Olga's Flavor Factory http://www.olgasflavorfactory.com Step by step, easy, homemade recipes Thu, 30 Jul 2015 20:19:11 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Grilled Vegetable and Mushroom Kebabs http://www.olgasflavorfactory.com/appetizers/grilled-vegetable-and-mushroom-kebabs/ http://www.olgasflavorfactory.com/appetizers/grilled-vegetable-and-mushroom-kebabs/#respond Wed, 29 Jul 2015 13:10:30 +0000 http://www.olgasflavorfactory.com/?p=16954 You’ve probably seen all kinds of vegetable combinations coming out of my kitchen. The fact is, that I adore veggies, especially when they are sautéed or roasted. They are the part of the meal that I look forward to the most. As soon as I load up my plate with meat, starch and veggies, I... 

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Grilled Vegetable and Mushroom Kebabs-1-16
You’ve probably seen all kinds of vegetable combinations coming out of my kitchen. The fact is, that I adore veggies, especially when they are sautéed or roasted. They are the part of the meal that I look forward to the most. As soon as I load up my plate with meat, starch and veggies, I will pounce on the veggies first.

For the first 8 years of our married life, Sergi and I were apartment dwellers. Now that we have our own home with a backyard and grill handy, we make good use of it. With the grill only a few steps away from our kitchen, it makes it very easy to prep everything in the nice, air conditioned house, step outside to put the food on the grill (keeping all the heat and cooking mess out there) and in just a short time enjoy some charred, crisp but tender vegetables.

This is my favorite combination – zucchini, peppers, tomatoes and red onion. The mushrooms add so much heartiness to the kebabs, you could serve this to vegetarians, since it’s very filling, but it will make all the meat eaters happy too. We all appreciate tasty food, don’t we?

Ingredients:

2 small or 1 large zucchini, sliced into 1/2 inch thick pieces

1 large red bell pepper, cut into 1 – 1 1/2 inch pieces

1 small or 1/2 of a large yellow, orange or green bell pepper, cut into 1 – 1 1/2 inch pieces

1/2 of a large red onion, cut into 1 – 1 1/2 inch pieces

8 oz mushrooms, large ones cut in half

1/2 – 3/4 of a pint of cherry tomatoes

1 garlic clove, minced

1 teaspoon dry herb mixture

2 Tablespoon fresh herb mixture (thyme, rosemary, parsley, green onions, dill, etc.)

2 Tablespoons olive oil

salt, ground black pepper, to taste

Instructions:

Grilled Vegetable and Mushroom Kebabs-1-9Cut all the vegetables into the appropriate size, so that they all cook at the same rate. Place all the vegetables in a large bowl. Grilled Vegetable and Mushroom Kebabs-1-10Add the olive oil, minced garlic, dry herbs, fresh herbs and minced garlic. Sometimes, I also add some balsamic vinegar. It adds really great flavor, sweetness and acidity. Mix to combine. Grilled Vegetable and Mushroom Kebabs-1-11Thread all the vegetables onto metal or bamboo skewers. You can place them on the skewers in any order, just make sure to end the skewer with a pepper or a mushroom. The zucchini, tomatoes and onions may slide right off and then can go between your grill grates when you’re flipping them over or taking them off the grill.

Grilled Vegetable and Mushroom Kebabs-1-12Preheat your grill on high for at least 15 minutes, covered. Clean the grill grates and then use a wad of paper towels dipped in oil and a pair of tongs to brush over the grill grates several times. Grilled Cheeseburgers-1-8Place the kebabs on the hot grill, decrease the heat just a bit to medium high heat and grill for about 15 minutes total, turning them over hallway through,  just until the vegetables and mushrooms are tender and as golden as you like them to be. Grilled Vegetable and Mushroom Kebabs-1-13Garnish the grilled kebabs with more fresh herbs.Grilled Vegetable and Mushroom Kebabs-1-14

Grilled Vegetable and Mushroom Kebabs-1-16

Grilled Vegetable and Mushroom Kebabs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 8-10 kebabs
Ingredients
  • 2 small or 1 large zucchini, sliced into ½ inch thick pieces
  • 1 large red bell pepper, cut into 1 - 1½ inch pieces
  • 1 small or ½ of a large yellow, orange or green bell pepper, cut into 1 - 1½ inch pieces
  • ½ of a large red onion, cut into 1 - 1½ inch pieces
  • 8 oz mushrooms, large ones cut in half
  • ½ - ¾ of a pint of cherry tomatoes
  • 1 garlic clove, minced
  • 1 teaspoon dry herb mixture
  • 2 Tablespoon fresh herb mixture (thyme, rosemary, parsley, green onions, dill, etc.)
  • 2 Tablespoons olive oil
  • salt, ground black pepper, to taste
Instructions
  1. Cut all the vegetables into the appropriate size, so that they all cook at the same rate. Place all the vegetables in a large bowl. Add the olive oil, minced garlic, dry herbs, fresh herbs and minced garlic. Mix to combine.
  2. Thread all the vegetables onto metal or bamboo skewers. You can place them on the skewers in any order, just make sure to end the skewer with a pepper or a mushroom. The zucchini, tomatoes and onions may slide right off and then can go between your grill grates when you're flipping them over or taking them off the grill.
  3. Preheat your grill on high for at least 15 minutes, covered. Clean the grill grates and then use a wad of paper towels dipped in oil and a pair of tongs to brush over the grill grates several times.
  4. Place the kebabs on the hot grill, decrease the heat just a bit to medium high and grill for about 15 minutes total, just until the vegetables and mushrooms are tender and as golden as you like them to be.
  5. Garnish the grilled kebabs with more fresh herbs.

 

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Summer Grilling With the Family Video (Chicken, Salmon and Vegetable Kebabs) http://www.olgasflavorfactory.com/main-course/poultry/summer-grilling-with-the-family-video-chicken-salmon-and-vegetable-kebabs/ http://www.olgasflavorfactory.com/main-course/poultry/summer-grilling-with-the-family-video-chicken-salmon-and-vegetable-kebabs/#comments Mon, 27 Jul 2015 13:49:09 +0000 http://www.olgasflavorfactory.com/?p=17029 You’ve probably figured out that grilling is our jam, since I’ve been sharing so many grilling recipes with you recently. I think it’s a good excuse for us to get together with family and friends. I’ve lost count how many times we’ve had people over for some grilled food. Come to think of it, we’re... 

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PicMonkey Collage copyYou’ve probably figured out that grilling is our jam, since I’ve been sharing so many grilling recipes with you recently. I think it’s a good excuse for us to get together with family and friends. I’ve lost count how many times we’ve had people over for some grilled food. Come to think of it, we’re having our church small group coming over tonight! I’m not making that up:).

My sister, Milana, and her husband, Andrey, invited us all over for a Kebab party to their place for the Forth of July. GrillingVideo copyNot only did we load up the grill with THREE kinds of kebabs – chicken, salmon and vegetable kebabs, but we also filmed it.
My sister and I prepped the kebabs, my husband grilled them and Andrey filmed us. GrillingVideo1 copyThe rest of the crowd was more than happy to help us devour all that deliciousness. It was a group effort, you see. Even my baby, Nathaniel, made an appearance. We’re all about teamwork.

