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Mexican Grilled Cheese Sandwich

26 Jan

1 small yellow bell pepper, diced

1 small green bell pepper, diced

2 tsp olive oil

8 slices texas toast bread

2 TBSP mayonnaise

1 cup salsa, well-drained

3/4 cup  shredded mexican cheese blend

2 TBSP butter, softened


In a small skillet, saute peppers in oil until tender. Spread 4 slices of bread with mayonnaise. Layer with peppers. salsa and cheese. Top with remaining bread slices. Butter both sides of sandwiches.

In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side until browned.


Serves 4





Chicken Corn Chowder

19 Jan

2 TBSP vegetable oil

1 large onion, finely minced

2 cups chicken broth

2-1/2 pounds Yukon Gold potatoes, peeled and diced

2 cups whole kernel corn

1 cup heavy cream

2 cups cooked chicken, diced

Salt and pepper to taste

In a heavy skillet over medium heat, add oil. Saute onions until translucent. Place in a Dutch, add chicken broth and potatoes. Cook 8 minutes and add corn. Cook for 6 minutes or until potatoes are soft. Add heavy cream; reduce heat to simmer; add salt and pepper to taste. Simmer until heated well, add chicken. Stir well. Serve hot.

Dried Tomato-Basil Pesto

16 Jan

1/4 cup dried tomatoes in oil

2 cups loosely packed fresh basil leaves

1/2 cup shredded Parmesan cheese

1/2 cup pine nuts, toasted

1/2 cup olive oil

3 large garlic cloves

1/8 tsp salt


Drain tomatoes well, pressing between paper towels. Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerate up to 5 days.

Makes 1 cup

Poblano Cilantro Pesto

16 Jan

4 poblano peppers

3/4 cup fresh parmesan cheese, grated

1/2 cup fresh cilantro

1/4 cup chopped walnuts

3/4 cup olive oil

3 garlic cloves

3 TBSP fresh lime juice

1 tsp salt


Turn oven to Broil

Place peppers on a foil lined baking sheet. Broil 5 inches from heat about 5 minutes on each side until blistered. Place peppers in a zip loc freezer bag; seal and let stand 10 minutes. Peel peppers; remove and discard seeds.

Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to 1 week.


Makes 1-3/4 cups



Easy Paella

7 Jan

Another quick week night dinner.

2 TBSP olive oil

4 chicken thighs

1/2 tsp salt

1/4 tsp black pepper

2 cloves garlic chopped

1/2 pound smoked sausage, sliced 1/4″ thick

1 cup uncooked white rice

3 cups chicken broth

1 package Goya Sazon seasoning with Azafran

2 bay leaves

12 medium shrimp, peeled and deveined

1 cup frozen green sweet peas

Heat oven to 375

In a large Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper; Place in pot and cook 5 minutes, turning half way through. Remove and set aside. Reduce heat to medium and add garlic and sausage. Cook 1 minutes, stirring constantly. Add rice and stir; stir in broth, Sazon amd bay leaves; bring to a boil. Place chicken in pot and bake for 45 minutes; stirring half way through.

Remove from oven and tuck shrimp under rice. Sprinkle peas on top, cover and return to oven. Bake for 15 minutes

Serves 4

Chicken Wings with Curry Lime Butter

6 Jan

4 pounds Party style chicken wings, thawed

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

½ cup butter, softened

1 tablespoon grated lime peel

2 tablespoons fresh lime juice

1 tablespoon honey

2 teaspoons red curry paste

¼ teaspoon soy sauce

Heat oven to 425 degrees

Place wings in a large bowl, and drizzle with olive oil. Season with salt and pepper, tossing to coat. Arrange wings in a single layer on a foil lined 15x 10 inch jelly roll pan. Bake for 40 to 45 minutes or until brown and skin is crisp, turning after 20 minutes

Stir together softened butter and next 5 ingredients in a large bowl; add wings, and toss until evenly coated. Transfer to a serving platter.

Makes 6 to 8 appetizer servings

Honey Grilled Salmon

6 Jan

¾ cup honey

½ cup low sodium soy sauce

¼ cup dark brown sugar

2 tablespoons lemon juice

2 tablespoons white vinegar

2 teaspoons olive oil

1 teaspoon black pepper

½ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon garlic powder

4 (8oz) salmon fillets, skin removed

Combine all ingredients except fish fillets in a medium saucepan and cook over medium low heat. Stir occasionally until mixture starts to boil, reduce heat to low and simmer uncovered for 15 minutes. Watch sauce closely, it will boil over. Heat a stove top grill or BQ grill and season each fillet with salt and pepper. grill salmon fillets until fish flakes with a fork. Brush sauce on fish

Serves 4

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