The Spicy Olive’s Red Wine and Balsamic Marinated Mushrooms

Red Wine And Balsamic Marinated Mushrooms

1 lb Button or Baby Bella Mushrooms 2 cloves garlic 1 C Spicy Olive Single Varietal Extra Virgin Olive Oil 3⁄4 C red wine 1/3 C Spicy Olive 18 Year Traditional Balsamic Vinegar 1⁄4 tsp. butter or Spicy Olive Butter Olive Oil Sea salt to taste Pepper to taste

Directions:

Grate or finely chop the garlic. Add the garlic to the mushrooms. Place a large pot on medium high heat. Add 4-5 tablespoons Spicy Olive Single Varietal EVOO. Add mushrooms and garlic. Stir for about 1 minute. Add the red wine. Increase the heat to high, stir and cook for 1 minute. Add the Spicy Olive 18 Year Traditional Balsamic Vinegar and stir through. Season with salt and pepper. Reduce heat to low and simmer for 10 minutes. Stir in 1⁄4 tsp. butter.

Allow to cool. Drain and serve (reserve the liquid). Can be served whole as part of antipasto platter, or in salads or even sliced on crostini. Store remaining mushrooms in marinade in the refrigerator.

The Spicy Olive’s Red Cabbage and Onions

Crock Pot Red Cabbage and Onions

Ingredients:

1/2 head red cabbage, chopped 1 Vidalia onion, chopped 3 cloves garlic, sliced 3 Tbsp. Red Apple Balsamic Vinegar or Fig Balsamic 1 Tbsp. brown sugar

1/2 tsp. salt Dash of freshly ground pepper 2 Tbsp. water

Directions:

Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low, stirring twice during cooking time, for 6-8 hours until cabbage is tender.

The Spicy Olive’s Roasted Vegetables

Roasted Vegetables

Ingredients:

Vegetables cut into 1⁄2 – 1 inch pieces such as: carrots, brussel sprouts, red potatoes, parsnips, sweet potatoes, onions 1/4 tsp. sea salt 2 Tbsp. freshly ground black pepper 1/3 C The Spicy Olive Infused, Fused or Single Varietal Olive Oil

Finish with a dash of The Spicy Olive Balsamic Vinegar Suggested Spicy Olive Oil/Vinegar Combinations: Tuscan Herb Oil/Traditional Balsamic, Organic Garlic Oil/ Cinnamon Pear Balsamic, Organic Herb de

Provence Oil/Blackberry Ginger Vinegar, Wild Mushroom and Sage Oil/Red Apple Vinegar, Blood Orange Oil/Fig Balsamic, Organic Garlic Oil/Maple Balsamic

Directions:

Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with olive oil. Place vegetables in baking sheet and add salt/pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Drizzle with a dash of the balsamic vinegar for a great flavor!

The Spicy Olive’s Blood Orange Brownies

Blood Orange Brownies with Raspberry Balsamic Reduction

Blood Orange or Harissa Brownies

1 box of Chocolate Brownie Mix Substitute the 1/3 cup of vegetable oil with The Spicy Olive Blood Orange Extra Virgin Olive Oil or The Spicy Olive Harissa Olive Oil Bake as directed on the box.

Raspberry Balsamic Reduction 1 cup of The Spicy Olive Raspberry Balsamic Vinegar

Place 1 cup of The Spicy Olive Raspberry Balsamic in a small saucepan and heat on low to a simmer for about 15 minutes.

Let the balsamic cool in the pan. It will thicken more as it cools.

Just before serving, place a small scoop of vanilla ice cream on top of the brownie.

Drizzle Raspberry Balsamic on top of the ice cream.

The Spicy Olive’s Macerated Berries

Macerated Berries

Ingredients:

2 C fresh strawberries 1/2 C The Spicy Olive Chocolate Balsamic 1/2 C The Spicy Olive Blood Orange Olive Oil 1 tsp. granulated sugar 1/2 C fresh basil, rolled lengthwise and then sliced lengthwise

Preparation:

Slice berries lengthwise into very thin slices. Add equal parts balsamic & oil. Gently fold in fresh basil & sugar. Reserve and spoon over top of ice cream or serve in a bowl with fresh whipped cream.

LOW FAT VERSION: Reduce the Olive Oil to 1 Tablespoon for a lower fat taste treat. You need a little bit of oil to “bind” the “sauce”, so don’t leave it out!

