FEATURED RECIPES
When we create or receive a new recipe that we fall in love with it gets added here!!!
CJ's Pork Chops with Mushroom Sauce
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Ingredients:
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Mushroom Sauce:
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Directions:
Season the meat with the salt, pepper and garlic powder. Let rest at room temperature for at least one hour. Heat oven to 450 degrees. Over medium high heat, heat an ovenproof skillet and add the oil. Saute the chops on one side until browned. Then turn the chops and pop the skillet into the oven for 5 minutes. Remove from the oven and let the chops rest. Once you have taken the chops from the skillet, set it back over medium-high heat and add the mushrooms and butter. Don’t crowd the mushrooms and let them release their liquid and brown. Add the garlic powder, Kidder Mountain, and Dijon. Saute for 30 seconds. Deglaze the pan with the sherry and cook until ½ the liquid is absorbed by the mushrooms. Add the cream and bring it just to a boil to thicken slightly. (Add more cream if necessary.) Add the juices from the resting pork chops and season to taste. Serve the sauce over the chops. Enjoy! |
Chicken Souvlaki
Ingredients:
Marinade
- 1 1/2 pounds boneless skinless chicken breast cut in 1" pieces
Marinade
- 1 cup whole milk plain yogurt
- 1/3 cup MOV Garlic Olive Oil
- juice from half a lemon
- 1 tablespoon MOV Oregano White Balsamic
- 2 teaspoons Kosher Salt
- Freshly Ground Black Pepper to taste
Directions:
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Roasted Lemon Garlic Potatoes
Ingredients:
Marinade
- 2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
- 1/2 cup MOV Lemon Olive Oil
- 5 cloves fresh garlic, minced
- 3 tablespoons MOV Oregano White Balsamic
- 1/2 cup chicken stock or water
- 2 teaspoons kosher salt
- Ground Black Pepper to taste
- finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and
serve sprinkled with fresh parsley.
Serves 6 as a side dish
serve sprinkled with fresh parsley.
Serves 6 as a side dish
Chimichurri Sauce
Ingredients:
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup MOV Pinot Noir Red Wine Vinegar
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon kosher salt
- Freshly Ground Black Pepper
- 1 cup MOV Extra Virgin Olive Oil
Directions:
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment.
Korey's Sweet and Spicy Balsamic Chicken Wings
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Ingredients:
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Directions:
Combine in a bowl all ingredients less the chicken and whisk thoroughly. Add chicken and mix till chicken is evenly coated. Let marinate for 1 to 2 hours and grill.
Oven Dried Heirloom Tomatoes w/ Fresh Extra Virgin Olive Oil
Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with fresh EVOO and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Ingredients:
- 2-3 Pounds of rip summer tomatoes
- Sea Salt to taste
- Fresh herbs of your choice (we prefer thyme, oregano, and/or rosemary)
- MOV Extra Virgin Olive Oil (depends on how full you get the jars with herbs and tomatoes)
- Garlic (Optional)
Directions:
Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. Cover the tomatoes fully with a fresh MOV Extra Virgin Olive Oil of your choice, and refrigerate for up to 3 weeks. They won't last that long however, We can guarantee it!
Enjoy!!!!
Roasted Cherry Tomato Bruschetta w/ Basil & Ricotta
We were in love at first bite
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Ingredients:
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Directions:
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin olive oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup MOV extra virgin olive oil, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb or Garlic Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin olive oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup MOV extra virgin olive oil, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb or Garlic Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!
Sauteed Fresh Corn, Grape Tomatoes & Spicy Coffee Rub
Mash-Up
This recipe is from a cooking demo done for us by Chef Tina from Rub Me Tender Spice Rubs. As if we needed another reason why we can't wait for corn and grape tomato season every year!!
