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Month: May 2017

Olive Oil Cornbread

Olive Oil Cornbread

We like to use Calivirgin Jalapeno Garlic Olive Oil

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 Olive Oil Cornbread
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Course Appetizer, Breads, Dessert
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Course Appetizer, Breads, Dessert
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
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Instructions
  1. Preheat oven to 375˚F.
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk in the milk, olive oil and eggs until smooth.
  4. Pour batter into a 8-inch square baking pan.
  5. Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
  6. Allow cornbread to cool for 5 - 10 minutes before slicing and serving.
Simple Bruschetta

Simple Bruschetta

We like to use Calivirgin Premium Extra Virgin Olive Oil & Calivinegar Balsamic

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 Simple Bruschetta
Bruschetta, pronounced "broo-sket-ta," is Italian toasted bread. Traditional bruschetta requires toasting bread on both sides over hot coals. Toasted bread is slashed, rubbed with fresh garlic and drizzled with extra virgin olive oil.
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Course Appetizer
Servings
Ingredients
  • 6 vine ripe tomatoes
  • 4 fresh basil leaves
  • 1/2 of a red onion
  • 3-4 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/4 cup Calivirgin Premium Olive Oil plus more for drizzling
  • 1 french bread baguette
Course Appetizer
Servings
Ingredients
  • 6 vine ripe tomatoes
  • 4 fresh basil leaves
  • 1/2 of a red onion
  • 3-4 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup Calivinegar Balsamic Vinegar
  • 1/4 cup Calivirgin Premium Olive Oil plus more for drizzling
  • 1 french bread baguette
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Instructions
  1. Cut tomatoes into quarters and cut out the insides (pulp and seeds). Then cut into small pieces about the size of a dime and place in bowl. You are only using the firmer part of the tomatoes attached to the skin.
  2. Chop up half a red onion and add to bowl.
  3. Mince up 2-3 cloves of garlic (to taste) and add to bowl.
  4. Finely chop up 3-4 basil leaves and add to bowl.
  5. Add balsamic and olive oil and season with salt and pepper to taste. Quite a bit of salt is needed. Stir thoroughly and place in refrigerator for 20+ minutes.
  6. Slice bread into 1/4 to 1/2 inch thick pieces.
  7. Arrange slices into one layer on baking sheet and drizzle or brush Calivirgin Extra Virgin Olive Oil on to one side of each slice. Lightly salt each oil coated side and broil on low for 5-10 minutes until lightly browned.
  8. Once toasted, rub each oil/salt coated side with half a garlic clove. Then top slices with mixture in bowl and serve.
  9. Try not to get too much juice from bowl because it will make bread soggy (use a fork to top).
Lemon Ricotta Pancakes with Blueberry Balsamic Topping

Lemon Ricotta Pancakes with Blueberry Balsamic Topping

We like to use Calivinegar Very Berry Ginger Balsamic & Calivirgin Lusty Lemon Olive Oil

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 Lemon Ricotta Pancakes with Blueberry Balsamic Topping
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Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1/4 cup Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1/4 cup Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
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Instructions
  1. In a small bowl, combine lemon juice and cornstarch. Set aside.
  2. In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
  6. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
  7. Serve warm with Blueberry Balsamic topping.
  8. * Top with mascarpone or whip cream for a decadent treat!
Recipe Notes

Tip  - We like to add Calivirgin Lusty Lemon Olive Oil to grease the pan or griddle, it to make it easier to flip the pancakes.

Basil & Balsamic Fruit Salad

Basil & Balsamic Fruit Salad

We like using Calivirgin Bountiful Basil & Calivinegar Very Berry Ginger Balsamic

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 Basil & Balsamic Fruit Salad
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Course Dessert, Side Dish
Servings
Ingredients
  • 3 cups watermelon cubed
  • 2 cups strawberries, blackberries, and/or blueberries whatever is in season
  • Calivirgin Bountiful Basil Olive Oil for drizzling
  • Calivinegar Very Berry Ginger Balsamic for drizzling
  • lemon zest, basil leaves or mint leaves for garnish (optional)
Course Dessert, Side Dish
Servings
Ingredients
  • 3 cups watermelon cubed
  • 2 cups strawberries, blackberries, and/or blueberries whatever is in season
  • Calivirgin Bountiful Basil Olive Oil for drizzling
  • Calivinegar Very Berry Ginger Balsamic for drizzling
  • lemon zest, basil leaves or mint leaves for garnish (optional)
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Instructions
  1. Place all fruit in medium sized bowl.
  2. Drizzle with olive oil and balsamic and toss to coat.
  3. Garnish with lemon zest, basil leaves or mint leaves.
Calivirgin Caprese Salad

