This year Bertolli Olive Oil is celebrating its 150th Anniversary, talk about an incredible milestone!  Just think about all that has changed in the last 150 years.  And think about what obstacles had to be overcome for a product to not only survive, but to thrive for that LONG and beat the odds!

The quality, reputation, and commitment, combined with the above & beyond flavor of Bertolli Olive Oil are only a few of the reasons they’ve made it this long.

“In celebration of our 150th anniversary we’re showcasing 150 ways to bring Tuscany to your table.
Explore below for meal inspiration, expert ways to prep essential Italian ingredients, and how to take the Tuscan spirit beyond the table. The invitation to our celebrazione is good all year long.”  ~Bertolli

I had the honor of celebrating this incredible moment in time with Bertolli by creating my own little Olive Oil infused recipe, which knocked my socks off.

Using Olive Oil as a main ingredient is one of the best, most flavorful things you can do.  With quality like Bertolli, you can feel confident in letting it be the star of your show.  The deep, rich, flavors add a one of a kind, melt in your mouth, succulent culinary experience that’s beyond compare!

This no yeast, NO-fuss, Olive Oil dough is SO scrumptious and rich!!  It creates the perfect bed for a thin layer of zesty lemon curd, and then topped with roasted until sweet, juicy and bursting with flavor grapes, that take it over the top!  Serve warm, maybe with some vanilla ice cream..ahh..pure decadence!

..not to mention it all comes together in UNDER 5 minutes!

What you’ll need for (1)-6″ Galettte:

An 8″ pizza pan

The Olive Oil Dough:  *THIS MAKES ENOUGH DOUGH FOR TWO 6″ GALETTES!  You can save the extra dough, or double the toppings and make 2 Galettes.

2 cups ap flour

2 tbsp. Baking Powder

1/4 cup Bertolli Olive Oil

2/3 cup water

A dash of salt..optional

Toppings:

1-2 cups of fresh, seedless grapes (depending on the size of the grapes)..you want enough to cover the dough!

2 tbsp. Lemon Curd

1 tbsp. coarse sugar (decorative sugar in the baking aisle)

1 egg mixed with a splash of water

Some fresh mint for garnish and extra flavor

Directions:

In a large bowl combine the flour, baking powder, olive oil, water, and salt.  Mix it up until it’s well combined and forms a dough.  I did this completely by hand, in less than 2 minutes.

Form the dough into a smooth ball (you can use some bench flour to help), and cut it in half.  You can make two galettes, or simply save the second ball of dough for later…

Roll the dough ball into a circle and place it onto the pie pan, shaping it to fit…NO need to be perfect, this is rustic! 🙂

Smear the lemon curd onto the dough…

NOW..add the grapes onto the lemon in a generous layer.  The grapes are going to pop and burst slightly as they roast, creating an incredible sauce.

Fold the edges of the dough over about an inch or so, and brush them with some egg wash (one egg mixed with a splash of water)…

Sprinkle on some sugar.  Coarse sugar looks pretty, but regular sugar will work too…

Bake it at 350 degrees for approx. 20 minutes, OR until the crust is golden and the grapes have plumped up and popped slightly!

Let it cool a bit, but you definitely want to serve this warm…

It’s succulent, sweet and perfectly flavor- balanced…

A feast for the eyes as well…

Add some fresh mint to make your mouth go WOW!

Dig in!  ~Enjoy!  🙂

The post ~Olive Oil Grape Galette! first appeared on Oh Bite It.

Well, Spring has sprung, and we know what that means…Summer is right around the corner!  Aaand that means, the kids are home, the grill is fired up, and the sweaty yard work is in full force!  Luckily all those things make it ok to indulge in whatever it takes to cool us off and remain tolerable by the other sweaty people that have to put up with us.

A beer at 9 am…no biggie~  Jumping into the pool with your clothes on…no biggie~  Eating Ice Cream everyday all day…yep, no biggie!  Have you noticed that Lemon seems to be at the top of  the flavor list when it comes to true Summer refreshment?! …right below that Beer!  😉

These simple, sweet & refreshing, no-bake Lemony Bars will have you going from a hot-head to a cool-cat in 2 bites or less.  A sweet Sugar Cookie crust is the perfect bed for a thick, cold layer of Vanilla Ice Cream and a silky smooth smear of Lemon goodness!

~Make a huge pan of these bars and keep them in the freezer for a quick grab-and-cool-off snack all Summer long!

What you’ll need:

An approx.  8×11 baking pan, at least 2″ deep~  (OR any deep pan will work as long as you have enough ingredients to fill it)

1-1lb. roll of Pillsbury Sugar Cookie Dough

2-10 oz. jars of Lemon Curd

1-1.5 quart container of Vanilla Ice Cream…or any flavor you like!  Make sure it’s super soft, NOT totally melted!

Directions:

Line your pan with parchment paper…Ta-Rust me!

Push that Sugar down into the bottom of the pan evenly…

Bake it according to the package instructions, you wan it to be like a big Cookie when it’s done…if you like a softer cookie, make it softer…etc.

