Tag Archives: Condiments

Sautéed Bananas With Grilled Angel Food Cake

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Servings: 12
Prep time: 0:30
Total time: 0:30
Categories: Dessert, Fruit
Source: JudeTheFoodie.com

Ingredients

• 1 c Walnuts or Pecans
•
• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 6 Bananas
•
• 1Tbsp Blood Orange Extra Virgin Olive Oil
• 1 Angel Food Cake

Directions

Toast nuts, set aside.

In large heavy skilled add 1 tablespoon oil on medium heat. Slice bananas and add to pan, stirring often until they get soft and creamy on the outside. Remove from heat.

Slice angel food cake, brush with a little olive oil and grill on each side until grill marks appear, being sure not to burn the cake.

In a pretty stemmed glass or bowl, layer a piece of cake, bananas then chopped nuts.

Have a yummy day!

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Orzo With Roasted Grape Tomatoes

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Orzo With Roasted Grape Tomatoes

Servings: 8
Prep time: 0:10
Total time: 0:25
Categories: Pasta, Vegetable
Source: JudeTheFoodie.com

Ingredients

• 2 pt Grape Tomatoes
• 4-6 Cloves Garlic
• 2 Tbsp Garlic Chives or Chives
• 1-2 Tbsp Olio Fresca Herb Mix
• ¼ c D’Avolio Arbequina Extra Virgin Olive Oil

• 1lb Orzo

Directions

Preheat oven to 400°

Rinse and dry tomatoes. Put in large bowl. Mince garlic and chop chives and add to bowl. Add one tablespoon herb mix and Extra Virgin Olive Oil and stir. Sample a tomato and add more seasoning to taste.

Pour the entire contents of bowl into a large sheet pan with sides. Roast for about 20 minutes until the tomatoes pop. This can also be done on the stove in a large skillet.

Meanwhile, boil a large pot of water and cook orzo according to package directions. Drain.

Add drained orzo to the tomato mixture. Mix well and pour into a serving bowl.

This is a great recipe to use left over uncooked macaroni. I put leftovers into a plastic container until I have enough for this recipe or for macaroni and cheese. Before cooking, put it all in a paper bag and pound gently with a rolling pin, meat mallet or frying pan. The pieces cook more evenly. Enjoy!

from http://therecipeboxapp.com

Have a yummy day!

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Healthy Options Cooking Class

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This evening, October 9, 2012 I will be cooking and talking about “Healthy Options” at Independent Health’s Healthy Options Cooking Class at D’Avolio Kitchen.

Our Menu:

Quesadillas  Wheat tortillas filled with apples and red onions flavored with D’Avolio Black Current Balsamic Vinegar, black beans and Fontina cheese. These are served with a seasoned Greek yogurt dipping sauce.

Roasted Chicken Snack Strips  Boneless, skinless chicken breasts rubbed with D’Avolio Milanese Gremolata Extra Virgin Olive Oil and seasoned with Basik’s Hunter Blend seasoning available at D’Avolio.  

Orzo  Tiny rice shaped pasta with roasted grape tomatoes and garlic seasoned with Olio Fresca Herb Mix, available at D’Avolio’s and D’Avolio Arbequina Extra Virgin Olive Oil.

Peaches  Ordinary canned peaches made extraordinary with seasoned mascarpone cheese and a drizzle of D’Avolio 18 Year Traditional Balsamic Vinegar. For an extra kick we sprinkle just a pinch of Vanilla Bean salt.

The recipes will be posted tomorrow and can be found in the IHA tab on the right.

Have a yummy day!

Chopped Caprese Salad

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Chopped Caprese Salad

Servings: 4-6
Prep time: 0:30
Total time: 0:30
Categories: Appetizer, Salad
Source: Www.JudeTheFoodie.com

Ingredients
• 6 Plum Tomatoes
• ½ Red Onion, chopped
• 2 Cloves Garlic
• 1 Cup Basil, loosely packed
• 8 Ounces Fresh Mozzarella, cubed
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Teaspoon Sea Salt
• Fresh Ground Pepper

Directions

Slice plum tomatoes in half lengthwise and on an angle slice off the white stem. Cut in half again into wedges then cut wedges in half crosswise. Add chopped tomatoes to a medium mixing bowl.

Cut red onion in half and chop into ½ inch pieces. Add to bowl.

Remove paper from garlic and chop off stem. Mince or crush through a press and add to bowl.

Tear basil leaves off stems and lay on top of each other. Chiffonade the basil: roll them into a cigar and slice into thin strips. Add them to the mixing bowl by lightly separating them with your fingers.

Chop the mozzarella roughly into approximately ½ inch cubes. Add to bowl.

Add your favorite extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Mix lightly with clean hands. May be eaten immediately but improves as it sits covered on the counter for up to three hours. Stir lightly before serving. Be sure to have some crusty bread on hand to mop up the juice.

Made with The Recipe Box. http://www.therecipeboxapp.com/

20120730-081350.jpgHave a yummy day!

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