Comfort Food Archives - Page 10 of 16 - Garlic & Olive Oil Veins

Zucchini & Onion Linguine with Olive Oil

I love making a new dish and especially when you make it and you are SO happy with the outcome. I love sauteing zucchini and onion with a little olive oil. That’s where this pasta dish comes in. I just turned it into a deliciously light meal. Perfect vegetarians meal or those meatless Mondays! Give it a try. You will not be disappointed!

Zucchini & Onion Linguine with Olive Oil

Ingredients:

1 lb linguine
3 medium zucchinis, cut in half moons
1 large onion, diced
3 garlic cloves, minced
2 T extra virgin olive oil
2 T butter
2 t onion powder
2 t garlic powder
2 t oregano
2 t parsley
1 t crushed red pepper, optional
salt, to taste
pepper, to taste
1/4 cup Parmesan/Romano cheese

Directions: Cook pasta according to the package. Set aside once done with a drizzle of olive oil.

Heat a large saute pan on medium high heat. Add in 1 T of oil and let heat. Next add in the garlic and onion and cook 2-3 minutes, stir often so the garlic doesn’t burn. Next add in the zucchini and let cook. You will want to cook about 10-12 minutes over medium heat. Stir often. You want the zucchini to be very tender.

Season the zucchini mixture with garlic and onion powder. Add in the pasta and season with oregano, parsley and crushed red pepper (if using.) Mix in the olive oil and butter. Let butter fully melt, completely tossing. Season with salt and pepper and sprinkle with cheese and serve!

Note: You can omit the butter, it just give it a nice smooth finish. I prefer the zucchini to be super tender. If you want it to have a bit just cook less time. Cooking time will depend on the heat and size of the zucchini. You can use fresh or dried herbs. I made this last minute so I used dried, since that’s what I had on hand. Also, I know I added garlic and onion powder as well as fresh garlic and onion….I always use that! 🙂

August 4, 2020

garlicandoliveoilveins2 Comments

Spinach & Mushroom Pizza

I love making homemade pizzas. I personally just buy the pizza dough from a local Italian shop and it cuts the prep time in half. I made this pizza and the dough wasn’t cooperating, so the crust totally came out wonky. I still had to share because the flavors were awesome. This is also my first time making a video while cooking. It’s new to me, so I’m learning as I go! 🙂

Spinach & Mushroom Pizza

Ingredients:
1 fresh pizza dough
8 oz sliced mushrooms, sauteed to remove moisture
10 oz fresh spinach
1 cup Italian shredded cheese
4 oz fresh mozzarella, diced
1 T grated Romano cheese
1 T + 2t olive oil
1/2 T Italian Seasoning
2 t garlic salt

Directions: Preheat oven 425°. Roll out pizza dough to your desired thickness. Use spray oil on a large cookie sheet and add the dough. Pierce the dough all over with a fork. Par bake the crust for about 8 minutes.

Remove the dough from the oven and assemble the pizza. Drizzle 1 T oil over the crust and use a brush to completely cover the crust. Sprinkle the shredded cheese over the crust. Next layer with spinach and then top with mushrooms. Next add the fresh mozzarella. Sprinkle the Romano and Italian seasoning over the top. Lightly drizzle oil on top and bake in the oven for another 10-12 minutes depending on how crisp you like your pizza and how thick your dough is.

Once pizza is done remove from oven and sprinkle with garlic salt. Cut and serve.

August 1, 2020August 1, 2020

garlicandoliveoilveins

Coconut Cream Dessert

One of my favorite desserts growing up and to this day is a Coconut Cream Dessert my Mom use to make! It’s so light and creamy and a perfect summer dessert. It’s really simple and just a few steps and you will have this coconut heaven! Take a look and give it a try!

Coconut Cream Dessert

Ingredients:

Crust:
1 1/2 cup flour
1 cup melted butter
1/2 cup chopped walnuts

Filling:
8 oz cream cheese, softened
1 cup powered sugar
8 oz container cool whip
2 boxes instant coconut cream pudding
3 cups milk
2-3 cups coconut flakes

Directions: Preheat oven to 350. In a medium bowl mix together the flour, butter and chopped walnuts. Once fully mixed, press into a 13×9 glass baking dish. Bake in the oven until golden brown about 15-20 minutes. Remove from the oven and let cool. (Note: It’s best if the walnuts you put in the crust are smaller then mine shown, it makes the crust stick better if they are slightly smaller.)

