Arbosana Ginger Cake

Two more days until Thanksgiving! Can you believe just how fast this year is going? I love this time of year, the family get together and great food to share. Speaking of great foods, you have to try this Ginger Cake, it is delicious! I received this recipe from Carol, she is a phenomenal cook whom I have learned a lot from.  I am really looking forward to having this for dessert. You can serve this warm with some whipped topping, delicious! Check back tomorrow, I will have another scrumptious treat to share!

Arbosana Ginger Cake

Ingredients:

1/2 cup Arbosana EVOO

2 1/2 cups All purpose flour

1 Tablespoon Baking Powder

1 Tablespoon ground ginger

1 1/2 teaspoons ground Cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups boiling water

1 cup unsulfured light molasses ( not black strap)

1 teaspoon baking soda

1 cup dark brown sugar

1 large egg

1/4 cup finely grated ginger

Directions:

Preheat oven to 325* with rack in center. Generously butter an 8" round 3 " high spring form pan. ( I used my silicone mold and it turned out great.) Line bottom with parchment and place on baking sheet. 

In medium bowl, whisk flour, baking powder, ground ginger, cinnamon, cloves, and salt. 

In small sauce pan, stir together boiling water, molasses, and baking soda until molasses dissolves.

Place Arbosan EVOO and sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium low and add egg; mix until combined. Add grated ginger and mix to combine. 

Add flour mixture in 3 additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven.

Bake until a cake tester inserted into center of cake comes out clean, about 1 hour. Let cool slightly before removing ring from spring form pan and serve warm with whipped cream. Enjoy!

Rosemary EVOO Dinner Rolls

Three more days until Thanksgiving! I have another spectacular recipe for you today. I have been searching for the best recipe for rolls, there is nothing better than fresh homemade rolls to complete a meal. I ended up piecing this roll recipe together from various sources and then from my own. The Rosemary EVOO Dinner Rolls will definitely compliment any meal. I will be making this again on Wednesday evening! Happy Holidays everyone! Check back tomorrow, I will be posting some delicious desserts!

Rosemary EVOO dinner Rolls

Makes 24 rolls


Ingredients:

2 T dry yeast
2 cups warm water
2/3 cups Almond Milk
2 1/2 Tablespoons Quail and Olive Honey ( or 1/4 cup sugar, however the honey is delicious in this)
1/3 cup Rosemary EVOO plus extra for dough
2 teaspoons salt
1 egg
1 sprig of fresh Rosemary, chopped
6-8 cups all purpose flour


Preheat oven to 350*

In large mixer with dough hook attachment, combine the water and yeast. Let stand for about 5 minutes. Add honey, almond milk, and Rosemary EVOO. Stir to combine. Add salt, egg, and fresh Rosemary. Mix to combine and slowly add flour ( about 1/2 cup at a time) until dough pulls away from bowl and forms a ball. In well oiled bowl ( I used about 2 T of Rosemary EVOO) place dough, make sure to coat the dough with the oil so it won't dry out while rising. Place damp towel over bowl and place in a warm spot to rise, about 30minutes to one hour.  Take dough out and cut into pieces. Form into balls, place on stoneware or baking sheet with parchment, let rise with a damp towel for another 15 minutes. Place in oven for 15-20 minutes or until golden brown. Brush a little Rosemary EVOO over top. Enjoy!

Winter Ambrosia and Cider Gravy

Here is a great recipe for homemade gravy, no packets involved here! Make sure you save about 3 cups of juice from the turkey. This can be made while the turkey is resting.

