Posted on

Steamed Asparagus with Olivia’s Parmesan Pepper Croutons

asparagus with Parm Pepper

Steamed Asparagus with Olivia’s Parmesan Pepper Croutons

  • 1 pound fresh asparagus
  • 2 tbsp. melted butter
  • 1 tbsp. lemon juice
  • ¾ cup Olivia’s Parmesan Pepper Croutons, lightly crushed
  • Salt and Pepper to taste

Wash and remove ends of asparagus. In a shallow pan bring about 1 inch of water to boil. Add asparagus and cover for 3 minutes. While asparagus is cooking melt butter and add lemon juice. Remove asparagus to a serving plate. Drizzle with lemon butter. Salt and Pepper to taste. Sprinkle with crushed Olivia’s Parmesan Pepper Croutons and serve.

Posted on

Pesto Chicken with Tomatoes and Butter & Garlic Croutons

Pesto Chicken with Tomatoes and Butter & Garlic Croutons

  • 2 Tbsp olive oil
  • 2 boneless chicken breasts cut in ½
  • Salt, pepper, garlic powder
  • ½ box Olivia’s Butter & Garlic croutons
  • 3 Tbsp pesto from the store, or see recipe below
  • 1 ½ cups cherry tomatoes
  • 2 Tbsp pine nuts
  • ½ cup fresh basil leaves

Pre heat oven to 375 degrees

In a heavy skillet, heat oil to medium high. Season chicken breasts with salt, pepper and garlic powder. Add chicken to skillet and cook for 3-4 minutes per side until it starts to crisp. Spoon pesto liberally over chicken. Disburse tomatoes and croutons around chicken. Season with salt and pepper. Place skillet in oven and bake for about 10-15 minutes. Add pine nuts to top of dish and bake an additional 10 minutes to toast nuts. After skillet is out of the oven sprinkle with torn, fresh basil leaves.
If you want to make your own pesto:
Mix 1 c fresh basil leaves, 1 clove garlic, 2 Tbsp pine or walnuts, 1/3 c EV Olive oil, salt and pepper, 1/4
c Parmesan or Romano cheese. Blend in small Cuisinart or chopper until mixed. You can also mix by hand with a mortar and pestle.

Posted on

Creamy Blue Cheese Wedge Salad

Wedge Salad

Creamy Blue Cheese Wedge Salad With Butter & Garlic Croutons

 

Tear a head of red Boston or Bibb lettuce in half and arrange on a plate. Mix dressing and spoon over lettuce. Sprinkle with bits of bacon, shaved fennel, minced fennel fronds, and fresh cracked black pepper. Top with Olivia’s Butter & Garlic Croutons.

 

Blue Cheese Dressing:

  • 1/3 cup good quality mayonnaise
  • 1/3 cup sour cream
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ½ cup crumbled good quality blue, Roquefort, or Gorgonzola cheese
  • Pinch of salt and fresh ground pepper to taste
Posted on

Hearty Whole Grain Asian Salad

Hearty Whole Grain Asian Salad

Hearty Whole Grain Asian Salad

 

Mix dressing and let rest to allow flavors to meld. Combine shredded Napa cabbage, pea shoots, shaved daikon, and julienned carrots, and red peppers. Add Olivia’s Hearty Whole Grain Croutons. Toss with dressing and top with diced scallions and sesame seeds.

 

Asian Dressing:

  • 1 tablespoon freshly grated ginger
  • 2 tablespoons of soy sauce
  • 2 tablespoons of honey
  • 1 teaspoon of minced garlic
  • 2 tablespoons toasted sesame oil
  • 1/3 cup rice wine vinegar
  • ½ cup sunflower oil
  • Pinch of red pepper flakes
Posted on

Kale Caesar Salad with Grilled Chicken

Kale Caesar Salad with Grilled Chicken

Kale Caesar Salad with Grilled Chicken and Parmesan Pepper Croutons

Start with fresh kale or baby kale leaves. If you use mature kale leaves, remove coarse stems and chop. Place chopped kale in a plastic bag and drizzle with extra virgin olive oil. Close the bag, massage and shake it for a few minutes, then let the kale rest while you make the dressing. When ready to assemble, add pieces of grilled chicken, shavings of good quality, Parmesan cheese, and Olivia’s Parmesan Pepper Croutons. Add dressing and toss generously. Add additional shavings of Parmesan and serve.

