Friday, May 27, 2016

Happy Memorial Day!




I'd love to give you a more interesting recipe to go along with this , but the next thing I have queued up is soup and I don't think it goes as well!



This super easy recipe can be made with whatever bread you have on hand, and can be either grilled or baked. Have fun with it!


Basic Garlic Bread

1 loaf bread, split lengthwise
1/4 cup Garlic Olive Oil
2 tbsp Italian Blend Spices

Pour the olive oil into a shallow dish and use the cut side of the bread to mop it up. Coat evenly.

Sprinkle the spices over the bread and sandwich together. Wrap with foil and toast in the oven or grill until just browning. 
(5-10 mins)

Thursday, May 26, 2016

Chocolate Balsamic Pork Loin Customer Request

Poodle Lover wrote:
Hi, I need recipes for the chocolate balsamic pork loin in the slow cooker.whatever else I could cook.....Please, and Thank you.


Well, Hi there back! I love a slow cooker. It always makes things so easy. If you have the time! No pictures for this one yet, sorry!

Chocolate Balsamic Pork Loin

2 lb pork tenderloin
1/4 cup Chocolate Balsamic
1/4 cup vegetable broth
1/4 cup red wine *
1 tbsp fresh thyme, chopped
1 tbsp brown sugar
1/4 tsp red pepper flakes (optional)
pinch ground sage
salt and pepper

Whisk the sauce ingredients together and pour over the pork loin. Turn your slow cooker on low and cook for 6-8 hours. *If you don't want to use wine, use 1/2 cup broth instead.

This can also be made with chicken or beef just as easily! I also like to add a couple handfuls of chopped carrots and shallots as well if I have them on hand.




For other Chocolate Balsamic recipes, the easiest thing to do is go for fresh fruit, berries specifically. A bit of that, some fresh cream and it's good to go!

Also a drizzle on simple roasted veggies is really yummy. With Chocolate, I tend to prefer hardier veggies, like brussels sprouts and asparagus. But it's really good with green beans and onions too!

Monday, April 18, 2016

News

There is news! We have some new products I wanted to tell you about.

You asked for them so we got them: Wine Vinegars!

We have a Prosecco Vinegar, a Sherry Vinegar and a Red Wine Balsamic. Very tart, but oh so good. 



Also, EVENTS are happening!

Here in New Hope, it's time for SHADFEST

In Smithville, it's the Renaissance Faire

Both are happening the last weekend in April, which is this coming up soon. April is over much too quickly, when did that happen? Links to the festivities are above. We look forward to seeing you there!

Friday, April 1, 2016

Bacon Wilted Spinach Salad

Happy April Fools! This recipe is no joke, it's just good.

This is something I've been dying to do with the Bacon Olive Oil since we got it in. And now that we have the new and improved formula, I really had to give it a shot.

Bacon Wilted Spinach Salad
makes 2 salads

8oz spinach, rinsed and torn
2 + 1 tbsp Bacon Olive Oil
1/2c diced cooked chicken
1/8c currants or raisins
1/4c mushrooms
1 tsp stone ground mustard
salt and pepper
optional:
1/4c walnuts
crumbled bacon

Heat 1 tbsp of oil in a large pan. Stir in the mushrooms and a pinch of salt. Cook a few minutes or until softened a bit and reducing. 5-6 minutes. Add the chicken and the mustard, stir to coat and cook until heated through, 1-2 minutes. Remove from pan and set aside.

Over medium high heat, dump all the spinach into the pan. Drizzle the 2 tbsp olive oil evenly over the top. Toss constantly until it has just begun to wilt. Remove from heat.

Serve topped with the chicken mushroom mixture, currants and a bit of black pepper.


Friday, March 25, 2016

Beef Curry Pie

We have a new Curry Olive Oil! It is so flavorful, it's a new favorite. So I decided to make a pie. I brought it in to work and we demolished it completely! I think it's a hit.

But first, the coupon!


This actually makes enough for three pies. I made 2, then had the rest of the filling as is. Marvelous.

Beef Curry Pie
makes 3 pies

1 lb ground beef
20 oz mushrooms
8 oz spinach, rinsed, roughly chopped
3 medium red potatoes, thinly sliced, 1in pieces
1 medium onion, thinly sliced
8 oz mixed stir fry veggies, thawed if frozen
1/4 heavy cream or coconut milk
1 tbsp soy sauce
2 tbsp Curry Olive Oil
1 tbsp Coconut Balsamic
Salt and Pepper
Prepared pie crust for three two-crust pies*

Preheat the oven to 450°.