Winter Ambrosia and Cider Gravy

Ingredients:

1 Tablespoon turkey fat
1 Tablespoon Rosemary EVOO
1/2 sweet onion, peeled and chopped
1 Tablespoon Fresh Rosemary, chopped
1/4 cup apple cider
3 cups reserved turkey juice
1 Tablespoon Winter Ambrosia
2 splashes apple brandy
giblets, if desired



In sauce pan, place about 1 Tablespoon of turkey fat ( skimmed from gravy separator) and 1 Tablespoon Rosemary EVOO on bottom of pan. Place heat to medium, add onion and herbs saute for about 5-7 minutes. Add a little salt then add flour to pan. This is the rue, by making a rue to begin with, there will be no lumps in the gravy. Then slowly add the turkey juice. Add about 1/4 cup apple cider , Winter Ambrosia and apple brandy. Bring to boil and then reduce heat, let sauce thicken. Don't forget to add giblets to gravy if desired. Enjoy!

Blackberry Balsamic Cranberry Sauce

Here is another wonderful recipe for cranberry sauce. The tip to this recipe is reducing the blackberry balsamic and sugar. This mixture creates a wonderful base for the cranberries.


Ingredients:

3 cups cranberries
1 cup Blackberry Balsamic
1/4 cup Quail and Olive Honey or 1 cup sugar


Directions:

Combine Blackberry Balsamic and honey or sugar. Reduce mixture by half and add cranberries. Let simmer while stirring occasionally until berries begin to pop, about 10-12 minutes.

Cranberry sauce can be made up to 3 days ahead and chilled, covered.

Champagne Mimosa Cranberry Relish

Talk about a terrific relish, the Champagne Mimosa does a wonderful job bringing out the citrus in this cranberry relish. My sister's mother in law introduced me to this recipe, I cannot take all the credit. I added Champagne Mimosa to this and it was amazing.  It is a refreshing and delicious alternative to traditional cranberry sauce.


Champagne Mimosa Cranberry Relish


Ingredients:

2 cups Fresh or Frozen cranberries
1 orange; peeled, seeded, and membranes removed
3/4 cup sugar
4 Tablespoons Champagne Mimosa

Directions:

Combine ingredients in food processor. Pulse food processor until relish is combined. Place in bowl ( this can be made one day in advanced) and place in refrigerator until ready to serve.

Winter Ambrosia and Generations Cider Glazed Turkey

Welcome to the ohm moment, this turkey recipe is incredible. The turkey is very flavorful and moist. I brined the turkey for about 40 hours, truth be told the turkey I bought was incredibly stubborn and would not thaw out! However, I am very proud to announce that after about 40 hours it was ready to roast and I could not have asked for a better turkey recipe. Happy Thanksgiving and hold onto this recipe, it is a keeper!

Turkey Brine:

1/2 cup salt
2 Tablespoons whole allspice
1 cup Winter Ambrosia
1 cup apple cider
water



Add about a cup of hot water to the salt and whole allspice, stir and wait until salt dissolves. Add salt mixture to a big pot, large enough to hold the turkey. ( I used my canning pot) Add Winter Ambrosia and apple cider. Place turkey in pot and add water, enough to cover turkey. Place in refrigerator for about 24 hours. Our turkey took a bit longer but the results were terrific!

Now for the best recipe ever, well okay what I have found to be the best recipe happens to use Quail and Olive's wonderful olive oils and vinegars, you just can't go wrong!


Winter Ambrosia and Generations Cider Glazed Turkey



Ingredients:

Turkey bag ( This was the first year I used one, I was a little hesitant however the results were amazing!)
4 Apples, cored and quartered
1 Sweet Onion, peeled and quartered
Fresh Sage, 3 sprigs
Fresh Rosemary, 3 sprigs
salt and pepper
1 cup Winter Ambrosia
1 cup Apple Cider
1 Lemon, thinly sliced
4 garlic cloves
3/4 cup Generations



Directions:

Preheat oven to 350*

Remove Turkey from Brine and rinse. Separate turkey skin from breast. Place lemon slices, Rosemary, Sage, and garlic under skin around the turkey. Combine Generations EVOO and salt and pepper to your liking. Rub turkey with Generations mixture inside and out. Fill Turkey cavity with apple and onions. Take turkey bag and sprinkle flour inside ( honestly this was the directions on the back of the box, however I forgot to do this step and the bag was fine during the cooking process. ) shake bag to distribute flour. Place bag in roaster and add Winter Ambrosia and Apple Cider to bag. Place turkey into bag. Close bag with tie and make 4-5 slits on top. Place in oven and bake until thermometer measures 180*. During last hour of cooking, open bag so that the turkey breast browns making sure you glaze the breast every 20 minutes with turkey juices.  Once turkey reaches 180*, take out and let sit for about 20 minutes before cutting into. Enjoy and Happy Thanksgiving!

