Recipes
SUZANNE MAHONEY’S CORNED BEEF & CABBAGE 14
1 organic beef brisket
¼ cup pickling spices
1 onion, cut into quarters
Drizzle of olive oil
2 cans beer (Alan uses gluten-free beer)
4 carrots, cut on diagonal in 4 pieces
3 potatoes, quartered
1 cabbage, quartered
Yellow mustard
Generously rub the pickling spice on all sides of the brisket. Place the onion pieces into a slow cooker and drizzle with olive oil. Place the seasoned brisket on top of the onions. Pour the beer into the slow cooker (careful not to knock the spices off the meat). Cover and slow cook on low for about 3 hours.
Remove the lid and add the carrots, potatoes and cabbage. Cover and continue cooking for another 3-5 hours until the corned beef shreds easily and the vegetables are tender. To serve, placeindividual pieces of corned beef with cabbage, onion, carrots and potatoes into shallow serving bowls and cover each with a spoonful of sauce. Pass the yellow mustard! Happy St. Patrick’s Day!
HOLIDAY FIRST COURSES 23
Many of us plan elaborate meals for the holidays, but get stuck on ideas for starters! Here are some delicious first courses that are loaded with flavor using INFUSIO Olive Oils and Balsamics. Served in the right portions, these decadent tastes will delight the palate without spoiling the appetite for the main course. INFUSIO products are available at SuzanneSomers.com.
RICOTTA PROSCIUTTO BRUSCHETTA
- 1 baguette, sliced
- 8 thin slices prosciutto
- 1 pint ricotta
- Freshly ground black pepper
- INFUSIO Vanilla Fig Balsamic (or INFUSIO Traditional Balsamic)
- Fresh mint leaves, for garnish
Lightly toast the bread. Place a small piece of prosciutto onto the bread. Top with ricotta. Drizzle with INFUSIO Vanilla Fig and garnish with a tiny mint leaf.
BURRATA TOMATO BASIL BRUSCHETTA
Lightly toast the bread. Spoon a bit of burrata onto the toast point. Add a cherry tomato. Season with sea salt and freshly ground black pepper. Drizzle with a bit of INFUSIO Basil Olive Oil. Garnish with a sprig of fresh basil.
CAULIFLOWER SOUP with CRISPY SHALLOTS
- ¼ cup extra virgin olive oil
- 4 tablespoons butter + 2 tablespoons butter
- 6 shallots
- 1 head cauliflower, chopped
- Sea salt and freshly ground black pepper
- 2-3 cups chicken broth, preferably homemade
- 1/4 cup pine nuts, toasted
- INFUSIO Tuscan Olive Oil
Peel and thinly slice the shallots. Place a stock pot onto the stove on medium high heat. Add the olive oil and 4 tablespoons of butter. Add the shallots and saute. Once they start getting golden, reduce the heat to medium low and let them continue to get a deep golden color. Don’t rush it – this can take 30-40 minutes. Once they are done, remove the crispy shallots from the pan and set aside to use as a garnish.
Using the same pan with the flavor of the shallots, turn the heat up to high. Add a touch more olive oil and the 2 tablespoons butter. Add the cauliflower to the pot. Season with sea salt and freshly ground black pepper. Saute the cauliflower for about 10 minutes, until it’s well coated in the oil and butter. Add 2 cups chicken broth, cover and bring to a boil. As soon as it’s boiling, test the cauliflower for doneness by piercing with a fork. When it’s soft and easily pierced with a fork, turn off the heat and puree with an immersion blender (or transfer to a blender or food processor and blend). If the soup is too thick, add more broth to get the right consistency.
Taste for seasoning. Adjust salt and pepper and add more butter, as desired. Serve in demitasse cups with crispy fried shallots, toasted pine nuts. Lastly, drizzle with INFUSIO Tuscan Olive Oil.
CHRISTMAS SPINACH SALAD with CRISPY PANCETTA and ROASTED BUTTERNUT SQUASH
- 1 butternut squash, peeled and cubed
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 8 ounces pancetta, cubed
- INFUSIO Black Cherry Balsamic
- 6 cups baby spinach
- ½ cup pecans, toasted
- INFUSIO Blood Orange Olive Oil
Preheat oven to 350 degrees. Place the butternut squash onto a baking sheet and drizzle with olive oil. Season with sea salt and freshly ground pepper. Roast in the oven until golden and cooked through, 30-40 minutes.
