The Great Recipe Showdown Overall Winner : sweet potato au gratin

2 tablespoons butter

2 tablespoons flour

1 ½ cups of half and half

½ teaspoon Spice Galleria smoked Spanish paprika

1 teaspoon Dijon mustard

½ teaspoon Spice Galleria sea salt

¼ teaspoon Spice Galleria ground pepper

Melt butter in saucepan, add flour, whisk to combine, turn to low for one minute. Add half and half and seasonings, let it thicken up slightly. Turn heat off. Set aside.

2 tablespoons butter

1 thinly sliced onion

¼ teaspoon Spice Galleria ground cayenne 40,000 HU

3 tablespoons dark brown sugar

Melt butter in saucepan, add onion, cayenne, brown sugar and sauté till onion is tender.

2 sweet potatoes, peeled and thinly sliced

½ cup Romano cheese, shredded

1 ½ cups Parmesan cheese, shredded

Layer half the potatoes, flour and butter mixture, then onion and sugar mixture, and the cheese. Repeat layers. Cover with foil and bake for 60 minutes. Uncover and bake another 15 minutes until the cheese is golden brown.

Recipe : Butter Olive Oil Cinnamon Rolls

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon Spice Galleria sea salt
2 packages rapid rise yeast
2 cups warm water
1/4 cup The Olive Oil Experience Organic Butter Olive Oil
2 large eggs
2 tablespoons The Olive Oil Experience Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/4 cup brown sugar
1 tablespoon Spice Galleria ground cinnamon
1/3 cup The Olive Oil Experience Organic 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, granulated sugar, 1/4 cup 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 2 tablespoons butter olive oil all over dough. Mix 1/4 cup brown 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 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.

.

 

Recipe : Mashed Golden Cauliflower with Garlic

4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons The Olive Oil Experience fresh, medium intensity 100% extra virgin olive oil
1/3 cup + 2 tablespoons Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons Spice Galleria sea salt
Spice Galleria fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.  Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Romano, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Romano, a drizzle of olive oil, and chives.

Serves 4-6  

Recipe : Grilled Stuffed Portabella

Ingredients:

2/3 cup fresh tomato, chopped

1/4 cup shredded mozzarella cheese                                                  

2 teaspoons The Olive Oil Experience 100% extra virgin olive oil                                                  

1/8 teaspoon Spice Galleria oregano                                                

1/8 teaspoon Spice Galleria fresh ground black pepper                                                

1 garlic clove, crushed

4 portabella mushroom caps (5-6 inches in diameter)

2 tablespoons fresh lemon juice                                                  

2 teaspoons The Olive Oil Experience traditional balsamic vinegar

 

 

Directions:

 

Prepare the grill by spraying the grates with cooking spray or line grates with foil.

In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, oregano, pepper and garlic.

Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and balsamic. Using a pastry brush, brush the mixture on both sides of the mushroom caps.

Grill the caps, stem side down first for 5 minutes on each side or until soft.

Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.  

Serves 4.                    

 

 

              

Recipe : Oven Braised Zucchini

Ingredients

 

2 lbs zucchini

4 to 5 cloves garlic, chopped

1 cup onion, chopped

3 ounces sun-dried tomatoes, chopped

1/4 to 1/2 teaspoon Spice Galleria crushed red pepper flakes

1-1/2 teaspoons Spice Galleria sea salt

Freshly ground Spice Galleria black pepper

1/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

 

Directions

 

Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray.

 

Trim the ends from the zucchini, quarter them lengthwise, then cut them crosswise into 1/2-inch chunks. Place in a large bowl, then add the garlic, onion, sun-dried tomatoes, crushed red pepper flakes, salt and a few generous grinds of black pepper.
Whisk the olive oil and lemon juice together in a small bowl, then add to the zucchini mixture and toss to coat thoroughly. Transfer the mixture to the prepared baking pan and cover with aluminum foil.
Bake for 20 minutes, remove the foil, stir, and return to the oven uncovered for 20 to 25 minutes longer. Transfer to a bowl and serve family style.

Makes 6 to 8 servings

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.