Banana Bread

I must admit I've read about ways to bake breads that help to reduce the fats used in baking.  Some suggestions have been to substitute applesauce or other fruit purees for some of the butter or oil called for in the recipe.  As I said, I've read about it; but never done it.  Until now.

Today I decided to bake a banana bread and reduce some of the fat calories.  I didn't have applesauce, but I did have apple butter....I thought, "Why not?"

I'm glad I did this and I'll do it again.



Banana Bread with Apple Butter

 

 

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 /2 teaspoon pumpkin pie spice

1 cup sugar

1/4 teaspoon salt

2 medium ripe bananas...mashed

2 eggs, lightly beaten

1/2 cup apple butter

1/4 cup Joe and Son's Butter Infused Olive Oil

 

Preheat the oven to 350 degrees.

 

You may bake this bread in one  9x5 loaf pan OR 4 mini-loaf pans.  Grease and flour the bottoms and sides of the pans.

 

In a large bowl, combine the dry ingredients and stir together to blend well.

In another bowl, lightly beat the eggs; add the Butter Olive Oil and apple butter and whisk together.

Add the mashed bananas and continue to whisk until the bananas have been incorporated into the egg mixture.

 

Add the egg mixture to the dry ingredients and stir until the mixture is smooth.

 

Pour into your desired choice of prepared pan.

 

9x5 loaf pan.....bake for about 40 minutes.

4 mini loaf pans.....bake for about 25 minutes.

 

Check with a toothpick or ice pick to see if the bread is fully baked.

 

Enjoy!

 

 

 

 

 

 

 

 

 



Orzo Pasta Salad with Beans and Corn

Whenever there's a weekend that involves cooking out and outdoor eating, I try to prepare dishes that can be served at room temperature without danger of anyone of us getting sick.

This is similar to something I've presented before, but I wanted something a bit heartier so I added pasta.  Today I played around with Orzo pasta and some  food items I happened to have on hand. Then I added some Olive Oil and Vinegar as a dressing and the result was quite tasty as well as colorful.

I took it to the store for sampling and the feedback was very positive and people were asking for the recipe.

And here it is.

  Please note that you can feel free to add more or less of the ingredients to make a combination to your liking.  I don't think you can do anything to this recipe to mess it up.

 

Orzo Pasta Salad with Beans and Corn

 

 

 

1 1/2  cup uncooked Orzo pasta....cook according to package directions

1 small can of garbanzo beans, drained and rinsed

1 small can black beans, drained and rinsed

1 cup finely diced sweet bell peppers (I used yellow, orange and red)

3/4 cup diced scallions (green and white parts)

2 cups whole kernel corn ( canned and drained OR frozen, thawed and cooked)

1 cup sliced cherry tomatoes

2 medium cucumbers ( peeled, and cut into small pieces...not slices)

1 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

salt and pepper to taste

 

Joe and Son's Garlic Olive Oil... 1/2 cup

Joe and Son's Sicilian Lemon Balsamic Vinegar....1/2 cup

 

In a cruet or sealable jar, combine the Olive Oil and Vinegar and shake to form an emulsion.  Set aside.

 

In a large serving bowl, combine the first 8 ingredients.  Toss to mix thoroughly.

Add the seasonings and spices, taste and adjust to your preference.

 

Add the dressing to moisten the salad, not to over saturate it.

 

Refrigerate for about an hour for the flavors to blend.  Let it come to room temperature and serve.

 

 

 





Blueberry Peach Compote with Onions and Rosemary

I love blueberries! I try to use them in as many ways as I can. I love their taste, and I appreciate the fact they carry a lot of health benefits.  If you get an chance, do a Google search for "Blueberry Health Benefits".  I think you'll be surprised what these little berries can do for you.

Anyway, I use them in muffins, desserts, breakfast cereals quite often.  But I felt like branching out into using them in main course dishes.

I had a pork tenderloin that I seared in Joe and Son's Mushroom Sage Olive Oil.  I seasoned it with salt and pepper and sprinkled it with about 1/2 teaspoon of crushed, dried Rosemary.  I cooked it at 350 degrees for about 40 minutes and it was simple but tasty.

But before I cooked the pork I planned on serving it with a mild sweet, savory sauce.  So, I decided this was going to be a Blueberry night.

I know the ingredients aren't something you'd normally choose to combine in a dish, but I decided to try it.  I knew if it didn't turn out well, you'd never know...so I had nothing to lose.

The fact I'm posting the recipe should tell you it turned out well.

 

 

 

 

Blueberry Peach Compote With Onions and Rosemary*

2 pints fresh blueberries, rinsed and drained

1 ½ cup peach slices (cut into 1 inch pieces)…fresh and peeled OR frozen and drained

1 cup finely diced onion

1 Tablespoon brown sugar

¾ teaspoon dried, crushed Rosemary

½ teaspoon salt

¼ teaspoon ground pepper

1 tablespoon Joe and Son’s Extra Virgin Olive Oil (I used Mild Picual) or Butter Infused Olive Oil

½ cup Joe and Son’s Peach Balsamic Vinegar

Pour the Extra Virgin Olive Oil into a large saute pan and warm to medium heat. Add the diced onions and cook for about 30 minutes until they turn golden in color.

Add the blueberries and peaches and continue to cook for about 10 minutes.

Season with the brown sugar, Rosemary, salt and pepper.

