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Chocolate Raspberry Balsamic Cream Cheese Frosting

Written by Sean Smith on . Posted in Uncategorized. No Comments on Chocolate Raspberry Balsamic Cream Cheese Frosting

Chocolate Raspberry Balsamic Cream Cheese Frosting

Chocolate Raspberry Balsamic Cream Cheese Frosting

Ingredients:

Directions:
Add the softened cream cheese and butter to a bowl. Using a hand mixer blend them together. Add in the confectioner’s sugar and More Than Olives Balsamic Vinegar. Blend once again and frost your cooled cake.

We used the above frosting on the following cake. The chocolate raspberry flavor of the balsamic pairs very well with the dark chocolate in the cake.

Ingredients:

Directions:
In a bowl, add the cake mix, More Than Olives Olive Oil, eggs, and water. Using a hand mixer or standing mixer, blend until incorporated. Pour the batter in equal amounts into two 8” or 9” round cake pans that have been greased and floured. Cook and cool the layers per box directions.

When the cake has cooled, place one of the rounds on your cake platter. Spread a layer of More Than Olives Raspberry Amaretto Jam over the top. Place the second layer of cake on top of the bottom. Frost the cake with the cream cheese frosting. Decorate the top of the cake with fresh raspberries.

Keep the cake in the refrigerator until ready to serve.

*This frosting can be made with other flavors of Balsamic Vinegars on other types of cakes.

Try experimenting with Apricot, Bing Cherry, Strawberry, Raspberry, Pineapple, Lemon, or Peach Balsamic Vinegars.

 

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Chickpeas With Garlic & Baby Spinach

Written by Sean Smith on . Posted in Side Dish, Entree. No Comments on Chickpeas With Garlic & Baby Spinach

Chickpeas With Garlic & Baby Spinach

Chickpeas With Garlic & Baby Spinach

So much flavor and is so simple to prepare! Great for lunch or a dinner side dish. You can serve it on its own or with couscous, or orzo pasta, top it with a poached egg or add your favorite cooked sausage. Serve with a thick slice of toasted bread brushed with olive oil and rubbed with fresh garlic. If you are a cheese lover, add some fresh feta.

Serves: 3

Ingredients:

  • 1 Tablespoon More Than Olives Garlic Olive Oil
  • 1 Medium Yellow Onion, chopped
  • 2 Fresh Garlic Cloves, minced
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1 Tablespoon Tomato Paste
  • 1 Can Chickpeas (garbanzo beans), 15 oz, drained, rinsed
  • 1 1/2 Cup Chicken or Vegetable Stock
  • 1/2 Teaspoon Kosher Salt
  • Freshly Ground Black Pepper, to taste
  • Cayenne or your favorite if you want it spicy, add to desired taste 1 Bag Fresh Baby Spinach, 6 oz
  • Fresh Lemon Juice, to drizzle

Directions:

Heat the More Than Olives Garlic Olive Oil in a large, heavy saucepan over medium heat. Add the chopped onion and cook for about three minutes, stirring often. Add the minced garlic, cumin, smoked paprika, tomato paste, and 1⁄2 teaspoon salt. Continue stirring and cooking for another two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock, and the cayenne, if wanting it spicy to the pot. Bring to a simmer and cover. Reduce the heat, and simmer for 15 minutes.

Stir in the spinach, a handful at a time, just until the spinach wilts. Taste the broth and adjust the seasonings to your liking. Simmer for another few minutes.

Serve with a topping of freshly ground black pepper and a light drizzle of fresh lemon juice.

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Pan Grilled Steak with Smokey Maple Bacon Mustard Compound Butter

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Pan Grilled Steak with Smokey Maple Bacon Mustard Compound Butter

Steak w Comp Butter-Mustard
Comp Butter-Smokey Maple Bacon Mustard
Comp Butter-Smokey Maple Bacon Mustard bowl

What makes a well-grilled steak even better? A pad of sweet, tangy, savory compound butter!

The French term “Beurre Composé” is simply butter mixed with other ingredients to make a more complex flavored butter. Adding honey, herbs, shallots, or garlic are most common. Compound butter is a delicious and easy way to take your cooking up a notch.