Calivirgin Caprese Salad

We like to use Calivirgin Bountiful Basil & Calivinegar Balsamic

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 Calivirgin Capresse Salad
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Course Appetizer, Side Dish
Servings
Ingredients
  • 4 vine ripe tomatoes sliced
  • 14 oz fresh mozzarella cheese sliced
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 1/3 cup Calivinegar Balsamic Vinegar
  • 1 bunch fresh basil leaves
  • sea salt and fresh ground pepper to taste
Course Appetizer, Side Dish
Servings
Ingredients
  • 4 vine ripe tomatoes sliced
  • 14 oz fresh mozzarella cheese sliced
  • 1/3 cup Calivirgin Bountiful Basil Olive Oil
  • 1/3 cup Calivinegar Balsamic Vinegar
  • 1 bunch fresh basil leaves
  • sea salt and fresh ground pepper to taste
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Instructions
  1. On a large plate arrange a layer of tomato slices, then top each slice with one basil leaf and slice of mozzarella.
  2. Drizzle Calivirgin Bountiful Basil Olive Oil and Calivinegar Barrel Aged Balsamic over entire plate and season with sea salt and freshly ground pepper to taste. * Make this a more filling salad by adding sliced red onion, cucumber and/or avocado. For another flavor, replace mozzarella with bleu cheese or feta.
Grilled Corn with a Kick

Grilled Corn with a Kick

We like to use Calivirgin Habanero Olive Oil but you could use any Calivirgin spicy olive oil

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 Grilled Corn with a Kick
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Course Appetizer, Side Dish
Servings
4-6
Ingredients
  • 4-6 ears fresh corn shucked
  • Calivirgin Habanero Olive Oil for drizzling
  • garlic salt and pepper for seasoning
Course Appetizer, Side Dish
Servings
4-6
Ingredients
  • 4-6 ears fresh corn shucked
  • Calivirgin Habanero Olive Oil for drizzling
  • garlic salt and pepper for seasoning
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Instructions
  1. Place corn on baking sheet.
  2. Drizzle Olive Oil over corn and sprinkle with garlic salt and pepper.
  3. Wrap each ear in foil and place on hot grill for 15 minutes or until tender. * Don’t have a grill? Boil the corn in salted water and then drizzle olive oil and sprinkle seasoning prior to serving.
Slow Cooker Balsamic Pulled Pork Sliders

Slow Cooker Balsamic Pulled Pork Sliders

We like to use Calivinegar Balsamic

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 Slow Cooker Balsamic Pulled Pork Sliders
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Course Main Dish
Servings
Ingredients
  • 1 boneless pork shoulder 2.5 to 3 pounds
  • 1/2 cup honey
  • 1/2 cup Calivinegar Balsamic Vinegar
  • 1/4 cup blackberry jam or your favorite flavor
  • 1/4 cup hoisin sauce
  • 1/2 cup chicken broth
  • 3 garlic cloves minced
  • 1/2 cup yellow onion diced
  • 1 tbsp cornstarch
  • 1 bag store bought coleslaw
  • 12 slider buns or small rolls could substitute tortillas for tacos
Course Main Dish
Servings
Ingredients
  • 1 boneless pork shoulder 2.5 to 3 pounds
  • 1/2 cup honey
  • 1/2 cup Calivinegar Balsamic Vinegar
  • 1/4 cup blackberry jam or your favorite flavor
  • 1/4 cup hoisin sauce
  • 1/2 cup chicken broth
  • 3 garlic cloves minced
  • 1/2 cup yellow onion diced
  • 1 tbsp cornstarch
  • 1 bag store bought coleslaw
  • 12 slider buns or small rolls could substitute tortillas for tacos
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Instructions
  1. Trim excess fat from the pork shoulder and place it in slow cooker.
  2. Whisk together the honey, balsamic vinegar, jam, hoisin, chicken broth, garlic and onion, and pour over the pork shoulder. Cover and cook in slow cooker on LOW for 8 to 9 hours until it is no longer pink and is cooked through.
  3. Remove pork shoulder from slow cooker and shred into small pieces with two forks (reserve cooking liquid). Set shredded pork aside in large bowl.
  4. Whisk together cornstarch with 3 tablespoons of cold water to make a slurry.
  5. Transfer cooking liquids from the slow cooker into a medium saucepan set over medium-high heat and slowly whisk in the slurry.
  6. Bring sauce to a boil and then simmer until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine.
  7. Slice buns. Divide the pulled pork between the buns (or tortillas), topping the pork with a portion of the cole Slaw, and serve immediately.
Recipe Notes

Recipe courtesy of Just a Taste (www.justataste.com)

