Recipes

Portabella Mushroom Hummus with Hunter Blend

Wed, 09 Feb 2011 17:35:00 GMT

1 15oz can chick peas or garbanzo beans, drained
1 small clove garlic
1 6oz portabella mushrooms, sauted
1/3c Basiks at Home Extra Virgin Olive Oil, plus more for pan
1 tsp and 3/4tsp Basiks at Home Hunters Blend
3-4 warm pita pockets; cut into quarters

In a small saute pan heat 2 tbsp olive oil over medium heat, add mushrooms and 1tsp Hunters Blend. Cook down until mushrooms are soft and reduced down to 1/2 amount about 4-5 minutes. Cool completely.

Add drained chickpeas, garlic, cool mushrooms, and 3/4 tsp Hunters Blend to food processor fitted with a steal blade. Process while adding the olive oil in a steady stream through the feed tube. Continue to process until smooth, adding additional olive oil if desired for creamier texture. Remove from processor to a serving bowl. Sprinkle with additional Hunters Blend for taste and serve immediately with warm pita or refrigerate for later use. Serves 4

**drizzle additional 1 TBSP Wild Mushroom and Sage or Lemon or Tuscan Herb Olive Oil or Walnut Oil over top in the serving dish if desired.
**can be made with Original Blend if desired.

Steak Sandwiches with Dark Chocolate Balsamic

Wed, 19 Jan 2011 17:16:00 GMT

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
1 TBSP + 1 tsp Basiks at Home™ Hunter Blend
½ tsp Basiks at Home™ Dark Chocolate Balsamic Vinegar

Olive oil
2 yellow onions, sliced in rings
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Season the steak liberally with Basiks at Home™ Hunters Blend. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it's almost smoking; then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes turning once, until very rare in the middle. Remove to a plate, drizzle with BAH™ Dark Chocolate balsamic vinegar and cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak into strips. Using the same sauté pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and 1tsp Basiks at Home Hunters blend and sauté for 8-10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches; layer the steak strips, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Baked Sweet Potato Fries

Wed, 19 Jan 2011 17:20:00 GMT

2 Large Sweet Potatoes, washed and cut

4 TBSP Basiks at Home™ Authentic Southwest Blend, divided

2 TBSP olive oil, more for baking sheet

Preheat oven to 400 degrees F.

Wash sweet potatoes and cut in half lengthwise, and cut each half into 4-6 wedges. Drizzle olive oil onto baking sheet, arrange potatoes in a single layer and drizzle 2 tablespoons of olive oil on potato wedges, turn to coat. Sprinkle potatoes with 2 TBSP Basiks at Home™ Authentic Southwest Blend to cover. Place the baking sheet on the middle shelf of the oven. Bake 15 minutes, remove from oven, turn potatoes and sprinkle on remaining Authentic Southwest Blend and cook for additional 20 minutes or until edges are crisp and potatoes are cooked thru. Serve immediately. Serves 2

Melon Wrapped in Prosciutto with Dark Chocolate Balsamic

Wed, 19 Jan 2011 17:18:00 GMT

1 ripe Honeydew or Cantaloupe

10-15 thin slices of Prosciutto

10-15 thick wedge cuts of Asiago or Gruyere Cheese

3-4 TBSP Basiks at Home Dark™ Chocolate Balsamic Vinegar

½ cup toasted pine nuts

Toss pine nuts into a dry pan and cook over medium heat for 3-4 minutes, turning to brown. Remove from heat and let cool. Cut melon in half and remove seeds. Cut melon halves into ½” slices and remove rinds. Place a melon slice on a pieces of cheese and wrap both in Prosciutto and arrange on a platter. Sprinkle platter with toasted pine nuts. Drizzle Basiks at Home™ Dark Chocolate Balsamic Vinegar over the entire platter and serve.

Green Beans with Toasted Almonds

Wed, 19 Jan 2011 17:19:00 GMT

1/2 pounds fresh green beans, trimmed

2 tablespoon extra-virgin olive oil

1 tablespoon Basiks at Home™ Lemon extra virgin olive oil

1 tsp Basiks at Home™ Key West Citrus Blend

Toasted slivered or sliced almonds

Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat. Add almonds to the dry pan and cook over medium heat for 2-3 minutes. Add oil to the pan, then add green beans and toss to coat. Sprinkle beans with Key West Citrus Blend and transfer to a serving plate. Drizzle with Basiks at Home™ Lemon EVOO.

Taco Soup

Wed, 19 Jan 2011 17:33:00 GMT

Taco Soup Recipe

1 lb lean ground beef (or turkey)
1 onion, chopped
4 tsp Basiks at Home™ Taco Blend
1 pkg dry Ranch seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn

Brown meat and onion. Drain. Add Basiks at Home™ Taco Blend. Add beans, corn and tomatoes to meat. Simmer until warm and flavors have a chance to combine. Eat and enjoy. Add a bit of grated cheese or sour cream and this simple soup is perfect for cold nights. Serve over cooked cornbread squares in bowls for a thicker texture.