For this recipe, we like to use a rich, beefy cut like flap, skirt, or flank steak as they cook quickly, and stay tender and juicy after a quick grill in the pan. A side of crispy fries or sautéed vegetables or a hearty salad complete the meal!

Serves 2

Ingredients:
Compound Butter-
1 Stick Unsalted Butter, at room temperature
3 Tablespoons More Than Olives Smokey Maple Bacon Mustard
Steak-
Two 8-ounce Pieces of Flap, Skirt, or Flank Steak
Sea Salt and Fresh Ground Pepper
3 Tablespoons More Than Olives Extra Virgin Olive Oil, your choice

Directions:

Let the butter sit out of the refrigerator until soft. In a small bowl, add the butter and More Than Olives Smokey Maple Bacon Mustard. Stir to blend them together. Using a piece of parchment paper, scrape the compound butter mixture onto it. Roll the parchment paper into a cylinder, shaping the butter into a log. Twist the ends to secure and transfer to the refrigerator or freezer until solid. The compound butter can be made in advance, so this easy weeknight dinner comes together in less than 20 minutes.

Drizzle both sides of the steaks with More Than Olives extra virgin olive oil and then season all over with salt and pepper. In a large cast iron skillet, cook the steaks over moderately high heat until well browned on one side, about 2 minutes. Flip each steak and top with a slice of mustard compound butter. Cook until medium-rare within, roughly 2 to 4 minutes, possibly more depending on the thickness of your meat. The butter will melt over the steak. Spoon excess butter onto the steaks while they finish cooking. When the steaks are done, transfer them to a cutting board and let them rest for 10 minutes.

Slice the steaks against the grain and transfer them to the dinner plates. Top the steak slices with a slice of mustard compound butter and sprinkle with flaky sea salt. Serve right away with your side dishes.

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Rice Krispies Treats-No Butter!

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Rice Krispies Treats-No Butter!

Rice Krispies Treats
Rice Krispies Treats

Enjoy this chewy, sweet treat with a healthy twist, extra virgin olive oil in place of butter! Dress these up with special toppings such as sprinkles or frosting. Adding chocolate chips, toffee bits
or toasted nuts further makes them hard to resist. 

Ingredients:

Directions:

Line a cookie sheet with parchment paper or lightly grease it with the delicate olive oil and set aside until later.

In a large bowl, add the puffed rice cereal and set aside while you melt the marshmallows. Add any mix-ins like sprinkles or mini chocolate chips to the bowl of cereal.

In a large saucepan, add the More Than Olives Extra Virgin Olive Oil along with the marshmallows. Stir to coat the marshmallows. Heat on low, stirring continuously until they are melted. If you overcook the marshmallows, they will get hard.

Add the melted mixture to the puffed rice cereal or other small cereal of your choice. Gently fold together. Don’t over mix as this will break down the light puffy nature of the cereal.

Turn the combined mixture onto the greased or parchment paper lined cookie sheet. Don’t be shy, using your hands with some olive rubbed on them is easiest. Gently press out the mixture to create a rectangle at the height you desire.

Give the Krispies a very light sprinkle of flake salt. If you are adding toppings, now is the time to sprinkle them on, while the mixture is a bit sticky.

Store in refrigerator until it is cooled and hardened. Once cooled, cut into individual servings with an oiled cookie cutter or sharp knife. Store them in an airtight container. Enjoy!

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Spinach, Pear & Pomegranate Salad

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Spinach, Pear & Pomegranate Salad

Spinach Pear Pomegranate Salad with Cranberry Pear Dressing

This delicate baby spinach salad incorporates wonderful winter fruits and sharp creamy cheese giving it delicious contrasting flavors. The fresh ripe pears have a natural sweetness to them, while the pomegranate arils give a pop of tartness. Finishing the salad is a dressing adding even more fruit flavors!
 

Servings: 6-8

Ingredients:

Salad:

  • 9 Ounces Baby Spinach Leaves
  • 2 Ripe Pears, varietal-your choice
  • 3/4 Cup Candied Pecans
  • 3 Ounce Feta or Bleu Cheese, crumbled
  • 3/4 Cup Pomegranate Arils, can substitute dried cranberries

Candied Pecans:

  • 3 Tablespoons Butter
  • 2 Tablespoons Granulated Sugar
  • 1 Cup Raw Pecans Halves

Vinaigrette:

Directions:

Start by making the candied pecans so they can cool while you complete the rest of the salad prep or they can be made ahead of time.

