Bacon Hash

Oh my goodness! We just got in our newest olive oil flavor. Bacon! It tastes just like it sounds so I knew I had to take it home with me.

This recipe can be scaled up or down however you like. I think it would make a great dish to serve for guests for brunch.

Bacon and Egg Hash

Eggs

Frozen Hash Browns

Bacon Olive Oil

Toasted Onion Sea Salt

Pepper

Golden Raisins

Shredded Cheddar

Stream two tablespoons of oil into the pan, add the eggs and scramble over medium heat. Set aside.

Add a couple more tablespoons of oil and layer in your hash browns. Follow the package directions and resist the urge to poke them with your spatula. They will be golden and crispy, it just takes time.

Once the hash browns are done, break them up with your spatula and add the scrambled eggs. Mix well. Top with the shredded cheddar, raisins, salt and pepper. Cook until the cheese has melted.

Plate, serve and enjoy!

Black Walnut Pot Roast

Pot roast is one of my favorite things to make. It is so simple and good. I like that I can put it together and forget about it. And even when it's hot outside, I still like it. 

Hate the heat of the stove, but can't beat the leftovers.

Black Walnut Pot Roast

serves 4, or 2 with lots of leftovers

5 lbs Eye roast

4-5 potatoes, diced

6-7 carrots, peeled and chopped into 1inch pieces

1 large onion, sliced

4 Tbs. Black Walnut Balsamic Vinegar

3 Tbs. Butter Olive Oil

4 cloves garlic, sliced thinly

1 14oz can of low-sodium vegetable broth

Salt and Pepper

Heat oven to 350degrees. 

Cut slits in the roast and place the garlic inside. Rub 1tbs of the Black Walnut Balsamic into the roast. 

Heat Butter Olive Oil in a large dutch oven over medium high heat. Season the roast with salt and pepper and add to the pan. Cook for 5minutes, turning to brown on all sides.

Arrange veggies equally around the meat. I like to use tongs to lift the roast and stick some onions under it too. Do what you like. They are your veggies and will turn out just fine no matter where you put them. Add the broth and sprinkle the remaining 3tbs of balsamic over everything.

Cover and bake for about 3 hours. Enjoy your feast!

Cook's note: You can use whatever kind of veggies you want of course. I just usually have onions and potatoes hanging around. I have also had great success with parsnips and leeks. I sometimes add mushrooms halfway through too. Which is delightful. But I was out of mushrooms.

Chili-Lime Noodles

I have a deep love of Asian cuisine. When I am sick, the only foods I want to eat are lo-mein and wonton soup. I could eat sushi and things every day of the week. 

This habit can get a little expensive. So I am trying to get better at making these kinds of foods.

These are my Chili-Lime Noodles. I got this recipe from Vegetarian Times magazine. But I have adapted it in a few ways. It could also easily work with chicken in place of the tofu. (Even thin cut flank steak would be great with this!)

Chili-Lime Noodles
serves 4

4oz glass noodles- also called cellophane noodles or bean threads

• 3 Tbs. hoisin sauce

• 2 Tbs. low-sodium soy sauce

• 3 Tbs. lime juice

• 2Tbs. Persian Lime Olive Oil

• 1 tsp. chile-garlic sauce

• 2Tbs. toasted sesame oil

• Chipotle Olive Oil, to taste

• 18 oz. pkg. plain tofu, diced (or other meats)

• 1 12 oz. pkg. mushrooms, sliced

• 1/2lb. baby bok choy, thinly sliced

• 2 carrots, cut into ribbons

• 2 1/2Tbs. minced fresh ginger

• 
  

1. Soak noodles in large bowl of hot water 10 minutes. Drain, and set aside.

2. Whisk together hoisin sauce, soy sauce, lime juice, and chile-
garlic sauce and Lime olive oil.

3. Heat 1 Tbs of sesame oil in skillet over high heat. Add tofu, and stir-fry 4 minutes, or until golden 
on all sides. Add 1/4 cup water, and cook 2 minutes, transfer 
to bowl.

4. Add remaining 1 Tbs. sesame oil to skillet. Add mushrooms and bok choy; stir-fry 2 minutes. Stir in noodles and carrots, and cook 2 minutes. Stir in hoisin mixture, green onions, ginger, and tofu; stir-fry 1 minute. Taste. If desired, add some Chipotle Olive oil to kick up the heat. 

I sprinkled some Thai Ginger sea salt on before I served it. Have fun with it!

Sundried Tomato Basil Pasta

I went with a simple pasta this week. I was at the store late last night and just needed something quick.

I cooked the fusili pasta according to the package directions and dressed it with Basil Olive Oil. I tossed sun-dried tomatoes into it and sprinkled on some of our Sun-Ripened Tomato Sea Salt. 

Then I called it dinner. It would probably have been even better with some wilted basil leaves thrown in, but I didn't have any.

It was just what I wanted for dinner though!

Cherry Mint Pork Chops

I have so much mint growing in my backyard. Someone planted it years and years ago and it has taken over a whole planting bed and is starting to creep around the side of the house.

When we got the Cherry Balsamic in, I knew just what I wanted to do with it!

Cherry Mint Pork Chops
Serves 4

-1 package thin sliced pork chops
-Basil Olive Oil
-Cherry Balsamic
-Sun-dried Tomatoes
-Mint leaves
-Sundried-Tomato Sea Salt

Heat 3-4 tablespoons oil in a large skillet over low heat. Increase the temperature to medium-high and arrange chops in the skillet. Cook, turning only once about 3 minutes a side. Set aside.

For the sauce:
Chop 6 to 8 tomatoes and place in a food processor. Chop mint and add(I put in a good handful). Start food processor and stream in enough Balsamic to make a thick sauce. I added almost a 1/4 cup.

Scrape sauce into your skillet and cook over low heat until it is hot and bubbly, no more than 5 minutes.

Spoon the sauce over the pork chops and serve with salad.

Dressed with Cherry Balsamic and Basil Olive Oil of course!