Spicy Olive Wine Tastings Nov. 1,2,8 and 9, 2019

The Wine Cellar at The Spicy Olive will be pouring some wonderful wines this weekend and next.

It’s red wine season now that the weather is chilly again and we have some spectacular reds for you to try, one is even a little spooky since it was just Halloween!

Here is our lineup:

Boundary Breaks Riesling

Milbrandt Chardonnay

Chronic Cellars Purple Passion

Purple Heart Red-in honor of Veteran’s Day! $1 from each bottle sold is donated to the Purple Heart Foundation

Each pour is $1.

Come and join us this weekend and next!

 

 

The Spicy Olive’s Cranberry Stuffing

Here is a delicious and festive side dish for the holidays!

The Spicy Olive's Cranberry Stuffing

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 9 cups bread cubes or purchased stuffing mix
  • 1 cup Dried Cranberries or raisins or dried cherries or a combination
  • 3 Tablepoons The Spicy Olive's Cilantro and Roasted Onion Olive Oil or The Spicy Olive's Wild Mushroom and Sage olive oil
  • 2 Tablespoons The Spicy Olive's Gravenstein or The Spicy Olive's Red Apple balsamic or Cranberry Pear balsamic
  • 1&1/2 cups chicken stock
  • 3/4 cup Onion chopped
  • 1&1/2 cups celery chopped
  • Salt to taste
  • Pepper to taste
  • 2 Tablespoons poultry seasoning
  • 1/2 cup apple cubed

Method
 

  1. Soften dried fruit in Gravenstein Apple balsamic vinegar ( or Red Apple balsamic) and 1 cup chicken broth about 1 hour before preparing dressing. Add apple cubes before placing mixture in saute pan.
  2. Preheat oven to 350 degrees and lightly grease 13x9 inch pan.
  3. Heat a saute pan over medium heat and add Cilantro and Roasted Onion olive oil or the Wild Mushroom and Sage olive oil. Add the onions and celery and cook until onions and celery soften.
  4. Add the remaining broth and the dried fruit mixture to the saute pan. Bring to simmer, add poultry seasoning and salt and pepper.
  5. Add bread cubes to the prepared baking dish. Pour cranberry, onion, apple and celery mixture to dish and mix to combine. Pat everything down in the baking dish.
  6. Bake in preheated oven for 40-45 minutes until browned. Enjoy!

The Spicy Olive’s Chicken and Mushroom Skillet

This recipe was prepared on The Fox 19 Morning Show and Living Dayton show in October and everyone loved it so I decided to add to the website! This is a remake of a recipe I used to make with cream of mushroom soup. This new version is healthier, more flavorful and easier to digest if you are sensitive to cream or dairy. Serve this with a brown and wild rice mix and add a Tablespoon of The Spicy Olive’s Wild Mushroom and Sage olive oil to add flavor to the rice mix.

The Spicy Olive's Chicken and Mushroom Skillet

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 4 skinless and boneless chicken breast
  • 1/2 tsp black pepper
  • 1 tsp Salt
  • 3 Tbsp The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 12 oz. assorted wild mushrooms
  • 1 clove garlic crushed
  • 1/2 cup Dry White Wine
  • 1/4 cup chicken broth low sodium
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh flat leaf parsley

Method
 

  1. Pound chicken breasts until breasts are of equal thickness to ensure even cooking time. Sprinkle chicken breasts with salt and pepper.
  2. Heat 2 Tablespoons of The Spicy Olive's Wild Mushroom and Sage olive oil in a skillet over medium high heat. Add chicken and cook until evenly browned, about 6 minutes per side. Transfer to a plate and set aside .
  3. Add additional tablespoon of Wild Mushroom and Sage olive oil to skillet. Add mushrooms and cook for 3 minutes. Add garlic and stir into mushrooms. Sprinkle with salt and add wine and chicken broth.
  4. Return chicken to skillet and sprinkle with fresh thyme. Cook until liquid reduced and chicken reaches an internal temperature of 165 degrees. Sprinkle with fresh parsley and serve with rice and wild rice mix cooked with 1 tablespoon of Wild Mushroom and Sage olive oil. Enjoy!

Wine Tastings: Friday and Saturday October 18, 19, 25, 26

Join us for our wine tastings with Italian wines both familiar & mysterious:
  • San Pietro Pinot Grigio
  • Ca’Rossa Roero Arneis
  • Dante di Fiorenza Chianti Reserva
  • Ca’Rossa Langhe Nebbiolo
Only $1 a taste
West Chester Location
Friday 4pm-7pm
Saturday 3pm-6pm
Sommeliers: Melanie Cedargren and Chris Hensey
No Reservations Required.
Must be 21 years or older

Spicy Olive Wine Tastings Oct.4,5, 11 and 12, 2019 Affordable French and Italian Wines!

Affordable French and Italian Wines:

Hautes Noëlles Muscadet

Vigneti del Sole
Pinot Grigio

Ciacci Piccolomini d’Aragona Tuscan Red

Hautes Noëlle Loire Red

All are $1 a taste.