All Recipes


posted Jun 10, 2016, 10:15 AM by Susan Dodd   [ updated Jun 10, 2016, 10:28 AM ]

Pirate's Pasta Salad with PIRATE JONNYS

posted Jun 10, 2016, 10:11 AM by Susan Dodd

Italian Frittata

posted May 22, 2016, 5:01 AM by Susan Dodd   [ updated May 22, 2016, 5:04 AM ]

Pasta Puttanesca

posted Mar 4, 2016, 8:44 AM by Susan Dodd

Simple Gumbo using Bloody Mary Mix

posted Nov 3, 2015, 4:46 AM by Susan Dodd   [ updated Nov 6, 2015, 6:49 AM ]

Easy Pleasey Italian Meatballs- encore

posted Sep 30, 2015, 9:28 AM by Susan Dodd   [ updated Sep 30, 2015, 9:34 AM ]

This crock pot recipe is the perfect dish for parties when you want to feed a crowd and not fuss over the food all night. The savory sauce soaks into the meatballs and completely masks the fact they started out frozen. The red wine in Steve's Gourmet Olives is the perfect addition, and a key ingredient, to this savory sauce. Make sure to add the entire jar - olives, juice, peppers and all. Use 4.5 quart crock pot.
1/4 tsp sea salt
4 tsp Italian seasoning
4 tsp oregano
4 tsp basil
1/3 cup garlic - chopped
1 tsp fennel or anise seed
1- 1 1/2 cup red onion- chopped
12 oz Steve's Gourmet Olives - entire jar -  any flavor

1 lb mushrooms - sliced and sauteed in pan
4 lb bag frozen meatballs
2 cups tri-color sweet peppers - cut into bite sized pieces
28 oz can crushed tomatoes
14 oz can diced tomatoes

Before serving, spoon the fat off the top and stir well. Serve over al-dente pasta with freshly grated parmesan cheese and Italian bread. 

  • Sautee sliced mushrooms on stove to reduce size. Set aside.
  • Add first 8 ingredients to bottom of crockpot and stir well.
  • Add frozen meatballs until crock pot is 1/2 full.
  • Add mushrooms with juice, peppers and tomatoes. Stir well.
  • Fill crock pot with additional meatballs. Stir well.
  • Cook on High for 3 - 4 hours or Low for 6 - 8 hours.

Jennie's Best Chicken

posted Sep 29, 2015, 6:35 PM by Susan Dodd   [ updated Sep 30, 2015, 4:57 AM ]

This is one of those deliciously simple dishes that fills the entire house with an irresistible aroma. The recipe produces plenty of savory sauce too, which is made with just a few ingredients. The red zinfandel wine in Steve's Gourmet Olives is the perfect addition, and a key ingredient, to this amazing sauce. Jennie's Best Chicken is simple & elegant, and easy enough to make as a weekday meal for the busy professional. Submitted by Jennifer Joern, NAPW President Elect, St Petersburg, FL.  

3 - 4 whole boneless, skinless chicken breasts
1 lb fresh mushrooms - sliced
8-10 Steve's Gourmet Olives - pitted & sliced
1 medium can crushed tomatoes
3/4 cup Italian dressing
1/4 cup Steve's Gourmet Olives brine
1 pkg dry onion soup mix
1/2 tsp basil
1/2 tsp oregano
3 bay leaves

Steve's Gourmet Olives are available in various flavors, all with a red zinfandel wine base with fresh garlic, peppers, herbs & spices. Perfect for spicing up a recipe or dressing up a cocktail.

Preheat oven to 350 degrees
Allow dressing to warm up to room temperature

Place washed chicken breasts in a 9 x 13 glass dish. Spread sliced mushrooms and olives on top. In a large bowl combine tomatoes, Italian dressing, olive brine, soup mix, basil & oregano. Mix well. This is best done when the dressing is at room temperature. Pour mixture over chicken and add bay leaves. Bake uncovered for 1 hour.

Serve with rice, pasta or over mashed potatoes. Makes 4 servings

Easy Eggplant Parmesan with Steve's Gourmet Olives

posted Sep 2, 2015, 3:20 PM by Susan Dodd   [ updated Sep 2, 2015, 3:26 PM ]

Everyone needs an easy dinner recipe for busy weeks. This recipe couldn't be easier because you start with frozen eggplant and then make it your own by adding Steve's Gourmet Olives, olive juice & cheese. The wine & spices in the olive brine marry perfectly with the tomato sauce in the eggplant creating a delicious red sauce worthy of special occasions. This dish looks & tastes homemade.


Michael Angelo's Eggplant Parmesan 34 oz frozen
3-4 oz Steve's Gourmet Olives - pitted & sliced
4-6 Tablespoons of olive juice
1/2 cup grated parmesan & asiago cheese
Garlic slices from olive jar for garnish


Preheat oven to 400 degrees
Peel back cover on eggplant, do not detach
Spread sliced olives on top of eggplant
Pour olive juice over eggplant
Re-close and staple edge of cover over eggplant
Bake 45 minutes
Remove from oven, completely remove cover
Add cheese and additional olives & garlic slices from jar for garnish
Return to oven and bake 10 minutes uncovered until golden brown

Makes 4-6 servings

Mini Omelet Cups with "Steve's Gourmet Olives"

posted Jul 14, 2015, 10:11 AM by Susan Dodd   [ updated Jul 15, 2015, 5:57 AM ]

These muffins make a great breakfast, lunch or portable snack. Because the ingredients are individually added to each muffin cup, you can customize these for vegetarians, meat-eaters, or picky eaters in your family. They freeze well, and tend to taste even better on day 2.


  • 1/2 chopped onion
  • 1/2 chopped pepper
  • 1 chopped tomato
  • 3 oz Steve's Gourmet Olives - pitted and sliced
  • 1 Tb Italian Seasoning
  • 1 cup cooked, crumbled sausage or shredded deli ham
  • 1 cup grated sharp cheese - like asiago or cheddar
  • 8 eggs beaten - with 2 tsp milk, salt & pepper to taste

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