The Spicy Olive’s Sesame Chicken Pasta

This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.

If you are vegetarian, leave the chicken out and add more of your favorite vegetables.

This dish is also delicious served cold and great to take to pot locks to share with friends!

The Spicy Olive's Sesame Chicken Pasta

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb. linguine or Asian soba noodles
  • 3 Tablespoons The Spicy Olive's Roasted Sesame oil
  • 4 Tablespoons The Spicy Olive's Roasted Garlic olive oil
  • 4 Tablespoons soy sauce
  • 4 Tablespoons The Spicy Olive's Honey Ginger white balsamic vinegar
  • 1/4 teaspoon cayeene pepper
  • 3 red bell peppers seeded and thinly sliced
  • 3 cups snow peas sliced on bias
  • 1 large red onion thinly sliced
  • 3/4 cup roasted peanuts chopped
  • 1/2 cup fresh basil chopped for garnish
  • 2 skinless and boneless chicken breast
  • 1 carrot cut into slivers

Method
 

  1. Slice chicken breasts in thin slices and place in bowl with 1 Tablespoon soy sauce, 1 Tablespoon Garlic olive oil and 1 Tablespoon Honey GInger balsamic and let marinate while preparing other recipe ingredients.
  2. Bring pot of water to boil. Break pasta in half and cook according to package instructions. Drain well and coat with Garlic olive oil and sesame oil & return to pan but remove from heat.
  3. Mix together the remaining soy sauce, Honey GInger balsamic, Sesame oil, cayenne pepper and set aside
  4. Place Garlic olive oil in a wok or a large saute pan and heat over medium high heat. Add the chicken and cook until chicken is done, about 4-5 minutes. Place chicken in a clean bowl and set aside.
  5. If needed add more Garlic olive oil to pan. Add carrots, peppers and onion to pan and stir fry for 2 minutes. Add snow peas and stir fry until all vegetables are crisp tender- Do not overcook.
  6. Add chicken back to pan and stir to incorporate into vegetable. Add pasta back to pan and Add the reserved Sesame Honey Ginger sauce. Taste pasta and add more Honey Ginger or Sesame oil if needed.
  7. Plate pasta and top with fresh basil and chopped peanuts. Very good with a shot of Sriracha sauce if you like it a little more spicy! Fresh cilantro is also very good on top. Enjoy!

The Spicy Olive’s Taco Salad

A south of the border dinner option that is good anytime but especially for Cinco de Mayo!

Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!

The Spicy Olive's Taco Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 teaspoon The Spicy Olive's Baklouti Fused Chili Olive Oil
  • 1 teaspoon The Spicy Olive's Persian Lime Olive Oil
  • 1 pound ground beef 90 percent lean
  • 1 teaspoon Mortar and Pestle Cuatro Taco Seasoning 1 Tablespoon if you want more spicy
  • 1/2 can tomato paste
  • 1 teaspoon mustard
  • salt and pepper to taste
  • 4 cups Romaine washed and torn in bite size pieces
  • 3/4 cup black beans cooked
  • 1/2 cup corn kernels
  • 1/2 cup fresh tomatoes diced
  • 1 Avocado seeded and diced
  • 3/4 cup Cheddar cheese shredded
  • 1/4 cup black olives sliced
  • 1 cup tortilla strips or chips
  • 1/4 cup sour cream
  • 1 bunch scallions sliced for garnish
  • 1 handful fresh cilantro chopped for garnish
  • 1/4 cup The Spicy Olive's Serrano Honey balsamic vinegar for dressing (optional)
  • 1/4 cup The Spicy Olive's Persian Lime Olive Oil for dressing (optional)

Method
 

  1. Heat the Persian Lime olive oil and Baklouti Green Chili olive oil in a large pan. Add ground beef and salt and pepper to taste. Cook breaking up the beef with a spatula into crumbles.
  2. In a blender, mix Cuatro Taco seasoning, tomato paste, salt and pepper. This is your taco seasoning instead of the grocery store packets.
  3. Add the seasoning mix to the ground beef in the pan and simmer for 3-4 minutes. Remove from heat and cool for 5 minutes.
  4. Layer lettuce, beans, corn, tomatoes, avocado, cheese and beef on a serving platter. Top with tortilla strips or chips, sour cream. Add scallions and cilantro for garnish. If you wish to have a dressing for the Taco Salad mix together the Persian Lime olive oil and the Serrano Honey vinegar and pour over salad on plate. Enjoy!

