Deviled Eggs

This is a fun halloween party recipe if you “dress up” your eggs.  Roasted pepper  mouths, chive mustaches and beards, and pine nut mouths are my favorite!

Ingredients:

• 12        Eggs (hard-boiled and halved)
• 2 tsp   Mustard (Dijon)
• 1/3 C  Mayonnaise
• 1 TB    Shallot
• 2 TB    Lucini Chili Infused Extra Virgin Olive Oil
• 1 tsp   Smoked Paprika
• 1/2 tsp Turmeric

Preparation:

Using a fork, mash up the egg yolks and add mustard, mayonnaise, onion, chili oil, paprika, turmeric and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves.  Sprinkle with paprika.

Cinnamon Maple Granola with Olive Oil & Goji Berries

Ingredients:

• 3 C      Rolled Oats
• 3/4 C  Pistachios (unroasted, unsalted, shelled)
• 1/2 C  Walnuts (unroasted, unsalted, chopped)
• 1/2 C  Cashews (unroasted, unsalted, chopped)
• 1/4 C  Peanuts (unroasted, unsalted, shelled)
• 1 C      Pumpkin Seeds (unroasted, unsalted)
• 1 C      Maple Syrup
• 3/4 C  Lucini Extra Virgin Olive Oil
• 1/4-1/2 C   Light Brown Sugar (i use 1/4 C)
• 1 tsp    Kosher Salt
• 1 tsp    Cinnamon (ground)
• 1/8 tsp Nutmeg (ground)
• 1 tsp     Lucini Fig Infused Balsamic Vinegar
• 1/4 C    Dried Cherries
• 1/4 C    Goji Berries
• 1/4 C    Dried Apricots (chopped)
• 1/4 C    Dried Figs (chopped)

Preparation:

Preheat your oven to 325 degrees.  In a large bowl, combine the oats, nuts, pumpkin seed, maple syrup, olive oil, sugar, salt, cinnamon, nutmeg and vinegar and mix until well distributed.  Pour onto a lined baking pan (preferably with a silicon baking mat like a Silpat) and spread evenly.  Bake in the oven for 45 minutes, stirring every 9 minutes.

Transfer back to your large bowl and add dried fruit.  Mix well.

Halloween Stew (Beef Stew served in a Pumpkin)

Ingredients:

• 1              Pumpkin (8-10 inches in diameter)
• 1/2 C     Lucini Extra Virgin Olive Oil
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Paprika
• 1             Onion (large, chopped small)
• 2             Garlic cloves (minced)
• 1             Bell Pepper (chopped small)
• 1 LB       Stewing Beef (chopped – 1 inch cubes)
• 1/2 jar  Lucini Organic Tuscan Plum Tomatoes
• 2 C         Beef Stock (chicken or vegetable will also work)
• 3             Sweet Potatoes (peeled, 1 inch cubes)
• 2            White Potatoes (peeled, 1 inch cubes)
• 1/2 LB  Dried Apricots (chopped large, about 1 Cup)
• 1 C          Corn (fresh kernels are best, but frozen will work in this recipe)

Preparation:

Preheat your oven to 300 degrees.  Cut a lid out of the top of the pumpkin and reserve.  Clean all  of the seeds and stringy fibers from the inside of the pumpkin (reserve seeds for roasting).

Brush the inside of the pumpkin with 2-3 TB of olive oil and sprinkle with cumin, paprka, salt, and pepper.  Place the lid on the pumpkin or cover opening with foil.  Place the pumpkin on a baking sheet, and bake in the oven for an hour.

While the pumpkin is baking, prepare the stew.  Heat a large pot over medium heat.  Sauté the onions, green pepper, and garlic in 1/3 cup of the olive oil until golden and soft.  Raise the heat to medium-high and add the beef, browning on all sides.   Add the tomatoes, stock, potatoes and apricots, cover and lower heat to a simmer – cook for 45 minutes.

Taste for seasoning, and season with salt and pepper.  Add more stock if stew seems too thick, then stir in the corn.

