Month: June 2018

Ingredients

• Ribeye Steak (or Strip Steak is really good with this recipe too)
• 1 Tablespoon Look Out Here I Come garlic olive oil
• 1 Tablespoon Butter
• 2 Cloves Garlic, Sliced
• Salt and Pepper

Instructions

Bring a skillet to high heat.

Rub the steak with a small amount of Look Out Here I Come garlic olive oil. You can use a brush to spread it evenly or fingers work great too.

Sprinkle with salt and pepper.

Flip the steak and repeat — add Look Out Here I Come garlic olive oil, salt and pepper.

Add 1 Tablespoon olive oil and butter to the hot skillet.

Wait for butter to melt and then add garlic to the skillet.

Turn skillet to medium heat.

With tongs, set the steak into the middle of the sizzling butter and oil mixture. It should sizzle immediately.

Sear the steak for approximately 2 minutes, and then flip with the tongs.

Sear the second side for about 2 minutes. This will give you a medium piece of meat with a warm pink center. If you’d like it more or less done, alter your cooking time.

Take the steak off of the stove and place on a large cutting board to rest for a few minutes.

Enjoy!

Ingredients

• 1 pound dried spaghetti
• 1/2 cup Look Out Here I Come garlic olive oil
• 3 cloves garlic cloves
• 1 tablespoon red pepper flakes, plus more if desired
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh mint leaves

Directions

Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water — you want to retain the pasta’s natural starches so that the sauce will stick.

Heat the Look Out Here I Come garlic olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It’s important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.

Remove the pan from the heat and top with the fresh herbs.

Prep Time: 10 mins Cook Time: 9 mins Total Time: 19 minutes

Ingredients

• 1 lb thin spaghetti
• 1/2 cup Look Out Here I Come garlic olive oil
• 4 garlic cloves, crushed
• Salt
• 1 cup chopped fresh parsley
• 12 oz grape tomatoes, halved
• 3 scallions (green onions), top trimmed, both whites and greens chopped
• 1 tsp black pepper
• 6 oz marinated artichoke hearts, drained
• 1/4 cup pitted olives, halved
• 1/4 cup crumbled feta cheese, more if you like
• 10-15 fresh basil leaves, torn
• Zest of 1 lemon
• Crushed red pepper flakes, optional

Instructions

Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).

When pasta is almost cooked, heat the Look Out Here I Come garlic olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.

When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.

Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

INGREDIENTS

• ½ pound spaghetti noodles
• ¼ teaspoon salt
• ¼ cup Look Out Here I Come garlic olive oil
• 8 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• 2-3 tablespoons Italian parsley, chopped
• 1-2 tablespoons vegan parmesan
• salt, to taste

INSTRUCTIONS

In a large pot, bring 2 quarts of water to a boil. Once boiling, add noodles and ¼ teaspoon salt. Boil pasta for 7-9 minutes, until al dente.

While the pasta is cooking, heat Look Out Here I Come garlic olive oil over medium heat. Add garlic.

Lightly sauté, stirring occasionally, until garlic is fragrant and light brown, about 7 minutes. Remove from heat and stir in red pepper flakes if using.

Drain pasta water, reserving 2 tablespoons. Do not rinse pasta with water; the starch of the noodles helps bind the sauce to the pasta.

Toss noodles in Look Out Here I Come garlic olive oil and top with fresh parsley, vegan parmesan, and salt to taste. If pasta seems dry, add reserved water.

Serve immediately.

INGREDIENTS

• 1              pound uncooked penne
• 1/2         cup Look Out Here I Come garlic olive oil
• 2              tablespoons minced garlic (approximately 6 cloves)
• 1/2         tablespoon crushed red pepper
• 1              teaspoon kosher salt
• 1/2         cup diced fresh parsley
• lemon zest

INSTRUCTIONS

Prepare the penne noodles per the box instructions. Reserve 1 cup of the pasta water before draining.

While the noodles are cooking, heat the Look Out Here I Come garlic olive oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Stir frequently and when the garlic’s edges begin to brown, add the crushed red pepper. Sauté for an additional 30 seconds. Add the reserved pasta water and bring to a boil.

Simmer for 5 minutes, then add the cooked pasta to the pot. Toss carefully, then stir in the salt and parsley. Allow to rest for an additional 5 minutes off the heat before serving.

When serving, top with fresh lemon zest.

Ingredients

• 6 quarts water
• 2 3/4 teaspoons salt, divided
• 1 pound uncooked spaghettini
• 2 tablespoons Look Out Here I Come garlic olive oil
• 10 garlic cloves, sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon crushed red pepper
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

How to Make It

Step 1

Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

Step 2

While pasta cooks, heat Look Out Here I Come garlic olive oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

Prep 2d

Cook 30 m

Ready In 2 d 30 m

Ingredients

• 6 (8 ounce) rib-eye steaks
• 1 tablespoon Diamond Crystal® Kosher Salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon Look Out Here I Come garlic olive oil
• 2 tablespoons unsalted butter

Directions

Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal(R) Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.

Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.

Heat cast iron pan over medium-high heat until very hot. Add Look Out Here I Come garlic olive oil and heat until oil shimmers.

Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.

Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

5m PREP TIME

16m COOK TIME

INGREDIENTS

• 8 Servings
• 1/2 cup Look Out Here I Come garlic olive oil
• 1/4 cup soy sauce
• 4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning
• 2 pounds boneless beef sirloin or New York strip steaks

PREPARATION

Mix Look Out Here I Come garlic olive oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.

Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness.

INGREDIENTS

• 2 (1 1/4 inch thick) T-Bone steaks

Marinade

• 1/4 cup Look Out Here I Come garlic olive oil
• 1 clove garlic, minced
• Juice of 1/2 lemon (about 2 tablespoons)
• 2 teaspoons chopped fresh rosemary
• Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
• 4 sprigs rosemary (plus the stripped rosemary sprig used below)
• Coarse sea salt and coarsely ground black pepper to taste

INSTRUCTIONS

Marinate the steak: One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.

Prepare the grill: Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.

Grill the steaks: Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.

Serve: Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients

• 6 tablespoons basalmic vinegar
• 1/2 cup zesty Italian dressing (fat free is great)
• 1.25 pounds chicken tenders (or breasts)
• 2 heads broccoli
• 1 cup baby carrots
• 1/2 pint cherry tomatoes
• 1 teaspoon Italian seasoning
• 3 tablespoons Look Out Here I Come garlic olive oil
• 1/2 teaspoon garlic powder
• Optional: fresh parsley, salt and pepper

Instructions

Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn’t already nonstick or the balsamic + Italian mixture will stick to it) and set aside.

Whisk together the balsamic vinegar and zesty Italian dressing.

Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)

Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.

Chop the broccoli into small pieces. Slice the baby carrots in half.

Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, Look Out Here I Come garlic olive oil, garlic powder, and add some seasoned salt and pepper to taste.

Roast the veggies for 10-15 minutes.

Remove from the oven and flip around. Section the veggies to each side of the tray (see video) and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken.

Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don’t overcook it.**The cooking time will largely vary based on the size of your chicken. See the last paragraph of text for more direction on how to cook this meal so everything is done at the same time.**

Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.

Great served over rice or quinoa!