Pesto Shrimp & Squash Fettuccine [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

PESTO SHRIMP & SQUASH FETTUCCINE

2 dozen large shrimp
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
Sea salt and black pepper to taste

Pesto:
1/2 cup macadamia nuts
1 bunch cilantro, rinsed
1 clove garlic
1/2 cup extra virgin olive oil
Sea salt and black pepper to taste

• Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.
• Peel and devein the shrimp.
• Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the venter, seedy part. Steam the squash for about 3-5 minutes Set the steamed squash "noodles" aside.
• Steam the shrimp for approximately 3 minutes or until they're pink all the way through.
• Place the steamed squash into a mixing bowl with the pesto and toss until well combined.
• Top the noodles with the shrimp and serve warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

The Perfect Salad

I've been on a really big "Salad Kick" lately, and have found the perfect way to create a delish salad that can be changed and has a huge variety of choices. Its much better than the bland old lettuce with bottled dressing with preserves and unwanted ingredients.

Start with the basics. From there, learn your favorite combinations. After the image, I've listed my favorite combinations that I make the most.

My favorite:

• Olive Oil + Apple Cider Vinegar + Dijon + Honey + Salt + Strawberries + Feta Cheese
• Clementine Olive Oil + White Wine Vinegar + Dijon + Honey + Salt + Oranges + Blue Cheese
• Olive Oil + Red Wine Vinegar + Dijon + Honey + Salt + Apples + Gorgonzola Cheese

Get creative! And remember, Feta cheese goes with everything! Its my favorite cheese, but don't forget to try Asiago Cheese, Gorgonzola, Blue Cheese, and even Goat Cheese (with honey).

You can also find many flavors of Olive Oil and Vinegars. "O Olive Oil Company" has some amazing choices, but many brands have infused Oils and such.

Always taste-test your dressing before tossing with the salad, and adjust ingredients to you liking!

Please Pin It on Pinterest to share this around! It would be greatly appreciated! =)
 

Sweet Potatoes w/ Crispy Prosciutto

SWEET POTATOES

with CRISPY PROSCIUTTO

1-1/2 cups peeled and diced sweet potato (1 large potato)
2 tsp olive oil
1 slice prosciutto or 1 strip bacon, diced
1/2 tsp garlic, minced
2 Tblsp chicken broth
1/4 tsp kosher salt
1 Tblsp fresh parsley, minced

• Cook sweet potato in a pot of water until fork-tender, 6-8 minutes; drain.
• Heat oil in nonstick skillet over medium heat. Add prosciutto, cook until crisp, 3-4 minutes. (if using bacon, omit oil).
• Stir in garlic; cook 2-3 minutes. 
• Stir in broth and salt; cook until broth evaporates, about 5 minutes. 
• Garnish sweet potatoes with parsley.

recipe directly from Cuisine Lite Spring 2013 magazine

Chicken w/ Blueberry Sauce & Blue Cheese

SAUTEED CHICKEN 

with BLUEBERRY SAUCE & BLUE CHEESE

2 boneless, skinless chicken breasts halves
1 Tblsp olive oil
1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 Tblsp shallots, minced
1/4 cup dry Maderia or sherry
3/4 cup fresh or frozen blueberries
1/4 cup low-sodium chicken broth
1 Tblsp balsamic vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes (optional)
2 tsp crumbled blue cheese

• Pound each piece of chicken between plastic wrap to a thickness of 1/2 inch using a meat mallet. After pounding, cut each chicken breast into 2 pieces. 
• Heat 2 tsp oil in a saute pan over medium-high heat. Season chicken with salt and pepper. Saute chicken on both sides until cooked through, 6 minutes. Transfer chicken to a plate; tent with foil.
• Saute shallots in pan with 1 tsp oil over high heat, 1 minute. Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
• Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp salt.
• Crush blueberries with a potato masher; simmer 2 minutes.
• Place 2 chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.

recipe directly from Cuisine Lite Spring 2013 magazine

Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Easy Supper Club: Roasted Veggies & Salad

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

ROASTED FALL VEGGIES

[I just roasted carrots to keep it a little more simple, but below is a list of other veggies that would taste wonderful as well]

