Steak Ingredients:
Directions:
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Turkey Ingredients
· One 12-20 lb. turkey (unbrined) thawed with neck & giblets removed
· 1 cup Olive Oil Divine Butter Flavored Extra Virgin Olive Oil
· 1/4 cup Olive Oil Divine Flippin’ the Bird Seasoning
· 1 tbs Olive Oil Divine Himalayan Pink Salt
· 1/3 cup Olive Oil Divine Bourbon White Balsamic Vinegar
· 1/4 cup Olive Oil Divine Honey Golden Balsamic Vinegar
· 1 onion, quartered
Gravy Ingredients
· 1/4 cup Olive Oil Divine Butter Flavored Extra Virgin Olive Oil
· 1/4 cup all-purpose flour
· 2 cups chicken or vegetable stock
· 1 tsp Olive Oil Divine Pennsylvania Pepper
· 1/2 tsp Olive Oil Divine Himalayan Pink Salt
Directions
1. Preheat oven to 325°.
2. Mix EVOO, salt, seasoning together, rub it under/ over the skin of the turkey
(any excess oil seasoning brush into the cavity). Toss onion with 1 tbs each of the
honey and bourbon balsamic and stuff it all into the cavity.
3. Tuck the wings under the turkey, place turkey in a properly sized baking bag,
place it into a roasting pan. Place pan in oven.
4. After the first half-hour, open the bag to bast turkey with your remaining vinegar, continue basting throughout the cooking process. You might need to add water into the bag if it starts to stick or dry.
5. During the last 30 minutes to 1 hour open the bag top to let the skin crisp up. Remember to keep basting so the skin doesn’t burn!
6. Turkey is done when it reaches 165 F. Allow at least 15 minutes of resting before carving.
7. Take the roasting pan and remove the bag while dumping all the juice and bits out of the bag onto the bottom. Put the pan on medium heat on your stove (make sure your turkey is removed first).
8. Add the butter EVOO, stir. Add flour, cook for 1 minute.
9. Slowly add in the stock a little at a time, stirring thoroughly with each addition. Once all the stock is added allow it to thicken and then add the seasoning to taste.
Ingredients:
· 1 tsp coffee granules
· 1/2 cup red onion, diced
· 5 kg bone-in ham
· 1/2 tsp chilli flakes
· 1/2 tsp fennel seeds
· 1/4 cup maple syrup
· 2 teaspoon garlic paste
· 4 Strips of Uncured Bacon
· 1.5 tbs Olive Oil Divine Bacon Flavored EVOO
· 2.25 Tbsp Olive Oil Divine Moroccan Vegetable Rub
· 3/4 cup Olive Oil Divine Maple Aged Dark Balsamic Vinegar
Directions:
Ingredients
· 1 pork tenderloin (1 lb.)
· 1/4 tsp Olive Oil Divine Pink Himalayan Salt
· 1/4 tsp Olive Oil Divine Pennsylvania Pepper
· 2 tbsp Olive Oil Divine Blood Orange Infused EVOO
· 1/2 cup Olive Oil Divine Tangerine Aged White Balsamic Vinegar
· 1/3 cup packed brown sugar
Directions
1. Preheat oven to 425°.
2. Rub pork with salt and pepper on all sides.
3. Add olive oil in a cold pan and bring to medium heat.
4. Add pork; sear until brown on all sides. Remove from pan.
5. Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar.
Return pork to pan, turning to coat.
6. Place the pork In a large baking dish. Bake 8-10 minutes or until it reaches 145°
internally, turning occasionally.
7. Let set for 5 minutes before slicing.
8. Pour glaze over pork before serving.
Optional: Serve with our recipe for “Fried Bartlett Pears”!
Serves 8
Vinaigrette Ingredients
6 Tbsp Lemon Fused Extra Virgin Olive Oil
2 Tbsp Raspberry Aged White Balsamic Vinegar
1/2 cup fresh raspberries
1 Lemon - juiced
1 Tbsp Orange Blossom Honey
Salad Ingredients
5 oz Organic Spring Mix
1 cup strawberries, sliced
1 cup whole blackberries (optional)
1/4 cup Feta cheese
2 Tbsp chives, cut into 1/2” pieces
Directions
1. Layer salad ingredients in a bowl and cover, place in
refrigerator to chill until ready to serve.
2. Combine olive oil, raspberries, lemon juice, honey, and Balsamic
Vinegar in a blender or food processor and process for 30 seconds.
