Tuesday, October 8, 2013

Quail and Olive Plum Basil Asian Lettuce Wraps

This is amazing, and you don't have to sacrifice a meal to have a good tasting meal, I have used this same recipe model for tacos. Instead of using corn or flour tortillas try a lettuce wrap, it is heavenly!


Ingredients:

1 lb ground turkey
1 tablespoon Habenero EVOO
3 cups shredded cabbage
1 tablespoon soy sauce
2 Tablespoons Plum Basil Vinegar
2 teaspoons Asian seasoning mix
ice berg lettuce leaves


Directions:

In large saute pan, pour Habenero EVOO, place pan to medium high setting. Add ground turkey and cook until the turkey has been cooked all the way through. Add soy sauce, Plum Basil Vinegar, and Asian seasoning mix. Add cabbage and stir to combine. Cook for about 5-7 minutes longer.

Wash iceberg lettuce and separate leaves. Enjoy!

*For tacos omit the soy sauce and Asian seasoning mix. Add 1 tablespoon cumin, chili powder and 1/2 tablespoon garlic powder to meat. Continue with same recipe. Enjoy.



Fuzzy Navel Vinegar Rockfish Fillet

Quail and Olive's Fuzzy Navel Vinegar is so versatile! I have used it to make a summer refresher, a sparkling drink, over fruits for a spectacular fruit salad, over pork as a marinade and chicken, and now I have used it is this fabulous fish dish! Get ready to treat your taste buds to a spectacular party!


Ingredients:

1 to 1 1/2 lbs Rockfish fillets ( or sole any white fish)
1 lemon, zested 
3 tablespoons Quail and Olive Fuzzy Navel Vinegar
1/4 cup cilantro, chopped or 1 tablespoon Italian seasoning
2 teaspoons Quail and Olive Lemon EVOO



Preheat oven to 375*

Place fish in casserole pan. Prepare marinade.

For marinade combine:

Quail and Olive Fuzzy Navel Vinegar, lemon zest, cilantro and Lemon EVOO. Pour over fish and place in refrigerator for about 30minutes to 1 hour. 
Place fish on pan to cook. Pour a bit more marinade over fish and bake in over for 20 minutes, or until fish is done. Enjoy!


Roasted Pepper Balsamic Chicken and Veggies in Crock pot

Have you tasted the Roasted Pepper Balsamic yet? This vinegar is so yummy, and what an interesting combination. This dish is so very delicious, the Roasted Pepper Balsamic adds sweetness as well as a bit of pepper to the chicken and enhances all the flavors of the vegetables. If you want to impress the crowd this would definitely be something to take and share. My daughter Annamarie, my very picky eater, asked for seconds and I even saw her going for thirds. I served this for myself over spaghetti squash tossed with a bit of Garlic EVOO, the girls prefer whole wheat pasta with theirs ! :) Enjoy.


Roasted Pepper Balsamic Chicken and Veggies in Crock pot


Ingredients:

1- 1 1/2 lbs chicken breast
1/4 to 1/2 cup Roasted Pepper Balsamic ( enough to cover bottom of crock pot and a bit more)

Cook low for 8 hours.

For the last hour of cooking add:
 (shred chicken before adding vegetables)
1 package frozen broccoli florets
1/2 cup cherry tomatoes
2 Tablespoons Roasted Pepper Balsamic
1 teaspoon garlic powder
1 teaspoon onion powder
Italian seasonings
salt and pepper to taste.


Serve over hot pasta or spaghetti squash tossed with a little Garlic EVOO. Top with Parmesan cheese and enjoy with a green salad.
















Jalapeno EVOO Ground Turkey and Vegetable Chili

The weather here in Washington has been very cold an rainy. The best meals I find to serve are some great chili bowls served up with a delicious green salad. The kids really enjoyed this dish, which was wonderful seeing that I knew they were getting their full of delicious and so very nutritious vegetables! The Jalapeno Olive Oil was not as hot as I expected it to be, which was wonderful for our family meal, however if you would like to spice it up, drizzle some Habanero Olive Oil over top the chili!


Jalapeno Olive Oil Ground Turkey and Vegetable Chili


Ingredients:

1 lb ground turkey
2 cups red peppers, chopped
4 cups butternut squash; peeled, seeded and chopped into bite sized pieces
3 Tablespoons Jalapeno EVOO
3 cups Chicken stock
2 cans stewed tomatoes
1/2 teaspoon cinnamon
1 Tablespoon cumin
1 Tablespoon Chili Powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 Tablespoon paprika


Add Jalapeno EVOO to pan turn heat to medium. Add ground turkey and brown. Add peppers, butternut squash, and spices to pan. Saute for about 5-10 minutes. Add chicken stock and simmer for about one hour.

Serve with a dollop of sour cream and shredded cheese. Finishing oil suggestions: Jalapeno EVOO, Habanero EVOO, Lime EVOO, Garlic EVOO.





Quail and Olive Rosemary Olive Oil and Honey Whole Wheat Bread or Rolls

I am so sorry it has taken me this long to write some recipes on the blog! All I can say is it has been a busy month, our children went back to school and I am having a hard time with all the new schedules! I think I am finally seeing the light at the end of the tunnel, phew! I have started a new diet, yes I need to shed a few pounds before the holiday season. I despise diets, it always seems to mean that I have to give up quality food! However, this time around Quail and Olive has made dieting a piece of cake. Not only do I have some great healthy foods to share with you, I did not have to compromise the quality of food.
So here you go, our first recipe ( although it is not really on my diet but I occasionally have to have a piece!) is our family most coveted recipe,  Rosemary EVOO paired with the Quail and Olive Honey makes this bread one of a kind. We make this bread recipe every week so that our family has some scrumptious sandwich bread to enjoy or some great dinner rolls.

Quail and Olive Rosemary EVOO and Honey Whole Wheat Bread/Rolls

Preheat oven to 360*

Ingredients:

2 cups Warm water
2 TBSP yeast

mix these to ingredients and let sit for 5 minutes. Once the 5 minutes are up add:

2 cups whole wheat flour

mix until smooth
Let rise for 40 minutes

Place in kitchen aid mixer with dough hook attachment. Add:

1 1/2 cups Almond Milk
1/2 cup Quail and Olive Honey
1/4 cup Quail and Olive Rosemary EVOO
1/4 tsp Divine Dessert
1/4 tsp Cinnamon
4 cups Whole Wheat Flour ( add enough flour so that dough is slightly moist but does not stick to hands.)


Mix with dough hook attachment for about 5 minutes. Pull dough out from bowl and separate into two halves. Knead for 2 minutes and place in well greased bread pan cover with plastic wrap and a towel. Let rise for 1 1/2 to 3 hours in a warm spot. The bread should rise over side of the bread pan, 2-3 inches.
Bake in oven for 45 minutes, until lightly golden brown. Enjoy!


For dinner rolls:

Knead dough by hand for 2 minutes. Make two inch balls and place on stone baking sheet and cover with plastic wrap. Let rise for 1 1/2 to 3 hours
Bake in oven for about 20 minutes until lightly golden brown. Enjoy!