Recipes From January 2016 Newsletter
The Spicy Olive’s Tuscan Pot Roast
A delicious dinner for a cold January day:
A delicious dinner for a cold January day:
4 Tbsp The Spicy Olive’s Tuscan Herb olive oil
1 4 lb. beef chuck or pot roast
1/2 cup red wine or beef broth
1/2 cup water
1 shallot, minced
4 potatoes, cubed
1 cup carrots, in chunks
1 1/2 cups portabella mushrooms
2 tsp. A 1 Sauce
1- 28 oz. can crushed tomatoes
1 clove garlic, minced
sea salt & pepper to taste
Place the Tuscan Herb olive oil in a heavy dutch oven pan and heat over medium high heat. Place beef roast in pan and brown on all sides. Add shallots and garlic and allow to lightly brown, then add mushrooms and cook until tender. Add red wine or broth, water, A-1 sauce, tomatoes, potatoes and carrots to dutch oven. You can finish the roast three ways: Stove top over low heat for 3-4 hours, Crock pot on low for 8 hours or Oven set at 300 degrees for 2-3 hours. Roast will be very tender when done. Serve with red wine, a salad and a crusty loaf of bread with Tuscan Herb olive oil for dipping.
The Spicy Olive’s Asian Chicken and Rice
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!
This recipes uses January’s Flavor of the month, Honey Ginger balsamic!
4 chicken thighs
2 Tbsp The Spicy Olive’s Garlic olive oil
1 onion, minced
1 tbsp garlic, minced
1 1/2 cups rice
3 1/4 cups chicken broth
1/4 cup The Spicy Olive’s Honey Ginger white balsamic
Brown chicken thighs in a large, oven proof, straight sided skillet. Remove chicken and saute onion and garlic, add more Garlic olive oil if needed. Stir in 1 1/2 cups rice and coat with olive oil. Add 3 1/4 cups chicken broth and 1/4 cup Honey Ginger balsamic. Bring to a boil and return chicken to skillet. Cover and bake in a 375 degree oven until chicken is cooked through and liquid is absorbed about 25 minutes. Drizzle with a little Honey Ginger balsamic before serving.
The Spicy Olive’s Butter Cinnamon Rolls
uses the January oil of the Month : Butter Olive oil
uses the January oil of the Month : Butter Olive oil
( a great family activity for a cold weekend day)
5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon salt
2 packages rapid rise yeast
2 cups warm water
¼ cup The Spicy Olive’s Butter Olive Oil
2 large eggs
2 tablespoons The Spicy Olive’s Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
½ cup brown sugar
1 tablespoon ground cinnamon
1/3 cup The Spicy Olive’s Butter Olive Oil
1/2 cup brown sugar
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over “buttered” dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Preheat the oven to 350
Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 cup brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Recipes From October 2015 Newsletter
The Spicy Olive’s Fall Skillet Dinner
2 lbs. boneless, skinless chicken breasts, chunked
1/2 tsp poultry seasoning
4 Tbsp. The Spicy Olive’s Wild Mushroom and Sage olive oil
6 slices bacon, cut into peices
3 cups Brussel Sprouts, halved
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 apples, peeled and diced
1 tsp. garlic
2 cups chicken broth
Finish with a drizzle of The Spicy Olive’s Cinnamon Pear balsamic vinegar
Season chicken with poultry seasoning. Heat 1/2 of Wild Mushroom and Sage oil in a deep, nonstick skillet. Add chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove chicken and transfer to a plate. Place bacon in skillet and cook until crisp. Place bacon on plate with chicken and drain the bacon grease and add the rest of the Wild Mushroom and Sage olive oil.
Add the brussel sprouts and sweet potatoes. Cook stirring occasionally until browned and caramelized. Add the apples, garlic and cinnamon. Add half of the chicken broth. Cook until evaporated and add the remaining broth, chicken and bacon. Cook two minutes until broth has been reduced. To finish, drizzle with The Spicy Olive’s Cinnamon Pear balsamic vinegar and serve! Enjoy!
The Spicy Olive’s Harvest Chicken in Foil
4 pieces heavy duty foil
Brush foil with The Spicy Olive’s Garlic olive oil
Put 1 chicken breast in the center of each foil piece
Top with sliced onion, grape tomatoes, carrots, red skinned potatoes, and zucchini, (you can use any vegetable you like)
Drizzle with The Spicy Olive’s Butter olive oil and sprinkle with sea salt and pepper.
Fold up the foil packets and place on heated grill. Cook until chicken reaches an internal temperature of 170 degrees.
Recipes From July 2015 Newsletter
The Spicy Olive’s Coconut Lime Fruit Salad
Ingredients
Top your favorite fruit salad with a dressing of Coconut white balsamic and Persian Lime olive oil. Use 50/50 proportions and drizzle over fruit salad. It gives any fruit salad a delicious tropical twist!
