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Olivia’s Baked Stuffed Shrimp

Baked Stuffed Shrimp

Olivia’s Baked Stuffed Shrimp

  • 12 – 15 Peeled, deveined and butterflied shrimp
  • ½ Bag of Olivia’s Croutons slightly crushed
  • ¼ Cup (1/2 stick) butter
  • Juice of ½ lemon
  • 4 Cloves crushed garlic
  • Salt and Pepper

Arrange shrimp (tails up and butterflied portion spread out) in baking dish brushed with butter. Season with salt and pepper. Drizzle melted butter, lemon juice, and garlic over shrimp. Sprinkle crushed croutons on top, bake at 425 for 10-12 minutes. Yum!

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French Onion Soup with Olivia’s Butter & Garlic Croutons 

French Onion Soup

French Onion Soup with Olivia’s Butter & Garlic Croutons

  • 4 Tbsp butter
  • 4 cups assorted  white, yellow, red onions, shallots,  sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp thyme
  • Salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic vinegar
  • 2 quarts beef broth
  • 1/2 pound grated Gruyere, Parmesan, or cheese of your choice.
  • Olivia’s Butter & Garlic Croutons

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, herbs, salt and pepper.  Cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, Worcestershire and Balsamic vinegar, bring to a boil, reduce the heat and simmer until the liquid has evaporated and the onions are thick. Remove the bay leaves. Turn the heat down to medium low and add the beef broth, bring the soup back to a simmer, and cook for 20 minutes. Season with salt and pepper if desired.

When you’re ready to eat, preheat the broiler. Ladle the soup into ovenproof bowls.  Arrange 5 or 6 croutons on top of the soup and cover with a handful of cheese.  Place bowls on a sheet pan on middle rack of the oven and broil until cheese is brown and bubbling about 5 minutes.

Remove from oven and let cool slightly before eating. Enjoy!

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Can’t wait for Thanksgiving, Turkey Meatloaf

Can’t wait for Thanksgiving, Turkey Meatloaf

  • 2 cups coarsely crushed Olivia’s Traditional Stuffing
  • 2 cups chicken broth (reserve 1 cup for gravy)
  • 1 ½ cups chopped onion, ½ large, (reserve ½ cup for gravy)
  • 1 cup chopped celery, 2 stalks
  • 1 pound lean ground turkey
  • 1 pound lean pork breakfast sausage* (reserve ¼ lb for gravy)
  • 1 tsp poultry seasoning
  • 2 eggs
  • 2 Tbsp flour for gravy
  • Salt and Black Pepper to taste

Preheat oven to 375 degrees. In a large bowl mix stuffing and 1 cup chicken broth. While stuffing is soaking, prepare onion, celery and add to stuffing mix along with ground turkey and ¾ pound lean pork sausage, eggs, poultry seasoning, salt and pepper. Combine ingredients, but do not over-mix. Place meatloaf mixture into a large loaf pan or hand form into a loaf shape on a cookie sheet. Bake for a total of 60 minutes, or until center of meatloaf reaches a temperature of 155 degrees. Prepare gravy in a 12” fry pan over medium heat. Sauté remaining ¼ lb of sausage and ½ cup of onion until tender. If your sausage is very lean you will need to add 1 Tbsp butter. Add 2 Tbsp flour and stir until combined. Add 1 cup of chicken broth and simmer stirring frequently until gravy has thickened. Adjust thickness by adding sifted flour or chicken broth if necessary. Salt and pepper to taste. When meatloaf has baked for about 40 minutes, add gravy to the top and finish baking, approximately 20 minutes. This is a yummy, moist meatloaf that reminds me of the flavors of Thanksgiving, a combination of turkey and stuffing wrapped into one. Enjoy! *If you cannot find lean pork sausage (the commercially prepared varieties have too much fat) you can make your own by mixing 1 pound lean ground pork, 2 tsp brown sugar and 2 tsp poultry seasoning, salt and pepper

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Olivia’s Stuffed Pork Loin

Olivia’s Stuffed Pork Loin

Olivia’s Stuffed Pork Loin

  • 1 pork tenderloin
  • 2 ½ cups of Olivia’s Stuffing or Croutons*
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 Tbsp butter
  • 1 ½ cups chicken broth
  • Salt & pepper to taste
  • 2 slices of bacon
  • Butchers string

*The great thing about this recipe is that almost all of our croutons and stuffing make a great filling for this recipe. I have used the Traditional or Cornbread stuffing, Butter & Garlic, Multigrain w/Garlic and Organic Garlic & Herb croutons. All of them work, each with a slightly different taste. Heat oven to 350 degrees. In a skillet melt butter, sauté onions and celery until clear. Add chicken broth until warmed, add croutons and let stand off of the heat until liquid is absorbed into the croutons. Rinse tenderloin and cut a slice down the middle on top (like a New England style hot dog roll). Be careful not to cut all of the way through. Open the meat at the slit and attempt to flatten. Make another cut down the middle of each half, without cutting through so that it looks like you have 4 quarters of a circle if you look on from the end of your piece of meat. Pound the meat to make it somewhat flattened. Season with salt and pepper. Lay flat in a greased baking pan, like a lasagna pan. Add warm stuffing mixture to the pounded pork. Wrap pork around stuffing and with butcher’s string, tie meat so that it looks like a fat roast. Place raw bacon on top of the meat to prevent drying while baking. If this is more than you want to deal with, you can just cut the slice down the middle top and over fill the crevice with stuffing. It’s not as pretty, but tastes just as good. Bake at 350 degrees for about 40 minutes. Stuffing should reach a temperature of 160 degrees. Enjoy, this is an easy recipe that creates a special meal.