Bacon EVOO and Generations EVOO Green Bean Casserole

Are you ready to try the BEST green bean casserole ever? Move over Campbell's condensed cream of mushroom soup because I have a recipe that is so much more flavorful and better for our health, but does not lack in flavor! This casserole is hands down the best green bean dish I have ever tasted or for that matter made. Don't worry it does not take a lot of prep work to make and I promise that it will not disappoint! Tomorrow I will be sharing a Turkey Recipe using some great vinegars and olive oils, so don't forget to check our blog!


Bacon EVOO and Generations EVOO Green Bean Casserole


Ingredients:

2 lbs green beans;  trimmed, cut in half and steamed ( 8-10 minutes until tender)
4 Tablespoons Bacon EVOO
4 Tablespoons Generations EVOO
8 ounces mushrooms, chopped
2 garlic cloves, minced
4 Tablespoons flour
1/2 teaspoons salt
pepper to taste
2 1/2 cups milk
1 Tablespoon Pacific Spice


Onion Topping:

1/2 sweet onion, thinly sliced
1/2 cup flour
2 Tablespoons Generations
2 Tablespoons butter
salt to taste

( This topping is a wonderful alternative to the canned fried onions you find in the grocery store)

Directions:

Preheat oven to 350*
In a large saute pan over medium heat, add Bacon EVOO and Generations EVOO. Add mushrooms and garlic and cook for about 2-3 minutes. Sprinkle in the flour and stir vigorously for 1-2 minutes, stir in the salt and pepper. Carefully whisk milk and Pacific Spice make sure you scrape the pan to get some of the brown bits off the bottom of the pan. Bring to a light boil, whisk and cook until the sauce thickens ( like the consistency of a thick soup) about 4 minutes. Mix the sauce with the green beans in a a casserole dish and toss to combine. Bake in oven until bubbly, about 15-20 minutes. Top with French Fried Onions.

French Fried Onions:


Carefully separate onion slices and dredge in flour. Shake off excess. Melt butter and add Generations in saute pan over medium heat. Add onions and cook until golden brown ( about 1-2 minutes) then flip over and cook the other side. Transfer onions to a paper towel lined plate. Serve on top of casserole.

Walnut Oil Roasted Green Beans

There are 5 more days until Thanksgiving, don't worry I have you covered. This next recipe is delicious and will be a great side dish to any Thanksgiving spread. Enjoy!


Walnut oil Roasted Green Beans


Ingredients:


2 lbs green beans
1/4 cup walnuts
1/4 cup walnut oil
salt and pepper to taste

Directions:

Preheat oven to 375*

Steam green beans for about 3-5 minutes, take off heat and drain water. Dump beans into cold ice water, let sit for about 5 minutes. Transfer beans into casserole dish, pat dry, then add walnut oil and walnuts and stir to combine. Roast in oven for 30 minutes. Top with caramelized onions and enjoy!

Garlic EVOO Mashed Potatoes

Yum, yum, yum, I wish I had doubled this recipe! I had an event to attend last night and was looking forward to having some mashed potatoes when I got home, however my family enjoyed every last bit of this dish! I will be doubling this recipe for our Thanksgiving meal. Tomorrow I am going to share with you a wonderful recipe for Green bean casserole. This casserole is not your ordinary Campbell's cream of mushroom soup casserole, I have come up with a recipe to make your own cream of mushroom and it is fantastic! I used two different EVOOs and the results were amazing, so check back tomorrow to get the recipe!


