Wednesday, November 28, 2012

Veggies were never better than this!

I'm of the opinion that people's perception of a prepared dish is influenced by its appearance.  Thus, the expression, "Eating with your eyes".  So, having said this I'm telling you that this vegetable casserole will have your friends or family ready to dig in at the first sight of the dish.

Again, this is another simple, quick and tasty recipe that will have guests believing you're a gourmet cook  even if you're not.


                                         Provencal Zucchini and Yellow Squash Medley
1 Tbsp. Joe and Son’s Mushroom Sage Olive Oil
½ cup finely chopped onion
1 large zucchini, cut into 1 inch cubes or sliced into rounds
1 large yellow squash, cut into 1 inch cubes or sliced into rounds
½ cup halved cherry tomatoes
2 garlic cloves, minced
½ tsp. dried rosemary
½ tsp. dried basil
Salt and pepper to taste
¼ crumbled feta cheese

Preheat oven broiler.
Heat the olive oil over low-medium heat in a large skillet.
Add the onion and saute for 3 minutes. Add the zucchini, yellow squash and tomatoes  and saute for 4-5 minutes. Add the garlic and continue to saute for another 2 minutes. Do not overcook the veggies; you want them cooked but firm. Add the next 3 ingredients. Transfer the vegetable mixture to a casserole dish and sprinkle with the feta cheese.
Place the casserole dish under the broiler for a few minutes until the cheese melts.

Makes 4 servings.

Friday, November 23, 2012

Chocolate brownie Bites.......A Spectacular Nibble!

                                            Where can these tempting delights be found?

                                                     At  Joe and Son's Olive Oils 
                                                   3401 W. Bay to Bay Blvd 
                                                           Tampa, Florida

If you came by Joe and Son's today you were treated to a delicious and easy dessert. Imagine the rich tastes of decadent chocolate and blood orange combined in a way to just melt in your mouth.

To those unlucky souls who missed out...........Come by tomorrow and purchase the ingredients to make these tasty morsels.

Take a regular brownie mix and substitute our Blood Orange EVOO for the vegetable oil that it calls for.

Add 3/4 cup of chocolate chips to the batter and bake for the least amount of time your mix suggests. (Don't overbake the brownies.)
When they come out of the oven and are still warm, break up the brownies with a fork and incorporate the melted chocolate chips.
Add about 1/4 cup to 1/3 cup of our Dark Chocolate Balsamic to moisten the cooked brownie mixture and then roll into 1" balls. If the mix is too dry, add more Balsamic.

Coat with Sugar In The Raw or  cocoa powder.

HINT:  They taste good the first day, but are extra good on the second.
 It is that easy!

You can even change the taste by using Raspberry Balsamic rather than the Chocolate Balsamic.

Cream Cheese Dessert Ball...........Easy Holiday Entertaining

Entertaining doesn’t have to be difficult and it doesn’t have to take up a lot of time to make a delicious appetizer or dessert. This cheese ball can be used for either purpose and your guests will marvel at how good it tastes.

 1  8 oz package cream cheese
 1/3  cup powdered sugar
 3 Tbsp Joe and Son’s Blood Orange Olive Oil
 3/4  cup mini chocolate chips
 3/4 cup finely chopped pecans

 Goes well with graham crackers, banana bread, date nut bread or apple slices

Allow cream cheese to come to room temperature.
 In a mixing bowl combine all ingredients except for the pecans.and mix until well combined.
Place in a serving dish or form into a ball. (Line small bowl with plastic wrap if shaping into a ball).
Allow to chill for 2 hours and remove wrap before rolling the ball or topping it with the pecan chips.

Sunday, November 4, 2012

Mango Chutney - A Wonderful Accompaniment To So Many Foods....

                               And you're wondering what I could possible be talking about.


                                                         Mango Pineapple Chutney

                                         This is sweet with some heat and you're gonna love it!

3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Serrano Honey Vinegar
1 tsp brown sugar or Splenda brown sugar subsitute
1 16 ounce package of frozen mango pieces, thawed (or fresh if in season)
1 8 ounce can pineapple tidbits (drained)

Pour the Chipotle Olive Oil into a sauteing pan and warm to low heat.  Place the bell pepper and onion in the pan and cook for about 20 minutes until the onions become slightly transparent.  Stir while cooking.  Add the Serrano Honey Vinegar and brown sugar.  Continue cooking over low heat until the vinegar has reduced and the mixture has thickened.
Add the mango and pineapple pieces; stir to evenly coat the fruit.  At this point you can slightly mash the fruit to create a chunky puree or leave as is.

This chutney is delicious with seafood, chicken, pork or ham.  In addition, it's great with plain ol' tortilla chips.

Pecan Pie Muffins--Baking made easy

                                                    PECAN PIE MINI-MUFFINS

                            Only 5 simple ingredients combine to make a "can't eat just one" dessert.

 This is a recipe that's sure to become one of your favorites...not only because it's so darned good, but because it's so easy to put together.  Notice it only calls for 1/2 cup of flour...that's not a misprint.

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup flour
1/2 cup Joe and Son's Organic Butter Olive Oil
2 eggs, beaten

Preheat over to 350 °.  Spray muffin tins with cooking spray* or line them with foil lined baking cups.

Mix together pecans, sugar and flour.  Beat the eggs and Butter Olive oil until foamy.  Pour this into the pecan mixture and stir until just blended.

Fill the muffin tins 2/3 full and bake for 9-10 minutes.  Do not overbake; you want the centers to be a bit soft and gooey.

Makes about 28-30 mini-muffins and the recipe may be doubled.

*If using cooking  spray rather than foil cups, run a sharp knife around the edge of each muffin to ease in releasing it from the baking tin.