Tag Archives | olive oil recipes

Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

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Glutenfree Ciabatta Breakfast Sandwich
Author: 
Recipe type: breakfast
Serves: 6 sandwiches
 
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
Ingredients
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
Instructions
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
Notes
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Almond Butter Birthday Cake for Dogs (yes, really)

Today is the day my pit bull Cookie was born. I know, I know, a dog’s birthday, really?

Yes, really.

Cookie, the birthday girl!

Cookie, the birthday girl!

If you own a dog, you probably get it. My dog, well, one of three, is just about the gentlest soul ever. Despite what the media tells you about my dog’s breed, most pitbull owners will tell you that they are the best dogs they have ever owned. Cookie, a shepherd and pit mix, is the smartest, sweetest, and silliest dog I have ever had, and we love her like a member of the family. And the day we adopted her, one of my kids was smart enough to ask the Valley Oak SPCA what her birthday was, so that we would always remember to celebrate it. I didn’t think at the time that we would ever really do so, but here we are on year 4, and I baked her another birthday cake today.

So, happy birthday to my favorite pooch and the sunshine in my day, Cookie.

If you need a cake recipe for your dog, this is guaranteed to please! And let’s face it, our dogs bring us so much joy and love, a simple gesture like a special treat would make your dog’s day. Try it!

For this recipe we used Burroughs Family Farms organic eggs, almond butter, and lemon olive oil. 

Cookie's first birthday cake.

Cookie’s first birthday cake.

Almond Butter Birthday Cake for Dogs (yes, really)
Author: 
Serves: 1
 
Ingredients
  • CAKE:
  • 2 cups Otto's Cassava Flour
  • 1 teaspoon baking soda
  • 1 cup shredded carrots (or sauerkraut)
  • ½ cup Burroughs Family Farms almond butter
  • 2 tablespoons honey
  • 3 tablespoons Burroughs Family Farms organic, lemon olive oil
  • 2 large Burroughs Family Farms eggs
  • ½ cup water
  • FROSTING:
  • 8 ounces cream cheese, room temperature
  • 2 tablespoon honey
  • DECOR:
  • Grainfree doggy treats (or fresh fruit)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. I used a heart shaped cake pan. I greased it with coconut oil.
  3. In a large bowl, mix the cassava flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
  4. Spoon the batter into the cake pan. Smooth the top.
  5. Bake for 30-35 minutes.
  6. Turn the cake out onto a wire rack and cool about 10 minutes. Flip cake onto a cake pan. I used a large bowl so that my dog's crumbs would stay inside the bowl. Well, hopefully, most of them.
  7. To make the frosting, add the cream cheese and honey together and mix thoroughly.
  8. Spread the frosting evenly over the top.
  9. Decorate with the doggy treats, if you're fancy.
  10. Happy Birthday, pooch! Enjoy! Woof!
Notes
Instead of doggy treats for decor, you can use fresh fruit. My dog LOVES bananas and we've used those in years past. She really loved the one pictured in the blog post here.

Burroughs Family Farms Creamy Almond BUtterBurroughs Family Farms Organic Lemon Olive Oil

Cool completely.

Cool completely.

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Flip baked and cooled cake onto large plate or bowl.

almond butter dog birthdya cake 2

Spread frosting evenly over the cake.

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Decorate!

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Woof! Best doggy birthday cake ever!

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Simple Homemade Mayonnaise (Paleo)

This is it. The perfect version of homemade mayo I’ve been searching for. I’ve tried so many different versions and this one tastes best, takes 10 seconds, the ingredients are superb, and it’s fool proof. Also, it’s a great base for more salad dressing recipes (see our olive oil recipe files for other ideas)

If you’ve made mayo before you know about other versions that require you to drizzle slowly, hold your breath, or pray incessantly, to insure even remotely decent mayo. This version is easy. Dump it all in a jar and blend. Sincerely the easiest! You’re gonna wonder why you’ve ever bought pricey jarred mayo loaded with horrible ingredients before.

We then use this on EVERYTHING! I do love my mayo quite a bit. We love it, of course, on a great sandwich, like a BLT, but have you ever had a Waffle BLT or lettuce wrapped BLT? Family favorites here that are so easy to put together for a lunch box or quick bite at home. Having a base like homemade mayo ready at home also makes making homemade delicious salad dressings easy, too, and much yummier than anything you could ever buy.

