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Rosemary Parmesan Dipping Oil & Crisco Olive Oils

August 29, 2011 ·

As part of the Foodbuzz Tastemaker program, I got the opportunity to sample three olive oils from Crisco: Light Tasting, Pure and 100% Extra Virgin.  Since I use olive oil often, I was excited to give them a try.  But then I wondered…what would I possible do with these three olive oils?  What’s the difference? 

Well, thanks to the handy little labels on each bottle, Crisco answered that very question for me and then some.  Light Tasting is best for frying, baking and as an everyday cooking oil.  Pure is best for grilling, sauteing and marinades.  100% Extra Virgin is best for dipping, dressing and sauces.  To give a true test, I decided to remake a couple of old favorite recipes using Light Tasting and Pure, and to make a new recipe for you using 100% Extra Virgin.

Light Tasting

Since Crisco’s Light Tasting olive oil is great for baked goods, I decided to remake my Rosemary Cornbread, but this time as muffins.  The oil had little to no fragrance and was otherwise very nice to use.  The result?  These muffins were fantastic!  This was the best batch of Rosemary Cornbread yet, so I’m very pleased with the Light Tasting olive oil. 


Pure

Given that Crisco’s Pure olive oil is ideal for marinating and grilling, it will definitely be popular around this house.  I decided to remake Mustard Rosemary Chicken, but this time we grilled the marinated chicken breasts (i.e. not on skewers).  The result?  Delicious!  We both remarked about how this chicken was one of the best we’ve had.  Another score using Crisco’s Pure olive oil!


100% Extra Virgin

Crisco’s 100% Extra Virgin olive oil is best for dipping, so what better way to test this than by making a dipping oil.  This recipe was inspired by a little pamphlet that came with the oils.  Rosemary Parmesan Dipping Oil is simple, quick and easy to make, and tastes incredible!  Three for three…thanks Crisco!

Rosemary Parmesan Dipping Oil
Yields 4 servings

1/4 cup extra virgin olive oil, such as Crisco® 100 % Extra Virgin Olive Oil
1 tablespoon balsamic vinegar
1-2 garlic cloves, finely minced (or grated)
Pinch salt
Freshly ground black pepper, to taste
1/2 teaspoon chopped fresh rosemary
1-2 tablespoons grated or finely shredded Parmesan cheese
Crusty French or Italian Bread

  1. In a small bowl, whisk together olive oil, vinegar, garlic, rosemary, salt and pepper.
  2. Pour into serving saucer(s) and add Parmesan cheese. 
  3. Serve with crusty bread. 

Adapted from Crisco pamphlet

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with a bottle of each of the above named Crisco olive oils for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Filed Under: appetizers, Recipes Tagged With: , , , , ,
Chocolate Zucchini Cupcakes {Alida's Kitchen}

Chocolate Zucchini Cupcakes

August 26, 2011 ·
Chocolate Zucchini Cupcakes {Alida's Kitchen}
Chocolate Zucchini Cupcakes are perfect for chocolate lovers and picky eaters, and a delicious way to use up some of that zucchini taking over your garden!
I was asked to make cupcakes for a very special birthday party.  Mike’s grandmother turned 90!  How cool is that!  She is an amazing lady, who loves chocolate.  This request came shortly after I made Zucchini, Banana and Flaxseed Muffins, and I had zucchini on the brain.  Then it hit me – Chocolate Zucchini Cupcakes.  Perfect!

Chocolate Zucchini Cupcakes {Alida's Kitchen}

I knew this birthday crowd would appreciate the use of zucchini in these delectable goodies, though you would never guess that’s the secret ingredient simply by taste.  (Score if you’re serving a picky eater!)  The zucchini creates a moist cake, makes it slightly healthier, and is the perfect complement to this delicious chocolate cupcake!

Chocolate Zucchini Cupcakes {Alida's Kitchen}
Chocolate Zucchini Cupcakes
 
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These are a delicious way to use up some of that zucchini taking over your garden. Perfect for chocolate lovers and picky eaters. You would never guess there's zucchini in there!
Yields: 24 cupcakes
Ingredients
  • 1½ cups brown sugar
  • ¼ cup melted butter
  • ¾ cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 cups grated zucchini (squeeze out excess moisture)
  • ¾ cup semi-sweet mini chocolate chips
  • 2 cups all-purpose flour
  • 1 cup dutch processed cocoa, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • Frosting:
  • ½ cup (1 stick) butter
  • ⅔ cup dutch processed cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup skim milk
  • 1 teaspoon vanilla extract
Instructions
  1. CUPCAKES: Preheat oven to 350 degrees. Line two muffin pans with paper liners and set aside.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, and cinnamon.
  3. In a separate medium bowl, cream the brown sugar, butter and oil. Beat in eggs, one at a time until incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
  4. Add liquid ingredients to the dry ingredients and stir gently until combined (do not over mix).
  5. Spoon batter into muffin pans, filling them until about ¾ full. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes in pan and then move to a wire rack to cool completely.
  6. Once cooled, frost with chocolate frosting and decorate as desired. Store cupcakes at room temperature in an air tight container.
  7. FROSTING: Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  8. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Adapted from  Two Peas and Their Pod