10 small carrots with greenery

8 baby yellow beets

8 baby candy cane beets

3 Tblsp Olive Oil, divided

1 tsp kosher salt, divided

1/2 tsp pepper, divided

• Preheat oven to 425 degrees F. Cut tops from yellow and candy cane beets, leaving 1/2 inch stems.Peel beets and cut in half. Cut tops from carrots, leaving 1/2 inch of greenery on each.
• Toss yellow beets and carrots with 2 Tblsp olive oil in a large bowl; place in a single layer on 1 side of an aluminum foil-lined jelly roll pan. Sprinkle veggies in pan with 1/2 tsp salt and 1/4 tsp pepper.
• Toss candy can beets with remaining 1 Tblsp olive oil; arrange beets in a single layer on remaining portion of jelly roll pan. Sprinkle with remaining salt and pepper.
• Bake at 425 degrees F for 15 minutes; stir once, and bake 15 minutes more or until tender.

BASIL-AND-BLUE CHEESE SALAD

Our Elf joined us this day for dinner! So this was "Elf-Approved"!

1/3 cup olive oil

1/3 cup seasoned rice vinegar

1 tsp country-style dijon mustard

1/2 tsp salt

1/4 tsp dried crushed red pepper

10 cups mixed salad greens

1/2 cup firmly packed fresh basil leaves, coursely chopped

2 ripe pears, thinly sliced

2 navel oranges, sectioned

2 avocados, sliced

1 (4oz) package blue cheese, crumbled

• Whisk together first 5 ingredients. Cover and chill until ready to use (up to 24 hours).
• Toss together greens and basil. Top with pears, oranges, avocados, and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.

[Its best to wait to slice pears and avocados last minute so they won't turn brown]

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Grilled Pineapple & Pancetta Pizza

GRILLED PINEAPPLE & PANCETTA PIZZA

4 oz pancetta, diced small
1 fresh and ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
1 tblsp vegetable oil
2 tblsp sugar
6 scallions, root ends trimmed
3 tblsp olive oil, divided
Kosher salt to taste; more to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature [Pillsbury makes a great crust!]
1/2 cup Onion Marmalade [recipe below]
6 oz Camembert cheese, sliced [or Mozzerella cheese]
2 tblsp flaked sweetened coconut, toasted
Red pepper flakes, optional

• Cook the pancetta in a small skillet over med-high heat until crispy, drain on a paper towel. Reserve for topping.
• Brush pineapple rings with veg oil and sprinkle sugar over both sides. Let sit 5 minutes. Brush scallions with oil and sprinkle with salt.
• Preheat the grill over medium-high heat.
• Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots (3-5 minutes). Remove from grill. Chop scallions, reserve for topping.
• Roll out pizza dough using grits to prevent sticking. Grill dough over INDIRECT low heat until bottom is lightly browned.
• Flip over dough and top with marmalade. Top with cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions. Finish grilling the pizza until the bottom is lightly browned and toppings are melted and heated through.
• Remove from grill, sprinkle with toasted coconut, and season with salt and pepper. Slice and serve immediately.

Onion Marmalade:

2 tblsp olive oil

1 tblsp unsalted butter

3 large yellow onions, thinly sliced and roughly separated into rings

1 tsp kosher salt

• Heat the oil and butter together in a large, heavy saute pan (like a Dutch oven) over medium heat. When butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
• This will keep, tightly covered, in the fridge for up to 2 days. I suggest making this ahead of time to save time when the rest of the pizza is made.

Toasted Coconut Flakes

• Place coconut flakes in a saute pan over med-high heat and stir until the flakes are lightly browned.

I highly suggest you not drop this on the ground...like I did on my first attempt. So. Not. Cool.

Avocado-Corn Chowder with Grilled Chicken

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN

2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

• Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
• Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
• Pour avocado mixture into medium sauce pan over low heat.
• In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
• Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.

