Sunday, March 30, 2014

Rosemary and Olive Oil Cornbread Bites

All of the goodness of a cheese plate in a single bite. This easy to make appetizer is the perfect choice for your next party or get together.  
Rosemary and Olive Oil Cornbread Bites
Prep Time: 20 min   Cook Time: 25 min    Total Time: 45 min

.     3/4 cup White Flour
.     1/4 cup Whole Wheat Flour
.     1 cup Cornmeal
.     1 teaspoon Baking Powder
.     1 teaspoon Baking Soda
.     1/2 teaspoon Salt
.     1/3 cup STAR Butter Flavored Olive Oil
.     1 cup Buttermilk
.     1 Egg
.     2 tablespoons Fresh Rosemary, chopped
.     1/2 pound Blue Cheese
.     16 oz. Kalamata Olives, pitted and drained

For cornbread
 Preheat oven to 350 degrees.
Whisk together flours, cornmeal, baking powder, baking soda and salt.
Add all other ingredients and stir together just until moistened.
Pour into greased 8"x8" pan and bake 20-25 minutes until a toothpick inserted comes out clean.
To assemble cornbread bites
After cornbread has cooled, cut into 1" cubes.
 Top each cube with piece of blue cheese and then an olive, holding all three pieces together with a toothpick.
Don't have buttermilk? Pour 1 tablespoon of vinegar into a 1 cup measuring cup and then fill the rest of the cup with milk. Let sit for five minutes before using in recipe.

Recipe developed by:
Sunday, March 23, 2014

Garlic-Bourbon Glazed Pork Chops

Can't figure out the perfect way to cook pork chops? Try this step by step method to cook the perfect pork chop with a sweet yet salty glaze!

Serves: 4          Time: 40 minutes
Recipe developed by

Garlic-Bourbon Glazed Pork Chops
Garlic-Bourbon Glazed Pork Chops

For the pork chops:

For the bourbon glaze:
  • 1/2 cup bourbon
  • 1/3 cup light brown sugar
  • 2 tsp. soy sauce
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  1. Preheat the oven to 350 degrees. 
  2.  Heat a cast iron skillet, grill pan or oven-proof pan over medium-high heat until very hot.  Water should sizzle on the surface when a few drops are added.
  3. Pat-dry both sides of the pork chops.  Brush one side with STAR Grilling(Garlic) Cuisine Cooking Oil and then season with half of the salt and pepper.  Place the pork chops in the pan, seasoned side down, and cook for about 4 minutes, until browned.  Oil the other side of the chops, season with the remaining salt and pepper, and then flip and brown on the opposite side for another 3-4 minutes. 
  4.  Slowly add the beef broth and place the pan in the oven.  Bake the pork chops for about 20 minutes, until cooked through.  The center of the pork chops should reach 160 degrees.
  5. While the pork chops bake, combine the bourbon, brown sugar, soy sauce, garlic, salt and pepper in a small sauce pot over medium high heat.  Stir occasionally while the mixture comes to a boil. 
  6.  Reduce to a simmer and cook for about 15-20 minutes until the mixture is slightly thickened and reduced by about half.
  7. Drizzle over the pork chops and enjoy!

Tuesday, March 11, 2014

Olive Oil Cookies with White Chocolate Cranberries and Pecans

Love to bake? You can make your baked goods with with the benefits of olive oil! Download a conversion chart by clicking here.
Makes about 4 dozen cookies.