Garlic EVOO Mashed Potatoes

Serves 4-6

Ingredients:

4 Baking Potatoes, peeled and diced
2 oz cream cheese
1/4 cup sour cream
4 Tablespoons Garlic EVOO
2 Tablespoons Rosemary EVOO
2 teaspoons italian seasonings
salt and pepper to taste
1/2 cup milk



Directions:

Boil potatoes for about 30 minutes until softened. Drain and place in large bowl.  With potato masher mash potatoes. Add the rest of the ingredients and combine. Enjoy!

Pacific Spice and Generations EVOO Sweet Potato Casserole

Six more days left until Thanksgiving! Have you started your shopping yet? If not, do not worry we still have time left and I still have some more delicious recipes to share. Today I have a wonderful sweet potato casserole that will wow your guests. The addition of the Pacific Spice vinegar is amazing. The topping is wonderful as well, and creative. Take a step up from the marshmallow topping and enjoy a healthy and delicious side. Enjoy!


Pacific Spice and Generations EVOO Sweet Potato Casserole

Serves: 8-12

Ingredients:

5 large sweet potatoes, peeled and diced
4 Tablespoons Generations EVOO
1/4 cup sour cream
3 Tablespoons Pacific Spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
2 teaspoons vanilla

Topping:

1 cup pecans, chopped
1/3 cup flour
3 Tablespoons melted butter
2 Tablespoons Generations EVOO
3 Tablespoons 100% pure maple syrup


Directions:


Preheat oven to 350*

Boil sweet potatoes in large stock pot for about 10-15 minutes until softened. Drain potatoes. Add Generations EVOO, Pacific Spice, sour cream, cinnamon, nutmeg, egg, and vanilla. Mash with potato masher. If you have an immersion blender you could use this to blend it up, I love the smooth texture. Place sweet potato mixture in a casserole dish.

To make topping, mix pecans and flour in bowl. Add melted butter, Generations EVOO and maple syrup. Toss to combine. Spread topping evenly over sweet potato mixture. Bake uncovered for about 20-25 minutes until bubbly. Enjoy!

Winter Ambrosia Wild Rice Stuffed Acorn Squash

I wanted share this recipe with you, it makes a wonderful presentation and taste great too. If you wanted you could add some cooked chicken sausage ( spicy or sweet) to the wild rice stuffing.

Winter Ambrosia Wild Rice Stuffed Acorn Squash

Preheat oven 350*

Ingredients:

Prepare the wild  rice stuffing as mentioned in the food blog.

1 acorn squash, halved and scoop the seeds out
1/4 cup Winter Ambrosia
1/4 cup chicken stock


In 9" by 13" casserole pan, pour winter ambrosia and chicken stock, enough to cover bottom of casserole pan. Add squash, cut side up. Fill with stuffing. Cover and bake for about 40-50 minutes until squash has softened. Enjoy!

Winter Ambrosia, Walnut oil, and Generations EVOO Wild Rice Stuffing

Well, today marks a week before Thanksgiving. I have a wonderful recipe to share today using the Wild Rice we sell at our store. The Winter Ambrosia is a perfect pair to serve up this delicious addition to your Thanksgiving meal its a delightful side dish to match any Thanksgiving spread. The Winter Ambrosia is delectable especially when paired with the nutty wild rice and the fruit. The Quail & Olive's Walnut Oil is a special treat and the Generations EVOO add to the smooth buttery taste. Without further ado, here is your recipe for today and check back tomorrow as I will be sharing a fantastic recipe for sweet potato casserole and mashed potatoes using some more very special ingredients from the Quail and Olive!

