Azoresgal~Life on an Island

My kids absolutly love this salad, it may have something to do with the....  uhmmmm  Doritos !  They cannot stop eating it, especially our oldest who is eating us out of a home  a growing teenage boy ! It is really easy to put together, and after you make it once or twice, you just end up eyeballing everything. You can really make this salad as large or as small as you like, and mix and match any ingredients. The only important thing, is to add the chips last, as they go soft after awhile. If by any chance you have leftovers, never happens around here, the salad goes soggy.  No one likes a soggy salad, unless of course you are Mr. G, who will eat just about any kind of leftover ! Ingredients: 500grams ground beef 1 head  lettuce, torn into bite-sized pieces 1 packet (1oz/28g) taco seasoning or 3 tablespoons of this 1 medium tomato, diced 1 large bag of Doritos (crushed in the bag)  bottle of Catalina dressing/ homemade 1 1/2 cups...

Seriously, sometimes, a girl just needs a little snack...this hit the spot ! On a nice slice of bread, spread some OLIVE CREAM CHEESE , next top with some chopped OVEN/SUNDRIED TOMATOES , then sprinkle with some SHREDDED CHEESE .  Bake or toast and ta~dah a quick bite ! xo, Diana

We had a holiday open house for our friends, these marinated olives were a  big hit. They are very easy to put together, and only, require being made atleast the day before, to allow the flavours to mingle . Serve them with some cheese and some cold cuts, and v oilá, easy entertaining. Hope you are all enjoying the holiday season. Marinated Green Olives 3 cups brine cured green olives, 1 lemon, thinly sliced 1/2 cup olive oil 1/4 cup lemon juice 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano 5 garlic cloves  thinly sliced (I used minced) 1 teaspoon dried hot pepper flakes In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled. Yield: About 3 cups Marinated Black Olives with Sun-d...