You can watch us prepare all the kebabs on my YouTube Channel, and you can also watch all the behind the scenes on Milana and Andrey’s Vlog Channel, LOL Life. That video is so much fun! Behindthescenes copyYou can see what we’re really like, ha ha. Please like the videos and subscribe to both our channels. We’ll be posting many more fun videos in the future.

Printable Recipes:

Chicken Kebabs

Grilled Lemon and Garlic Salmon Kebabs

Vegetable Kebabs: Coming Soon (This Wednesday)

Rustic Garlic and Herb Roasted Potatoes

 

 

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The Easiest, No-Churn Creamy Vanilla and Chocolate Swirl Ice Cream http://www.olgasflavorfactory.com/sweets/desserts/the-easiest-no-churn-creamy-vanilla-and-chocolate-swirl-ice-cream/ http://www.olgasflavorfactory.com/sweets/desserts/the-easiest-no-churn-creamy-vanilla-and-chocolate-swirl-ice-cream/#comments Thu, 23 Jul 2015 17:59:07 +0000 http://www.olgasflavorfactory.com/?p=16951 Florida in the summer can be so hot and humid, I heard two ladies at my grocery store saying that they could almost “swim through the air.” Tropical summers are very temperamental. One minute it’s so hot, that when you step out of your air conditioned house, a wall of heat smacks you in the... 

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Creamy Vanilla and Chocolate Swirl Ice Cream-1-14Florida in the summer can be so hot and humid, I heard two ladies at my grocery store saying that they could almost “swim through the air.” Tropical summers are very temperamental. One minute it’s so hot, that when you step out of your air conditioned house, a wall of heat smacks you in the face. It’s bright and sunny and then all of a sudden the light disappears, it becomes dark and a thunderstorm comes out of nowhere. But real Floridians don’t even reach for an umbrella; they know that if they wait for just 15 minutes, the downpour through which you can’t see anything will disappear and the sun will be out again.

What can be better to enjoy during the stifling heat than a cold, creamy treat? Homemade ice cream doesn’t have to involve making a custard or buying an ice cream maker. This is the easiest recipe ever, but have no fear – it taste great and the texture is super creamy and rich.

Ingredients:

1 (8 oz) package cream cheese, softened to room temperature

1 (14 oz) can sweetened condensed milk

1 teaspoon vanilla extract

1-2 Tablespoons powdered sugar, optional

2 1/2 cups heavy cream, chilled

1/4 cup unsweetened cocoa powder

Instructions:

Creamy Vanilla and Chocolate Swirl Ice Cream-1-24In a large bowl of a standing mixer fitted with a whisk attachment, mix together the softened cream cheese, half of the sweetened condensed milk and the vanilla until the mixture is smooth. Of course, you can use a hand mixer for this recipe. Creamy Vanilla and Chocolate Swirl Ice Cream-1-23Pour in 1 cup of the chilled heavy cream and mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened. Creamy Vanilla and Chocolate Swirl Ice Cream-1-22Set this mixture aside into a medium bowl. In the same large bowl of the standing mixer, mix the remaining half of the sweetened condensed milk and the cocoa powder until the mixture is smooth. Creamy Vanilla and Chocolate Swirl Ice Cream-1-21Pour in the remaining 1 1/2 cups chilled heavy cream and whisk until thick and fluffy, also starting on low speed and gradually increasing to high. Be careful not to over mix.

Creamy Vanilla and Chocolate Swirl Ice Cream-1-20Cut off a small corner of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip. Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup. Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag. Creamy Vanilla and Chocolate Swirl Ice Cream-1-19

Creamy Vanilla and Chocolate Swirl Ice Cream-1-18Take the bag carefully out of the measuring cup and pipe out the ice cream into small cups. Creamy Vanilla and Chocolate Swirl Ice Cream-1-17I used 9 oz plastic cups that I bought at my grocery store. You can use anything you like. Instead of piping it out in a swirl, you can pipe each of the ice creams separately into layers, or even use a spoon to scoop it out into portions.

Very often I just make the chocolate portion of the ice cream and enjoy it by itself.

Freeze the ice cream until it’s as firm as you like it. I like it best when it’s still a little bit soft, so I only chill it for about 30 minutes. If you like it completely firm, you will have to freeze it for a few hours. If you freeze it for hours, you might want to set it out to soften a bit at room temperature before eating it.

Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is. It’s delicious, creamy and beautiful.Creamy Vanilla and Chocolate Swirl Ice Cream-1-15

Creamy Vanilla and Chocolate Swirl Ice Cream-1-13

The Easiest, No-Churn Creamy Vanilla and Chocolate Swirl Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: Sweets
Serves: 10 ice cream cups
Ingredients
  • 1 (8 oz) package cream cheese, softened to room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons powdered sugar, optional
  • 2½ cups heavy cream, chilled
  • ¼ cup unsweetened cocoa powder
Instructions
  1. In a large bowl of a standing mixer fitted with a whisk attachment, mix together the softened cream cheese, half of the sweetened condensed milk and the vanilla until the mixture is smooth.
  2. Pour in 1 cup of the chilled heavy cream mix to combine, starting on very low speed and then gradually increasing to high, until the mixture has thickened.
  3. Set this mixture aside into a medium bowl. In the same large bowl of the standing mixer, mix the remaining half of the sweetened condensed milk and the cocoa powder until the mixture is smooth.
  4. Pour in the remaining chilled heavy cream and whisk until thick and fluffy, also starting on low speed and gradually increasing to high. Be careful not to over mix.
  5. Cut off a small corner off of a large ziplock bag or a large piping bag and fit it with a large or jumbo piping tip.
  6. Put this bag into a large measuring cup or a pitcher, etc. Fold the sides over the brim of the cup.
  7. Place the cream cheese mixture on one side of the bag and the chocolate mixture on the other side of the bag.
  8. Take the bag carefully out of the measuring cup and pipe out the ice cream into small cups. I used 9 oz plastic cups that I bought at my grocery store. You can use anything you like.
  9. Freeze the ice cream until it's as firm as you like it. I like it best when it's still a little bit soft, so I only chill it for about 30 minutes. If you like it completely firm, you will have to freeze it for a few hours. If you freeze it for hours, you might want to set it out to soften a bit at room temperature before eating it.
  10. Garnish with chocolate shavings, chopped nuts, fresh fruit, caramel or chocolate syrup. Or keep it simple and eat it just the way it is.

 

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Grilled Cheeseburgers http://www.olgasflavorfactory.com/main-course/grilled-cheeseburgers/ http://www.olgasflavorfactory.com/main-course/grilled-cheeseburgers/#comments Tue, 21 Jul 2015 17:32:28 +0000 http://www.olgasflavorfactory.com/?p=16864 Homemade Cheeseburgers are epic. Taking a giant bite of that juicy, grilled burger with melted and drippy cheese and all those crisp toppings is the ultimate Memorable Meat Moment. If you’ve never made grilled cheeseburgers yourself, you will be blown away by how it will absolutely crush all your past wimpy cheeseburger experiences. You won’t... 

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Grilled Cheeseburgers-1-16Homemade Cheeseburgers are epic.

Taking a giant bite of that juicy, grilled burger with melted and drippy cheese and all those crisp toppings is the ultimate Memorable Meat Moment. If you’ve never made grilled cheeseburgers yourself, you will be blown away by how it will absolutely crush all your past wimpy cheeseburger experiences.