Olive Oil Cookies with White Chocolate Cranberries and Pecans
Olive Oil Cookies with White Chocolate Cranberries and Pecans

  • 1 c. old-fashioned oats (not instant)
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. STAR Butter Flavored Olive Oil
  • 1 c. light brown sugar
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 c. white chocolate chips
  • 1 c. dried cranberries
  • 1 c. chopped pecans
  1. Preheat oven to 325.
  2. Sift together oats, flour, baking soda, baking powder, and salt.
  3. In a large bowl, use an electric mixer to beat together the STAR Butter Flavored Olive Oil, brown sugar, and regular sugar until well combined-- it will look like wet sand. Add in eggs and vanilla and beat until light in color. Gradually add flour mixture until all the ingredients are well-incorporated, but be careful to not overmix. Stir in white chocolate, cranberries, and pecans.
  4. Drop cookie dough onto baking sheets by rounded tablespoons, spacing them about 1 inch apart. Bake between 12-15 minutes, until lightly golden around the edges. Cool cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely. If you try to transfer them too early, the weight of all the goodie in the cookies will make them break apart. After cookies are completely cooled, store in an airtight container.

Recipe developed by Tortillas and Honey

Cinnamon Popcorn

This fun recipe has only 4 ingredients and is quick and easy! This cinnamon popcorn ends up being such a pretty red color making it great treat for a party, or just for a yummy snack!
Cinnamon Popcorn

  •  1/4 cup Star Butter Flavored Olive Oil (Substituted for 1/2 cup butter) 
  • 1/2 cup corn syrup 6 oz. box of Red Hot candies (theater size box) 
  • 10 cups popped popcorn (about a 1/2 cup kernels will make approximately 10 cups) 

 1.  Heat oven to 250 degrees.  Pop popcorn in a pan, popcorn maker, or microwave. Spray a cooking spray onto a baking sheet or in a roasting pan, and spread the popcorn out in a layer in the pan.

2.  Add the Star Butter Flavored Olive Oil, corn syrup, and Red Hots to a small pan, and heat until boiling over medium heat.  Boil mixture for 5 minutes, stirring constantly. Carefully pour mixture over the popcorn in the pan, and stir until the popcorn is evenly coated

3.  Bake for approximately 1 hour at 250 degrees, stirring every 15 minutes.  Baking takes away the "stickiness" of the popcorn.  Remove from oven and let cool.  Sitr to break up any large clumps of popcorn.

Recipe developed by Make Life Lovely.

Light & Zesty Spaghetti Squash Toss

It’s a little bit Italian, a little bit Mediterranean, and a whole lotta delicious!
Serves (about) 4

Light & Zesty Spaghetti Squash Toss
Light & Zesty Spaghetti Squash Toss
  •     1 medium to large spaghetti squash
  •     3 tbsp STAR Butter Flavored Olive Oil
  •     1 medium onion, sliced thin
  •     2 large cloves garlic, quartered
  •     1 tsp basil
  •     1 cup fresh spinach, sliced into thin ribbons
  •     1/3 cup kalamata olives, sliced
  •     8 spicy/sweet red piquante peppers, sliced into thin strips.
  •     Freshly grated Parmigiano Reggiano, to taste
  •     salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with 1/2″ water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.
  3. While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and STAR Butter Flavored Olive Oil; toss. Cover with foil and put into oven with squash. (Foil packets work great here, too!)
  4. When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl. Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.
  5. Toss all ingredients together until well combined. Top with Parmesano Reggiano. Serve warm with crusty bread.
Recipe by ABC's and Garden Peas

Monday, March 10, 2014

Slow Cooker Chicken Alfredo Soup

Slow Cooker Chicken Alfredo Soup
Slow Cooker Chicken Alfredo Soup
This Slow Cooker Chicken Alfredo Soup uses a combination of pre-made ingredients and fresh ingredients to make a homecooked meal in a blink!

