Chicken Potato Salad (Olivier Salad)

4FBC6F99-638D-4262-B795-EA5D7B5615FCThis is the classic Russian Olivier salad recipe, but with chicken instead of bologna as traditionally made. I got this Chicken Olivier salad recipe from my friend Inna. We tried it at her house once, it was the first time we tried it with chicken and we absolutely loved it this way! This is basically a fancy potato salad with chicken and it is served cold so it’s a great make ahead dish or potluck dish to bring. I also enjoy it served in a croissant for quick lunch/dinner sandwich!

Chicken Potato Salad (Olivier Salad)

This is the classic Russian Olivier salad recipe, but with chicken instead of bologna. This is basically a fancy potato salad with chicken in it and it is served cold so it’s a great make ahead dish or potluck dish. I also enjoy it served in a croissant for a quick lunch/dinner sandwich.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine European
Servings 12

Ingredients
  

  • 2-2.5 LB Chicken Breasts (4 large breasts) cooked, diced
  • 3 Potatoes cooked, peeled, diced
  • 4 Carrots cooked, peeled, diced
  • 8 Eggs hardboiled. peeled, diced
  • 1 710 mL Can kosher dill pickles
  • 1 Bunch Scallions
  • 1 Bunch Dill
  • 1 15 oz. Can Peas
  • 1 Small Onion peeled
  • 2 Bay Leaves
  • 6 Whole Peppercorns
  • 1.5 Cups Mayonnaise
  • Salt/Pepper to taste

Instructions
 

  • Wash and pat dry the chicken breasts. Bring a medium sized pot of water to boil. When the water comes to a boil, throw in 1 whole peeled onion, 6 peppercorns, 2 bay leaves and chicken breasts. Cook on medium-high for 30 minutes. Then turn the burner off and let the pot stand on the burner for 10 minutes, afterwards take out the chicken breasts and put them on a plate to cool. Meanwhile move on to steps 2 and 3.
  • Bring a large pot of water to a boil and add the washed carrots and potatoes. Cook until the carrots and potatoes are both tender when poked with a fork (about 25-30 minutes) but do not over cook. In another small pot, bring water to a boil and hard-boil the eggs.
  • When the chicken breasts have cooled down, cut them into small cubes. When the carrots and potatoes have cooled down, peel them and also cut them into small cubes. When the hard boiled eggs have cooled down, peel them thoroughly and cut them into small cubes.
  • Add the cut chicken, carrots, potatoes, and hard boiled eggs to a big mixing bowl. Drain out and discard liquid from the pickles and dice the pickles into cubes then add them to the bowl. Wash and finely chop the scallions (both green and white part) and add to the bowl.
  • Add the mayonnaise to the bowl according to taste and texture preferences. I added 1.5 cups mayonnaise. Add salt and pepper to taste, I added about 1 tsp salt and 1/2 tsp pepper. Mix well to incorporate mayo.
  • Lastly add the (drained) can of peas and finely chopped dill to the bowl. Gently mix again. *I add the peas in last because they are very delicate, I don’t want to squash them by overmixing. You can add a can of (drained) corn instead if you don’t like peas.
  • Refrigerate overnight or at least 4 hours and enjoy! Great as a side dish, potluck dish and makes a great croissant sandwich too! Can be made the day before and tastes best if refrigerated overnight.

Notes

You can substitute cubed chicken breasts with cubed Bologna. You can substitute the can of peas with a can of corn if you don’t like peas. This dish tastes best if refrigerated overnight to let the flavors blend!
Keyword appetizers, European, salad, side dish

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

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“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

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I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

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Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an Instagram friend (don’t ya’ll love social media?) and I created it today to satisfy my shrimp craving. Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.

Shrimp In A Garlic, Lemon, White Wine Sauce

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Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 LB Shrimp raw, peeeled, deveined
  • 2 TBS Butter for frying
  • 1/2 Cup White Wine
  • 1 TBS Parsley dry flakes or fresh
  • 2 Garlic Cloves minced
  • 1/2 TBS Mrs.Dash or any salt-free seasoning blend
  • 1 tsp Onion Salt
  • 1/2-3/4 tsp Paprika depending on your spice preference
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Rice or Pasta to serve with

Instructions
 

  • Peel and devein the shrimp. Rinse shrimp thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice or pasta.
  • Heat 2 TBS butter in a large skillet. Add the shrimp and sprinkle with the spices. Mix often so the shrimp cooks through evenly.
  • When the shrimp cooks through, add the white wine. Simmer the shrimp on low until the rice or pasta is done cooking, 5-10 minutes.
  • Lastly, add the minced garlic cloves and dried or fresh parsley. Keep covered, until ready to serve.
Keyword easy, seafood, shrimp, under 15 minutes

Tender Crockpot Beef Brisket

DE6F812E-7724-4858-9687-E0544F5F2684

This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe. It tastes just as great on the second day, especially if you make brisket sandwiches! You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a yummy BBQ brisket.