Thanks Chef Tina :)
Thanks Chef Tina :)
Ingredients:
- 7 ears of corn on the cob (white or yellow)
- 6 ounces grape tomatoes (cut in half)
- 3 Tablespoons MOV Extra Virgin Olive Oil or intused MOV Olive Oil of your choice (Garlic, Butter, Cayenne)
- 2 Tablespoons Rub Me Tender Spicy Coffee Rub
Directions:
Remove the husks and silk from the corn. Cut the kernels as close to the husk cob as possible. You should have about 6 cups of kernels. In a large saute pan over medium heat, add the olive oil. Add the tomatoes, tossing for about 2 minutes. Add spicy coffee rub and stir for about 30 seconds. Add the corn and saute on medium low heat for 5-6 minutes stirring occasionally. Transfer to a large bowl and serve.
Enjoy!!
Remove the husks and silk from the corn. Cut the kernels as close to the husk cob as possible. You should have about 6 cups of kernels. In a large saute pan over medium heat, add the olive oil. Add the tomatoes, tossing for about 2 minutes. Add spicy coffee rub and stir for about 30 seconds. Add the corn and saute on medium low heat for 5-6 minutes stirring occasionally. Transfer to a large bowl and serve.
Enjoy!!
Roasted Cauliflower w/ Kidder Mt smoke Blend
Simple & Incredibly Delicious what more can we say
Ingredients:
- 1 head of cauliflower, chopped into 1” chunks
- 2 tbsp MOV fused or infused olive oil of your choice)
- 2 tbsp Kidder Mountain Smoke Blend
Directions:
Preheat oven to 375F. Place the cauliflower chunks into a large mixing bowl and pour the olive oil on top and coat well. Toss the spices next and stir well to coat. Spread the cauliflower onto a baking sheet and bake for 20-25 minutes or until golden brown and cooked to your liking.
Enjoy!!!!
Preheat oven to 375F. Place the cauliflower chunks into a large mixing bowl and pour the olive oil on top and coat well. Toss the spices next and stir well to coat. Spread the cauliflower onto a baking sheet and bake for 20-25 minutes or until golden brown and cooked to your liking.
Enjoy!!!!
Experiment with your favorite fused and infused olive oils (Garlic, Tuscan Herb, Olive Wood Smoked, Baklouti Green Chili, Smoked Dried Chaabani Chili, Wild Mushroom & Sage, Milanese Gremolata & so on!!
Melissa's Monadnock Maple Pulled Chicken
This recipe is from a cooking demo done by Melissa from Attar Spice Company. It instantly became one of our favorites. Its simple, can be made quick, and is DELICIOUS!!!!!!
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Ingredients
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Directions:
Place chicken and above ingredients in a saucepan and cook breasts on med-high until there is no pink in the middle. When cooked through, use a fork and shred chicken. Let the chicken sit and marinate in sauce for another 5-10 minutes on low to absorb all the delicious flavors. This recipe is a quick-cook recipe. (You can certainly put all of the above in a slow cooker and cook on High for 3-4 hours.
Enjoy!!
Place chicken and above ingredients in a saucepan and cook breasts on med-high until there is no pink in the middle. When cooked through, use a fork and shred chicken. Let the chicken sit and marinate in sauce for another 5-10 minutes on low to absorb all the delicious flavors. This recipe is a quick-cook recipe. (You can certainly put all of the above in a slow cooker and cook on High for 3-4 hours.
Enjoy!!
Braised Red Cabbage with Cinnamon-Pear Balsamic
If you think you don't like cabbage, good chance you will have a change of heart after trying this recipe!
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Ingredients:
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Directions:
Cut Cabbage into ¼s and cut out the core. Slice into ⅛ x 2 strips. Place oil in a large saucepan and turn to medium heat. Place cabbage, onions, garlic, salt and pepper into saucepan and simmer until cabbage is soft, approximately 15 minutes. Add the balsamic vinegar, cover and simmer on low heat for 20-30 minutes. Taste for seasonings. Place in a warm serving bowl. Yields 4 - 3 oz. portions.
Enjoy!!!
Cut Cabbage into ¼s and cut out the core. Slice into ⅛ x 2 strips. Place oil in a large saucepan and turn to medium heat. Place cabbage, onions, garlic, salt and pepper into saucepan and simmer until cabbage is soft, approximately 15 minutes. Add the balsamic vinegar, cover and simmer on low heat for 20-30 minutes. Taste for seasonings. Place in a warm serving bowl. Yields 4 - 3 oz. portions.
Enjoy!!!