Recipe : Jalapeno Chicken

Ingredients :

4  skinless boneless chicken breasts
4  jalapenos (cleaned out inside and chopped roughly)
1  cup white wine
1/4  cup The Olive Oil Experience traditional balsamic
4  garlic cloves (minced)

Directions :

Combine jalapenos, white wine, balsamic and garlic to make the marinade.
Marinade chicken for 4-6 hours in refrigerator, grill chicken, sauté remaining
marinade bringing it to a boil in a saucepan.
Serve chicken over a bed of rice with sautéed marinade over top.

Serves 4

Recipe : Blue Cheese Dressing

1/3 of a Cup of The Olive Oil Experience traditional balsamic
3/4 of a Cup of The Olive Oil Experience 100% extra virgin olive oil
6 oz of quality Blue Cheese (Maytag, Gorgonzola, Roquefort)
Sea Salt to taste
Use a food processor or blender to blend the blue cheese and balsamic vinegar until smooth. Slowly add the extra virgin olive oil in a thin stream to the balsamic/blue cheese blend to allow it to emulsify. Add sea salt to your taste.

This dressing is best served drizzled over a cold wedge salad or tossed into any salad with lettuce, red onion and fruit to lightly coat the ingredients rather than poured on top.

Recipe : Red-Wine Vinegar Marinade

Ingredients

• 1/3 cup(s) The Olive Oil Experience red-wine vinegar
• 2 tablespoon(s) The Olive Oil Experience 100% extra virgin olive oil
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) minced garlic
• 1 teaspoon(s) Spice Galleria Italian seasoning
• 1/4 teaspoon(s) Spice Galleria ground black pepper

Directions

1. Whisk all ingredients until well blended.
2. Makes 1/2 cup, enough to marinate 1 to 1 1/4 pounds of steak.
3. You can make this up in quantity and store about 1 month in the refrigerator.
4. Just shake again before using.
5. Discard any marinade that has been in contact with raw meat.
6. If you want to baste the meat with marinade, set some aside before adding the meat.

Recipe : Chipotle and Honey-Serrano rib-eye steaks

1/2 Cup The Olive Oil Experience Honey-Serrano Vinegar

1/2 Cup The Olive Oil Experience Chipotle Olive Oil

1 tablespoon sea salt

2 cloves Garlic, Minced

fresh ground pepper to taste

4 - 8 to 10 oz. rib-eye steaks

Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

Serves 4

Recipe : Balsamic & Lemon Pepper Vegetable Skewers

Ingredients

2 tablespoons The Olive Oil Experience traditional balsamic vinegar
2 tablespoons Spice Galleria lemon pepper seasoning
1/4 cup pineapple juice
4 ounces baby portabella mushrooms, halved
1/2  large yellow bell pepper, cut into large pieces
1/2  large red onion, cut into large pieces
1/2  medium zucchini, cut into thick slices
3/4 cup grape tomatoes, whole
1/2  large red bell pepper

 

Directions

 

Mix balsamic vinegar, Lemon Pepper Seasoning and pineapple juice in a large plastic zipper bag. Add the vegetables and toss to coat. Refrigerate for 2 to 3 hours, occasionally tossing the bag to re-coat the vegetables.

Place vegetables on skewers, alternating the vegetables. Heat a grill or grill pan to medium-high. Place skewers on the grill and cook for 10 to 15 minutes, turning and brushing the vegetables with the leftover marinade.