Filed Under: dessert, Recipes Tagged With: , , ,

Portobello and Zucchini Tacos

August 25, 2011 ·
As Mike was sprinkling cheese on his Portobello and Zucchini Tacos, he could see it in my eyes and knew what I was about to do.  I couldn’t help myself – I had to do it!  I stole his dinner so I could plate it for pictures.  Who knew he was such a food stylist!  In all fairness, as I ran away with his dinner, I told him to take mine.  Off I went to snap away and he got to enjoy a warm dinner.
Portobello and Zucchini Tacos
So is the life as a husband of a food blogger. He sometimes gets cold dinner. He sometimes loses his dinner to pictures.  But there are some perks, with the most obvious being…actually getting to have dinner (or lunch, or muffins, you get the idea).  Mike is definitely a good sport…even if sometimes he has to give up his tacos for the craft.

Portobello and Zucchini Tacos
Now about the tacos. These tacos are fun, tasty and super easy! First you prepare your veggies, toss them in olive oil and seasoning, then throw it all in the oven to roast. In the meantime, heat up the tortillas and get the toppings ready. Serve. See? Simple, easy and so good!
Portobello and Zucchini Tacos
Portobello and Zucchini Tacos
 
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Yields: 4 servings (3 tacos per serving)
Ingredients
  • 5 medium portobello mushrooms, stems and gills removed, sliced ½ inch thick
  • 3 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 medium zucchini, cut into 2-by-1/2-inch sticks
  • 1 medium red onion, halved and sliced ¼-inch thick
  • 12 (6-inch) corn tortillas
  • 6 ounces Monterey Jack cheese with roasted red peppers*, shredded, for serving
  • ½ cup fresh salsa, for serving
Instructions
  1. Preheat oven to 425 degrees.
  2. In a 13 x 9 baking dish (or rimmed baking sheet) toss mushrooms with 1 tablespoon oil, 1½ teaspoons oregano, 2 minced garlic cloves, and season with salt and pepper to taste.
  3. In a separate 13 x 9 baking dish (or rimmed baking sheet) toss zucchini and red onion with remaining oil, oregano and garlic; season with salt and pepper to taste.
  4. Place both dishes in oven. Roast, tossing approximately every 10 minutes) until vegetables are browned and fork-tender (about 30 minutes).
  5. Meanwhile, stack tortillas and wrap in damp paper towel and microwave for 30-45 seconds.
  6. To serve, fill each tortilla with mushrooms, vegetable mixture, cheese and salsa.
Notes
You can substitute plain Monterey Jack cheese if you are unable to find Monterey Jack cheese with roasted red peppers.

Adapted from Everyday Food

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,

Zucchini Bread

August 24, 2011 ·

Childhood summers, playing in the vegetable garden, my 3rd birthday “cake”, that’s what this zucchini bread tastes like. 

Throughout my childhood, my parents had a vegetable garden.  I remember they grew cucumbers, green beans, various other vegetables, and of course zucchini.  Zucchini plants are the gift that keeps on giving.  Even better, lots of zucchini meant lots of delicious zucchini bread!

My mom said she got this recipe from an old relative of my dad’s.  Isn’t that the way it is…the greatest recipes are the old tried and trues?  Classic zucchini bread…one of the best simple pleasures.

Zucchini Bread
Yields 4 small loaves

3 eggs, lightly beaten
1 cup canola oil
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups grated zucchini (with peel)
3 cups flour (I used 1 1/2 cups all-purpose and 1 1/2 cups whole wheat pastry flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
Cooking spray

  1. Preheat oven to 325 degrees.  Spray 4 small loaf pans with cooking spray (or grease/flour).  Set aside.
  2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and cinnamon.  Sift dry ingredients.
  3. In a large bowl, beat eggs, oil, sugar and vanilla until creamy.  Add zucchini and stir until combined.
  4. Fold the dry ingredients in with the wet ingredients until combined (do not over mix).
  5. Evenly distribute batter among 4 small loaf pans and bake for 60-70 minutes.  Let cool in pans for 5 minutes and then transfer to wire rack to cool completely.

 

Filed Under: bread, breakfast, Recipes Tagged With: , , , ,

Ravioli with Roasted Zucchini

August 23, 2011 ·

For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe.  This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again.  It’s that good and easy too!

We are huge garlic fans, so I thought slices instead of crushed would be a nice change.  The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible.  The crushed red pepper gives this dish a little kick as well.  All together, this becomes the perfect topping for ravioli, or any pasta really.

