Olive Oil Recipes

Creamy Dreamy Scrambled Eggs

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Eggs are a staple in our home. We can easily go through a dozen eggs in a week, just at mealtimes. My favorite way to enjoy them is fried in olive oil. They’re amazing atop an Egg and Cheese Sandwich, with an over-medium yolk dripping onto some lentils, or just on their own with a side of toasted and buttered homemade sourdough.

But sometimes, I just want them scrambled.

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I learned a while ago that the best way to cook perfect scrambled eggs is over low heat. Low and slow. That being said, it’s still a quick and easy meal that always satisfies.

These aren’t the scrambled eggs that you’ll see at a buffet. Cold, coagulated, overcooked, tough, and tinged with grey.

No.

I’m talking about velvety, creamy, warm deliciousness. I like to cook the eggs until they’re just barely set. You can cook them longer if you want. (Obviously.) Since I use a cast iron pan for my eggs the residual heat will keep cooking them for a while after I turn the burner off. I don’t want overcooked tough eggs, so this is key. I’m going for just a step beyond custard on a fork.

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It’s simple. A good skillet, a glug of oil, and low heat. I like to whisk the eggs up with a splash of water. Some prefer milk or cream. That’s cool too. Mom used water, so that’s what I do. After that all it takes is a little bit of standing by the stove, daydreaming, sliding the spatula across the pan from time to time.

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Toast some good bread that you can slather with butter and jam, and figure out if it’s a just eggs day, or if you want something else. Grated cheese melting overtop is always a good idea, a side of crispy bacon always wins, fresh herbs are divine. Usually though, all I need is a little bit of salt.

Happy Eating!

Creamy Scrambled Eggs
Author: 
Serves: 2
 
Ingredients
  • 4 eggs
  • splash water
  • 1 t olive oil
  • to taste salt
Instructions
  1. Whisk the eggs and water together.
  2. Heat a skillet over low. Add olive oil. Pour in the eggs. Gently stir eggs with a metal spatula as they begin to set, pushing out from the middle, pulling in from the outside. Cook low and slow, stirring often. When they're almost set remove from heat and let them stand in the skillet for 1 minute. Season with salt.

 

 

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Honey Roasted Chicken and Potatoes

As long as I can remember, Sunday dinners in our family were always a special night. I don’t know where the tradition of big Sunday dinners came from, but I can only guess that it was something Betty Crocker invented. Whoever it was, thank you. Sunday dinner, surrounded by family, has always been one of my favorite things. In our house growing up, I think it started because my mom worked 5 days a week, so the weekends were her time to prepare a better than usual dinner. We had pot roast, trip-tip, chicken, pork chops, casseroles, etc. It was always an occasion, a way to start the new week off right.

I have been mostly been doing the same for my own little family for as long as I can remember. Because weekends can be busy days for us, I often revert to slow cooker recipes and things I can add to the oven that mostly cook themselves. My family really loves a roasted chicken, which is super easy,  and with much colder days this winter, a hot meal is always appreciated by my crew.

We love it so much that we have several versions we rotate through: Slow Cooker Rotisserie Chicken, Ginger Orange Chicken, Crepes Florentine, etc.

Burroughs Family Farms organic olive oils compliment a roasted chicken and vegetables nicely. In this recipe, I combine spices, local raw honey, and BFF garlic olive oil  to chicken drum sticks and red potatoes, for a lovely Sunday dinner. The garlic and honey compliment each other really well and spice up an other wise boring dish. My kids always say you have to be careful because chicken can be “boring,” but with this combo you cannot go wrong. We added a big green salad to this meal and it was a hit with everyone, even with my middle child who says he doesn’t like chicken.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

Pre-bake. Chicken drumsticks and red potatoes liberally seasoned and drizzled with Burroughs Family Farms Garlic Olive Oil.

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Sunday Dinner Honey Roasted Chicken and Potatoes with Bubbie's fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Sunday Dinner: Honey Roasted Chicken and Potatoes with Bubbie’s fermented pickles, kale and broccoli slaw salad, and Cara Cara oranges.