Carefully pour stew into the pumpkin, replace top, and return to the oven for 30 minutes more.

Serve stew from the pumpkin bowl. When you transfer the pumpkin to a platter, do so very carefully and be sure to support the bottom of the pumpkin.

Thai Chicken & Pumpkin Curry

Ingredients:

• 1 LB       Pumpkin (fresh, peeled, cut into 1 inch chunks)
• 1/2 LB  Rice Noodles (preferably thai rice noodles)
• 1TB         Lucini Extra Virgin Olive Oil
• 4 TB       Thai Chili Paste (another asian chili paste or Sriracha will work in a pinch)
• 1/2 C     Stock (chicken or vegetable, home made is much better)
• 1 can     Coconut Milk
• 2             Chicken breasts (skinless, boneless, cut into bite-size pieces)
• 1             Red Repper (seeds removed, sliced thin)
• 4             Scallions (sliced thin)
• 1/2 C    Cilantro (chopped large)
• 1/4 C     Mint leaves (chopped large)
• 2 TB      Peanuts (chopped small)
• 2 TB      Lucini Chili Infused Extra Virgin Olive Oil
• 4 tsp     Lime juice (fresh, orange juice will work as well)

Preparation:

Season the chicken with salt and allow to sit for 15 minutes.  Steam the pumpkin chunks until tender.  Prepare the rice noodles as described on package.  Heat the oil in a wok (or large saucepan) over a medium heat. Add the chili paste and fry for 1 minute.  Stir in the stock, bring to a boil, then add the coconut milk.  Return to the boil and simmer for 2 minutes.  Add the chicken to the wok, along with the red pepper and pumpkin.  Cook for 6-9 minutes, stirring often.

Divide the noodles and chicken between 4 bowls and top with the scallion, coriander and mint leaves.  Spoon the coconut/stock mixture over the top and garnish each bowl with chopped peanuts, chili oil and lime juice.

Chocolate Chip & Pumpkin Cookies (using Olive Oil)

This is a great Halloween dessert treat!

Ingredients:

• 1 can  Pumpkin (15-ounce can)
• 1 C       Brown Sugar
• 1/2 C  Lucini Extra Virgin Olive Oil
• 1           Egg
• 2 C       Flour (whole wheat or white all-purpose)
• 2 tsp   Baking Powder
• 1 tsp     Baking Soda
• 1 tsp    Cinnamon (ground, high-quality)
• 1/2 tsp  Sea Salt
• 2 tsp    Vanilla Extract
• 2 C        Chocolate Chips  (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)

Cookies!

Preparation:

Preheat your oven to 350 degrees.  Combine the pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.   Add flour mixture to pumpkin mixture and mix well.

Add the vanilla and chocolate chips and mix well.  Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.

Roasted Pumpkin Seeds

People tend to think of roasted pumpkin seeds as bland bird food, but these are a flavor-full healthy snack.  Fun to prepare with the innards of your Halloween pumpkin!

Ingredients:

• 2 TB       Lucini Extra Virgin Olive Oil
• 2 C          Pumpkin Seeds
• 1/2 tsp  Salt
• 1/2 tsp  Smoked Paprika
• 1 tsp       Lucini Cherry-Infused Balsamic Vinegar

The tasty finished product!

Preparation:

Preheat oven to 275.  Rinse the pumpkin seeds under cold water cleaning out any pulp and strings.  Combine the olive oil, salt, paprika, cherry-infused balsamic and pumpkin seeds.  Mix thoroughly and place in shallow baking dish or sheet (i use a baking sheet with an anti-stick mat).  Bake for 1 hour, stirring occasionally so the seeds achieve an even color (the sugars and pectin in the cherry-infused balsamic give the seeds this great color).