Ravioli with Roasted Zucchini
Yields 4 servings

4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley

  1. Preheat oven to 400.  Spray baking dish or rimmed baking sheet with cooking spray.  Set aside.  Bring a large pot of water to a boil
  2. In a small bowl, mix olive oil and crushed red pepper. 
  3. Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.  
  4. Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet.  Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
  5. Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float).  Drain and place in large bowl.
  6. Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese.  Serve immediately, topping with remaining parsley and cheese.

Adapted from Real Simple

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,
Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

Zucchini, Banana, and Flaxseed Muffins

August 22, 2011 ·

Zucchini, Banana, and Flaxseed Muffins | alidaskitchen.com

Zucchini, Banana, and Flaxseed Muffins are a healthy muffin that tastes good too!  They are made without any butter or oil, yet the are moist and delicious due to the zucchini and banana. 

 New magazine day is one of my favorites days of the month.  Since I subscribe to several magazines, this translates into several favorite days a month!   Actually, I think Mike might like new magazine day more than I do.  Especially when after just one quick perusal, it looks like this…

10 flags after just a quick glance.  Not bad, eh?   Just wait until I get a chance to be more thorough!

It was hard to choose what to make first, but there was clearly no better way to kick off zucchini week here than Zucchini, Banana, and Flaxseed Muffins!  Good thing too, because these might be the tastiest muffins ever!  I know, I know, I’ve said it before, and I’ll say it again.  But this time I mean it!

After one bite, you will never guess that these are healthy and low fat!  Sure there is zucchini and banana, but I’m sure you’ve noticed a lot of times muffins find some way to become glorified cupcakes.  Not these.  There is no butter and no oil added to these muffins, yet they are incredibly moist and delicious.  For an additional nutrition boost, I subbed in some whole wheat flour.  I also replaced whole milk with buttermilk since it seems everything is made better with buttermilk.

This week I will be featuring several zucchini recipes throughout the week.  I hope you will all enjoy them as much as we have!

Zucchini, Banana, and Flaxseed Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ½ cup ground flaxseed (flaxseed meal)
  • 1 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • 1½ cups coarsely grated zucchini (I used 1½ zucchinis)
  • 1 mashed ripe banana (approx ⅓ cup)
  • ¾ cup buttermilk
  • 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • nonstick cooking spray
Instructions
  1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. Set aside.
  2. In a large bowl, whisk together flours, flaxseed, brown sugar, baking soda, baking powder and cinnamon.
  3. In a small bowl, stir zucchini and mashed banana together. Add to flour mixture and stir to combine.
  4. In medium bowl, whisk together milk, egg and vanilla. Add milk mixture to flour mixture and stir gently until combined (do not overmix).
  5. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in pan and then transfer to wire rack to cool completely (about 30 minutes).
Notes
Adapted from Everyday Food, September, 2011
Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , ,

Magic Burgers

August 19, 2011 ·

We don’t eat a lot of meat in this house, but it’s been a while so why not, right?   Mike is a huge burger fan and often gets a stuffed burger of the day from a local restaurant.  Even though he loves to get those burgers out, he has been requesting I make Magic Burgers for some time now. I’m not sure where the term Magic Burgers came from…actually I remember years ago I made these and after one bite somebody said they’re like magic. 🙂  So anyway…

I like my burgers plain or with cheese,  maybe even potato chips.  But absolutely no ketchup, no bacon, no pickles, you get the idea.  Since I don’t like relying on toppings to flavor my burgers, I add flavor to the patties.

  
This is a basic recipe and very easy to put together.  I usually just eyeball the ingredients, but have listed below the approximate amounts for what I use.  Sometimes I sub green onions for the red onions, which is really good too.   Quick and easy to make, these burgers are a perfect last minute dinner just in time for the weekend.

Magic Burgers
Yields 4 burgers

1 pound extra lean ground beef
1/2 red onion, chopped
1/4 cup shredded cheddar cheese
2 garlic cloves, minced
Freshly ground pepper
Salt
Onion buns
Toppings (as desired) 

  1. In a large bowl, mix beef, onion, cheese, garlic, salt and pepper until blended (do not over mix).
  2. Divide mixture into 4 patties (a little larger than the size of your buns) and shape them thinner in the center so they don’t puff up.  
  3. Put patties onto grill heated to medium high heat.  Cook until juices appear on the top of the patties (approximately 4-5 minutes).  Flip and cook on other side until done (about 4-5 minutes). 
  4. Place on top of bun and serve with desired topping.
Filed Under: main dishes, Recipes Tagged With: , , , ,

Mushroom and Spinach Frittata with Smoked Gouda

August 17, 2011 ·
Mushroom and Spinach Frittata with Smoked Gouda {Alida's Kitchen}

On Monday, I shared with you a summery dessert that uses 4 egg yolks.  I also promised you a healthy way to use up those remaining egg whites.  A promise is a promise!  This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites.  How is that for even-steven!

Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

Mushroom and Spinach Frittata with Smoked Gouda
 
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Yields: 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped Vidalia onion
  • 8 ounces sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 cups packed baby spinach leaves
  • 2 large eggs
  • 4 large egg whites
  • ½ cup shredded smoked Gouda cheese, divided
  • Pinch of salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
  2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
  3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
  4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
  5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

 

Nutrition Information per Serving (1/4 frittata)
Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

Adapted from Health Magazine, March 2007

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

Lime Tart

August 15, 2011 ·

While I’m a peanut butter and chocolate lover by trade, I would happily eat this Lime Tart for dessert every night. Truth be told, Mike and I may have enjoyed this tart for 4 nights in a row.  I am still dreaming about it.  It is refreshing, the perfect balance of tangy and sweet, creamy and just plain good! 

Bonus – it’s very easy to make! The crust can be quickly mixed together and the filling can be made while the crust bakes.  Next pour the filling in the crust (warm or cool), bake again and then chill.  The hardest part is the wait!   

Another bonus – this Lime Tart is done light! I used fat free sweetened condensed milk, and I used light butter.  As a result, fat and calories were reduced by approximately 45% and 12% respectively, when compared to their full far counterparts.  Even with these adjustments, this tart definitely tastes like an indulgence!

Since this dessert uses 4 egg yolks, naturally you will have 4 egg whites leftover. Stay tuned later this week, as I have an incredible and healthy veggie-filled use for those egg whites!

Lime Tart
Yields 8 servings

1 1/2 cup graham cracker crumbs

2 tablespoons plus 1/2 cup sugar
4 tablespoons unsalted light butter, melted
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup fresh lime juice (from 3 to 5 limes)
4 large egg yolks
Pinch salt
Grated lime zest, for garnish (optional) 
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together graham cracker crumbs and 2 tablespoons of sugar.  Add butter and mix until combined.  Transfer  mixture to a 9-inch tart pan with a  removable bottom.  Pat into bottom and up sides.  Place on baking sheet, and bake until crust is fragrant and slightly colored (about 10 minutes). 
  3. Meanwhile, in a medium bowl combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar – whisk until smooth. 
  4. Pour lime mixture into crust (warm or cool is fine).  Return to oven,  on baking sheet.  Bake until filling is set around edge but slightly loose in center (20 to 25 minutes).  
  5. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Garnish with zest, if desired, and serve. 

Nutrition Information per Serving (1/8 of tart)
 Calories = 321 ~ Fat = 7.4g ~ Carbohydrates = 58.3g ~ Protein = 6.2g

Adapted from Everyday Food

Filed Under: dessert, healthy, Recipes Tagged With: , , ,

Baked Penne with Cheddar & Leeks

August 12, 2011 ·

Hi friends, are you still with me? In yesterday’s food-free post, I promised you a tasty recipe. What can be more tasty than cheese…and lots of it! Not much if you ask me. This upscale version of macaroni and cheese has plenty of cheese and a twist to boot.

Actually the twist in this dish is two-fold. For one, eggs, in lieu of a roux, are used as a thickener which creates a gooey custard. For two, the addition of sweet leeks provides the perfect counterbalance to the cheddar.  All together it takes your everyday macaroni and cheese comfort food to a whole new level of cheesy goodness. 

While it takes a little extra effort to make this dish, it is definitely worth it.  It makes enough to serve a crowd, a couple of hungry teenagers, or simply to reheat throughout the week for lunches.  Served with a side of green beans, a salad or whatever is your favorite vegetable, Baked Penne with Cheddar and Leeks is sure to become a family favorite!

Have a fabulous weekend and thank you for visiting Alida’s Kitchen!

Baked Penne with Cheddar and Leeks
Serves 8 to 10

1/4 cup (1/2 stick) butter  (I used light butter)

5 cups chopped leeks, white and pale green parts only; about 5 large
2 garlic cloves, minced
1/4 cup all purpose flour
3 1/2 cups skim milk
1 pound extra-sharp cheddar cheese, coarsely grated, about 4 cups packed
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
Fresh ground pepper
2 large eggs
1 pound penne pasta
  1. Spray baking dish with cooking spray 13 x 9 baking dish. Set aside.  Preheat oven to 400°F.
  2. Melt 1/4 cup butter in heavy large saucepan over medium heat.
  3. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally (about 12 minutes; do not brown).  After about 10 minutes, add minced garlic to the leeks to cook for the final 2 minutes.  
  4. Then uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. 
  5. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
  6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
  7. Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
  8. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.  Let stand 15 minutes. Serve hot.

Adapted from Bon Apetit

Filed Under: main dishes, Recipes, vegetarian Tagged With: , ,