Line a sheet pan with parchment paper and set aside. Melt the butter in a medium skillet over medium heat. When the butter has melted add in the sugar and stir until it is dissolved. Add the pecans and stir until well coated. Cook for 5-10 minutes, stirring often and staying right near the pan. Cook until the pecans begin to darken and give off a toasted, nutty aroma.

Transfer the candied pecans to the prepared sheet pan, arranging in an even layer. Let cool to room temperature. They will keep in an airtight container for up to a week.

To make the Balsamic Vinaigrette whisk together the More Than Olives Cranberry Pear Balsamic and the More Than Olives Blood Orange Olive Oil in a small bowl until emulsified. Season with salt and pepper, to taste. If you end up with extra dressing, it will keep in a sealed container on your counter for up to a week.

If you have purchased a whole pomegranate, cut it open and remove the seeds. Removing the seeds will take a bit of time so definitely do this before starting the salad. If you purchased just the pomegranate arils, then begin creating the salad.

Toss together the spinach leaves, candied pecans, crumbled cheese and pomegranates arils in a large bowl.

Sliced pears will brown quickly, so leave them to do last. Remove the core from the pears and thinly slice. Leave the skins on the pears.

Layer the pear slices into the mixed salad and drizzle the salad with the dressing. Gently toss the salad and serve right away. Enjoy!

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Savory Spinach, Artichoke & Brie Stuffing

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Savory Spinach Artichoke & Brie Stuffing

Savory Spinach Artichoke & Brie Stuffing

Looking for a new stuffing recipe this year? This savory stuffing has rich creamy flavors that everyone will enjoy. Excellent the next day.

Serves: 5-6

Ingredients:

  • ¼ Cup More Than Olives Arbequina Extra Virgin Olive Oil*
  • 1 Pound Fresh Spinach Leaves, larger stems removed
  • 1 Cup Yellow Onion, chopped
  • 1 Tablespoon Fresh Garlic, chopped
  • 3 Tablespoons Dried Italian Seasoning
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon Fresh Ground Pepper
  • 1 Can Artichoke Bottoms, drained and cut into ½” pieces**
  • 1 Large Egg
  • 1 Cup Heavy Cream
  • 1 Cup Chicken Broth
  • 1 Tablespoon Lemon Juice
  • 6-8 Cups Stale French Bread, cut into 1” cubes
  • 8 Ounces Brie Cheese, rind removed and cut into ½” cubes
  • ½ Cup Parmesan Cheese, grated
  • ¼ Cup Fresh Parsley, chopped

Directions:

Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9 x 9 deep-dish baking dish with olive oil.

Remove any large stems from the spinach leaves. Roughly chop the raw leaves. In a large frying pan, add 2 tablespoons of More Than Olives Arbequina olive oil. Heat the olive oil to medium heat and add the spinach leaves. Cook the spinach until the leaves are soft and wilted, stirring frequently. Cook until fully wilted and the juice from the spinach has evaporated. Transfer the spinach to a bowl to cool.

In the same frying pan heat the remaining 2 tablespoons of More Than Olives Arbequina olive oil to medium heat and add your chopped onions. Cook until the onions become tender and start to brown. Add the chopped garlic, chopped artichoke bottoms, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.  Cook for another 2-3 minutes to combine the flavors.  Set aside to cool.

In a large bowl, whisk together the egg, cream, chicken broth, 2 tablespoons Italian seasoning, lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper.  Add the cubes of bread, spinach artichoke mixture, brie cubes, ¼ cup Parmesan cheese, and chopped parsley.  Gently stir to combine the ingredients. If the mixture seems a little dry, let it sit in the bowl for 15 minutes and stir again. 

Spinach Artichoke & Brie StuffingSpoon the mixture into the baking dish. Drizzle a little More Than Olives Arbequina across the top of the stuffing. Bake until the center of the stuffing is firm and the top is beginning to turn golden brown, about an hour.  Sprinkle the remaining Parmesan cheese over the top during the last 5 minutes of cooking. 

