Taggiasca EVOO French Fries with Dill Pollen

Oh my goodness the secret is finally out! The dill pollen in this recipe is exquisite, not to mention its counterpart the Taggiasca EVOO. I am telling you this is the best french fry recipe I have had thus far! And here it is for you!

Taggiasca EVOO French Fries with Dill Pollen


6-7 potatoes, sliced into fries
1/4 cup Taggiasca EVOO
2 teaspoons Dill Pollen
salt and pepper

There you have it, just 4 ingredients long but you will not be disappointed!

Preheat oven to 400*

Combine potatoes, Taggiasca EVOO, Dill Pollen, and a bit of salt in pepper in large bowl. Make sure to coat all the potatoes. Arrange potato slices on stoneware ( if you do not have stoneware you need it!)
Place in over for 40-50 minutes until fries are lightly brown and soft. Enjoy!

Taggiasca EVOO Roasted Broccoli and Dill Pollen

I have never tried roasting broccoli before, I don't know why but I think from now on I will do broccoli like this. I was amazed at the intense flavors and how well the broccoli and Taggiasca EVOO paired. I was really impressed with the Dill Pollen, this is definitely a favorite creation I will be using more often!

Taggiasca EVOO Roasted Broccoli and Dill Pollen

Ingredients:

4-5 heads of broccoli
4 tablespoon Taggiasca EVOO
3 cloves garlic, sliced
1/2 lemon juiced
2 teaspoons Dill Pollen
1/4 cup chicken stock
salt and pepper


Directions:

Preheat oven to 400*
Place Broccoli in bowl. In separate bowl, whisk together Taggiasca EVOO, Dill Pollen, garlic, lemon juice, and salt and pepper. Pour mixture over broccoli. Add 1/4 cup of chicken stock to bottom of pan.
Roast broccoli for about 30-40 minutes.

Taggiasca EVOO Roasted Chicken Breast with Dill Pollen

Okay, here is yet another very easy crock pot recipe. I love using the crock pot as much as possible, my house smells so good and it makes dinner a piece of cake! This chicken is so very good and moist, better than the rotisserie at the store! Remember to save the carcass of the chicken and make homemade chicken broth overnight in your crock pot.


Taggiasca EVOO Roasted Chicken Breast with Dill Pollen


Ingredients:

3 lb chicken breast ( we get our from a local poultry farm. You can do this recipe with a whole chicken as well)
4 Tablespoon Taggiasca EVOO
2 teaspoons Dill Pollen

Place all ingredients in crock pot and cook low 8-10 hours. Serve with Roasted Broccoli with the Dill Pollen and some yummy baked potatoes and salad.

Tuscan Melody Balsamic Hamburgers with Dill Pollen

This week was so lovely! Finally here in Washington the sun is out and it is actually warm enough to be outside. It is the time of year for bbqs and picnics. I love the smell of bbq and especially love burgers! The combination of the Dill Pollen and Tuscan Melody Balsamic made these burgers extra special. Enjoy!

Ingredients:


1 1b ground beef
2 teaspoons Dill Pollen
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
2-3 Tablespoon Tuscan Melody Balsamic


Combine all ingredients and shape into patties. Grill for about 4 to 5 minutes on each side. Serve with a nicely tossed  green salad and some Dill Pollen french fries! Enjoy!

Brucshetta with Taggiasca EVOO and Tuscan Melody Balsamic

Feast your eyes on this! Summer is right around the corner and tomatoes are out and delicious! I had an afternoon to myself, this never happens, and thought what could be a nice treat, Bruschetta of course!

Bruschetta with Taggiasca EVOO and Tuscan Melody Balsamic

4-6 slices bread ( we make our own Honey whole wheat bread, I promise to include the recipe)
4-6 tomatoes, chopped
Taggiasca EVOO
Tuscan Melody Balsamic
1/4 red onion, chopped
6-8 fresh basil leaves, chopped
2 cloves garlic, chopped
1/2 lemon, juiced
salt and pepper
Parmesan cheese for topping


Preheat oven to 425*

Place bread on stoneware. Lightly brush Taggiasca EVOO over top of bread. Bake in oven for about 10 minutes until bread is toasted. Meanwhile combine tomatoes, onion, garlic, basil, lemon juice, salt and pepper, 3 to 4 splashes Tuscan Melody Balsamic, and about 4 tablespoons Taggiasca EVOO. When toast is done, place on plate and add your tomato topping. If you would like top with a bit of freshly grated Parmesan cheese. Yum!