Tender Crockpot Beef Brisket

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This tender crockpot beef brisket is super tender, juicy, and delicious! It does take 8 hours on HIGH in the slow cooker, so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 10

Equipment

  • Crockpot

Ingredients
  

  • 5.5 LB Beef Brisket
  • 3-4 TBS Mayonnaise
  • 1.5 tsp Salt
  • 1.5 tsp Montreal Chicken Seasoning
  • 1/2 tsp Onion Powder
  • 1.5 tsp Italian Seasoning
  • 1 tsp Mrs.Dash or any salt-free seasoning of choice
  • 3-4 Garlic Cloves minced
  • 4 TBS Butter

Instructions
 

  • Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl. Smother the Mayonnaise all around both sides of the brisket. Sprinkle brisket with the spices (salt, chicken seasoning, onion powder, Italian seasoning, Mrs.Dash) add the minced garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides. I made a regular, not BBQ brisket).
  • Place brisket into a crockpot and add 4 TBS butter, cut up into pieces and spread out on the brisket. Cook brisket on HIGH for 8 hours, flipping the brisket 2-3 times or at least once halfway through cook time if possible. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce the last hour of slow cooking and smother it all around the brisket.)
  • After 8 hours, the brisket should be fall off the fork tender and super juicy! The gravy from the brisket cooking inside the crockpot can be poured over rice tor mashed potatoes. We loved the gravy over mashed potatoes!

Notes

The gravy from the brisket cooking inside the crockpot can be poured over rice or mashed potatoes. We loved the gravy over mashed potatoes!
Leftover brisket makes amazing brisket sandwiches the next few days!
Keyword beef, brisket, crockpot, easy, meat

Crockpot Beef Stew

ADFD6A89-D86F-4EB6-A643-3110EFE507E0

I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones.

Crockpot Beef Stew

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Tender fall apart beef chunks, hearty potatoes, carrots, mushrooms and onion in a savory broth. Comfort food in a bowl! Just make sure that you prepare it in advance to give it 7-8 hours on HIGH in the crockpot to cook until the vegetables and meat are tender and juicy. I did the prep work in the early morning and it was ready in time for dinner.
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Prep Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • Crockpot

Ingredients
  

  • 2-2.5 LB Beef Stew Meat or Chuck Roast cubed into 1 inch pieces
  • 2-3 TBS Olive Oil to fry beef
  • 2 tsp Steak Seasoning to fry beef
  • 5-6 Gold Potatoes cubed into 1 inch pieces
  • 1 Bell Pepper chopped into 1 inch pieces
  • 4-5 Carrots chopped into 1 inch pieces
  • 1 Large Onion chopped into 1 inch pieces
  • 1 LB Mushrooms cut in halves or quarters
  • 3 Garlic Cloves minced
  • 2 Cups Dry Red Wine
  • 8 Cups Beef Broth I make my own Better then boullion beef broth
  • 1 15oz. Can Tomato Sauce or 2 TBS Tomato paste
  • 2 tsp Mrs.Dash or any salt-free seasoning on choice
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • 3 tsp Salt or to taste
  • 2 TBS Dry or Fresh Parsley
  • 2 Bay Leaves

Instructions
 

  • Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (I leave the skin on if it’s gold potatoes). Wash and chop up the bell pepper, carrots, mushrooms also. If you are making your own beef broth like I do, then make beef broth and set it aside.
  • This step is optional. I have made it with raw meat in the crockpot too and still got the same tender, flavorful beef taste. However I do prefer to precook the beef first because I like my beef seared and browned on the outside. To precook your meat: Set a frying pan with 2 TBS olive oil on Med-High heat and cook the beef thoroughly, adding salt or steak seasoning to taste. Stir it every few minutes, and sear the beef until it gets browned.
  • Put the raw or precooked meat and all the chopped veggies (potatoes, carrots, mushrooms, onion) into the crock pot. Add the wine, tomato sauce (or paste) and beef broth. Sprinkle in some salt to taste, I add 3 tsp Salt. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning, dry or fresh parsley and bay leaves. Add in the minced garlic cloves.
  • Stir everything gently, and turn the crockpot on HIGH for 7-8 hours. Yes, it does take 7-8 hours cook time to get juicy, tender, flavorful meat and tender vegetables. Gently stir halfway through if possible.
  • At the end, stir the stew, ladle into bowls and enjoy! This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.

