Tag Archives: extra virgin olive oil

Panko Roasted Asparagus

I know I can hear you…”Joe, you have all these entrees, where the heck are the sides?!”

Panko roasted asparagus are my go to side for almost any dish. In my house we refer to the crispy panko crumbs as “crunchies” as in, “babe, sprinkle mad crunchies on my asparagus!” The crumbs are infused with some Pecorino Romano and seasoning then bound together with good quality evoo. Off the hook! The side dish is lite, healthy, fun, delicious, and EASY! You’re gonna love this one…

Prep time: 5mins
Cook time: 15mins
Serves: 4-6

Get yourself:

  • 1 Bunch asparagus
  • 2T Extra virgin olive oil
  • 2/3C Plain or seasoned Panko
  • 1T Pecorino Romano
  • 1t Dry mustard
  • 1t Garlic Powder
  • .5t Pepper
  • .25t Kosher salt
  • Ziploc bag
  • Preheated oven to 450F

Printable Recipe

Prep the asparagi…

Break off ends

Rinse

Dry

Add olive oil first

You want oil to adhere to stalks, but they shouldn’t be sopping wet

I used ~2T evoo, you may need more

Eyeball it (best kitchen gadget you have)

Next, toss your dry ingredients into a Ziploc bag

Shake it like a salt shaker…

Shake it like a Polaroid pictureeeeeeeeee

Drop ’em onto a foil lined baking tray

Drizzle a lil evoo over stalks for good luck

Make sure crunchies are evenly dispersed over asparagus…

Bake in 450F oven for 15mins

The asparagus should be bright green and still have a bite

Don’t overcook until they wilt…

…not cool…

Crispy, golden, crunchy, savory, cheesy, asparagusy

You never thought a side dish could be so…

GOOOOOOOOOOOOOD!

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Chicken Scarpariello

Chicken scar-par-ri-ello…bet you never heard of this one before. Think sausage and peppers marries chicken cacciatore and they have a menage a trois with hot peppers. This dish is jam-packed with flavor from the get-go, but truth-be-told it tastes even better the next day.

Serves: 6
Prep time: ~10mins
Cook time: ~40mins

Printable Recipe

Get yourself:

  • .25C Extra virgin olive oil
  • .5C Vegetable oil
  • 6 Italian sausage (mixed hot and sweet), keep in casing and cut each link into quarters
  • 4lbs Mixed chicken pieces (I used a fryer pack with legs, thighs, and wings)
  • .5 12oz Jar sliced sweet peppers (reserve juice)
  • 1 12oz Jar sliced hot cherry peppers
  • 1.5lbs Baby Yukon Gold potatoes, cooked and sliced
  • 3 Bell peppers, seeded and cut into strips
  • 2 Medium sweet onions, cut in half through root end and sliced into strips
  • 2 Cloves minced fresh garlic
  • 1C Chicken broth
  • 1/2C Dry sherry or white wine
  • 1/2C vinegar from jar of sweet peppers
  • 1T Dried oregano leaves
  • 1t Garlic powder
  • S&Cracked pepper to taste

Heat up the oil in a large heavy bottomed skillet

Grab your sausages

When the oil in the skillet is nice and hot…

Saute the sausage until browned on both sides, ~5-7mins

When done, remove with tongs to a plate lined with paper towels

In the same skillet, add the chicken and brown on both sides

When chicken is done remove with tongs to a paper towel lined plate, set aside

While the chicken browns start on the veggies

Slice up the bells into strips, about 1/4″ thick

Slice onions in half through the root end and cut each half into strips

Cook and slice up your potatoes

Check this out to see how to make potatoes real quick in the mic:

Quick Cook Potatoes

Cook peppers, onions, and garlic over medium-high until soft and beginning to brown

Once peppers and onions are done you can add in the sausage and chicken…

and…

The sweet peppers, hot peppers, potatoes, oregano, chicken stock, wine, garlic powder, reserved vinegar, and s&p

Stir it all up

Bring to a boil for ~5mins

Reduce heat to simmer and cook ~25 minutes

Taste and adjust for seasoning

Serve as is with some crusty artisan bread, over rice, or throw into some Italian bread for a  badass sandwich

Don’t get me wrong it’s good, but just wait until the next day and you’ll see what I’m talking about

Roasted Peppers DIY

One thing I don’t like to do is buy food that I know I can make myself. It’s my inner evolutionary instinct for self-sufficiency, I guess. One of those foods that I rather make instead of buying is roasted bell peppers. Not only is it cheaper to make your own, but FAR tastier than their jarred counterpart. Roasting fresh bell peppers will yield a sweet, nutty, smokey flesh that can play the lead role or just be in the background of many dishes. One of my favorite ways to eat roasted peppers is with fresh mozzarella, I’m talking the real good quality stuff made fresh at a local salumeria. Just sprinkle some sea salt, cracked black pepper, and a little drizzle of extra virgin olive oil on top and you have yourself an indulgent little appetizer.

Prep time: 2 mins
Cook time: 10-15 mins

Get yourself:

  • 4-6 Red bell peppers
  • 1 Clove fresh garlic smashed
  • 1 Clove roasted garlic
  • 1t kosher salt
  • 1t black pepper
  • 4T Good quality olive oil
  • Large Ziploc freezer bag or something to let the peppers cool in
  • Mason jar, 1 pint or quart depending on how many peppers you roast

Let’s roast some peppers!

Find yourself some nice big bell peppers with thick flesh

Remove stickers, rinse, dry

Line a cookie tray with foil and place peppers side by side

Set oven rack about 5 inches under broiler and turn broiler on

Pop under the broiler

Keep oven door slightly ajar using an oven mitt

Allow skin to blister and blacken

Remove from oven and turn peppers over

Blister and blacken entire outside of pepper

When peppers are evenly blistered and blackened…

Pop them into a Ziploc freezer bag or glass bowl

Seal bag or cover bowl and allow peppers to cool for ~30mins

While peppers cool, prep your jar that you’ll be storing peppers in

Smash one clove of garlic and remove skin

Pop into jar

If you have some…add one clove roasted garlic to jar

Peel skin from flesh then remove core and seeds

Dump peppers into a bowl with juices that collected while cooling

Tear flesh into strips

Pour the strips of roasted peppers and juice into jar

Pour a few tablespoons of good quality olive oil into jar

Add s&p

Stir gently to mix everything together

There you have it…

Your very own homemade jar of the best roasted peppers…

Ever

Period