The Spicy Olive’s Bacon Guyere Spinach Quiche

Quiche is a delicious breakfast, brunch and dinner option. This recipe features bacon, spinach and guyere cheese and a little of our Cayenne Chili oil to spice it up!

The Spicy Olive's Bacon Cheddar Spinach Quiche

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Cook Time 35 minutes
Total Time 35 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

  • 2 cups all purpose flour or white whole wheat flour
  • 1 teaspoon Salt
  • 1/2 cup THe Spicy Olive's Mild or Medium Extra Virgin olive oil like Arbequina, Chiquitita, Arbosano, Picual
  • 1/2 cup ice cold water
  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon Salt
  • 2 packed cups chopped fresh spinach
  • 1/2 cup chopped onion sauteed until soft
  • 1/2 pound Bacon cooked and diced
  • 1 1/2 cups guyere cheese finely grated or cheddar cheese
  • 1 Tablespoon The Spicy Olive's Cayenne Chili fused olive oil

Method
 

  1. For the egg custard: In a large bowl, whisk eggs, heavy cream and salt. Set aside 1 tablespoon of the mixture in a bowl. Preheat oven to 375 degrees F
  2. For the crust: Combine the flour and salt in the bowl of a food processor. Pulse to combine. Blend the ice water and extra virgin olive oil together well. Pour into food processor and pulse a few more times until the mixture comes together. On a floured surface, roll out the dough and fit into a 9 inch pie or quiche pan.
  3. Layer the quiche crust first with chopped spinach, then sauteed onion, crisp bacon, then grated guyere cheese. Pour egg mixture over the top. Add Cayenne Chili olive oil to the reserved egg mixture. Brush over crust. The Cayenne will give a touch of spice.
  4. Place quiche in preheated oven. Bake for 35-40 minutes, until crust is browned and egg is set in center. Allow to cool before serving. Also delicious served at room temperature with a side salad.

The Spicy Olive’s Orange Creamsicle Crepes

Looking for something different but special for Brunch! This is just the thing!

The Spicy Olive's Orange Creamsicle Crepes

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Ingredients Method

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • 1 1/2 Teaspoon The SPicy Olive's Madarin Fused, Blood Orange Fused or Mani Orange olive oilFused
  • 2/3 cup all purpose flour
  • The Spicy Olive's Butter infused olive oil to coat skillet
  • 8 ounces cream cheese or ricotta cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon The Spicy Olive's Cara Cara Orange Vanille white balsamic vinegar
  • 1 teaspoon orange zest optional
  • 2-4 Tablespoons heavy cream

Method
 

  1. To make the crepes: In a blender, combine eggs, milk, flour, salt and Orange olive oil. Process until smooth. Cover and refrigerate for an hour.
  2. Heat skillet over medium-high heat and brush with Butter infused olive oil. Pour 1/4 cup of crepe batter into pan tilting it so that the pan is completely and evenly covered with the batter. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter. .
  3. To make the filling: Mix the cream cheese or ricotta cheese, powered sugar, Cara Cara Orange Vanilla balsamic vinegar, orange zest (optional), and heavy cream with a mixer until smooth and creamy. If using the cream cheese whip it first with the mixer until creamy, then add the other ingredients.
  4. To assemble crepes: Spoon 2 Tablespoons of the filling into one of the "corners" of the crepe. Fold into 1/4, tucking in ends and gently flatten to make the cheese mixture fill the crepe. Arrange on a platter with orange segments and a sprinkle of powdered sugar to serve. Enjoy!