Add the Peach Balsamic Vinegar and reduce the heat to low. Continue to cook and stir for about 10 more minutes until the berries have collapsed and the vinegar has reduced and thickened.

 

*This compote would pair well with roasted chicken or ham.  I would even use this compote over Brie cheese, drizzled over a slice of cheesecake or a dish of ice cream.





Mushrooms and Shrimp in a Cream Sauce

Have you ever been in a hurry to get dinner together and didn't have a meal planned?  This happened to me this evening, but because I had a few staples handy and some frozen shrimp, I was able to produce a dish that actually was very good.

 It was good enough that the Hubby wanted to know if we had any leftovers....and this  was coming from someone who will only eat leftovers if there is absolutely nothing else to eat.

Anyway, some onions, garlic, rosemary, mushroom/sage olive oil, fresh mushrooms, shrimp, salt, red pepper flakes, flour and milk and some pasta was all it took and it was ready in about 15-20 minutes.

 

Mushrooms and Shrimp over Pasta

 

 

1/4 cup Joe and Son's Mushroom/Sage Olive Oil

1 medium onion, thinly sliced

3 garlic cloves, minced

12-16 ounces of fresh, sliced mushrooms...cleaned and wiped

18-20 large shrimp, fresh or frozen....thawed, deveined, with tails removed

1/2 teaspoon crushed dried rosemary

1/4 teaspoon red pepper flakes

1 tablespoon all-purpose flour

3/4 -1 cup milk or half and half *

salt to taste

1/2 pound pasta or liguini....for this dish I prefer Spinach pasta or Black linquini for color contast

 

Pour the Mushroom/Sage olive oil into a saute pan and warm the oil to a medium heat; add the onion and garlic and cook over medium heat until the onion becomes transparent.

Add the mushrroms to the pan and cook, stirring often, until the mushrooms have released their liquid and it has evaporated.

Add the shrimp and stir and cook until they are pink.

Sprinkle the shrimp with the rosemary.

Evenly sprinkle the mixture with the flour and slowly add 3/4 cup of the milk or cream.  Stir until the mixture starts to thicken.  If the sauce is too thick, add a little more milk to thin it out.

Add salt to taste.

 

Serve over the pasta of your choice.

* I used 2% milk and that's why the sauce is pale in color.

 

 

 

 



 

 

Spicy Tuscan Hummus Without Tahini

Hummus is one of my "go to" dishes when I need to fix something in a hurry for company arriving soon, or if I need a healthy snack for the kids, or even for myself.

I've tried several recipes in the past but this one is my favorite.  I like the blended Mediterranean flavors and I find it comes out really smooth and creamy even if made in a blender and not a food processor.

For those purists who are wondering about the taste of this Hummus since there is no Tahini in the recipe, make this and decide for yourself.

 

 

Spicy Tuscan Hummus

 

 

 

 2 cans garbanzo beans( 15-18 oz size) drained...but reserve 1/2 cup liquid

1 teaspoon dried, crushed rosemary

4 cloves garlic, minced

1/4 cup Joe and Son's Tuscan Herb Olive Oil

1/4 cup Joe and Son's Sicilian Lemon Balsamic Vinegar

1/4 cup (or more if needed) garbanzo bean liquid

1/2 teaspoon red pepper flakes (amount should be determined by the heat you like)

salt to taste

 

In a blender, place the drained garbanzo beans and 1 tablespoon of liquid.  Blend on high for 2 minutes. Scrape down the sides of the container and add the rosemary, garlic,Olive Oil, Vinegar, red pepper flakes.  Add another tablespoon of liquid and blend  for another 2 minutes.  Stir the mixture with a spatula to make sure the garbanzos are being evenly pureed.  Continue to blend until the mixture is smooth and of a spreadable consistency.    If it is too dry, continue adding more liquid, 1 tablespoon at a time.

 

Taste and adjust the seasonings.  Add salt and more garlic and more red pepper flakes if you desire and mix well.

 

Chill before serving.

 

Cooking with Black Garlic

What is Black Garlic?

Black Garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture, slightly sweet,with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique. When sliced, it resembles slices of Black Truffle.

The first time I saw Black garlic and sliced it, I must admit I wondered what all the fuss was about.  But then I bravely took a bite of it and I understood why people were enjoying using it in their cooking.  I now find myself eating it straight from the jar as I prepare to use it in a recipe.

I've used it in more intricate dishes, but the other night I added Black Garlic and chives to roasted potato slices and topped the potatoes with a dollop of sour cream and a few more slices of the Black Garlic.   It was very good... and the taste, while subtle, added something special to the potatoes.

Now, along with the potatoes I had some salmon I wanted to broil.  I happen to like salmon glazes that have a hint of sweet to them without being cloyingly sweet.  I used a mixture of Joe and Son's Dark Chocolate Balsamic and Green Chili Olive Oil to make a marinade for the salmon that I also used as a glaze to brush over the salmon.

The salmon was tasty, moist and not at all dry.

Salmon marinade:

1/2 cup Joe and Son's Dark Chocolate Balsamic Vinegar
1 Tablespoon Joe and Son's Green Chili Olive Oil

Pour the Chocolate Balsamic Vinegar into a small saucepan.  Cook over low heat, stirring often, for about 10-15 minutes until the vinegar starts to coat the spoon.
Combine the Vinegar and Oil and pour over the salmon.  Place the salmon in a sealed bag or covered glass dish and marinade in the refrigerator for about an hour.

