Olive Wood Smoked Olive Oil Roasted Potatoes

I will start this recipe by stating that Sweet Harold announced, after one bite, that this was the BEST potato dish I've ever made. I was too embarrassed to tell him that there really isn't a recipe here. So, applause should definitely be given to the Olive Wood Smoked Olive Oil.  The olive oil has savory notes of smoky olive wood which has been infused with the highest quality, fresh extra virgin olive oil. The flavor is close to that of oak wood smoke.  

I was very pleased with the flavor and how the potatoes crisped up in the oven.

4 cups of large cubed potatoes
1 - 2 T. Olive Wood Smoked Olive Oil
Sea Salt
Freshly ground black pepper

Preheat oven to 400 degrees F.

Place cubed potatoes on a baking sheet. Drizzle with the olive oil, sprinkle sea salt and black pepper and place in oven.

Let potatoes roast for 20 - 25 minutes until cooked through and browned. Toss potatoes halfway during cooking time to insure even browning.

Cucumbers and Onions in Red Wine Vinegar

During the summers of my childhood, there was ALWAYS a bowl of cucumbers and onions in vinegar on the supper table. The secret is to use small cucumbers (fewer seeds) or English cucumbers and sweet onions such as Vidalia.

For just the two of us, I used the following:

1/2 cup sliced cucumbers

1/2 cup thinly sliced sweet onion

salt

pepper
1/2 cup red wine vinegar

1/2 cup water

Place cucumbers and onions in a medium bowl. Lightly salt and pepper. Combine red wine vinegar and water in a measuring cup and then pour over vegetables.

Refrigerate until time to serve. You can continue to add additional cucumbers and onions into the vinegar mix and keep refrigerated.

Baked Dill and Garlic Arctic Char

After trying Arctic Char a few weeks ago, I've been eagerly waiting for it to be on special sale again. 

This recipe is definitely for the Dill Lovers out there. I decided to pair dill and garlic for our flavor profile. Of course, I used some of the fresh dill growing on the deck!

For an extra dose of dill flavor, how about Wild Anithos Dill Infused Olive Oil? It's highly aromatic and savory and pairs wonderfully with the fish.

Here's what you'll need!

1 lb. Arctic Char Fillet

3 - 4 T. minced fresh dill

2 t. fresh minced garlic

1 t. kosher salt

a few grinds of black pepper

2 T. Wild Anithos Dill infused olive oil

Lemon wedges for serving

Preheat oven to 375 degrees F.  Spray a baking sheet with non-stick spray. 

Place the fish on the baking sheet, skin side down.

In a small bowl, combine the dill, garlic, salt, pepper, and olive oil.

Carefully spoon on top of the arctic char (flesh side only) in an even layer.

Bake for 15 - 20 minutes. The fish should flake easily with a fork.  Cut into four equal pieces and serve with lemon wedges.

Spinach and Strawberry Salad

This salad is a wonderful blend of flavors and textures. Plus, it's just pretty!  No amounts here for this recipe because you can either make one serving or several. 

First, you'll need to make this easy blender salad dressing: Strawberry Basil Salad Dressing. 

Next, on your serving plates, place a nice layer of spinach leaves.

Top with thinly sliced red onion, thinly sliced English cucumbers, chopped strawberries, and sliced toasted almonds.

Drizzle with the Strawberry Basil Salad Dressing and sprinkle with some poppy seeds!  

Healthy, beautiful, and fresh tasting. You could also add some grilled chicken or shrimp!

Strawberry Basil Salad Dressing

Two of my favorites combined! I don't see how anyone could not love the aroma of fresh basil leaves. The sweet/tart flavor of fresh Springtime strawberries is something I look forward to each year as well. This easy salad dressing mixes up quickly in the blender. It's perfect for the Spinach and Strawberry Salad.

To really ramp up the flavor of this salad dressing, I used both fresh strawberries and basil along with a basil infused olive oil and a strawberry balsamic vinegar. Click on the links below to take you King's Olive Oil's website.
 