Whole Wheat Pizza Dough with Fennel Pollen and Taggiasca EVOO

Here comes the first recipe using an exquisite EVOO, Tiaggasca and the Fennel Pollen from Pollen Ranch Spices. We love pizza and every week I make sure it is on the menu. My older two girls love to help out and make their own, I find that having them help out in the kitchen is great because not only do they learn to cook but they also tend to try more things. Enjoy!

Whole Wheat Pizza Dough with Fennel Pollen


Ingredients:

3 1/2 cups whole wheat flour
2 1/2 tablespoons yeast
1 1/2 cups lukewarm water
pinch of salt
1/2 cup honey
2 teaspoons fennel pollen
4 cloves garlic, chopped
1/2 sweet onion, chopped
Taggiasca

Preheat oven to 400*
In bowl, combine water, yeast, and honey. Let mixture sit for 5 minutes. In another bowl, mix together flour, salt, and fennel pollen. Using dough hook on kitchen aid ( if you do not have this you will need to combine ingredients and mix using a wooden spoon.) slowly combine the liquid ingredients with your flour. If you find the mixture to be a bit dry, add more water. Knead the dough with the dough hook in place for about 10 minutes, or by hand. Let dough sit in bowl on a warm surface with a damp cloth over for about 40 minutes.
Once dough has risen, divide dough into two parts. Roll dough out into crust. If using an aluminum pan, make sure you dust a bit of cornmeal on the bottom so dough will not stick to pan. If using stoneware, just roll dough out in shape of pizza crust. Brush a little Taggiasca EVOO over crust. Sprinkle garlic and onion over crust. Place pizza crust in oven for 10 minutes. Get your sauce and veggies or whatever topping you like prepared at this time. When crust comes out, spread your sauce and toppings on, stick back in oven and cook for 20-25 more minutes. Enjoy!


Pizza Sauce:

We love to make our own pizza sauce, it tastes so much better than store bought. Here is what we do:

1 can petite diced tomatoes ( I love the Safeway brand with oil and garlic)

That is it! You can also try adding some tomato paste to it. So easy and so good!

Taggiasca EVOO and Tuscan Melody Balsamic

The Taggiasca EVOO and Tuscan Melody Balsamic deserve a blog entry all to themselves! These two are so very good! I recently received my Quail and Olive package filled with wonderful delightful treats. The Taggiasca olive originates from Liguria region in Italy and my father, Dr Brabeck, has found two growers in California that produce this type of olive. The Tiaggasca is 100%  organic, I am loving this! It is a lighter oil a delicate oil, not as robust as the Koreneki but not as light a the Arbequina. It is wonderful when pairing with vegetables, seafood and poultry. I love using it in my dishes, it does not overpower your meal but still adds a bit of butter and spice. When tasting the oil you get flavors such as almond, artichoke and cinnamon. I love to use oils that are organic, healthier for me and my dear family.
The other treat is the Tuscan Melody Balsamic, talk about flavors this Balsamic gets a gold medal from me! The Chaparral Gardens do such wonderful things with their vinegars. Everything in the vinegars are organically grown in their gardens. It is made with fresh organic oregano and blackberries. It is so very good over salad as well over meats. I am going to provide a recipe for an excellent reduction sauce over  a tri tip roast. That is my meal for tomorrow, we have some friends coming over tomorrow night, what could be better than wonderful company and a great meal!
I also received some spices in my package. I ordered a Fennel Pollen and a Dill Pollen. Quail and Olive has a huge selection of these herbs. IT comes from the Pollen Ranch Spices, I have heard there are many chefs in Monterey using these spices. Why not cook like a chef and enjoy them yourselves! I used the fennel pollen in a pizza crust, let me tell you this was knock your socks of good! The dill is superb using with meats and vegetables. So hurry into Quail and Olive and be sure to check them out, I promise you will not leave disappointed, now here  comes some recipes! :)

Lime EVOO tortillas

Okay, once you start making your own tortillas you will never be satisfied by any other! I could not believe how easy it is to make tortillas. There are only four ingredients, are you ready,,,, flour, oil, water, and salt. If you would like to make some more spicy use the Habanero EVOO or jalapeno EVOO, I know someone who would love this, Deb is the manager at the Quail and Olive and loves spicy foods! So, Deb you will have to try this with the jalapeno or Habanero EVOO and let me know what you think!

