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Baked Parmesan Garlic Chicken Wings

 

Baked Parmesan Garlic Chicken Wings 

Serves 4  

 

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon ground cumin

1 teaspoon kosher or sea salt (1/2 tsp table salt)

2 1/2 pounds chicken wings

2 tablespoons The Spicy Olive’s Organic Tuscan Herb Olive Oil

2 tablespoons minced fresh basil

2 garlic cloves, finely minced

1/4 cup grated Parmesan cheese

1/2 teaspoon seasoning salt (like Lawry’s)

1 cup blue cheese dressing

1-2 teaspoons Dijon mustard (or to taste)

 

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the olive oil, fresh basil, garlic, Parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce and return to the oven for 5 minutes.  Serve with the blue cheese/mustard dressing.

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Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem.

  1. Nulla consequat massa quis enim.
  2. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu.
  3. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo.

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What’s better than extra virgin?

 At The Spicy Olive we have always prided ourselves on bringing our customers the freshest, healthiest and best olive oils. As we head into the new year, we will be bringing in olive oils that are even better than extra virgin. This new level of quality is called ultra premium.


We are currently in the process of transitioning all of our olive oils from extra virgin to ultra premium (all of our single varietals have made the switch), so the next time you visit we will probably have several of them available! The biggest benefit of this change is that our flavored olive oils will be fresher. By making this transition, we will be able to implement our dual hemispheric model, which enables us to use ultra premium olive oil from around the world and deliver the freshest olive oil to you.

It seems that consumers focus on where their olive oil is produced, when they really should consider when, what and how the oil is made. By using the ultra premium (UP) standard focuses on the chemistry and freshness of the olive oil. To create the best olive oil, both high quality fruit and high quality production processes are needed and the UP standard encompasses strict requirements for both the end-product and the production processes.

The UP standard was created by our suppliers Veronica Foods in response to the growing need to separate high quality extra virgin olive oils from what dominates the so-called “gourmet” and “premium” olive oil markets. We have told you before about the low standards and misinformation surrounding olive oils and we hope this new designation will help create more clarity.

Only the freshest and best olive oils will meet the UP standard – it exceeds all existing Italian, Spanish, Greek, North American, Californian or any other standard for olive oil. In order to qualify for this UP certification, the olive oil must meet or exceed a comprehensive set of production, storage, transportation, testing chemistry and organoleptic requirements. All of this is intended to promote Fair Trade practices and to promote and protect the highest quality olive oil.

If you want more information about our new UP olive oils, be sure to visit the UP website and feel free to ask next time you visit or give us a call! 

Fuzzy Fig

1/4 c. The Spicy Olive Fig Balsamic Vinegar

1/4 c. Bourbon
1/4 c. Ginger Ale
Ice and muddled mint together in a cocktail glass
Put Fig Balsamic Vinegar and bourbon in cocktail glass over ice and mint. Add ginger ale, stir and serve.

Mock Mojito

1 c. Sprite

1 tbsp. The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar
1 slice of lime and a squirt of lime juice
Fresh mint leaves

Muddle fresh mint in the bottom of a tall glass. Add a squirt of lime juice. Add ice and then pour in Sprite. Add Lemongrass Mint Balsamic Vinegar and stir. Top with fresh lime juice.

To make a real mojito, just add rum. Enjoy!

Pumpkin Pie Pudding

A delicious and easy slow cooker recipe! Takes a few minutes to prepare and then cook for 4 hours in the slow cooker. Your whole kitchen will smell festive!


15 oz. can pumpkin puree
12 oz. can unsweetened evaporated milk
1/4 c. brown sugar, packed
1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
2 tbsp. butter melted
1.5 tsp. The Spicy Olive’s Pumpkin Spice Balsamic Vinegar
2 tbsp. The Spicy Olive’s Vanilla Balsamic Vinegar

Lightly oil the inside of the slow cooker. In a mixing bowl, whisk or sift together flour, baking powder and salt. Add remaining ingredients and stir throughly to combine. Put mixture in the prepared slow cooker. Cook on high for 3-4 hours. 

Pudding should be set and an internal temperature of 160 degrees should be reached. Serve warm with ice cream, fresh whipped cream or a sprinkle of powdered sugar and a drizzle of The Spicy Olive’s Cinnamon Pear Balsamic Vinegar.

Apple Crisp

Filling:
6 Granny Smith apples peeled, cored and sliced
1/4 c. all purpose flour
1/2 c. brown sugar
1/4 c. Vermont Maple or Cinnamon Pear Balsamic Vinegar

Topping:
1 c. all purpose flour
3/4 c. brown sugar
1/2 teaspoon cinnamon
1/4 tsp. salt
1 stick butter cut into 8 pieces
1/4 chopped pecans

Toss all the filling ingredients to coat the apples and put into a greased (buttered) 9×13 baking pan. Using a food processor, pulse together all topping ingredients until crumbles for. You can do this by hand or with a mixer. Top apple mixture with the crumb topping and place in a 350 degree oven and bake for 45-50 minutes.

For extra decadence, reduce one cup of Vermont Maple or Cinnamon Pear Balsamic Vinegar in a small saucepan over low heat on the stove. Serve apple crisp with a scoop of vanilla ice cream and drizzle the whole desert with the reduced balsamic. Perfection!

Lemon Bundt Cake

1 (18.25 oz.) pkg. lemon cake mix

1 (3.4 oz.) instant vanilla pudding mix
3/4 c. The Spicy Olive’s Lemon Olive Oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (i.e.: Sprite, 7-Up)
Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in lemon olive oil. Beat in eggs one at a time, then stir in lemon-lime soda. Pour batter into prepared pan. bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Glaze:
Mix 1 c. confectioners sugar with one tbsp. lemon juice and a tsp. of The Spicy Olive’s Sicilian Lemon White Balsamic Vinegar.
You could also use an orange cake mix, orange soda and The Spicy Olive’s Blood Orange Olive Oil to make an Orange Bundt Cake. Use our Cara Cara Orange Vanilla Balsamic Vinegar for the glaze.

Grilled Steaks Balsamico

1 c. The Spicy Olive Fig Balsamic Vinegar

4 (6 to 8 oz.) boneless beef steaks (sirloin)
1 tsp. salt
1 tsp. pepper
Marinate the steak in fig balsamic and salt and pepper for two hours or more. Grill for five minutes per side, or until desired doneness. Drizzle with additional fig balsamic before serving.