TUSCAN CHICKEN SOUP WITH KALE (SERVES 4-6)

Ingredients:

  • 1 pound ground chicken (we use chopped chicken b/c it is hard to find ground chicken with no hormones)

  • 2 tbsp no-salt-added poultry seasoning (we like to use Lowrys)

  • 1 tbsp Southern Olive Lemon Fused Olive Oil to marinate chicken and 1 tbsp Southern Olive Garlic infused Olive Oil to cook with

  • 1 cup chopped onions

  • ½ cup chopped carrots

  • 1 cup chopped celery

  • 4 cloves garlic sliced

  • 4 cups Chicken broth, low sodium or no salt

  • 1- 14.5 oz can no-salt-added fire-roasted tomatoes undrained

  • 1 bunch kale stem removed cut into ribbons

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon fresh thyme, basil, or arugula pesto (Can use Southern Olive Delizia Pesto or make your own, see additional recipe)

Directions:

  • In a medium bowl combine chicken, poultry seasoning, lemon olive oil

  • In a large pot, on high heat, add garlic olive oil, onions, garlic, carrots, and celery and cook for a few minutes to soften. Then add chicken mixture and cook for 5-8 minutes.

  • Add chicken broth and tomatoes. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes. Stir in kale, lemon juice, and thyme. Simmer, uncovered about 5 minutes or until kale is just wilted.

  • To serve, ladle soup into serving bowls and top with Basil or Arugula pesto

  • ½ cup chopped carrots

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More in this category: « Asparagus & Artichoke Soup-Vegan -GF (Serves 6) Sous-Vide NY Strip Marinated with Olive Wood Smoked Olive Oil »

SOUS-VIDE NY STRIP MARINATED WITH OLIVE WOOD SMOKED OLIVE OIL

Ingredients
4 – 2″ thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons olive wood smoked olive oil

Directions
Set the Sous-Vide cooker to 130ºF (54.4ºC). If not using a Sous-Vide, see below.
Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place the steaks in a one large or two medium zipper lock or vacuum seal bags and seal.

Following the operating instructions for your Sous-Vide cooker, place the bag(s) in the water bath and set the timer for 2 hours.

After 2 hours, remove the bag from the water bath and remove the steaks from the bags and dry well with paper towels.

Heat a large cast iron skillet or grill pan over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add the steaks to the hot pan and sear until well-browned, about 30 seconds per side. Transfer steak to a cutting board and let rest for 5 minutes. Serve.

If you would like to make this recipe without a Sous-Vide cooker, then simply follow the directions to marinate the steaks in a sealable bag for 2 hours. After 2 hours, remove the steaks and prepare your grill. Grill to desired doneness.

Serves 4

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More in this category: « Tuscan Chicken Soup with Kale (Serves 4-6) Olive Wood Smoked Grilled Halibut »

OLIVE WOOD SMOKED GRILLED HALIBUT

The Best Grilled Halibut
1/4 cup Olive Wood Smoked Olive Oil
2″ Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh halibut fillets about 8 oz. portions – (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.)

Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale… mmm…

Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)

Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it’s done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.

Serve with lemon wedges.

Makes 4 generous portions or 8 average portions

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More in this category: « Sous-Vide NY Strip Marinated with Olive Wood Smoked Olive Oil Mushroom-Sage Infused Chicken Pot Pie »

MUSHROOM-SAGE INFUSED CHICKEN POT PIE

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits… does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.

Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup mushroom-sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste

Directions
Grease a 13″ x 9″ baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk1/4 cup butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Serves 6-8

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More in this category: « Mushroom-Sage Infused Chicken Pot Pie Roasted Pepper & Potato Frittata with Harissa Aioli »

QUINOA AHI TUNA POKE BOWL WITH SPICY BAKLOUTI-MISO DRESSING

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1′” dice
1 large avocado
Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

DIRECTIONS
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.

Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.

Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.

Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.

Serves 4 as a light meal or 6 as a small salad

Published in Main Course

More in this category: « Mushroom-Sage Infused Chicken Pot Pie Roasted Pepper & Potato Frittata with Harissa Aioli »