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Snacks for the Boyz
Budget-friendly snacks for a guys' night out

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Warm "Pepperoni Pizza" Olives
Olives and Chips Spanish Tortilla
Buffalo Wing Style Olive Dip

(Family Features) - Game night, poker night - whatever the occasion, guys' nights out call for simple food that tastes great and fills them up. And if it can be eaten without utensils, even better.

George Duran, host of Food Network's "Ham on the Street" and author of "Take This Dish and Twist It," knows how to cook up creative food guys will love. Here's what he says about three of his crowd pleasing recipes:

Buffalo Wing Dip: If you're looking for a quick and easy buffalo wing-flavored dip recipe without the fuss of deep-frying, your prayers have been answered! I transformed one our nation's classic appetizers into a spicy yet lusciously creamy dip with chunky blue cheese and olives. Hungry yet?

Pizza Olives: What better way to serve the flavors of pepperoni pizza than in a bowl? Spicy cubes of pepperoni complement the delectable olives while garlic and oregano give the impression that you are enjoying the American classic. Put away that pizza cutter 'cause all you need here is a toothpick.

Spanish Tortilla: Make this simple Spanish Tortilla at your next event and watch how amazed your friends will be with the amount of work you put into thinly slicing each potato. Little do they know that gourmet chips and succulent Lindsay olives are the shortcut ingredients to this mouthwatering, filling appetizer.

For more great recipes for guys' night or any night, visit www.lindsayolives.com.

Snacks for the boyz tips from George Duran

  • A creative approach to saving space when serving food at a party is to use book cases. Remove the books and put placemats on the shelves before setting the appetizers on top.
  • If you're entertaining on a game night, decorate the house with the colors of the team you're rooting for. If there are fans of the opposing team, use masking tape to make a dividing line in the living room to separate both sets of fans.
  • If you are serving crackers with cheese, prevent them from sliding all around the dish by placing a bed of shredded lettuce on the platter under the cheese and crackers.
  • Use recyclable dishware, napkins and utensils. Remember to always have a recycling bag in an easy-to-spot location so friends know where to toss their dishes when they are done eating.
  • Make a playlist on your MP3 player with great background music a day or two before so that you can just let the songs shuffle throughout the party.
  • People are curious about new foods, so label your foods on a folded 2-square inch piece of paper so that your guests know what the dish is.
  • You can never have too much ice - buy an extra bag.

Warm "Pepperoni Pizza" Olives

  • 1/4 cup extra virgin olive oil
  • 1 jar (4.5 ounces) Lindsay JalapeƱo Stuffed Spanish Olives, drained
  • 1 can (6 ounces) Lindsay Ripe Pitted Olives, drained
  • 1 cup cubed pepperoni, about 5 ounces
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1 cup cubed Romano cheese, about 4 ounces

    1. Combine oil, olives, pepperoni, garlic, oregano and sun-dried tomatoes in small saucepan. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.

Preparation Time
15 minutes

Cook Time
5 minutes

Notes, Tips & Suggestions
Tip: Place a shot glass filled with toothpicks next to the bowl so that your guests may use them to skewer the bites.

Drink Tip: A good all-around amber ale is a perfect match to the Pizza Olives as the flavors of malt will complement hearty ingredients such as pepperoni.

Olives and Chips Spanish Tortilla

Mexican tortillas are the flat breads used to make burritos and tacos. But in Spain, tortillas are delicious omelets made with potatoes and Spanish onions.

  • 6 large eggs
  • 1 bag (5 ounces) high-end potato chips (such as Terra Chips), slightly crushed
  • 1 large tomato, seeded and finely chopped
  • 1 jar (7 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained, halved
  • 3 tablespoons chopped scallions
  • 1 tablespoon vegetable oil

    1. Preheat broiler.
    2. In a large bowl beat eggs and add chips, tomatoes, olives and scallions. Let mixture rest for 5 to 10 minutes until chips have softened.
    3. Pour oil into a non-stick skillet, spreading it with a paper towel so pan is well coated, and put it over medium-low heat. Add egg mixture and cook slowly until edges are cooked enough to be pulled away from the side of the pan, about 5 to 6 minutes. Place skillet under broiler and cook until eggs are set and lightly browned, about 3 to 4 minutes.
    4. Remove from oven and run a heat-proof plastic spatula around the edge to loosen up tortilla. Let it rest for a few minutes before removing from pan and serving. This can be made several hours in advance and served at room temperature.

Preparation Time
15 minutes

Cook Time
8 minutes

Yield 4 servings

Notes, Tips & Suggestions
Drink Tip: Skip pricey French Champagne and serve the Spanish Tortilla with a budget-friendly, delicious Cava sparkling wine from Spain. It's a fabulous, authentic way to unearth the fresh flavors of Spain.

Buffalo Wing Style Olive Dip

  • 8 ounces cream cheese
  • 1/2 cup blue cheese salad dressing
  • 3 tablespoons Louisiana hot sauce
  • 1 can (3.8 ounces) Lindsay Ripe Sliced Olives, drained, reserving a tablespoon for garnish
  • 1 cup (4 ounces) crumbled blue cheese
  • 1 cup finely chopped celery, reserving a tablespoon for garnish

    1. Place cream cheese in a medium microwave-safe bowl and microwave for 30 seconds on high, until warm and softened. With a spoon, mix in salad dressing and hot sauce until well blended. Fold in olives, blue cheese, and celery. Garnish with olives and celery.
    2. Serve with crackers and pretzel rods.

Preparation Time
10 minutes

Microwave Time
30 seconds

Makes about 2 cups

SOURCE: Lindsay Olives

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