4-5lb pork loin
2 TBS Teeny Tiny Spice Oaxacan Adobo Seasoning
Generously rub all sides of pork loin with the Spice mixture. Use more if you like. Place in large crock pot. Whisk together ½ c. EACH of the olive oil and balsamic and pour over pork loin. Cover and set on low for 6-7 hours. Then increase to high for at least 1 hour and periodically spoon drippings over the top of the pork. When able to pull apart pork with two forks, remove to large cutting board and let sit for 5-10 minutes then continue shredding. Place shredded pork back into crock pot full of the drippings and toss to coat it all. It will absorb and keep the pork from drying out too much.
Whisk together the remaining oil and vinegar to use for sauce on top of pork on a bun with some coleslaw if you like. We had a fresh salad of mixed greens, tomatoes, onion and cucumbers and I used some of the remaining dressing on top of the salad as well.
Mix together in a bowl:
1 pound of fresh or frozen (thawed) Shrimp
1 Tbsp Teeny Tiny Spice Co. Garam Masala
Then add and let marinate:
¼ cup Coconut Balsamic Vinegar
2-3 fresh cloves of garlic (minced/crushed)
1-2 Tablespoons fresh Parsley (chopped)
Large frying pan, sauté until golden:
1 medium size onion (chopped)
1 cup of fresh mushrooms (optional)
1-2 Tbsp Harissa Olive Oil (to taste)
Then Sauté over moderate heat and cover until richly browned!
2-3 cups of fresh or frozen Broccoli pieces or florets
½ tsp of Sea Salt (to taste)
Add the Shrimp and marinate to the broccoli, stir and cover briefly until Shrimp is pink and ready!! Serve over Rice. Delicious!
Place peaches in mixing bowl. Add lemon juice and mix. Add other ingredients except butter and mix gently until all ingredients are combined.
Place pie dough on a lightly floured surface. Roll dough into an circular shape until it's approximately 13" x 13". Roll piecrust onto rolling pin and then unroll onto cookie sheet lined with parchment paper.
Spread peach mixture in the center of the pie dough, allowing at least two-three inches of space around the edge. Carefully pleat the pie dough to form edge. Place broken butter pieces on top of peach mixture.
Bake in 450-degree oven for 25 minutes.
Cool for 10-15 minutes.
Gently slide a long knife under the crust until loose and slide off cookie sheet onto a serving platter.
A pizza cutter works well to cut into serving size pieces.
Serve with whipped cream or vanilla ice cream, drizzled with Aged Lavender Balsamic Vinegar
For the Pork:
Serve pulled pork on buns of your choice, top with slaw and scallions, or bunless as we do. Serve with a side of fresh green beans sautéed in garlic oil, S&P.
4 Russet Potatoes
1 TBSP Garlic Infused Olive Oil
1/3 C. grated Parmesan/Romano Cheese
Fresh Buffalo Mozzarella Cheese cut into ½” cubes
1 Large Egg
1 TBSP minced parsley
2 tsp sea salt
Ground pepper to taste
I adapted this recipe from the traditional bread crumb covered and fried croquettes and make it into a twice baked potato with all the flavors without frying. Adapt as you would like with any other flavors of olive oil such as Chipotle, Rosemary, Tuscan Herb to name a few.
Wash and pierce the potatoes, place on a cookie sheet. I tossed them in some additional Garlic olive oil, sea salt and pepper. Bake at 400 until fork tender, roughly 30 minutes.
Remove from oven (drop oven temp to 375) and let the potatoes cool enough to handle or use oven-mit to hold them which I did cuz I was hungry and didn’t want to wait. Cut each potato in half-length wise and scoop out the inside (leaving a small rim of potato along the inside skin edges to keep the shape), leave skins on cookie sheet and place the cooked potato in a large bowl. Mash the potatoes, season with S&P; add the Garlic infused olive oil, Baklouti Chili Pepper olive oil, the parmesan cheese blend and one beaten egg.
Spoon the potato mixture into each potato skin, filling only ½ way, place 2-3 cubes of mozzarella cheese in the potatoes and cover with remaining potato mixture, making sure cheese is fully covered. Sprinkle with more parmesan cheese if desired and another drizzle of the Garlic infused olive oil. Yes, I like garlic.
Return to 375 and bake for 25 minutes until inside cheese is softened and top is browned.
Remove from oven and sprinkle with more chopped parsley or chives if you like.
**I made a quick “aioli” to top the potatoes by whisking together about ¼ c of mayonnaise, 1-2 TBSP Sicilian Lemon White Balsamic, salt to taste and 2 TBSP of Garlic infused olive oil. Add chopped parsley if desired. Start with less and adjust to your taste, I forget to always measure so this is my “rough memory” of what I did. The family loved them! I served these with BBQ ribs but would be wonderful next to your Corned Beef Brisket this St. Patrick’s Day!!
1 cup whole, fresh raspberries
2 large eggs
¼ cup granulated sugar
1 Tbsp Eureka Lemon fused olive oil
1 cup softened cream cheese
12 round vanilla wafer cookies (or a chocolate cookie if you like)
*Preheat oven to 350, line muffin tin with cupcake liners then place one cookie in the bottom of each liner.
*In a small saucepan over low-medium heat, mash the raspberries slightly with a spoon. Add the balsamic vinegar and mix well. Bring just to a boil, remove from heat and allow to cool.
*In a mixing bowl, beat eggs with sugar and oil until frothy. Add the cream cheese in small batches and mix well between each addition to form a smooth, creamy mixture.
*Spoon the cream cheese mixture on top of each cookie to fill the cup half way. Add 2 tsp of the raspberry mixture to top then top with more cream cheese mixture to be about 2/3 full. Use a toothpick to swirl the raspberry mixture, starting at the center and spiral to the outside edges.
*Bake for 12 minutes until puffed and the edges are just golden. Let cool completely and keep refrigerated.
**I made these as mini cheesecakes in mini liners and the amounts. I used the low calorie cookie thins but they got absorbed into the batter as they cooked. Wasn’t really a bit deal for us though…they were yummy!