3. To remove all seeds, strain vinaigrette dressing.
4. Bring Salad from Refrigerator, drizzle with dressing and serve!
Vinaigrette Ingredients & Directions
1: In a small bowl whisk together the balsamic, mustard, honey, and salt.
2: Slowly add in the olive oil until mixed and creamy.
3: Set aside until ready to serve.
Salad Ingredients & Directions
1: Wash strawberries, pat dry with paper towel, then slice.
2: Wash the salad greens, pat dry.
3: Add strawberries, greens, onion, and nuts in a large bowl.
4: Before serving, add feta cheese, vinaigrette, and black pepper to taste.
5: Toss lightly and serve.
Ingredients:
HONEY ROASTED WALNUTS
1 cup raw walnut halves
2 tbsp. OOD Whole Hive Honey
1 tbsp. sugar
½ tsp OOD Himalayan Pink Salt
SALAD
10 oz. Spinach or Spinach/Spring Green Mix
6 oz. blackberries
1 Apple (Crisp or Fuji), chopped.
1 Granny smith apple, chopped
1 mango, peeled and chopped
1 small cucumber, sliced and quartered
1 red bell pepper, chopped
2 green onions, chopped
½ cup feta or more to taste
VINAIGRETTE
3 tbsp. OOD Blackberry Balsamic
1 tsp. Dijon mustard
2 tbsp. orange juice
½ cup OOD Roasted Walnut Oil
½ tsp dry basil (or 1 oz. OOD Basil EVOO)
OOD Himalayan Pink Salt, and pepper to taste
Directions:
Honey Roasted Walnuts: Warm honey in a microwave safe bowl, add walnuts and coat evenly. Spread nuts on parchment lined baking sheet, not touching. Bake at 350° for 10 minutes. Remove from oven, sprinkle walnuts with sugar and salt, stir until evenly coated. Let cool 7 minutes.
Salad: Add salad ingredients in a salad bowl including cooled walnuts, toss until well mixed. Top with feta.
Vinaigrette: In a small bowl, vigorously whisk all ingredients together. Chill until used to toss with salad.
]]>Ingredients:
Chicken
Potatoes
Directions:
Chicken
Potatoes
Greg loves his version of the classic Chex Mix that adds spicey flair. You will too!
Makes 3-4 Gallon zip-lock bags worth.
Dry Ingredients:
Mix all dry ingredients in 3 large bowls (yea, this recipe makes a lot of this stuff because you'll want more once you taste it!). Set aside.
Sauce ingredients:
Add all sauce ingredients into a warm pot while stirring. Just need to melt the butter, but don't let it become too hot.
Pour evenly over all cereal mixture bowls, toss and coat all parts. It will appear too oily, but this will bake-off and eventually soak into the dry mix. It is easiest to use your washed hands to mix and coat the dry ingredients, so now you see why you don't want to heat the sauce too hot!
Bake in a preheated 250-degree oven for 1 hour, stirring every 15 minutes. Be sure to stir the wet bottom to the top each stir. Large rectangular Pyrex bakeware are the easiest for this.
Let cool completely.
Option: Stir in 1 bag of mini-M&M's to give an offsetting salty-sweet sensation.
Store in airtight containers or Ziplock bags.
Ingredients
Directions
Summer is filled with so many bright and flavorful means! When we think of healthy meals, we may forget that there are options to keep having your favorite flavors in the kitchen, while maintaining your healthy diet! Our Butter Flavored First Cold Pressed Extra Virgin Olive Oil is a great way to balance flavor and your healthy lifestyle!
Ingredients:
We hope you love this recipe! Please share your feedback with us if you try it yourself! Keep being a kitchen hero, and happy cooking!
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Salad Ingredients
Dressing Ingredients
Directions
Whenever you go dairy-free, you may think you'll lose your favorite kitchen products for cooking. Well, we came up with a Vegan Butter recipe to replace your favorite, everyday butter!
Of course you can always go simple by just using our Butter Flavored Extra Virgin Olive Oil!
Ingredients:
Spring Break is a time for relaxation, good food, and anticipating the fresh flavors of Summer! Today's food blog is all about lunch! What can you make for your kids and yourself that satisfies those cravings? How about we start with a fresh salad!
