I can’t Believe it’s not butter with FABIO!!!
A couple weeks ago I got a chance to talk to that Hunk we ALL Adore– FABIO as we chatted about the NEW I CAN’T BELIEVE IT’S NOT BUTTER MEDITERRANEAN BLEND.
As a person who has consumed not one but two tubs of this great new products- it’s FANTASTIC. Trans-fat free, it’s got the same wonderful buttery taste and it’s made with olive oil to keep us all heart healthy. (give me Fabio any day to keep me "heart healthy".)
Recently he was in NYC (during LA’s nasty little cold snap.. Did he know something we didn’t know?) and got to create a "virtual island" in Times Square and put up thousands of snapshots of people getting their photos taken with him!
To celebrate I Can’t Believe It’s Not Butter!’s new Mediterranean blend, made with olive oil, Fabio brought a completely enclosed Mediterranean island to Times Square, located in the heart of New York. NYers were able to enjoy a few moments under the same Mediterranean sun that made Fabio and the new Mediterranean blend so delicious.
I hope you listened to the podcast (in other words LISTEN NOW!) and you will hear about a cool (or should we say HOT) contest that you should be playing online every day! Check out the details at www.tasteyoulove.com and don’t forget to visit the Fabio’s
KITCHEN OF LOVE for some tips, tricks and fun advice.
Check out this url to learn about the CONTEST!!
Find the island in the Western Mediterranean Sea and you could WIN!!!
The contest will award one lucky winner and six companions a week of luxury on a private, 32,000 square-foot villa set on an island in the Mediterranean, where, with the ring of a bell, a five-star Mediterranean chef will prepare mouth-watering cuisine and a staff of 27 is at your every beck and call. Total value of the grand prize is over $75,000!
Visitors can go to TasteYouLove.com and enter a sweepstakes to win their own private Mediterranean island getaway!
To celebrate & commemorate this FAB contest — and Valentine’s Day, here are a few of the recipes you can find on the http://www.tasteyoulove.com along with some videos from the I Can’t Believe It’s Not Butter Kitchen and Test Chef,Richard Poye who has conjured up delicioso recipes with this new product and they are perfectly seductive and delish– and perfectly timed for Valentine’s Day!
Below find MORE recipes, but go online and check out the visual and the instructions. YUMMY ! Don’t forget to go visit Fabio’s Kitchen. It’s a blast to play in there and it’s VERY interactive (if you catch my drift)
CHOCOLATE ALMOND BISCOTTI
about 48 cookies
Prep Time: 15 Minutes
Cook Time: 1 Hour
1 box (1 lb. 2.25 oz.) Devil’s food cake mix
1 cup all-purpose flour
1/2 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
2 large eggs
2/3 cup slivered almonds
1/2 cup chopped dried fruit (apricots, cranberries, raisins)
Preheat oven to 300°. Lightly grease baking sheet; set aside.
In large mixing bowl, with electric mixer on low speed, beat cake mix, flour, I Can’t Believe It’s Not Butter! ® Mediterranean Blend and eggs 30 seconds or until moistened. Increase speed to medium and beat 2 minutes or until blended. Stir in almonds and fruit.
On lighly floured surface, knead gently. Divide in half. On prepared baking sheet, with floured hands, shape dough into two flat logs, about 14 x 3-inches each. Bake 35 minutes until firm. On wire rack, cool 10 minutes.
On cutting board, cut each log into 1/2-inch-thick diagonal slices. On baking sheet, arrange cookies, cut side down. Bake an additional 25 minutes or until crisp, turning once. On wire rack, cool completely. If desired, drizzle or dip in melted white chocolate.
SOUVLAKI CHICKEN WITH ORZO
4 servings
Prep Time: 20 Minutes
Cook Time: 15 Minutes
1 lb. boneless, skinless chicken breast halves, thinly sliced into cutlets or pounded 1/2-inch-thick
6 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 clove garlic, finely chopped
1 medium plum tomato, chopped
1 bag (10 oz.) baby spinach leaves
1/2 cup dry white wine or chicken broth
2 Tbsp. lemon juice
1 cup diced feta cheese (about 4 oz.)
