Recipes

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.

 

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.

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.

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.

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

 

 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.

 

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

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 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.

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.