You won’t have to hunt for the meat in your bun this time. The burgers are a statement piece in this meal. I love how each bite has that charred grill flavor. The meat is loaded with flavor and is SO JUICY. It may be extremely controversial and in some cases blasphemous to add anything to the hamburger meat, but I don’t mind going against the mainstream to get  a juicy and flavorful burger. The perfect burger with cheese may already deserve a standing ovation, but with the addition of the burger sauce that has just just the right amount of tang and sweetness and all your favorite toppings, it just goes over the top.

We only make burgers a few times a year, but when we do, we aren’t shy about it and go all out. 

Ingredients:

Burgers:

1 1/2 lbs ground chuck (80% lean ground beef)

1/2 cup bread crumbs

3-4 Tablespoons milk

1 very small onion, grated

1 garlic clove, minced

2 Tablespoons Worcestershire sauce

1 Tablespoon tomato paste (or 1 1/2 Tablespoons ketchup)

1 teaspoon salt

1/2 teaspoon ground black pepper

Toppings:

4-6 hamburger buns or Kaiser rolls

4-6 slices cheese

1-2 tomatoes, sliced

4-6 lettuce leaves (Iceberg, Romaine, Boston Bibb, etc.)

1/2 of an onion, sliced

Burger Sauce:

1/4 cup mayonnaise

3 Tablespoons ketchup

1/2 – 1 Tablespoon white vinegar

2 pickles, minced (0r 1 – 1 1/2 Tablespoons of dill pickle relish)

1/2 Tablespoon minced shallot (or any onion)

1 very small garlic clove, minced

Instructions:

Make the burgers first.

Grilled Cheeseburgers-1In a medium bowl, pour the milk over the breadcrumbs, until the breadcrumbs are completely covered in milk.

Grate the onion into this same bowl, add the minced garlic clove, Worcestershire sauce, tomato paste (or ketchup), the salt and pepper. Mix to combine. Grilled Cheeseburgers-1-2A seasoned and moistened breadcrumb mixture is called a panade. This will prevent the burgers from being dry and flat. By using a panade, it will help keep the moisture inside the meat as it cooks. 

Many recipes will not use a panade and that is just fine if you are using really good quality meat with a high fat content that you ground yourself. You still have to be careful not to overcook the meat. Using a panade will keep the meat juicy even if it’s cooked all the way through. By adding onion, garlic, Worcestershire sauce and tomato paste, we are also adding a lot of flavor into the meat. 

Add this mixture to the ground beef. Grilled Cheeseburgers-1-3Mix to combine, being careful not to overwork the beef. Grilled Cheeseburgers-1-4Mixing all the ingredients together first helps to keep the mixing to a minimum. The longer you mix the meat, the more dense it will be. 

Divide the meat into 4 – 6 even portions, and shape each into a burger patty. If you use Kaiser rolls or hamburger buns made in a bakery, you will have 4 burgers. If you use the smaller hamburger buns from the bread aisle, you will have 6 burgers. Use your hamburger bun as a guide to how big to make your patties. Your raw burger should be slightly bigger than the bun. Since the meat will shrink a bit when you grill it, it will be the perfect size for your bun if you make it just a tad bigger. Otherwise, you will have several disappointing bites of your burger bun and toppings before you finally hit meat.

Grilled Cheeseburgers-1-5Make a slight indentation in the center of the patties. As the burger cooks, the center will puff up a little. The indentation in the center will make it nice and even all the way across.

I line a rimmed baking sheet or a large cutting board with aluminum foil or parchment paper and place the burgers on top, so it will be easy to carry to the grill. If you are making burgers for a crowd, you can place the burger patties one on top of another, separating the layers with parchment paper.

Grilled Cheeseburgers-1-6You can even make the meat mixture or the patties ahead of time, up to a day in advance and they will be ready to be slapped on the grill whenever your guest arrive. I’ve even frozen extra patties. Just thaw them and they are ready to go on the grill.

Heat your grill on high heat for at least 15 minutes. Dip a wad of paper towels in oil, and go over the grill grates with the oil 3-5 times. This really helps to make the grates somewhat nonstick and cleans them at the same time.

Grilled Cheeseburgers-1-7

Grilled Cheeseburgers-1-8While you are waiting for the grill to preheat, prep all your toppings and make the burger sauce. A burger sauce is basically a combination of mayonnaise and ketchup with some added sweetness, tanginess and flavor.

Make the Burger sauce by combing all the ingredients in a small bowl. Refrigerate. You can make the Burger Sauce up to a day in advance as well.

Grilled Cheeseburgers-1-34Place the burgers on the preheated grill and grill the burgers about 4 minutes per side. Don’t fiddle with the burgers and most definitely DO NOT press on the burger with your spatula. You will press all the juiciness out of the meat and your burgers will be very dry. Just set your timer to 4 minutes, step to the side and after 4 minutes give them a flip. You should see beautiful grill marks. Grilled Cheeseburgers-1-10Grill the burgers for another 4 minutes. Grilled Cheeseburgers-1-11Place a slice of cheese on top of the burgers and grill for 1-2 minutes, just until the cheese melts. If your burgers are smaller and you are making 6 instead of 4, place the cheese on the burger after 2 minutes of grilling on the second side. Grilled Cheeseburgers-1-12

Grilled Cheeseburgers-1-13Place your hamburger buns on the grill for a minute or so, just until they get slightly golden.

Grilled Cheeseburgers-1-14Spread the Burger Sauce on your hamburger buns and load them up with the burgers and all your favorite toppings.Grilled Cheeseburgers-1-16If you have leftover grilled burgers, you can reheat them the next day. Pour in just enough water to cover the bottom of a nonstick skillet. Place the grilled burgers into the skillet and cover with a lid. Cook on low heat until heated through all the way, flipping the burgers halfway through. The burgers will stay nice and juicy if you are using this method.

