Olive Varieties With Orange And Rosemary

When we were on vacation a few years ago, we travelled with 2 ladies who became friends and one of them loved olives as much as my husband and these two would ‘steal’ the dishes of olives off all the other tables in the dining room. So…Liz and Don here is a recipe for the two of you (and any one else who loves these little critters).

  • 3 tbsp. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp. coriander seeds, crushed
  • 1 large sprig of rosemary
  • 2 bay leaves
  • zest from 1/2 orange, peeled in long strips with swivel peeler
  • pinch of red pepper flakes
  • 16 oz. mixed olives like Liguria, kalamata, nicoise, cerignola (green)
  • 1 tsp. fennel
  • zest from 1/2 lemon

In a skillet on medium high heat, put the olive oil, coriander seeds, herbs, orange and lemon zest, pepper flakes. Swirl the pan and heat this mixture until it becomes fragrant (about 3-4 minutes).

Add the olives and cook, occasionally stirring  until the garlic is golden and the zest begins to curl. This should only take about 2 minutes.

Serve these warm or room temperature.

Rice Pilaf

Recipe #1710 (but who’s counting?)


This is a very simple recipe but pair it with a chicken entrée or even pork, as in tenderloin or chops and you have a wonderful dinner. Vegetable of your choice and perhaps a small salad makes it all perfect.


  • 1/2 cup butter
  • 2 cups rice
  • 18 oz. tomato juice
  • 1  3/4 cups water
  • 1 chicken cube (minced down)
  • pinch of salt
  • fresh Parsley for garnish

Saute the rice in butter until a golden brown. Add the remaining ingredients and bake, in a covered casserole, for approximately 45 minutes in a 375 degree temperature.

A lovely elegant dinner during the summer months.

Bacon Cheeseburger Pie

When you hear “It’s Hockey Night In Canada”  you know a quick and easy dinner is in the mix. This is a fun meal to make and, of course, simply devour with great conversation, banter about what team is going to win, or just enjoy those sitting down at the table with you.


  • 1  1/2 lb. extra lean ground beef
  • 1/2 cup Panko breadcrumbs
  • 1/4 finely chopped onion
  • 1/4 cup ketchup
  • 2 tsp. mustard
  • pinch of salt
  • 3 slices bacon, cooked crisp, crumbled
  • 4 large potatoes, peeled, cut in 2 inch cubes
  • 1 head of garlic
  • olive oil
  • whipping cream
  • 1/4-1/2 cup Philadelphia cream cheese
  • butter
  • 1 – 1 1/2 cups shredded Monteray Jack Cheese
  • 2-3  Roma tomatoes, halved, seeds removed, chopped
  • 1/2 green Bell pepper, finely chopped

Heat oven to 375 degrees. Cut the top off the garlic, and in a piece of tin foil, place the head and pour a tbsp. of olive oil over and then seal. Cook in the oven for about 40-50 minutes until soft and caramelized. Remove from the oven and cool down for about 10 minutes.

Mix the ground beef, breadcrumbs, onion, salt, ketchup, mustard until well combined. Press this into a 9 inch pie plate over the bottom and up the sides. Bake for about 15 minutes.

In a pot of water, peel and cut the potatoes in chunks. Cook until tender and then process in your electric mixer with a copious amount of  butter, the cream cheese, squeeze the flesh out of the garlic and discard the skins, 1/4 – 1/3 cup of whipping cream (not too much or it becomes watery). When mixed and smooth, spoon into the meat crust and smooth the top.   Sprinkle the cheese over the surface of the potatoes. In a circle on top sprinkle the tomato, crisp bacon and green pepper.

Return to the oven and bake a further 15-20 minutes until hot and the cheese has melted. Serve with a crisp, chilled salad, garlic/cheese toast and, without fail, a cold beer or glass of wine.