Honey Roasted Chicken and Potatoes
Author: 
Recipe type: Sunday Dinner
Serves: 4-6 servings
 
We only used potatoes for this, but you could add typical roast veggies to this, like carrots and celery, but we opted to eat a salad and keep our veggies raw.
Ingredients
  • 8 organic, pastured chicken drum sticks
  • 8 red potatoes, cut into small pieces
  • 3 to 4 tablespoons Burroughs Family Farms organic garlic olive oil
  • Pink salt and pepper to taste
  • ½ teaspoon nutmeg
  • 1 t Spice Hub Perfect Poultry Seasoning
  • 4 tablespoons raw local honey
Instructions
  1. Preheat oven to 350 degrees F.
  2. Coat a 9x13 pan with garlic olive oil.
  3. Place chicken drumsticks in the pan. Space them evenly apart.
  4. Put potatoes in pan all around the chicken, filling in all the empty spaces.
  5. Drizzle the garlic olive oil over the chicken and potatoes.
  6. Sprinkle the pink salt and pepper over the chicken and the potatoes. If you like it more zesty, be liberal with this step. My kids really love it heavy on pepper.
  7. Sprinkle the poultry seasoning over the chicken pieces.
  8. Sprinkle the nutmeg over the chicken pieces.
  9. Place the pan in the oven and cook for about 40 minutes.
  10. Remove from oven after 40 minutes. Bring to counter.
  11. Baste chicken pieces with honey. If your honey is not liquid at room temp, like mine wasn't because of winter, I warmed it on the stove while the chicken was cooking.
  12. Place back in the oven and roast for 20 more minutes, or until chicken is crispy and golden brown.
  13. Serve with green salad for a complete meal.

 

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)

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When I decided to go grain-free, because of food allergies, I knew I would miss pasta dearly. I heard that many people really love spaghetti squash and that it was a decent replacement for pasta. Learning to love spaghetti squash was a challenge and in all honesty, my family is not on-board with it. I have never gotten them to like it, or zoodles, no matter how many recipes I have tried to serve them. But this Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb) was perfect for me.

So, when I make spaghetti squash, it’s just for one person. Moi. The squash ends up for Me, myself, and I, which means, I am still making dinner for everyone else, too. Now, I don’t like to be a short order cook, but my younger kids are still adjusting to our new way of eating. Vegetables can be hard for them. With that in mind, I wanted to create a dish that was all-inclusive, and was easy enough to pull-off so that I could still make dinner for everyone else.

I took one squash, cut it cross-wise, liberally coated it in flavored olive oil and spices, added red sauce, pre-cooked meatballs, and a bit more sauce, and threw it in the oven for an hour, while I cooked a good ol’ spaghetti and meatball dinner for the rest of the family.

I really love the flavor of Burroughs Family Farms Basil Olive Oil for this. It added a bit more Italian flair to the dish. Burroughs Grass to Gold Gouda would be a great addition to this recipe. Any red sauce will work with this recipe, and for pre-cooked meatballs, I love Aidell’s basil and garlic meatballs, for a quick-fix.

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Roasted Spaghetti Squash and Meatballs (paleo, gluten-free, dairy-free, low carb)
Author: 
Recipe type: Italian, Low Carb
Serves: 2 servings
 
Ingredients
  • 1 Small Spaghetti squash, cut cross-wise into two halves**
  • 2 T Burroughs Family Farms Basil Olive Oil
  • 1 T Spice Hub veggie seasoning
  • 2 C red sauce
  • 8 pre-cooked meatballs
Instructions
  1. Preheat oven to 400F.
  2. Cut spaghetti squash cross-wise.
  3. Remove seeds and innards.
  4. Drizzle both halves of spaghetti squash with basil oil oil.
  5. Sprinkle with veggie seasoning.
  6. Add ½ C red sauce to each half of squash.
  7. Put 4 meatballs in each half of squash.
  8. Top with remaining sauce.
  9. Bake for 60 minutes.
  10. **I eat one half for dinner and save another half for lunch the next day.
Notes
You can add cheese to this recipe, if you are doing a low carb high fat or keto diet, for added yumminess. Burroughs Family Farms Grass to Gold Gouda would be a great match. Just add after 45 minutes in the oven, sprinkle cheese over meatballs and sauce, then add to oven for 15 more minutes.

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Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)

Who loves chocolate? Who loves cake? Who loves chocolate cake? Who loves chocolate cake ready in 2 minutes? You will love this Paleo Chocolate Mug Cake!

Say what? Two minutes? YES, it is true.

What if I told you this cake was pretty guilt-free, too? No grains, no gluten, no dairy, and no refined sugar. Oh, AND DELICIOUS!

It’s true.

Just throw some ingredients in your favorite coffee mug and microwave it. Then, of course, curl up on the couch and watch a lot of Netflix, and eat!

If you’re ever finding yourself in need of a late night chocolate cake, with little to no effort, little guilt, and big on taste, this is the recipe for you.

This recipe uses Burroughs Family Farms organic, pastured eggs and orange olive oil, for a sweet flavor twist! Why? Because chocolate and orange just belong together!