Grilled Cheeseburgers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6 burgers
Ingredients
Burgers:
  • 1½ lbs ground chuck (80% lean ground beef)
  • ½ cup bread crumbs
  • 3-4 Tablespoons milk
  • 1 very small onion, grated
  • 1 garlic clove, minced
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon tomato paste (or 1½ Tablespoons ketchup)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
Toppings:
  • 4-6 hamburger buns or 4 Kaiser rolls
  • 4-6 slices cheese
  • 1-2 tomatoes, sliced
  • 4-6 lettuce leaves (Iceberg, Romaine, Boston Bibb, etc.)
  • ½ of an onion, sliced
Burger Sauce:
  • ¼ cup mayonnaise
  • 3 Tablespoons ketchup
  • ½ - 1 Tablespoon white vinegar
  • 2 pickles, minced (or 1 - 1½ Tablespoons of dill pickle relish)
  • ½ Tablespoon minced shallot (or any onion)
  • 1 very small garlic clove, minced
Instructions
  1. Make the burgers first. In a medium bowl, pour the milk over the breadcrumbs, until the breadcrumbs are completely covered in milk. Grate the onion into this same bowl, add the minced garlic clove, Worcestershire sauce, tomato paste (or ketchup), the salt and pepper. Mix to combine. Add this mixture to the ground beef.
  2. Mix to combine, being careful not to overwork the beef.
  3. Divide the meat into 4-6 even portions, and shape each into a burger patty. If you use Kaiser rolls or hamburger buns made in a bakery, you will have 4 burgers. If you use the smaller hamburger buns from the bread aisle, you will have 6 burgers. Use your hamburger bun as a guide to how big to make your patties. Your raw burger should be slightly bigger than the bun.
  4. Make a slight indentation in the center of the patties. As the burger cooks, the center will puff up a little. The indentation in the center will make it nice and even all the way across.
  5. I line a rimmed baking sheet or a large cutting board with aluminum foil or parchment paper and place the burgers on top, so it will be easy to carry to the grill.
  6. Heat your grill on high heat for at least 15 minutes. Dip a wad of paper towels in oil, and go over the grill grates with the oil 3-5 times.
  7. While you are waiting for the grill to preheat, prep all your toppings and make the burger sauce by combing all the ingredients in a small bowl. Refrigerate. You can make the Burger Sauce up to a day in advance as well.
  8. Place the burgers on the preheated grill and grill the burgers about 4 minutes per side. Don't fiddle with the burgers and most definitely DO NOT press on the burger with your spatula. You will press all the juiciness out of the meat and your burgers will be very dry. Just set your timer to 4 minutes, step to the side and after 4 minutes give them a flip. You should see beautiful grill marks.
  9. Grill the burgers for another 4 minutes.
  10. Place a slice of cheese on top of the burgers and grill for 1-2 minutes, just until the cheese melts. If your burgers are smaller and you are making 6 instead of 4, place the cheese on the burger after 2 minutes of grilling on the second side.
  11. Place your hamburger buns on the grill for a minute or so, just until they get slightly golden.
  12. Spread the Burger Sauce on your hamburger buns and load it up with the burgers and all your favorite toppings.
Notes
If you are making burgers for a crowd, you can place the raw burger patties one on top of another, separating the layers with parchment paper.
You can even make the meat mixture or the patties ahead of time, up to a day in advance and they will be ready to be slapped on the grill whenever your guest arrive. I've even frozen extra patties. Just thaw them and they are ready to go on the grill.

If you have leftover grilled burgers, you can reheat them the next day. Pour in just enough water to cover the bottom of a nonstick skillet. Place the grilled burgers into the skillet and cover with a lid. Cook on low heat until heated through all the way, flipping the burgers over halfway through. The burgers will stay nice and juicy if you are using this method.

 

 

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Hash Brown Breakfast Pizza http://www.olgasflavorfactory.com/breakfast/hash-brown-breakfast-pizza/ http://www.olgasflavorfactory.com/breakfast/hash-brown-breakfast-pizza/#comments Thu, 16 Jul 2015 18:53:10 +0000 http://www.olgasflavorfactory.com/?p=16837 Sergi and I love relaxing mornings with a big breakfast on the weekends. It’s practically our favorite meal of the week. When we eat a nice, hearty breakfast, we can skip lunch since it fills us up so much. This gives us more time to fully enjoy our weekend and do fun things as a... 

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Hashbrown Breakfast Pizza-1-15Sergi and I love relaxing mornings with a big breakfast on the weekends. It’s practically our favorite meal of the week. When we eat a nice, hearty breakfast, we can skip lunch since it fills us up so much. This gives us more time to fully enjoy our weekend and do fun things as a family, or be responsible and cross off some things off our to-do lists.

I combined all of our favorite breakfast foods into one very scrumptious pizza – hash browns, eggs, bacon, avocado and tomatoes. It’s just the right balance of heartiness and the vegetables cut through the richness with their fresh flavor, crunch and creaminess. All of these ingredients are usually my pantry staples, especially when tomatoes and avocados are in season, so I can whip this pizza up any time, even for an easy weeknight dinner. 

Ingredients:

4 medium potatoes (I used yukon gold potatoes)

1 – 1 1/2 Tablespoons oil, divided

1/4 teaspoon salt and ground black pepper, each

2 bacon strips

4 eggs

1 medium tomato, chopped

1/2 – 1 avocado, sliced

green onions, to garnish

Instructions:

Hashbrown Breakfast Pizza-1-25Preheat the oven to 400 degrees Fahrenheit with a large rimmed baking sheet inside the oven so that it gets really hot too.

Grate the potatoes on a box grater. Season the potatoes with 1/4 teaspoon of salt, ground black pepper and 1/2 Tablespoon of oil. Mix to combine.

Hashbrown Breakfast Pizza-1-24Place a double layer of parchment paper on top of the same sized sheet of aluminum foil. Make them to be the same size as the baking sheet that you are preheating. Brush a generous amount of oil, 1/2 – 1 Tablespoon, in the center of the parchment paper, in a circle, approximately 11 inches.

Place the potatoes on top of the oil and shape into a circle. Hashbrown Breakfast Pizza-1-23Transfer the aluminum foil/parchment paper with the potatoes to the hot baking sheet and bake in the preheated oven for about 12 minutes.

Hashbrown Breakfast Pizza-1-21Cut the bacon into small pieces and put the bacon pieces over the potatoes. Hashbrown Breakfast Pizza-1-19Bake for another 10 minutes, baking the pizza under the broiler setting for the last 2-3 minutes, just to crisp up the bacon a bit. Lower the temperature to the original 400 degrees Fahrenheit.

Make 4 slight indentations in the potatoes with the back of a spoon. Crack the 4 eggs into the indentations.

Hashbrown Breakfast Pizza-1-17Return to the oven and bake for another 8-10 minutes, depending on how you like your eggs cooked. 8 minutes in my oven was perfect for eggs where the whites were cooked all the way through but the yolks were still runny.

Hashbrown Breakfast Pizza-1-15Take the pizza out of the oven. Sprinkle the chopped tomatoes, sliced avocado and sliced green onions on top. Serve immediately.Hashbrown Breakfast Pizza-1-12

Hash Brown Breakfast Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2-4
Ingredients
  • 4 medium potatoes (I used yukon gold potatoes)
  • 1 - 1½ Tablespoons oil, divided
  • ¼ teaspoon salt and ground black pepper, each
  • 2 bacon strips
  • 4 eggs
  • 1 medium tomato, chopped
  • ½ - 1 avocado, sliced
  • green onions, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit with a large rimmed baking sheet inside the oven so that it gets really hot too.
  2. Grate the potatoes on a box grater. Season the potatoes with ¼ teaspoon of salt, ground black pepper and ½ Tablespoon of oil. Mix to combine.
  3. Place a double layer of parchment paper on top of the same sized sheet of aluminum foil. Make them to be the same size as the baking sheet that you are preheating. Brush a generous amount of oil, ½ - 1 Tablespoon, in the center of the parchment paper, in a circle, approximately 11 inches.
  4. Place the potatoes on top of the oil and shape into a circle. Transfer the aluminum foil/parchment paper with the potatoes to the hot baking sheet and bake in the preheated oven for about 12 minutes.
  5. Cut the bacon into small pieces and put the bacon pieces over the potatoes. Bake for another 10 minutes, cooking the potatoes under the broiler for the last 2-3 minutes, just to crisp up the bacon a bit. Lower the temperature back to the original 400 degrees Fahrenheit.
  6. Make 4 slight indentations in the potatoes with the back of a spoon. Crack the 4 eggs into the indentations.
  7. Return to the oven and bake for another 8-10 minutes, depending on how you like your eggs cooked. 8 minutes in my oven was perfect for eggs where the whites were cooked all the way through but the yolks were still runny.
  8. Take the pizza out of the oven. Sprinkle the chopped tomatoes, sliced avocado and sliced green onions on top. Serve immediately.

