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Archive for the ‘Appetizers’ Category

For Portobello Fries:

1/2 cup of bread crumbs (store bought or homemade)

1/8 cup grated Parmesan cheese or Pecarino

Pinch of red crushed pepper flakes

1/8 teaspoon of garlic powder

1/8 teaspoon of oregano

Salt and Pepper

2 -3 portobellos

2 large eggs, beaten

For Basil Aioli:

2 Tbsp. Basil Extra Virgin olive oil

¼ cup packed basil leaves

½ tsp. lemon juice

1 medium garlic clove, pressed

Pinch of salt

½ cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray.  On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper.  In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices.  One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly.  Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.

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1 15-ounce can cannellini (white kidney beans),drained

2 tablespoons Tuscan Herb Extra Virgin olive oil

1 tablespoon Traditional 18 year Balsamic vinegar plus extra for drizzling

2-3 cloves Garlic

Pita bread, toasted baguette or chips

Directions

Puree beans, olive oil, garlic and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with more oil and a few drops of vinegar. Serve with pita wedges or your choice of bread!

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These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

5 servings (serving size: about 4 ounces shrimp)

Ingredients

1 1/2  pounds  medium shrimp, peeled and deveined

1  teaspoon  sugar

1/4  teaspoon  kosher salt

1  tablespoon  chili powder

1/2  teaspoon  ground cumin

1/2  teaspoon  ground coriander

1/2  teaspoon  dried oregano

3  tablespoons  avocado oil, divided

Lime wedges

Directions

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat 2 tablespoons of Avocado oil in a large nonstick skillet over medium-high heat. Add all the shrimp; sauté 4 minutes or until done. Place shrimp on a platter; drizzle remaining Avocado oil over shrimp. Serve with lime wedges and enjoy!!

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2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup SOOC lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries

Directions

Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.



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