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Month: May 2018

Lemon Confetti Cupcakes

Lemon Confetti Cupcakes

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 Lemon Confetti Cupcakes
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Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
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Instructions
  1. Preheat oven to 325°
  2. In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, lemon juice, and lemon zest. Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients.
  3. Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
  4. Mix mascarpone with powdered sugar, then add the lemon juice, balsamic, and lemon zest. Frost the cupcakes with frosting and garnish with lemon zest.
Recipe Notes

Photo credit to I-AM-BAKER

Recipe by Carole

No-Bake Blueberry Balsamic Cheesecake

No-Bake Blueberry Balsamic Cheesecake

Try it with Calivinegar Barrel Aged Balsamic Vinegar , Calivinegar Citrus Burst Barrel Aged Balsamic Vinegar , or Calivinegar Very Berry Ginger Barrel Aged Balsamic Vinegar

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 No-Bake Blueberry Balsamic Cheesecake
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Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
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Instructions
  1. Crust. Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
  2. Filling. Beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate 45 minutes before serving.
  3. Topping. Bring half the blueberries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until blueberries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining blueberries. Refrigerate until ready to use.
  4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe Notes

Recipe Courtesy of Martha Stewart from Martha Stewart Living Magazine

Citrus Quinoa Chicken Salad

Citrus Quinoa Chicken Salad

We used Calivirgin Premium Extra Virgin Olive Oil and Calivirgin Lusty Lemon Olive Oil

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 Citrus Quinoa Chicken Salad
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Course Appetizer, Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
Course Appetizer, Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
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Instructions
  1. Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
  2. The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  3. The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
  4. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Recipe Courtesy of Sally @ Sally's Baking Addiction

Mac n’ Cheese with Calivirgin Olive Oil

Mac n’ Cheese with Calivirgin Olive Oil

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Frantoio Extra Virgin Olive Oil

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 Mac n' Cheese with Calivirgin Olive Oil
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Course Appetizer, Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
Course Appetizer, Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
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Instructions
  1. Cook pasta according to package. Drain, rinse with cold water and keep in colander until ready to use.
  2. Heat olive oil in a large pot over medium heat. Once hot, whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, stirring constantly until thickened (this can take up to 15 minutes).
  3. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste. Gently fold in macaroni until completely covered in cheese sauce.
  4. Allow pasta to sit for a few minutes so macaroni shells slightly absorb the cheese. Serve while warm and cheesy! Garnish with red pepper flakes if desired.
Greek Potato Salad

Greek Potato Salad

We like it with Calivirgin Premium Extra Virgin Olive Oil

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 Greek Potato Salad
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Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 large potatoes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/3 cup lemon juice
  • 3 cloves garlic crushed or minced
  • 1 large onion red or white
  • 1/4 cup parsley freshly chopped
  • sea salt and pepper to taste
Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 5 large potatoes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/3 cup lemon juice
  • 3 cloves garlic crushed or minced
  • 1 large onion red or white
  • 1/4 cup parsley freshly chopped
  • sea salt and pepper to taste
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Instructions
  1. Cut the onion into thin slices, then cut slices in half. Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well.
  2. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat.
  3. Test after 15 minutes for doneness - they should be easily pierced with a fork. Remove when done, drain and place in a serving bowl or dish. Add onions and toss.
  4. To make the dressing, in a small bowl, combine Calivirgin olive oil, lemon juice, garlic, salt and pepper with a whisk.
  5. Serve warm, at room temperature or chilled. When ready to serve, pour on the dressing, toss and sprinkle with parsley.
Cranberry, Serrano & Lemon Sauce

Cranberry, Serrano & Lemon Sauce

This sauce incorporates all the senses. Tart, sweet, spicy, zest and more! Would be delicious over roasted pork, chicken or even on a turkey sandwich to bring you flavors of Thanksgiving.

 

We like it with Calivirgin Lusty Lemon Olive Oil 

 

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 Cranberry, Serrano & Lemon Sauce
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Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
4
Ingredients
  • 1 package fresh cranberries (12oz)
  • 1 cup water
  • 1/2 cup orange juice
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 teaspoon lemon juice
  • 1 Serrano chili pepper feel free to substitute with another pepper
Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 10-15 minutes
Servings
4
Ingredients
  • 1 package fresh cranberries (12oz)
  • 1 cup water
  • 1/2 cup orange juice
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 teaspoon lemon juice
  • 1 Serrano chili pepper feel free to substitute with another pepper
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Instructions
  1. Rinse cranberries, discarding overripe berries.
  2. In a large saucepan, combine cranberries, water, orange juice, lemon juice, olive oil, sugar and Serrano chile.
  3. Bring to a boil; lower heat and cook for 10 to 15 minutes or until the cranberries have burst and the sauce is slightly thickened. Allow sauce to cool before serving.
Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Try it with Calivirgin Premium Extra Virgin Olive Oil or Calivirgin Lusty Lemon Olive Oil

 

Bring out your inner child with these fun cupcakes with colorful frosting.

