The Spicy Olive Chicken Marsala

The Spicy Olive Chicken Marsala

This is easy enough for a week night but elegant enough for company! Serve with red sin potato roasted in The Spicy Olive's Herb de Provence Olive Oil Delicious!
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Servings: 4
Ingredients Method

Ingredients
  

  • 1/4 cup all purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground pepper
  • 2 tablespoons The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 3 tablespoons The Spicy Olive's Butter extra virgin olive oil
  • 4 skinless and boneless chicken breast pounded 1/4 inch thick
  • 1 cup Mushrooms sliced
  • 1/2 cup Marsala wine
  • 1/4 cup The Spicy Olive's Sherry Reserva Wine Vinegar

Method
 

  1. In a shallow dish, mix together the flour, salt, oregano, and pepper. Coat chicken pieces in flour mixture. In a large skillet, heat butter and wild mushroom and sage olive oils over medium heat. Place the chicken in the pan and lightly brown. Turn chicken and brown on other side. Add mushrooms to pan and saute. Pour in marsala wine and sherry wine vinegar. Cover skillet and simmer chicken for 10 minutes, turning once, until on longer pink and juices run clear.

The Spicy Olive Balsamic Vinaigrette

Aged 18-Year Traditional Balsamic Vinegar

The Spicy Olive Balsamic Vinaigrette

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 3 tablespoons The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 2 cloves Minced Garlic
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 cup The SPicy Olive's Ultra Premium extra virgin olive oil

Method
 

  1. Whisk together first 5 ingredients. Whisk in the olive oil in a constant stream until well blended. Can store in the refrigerator for up to two weeks. (Olive oil will congeal when cold, take out of refrigerator 20 minutes before using)

The Spicy Olive Caesar Salad Dressing

The Spicy Olive Caesar Salad Dressing

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Ingredients Method

Ingredients
  

  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots
  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 2 tablespoons The Spicy Olive's Champagne & Roasted Garlic Mustard
  • 1 teaspoon lemon juice
  • 2 salt packed anchovy fillets deboned soaked in milk 30 minutes, drain and dry
  • 1 large egg
  • 2 cups The SPicy Olive's Ultra Premium extra virgin olive oil

Method
 

  1. Blend first 7 ingredients in a blender until smooth. Add olive oil in a stream, a little at a time until well mixed and smooth. Put over a salad with crisp Romaine lettuce, garlic croutons, and shaved Parmesan cheese. You can top with anchovy fillets if desired. Sprinkle with fresh ground pepper and enjoy!

The Spicy Olive Bread Dipping Oil

The Spicy Olive Bread Dipping Oil

So many possibilities!
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Ingredients Method

Ingredients
  

  • 1/2 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 2 tablespoons The Spicy Olive's Neapolitan Herb Balsamic Vinegar
  • 1-2 teaspoons Mortar and Pestles Catherine's Spice Blend Available at The Spicy Olive

Method
 

  1. Other combinations: The Spicy Olive's Tuscan Herb Olive Oil and 18 year aged Traditional Balsamic. Could also add 1-2 teaspoons of a sun dried tomato or basil pesto (both available at The Spicy Olive)

The Spicy Olive Basil Lime Salad Dressing

Basil Infused Olive Oil

The Spicy Olive Basil Lime Salad Dressing

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Basil Olive Oil
  • 1 1/2 tablespoons The Spicy Olive's Persian Lime Olive Oil
  • 2 tablespoons The Spicy Olive's A-Premium white balsamic vinegar

Method
 

  1. Whisk together, add salt and pepper to taste. Drizzle over any green salad. Also delicious over a fruit salad or tomato salad!

