Cut bread in half lengthwise and then in half widthwise. Combine Butter olive oil and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
Recipe Notes
This recipe uses olive oil and cheese found at The Olive Twist. It may be purchased (oil only) online and at both store locations. Click on the balsamic vinegar below to learn more about it:
Grill or bake chicken and slice. Cook rice according to package directions and toss with harissa olive oil.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito. Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Heat corn, beans and tortilla- add other ingredients to build-your-own-burrito.
Mexi Cream
Mix together sour cream and Fresco Blend.
Recipe Notes
This recipe uses Olive Oil found at The Olive Twist. It may be purchased online and at both store locations. Click on the Olive Oil below to learn more about it:
Preheat oven to 350º if you have thick pork chops (thinly sliced chops can be cooked on stove top)
In a trio of bowls--in this order, put parm cheese, the eggs, and bread crumbs in their own bowls. Whisking the eggs together .
Salt and pepper the chops. Dip the chops in the cheese, pat the cheese to the chop, dredge in the eggs, and then dip the chops in the breadcrumbs. Pressing and coating thoroughly.
Heat the oil and the butter in a very large skillet over medium heat. Add the pork chops and cook until golden brown on the first side -- 6 minutes. Adding more oil if necessary.
Flip the chops and cook until the other side golden. You want pork to be at least 150º. You may finish baking thick chops in the oven to reach the 150º 10-12 minutes.
Serve with pasta, risotto, or Italian Salad
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
This Gumbo is adjusted for young & northern taste buds!
Cold Day Spicy Gumbo
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Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Put butter into a small to medium sized skillet on medium high heat. When the butter is melted add 1/2 c flour (I used gluten free). stir frequently, until the roux is browned and thickened. MUST WATCH not to burn. When thickened, add to stock pot.
Vegetables & Meat
In a larger skillet: Use 1 T Green chile Olive oil to saute: (veggies first, then meat). When veggies are done (onions translucent and others tender) add them to the stock pot. To your pan add a little more oil, cook chicken until no longer pink, add to pot. I used a sealed bag and added a couple Tablespoons of Fresco Elite 8, salt & pepper and tossed chicken until coated, then added to the warmed oil. I did the same with the shrimp. Cook shrimp and add to pot. (I switched up to Red Cayenne Oil for the Shrimp, because I added them to my husband's and my bowl instead of the stock pot-- the kids think it's too hot!) Just sear the sausage, and add to stock pot.
Herb Blends
Add to taste.
Simmer All Ingredients
Simmer on medium-high letting all the ingredients meld together for an hour or so. Serve with corn muffins or Beer Bread and rice.
Recipe Notes
Do not be afraid to adjust ingredients to your taste. Â Serve with corn muffins or Beer Bread and rice.
Slice the butternut squash in half lengthwise. On parchment paper or directly in to a non-stick baking pan, place the squash cut side down. Roast for 30 minutes or until the squash is easily pierced with the tip of a knife. Allow the squash to cool to room temperature.
Meanwhile, heat 3 tablespoons of butter in a saute pan. Add the sage leaves and sliced shallots. Saute slowly over medium low heat until the shallots are golden brown and sage leaves are crisp.
Scoop out the butternut squash flesh discarding the shell.
In the bowl of a food processor, combine the squash, goat cheese, butter - shallot - sage leave mixture. Pulse until well combined and you don't see any large pieces of shallot or sage. Season the mixture with salt and pepper and refrigerate covered.
Sage Brown Butter Sauce
Using a large saute pan over low heat, melt the butter. Add the sliced shallots and sage leaves to the butter and allow the butter to slowly brown the shallots and crisp the sage leaves. This process should take around 20 minutes and will also brown the butter so watch it carefully to ensure that it doesn't get too dark or burn.
Fill, Cook and Serve Ravioli
Over high heat, start a large pot of salted water to boil.
Drop tablespoons of the butternut filling on each square of wonton wrappers. Around each mound of filling, moisten the pasta dough with a little water. Place another wonton wrapper on top of mound, pinch or cut the raviolis in to desired shape using a sharp knife or a fluted pastry wheel.
Make sure the edges of each ravioli are sealed well before dropping them in to the pot of boiling water. Drop the raviolis in to the boiling water for around a minute each. Gently scoop them out, draining well and place in to a serving bowl.
When all the raviolis are cooked, pour the warm brown butter sauce over the top and serve immediately.
