Trying Out New Dishes with Olivieri Fresh Cooking Sauces

| January 26, 2013 | 3 Comments


olivieri sauce

At our household, we eat chicken at least 3 times a week.  I love to cook chicken for my family, but it gets to a point where I am running out of new ideas and tired of hearing “are we eating this again?”. MLF Connects approached me to try out Olivieri new Fresh Cooking Sauces so I was so excited and thrilled to put my culinary expertise to the test (I will not ask my kids to confirm this lol), and try some new recipes.
package-thai_curryThe Olivieri Fresh Cooking Sauces:

  • Have no artificial preservatives, colours or flavours
  • Made with fresh vegetables
  • Can be cooked with beef, chicken or fish

They are available in 5 varieties:

  1. Butter Chicken
  2. Sweet & Sour
  3. White Wine
  4. Peppercorn
  5. Red Thai Curry

When I went grocery shopping at Metro, they were not on the refrigerated shelf with the other Olivieri products.  I couldn’t find them, therefore I asked a clerk for assistance and she mentioned that Metro wanted to do a cross promotion for them with the meat.  At the end of the meat section, I found all of them.

I chose the White Wine Sauce because wine and chicken are such a great savoury combination together. Yummy!  I couldn’t decide on the second sauce to try, as there are so many great choices.  I finally went out of my comfort zone and purchased the Red Thai Curry.



As an Entrée, Olivieri was suggesting on their website a Butternut Squash Red Thai Curry Soup that I could not resist to prepare! Red Thai Curry sauce is made with red peppers, cilantro, lime, coconut, ginger and garlic.

Butternut Squash Red Thai Curry Soup

Preparation time: 10 minutes

Total time: 75 minutes ( it took about 60 minutes for the butternut squash to be soft)

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  • 1 Large onion, halved and sliced
  • 3 tbsp (45 mL) Vegetable oil
  • 3 cups (750 mL) Vegetable stock
  • 3 cups (750 mL) Coarsely chopped butternut squash
  • ½ Large red pepper, cut into ¾ inch (2 cm) dice
  • ½ Large green pepper, cut into ¾ inch (2 cm) dice
  • 1 cup (250 mL) Coconut milk
  • 1 (200 mL) Package Olivieri® Red Thai Curry Sauce
  • 2 tbsp (30 ml) Chopped fresh cilantro

Please note:  I used ½ cup of onions with 2 tbsp of vegetable oil- that is about as much as my kids can tolerate in a soup.


  • COOK onions in microwave on HIGH (100%) for 4 minutes.
  • Heat oil in fry pan over medium-high heat.
  • Add onions and fry until crispy; drain and set aside.
  • PLACE vegetable stock and squash in a large sauce pan. Bring to a boil, lower heat and cook until squash is soft. Purée with a hand or regular blender.
  • ADD peppers to squash puree and simmer for 5 minutes or until softened. Add coconut milk and Red Thai Curry Sauce and heat through.
  • PLACE crispy onions in bottom of serving bowls, add soup and serve sprinkled with cilantro.

The soup was a nice change to my homemade chicken noodle or tomato vegetable soup.  It was tasty with just a tab spicy.  I am not too fond of spicy foods so this was just enough for me.  The soup texture was smooth and creamy, and the coconut milk added a sweeter taste.  My son put a few small pieces of bacon in the soup, and really liked it!


For the main dish, I decided on the Chicken Fermiere recipe to cook with the White Wine Sauce from the Olivieri website.  The White Wine Sauce is made with a blend of crisp white wine, cream and mushrooms.  To accompany the dish, I served it with a garden salad, carrots, Olivieri Rainbow Three Cheese Pasta and Garlic Bread.

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Preparation time: 10 minutes

Total time: 25 minutes

Chicken Fermiere


  • 3 Slices MAPLE LEAF ® Bacon, coarsely chopped
  • 1 package Maple Leaf Prime Naturally® Chicken Breast Fillets
  • ½ Leek, white and pale green parts only, sliced lengthwise, and cut into ½ inch (1 cm) pieces (I used ¾ cup (175 mL) coarsely chopped sweet onion instead)
  • 1 (200 mL) package Olivieri® White Wine and Mushroom Sauce
  • ½ cup (125 mL) Grated Cheddar cheese


  • FRY bacon in large fry pan over medium heat until crispy.  Remove onto paper towel and set aside.
  • DRAIN bacon fat, leaving 1 tbsp (15 mL) in pan.
  • Add chicken and leek or onions; sauté for 5 to 7 minutes or until chicken reaches a minimum internal temperature of 170oF (77oC).
  • ADD white wine sauce, cheese and reserved bacon. Heat for 2 minutes or until cheese has melted and sauce is hot.

Note: Use only the pale green and white part of the leek. Begin by cutting the leek in half lengthwise. Cut one half crosswise into half-moons and soak in a large bowl of water to remove dirt. Skim the surface of the water to retrieve the leeks, leaving the dirt in the bottom of the bowl. Store other ½ of leek for future use. You can replace the leek with ¾ cup (175 mL) coarsely chopped sweet onion.

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You can follow Olivieri on Twitter, Facebook and Pinterest!The next sauce that I will try will be Sweet and Sour!

“I am a member of the MLF Connects program.  As part of my participation in this program I have received compensation, however all opinions in place and ideas on this blog are my own”



Category: Food, Main Dish, Recipes

About the Author ()

Lyne is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She loves all things Disney and is an avid chocoholic. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the City of Ottawa Mayor's City Builder Award.

Comments (3)

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  1. Elizabeth Matthiesen says:

    The Olivieri Fresh Cooking Sauces sound like a great idea, I especially like the sound of the sweet and sour one and the white wine one.

  2. kathy downey says:

    This sure sound like a recipe we would enjoy,thanks for sharing!

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