Ingredients:

2 1/2 cups whole wheat flour
1/2 cup Lime EVOO ( or substitute the Habanero or Jalapeno)
1 teaspoon salt
1 cup of warm water ( heat in microwave for one minute)


In bowl combine all four ingredients. If you have a dough hook, beat for 5 minutes. If you do not have a dough hook, combine ingredients and do it the good old fashion way! Take dough out and roll into tube. Cut dough into 12 equal parts. Let dough rest covered with plastic wrap for 15 minutes to one hour. Heat skillet with a little Lime EVOO to cover pan over medium high heat. On lightly floured surface, roll each piece of dough into 8-10 inch flat circles. Carefully transfer each tortilla onto skillet. Cook until slightly brown 30-45 seconds per side. Serve immediately or refrigerate or freeze.

Rosemary EVOO Meatloaf

Well I have used up all my oils and am in need of more! I heard a little rumor,  my next shipment of Quail and Olive will include fennel powder. I am so very excited to start baking some new recipes using the fennel powder. I think the highlight of my day is receiving my package from Quail and Olive. It is amazing how much their oils and vinegars influence each dish. My family is loving this and so am I!
 The Rosemary EVOO makes such a great addition to the meatloaf. Rosemary is a great herb to add to meat and combing it with the Arbequina oil is phenomenal. My kitchen smelled so good and everyone could not wait to dig in!


Rosemary EVOO Meatloaf

1 lb ground meat
1 red pepper, chopped
3 cloves garlic, chopped
1/2 sweet onion, chopped
1 egg
1/3 cup bread crumbs
1 zucchini, shredded ( I have to do this so my children will it it, if I can hide veggies I do! :)
1/4 cup Rosemary EVOO
1 can of petite diced tomatoes
salt and pepper
1 teaspoon Italian seasonings


Preheat oven to 375*. Mix all ingredients together. Form into loafs, I was able to make four miniature loafs. Bake at 375* for about 45 minutes or until done. Serve with a nice green salad.

Generations EVOO frech fries

Who said that french fries have to be fatty? These fries are so very good and baked with some great oil! I served these fries with Rosie's Veggie burgers last night. So good! If you are feeling adventurous try making these with Rosemary EVOO, enjoy!

Generations EVOO baked french fries


5 baked potatoes, cut into fries
3 Tablespoons Generations EVOO
salt and pepper to taste

Directions

Preheat stove to 400*. Combine potatoes, Generations EVOO, and salt in pepper in a large bowl. Mix to combine. If you don't already have stoneware to bake with, I encourage you to purchase some. Stoneware is wonderful to cook and bake with and your foods come out so much better. Spread potatoes evenly over stoneware and bake for about 30 minutes or until potatoes are done and slightly browned. Enjoy!

Generations EVOO Veggie Burgers

My youngest sister Rosie came up with this recipe. The generations was a perfect match. If you want to make them a bit spicier try using the Habanero EVOO. Serve the burgers with some sliced up avocados and tomatoes and squeeze a bit of fresh lemon over the burger. It was truly delightful and so very healthy. This is a perfect spring time treat!

Generations EVOO Veggie Burgers

Ingredients:

1 can black beans (we used garbanzo beans and it was delicious, use whatever beans you have)
3 sweet potatoes, mashed
3/4 cup corn
1/2 cup sweet onion, chopped
2 cloves garlic, chopped
1/2 cup couscous (Omit if gluten free)
1 tablespoon generations EVOO (Note: Generations is out of stock but we recommend Taggiasca or Habanero if you would like it spicy!)
1/3 cup whole wheat flour (Gluten-free method: we used coconut flour instead of wheat flour)
dash of sea salt
1 teaspoon Italian seasoning
1 teaspoon chili powder

Directions:

Mash sweet potatoes and 1/2 can of black beans in bowl. Then, add the rest of the ingredients and mix. Bake 10 minutes on each side at 375*. Grill for 3 minutes on each side. Top with avocado and tomatoes. Rosie topped hers with avocado and bbq sauce and loved it. Enjoy!