 

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Grilled Lemon and Garlic Salmon Kebabs http://www.olgasflavorfactory.com/main-course/grilled-salmon-kebabs/ http://www.olgasflavorfactory.com/main-course/grilled-salmon-kebabs/#comments Mon, 13 Jul 2015 13:07:57 +0000 http://www.olgasflavorfactory.com/?p=16471 When Nathaniel was born in February, my parents, as well as one of my sisters with her husband, made the long drive from NY to FL to celebrate with us and to meet this newest family member. A few weeks later, my other sister and her family also came for a visit. Whenever our New... 

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Grilled Lemon Garlic Salmon Kebabs-1-7When Nathaniel was born in February, my parents, as well as one of my sisters with her husband, made the long drive from NY to FL to celebrate with us and to meet this newest family member. A few weeks later, my other sister and her family also came for a visit. Whenever our New York family comes to Florida, we local siblings get together almost every day of the week too. We love spending time together and make the most of these visits. Of course, since we want to spend more time together doing fun things (like going to the beach, shopping or playing all kinds of games, from basketball and volleyball to Settlers of Katan or Uno), we try to keep the kitchen duties to a minimum.

We still like to have some good food though. We have some favorites that are staples for us when we need to feed a crowd, while at the same time are very simple to put together and are still healthy and tasty. I have give credit for this recipe to my Mom. Just a few days after we were finally home from the hospital and all my siblings came over to our place, Mom took over the menu and  suggested making Salmon Kebabs. She and Dad had already made in NY a few times, so she knew that we would all love it too.

The Salmon Kebabs were the stars of the show. Everyone just raved about them. Ever since then, we have been serving these Kebabs at many, many family get togethers. You’ve probably seen me share these kebabs on my social media several times this year.

Seafood and lemon are always a great match and with the addition of garlic and fresh herbs, the salmon is really flavorful. Cooking the salmon very quickly on high heat gives it that amazing smoky flavor and beautiful char, but keeps the fish very juicy. I’ve been meaning to share this recipe for months, ever since the first time we tried it. I’ve finally taken the time to take pictures of the whole process and am sharing it with all of you. Everyone needs healthy, quick and delicious dinner options that can easily feed two people or a crowd. 

Ingredients:

3 lbs salmon boneless, skinless fillet

2-3 garlic cloves, minced

1 Tablespoon fresh parsley, chopped

1/2 – 1 teaspoon lemon zest, juice of 1 lemon juice, and 1 lemon to serve with the salmon

1/4 cup olive oil, plus additional oil for the grill grates

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Instructions:

Grilled Lemon Garlic Salmon Kebabs-1-12Cut the salmon into 1 1/2 inch cubes. If you bought salmon with the skin on, here’s a tutorial on how to easily remove the skin. Add the rest of the ingredients and mix to combine. Grilled Lemon Garlic Salmon Kebabs-1-11Thread the salmon onto skewers. 1 used 12 inch metal skewers. From 3 lbs of salmon, you should end up with about 8 kebabs. Place the salmon pieces close to each other, so they don’t dry out as they are grilling. If you have thinner pieces of salmon, from the tail end of the fillet, fold them over while you are threading the salmon onto the skewers, so that they will be the same thickness as the rest of the salmon pieces and cook at the same rate.

Grilled Lemon Garlic Salmon Kebabs-1-10If you are using bamboo skewers, make sure to soak them in water for at least 30 minutes before threading the salmon onto them. This will help the skewers from splintering when you are threading them onto the skewers as well as preventing the ends from burning too quickly on the grill. (Although they still might burn if they are too thin.)

You can marinate the salmon up to a day in advance, just don’t add the lemon juice until the last minute. Keep it refrigerated. The acidity in the lemon juice may cause the salmon to be mushy, since acid breaks apart the delicate salmon. 30 minutes before grilling, add the lemon juice and let the salmon come to room temperature, before placing it on the grill.

Preheat your grill on high heat for at least 15 minutes, covered. Clean your grill grates. Take a wad of paper towels and holding them with a pair of tongs, dip them into a small bowl of oil and brush the grill grates 3-5 times. This will help to create a barrier on the grates, making them somewhat nonstick. Even though fish is very delicate and will still stick a little bit to the grill, brushing the grates numerously with oil helps a lot in preventing your whole kebab from tearing into a sorry mess, but instead creating beautiful charred grill marks.

Place the salmon skewers on the preheated grill grates and grill, on high heat, for about 5 minutes per side. Grilled Lemon Garlic Salmon Kebabs-1-9Don’t grill them longer than 10-12 minutes total, since the salmon will be very dry if you overcook it. Don’t be nervous that the fish will be undercooked. Trust me, it won’t be. Seafood cooks very quickly and there’s nothing worse than dry, overcooked fish.

Squeeze more fresh lemon juice on the grilled kebabs and sprinkle with more fresh parsley.  Grilled Lemon Garlic Salmon Kebabs-1-8

Grilled Lemon Garlic Salmon Kebabs-1-7

PicMonkey Collage copy

Grilled Lemon Garlic Salmon Kebabs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8 kebabs
Ingredients
  • 3 lbs salmon boneless, skinless fillet
  • 2-3 garlic cloves, minced
  • 1 Tablespoon fresh parsley, chopped
  • ½ - 1 teaspoon lemon zest, juice of 1 lemon juice, and 1 lemon to serve with the salmon
  • ¼ cup olive oil, plus additional oil for the grill grates
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Cut the salmon into 1½ inch cubes. Add the rest of the ingredients and mix to combine.
  2. Thread the salmon onto skewers. 1 used 12 inch metal skewers. Place the salmon pieces close to each other, so they don't dry out as they are grilling.
  3. Preheat your grill on high heat for at least 15 minutes, covered. Clean your grill grates. Take a wad of paper towels and holding them with a pair of tongs, dip them into a small bowl of oil and brush the grill grates 3-5 times. This will help to create a barrier on the grates, making them somewhat nonstick. Even though fish is very delicate and will still stick a little bit to the grill, brushing the grates numerously with oil helps a lot in preventing your whole kebab from tearing into a sorry mess, but instead creating beautiful charred grill marks.
  4. Place the salmon skewers on the preheated grill grates and grill, on high heat, for about 5 minutes per side. Don't grill them longer than 10-12 minutes total, since the salmon will be very dry if you overcook it.
  5. Squeeze more fresh lemon juice on the grilled kebabs and sprinkle with more fresh parsley.
Notes
If you are using bamboo skewers, make sure to soak them in water for at least 30 minutes before threading the salmon onto them. This will help the skewers from splintering when you are threading them onto the skewers as well as preventing the ends from burning too quickly on the grill. (Although they still might burn if they are too thin.) Place the salmon pieces close to each other, so they don't dry out as they are grilling.

You can marinate the salmon up to a day in advance, just don't add the lemon juice until the last minute. Keep it refrigerated. The acidity in the lemon juice may cause the salmon to be mushy, since acid breaks apart the delicate salmon. 30 minutes before grilling, add the lemon juice and let the salmon come to room temperature, before placing it on the grill.