1/2 tsp. dried oregano leaves, crushed
8 ounces orzo pasta, cooked and drained
Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 2 tablespoons I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium-high heat and brown chicken. Remove and set aside.
In same skillet, melt 2 tablespoons Mediterranean Blend over medium heat and cook garlic, stirring occasionally, 30 seconds. Add tomato and spinach. Cook, stirring frequently, 2 minutes. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Return chicken to skillet and stir in lemon juice, cheese and oregano. Simmer 2 minutes or until chicken is thoroughly cooked.
To serve, turn into deep platter and garnish, if desired, with chopped pitted kalamata olives. Toss hot orzo with remaining 2 tablespoons Mediterranean Blend and serve with chicken.
CHICKEN & SAGE RISOTTO
4 servings
Prep Time: 10 Minutes
Cook Time: 35 Minutes
4 cups chicken broth
8 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 small yellow onion, chopped
1 small yellow bell pepper, chopped
1 cup arborio rice
1 clove garlic, chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
2 tsp. chopped fresh sage or 1/2 tsp. dried sage leaves, crushed
In 2-quart saucepan, heat broth over high heat just to a simmer. Reduce heat to low and cover.
Meanwhile, in 3-quart saucepan, melt 6 tablespoons I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium heat and cook onion and yellow pepper, stirring occasionally, 5 minutes or until tender. Add rice and garlic and cook, stirring frequently, 2 minutes. Stir in hot broth and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in chicken and cook covered, stirring occasionally, 2 minutes or until heated through. Stir in cheese, sage and remaining 2 tablespoons Mediterranean Blend. Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.
HONEY BALSAMIC ROASTED VEGETABLES
6 servings
Prep Time: 5 Minutes
Cook Time: 15 Minutes
1/4 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread, melted
1-1/2 lbs. assorted cut-up fresh vegetables*
1 Tbsp. balsamic vinegar
1 tsp. honey
1/2 tsp. dried thyme leaves, crushed
Salt and ground black pepper to taste
Preheat oven to 425°. In broiler pan, without the rack, combine all ingredients. Roast 25 minutes or until vegetables are tender, stirring once.
*Assorted cut-up fresh vegetables – Use any combination of the following: zucchini, red, green or yellow bell peppers, Spanish or red onions, white or portobello mushrooms and carrots.
LEMON DROP CAKE
12 servings
Prep Time: 15 Minutes
Cook Time: 40 Minutes
1 box (1 lb. 2.25 oz.) yellow cake mix
1 box (3.4 oz.) instant vanilla pudding & pie filling
1 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 cup lemon juice
3/4 cup milk
4 large eggs
3 Tbsp. grated lemon peel
1/2 cup granulated sugar
2 cups confectioners sugar
Preheat oven to 350°. Grease 10-inch bundt pan; set aside.
In large mixing bowl with, with electric mixer on low speed, beat cake mix, pudding mix, I Can’t Believe It’s Not Butter! ® Mediterranean Blend, 1/4 cup lemon juice, milk, eggs and lemon peel 30 seconds. Increase speed to medium and beat, scraping sides occasionally, 2 minutes or until blended. Pour into prepared pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely.
Meanwhile, in 2-quart saucepan, combine 1/2 cup lemon juice and granulated sugar and cook, stirring occasionally, 5 minutes or until sugar is dissolved. Cool slightly, then evenly pour over cake.
For glaze, in medium bowl, blend confectioners sugar and remaining 1/4 cup lemon juice; drizzle over cake.
SHRIMP & MUSSELS IN WINE SAUCE WITH GARLIC CROSTINI
4 main-dish or 8 appetizers
Prep Time: 10 Minutes
Cook Time: 20 Minutes
1 loaf French bread (about 12-in. long), cut into 1/2-inch slices
3/4 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
2 cloves garlic
1 medium shallot or onion, chopped
1 tsp. chopped fresh thyme leaves
1/2 cup dry white wine or chicken broth
2-1/2 lbs. mussels, well scrubbed
1 lbs. uncooked large shrimp, peeled and deveined
2 Tbsp. finely chopped fresh parsley
Preheat oven to 400°. Evenly brush both sides of bread slices with 1/4 cup melted I Can’t Believe It’s Not Butter! ® Mediterranean Blend. On baking sheet, arrange bread slices. Bake 5 minutes or until lightly toasted. Cut 1 clove garlic in half and rub on bread; set aside.