Remove the salmon from the marinade; place on a broiler pan of your choice; season with salt.  Place in oven, broil for about 3-4 minutes and flip the piece of fish.  Brush the marinade on the "new" side of the fish and broil until done.

It's that simple.  Try it yourself and enjoy!



Pumpkin Muffins to feed a crowd

We've hade several get togethers where I was asked to bring a dessert that was easy to transport, easy to serve and would feed a lot of hungry mouths.  I suppose I could have brought cookies, but I thought I'd try mini-muffins.

These were perfect!  They had a nice, subtle orange taste and were very moist and not crumbly.  The fact that the recipe made about 12 dozen was an added plus.

 

 

Pumpkin Muffins

1 cup Joe and Son’s Blood Orange Olive infused Olive Oil

2 ½ cups sugar

4 large eggs

1 15 ounce can pumpkin puree, NOT pie filling

½ cup water

3 ¼ cups of all-purpose flour

½ teaspoon baking powder

1 ½ teaspoons salt

1 tablespoon cinnamon

1 ¼ teaspoon vanilla extract

1 cup chopped pecans

1 cup mini chocolate chips

Preheat the oven to 350 degrees.

Beat the oil, water, pumpkin, sugar and eggs together.

Add the next 5 ingredients and mix together to combine.

Fold in the chips and nuts and continue to mix until they are well distributed in the batter.

If using mini-cup paper liners, place them in the muffin tins and fill 2/3 full. Bake for 11 minutes at 350 degrees.

If you're not using paper liners, spray/oil the muffin tins before filling and baking and bake for 11 minutes.

Makes about 12 dozen mini-muffins



Shrimp with Lime and Honey

I'm finding that with my busy schedule, I have less time to spend preparing meals than I'd like.  Okay, that's a lie....I really don't want to spend a lot of time prepping and cooking a meal.  And if you're honest, you don't want to, either.

That's where this recipe comes to the rescue. When you see how easy this is, and how quick it is to fix, you'll realize this isn't cooking...it's sort of  like throwing ingredients together, waving a magic wand and seeing  them transform into an appealing dish sure to please your family or friends.

The description of this recipe is a bit deceiving..because it does not call for limes or honey.  But what you are going to use is going to taste even better.

 

 

 

Shrimp with Lime and Honey

1 pound shrimp……cleaned and deveined (with or without tails)

1 Tablespoon Joe and Son’s Persian Lime Olive Oil

4-5 cloves garlic, minced

1/3 cup green onions, diced…..green and white parts

1/4 teaspoon Cumin

1/4 teaspoon Red pepper flakes

1/4 cup Joe and Son’s Artisanal Honey Vinegar

Pour the Persian Lime Oil into a saute pan and warm to medium heat. Place the shrimp in the pan and stir for about 2 minutes. Add the garlic, green onions, cumin and red pepper flakes. Cook for another 2 minutes or so and add the Artisanal Honey Vinegar. Stir and continue to cook for about 5-6 minutes until the Vinegar starts to reduce and thicken and the shrimp are pink and cooked.

Add salt and pepper if needed.

Serve hot.



BBQ glazes

If you're getting together with the family, I'm sure you feel the same way I do.  Even though I'm in charge of the food and the preparation, I would prefer to spend my time enjoying the festivities with my friends and family rather than in front of the stove, grill  or oven.

So, I have  suggestions for ways to give your steaks, chicken or ribs a professional flair without a great deal of thought about the glaze.



Try mixing Joe and Son's Green Chili EVOO with an equal part of Joe and Son's Dark Chocolate Balsamic Vinegar.  It's even better if you do a slight reduction of the Balsamic Vinegar before combining it with the EVOO.  It will make a thicker glaze for the steak.

Actually, our Green Chili EVOO combines very well with any of our fruit infused Balsamic vinegars to make a tasty and easy sauce.  AND, since Joe and Son's Balsamic Vinegars have ONLY 3 carbs per tablespoon, they are a healthier choice than pre-made BBQ sauces loaded with sugar.

If the Green Chili EVOO is too hot for your taste, there's always Chipotle EVOO  for a milder heat with a smokey taste.

Add a  Corn and Black Bean Salad drizzled with Joe and Son's Persian Lime EVOO.

For a fresh, light dessert serve fresh strawberries macerated in our Coconut Balsamic Vinegar.

Entertaining a crowd was never easier than this!

Vegan Italian Wedding Cookies

I love a good cookie that's slightly crisp on the outside and slightly chewy on the inside.  And if it has a sweet, rich, buttery taste then it is even better.

 

I also don't like baking when it involves a lot of steps and a lot of prepping.  This recipe basically calls for mixing everything in one bowl so there is little clean-up as well.

 

I also like the fact that the basic recipe can produce a variety of cookies merely by changing  the Infused Oil used and/or changing the extracts used.

 

And I also like the fact that it is so darned good!

 





 

  Italian Wedding Cookies…Vegan

 

2 cups all-purpose flour

½ cup confectioner’s sugar

¾ teaspoon baking soda

Pinch of salt

¾ cup of Joe and Son’s Butter Olive Oil*

1 cup finely minced almonds OR walnuts OR pecans

2 teaspoons vanilla extract

¾ cup confectioner’s sugar for rolling

 

Preheat oven to 350 degrees

 

    Combine the flour, sugar, salt and baking soda in a large mixing bowl. Slowly add the Olive Oil and mix with a wooden spoon until well absorbed.

