Citrus Rosemary Olive Oil Cake

Published on by carol lou Category: Desserts, Recipes

  I was looking through my pantry for inspiration and there was Greek Olive Oil from Spartan Oil looking right at me.  I immediately thought of making an olive oil cake.  I have made these cakes before but this time I wanted to add a few things to make a truly unique cake.  I started with assorted citrus, tossed in chopped rosemary and amaretto and topped it with a orange amaretto glaze.  No mixer needed to assemble this gem. One mixing bowl, one whisk and basic ingredients and you have a sensational dessert!

citrus olive oil cake

Citrus Rosemary Olive Oil Cake
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Ingredients
  1. Zest of 1 orange, 1 lemon, and 1/2 lime
  2. 1/4 cup citrus juice (juice fruit after zesting)
  3. 4 eggs
  4. 1 cup sugar
  5. 1/2 olive oil
  6. 1 cup flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1 tablespoon amaretto (1/2 teaspoon almond extract can be substituted)
  10. 1 tablespoon chopped fresh rosemary
  11. Glaze
  12. 1/2 cup sugar
  13. 2 tablespoons orange juice
  14. 1 tablespoon amaretto (1 teaspoon almond extract can be substituted)
Instructions
  1. Preheat oven to 350.
  2. Grease and flour a 10 inch springform pan.
  3. Combine flour, salt and baking powder in a small bowl. Add zest and rosemary, toss well.
  4. Juice the fruits to make 1/4 cup.
  5. In a large bowl, whisk the eggs. Add the sugar and whisk until frothy (approx. 1 minute). Add juice and whisk in. While whisking add the olive oil. Stir in the amaretto. Add the flour mixture and mix until batter is smooth. Pour into prepared pan.
  6. Bake 350, 40 - 50 minutes until cake tester comes out clean.
  7. Combine glaze ingredients and set aside while cake is baking.
  8. Remove from oven, let sit 10 minutes.
  9. Remove from pan and spoon glaze slowly over warm cake.
  10. Cool completely.
  11. This cake is better if it sits 24 hours prior to serving.
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Sour Cream Chicken Enchiladas

Published on by carol lou Category: Main dishes, Recipes

If you love Mexican cooking, you will love this recipe.  I always make extra to freeze for a later day.  Nothing better than having a busy week and having a wonderful meal ready to bake in the freezer.  I purchase chicken breasts with the bone and skin on and roast them for this recipe.  Simply salt and pepper the chicken and bake at 350 for 45 minutes.  Then shred the chicken and you are ready to make enchiladas.  Delicioso!   

Sour Cream Chicken Enchiladas

 

Sour Cream Chicken Enchiladas
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 clove of garlic, minced
  3. 1 medium onion, diced
  4. 1 28 oz. can chopped tomatoes with juice
  5. 1 8 oz. can tomato sauce
  6. 1 small can chopped green chilies
  7. 1/2 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon oregano
  11. 1 package flour tortillas (8)
  12. 1 cup sour cream
  13. 2 chicken breasts, cooked and shredded
  14. 1 1/2 cup shredded Monterey Jack cheese
Instructions
  1. Saute onions in olive oil until transparent, add garlic and cook an additional minute. Add tomatoes, tomato sauce, green chilies, and spices. Simmer for 45 minutes, stirring occasionally. Coat bottom of one 9 x 13 inch baking dish with 3/4 cup sauce. Dip tortillas in warm sauce; fill each with shredded chicken and cheese. Roll tortillas and place in baking dish. Repeat until tortillas are filled. Add 1 cup of sour cream to remaining sauce left in pan; pour over filled enchiladas. Top with remaining cheese. Cover and bake 350 for 30 minutes. Remove cover and cook an additional 10 minutes. Let rest 5 - 10 minutes prior to serving. Serves 4 - 6.
Notes
  1. If you like a spicier sauce, you can easily adjust seasonings.
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Warm Goat Cheese Appetizer

Published on by carol lou Category: Appetizers, Recipes

This appetizer highlights the warm goat cheese layer that supports the pepper and fennel topping.  Perfect make ahead appetizer that you bake ten minutes prior to serving.  Perfect accompaniment for an outdoor party with a marvelous glass of wine.  That is my type of entertaining!

