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Mushroom and Sage Chicken Pot Pie

Mushroom and Sage Chicken Pot Pie

Posted by on Mar 29, 2017 in Mains, Recipes | 0 comments

Ingredients for the Pot Pie: 2 cups carrots, diced 1 cup chopped celery 1 large yellow onion, diced 1/2 cup peas 1 cup yellow potatoes, diced and microwaved for 3 minutes 2 cups cooked diced skinless chicken 1/2 cup flour 1/3 cup Olive Us Wild Mushroom & Sage Olive Oil 3 cups chicken stock or broth 1 cup heavy cream or milk 1 teaspoon fresh thyme leaves sea salt and pepper to taste Directions: Grease a 13″ x 9″ baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Sauté for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits. Ingredients for the Buttermilk Biscuits: 3 cups all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 1/2 cup chilled unsalted butter, cut into 1/4-inch pieces 1 cup buttermilk 1/4 cup Olive Us Butter Olive Oil In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms. Preheat the oven to 350 F. Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. Serves 6-8 Thanks to Rachel Bradley-Gomez for creating and sharing this recipe with Olive...

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Roasted Pepper & Potato Frittata with Harissa Aioli

Roasted Pepper & Potato Frittata with Harissa Aioli

Posted by on Mar 4, 2017 in Mains, Other, Recipes, Uncategorized | 0 comments

Frittata 2 pounds small yellow potatoes cut into 1″ pieces 2 shallots, thinly sliced 1 jar Delizia roasted red peppers, drained (available at Olive Us) 2 green onions thinly sliced 2 teaspoons fresh thyme 1/4 cup Olive Us Extra Virgin Olive Oil 10 large eggs 2 teaspoons fine sea salt Fresh ground pepper to taste Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof sauté pan (cast iron is ideal here) heat the EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue.  Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme. In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired. Serves 8   Aioli 1 cup Olive Us Harissa Olive Oil 1 large clove garlic 2 large egg yolks *use pasturized if available 1 tablespoon lemon juice 1 teaspoon fine sea salt In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups   Thanks to Rachel Bradley-Gomez for sharing her...

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Garlic Chicken Parmesan Pasta Bake

Garlic Chicken Parmesan Pasta Bake

Posted by on Feb 26, 2017 in Mains, Recipes | 0 comments

An easy dish to adapt using ingredients often on hand. Use a rotisserie chicken, left-over cooked chicken or turkey. You could even use shrimp, asparagus or make it vegetarian.  A little drizzle of Olive Us Truffle oil when serving is deliciously decadent too! Ingredients for lasagna: 10-15 no-boil lasagna noodles 3 cups cooked, shredded chicken (i.e. – rotisserie chicken) 3/4 cup (12 oz) frozen peas 1/2  cup Parmesan or Grana Padano cheese, grated 1/2  cup Swiss cheese, grated 1 cup water 1/4  cup seasoned breadcrumbs Optional: Fresh herbs for topping (i.e. – parsley, thyme, etc) Ingredients for sauce: 6 Tablespoons Olive Us Butter infused olive oil 1 1/2 Tablespoons minced garlic 6 Tablespoons flour 1/2  teaspoon poultry seasoning 3/4 teaspoon sea salt 5 cups milk Directions: Preheat oven to 400 degrees. Thoroughly grease a 9×13 pan. Sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition & let it thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside. Lasagna: Cover the bottom of the pan with about 4-5 broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1½ cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes. Remove dish from oven & remove the foil, sprinkle evenly with breadcrumbs, & bake 5-10 minutes more until the top is bubbly & golden brown. Sprinkle with fresh herbs if desired. Let stand 10 minutes or more before cutting and serving.   Adapted from recipe by pinch of...

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Spicy & Sweet Pork Loin

Spicy & Sweet Pork Loin

Posted by on Dec 21, 2016 in Mains, Marinades, Rubs & Sauces, Recipes | 0 comments

Here’s a quick way to enhance the flavour of pork loin, a lean, relatively inexpensive cut of meat.  Even without marinading, this simple combination will make your dish, delish!! Preheat convection oven to 325 degrees. Combine equal parts of Olive Us Chipotle Olive Oil, Peach White Balsamic and Maple Dark Balsamic together in a small jar cover with a lid and shake briskly to emulsify (or put together in a small bowl and whisk until emulsified).  The amount needed will depend on the size of your pork loin.  Approximately 1/2 cup total for 1 1/2-2 lb loin. Place the pork loin (fat side up) in a roasting pan.  Drizzle the oil and balsamic mixture over the pork loin and season liberally with Olive Us Smoked Cracked Pepper and Olive Us Smoked Sea salt.  Roast uncovered until internal temperature reaches 145 degrees fahrenheit.  Let it rest 10 minutes before cutting.  Serve with warm pan juices and...

