Rustic Mexican Tacos-Recipe by Chef Cat

With warm days come foods that celebrate spring/summer so here’s a recipe that will have the whole family licking their fingers! It’s healthy and easy to prepare so give it a try and simply your dinner!

INGREDIENTS:

Spice Mix
  • 1½ tbsp fajita mix
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tsp All Spice powder (ground All Spice)
  • 1 tsp coriander powder
  • 2 tsp onion powder or garlic powder OR 1 tsp of each
  • 1 tsp DURANGO SMOKED SEA SALT
  • Black pepper
Beef
  • 1 – 2 tbsp GARLIC OR CILANTRO & ROASTED ONION EXTRA VIRGIN OLIVE OIL
  • 3lb / 1.5kg beef brisket (or chuck, gravy or any other slow cooking beef) cut into 2 or 3 large pieces
  • 5 garlic cloves
  • 1 onion, diced (yellow, brown or white)
  • ¾ cup orange juice
  • 2 tbsp lime juice
  • 14oz/400g can crushed tomatoes
  • 2 cups beef or chicken broth/stock
  • Water
  • DURANGO SMOKED SEA SALT and pepper
  • 1/4 cup of PINEAPPLE, MANGO or PASSIONFRUIT BALSAMIC VINEGAR
INSTRUCTIONS:
  1. Combine the fajita mix ingredients in a bowl. Sprinkle 4 tsp. over the beef and pat so it sticks.
  2. Heat the olive oil in a large heavy based pot over high heat. Add the beef (in batches if necessary) and cook so it is browned on all sides. Remove onto a plate.
  3. Turn the stove down to medium. If the pot looks dry, add more olive oil. Add the garlic, balsamic vinegar and onion and cook for 3 to 5 minutes until soft.
  4. Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid. Then add the remaining fajita mix, canned tomatoes, beef broth and enough water so the beef is mostly, but not completely submerged.
  5. Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly. Cook for 2 hours with the lid on, then 30 minutes with the lid off or until the beef is tender enough to shred  OR cook in slow cooker for 6 hours on low Or pressure cooker on high for 50 minutes.
  6. Remove the beef and shred it with 2 forks. Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste. Adjust salt to taste. Optional: puree with stick blender to make it smooth (I did this for the photos).
  7. To serve, toss the beef in the sauce – use as much as you want. Serve the extra sauce on the side.
Tacos
  1. To make tacos, serve the beef with warmed small tortillas, avocado slices, a simple pico de gallo (Note 2), shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves.

Enjoy!

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Blood Orange Chicken & Vegetable Stir- Fry by Chef Cat

When trying to get healthy, it is difficult to find recipes that aren’t totally full of sugar, salt and other add-ons. This recipe was created by Chef Cat using simple ingredients to flavor a dish with our latest addition, Blood Orange White Balsamic Vinegar! Whether you just love Asian cuisine or need a reason to get healthy, this recipe will have your tastebuds dancing!

INGREDIENTS:

1 large chicken breast, thinly sliced

4 cloves of garlic

2 bell peppers-preferably yellow and red

1 head of broccoli, cut into small pieces

4 Tbs. of water chestnuts

1 cup sugar snap peas, de-stemmed

4 large carrots, julienned

6-7 asparagus spears, julienned

1.5 cups of jasmine rice, or rice of your choice

1 handful of pea shoots or micro greens

4 Tbs. Garlic Extra Virgin Olive Oil

3 Tbs. Blood Orange White Balsamic Vinegar

1 tsp. Japanese Sesame Oil

1 Tbs. fresh ginger, minced

A dash of Himalayan Pink sea salt and pepper

 

DIRECTIONS:

  1. In a saucepan or pot of your choice, add 4 cups of water and bring to a boil or high heat. Once the water is boiling, throw rice into water and reduce heat to medium-low , cover and allow to simmer for approximately 20-25 minutes.
  2. In a large skillet or wok, add sesame oil and 3 Tbs. of Garlic olive oil on medium-heat and add chicken breast cook until meat is fully done about 8-10 minutes or more. Add Blood Orange Balsamic and allow to simmer into the meat.Be sure the chicken is FULLY COOKED before adding vegetables!! Throw in garlic/ginger and then all the remaining vegetables then allow to cook for another 5-10 minutes depending on how “crunchy” you like your veggies.
  3. Remove rice from pot/saucepan and serve onto plates. You can serve the stir-fry on top or on the side depending on your preference.
  4. Serve stir fry alongside rice and you’re ready for lunch or dinner!