 

Caesar Dressing:

  • 1 tablespoon Balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons mayonnaise
  • 2 cloves chopped garlic
  • 2 ground anchovy fillets,1 teaspoon anchovy paste, or 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • Pinch of salt and fresh ground pepper to taste

 

Posted on

Eggplant Pizza

Eggplant Pizza

Eggplant Pizza

  • 1 Medium Sized Eggplant
  • 1 Box of Parmesan Pepper Croutons
  • 2 Eggs
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 8 Thick Slices of Mozzarella
  • 1 Cup Chopped Kale
  • Salt & Pepper to taste
  • Olive Oil for Pan

Preheat oven to 400 degrees. To prep eggplant, remove the top and the bottom and discard. Cut eggplant in half-length ways, then cut eggplant into 1/2-inch-thick slices (length ways). This will be the base of your “pizza”. In a bowl, whisk eggs together and set aside. In a blender or food processor grind croutons until you have crumbs, place in a shallow, wide bowl. Next dip eggplant slice into the eggs, next coat the eggplant in crumbs and place on lightly oiled baking sheet. Repeat until all of the slices have been coated and placed on baking sheet. Place in the oven and bake for approximately 10 minutes. While the eggplant is baking thinly slice the bell pepper and the red onion. Remove Eggplant from oven and top each eggplant with peppers and onions. Next top with 2 slices of mozzarella and last sprinkle with chopped kale. Salt and Pepper. Place pizza’s back into the oven for approximately 8-10 minutes or until cheese has melted and is bubbling. Let rest for 3-5 minutes before serving. (makes 4 pizzas)

Posted on

Sausage and Mushroom Stuffins

sausage and mushroom stuffins

Sausage and Mushroom Stuffins

 

Rachel Ray did it first and it was such a no brainer…(Stuffing in the shape of a muffin) lots of extra crispy parts.  I really love sausage and mushrooms in my stuffing.  I created this recipe just for me, but I’m willing to share!  It’s so yummy.  

 

  • 1 c. medium chopped celery
  • 1 c. medium chopped onion
  • 1 c. medium chopped mushrooms
  • 1 lb. lean breakfast sausage, cooked and defatted
  • 4 Tbsp or ½ stick of butter
  • 2 c. chicken broth
  • 1 bag/ 5 cups Olivia’s Traditional or Cornbread Stuffing
  • Salt and Pepper to taste
  • 2 eggs well beaten

Heat oven to 375 degrees.

In a medium sized skillet, cook breakfast sausage. Break into small pieces as it is cooking. When cooked through remove to a plate and drain fat.

While sausage is cooking chop celery, onion and mushroom.

In a large sized skillet melt butter. Add celery, onion and mushrooms and sauté until tender. Add cooked sausage.  Add chicken broth and warm. Remove skillet from heat and add Olivia’s stuffing mix.  Let stand 10-15 minutes to allow broth to soften stuffing cubes.

While stuffing is resting, grease 12 piece muffin tin.  

When stuffing mixture has softened, taste and adjust seasoning if needed.  Add beaten eggs and stir gently.  Spoon stuffing mixture into muffin tins, packing gently and mounding over the top.  

Bake in a 375 degree oven for 25 minutes. Remove muffins from tins and serve.

Leftovers are great sliced and toasted and topped with leftover gravy.

Posted on

Olivia’s Onion Rings 

Onion Rings

Olivia’s Onion Rings 

  • 2 Large yellow onions
  • 2 Bags of Olivia’s Croutons Crushed
  • 2 Cups Flour
  • 3 Large Eggs whisked
  • 4 Cups Vegetable Oil for frying
  • Salt & Pepper

In a large skillet or Dutch Oven heat oil over medium – medium high heat. Cut onions into thick rings (about 1/2 inch). Create dredging station (1 bowl flour, 1 bowl eggs whisked, 1 bowl crushed croutons). Toss onion rings in flour, then dip into egg, coat in crushed croutons. Place 5-8 rings into hot oil, cook until golden brown (approximately 1 -2 minutes). Repeat until all onion rings have been fried.

Posted on

Zucchini Lasagna With Parmesan Pepper Croutons

Zucchini Lasagna

Zucchini Lasagna

  • 2-3 small zucchini sliced
  • 1-2 tomatoes sliced
  • 2 portabella mushrooms sliced or other mushrooms
  • ½ diced green pepper
  • 1 box Olivia’s Parmesan Pepper croutons, lightly crushed
  • 1 ½ cups mozzarella shredded
  • ½ cup Parmesan
  • Salt and Pepper to taste
  • Fresh herbs if desired

Prepare vegetables. In a greased baking casserole, sprinkle a few croutons. Layer slices of zucchini, salt and pepper, crouton crumbs, tomatoes, salt and pepper, Parmesan, repeat if you have additional vegetables, add mozzarella. Then mushrooms, salt and pepper, crouton crumbs, green pepper, mozzarella, Parmesan, croutons crumbs, herbs if desired.

Bake at 350 degrees for 45 minutes. Enjoy!

Posted on

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!