Cheesy Chicken Tender Casserole

 

Calls for the same recipe as Green Bean casserole at the Holidays, but, add broccoli, green beans, carrots, peppers, onions & lots of Cheese!!
(Hack #1 after drizzling with EVOO, toast your diced chicken tenders first and top them on the casserole with minimal incorporation into the sauce). Bake at °375 30-40 min.
Fun way to get the kids to eat their veggies!!

Flank Steak with Koroneki EVOO

40 min instapot dinner for four: Rub down a Flank steak w/ Koroneki EVOO, then a Steak seasoning rub (both sides); add a little Espresso balsamic after poking a few times & let it marinate while quartering all your root veggies: Sweet potatoes, onion, 4 garlic cloves, potatoes, carrots & yellow golden beets.
Add in 1/2 cup beef broth & 1/2 cup red wine (pinot noir), steak, onions & garlic into your instapot & put on meat setting 20 min. After you let off the steam, add in all your seasoned root veggies (tossed with salt, pepper, paprika & butter OO). Re-set your instapot for the meat setting one more time, but reduce time to 20 min.
Plate, garnish & enjoy!

Spaghetti Squash Lasagna

Trying our hand at spaghetti squash to avoid some of those wonderful pasta carbs.
Attached are deconstructed photos using our smokey Chipotle OO & building it up like You would a layered lasagna (e.g. marinara sauce, crushed tomatoes, onions & herbs, lemon infused ricotta (lemon OO), pepperoni, salami, soppressata, aged cheddars & parmesan reggiano cheeses.
Include in the baking dish all your unused pantry staples (leftover Brussels sprouts, Asparagus & Peppers); drizzle w/OO of choice, salt & pepper to taste;
Cut the spaghetti squash in half, scrap out the seeds & excess fibers (the guts); bake on 400° for 15min. Let cool & scrap all around the insides. Viola spaghetti! Bake on 400° for 15-20 min until cheeses bubbly!

Bacon Wrapped Pork Tenderloin

After marinating 1/2 the day, we are ready for Bacon wrapped pork tenderloin roasting in the oven for 35-40 min. on 375°Hint:
* marinating in Evoo & Balsamic vinegar cuts the time down by 8-10 min.* here we used Rosemary OO, Lemon & Neapolitan balsamic with Italian herbs. Add in your root veggies: potatoes, onions carrots, golden beets & celery! Let them all cook in their own juices! If you do bread, perfect time to dip! Yummy!!

Best Collards in the South

Ingredients:
6 batches of collards, de-stemmed and hand pulled- not chopped (makes approx. 2- ¾ gallon size freezer bags); not enough..
Pack 3 batches down (because you have three more to go)
Smoked Turkey wings in the meat section. Use one drum or two wings. Place at the bottom with the chicken broth
Chicken broth in the box low sodium ½ cup per batch; unless you have homemade broth (better)
All the following ingredients are on top: Seasonello sea-salt w/herbs (2 heavy dashes)
2 tablespoons Garlic OO
Same 25 yr. Aged Sherry vinegar
2 grinds of Peppercorns
Top off each serving with a balsamic vinegar of choice or a spicy EVOO👌
Instapot setting for “meat” 45 min. turn off & Let it rest in the pot 15 min.(steam releases on its own).

Rachel’s Smoked Salmon Nicoise Salad

3 cups organic baby spinach
1 small head of organic romaine, trimmed, leaves left whole
4 large eggs, hard boiled, cooled, peeled, halved
1 English or hot house cucumber
2 large heirloom tomatoes cut into large slices (or 2 cups cherry tomatoes)
1/2 pound washed, trimmed fresh green beans, par boiled and cooled
2 pounds new potatoes boiled in salt water until just fork tender, and cooled
2 teaspoons capers
1/2 small red onion sliced thinly (about 1/2 cup)
1 cup lemon stuffed manzanilla olives
fresh chopped Italian parsley leaves for garnish (optional)
fresh ground pepper to taste

1 pound of cooked and cooled meat/protein of choice such as smoked, poached or grilled salmon, poached or grilled chicken, grilled steak, seared tuna, fried or baked tofu, etc. (there are no wrong answers here)

Dressing

1/4 cup freshly grated parmesan
3 tablespoons champagne vinegar
1 tablespoon fresh squeezed lemon juice
1 teaspoon grainy mustard
1/2 teaspoon fresh ground pepper
1 anchovy fillet (optional)
2 medium garlic cloves, crushed
1/2 teaspoon salt
1 cup of UP or infused olive oil of choice (I used Hojiblanca here but dill, garlic, lemon, orange, lime, picual, etc. would all be great here)

Add the vinegar, lemon juice, anchovy fillet, mustard, garlic, salt, pepper, and cheese to the jar of a blender or food processor bowl. Pulse to combine well. Slowly drizzle in the olive oil until thickened.

