Recipe : Grilled Chili Pepper Chicken

Ingredients

Serves: 4

• 1/4 cup The Olive Oil Experience 100% extra virgin olive oil
• 2 teaspoons Spice Galleria paprika
• 2 tablespoons Spice Galleria crushed chili peppers
• 2 teaspoons Spice Galleria all-purpose seasoning salt
• 4 skinless, boneless chicken breasts

 

Directions

1.

Combine the olive oil, paprika, crushed chili peppers, and all-purpose seasoning salt in a zip-top bag; shake to combine. Add the chicken breasts, and let marinate 1 hour.

2.

Preheat a grill for medium heat.

3.

Remove chicken from the marinade and cook on the preheated grill until no longer pink in the center, about 10 minutes.

 

Recipe : Olive Oil Wedding Cookies

2 cups unbleached all-purpose flour

1 1/2 cups confectioner's sugar, divided

1 cup toasted almond meal

3/4 teaspoon baking soda

Pinch of salt

3/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 teaspoons almond extract

1. In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, almond meal, baking soda, and salt; set aside.
2. In a medium bowl stir together the olive oil and almond extract and then stir into the dry ingredients, until a sticky dough forms.
3. Divide the dough in half and wrap each portion in plastic wrap.
4. Chill the dough for several hours.
5. When ready to bake preheat oven to 350F degrees. Line baking sheets with parchment paper.
6. Roll dough into marble sized balls and place on cookie sheets 2 inches apart. Flatten slightly.
7. Bake 12 to 15 minutes until golden.
8. Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.
9. Roll in remaining 1 cup confectioner's sugar.

Makes about 40 Olive Oil Wedding Cookies.

Recipe : Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients

4 tablespoons The Olive Oil Experience Aged Maple Balsamic Vinegar
2 Tablespoon The Olive Oil Experience Red Wine Vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons The Olive Oil Experience Extra Virgin Olive Oil
2 tablespoon finely minced shallots
1/2 teaspoon Spice Galleria sea salt
freshly ground Spice Galleria black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed

Directions

 

Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking - remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning, 

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm

Recipe : Garlic Olive Oil Chicken with Mushrooms and Mozzarella

Ingredients:

-4 tablespoons The Olive Oil Experience Garlic Olive Oil
-2 skinless, boneless chicken breast halves
-6 fresh mushrooms, sliced
-2 cups shredded mozzarella cheese

Directions:

Heat the garlic olive oil in a skillet over medium heat. Place chicken in the skillet. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.