Raise your hand if you have a box of clementines in your kitchen right now. I knew some of you did. How can you resist.

Raise your hand if your hands smell like clementine because you just peeled one to eat.

Okay, now raise your hand if you don’t have a clementine box in your kitchen, your hands smell like lavender soap instead of clementines and you are planning when you will drop in to the store to buy your very own box.

While eating clementine upon clementine is 100% okay with us, you could always use up a few by making these delish warm olives. Oh, before I forget if you do go and buy clementines AND you plan to make this, buy extra bread. Definitely buy extra bread!

How to Make Roasted Olives with Clementine

Your going to need kalamata olives (go for the pitted option, here), fresh rosemary, red pepper flakes and of course, a few clementines.

Add everything to a bowl along with olive oil. Then, distribute into small oven-safe dishes or one big one. Bake in the oven until bubbly and serve with warm bread — lots of warm bread.

This recipe can also be found along with other clementine yummy recipes in the Winter issue of maché magazine. Be sure to check it out!

In college, Adam had Guinness twinkle lights. Seriously. He also had the “Guinness cup,” you know the one that has the logo and is apparently the perfect shape? Guinness was usually in the fridge and I was schooled on how to properly pour the perfect glass. If I remember correctly (please, do not take my word for it), you should angle the glass while pouring just about half of the can then place the glass back to normal and slowly pour in the rest in one even stream. Then, you let it sit until it has settled. Did I mention Adam liked to drink Guinness?

It makes an appearance once and a while now and the last time it did, we used half a can on these. These are awesome to serve at a party and a full of flavor.

In need of a few more mini-ideas? Give these a whirl:

Easy Hot Wings

Sweet Pepper Poppers

Mini Fish Tacos

Enjoy!

How to make Mini Stout Pies

You will want a large skillet or frying pan for this. Place it over medium-high heat then cook some lean ground beef. We usually use 90-10, meaning that there is 10% fat. Just brown the beef then throw in some carrots and onions.

Once the carrots and onions are softened, add some dried thyme and garlic.

Next, add a tablespoon of tomato paste. I know it seems a little strange, but this adds depth and a touch of sweetness. After the tomato paste has been stirred into the beef, we add a tablespoon of flour and cook for about a minute. The flour will help thicken the beer once we add it…

…which is now, so pour in the beer — we used Guinness, but use your favorite stout beer if you would like. Stir and cook the beer for about 1 minute, it should thicken slightly.

This is a good time to add some frozen and thawed peas.

Next, add a little sugar. This works kind of like the tomato paste. The beer is quite bitter, so adding just a touch of sugar rounds everything out. Give everything a taste and season with additional sugar or salt if necessary. Then, allow the filling to cool for about 10 minutes.

Preheat your oven then cut eight 4-inch circles out of some store-bought pie dough. If you have it on hand or wish to make your own, you certainly can. Here is our recipe for pie dough, perfect for savory applications.

Whisk together an egg and a little water then brush it around the outer edges of each dough round.

Add some filling to one half…

… and fold the other half over then use a fork to crimp the edges together and use a knife to cut a few slits on top.

Brush the tops with more of the egg wash and bake in the oven until the dough has lightly browned and is flaky.