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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.

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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.

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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

 

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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)

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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.

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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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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