The Spicy Olive Blueberry Fields Salad

The Spicy Olive Blueberry Fields Salad

Great Summer Salad!
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Ingredients Method

Ingredients
  

  • 1 cup walnuts chopped
  • 1/3 cup The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1/2 cup The Spicy Olive's Blueberry Balsamic Vinegar
  • 2 5.5 oz Spring mixed greens
  • 1 cup fresh blueberries
  • 1/2 small red onion sliced very thin
  • 1 cup Blue Cheese crumbled

Method
 

  1. Heat walnuts in a small skillet over medium-high heat stirring constantly 5 minutes or so until toasted. Whisk together Blueberry balsamic and the extra virgin olive oil and add fresh ground pepper and salt to taste. Combine walnuts, spring mix, blueberries, onion, and blue cheese in large salad bowl. Drizzle blueberry vinaigrette and toss to coat. Serve immediately.

The Spicy Olive Baked Brie

The Spicy Olive Baked Brie

Very delicious but also very easy!
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Ingredients Method

Ingredients
  

  • 1 wheel Brie cheese
  • 1/4 cup The Spicy Olive's Vermont Maple Balsamic Vinegar

Method
 

  1. Place brie in a brie baker or other baking dish. Warm in a 350 degree oven until soft. Pour reduced Maple balsamic over brie cheese and serve with crackers. Could also use Raspberry, Cinnamon Pear, Blackberry Ginger, or Traditional Balsamic Vinegars to change it up!

The Spicy Olive BBQ Marinade

The Spicy Olive BBQ Marinade

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Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup The Spicy Olive's Cinnamon Pear Balsamic Vinegar
  • 1 cup The Spicy Olive's Dark Chocolate or Espresso Balsamic Vinegar Could do 1/2 & 1/2
  • 1 cup chili sauce
  • 1 teaspoon chili powder
  • 1 clove Minced Garlic
  • 1 tablespoon liquid smoke
  • 2 bottles beer not light beer

Method
 

  1. Mix together and use to marinade pork or beef rib slabs or a whole chicken. Beast to allow to marinade over night for full flavor. Cook ribs in 250 degree oven for 4+ hours to get really tender and then finish on the grill to get a smoky taste. For the chicken, you can grill over a beer can (like a beer can chicken) until internal temperature of 170 degrees.

The Spicy Olive Balsamic Roasted Brussel Sprouts

The Spicy Olive Balsamic Roasted Brussel Sprouts

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Ingredients Method

Ingredients
  

  • 1 pound fresh brussel sprouts
  • 3 tbsp The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 5 slices bacon or bacon bits
  • dash salt and pepper

Method
 

  1. Preheat oven to 400 degrees. Remove the steams and outermost leaves from the brussel sprouts and cut them into halves or quarters depending on the size of sprouts. Cook bacon until crisp and crumble into bits. Place brussel sprouts and bacon crumbles on a piece of aluminum foil. Drizzle with the balsamic vinegar and season with salt and pepper. Fold foil into a pouch, pinch sides to seal. Place pouch on baking sheet and roast in oven for 1 hour, drizzle with more balsamic and serve.
  2. For a little flare, you use the Maple or Cinnamon Pear balsamic instead of the 18 year traditional.

The Spicy Olive Green Beans with Mushrooms and Bacon

The Spicy Olive Green Beans with Mushrooms and Bacon

You could use sugar snap pears or asparagus instead of green beans!
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Ingredients Method

Ingredients
  

  • 2 pounds fresh green beans trimmed
  • 8 slices Bacon
  • 3 cups shiitake mushrooms sliced
  • 1/4 cup Shallot sliced
  • 1/8-1/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon Salt
  • 2-3 teaspoons The Spicy Olive's Wild Mushroom and Sage Olive Oil

Method
 

  1. Cook beans in boiling salt water for a few minutes until crisp tender, then plunge in ice water to stop cooking process. Cook bacon in a large skillet over medium heat until crisp, remove bacon. Drain on paper towels. Discard drippings and crumble bacon.
  2. Saute mushrooms and shallots in the Wild Mushroom and Sage olive oil until the shallots are tender. Add green beans and crushed red pepper and saute 1-2 minutes more. Stir in bacon, black pepper and salt.