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  • Chinese Cabbage Salad



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    Chinese Cabbage Salad

    Course salad
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 5 minutes

    Servings
    servings


    Ingredients

    Course salad
    Cuisine Chinese

    Prep Time 15 minutes
    Cook Time 5 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.

    2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.

    3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.


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  • Oven-Roasted Asparagus



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     Oven-Roasted Asparagus
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat an oven to 425 degrees F (220 degrees C).
    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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  • Roasted Rack of Lamb



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     Roasted Rack of Lamb
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Mexican Bean Salad



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     Mexican Bean Salad
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
    2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
    3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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  • Avocado, Tomato and Mango Salsa



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     Avocado, Tomato and Mango Salsa
    Course entree
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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  • Tomato-Cheese Bruschetta



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     Tomato-Cheese Bruschetta
    Course entree
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    slices
    Ingredients
    Course entree
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings
    slices
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F. Brush both sides of each bread slice with oil. Place slices on baking sheet; bake 5 minutes on each side, or until golden brown.
    2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided portions onto each slice of toast. Sprinkle with cheese.
    3. Bake 3 minutes, or until cheese is melted.
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  • Mexican Caviar


    • Posted by elimam
    • 1 Comment
    • in Uncategorized

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     Mexican Caviar
    Course appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 120 minutes
    Servings
    cups
    Ingredients
    Course appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Cook Time 120 minutes
    Servings
    cups
    Ingredients
    Instructions
    1. In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 2 hours or overnight before serving.
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  • Omurice



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     Omurice
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Course ご飯
    Cuisine Japanese
    Prep Time 35 minutes
    Servings
    Ingredients
    Instructions
    1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.
    2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.
    3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.
    4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.
    5. Add the ketchup and stir-fry until everything is well combined.
    6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.
    7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.
    8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.
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