FBF: Rosemary and Garlic Olive Oil

FLASH-BACK FRIDAY

ROSEMARY AND GARLIC OLIVE OIL

click on image to see full post from 9/15/12

Grilled Rosemary Lamb Sirloins

GRILLED ROSEMARY LAMB SIRLOIN

1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658#ixzz24zNVdO2d

Crock-Pot Potato Medley

CROCK-POT POTATO MEDLEY

1 pound of mixed potatoes, (such as red potatoes, golden potatoes and purple potatoes, and the combination is usually called a "medley")
2 tblsp butter, plus 1 tblsp
2 tblsp olive oil
1 tsp dried thyme
1 tsp dried rosemary

• Wash and slice potatoes in half or into similar sized pieces. Toss in olive oil, thyme and rosemary.
• Melt butter and pour into bottom of crock-pot. Add potatoes on top. Dice the 1 tablespoon into small pieces and place over potatoes.
• Turn crock-pot on low and cook 4 to 4-1/2 hours or until fork tender. Turn to warm until ready to serve

Sauteed Chicken in Mustard Sauce

SAUTEED CHICKEN IN MUSTARD SAUCE

4 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

• Sprinkle chicken with salt and pepper. 
• In large skillet, heat oil over medium-high heat and saute chicken for 10-12 minutes or until done, turning once. Transfer to plate and keep warm.
• Pour wine into hot skillet and cook for 1 minute.
• In a small bowl, whisk cream, tarragon and mustard until combined.  Add to the wine in skillet and cook for 2 minutes or until thickened. Add any juices that pooled on the plate from chicken.
• Remove sauce from pan and drizzle over chicken. 

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Don't forget to enter DAILY for the giveaway!

Chicken Skewers w/ Blackberry Sauce

Another recipes using the wild blackberries!

ROSEMARY CHICKEN SKEWERS W/ BLACKBERRY SAUCE

4 boneless chicken breasts, cut into cubes
2 tablespoons rosemary, chopped
1/4 cup dry white wine
1 teaspoon pepper
2 tablespoons olive oil
1-3/4 cup fresh blackberries
1 tablespoon apple cider vinegar
2 tablespoons red currant jelly
1/4 teaspoon freshly ground nutmeg

• In a medium bowl, mix the chicken with the rosemary, wine, pepper and olive oil. Cover and refrigerate for 1 hour.
• Remove chicken from marinade, reserving the marinade for later. 
• Thread chicken onto the skewers and season generously with salt. 
• Grill on high heat from 4-5 minutes each side. When done, place on platter and cover with foil to allow the chicken to rest.

For the Sauce:

• Place the remaining marinade and berries into a sauce pan and simmer gently until berries are soft.
• Press the berry mixture through a strainer and discard the pulp.
• Return the juice to sauce pan and add vinegar, jelly and nutmeg and bring to a boil. Simmer, uncovered, until reduced to 1/3 cup and has the consistency of syrup.
• Drizzle over chicken and serve.

Greek Vegetables

Do you recognize these veggies? I served them with my Grilled Lamb with Brown Sugar Glaze that was posted yesterday. This is an excellent side to any dish. You can use basically any vegetable in the mix to cater to your likeness!

GREEK VEGETABLES

1 zucchini, sliced
1 yellow squash, sliced
1 red pepper, sliced
1 orange pepper, sliced
1/2 bundles asparagus, trimmed and sliced
2 tablespoons oil
1/4 cup feta cheese
1 tablespoon dried rosemary
1 tablespoon fried oregano

• Preheat over to 375 degrees F.
• After slicing all the vegetables, toss with olive oil. Split the batch into 2 different bowls.
• In one bowl, toss vegetables with rosemary. In the other bowl, with oregano.
• Then place the vegetables in a roasting pan.
• Roast in the over for 15-20 minutes, or until tender.
• Place vegetables in a bowl and sprinkle feta cheese over top. Serve warm.

O Olive Oil Recipe Review

eRecipeCards has given me an opportunity to compete in a contest from O Olive Oil. Dave, creator of eRecipeCards, designed a website where you can upload recipes, share, like other recipes, and keep it organized just like you would on your own recipe book. I'm a "blue ribbon" contributor from being there from almost the beginning, and consistently adding my recipes. The photos do not have to be professional or magazine quality either! Check them out:

I also want to thank O Olive Oil for the contest! There were so many submissions, they are going to have a hard time deciding the winners. They are giving away almost $1000 in prizes, and I'm really crossing my fingers that I would be one of them.

Here is a run-down on the recipes I've posted for O Olive Oil and their competition. Click on image to see the full recipe!

  

 

  

 

  

I hope you have enjoyed these recipes as much as I enjoyed making them! O Olive Oil now has a permanent place in my pantry. You can find them in Whole Foods, which I will be visiting next time I'm in a big city. 

O Olive Oil: Recipes that Shine!

