Happy New Year!

4 01 2012

Hi everyone! Wow! this is my first post in 2012! One of my New Years resolutions was to post more, but we’ll see how that works out ;). Here’s a recipe that I made for New Years Eve that everyone loved, and I’m proud to say that it is something else on Recipe Quest! Fried Olives! Warning: not for people who are trying to be healthier as a New Years Resolution.

Fried Olives

Green or Black Olives (if they’re green or calamata, I would suggest stuffing with a cheese or other food that lowers the saltiness of the  olive)


eggs (depending on how many olives you’re frying)


oil (for frying, I used canola)


Pat the olives dry with a paper towel, and pour the flour, egg(s) and breadcrumbs into seperate bowls.

Heat the oil in a skillet on the stove.

Dip the olives into the flour, then the eggs, and finally the breadcrumbs. Repeat if desired.

Fry the olives. It only takes a minute or two for the olives to develop a crispy coating.

Place the olives on a paper towel. Wait a couple minutes until they’re cooled, and enjoy!




Artichoke Dip

1 08 2011

I am obsessed with this artichoke dip. Obsessed. My mom and I will make it for “Chillin and Grillin” at our pool, and It will usually be gone by adult swim. So, none for me. This recipe was given to us by my grandma, and I hope you guys enjoy it as much as we do.

Recipe for Artichoke Dip
2 cans artichoke hearts, drained REALLY WELL
1 cup mayo
1 cup grated parmesan cheese
2-3 tablespoons diced green chile

Cut the artichokes into smaller pieces. Mix all the ingredients in a bowl and pour into a 2 quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned.
Serve with pita or tortilla chips

Goat Cheese Stuffed Tomatoes

9 07 2011

I made up this recipe when I wanted to make bruschetta for an appetizer, but we didn’t have any bread. This is the recipe written down to the best of my abilities without actually having the ingredients-

4 oz. goat cheese, 2 tablespoons balsamic vinegar (more or less),  and about 15 cherry tomatoes

Cut off the top of the tomatoes, and scoop out the insides (I like to use a grapefruit spoon). Discard. Set tomatoes aside. Put goat cheese in a bowl and add the vinegar (you might have to microwave the goat cheese for a few seconds to make it softer). Scoop the goat cheese mixture into the tomatoes, However much you would like in each.

I have to go, and remember, you’re never too young to start cooking.