In a blender, on low speed, combine the following until dressing is smooth and creamy:

1 cup chopped strawberries
10 - 12 fresh basil leaves
1/2 cup Basil Olive Oil
1/3 - 1/2 cup Strawberry Balsamic Vinegar
2 T. Dijon mustard
1 t. salt
1/2 t. freshly ground black pepper
1 T. Agave Nectar
1/2 t. poppy seeds

Taste and add additional vinegar for a little extra zing, if desired.

French Green Beans with Herbs

This is a delicious fresh vegetable dish that is perfect so lighter Summer meals. Fresh herbs are a MUST for this dish. I wanted to lighten it up somewhat so I substituted Butter Infused Olive Oil instead of butter.

1 lb. thin green beans (haricot vert), trimmed

1/4 cup red onion, chopped fine
2 cloves garlic, minced

3 T. Butter Infused Olive Oil (or butter)

2 T. parsley, chopped fine

2 T. fresh thyme leaves

2 T. tarragon or basil, chopped fine

2 T. chives, chopped fine

salt and pepper to taste 

Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for two minutes.

Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

Heat the olive oil (or butter) over medium-high heat in a large saute' pan. Cook the onions and garlic until translucent, about 2 - 3 minutes.

Add the green beans and saute for 2 - 3 minutes, stirring often.

Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges, if desired.

Adapted from Simply Recipes

Soccer Time!

The two little grandsons (ages 6 and 3) are visiting from out of state this weekend! They both love soccer, so I knew just what kind of table I would set for them.  They loved it!

I wanted to incorporate the colors of a soccer ball/field. A taupe (neutral) tablecloth with a table runner made from soccer ball print material is courtesy of Hobby Lobby. The black chargers (HobLob) and white Fiestaware plates mimic the soccer ball. Plastic cups with a black and white pattern are from Hobby Lobby as well. 

Of course, we needed some green for the grass of the field. Fiestaware Shamrock Green napkins and S and P shakers finish the color theme.

Looks like the perfect table for two active little boys!

Provençal Tuna Sandwiches

If you're looking for the perfect "summer sandwich" this is the one! This sandwich is full of flavors and textures. The richness of the tuna, the crunch of the cucumbers and onions, the tanginess of the capers with fresh herbs and tomatoes?  What's not to love!?

The vinaigrette for the tuna and vegetables is a blend of red wine vinegar and Olive Wood Smoked Olive Oil. This olive oil is one of the newest selections at King's Olive Oil.   Savory notes of smoky olive wood are infused with the highest quality, fresh EVOO to make the Olive Wood Smoked Olive Oil. It's all natural with no artificial ingredients, preservatives or refined carrier oils! The flavor of olive wood smoke is close to that of oak wood smoke.

1/3 cup Olive Wood Smoked Olive Oil

¼ cup red wine vinegar

Kosher salt and freshly ground pepper

½ small red onion, thinly sliced

4 8-inch-long pieces French or Italian bread, split open**

1 clove garlic, halved

3 large plum tomatoes, cored (1 halved, 2 thinly sliced)

2 6 oz. jars tuna in olive oil (preferably Italian), lightly drained

1 red bell pepper, cut into thin strips

½ English cucumber, thinly sliced

¼ cup packed fresh parsley

2 T. capers, drained

Whisk the olive oil, vinegar, ¼ teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.

Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.

Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently.

Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

**I used individual rolls.

Adapted from Food Network Magazine June 2017

Wing Wednesdays: Baja Chipotle Wings

Oh boy, were these wings delicious! This week's version is a messy, sticky, chipotle fun fest. How's that for a description?!?

First, you're going to need about 2 - 2 1/2 lbs. of wings, paired with Lawry's Baja Chipotle Marinade which includes a blend of tangy lime juice, smoky-sweet chipotle pepper, cumin, oregano and, garlic.

2 - 2 1/2 lbs. chicken wings, separated and tips removed

1 bottle Lawry's Baja Chipotle Marinade

Place the chicken wings in a large bowl and cover with the marinade, reserving 1/2 cup. Toss to coat to make sure each piece of chicken is covered with the marinade. Refrigerate for at least 30 minutes.