The Spicy Olive’s Avocado Toast with Poached Egg

A great breakfast option! Use whole grain toast and a drizzle of olive oil to make this a super healthy morning treat!

The Spicy Olive's Avocado Toast with Poached Egg

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Cook Time 3 minutes
Total Time 3 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 eggs
  • 2 Tablespoons The Spicy Olive's Neapolitan Herb Balsamic Vinegar
  • 2 pieces whole grain bread
  • 1 Avocado
  • handful of fresh greens such as arugula, spinach or chard
  • pinch salt and pepper
  • 1 drizzle The Spicy Olive's extra virgin olive oil or a Flavored oil like Lemon or Persian Lime

Method
 

  1. Heat water in a medium size sauce pan. Crack the eggs into individual small dishes and set aside while water is coming to boil.
  2. In a small non reactive saucepan, heat Neapolitan Herb balsamic vinegar until it reduces and become thickened.
  3. When water in sauce pan comes to a boil, turn off heat and carefully tip the eggs into the water. Cover the pot and poach the eggs for 3-5 minutes. Depending on your preference.
  4. While eggs cook, toast bread. Place avocado on the toast with a drizzle of olive oil and smear onto the bread. Top with the fresh greens.
  5. Use a slotted flat spoon and remove the poached egg. Place the egg on top of the prepared bread. Drizzle with the reduced Neapolitan Herb balsamic vinegar and a sprinkle of salt and pepper. Repeat to prepare the second toast. Enjoy!

The Spicy Olive’s Balsamic and Cherry Sundae

A flavorful dessert that is easy to make. Perfect to enjoy on a sunny Sunday afternoon!

The Spicy Olive's Balsamic and Cherry Sundae

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Ingredients Method

Ingredients
  

  • 4 cups black cherries fresh or frozen
  • 1 cinnamon stick
  • 3/4 cup sugar
  • 2 Tablespoons cornstarch
  • 2 cups dry red wine
  • 4 teaspoons The Spicy Olive's Black Cherry balsamic vinegar
  • Vanilla ice cream

Method
 

  1. In a large saucepan over medium heat, cook cherries, cinnamon stick, sugar and corn starch. Cook until sugar melts- about 1 minute. Add the red wine and Black Cherry balsamic and cook until the mixture has reduced and thickened, about 4 minutes.
  2. Remove from heat and remove the cinnamon stick from the sauce.
  3. Scoop vanilla ice cream into bowls and top with warm cherries and the wine and Black Cherry balsamic sauce. Enjoy!!

The Spicy Olive’s Cream Puffs

Homemade Cream Puffs are an elegant dessert to make for a special occasion. Makes delicious addition to a Brunch menu.

The Spicy Olive's Cream Puffs

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 36 depending on puff size
Ingredients Method

Ingredients
  

  • 1 cup Water
  • 1/2 cup Butter or 1/4 cup butter and 2 Tablespoons EVOO, plain, Butter or Blood Orange
  • 1 cup all purpose flour
  • 4 whole eggs
  • 1 Tablespoon The Spicy Olive's Black Cherry balsamic vinegar or The Spicy Olive's Raspberry balsamic
  • 1 12 oz bag Dark Chocolate chips
  • whipped cream or ice cream to fill puffs

Method
 

  1. Preheat oven to 400 degrees F.
  2. In a 2 1/2 quart saucepan, heat water and butter ( or butter and olive oil ) to a rolling boil. Stir in flour. Reduce heat to low and stir over low heat for 1 minute stirring vigorously until mixture forms a ball. Remove from heat.
  3. Beat in eggs all at once with a spoon. Continue mixing until smooth.
  4. Drop dough by level Tablespoon about 1 1/2 inches apart on an ungreased cookie sheet to make 36 puffs.
  5. Place in preheated oven and bake 20-25 minutes, until puffed and golden. Cool away from draft, about 30 minutes.
  6. Meanwhile in a separate bowl, melt a bag of dark chocolate chips and mix in 1 Tablespoon The Spicy Olive's Black Cherry, or Raspberry balsamic vinegar.
  7. Cut puffs horizontally in half. Fill puffs with whipped cream or vanilla ice cream. Serve drizzled with chocolate topping. Enjoy!

