Quick and easy olive cheese bread

I decided to try a recipe I saw on an episode of The Pioneer Woman. Ree Drummond made an olive cheese bread that looked delicious, quick and easy.


olive and cheese mixture

Green and black olives, green onion, cheese, butter and mayo make up this recipe. I substituted the mayo and used greek yogurt instead. The recipe calls for two green onions, but I used four. The mixture may look like a lot, but I used every bit of it. Prep time was around 10 minutes. I cooked the bread at 325 degrees for 30 minutes.





 

The taste: Savory, crunchy, salty goodness! The French bread cooked up perfectly and the saltiness of the olives was just right. The Monterrey Jack cheese was gooey and delicious. This olive cheese bread is a very rich and filling. I had leftovers and reheated them in the oven for olive cheese bread round two at dinner! You can even make and freeze these as well.

 

You will find the recipe with Ree's step by step instructions here.

 

 

 

Easy black bean burritos with wilted spinach

I make black bean burritos when I am short on time.  These burritos are budget friendly, easy to prepare and very filling. 

Prep time:  About 10 minutes
Cook time: 20 minutes
Serves: 2 - 4

You will need:
2 table spoons olive oil
1 15 oz can of black beans
1 cup of diced onion
Large flour tortillas
2 cups shredded Mexican blend cheese
1 package of fresh Spinach
1 teaspoon of ground Cumin
Salt

Heat oil in a skillet on medium-high heat. Add onion and saute for 5 minutes. Stir in cumin, add amount of salt desired and cook 1 minute more. Next, add black beans and bring to a boil, then reduce heat and simmer for 15 minutes.  Stir in fresh spinach (about 2 handfuls) and cook until wilted. Fill the warm tortilla with the bean mixture and top with shredded cheese. Wrap and enjoy!  Serve with a side of chips and salsa.