The Spicy Olive Marinated Mozzarella Cheese Balls
Could also use fresh mushrooms instead of mozzarella balls
Sweet and Spicy Maple Glazed Nut Mix
Spicy Olive recipe contest winner! Submitted by Lisa and Lauren Hope
The Spicy Olive Texas Caviar
Always a crowd pleaser!
Recipes From May 2016 Newsletter
May Recipes Featuring the Flavors of the Month:
Baked Kale Chips
Ingredients:
- 4 cups kale leaves, washed, dried, and cut into 1/2″ pieces, with tough stems removed
- 2 tablespoons Harissa Olive Oil, Chipotle, Milanese Gremolata, Tuscan Herb or Blood Orange could also be used
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Directions:
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with Harissa olive oil, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes
The Spicy Olive’s Shrimp Scampi
2 Tablespoons The Spicy Olive’s Milanese Gremolata
1 onion or a shallot, diced
2 cloves of garlic, chopped
2 cloves of garlic, chopped
1/2 teaspoon salt and pepper
2 Tablespoons The Spicy Olive’s Sicilian Lemon white balsamic vinegar
1/4 cup white wine
1 Tablespoon capers
2 lbs. large raw shrimp, clean, peeled and deveined
Parmesan cheese to taste
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 Tablespoons butterSaute onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into sauce. This should thicken the sauce, you can add more butter if desired. Serve over pasta, rice or toasted french bread slices and top with parmesan cheese. Delicious!The Spicy Olive’s Citrus Salad
2 tbsp. walnuts or pecans, chopped
6 oz. bag of mixed greens
2 naval oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and thinly sliced
1 cup seedless grapes, halved
1/4 cup crumbled feta cheese
1/4 cup crumbled feta cheese
Dressing:
1/4 cup The Spicy Olive Sicilian Lemon or Grapefruit White Balsamic Vinegar
1/2 cup The Spicy Olive Blood Orange Olive Oil
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. orange juice
Mix salad greens and fruit in a salad bowl. Whisk together the dressing ingredients except for the olive oil. Add oil in steady stream, whisking constantly until well incorporated. Pour over salad and serve.
The Spicy Olive’s Roasted Broccoli
1 bunch of broccoli, washed and cut into spears
Mortar and Pestle’s Citrus Herb Seasoning
1/4 cup The Spicy Olive’s Milanese Gremolata olive oil
Preheat oven to 400 degrees.
Place broccoli in a ziplock bag. Pour Milanese Gremolata over broccoli and seal. Shake bag until broccoli is evenly coated. Spread on a baking sheet.
Sprinkle with Mortar and Pestle’s Citrus Herb seasoning. Place in oven and roast for 20 minutes until broccoli is crisp tender. Enjoy!
Recipes From September 2015 Newsletter
Neapolitan Herb Balsamic Bloody Mary
Ingredients:
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
3/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
1/2 ounce Worcestershire sauce
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Directions
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.
Garnish with a celery stalk.
Serves 4
Blueberry Lemon Paletas
Creamy, smooth, healthy, refreshing, interesting, delicious.
2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons The Spicy Olive Lemon olive oil
1 cup whole milk yogurt
1/2 cup honey
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
The Spicy Olive’s Fizzy Fig
1 teas. The Spicy Olive’s Fig balsamic vinegar
1/2 cup ginger ale
1 jigger Canadian whiskey
Fill a cocktail glass with ice. Add jigger of whiskey. Add ginger ale to fill glass. Add teaspoon of fig balsamic and stir. Add more balsamic to taste. Enjoy!
The Spicy Olive’s Skillet Steak and Wilted Kale Salad
1 bunch kale, stems removed
2 (3/4 inch thick) beef strip steaks
1/2 tsp ground black pepper
1 Tbsp. The Spicy Olive’s olive oil (plain or a flavor like Harissa, Garlic,Tuscan Herb, Herbs de Provence)
1 large Vidalia or other sweet onion, sliced
1 Tbsp. The Spicy Olive’s Traditional Balsamic or Neapolitan Herb balsamic
Crumbled blue cheese (optional)
Preheat oven to 450°F. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in 2 Tbsp. hot olive oil in a large skillet over medium high heat 3 minutes on each side. Remove from pan and place on a baking sheet and place in preheated oven for 6 minutes.
