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.

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.

Creole Seasoning & Lousiana White Rice

And to go with that amazing GUMBO...

CREOLE SEASONING

2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon  garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½ teaspoon ground allspice

Mix together all spices in a bowl. Transfer the spices to a clean container with a tight-fitting lid. Store up to six months.

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LOUISIANA WHITE RICE

1 tablespoon chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1½ cups Louisiana rice (or another long-grain white rice)
3 cups Basic Chicken Stock
1 bay leaf
1-2 pinches salt


1. Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes.
2. Pour the rice into the pan and stir for 2 minutes.
3. Add the chicken stock and bring to a boil.
4. Add the bay leaf and salt.
5. Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes.
6. Remove the pan from the heat, fluff the rice with a fork, and serve.