Serve the stuffing warm so the cheese is soft.

*A little Arbequina will be needed to drizzle on the stuffing.  If More Than Olives Olio Nuovo is available, it can be used in place of Arbequina.

**If artichoke bottoms aren’t available, use a can of quartered artichoke hearts. Remove the tough outer leaves and roughly chop them.

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Creamy Butternut Squash Soup

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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Naturally thick, creamy, and perfect for dinner on cool fall nights. Incredibly easy and delicious. The leftover soup tastes even better the next day.  

Servings: 4

Ingredients:

  • 2 Tablespoons More Than Olives Picual Extra Virgin Olive Oil
  • 1 Large Yellow Onion, roughly chopped
  • 1 Medium Butternut Squash, about 2.5 lbs., peeled, seeds removed, cut into chunks
  • 2 Large Carrots, cut into 1″ pieces
  • 2 Large Celery Stalks, trimmed and cut into 1” pieces
  • 2 Tablespoon Better Than Bouillon Vegetable Base*
  • 2 Teaspoons Turmeric
  • 2 Teaspoons Black Pepper
  • 6 Cups Water

Garnish:

Directions:

Add 2 tablespoons More Than Olives Picual Olive Oil in a medium-size stock pot. When the pot reaches medium heat, add the onions, stir to coat with olive oil, and cover the pot. Cook for about 5 minutes, stirring occasionally. Add the carrots and continue to cook covered for another 5 minutes.  

Add the bouillon base to 6 cups of boiling water. Stir until the base is dissolved. Add the broth, butternut squash, celery, turmeric, and black pepper to the stock pot. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, 20-30 minutes.
Creamy Butternut Squash Soup Cooking

While the soup is cooking, toast the pumpkin seeds for the garnish. Heat the oven to 375°F. Toss the pumpkin seeds with 2 teaspoons More Than Olives Picual Extra Virgin Olive Oil, 1/4 teaspoon turmeric, 1/4 teaspoon pepper, and ¼ teaspoon sea salt. Place the seeds on a rimmed cookie sheet and bake until golden brown and crispy, 8 to 12 minutes. Watch the seeds closely to ensure they don’t get too brown.  

When the vegetables are done, use an immersion blender to purée the soup. The soup will be hot so blend carefully. If you don’t have an immersion blender you can use a standard blender. Work in small batches until everything is blended. 

Pour soup into individual soup bowls and create a swirl with the heavy cream. Add a sprinkle of toasted pumpkin seeds, and serve immediately. 

*If you cannot find Better Than Bouillon Vegetable Base, use 6 cups of vegetable stock in place of the bouillon base and 6 cups boiling water. If using vegetable stock, you might need to add some salt, to your taste, to the recipe. 

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A Heart Healthy Substitute! Check Out Our Butter To Olive Oil Conversion Chart.

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Ok, we admit it, butter tastes amazing but if you are looking for healthier ingredients in your food, fresh More Than Olives Extra Virgin Olive Oil can be the perfect substitute.

Our helpful conversion chart makes it easy to use a healthier fat for you and your family. Olive oil can help reduce cholesterol and remove saturated fat content in recipes.

Choosing the correct intensity of extra virgin olive oil is very important. If you use olive oil that is too bold for the flavors in your dish it could be overwhelming. We have listed some recommendations for you below.    

Use a delicate intensity olive oil for baking desserts. Our More Than Olives Arbosana Extra Virgin Olive Oil is perfect. It presents with a slight olive taste and has a creamy, buttery taste in your mouth. Switch to this olive oil for cooking your morning eggs, frittatas, and potatoes. You can also drizzle it on your morning toast.

Use a medium-intensity extra virgin olive oil for sautéing vegetables, chicken, or fish like our More Than Olives Arbequina or More Than Olives Picual. You won’t miss the butter!  These olive oils have a well-balanced taste profile with layers of green and ripe fruit.

Baking with olive oil will produce a moister cake, brownie, or muffin. Try using one of our infused olive oils to add a pop of flavor. More Than Olives Blood Orange Olive Oil or More Than Olives Meyer Lemon Olive Oil are great olive oils to use in baked goods.  Our website has several dessert recipes using these products.