The Spicy Olive’s Cranberry Orange Olive oil Bundt Cake

This Bundt Cake is a delicious option for breakfast, brunch and dessert! It features The Spicy Olive’s Blood Orange olive oil.

The Spicy Olive's Cranberry Orange Olive oil Bundt Cake

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

Ingredients
  

  • 6 eggs , whites only
  • 2 cups white sugar
  • 1 cup The Spicy Olive's Blood Orange olive oil
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1 cup buttermilk
  • 1 cup cranberries chopped, fresh or dried

Method
 

  1. Preheat oven to 350 degrees F. Spray a 9 inch Bundt pan with cooking spray and dust with flour.
  2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the Blood Orange olive oil.
  3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves.
  4. Alternately mix the egg white mixture and the buttermilk into the flour until smooth and combined. Fold in the cranberries. Transfer mixture to the prepared Bundt pan.
  5. Bake 1 hour in the preheated oven, until a knife inserted in th ecake comes out clean.

The Spicy Olive’s Roasted Red Pepper Hummus

An easy but delicious snack, quick to prepare and healthy when served with vegetable crudite, like celery sticks, carrots, cucumbers and red peppers

Roasted Red Pepper Hummus
Hummus is a dip made with chick peas & olive oil. You can make many different flavors of hummus by using different flavored olive oils. If you like spicy, you could flavor the hummus with Harissa olive oil, Milanese Gremolata would make a delicious lemon, garlic hummus. The Tuscan Herb olive oil would make a truly Tuscan treat.

The Spicy Olive's Roasted Red Pepper Hummus

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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method

Ingredients
  

  • 1 16 ounce can of garbanzo beans or chickpeas
  • 1/4 cup liquid from can od chickpeas
  • 3-5 Tbsp lemon juice depending on taste
  • 1 1/2 Tbsp tahini-I subsititue The SPicy Olive's Roasted Sesame oil
  • 1 jar Roasted Red peppers
  • 1/2 teaspoon Salt
  • 2 Tbsp The Spicy Olive's olive oil play with different flavored oils like Harissa, Tuscan Herb or a Robust single varietal olive oil for more health benefits

Method
 

  2. Drain chickpeas and set aside liquid from can.
  3. Combine remaining ingredients in blender or food processor.
  4. Add 1/4 cup of liquid from chickpeas.
  5. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  6. Serve with pita chips (fresh and warm or toasted) or with fresh veggies like red pepper strips, carrots and celery. Enjoy!!

Virtual Wine Tasting April 25, 2020 5:30pm-Iconic Wines!

  Great feedback from our first Spicy Olive Virtual Tasting has us thankful and ready to present another! On Saturday, April 25th at 5:30 Birk O’Halloran, Co-Owner and Winemaker of Iconic Wine, will taste through four of his wines with us from his home in California. We have chosen a white, a Rosé, and two reds for you to pick up at Spicy Olive prior to our second Virtual Wine Tasting; we will be able to deliver the wines if you prefer. At 5:30 you can sign in to Zoom to join Birk, Chris, Melanie, and anyone else participating as we taste through the four wines on a live web conference. The information for the Zoom Meeting ID and Password are from Chris. Please respond to this email, call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
Pricing for Secret Identity Rosé is $14.99, the Sidekick Chardonnay, Merlot, and Cabernet are $16.99 each. You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. The Rosé will not be available until Wednesday, you may want to wait until then to order your wines for pick up or delivery until then.
 
Please remember to maintain social distancing and not gather with those you are not usually around for this event.