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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

Blood Orange EVOO Chopped Salad

3 TBSP Basiks at Home™ Fig Balsamic Vinegar

¼ cup Basiks at Home™ Blood Orange EVOO (can subsitute BAH Lemon EVOO)

1 small shallot, chopped

½ tsp grated orange zest, optional

½ tsp Basiks at Home™ Original Spice Blend (can substitue Key West Citrus Blend)

1 small head radicchio, diced

1 small carrot, shredded, or 1/4cup matchstick carrots

1 small head escarole, chopped

1/4cup dried Craisins®

3/4cup gorgonzola, parmesan or blue cheese, crumbled

 

In a small bowl, whisk together BAH Fig Vinegar, BAH Blood Orange EVOO, shallots, orange zest,

and BAH Original Blend. In a large bowl, combine the radicchio, carrots, escarole, endive and Craisins®. Toss with dressing. Sprinkle with cheese and serve immediately. Serves 4.


Chicken Carbonara Rosa

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)

1 TBSP Basiks at Home™ Italian Table Blend, divided

1 TBSP Basiks at Home™  Extra Virgin Olive Oil

1 small onion, chopped

1 slice(s) bacon or pancetta, chopped

1 cup(s) thawed frozen green peas

1/3 cup(s) dry white wine or chicken broth

1 jar(s) Four Cheese Pasta Sauce

Chopped fresh parsley (optional), for garnish

Freshly grated Parmesan Cheese, for garnish if desired


Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken seasoned with 1 teaspoon Basiks at Home™ Italian Table Blend., about 5-7 minutes. Remove chicken and set aside. Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender.

Stir in wine/broth and cook on high 2 minutes. Stir in Four Cheese Pasta Sauce and remaining 2 teaspoons of Basiks at Home™ Italian Table Blend and cook 3-4 minutes, until just ready to boil. Reduce heat to low, return chicken to skillet and simmer covered 5 minutes or until chicken is thoroughly cooked.

Sprinkle, if desired, with more Basiks at Home™ Italian Table Blend, chopped fresh parsley and freshly grated parmesan cheese.


Orange Chiffon Cake

2 cups flour
4 tsp. baking powder
½ tsp. salt
1 ½ cup sugar
¾ cup Basiks at Home Blood Orange oil
6 large eggs, separated
2 TBSP. orange zest
¼ tsp. cream of tartar

Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ cup cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream. Can be done in a Bundt Pan as well.

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

Can Substitute oranges then for lemons, limes or chopped walnuts


Key West and Lime Grilled Scallops

2 TBSP. minced scallions
1 clove garlic
¼ cup. Basiks at Home Persian Lime or Lemon or Blood Orange EVOO
1 tsp. Basiks at Home™ Key West Citrus Blend
1 lb. scallops

Combine scallions, garlic, Blood Orange olive oil and Key West Citrus Blend in a large glass bowl. Add scallops to bowl and marinade for 30 minutes. Thread scallops on four skewers and grill over medium heat for 8 minutes Turn several times during cooking and baste with remaining marinade.

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

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


Key West Broccoli with Almonds

4 cups frozen broccoli florets
4 TBSP Basiks at Home
Blood Orange or Lemon olive oil

2 tsp Basiks at Home™ Key West Citrus Blend
¼ cup sliced toasted almonds

Steam broccoli and drizzle with oil. Garnish with toasted almonds. Serve.

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

Can Substitute Key West Citrus Blend for Original Blend, Hunters Blend, Anglers Blend, Authentic Southwest Blend, Lemon Pepper Blend or Jerk Blend.


Blood Orange and Fig Gourmet Salad

3 TBSP Basiks at Home™ Fig Balsamic Vinegar

¼ cup Basiks at Home™ Blood Orange EVOO           

1 small shallot, chopped

½ tsp grated orange zest, optional

½ tsp Basiks at Home™ Original Spice Blend        

1 small head radicchio, diced

1 small carrot, shredded, or 1/4 cup matchstick carrots

1 small head escarole, chopped dried Craisins® 3/4c gorgonzola,
parmesan or blue cheese, crumbled

In a small bowl, whisk together BAH Fig Vinegar,

BAH Blood Orange EVOO, shallots, orange zest,

and BAH Original Blend. In a large bowl, combine

the radicchio, carrots, escarole, endive and Craisins®.  

Toss with dressing. Sprinkle with cheese and serve immediately.

Serves 4. BAH Lemon EVOO can be substituted for the Blood Orange.

Cookaburra Chicken Wings

3 lbs fresh or frozen chicken wings, if frozen; thaw in fridge

3 TBSP Basiks at Home Spice Wings and More Blend.

4 TBSP Basiks at Home Extra Virgin Olive Oil (may substitute Walnut Oil)

 

Preheat oven to 450 degrees. Pour 2 TBSP Olive Oil in shallow baking

dish, coating the bottom of the pan. Arrange chicken in the bottom of the

pan without pieces touching if possible. Drizzle remaining 2 TBSP olive

over the chicken, then sprinkle 3 TBSP BAH spice blend evenly over the wings.
Using tongs turn each piece and sprinkle remaining spice evenly over the 2nd side.
 Place pan in the middle of the oven and cook 12 minutes, until skin is golden brown.
Remove from oven and turn the wings over using tongs, return wings to oven and continue

cooking 10-12 minutes until skin is brown and juices run clear.

Remove from oven and serve immediately. Serves 4-6.

Toss and Serve with Blue Cheese Dressing and/or celery sticks if desired.


Italian Blend Bread Dip

1 cup Basiks at Home Extra Virgin Olive Oil
2 TBSP Italian Blend
1 TBSP parmesan cheese (for best results use fresh shredded parm, not grated)
Crusty Italian bread
Fresh cilantro chopped (optional)

Mix first three ingredients and place on a plate or shallow bowl

Break bread into bite size pieces and serve

Bruschetta

1 cup diced tomatoes
¼  cup diced red onion
1 TBSP chopped fresh basil

¼  cup Balsamic Vinaigrette Salad Dressing

1 tsp Original Blend
1 loaf of Italian bread sliced thin

Basiks at Home Extra Virgin Olive Oil (EVOO)

Mix first 5 ingredients

Drizzle oil on bread slices and bake in 350 degree oven
for about 5 minutes Top each slice of bread with a

spoonful of the mixture. Go ahead and double the recipe
everybody loves this Stuff…..really, double it        


Espresso Filet & Gorgonzola Crostini

2- 8 oz. filet mignons
2 TBSP minced shallots
1/4 cup instant espresso
1 tsp
Basiks at Home™ Authentic Southwest Blend
3/4 cup heavy cream
4 oz. crumbled Gorgonzola
1/4 cup dry white wine

1 tsp Basiks at Home™ Original Blend
Basiks at Home™ EVOO
1 French baguette, thinly sliced

Drizzle of Basiks at Home™ Dark Chocolate or Espresso Balsamic Vinegar

Mix together espresso Authentic Southwest Blend and Season filets on all sides with mixture.

 

In a sauce pan, sauté minced shallots in about 2 TBSP Basiks at Home olive oil, until translucent and fragrant. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and Original Blend. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use

 

To prepare the bread, preheat the oven to 375 degrees F. Brush the bread slices on both sides with the olive oil and season lightly with Original Blend. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking.

For the filets, add 4 TBSP olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice.

To serve, spread the chilled Gorgonzola on the crostini (bread) and top with a slice of filet. Drizzle lightly with Dark Chocolate or Espresso Balsamic Vinegar.