Add the nuts and continue to press and stir with the spoon.   

Shape into balls using about 3/4 teaspoon batter for each cookie.  

Place on cookie sheets lined with parchment paper.  Refrigerate the trays with the cookies for about 15 minutes to chill the unbaked cookies.  (This helps them to keep their shape during baking.)

 

Place them in the pre-heated oven and bake for about 9 minutes. The cookies will be a pale gold color and soft to the touch.  Do not allow them to bake until brown.

 

Cool completely,  then roll in the extra confectioners' sugar. 

Makes about 5 dozen cookies

 

*For different flavors you may substitute Joe and Son’s Eureka Lemon Olive Oil for the Butter Olive Oil.  OR Roasted Walnut Oil for a nuttier taste.  OR use the Butter Oil and substitute Almond Extract for the Vanilla.

Green Chili BBQ Marinade

Next Sunday, June 15th, is Father's Day.  I don't know if your Special Man likes to cook or just enjoys eating what's been prepared for him.

No matter who fixes this dish, it's going to be part of a wonderful, tasty meal.
It can be cooked outdoors on the grill or indoors in the broiler.

One word of caution, though I'm sure you're already aware of this....the marinade can be used for basting during cooking, but CANNOT be saved and reused later. 

 

 

Green Chili BBQ Marinade

6 tablespoons Joe and Son’s Green Chili Olive Oil *
1/4  cup Joe and Son's Serrano Honey Vinegar
2 tablespoons Joe and Son’s Palma Ceia Honey
4 large cloves garlic
1/2 cup diced green bell pepper
1/2  teaspoon cumin
1/2 teaspoon smoked paprika
1/2  teaspoon kosher salt
1/2  teaspoon freshly ground black pepper

2 lbs of chicken pieces

Place all ingredients into the blender or small food processor and puree for a few moments. Pour the marinade over chicken in an airtight container or large ziploc bag and shake to coat each of the pieces.

Place in the refrigerator and marinade for about 4-5 hours. Turn the chicken (or flip the bag) a couple times while it is marinading.

Save the marinade for basting during the cooking process. Discard any marinade you don’t use over the heat because it was in contact with raw chicken.

Broil or grill the chicken as you choose.

* If the Green Chili Olive Oil is too hot for your taste, substitute an equal amount of our Chipotle Olive Oil.



Come in and sample today............

Happy Memorial Day!   Please, please remember what this day is actually about.

We honor those who have made the ultimate sacrifice fighting for our freedom.

We also honor those men and women in the armed forces who are still fighting for us today.


 

Come in today; taste some wonderful foods and take advantage of our sale discounts.

All military with ID gets 25% OFF TODAY!
Everyone else, you get 15%!

We are having a BBQ in the store today. Stop on by for some samples!

PULLED CHICKEN SLIDERS WITH SMOKEY ONION AND BLUEBERRY BALSAMIC BBQ SAUCE

ROASTED CORN WITH PERSIAN LIME OLIVE OIL AND CHEF CHRISTOPHE'S SEASONING BLEND

MANDARIN OLIVE OIL AND COCONUT BALSAMIC RUM CAKE

Black Bean Corn Salad

First, let me thank all of those in the Military who made many sacrifices in order to ensure our country's freedom.  Your acts of bravery and heroism and your willingness to put yourselves in harm's way to protect us can never be repaid.  Thank you for all you have done and continue to do for your country............



This weekend is likely to be one involving BBQ's and picnics and grilling outdoors.  So, we want easy dishes that can be prepared ahead.  Sometimes salads wilt if they're left out too long, slaws with mayonnaise dressings don't do well in the heat.....but this hearty salad can take the heat and still look good and taste good.



 

Black Bean Corn Salad

1 (15 oz) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed

1/3 cup sliced green onions

1/2 cup diced red bell peppers
　
¼ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons Joe and Son’s Persian Lime Olive Oil

2 Tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

　

Combine the first 4 ingredients in a large bowl and refrigerate for about an hour.

Before serving, add the cumin and salt and pepper and toss to evenly distribute the dry seasonings.

Meanwhile, whisk the Lime Olive Oil and the Grapefruit Vinegar together to create an emulsion.

Pour over the corn salad and serve chilled.
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Spinach Mushroom Roll

There are times when you prepare a recipe and you just know it's going to be beautiful to look at and equally delicious to eat.  This is one of those recipes.

Many years ago, I was looking through James Beard's recipes and found this one.  It sounded interesting so I made it and while it was good, it didn't knock my socks off.  And in addition, I found the texture difficult to slice and serve.

I wasn't willing to give up on the recipe and after playing around with it, I came up with my version.  I love the taste now and by using two different cuts of spinach , I am able to make precise serving slices.
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Let me give you a few helpful hints that worked for me.

After the spinach is baked, run a sharp knife along the edges of the baking pan to facilitate the flip.

It helps if you have 2 baking sheets of equal size.  Rather than trying to flip the spinach out on parchment paper on the counter, line a second pan with parchment paper.  Line up the long sides of the pan before you flip. 

Before you add the flour and half and half, cut the  mushrooms into smaller pieces.  It makes the rolling go easier.