Enjoy!

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Rustic Homemade Pizza

FROM OUR FAMILY’S HOME TO YOURS! Homemade Rustic Pizzas that all will love!

INGREDIENTS:
-1 lb. pizza dough, store-bought or homemade
1/2 to 1 c. sauce: tomato sauce, white sauce, or no sauce
2-3 c. other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings
1-2 c. (8 to 16 ounces) of your favorite cheeses- Jarlsberg, goat cheese, mozzarella, fontina or bleu cheese

*RECOMENDED EXTRA VIRGINS: Garlic EVOO, Basil EVOO, Tuscan Herb EVOO

*RECOMENDED BALSAMIC VINEGARS: Traditional 18yr. Balsamic Vinegar, Fig Balsamic Vinegar, White Balsamic Vinegar

*RECOMENDED SALTS: Black Truffle, Robusto Smoked, Yakima Smoked, Seasonello, Pink Himalayan or Sel Gris

DIRECTIONS:

1. Heat your oven to 400+ and going higher is better to give you ideal overall cooking of your pizza.

2. Divide the dough in the middle or roughly in half. Approximately 1 pound of dough will give you two pizzas.

3. Roll out the dough: But before you do be sure to throw flour on your kitchen counter to work with if not the pizza will adhere and stick. Attempt to roll out pizzas that are around 10-12 inchs wide and once rolled out use a fork to “stab” your pizza. The more holes you place, the less likely it will form bubbles so “stab” away!

 

4. Once finished place pizza on a wooden pizza paddle to make transferring the pizza into the oven easier. If you don’t have a paddle you can use a pizza stone or tray. Cook the pizza for 2-5 minutes depending on the strength of your oven but, basically until the pizza is firm. We pre-cook the pizza to make toppings preparation easier and ensure that it will cook evenly.

5.Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings. This is the part where you can decide whether you will be making white pizza (no sauce or white sauce) or a traditional pizza (red sauce). Here are some of the pizzas we love to make:

  • Tomato & Mozzarella with Fresh Basil ( top with tomatoes, fontina cheese, fresh mozzarella, garlic and sprinkle seasonings)
  • Serrano Ham& Roasted Red Bell Pepper (serrano ham/prosciutto, mozzarella, shredded jarlsberg, roasted/sauteed red peppers, olives, seasonings)
  • Red Onion & Bleu Cheese ( red sauteed onion or caramelized onions, bleu cheese, roquefort or castello bleu, smoked sea salt, garlic, olives)

6. Bake the pizza:This part can be tricky however, depending on the type of toppings, quantity and overall thickness your pizza may cook about 10-18 minutes.  Cook until the outside perimeter of pizza looks golden and cheese looks thoroughly melted.

7. Remove from the oven and cut to serve! Drizzle with Garlic Extra Virgin Olive Oil or Traditional 18yr Balsamic Vinegar or even Fig Balsamic Vinegar. Enjoy!

 

****PIZZA DOUGH RECIPE****

INGREDIENTS:

3.5-4 c.  all-purpose flour & some extra for rolling out dough
1 Tbs. raw honey
1 envelope instant dry yeast
2 tsp. kosher salt
1.5 c. cups water, 110 degrees F
2 Tbs. Garlic or Tuscan Herb extra virgin olive oil, plus 2 tsp.

DIRECTIONS:

  1. Mix flour, honey, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour or more. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

 

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Chicken Ramen Bowl

 

So, let’s be honest, everyone has tried ramen at some point in time and although satisfying as a quick lunch, traditional ramen soups are packed with unhealthy ingredients and chemicals. We’ve come up with a revamped recipe of the traditional ramen soup and we think you should give it a try!

Don’t lose the waistline just because it’s winter, rather find ways to re-do comforting foods in a healthy way with our products.

Here’s what you’ll need:

 

INGREDIENTS:

-4 c. organic chicken broth (low sodium or regular: be aware you might need to spruce up the soup with herbs/etc. if you use low sodium)

– 2 boneless chicken breasts (around 4-5 ounces a piece)

– 2 eggs

– 2 green onions or shallots, chopped

-1 c. shredded carrots

-6-8 oz. of ramen noodles, thin spaghetti, rice noodles or any noodles of your choice