Are you wondering how a salad can be good in the Spring? There are lots of fruits and vegetables that are in season right now! Here's our Spring inspired recipe to quenched your cravings, and give you lots of nutrients for you! This recipe can also be utilized as a great side salad, or picnic must-have! Salad doesn't have to be boring.. So let's make it fun!
In a food processor or blender, combine 1 TBSP Olive Oil Divine's Strawberry Aged White Balsamic Vinegar, 2 TBSP Olive Oil Divine's Mission First Cold Pressed EVOO, 1/4 TSP Olive Oil Divine's Hawaiian Black Salt, 3/4 TSP Olive Oil Divine's Lemon White Pepper, 1 TSP Poppy Seeds, 1/2 TSP Sugar, and 1 Cup of Strawberries to create your dressing. Add additional EVOO for a smoother consistency. Store in a glass container with a tight lid.
Now for the kids - they need a good meal too, right? Let's make them something fun and nutritious! How about a wing party?! Wings do not have to be spicy or super messy. But of course, you can make those too! Try these simple wings for a recipe that your whole family will love!
It's Spring Break in Tennessee, and that means you need healthy snacks for the kids, and yourself! There are so many ways to get the nutrients you need, without sacrificing great tasting food. We are ready to share three blogs with different recipes to jump start your Spring Break, and keep that #healthylifestyle!
Let's start with breakfast! You'll need a hearty breakfast to keep up with the Spring Break festivities! Mowing the lawn for the first time, cleaning out those old clothes, going to the park with your kids, and even starting your garden for the season.
A frittata is a delightful and hearty egg dish, that becomes versatile in your kitchen - making you a kitchen hero! You can add anything you'd like to your frittata: cheese, peppers, onions, garlic, meats.. the possibilities are endless! For this recipe, we are going to keep it light and airy!
Ingredients:
Instructions:
We hope you enjoy this breakfast blog, and stay tune for our special Spring Break Lunch Recipe, next! Happy Cooking!
Serving Size: 1 Cup
Ranch Dressing's popularity has sky rocketed over the years. Today, there are about as many varieties of ranch dressing as there are picky eaters around dinner tables. All you parents out there know what I'm talking about.
When it comes to ranch dressing, most people, including children, aren't too picky. We love ranch dressing in this country. But for those of us who are health conscious, we need a dip that we can enjoy and not feel guilty about consuming.
Although, traditional ranch dressing is an American invention, our Italian-inspired olive oil based ranch dressing will whisk you away to the foothills of Tuscany with the subtle notes of rosemary, basil and Mediterranean oregano.
Our ranch dressing made with Olive Oil Divine's signature Extra Virgin Olive Oil is great because it can be used for dips, put on your favorite foods, or used in combination with your cooking. A family favorite is to serve it with our Baked Hot Wings or serve it with Veggie Straws as a snack for the kids and grandkids.
Our ranch dressing recipe is made with first-cold pressed olive oil, so its healthy, and of course very tasty! Channel your inner chef and whip up this simple ranch dressing made with olive oil!
We recommend using our Olive Oils and Italian Seasonings, but if you have a family favorite feel free to substitute with those. We've linked to each of our premiere products for your convenience in finding the right ingredients for this fun and healthy condiment.
If you do use our products, share your thoughts with us on our Facebook page.
And that's it! You just made homemade ranch dressing with olive oil! Yay, you!
All that is left to do now is enjoy!
For the best results: Allow the dressing to set for a couple of hours or even overnight for the flavors to come through and be fully ready to serve. This ranch is excellent with your favorite vegetables, on a cracker and cheese tray at your holiday parties, with chicken wings, or even in egg salad!
Be sure to make what you’ll eat, and eat what you make. Unlike non organic and unhealthy ranch dressings made without olive oil this ranch will need to be enjoyed soon after its inception.
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Directions
INGREDIENTS
For the dough
For the honey butter
DIRECTIONS
Serving size 6-8
Ingredients
For Turkey
For Gravy
Directions
Serves: 3
Ingredients
Directions
Place dry ingredients in a blender and blend until smooth, adding butter EVOO.
Wash kale and dry well. Cut leaves into pieces, removing stems, and place in a large bowl.
Pour cinnamon mixture over kale.
Mix with rubber spatula until evenly coated.
Place coated kale pieces on dehydrating trays.
Dehydrate at 135 degrees Fahrenheit for 2-4 hours until crispy.
]]>Serves: 3
Ingredients
Directions
Rinse and drain walnuts. Place in a bowl.
