Steak with Spicy Balsamic Glaze 

Steak with Spicy Balsamic Glaze 

Steak with Spicy Balsamic Glaze
Adapted from Better Homes & Gardens

pound boneless beef top sirloin steak, about 1-inch thick, trimmed of fat
1/2 cup water
1/2 cup apple cider
1/4 cup Worcestershire sauce
1/4 cup ♥Olive My Heart♥ flavored Balsamic Vinegar
1/4 teaspoon crushed red pepper
Nonstick cooking spray
Salt and ground black pepper
1/4 cup honey

Place steak in a resealable plastic bag. Add water, apple cider, Worcestershire, ♥Olive My Heart♥ flavored balsamic vinegar, and crushed red pepper. Seal bag, turning to coat meat. Let stand 20 minutes, turning occasionally.

Heat a large skillet coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper. Cook in skillet about 12 minutes, turning once, or until desired doneness. Remove to a cutting board; cover.

Add marinade and honey to skillet; whisk to combine. Bring to boiling; boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak.  Enjoy!


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Red Pepper Hash

Red Pepper Hash

Red Pepper Hash
Serves 4

1 1/2 pound Yukon gold potatoes cut in 1″ pieces
1 Jar ♥Olive My Heart♥ Roasted Red Peppers
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup ♥Olive My Heart♥ UP Extra Virgin Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste

Preheat the oven to 400 F.

Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.

In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.

Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.

Taste and season with additional salt and pepper, if desired.

Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.

Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.

Add finely chopped parsley to the pan and drizzle with additional UP Extra Virgin Olive Oil and paprika if desired.

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Truffle Infused Macaroni & Cheese

Truffle Infused Macaroni & Cheese

Truffle Infused Macaroni & Cheese
Serves 4

1 Tbsp. Kosher salt
2 Tbsp. flour
8 oz. Rotini pasta
1 ½ C. heavy cream
1 Tbsp. ♥Olive My Heart♥ White Truffle Infused Olive Oil
1 Tbsp. basil, minced
2 Tbsp. shallots, minced
¼ tsp. thyme, minced
3 oz. Applewood Smoked bacon, crumbled
¼ tsp. Kosher salt
1 Tbsp. garlic, minced
1/8 tsp. Alden Mill Mala/Telli Pepper
2 Tbsp. ♥Olive My Heart♥ Picual Ultra Prem. Olive Oil
3 1/2 C. White Extra Sharp Cheddar, shredded
½ C. Panko bread crumbs


Preheat oven to 350°.

Bring 1 gallon of water to rapid boil with 1 Tbsp. Kosher salt in an 8 qt. pot.  Add pasta to water and stir.  Boil for 5-7 minutes.  Pasta should be slightly undercooked at this point.  Drain off all water through a colander, let sit one (1) minute and toss pasta with the Olive My Heart Truffle oil.  Reserve.

Cut away fat from Bacon and fry in large skillet. Move bacon to a plate lined with paper towels.  Let cool before crumbling into tiny pieces.  Drain grease from skillet, leaving a coating on pan.  Do NOT wash.

In skillet, combine the shallots, bacon bits, garlic and Picual olive oil, and cook slowly for 10 minutes using low heat.  Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.  Temper in heavy cream and bring to a boil.  Lower heat and simmer for 10 minutes.  Add in the herbs and seasoning.  Stir in 3 cups of the extra sharp cheddar cheese until smooth.  Add in the truffle flavored pasta and stir until evenly combined (or mix in bowl if your skillet is too small).

Fold and spread into 9×13 baking dish, garnish top with ½ cup of reserved cheddar cheese and Panko bread crumbs.

Bake for 10-15 minutes until bubbly and slightly browned on top.



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Dark Chocolate Waffles

Dark Chocolate Waffles

For a variation, try ♥Olive My Heart’s♥ Chipotle, Blood Orange or Butter olive oils in place of the mild EVOO.

Dark Chocolate Waffles
Serves 6
from Bon Appetit

2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup ♥Olive My Heart♥ mild extra virgin olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)

Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with butter (or, ♥Olive My Heart♥ Butter Olive Oil) and syrup.

DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.



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Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom Empanada Filling

1 cup zucchini, finely diced
1/2 lb. assorted wild mushrooms, cleaned and coarsely chopped
1 shallot, minced
2 large cloves garlic, minced
3 Tbsp. ♥Olive My Heart♥ Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste

Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.

Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize.  Add in the zucchini and saute for two minutes until most of the moisture is cooked off.

Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is warm, add the beaten egg, cheese, and bread crumbs – stirring to combine.  Set aside and proceed with making the empanada dough.

Extra Virgin Olive Oil Empanada Dough

Yield: 10

2 cups all-purpose flour
1 pinch salt
1/2 cup ♥Olive My Heart♥ Ultra Premium Extra Virgin Olive Oil
5 Tbsp. ice water
1 large egg, beaten

Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it’s poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8″ thick.

Empanada Assembly:

Preheat the oven to 375 F.

Cut out circles approximately 4″ in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork

Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!


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Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak

Chipotle & Serrano Rib Eye Steak
Serves 4

• 1/2 Cup ♥Olive My Heart♥ Honey-Serrano Vinegar
• 1/2 Cup ♥Olive My Heart♥ Chipotle Olive Oil
• 1 Tbsp. sea salt
• 2 cloves garlic, minced
• fresh ground pepper to taste
• 4 – 8 to 10 oz. rib-eye steaks

Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

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Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough

• 1/2 cup fresh baby arugula
• 1 tablespoon lemon juice
• 1-1/2 cup fine semolina flour
• 3/4 cup all-purpose flour
• 2 large eggs
• 3/4 teaspoon salt
• 1 tablespoon ♥Olive My Heart♥ Garlic olive oil

Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients into the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.


Creamy Garlic Mushroom Sauce

• 1 cup thinly sliced fresh shiitake and/or baby portabella mushrooms
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons ♥Olive My Heart♥ Garlic olive oil
• 1/2 cup white wine
• 1 cup heavy cream
• 1/2 cup Tellagio and or Fontina Cheese
• Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat.

Add minced shallots, and thinly sliced mushrooms and saute until just barely golden.

Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half.

Add the heavy cream and stir to combine.

Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.
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Tuscan White Bean Soup

Tuscan White Bean Soup

Tuscan White Bean Soup

• 2 cans Great Northern White Beans (rinse thoroughly and drain well)
• 2 inch sprig of fresh rosemary
• 1 medium onion, chopped
• 2 whole garlic gloves, smashed
• 1 large carrot, peeled and chopped
• 1 large celery rib, chopped
• 2 ripe fresh Roma tomatoes, peeled, chopped and seeded – or one small can of diced tomatoes in juice
• 2 tsp sea salt
• fresh ground pepper to taste
• 1/4 cup + 2Tbsp. ♥Olive My Heart♥ Tuscan Herb Infused Olive Oil
• 2 cups chicken or vegetable stock

– In large stock pot add 2Tbsp. Olive My Heart Tuscan Herb Infused Olive Oil and heat.
– Add onion, garlic, carrot, celery, tomatoes, rosemary, and salt & pepper.
– Saute for 3-4 minutes until veggies begin to brown then add 1C chicken or vegetable stock.  Bring to a simmer over medium-low heat and cook until vegetables are tender.  Add drained/rinsed beans and allow to cool.  Remove rosemary sprig after well cooled.
– Process cooled stock in food processor or blender, in batches if necessary.
– Add 1/4 cup of Olive My Heart Tuscan Herb Infused Olive Oil and return to pot to reheat.
– Add 1-2 cups of chicken or vegetable stock to obtain desired consistency.

Serve with warm crusty bread dipped in Olive My Heart Tuscan Herb Infused Olive Oil and Traditional Balsamic Vinegar

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Balsamic Vinegar Glaze

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
Serves 6-8

Smoky Cannellini Beans with Escarole

• 1 pound dried Cannellini or Great Northern beans, soaked overnight
• 5 quarts chicken or vegetable stock, preferably homemade
• 1/4 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 1 small onion diced
4 cloves garlic minced
• 1 bay leaf torn
• 2 heads of escarole, torn
• 2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
• sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine…

Chicken Polpettine

• 2 pounds lean ground chicken or turkey
• 2 sliced of white or french bread
• 1/2 cup milk
• 2 eggs
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons minced flat leaf parsley
• 1 tablespoon kosher salt
• fresh ground pepper to taste
• 1/3 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil

Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1″ diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.

• 1 28 oz. can of crushed tomatoes
• 3 tablespoons ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 5 cloves garlic minced
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup white wine
• 1 teaspoon dried oregano
• sea salt & fresh ground pepper to taste

Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.

To serve this dish as pictured above, ladle the beans on to a plate and top with a scoop of meatballs and sauce.

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