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 Olive Oil Cupcakes With Rainbow Mascarpone Buttercream
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Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
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Instructions
Cupcakes
  1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners. In a bowl, whisk together the flour, baking soda, powder and salt. In a separate bowl, whisk together the water, olive oil, sugar, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, stirring until combined. Fill the liners 3/4 of the way full with batter. Bake the cupcakes for 16 to 18 minutes, until they are just golden on top. Let cool completely before frosting.
Mascarpone Frosting
  1. Place the butter and mascarpone in the bowl of your electric mixer. Beat until creamy, then gradually add the powdered sugar a few spoonfuls at a time. Add the vanilla extract, scraping down the sides as needed. Beat the frosting on medium-high speed for 4 to 5 minutes until it’s fluffy.
  2. Scoop the frosting into jars or bowls, depending on how many colors you want to make. Use the guide on the back of the box to determine the intensity of your shades. Mix the food colors into the frosting well until combined. If you’d like to do the rainbow swirl frosting, add a few colors on top of the cupcake and gently swirl with your knife, just a few times. Serve the cupcakes once frosted!
Recipe Notes

Recipe by Jessica from How Sweet Eats

Roasted Broccoli

Roasted Broccoli

Try it with Calivirgin Lusty Lemon Olive Oil or Calivirgin Guilty Garlic Olive Oil

Print Recipe
 Roasted Broccoli
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Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4
Ingredients
  • 2 heads broccoli
  • 2 cloves garlic minced or chopped
  • 4 tablespoons Calivirgin Premium Olive Oil separated
  • 1/2 teaspoon salt
  • 1/2 lemon zested
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons Parmesan cheese grated
  • pepper to taste
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4
Ingredients
  • 2 heads broccoli
  • 2 cloves garlic minced or chopped
  • 4 tablespoons Calivirgin Premium Olive Oil separated
  • 1/2 teaspoon salt
  • 1/2 lemon zested
  • 1 1/2 tablespoons lemon juice
  • 2 tablespoons Parmesan cheese grated
  • pepper to taste
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Instructions
  1. Preheat oven to 350F. Cut broccoli into florets and piled onto baking tray.
  2. Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.
  3. Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be "tender crisp", meaning just cooked through, not overcooked and floppy.
  4. Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.
Recipe Notes

Recipe by Nagi at RecipeTinEats

Fusilli with Spinach and Asiago Cheese

Fusilli with Spinach and Asiago Cheese

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Ascolano Extra Virgin Olive Oil

 

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 Fusilli with Spinach and Asiago Cheese
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 1 pound Fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 9oz bag fresh spinach roughly chopped
  • 8oz (half pint) cherry tomatoes halved
  • 1 cup (about 3 1/2 oz) asiago cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 people
Ingredients
  • 1 pound Fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 9oz bag fresh spinach roughly chopped
  • 8oz (half pint) cherry tomatoes halved
  • 1 cup (about 3 1/2 oz) asiago cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
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Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  2. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
  3. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.
Recipe Notes

Recipe by Giada De Laurentiis

Sundried Tomatoes and Mozzarella

Sundried Tomatoes and Mozzarella

We like it with Calivirgin Olive Oil Dipping Spices and any flavored Calivirgin Olive Oil of your choice

Print Recipe
 Sundried Tomatoes and Mozzarella
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Course Appetizer, Side Dish
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 1 12oz log fresh mozzarella cheese
  • 1/3 cup sun-dried tomatoes diced
  • 1 teaspoons Calivirgin Olive Oil Dipping Spices
  • 4 teaspoons Calivirgin Bountiful Basil Olive Oil
  • 2 teaspoons Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Oh! Oregano Olive Oil
  • 1 teaspoon Calivirgin Lusty Lemon Olive Oil optional
Course Appetizer, Side Dish
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 1 12oz log fresh mozzarella cheese
  • 1/3 cup sun-dried tomatoes diced
  • 1 teaspoons Calivirgin Olive Oil Dipping Spices
  • 4 teaspoons Calivirgin Bountiful Basil Olive Oil
  • 2 teaspoons Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Oh! Oregano Olive Oil
  • 1 teaspoon Calivirgin Lusty Lemon Olive Oil optional
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Instructions
  1. Dice Mozzarella Log into ½ inch pieces. Sprinkle with diced Sundried tomato. Mix dipping spice with the Calivirgin Lusty Lemon Oil, Beautiful Basil Oil, Oh! Oregano Oil, and Guilty Garlic Oil.
Recipe Notes

Hint - put a serving of this on top of arugula, mixed greens, or spinach for quick salad that's tasty.

Recipe by Carole