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!
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.
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.
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.