Generations EVOO clam sauce served over pasta

It has been awhile since I last blogged, I am so very sorry but I have some great recipes to share with everyone! This recipe was inspired by my husband. We went out to eat at the Old Spaghetti Factory for my middle child's birthday. My husband Will had a great dish, a spaghetti with clam sauce. He has been craving this dish almost every day, so I thought I would make my own version of this wonderful dish, and it was a success. Will was in heaven and my three children devoured every last bit of it! Generations EVOO is an excellent addition, this oil is so very buttery and adds a smoothness to the dish that even butter cannot add. Enjoy!


Generations EVOO clam sauce served over pasta


Ingredients:

12 oz linguine or spaghetti
3 T Generations EVOO
1 T butter
3 cloves garlic, chopped
2 cans minced clams, drained and clam juice reserved in separate bowl
1/4 cup wine
1/2 cup organic heavy whipping cream
Parmesan cheese, grated
Basil chopped


Prepare pasta. Heat saute pan on medium high. Add garlic and saute for 1 minute. Add clam juice and wine to pan. Cook until liquid is reduced by one half. Add minced clams and whipping cream. Stir to combine. Add salt and pepper. Serve over pasta with grated Parmesan cheese and fresh chopped basil. We had this with a green salad. Delicious!

Generations Evoo Roasted Whole Chicken and Recipe for Chicken Stock

Tonight we are having a roasted whole chicken dinner. Generations EVOO is one of Quail and Olive's new oils, and it is delectable! It is so very buttery and there is a hint of banana in the oil. I have found this oil to be incredibly delicious in various way. You can use it in salads but cooking and baking with it adds more flavor intensity to your dish. I used what I had on hand here, but you can use any vegetables your family enjoys.

Ingredients

3-4 lb whole chicken
6 yellow potatoes, washed and quartered
1 bunch of asparagus, washed and trimmed
1 onion, quartered
1 1/2 lemons, juiced and sliced to put in pan
1/3 cup Generations Evoo
1/2 cup chopped chives, or any other herb you would like to substitute
salt and pepper to taste
Lime Evoo


Preheat oven to 400*
In Roasting pan or a big casserole dish, add your chicken, asparagus, onion, potatoes, and lemon slices. In mixing bowl combine Generations Evoo, chives (or herbs of your choice), lemon juice, and salt and pepper. Pour mixture over poultry and vegetables. Using your hands coat all vegetables and poultry making sure the oil mixture coats everything. Sprinkle a little Lime EVOO over poultry and vegetables. Add a little more salt and pepper over dish. Bake in oven for about one and a half hours or until internal temperature reaches 165*.
You can also make your own chicken broth overnight using your crock pot.

Recipe for chicken stock:
Chicken carcass
3-4 ribs of celery chopped
3-4 carrots chopped
1 onion quartered
water enough to cover carcass and vegetables


Add vegetables and carcass to crock pot. Cover with water. Place on low 10-12 hours. I usually do this overnight, the whole house smells so good when we wake up! Strain and reserve chicken stock.  Enjoy

Rosemary EVOO Spaghettie Toast

I have found the best recipe for spaghetti toast! The pacific Northwest has been awfully dark and rainy, so to cheer my children up, I created a little pizzeria at home and some great spaghetti toast for them to munch on. It was a crowd pleaser, the children and adults loved it!

Rosemary EVOO Spaghetti Toast

6-8 whole wheat bread slices
1 14.5 oz can petite diced tomatoes ( we get the Safeway brand with the Olive oil and garlic added)
1 can tomato paste
3 tablespoons Rosemary Evoo
1 cup of shredded cheese


Preheat oven to 400*. Place bread on stoneware or parchment lined baking sheet. Mix tomatoes, tomato paste, and Rosemary Evoo. Add tomato mixture on each piece of bread. Top with cheese and bake for 15 minutes. Enjoy.