 

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Early Summer Happenings http://www.olgasflavorfactory.com/miscellaneous/early-summer-happenings/ http://www.olgasflavorfactory.com/miscellaneous/early-summer-happenings/#comments Sat, 11 Jul 2015 16:36:30 +0000 http://www.olgasflavorfactory.com/?p=16721 This time of year is so much fun and full of awesome events and celebrations for our family. My parents, sister, Karina, and her husband Eddie came for a visit. I LOVE hanging out with my family. Whenever our NY family comes for a visit, we pretty much hang out together with all my Florida... 

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IMG_5946This time of year is so much fun and full of awesome events and celebrations for our family.

My parents, sister, Karina, and her husband Eddie came for a visit. I LOVE hanging out with my family. Whenever our NY family comes for a visit, we pretty much hang out together with all my Florida siblings all week too. PicMonkey Collage1 copyWe celebrated my niece’s first birthday. She is such a happy, spunky and beautiful little girl. Madelinesbirthday copyMeanwhile, in New York, my other niece, Ariella, turned 3. These two girlies share the same birthday. Ariesbirthday copySince they celebrated the birthdays on different weekends, Dad, Mom, Karina and Eddie got to be a part of both birthdays.

My husband and I both have birthdays the first week of June. How fun is that? It’s become a tradition for Sergi to take me out for a special dinner on my birthday and I cook him a birthday dinner at home. Early Summer Happenings-1Since his birthday was on a Sunday this year, he got the royal treatment – not only did I make dinner for him, but I also made him a fancy breakfast too. I love spoiling my husband with some great food. I’ve figured out that the way I show my love to people is to feed them:).

Sergisbirthday copyWe also celebrated our 9th wedding anniversary. We went out for a lovely dinner at a restaurant that had a water view. I am so thankful to have such an amazing man to share my life with and look forward to many more happy years together. It’s a blessing to go through life with your best friend, sharing both the good times and the bad and growing together as individuals and as a family.

Anniversary copyIn health news, I am successfully off the TPN (intravenous nutrition). Just as soon as I was able to gain back the weight I lost after the pregnancy and birth, I’ve been off of it and able to maintain the weight.

My electrolytes are another matter, though, and we are still working hard to get those to a normal level. I am still getting some IV magnesium a few times a week, so my PICC line is still in place. I am really looking forward to getting my arms back. To give myself a little celebration to look forward to, I went to a LUSH store and purchased a few bath products. FullSizeRender-3Once the PICC line is out, I will enjoy some awesome baths, and keep those arms all the way submerged until I turn into a raisin. It’s a bit of a challenge keeping that thing out of the water now. It will also mean I can go swimming, which would be nice, since it’s hot in Florida right now. All in all, I am doing SO much better and am so grateful to be out and about, even though I get dehydrated and really worn out very easily. I guess it’s ok to miss out on all the water activities, since I get depleted of electrolytes so much easier when it’s hot. It’s safer for me to hibernate indoors for now.

I am cooking a lot more now too, which is a great way for me to feel normal. 29 Things I'm Thankful For-1-15I don’t do too well with most store bought or restaurant food anyway, so homemade food is a necessity for me to feel good and get enough proper nutrients. Whenever we go out to eat, I have to be particularly careful with what I order, but by now I’ve become an expert at knowing what is safe and what is risky. I never thought that I would still be recuperating 4 months after delivery.  It sure would be nice to feel good most of the time, not just a few times a week. I would appreciate your continued prayers so I can finally get rid of my PICC line, have more energy and feel like my normal self again.

Nathaniel is growing so quickly and is such a joy for Sergi and I. Since he spent his first 10 days in the NICU, we’ve been carefully monitoring him, but he is 100% healthy and after some precautionary pediatrician appointments and lab work, the doctors were all happy to report that there is absolutely nothing to be concerned with. We thank God all the time for this miracle.

Declared perfectly healthy at the pediatrician's office. Praise God!

Declared perfectly healthy at the pediatrician’s office. Praise God!

We are so thankful for a healthy child. It is such a blessing.

Nathaniel loves when we read to him, sing to him, and is now playing with toys too. This boy has such a strong grip and loves tugging on things and definitely putting everything in his mouth. His favorite thing to pull on turns out to be my hair, so lately I’ve been wearing it up a lot more. He is my little buddy, going everywhere with on on errands and is a champion grocery shopper, although he is not too fond of the car seat:(.

I am already letting him try different foods and it seems like he will be a great eater. This little guy loves everything we put in his mouth. Of course, at this point he is only 4 months and gets all his nutrients from formula and food is just for fun. He especially loves bananas and avocados. We just let him try different foods that we are eating and he figured out how to eat and swallow from the very first bite. I sure am a proud Mama.

I absolutely adore his babbling and cooing. He loves to squeal and does it all the time, from both joy and frustration. We love to see his personality starting to shine through. Familylife copy

We even had a wedding reception for one of Sergi’s brothers at our house this past month. It turned out to be a very lovely, intimate and beautiful celebration. wedding copy

I hope you enjoyed this peek into our life. I hope you have a happy weekend and are enjoying your summer. FamilyEvening copy

 

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Crab Cakes With Roasted Red Pepper Sauce http://www.olgasflavorfactory.com/appetizers/crab-cakes-with-roasted-red-pepper-sauce/ http://www.olgasflavorfactory.com/appetizers/crab-cakes-with-roasted-red-pepper-sauce/#comments Fri, 10 Jul 2015 05:05:10 +0000 http://www.olgasflavorfactory.com/?p=16860 I always feel so fancy whenever I eat crab cakes. That’s probably because crab cakes are on the menu at most high end restaurants. Ever since I tried my first crab cake a few years ago, I knew why it was so popular. It tastes so fresh, with juicy morsels of crab and flavored with... 

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Crab Cakes-1-25I always feel so fancy whenever I eat crab cakes. That’s probably because crab cakes are on the menu at most high end restaurants. Ever since I tried my first crab cake a few years ago, I knew why it was so popular. It tastes so fresh, with juicy morsels of crab and flavored with peppers, onion, celery and garlic. Crab cakes need just a bit of ingredients to bind them together. The whole point of crab cakes is for you to be able to enjoy the crab, not have to hunt through your whole crab cake and only find a few tiny pieces of crab here and there. Crab reminds me so much of the sea. It just has that lovely sweet flavor that brings to mind crashing waves and hot summer breezes. 

Ingredients:

1 pound lump crab meat

4 Tablespoon oil, divided

1 small onion, finely chopped

1/2 red bell pepper, finely chopped

1 celery rib, finely chopped

1 small jalapeño, minced

1 garlic clove, minced

salt, ground black pepper

1/2 – 1 teaspoon Old Bay seasoning

1/2 cup panko bread crumbs

1 egg, slightly beaten

3-4 Tablespoons mayonnaise

1/2 Tablespoon fresh parsley, minced

1/2 cup flour, for dredging (you can also use breadcrumbs instead)

Instructions:

Crab Cakes-1-14Heat 1/2 – 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.

Crab Cakes-1-15Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces. Fresh crab meat is pricey, but there’s no other way to eat crab. The canned stuff is just not the same and a bitter disappointment. You can usually find it in the refrigerated section right next to fresh seafood in your grocery store.