Spinach Mushroom Roll

Serves 10-12

Roll:

1  6 ounce package fresh baby spinach

1 16 ounce package frozen chopped spinach

4 large eggs, separated

Salt and pepper


Preheat the oven to 400 degrees.

　

Filling:

2 tablespoons Joe and Son’s Mushroom Sage Olive Oil

1 small onion, finely chopped

2 cloves garlic, minced

1 pound fresh, sliced  mushrooms, rinsed and dried

1 Tablespoon all-purpose flour

2/3 cup half and half

Salt and Pepper

2 tablespoons grated Parmesan Cheese



Cook both the fresh and frozen spinach in boiling water for about 5 minutes. Strain and press in a colander in order to remove all water from the leaves. Add salt and pepper to taste.

When cool, place in a bowl and add the 4 egg yolks. Mix well with a fork to make sure the eggs are evenly distributed.

In another bowl, beat the egg whites with a mixer until stiff and fold into the spinach mixture.

Spread the mixture evenly in a lined and greased 10 x 15 inch pan with 1” high sides.
Cook in a preheated oven for 10 minutes until risen and firm.

While the spinach is baking, heat the Mushroom Sage Olive Oil in a saute pan, add the onions and garlic  and cook over medium till they are soft….about 2 -3 minutes.

Add mushrooms and cook for 10 minutes.

Stir in the flour, then gradually add the half and half. Add salt and pepper to taste. Continue to cook over low heat, stirring often, until the mixture thickens.


The Rolling:

Sprinkle the Parmesan Cheese over a sheet of parchment paper cut to the size of the first baking sheet. Align the baked spinach over the paper and flip the spinach over. Peel off the lining paper.
Spread the filling on the baked spinach and roll up like a Jelly Roll cake. Use the parchment paper as a starting guide as you roll the spinach.

Spiked Chocolate Pie

"Spiked with what?" you ask.  Why, Bourbon, of course.

 It's the Kentucky Derby weekend and we all know that everything goes better with  Kentucky Bourbon.

Is there anyone that doesn't love chocolate?  If so, I haven't met him/her yet.

This is a true chocolate pie with the added plus of pecans in the filling.  And, if you're like me...you might even give it a pecan crust* as well.  Otherwise, feel free to use a prepared 8" pie crust.  Trust me, though, the pecan crust will really add another dimension of flavor to the pie.... and it also cuts down on the carbs in this recipe.

If you like, you can top it with some additional pecans, whipped cream or vanilla ice cream.

                     Spiked Chocolate Pie

1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.
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*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.

Bake in a 350 degree oven for 7 minutes; remove and cool slightly before proceeding with the recipe.

Kentucky Derby Pork Tenderloin

You're wondering why this pork recipe is called a Kentucky Derby Tenderloin.  Well, this Saturday is the Kentucky Derby and everyone knows Kentucky is noted for its Bourbon.  This recipe features some of that fine Bourbon as a key ingredient.



You will find that using Bourbon as a marinading ingredient gives might fine results.

This is another simple recipe to fix, but you do need to plan ahead because the pork tenderloin needs to marinade for about 12 hours.





Kentucky Derby Pork Tenderloin

 

 

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:
 

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Wochestershire sauce

5 garlic cloves, finely diced

1/2 cup scallions, white and green parts, chopped

1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar

1/4 cup water

1/2 teaspoon ground ginger

3 tablespoons brown sugar

1 tablespoon ground black pepper

1/4 teaspoon red pepper flakes

1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving. 

 



Cauliflower and Ham Chowder

If you served a traditional Easter meal at home, you likely served ham with all the fixings.

 

Still have some leftover ham from Easter and want something to do with it?
 How about a creamy Smokey Cauliflower Corn and Ham Chowder?

So easy and delicious and healthy because there isn't any cream.

And, BTW, if you have any chowder left over, it tastes even better the next day.

 

 

 

2 bags of frozen cauliflower
2 tablespoons of Smoked Olive Oil (found at Joe and Son's)
1 medium onion chopped into very small pieces
2 cloves of garlic, finely chopped
4 cups chicken broth ( You can use fat free, if you like)
1 can of  whole kernel corn (15 oz), drained  or thawed, frozen corn
3/4 cup of chopped cooked ham
salt and pepper to taste

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender.

 Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes. 

Using an emersion blender, puree the soup until smooth. Add the corn and ham. Season with salt and pepper to taste and stir over low/medium heat until all of the ingredients are hot.

Serve and drizzle with a little more Smoked Olive Oil.

Schiacciata di Gidi

Gidi is the Italian name for Swiss Chard.  Swiss Chard used to be easy to find, but nowadays you have to be lucky and know someone who is growing it in their vegetable garden.  I'm not that lucky, so I improvise using fresh spinach.  Spinach is a good substitute and the result is a tasty variation of the original recipe.

I had assumed most people were familiar with this recipe, but I have just learned that this isn't so.  This takes only about 20 minutes prep time and maybe 25 minutes of cooking time.  So, in less than an hour you have a great appetizer, buffet table addition or a delicious snack.  Trust me, even people who refuse to eat spinach become quick converts once they taste this.

This version of the recipe only uses grated Italian cheese in the filling, but feel free to top the spinach filling with about a cup of shredded Mozzarella cheese before adding the top layer of dough.



