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.

Grilled Salmon with Blueberry Sauce

For Salmon:
6 Salmon Fillets (individual serving size) if you are using cedar sheets, OR 1 salmon fillet, uncut, skin on if using cedar plank
Olive Oil
Kosher salt 

For Sauce:
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon sugar
½ cups chicken broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoons butter
Salt And Pepper, to taste

• Soak cedar planks or sheets in water for 30 to 45 minutes. I used sheets and I knew they were ready when they could bend and tie around the salmon. [see picture below]


• Rub salmon with oil and sprinkle with salt. Wrap sheets around salmon, or place salmon on the plank and grill on low for 10 minutes, turning once if in sheets, OR grill on low for 15 minutes if on plank, or until it turns opaque.

For Sauce:

• In sauce pan, saute shallots and garlic in butter until tender, remove from heat.


• In another small sauce pan, cook blueberries, vinegar, broth and sugar until reduced by half (about 20 min). Strain with a mesh strainer, and combine liquid with onion mixture and add salt and pepper to taste.


• Serve sauce over the salmon. Great with asparagus and noodles!

FBF: Honey Glazed Salmon w/ Lemon Veggies

FLASH-BACK-FRIDAY

HONEY GLAZED SALMON

with LEMON VEGGIES

Click on image to see original post from 3/16/2011

MFS Seasoning

In my busy 8 weeks of taking classes (after almost a decade of not being a student) I had to come up with a lot of quick meals. I became really close to my seasonings--closer than I ever had before in my cooking "career." This also means I was looking for more variations. Well, one day at the commissary, I saw this packet. We've been eating a lot of fresh trout and shrimp, so this appealed to me. And MAN, I'm so glad it did! IT IS AWESOME. A delicious blend of spices that took our seafood to a whole new level.

Click on the image to be taken to the MFS web site

The packet says to use on salmon, shrimp and scallops, but we put it on ALL our seafood. It was THAT GOOD. So, if you see this in your grocery store, get it! You won't be disappointed!

The also have a variety of other spice combos, and we tried the one for pork and it was just as splendid. I'm hoping the commissary with get more of the spice combinations in the future, because I'll defiantly be trying them.

These views and opinions expressed are my own, and by no means was I endorsed for this product.

Asian Sesame Salmon

Ok, I've had enough strawberries for now. On to other things!

I'm always on the look-out for good fish recipes. I found one--not a bite was left! Even my kids ate everything on their plate--and thats something!

ASIAN SESAME SALMON

2 tsp toasted sesame seeds
1 teaspoon dry minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper (optional)
1/3 cup honey
2 tablespoons soy sauce
2 pounds salmon fillets

Mix together in a small bowl everything but the salmon fillets.

Place salmon in a 13x9-inch baking dish. Spoon mixture evenly over fillets.

Roast salmon in preheated 375 degree oven for 20 minutes or until fish flakes easily. Baste often with honey mixture!

I served mine with white rice and sugar-snap peas. What a great hit! Would be a wonderful recipe as well for when company comes over.

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I was lucky enough to be able to try: Cinnamon Lava Balls, Sour worms, and as an added bonus they sent me Old-Fashioned  snaps.

Buy it:

Visit Licorice International online to purchase. Use code: SDF5  for $5.00 off of your order at checkout (code expires 6/30/11).

Win it:

One winner will win a $15.00 gift certificate to Licorice International

 

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Buy It

Head on over to TLC Creations and start shopping now. 

WIN IT

THE PRIZE:  The adorable animal print belt as pictured above along with matching hair accessory and rosette earrings. Open USA only

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HONEY GLAZED SALMON with LEMON VEGGIES

Ohhh yes...so mouth-watering!

HONEY GLAZED SALMON WITH 

PARSLEY-LEMON VEGETABLES

3 tablespoons EVOO
1/2 pound small red potatoes, quartered
2 cups white mushrooms, halved
salt and pepper
1/2 bunch asparagus, cut into thirds
4 6-oz salmon fillets with skin
2 tablespoons chopped parsley
1 clove garlic
grated peel and juice of 1/2 lemon

Preheat oven to 425 degrees F. In a large heavy duty [and oven proof] skillet, heat 1 1/2 tablespoons olive oil over med-high heat. Add potatoes and mushrooms, season with salt and pepper and cook, stirring occasionally, until browned [about 5 minutes]. Transfer to the oven and roast for 10 minutes. Stir in asparagus and roast for another 2 to 3 minutes [until asparagus is crisp-tender].

Meanwhile, rub salmon with EVOO all over and season with s&p. Arrange salmon on baking sheet, skin side down, and roast for 10 minutes or until opaque in center.

In small bowl, mix honey and coriander. Drizzle honey mixture over salmon right before removing from the oven.

In small bowl, whisk together the parsley, garlic, lemon peel and lemon juice, and 1 1/2 teaspoons EVOO, and season with s&p. Toss with veggies and serve with salmon.