Winter Ambrosia, Walnut oil, and Generations EVOO Wild Rice Stuffing

Makes 8-10 servings

Ingredients:

4 cups water
1 cup wild rice
1 teaspoon salt
6 cups plain stuffing
1/8 cup walnut oil
1/4 cup Generations EVOO
1 sweet onion, chopped
1 cup celery, chopped
1 cup mushroom, chopped
2 cups green apple, peeled and chopped
1/4 cup flat leaf parsley, chopped
2 Tablespoon fresh sage, chopped
2 Tablespoons fresh thyme, chopped
1 teaspoon marjoram
1 teaspoon black pepper
1 cup dried cranberries
1/2 cup Winter Ambrosia
3/4 cup chicken/turkey stock
3 Tablespoons Generations EVOO


Preheat oven to 450*

In large stockpot, add water and rice, cover, and bring to boil. Then reduce heat and cook for 40-50 minutes until done. Meanwhile:

In large saucepan, pour walnut and Generations EVOO, place heat setting to medium high. Add onions, celery, and mushroom. Saute vegetables for about 10 minutes, allowing onions to caramelize. Add apple and continue to cook for about 5 minutes or until apple softens. Add the herbs, pepper and salt. Cook an additional 2 minutes.

Once rice is done cooking, add stuffing to rice and all the ingredients in the saucepan. Stir to combine. Add cranberries and Winter Ambrosia, stir to combine and spread onto a 13" by 9" casserole pan evenly and drizzle chicken/turkey stock and 3 Tablespoons Generations EVOO over top of casserole. Bake covered in oven for 20 minutes, remove foil and bake until top is browned, another 10 minutes or so.  Enjoy!

Blackberry Roasted Pepper Reduction sauce over Baked Brie Cheese

We now have 8 more days before Thanksgiving and I have some scrumptious appetizers to share with you. The first recipe is a Blackberry Roasted Pepper Reduction sauce poured over a baked brie cheese. Yum, yum, yum! The Blackberry Roasted Pepper is such a wonderful addition to this dish, you can serve it with crackers, bread, or some fresh fruit. Enjoy!

Blackberry Roasted Pepper Reduction sauce over Baked Brie Cheese


Ingredients:

Sauce:

1 cup Blackberry Roasted Pepper
1 cup Merlot
1/4 cup Blackberry preserves plus 1 T
6 Blackberries plus more for garnish


Combine ingredients in small saucepan. Place pan on medium high, once mixture begins to boil, lower temperature. Continue to stir every so often. Reduce liquid to half, this took about 20 minutes which is perfect since the brie takes 20 minutes to bake!
Turn off heat and let sauce sit in pan for about 5 minutes, it will thicken!

Preheat oven to 350*

Place brie on stoneware or pan. Bake in oven for 20 minutes.
Let sit for about 5 minutes after baking. Transfer to serving plate.  Add a few blackberries on top and pour sauce over brie. Enjoy!

25 Star Balsamic over Pear and Blue Cheese Bundles

Here is your second recipe for the day! I don't know about you, but I love to serve up some great appetizers while the turkey is cooking. I used Stilton cheese in this recipe, it is very creamy and wonderful. The 25 Star balsamic makes this great appetizer is phenomenal dish! Enjoy.


25 Star Balsamic over Pear and Blue Cheese Bundles

Ingredients:

6-8 slices prosciutto, cut lengthwise ( makes it easier to roll)
3 oz of chunks Stilton Blue cheese
2 pear, sliced
1 cup arugula
3 T 25 Star Balsamic

Directions,

To prepare, place prosciutto slice on plate, next place pear in middle and add your cheese and arugula. Then roll prosciutto up. Place on serving plate and drizzle 25 Star over top. Be sure to make enough because these go fast!

Check back tomorrow for a great stuffing recipe. One Facebook fan had mentioned they were saving the wild rice they bought at Quail and Olive for a special occasion, what is more special than a gathering of friends and family around the Thanksgiving table. I will be sharing a very special recipe for Wild Rice Stuffing with our secret ingredient that makes it all the more delightful!

