Orange and Espresso Granola

Tracey Wilkinson

Ok...I am always talking about Espresso on Plain Yogurt in the morning...here is a twist.

Ingredients:

  • 4 cups rolled "old fashioned oats" not instant
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1 Tablespoons Aged Espresso Balsamic
  • 1/2 cup Fused Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt
  • Fresh Fruit (pick your favorites)
  • 1/2 Cup Plain Yogurt (low sugar)
Directions:
  • Preheat oven to 250 degrees F.
  • In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. 
  • In another bowl, whisk to combine the blood orange olive oil, espresso and maple syrup. 
  • Pour over evenly over the oat mixture and toss to thoroughly distribute. 
  • Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. 
  • Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.
  • Once cooled, add to plain yogurt with your favorite fresh fruit

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Fondue for You

Tracey Wilkinson

Dark Chocolate Fondue with Blood Orange Agrumato & Aged Balsamic

Ingredients:

  • 1 pound dark chocolate chips or whole bars chopped coarsely
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 Tbs. Blood Orange Agrumato Olive Oil
  • 1 Tbs. Fresh Orange Zest
  • 1 teaspoon vanilla extract
  • Pinch Himalayan Sea Salt
  • 2 tablespoons Espresso Dark Balsamic
  • Cookies, Fruit, marshmallows or pound cake, for serving

Directions:

Special equipment:  6-quart slow cooker

  • Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla, salt and olive oil in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Whisk in the balsamic just before serving. 

Serve with cookies, cut up fruit, marshmallows or pound cake.

 

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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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Mascarpone Party Cups

Tracey Wilkinson1 comment

Super easy recipe with our Party Cups...great for any winter event!

Ingredients:

  • 1 package of Party Cups
  • 1 Pint of Strawberries, washed and quartered
  • 8 oz mascarpone cheese, softened at room temperature
  • 1 Tsp Local Honey
  • 3/4 cup whipped cream (or Cool Whip)
  • 2 Tbsp Espresso Aged Balsamic
  • 1 Tsp of desired alcohol-dark rum, coffee liquor, brandy, cordial, etc.
Instructions:
  1. Lay the cups in a single layer in a serving dish or tray.
  2. In a bowl, using a wooden spoon or rubber spatula, blend together the mascarpone cheese, honey, alcohol, and the espresso balsamic.  
  3. Put mixture into a piping bag, pipe filling into each cup.
  4. Add strawberries on top.
  5. Keep refrigerated until served.

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Cheese and Chutney Tray

Tracey Wilkinson

Try this chutney with cheese and crackers.  Fill a tray with assorted cheese, fruits and this chutney.  Delicious!

Ingredients:

  • 1 tablespoon Blood Orange Olive Oil
  • ½ cup minced shallots
  • 2 cups halved seedless purple or red grapes
  • ½ cup dry sherry
  • ¼ cup Espresso Aged Balsamic Vinegar
  • 1 teaspoon yellow mustard seeds
  • ¼ teaspoon salt

 Directions:

  • Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes.
  • Add grapes, sherry, vinegar, mustard seeds and salt.
  • Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes
  • Scoop into a mason jar, let cool and add to your cheese tray

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Holiday Cookies

Tracey Wilkinson1 comment

Ingredients:

  • Stonewall Sugar Cookie Mix (available in most grocery stores)
  • Honey for drizzling
  • 2 teaspoons Blackberry Ginger Balsamic
  • 3/4 cup Butter infused olive oil
  • 1 large egg, whisked

Directions:

Preheat the oven to 350 F. Combine Oil with 1 cup of dry mix until fluffy.  Add egg and remaining mix.  Knead with mixer or by hand until ingredients are completely blended and dough holds together.  Roll out dough on floured board or pastry cloth to desired thickness (1/4 inch recommended).  Cut into desired shapes.  Bake on un-greased cookie sheet until edges are lightly browned (about 10-15 minutes).  Cool and Drizzle with Blackberry Ginger Balsamic.

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Home Made Whipped Cream

Tracey Wilkinson

Top your Millie Madeleines with this whipped cream

 Ingredients:

  •  2 cups of heavy cream
  • 1/4 cup of Dark Chocolate Balsamic
  • 4 Tablespoons of Sugar

 Directions:

  •  Add all ingredients in a chilled bowl
  • Beat in a mixer on medium speed until the cream holds soft peaks

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C'est la vie bistro Madeleines l’orange

Tracey Wilkinson

For all who were asking for the recipe...Millie's Madeleines l’orange

Ingredients

  • 4 oz (1 stick), plus 3 tablespoons unsalted butter
  • 2/3 cup white sugar
  • 1 cup all-purpose flour, plus 1 tablespoon, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • Pinch of salt
  • 3 tablespoon Blood Orange Olive Oil
  • 3 tablespoon Orange zest
  • Powdered sugar (optional)
Equipment
  • Small sauce pan
  • Small bowl
  • 2  medium-sized mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • 2 madeleine pans, 12 shells each
  • Pastry brush
  • Small sieve for dusting with powdered sugar, (optional)

Instructions

  1. Melt the butter.Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
  2. Prepare the dry ingredients and the wet ingredients in separate bowls.In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, orange olive oil, and orange zest until the eggs are frothy.
  3. Combine the dry and wet ingredients.Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
  4. Rest the batter.Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
  5. Prepare the pans.Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
  6. Preheat the oven and fill pans.Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
  7. Bake the madeleines.Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
  8. Cool and dust with sugar.Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling rack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
  9. To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.

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Chicken with Pomegranate-Quince Marinade

Tracey Wilkinson

Ingredients

  • 1/2 cup Arbequina extra virgin olive oil
  • 1/2 cup Pomegranate-Quince balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp Himalayan Sea Salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken

Instructions

  1. Combine all ingredients, except for chicken, in a large measuring cup or mixing bowl and whisk together.
  2. Remove a half a cup of marinade and reserve for basting the chicken later.
  3. Place chicken in a large zip-lock bag and pour marinade over the top. Close securely.
  4. Marinate for at least 4 hours and up to 24 hours.

To grill

  1. Preheat grill to medium high heat and lightly oil the grates.
  2. Remove the chicken from the marinade, letting the excess drip off.
  3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
  4. Baste the chicken occasionally with the reserved marinade.
  5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional

If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

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