With quality ingredients like Burroughs Family Farms organic, pastured eggs and olive oils, you simply cannot go wrong. You can rest assured that you are making a mayonnaise your family will love and that contains great ingredients that you can feel good about.

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Simple Homemade Mayonnaise (Paleo)
Author: 
 
Ingredients
  • Ingredients:
  • 1 room temp Burroughs Family Farms organic, pastured egg
  • 1 c organic Burroughs Family Farms olive oil
  • 1 tsp Dijon mustard
  • 1 tsp white balsamic
  • Pinch salt
Instructions
  1. Put all ingredients in a wide-mouth Mason jar, insert immersion blender and start blending. Gently bring immersion blender upward to incorporate all the ingredients. Takes about 10 seconds and fifty cents to make a delightful jar of this yummy Mayonaisse.

These are some of our favorite ways to use our homemade mayo:

 

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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 . 

Orange Ginger Glazed Beer Butt Chicken 5

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Orange Ginger Glazed Beer Butt Chicken 2

Orange Ginger Glazed Beer Butt Chicken 3

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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Egg Salad

EggSalad-5

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

EggSalad-1

Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

EggSalad-2

For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

  • capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
  • celery+chives+parsley

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Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

EggSalad-4

Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

EggSalad-6

The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad
Author: 
Serves: 2-3
 
Ingredients
  • 4-6 hardboiled eggs
  • 2 T mayonnaise (or silken tofu)
  • 2 T plain yogurt (or silken tofu)
  • to taste salt
  • original mix ins: 1 t olive oil
  • 7 mushrooms, chopped
  • 1 clove garlic, minced
  • 1 T fresh basil (or combo of basil and chives), chopped
  • ¼ C cannellini (or any white) beans
  • pinch cayenne
  • 1 t dijon mustard
  • cherry tomatoes, chopped
  • other mix in options: capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
  • celery+chives+parsley
  • for serving: bread
  • lettuce
Instructions
  1. Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
  2. Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
  3. Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
  4. Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.

 

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Lemon Ginger Salmon

Lemon Ginger Salmon

While it isn’t summer yet, the weather is insisting on being hot enough to feel like it. So we are sticking to some of our summer favorites right now, until autumn graces us with her presence. This creation is from a blog I posted earlier in the summer on The Goodie-Goodie Foodie blog:

-Wow, this was good. I knew the flavor combo would work, but I wasn’t sure it would be this delicious. I love the freshness of lemon in recipes this time of year, like bright summer sunshine, but a light enough flavor to compete with our raging summer heat. Adding in ginger gives a slant of spice and savory, with an almost Asian flair. Imagine garlic, but a deeper, roasted, and zingy flavor. Combine ginger with lemon, it tastes like hot & cold added together- like a dip in a cold pool on a hot summer day. Can you imagine it?

I won an excellent prize package from The Ginger People the other day in a cooking contest and I got a package in the mail full of yummy little treats and pantry items. I felt like the luckiest girl in the world. Included in my package was a Ginger Syrup, which I used to glaze my salmon, combined with lemon juice, and Flavor God Lemon Garlic, for a perfect summer feast. Burroughs Family Farms Organic Olive Oil was the perfect touch to bring this dish to the perfect crispy skin and doneness in cast iron.

I served this with Trader Joe’s cauli rice cooked in poultry bone broth and an arugula salad with tomatoes, raw slivered almonds, and a balsamic glaze. In our house, when I make a dinner this delicious, my husband calls it a “repeatable meal,” which means “please make this over and over again!” I hope you’ll give it a try, too.

 

Lemon Ginger Salmon
Author: 
Recipe type: Dinner, Seafood
Cuisine: Asian
Serves: 2 servings
 
Ingredients
  • 2- 6oz. Wild caught salmon filets
  • 2 tbsp organic lemon juice
  • 2 tbsp The Ginger People Ginger Syrup
  • Lemon garlic Flavor God
  • Burroughs Family Farms Organic Olive Oil
Instructions
  1. Sprinkle preferred amount of Flavor God seasoning on salmon.
  2. Coat each filet in ginger syrup.
  3. Pour lemon juice over fish. Set at room temp for 5 minutes.
  4. Heat cast iron over medium heat with Burrough’s Family Farms olive oil.
  5. Add salmon to hot pan skin-side down, cook for approx. 5 minutes, flip and repeat until tender and each side is crispy.
Notes
Served with arugula salad with tomatoes and slivered almonds and a balsamic glaze, and a side of cauliflower rice.

Lemon Ginger Salmon 2

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