My husband and I started using Pompeian Extra Virgin Olive Oil a few years ago in place of butter or margarine. He really wanted us to focus on preparing foods in healthier ways. I confess I had been using butter and margarine because I was used to it. My mom used both when she was cooking. If I had known about this simple conversion chart on the Pompeian site I might have made the shift earlier. It makes it so easy to know how much oil to use in place of butter. When I was contacted about sharing the conversion chart, taking the Pompeian Pledge to swap butter for olive oil in recipes, and celebrating National Olive Oil Month. I knew this would be the perfect time to explore preparing a few recipes of I haven’t tried swapping butter or margarine out of. I also thought you might want to join in the celebration too.
While I have used Pompeian in many of my recipes, I have continued to make fried sandwiches like grilled cheese and quesadilla pizzas with margarine or butter. I am not sure why. Maybe it was more out of habit than defiantly holding out from changing how I made them. It was a time it decided to try creating with olive oil. JDaniel helped me to construct some quesadilla pizzas. I put out a pizza filling buffet for him and me to use in the creation process. Each of the bowls contained ingredients I knew he would enjoy.
Due to the fact that we were both going to be constructing pizza, I put out a set of plastic chopsticks for us to use to pick up each ingredient. If you don’t have chopsticks, you could use a fork or spoon to transfer the ingredients from the bowls into your tortilla.
We used flour tortilla to create our quesadilla pizzas if you really like corn tortilla or sandwich thins you could use them instead. JDaniel loaded up his flour tortilla. At first, it looked like he was creating a pattern or design. By the time he had loaded it up the design process had long since ended.
When we had each finished the creation process, we each placed a flour tortilla on top of the ingredients. I gave JDaniel a brush and a bowl of Pompeian Extra Virgin Olive Oil to coat the top of the flour tortilla with. He got a little carried away. Well, he got a lot carried away. I ended up brushing some of the olive oil off the top of his quesadilla pizza and putting it on mine. (It was really easy to transfer.) It worked out that it was just enough for both of our pizzas.
The quesadilla pizzas were then placed into frying pans. I just wanted to make sure that they were easy to flip so, I put one pizza in per frying pan. We didn’t add any olive oil to the pans. The layer of olive oil we had placed on the top of the tortillas worked out to be all that we needed.
A few minutes on each side on medium-high heat was all it took to cook these quesadillas. We pressed down on the quesadillas as they cooked to create more compact pizzas. The olive oil from the top of the quesadilla pizzas coated the pans as that side cooked and later covered the uncoated tortilla when it was its turn to be on the pan side.
I think the quesadillas cooked in olive oil looked wonderful. I didn’t get to eat either of the quesadillas we made. My husband (He who encouraged the change from margarine and butter to olive oil!) came down as they were coming out of the frying pans and looked longingly at them. I just had to let him enjoy one.
Along with serving my guys, quesadilla pizzas sliced into wedges I put out a cup of olive oil with Italian spices for dipping. JDaniel announced that it wasn’t his thing. My husband loved dipping the wedges in the sauce.
Making the change to olive oil in my fried sandwich recipes went over big. I will need to look for my other recipes and see which ones I can apply the change too. After all, I took the pledge to try and make changes to my recipes for this whole month.
Why don’t you think about taking the Pompeian Pledge? If you do, you have a chance to receive a free movie redemption code and coupon for a bottle of olive oil. Every week 5 additional fans will have eligible to win a fun prize pack.
If you happen to go to the movies this month, check to see if your theater in swapping popcorn butter with Pompeian Olive Oil. A number of theaters nationwide are participating in National Olive Oil Month.
Make sure that you take a moment to check out all the wonderful Pompeian olive oils. I bet you will find just the right one to use in your family recipes.
Disclaimer: This is a sponsored post written by me on behalf Pompeian.
