Baklouti Chili – Cheddar Cheese Cornbread

Dec 10, 2015 | Recipes

cheddar cheese cornbreadWarm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself of accompanied by a steamy bowl of soup.

Ingredients

2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons East Hill Honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2  cups whole milk
2 large eggs, lightly beaten
1/2 cup Bodacious Olive Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper (may also use canned green chiles, fresh poblano chili pepper)

(more…)

Cranberry Pear Glazed Butternut Squash with Rosemary

Dec 3, 2015 | Recipes

butternutIngredients:
1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
1/3 cup Bodacious Olive Cranberry-Pear White Balsamic
1 tablespoon “sweet” fruity olive oil such as Bodacious Olive Hojiblanca or Alfonso Arbequina
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

(more…)

Poulet Grand-Mere

Dec 3, 2015 | Recipes

pouletPoulet Grand-Mère, or “grandmother-style roast chicken”, is a classic French fricassée. This is a savory yet simple recipe that makes a great weeknight dinner while being easy on the wallet. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty French bread in.  It’s also delicious served over pasta, rice or quinoa.

Ingredients:
1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2″ pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup Bodacious Olive Ultra Premium Olive Oil, such as Picual
4″ sprig of fresh rosemary
sea salt & fresh ground pepper to taste
Directions:
– Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
– Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up, on the rack above the vegetables.
– Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.
– Serves 6. (more…)

Oregano Pesto Brussels Sprouts

Nov 25, 2015 | Recipes

FullSizeRender 36You’ve probably got your entire Thanksgiving meal prepared by now. No? Then, perhaps the meal is planned and the groceries are purchased! Really? No? Well, have I got a delicious vegetable side recipe for you! Brussels sprouts! Ok, if you’re still reading then there’s still hope. If you haven’t tried sprouts since you were 12, then I invite you to try this easy side tomorrow and be prepared to eat every single sprout on your plate. I’m serious. In fact, you may want to double the recipe. Admittedly, I had not touched a sprout since before puberty until about two years ago. I went to a cooking class at The Olive and behold, I actually paid good money to eat Brussels sprouts.

(more…)