Crab Cakes-1-16Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, 1/2 teaspoon of salt and ground black pepper. Crab Cakes-1-17Mix gently to combine, being very careful not to break apart the crab meat.

Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don’t refrigerate the crab mixture, it will be too fragile to work with.

Crab Cakes-1-18Using an ice cream scoop or a 1/4 cup measuring cup, form the crab mixture into balls and flatten them out slightly to make your crab cakes.

Crab Cakes-1-19Dredge them in the flour. You can also use bread crumbs to coat the crab cakes in instead of the flour.

Crab Cakes-1-20

Crab Cakes-1-21Heat 1 1/2 Tablespoons of oil in a nonstick skillet. Add half of the crab cakes to the hot oil and cook on medium heat for about 4-5 minutes per side until the crab cakes are golden brown on both sides. Crab Cakes-1-24Repeat with the remaining crab cakes. Serve with the Red Pepper Sauce or any other sauce that you like.

Roasted Rep Pepper Sauce:

1/2 of a small roasted red pepper, about 1/4 cup

1/4 cup mayonnaise

2 Tablespoon Greek yogurt

1/2 – 1 Tablespoon Dijon mustard

1/4 teaspoon Sriracha or any hot sauce, optional

1 small garlic clove, minced

1 Tablespoon minced shallot (you can use red or yellow onion)

1/2 – 1 teaspoon sugar or honey

1/2 Tablespoon parsley or cilantro, chopped

salt, ground black pepper, to taste

lemon juice, optional

Instructions:

Combine all the ingredients in a blender and puree until smooth. Crab Cakes-1-22Season to taste with salt and ground black pepper. Taste the sauce. If you want it to have a little more acidity, add some lemon juice. Crab Cakes-1-23Refrigerate until ready to use. You can keep it in the refrigerator for up to 2 days.Crab Cakes-1-25

Crab Cakes With Roasted Red Pepper Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Appetizers
Serves: 12 crab cakes
Ingredients
Crab Cakes
  • 1 pound lump crab meat
  • 4 Tablespoon oil, divided
  • 1 small onion, finely chopped
  • ½ red bell pepper, finely chopped
  • 1 celery rib, finely chopped
  • 1 small jalapeño, minced
  • 1 garlic clove, minced
  • salt, ground black pepper
  • ½ - 1 teaspoon Old Bay seasoning
  • ½ cup panko bread crumbs
  • 1 egg, slightly beaten
  • 3-4 Tablespoons mayonnaise
  • ½ Tablespoon fresh parsley, minced
  • ½ cup flour, for dredging (you can also use breadcrumbs instead)
Roasted Rep Pepper Sauce:
  • ½ of a small roasted red pepper, about ¼ cup
  • ¼ cup mayonnaise
  • 2 Tablespoon Greek yogurt
  • ½ - 1 Tablespoon Dijon mustard
  • ¼ teaspoon Sriracha or any hot sauce, optional
  • 1 small garlic clove, minced
  • 1 Tablespoon minced shallot (you can use red or yellow onion)
  • ½ - 1 teaspoon sugar or honey
  • ½ Tablespoon parsley or cilantro, chopped
  • salt, ground black pepper, to taste
  • lemon juice, optional
Instructions
  1. Heat ½ - 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.
  2. Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces.
  3. Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, ½ teaspoon of salt and ground black pepper. Mix gently to combine, being very careful not to break apart the crab meat.
  4. Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don't refrigerate the crab mixture, it will be too fragile to work with.
  5. Using an ice cream scoop or a ¼ cup measuring cup, form the crab mixture into balls and flatten them out slightly to make your crab cakes.
  6. Dredge them in the flour. You can also use bread crumbs to coat the crab cakes in instead of the flour.
  7. Heat 1½ Tablespoons of oil in a nonstick skillet. Add half of the crab cakes to the hot oil and cook on medium heat for about 4-5 minutes per side until the crab cakes are golden brown on both sides. Repeat with the remaining crab cakes. Serve with the Red Pepper Sauce or any other sauce that you like.
Roasted Red Pepper Sauce:
  1. Combine all the ingredients in a blender and puree until smooth.
  2. Season to taste with salt and ground black pepper. Taste the sauce. If you want it to have a little more acidity, add some lemon juice.
  3. Refrigerate until ready to use. You can keep it in the refrigerator for up to 2 days.

 

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Fire Roasted Corn Salad http://www.olgasflavorfactory.com/ontheside/salads/fire-roasted-corn-salad/ http://www.olgasflavorfactory.com/ontheside/salads/fire-roasted-corn-salad/#respond Mon, 06 Jul 2015 12:59:03 +0000 http://www.olgasflavorfactory.com/?p=16866 Almost 1 year ago, our family generously gifted us with an awesome grill during our housewarming party (which turned out to have a VERY SPECIAL announcement). During this year, our grill has been dutifully christened and used many, many times. We love it! I will be sharing some of our favorite recipes that we make for... 

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Fire Roasted Corn Salad-1-9Almost 1 year ago, our family generously gifted us with an awesome grill during our housewarming party (which turned out to have a VERY SPECIAL announcement). During this year, our grill has been dutifully christened and used many, many times. We love it! I will be sharing some of our favorite recipes that we make for just the two of us as well as huge parties.

Today, I will start by sharing this gorgeous Fire Roasted Corn Salad. This salad isn’t finicky at all; you can serve it both warm, room temperature and even cold. Fresh corn off the cob can’t even begin to compare to canned or frozen corn, so take advantage of the abundant summer corn crop, and make corn as much as possible. As long as you like corn:). Fresh corn is so crisp, crunchy, juicy and sweet. Grilling the corn gives it slight charring and that amazing grilled flavor. I seasoned the salad with more garden flavors – bell pepper, red onion, garlic and fresh herbs. A jalapeño pepper gives it just a little bit of heat and flavor. The whole salad is simply dressed with olive oil and fresh lime juice. I don’t think you will be disappointed with this salad. We certainly love it in our family.

Ingredients:

4 ears of corn, shucked and silk removed

1 red bell pepper, chooped

1 jalapeño, minced

1 red onion, chopped

1 garlic clove, minced

juice of 1 persian lime

1 Tablespoon chopped parsley

salt, pepper, to taste

1/4 cup olive oil

Instructions:

Fire Roasted Corn Salad-1-16Preheat your grill to high for at least 15 minutes. Brush the grill grates with oil.

Brush the ears of corn with oil on all sides, and season with salt and pepper. Set aside.

Fire Roasted Corn Salad-1-15While you are waiting for the grill to preheat, heat up 1/2 a Tablespoon of oil in a skillet on medium heat. Add the red onion, season with salt. Cook for about 3 minutes, until the onion is softened. Add the red bell pepper, jalapeño and garlic. Season with salt and ground black pepper. Cook for 3-5 minutes, until the vegetables are tender. Cover and turn off the heat.

Fire Roasted Corn Salad-1-14When you grill has preheated, place the corn on the grill and cook for about 2 minutes per side.

Fire Roasted Corn Salad-1-13Take the corn off the grill and cut the corn kernels off the cob. Since the corn is really hot at this point, I usually use a pair of tongs to hold the corn in place while I cut the kernels off.