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Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)
Author: 
Recipe type: Dessert
Serves: 1 mug cake
 
Satisfy a late night chocolate craving with simple pantry ingredients and 2 minutes in a microwave!
Ingredients
  • 3 T Otto's Cassave Flour
  • 2 T Burroughs Family Farms organic Orange Olive Oil
  • 2 T Unsweetened cacao powder
  • 2 T Organic Agave syrup
  • 1 Burroughs Family Farms organic, pastured egg
  • ½ t vanilla extract
  • Pinch salt
Instructions
  1. Add all ingredients to a coffee mug, mix together, and microwave for 2 minutes.
  2. Enjoy!
  3. Top with dairy free ice cream, if you're feeling really dangerous.

 

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Slow Cooker Rotisserie Chicken

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Who loves rotisserie chicken?

I think everyone does.

And a slow cooker rotisserie chicken is even better!

Thank goodness for slow cookers, like my Breville Fast Slow Cooker. Who ever coined the phrase “set it and forget it” was a genius. That goes for who ever invented the crock pot/slow cooker, too. Seriously, a genius. I had a lot going on yesterday, like I always do, and yet I was still able to put together a nice meal, and not just any meal. My kids favorite thing, hands down, is a Costco Rotisserie chicken, but a little known fact about me is that I cannot stand going in there most days, even if I am headed in to only buy a rotisserie chicken. But we do love those little chickens, because I can do so many things with them, aside from having a good old fashioned chicken dinner, on the cheap and easy to throw together. The leftovers of a rotisserie chicken are great in soups, salads, sandwiches, tacos, etc. My kids even love the leftovers shredded up and put in a lunch box. All this to say, that it was necessary to figure out how to make my own, without a rotisserie.

The slow cooker offers so many fast ways to prep something and let it cook all day, providing you with a great meal and still having the ability to lead the busy lives that we do. From casseroles, soups, stews, roasts, etc, I have found my slow cookers to all be very helpful. This version of the slow cooker rotisserie chicken is based on a recipe from Paleo Cupboard. I used a Burroughs Family Farms small organic pastured chicken and Burroughs Farms organic garlic olive oil to jazz it up a bit.

My favorite way to use this lettuce wrapped tacos, as pictured below.

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Slow Cooker Rotisserie Chicken
Author: 
 
Based on a Paleo Cupboard Recipe.
Ingredients
  • 1 Burroughs Family Farms organic whole chicken (4-5 lbs.), rinsed and patted dry
  • 2 Tbsp. Burroughs Family Farms cold first press organic garlic extra virgin olive oil
  • 1 tsp. Spice Hub Organic Poultry Seasoning
  • 1 tsp. Spice Hub Organic Veggie Seasoning
  • 1 tsp. sea salt
  • 1 tsp. paprika
  • 1 tsp. ground black pepper
  • ½ tsp. cayenne pepper (optional)
  • 250ml vegetable or chicken broth
  • aluminum foil
Instructions
  1. Make about 6 balls of aluminum foil and line the bottom of your slow cooker with them.
  2. Pat dry chicken.
  3. Combine the dry seasoning ingredients in a small bowl. Rub spices all over chicken.
  4. Rub the oil all over the chicken making sure the chicken is evenly coated.
  5. Place chicken in the crock pot on top of the aluminum foil.
  6. Add broth to the bottom of the slow cooker.*
  7. Cook on low for 6-8 hours or until chicken is cooked through.
Notes
*My slow cooker cannot be dry in the bottom, so I always add both to mine. It doesn't take much, but a small container is enough to make this work. I find it adds some flavor, as well.

Save your carcass to make bone broth!

Sea salt, poultry seasoning, veggie seasoning, paprika, black pepper.

Sea salt, poultry seasoning, veggie seasoning, paprika, black pepper.

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Burroughs Family Farms Garlic Olive Oil

Spice Hub Poultry and Veggie Seasoning

Spice Hub Poultry and Veggie Seasoning

Pacific Foods Organic Vegetable Broth

Pacific Foods Organic Vegetable Broth

Burroughs Family Farms Organic Pastured Chicken

Burroughs Family Farms Organic Pastured Chicken

Chicken with Dry Rub.

Chicken with Dry Rub.

Drizzle with Burroughs Organic Garlic Olive Oil.

Drizzle with Burroughs Organic Garlic Olive Oil.

Balled up aluminum foil in the crock pot base.

Balled up aluminum foil in the crock pot base.

Place your bird in your slow cooker and set for 6 hours.

Place your bird in your slow cooker and set for 6 hours.

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Served with garlic white rice and salad.

Served with garlic white rice and salad.

