3 Tlbs. fresh basil cut into strips (roll leaves together and cut)
2 Tlbs. chopped chives
2 1/2 cups small diced water melon
1 cup feta cheese
1/4 cup ricotta cheese
2 tlbs. honey
1 cup balsamic
1 loaf bruschetta sliced
mix together honey,feta cheese and ricotta until smooth. spread on bread slices then top each slice with watermelon, basil, and chives drizzle 18 year traditional balsamic on top
No Cook Bulgur Salad with Mediterranean Vegetables & Lemony-Dill Vinaigrette
2 cups bulgar
1/2 cup Dill Olive Oil
1/4 cup Sicilian Lemon White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
2 LB BREAD LOAF
1 1/2 cups barley warm water
2 tsp. yeast
4 Tbsp.. sugar put into a separate dish
2 tsp. salt
4 Tbsp. melted butter ( this is where you replace the butter with 3 Tbsp. of flavored oil)
5 cups all purpose flour or can use wheat all purpose flour
Measure water, add yeast, and 2 tsp. of sugar and stir to combine I use a small whisk to dissolve the yeast when you see small bubbles add to bread machine and add rest of ingredients to the machine.
Now this is where you get creative example use the Tuscan herb oil and some dried Italian seasons to the machine fantastic!! I have also used the dill oil and dried dill weed Garlic oil and some finely minced garlic the combinations are endless!!
Some other ideas are putting raspberry balsamic in your chocolate cake and chocolate frosting recipes it give it that little bit of wow factor you could also use espresso balsamic to bring out the chocolate flavor. Another idea is angle food cake or pound cake putting in the Cara Cara balsamic.
I have a sugar cookie recipe that calls for oil I substituted Persian lime oil for the regular oil and grated some lime zest in also.You could use lemon oil and lemon zest or( lemon balsamic) and use regular olive oil
How about the tangerine oil and grated orange zest.
There are so many ideas a person could use just start using your imagination and think outside of the box.
Hope you enjoy my suggestions and you have to try the bread!!
let us know what you create!!!
Everyone has been asking me for my sugar cookie recipe so here it is
Melt in your mouth sugar cookie
1 cup oil (this is where I change the recipe by adding one of our flavored oils such as Persian Lime oil, Mandarian oil, Blood Orange oil, Lemon oil, and then grate in the zest of a lime, lemon, or orange)
1 cup powdered sugar
1 cup white sugar
1 cup softened margarine or ( 3/4 cup Butter oil)
1 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 tsp. cream of tartar
4 cups flour plus a little more if it is to soft but you don’t want it to stiff
mix all indigents then chill for about 30 minute to an hour
drop onto cookie sheet and dip a glass into sugar and then press down on cookie to flatten don’t make to thin you can dip the glass into sugar twice if you want more sugar on top of cookie
Bake 375 degrees for 10-12 minutes
I got this recipe from my husbands Aunt Alice many years ago
I hope you all enjoy them as much as we do
2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt
1/2 cup +2 tablespoons UP EVOO ( I used Cobrancosa) or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic ( or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper
Preheat the oven to 400 F.
In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic, Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown. Allow to cool.
In a blender or food processor, add all of the dressing ingredients. Process to combine well, and adjust seasoning accordingly.
Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl. Add some dressing and toss to combine. Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.
Ingredients 4 tablespoons Baklouti Agrumato Olive Oil 5 pounds boneless skinless chicken thighs or breast tenders 4 cups chicken stock or broth 1/2 cup dark chocolate balsamic 2 large yellow onions, sliced 1/2 cup blanched slivered almonds 1/2 cup hulled pumpkin seeds 6 large garlic cloves 3 teaspoons cumin seeds 3 teaspoons coriander seeds 1 teaspoon ground cinnamon 1 bay leaf 3 ounces dried Pasilla chilies, stemmed, seeded, cut with scissors into 1″ inch pieces 2 ounces dried negro chiles stemmed, seeded, cut with scissors into 1″ pieces 2 teaspoons dried oregano salt and pepper to taste Chopped fresh cilantro for garnish corn tortillas, warmed Directions Heat 2 tablespoon oil in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side. Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer – cook covered until chicken is tender, about 25 minutes. Meanwhile, heat 2 tablespoons Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes. Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes. Remove the chicken from the pot to a large bowl. It will be just about falling apart so don’t work if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate. This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired. Serves 6-8 generously (with leftovers)