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May 2, 2014

Mother's Day Dinner with Pompeian Oils

Disclosure: Complimentary product was received for review purposes.

Mother's Day is right around the corner, which means lots of brunches and dinners with the family, and I've been trying out a couple of recipes using Pompeian Olive Oil so I can be ready to make a great meal!

With the Pompeian OlivExtra® Original, which is a blend of extra virgin olive oil and canola oil, I made sauteed mushrooms.


It was really easy - just add some oil to a pan, toss in the mushrooms with some chopped garlic, and saute.  I added some green onions as a garnish since I love green onions.

The result was the perfect side (or topping!) for chicken, steaks, and more.  The Pompeian OlivExtra® Original gave it a nice flavor.

With the Extra Virgin Olive Oil, I made some Parmesan Chicken.
I simply got some chicken thighs, drizzled on some Pompeian Extra Virgin Olive Oil, and coated them with a combination of seasoned bread crumbs, parmesan cheese, and garlic, and baked for 30 minutes at 350 degrees.

It's wonderful as is, or even better topped with some of the sauteed mushrooms!

I also used the Extra Virgin Olive Oil on popcorn.  I just drizzled some on, sprinkled a little sea salt, and I had a tasty snack!

Below is a recipe using Pompeian Oils I can't wait to try out (you can click here for more recipes).

Enjoy!

Aged Cheddar and Jalapeno Double-Corn Muffins with Black Forest Ham
Makes 9 to 10 Muffins

INGREDIENTS
3/4 cup

all-purpose flour
1/4 cup

cornmeal
1 Tbsp.

baking powder
1 Tbsp.

granulated sugar
1 tsp.

salt
3

extra-large eggs
1/4 cup

whole milk
1/4 cup

Pompeian OlivExtra
1/3 cup

Black Forest ham, very finely diced
1/2 cup

aged cheddar cheese, grated
1/3 cup

canned corn kernels, drained
1/4 cup

scallions, finely minced
1 tsp.

jalapeno pepper, finely minced
2 Tbsp.

red bell pepper, very finely diced
Preparation
1. In a non-stick muffin tin, containing at least 10 standard muffin cups, drizzle 1/4 teaspoon of the extra-light olive oil into each muffin cup. Place the empty muffin tin in the oven and then preheat the oven to 350° F.

2. Sift together the flour, cornmeal, baking powder, sugar and salt into a large mixing bowl and set aside.

3. In another bowl combine the eggs, milk and oil and whisk until well blended. Fold in the ham, cheese, corn, scallions, jalapeno and red bell peppers. Pour into the flour mixture and fold in gently but thoroughly until the flour just disappears. Do not over mix.

4. Remove the muffin tin from the oven and pour the muffin batter evenly into 8 of the cups. Return the pan to the center of the preheated oven and bake for 15 to 17 minutes or until a toothpick, when inserted, comes out clean. Remove from the oven and transfer the muffins to a wire rack to cool slightly. Serve warm.



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