Place a saute pan on high heat. Add the pancetta and saute until the fat renders out and the pancetta becomes crispy, about 20 minutes. Pour off most of the fat, then return the pan to low heat. Add a drizzle of INFUSIO Black Cherry Balsamic just to warm.
Place the baby spinach into a salad bowl. Drizzle a small amount of INFUSIO Blood Orange Olive Oil and toss until lightly coated. Season with sea salt and freshly ground black pepper. Place dressed spinach onto serving plates. Top with the roasted butternut squash. Using a slotted spoon, add a spoonful of the crispy pancetta. Drizzle a very small amount of INFUSIO Black Cherry Balsamic over the salad. Garnish with toasted pecans.
INFUSIO Sea Salt Rubs - Fall Slow Cooker Recipes 17
TUSCAN SHREDDED CHICKEN
Here’s a super easy way make a very tender, juicy chicken with a beautiful sauce honoring the flavors of the Italian countryside with my Infusio Tuscan Sea Salt Rub. Great served over mashed potatoes.
- 1-5 lb. organic chicken
- ¼ cup extra virgin olive oil
- 2 tablespoons Infusio Tuscan Sea Salt Rub
- 1 onion, sliced
- 4 cloves garlic, sliced
- 1-2 cups white wine
- 3 tablespoons organic butter
Place the chicken into the slow cooker. Drizzle with olive oil, then season both sides with Infusio Tuscan Sea Salt Rub. Place the onions and garlic around the chicken. Pour 1-2 cups white wine into the pot. Dot the chicken with chunks of butter. Set to low and cook for 8 hours.
When done, sauce can be served as is or transferred to a pan and reduced on the stove top. Serve the tender chicken pieces over mashed potatoes with generous spoonfuls of sauce.
PROVENCAL POT ROAST
These cooler months are perfect for pot roast! Elevate your basic recipe with this tender beef honoring the flavors of the French countryside with my Provence Sea Salt Rub. The beef with a beautiful red wine sauce and vegetables makes the ultimate comfort meal served over mashed potatoes.
- 3 pounds brisket or chuck roast
- ¼ cup extra virgin olive oil
- 2 tablespoons Infusio Provence Sea Salt Rub
- 1 onion, sliced
- 4 garlic cloves, sliced
- 2 carrots, sliced
- 2 ounces tomato paste
- 2 cups red wine
- 2 cups beef broth
- Fresh Italian parsley, chopped (for garnish)
Combine all ingredients in the slow cooker. Set to low and cook for 8 hours.
When done, the sauce can be served as is, or reduced on the stove top to intensify the flavors. Serve the tender shredded roast over mashed potatoes with generous spoonfuls of sauce. Garnish with chopped Italian parsley.
SOUTHWEST BBQ PULLED PORK
Pulled pork is always a crowd pleaser and can be served wrapped in a tortilla with a dollop of sour cream, on a brioche bun with cole slaw, or in a lettuce cup if you are watching your carbs. My Southwest Sea Salt Rub, with the tastes of the desert Southwest, makes seasoning a breeze and these easy ingredients you add to the slow cooker provide the perfect amount of heat and sweet.
- 4-5 pounds pork shoulder (also called pork butt)
- 2-3 tablespoons Infusio Southwest Sea Salt Rub
- 1 onion, sliced
- 4 cloves garlic, minced
- ½ cup apple cider vinegar
- 1/4 cup brown sugar
- 4 ounces tomato paste
- 1 cup chicken broth
- 1 jar BBQ Sauce (add after slow cooking, before serving)
Combine apple cider vinegar, brown sugar, tomato paste, onion and garlic in bottom of pot. Stir to combine. Season the pork shoulder all over with Infusio Southwest Sea Salt Rub. Place pork on top of the tomato mixture. Set pot into slow cooker and cook on low for 8 hours.
Shred meat with two forks and toss with the cooking liquid. Add a jar of your favorite BBQ sauce. Serve with tortillas and a dollop of sour cream, or on soft buns with cole slaw, or in lettuce cups!
- Tags: BBQ chicken pot roast sea salt slow cooker
INFUSIO RECIPES 09-16-20 15
Roasted Chicken Thighs with Black Cherry Glaze
The thigh is an under-appreciated piece of chicken! Thighs are flavorful and inexpensive and here’s a fast, easy way to dress them up with INFUSIO Black Cherry Balsamic.
