Tyler Florences Fried Zucchini Mozzarella And Green Olives Recipes

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TYLER FLORENCE'S FRIED ZUCCHINI, MOZZARELLA AND GREEN OLIVES



Tyler Florence's Fried Zucchini, Mozzarella and Green Olives image

This was featured with Tyler's Ultimate Spaghetti and Meatballs as an appetizer! Uses Panko Breadcrumbs. Use whatever olives you wish, Tyler used pitted green olives and fresh mozzarella. He uses a whole mozzarella, in the show a bit for the meatballs and the rest he fries in this.

Provided by YnkyGrlDwndr

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

vegetable oil (for deep frying)
7 garlic cloves
1 cup flour
1 cup panko breadcrumbs
2 eggs
1/4 cup milk, approx
salt and pepper
1 large zucchini
300 g fresh mozzarella cheese
15 -20 pitted green olives
sea salt
fresh basil
1/2 lemon

Steps:

  • Place 2-3 inches of vegetable oil in pan with whole garlic cloves (in cold oil) heat to frying temperature (this is about 180°C).
  • In 3 separate bowls place flour in one, eggs and milk whisked, and panko breadcrumbs. Salt and pepper each.
  • Slice zucchini and cut mozzarella in nice bite sized chunks.
  • Bread zucchini, mozzarella and olives by coating in flour, then egg wash then breadcrumbs. (My tip is to use a dry hand and a wet hand, this will keep you from getting big blobs of flour and breadcrumbs on your fingers! I will put more detailed instructions on how I do this below).
  • Fry breaded items until lightly golden.
  • Serve with a nice sprinkling of sea salt, fresh basil and a squeeze of lemon juice!

Nutrition Facts : Calories 529.6, Fat 23.3, SaturatedFat 11.7, Cholesterol 154.5, Sodium 877.3, Carbohydrate 51.1, Fiber 3.5, Sugar 4.9, Protein 28.6

MARINATED OLIVES



Marinated Olives image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

2 cups large green Sicilian olives
1 lemon, zest cut in strips
1 handful fresh rosemary sprigs, needles stripped from the stems
1 handful fresh thyme sprigs, leaves stripped from the stems
1 handful fresh basil, hand-torn
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside the fried zucchini flowers.

SPANISH MEATBALLS WITH GREEN OLIVES



Spanish Meatballs With Green Olives image

My Mom knew a Spanish nurse and this is the recipe she gave her. I liked it a lot. It has white wine and green olives in it.

Provided by Dienia B.

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 slices bread
1/4 cup milk
1 garlic clove, crushed
1/2 teaspoon nutmeg, freshly grated
1 tablespoon parsley, finely minced
1 egg
salt
pepper
2 lbs ground beef
2 tablespoons flour
1 onion, cut into rings
2 tablespoons olive oil
1/4 cup green olives, sliced
1/2 cup white wine
1 cup chicken stock

Steps:

  • Trim crusts and soak bread in milk.
  • Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
  • Add ground beef.
  • Form meat into small walnut size meatballs.
  • Roll meatballs in flour.
  • Cut onion into rings.
  • Heat olive oil in heavy pan.
  • Cook meatballs until browned; remove from pan.
  • Add more olive oil.
  • Brown onions lightly .
  • Add meatballs back to pan with the sliced stuffed green olives.
  • Add wine and chicken stock.
  • Cook until thickened, about 5 minutes.

Nutrition Facts : Calories 462.9, Fat 30.1, SaturatedFat 10.3, Cholesterol 136.4, Sodium 305.9, Carbohydrate 10.9, Fiber 0.8, Sugar 2.1, Protein 31.7

SPICY ROASTED OLIVES



Spicy Roasted Olives image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 3 cups

Number Of Ingredients 7

3 cups mixed green and black olives with pits
4 sprigs rosemary
1 fresh red chile, sliced thin
4 whole cloves garlic, peeled
2 tangerines
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar

Steps:

  • Preheat oven to 300 degrees F.
  • In a small roasting pan, mix together the olives, rosemary, chile, and garlic. Slice the tangerines in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

FRIED OLIVES



Fried Olives image

Make and share this Fried Olives recipe from Food.com.

Provided by evelynathens

Categories     Greek

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb green pitted olives or 1/2 lb green olives, with pits
1 red onion, peeled and minced
1 clove garlic, peeled and minced
2 slices good-quality ham, minced (optional)
4 tablespoons finely chopped fresh flat-leaf parsley
1 pinch cayenne
2 tablespoons extra virgin olive oil
1/2 cup all-purpose flour
1 large egg, lightly beaten
1/2 cup finely ground breadcrumbs
olive oil (for frying)

Steps:

  • If using unpitted olives, pit them with an olive pitter (or cherry pitter) to keep them intact.
  • Place the onion, garlic, ham, parsley, olive oil and cayenne in a food processor and pulse on and off until everything is pureed and very creamy and smooth.
  • Remove to a bowl.
  • Using a pastry bag outfitted with a nozzle small enough to fit into the cavity opening of the olive, stuff each olive with the filling.
  • Spread the flour onto one plate and the breadcrumbs onto another.
  • Heat about half an inch of olive oil in a large, heavy skillet over medium heat.
  • Roll the olives in the flour, then in the egg, and finally into the breadcrumbs.
  • Fry until the breadcrumbs have turned golden.
  • Remove, place on paper towels to drain momentarily and serve.

Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 2.3, Cholesterol 46.5, Sodium 537.5, Carbohydrate 28.4, Fiber 3.5, Sugar 2.1, Protein 5.9

KITTENCAL'S ITALIAN ZUCCHINI-MOZZARELLA PATTIES



Kittencal's Italian Zucchini-Mozzarella Patties image

You might find yourself purchasing zucchini in your grocery store all year around just to make these, they are *that* good! --- you will be lucky if these even make it to the table lol! you may also add in some canned corn niblets or some cooked rice, although garlic powder may be used I strongly suggest to use fresh minced garlic, this recipe is very forgiving so don't worry about the the exact measurments--- these are delicious served with sour cream :) also take a look at my recipe#138173

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h4m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups coarsely grated zucchini, packed (one thin zucchini about 10-inches in length)
2 large eggs, slightly beaten
1 small onion, finely chopped (or use green onions)
1/2 cup all-purpose flour
2 -3 teaspoons fresh minced garlic (or to taste, or use 1/2 teaspoon garlic powder)
1/3-1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese (can use cheddar cheese)
1 teaspoon seasoning salt
1 -2 teaspoon fresh coarse ground black pepper (or to taste)
olive oil (for frying, or use vegetable or Canola oil)

Steps:

  • Hand squeeze out as much of the moisture in the zucchini as possible (this is important!).
  • Place the zucchini in a large bowl.
  • Add in all remaining ingredients except oil.
  • Mix well to combine and adjust seasoning salt and black pepper to taste.
  • Heat oil in a skillet over medium-high heat.
  • Drop the zucchini mixture by heaping tablespoons into hot oil and fry on both sides until golden brown.

Nutrition Facts : Calories 244.1, Fat 11.6, SaturatedFat 6, Cholesterol 122.5, Sodium 349.6, Carbohydrate 19.4, Fiber 2.1, Sugar 4.4, Protein 16

TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS



Tyler Florence's Ultimate Spaghetti and Meatballs image

Make and share this Tyler Florence's Ultimate Spaghetti and Meatballs recipe from Food.com.

Provided by Rljacdcjecl

Categories     Spaghetti

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 slices firm white bread, crust removed
1 1/2 lbs ground beef
1 1/2 lbs ground pork
1 large egg
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
kosher salt & freshly ground black pepper
4 cups good quality jarred tomato sauce
1/2 lb mozzarella cheese, cut into chunks
3 sprigs fresh basil
1 lb spaghetti

Steps:

  • Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
  • Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
  • Preheat the oven to 350 degrees F.
  • Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Nutrition Facts : Calories 1722.8, Fat 82.9, SaturatedFat 34.7, Cholesterol 389.1, Sodium 2271, Carbohydrate 123.8, Fiber 8.4, Sugar 15.4, Protein 115.7

CHICKEN TAGINE WITH GREEN OLIVES AND PRESERVED LEMON



Chicken Tagine with Green Olives and Preserved Lemon image

Provided by Tyler Florence

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 29

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows
6 to 8 lemons, unwaxed
2 cups kosher salt
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

  • In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.
  • In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.
  • Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.
  • Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.
  • Yield: about 4 lemons
  • Prep Time: 20 minutes
  • Cook Time: none
  • Inactive Prep Time: 1 month
  • Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.
  • Yield: 4 to 6 servings
  • Prep Time: 10 minutes
  • Inactive Prep Time: 15 minutes

RATATOUILLE WITH FETA, GREEN OLIVES, AND ALMONDS



Ratatouille with Feta, Green Olives, and Almonds image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup whole almonds
6 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon red chili flakes
3 cloves garlic, chopped
Sea salt and freshly ground black pepper
1 pound feta cheese, crumbled
1 cup pitted green olives
1 bunch fresh basil, leaves hand-torn
1 medium onion, chopped
5 medium Japanese eggplant, chopped
3 medium zucchini, chopped
3 tomatoes, seeded and chopped
1 tablespoon capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed
1 tablespoon balsamic vinegar

Steps:

  • Put the almonds into a large skillet over medium heat. Gently toast the nuts, being careful not to let them burn, for about 3 minutes. Add 3 tablespoons olive oil, 1/2 teaspoon red chili flakes, 1 chopped garlic clove, and salt and pepper to taste. Cook for another 3 minutes and transfer to a plate to cool. Crush the almonds roughly and put them into a bowl along with the feta cheese, olives, and 1/3 of the basil leaves. Mix well to combine all the ingredients.
  • Put 3 tablespoons olive oil and the remaining 1/2 teaspoon chili flakes into the skillet over medium heat. Add the onions, remaining garlic, and 1/3 of the basil leaves and cook until the onions start to soften, about 5 minutes. Put in the eggplant and cook until it is soft, about 10 minutes, adding more olive oil if necessary. Add the zucchini, fresh tomatoes, and capers; season with salt and pepper. Continue cooking until these vegetables are soft but still whole. Add the canned tomatoes, vinegar, and remaining basil leaves. Continue to cook for another 15 minutes; remove from the heat and set aside to cool.
  • To serve, put the ratatouille into a bowl or platter and top with the feta, olive, and almond mixture.

RED HOT GREEN OLIVES



Red Hot Green Olives image

Make and share this Red Hot Green Olives recipe from Food.com.

Provided by SweetSueAl

Categories     Low Protein

Time P3DT15m

Yield 8 serving(s)

Number Of Ingredients 6

7 1/2 ounces green olives, jarred and stuffed
1/2 cup tomato juice
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon oregano leaves

Steps:

  • Drain olives. Combine remaining ingredients. Pour over olives in jar.
  • Re-cap and refrigerate for at least 3 days, turning jar daily so spices will permeate.
  • Sprinkle with more crushed red pepper before serving, if desired.

Nutrition Facts : Calories 56.8, Fat 5.8, SaturatedFat 0.8, Sodium 454.6, Carbohydrate 1.8, Fiber 1, Sugar 0.7, Protein 0.4

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