The Spicy Olive Egg Nog Shrub
Ingredients
Method
- Mix together in a short cocktail glass. Top with whipped cream and sprinkle of nutmeg and enjoy!
The Spicy Olive’s Roasted Beet Salad
Beets are so delicious when they are roasted in olive oil, especially our Blood Orange olive oil. Roasting them in the Blood Orange olive oil brings out the natural sweetness of the beets!
Ingredients
Notes
Preheat oven to 400 degrees. Trim the beets and wrap in a foil packet and drizzle with 1 Tablespoon water before sealing. Roast for 1 hour or until tender when pierced with a knife. Once the beets are cool, peel them by rubbing the skins off with a paper towel. Cut the peeled beets into 1 inch pieces and toss with 2 Tablespoons of both the white balsamic vinegar and olive oil and set aside.
In a medium sized bowl, whisk together the remaining white balsamic with the mustard until well combined.
The Spicy Olive Cranberry Sauce
Method
- To make a super simple cranberry sauce that doesn't taste simple, add the The Spicy Olive's Raspberry, BlackCurrent, or BlackCherry balsamic vinegar to canned whole cranberry sauce. Just heat in a saucepan and allow to thicken. You can also add chopped walnuts for a nutty texture to your sauce! My favorite is orange peel added to cranberry sauce with Raspberry balsamic!
The Spicy Olive Asian Chicken Salad
Ingredients
Method
- In a small bowl, whisk together oil, vinegar, sugar, pepper and contents of 1 package of flavoring from Ramen Noodles (2 makes it too salty) Set aside. Boil ramen noodles (in water) in a saucepan for 2 or 3 minutes. Drain, place in large salad bowl and coat with 1/3 cup of the dressing. Add chicken, cabbage, almonds, onion, and sesame seeds to noodle mixture and mix well. Add remaining salad dressing. Drizzle with sesame oil. Chill before serving.
The Spicy Olive Grilled Steak Balsamico
Ingredients
Method
- Marinate steak in fig balsamic, salt and pepper for at least 2 hours. Grill for 5 minutes per side or until desired doneness. Drizzle with additional fig balsamic before serving.
The Spicy Olive Pumpkin Cupcakes
Ingredients
Method
Icing
- Mix ingredients together with a mixer until smooth. Set aside.
Cupcakes
- Mix together wet ingredients. Sift together flour, baking side, salt, and spices. Gradually add flour mixture to the wet ingredients. Fill cupcake liner 2/3 full and bake in a 350 degree oven for 25-30 minutes until a toothpick comes out clean. Allow to cool and then frost with the cream cheese icing.
The Spicy Olives Roasted Green Beans
Ingredients
Method
- Preheat oven to 400 degrees. Lightly coat the green beans in the olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.
The Spicy Olive Easy Salsa
Ingredients
Method
- Mix all ingredients. Serve with tortilla chips and enjoy!
The Spicy Olive Slow Cooker Beef, Barley and Squash Stew
The Spicy Olive Slow Cooker Beef, Barley and Squash Stew
Would be delicious with carrots or celery or other vegetables you might like to add!
Ingredients
Method
- If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes.
- Add remaining olive oil and garlic and sauté until fragrant. Place insert into slow cooker or transfer to slow cooker add thyme and 2 cups beef broth and scrape sides and bottom of pan to release browned bits. Transfer broth to slow cooker.
- Add potatoes, squash, and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours on high or 8 hours on low). Using 2 forks shred beef. Season with salt and pepper.
The Spicy Olive’s Smoked Salmon Linguine
This is one of my favorite recipes!
Ingredients
Method
- Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm
- In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes. Add smoked salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.