-1 c. sliced cabbage

-Pinch of roasted sesame seeds

– 1 sliced bell pepper, preferably red, yellow or orange

– A handful of edamame

– 2 tsp. of soy sauce

-3 Tbs. Honey Ginger White Balsamic Vinegar

-1/2 tsp. fresh ginger

-Sriracha sauce, to taste

-1 tsp. Roasted Sesame Oil

-1 Tbs. of Persian Lime Extra Virgin Olive Oil

-salt and pepper to taste

 

DIRECTIONS:
1. In a small pot, place eggs and bring to a boil. Once you reach a point when the water is boiling, let eggs cook for another 2 minutes and turn off heat. Let stand for 8 minutes and then place in a bowl of ice water. This will result in soft set eggs used in Asian cuisine.
2. In a separate pot, add chicken broth, soy sauce, vinegar, olive oil, spices and bring to a boil. Add chicken breasts to mixture and continue to cook for 9-12 minutes. Remove chicken from broth and let cool to begin shredding process. Shred with forks or fork and knife and once complete, return to sauce in pot.
3. Add ramen noodles to pot with chicken and cook the noodles according to package instructions. You may need to add more water or chicken broth depending on evaporation rates. You may also add vegetables into pot to soften or wait until the end and eat them fresh to your liking.
4. Peel and half eggs, set aside.
5. Remove soup from heat and serve immediately with one half egg, green onions and drizzle with sesame oil, Sriracha or any garnishes of your choosing.
ENJOY!
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Passionfruit Glazed Salmon

Passionfruit is a fruit of South America and has a sweet flavor similar to mango. In this recipe we took our Passionfruit Balsamic to use in a salmon recipe that knocks your socks off. Give this recipe a try to spice up salmon!

INGREDIENTS:

1 filet of salmon (any size)

5 Tbs. Passionfruit Balsamic Vinegar

3 Tbs. Persian Lime Extra Virgin Olive Oil

1 tsp. of minced garlic

Pinch of cilantro

Pinch of fresh ginger

1 orange sliced super thin

Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 375 degrees. Place salmon on baking sheet or tray and make sure to place skin down. Drizzle vinegar, olive oil, garlic and ginger on fish.
  2. Place fish into oven for desired cooking time, we recommend 15 minutes. Once out of the oven place orange slices on top! Serve with fresh greens.
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Yukon Potato & Leek

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Nothing compares to a warm, homemade soup in the winter when the temperatures drop. Try this recipes with you family and give them something warm they will love!

INGREDIENTS:

1 large or 2 small leeks, about 1 pound
2 bay leaves
1 large yellow onion/4 cloves of garlic
4 sprigs fresh thyme
2 strips bacon, chopped
5 c. chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 tsp. salt
3/4 tsp. pepper pepper
1/2 to 3/4 c. creme fraiche or heavy cream
2 Tbs. snipped chives
5 Tbs. Garlic EVOO
3 Tbs. White Balsamic Vinegar

 

DIRECTIONS:

1. Dice onions, add Garlic Extra Virgin Olive Oil and sauté in a pot on medium until they are a yellowish color then add the garlic and sauté for another 2 minutes. Add bacon and sauté for another 8-10 minutes until the bacon looks cooked. Proceed to add leeks, White Balsamic Vinegar, chives, salt, pepper, thyme and bay leaves.
2. Add chicken broth to mixture and then potatoes and cook on a slow simmer for 25 minutes allowing flavors to blend.

3. Add cream to soup mixture and let simmer for another 10 minutes. Use an electric food process to puree the mixture until uniform consistency then serve. Drizzle with a bit more olive oil and garnish with parsley.

 

 

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Roasted Beet & Blood Orange Salad

The holidays are a wonderful time to try new flavors and mix herbaceous notes with more sweet ones. This salad is not only unique yet
it has a delightful flavor profile especially when you try our vinaigrette with it! Give it go and watch your guests mouths drop open!

beet

INGREDIENTS:

5- large red beets

5- large yellow or orange beets

2- blood oranges

1- sprig of dill, rosemary or any herb of your choice

4-5 Tbs. of Blood Orange Extra Virgin Olive Oil

3-4 Tbs. of Premium White Balsamic Vinegar

1 Tbs. of Herbs de Provence Mustard

A pinch of Pink Himalayan Sea Salt and pepper

DIRECTIONS:

  1. Place beets into small pieces of aluminum foil, add a drizzle of Blood Orange EVOO inside the foil on the beet, wrap tightly and place on baking tray. Place beets in oven and roast on 375-400 degrees depending on the power of your oven for about 35-40 minutes. Beets will be fork tender when ready. Allow to cool before using.
  2. Cut and peel oranges into small cubes and place into bowl while beets roast.
  3. Open aluminum foil and peel beets then cut into small cubes similar in size to the oranges. Place in bowl with oranges.
  4. In a separate bowl, whisk blood orange evoo, vinegar, mustard, salt and pepper until you achieve a uniform consistency.
  5. Drizzle vinaigrette on salad and sprinkle dill or herbs of choosing. Finish with goat cheese if you desire and serve!
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Roasted Red Beet & Green Bean Salad: Thanksgiving Edition

Everyone loves Thanksgiving for it’s savory flavors and homecooked goodness with all its traditional dishes. We’re here to knock your socks off with this recipe that will fit your Thanksgiving routine and beat some of old versions….