In a large high sided skillet, heat the olive oil to medium high and cook the potatoes and onion for 3 to 4 minutes. Add the mushrooms, breaking up any very large chunks and stir. Add salt and pepper to taste. Let cook about 10 minutes, until the mushrooms are reduced and the potatoes are softer.

Add the beef and the soy sauce. Break up the beef into small crumbles and saute until browned through. Dump in the spinach and veggies and stir well. When the spinach is wilted and the veggies are warmed through, stir in the balsamic and the cream. Combine well, and remove from heat.

Stretch crusts across three pie plates and pierce with a fork all over. Blind bake 2-3 minutes unfilled. Remove from oven and divide beef mix between the plates. Top with the second pie crusts*. Pinch edges closed and cut vent slits or pierce with a fork.

Bake 10-15 minutes until crust is golden brown.



*If you prefer a single crust pie, this is also great as a 'Shepard's Pie' dish. Blind bake the crust for 5 or 6 minutes before filling. Fill with beef mixture and cover with mashed potatoes. ( I like to add a layer of shredded cheese between these layers too!) Bake 10 minutes or until the potatoes are just golden.


We killed it: 


Friday, March 18, 2016

Black Truffle Pork Roast

This is another new balsamic we got in. Black Truffle!

I know how well truffles go with cheesy sauces so I served this up with some Alfredo noodles, because I love how a good meal comes together!

Truffle Pork Roast 

1 pork loin, 2 1/2lbs
1 tsp Oregano
2 tbsp Black Truffle Balsamic + 1 tsp
1 tbsp Rosemary Olive Oil
3 cloves garlic, minced
Salt and pepper to taste

Preheat the oven to 400°. Line a casserole dish with foil.

Mix the balsamic, oregano, garlic, salt and pepper together. Rub the pork loin with the olive oil and spread the balsamic mixture on top.

Roast 30 minutes. Brush on the remaining balsamic. Roast an additional 25-30 minutes.


Veggie Alfredo

1 lb pasta, cooked and set aside
1/4 cup butter
1 tbsp Garlic Olive Oil
1/3 cup flour
2 1/2 cups milk
2 cups soft shredded cheese (mozzarella is great)
1/2 cup sour cream
1/2 cup hard shredded cheese (cheddar or Asiago)
1-2 cups frozen mixed veggies, thawed

In a medium sauce pan, melt the butter. Add the oil and flour, whisking until smooth. Cook until fully incorporated. Slowly whisk in the milk, making sure that everything is smooth. Cook on medium high heat about 2 minutes or until thickened.

Sprinkle in the shredded cheeses and stir until mostly melted. Spoon in the sour cream and stir until incorporated.

In a large pan, combine the noodles with the sauce and veggies. Cook until the veggies are warm all the way through. Serve.


Friday, March 11, 2016

Mexi Fried Rice

Rice is something I always have on hand. I love it's fluffy texture and ability to take on so many flavors. And lets face it, when you order Chinese food, there is always a bin of the stuff left. I use it for desserts, breakfasts, dinners and sides. One of my all time favorite things to make is fried rice.

Asian style fried rice always has a home in my fridge, but once you have the basics down, fried rice can be anything. The difference is oils and add-ins. The best advice I can give you is to start with cold rice, ideally made at least a day ahead.

Unlike traditional Mexican Rice dishes, this doesn't involve a can of tomatoes and sauce. The tomatoes here are just used for topping. The color comes from the spices!

Mexi Fried Rice

4 cups cooked rice, cold
1/2 cup sweet corn kernels
1/2 cup pigeon peas (or regular)
1/2 cup mixed bell pepper strips
1/4 cup thinly sliced onion (aprox 1/2 small onion)
3 roasted red peppers, diced
1 tsp cumin
1 tbsp turmeric
1 dried chili*
1 small tomato, diced
1 avocado, diced
Garlic Cilantro Balsamic
2 tbsp Garlic Olive Oil
1 tbsp Chipotle Olive Oil
Salt to taste

Heat the oils in a large pan to medium high. Add the onions and saute until just translucent, 1-3 minutes. Add the dried chili and the pigeon peas and cook for one more minute.

Add a pinch of salt and the bell pepper strips and stir well. Add the rice and mix together. Cover and let cook for 2 minutes. Sprinkle the spices over everything and give it a good toss. Cook stirring occasionally another 5 minutes. Remove the chili.

Stir in the sweet corn and roasted peppers and stir until heated all the way through. Serve with a small mound of diced avocado and tomatoes on each portion and a drizzle of Garlic Cilantro Balsamic on each.


* If you want it spicier, leave in the seeds. For less spice, take them out.  For no spice, leave it out entirely and use all Garlic Oil.