flavorful. I think it tastes best warm and it’s easy to reheat in the microwave slice by slice (if you don’t eat it all the day you make it).

You could use this bread as a substitute for rolls or biscuits for lunch or dinner. It’s also great just as a snack. Because this bread is so full of flavor, you don’t really need to spread it with anything—but if you do want to have a spread when serving this, consider butter or cream cheese, or healthier options like hummus or pesto.

Olive Cheddar Quick Bread

  • Servings: 10
  • Difficulty: easy
  • Print

OLIVE CHEDDAR QUICK BREAD by NancyC, adapted from Taste of Home

Makes an 8×4″ loaf                                   Olive Cheddar Quick Bread @ NancyC

  • 1 Tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 cups all-purpose unbleached flour
  • 1 1/2 Tablespoons minced fresh rosemary
  • 1 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 2 Tablespoons butter, melted
  • 2/3 cup plus 2 Tablespoons Sharp Cheddar cheese, divided
  • 1/3 cup chopped pitted green olives
  • 1/3 cup chopped pitted black olives (I used Kalamata olives)

Preheat oven to 350°F. Grease an 8×4″ loaf pan; set aside.

In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2 to 3 minutes. Remove from heat; set aside.

In a large bowl, whisk flour, rosemary, baking soda and salt.

In a medium size bowl, whisk eggs, buttermilk, and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, chopped olives, and the sautéed onion.

Spoon batter into greased 8×4″ loaf pan, spreading evenly in pan. Bake at 350˚F for 40 minutes. Sprinkle remaining cheese over top. Then bake 5 minutes longer, until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Recipe from NancyC | nancy-c.com

I haven’t always liked olives, but I am definitely a fan of them these days! I prefer black olives like the Kalamata variety, but I’m not opposed to mixing them with some green olives too! Are you an olive fan?

Sharing at Full Plate Thursday.

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Italian-Style Veggie Pasta Salad

If you are a fan of cherry tomatoes, you’ll like this pasta salad, because it has alot of them! Some of my friends share cherry tomatoes from their gardens, so I had quite a few. I wanted to use some in a recipe and I thought a pasta salad sounded good. I also Continue reading

Veggie Chip Salad with Avocado

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TyrrellsPotato chips remind me of summertime–I guess it’s because they always seem to be at picnics and cookouts! I’m not a heavy potato chip eater, and maybe because of that, the last bag of chips I bought at the grocery store about a month ago seemed super salty and greasy to me. Then I heard about Tyrrell’s Hand Cooked English Chips–and agreed to try the seven flavors they have launched in the U.S., compliments of Tyrrell’s.  I had read that Tyrrell’s Chips are handcooked in small batches on the company’s farm in the English countryside and made from just two kinds of potatoes local to the farm–the Lady Claire and Lady Rosetta.

These chips are made with all natural ingredients, too. So I thought they would have to taste better than the last bag I bought from the grocery store! I was right–these chips have a great potato taste and are available in unique flavors like Lightly Sea Salted, Mature Cheddar and Chives, Sea Salt and Black Cracked Pepper, Sweet Chili & Red Pepper, VegChipsSea Salt and Cider Vinegar, Worcestershire and Sun Dried Tomato, and Veg Chips (Beetroot, Parsnip, & Carrot Chips with a pinch of sea salt). I had the chance to sample every flavor and I liked them all! I guess my very favorites were the zingy Sea Salt and Cider Vinegar, the slightly spicy Worcestershire and Sun Dried Tomato, and the savory Veg Chips–those were awesome!

I loved these chips so much I decided to make a recipe with one of the flavors. I had seen some salads that were served over corn chips, so I thought I’d try a salad that was served over Tyrrell’s Veg Chips. The savory flavors of the salad and the crunchiness of the chips make a great combination!

VEGGIE CHIP SALAD WITH AVOCADO by NancyC

Makes 4 to 6 servings

  • 1 (5.3 ounce) bag Tyrrells™Veg Chips
  • 6 cups well-packed pre-washed lettuce mix
  • 2 tomatoes, diced
  • 1 (15-ounce) can yellow sweet corn, drained
  • 1 (15-ounce) can pitted black olives, drained
  • 1/2 medium size red onion, diced
  • 1 medium size red bell pepper, seeded and diced
  • 2 ripe avocados, peeled, seeded, and diced
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup light Italian salad dressing (or more or less, to taste)
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Just serve the salad over the chips!

Divide the Veg Chips among 4 to 6 plates and spread chips in a layer over each plate; set plates aside.

In medium to large bowl, toss the lettuce, tomatoes, corn, olives, red onion, avocados, red bell pepper, and shredded Cheddar cheese. Add the Italian dressing and toss until everything is coated. Serve salad over Veg Chips.

Tyrrell’s Chips are available at Shop Rite, Fairways, Food Emporium, Whole Foods, Piggly Wiggly, Fresh Market, and Vitamins Plus, and you can also purchase them online at www.tyrrellschips.com. They also have a handy store locator on their site.

Sea Salt flavored potato chips have been a favorite of mine for quite a while, but now that I’ve tried the Veg Chips, that may change! 🙂 What’s your favorite potato chip flavor?