warm goat cheese appetizer

Warm Goat Cheese Appetizer
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Ingredients
  1. I small fennel bulb, thinly chopped
  2. 3 assorted color bell peppers, thinly sliced
  3. 1 tablespoon fresh rosemary
  4. 1 tablespoon fresh basil, chopped
  5. Salt and pepper, to taste
  6. 2 tablespoons balsamic vinegar
  7. 2 tablespoons olive oil
  8. 1 log of goat cheese
  9. 2 tablespoons pine nuts
  10. Crackers for serving
Instructions
  1. Slice goat cheese and place in a small ovenproof baking dish. Press goat cheese to cover bottom of dish.
  2. In a medium skillet, heat the olive oil. Add the fennel, peppers, rosemary, basil, salt and pepper and cook over medium high heat for 5 minutes, Stir frequently. Remove from heat and add balsamic vinegar. Spoon over goat cheese. Top with pine nuts. Bake 350 for 10 minutes.
  3. Serve with crackers.
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Blackberry Cream Cheese Pie

Published on by carol lou Category: Desserts, Recipes

If you have avoided making pies because you do not want to deal with making a pie crust, this recipe is for you.  The crust is an oatmeal crust that you pat into the pan.  Oatmeal crust, cream cheese layer and fresh berries, what a combination.  This recipe could be adapted to any berry, such as, strawberries, red raspberries, and blueberries.  Equally delicious and easy.

 apaap

 

Blackberry Cream Cheese Pie
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Ingredients
  1. Crust
  2. 1 cup flour
  3. 1/4 cup quick cooking oats
  4. 3 tablespoons brown sugar
  5. 1/2 cup melted butter
  6. 2 tablespoons grated orange zest
  7. Filling
  8. 1 egg
  9. 1/4 cup sugar
  10. 3 oz. cream cheese
  11. 2 tablespoons sour cream
  12. 1/2 teaspoon vanilla
  13. Topping
  14. 1/2 cup blackberries
  15. 1/3 cup water
  16. 1/2 cup sugar
  17. 1 1/2 tablespoons cornstarch
  18. Additional 1/3 cup water
  19. 3 - 6 oz. containers of blackberries
Instructions
  1. Preheat oven to 350.
  2. Oatmeal crust - Mix flour, oatmeal, brown sugar, orange zest, and butter. When well mixed, press into a 9 " pie pan.
  3. Cream Cheese Filling - Beat egg, 1/4 cup sugar, cream cheese, sour cream and vanilla until smooth, pour into prepared crust. Bake at 350 degrees for 20 - 25 minutes, until set. Remove from oven and cool.
  4. When cool - Put as many blackberries as will fit on top of the cooked and cooled filling.
  5. Blackberry Topping - Simmer 1/2 cup blackberries with 1/3 cup water for 3 minutes, crush berries as they cook. Mix sugar with cornstarch and 1/3 cup of water. Add to blackberries and cook until thick and clear. Spoon thickened sauce over berries. Chill and serve with whipped cream.
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Roasted Parmesan Kale

Published on by carol lou Category: Recipes, Vegetables

Ever walk past kale and wonder what to do with it?  It is currently the “it” vegetable, you see it everywhere and it is the buzz in the food world.  Well, my husband does not like raw kale and not keen on me putting it in a salad.  So, as I do with every other vegetable – I thought I would roast it!  It is amazing what a three hundred fifty degree oven can do.  This kale is crispy and delicious.  I added garlic powder and grated parmesan cheese.  Let’s just say – my non-kale lover thought it was delicious!

Roasted parmesan kale

Roasted Parmesan Kale
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Ingredients
  1. 1 bunch of kale
  2. Olive oil
  3. 1 tablespoon grated parmesan cheese
  4. 1/8 teaspoon garlic powder
  5. Salt and pepper, to taste
Instructions
  1. Remove leaves of kale from the stems.
  2. Wash thoroughly, kale has a tendency to be very sandy - I soaked the leaves in a large bowl of water for a few minutes. Removed and repeated. Then I wrapped the leaves in layers of paper towels to absorb all of the remaining water.
  3. Preheat oven to 350.
  4. Spread kale out on a cookie sheet. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and parmesan cheese.
  5. Bake for 10 minutes. Remove from oven and serve.
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Raspberry Herb Grilled Pork Tenderloin