Fire Roasted Corn Salad-1-12Combine the corn with the other vegetables. Add the remaining olive oil, lime juice and parsley. Season with salt and pepper, if needed.

Fire Roasted Corn Salad-1-11Whenever I mix up any kind of salad, I like to do it in a much bigger bowl, since it makes it much easier to mix. Then I simply transfer the mixed salad to a clean serving plate and don’t have to worry about cleaning up the sides of the bowl. Serve warm or cold.

This salad can be made up to 1 day in advance. Keep refrigerated. (You can reheat it later in a skillet on medium heat, or serve it cold.)Fire Roasted Corn Salad-1-9

Fire Roasted Corn Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 4-6
Ingredients
  • 4 ears of corn, shucked and silk removed
  • 1 red bell pepper, chooped
  • 1 jalapeño, minced
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • juice of 1 persian lime
  • 1 Tablespoon chopped parsley
  • salt, pepper, to taste
  • ¼ cup olive oil
Instructions
  1. Preheat your grill to high for at least 15 minutes. Brush the grill grates with oil.
  2. Brush the ears of corn with oil on all sides, and season with salt and pepper. Set aside.
  3. While you are waiting for the grill to preheat, heat up ½ a Tablespoon of oil in a skillet on medium heat. Add the red onion, season with salt. Cook for about 3 minutes, until the onion is softened. Add the red bell pepper, jalapeño and garlic. Season with salt and ground black pepper. Cook for 3-5 minutes, until the vegetables are tender. Cover and turn off the heat.
  4. When you grill has preheated, place the corn on the grill and cook for about 2 minutes per side.
  5. Take the corn off the grill and cut the corn kernels off the cob. Since the corn is really hot at this point, I usually use a pair of tongs to hold the corn in place while I cut the kernels off.
  6. Combine the corn with the other vegetables. Add the remaining olive oil, lime juice and parsley. Season with salt and pepper, if needed.
  7. Whenever I mix up any kind of salad, I like to do it in a much bigger bowl, since it makes it much easier to mix. Then I simply transfer the mixed salad to a clean serving plate and don’t have to worry about cleaning up the sides of the bowl. Serve warm or cold.
  8. This salad can be made up to 1 day in advance. Keep refrigerated. (You can reheat it later in a skillet on medium heat, or serve it cold.)

 

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Berry Pink Lemonade http://www.olgasflavorfactory.com/miscellaneous/berry-pink-lemonade/ http://www.olgasflavorfactory.com/miscellaneous/berry-pink-lemonade/#comments Thu, 02 Jul 2015 16:54:41 +0000 http://www.olgasflavorfactory.com/?p=16839 What could be more perfect for summer than lemonade? In our family, whenever we get together, most of the time you will find us drinking lemonade of some sort, either Mint Lemonade, Orange Lemonade, and now this Berry Pink Lemonade. I wanted to create a recipe for Pink Lemonade that was as simple as possible.... 

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Berry Pink Lemonade-1-15What could be more perfect for summer than lemonade? In our family, whenever we get together, most of the time you will find us drinking lemonade of some sort, either Mint Lemonade, Orange Lemonade, and now this Berry Pink Lemonade.

I wanted to create a recipe for Pink Lemonade that was as simple as possible. I didn’t want to be making simple syrup, cooking fruit, etc. Even though I do that many times for other recipes, like Apple Pear Kompot, Cranberry Raspberry Mors or Raspberry Peach Iced Tea, this time I wanted something that I could manage with the least amount of dishes, appliances and especially the stove. During the summer, simplicity is crucial, in my opinion.

Using fresh berries was the key and I was so happy with the taste. It honestly turned out so much better than I imagines, and my expectations were certainly high. The color is so vibrant and beautiful and you can comfort yourself that there is no dye in your drink or other weird ingredients. This lemonade was full of “berryness” and just the right amount of tartness from the lemons. A sip of this brought me back to picking berries in the woods, surrounded by the green scent of the forrest, arms and legs scratched from the berry bushes and lips, tongue and fingers stained with berry juice. 

Ingredients:

1 pint raspberries

1 – 1 1/2 cups strawberries, hulled

1 – 1 1/2 cups sugar

1 1/2 – 2 cups freshly squeezed lemon juice, plus 1-2 of the lemons peeled

6-8 cups water

Optional garnishes: lemon slices, raspberries, strawberries, mint

Instructions:

Berry Pink Lemonade-1-24Place the raspberries, strawberries lemon juice, lemon peel and sugar into a medium or large bowl. Berry Pink Lemonade-1-23

Berry Pink Lemonade-1-22

Berry Pink Lemonade-1-21Use a potato masher to mash them all together, until the mixture is an even consistency and the sugar is dissolved. Berry Pink Lemonade-1-20

Berry Pink Lemonade-1-19You can also use a food processor or a blender. All that pressure will cause the sugar to dissolve. The amount of sugar that you use is completely up to you. It also depends on how sweet your berries are.

Strain the mixture through a fine mesh sieve, pushing the fruit solids against the sides of the sieve, to get as much of the liquid out as you can. Berry Pink Lemonade-1-18Discard the solids. You should have approximately 2 cups of this beautiful, concentrated berry lemon mixture. Berry Pink Lemonade-1-17Dilute the berry and lemon concentrate with 6-8 cups of water, or even 10 cups of water, if you want it to have a more mild flavor. Berry Pink Lemonade-1-16Garnish with lemon slices, whole fresh raspberries or strawberries and mint. Berry Pink Lemonade-1-14Keep the Berry Pink Lemonade refrigerated. It will stay fresh for up to 3 days in the refrigerator. It’s also perfect to take along on a picnic or to a potluck. I really like to store the Berry Pink Lemonade in glass mason jars, since they are 100% spill proof. Unless you drop them. Yikes! Be careful and nestle your drink in something padded, like a towel.

The longer it stands, the more flavorful it gets. I love the mint and the lemon flavor mixed in with the berries. Berry Pink Lemonade-1-13

Berry Pink Lemonade-1-15

Berry Pink Lemonade
 
Prep time
Total time
 
Author:
Recipe type: Drinks
Serves: 10-12 cups
Ingredients
  • 1 pint raspberries
  • 1 - 1½ cups strawberries, hulled
  • 1 - 1½ cups sugar
  • 1½ - 2 cups freshly squeezed lemon juice, plus 1-2 of the lemons peeled
  • 6-8 cups water
  • Optional garnishes: lemon slices, raspberries, strawberries, mint
Instructions
  1. Place the raspberries, strawberries lemon juice, lemon peel and sugar into a medium or large bowl. Use a potato masher to mash them all together, until the mixture is an even consistency and the sugar is dissolved. You can also use a food processor or a blender. All that pressure will cause the sugar to dissolve.
  2. Strain the mixture through a fine mesh sieve, pushing the fruit solids against the sides of the sieve, to get as much of the liquid out as you can. Discard the solids. You should have approximately 2 cups of this beautiful, concentrated berry lemon mixture.
  3. Dilute the berry and lemon concentrate with 6-8 cups of water, or even 10 cups of water, if you want it to have a more mild flavor.
  4. Garnish with lemon slices, whole fresh raspberries or strawberries and mint.
  5. Keep the Berry Pink Lemonade refrigerated. It will stay fresh for up to 3 days in the refrigerator.

 

 

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