Notes

This stew tastes great on the second and even third day. Just reheat the portion needed in a pot.
Keyword beef, beef stew, crockpot, soup

Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 45 minutes. Fast, easy, and delicious!

Cheesy, Creamy, Hashbrown Casserole

sofiyababinov
This hashbrown casserole is cheesy, creamy, and dreamy!!! One of my latest obsessions. We make this casserole for brunch, especially for all major Holiday brunches, or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do the prep work and bakes for 1 hour. Fast, easy, and delicious!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American

Ingredients
  

  • 1.5-2 LB Bag Frozen Hash Browns/Shredded Potato thawed in the fridge overnight
  • 8 oz. Sharp Cheddar Cheese shredded
  • 3/4 Pint Sour Cream
  • 1 8 TBS Stick Unsalted Butter melted
  • 1 Small Onion finely chopped
  • 1 10.5 oz. Can Cream of Chicken Soup
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Butter or Oil Spray to spray the baking dish

Instructions
 

  • Do the prep work first. Shred the cheese into a big bowl. Then add the hash browns (shredded potatoes) to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.
  • Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spatula.
  • Cover the baking dish tightly with foil and bake at 350 degrees for 1 hour, until golden brown on top. If it's not golden brown on top once done baking, take off the foil and bake on broil for a few minutes until you get a cheesy, golden (not burned) top.
  • Using a spatula cut the hashbrown casserole into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10-15 minutes on 350 degrees.

Notes

To reheat, bake in the oven for 10-15 minutes on 350 degrees.
For a meatless option, use cream of mushroom soup instead of cream of chicken soup and it still tastes just as great!
Keyword breakfast, brunch, easy, hashbrown

Garlic, Lemon, Herb Baked Salmon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad. I got this recipe from my friend Candice, and it became an instant favorite in our family!

Garlic, Lemon, Herb Baked Salmon

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This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 2.5 LB Salmon Fillet
  • 3 TBS Olive Oil
  • Salt/Pepper to taste
  • Garlic & Herb Spice salt free. to taste
  • 1 Lemon to squeeze out the juice

Instructions
 

  • Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil (or use a glass baking dish) and brush the foil (or baking dish) with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil (or baking dish). Brush another 1.5 to 2 TBS olive oil all over the salmon fillet evenly.
  • Preheat the over to the broil setting. Squeeze the lemon juice from 1 lemon onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb (salt-free) spice all over the salmon fillet. Using a cooking brush, rub the oil, lemon juice, and spices together on the salmon fillet.
  • When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minute, uncovered. Then turn the oven off and let the salmon bake another 2 to 4 minutes, until slightly golden on top.
  • Take it out of the oven when ready to serve, cut as desired. I like to pair this salmon with mashed potatoes, rice, or a salad.

Notes

I like to pair this salmon with mashed potatoes, rice, or a salad.
Keyword 30 minutes, easy, Salmon, seafood

Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.

Tomato, Cheese, Black Olive Appetizer Salad/Spread

sofiyababinov
This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or as a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.
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Prep Time 15 minutes
Course Side Dish
Cuisine European

Ingredients
  

  • 1 8 oz. Block Mozzarella Cheese shredded
  • 1 10 oz. Pack Baby Tomatoes
  • 1 6 oz. Can Large Pitted Black Olives
  • 4-6 TBS Mayonnaise to taste
  • 1-2 Garlic Cloves minced

Instructions
 

  • Wash tomatoes and add them to a big bowl. Add (drained) can of olives, shredded mozzarella cheese, minced garlic, mayonnaise and mix gently together. Cover bowl and refrigerate overnight or until ready to serve.
  • Serve as a side dish salad, or on some baked baguette bread as side sandwiches. Delicious either way!
Keyword appetizers, European, side dish