Meanwhile, finely chop remaining clove garlic. In deep 12-inch skillet, melt 2 tablespoons Mediterranean Blend over medium heat and cook shallot, stirring occasionally, 4 minutes or until tender. Stir in chopped garlic and thyme and cook, stirring occasionally,1 minute. Add wine. Bring to a boil over high heat. Add mussels and shrimp and return to a boil. Reduce heat to low and simmer covered 3 minutes or until shrimp turn pink and mussel shells open. Discard any unopened shells. Stir in remaining 6 tablespoons Mediterranean Blend and parsley. Serve with Garlic Crostini and, if desired, over hot cooked pasta.
ROASTED COD WITH MUSHROOMS
6 servings
Prep Time: 15 Minutes
Cook Time: 20 Minutes
1-1/2 lb. cod fillet
1/2 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread, melted
2 cups quartered white mushrooms
1 cup cherry tomato halves
1 large shallot, chopped
2 cloves garlic, chopped
1 tsp. chopped fresh thyme leaves
Preheat oven to 425°. In shallow roasting pan, arrange cod. Season, if desired, with salt and ground black pepper. Pour half of
I Can’t Believe It’s Not Butter! ® Mediterranean Blend over cod and turn to coat. Combine remaining ingredients and arrange in pan.
Roast 20 minutes or until fish flakes with a fork. To serve, arrange cod and roasted vegetables on platter.
SPICY SPANISH SHRIMP
6 servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes
1-1/2 lbs. peeled and deveined shrimp
1/4 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1/8 tsp. crushed red pepper flakes
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup chicken broth
1 jar (3 oz.) pimento-stuffed olives, drained (about 1/2 cup)
1 Tbsp. small capers, rinsed and drained
Season shrimp, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove to platter and keep warm.
In same skillet, cook onion, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.
GRILLED EGGPLANT CAPRESE SALAD
4 servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
6 Tbsp. PLUS 1/4 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 medium eggplant, sliced into 1/4-inch thick rounds
1/2 cup balsamic vinegar
2 Tbsp. finely chopped yellow onion
2 cloves garlic, finely chopped
1/2 tsp. sugar
2 large tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
1/4 cup very thinly sliced fresh basil leaves
In small microwave-safe bowl, microwave 6 tablespoons I Can’t Believe It’s Not Butter! ® Mediterranean Blend at HIGH 30 seconds or until melted. Evenly brush both sides of eggplant slices. Grill or broil, turning frequently until tender; cool.
Meanwhile, in 1-quart nonstick saucepan bring vinegar, onion and garlic to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1/4 cup Mediterranean Blend. Cool to room temperature.
On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.
Time Saving Tip: Make this delicious salad even quicker by substituting 1/4 Wish-Bone ® Balsamic Vinaigrette Dressing for the balsamic reduction.
PESTO SHRIMP WITH PAN ROASTED TOMATOES
4 servings
Prep Time: 20 Minutes
Cook Time: 15 Minutes
1 cup packed fresh basil leaves
1 Tbsp. pine nuts
2 cloves garlic
6 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1-1/4 lbs. uncooked medium shrimp, peeled and deveined
2 cups cherry tomatoes
8 ounces fettuccine, cooked and drained
1/3 cup grated Parmesan cheese
In food processor, process basil, pine nuts and garlic. With processor running, slowly add 2 tablespoons melted I Can’t Believe It’s Not Butter! ® Mediterranean Blend to make a smooth paste; set aside.
In 12-inch nonstick skillet, melt 2 tablespoons Mediterranean Blend over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink; remove and keep warm.
In same skillet, melt remaining 2 tablespoons Mediterranean Blend and cook tomatoes, stirring frequently, 4 minutes or until softened.
In large bowl, toss hot fettuccine with pesto mixture and cheese until evenly coated. Add cooked shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.
