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.

Holiday Pomegranate Salad

A festive Spicy Olive Original just in time for the holiday!

Salad
1 pkg. baby field greens
1/4 cup feta cheese, crumbled
1/4 cup toasted pine nuts
1/4 cup  pomegranate seeds

Dressing
1/4 c. Pomegranate Balsamic Vinegar
1/4 c. Basil Extra Virgin Olive Oil

Put field greens in a bowl. Top with pine nuts and feta cheese. Whisk together 1/4 cup Pomegranate Balsamic Vinegar and 1/4 cup Basil Extra Virgin Olive oil. Pour over salad and sprinkle with pomegranate seeds.

Our new Pomegranate Quince Balsamic Vinegar just arrived! Stop in and pick it up – it pairs beautifully with the Persian Lime Extra Virgin Olive Oil for a scrumptious salad dressing!

Black Bean Soup

2 tbsp. The Spicy Olive Garlic Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic minced
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced
15 oz. can black beans (use 2 – 4 cans depending on how much you like beans)
5 c. vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic vinegar
2 tsp. chili powder
.5 tsp. cayenne pepper
.5 tsp. ground cumin
Salt to taste


In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper and cook for 15 minutes until the onions are clear. Drain and rinse the black beans and add to the pot. Add the stock and rest of the ingredients. Bring to a boil, then lower the heat and simmer for an hour. You can mash the beans before serving to thicken the soup.


In place of garlic, if needed, The Spicy Olives recommend using Chipotle, Harissa or Red Chili Extra Virgin Olive Oil…it’ll give the soup some kick!

Simple Garden Salsa

1 Jalapeno, seeded and chopped
2 large ripe tomatoes, chopped
.5 small onion, chopped
1 tbsp. The Spicy Olive’s Cilantro & Roasted Onion EVOO
1 tbsp. The Spicy Olive’s Garlic EVOO
2 tbsp. The Spicy Olive’s Sicilian Lemon or Tangerine Balsamic Vinegar
Salt and pepper to taste


Serve with tortilla chips and enjoy!


To make this recipe even easier, substitute 2 teaspoons of The Spicy Olive’s Jalapeño Extra Virgin Olive Oil for the Jalapeno.

Mandarin Chicken Pasta Salad

Dressing:
1 teaspoon finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup Spicy Olive Tangerine or Blood Orange Flavored Balsamic Vinegar
1/4 cup orange juice
1/4 cup Spicy Olive Extra Virgin Olive Oil
1 pouch dry onion soup mix
Whisk together salad dressing. Cover and refrigerate until ready to use.

Salad:
8 ounces uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup red pepper, diced
1/2 cup red onion, finely sliced
6 ounces fresh baby spinach leaves
1 can mandarin oranges
2 cups cooked chicken, diced
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in a large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.


A Spicy Olive fan favorite!

Texas Caviar

An easy — and healthy — summer snack!


1 can black eyed peas, drained
1 can black beans
1 can white shoepeg corn
2 cans petite diced tomatoes and peppers
1 fresh jalapeño, seeded and minced
1 small onion minced
1 yellow pepper, diced
1/2 cup chopped fresh cilantro
3 tbls. Spicy Olive Tangerine Balsamic Vinegar
6 tbls. Spicy Olive Tuscan Herb Extra Virgin Olive Oil
Salt & Pepper to taste
1 tsp. dried oregano and cumin


Mix all ingredients in a large bowl and refrigerate for at least to hours before serving with tortilla chips. Enjoy!

Spinach-Grape Chopped Salad

Salad
.25 cup chopped walnuts
1 (60oz.) package fresh baby spinach
1 cup seedless red grapes
.25 cup crumbled feta cheese


Dressing
.25 cup The Spicy Olive Walnut Oil
.25 cup The Spicy Olive Raspberry Balsamic Vinegar


Whisk together the oil and balsamic vinegar. Toast the walnuts over medium heat for about 5 minutes, stirring constantly until fragrant. Coarsely chop spinach and grapes; toss feta cheese and vinaigrette. Sprinkle with walnuts and serve.

Spinach-Strawberry Salad

19 oz. package of baby spinach leaves
1 cup strawberries, sliced
.25 cup red onion, sliced thin
.5 cucumber, sliced
.25 cup toasted sliced almonds
.5 tsp. lemon zest
1.5 tsp. poppy seeds
1.5 tbsp. The Spicy Olive’s Lemon EVOO
3 tbsp. The Spicy Olive’s Strawberry Balsamic Vinegar


Mix the spinach leaves, strawberries, red onion, cucumber and almonds
in a salad bowl. Whisk together the olive oil and balsamic vinegar, and
add the poppy seeds and lemon zest. Pour over the salad, toss, and
enjoy!

Green Bean Salad + Maple Balsamic Dressing

2 lbs. green beans (slender beans like haricot verts)

1 cup halved cherry tomatoes

Dressing:
1/3 c. of any of The Spicy Olive’s single varietal extra virgin olive oil
1/3 c. The Spicy Olive’s Vermont Maple Balsamic Vinegar
1 tbsp. dijon mustard
1/4 tsp. salt and pepper (to taste)
1 garlic clove, crushed

Bring 3 quarts of water to a boil. Wash and trim green beans. Cook the beans in the boiling water for 3 minutes for thin beans and 5-6 minutes for thicker beans. Drain and rinse in cold water to stop the cooking process and set aside. Whisk together the salad dressing ingredients. Pour over the green beans and top with the cherry tomatoes. Toss and serve.

The Spicy Olive’s Fig Sweet and Sour Meatballs

The Spicy Olive’s Fig Sweet and Sour Meatballs

2 Tbsp The Spicy Olive’s Harissa Olive Oil

1 clove garlic minced

1 ½ c tomato sauce

2 Tbsp tomato paste

½ c brown sugar

½ c The Spicy Olive’s Fig Balsamic Vinegar

¼ c The Spicy Olive’s Cinnamon Pear Vinegar

¼ tsp allspice

¼ tsp cayenne pepper

2 tsp lemon juice

½ c Fig Balsamic Jam (available at The Spicy Olive)

1 pound lean ground beef

1 egg, beaten

1 large onion, grated

sea salt and pepper to taste

Whisk together the sauce ingredients and place in slow cooker. Add onion and garlic and set on low heat until the sauce is warm.

Combine ground beef, egg, onion and salt. Mix well and form into 1” balls. Add to sauce and simmer for 1½ – 2 hours.