Roasted Chicken Thighs with Black Cherry Glaze
- 4 organic chicken thighs, with bone and skin
- Sea salt & freshly ground black pepper
- About ¼ cup extra virgin olive oil
- About ¼ cup INFUSIO Black Cherry Balsamic
Preheat oven to 350 degrees.
Heat a large saute pan with heat proof handle on high. When hot, add olive oil then the chicken, skin side down. Allow the skin to get a crispy golden sear, about 5 minutes. Turn the chicken over and sear on the other side for 5 minutes. Place the saute pan into the oven (if you don’t have an oven-proof saute pan, transfer the chicken to a baking dish and reserve the saute pan to make the sauce.) Finish the chicken in the oven for about 20 minutes, or until internal temperature reaches at least 165 degrees.
Place a pot holder over the hot handle, remove the pan and place back on stovetop. Take chicken out of pan and set aside. If there is a lot of fat, pour off a bit and place back on the stovetop on medium high heat. Add about ¼ cup of INFUSIO Black Cherry Balsamic and scrape the flavor bits off the bottom of the pan. Once the balsamic is bubbling and heated through, spoon over the seared chicken thighs and serve immediately.
INFUSIO Dips for Bread & Crudites
At fine Italian restaurants, you will always find a good quality olive oil and balsamic on the table. One of my favorite parts of the experience is dipping bread or fresh vegetables into the oil and balsamic. INFUSIO Olive Oils and Balsamics give you so many flavor options! Here are two dips that make great starters!
INFUSIO Dips for Bread & Crudites
Tuscan Dip for Bread and Crudites
- Crusty baguette, toasted and sliced
- Crudites, your favorite fresh vegetables
- INFUSIO Tuscan Herb Olive Oil
- INFUSIO Traditional Balsamic
- Sea salt & freshly ground black pepper
Using small dip bowls, combine 3 parts INFUSIO Tuscan Olive Oil with 1 part INFUSIO Traditional Balsamic. Season with sea salt and freshly ground pepper. Serve with sliced bread and crudites.
Herbs de Provence Dip for Bread & Crudites
- Crusty baguette, toasted and sliced
- Crudites, your favorite fresh vegetables
- INFUSIO Herbs de Provence
- INFUSIO Pomegranate Balsamic
- Sea salt & freshly ground black pepper
Using small dip bowls, combine 3 parts INFUSIO Herbs de Provence Olive Oil with 1 part INFUSIO Pomegranate Balsamic. Season with sea salt and freshly ground pepper. Serve with sliced bread and crudites.
Meatballs with Vanilla Fig Glaze
Here’s a hearty appetizer to make your guests swoon! Take a basic meatball and roll it to the size of one perfect bite. After it’s cooked, add INFUSIO Vanilla Fig Balsamic to make the most delicious glaze! Then cover them in caramelized onions. Your meatballs will be a HUGE hit! This might be my favorite balsamic of the whole line, but wow, it’s hard to choose!
Meatballs with Vanilla Fig Glaze
- ¼ + ¼ cup cup extra virgin olive oil
- 2 onions, thinly sliced
- ½ pound ground organic beef (grass-fed best)
- ½ pound Italian hot sausage
- 1 egg
- Sea salt & freshly ground black pepper
- ½ bunch fresh Italian parsley, leaves only, chopped
- About ¼ cup INFUSIO Vanilla Fig Balsamic
Place a large pan on medium high heat. When hot, add about ¼ cup extra virgin olive oil and the onions. Saute the onions for about 10 minutes, stirring frequently. Turn the heat down to medium and continue to cook for another 20 minutes until they reach a deep golden brown. Set aside.
Preheat oven to 350 degrees.
In a medium bowl, combine beef, sausage, egg, sea salt, pepper and chopped parsley. Once well combined, make small, bite-size meatballs (about 1.5” in diameter) and set onto a baking sheet. When all the meatballs are rolled, place a large saute pan (with heat proof handle) on high heat. Add about ¼ cup extra virgin olive oil and then the meatballs in a single layer. Do not crowd the pan. After about 2 minutes, turn the meatballs over place the whole pan into the oven for 3-5 minutes.