Winter Ambrosia Pumpkin Pie

Well hello and happy holidays! I was thinking that it would be quite fun to do a countdown to Thanksgiving and provide you with some delicious recipes to compliment your Thanksgiving meal! So to get started, I am going to share a wonderful dessert with you. There are 9 more days until the big day, and I have a big secret to share,,,Winter Ambrosia has found its match, Pumpkin Pie. So, if you like to wow your guests with something traditional but add a touch of extra flavor, look no further. This pie is delicious!
You can either make your own pumpkin puree or use the canned variety, just make sure its 100% pumpkin.
So without further ado, here is your recipe for today! This recipe makes two pies. Make sure you check back tomorrow, I will have some fun and very entertaining appetizers to share!

Winter Ambrosia Pumpkin Pie


29oz can 100% Pumpkin puree
1/2 t salt
2 t cinnamon
1 t ginger
1/2 t ground cloves
4 eggs
2 cans evaporated milk
1/2 cup Winter Ambrosia
1/2 cup Quail and Olive Honey ( or 1 cup sugar)




Preheat oven to 450*

Place pie crust in well greased pie pan or stoneware ( you do not need to grease your stoneware, but I am sure you already knew this! :) ).
In large mixing bowl, combine all ingredients. Mix until well combined. Pour mixture evenly into the pie pans.
Bake in oven at 450* for about 15 minutes. Decrease heat to 350* bake an additional 50 minutes or until pumpkin pie has set. Top with whip cream and enjoy!

Garlic EVOO and Bacon EVOO Refried Beans

I love Thursdays, why you ask? Well that is the one day of the week both my girls take a "hot lunch" to school. Sometimes I pack homemade soups and a muffin or refried beans homemade tortillas. This recipe super easy. I put everything in the crock pot the night before and it is ready in the morning. Plus, it tastes so much better than the canned refried beans and I am thinking it is a WHOLE lot healthier!


Ingredients:


1 lb dried pinto beans ( I have also used black beans)
1 large onion chopped
1 jalapeno, chopped
8 cups water
salt and pepper to taste
2 Tablespoons Garlic EVOO
2 Tablespoons Bacon EVOO


Cook on low 8-10 hours. Puree using food processor, immersion blender, or potato masher.  Enjoy!

Garlic EVOO and Rosemary EVOO Water Crackers

My middle child, Annamarie, loves crackers and loves to bake. We have been looking online for recipes to make and share. Much to our surprise we had a hard time locating a recipe! So, this is what worked for us, it was a wonderful spending time and inventing a new recipe together. Enjoy.


Garlic EVOO and Rosemary EVOO Water Crackers

Ingredients:

2 cups whole wheat four
1/8 cup poppy seeds
1/4 tsp Fennel Pollen
1 1/2 tsp Baking Powder
3/4 cup water
2 Tablespoon Garlic EVOO
1 Tablespoon Rosemary EVOO


Directions:

Preheat oven to 450*

In large mixing bowl, combine first 4 ingredients. Add water, Garlic EVOO, and Rosemary EVOO. Mix to combine. Knead dough for about 5 minutes. Cut into 8 equal parts and let rest for 15 minutes under towel. Roll our dough to desired thickness. Place on stoneware or baking sheets lined with parchment. Bake 4 minutes, flip and bake for another 6 minutes. Enjoy!

Vegan Bacon Spinach Salad

I love spinach salads, but I hate the fact that most dressings available at the grocery store are loaded with fat! The Quail & Olive Vegan Bacon EVOO is perfect and what more could you want in your salad. This is such a healthy and delicious spinach salad. Plus, if you want to have seconds, its completely guilt free.  Enjoy!

Ingredients:

6-8 cups of fresh spinach
1/4 cup craisons
1/2 cup thinly sliced cucumbers
1/2 cup red onion, thinly sliced


Dressing:

2 Tablespoons Vegan Bacon EVOO
1 Tablespoon Lime EVOO
1 1/2 Tablespoons plum basil

Assemble salad and toss with dressing. Yum!

Garlic EVOO Chicken Parmesan in Crock Pot

Here is another very good recipe using the crock pot. The Garlic EVOO is all you need to compliment this meal. The kids loved every bit of this! Enjoy!

