Lemon-Garlic Marinated Olives

Do you love olives?  I wouldn't say that I love them, but I like them a lot.  This wasn't always the case.  My childhood best friend had, and likely still has, what I would consider a borderline obsession with olives.  You could always tell when she had been to our house, because the jar of olives in the fridge was cleaned out.  I didn't understand it at the time.  But I guess tastes change, because I have come around.  Any time I eat olives, I can't help but think of her and all of our ridiculous shenanigans.

I got this recipe from my Dad who originally got it from my Aunt Mary Lynn.  So thank you, Dad and Aunt Mary Lynn!  My Aunt had these out for Thanksgiving, and my Dad made them for Christmas.


You'll need:


Green olives
Brine from green olives
Black olives
Half of brine from black olives
Kalamata olives
Half of brine from kalamata olives
2 lemons cut into small wedges
1 tsp oregano
Garlic cloves, minced (to taste)


Throw all of this into a container (I use a small glass jar), refrigerate for a few days, and mmm boy...

These olives are endlessly customize-able.  Not a fan of kalamata olives?  Leave 'em out.  Want some heat?  Toss some red pepper flakes into the mix.  Too much garlic (I'd argue that this is not possible)?  Use less.  You get the idea.   

They make a nice snack or addition to an antipasti platter.  In addition to being very tasty, they're also extremely easy to make.  All you have to do is chop up a few things, combine it in a jar, and let it sit.  Please enjoy!

Sour Cream and Roasted Red Pepper Dip

Believe it or not, this is adapted slightly from a Weight Watchers recipe!  You'd never know it, though.  


I made this as part of the Welcome Home/Football Party that we had over the weekend.  I felt sort of obligated to prepare some lighter fare, since most of the other food was pretty heavy, and because I currently only have one pair of jeans that I can comfortably sit down in. <hangs head in embarrassment>

Maeby perched in my (clean) laundry basket, supervising everything going on in the kitchen.

You'll need:


15 oz. jar roasted red peppers, drained (approximately 2 cups)
1 cup reduced fat sour cream
1/2 cup basil, fresh
1/4 cup flat leaf parsley, fresh
1/2 tsp garlic powder
1/2 tsp salt, or to taste
1/4 tsp black pepper or to taste


Place all of your ingredients in a food processor, mini chopper, or blender.  Let 'er rip, and puree until smooth.  

Make sure to taste it after pureeing.  I almost always feel like this needs more salt.

It ends up being a light pink color.

This dip is really good with some fresh veggies, pita wedges, crackers, and on and on.  It's a nice, light alternative to the usual sour cream and onion dip that often gets served at tailgating parties.