Monday, December 22, 2014

Two Super Easy & Tasty Appetizers

This week and next we're moving my National Appetizer Month recipes to Monday since Christmas Eve and New Year's Eve fall on Wednesdays.

Today we have Emilia Mancini visiting with an easy appetizer that works great for dinner. Take it away, Emilia!

Easy BBQ Chicken from Emilia Mancini
4-6 uncooked boneless chicken breasts (or small pork roast)
1 bottle of your favorite bbq sauce (Hey, this still counts as homemade!)
¼ cup white vinegar
1tsp. red pepper flakes
¼ cup brown sugar
1tsp. minced garlic
½ small onion diced

Mix bbq sauce, vinegar, pepper flakes, brown sugar, garlic and small onion in medium sized bowl. Place meat in slow cooker. Pour bbq sauce mixture over meat. Cook on low for 4-6 hours.


To serve as an appetizer slice the chicken an inch or so thick. For a main course leave the breasts whole. In either case, lay the chicken in a pretty bowl or curved plate and ladle a little sauce on top.

Emilia Mancini is the naughtier side to author Marci Boudreaux. Emilia stays hidden in the shadows like a nefarious side kick, slipping out only when the stories Marci wants to share are a little too grown up to be called sweet romance. Read excerpts from her books at Musa Publishing or Amazon.

Visit Emilia on her website. Stay connected on Twitter and Facebook.

Sloane here with a dish you'll serve often. The only way my olive recipe can be any easier is if it makes itself. Your friends and family will think you worked hard to create this tasty nibbler.

Photo courtesy of Serge Bertasius Photography
Black Olives in Oil
1 can medium pitted black olives, drained
3 garlic cloves, peeled and pressed
Olive oil
Glass jar with a secure lid

Empty the olives into the jar. Add the garlic. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.

To serve, set the jar on the counter until the oil becomes clear and normal consistency, which will take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives and the mixture can stay good for up to three months.

Next Monday Sharon Ledwith and her addictive snack that has very few calories will be here. Be sure to pop back in.

I wish you all Merry Christmas!