Serves: 4

  •    1-2 tablespoons STAR Butter Flavored Olive Oil
  •     ½ cup chicken broth
  •     1 small green pepper, diced
  •     1 small yellow pepper, diced
  •     1 can diced tomatoes, drained
  •     1 box or bag of frozen vegetables
  •     1 jar of alfredo sauce
  •     5 frozen chicken tender pieces (uncooked, unbreaded)
  •     Dash of basil, optional
  1.     Sprinkle 1-2 tablespoons of the Star Butter Flavored Olive Oil in the bottom of the slow cooker.
  2.     Combine all ingredients to the slow cooker EXCEPT for the chicken.
  3.     Add frozen chicken tenders and cover with the other slow cooker ingredients.
  4.     Cook on high for 3-4 hours or on low for 5-6 hours.
Recipe by  It Happens in a Blink

Sunday, March 9, 2014

Ginger-Soy Asian Lettuce Wraps

Want to change up the classic taco? Try this recipe that fuses the concept of the taco with the Asian cuisine! Thanks to for this refreshing recipe.
Prep time:60 mins      Cook time:25 mins     Total time:1 hour 25 mins      Servings: 4

  • 2-3 Chicken breasts, boneless and skinless
  • ½ cup + 2 Tbsp STAR Asian (Soy & Ginger) Cuisine Cooking Oil, divided
  • 2 Tbsp Szechuan Sauce
  • 1 Tbsp Garlic
  • ½ tsp Red Pepper Flakes
  • 1 tsp Lime Zest
  • ½ tsp Ginger root, minced
  • 2 Tbsp STAR Rice Vinegar
  • ½ cup Water Chestnuts, diced
  • 1 Bell Pepper, diced
  • 1 cup Sweet Onion, finely chopped
  • 1 Green Onion, sliced on the bias
  • 2 heads Bibb Lettuce
  1. In a gallon sized Ziploc bag, add ½ cup STAR Asian/Ginger Soy Cuisine Cooking Oil, Szechuan Sauce, garlic, red pepper flakes, lime zest, ginger root and rice vinegar.
  2.  Place chicken breasts into the Ziploc bag, seal and gingerly “smoosh” and coat the chicken evenly with marinade. Place in fridge and let marinade for 45 minutes to an hour.
  3. Preheat grill or oven to 375 degrees. Grill or bake until chicken has reached 160 degrees on the thermometer, between 15-30 minutes depending on cooking method.
  4. Let chicken rest on a plate, and tented with aluminum foil for ten minutes. Dice chicken into bite size pieces after it has rested.
  5. In a non-stick skillet, heat up 2 Tbsp STAR Ginger Soy Cooking Oil, add in water chestnuts, bell pepper, onion and green onion to the skillet and sauté until onion and pepper have softened. Add in diced chicken and mix together. Serve in Bibb lettuces leaves while warm and enjoy!

Sunday, March 2, 2014

Grilled Garlic and Lime Shrimp Skewers

Looking for a fresh and low calorie dinner? Try this recipe provided by:!
Prep time:25 mins     Cook time:8 mins     Total time:33 mins    Servings:4

Grilled Garlic and Lime Shrimp Skewers
Grilled Garlic and Lime Shrimp Skewers
  • 1 Lime (zest)
  • 3 tbs STAR Grilling (Garlic) Cuisine Cooking Oil
  • 2-3 tbs Freshly squeezed lime juice
  • 1 tbs Fresh cilantro, minced
  • 1 large Garlic clove, minced
  • ¾ tsp Kosher salt
  • ¼ tsp Freshly ground black pepper
  • 32 Fresh ocean caught shrimp, which have been shelled and de-veined
  • Wooden skewers
  1. Soak 8 skewers in water for no less than 30 minutes. This will keep the skewers from catching fire once on the grill.
  2. In a shallow dish combine the zest of one lime with STAR Grilling (Garlic) Cuisine Cooking Oil, lime juice, minced cilantro and garlic, salt and black pepper.
  3. Toss the cleaned shrimp into the garlic lime marinade and let sit for no longer than 10 minutes.
  4. Preheat the grill to medium-high. Meanwhile thread 4 shrimp on to each wooden skewer and brush more of the marinade over top.
  5. Once the grill is pre-heated place the garlic-lime shrimp skewers on to the grill grate. Cook for about 3-4 minutes per side or until fully cooked.
  6. Serve over rice and enjoy!

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