Thai Noodle Salad

Thai Noodle Salad

We like to use Calivirgin Jalapeno Garlic Olive Oil

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 Thai Noodle Salad
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Rating: 5
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Course Appetizer, Main Dish, Side Dish
Servings
Ingredients
  • 1 package angel hair pasta
  • 1/2 cup Calivirgin Jalapeno Garlic olive oil
  • 1/4 cup sesame oil
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tsp salt
  • 1/2 cup dry roasted peanuts
  • 1/4 cup cilantro chopped
  • 3 green onions chopped
  • 2 tbsp roasted sesame seeds
Course Appetizer, Main Dish, Side Dish
Servings
Ingredients
  • 1 package angel hair pasta
  • 1/2 cup Calivirgin Jalapeno Garlic olive oil
  • 1/4 cup sesame oil
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tsp salt
  • 1/2 cup dry roasted peanuts
  • 1/4 cup cilantro chopped
  • 3 green onions chopped
  • 2 tbsp roasted sesame seeds
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Instructions
  1. Cook angel hair pasta according to package and set aside in large bowl.
  2. In a small saucepan, combine all oils with red pepper flakes and heat on medium-low for 3 minutes.
  3. Remove from heat and add honey, soy sauce, and salt.
  4. Pour oil mixture over cooked noodles and then add green onions, sesame seeds, and peanuts. Toss until noodles are evenly coated.
  5. Can serve warm or refrigerate and serve cold.
  6. Keeps well for about a week so can be made ahead of time or saved for leftovers. *Suggestions: add more peanuts or sprinkle on top when serving. Also very mild heat, could use more red pepper flakes if you like some spice.
Peach and Prosciutto Pizza with Basil & Balsamic

Peach and Prosciutto Pizza with Basil & Balsamic

We like to use Calivirgin Bountiful Basil & Calivinegar Citrus Burst Balsamic

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 Peach and Prosciutto Pizza with Basil & Balsamic
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Course Main Dish
Servings
Ingredients
  • 1 16 oz pizza dough
  • 2 tbsp Calivirgin Bountiful Basil Olive Oil
  • 1 garlic clove minced
  • salt and pepper, for seasoning
  • 3 oz prosciutto
  • 4 oz ricotta cheese
  • 5 oz fresh mozzarella diced into small cubes
  • 2 oz asiago cheese shredded (about 1/2 cup)
  • 2 fresh, ripe peaches
  • Calivinegar Citrus Burst Balsamic for drizzling
  • all-purpose flour for dusting
  • 1/3 cup fresh basil leaves chopped
Course Main Dish
Servings
Ingredients
  • 1 16 oz pizza dough
  • 2 tbsp Calivirgin Bountiful Basil Olive Oil
  • 1 garlic clove minced
  • salt and pepper, for seasoning
  • 3 oz prosciutto
  • 4 oz ricotta cheese
  • 5 oz fresh mozzarella diced into small cubes
  • 2 oz asiago cheese shredded (about 1/2 cup)
  • 2 fresh, ripe peaches
  • Calivinegar Citrus Burst Balsamic for drizzling
  • all-purpose flour for dusting
  • 1/3 cup fresh basil leaves chopped
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Instructions
  1. Preheat oven to 450 degrees. If you have a pizza stone, place in oven to preheat with oven or you can use a baking sheet.
  2. Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. Brush olive oil evenly over crust. Season crust lightly with salt and pepper. Layer proscuitto over crust into an even layer, aligning pieces side by side (if they overlap slightly that's fine). Dollop small portions of the ricotta over pizza, then sprinkle with mozzarella cubes and asiago cheese.
  3. Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. Slide pizza from parchment to preheated pizza stone or baking sheet. Bake 10 - 12 minutes until edges are lightly golden.
  4. Remove from oven, sprinkle with fresh basil, and drizzle with citrus balsamic. Cut into slices and serve warm.
Olive Oil & Chardonnay Pound Cake

Olive Oil & Chardonnay Pound Cake

We like to use Calivirgin Premium Extra Virgin Olive Oil

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 Olive Oil & Chardonnay Pound Cake
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Course Dessert
Servings
Ingredients
  • 3 eggs
  • 1 1/4 cup sugar
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/3 cup Chardonnay pick your favorite!
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp kosher salt
  • 2 cups posdered sugar
  • 1 lemon, lime and mandarin orange for zest and juice
  • 1/2 tsp vanilla
Course Dessert
Servings
Ingredients
  • 3 eggs
  • 1 1/4 cup sugar
  • 1/3 cup Calivirgin Premium Olive Oil
  • 1/3 cup Chardonnay pick your favorite!
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp kosher salt
  • 2 cups posdered sugar
  • 1 lemon, lime and mandarin orange for zest and juice
  • 1/2 tsp vanilla
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Instructions
  1. Preheat oven 350 degrees F. Butter a 9-inch cake pan.
  2. With a mixer, beat eggs. Gradually add sugar and beat until batter is light and creamy. Slowly add olive oil and chardonnay. Stir to combine.
  3. Sift flour, baking powder and salt. Fold flour mixture into the egg mixture. Spoon batter into your buttered cake pan.
  4. Bake for 40 minutes or until toothpick in center comes out clean. Let cake cool for ten minutes then remove from pan.
  5. Let cake cool down a little before you pour the glaze on, cake should be warm but not hot.
  6. To make the glaze; combine powdered sugar, the zest from 1/2 of the lemon, lime and mandarin orange, vanilla in small bowl and then add juice from all 3 citrus fruits until you get the right consistency for your glaze, slightly thigh but still runny.