SPINACH PIZZA

 

Cooking Spray

2 Pillsbury Pizza Crust Tubes (refrigerator style)                                                        

1 bag washed and dried spinach leaves 12-14 oz

¼ cup Joe and Son’s Ultra Premium  EVOO…medium or robust intensity   (I used Coratina robust, from Italy)

5 cloves garlic, minced

½ cup grated Parmesan or Romano cheese

¼ teaspoon salt

¼  teaspoon pepper

 

garlic powder

1-2  teaspoons  Joe and Son’s EVOO

¼  cup grated Parmesan or Romano cheese

 

Spray a 9 x 12 baking sheet (1" high sides) with cooking spray.

Open 1 tube of pizza dough and spread evenly on bottom of pan.

 

In a bowl, combine spinach leaves, 1/4 cup Joe and Son’s EVOO, garlic, salt & pepper, grated cheese.  Toss until spinach leaves are coated. Place the spinach mixture on the base dough...taking care to leave about 1/8" of dough plain around the edges for sealing purposes.

Open the 2nd pizza dough tube and place it on the spinach mixture.  Press and seal the edges around the baking sheet.

With a fork, pierce the upper dough at least 24-30 times.

 

Using a pastry brush, moisten the upper crust with the additional olive oil.  You’ll want to use enough oil to really moisten the crust, but not so much that it pools on the crust.

 

Sprinkle garlic powder over the crust and top with a sprinkling of grated cheese.

 

Bake at 300 degrees for about 25 minutes or until golden brown.

Cool for 30 minutes before cutting into 2" squares.  Serve warm or at room temperature.

Nicoise Salad Sandwich

When is a salad not a salad?  When it becomes a French Sandwich. 

This is not my recipe; I give credit to Waverly, who put together this combination of ingredients that come together to make an incredibly delicious sandwich.

Though this is not my recipe, I have made this sandwich and it is just too good not to share with you.

A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette.  It is then wrapped and left in the fridge overnight, which allows all of the juices to soak into the roll.

Serves 2

 

 



Nicoise Salad Sandwich

1/2 loaf crusty French baguette
1 clove garlic, cut in half
4-6 basil leaves
1 (6oz) can solid white chunk  tuna, drained
¾ cups Nicoise or Kalamata olives, sliced
½ small red onion, finely chopped
¼ cup Italian flat leaf parsley, finely chopped
1 jar or can artichoke hearts, drained and chopped (optional)
¼ cup blanched French green beans, sliced into thirds (optional)
3 tablespoons fresh lemon juice
6 tablespoons Joe and Son’s Galega Ultra Premium EVOO
sea salt and freshly ground black pepper, to taste
　
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts and green beans. In a measuring cup or small bowl, whisk the lemon juice into the EVOO until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
　
　

Spinach, Squash and Artichoke Casserole

I was  thinking ahead to Easter and what to fix as a side vegetable dish.  I was looking for a recipe that, of course, was quick and easy to fix and that would appeal to the kids in the family as well as the adults.

I had prepared something like this in the past, but I felt like playing around with it and added a little of this and a little of that to the original recipe.  I must say the end result is a rich, filling, tasty casserole that would be perfect for a holiday meal.

Don't be dissuaded by what appears to be a lengthy list of ingredients and processes.  If you look closely, you'll see very little slicing and dicing is involved and this is very easy to put together.  This will  serve from 10 to 14 people.

 



 

 

Spinach, Squash and Artichoke Casserole

  

 

 

　

2 cups diced celery

2 red bell peppers, diced

1 ½ cups yellow onion, finely chopped

2 medium sized yellow squash, sliced into thin rounds

3 Tablespoons Joe and Son’s Milanese Gremolata Olive Oil

5-6 cloves garlic, finely sliced

3 Tablespoons all-purpose flour

1 cup half and half cream

1 cup milk…either whole or 2%

½ cup softened cream cheese

1 ½ cup shredded mild Cheddar Cheese

1 ½  cup shredded Mozzarella cheese

 



2 packages frozen chopped spinach (10 oz) thawed, drained and patted dry

2 boxes of frozen artichoke hearts (I use Bird’s Eye) cooked al dente and drained

½ cup of grated Parmesan Cheese

Salt and Pepper to taste

 

Preheat oven to 350 degrees.

In a large Dutch Oven, or saute pan, warm the Joe and Son’s Olive Oil to medium temperature and saute the celery, bell peppers, yellow squash and onions until the onions and squash are soft and slightly transparent. Add the garlic and cook for another minute, or so.

Stir in the flour and gradually add the milk and cream, followed by the softened cream cheese. Cook over low heat for a few minutes until the sauce begins to thicken. Add the grated cheeses and stir until they are melted.

Add the spinach and artichokes and stir to mix well. Add salt and pepper to taste.

Transfer the creamed mixture into a 9 x 13 pan that has been prepared with cooking spray. Sprinkle with the Parmesan Cheese.

Bake, uncovered, for 20-30 minutes until casserole is hot and bubbly.

Meatless Friday....Mushroom and Spinach Quesadillas with Green Chili Olive Oil

For those of you observing Lent, this is a quick, tasty and filling dish.  For those of you who simply prefer not eating meat, this works well, too.

I never thought my family would easily adjust to going meatless several times a week, but since the pasta dishes, soups, and veggie meals I have been preparing don't leave them hungry, it has been a relatively easy transition.  Plates once filled with large portions of meat and starches  have been replaced with lighter meals that have fewer calories, fewer fats and fewer carbs.  And that's a good thing.