Add 2-3 cups of coconut flakes to a baking sheet. Spread evenly. Place in oven to toast. Keep a very close eye as coconut can burn super quickly. You want a nice golden color. Start with 8 minutes and watch from there.

In a mixing bowl add in 8 oz cream cheese, 1 cup of powder sugar and cool whip. With a spoon mix until completely incorporated. Spread evenly over cooled crust. Sprinkle with toasted coconut.

In another mixing bowl add in 2 packages of coconut cream pudding with 3 cups cold milk. Let set slightly then spread over the toasted coconut evenly. (Note: this will look very lumpy but it’s from the coconut in the pudding.)

Top the pudding layer with the remainder of the cool whip and finish off with more toasted coconut. Refrigerate at least 4 hours to let set. Cut into pieces and enjoy!

Note: In my photos it’s a smaller portion. The recipe is in fact for a 13×9 pan! Make as much coconut as you like. I LOVE toasted coconut so I always make extra and put more then probably needed and I like to eat it! 🙂

July 31, 2020July 30, 2020

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Filet Mignon Crostini

This is a little bit of an upscale appetizer. Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon! This crostini is super simple to make. You don’t have to use a filet, you can use any steak or any left over beef you have. It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini

Ingredients:

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish. Set aside.

Rub oil over the steaks on both sides. Seasoning the steaks with salt, pepper and steak seasoning on both sides. Cook steaks the way you prefer. Grill for 4 minutes on each side depending on grill temperature and thickness of the filets. Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini. Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors) Serve immediately.

https://www.yummly.com/js/widget.js?wordpress“>Shredded Beef Chimichanga

July 1, 2020July 7, 2020

garlicandoliveoilveins3 Comments

Lemon Blueberry Bread

I’m no baker, like at all! I think I’ve mentioned that a few times before. Even making this bread, I felt more stressed then I usually do when cooking. When I cook, I just put ingredients together, I then write them down if I enjoy the dish. Baking, I feel like need to be much more exact. Lot of measuring or weighing! I am trying to be more open to baking so maybe eventually I’ll enjoy it more.

Welcome this Lemon Blueberry bread! It actually came out very delicious. It’s not super sweet. It’s perfect recipe for breakfast, not really like a dessert type bread. You can always use some extra sugar if you like it slightly sweeter.

Lemon Blueberry Bread

Ingredients:
1 1/4 cup sugar
1 1/2 cup flour
2 t vanilla extract
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 large lemon, juiced
1 large lemon , zest
3 eggs
1 stick butter, softened
1 1/2 cup fresh blueberries

Directions: Preheat oven 350. In a medium bowl add in the butter and sugar. Using a mixer on medium high cream the butter and sugar together.

Slowly add in the vanilla extract. Slowly add in the flour, baking powder, baking soda and salt. Continue to use the mixer to beat together.

Next add in the eggs, lemon juice and zest and continue to beat.

Once fully incorporated fold in the fresh blueberries. Generously spray a 8×4 loaf pan with cooking spray and add batter into the pan.

Bake in the oven 55-60 minutes. Check the bread after 45 minutes as ovens will vary. You want a toothpick or a knife to come out completely clean. Let cool completely before cutting. This is a very important step. This cake isn’t one to be eaten warm.

If the bread starts to brown to much but the inside isn’t cooked, cover with foil to cook the inside and prevent the exterior from becoming to dark.

June 21, 2020June 17, 2020

garlicandoliveoilveins2 Comments

Buffalo Chicken Drumsticks

This recipe is SO simple. You only need 3 ingredients. I love a simple recipe. These are like giant buffalo wings! You can use any spicy buffalo wing sauce that you have on hand. I had Franks RedHot on hand so that’s what I used! Give these a try and let me know what you think.

Buffalo Chicken Drumsticks

Ingredients:

8 chicken drumsticks
1/2 cup buffalo sauce
1 Ranch seasoning packet

Optional: Ranch/Blue Cheese Dressing

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

Sprinkle the ranch seasoning over the drumsticks evenly.

Bake chicken in the oven for 45 minutes. Remove from the oven and brush buffalo sauce on the drumsticks and place back in the oven for another 10-15 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) They are done with the meat is no longer pink at the bone and the liquid runs clear or when chicken reaches an internal temp of 165°. Let rest a few minutes and then serve with ranch or blue cheese dressing.