Wednesday, September 30, 2015

Cheese and Crackers with STAR® Hot Pepper Stuffed Green Olives

 Prep time: Just a few minutes!

Cheese and Crackers with STAR® Hot Pepper Stuffed Green Olives
Cheese and Crackers with STAR® Hot Pepper Stuffed Green Olives

Not everything can be planned days in advance.  There are times when at the spur of the moment you have guests on the way and you need a quick appetizer to serve. The last thing you want is a room full of hungry people with nothing to serve while the main course is finishing up.

Well, there is the old standby, slice up some cheese and get some crackers, but we took it up a notch.

Take the cheese and crackers and add some sliced STAR®Hot Pepper Stuffed Green Olives! These olives will add some extra heat to an otherwise standard appetizer.
We prefer to pair these olives with a goat cheese or brie, but they will go well with whatever cheese you prefer!

Monday, September 21, 2015

Orange Honey Cake

This simple, made from scratch, cake is flavored with honey and orange.  It goes perfect with a cup of tea or coffee.

Prep time: 25 minutes
Orange Honey Cake
Orange Honey Cake
Cook time: 45 minutes

  •     1/2 cup white sugar
  •     3/4 cup honey
  •     1/2 cup STAR Extra Light Olive Oil
  •     4 eggs
  •     2 teaspoons grated orange zest
  •     1 cup orange juice
  •     2 1/2 cups all-purpose flour or gluten-free four
  •     3 tsps baking powder
  •     1/2 tsp baking soda
  •     1/2 tsp salt
  •     1 tsp ground cinnamon
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9x13 inch pan or 2 loaf pans.
  3. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  4. In a large bowl, combine sugar, honey, oil, eggs and orange zest. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Pour batter into prepared pan.
  5. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
  6. Allow to cool 5 minutes then remove from pan.

Tuesday, September 8, 2015

Moroccan Stew with Chicken, Artichoke Hearts and Carrots

As the days get shorter and colder nothing seems better than a stew.  This one is ready in under 30 minutes and is full of exotic flavors.  Serve over rice, pasta, quinoa or potatoes.

Servings: 6–8

 Moroccan Stew with Chicken, Artichoke Hearts and Carrots
 Moroccan Stew with Chicken, Artichoke Hearts and Carrots

  • 3 tbsps STAR Original Olive Oil
  • 2 onions, chopped
  • 6 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 4 cups chicken broth
  • 1 tsp finely grated lemon zest
  • 2 1/2 pounds skinless, boneless chicken thighs or breasts, cut into bite size pieces
  • 1 14.75 oz. jar Cara Mia Artichoke Hearts In Water, drained
  • 1 pound carrots, peeled, sliced
  • salt and black pepper as needed
  • chopped flat-leaf parsley for garnish
Heat the olive oil in a large heavy pot over medium-high heat. Add onions and sauté until tender and starting to caramelize, about 8 minutes. Stir in garlic and next 3 ingredients and cook until fragrant, about 1 minute. Add chicken broth and lemon zest and bring to a boil. Reduce the heat to medium; stir in chicken and carrots; simmer until vegetables are tender and chicken is about cooked through, about 10 minutes then add the artichoke hearts and cook 2 more minutes. Season to taste with salt and pepper.

Spoon stew over rice, pasta or quinoa and garnish with parsley.

Friday, September 4, 2015

Olive Oil Blueberry Muffins

These muffins are ready in under 30 minutes, and are mildly sweet and moist!  We prefer using the fresh blueberries but frozen will do in a pinch.

Prep 10 mins
Olive Oil Blueberry Muffins
Cook 15 mins
Yield 18 muffins

  • 1/4 cup + 2 Tbsp. STAR Extra Light Olive Oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour
  • 1⁄2 cup milk
  • 2 1⁄2 cups fresh or frozen blueberries


Heat oven to 375° and line 18 regular-size muffin cups with baking cup liner.

In bowl, mix STAR Extra Light Olive Oil and sugar. Add eggs one at a time, beating after each. Then beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries.

Spoon into muffin cups and bake 15 to 20 minutes, until golden brown and springy to touch.
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