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.
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.
- 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)
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.
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.
- 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!
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!
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
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.
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.