Preheat oven to 375 degrees F. Spray a baking sheet with a non-stick spray.

Place chicken in a single layer on baking sheet and bake for 30 minutes.

Remove from oven and, using tongs, turn chicken oven. Using a silicone brush or spoon, cover the chicken pieces with the reserved marinade.

Return to oven for 10 minutes or until internal temperature has reached 165 degrees. Serve with lime wedges.

Ground Pork Tacos

This week's Taco Tuesday features a ground pork version. Did you know you can make your own taco seasoning mix from spices and herbs you probably have in your pantry right now? No need to buy those prepackaged mixes. Just take a few minutes and adjust the spicy/heat level to your preference.

1 1/2 lb. ground pork

1 T. chili powder

1 t. granulated garlic

1 t. onion powder

1 t. ground coriander

1/4 t. ground cayenne pepper

1/2 t. freshly ground black pepper

2 t. dried Mexican oregano, crumbled between your fingers

1/2 t. kosher salt

1 - 2 T. water

In a medium skillet, over medium-high heat, brown pork, breaking it up into small pieces with a wooden spoon.

 

When the pork is cooked completely through, add the seasonings and the water. Stir to combine and lower heat to low. Let simmer for 2 - 3 minutes.

Warm taco shells according to package directions and fill with the ground pork filling and your favorite toppings.

Wing Wednesday: Garlic Parmesan Wings with Dipping Sauce

 These wings were labeled "party wings" and I could see why once I got home and opened the package! They were large, but were still tender and juicy after baking. I made a garlic parmesan dipping sauce to along with the wings and, trust me, we have nothing to fear from vampires anytime soon! If you love garlic, here's the wings for you. And, even though I always tell you to grate your own parmesan cheese, for this recipe, the green jar variety is perfect.

1 1/2 - 2 lbs. chicken wings, tips removed

2 T. cornstarch

2 T. granulated garlic

1 t. salt

1 t. freshly ground black pepper

3 T. butter, melted

3 T. grated Parmesan cheese

Preheat oven to 350 degrees F. In a large bowl, place wings and sprinkle with next four ingredients. Toss to coat completely.

Spray a baking sheet with non-stick spray. Place wings in a single layer and bake for 30 minutes. Remove from oven and turn the wings. Return to oven and bake for another 30 minutes. 

Combine melted butter and Parmesan in a small bowl and stir to combine. Carefully spoon the mixture evenly over wings.

Set broiler to high. Return the wings to the oven and watch carefully as they brown. Let broil for 3 - 4 minutes until cheese browns and begins to bubble. Remove from oven.

While wings are baking, make the dipping sauce.

This sauce was so good! You could thin it with a little milk and have a wonderful salad dressing. As it is, use it for dipping wings, vegetables or crackers.

1/2 cup mayonnaise

1 T. minced garlic

1 t. olive oil

3 T. grated Parmesan cheese

1 T. white balsamic vinegar

Juice of 1/2 lemon

1/2 t. salt

1/4 t. freshly ground black pepper

1/2 t. dried thyme

1/4 t. dried marjoram

1/2 t. dried red pepper flakes

In a medium bowl, whisk together all ingredients. Refrigerate until ready to serve.

Kids' Patriotic Table 2017

This table would be perfect for Memorial Day, 4th of July, Flag Day, etc. Red, white, and blue are one of my favorite color combinations.

These cute plates and the tablecloth are from Wal-Mart.

The other items on the table are a compilation of years of buying just one or two things for a table. It's amazing over time how little things add up to make a very special table for even your youngest diners!

Dining Out Gulf Coast: 40th Street Pizza & Seafood, Mexico Beach, FL

One of the easiest meals to have while you're at the beach is pizza. You don't have to clean up from the beach, you don't have to drive to get your food, a phone call, and lunch (or dinner) is delivered right to you to enjoy either while sitting on the beach or on a balcony enjoying the sand and surf.