Garlic EVOO Chicken Parmesan

Ingredients:

2-4 chicken breast
28oz can crushed tomatoes
2 Tablespoons Garlic EVOO
2 garlic cloves, crushed
2 handfuls of Basil, chopped
1 teaspoon italian seasonings


Directions:
Combine all ingredients in crock pot. Cook on Low 8-10 hours or high 4-6 hours. Enjoy over pasta, spaghetti squash tossed with oil, or simply over a salad.

Pacific Spice and Lime EVOO White Bean Chili prepared in Crock Pot

This is a great meal to prepare and its quick and easy, just what I like especially on weekdays! The Pacific Spice and Lime EVOO make this meal even better! Enjoy!

Pacific Spice and Lime EVOO White Bean Chili

1-2 pounds shredded chicken 

1 large onion, diced

1 small can diced green chilies

2 cans cannelloni beans with liquid

2 teaspoons cumin

1 teaspoon salt

2 teaspoons black pepper

1 bottle of beer ( I used Guinness)

1 cup Monterrey jack cheese

2/3 cup Pacific Spice Vinegar

1/4 cup chopped cilantro

1/4 cup Lime EVOO

Place all ingredients in crock pot. Cook on Low 5-8 hours. Serve in bowl with a dollop of sour cream, a tablespoon of chopped cilantro and dress with Lime EVOO. If you like things a bit spicier try the Habanero EVOO or Jalapeno EVOO. Enjoy!

Garlic EVOO Roasted Pumpkin Seeds

There is no better time to score some pumpkins than now! The seeds are a delicious and nutritious snack and the pulp can be used in many different dishes from desserts to main entrees to even snacks! This recipe is very simple to prepare but mouth watering good!


Garlic EVOO Roasted Pumpkin Seeds

2-4 cups ( or more!) pumpkin seeds, washed
2 Tablespoons Garlic EVOO
salt and pepper to taste

Preheat oven to 375*

Mix pumpkin seeds with Garlic EVOO and salt and pepper to your taste. Spread seeds on baking sheet. Bake for about 15 minutes. Enjoy!

Raspberry Basil and Cranberry Succulent Chicken

The name states it all, and everything is prepared in the crock pot, why not let something else do the cooking for you while you get things done! This meal is wonderful and can be served with many different sides. Enjoy!

Raspberry Basil and Cranberry Succulent Chicken


Ingredients:

2-4 chicken breast
14 oz can cranberry sauce
3/4 cup Raspberry Basil Vinegar

Place all ingredients in crock pot. Cook low 6-8 hours or high 4-6 hours. Enjoy!

Blackberry Pepper Chicken Cacciatore in Crock Pot

Here is another great and easy meal to prepare in a matter of minutes! The school week is so busy for us, I find myself using my crock pot almost daily. The Blackberry Pepper vinegar is phenomenal in this dish, enjoy!


Ingredients:

2-3 chicken breast
3 cloves garlic
1 can stewed tomatoes
1 onion, chopped
2 bay leaves
2 cups chicken stock
5 Tablespoons Blackberry Pepper
salt and pepper to taste
1 cup broccoli ( add 1/2 hour before serving)

Cook on low 6-8 hours. Serve over noodles tossed with Garlic EVOO, enjoy!

Plum Basil Vinegar Ice Cream

I know we don't think of vinegars and ice cream going hand and hand. My husband came up with this recipe to go with the chocolate crepes, I was a little hesitant when trying but I have to say this is amazing!


Ingredients:

1 tablespoon Plum Basil vinegar
1 cup milk
1/2 cup half and half
1/2 cup soy egg nog
1-2 Tablespoons Quail and Olive honey
2 Tablespoons cornstarch
2 Tablespoons water
1 Tablespoon honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

1 cup heavy cream



Directions:

Mix first 5 ingredients in sauce pan on low heat until steaming. While mixture warms add next 5 ingredients and mix until mixture leaves a line on spoon. Place in bowl and put in refrigerator for 30 minutes to 1 hour to cool. When cooled, add:

1 cup heavy cream to mixture. Place mixture in ice cream maker and process until done, about 20 minutes. Enjoy!