Rosemary EVOO whole wheat crackers

I have been searching online for the best cracker recipes. I have tried various recipes which were all unsuccessful. I finally came up with a recipe that has worked for us! It is delicious and so very nutritious, especially when adding such fine ingredients as the Quail and Olive's Rosemary EVOO.

Rosemary EVOO whole wheat crackers

3 1/4 cups whole wheat flour
1tsp salt
1/3 cup Rosemary EVOO
3 sprigs fresh rosemary, chopped
1 1/2 cups shredded cheese ( we used a blend of mild provolone, fontina, Parmesan, and asiago. I purchase mine from Trader Joe's.)
salt and pepper to taste



Combine ingredients in mixer using dough hook. Kneed dough for 5-7 minutes until it becomes smooth. Separate dough into 4 equal pieces, cover with plastic wrap and let stand for about 1 hour.
Preheat oven to 425*
On a lightly floured surface, roll dough. Cut into crackers, we used cookie cutters. Transfer crackers onto stoneware or on baking sheet lined with parchment paper. If you would like you could salt your crackers. Bake 15 minutes until brown.

Rosemary EVOO French Toast

I know this title will throw you off just a little, who would ever think that Rosemary EVOO would go so well with French toast? I have been challenging myself to come up with meals for throughout the day using Quail and Olive's oils and vinegars, it has been quite the tasty adventure and many new recipes will follow! My older children had this previous week off for spring break, so I thought I would make their stay a bit more exciting by offering a full breakfast for them. I started my morning off at 6am and concocted this scrumptious meal! Enjoy!

Rosemary EVOO French Toast

Batter:

3 eggs

few sprinkles of cinnamon

1/4 cup organic milk

3 T Rosemary Evoo

Pour a little Rosemary EVOO in saute pan, heat to medium setting. Make your batter. Take your bread slices, ( my husband makes fresh homemade honey wheat bread every week for our family, we have used some of the vinegars in place of the honey and it was delicious! Recipe to follow.) and let soak in batter for about a minute on each side. Place toast in pan cook until done. Enjoy with some pure maple syrup!  

GENERATIONS EVOO Macaroni and Cheese Casserole

Oh yes! I have just the recipe for you tonight! I know this is not the traditional "heart healthy" meal, but I have transformed this meal to make it more healthy for all of us! We have to have a day where we can splurge, and today is the day! There may be a few of you who feel guilty. I want you to know this is an unnecessary fear, we have replaced a bad fat for a good one in this dish, its a "guilt" free meal! So enjoy this Macaroni and Cheese Casserole! This would be a great accompaniment to pork, meat or chicken or just good with a nice "hearty" salad.


Ingredients:

1 box penne pasta ( we use whole wheat pasta)
3 cups shredded cheese
Italian seasonings packet
bread crumbs
8oz sour cream
1/2 cup GENERATIONS EVOO
3 eggs


Preheat oven to 375*

Make pasta according to directions of box. Drain pasta. In a large bowl combine sour cream, Italian seasonings, GENERATIONS EVOO, and eggs. Mix to combine. Place a layer of pasta to cover bottom of 11*14" pan. Add some shredded cheese on top. Continue layering (pasta and cheese).

 Once all pasta and cheese has been used up, pour sour cream mixture over casserole.

 Top with bread crumbs and bake for 30 minutes until brown on top. Enjoy.

ROSEMARY EVOO Roasted Red Potatoes

I alway boil my potatoes before I roast them, I have tried just roasting the potatoes but I get varied results, the centers of my potatoes always seem to be hard when I don't boil them before I roast the potatoes. So, with company coming I knew I needed to prepare a good dish.

ROSEMARY EVOO Roasted Red Potatoes

Preheat oven to 400*

6-8 red potatoes, washed and quartered
1/4 cup ROSEMARY EVOO
2 sprigs fresh rosemary chopped
salt and pepper to taste

In large stock pot boil red potatoes until softened. Drain potatoes, add ROSEMARY EVOO, fresh chopped rosemary, and salt and pepper to your tasting.

 Place in casserole dish.

 Bake in oven until potoates brown, about 20-25minutes. Enjoy!