Published on by carol lou Category: Main dishes, Recipes

There are so many terrific ways to cook and serve pork tenderloin.  Pork tenderloin is the perfect entrée for quick family dinners, dinner parties, or casual dining.  This recipe is make ahead, marinate in the morning and grill when you are ready to eat.  How may ways can I say – easy and marvelous.

 raspberry grilled pork tenderloin

 

Raspberry Herb Grilled Pork Tenderloin
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Ingredients
  1. 1/2 cup raspberry vinegar
  2. 2 cloves garlic, minced
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon honey
  5. 1 tablespoon fresh thyme leaves
  6. 1 teaspoon coarsely ground black pepper
  7. 2 pork tenderloins
Instructions
  1. Combine raspberry vinegar, garlic, mustard, honey, thyme, and pepper in a large zip top bag. Add pork, turn to coat. Refrigerate for at least 2 hours and up to 24 hours, occasionally turning.
  2. Prepare grill. Remove tenderloins for marinade and reserve marinade for basting while cooking. (Do not serve uncooked marinade). Cook over medium heat for 8 - 10 minutes, turn on all four sides (I prefer 155 - 160 degrees for medium). Baste often with reserved marinade. Remove from heat, tent with foil and let rest for 10 minutes. Slice on the diagonal and serve.
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Apricot Shrimp

Published on by carol lou Category: Main dishes, Recipes

The great thing about stir-fry dinners is you can quickly prepare dinner and it provides your vegetables and protein in one easy dish.  If you pre-chop the vegetables and have them ready to go – you can have dinner on the table in under 30 minutes.  One dish and one wonderful meal – perfect for entertaining or a quick family meal. 

apricot shrimp

Apricot Shrimp
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Ingredients
  1. 1/2 cup chopped dried apricots
  2. 1/3 cup apricot brandy or apple juice
  3. 1 tablespoon lemon juice
  4. 1 tablespoon soy sauce
  5. 2 teaspoons cornstarch
  6. 1/8 teaspoon freshly ground black pepper
  7. 2 tablespoons butter
  8. 1 tablespoon vegetable oil
  9. 1 green bell pepper, cut lengthwise into 1/4 inch strips
  10. 1/2 cup sliced green onions
  11. 4 cups snow peas
  12. 1 pound shrimp, shelled and deveined
  13. 1/4 cup toasted slivered almonds
  14. Hot cooked rice
Instructions
  1. Combine the apricots and brandy in a small bowl and let stand for 15 minutes.
  2. Mix the lemon juice, soy sauce, cornstarch, and pepper in a small bowl, set aside.
  3. Heat the butter and oil in a large skillet or wok over high heat. Add the shrimp and cook just until they loose their transparency. Remove from the skillet. Add the green pepper, green onion, garlic and snow peas and cook, stirring constantly for 3 minutes. Add the apricot mixture and cook for 2 minutes. Return shrimp to the pan and stir for 1 - 2 minutes and stir in the cornstarch mixture and cook until thickened, approx. 2 minutes more. If you prefer more sauce, you can add additional soy sauce to the cornstarch mixture.
  4. Serve over hot cooked rice, top with toasted almonds.
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Amaretto Cream with Fresh Berries

Published on by carol lou Category: Desserts, Recipes

Looking for that perfect dessert that can be made ahead, easy to prepare, and in your freezer?  This dessert is just the one for your next dinner.  I have made these for years and every time I serve them, everyone loves them.  Great to top with whatever fresh fruit is in season.  Quick, easy, delicious……

amaretto cream

Amaretto Cream
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Ingredients
  1. 1 8 oz. package, cream cheese, softened
  2. 1/2 cup sugar
  3. 1/4 cup amaretto
  4. 1 cup whipping cream, whipped
  5. Fresh fruit for topping
  6. Fresh mint for garnish
Instructions
  1. Combine cream cheese, amaretto and sugar in a medium bowl, beat until smooth. Fold in whipped cream. Line a baking sheet with parchment. Drop 8 equal mounds on sheet, smooth with a knife and make an indentation in the top. Freeze.
  2. When ready to serve, remove from the freezer and top with fresh berries. Garnish with mint.
Notes
  1. I like to mix sliced fresh fruit with 2 tablespoons of sugar, stir and refrigerate 2 - 4 hours prior to serving.
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Steak Salad with Parmesan Vinaigrette

