Tuesday, February 16, 2016

Roasted Sweet Chili Rubbed Haddock with Olives





















I am always looking for new ways to prepare fish so I was excited when I saw this dish on the menu at my favorite seafood restaurant. Sometimes I will ask the server if the chef is willing to share the ingredients of a dish. Other times I have to figure it out myself and that's always fun. This time I put the flavors together in my head and made it at home. I started with a dry rub using seasonings I already had in my pantry. Then instead of using hot peppers, I decided to top it off with StarFine Foods Tomato and Pepper Marinated Olives to give it a spicy twist! The blend of spices turned out so flavorful that now I use it on my fish recipes. 



















Roasted Sweet Chili Rubbed Haddock with Olives

2 Haddock Fillets
1 tablespoon capers
1 teaspoon of scallions, just the green part

Pat dry your fillets with a paper towel. Salt and pepper both sides and set aside while you make your rub.































Sweet Chili Rub

1 teaspoon paprika
1 teaspoon Dried Parsley
½ teaspoon Oregano
½ teaspoon Chili Powder
½ teaspoon Garlic Powder
¼ teaspoon Cumin
¼ teaspoon Salt
¼ teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper

In a small bowl combine all of the spices and mix well. Brush the fillets with olive oil on both sides and then rub the spice mix generously all of the fish. You will use the entire rub – so make sure to coat them very well. Refrigerate the haddock for about an hour.

Place the fish on a foil-lined baking sheet and top with sliced olives and scallions and capers. Roast in the oven for 10-12 minutes – the fish will flake easily when it’s cooked through.  Serve immediately.

























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StarFine Food's new Flavor Destinations: (Tomato & Peppers) Marinated Olives are available at Raley’s, Albertsons (Arizona), Safeway (Arizona) and Walmart stores and online at:  http://bit.ly/TomatoPeppersOlives










And I love them all! 








Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!
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Thursday, February 04, 2016

Olive Tapenade Bruschetta With A Kick






















Along with all the appetizers and snacks, I always make some sort of a Bruschetta to put out for a party.  I also like to put out a few relish trays and it seems that the olives are always the first to need a refill. This year I have decided to combine the two and make a spicy olive tapenade to spread on my crostini rounds. It was such an easy recipe to make thanks to Star Fine Foods. I used their Hot Pepper Stuffed Green Olives to give this appetizer the perfect kick!  These little crusty rounds topped with a subtle dash of heat are going to be just perfect for the big game! 

Olive Tapenade Bruschetta With A Kick

4 Tablespoons Star Fine Food Extra Virgin Olive Oilhttp://ir-na.amazon-adsystem.com/e/ir?t=veinthfr0a-20&l=ur2&o=1, divided
2 cloves of garlic, finely chopped or minced
1/4 cup sweet onion, finely chopped
1 tablespoon capers, drained
1/8 teaspoon pepper
¼ cup parsley, chopped
1 tablespoon freshly squeezed lemon juice
1 medium French baguette, sliced (about 30 slices) or use petite toasts

Drain the liquid from the olives and finely chop. Next finely chop the garlic and the onion and add to the olives. Then add the capers, parsley, lemon juice and pepper and stir to blend. Finally add 2 tablespoons of the olive oil and mix well.





















NOTE:  If you use a food processor you want to only pulse it about 3 or 4 times so that you keep it a little chunky.  Pour into serving bowl and refrigerate.  Slice your rounds and stack around bowl when ready to serve.

























If you prefer toasted Crostini:

Prepare the crostini toasts by laying them out on a baking sheet and brushing each slice with olive oil.  Put the baking sheet under the broiler and broil on low for about a minute or two until golden brown.  Remove and allow to slightly cool.


























Spread a heaping tablespoon of the tapenade onto each slice of toasted bread. Arrange on a serving platter and serve immediately.





















Photography is the property of and copyrighted to ©Welcome Home.




Star Fine Food's new Hot Pepper Stuffed Green Olives are available at Savemart and Walmart stores and online at http://bit.ly/HotPepperOlives.











And I love them all! 






Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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Wednesday, February 03, 2016

Shrimp in Garlic Sauce over Penne

























Where was I this afternoon? I decided I was in the mood for shrimp and pasta...so I ran to the store and picked up what I needed and ran back home to make it.  I'm back already. That's how quick and simple this dish really is. This is a keeper my friends!

Shrimp in Garlic Sauce over Penne

3 tablespoons Olive Oil           
6 cloves garlic, finely chopped
1 tablespoon shallots, finely chopped
2 cups white wine or chicken broth
2 tablespoons chopped fresh parsley leaves
2 cups heavy cream
Salt and pepper to taste
1/4 cup finely chopped parsley
1 1/2 pounds large shrimp peeled and de-veined with tails left on
1 1/2 to 2 pounds cooked pasta
1/4 cup grated Parmesan (optional)

Cook pasta as directed ...just to al dente. Drain well and set aside.

In a large skillet, add the olive oil and sauté garlic and shallots until translucent. Add shrimp and continue stirring until they begin to turn pink in color. Do not over cook. Remove shrimp to plate and set aside. De-glaze the pan with the wine or chicken broth and let the liquid reduce by half.
























Next stir in the cream and allow sauce to thicken over low heat, stirring occasionally. Salt and pepper to taste and add half the parsley. Toss the drained pasta with the garlic cream sauce and shrimp. Transfer to a serving dish, and sprinkle with remaining parsley and cheese, as garnish if desired.





 Photographs are copyrighted and the property of ©Welcome Home.


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Skillet Teriyaki Chicken Thighs

























No need to heat up the oven or fire up the grill for this recipe.  My Skillet Teriyaki Thighs are so delicious and easy to make right on top of the stove.  Tender chicken thighs with a delicious sticky glaze served over sticky rice. Oh Yum! 

Skillet Teriyaki Chicken Thighs

2 pounds boneless, skinless chicken thighs
2 tablespoons Star Fine Foods Extra Virgin Olive Oil
2 tablespoons butter 
3 tablespoons balsamic glaze
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch


In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours.  Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later. 
















  1. In a large non-stick skillet, add 2 tablespoons extra virgin olive oil and two tablespoons of butter and heat over medium high heat. Sear chicken on all sides until nicely browned and caramelized. 
















  1. Cover skillet and turn the heat down to medium and cook for about 25 minutes or until thighs are done. Chicken should reach a temperature of 165 degrees.  When done, remove from heat and set aside. 


Transfer the marinade to a saucepan. Whisk in cornstarch and two tablespoons water.  Turn heat to medium high and bring sauce to a low boil until sauce begins to thicken and look like syrup. You want to stir frequently to make sure it doesn't burn. Remove from heat and set aside.
Pour or brush sauce over chicken and serve over fluffy rice. Enjoy!




















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