Browsed by
Month: December 2018

Orange Loaf Cake

Orange Loaf Cake

We used our Calivirgin Blood Orange Olive Oil for this recipe.

Print Recipe
Orange Loaf Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
8
Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup Corn Starch
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup plain yogurt
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
  • 4 tablespoons Calivirgin Blood Orange Olive Oil
Course Dessert
Servings
8
Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup Corn Starch
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup plain yogurt
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
  • 4 tablespoons Calivirgin Blood Orange Olive Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a mixing bowl, combine all dry ingredients. Set aside.
  3. In another bowl, beat sugar and egg until smooth and flurry, then add yogurt and Calivirgin Blood Orange Olive Oil and beat for another one minute. Stir in orange juice and zest.
  4. Now add the dry ingredients to the egg-orange mixture and mix well.
  5. Grease a 5x8" loaf pan with non-stick cooking spray or olive oil, pour the batter in the pan and bake for 30-40 minutes or until an inserted toothpick comes out clean.
  6. Let cool for 10-15 minutes, then transfer to a wire rack to cool entirely.
  7. Slice and enjoy!
Recipe Notes

Jalapeno Garlic Shrimp Tacos

Jalapeno Garlic Shrimp Tacos

We make this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Bountiful Basil Olive Oil

Print Recipe
Jalapeno Garlic Shrimp Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 20 min
Cook Time 5 min
Servings
8
Ingredients
  • 24 Large Raw Shrimp peeled and cleaned
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • 2 Tablespoons Calivirgin Jalapeno Garlic olive oil
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt to taste
  • 1 avocado diced
  • salsa for serving
Course Main Dish
Prep Time 20 min
Cook Time 5 min
Servings
8
Ingredients
  • 24 Large Raw Shrimp peeled and cleaned
  • 16 Small Corn Tortillas
  • 4 cups shredded cabbage
  • 2 Tablespoons Calivirgin Jalapeno Garlic olive oil
  • 1 lime zested and juiced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • kosher salt to taste
  • 1 avocado diced
  • salsa for serving
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the shrimp in a bowl with Calivirgin Jalapeno Garlic Olive Oil, lime zest, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
  2. Toss the cabbage with 1 tablespoon of lime juice and a pinch of salt, set aside.
  3. Warm Tortillas in a skillet over low heat, flipping occasionally.
  4. Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
  5. To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
Recipe Notes
Nutrition Facts
 
Amount Per Serving (1 taco)
Calories 129         Calories from Fat 47
% Daily Value*
Total Fat 5.2g8%
Total Carbohydrates 13.9g5%
Protein 7.8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Avocado Dressing

Creamy Avocado Dressing

We used our Calivirgin Premium Extra Virgin Olive Oil

Print Recipe
Creamy Avocado Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add all ingredients to a blender or food processor.
  2. Process until smooth.
  3. Refrigerate for up to a week.
  4. Use as a simple salad dressing or dip or even on top of fish, chicken, pork or beef. Its great on sandwiches too!
Recipe Notes

123 cals / 12.3g fat/ 4g carbs / 2.6g fiber / 0.8g protein = 1.4g net carbs

Tomato Basil Soup

Tomato Basil Soup

We made this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Bountiful Basil Olive Oil


Print Recipe


Tomato Basil Soup

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time 10 min
Cook Time 1 hour, 10 min

Servings
8


Ingredients
  • 3 lbs. tomatoes (2 lbs. Roma, cuthalf + 1lb. whole cherry, etc.)
  • 1 medium onion cut into chunks
  • 6-10 garlic cloves
  • 3 large carrots peeled + cuthalf
  • cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper,
  • 4 cups vegetable stock or chicken stock
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • ¼-½ teaspoon red pepper flakes
  • 2 cups Croutons (optional)

Prep Time 10 min
Cook Time 1 hour, 10 min

Servings
8


Ingredients
  • 3 lbs. tomatoes (2 lbs. Roma, cuthalf + 1lb. whole cherry, etc.)
  • 1 medium onion cut into chunks
  • 6-10 garlic cloves
  • 3 large carrots peeled + cuthalf
  • cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper,
  • 4 cups vegetable stock or chicken stock
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • ¼-½ teaspoon red pepper flakes
  • 2 cups Croutons (optional)

Votes: 0
Rating: 0
You:
Rate this recipe!


Instructions
  1. ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle Calivirgin Olive Oil along with a generous pinch of salt and pepper and give it a good toss so it’s all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.

  2. BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you’ve got a super powerful blender it will go in one batch and be super quick. If you’ve got a regular blender, you may need to add a little broth to help it along. If you’ve got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.

  3. SOUP: Transfer the puree into a large dutch oven over medium heat. Add the broth or stock and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Season with additional salt and pepper as desired. Drizzle bowl with additional Calivirgin Basil Oil and croutons before serving.


Recipe Notes

Secret Ingredient Tomato Basil Soup - One super important ingredient makes this soup so OUTSTANDING! #tomatobasilsoup #tomatosoup #tomatobasilbisque | Littlespicejar.com

*Please note: the nutritional facts calculated are an estimate based on the ingredients used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional information for this tomato basil soup are based on 8 servings.*

Seared Lemon Ahi Tuna

Seared Lemon Ahi Tuna

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

Print Recipe
Seared Lemon Ahi Tuna
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 12 hours
Servings
6 Servings
Ingredients
  • 2 pounds ahi tuna steaks sliced 1 1/2 inches thick
  • 2 tablespoons soy sauce
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 3 tablespoons Calivirgin Premium Extra Virgin Olive Oil for searing tuna in the pan
  • sesame seeds or scallions optional to garnish
  • Sriracha or wasabi mayo optional drizzle (available in most grocery stores)
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 12 hours
Servings
6 Servings
Ingredients
  • 2 pounds ahi tuna steaks sliced 1 1/2 inches thick
  • 2 tablespoons soy sauce
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 3 tablespoons Calivirgin Premium Extra Virgin Olive Oil for searing tuna in the pan
  • sesame seeds or scallions optional to garnish
  • Sriracha or wasabi mayo optional drizzle (available in most grocery stores)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, whisk together soy sauce, Calivirgin Lusty Lemon Olive Oil, sesame oil, garlic powder, granulated sugar, black pepper, and kosher salt to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  2. Heat 3 tablespoons of Calivirgin Premium Extra Virgin Olive Oil in a large heavy skillet until oil is sizzling. Sear the Ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  3. Transfer seared ahi to a large cutting board and let it cool 10 minutes. Use a very sharp knife to slice thinly across the grain. Serve chilled or at room temperature on top of rice or salad greens.