After a morning of collecting shells, we made a phone call to 40th Street Pizza. Instead of waiting for delivery, we drove the short distance to the restaurant. They have a wide variety of pizzas to choose from and we decided a Margherita Pizza sounded delicious. This was a medium ($14.95). The crust was thin and chewy, the sauce was thick and tomatoey.  Notice how much garlic is on this pizza! We didn't have to worry about vampires! Very good pizza.

Just for the fun of it, we decided to try one of their seafood offerings. Of course, regular readers of the blog know that Sweet Harold would choose grouper in some form. Do you see the size of this piece of fish? Perfectly cooked, dressed with tartar sauce, lettuce, onion, and tomato. We shared, but I'll be honest, I should have arm wrestled him for the whole sandwich!

Check them out on Facebook and look at their great menu.

Dining Out Gulf Coast: Shipwreck Bar and Grill, St. Joe Beach, FL

We've passed by Shipwreck Raw Bar many times while traveling down Highway 98. There's always a full parking lot. That's always a good sign. Last week, we decided that we might as well see what all the fuss was about. I highly recommend their oysters! We were immediately seated and drink orders were taken right away. And if you're at a raw bar, you must enjoy some oysters on the half shell, right?

These were some of the "cleanest" oysters I've ever had. No grit, no shell, just ice cold, briny oysters served with lemon and a full cup of horseradish to mix up with ketchup for a lovely topping if you wanted.

Sweet Harold gave his approval.

I chose the crab cake which, as the menu says, is "Crabmeat with very little else." $6.95 Delicious, served with Sriracha Mayo Sauce. 

Harold had the "Grouper Treasure" which was a seared piece of grouper served over rosemary garlic potatoes, cheddar and bacon, topped with crab bisque. $17.95 The grouper was perfectly cooked, the rosemary potatoes were nicely seasoned, and the cole slaw was lightly dressed and crisp.

I finished up with a big bowl of crab bisque $8.95. This dish was literally full of crab meat. No skimping here! Served piping hot with garlic bread.

The menu is extensive with a dozen choices for shrimp and oyster preparation steamed, baked, etc. There are sandwich options, low country boil, many seafood dishes as well. Extremely generous portions.  

I'm very glad we finally decided to see what all the fuss was about! The service was attentive, but not hovering. We dined near closing time, but never felt rushed to finish our meal.  

Shipwreck is definitely on our list for a repeat visit!

Wing Wednesday: Tuscan Herb Baked Chicken Wings

We are really enjoying the baked version of wings. With no batter, no frying, and a long bake time to render out the fat, these wings are deliciously flavored with Tuscan Herb Olive Oil and dry seasonings.

3 - 3 1/2 lbs. chicken wings, separated and tips removed

3 T. Tuscan Herb Olive Oil

1 T. dried Italian Seasoning

1 T. Tuscan Herb Seasoning Blend

Salt and Pepper

Preheat oven to 250 degrees F.

In a large bowl, whisk together the olive oil, seasoning blends, and salt and pepper. Add wings and toss to coat.

Spray a large baking pan with non-stick spray. Place wings in a single layer on baking sheet and bake for 25 minutes.

Remove from oven and turn wings.  Increase oven temperature to 400 degrees F.

Return to oven for 30 -35 minutes. Serve immediately.

Slow Cooker Ham with Black Mission Fig Balsamic Vinegar

Well, this week Publix had lovely hams on sale. This 5 lb. bone-in ham was about $8.00. I decided to try the slow cooker method of cooking this one. I have used Black Mission Fig Balsamic Vinegar in the past with pork and knew this would be an excellent pairing.

Remove all outward wrapping and the plastic covering of the bone from the ham.

Place cut side down in a slow cooker. Drizzle 1/3 - 1/2 cup of Black Mission Fig Balsamic Vinegar over the ham.

Cover and cook on low for 8 - 10 hours.

Remove lid and you should easily be able to remove the bone from the ham. The ham will be fall apart tender. You're ready to eat!

Roasted Vegetable Pasta Salad with Tuscan Herb / Sicilian Lemon Dressing

Roasting vegetables brings out their sweetness and richness. I decided for this batch of pasta salad to roast the veggies before adding to the cooked pasta. Dice your choice of vegetables as close to the same size as possible so that they will roast evenly and look gorgeous in your salad. I used a chopper like this one. It made quick work of the chopping and I had a consistent size for the vegetables.