Mushroom and Spinach Quesadillas with Green Chili Olive Oil

1 Tablespoon Joe and Son’s Green Chili Olive Oil*
1 pound sliced mushrooms, cleaned and wiped

½ cup finely diced sweet bell pepper

2 cloves chopped garlic

1 cup frozen corn kernels, thawed

1 bunch fresh spinach, torn into small pieces

4 ounces of shredded Monterey cheese, divided into 2 ounce portions

4 slices fresh avocado

4 flour tortillas

salt and pepper

Heat the Chili Olive Oil in a large skillet. Raise heat to medium-high. Saute the mushrooms, bell pepper and garlic until tender and liquids have evaporated. Add the thawed corn and heat until the corn is hot.

Add the spinach, stir and toss until the spinach is slightly wilted. Remove from heat.
Season with salt and pepper to taste

Place the tortillas flat on a baking sheet.

Divide 2 ounces of the Monterey Jack cheese among the tortillas and sprinkle on ONLY half of each tortilla.

On each tortilla, top the same half with 1/4 of the vegetable mixture, add a slice of avocado and sprinkle the remaining Monterey cheese over the vegetable topping. Fold over to cover the filling.

Broil (about 2 minutes each side) until the tortillas are crisp and the cheese has melted.

Serve hot.

*I fixed this using the Green Chili Olive Oil; if you feel this would be too hot for your taste feel free to use Joe and Son's Chipotle Olive Oil instead for " strong warmth" rather than "heat".



Pasta with Asparagus and Zucchini

I love, love, love fresh asparagus. Right now it is very easy to find at our local markets so I find myself using it as often as I can in our meals. In our household, we're trying to establish a healthier lifestyle and we're eating more vegetables, more whole grains and less meat.  In fact, we've started "Meatless Mondays" as part of our routine.

Surprisingly enough, the meat eaters in the family have been very cooperative and, in fact, quite enthusiastic about these meals.

Give this one a try; I'm sure your families will enjoy it as well.

 

 

Pasta with Asparagus, Zucchini and Ricotta Cheese

 

 

1 lb. pasta ( I usually use Penne or Farfalle)
1 1/2 pounds asparagus
1 medium zucchini, sliced into thin rounds
2 cloves garlic
1 Tbsp. Joe and Son’s robust intensity Ultra Premium Olive Oil (Picual) 
1/4 tsp. salt
1/2 lb. ricotta cheese, warmed........ optional
1/2 cup freshly grated Parmesan cheese
Freshly grated black pepper or red pepper flakes

About 1/12 cups of Veloute Sauce prepared with chicken or vegetable stock.*

Preparation:

Bring a large pot of salted water to a boil. Cook the pasta until tender to the bite and drain.
Meanwhile, trim off the woody ends of the asparagus and cut the spears on a sharp diagonal into bite-size pieces.
Finely chop the garlic.
In a large frying pan, add the olive oil; warm to a medium heat. Add the cut asparagus and zucchini slices, sprinkle with the salt, and stir to coat with the oil. Cook over medium high heat, stirring frequently, until asparagus is just hot through and starting to turn tender, about 2 minutes. Add the garlic and cook, stirring, for about another minute. Add more salt, if you like, but remember, you'll be adding salty Parmesan cheese in just a moment.

Toss the pasta with the asparagus mixture, divide among pasta plates, and top evenly with the ricotta cheese, if you wish, and sprinkle with the Parmesan cheese

Pour about 1/3 cup of the Veloute Sauce over the pasta and garnish with black pepper or red pepper flakes.
　

* Veloute Sauce

2 Tablespoons Joe and Son’s Ultra Premium Olive Oil

2 Tablespoon flour

2 cups Chicken or Vegetable Cooking Stock, (I used Swanson’s)

Salt and fresh ground pepper to taste

Pour the Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon. If it is too thick, add the remainder of the cooking stock. Season with salt and pepper. Set aside.

　

 

 

White "Cream" Sauce with Garlic Olive Oil

I'll bet you looked at the title of this entry and started adding up the calories, didn't you?  Well, if this were a true cream sauce, it would have a high carb and fat content.  This sauce is just as good but much healthier for you.

This sauce is called a Veloute Sauce and has several variations. Rather than using a cream as the liquid base, we are going to use cooking stock.  We can use chicken stock, seafood stock and if you like, vegetable stock.  If you have the time to make your own stock, then by all means do so.  But if you're pressed for time then feel free to use store bought...I've had great success with Swanson's.

I've made this sauce before with chicken stock and used it as a topping sauce for chicken filled crepes.  I also used it as a pasta sauce and as a sauce over steamed vegetables.

Last night I broiled some fish and it looked just too plain sitting on the plate so I made this sauce using seafood stock.  If you wish to do this, simply season the fish filet with a little salt, pepper and garlic powder and drizzle a bit of  Joe and Son's Extra Virgin Olive Oil on it and broil until done.



 

 

Veloute Sauce for Seafood

2 Tablespoons Joe and Son’s Garlic Olive Oil

2 Tablespoon flour

2 cups Seafood Cooking Stock, (I used Swanson’s)

Pour the Garlic Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the seafood stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon, about 10-15 minutes.  If it is too thick, add the remainder of the seafood stock.

I don’t salt before it’s done, because sometimes the seafood stock can be salty. And be aware that if adding capers later, that could add more of a salty taste as well.