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ROASTED RED BEETS & GREEN BEAN SALAD

 

INGREDIENTS:

12 beets
4 Tbs. Blood Orange Extra Virgin Olive Oil or Herbs de Provence Extra Virgin Olive Oil
1 1/2 tsp. fresh thyme leaves, minced
2 tsp. Sel Gris Sea Salt or Pink Himalayan Sea Salt
1 tsp. freshly ground black pepper
3 Tbs. Cranberry Pear Balsamic Vinegar, Cinnamon Pear or White Balsamic Vinegar (plain)
1-2 Tbs. of goat cheese, feta or any cheese you like

* Add a sprinkle of slivered walnuts or nuts of your liking

DIRECTIONS:
1. Preheat the oven to 400 degrees. Cut off ends of green beans and place in a bowl. Try to cook the green beans and begin the roasting process at the same time.


2. Wrap beets individually in a piece of aluminum foil and before enclosing, drizzle olive oil onto each beet. Meanwhile, in a steamer or pot of hot water throw green beans in to cook about 5-10 minutes to cook depending on how crunchy you want them! 


3. Place the cut beets on a baking sheet.  Roast for 35 to 40 minutes, rotating once or twice until tender. (Check by poking a knife into the beets!)- try NOT to overcook them: they should be firm and have some tenderness too!

4. Remove from the oven and let cool. Once cool, peel with a peeler or knife, cut into small cubes and place in a bowl. Add green beans and toss lightly, then add remaining 4 Tbs. of olive oil and vinegar, salt/pepper, goat cheese and walnuts. Toss well and serve alongside your turkey!

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Herbed Roasted Turkey: Thanksgiving Edition

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INGREDIENTS:

1/3 cup of Tuscan Herb Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
A pinch Durango smoked sea salt
Freshly ground black pepper
2-3 cups. of chicken or vegetable broth
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. Place 4 Tbs. of extra virgin olive oil in saucepan and heat lightly. Add the zest and juice of the lemon, garlic and 1 teaspoon of thyme leaves to the olive oil cook for about 5-6 minutes. Add broth and mix until uniform. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

4. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the herbed olive oil mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Drizzle some of the herbed olive oil/broth mixture all over turkey and place into oven.

5. Begin roasting process and occasionally every 30-40 minutes drizzle turkey with mixture or baste.
6. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Enjoy!      HAPPY THANKSGIVING!

 

*Recipe adapted from Ina Garten’s Turkey Recipe

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Olive Oil Pumpkin Loaf

Fall spice and everything nice- that’s right- we’re talking about our Olive Oil Pumpkin Loaf. Yes, you read that right… olive oil in the loaf instead of butter- don’t believe us? Wait til’ you try it!

olive-oil-loaf

INGREDIENTS:
-1/3 cup + 2 teaspoons of Butter Extra Virgin Olive Oil or Premium Unflavored Extra Virgin Olive Oil (go with something light)

– 1 cup of whole-wheat pastry flour

-1 tsp. of baking soda

-1/2 tsp. of baking powder

-1 cup pumpkin puree

-1/2 cup raw, unfiltered honey

-1/4 cup light brown sugar

-2 large eggs

-1 teaspoon of each of the following: cinnamon, nutmeg and ginger

-1/4 tsp. of Sel Gris Sea Salt (less sodium content- excellent for baking)

-2 Tbs. shelled, raw/unsalted pumpkin seeds

 

DIRECTIONS:

1. Begin by preheating the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.

2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. Add the dry ingredients to the wet and stir just until even and uniform in consistency.

3.Pour the batter into the pan, smoothing it into the corners evenly. Sprinkle the top with pumpkin seeds, pressing them down lightly. Bake for 45 to 50 minutes, until the top is browned and a knife inserted into center comes out clean. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing. Drizzle with icing if you’d like!

 

ENJOY:-)

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