Assembly

In a large bowl, toss the cooked and cooled baby potatoes with two tablespoons of the dressing. On a large platter just before serving, arrange a bed of baby spinach topped with the whole Romaine lettuce leaves. Arrange the various components around the platter with the meat, fish or protein showcased in the center. Add a grind of fresh black pepper and serve the platter with the dressing on the side.

Serves 6 as a meal or up to 10 as a starter.

Israeli Couscous (Lemony Pearls)

Wow what a great Saturday (even with the deluge of rainfall). Thank you “Devoted Tasters”. Have a nice Sunday everyone.
Israeli Couscous (Lemony Pearls)
1 tablespoon of butter olive oil1 shallot and the zest of half a lemon;Over medium heat, let the butter olive oil get infused with the flavors of the shallot and the lemon zest. Give this about 3 minutes.  You are sweating the aromatics not browning them.
Throw  in a cup of your Israel couscous and toss everything together, ensuring your couscous is covered by the shallot and butter mixture.  Using our Seasonello herb infused Sea Salt & pepper to taste, toast the Couscous for about 2 minutes;
Pour in 1 and 1/4 cups of chicken broth or stock. Bring to a simmer and cook, covered for 10 minutes. Fluff with a fork. Optional: add parmesan cheese & chives. Great as a side or the next day, toss with assorted vegetables, nut crumbs (spicy, Italian or coconut curry) & raisins.

OPEN FACE BUTTERED ENGLISH MUFFIN CRAB CAKES

Ingredients:
For the Crab Cakes
1 large egg
2-1/2 teaspoons Extra Virgin Olive Oil. (2 Tuscan and ½ Blood Orange)
1/2 teaspoons Dijon mustard
2 tablespoons Old Bay seasoning
1/4 teaspoon pepper & garlic powder or 2 garlic cloves
¼ teaspoon smoked paprika
1 teaspoon lemon juice
2 teaspoons finely chopped onion & celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (16 oz. cup)
½ stick of herbed cream cheese
¼ cup panko bread crumbs
Extra virgin olive oil, for cooking

Instructions:
For the Crab Cakes
Line a baking sheet with aluminum foil.
Combine the egg, extra virgin olive oil, Dijon mustard, Worcestershire, Old Bay, pepper, garlic, onion, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 9 crab cakes (about ½ cup each or a flattened golf ball size) and place on prepared baking sheet. Cover and refrigerate for at least 30 min.

Preheat a large nonstick pan to medium heat and coat with extra virgin olive oil. When oil is med/hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tomatoes, cucumbers and spinach salad.

OR, toast English muffins with our butter infused olive oil and place toasted crab cakes on top for an open faced crab cake sandwich.

STUFFED ITALIAN TURKEY ROULADE: POMEGRANATE QUINCE BALSAMIC VINEGAR & HERBS DE PROVENCE OLIVE OIL

INGREDIENTS:

1 turkey tenderloin (approx. 12 X 5 in.)

1 8oz pkg, cream cheese

1 jar roasted red peppers

1 pkg bacon cooked, crumbled

1 pkg. of our Parmesan Basil dried dipping herb pack

Spinach leaves fresh (to taste)

Herbs de Provence olive oil

Pomegranate Quince Balsamic Vinegar

salt & pepper

Smoked paprika

INSTRUCTIONS:

Unwrap your turkey tenderloin, filet it open, spread it out and get it nice and flat. You can use a meat tenderizer for more flattening & rolling to produce a great spiral cut.

Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on parmesan basil herb seasoning and lay the spinach leaves all over the top.

Roll the turkey up (like you would if you were making cinnamon rolls) and tie it shut with kitchen twine. Next, rub on a mixture of the olive oil, pomegranate quince, paprika, salt and pepper all over the turkey and place in an olive oiled baking dish or cookie sheet.

Bake at 350-degrees about 45-50- or until turkey is cooked through depending upon the size and density of the tenderloin. Once cooked, slice and serve!

**This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!!

Plate your dish with a chopped salad of choice tossed with the Pomegranate Quince and Herbs de Provence Olive Oil.