2 cups white whole wheat flour 2 cups ground whole grain corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 cup whole milk yogurt 1/2 cup honey 1/2 cup Drizzle Whole Fruit Lemon Olive Oil fresh grated zest from one lemon 2 cups fresh or frozen blueberries Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half...
3 cups roasted Yukon gold potatoes, small dice
8 slices of bacon, cooked, chopped
1 cup caramelized onions
1/8 cup Drizzle Tuscan Herb Olive Oil
3tbsp. parmesan cheese
8 eggs whites, beaten
4 whole eggs, beaten
Green Onions
Kosher Salt
Fresh Cracked Black Pepper
1. Spray mini muffin pans (or desired size pan) with cooking spray.
2. Add a little of caramelized onion into each well.
3. In a bowl mix bacon, parmesan cheese, Tuscan Herb Olive Oil, egg whites and whole eggs salt and black pepper mix until combined. Fill each well ¾ full of mixture.
Bake for 7-10 minutes at 350 degrees, top with green onions.
Ingredients 1 Whole Chicken 4 Tbsp. Drizzle Tuscan Herb Olive Oil Kosher Salt and Black Pepper 3 tbsp. Poultry Sprinkle 3 cups carrots, diced 2 cups celery, diced 3 cups, onions 2 tbsp. Garlic 2 cups, English Peas 2 cups, fresh corn 1 cup diced zucchini 6 cups Chicken Stock ¼ cup Drizzle Tuscan Herb Olive Oil 1 tbsp. sage, chopped Kosher Salt and Black Pepper ¼ parsley, chopped Directions First rub the chicken with Drizzle Tuscan Herb Olive Oil, Poultry Sprinkle salt and pepper. Coat well. Roast at 350 degrees for about 1 hour and 15 minutes. Let cool and pick meat. In a saucepot, sauté onions and garlic until translucent. Set aside, cool. In a crockpot add all...
5-6 lb pork shoulder
2 medium onions, chopped
1/2 cup Sprinkle Pork Sprinkle
¼ cup Drizzle Chipotle Olive Oil
¼ cup Drizzle Pineapple Balsamic
4 cloves garlic, minced
12 ounces Rootbeer
Make a paste combining Sprinkle Pork Sprinkle, Drizzle Chipotle Olive Oil, Drizzle Pineapple Balsamic, and minced garlic. Generously rub on pork shoulder. Place chopped onions and rootbeer in bottom of medium slow cooker. Set pork shoulder, fat side up on top on onions. Set slow cooker to low and cook for 6 to 8 hours, until fork tender. Remove pork, place in bowl and shred with 2 forks. Serve on a Hawaiian roll with Drizzle Balsamic BBQ topped with Pineapple Balsamic Coleslaw.
4 cups rolled "old fashioned oats" not instant 1 cup cashews 3/4 cup shredded sweet coconut 1/4 cup dark brown sugar 1/2 cup maple syrup 1/2 cup Drizzle Whole Fruit Blood Orange Olive Oil 3/4 teaspoon sea salt Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add...