Alternative Spicy Olive Balsamic Vinegar Suggestions:

Strawberry Balsamic, Fig Balsamic, 18 Year Traditional Balsamic, Raspberry Balsamic, Espresso Balsamic, Chocolate Balsamic

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

The Spicy Olive’s Garbanzo Bean, Sausage and Kale Pasta

 Step 1: Cook 1/2 lb. Farfalle pasta, then drain and coat in The Spicy Olive’s Lemon olive oil.

 Step 2: In a skillet, brown 3/4 lb. ground Italian Sausage meat in a single varietal olive oil, breaking up chunks with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can rinsed and drained garbanzo beans and cook 3 minutes. Add 5 cups ribbed and shredded fresh kale and wilt.                                                              Step 3:  Add pasta and 1/2 cup grated Parmesan cheese, season with sea salt and pepper if needed. Drizzle with The Spicy Olive’s Lemon olive oil to finish. Serve with crusty bread and salad for a delicious meal!

The Spicy Olive’s Coconut Lime Shrimp

The Spicy Olive Coconut Lime Shrimp

1 lb. raw, peeled and deveined shrimp
1/4 cup The Spicy Olive’s Organic Persian Lime olive oil
1/4 cup The Spicy Olive’s  Coconut white balsamic vinegar
Place the Persain Lime olive oil in a saute pan and heat over medium heat. Add shrimp and saute until pink. Add coconut balsamic and warm through. Drizzle with Persain lime olive oil to finish & enjoy!

The Spicy Olive Skillet Paella

 The Spicy Olive’s Skillet Paella

3 Tablespoons The Spicy Olive’s Garlic, Milanese Gremolta or Lemon olive oil

3 garlic cloves, minced

1&1/2 cups Arborio rice

2 ounces dried chorizo, cut into 1/4 inch cubes

1/4 cup dry white wine 

1&1/2 cups chicken broth

1 (14.5 ounce) can diced tomatoes, drained

3/4 pound large shrimp (31-35) peeled and deveined

1 cup frozen peas, thawed

sea salt and pepper, to taste

 Step 1: In  a large skillet, heat olive oil and garlic over medium heat. Cook until garlic is fragrant, 1 minute. Stir in rice and chorizo and cook until rice is translucent, 3 minutes.

 Step 2: Add wine and cook stirring until evaporated, 2 minutes. Add broth and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, stirring occasionally, about 10 minutes.

 Step 3: Stir in shrimp and peas. Cover and cook until shrimp is opaque throughout, about 6 minutes. Season with salt and pepper. Serves 4.


The Spicy Olive’s Warm Apple Salad

The Spicy Olive’s Warm Apple Salad

5 tablespoons The Spicy Olive’s mild single varietal olive oil, like a Picual or Hojiblanca

2 tablespoons The Spicy Olive’s Red Apple balsamic vinegar

1 teaspoon grainy mustard

2  large Granny Smith apples, cut into 3/4 inch wedges

8 cups red leaf lettuce, washed and torn

Place oven rack 8 inches from broiler and preheat. In a large bowl, whisk together olive oil, balsamic vinegar and mustard. Season with sea salt and pepper, if needed.  Add apples and toss to coat. Transfer apple wedges to baking sheet and broil until edges are browned and apples softened, about 5-8 minutes. Place torn red leaf lettuce into bowl with reserved dressing, add cooked apples and toss until well coated with dressing and serve. Serves 8.

The Spicy Olive Asian Chicken and Rice

The Spicy Olive’s Asian Chicken and Rice

 Step 1: Brown 4 chicken thighs in a large, oven proof, straight sided skillet in 2 tablespoons The Spicy Olive’s Organic Garlic olive oil.                                            

Step 2: Remove chicken and saute 1 minced onion and 1 tablespoon minced garlic in reserved olive oil, add more oil if needed.                                                                         

Step 3: Stir in 1&1/2 cup Arborio rice and coat the rice with the olive oil. Add 3&1/4  cups chicken broth and 1/4 cup The Spicy Olive’s Honey Ginger white balsamic vinegar.  

Step 4: Bring to a boil and return chicken to skillet. Bake in a 375 º oven until chicken is cooked through and liquid is absorbed about 25 minutes.