At this point, you have a basic white seafood sauce with not much of a distinct flavor. I chose to add some drained capers, ½ teaspoon red pepper flakes, 1 teaspoon chives,
½ teaspoon dried rosemary and ½ teaspoon minced garlic.*

Taste for salt and pepper and add as needed.

When I plated the fish, I poured a little sauce over it and sprinkled it with some plain paprika for color.

* Feel free to season the sauce as you prefer…you could add Tarragon, Basil, Peppercorns, whatever strikes your fancy.





Marvelous Marinade

We all know that lean meats are healthier for us than those meats that have fat running through them.  We also know that lean cuts of meat tend to be tough and that's not very appealing. Well,  let me tell you that a good marinade can tenderize a tough piece of meat at the same time it flavors it.  This marinade can be put to many uses....you can use it to marinade beef or chicken cooked on the grill.  But it also makes a wonderful marinade for skirt steak used in fajitas.

Don't bother buying premade packages of fajita spices when you can put your own together in a jiffy and you'll know exactly what you're eating.

I'm going to leave it to you to select your favorite fajita toppings...sour cream, cheese, avocado, salsa, etc.   But, you can also serve the steak, peppers and onions over rice and it is mighty fine and you've cut out those extra calories.

 

 

 

 

Fajitas Recipe

                    Skirt steak, about 1 pound
                    3 medium onions, cut into thick slices
                    2 medium sweet bell peppers, assorted colors, cut into thick slices

             

 1/2  cup Joe and Son’s Persian Lime Olive Oil

1/2 cup Joe and Son’s 18 yr  Aged Balsamic Vinegar

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon salt…or more, to taste

1 teaspoon smoked paprika

1 teaspoon brown sugar

1/2  teaspoon onion powder

1/2 teaspoon garlic powder

1/2  teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 cup Joe and Son’s Persian Lime Olive Oil

                Combine the first 4 ingredients in a large measuring cup.

               Add the remaining dry ingredients and stir well to combine. 

Place the steak in a zip lock bag.  Reserve about 1/3 cup of the marinade and pour the remainder into the bag with the meat. Seal the bag.

Place the onions and peppers into another zip lock bag and add the remaining marinade. Seal the bag.

“Massage” the bags to make sure contents are well coated.
Place both the meat and vegetables in the refrigerate and marinade for 2 - 4 hours.

Cooking:

Pour the remaining ¼ cup of Persian Lime Olive Oil into a large skillet. Heat the oil to a medium/high temperature.

Meanwhile, remove the meat from the bag and allow the marinade to somewhat drain from the steak. Add the steak to the skillet; cook for about 3 minutes on each side and remove. Allow the meat to rest a few minutes before slicing it into thin slices...be sure to cut against the grain..the slices will be more tender cut that way.

In the same skillet, saute the onions and peppers, stirring often until the vegetables start to brown slightly but remain tender and crisp.

Using your favorite wrap, layer the meat, onions and peppers, add sour cream, grated cheese and avocado slices OR skip the sour cream, cheese and avocado and simply serve the steak and onions over rice.
　
　
　
　
　
　
　
　



Salmon En Papillote

Okay, we're done with indulging ourselves with our Valentine's Day dinners and chocolates.  Most of us probably threw caution to the winds and enjoyed meals that were likely too rich and too high in calories. So, it's time to get on track with healthier meals that will leave us full and satisfied.  We know being  hungry is the key to munching on the nearest available snack, but  adding lots of vegetables to a dish will fill us up and keep the hunger pangs away.

Normally, when I fix this dish I prepare it in the order stated in this printed recipe.  But I wanted to show you the amount of satisfying veggies that will help satiate your appetite, so I placed them on the piece of salmon, rather than under it.

Notice, too, that there is little clean-up involved in making this recipe.  And that's a good thing.

 



 

 

Salmon En Papillote

1 pound fresh Salmon, skin removed, rinsed and patted dry

8 cherry tomatoes, sliced and mashed with juices

5 scallions, diced

1 medium zucchini, sliced into thin strips

1 medium carrot, sliced into thin strips

2 small red potatoes, sliced into thin rounds

1 small mini bell pepper sliced into thin rounds

¼ teaspoon Joe and Son’s Chipotle Olive Oil OR cooking spray for prepping the foil

1 teaspoon Joe and Son’s Chipotle Olive Oil

1 teaspoon Joe and Son’s Sicilian Lemon Balsamic Vinegar

Salt and Pepper

Aluminum foil or Parchment paper for creating a cooking bag

Preheat the oven to 400 degrees.

Cut a piece of heavy duty aluminum foil about 12’ x 16” in size, or large enough to be able to hold the fish and veggies when completely sealed.

Place the foil on a flat surface. Spray, or coat with oil, the center of the foil paper.

Salt and pepper the potatoes, carrots and zucchini. Place in the center of the prepped foil or parchment paper.

Salt and pepper both sides of the salmon filet and place this on top of the vegetables.

Top the salmon with the scallion slices, the mashed tomatoes and the bell pepper rounds.

Drizzle the fish with the Chipotle Oil and Lemon Balsamic Vinegar.

Tightly fold and seal the foil to create a pouch, leaving some room for steam to accumulate within the pouch.



Place this on an oven proof tray and bake at 400 degrees for about 20 minutes. The vegetables will be cooked, but still a bit al dente.

Carefully open the cooking pouch and spoon the juices over the fish. Serve hot.