Published on by carol lou Category: Recipes, Salads

In my opinion, it is hard to beat a wonderful steak salad.  I wanted to create a salad that incorporated ingredients that would be found in your favorite steakhouse.  Spinach, mushrooms, tomatoes (I loved those large grilled tomatoes they serve), squash, avocado, steak and a vinaigrette.   I marinated the steak in our favorite marinade, grilled until medium rare, sliced and served on top of all of the salad ingredients.  I then drizzled the vinaigrette over the steak.  Let’s just say – steakhouse wonderful!

steak salad with parmesan vinaigrette

Steak Salad with Parmesan Vinaigrette
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Ingredients
  1. Marinated Grilled Flank Steak
  2. Flank steak - size depending on number serving
  3. Juice of one lemon
  4. 1/2 cup soy sauce
  5. 1/4 cup red wine
  6. 3 tablespoons canola oil
  7. 2 tablespoons Worcestershire sauce
  8. 1 large clove garlic, minced
  9. 2 tablespoons chopped chives
  10. 1 teaspoon black pepper
  11. Vinaigrette
  12. 2/3 cups vegetable oil
  13. 1/4 cup red wine vinegar
  14. 2 tablespoons honey
  15. 1 clove garlic, minced
  16. Salt and pepper, to taste
  17. 1 teaspoon Dijon mustard
  18. 1 teaspoon Worcestershire sauce
  19. 1 teaspoon paprika
  20. 1/3 cup grated parmesan cheese
  21. Salad ingredients
  22. Mixed greens
  23. 8 oz. sliced mushrooms, sautéed in 2 tablespoons of butter
  24. 1 yellow squash, grated
  25. 2 large tomatoes, sliced
  26. 1 avocado, cubed
Instructions
  1. Combine marinade ingredients and marinate steak in large ziptop bag, 2 - 12 hours, prior to grilling.
  2. Just prior to serving, grill steak (approx. 9 minutes per side for medium rare) and slice on the diagonal into thin slices.
  3. Vinaigrette
  4. Combine all ingredients and refrigerate.
  5. To serve, combine salad ingredients in a large salad bowl, top with sliced steak and drizzle with dressing.
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Avocado Chicken

Published on by carol lou Category: Main dishes, Recipes

This recipe is one of our family favorites.  When our children would come home from college, many times, this was one of their requested dinners.  A perfect cooked chicken breast, topped with sliced tomatoes, avocado and floating in a rich cream sauce.  Great served with rice and a roasted green vegetable.

stage 1 avocado chicken

First step, brown the chicken breasts in butter

stage 2 avocado chicken

                                                                                         Chicken, avocado and tomato layer in baking dish

 

avocado chicken

 

Avocado Chicken
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Ingredients
  1. 4 whole chicken breasts halved, skinned, boned and pounded to even thickness
  2. Lemon juice
  3. Salt and pepper, to taste
  4. 3 tablespoons unsalted butter
  5. 1/4 cup chicken broth
  6. 1/4 cup dry white wine
  7. 1 cup heavy cream
  8. Grated nutmeg
  9. 8 slices ripe but firm avocado, peeled and thinly sliced
  10. 12 slices tomato
  11. 1/4 cup grated Gruyere cheese
Instructions
  1. Lightly rub chicken breasts with lemon juice and sprinkle with salt and pepper.
  2. Heat the butter in a medium skillet until foamy and sauté the chicken breasts, turning to keep coated with butter. Cook 8 - 12 minutes, or until done. Remove chicken from skillet and place on a shallow baking dish.
  3. Add the broth and wine to the butter in the skillet. Reduce over high heat until syrupy. Add the cream stir until the mixture thickens and coats a spoon. Add nutmeg, salt and pepper, to taste.
  4. Arrange the chicken breasts, avocado, and tomato slices alternately in shallow baking dish.
  5. Cover with the sauce and top with the grated cheese.
  6. Place under the broiler until bubbly.
  7. Serves 4
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