Friday, October 25, 2013

Slow Cooked Balsamic Vinegar Chicken


Want your meal to be ready when you walk in the door after a long day? Prepare this delicious recipe in the morning and it will be cooked to perfection once you get home!

Slow-cooked Balsamic Vinegar Chicken
Slow-cooked Balsamic Vinegar Chicken
Ingredients:

Directions:
  1. Combine the Italian seasoning and salt & pepper in a small bowl and spread over chicken on both sides. Set aside. 
  2. Put STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish, garlic and chopped onions on the bottom of a slow cooker. Place chicken on top. 
  3. Pour the STAR Balsamic Vinegar over the chicken. 
  4. Cover and cook on low for 8 hours. Then serve with a side dish and enjoy!

Friday, October 4, 2013

Mexican Layer Dip

Mexican Layer Dip
Mexican Layer Dip
Layer dips are great for parties as an appetizer and there is no way this recipe can go wrong! It is quick and so simple that even the little ones can help to make this crowd-pleaser!
Prep Time: 15 minutes Servings: 8

Ingredients:
                                                                                                                   Directions:
Mexican Layer Dip
Mexican Layer Dip
  1. Begin by throwing the refried beans into a small pan over medium-low heat. Add a small can of (undrained) diced green chiles. Stir well. Then sprinkle a little bit of ground Cumin.
  2. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream and spread it into a single layer; being careful not to disturb the cheese underneath.
  3. The next layer is the guacamole, spread it over the sour cream. Then place a generous layer of Pico De Gallo.
  4. Lastly top with the shredder lettuce, tomatoes, black olives and jalapenos. Enjoy!
Wednesday, October 2, 2013

Pumpkin Pull-Apart Bread

This Pumpkin Pull Apart Bread captures all of the flavors of fall in one package.  From pumpkin and cinnamon to a glaze full of spices reminiscent of the perfect pumpkin pie, your taste buds will know that fall food season has arrived.  While the recipe may seem complicated, most of the difficulty lies in waiting for the bread dough to rise, with the expectation of a sweet pumpkin treat waiting just around the corner.
The bread dough has been lightened by eliminating butter and replacing it with STAR Fine Foods Grapeseed Oil.  You can further customize this homey, baked pumpkin dessert by reducing the amount of butter and sugar in the filling, and/or by eliminating the glaze.  But, if you're going to indulge, this is the perfect fall treat to do so! Recipe by Juanita's Cocina.

Ingredients (1 loaf)
Pumpkin Pull-Apart Bread
Pumpkin Pull-Apart Bread

For the Bread
•    3 cups all purpose flour (plus extra for kneading)
•    1/4 cup sugar
•    2 1/2 tsp. active dry yeast
•    1/2 tsp. salt
•    1/4 cup milk
•    2 1/2 Tbs. STAR Fine Foods Grapeseed Oil
•    1/2 cup pumpkin puree
•    1 tsp. vanilla
•    2 eggs

For the Cinnamon Sugar Filling
•    5 Tbs. unsalted butter
•    1 cup sugar
•    1 1/2 tsp. cinnamon
•    1 tsp. nutmeg
•    1/4 tsp. ground ginger
•    1/4 tsp. ground cloves
For the Pumpkin Spice Glaze
•    1 cup powdered sugar
•    2 Tbs. milk (plus extra as needed)
•    1 tsp. pumpkin pie spice

Directions
For the Bread
Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fit with a dough hook.

Heat the milk in the microwave for 45 seconds-1 minute, or until it is very warm.

Add the milk, grapeseed oil, pumpkin puree, vanilla, and eggs to the stand mixer with the dry ingredients. Knead the dough on low speed until everything begins to come together, then turn the mixer to medium and knead for 5 minutes, or until the dough forms a ball and pulls away from the sides of the bowl. Add extra flour, if needed, 1 tablespoon at a time to help the dough form a ball (I added 1 extra Tbs. of flour). Dough may still stick a bit to the bottom of the bowl, and will feel tacky (but not sticky) to the touch.

Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and allow the dough to rise until it has doubled in size (1-2 hours).

Once dough has risen, gently deflate it and place the dough ball on a lightly-floured surface. Allow it to rest for another 5 minutes. Roll the dough out into a 12x20 inch rectangle and coat it with the cinnamon sugar filling.

For the Cinnamon Sugar Filling
Melt the butter in a microwave-safe dish.

In a bowl, mix together the sugar, cinnamon, nutmeg, ginger, and cloves until well-combined.
Brush the butter in an even layer over the rectangle of dough. Evenly sprinkle the cinnamon sugar mixture over the dough.

Cut the dough into six 2-inch-wide strips (lengthwise). Stack the strips on top of one another and cut them into six equal sections. Stack each section into a well-buttered 9x5 inch loaf pan. Cover the loaf and again let it rise for another 45-60 minutes.

Once loaf has risen, preheat the oven to 350. Bake the bread loaf for 30-35 minutes, or until the top has turned a deep golden brown. Allow the bread to cool for 20 minutes in the pan before removing and glazing.

For the Pumpkin Spice Glaze

Mix powdered sugar, milk, and pumpkin pie spice together in a bowl. Add more milk, as needed, to thin glaze to desired consistency.
Pour glaze over the top of the pumpkin loaf, let it set, and serve.
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