Crock Pot Chicken Taco Chili

Wed, 19 Jan 2011 17:27:00 GMT

Crock Pot Chicken Taco Chili

Servings: 10

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn kernels

2-14.5-oz cans diced tomatoes w/chilies

3 tsp Basiks at Home™ Taco Blend (can subsitute Authentic Southwest Blend)

3-4 boneless skinless chicken breasts 24oz or so

Chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and BAH™ Taco Blend in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream

Taco Dip

Wed, 19 Jan 2011 17:37:00 GMT

8 oz 1/3 less fat cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

3 tsp Basiks at Home™ Taco Blend (can substitute Authentic Southwest Blend)

2 cups iceberg lettuce, shredded

2 large tomatoes, diced

1 cup reduced fat shredded cheddar cheese

2.25 oz black olives

In a large bowl combine cream cheese, sour cream, salsa and Basiks at Home™ Taco Blend and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish or serving platter. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips or warm pita pieces.
Serves 24

Beef Bites

Wed, 19 Jan 2011 17:24:00 GMT

4 ounces cream cheese, softened

1 TBSP Basiks at Home™ Prime Rub (can substitute Authentic Southwest Blend)

1 tsp prepared horseradish

16 slices snack rye bread

1/4 pound sliced deli roast beef

6 tablespoons sour cream

8 grape tomatoes, quarted

16 sprigs fresh parsley, stems removed

Dash each salt and pepper

In a small bowl, combine cream cheese, Basiks at Home™ Prime Rub and horseradish. Spread over bread slices. Top each with beef, sour cream, a piece of tomato and a parsley sprig. Sprinkle with fresh cracked pepper, if desired. Yield: 16 appetizers.

Zesty Cranberry Spinach Salad

Fri, 10 Dec 2010 04:29:00 GMT

1 TBSP butter
¾ cup almonds, slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 TBSP toasted sesame seeds
1 TBSP poppy seeds
2 tsp Basiks at Home™ Original Blend
¼ cup Basiks at Home™ Honey Ginger Balsamic
½ cup Basiks at Home™ Extra Virgin Olive Oil

In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, Original Blend, vinegar and oil. Toss with spinach just before serving.

Red Pepper and Basil Italian Pasta Salad

Fri, 10 Dec 2010 04:18:00 GMT

¼ cup Basiks at Home™ Aged Traditional Balsamic Vinegar
2 TBSP Basiks at Home™ Lemon Extra Virgin Olive Oil
2 tsp grainy mustard
1 lb. cooked ditalini pasta
½ cup diced roasted red peppers (from jar)
¼ cup chopped fresh basil
1 tsp Basiks at Home™ Italian Table Blend
2 cups small fresh mozzarella balls

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add coked pasta, red peppers and Italian Table Blend and basil and toss to combine. Fold in mozzarella balls.

Citrus Salad with Bacon and Red Onion

Fri, 10 Dec 2010 04:16:00 GMT

4 cups torn mixed salad greens
4 cups baby spinach leaves
1 large navel orange, peeled, thinly sliced and halved
1/3 cup dried cranberries
1/3 cup thin red onion rings
3 slices bacon, cooked and crumbled

2 tsp Basiks at Home™ Original Blend
1/3 cup Basiks at Home™ Blood Orange Oil
3 TBSP Basiks at Home™ Fig Aged Traditional Balsamic

Combine all ingredients except oil and vinegar. Add oil and vinegar to dress just before serving.

Can Substitute Blood Orange EVOO for Garlic, Lemon, Tuscan Herb, Lime or Walnut Oil.

Can Substitute Fig Aged Traditional Balsamic for Peach, Honey Ginger, Pomegranate, or Dark Chocolate.

Can Substitute Original Blend for Italian Table Blend, Key West Citrus Blend, Hunters Blend, Anglers Blend, Lemon Pepper Blend.

Citrus Garlic Shrimp

Fri, 10 Dec 2010 04:09:00 GMT

1 lb. package linguine

1 ½ tsp Basiks at Home™ Italian Table Blend
½ cup Basiks at Home™ Garlic EVOO
½ cup orange juice
1/3 cup lemon juice
3-4 cloves garlic, minced
Salt and pepper to taste
1 lb. uncooked medium shrimp, peeled and de-veined
Shredded parmesan and fresh parsley for garnish

Cook linguine according to package directions. Combine ingredients (except shrimp and pasta), in a food processor and mix until blended. Pour into large skillet. Add shrimp to garlic mixture from food processor; and cook 5 minutes until shrimp turns pink. Drain pasta and top with shrimp mixture. Sprinkle with cheese and parsley for garnish. Toss on steamed broccoli or green beans. Great served on a spinach salad with our aged traditional balsamic vinaigrette.

Can Substitute Lemon EVOO for Garlic, Blood Orange, Tuscan Herb, Lime or Walnut Oil.

Can Substitute Italian Table Blend for Key West Citrus Blend, Original Blend, Hunters Blend, Anglers Blend, or Lemon Pepper Blend.

New Potato and Green Bean Dijon Salad

Fri, 10 Dec 2010 03:52:00 GMT

3 lb. bag new potatoes, quartered
1 lb. fresh green beans, cut into bite sized pieces
1/3 cup Basiks at Home™ Extra Virgin Olive Oil or Lemon EVOO
2 ½ TBSP Basiks at Home™ Aged Traditional Balsamic Vinegar
1 TBSP Dijon mustard
½ tsp Basiks at Home™ Original Blend

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes. Drain and cool slightly. In a small bowl, whisk together olive oil and next 3 ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill.

Hunter Blend Green Bean and Toasted Pecan Salad

Fri, 10 Dec 2010 03:48:00 GMT

2 TBSP pecan pieces
12 oz. fresh green beans, trimmed
½ oz. red onions, thinly sliced
1 ½ TBSP Basiks at Home™ Aged Traditional Balsamic Vinegar
2 tsp sugar, if desired
¼ tsp Basiks at Home™ Hunters Blend
½ oz. blue cheese, crumbled

Heat 8" skillet over medium high heat and dry roast pecans for 2-3 minutes or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor. Set a steamer basket in a small amount of simmering water in a medium saucepan. Put the beans in the basket and cook, covered for 4 minutes until tender crisp. Transfer the beans to a colander, rinse with cold water to stop the cooking and let the beans cool to room temperature. Drain well. In a medium bowl, toss the beans with the onion, vinegar, sugar and Original Blend to combine thoroughly. Sprinkle with the pecans and blue cheese.