July 24, 2017

Cilantro and Roasted Onion/Peach Pulled Pork

pulled pork

 

4-5lb pork loin

1 c. Cilantro and Roasted Onion Infused Olive Oil

1 c. Peach Balsamic Vinegar

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.  

July 24, 2017

Perfect Mushroom Burgers (and I don't like mushrooms!)

hamburger
1 1/2 pounds of ground beef
1 Portabella Mushroom, chopped
1 TBSP Neapolitan Herb Balsamic Vinegar
1 TBSP Mushroom and Sage Infused Olive Oil
1-2 tsp of Teeny Tiny Spice's Perfection Spice Rub
Mix all together thoroughly but don't over mix as it makes the burgers tougher.  
Form into patty sizes to your liking and grill until cooked.  
Could even make sliders.  Assemble with your choice of toppings.  
Try mixing that Perfection Spice Rub in your mayonaise to give a nice kick.
Serve along side any of your favorite Summer sides and Enjoy!!
July 24, 2017

Coconut Shrimp and Broccoli

coconut shrimp

 

 

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 Butter or Garlic Olive Oil

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!

 

Serves 4-6

June 08, 2017

Rustic Lavender and Peach Tart

  • 1 store-bought double crust pie dough (thawed) or homemade dough. (Note - if using store bought dough, get the 'dough' not the pre-made pie crust - you'll still have to roll it out!)
  • 4-5 fresh peaches (halved, pit removed and cut into wedges)
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 tablespoon dried lavender
  • 1 tablespoon Aged Lavender Balsamic Vinegar
  • 1 tablespoon butter cut into small pieces (frozen butter is easier to work with)


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

June 08, 2017

Asian Pulled Pork and Slaw

For the Pork:

Place pork in slow cooker, coat with salt, pepper, and garlic.  Whisk the oil and vinegar in a separate bowl and pour over pork.  Cover on low for 6 hours.  Final 2 hours turn up to high and begin periodically spooning the liquid in the crock pot on top of the pork.  This helps to get a little crunchy top on it.  When able to pull apart with a fork, remove to another pan/cookie sheet and pull apart with two forks.  Then return to liquid, this helps it from drying out as it will absorb almost all of the residual liquid.  Keep on warm until ready to serve.

For Slaw:

  • ½ small white cabbage
  • ½ large purple cabbage (adjust these two varieties to your liking)
  • ½ cup plain Greek yogurt or sour cream (your taste, I used Greek yogurt)
  • ½ c Honey Ginger Balsamic Vinegar
  • ½ tsp sesame seeds
  • 1 clove minced garlic
  • S&P to taste
  • 4 scallions finely chopped including green parts reserving 1 tbsp for garnish.
Blend cabbage in small batches in a food processor to desired texture.  Transfer to large bowl and add scallion. In a separate bowl, combine the yogurt, vinegar, sesame seeds, garlic, S&P until combined.  Pour over cabbage and stir until all is coated.  Refrigerate until cold.  May add some more vinegar if desired.  

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.

June 08, 2017

Cast Iron Brussels Sprouts with Apples and Pecans

Special thanks to our friend Robyn for this recipe... in her words, "My hubby did not like Brussels Sprouts until I made these!  They are super fabulous!!!"
  • 3 tablespoons Butter Infused Olive Oil (plus more to finish)
  •  1 tablespoons butter
  • 1 pound Brussels sprouts (quartered)
  • 1 large Honeycrisp apple (cored, halved, diced)
  • 3 tablespoons Cranberry Pear White Balsamic Vinegar
  • 1 cup pecans halves (toasted, chopped)
  • 2-3 tablespoons local honey (I get mine at Mapleton Farm!)
  • Kosher salt and freshly ground black pepper (to taste) 
  1. Heat a large cast iron skillet with Butter Infused Olive Oil and butter over medium-high heat. Add Brussels sprouts, season with salt and pepper, and cook until the sprouts just begin to caramelize, about 4-5 minutes.
  2. Add apples and toss to combine, and cook until the apples and Brussels sprouts are caramelized and almost tender, but still have a bite, another 3-4 minutes.
  3. Remove from the heat, add the Cranberry Pear White Balsamic Vinegar, pecans, & honey. Quickly toss to combine, season with salt and pepper and remove to a platter. Drizzle with Butter Infused olive oil to finish if desired. 
March 16, 2017

Unfried Potato Croquettes

4 Russet Potatoes

2 TBSP Baklouti Chili Pepper Agrumato Olive Oil

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!! 

March 16, 2017

Raspberry Swirl Cheesecake Treats

1 cup whole, fresh raspberries

2 Tbsp Raspberry dark balsamic vinegar

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! 

December 27, 2016

Raspberry/Chipotle Chex-Mix

Ingredients
Directions
  1. Mix rice cereal with nuts in large bowl.  
  2. In a medium bowl whisk oil and vinegar until combined (may use more if needed…to taste). 
  3. Pour over cereal/nut mixture until coated.  Add coarse salt to taste. 
  4. Spread mixture on cookie sheet evenly (2 if necessary) and bake at 400 degrees for 15-20 minutes. 
  5. Turn mixture periodically to keep from over browning. 
  6. Cool and store in sealed container or gallon zip lock bags.  **this is a great sweet/heat treat but you could substitute any oil or vinegar of your choice**
 
Recipe by Michelle Gallaugher
December 27, 2016

Corn and Black Bean Salsa

Ingredients
Directions 
  1. Mix sugar, oil and vinegar. Drain beans and rinse.  Drain corn. 
  2. Combine beans, corn, green onion and cilantro. 
  3. Pour oil/vinegar mixture over bean mixture and chill before serving.  Serve with corn chips/scoops

Recipe by Mary Helen Throne