Cherry Balsamic Chicken

Ingredients:

• 2 TB   Lucini Extra Virgin Olive Oil
• 2 TB   Shallot (minced – onion works as a replacement)
• 4         Chicken breasts (skinless, boneless)
• 3 TB  Lucini Cherry Infused Balsamic Vinegar
• 1/2 C  Stock (chicken, vegetable – homemade is superior, if canned use low-sodium)
• 1 C      Lucini Organic Tuscan Tomatoes
• 1 TB   Lucini Garlic Infused Extra Virgin Olive Oil

Preparation:

Heat the olive oil over medium heat.  Add the onion and cook for 2 minutes.  Raise the heat to medium-high, add the chicken and cook for 4 minutes per side, until it is cooked through and the juices run clear.  Remove the chicken and set aside.  Return the heat back to medium and add the stock to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the cherry balsamic vinegar and tomatoes, bring to a simmer and cook 3 to 5 minutes.  Spoon the sauce over the chicken, top with the garlic olive oil and serve.

Parmesan Encrusted Chicken Breasts Puttanesca

Ingredients:

• 4         Chicken Breasts (boneless, skinless)
• 2 TB   Lucini Extra Vrigin Olive Oil
• 4         Garlic cloves (sliced thin)
• 2 C     Parmesan (shredded)
• 1 tsp  Black Pepper (fresh, ground)
• 1 tsp  Smoked Paprika
• 1 C     Lucini Sicilian Eggplant & Olive Sauce

Preparation:

Heat a large nonstick skillet over medium high heat.  Mix the shredded cheese, paprika and black pepper.  Coat the breasts with the cheese mixture, pressing the cheese in to adhere.   Add 2 tablespoons of olive oil to the skillet.  Set breasts into the skillet and cook for minutes per side, until cheese forms an even, golden casing around the tender chicken breasts.  Top the breasts with the tomato sauce for the final minute.

Blueberry Muffins (using Olive Oil)

Ingredients:

• 3 C          All-purpose Flour
• 1 TB        Baking Powder
• 1/2 tsp  Baking Soda
• 1/2 tsp  Salt
• 1 C           Sugar
• 4              Eggs (large)
• 1 TB        Orange Zest
• 3 TB        Lucini Cherry Infused Balsamic Vinegar
• 1 C           Yogurt (plain)
• 1 C           Lucini Extra Virgin Olive Oil
• 1 TB         Lucini Lemon Infused Olive Oil
• 1 C           Blueberries (fresh)

Preparation:

Adjust the oven rack to the middle-lower part of the oven.   Preheat your oven to 375°F.  Place paper liners in a standard12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar.  Gradually beat in the oil.  Beat in one half of the dry ingredients until just incorporated.  Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.  Beat in the remaining dry ingredients and then the remaining yogurt.  Again be careful to beat until just incorporated.  Do not over beat. Fold in the berries.  If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Coat each muffin cup lightly with olive oil using a pastry brush.  Distribute the muffin dough equally among the cups.  Bake until muffins are golden brown, about 25 to 30 minutes.  Test with a long toothpick to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin and serve when still warm.

Grilled Sausage & Peppers

Ingredients:

• 1 LB  Sausage links (sweet Italian, pierced with a fork)
• 3 TB  Lucini Extra Virgin Olive Oil
• 3        Bell Peppers (cut into 1-inch dice)
• 1        Onion (small, thinly sliced)
• 1        Scotch Bonnet chili pepper (optional, seeded, thinly sliced)
• Salt
• 1/2 C Red wine (Dry)
• 1/2 C Lucini Organic Parmigiano Reggiano (grated)

Preparation:

Brush the sausages lightly with oil and grill over a medium-hot fire, turning, until just charred and cooked through, about 15 minutes.

Set a large cast-iron skillet on the grill and add 3 tablespoons of olive oil.  Add the peppers, onion, chili pepper and cook, stirring occasionally, until the vegetables are softened, about 15 minutes.  Season with salt.  Add the sausages and wine to the skillet and simmer until the wine has reduced by half, about 4 minutes.  Remove from the grill and sprinkle half of the cheese over the sausage and peppers.  Serve with great bread, passing the remaining parmigiano at the table.