Savory flavored olive oils can also be used in place of butter. Try using our More Than Olives Garlic Olive Oil in your next batch of mashed potatoes. Use More Than Olives Basil Olive Oil when making focaccia bread.

Use our Butter to Olive Oil Conversion Chart to gain an important healthy source of monounsaturated fatty acids. More Than Olives only sources California’s freshest olive oils. Always the current year’s harvest and certified.   

Fresh extra virgin olive oil has many health benefits for you. It is a great source of antioxidants and polyphenols that help fight inflammation in the body. Research suggests that increased intake of fresh extra virgin olive oil is linked to lower blood pressure, which may help prevent heart disease.

Olive Oil Conversion Chart

Fresh Blue Cheese Vinaigrette

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Fresh Blue Cheese Vinaigrette

Fresh Blue Cheese Dressing On Salad

Classic Olive Oil and Balsamic Vinaigrette meet fresh crumbled blue cheese. Try this dressing on your next steak or wedge salad.  Delicious dressing and easy to prepare. 

Servings: 8

Ingredients:

Directions:
Have a jar with a tight-fitting lid ready to fill with the ingredients for the dressing.

Peel the garlic clove and smash it by placing it between the blade of a knife and a cutting board and giving it a whack. Add a little salt to the garlic and mince, then mash into a paste by dragging the blade over the garlic and continuing to smash it. Scoop up the paste and add to the dressing jar. 

Add to the jar the More Than Olives Picual Extra Virgin Olive Oil, Traditional Aged Balsamic Vinegar or More Than Olives White Balsamic, sea salt, black pepper, and dried herbs. Place the lid on the jar and shake vigorously for a few minutes to emulsify the ingredients. 

Lastly, add the crumbled blue cheese and gently give a few shakes to incorporate. Do not shake too much or the blue cheese will liquefy into the dressing. You want chunks of blue cheese.  Spoon the dressing over the salad and serve.

If you are making the dressing in advance, keep the dressing in the refrigerator. Take out 10-15 minutes before dressing the salad. Give a quick shake before dressing the salad. 

If you have dressing left over, it can be kept in the refrigerator for 2-3 days.

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Marinated Beef & Veggie Kabobs

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Marinated Beef & Veggie Kabobs


Beef & Veggie Kabobs are loaded with tender beef and crunchy veggies. If these veggies aren’t your favorite, customize them with the vegetables of your choice.  Your protein and vegetables are all in one tasty skewer!

Serves: 4

Ingredients:

  • 2 Large Sirloin Steaks, cut into 1 ½” cubes
  • 1 Red Bell Pepper, cut into large cubes
  • 1 Green Bell Pepper, cut into large cubes
  • 2 Zucchini, about 1” in diameter, cut into 1” rounds
  • 8 Ounces Whole Cremini Mushrooms, cleaned and stem trimmed
  • Wooden Skewers

Beef Marinade:

Veggie Marinade:

Directions:
Trim the fat and any visible gristle from the steak. Cube the steak into 1 ½” cubes and place them in a gallon sized sealable bag. Add the ingredients for the beef marinade into a bowl and stir to combine. Add the marinade to the plastic bag of beef. Seal up the bag removing as much air as possible. Move around the chunks of beef to coat them with the marinade. Marinate for about an hour.

Clean and cut the vegetables and add them to a large bowl. Do not remove the whole stem of the mushroom, just trim ¾ of the stem. This will help the mushroom stay tight on the skewer. Add the Veggie Marinade ingredients to a bowl and stir to combine. Pour the marinade over the vegetables and gently stir to combine. Stir the vegetables a few times while the beef marinates. Thread the beef and vegetables onto the skewers. Each skewer should have at least 4 pieces of beef and alternating vegetables. 

Heat up the grill or your stove cast iron grill pan to medium-high heat. Place the skewers on the grill. Do not crowd them. Cook them for 8-10 minutes total, turning every 3-4 minutes. If you need the beef closer to medium/well done, cook them a little longer. Use an instant-read temperature in the meat to determine doneness. 

Remove the kabobs from the grill and let them rest on a platter for 3-5 minutes. This will allow the juices in the beef to re-distribute. Serve with a side of rice, potatoes, or a hearty spinach salad.

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