Add remaining 1 Tbsp of olive oil to skillet and add onion. Saute until tender. Remove steak from oven and wrap with foil. Allow meat to rest before slicing. Add kale to the sauteed onion and stir constantly for 5 minutes or until kale is wilted. Stir in balsamic vinegar. Place wilted kale and onions on a plate. Top with sliced steak and sprinkle with crumbled blue cheese if desired. Enjoy
Recipes From June 2015 Newsletter
June Recipes:
The Spicy Olive’s Bulgar and Mediterranean Vegetable Salad
Ingredients
2 cups bulgar
1/2 cup The Spicy Olive’s Dill Olive Oil
1/4 cup The Spicy Olive’s A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
2 cups bulgar
1/2 cup The Spicy Olive’s Dill Olive Oil
1/4 cup The Spicy Olive’s A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Directions
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
The Spicy Olive’s Persian Lime olive oil with our Honey Ginger White balsamic or our Garlic olive oil with our Sicilian Lemon white balsamic would also be delicious combinations on this salad!
The Spicy Olive Steak Marinade
Featuring The June Flavors of the Month!
1/4 cup The Spicy Olive’s Harissa or Tuscan Herb olive oil
1/4 cup The Spicy Olive’s Traditional or Espresso balsamic
2 Tbsp.A-1 Sauce or Worcestershire sauce
Salt and pepper to taste
Mix together marinade ingredients and marindae steaks overnight or for at least 2 hours. Grill until medium rare or desired doneness. A great dinner idea for Father’s Day!
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| Made with our new Roasted Red Peppers! |
The Spicy Olive’s Roasted Red Pepper Hummus
Ingredients
1 jar Delizia Roasted Red Peppers, drained (available at The Spicy Olive)
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup The Spicy Olive’s UP Extra Virgin Olive Oil of your choice or any Spicy Olive infused olive oil
2 teaspoons sea salt, or to taste
1 jar Delizia Roasted Red Peppers, drained (available at The Spicy Olive)
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup The Spicy Olive’s UP Extra Virgin Olive Oil of your choice or any Spicy Olive infused olive oil
2 teaspoons sea salt, or to taste
Directions
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired
Turkey Patties
What do I do with all of these leftovers?! Here’s an idea…
Combine leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Sauté in The Spicy Olive’s Wild Mushroom & Sage Olive Oil. Serve with cranberry sauce.
Simple Garden Salsa
1 Jalapeno, seeded and chopped
2 large ripe tomatoes, chopped
.5 small onion, chopped
1 tbsp. The Spicy Olive’s Cilantro & Roasted Onion EVOO
1 tbsp. The Spicy Olive’s Garlic EVOO
2 tbsp. The Spicy Olive’s Sicilian Lemon or Tangerine Balsamic Vinegar
Salt and pepper to taste
Serve with tortilla chips and enjoy!
To make this recipe even easier, substitute 2 teaspoons of The Spicy Olive’s Jalapeño Extra Virgin Olive Oil for the Jalapeno.
Pumpkin Cupcakes
Cupcakes
16 oz. pumpkin pie mix
2 c. flour
4 eggs beaten
2 tsp. vanilla
1 c. Extra Virgin Olive Oil
1 tbsp. cinnamon
.5 tsp. ginger
.25 tsp. nutmeg, cloves, salt
1 tsp. baking soda
Icing
8 oz. cream cheese
1 c. confectioner’s sugar
1 tsp. vanilla extract
Bake at 350 degrees F for 25 – 30 mins.
The Spicy Olive currently has Pumpkin Spice Balsamic Vinegar! Add a teaspoon of this fall favorite to the icing for a touch of autumn goodness!