Place a hot holder over the handle, remove pan from oven and transfer meatballs to a serving platter. Place the pan back on the stovetop on medium high heat. Add the Infusio Vanilla Fig Balsamic and let it bubble while you scrape the flavor bits from the bottom of the pan, about a minute. Pour the glaze over the meatballs, then top with the caramelized onions and serve.
Papaya & Prosciutto
Here’s a twist on the traditional combination of melon and prosciutto – papaya with prosciutto! Add a drizzle of INFUSIO Peach White Balsamic and it takes it to a new level. The sweetness of the melon with the salty prosciutto and the bit of acid from the lime, and then the zing of the peach balsamic… WOW!
Papaya & Prosciutto
- 1/2 papaya, seeded, peeled and sliced
- Squeeze of lime
- 3 thin slices prosciutto
- Drizzle INFUSIO White Peach Balsamic
- Fresh basil, for garnish
Once the papaya is sliced and prepared, squeeze a bit of lime over it. Tear each piece of prosciutto in half. Wrap each slice of papaya with prosciutto. Just before serving, drizzle with INFUSIO White Peach Balsamic and garnish with fresh sprigs of basil.
Avocado Toast
Want the BEST avocado toast of your life? All it takes is a drizzle of INFUSIO Meyer Lemon Olive Oil to make it sing! This is Caroline’s creation and it’s simply perfect!
Avocado Toast
- 2 slices Dave’s Seed Bread (thin slice variety)
- Drizzle of INFUSIO Meyer Lemon Olive Oil
- 1 ripe avocado
- Juice of ½ lemon
- 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
- Sea salt & ground black pepper
- 2 radishes, thinly sliced
- 2 sweet baby bell peppers, thinly sliced
- Handful of micro greens (or sprouts)
Mash the avocado in a bowl with lemon juice, dill, sea salt and pepper. Set aside. Toast the bread. While still hot, drizzle INFUSIO Meyer Lemon Olive Oil on the bread. Spread the avocado on the toast. Add a large handful of micro greens. Top with radishes and sweet baby bells.
Fennel and Blood Orange Salad
This refreshing Northern Italian salad is one Caroline’s grandma used to make with tangy fennel, sweet blood orange and a good quality salty pecorino. Since blood orange is seasonal, you can substitute regular orange and still get the flavor of blood orange with INFUSIO Blood Orange Olive Oil! Finish with a drizzle of INFUSIO Pomegranate Balsamic and you have a unique and special flavor combination.
Fennel and Blood Orange Salad
- 3-4 fennel bulbs and stalks, chopped (save some feathery ends for garnish)
- 1 blood orange (or regular orange), supreme to remove all pith
- ¼ cup pomegranates, seeded (optional)
- Sea salt & freshly ground black pepper
- INFUSIO Blood Orange Olive Oil
- INFUSIO Pomegranate Balsamic
- Pecorino Romano, shaved thinly (or Parmigiano Reggiano)
TARRAGON POPOVERS 20
Had so much fun making popovers with Caroline!
This is a savory popover recipe using fresh sprigs of tarragon. (You can make them without the fresh herbs if you want to serve them with butter and jam.)
When we made these on my Facebook LIVE and IGTV, they were absolutely delicious! However, there was not enough batter to get them as high and puffy as I like so we revised the recipe below and doubled the batter. The last photo shows you what a big puffy one looks like!
- 10 tablespoons melted organic butter
- 4 eggs
- 2 cups organic whole milk
- 2 teaspoons organic sugar
- 2 teaspoons sea salt
- 2 cups organic all purpose flour
- 2 tablespoons fresh tarragon, leaves only (optional)
Preheat oven to 425 degrees.
Brush a 6-cup popover tin (or 12-cup muffin tin) with melted butter. Place a spoonful of melted butter into the bottom of each cup. Place the tins into the oven to get them hot while you make the batter.
In a large bowl (preferably with a pour spout) beat together eggs, 3 tablespoons of melted butter, sugar and salt. Gradually add the flour and whisk until smooth.
Remove the hot tins from the oven. Place a few leaves of tarragon into each cup. Pour the batter into the cups about ¾ full.
Place the tins back into the 425 degree oven for 15 minutes. Without opening the door, turn down the heat to 350 degrees and cook for another 15-20 minutes. When the popovers have been in the oven for 30 minutes, open the door to check for doneness. They should be lightly browned on the edges and very puffy. When they look done, remove from oven and serve immediately with extra butter.