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Marinaded Coconut Lime Prawns

Marinaded Coconut Lime Prawns

Posted by on Oct 24, 2016 in Mains, Recipes | 0 comments

Prawns are quick to prepare and incredibly delicious!! The trick is to avoid over-cooking them.  We’ve explored so many options using our olive oils and often our balsamic too.  This version uses the Persian Lime olive oil and Coconut White balsamic.  It’s equally scrumptious with Garlic olive oil and Pineapple White balsamic or Sicilian Lemon balsamic…or Lemon Fused olive oil with Sicilian Lemon balsamic…or…well, you get the idea! Just enjoy! Depending on the amount of prawns you have, mix approximately 50/50 ratio of Olive Us Persian Lime olive oil and Coconut White Balsamic in a bowl with a lid (enough oil and balsamic to coat the prawns). Add peeled prawns and toss to coat evenly. Marinade in fridge for a couple of hours or so. If you don’t have time to marinade the prawns in advance, don’t worry, they’ll still be delicious! Heat a large saute pan over medium heat. Heat small amount of olive oil in the pan, then add marinaded prawns to heated pan in single layer and cook turning over in about 1-2 minutes. Cook just until pink and opaque (they should generally be in a C shape when cooked). Try to avoid over-cooking. You may need to cook in batches if you have a lot of prawns. If desired, add minced garlic to the marinade or during cooking. Season with sea salt. If not marinading the prawns prior to cooking, add 2 tablespoons olive oil to large saute pan and heat on medium. Add prawns in single layer and cook as noted above. Right at the end, add the balsamic and then turn off the heat. The balsamic will deglaze the pan and thicken quickly. Remove prawns and serve immediately. These prawns are wonderful as a main dish or served on a salad, pasta, rice and so many other...

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Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Posted by on Aug 31, 2016 in Blog, Mains, Marinades, Rubs & Sauces, Other, Recipes, Sides, Soups & Stews | 0 comments

SAY WHAT?!?! CHRISTMAS CAME EARLY TO THE OKANAGAN?! …ok so maybe not Santa Clause, but these beauty roasted tomatoes, fresh from Davison Orchards, in Vernon, and en-robed in Olive Us EVOO (extra virgin olive oil), are a treat to last the winter!  So much fun to pick the tomatoes with family or friends! Jan loves picking tomatoes with her mom, Pat, an ever enthusiastic pal in any adventure!! Rich with flavour and healthy as could be, here’s the recipe for year-round goodness. – approximately 15 lbs Roma tomatoes (or, enough to cover 3 roasting pans when cut in half) – 3 heads garlic – 2 sprigs fresh Rosemary – 1 1/2 – 2 Cups Olive Us EVOO (garlic, Coratina, etc.) plus a bit part way through cooking – 1/4 Cup Olive Us Rosemary Fused Olive Oil – 2 teaspoon Olive Us Himalayan pink sea salt – fresh ground pepper to cover tomatoes Preheat oven to 400°F Convection bake (when baking multiple pans).  Regular oven is fine for smaller batches! Get out three roasting pans that will fit on two racks in oven at the same time (or two large)* & make sure these pans are at least 1.5 inches deep or liquid will spill out* Rinse tomatoes. Diagonally slice each tomato in half, placing it cut side up in one of three roasting pans. Place larger tomatoes towards the edge when possible. Overlap of larger tomatoes with small is fine; they will look crowded. Once the pans are full, de-stem rosemary so that you have little sprigs and tuck them under the tomatoes to avoid burning. With the side of a large knife, partially crush garlic cloves and place in gaps (avoiding the outside of pan as they are more prone to burning there). Drizzle each pan with Olive Us Rosemary Fused olive oil and then with the remaining EVOO (garlic or a single varietal). Sprinkle with Himalayan pink sea salt and evenly grind pepper over the pans. Place pans in oven, do not cover with foil. After one hour, reduce temperature to 350°F and drizzle with a bit more EVOO. Continue cooking for another 2 hours. Tomatoes may be slightly burnt and very reduced in size, with liquid and olive oil in the bottom of the pan. Once cooled, transfer tomatoes (along with any liquids) into freezer bags/containers and freeze. Whenever you need tomato sauce just take some out and heat in a pan for an instant duo with pasta (can leave whole or blend with some cream and stock to make a sauce, or add spicy Italian sausage, etc)! Fantastic in soups, stews or anything where you want that fabulous flavour! Makes such a delicious snack right out of the oven that you just may end up with two pans instead of three!...

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