We made the olive bites after a wonderful woman at our church, Ms. Dotty, brought something similar to a Christmas party. I went searching for a recipe that had green olives wrapped in cheesy biscuit dough, and soon after starting my search Claire Robinson had them on her show 5 Ingredient Fix. They are really tasty. Ms. Dotty makes them around Christmas time, because of the red and green in the olives, but I like them around Super Bowl time, too.
The second recipe is for Brussels sprouts with a ton of cheese. :) They are super yummy, even my father-in-law Gary will eat them. Often people who do not like Brussels sprouts don't like the bitterness, I think one of the reasons this is a good recipe is that before baking the sprouts you boil them, which to me makes them less bitter. The recipe calls for Gruyere cheese, I made them with Gruyere the first time, but since then I have used a white cheddar instead. I like a sharper cheddar, and I think it also helps with any bitterness left after boiling however a more mild cheese is good, too, just depends on your taste. The cheese you use should just be one you love.
I didn't do a How-To when I made these recipes, but I did take pictures of each. In the future I'll try to add more pictures of any recipes I try out.
Picture of the ones I made :)
Olive Bites
Recipe courtesy Claire Robinson, 2010
Prep Time: 25 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 10 min
Level: Easy
Serves: 20 bites
Inactive Prep Time: 1 hr 30 min
Cook Time: 10 min
Level: Easy
Serves: 20 bites
Ingredients
· 1/2 cup unbleached all-purpose flour, plus extra for dusting
· 5 tablespoons unsalted butter
· 1/3 cup grated Cheddar
· 1/4 cup grated Parmesan
· 20 olives stuffed with pimientos
Directions:
In a mixing bowl, combine the flour and butter until the mixture resembles bread crumbs. Mix in the Cheddar and Parmesan and knead lightly to combine. Form the mixture into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Unwrap the dough, take a small piece and cover an olive, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put it on an ungreased baking sheet. Repeat the process with the remaining pastry and olives. Chill in the refrigerator for at least 1 hour. (Can be made a day ahead and held in the refrigerator.)
Preheat the oven to 425 degrees F. Put the baking sheets on the middle shelf of the oven and bake until the pastries are light golden, about 10 minutes. Remove the bites from the oven and arrange on a serving platter.
Picture of the ones I made :)
Recipe courtesy Claire Robinson
Prep Time: 25 min
Inactive Prep Time:
Cook Time: 35 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
· 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
· 3 tablespoons butter
· 3 tablespoons unbleached all-purpose flour
· 2 cups milk, at room temperature
· Kosher salt and freshly cracked black pepper
· 5 ounces Gruyere, grated (about 1 cup grated)
Directions
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish.
Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
Recipe from www.footnetwork.com via Claire Robinson
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