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| Coconut Lime Shrimp |
The Spicy Olive’s Coconut Lime Shrimp
1 lb. peeled and deveined shrimp
2 Tbsp. The Spicy Olive’s Persian Lime olive oil
2 Tbsp. The Spicy Olive’s Coconut white balsamic vinegar
Place Persian Lime olive oil in a saute pan and put over medium high heat. Add shrimp and saute for 2-3 minutes until shrimp begin to curl and turn pink. Add Coconut white balsamic vinegar and toss to coat. Serve over rice. Enjoy!
Coconut Lime Chicken with a Thai Twist
2 tbsp. The Spicy Olive’s Persian Lime Olive Oil
1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)
Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.
In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!
Recipes From May 2015 Newsletter
Beauty Regime Recipes:
Here is a unique idea to pamper Mom!
Make a great face wash using our local honey and fresh olive oils. Honey promotes skin healing and has natural antimicrobial properties. Olive oil is full of antioxidant vitamins A & E and is a great moisturizer!
Just use a teaspoon of honey and add a few drops of Lemon or Blood Orange olive oil to the honey. Mix together and rub on your face to clean. Use a little olive oil as a moisturizer after washing!
Spicy Olive Salt or Sugar Scrub
Fill decorative jar with coarse sea salt or sugar crystals. Fill jar with The Spicy Olive’s Lemon or Blood Orange olive oil and put on lid. Mom can use a small spoon to scoop out a little into the palm of her hand and exfoliate away any rough spots on her hands as she washes! The Lemon or Blood Orange oil leaves hands with a great fresh scent!
The Spicy Olive Citrus Salad
Featuring The May Flavors of the Month
2 Tbsp walnuts or pecans, chopped
6-8 oz. mixed field greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
Dressing:
1/4 cup The Spicy Olive’s Grapefruit white balsamic vinegar
1/4 cup The Spicy Olive’s Milanese Gremolata or Blood Orange olive oil
1/2 teas salt & pepper each
3 Tbsp Orange juice or Grapefruit juice
Mix salad greens and fruit in a salad bowl. Whisk together ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive Asian Chicken Salad
Jann Carrier from WC store recipe update
1/4 cup The Spicy Olive’s Japanese Roasted Sesame oil
6 Tbsp. The Spicy Olive’s Honey Ginger balsamic
1/4 cup The Spicy Olive’s Mild Single Varietal olive oil
2 Tbsp Steinke’s local honey
1/2 tsp pepper
4 cups cooked chicken
2 3 oz package ramen noodles
1 pkg Dole shredded Asian slaw blend
3/4 cup toasted almond slivers
3-4 green onions, chopped
1/4 cup toasted sesame seeds
1 small can mandarin oranges, drained
In a small bowl, whisk together sesame oil, olive oil, Honey ginger balsamic, honey, salt, pepper and 1/2 of 1 flavoring packet from ramen noodles. Set aside.
Crush ramen noodles and place in salad bowl and coat with 1/3 of salad dressing. Add chicken, slaw mix, almonds, green onions, and sesame seeds to noodle mixture and mix well. Add remaining salad dressing. Chill before serving.
** This is a great salad for Mother’s Day get togethers or Memorial Day picnics!
Baked Parmesan Garlic Chicken Wings
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Drunken Chicken Marinade
1 bottle of dark or full-bodied beer — no light beer for this recipe!
.5 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
.5 c. The Spicy Olive’s Espresso Balsamic Vinegar
.25 c. The Spicy Olive’s Blood Orange Extra Virgin Olive Oil
4 Boneless chicken breast, or one whole chicken cut up.
Marinade the chicken for 2 hours or longer. Grill until chicken reaches an internal temperature of 170 degrees F, and enjoy!
You could substitute other flavors of Extra Virgin Olive Oil if you’d like. The Spicy Olives recommend Tuscan Herb Extra Virgin Olive Oil.
Mandarin Chicken Pasta Salad
Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.
Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.
A Spicy Olive fan favorite!
Fall Skillet Dinner
2 lbs. boneless chicken breasts, cut into strips or chunks
.5 tsp. poultry seasoning
8 tsp. The Spicy Olive Extra Virgin Olive Oil
6 slices bacon, cut into small pieces
3 c. brussel sprouts, quartered
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 golden delicious or other firm apples, peeled and diced
.5 tsp. minced garlic
.5 tsp. cinnamon
2 c. chicken broth
Drizzle with The Spicy Olive’s Cinnamon Pear Balsamic Vinegar
Season chicken with poultry seasoning. Heat half of the EVOO in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through – about 5-7 minutes. Remove chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until brown – about 3 minutes.
Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add .5 of the chicken broth. Cook until evaporated add the remaining broth and the chicken. Cook two minutes. To finish drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.
The Spicy Olive recommends using Wild Mushroom & Sage Extra Virgin Olive Oil for a great Autumn flavor in this recipe. You could also substitute Garlic or Herbs de Provence Extra Virgin Olive Oil.