In a separate bowl, mix remaining ingredients, except for the nutmeg.
Pour mixture over walnuts and mix well.
Spread mixture onto a dehydrating tray.
Sprinkle with nutmeg.
Dehydrate at 110 degrees Fahrenheit for 4 hours.
Flip cinnamon walnut crunch and continue to dry for 8 hours or until dry and crunchy.
Cut into small squares and store in an airtight container.
]]>Servings: 2-4
Ingredients
Directions
Add 2 1/8 tbs Butter EVOO in pan on medium heat. Add the pears and remainiung ingredients.
Cook the mixture until pears are coated with all ingredients and browned to a crisp, stirring occasionally to prevent sticking.
Take pan off heat and drizzle with Cranberry Pear White Balsamic while still hot.
Serve warm. Great as a side dish or with ice cream.
]]>Serves: 5
Ingredients
Macadamia nut medallions
Vinaigrette
Salad
Directions
Macadamia nut medallions
Vinaigrette
Salad
Ingredients
Directions
Preheat your oven to 450 degrees Fahrenheit.
In a large bag, mix the tuna, 4 tbsp of Butter EVOO, Lemon balsamic, 1/2 tsp of salt, 1/4 tsp pepper, 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp basil, and 1/2 tsp garlic powder.
Seal and mix everything together. Place in the fridge for 15 minutes.
Coat the potatoes with 2 tbsp of Butter EVOO. Mix the remaining salt, pepper, oregano, thyme, and garlic powder, sprinkling this over the potatoes. Place this on half of a greased baking sheet and bake for 15 minutes.
Place tuna on the other half of the sheet pan after the potatoes have baked, sprinkle the potatoes with Parmesan, and bake for an additional 6 minutes. Flip the tuna and bake for another 6 minutes.
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Ingredients
Directions
Preheat a large nonstick skillet over medium heat and add in 1 tbsp of the Butter EVOO and 1 tbsp of the Garlic EVOO. Add the asparagus and season to taste. Saute the asparagus until crispy, or about 5 minutes. Remove the asparagus from the pan.
Add the last 2 tbsp of Butter EVOO, then add the shrimp. Add salt and pepper, and fry 1-2 minutes on one side.
Add a splash more of the Garlic EVOO, followed by the Italian Seasoning and onion powder. Stir and flip the shrimp to the other side. Cook for 1 minute more, and then add the 1/4 cup vegetable stock and the hot sauce. Cook the sauce down for 1 minute but do not overcook the shrimp.
Move the shrimp to the edges of the pan and add the asparagus back to the center. Stir to coat the asparagus in the sauce and add in the lemon juice. Let warm through for 2 minutes. Remove from heat and serve.
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Ingredients
Salmon
Filling
Optional Garlic Butter
Directions
Season both sides of each salmon fillet with salt, pepper, 1 tbsp of olive oil, and lemon juice. Cut a slit in the salmon on its side about 3/4 of the way through the fillet, but do not cut it all the way through.
Squeeze or shake off remaining liquid out of spinach. Mix the spinach, cream cheese, Parmesan, and garlic in a bowl and season with salt and pepper.
Fill the salmon with 1-2 tbsp of this mixture.
Stove Top Directions
Heat skillet over medium-high heat. Add in the butter and remaining oil. Add the salmon and fry it until golden, or about 7 minutes. Flip and do the same on the other side.
Use a lid and continue to cook the salmon for an additional 3 minutes if necessary. Transfer to a pan.
If making the garlic butter, add the butter to the remaining oil and juices in the pan. Stir in the garlic and lemon juice and saute for about 30 seconds. Serve with the salmon.
Oven Directions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet and place salmon in it. Bake 10-15 minutes until the salmon is opaque and flakes with a fork.
Pour pan juices into a skillet and add in the butter, garlic, and lemon juice. Saute this for about 30 seconds to create the garlic butter sauce.
]]>Serves: 3
Ingredients
Directions
Break up entire head of cauliflower into popcorn-sized florets.
Place florets into a huge bowl.
Add remaining ingredients on top of cauliflower florets and stir gently until all florets are covered with mixture.
Gently place coated florets onto dehydrator trays.
Dehydrate for 1 hour at 140 degrees Fahrenheit and then lower the temperature to 110 degrees Fahrenheit for another 8-10 hours.
Serve immediately and enjoy!
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