Tuesday, January 29, 2013

Cupid's Shrimp Pasta

Cooking for Valentine's Day is always a nice option. Choose something that you can cook quickly and pick up the items the day before so there is no need to be rushing around after a busy day. Artichokes have been thought of as aphrodisiac since Egyptian times. Why not include them in your special meal?

Cupid's Shrimp Pasta
 8 ounces uncooked linguine
 1 pound unpeeled, medium-size fresh shrimp
 1 (6.5oz) jar Cara Mia Artichoke Hearts in Water
1/4 cup of STAR Family Reserve Olive Oil with Lemon Peel
1/4 lemon juice
1 garlic clove, minced
6 plum tomatoes cut in half
Green onions for garnish

Cook linguine according to package directions; drain and keep warm.
Peel shrimp, and devein, if desired.
Sauté garlic in little of the olive oil in a large skillet until tender.
Stir in tomato; cook, stirring constantly, 2 minutes. Add shrimp, and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Add the rest of  the STAR Family Reserve Olive Oil with Lemon Peel, lemon juice, and Cara Mia Artichokes and cook just until thoroughly heated. Serve over linguine  and garnish with green onions.
Tuesday, January 15, 2013

Gluten Free Sun-Dried Tomato & Olive Chicken

Sun-Dried Tomato & Olive Chicken
Eating Gluten Free? It seems like so many people are discovering they have a gluten sensitivity these days. ALL of our STAR and Cara Mia products are gluten free and can help you add flavor to your cooking with out the concern over gluten.

This dish is gluten free, flavorful and easy to make.

1 (8oz) jar Cara Mia Sun Dried Tomatoes
1 1/2  tablespoons of STAR Extra Virgin Olive Oil
1 1/4 cups fat-free, less-sodium chicken broth
1 pouch STAR Spanish Manzanilla Olives
1 teaspoon STAR Balsamic Vinegar
1 garlic clove, minced
4 skinless, boneless chicken breast halves or thighs
2 cups cooked brown rice

Prepare grill to medium-high heat.

Drain the Cara Mia Sun Dried Tomatoes.  Add  them, the STAR Extra Virgin Olive Oil, chicken broth,  STAR Spanish Manzanilla Olives, STAR Balsamic Vinegar and garlic to blender or food processor; process until smooth.

Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve chicken over rice; top with sauce.
Monday, January 14, 2013

Walnut Rosemary Olive Oil Scones

This recipe uses STAR’s Family Reserve natural infused rosemary olive oil that was developed in partnership with Ferran Adrià, who is regarded as one of the world’s most creative chefs. This new range of original and all natural infused olive oils allows you to add an extra dimension of flavor to your favorite dishes while receiving the added health benefits of olive oil.

Time: 40 minutes | Yield: 8 scones
Walnut Rosemary Olive Oil Scones
1 cup buttermilk
1 egg
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
2 Tbs. fresh rosemary
1/4 cup STAR Fine Foods Rosemary Infused Olive Oil
3/4 cup walnuts, toasted
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Preheat the oven to 400 degrees.  Line a large baking sheet with parchment paper or a Silpat liner.  In a small bowl, whisk the buttermilk and egg and set aside. 
Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine.  While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined.  The mixture should be a little wet but should pull away from the sides. 
Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns.  Shape the dough in to a circle, about 8 inches in diameter.  Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones.  Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
Cool on a wire rack or serve warm.
Recipe developed by Cassie Laemmli of Bake Your Day
Thursday, January 3, 2013

Baked Low Carb Cauliflower

Is one of your New Year Resolutions to limit your carbohydrates? We have got a recipe the whole family will love. This baked cauliflower delivers tons of flavor and works great along side steaks, chicken or fish.
Baked Low Carb Cauliflower

2 heads of cauliflower
2 tablespoons of STAR Original Garlic Oil
3/4 cup shredded sharp cheese (we like Parmesan or an Extra Sharp Cheddar)
1/2 cup chopped onions
3 tablespoons milk
salt & pepper to taste

Pre-heat oven to 350.

Separate the cauliflower into florets and chop the core finely.

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Bring about 3 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for about 10 minutes or until tender.

While the cauliflower is boiling saute the onions in 1tablespoon of STAR Original Garlic Oil.

Drain the cauliflower and discard all of the water and return to pan. Then add the onions, milk, 1/2 of the cheese, the remaining STAR Original Garlic Oil, salt and pepper and mix well.

Place in medium casserole dish, sprayed with olive oil or cooking spray, sprinkle the remaining cheese and bake for 20 minutes.

STAR Buffalo Chicken Meatballs

STAR Buffalo Chicken Meatballs
Looking for a crowd pleasing dish for family or football get-togethers!  Look no further, Buffalo Chicken Meatballs!
Yield: 50 meatballs | Time: 1 hour

For the meatballs:
2 lbs. ground white meat chicken
2 green onions, sliced
2 celery stalks, finely chopped
1 clove garlic, minced
1/2 cup hot wing sauce
1/2 cup blue cheese crumbles
3 tsp. ranch dressing mix
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 egg
1 cup breadcrumbs
STAR Fine Foods Grapeseed Oil, for frying

For the meatball sauce:
1 cup hot wing sauce
1 Tbs. butter
2 Tbs. STAR Fine Foods Grapeseed Oil
3 tsp. brown sugar
1 1/2 tsp. STAR Fine Foods Garlic-Flavored Wine Vinegar
1/4 tsp. cayenne pepper

Line a 10x15 rimmed baking sheet with parchment paper, set aside. 

Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl.  Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.

Roll the mixture into 1-inch balls and place in the prepared baking pan.  Refrigerate for 30 minutes.

While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine.  Whisk occasionally until bubbles form around the edges.  Allow the sauce to bubble for about 5 minutes and then remove from the heat.  The sauce should thicken slightly. 

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After chilling, remove the meatballs from the refrigerator.  Heat a large non-stick skillet over medium heat.  Add about 1/4 – 1/2 inch of grapeseed oil.  Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes.  The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often.  Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs. 

Transfer the cooked sauce to a large bowl.  Add the meatballs about 10 at a time and toss to coat.  Transfer the coated meatballs to a serving dish and repeat with the others.

Serve warm.  
Recipe developed by Cassie Laemmli of www.bakeyourday.net for Star Fine Foods 
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