Author: oliandve

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Chicken Burrito Bowl

This is a copycat recipe (with a few changes) for Chipotle Chicken Burrito Bowls

INGREDIENTS:
For the chicken:

·         4 boneless skinless chicken breasts, pounded to even thickness and dried

·         Juice of half a lime

·         ¼ cup Persian Lime Infused Olive oil

·         3 T homemade Taco seasoning (or store bought)

·         For Cilantro-Lime Rice:

·         2 cups uncooked long grain rice

·         2 T salted butter

·         Juice of 1 large lime, for tossing

·         2/3 cup freshly chopped cilantro, for tossing

·         For Burrito Salad

·         1 cup chopped romaine lettuce

·         ½ cup diced bell peppers, any color

·         ½ cup diced tomatoes

·         ½ diced red onions

·         ½ cup sweet corn kernels

·         ½ cup canned black beans, rinsed and drained

·         ¼ cup chopped fresh cilantro

·         2 stalks scallions, chopped

·         Garnishes:  sour cream, fresh guacamole, fresh salsa

·         Finishing drizzle:  Persian lime infused olive oil and Mango balsamic!

DIRECTIONS

·         Cook rice according to package instructions, adding the butter and salt into the water.  Without lifting the lid, set cooked rice aside.

·         While rice is cooking, prepare the chicken:  In a bowl, combine the chicken with oil, lime, taco seasoning.  Toss to coat and cover.  Marinate for 30 minutes.  Meanwhile, chop all the Burrito Salad ingredients and toss them together in a bowl.  Set aside.

·         Grill chicken on medium high heat, about 4 min per side, depending on thickness of chicken.  Cook just until center is no longer pink; don’t over-cook.  Remove from heat and set aside.

·         Toss and fluff rice with a fork.  Add the lime juice and cilantro and toss to combine.  Spoon rice into individual bowls.  Toss Burrito Salad ingredients in a mixture of Persian Lime Olive oil and Mango Balsamic and place on top of the rice.  Add sliced grilled chicken and garnish as desired.  Serve warm or at room temp.

This is a great recipe to get your griller, chopper, and one-pot cooker all to pitch in!

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Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil
Salt & freshly ground pepper to taste

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12″ saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute. Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon white truffle oilStir the truffle oil in to the mascarpone.
Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6
Courtesy of Rachel Bradley-Gomez

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Burgundian Pork Stew

Ingredients:
¼ cup Oli + Ve Single Varietal Olive Oil
¼ cup flour
3 pounds pork shoulder, cut into 1 inch cubes
2 medium red onions, chopped
½ cup chicken stock
2 ½ cups quality red wine
Bay leaf
1 14 ounce can whole tomatoes, roughly chopped
2 carrots, diced
1 cup potatoes, diced
1 tablespoon garlic, chopped
Salt and pepper to taste

 Directions:In a large sauce pot, add ½ of the oil and heat over medium heat.  In small batches, toss the meat cubes in the flour, add them to the pan, and brown the pieces on all sides. Transfer the meat to paper towels. Discard the oil, wipe the pot clean with a paper towel, and add the remaining oil. Over low/medium heat, add ½ of the onions and cook them until brown. Return the meat to the pot, add the chicken stock, wine and bay leaf, and simmer slowly for about 3 hours, stirring as you go, until the meat is tender. Discard the bay leaf. Add the tomatoes, carrots, potatoes, garlic and remaining red onion to the pot, stir through, and simmer for 30 minutes longer. Season with salt and pepper, and serve the stew with crusty salted, toasted bread.

Serves 6
*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!

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Bucatini and Cauliflower Casserole

Ingredients

  • 1 lb. bucatini pasta
  • 2-3 oz. prosciutto ham (unsliced)
  • 3 tbsp butter
  • 1/4 cup bechamel sauce
  • 1/4 cup grated parmesan cheese
  • 1 cauliflower
  • 2 fresh tomatoes (roma, preferably)
  • 1 onion
  • 1 cube meat bouillon
  • salt, pepper
     

Preparation

  • Dice the prosciutto and saute’ in the butter with the sliced onion.
  • Steam the cauliflower briefly in a separate pan. Cut off the cauliflower tips and add to the saute’d prosciutto with salt and pepper.
  • Continue cooking at a low flame, add the tomatoes cut into cubes, and add the bouillon broth.
  • Bring a pot of salt water to a boil and add the bucatini. Drain when done.
  • Place on a serving dish and add the cauliflower sauce. Add the bechamel sauce and sprinkle grated parmesan cheese before serving. Serves four.

Recipe Courtesy of Italian Harvest (suppliers of our wonderful pastas)

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Braised Short Ribs

Ingredients:

  • 6 to 7 lbs. meaty beef short ribs
  • 2 T chopped fresh rosemary
  • 2 T chopped fresh Thyme
  • 1 T Kosher salt
  • 1 T fresh ground black pepper – coarse
  • 1 halved carrot
  • 1/4 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 2 T butter
  • 2 T flour
  • 1 bottle dry red wine of your choice

Preparation:
Arrange ribs in a single layer in a 15 x 10 x 2 inch glass baking dish. Mix rosemary, thyme, salt and pepper in a small bowl. Cover all ribs well with this mixture and refrigerate, covered, overnight. 

Let stand for 1 hour at room temperature. Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a heavy pot over medium high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more olive oil to pot by tablespoons as needed. Transfer ribs to large bowls. Pour off drippings from pot and discard. Add bottle of wine to pot and bring to simmer, scraping up any browned bits. Return ribs and juices to pot. Bring to boil. Cover and transfer to oven and braise until meat is very tender and almost falling off the bones (about 2 hours). 

Using a slotted spoon, transfer ribs to large bowl and cover tightly to keep warm. Skim fat. Boil remaing liquid until it reduces to 2 generous cups (about 20 minutes). This is your “gravy”. Serve.