Let the Cookie crust cool completely, and pour the super softened >> NOT totally melted << Ice Cream evenly over the Cookie crust.

Put it into the freezer until it firms up.

NOW~ Evenly top the Ice cream with the Lemon Curd.  If the Curd is too thick, microwave it for a couple of seconds so it’s spreadable…

Lift them out easily with that Parchment Paper…

Serve them up, and store them in the freezer for a quick and refreshing summertime treat!

PS…they go great with a Beer..lol!  ~Enjoy!  🙂

The post ~Sugar Cookie Ice Cream Lemon Bars! first appeared on Oh Bite It.

This succulent rich & fruity bread pudding is a dessert lover’s dream come true!  If you’ve never tried Blackberries and Lemon together in one bite..drop that keyboard and go to the store!  It’s that amazing!

The addition of creamy Chobani Blueberry Greek Yogurt not only makes this dessert wholesome, but it transforms a typical bread pudding dessert, into the creamiest, dreamiest, most warm & comforting end to a meal that you can imagine!  Then you get the sweet burst of fresh blackberries, balanced by the fresh zing of zesty lemon!!  It’s the ultimate combination of flavors!  One serving will never be enough! 🙂

What you’ll need:

1 Roll of Pillsbury Grands Flaky Layers Biscuits

4 eggs

2-6oz containers of Chobani Blueberry Yogurt

2 Pints of fresh Blackberries

1 Cup of Heavy Cream

1 Cup of Sugar

The zest of one one Lemon

Any baking dish 8″x8″x8″ or larger, I used a shallow round 10″ dish because I love when it billows over the top..lol!

The Glaze:

1 Cup of Powdered Sugar

The juice of one Lemon

The zest of one Lemon

Directions:

Bake up the biscuits according to their instructions

While the biscuits are baking, mix up the custard!

In a large bowl, simply add the eggs, sugar, heavy cream, zest of one lemon & the yogurts, mix until well combined.  Then gently fold in the blackberries (reserve a few blackberries to use as a fresh garnish on top of each serving)

Set aside.

Let the biscuits cool thoroughly, slice them in half and cut them into 1″ cubes.

Add the biscuit cubes into the large bowl with the custard..gently mix well, making sure to coat all of the bread.  Let that sit and soak for about 10 minutes..stirring frequently to evenly coat & absorb.

Pour the mixture into your baking dish, arrange the bread cubes, and the fruit evenly, so it all cooks together and looks super pretty!  🙂

Bake un-covered at 350 degrees for about 40-50 minutes, or until it’s golden and firm.

While the oven is working its magic, whip up the lemon zest crack glaze:

In a medium bowl add the powdered sugar, juice of one lemon & the zest of one lemon.

Mix well until it’s a thick and creamy consistency..you may need to adjust the sugar/lemon juice ratio to achieve the desired thickness!

When the bread pudding is done, remove it from the oven.  While its still good and hot, drizzle some of the zesty glaze over the top!  Take a nice, up close & personal look at that beauty before you dive in.

Isn’t she just gorgeous? ..sniff-sniff!  😉

Scoop up a nice big serving & top it with a couple of bright, fresh blackberries!

Feel free to add more glaze to each serving and/or drink it with a straw..lol!  ~Enjoy!!   😉

The post ~Blackberry Bread Pudding..with Lemon Zest Glaze! first appeared on Oh Bite It.

Lately I’ve been on a Panko kick!  Everything that I could possibly coat and crisp up with Panko..I’ve thought about done it!  It’s so much fun making ordinary food so crunchy and yummy!  When I opened the fridge and saw that vunerable bunch of Asparagus just sitting there under the angelic glow of the light..I knew, its time had come!  Yep..it was going to get Panko’d!  So sad for it – so awesome for me! 🙂

What an amazing snack this was for me appetizer this was for the family!  The tender asparagus get so flavorful and crispy, and the best part is they’re baked, not fried!!  So simple, crisp & light, you have to give these a try either as a snack, or as an amazing appetizer or unique side dish!  Don’t get me started on the refreshingly creamy Lemon Aioli..talk about deee-lish!  🙂

What you’ll need:

A bunch of Asparagus

1or2 eggs

2 cups of Panko

1/2 cup Parmesean (in the can)

1 Lemon

2 cloves of chopped Garlic

Directions:

Trim the asparagus

Mix the eggs in a bowl

In a med. bowl add the panko & the parmesean

Dip an asparagus spear into the egg and then into the Panko, making sure to coat them well

Set them on a sheet pan and bake at 350 until golden!

Lemon Aioli:

In a bowl mix to combine,

3/4 cup mayo

1 tbsp. lemon zest

1 tbsp. fresh lemon juice

2 minced garlic cloves

S&P to taste

If you’re in the mood to be fancy..serve the Aioli in a lemon half!  ~Enjoy1  🙂

The post ~Crunchy Panko Asparagus..with Lemon Aioli first appeared on Oh Bite It.