O Olive Oil company has asked to take the products they sent and create a dish that will make the oils shine in all their glory. In cooking, I find myself hesitant and shy about trying a dish that doesn't come with a recipe, its difficult for me to make one up. The ones I usually do are simple, nothing elaborate, easy to follow. That's just how I roll.

Here are a few dishes using the O Clementine Olive Oil:

Citrus Salmon with Baby Green Salad

This salmon recipe has got to be one of my favorites to date. It is extremely moist and the flavors mold together in harmony. The salad was a great addition that completed the plate. There wasn't any flavor conflicts or bad tastes, you can tell these oils and vinegars have been made to compliment each other!

4 salmon fillets

1 tablespoon creole seasoning (recipe below)
3 tablespoons O Clementine Olive Oil
4 cups baby greens
1 tablespoon O Clementine Olive Oil (for dressing)
1 tablespoon O California White Balsalmic
small can of mandarin oranges

• Preheat oven to 400 degrees F.
• Cover a large cookie sheet in aluminum oil and light spray with cooking spray. 
• Place salmon fillets on prepared sheet and drizzle oil over top. Sprinkle with seasoning and lightly rub it in to cover entire fillet.
• Place in oven and cook for 8 to 10 minutes. Be careful to not over cook.
• After finished cooking, gently brush tops of fillets with a little more O Clementine olive oil.
• For the salad, place a small cup of baby greens on the plate.
• Put olive oil and basalmic in a small covered container and shake for 30 seconds. Drizzle over salad and top with mandarin oranges.

Creole Seasoning

I made my own creole seasoning last year, and it was the perfect blend of spices to compliment the salmon. 

Click here to see the recipe

O Clementine Olive Oil Bruschetta

This recipe is a very simple one that you can really appreciate the olive oil.

1 french load, sliced into 1/2-inch pieces

3 tablespoons O Clementine Olive Oil, divided

1 can mardarin oranges

1/4 tsp kosher salt

1/8 tsp chili powder

• Brush the tops of bread slices with the O Clementine Olive Oil and broil for a few minutes until lightly browned. 
• In a bowl, combine 1/4 cup of mandarin oranges, drained and coarsely chopped, the salt and 1 tablespoon olive oil.
• Top the toasted bread slices with a little orange mixture and lightly sprinkle with chili powder.
• Serve immediately.

O Clementine Olive Oil Bread Dip

If you want an even simpler dish, pour some of the flavored olive oil in a small bowl and lightly sprinkle with kosher salt and crackled pepper. Serve with fresh bread slices, can even been lightly toasted.

I hope that gives you some ideas on how to handle and prepare dishes that have a light citrus flavored oil to it!

Again, thanks Dave with eRecipeCards for the opportunity to experiment! 

You can find out more information about O Olive Oil on their website or on Facebook.
Find eRecipeCards on FaceBook or their webpage.

Please see disclaimer for more details on a sponsored post.

O Clementine Pound Cake

We reached 300 on the Facebook page--so here is what I promised--an amazing recipe that I have been raving about the past few days!

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Oh man, oh man. I thought the salmon was my favorite from these series of recipes for O Olive Oil. That was before I made this. This recipe make 2 loafs, and one of them was practically gone before it had a chance to cool off. I'm just saying, if you are going to make this for a coffee group or bible study, make several batches because it won't last long!

O Clementine Pound Cake

3/4 cup butter, softened
2 tblsp O Clementine Olive Oil
1-1/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1-3/4 cup flour
1/2 tsp salt
1-1/4 tsp vanilla extract
1 tsp ground cardamom
zest of 2 clementines (about 1 tablespoon)
juice of 2 clementines (about 4 tablespoons)
1/4 cup milk
for icing:
1/4 cup powdered sugar
3/4 tablespoon O Clementine Olive Oil
few drops of milk

• Preheat oven to 350 degrees F. Grease 2 loafs pan, set aside.
• With a mixer, beat butter, oil and sugars until smooth.
• Mix in the eggs, one at a time, until completely blended. Stir in 1 cup of flour, as well as the salt, vanilla, cardamom, zest and clementine juice.
• Add the milk and rest of the flour. Beat until the consistency is smooth and completely blended.
• Pour the batter evenly into the 2 loaf pans. Bake for 45 minutes or until a toothpick inserted comes out smooth.
• Cool on a wire rack.
• For the Icing: In a small bowl, add the powdered sugar and oil. Stir together until the oil is incorporated as much as possible [it will still be powder-y until the milk is added].
• Add the milk, a few drops at a time until the icing is at the desired consistency. [I used about 1 tablespoon, but it will differ from person to person]
• Drizzle over cake and lightly sprinkle some cardamom on top.