GRILLED CHICKEN CAESAR SALAD WITH PARMESAN CROUTONS
4 servings
Prep Time: 10 Minutes
Marinate Time: 15 Minutes
Cook Time: 6 Minutes
CROUTONS:
1/4 cup I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
2 cloves garlic, finely chopped
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
3 cups 3/4-inch cubed French bread
1/3 cup grated Parmesan cheese
CHICKEN:
2 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread, melted
2 Tbsp. lemon juice
1 clove garlic, finely chopped
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
SALAD:
8 cups torn romaine lettuce leaves
1/2 cup Wish-Bone ® Creamy Caesar Dressing
1/4 cup grated Parmesan cheese
For Croutons, preheat oven to 325°. Spray cookie sheet with nonstick cooking spray; set aside. In 12-inch nonstick skillet melt Mediterranean Blend over medium-high heat and cook garlic, stirring frequently, 1 minute. Stir in vinegar and lemon juice; remove from heat and season, if desired, with salt and ground black pepper. Add bread cubes and Parmesan cheese and toss to coat. Evenly spread seasoned bread cubes on prepared cookie sheet. Bake, stirring once, 20 minutes or until brown and crisp; let cool.
For Chicken, in medium nonaluminum bowl, combine melted Spread, lemon juice and garlic. Add chicken and toss to coat. Cover and marinate in refrigerator 15 minutes. Remove chicken, discarding marinade and grill, turning once, 6 minutes or until chicken is thoroughly cooked; slice and keep warm.
For Salad, in serving bowl, toss lettuce, Dressing and Parmesan cheese.
Top with sliced chicken and croutons. Serve, if desired, with additional parmesan cheese.
GREEK PIZZA
4 servings
Prep Time: 10 Minutes
Cook Time: 12 Minutes
4 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 package (10 oz.) fresh spinach leaves, rinsed, dried and coarsely chopped
2 cloves garlic, finely chopped
1/4 tsp. dried oregano leaves, crushed
1 medium tomato, chopped
1/2 cup crumbled feta cheese (about 2 oz.)
2 (8-inch) prebaked pizza crusts or 1 (12-inch) prebaked pizza crust
1/4 cup calamata olives, chopped
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium-high heat and cook spinach, garlic and oregano, stirring occasionally, 2 minutes or until spinach is wilted; set aside.
On ungreased baking sheet, arrange pizza crust. Using slotted spoon, evenly top crust with spinach mixture; discarding liquid. Top with tomato, cheese and olives, then bake 10 minutes or until heated through.
VEGGIE PIZZA
4 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
2 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 cup diced red bell pepper
1 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, finely chopped
1/4 tsp. dried oregano leaves, crushed
1 (12-inch) prebaked pizza crust
1/2 cup Ragu ® Old World Style ® Traditional Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium-high heat and cook red pepper, onion and mushrooms, stirring occasionally, 4 minutes or until vegetables are tender. Add garlic and oregano and cook, stirring frequently, 1 minute; set aside.
On ungreased baking sheet, arrange pizza crust. Evenly spread Sauce on crust, then top with vegetable mixture and cheese. Bake 10 minutes or until cheese is melted.
BROCCOLI PIZZA
4 servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes
3 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
2 cups broccoli florets
1 cloves garlic, finely chopped
1 (12-inch) prebaked pizza crust
1/2 cup Ragu ® Old World Style ® Traditional Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)
Preheat oven to 450°.
In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium heat and cook broccoli, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 1 minute; set aside.
On ungreased baking sheet, arrange pizza crust. Evenly spread Sauce on crust, then top with broccoli mixture and cheese. Bake 10 minutes or until cheese is melted.
STUFFED ZUCCHINI
4 servings
Prep Time: 20 Minutes
Cook Time: 35 Minutes
5 medium zucchini, halved lengthwise
3 Tbsp. I Can’t Believe It’s Not Butter! ® Mediterranean Blend spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 cup grated Parmesan cheese
Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. On baking sheet, arrange zucchini halves.
Meanwhile, coarsely chop remaining zucchini and pulp. In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter! ® Mediterranean Blend over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
See you on the island!
Stevie Wilson
LA Story .
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