Bobcat Ridge EVOO and Plum Basil Chocolate Crepes

Yes you have heard me correctly, this is such a decadent dessert! My husband came up with this recipe, and I am very please with the results. With out further ado here it is!


Bobcat Ridge EVOO and Plum Basil Chocolate Crepes


Ingredients:

4 egg whites
1cup milk
1/4 cup Quail and Olive Honey
1/4 cup Bobcat Ridge EVOO
1 teaspoon Plum Basil vinegar
1/2 cup white flour
1/4 cup whole wheat flour
1/2 cup cocoa powder unsweetened
1/4 teaspoon salt

Directions:

Mix egg whites, milk, honey, Bobcat Ridge EVOO, and Plum Basil vinegar. Add flour and salt and mix until smooth. Add cocoa powder, mix until well incorporated. In 6" sauce pan pour a thin layer of mixture to cover bottom of pan. Place heat on low heat, cook until top has small holes, flip and cook 1-2 minutes longer. Serve with some ice cream and berries on top! Enjoy!

Garlic EVOO and Rosemary EVOO Bread

Have you every found yourself wishing you had picked up Garlic Toast at the grocery store before you had your Italian meal all prepared. The thought of going to the store for one last thing is not what you want to be thinking of when you are dishing out your meal! Well, thankfully Quail and Olive has the solution to our problem. I had a nice whole grain baguette, but had not picked up some fresh garlic to make some garlic bread. As I was in the kitchen I noticed the bottle of Garlic EVOO on the table and was inspired to make this. It is often the simple things in life that amaze me. :)


Garlic EVOO and Rosemary EVOO Bread

Ingredient:

Baguette, cut in half
2 Tablespoons Garlic EVOO
2 Tablespoons Rosemary EVOO
Parmesan Cheese
Italian seasonings( optional)

Preheat oven to 400*

Combine Garlic EVOO, Rosemary EVOO, and Italian seasoning in small bowl. Brush baguette with mixture. Top with Parmesan cheese. Bake in oven for 10-15 minutes. Enjoy!

Garlic EVOO Sauteed Spinach

Talk about an easy recipe, this one is it! I feel a bit silly entering it in the blog, but if you are looking for a quick and easy accompaniment to your meal search no further, this is very simple and very good!

Garlic EVOO Sauteed Spinach

3 Tablespoons Garlic EVOO

4-6 Cups Fresh Spinach

This is it! Place all in saute pan and in around 5 minutes you have a terrific compliment to any meal!

Koroneiki EVOO and Plum Basil Hamburger Soup

There is nothing better sounding to me than soup on a cold blustery Autumn day, this soup is phenomenal and the Koroneiki EVOO adds complexity to each and every bite you take. What I love about this oil is it is robust, meaning you can cook with it but not loose its flavor throughout your meal. It adds richness and a subtle spiciness that I love, and apparently my family loves too. Enjoy!

Koroneiki EVOO Hamburger Soup

2 Tablespoons Koroneiki ( enough to coat your saute pan)

1 red onion, thinly sliced

1-2 cloves garlic, chopped

Handful of fresh basil, chopped

salt and pepper to taste

Place saute pan on stove, set temperature to medium high. Add oil and let sit for about a minute. Add onion, garlic, basil and salt and pepper to pan. Saute for about 5-7 minutes. To this add:

1- 1.5 pounds ground turkey

3 Tablespoons plum basil

Brown meat then add:

2 cans petite diced tomatoes

6 cups chicken stock

1 crown broccoli, chopped

2 cups kale, chopped

1/2 teaspoon red pepper flakes

Simmer on low for about 30 minutes. Serve with a fresh green salad. If you like something spicy try this soup with a slight drizzle of the Habenero EVOO accompanied with the Plum Basil Vinegar, yum! Enjoy!