Its just DRIPPING with deliciousness!! Have I mentioned the smell? Its divine!

O Olive Oil Products and Review

eRecipeCards has provided a wonderful opportunity to explore the flavors the O Olive Oil company provides through their wide variety of products. Thanks to Dave at eRecipeCards for selecting me and my blog for this experience!

O Olive Oil is a company that prides themselves in the industry with their citrus pressed olive oils and wine vinegars since 1995. O Olive Oil uses the finest ingredients like fresh California Mission olives and organic citruses to create their signature line. The wine vinegars are made with a different technique than most other brands. O Olive Oil is one of the few remaining companys that ages the vinegars in wood barrels instead of force-aging them mechanically. The results are clear, and the quality and company is set apart from the rest.

O Olive Oils and Vinegars now come in a variety of flavors and combinations. The citrus oils come in flavors like meyer lemon, blood orange, clementine, jalapeno lime, ruby grapefruit and tahitian lime as well as other oils like extra virgin and roasted garlic.  The wine vinegars have a wide variety which include: champagne, cabernet, pinot noir, zinfandel, sherry and many more. The rice vinegar comes in ginger, yuzu and sudachi. O Olive Oil also creates hand-crafted, and aged in oak wood, balsamic vinegars including: white, port and even the newest addition of fig balsalmic.

I have the pleasure to enjoy the combination of my choice to share with all my readers and fans. I choose the Clementine Olive Oil and the White Balsalmic Vinegar. I have used a few ideas and flavor combinations that O Olive Oil suggests on their web page, as well as adding my own creativeness to create a personal take on the amazing flavors.

O Clementine Olive Oil
The O Clementine Olive Oil has been combine with the flavors of mandarins crushed together with Mission olives to create a sweet,smooth and richly unique flavor. As suggested by O Olive Oil, it is perfectly paired the the white balsalmic vinegar.

O California White Balsalmic Vinegar

The white balsalmic vinegar has a flavor that combines almonds, pears and green apples. The flavor is light and crisp and absolutely delightful for your taste buds, especially over Spring-time dishes. 

O Olive Oil suggest splashing over fresh fruit, or combining it with the clementine olive to make a dressing for a Spring mix salad.

 

Asian Pear and Baby Greens Salad with Blue Cheese and O Clementine Oil and I California White Balsalmic

A recipe suggested by O Olive Oil that lets the flavors of the Oils shine in the perfectly blended combination.

Click here for their recipe.

Watermelon and Feta Salad

Another recipe suggested by O Olive Oil is this perfect-for-summer dish that will touch every taste bud in your mouth! The unusual combination of watermelon, basil, feta, salt and the signature oils will definitely surprise anyone your serving.

Click here for the recipe. 

This has got to be one of my favorite dishes in this whole experiment!

Watermelon and Feta Bruschetta
Since I loved the recipe above, I took it a little further. I toasted the bread using extra virgin olive oil and then topping it with the watermelon salad (chopped).  This added a wonderful crunch to the scrumptious salad and it would be a perfect appetizer to any meal or BBQ.






You can find out more information about O Olive Oil on their website or on Facebook.
Find eRecipeCards on FaceBook or their webpage.

Please see disclaimer for more details on a sponsored post.

Buffalo Ribeye Steak

Found these steaks at Swiss Meat Co store and wanted to give buffalo a try--heard it was a very good piece of meat!



2 buffalo ribeye steaks (individual serving size)
2 tablespoons olive oil
3 tablespoons fresh oregano, chopped
2 garlic cloves, minced

• In a small bowl, mix olive oil, oregano, and garlic and rub over the steaks. Let the steaks sit out for about 30 minutes to get to room temperature.


• Grill over LOW heat, 4-5 minutes on each side. Buffalo is served rare to med-rare for the most tender flavor. Internal temps should be about 125 degrees F.

The taste is very similar to beef ribeye steaks--so don't be afraid to try something new!