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Ginger-Orange Whole Chicken (gluten-free, sugar-free)

Orange Ginger Glazed Beer Butt Chicken

Let’s start the New Year of 2016 off to a great start with one of my favorite recipes. My kids absolutely love chicken, particularly if made as a whole chicken. Each kid has their favorite piece of the chicken, so I never have to worry about anything going to waste and between the four of us at home, we can eat an entire chicken in one sitting. They love it. It’s a fail-safe way to get dinner on the table and the best part if that chicken requires so much time in the oven, that it’s pretty easy to prep and walk away for 45 minutes, or so,  while it cooks, sit down, have a glass of wine, or two, and let dinner make itself.

About ten years ago, Beer But Chicken became all the rage with the barbecuers. You took a whole chicken, sat it on an upright chicken rack with a beer can inserted in the cavity of the chicken, and then glazed the chicken repeatedly as it cooked. We became instant fans of this. It creates a crispy glaze on the chicken that my kids and hubby love to pieces.

This is an example of a Beer Butt Chicken Rack. Place your beer or soda can in the rack, then place the chicken upright . Cook on the barbecue or oven.

This is an example of a Beer Butt Chicken Rack. Place your beer or soda can in the rack, then place the chicken upright. Cook on the barbecue or in the oven.

Orange Ginger Chicken in a Beer Butt Chicken Rack.

Orange Ginger Chicken in a Beer Butt Chicken Rack, upright on the barbecue.

We tried it with orange soda and ginger ale once and we instantly loved it more than the beer version. The sweetness from the soda, combined with the seasoning on the chicken, plus the veggies stuffed inside the chicken, made a great combo. We then discovered Zevia sodas, which are clear with no coloring, no sugar or artificial sweeteners added, zero calories, and Non-Gmo Certified. Since they also happen to come in Ginger Ale and Orange flavors, we decided to revisit this idea, but this time in the oven. I’ll provide both methods for you below. It did not disappoint and once again, we ate an entire chicken in one sitting.

And since soda and beer now come in so many different varieties, the possibilities are endless. I imagine a combo of beer and soda would taste great, as well as the combo of root beer and a stout beer, or 7 up and ginger ale. With the emerging craft beer craze and various Zevia flavors you could create so many wonderful flavors. Please let us know if you try a combo that you love.

We served this with wok-fried veggies and fried cauliflower rice.

For this recipe, I used a Burroughs Family Farms organic, pastured chicken with Burroughs Family Farms Organic Garlic Olive Oil . 

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Orange Ginger Glazed Beer Butt Chicken

Oven Version.

Barbecue version.

Barbecue version.

Ginger-Orange Glazed Beer Butt Chicken (gluten-free, sugar-free)
Author: 
Recipe type: Comfort Food, Barbecue
 
Try this with any combo of soda or beers. Get creative. With so many flavors available now, the flavor combo possibilities are endless.
Ingredients
  • Buy A Beer Can Chicken Holder, I got mine at Wal-Mart
  • One can Zevia Orange Soda
  • One can Zevia Ginger Soda
  • One whole "young" Burroughs Family Farms chicken
  • One bottle of Full Circle Organic Ginger Sesame Glaze, or any like marinade or glaze
  • Large red onion
  • Green onions
  • Sea salt, ground pepper, garlic salt
  • Pollen Asian seasoning by Pollen Ranch, or any other Asian-style seasoning
  • 1 T Minced onion
  • 1 T Minced garlic
  • Burroughs Family Farms Organic Garlic Olive Oil
Instructions
  1. Oven Version, see Note for Barbecue version.
  2. Preheat oven to 450F.
  3. Clean chicken, remove giblets.
  4. Pat chicken dry.
  5. Rub chicken liberally with Burroughs Garlic Olive Oil.
  6. Rub chicken down with sea salt, pepper, garlic salt, Pollen Asian seasoning.
  7. Open the neck between the skin and the chicken. Rub salt, pepper, minced onion and garlic salt inside the skin.
  8. Chop onion into large rings. Put some onions inside the neck and hold in place with toothpicks, put some inside the chicken's booty, place another large section on top of chicken on top of neck and toothpick in place, and place an onion on top of the open can of orange soda.
  9. Stuff neck with green onions.
  10. Put orange soda can in Beer Can Chicken Holder, Put soda can up chicken's booty! Put inside a small round cake pan, add half a can of ginger soda to the cake pan. Pour the other half of the can of soda over the chicken.
  11. Reduce oven temp to 400F.
  12. Put in a large roasting pan and put in oven.
  13. We generously glaze it every 10-15 minutes or so with the Ginger Sesame glaze, and baste it with the juices in the cake pan, too.
  14. Keep glazing and cooking about 50-60 minutes.
  15. Ready when its crispy glazed and temp in inner thigh is 180 or above.
  16. Serve with veggies and rice.
Notes
Preheat grill to 350.

Roast for an hour and half, following all the ingredients and instructions per above.

 

 

 

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