Raspberry, Honey and Butter Infused Sheet Pancake

Tracey Wilkinson

Ingredients

  • Extra Virgin Olive Oil (any variety)
  • 2 cups buttermilk
  • 1/2 cup of fresh Raspberries (garnish)
  • 2 large eggs (beaten)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Butter Infused Olive Oil
  • 2 cups all purpose flour (spooned and leveled)
  • 3 tablespoons local honey (use another tablespoon for drizzle)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan Sea Salt

Instructions

  • Preheat oven to 425ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Coat the parchment and sides of the pan with Extra Virgin Olive Oil (use a mister if possible). Set aside.
  • Whisk the buttermilk, eggs, vanilla, and 1 1/2 tablespoons butter oil in a medium bowl until combined. In a separate large bowl, whisk the flour, honey, baking powder, baking soda, and salt. Add the milk-egg mixture and stir until combined.
  • Scrape the batter into the prepared baking sheet, smoothing into an even layer with a spatula.
  • Bake until the pancake is lightly golden and springs back in the center when poked, 11 to 13 minutes. Remove from oven and heat the broiler to high. Brush the remaining 1 1/2 tablespoons Butter Infused Olive Oil onto the pancake. Broil until golden brown, 1 to 2 minutes, rotating halfway.
  • Cut into 12 slices, drizzle with the additional honey, garnish with Raspberries and serve warm.

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Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

Tracey Wilkinson

INGREDIENTS 

  • 1 pound Haddock fillets
  • ¼ cup flour for dredging
  • 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
  • 2 tablespoons Milanese Gremolata Extra Virgin Olive Oil (divided)
  • 1/2 onion (minced)
  • 1 tablespoon small capers, drained
  • 1 cup of mushrooms (sliced)
  • ¼ cup dry white wine
  • juice of 1/2 lemon
  • sea salt and ground pepper to taste
  • 1 branch flat leaf Parsley (optional)
  • 2 sprigs of dill for garnish

 INSTRUCTIONS

  • Preheat oven to 350 F
  • Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
  • Add flour and fish to a ziplock bag. Shake gently until coated.
  • Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
  • Place the fillets in the oven and bake for about 20 minutes or until the they flake
  • While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
  • Remove the pan from the heat and pour the sauce over the fish.
  • Drizzle the fish with remaining Milanese Gremolata Oil.
  • Garnish with dill, parsley and serve immediately.

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The Little Shop's Game Day Mac & Cheese

Tracey Wilkinson

Looking forward to this gem today.

Ingredients:

  • 1 pkg (7 oz) elbow macaroni
  • 2 cups shredded cheese (we like sharp cheddar)
  • 1 tablespoon Butter Infused Olive Oil
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon all-purpose flour
  • 1 cup milk (I use almond milk)
  • 1/2 cup of Panko Bread Crumbs

Directions:

  • Preheat oven to 350 F
  • Cook macaroni according to package directions, drain
  • In a large bowl, combine hot macaroni, cheese and oil; stir gently until thoroughly combined
  • Spoon mixture into a lightly oiled (use a little extra drizzle of butter oil) casserole dish.
  • In a small bowl, combine salt, pepper; gradually add milk, stirring until smooth
  • Pour over macaroni mixture and blend well
  • Sprinkle Panko bread crumbs to coat top

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Slow Sunday COD

Tracey Wilkinson

I love COD or really just about any fish.  Check out this recipe with Butter and Lemon Olive Oil.

Ingredients:

  • 2 lbs of COD Fillet (I have lots of people to feed)
  • 2 tablespoons of Butter Olive Oil
  • 1 tablespoons of Lemon Olive Oil
  • 1 Cup Panko Bread Crumbs
  • 2 Eggs
  • Sprinkle of Spicy Italian Blend
  • Sprinkle of Himalayan Sea Salt
  • 1 Green Summer Squash
  • Sprig or Rosemary as Garnish
  • 1/2 Lemon (sliced in half) for Garnish

Directions:

  • Preheat the oven to 400 F
  • Cut COD into 3-4 inch sections
  • Coat baking dish with 2 tablespoon of butter oil
  • Whisk eggs in a small dish and place panko bread on a plate
  • Dip the COD Fillet into the egg mixture and then coat with panko and place on the baking dish
  • Cut the summer squash into 1/4 inch slices and place on the COD
  • Drizzle Lemon Oil over the COD and Squash
  • Sprinkle with Italian Blend and Sea Salt
  • Bake in the oven for about 14 minutes or until the fish flakes with a fork
  • Add Rosemary and Lemon Slices for Garnish
  • Serve and enjoy!

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Caprese and Egg Breakfast

Tracey Wilkinson

Ingredients:

  • 1 teaspoon Butter Extra Virgin olive oil
  • 1 large egg
  • Himalayan Sea Salt (to taste)
  • Pepper (to taste)
  • 1-ounce fresh mozzarella (thinly sliced)
  • 1/2 beefsteak tomato (medium, thinly sliced)
  • 2 tablespoons fresh basil (torn)
  • 1 tablespoon Vermont Maple Aged Balsamic vinegar
  • 2 slices whole wheat bread (100-percent, lightly toasted)

Directions

  • Heat the oil in a nonstick skillet over medium heat.
  • Crack egg into skillet, season with salt and pepper, and top with sliced mozzarella. Cook until egg is set and cheese is melted (about 3 minutes).
  • Toast bread and assemble sandwich with tomato slices, basil, balsamic vinegar and egg.

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Cranberry Apple Compote and Honey Yogurt Parfait

Liza MacLeod
Ingredients:
  • 1 1/4 cups granola
  • 1 1/2 Tablespoon Extra Virgin Butter Olive Oil
  • 4 apples (large) cut into 1/2 inch chunks
  • 1 cup fresh cranberries
  • 3 Tablespoons Maple Aged Balsamic Vinegar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of  Himalayan Pink Salt
  • 3 cups Greek yogurt
  • 4 tablespoons  Honey

Directions:

  • Heat the olive over medium heat in a non-stick skillet.
  • Add the apples and cook for 3 minutes, stirring occasionally. Add the Maple Balsamic, salt, cinnamon, and orange zest and cook for another 3-4 minutes, or until the apples begin to turn translucent.
  • Add cranberries and cook for 4-5 minutes, or until they just start to burst. If necessary, de-glaze the pan with 1 tablespoon of water.
  • Remove from heat and allow to fully cool.
  • In a bowl, whisk together the yogurt and honey.
  • Using a spoon, add a layer of yogurt to each glass. Add a thin layer of granola, then add a layer of compote and repeat the process again. 
  • Finish with another small scoop of yogurt and sprinkle with granola.
  • Serve immediately. 

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Lobster, Butter Infused and Sicilian Lemon

Tracey Wilkinson

Let's try something healthier...on lobster, crab, shrimp...endless.

Ingredients:

  • 3 Lobsters
  • 6 Cups of Water
  • 3 Tablespoons Butter Infused Extra Virgin Olive Oil
  • 2 Tablespoons of Sicilian Lemon Balsamic
  • 1 pinch salt
Directions:
  1. Add water to a steamer pot and bring water to a boil.
  2. Once the water starts to boil, add lobsters and steam for 12 to 14 minutes.
  3. Remove the lobsters from the steamer and transfer to a serving plate.
  4. Mix butter Extra Virgin Olive Oil and Lemon Balsamic in a dipping dish.  Serve and enjoy!

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