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Rack of Lamb

Rack of Lamb

Rack of Lamb

  • 1 5-7 bone rack of lamb
  • 1 cup Olivia’s Butter & Garlic Croutons, lightly crushed
  • 5 cloves minced garlic
  • 2 Tbsp fresh rosemary, chopped
  • 1 Pinch of salt
  • Pepper to taste
  • 2 Tbsp Olive Oil
  • 1-2 Tbsp Dijon mustard

Preheat oven to 450 degrees. Toss croutons, garlic and herbs in a medium sized container. Set aside. Clean lamb, removing fat and meat from bone ends, season with salt and pepper. Heat Olive Oil in oven proof skillet over high heat. Sear lamb for 1 or 2 minutes on each side. Brush seared lamb with mustard, roll in prepared crouton mixture above. Return to skillet and bake for 10-20 minutes depending on desired doneness and size of rack. Cover with foil and let meat rest for 5 minutes. Carve into ribs and serve.

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Fish with Caper Butter and Olivia’s Croutons

Fish with Caper Butter and Olivia’s Croutons

Fish with Caper Butter and Olivia’s Croutons

  • ¾-1 pound fish of choice. I used Haddock and it was perfect.
  • 1-1 ½ cups Olivia’s Butter & Garlic Croutons (or favorite flavor), lightly crushed
  • ½ cup diced onion
  • 1 clove crushed garlic
  • ½ lemon
  • 2 Tbsp capers
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Tbsp Mayonnaise
  • Salt and Pepper to taste

Heat Olive oil in a heavy skillet over medium heat; add onion and garlic and sauté slightly. Clean and dry fish and brush with mayonnaise. Cover pieces of fish with crushed croutons and place in skillet to brown with onions and garlic. Turn fish when underside in nicely browned. Place sautéed onions on top of fish. If you are using thick filets of fish you may want to cover for a few minutes to cook through. Once fish is browned on both sides add butter, capers, lemon juice and any remaining croutons and cook for a few more minutes. This recipe is so quick and easy. You can make it in 15 minutes, barely time to make rice! Serve with a nice green salad and use the remainder of your croutons!

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Microgreen Medley Salad with Lemon Champagne Vinaigrette and Blue Cheese

Microgreen Medley Salad

Microgreen Medley Salad with Lemon Champagne Vinaigrette and Blue Cheese

Microgreens are a common sense evolution of sprouts and baby greens. The taste and texture is wonderful and the presentation is over the top. They need very little embellishment. Add small orange wedges and a crumble of good quality blue cheese. Top with Olivia’s Organic Garlic & Herb Croutons and dress.

  • ¼ cup lemon juice
  • ½ cup champagne
  • ¼ cup chopped shallot
  • ¼ teaspoon salt
  • ¾ cup extra virgin olive oil
  • fresh ground pepper

Mix dressing and let rest to allow flavors to meld.

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Olivia’s Panzanella Salad with Butter & Garlic Croutons

Olivia's Panzanella Salad with Butter & Garlic Croutons

Olivia’s Panzanella Salad with Butter & Garlic Croutons

Salad Ingredients:

  • 1 box or 2 cups Olivia’s Butter & Garlic Croutons, (or your flavor choice) slightly crushed
  • 2 cups ripe tomato, in chunks with the seeds removed (or try cherry tomatoes, cut in half)
  • ¾ cup thinly sliced red onion
  • 1 cup cucumber, in chunks with the seeds removed
  • ¼ cup capers, or substitute sliced Kalamata olives
  • ½ cup fresh basil leaves, slightly chopped

Vinaigrette Ingredients:

  • 3 Tbsp red wine vinegar
  • 3 Tbsp water
  • ½ cup extra virgin olive oil
  • 1 large clove garlic, minced
  • ½ tsp salt
  • Pepper to taste

Combine vinaigrette ingredients in a large bowl, and then add the vegetables and toss. After adding Olivia’s Croutons, let the salad stand for 15 minutes, tossing occasionally, before serving!

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Classic Tossed Salad with Buttermilk Ranch Dressing

Buttermilk Ranch Tossed Salad

Classic Tossed Salad with Buttermilk Ranch Dressing

Choose assorted greens with different colors and textures. Add veggies like onion, mushrooms, cucumbers and tomatoes. Try extras like hard boiled egg, bacon or nuts. Mix dressing and let rest to allow flavors to meld. Toss greens with dressing. Top with Olivia’s Butter & Garlic Croutons and toss again.

  • ½ cup Crème Fraîche (or sour cream for a more tart dressing)
  • ½ cup mayonnaise
  • ¾ cup buttermilk
  • 1 ½ tablespoons chopped parsley
  • 1 ½ tablespoons chopped chives
  • ¼ teaspoon salt
  • fresh ground pepper
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Carrot Soup with Olivia’s Butter & Garlic Croutons

Carrot Soup

Carrot Soup with Olivia’s Butter & Garlic Croutons

  • 4 Tbsp butter
  • 1 cup chopped onion
  • 4 cloves chopped garlic
  • 1 Tbsp chopped ginger
  • 4 cup grated carrot
  • 1 quart Chicken broth
  • Salt, Pepper, Parsley for taste
  • Olivia’s Butter & Garlic Croutons

Sauté onion in melted butter until soft, add garlic and ginger and stir a few moments. Add carrot and chicken broth and simmer about 30 minutes until carrot is tender. Puree with a hand blender and season to taste with salt and pepper. Garnish with chopped parsley and top with Olivia’s Butter & Garlic croutons. Yumm!