Great alternative if you are tired of a green salad!
Marinated Artichoke Hearts; Drained
Mini Mozzarella Balls
Black Olives
Green Olives
Red Pepper; Chopped
Pint Grape Tomatoes
Red Onion; Chopped
Cup Olive Oil
2 Tablespoons Wine Vinegar
1 Tablespoon Lemon Juice
4 oz Fresh Basil Leaves
In a small bowl, whisk together olive oil, vinegar, and basil and lemon juice. In a large bowl, combine artichokes, mozzarella cheese, olives, red & pepper, tomatoes, and onion. Pour vinaigrette on top of artichoke salad mix. Toss gently to combine.
This is an outstanding chicken stew sure to please!
1 lb. chicken parts, preferably dark meet roughly cut - up
1 teaspoon Adobo seasoning
2 tablespoons olive oil
1 packet Sazon seasoning with annatto
1 tablespoon chicken bouilion
1/4 cup tomato sauce
1 can petite diced tomatoes
2 cups water
1.5 cups cassava/yuca peeled and cubed
1 cup carrots, peeled and sliced thick
2 bay leaves
12 green olives with pimentos
12 black olives
1/2 cup fresh chopped cilantro
Heat a dutch oven on medium heat. Season the chicken parts with the adobo seasoning, then add olive oil to the chicken and stir until well coated. Let the pieces brown in a dutch oven on medium-high heat on each side. Remove the chicken and set aside. Put the vegetable into the dutch oven and saute a few minutes. Add the Sazon seasoning, tomato sauce, diced tomatoes, chicken bouillon, water, yuca, carrots, bay leaves and olives into the pot. Add the chicken and give it a good toss. Bring it all to a boil and then lower the heat to simmer an cook 45-60 minutes or until chicken is cooked through. Season with salt and pepper and you can add more bouillon if you want a richer flavor. Sprinkle the stew with the chopped cilantro and stir. Serve with rice or crusty bread for dipping.