1 small zucchini, ends trimmed and diced

1/4 cup diced yellow onion

1/4 cup diced green bell pepper

1/4 cup diced sun-dried tomatoes

Salt and pepper

2 cups uncooked elbow pasta (cook according to package directions and drain)

4 T. Tuscan Herb Olive Oil (divided)

1 T. Sicilian Lemon White Balsamic Vinegar

2 t. Tuscan Herb Seasoning (divided)

2 t. Italian seasoning (divided)

1/4 t. dried red pepper flakes

1/4 t. minced garlic

juice of one lemon

2 t. capers, drained

1 small zucchini, ends trimmed and diced

1/4 cup diced yellow onion

1/4 cup diced green bell pepper

1/4 cup diced sun-dried tomatoes

Salt and pepper

Preheat oven to 400 degrees. Place zucchini, onion, peppers, tomatoes in a small bowl. Drizzle with one tablespoon of the Tuscan Herb olive oil and season with 1 t. each of the Tuscan Herb Blend and Italian seasoning. Season with salt and pepper. Toss to coat the vegetables completely.  Place on a sheet pan and roast for 20 minutes or just until the vegetables begin to brown.

Before roasting....

After roasting...

While vegetables are roasting, cook the pasta and drain.

For the dressing, in a medium bowl, whisk together the Tuscan Herb olive oil and vinegar. Add the remaining seasoning blend, Italian seasoning, red pepper flakes, garlic, and lemon juice. Whisk to incorporate. Add capers.

Add cooked pasta to large bowl and pour dressing over and toss to coat. When vegetables are cooked, add to the pasta salad and stir to combine. 

Taste and adjust seasonings, if necessary. Serve room temperature or chilled.

Dining Out Gulf Coast: Indian Pass Raw Bar, Port St. Joe, FL

Last week while vacationing in Mexico Beach, FL for a few days, we took a road trip down 30-A. This area just east of Port St. Joe, FL is referred to as the "Forgotten Coast."  Around 1903, turpentine mills were prevalent around these parts. This trading post was used as a commissary/company store. Soon, noon meals were being served and through the years it transitioned to being the Indian Pass Raw Bar.

If you're searching for an extremely casual, friendly spot to eat delicious oysters and spend a fine afternoon enjoying your vacation, head over here.

You walk in the front door to see a large cooler display against the back wall. To the left is where the magic (food prep) happens. To the right, you'll just need to choose a table. Select a beverage from the cooler in the back, head to a table and have a seat. You'll notice two sheets of paper on the table. One sheet has all the drink selections listed. Simply mark the selection you have...keep the sheet and continuing marking your selection as the afternoon progresses. It's all on the honor system here!

The other sheet has the menu items which you'll mark and note your name at the top. The server will pick up your order and return with your food in a very timely fashion!

I started out with the gumbo. I love trying gumbos during our travels because each one is unique. This bowl was rich and thick with shrimp and okra. Sleeves of crackers are on the table ready to be opened and enjoyed with your oysters or, in this case, my gumbo. There are various hot sauces ready to be tried as well.

Just as I with trying new gumbos, Sweet Harold always wants to taste the cole slaws. This one passed his test with flying colors. He rated it as the best one of the entire week. That's saying something. He description? "The perfect ratio of cabbage to dressing, with a crisp, fresh taste."

There are several options for oysters here. We tried both baked and raw. This order was topped with LOTS of butter and Parmesan and placed under the broiler. Yum.  

A dozen raw on the half shell was next up. Served with a generous portion of horseradish, ketchup, and lemons for mixing up your own concoction for topping these beauties if you so desire.

Imagine my surprise when I noticed that Sweet Harold had also marked the box next to the "corn dog basket." I questioned why on earth at a raw bar no less he would order a corn dog basket. His response, "I like corn dogs." That being said, he was very pleased with his order.

The next time you're in this neck of the woods, take a little road trip and enjoy an afternoon spent at the Indian Pass Raw Bar.