Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes Chicken Souvlaki 1 1/2 pounds boneless skinless chicken breast cut in 1" pieces Marinade 1 cup whole milk plain yogurt 1/3 cup garlic olive oil juice from half a lemon 1 tablespoon Neapolitan Herb balsamic 2 teaspoons kosher salt fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a zip lock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately
Olive Oil Roasted Lemon Garlic Potatoes 2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade 1/2 cup lemon olive oil 5 cloves fresh garlic, minced 3 tablespoons Neapolitan Herb balsamic 1/2 cup chicken stock or water 2 teaspoons kosher salt fresh ground pepper to taste finely chopped fresh parsley (optional)
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.
Serves 6 as a side dish
Pasta with Mushroom-Sage Olive Oil Fried Sage Leaves and Pecorino Ingredients 4 tablespoons Wild Mushroom & Sage infused Olive Oil 6 fresh sage leaves, cut in thin strips 2 oz. pancetta thinly sliced (optional) 1 tablespoon fresh lemon juice 1/3 cup grated Pecorino Romano kosher salt and fresh ground pepper to taste 12 oz. dry pasta of choice, cooked al dente in lightly salted water
Directions While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.
Persian Lime Cupcakes with Wild Cascadian Raspberry White Balsamic Vinegar Icing Ingredients Duncan Hines, Betty Crocker or any White Cake Mix Follow the instructions on making cupcakes with the exception of using the Persian Lime Olive Oil instead of the Vegetable Oil that it calls for.
Icing 1 container of vanilla or cream cheese icing 1 oz or to taste - Olio's Market Wild Cascadian Raspberry White Balsamic Vinegar Red and Green Sugar Topping or any topping Mix the balsamic vinegar with the icing to taste. Decorate cupcakes.
Variations You can use any of the White Balsamic Vinegars to the icing to create a flavor of your choosing and you can change the olive oil as well: Blood Orange, Lemon, etc.
Rosemary Olive Oil Pumpkin Rolls Save this recipe for the holidays, your next dinner party or brunch, or any random day (they're that good). These rolls would be equally delicious with roasted pork for dinner, or slathered with butter and honey for breakfast. Our Rosemary Olive Oil adds a hint of fragrant flavor, but you could make these with a Single Varietal Extra Virgin Olive Oil as well. Ingredients 1/2 cup warm milk (105-110 degrees) 1/4 cup warm water (105-110 degrees) 1 packet instant dry yeast (2 1/4 t) 1 teaspoon sugar 1 cup pumpkin puree 1/3 cup honey 1/3 cup Wild Rosemary Olive Oil, plus a few tablespoons to coat the bowl in step 6 2 large eggs 2 teaspoon salt 5-6 cups all purpose or bread flour (the amount will vary based on the moisture content of your pumpkin) optional garnishes: chopped rosemary, Rosemary Olive Oil, flaky sea salt
Instructions Combine milk and water in a microwave-safe measuring cup or bowl and heat to between 105 and 110 degrees F.Add the sugar and yeast, set aside for about 10 minutes to let foam form to make sure the yeast is active.Add the pumpkin, honey, olive oil, eggs, and salt to the bowl of a stand mixer and combine with either a spatula or the mixer paddle.Add the milk mixture to the bowl and mix to combine.Using the dough hook with the mixer running, add the flour 1 cup at a time, thoroughly combining between additions. Add 4.5 cups of flour, then add flour a few tablespoons at a time until the dough comes together and pulls away from the side of the mixing bowl. Coat the inside of a large mixing bowl with a few tablespoons of Rosemary Olive Oil and place the dough in the bowl. Cover with a towel and place in a warm, dry spot to rise. Let rise for 60-90 minutes, until roughly double in size.Punch the dough down and turn it out onto a lightly greased surface. Cut the dough into 24 equal pieces, and shape the pieces into balls.You'll need two 9x13 pans, or 3 9-inch round pans (or some combination of the two). You can really use whatever you have around, though!Line baking pans with parchment paper and place the dough balls in the pans. Leave enough space for the dough to double in size. It's ok if they end up touching. Cover the pans and let them rise in a warm, dry place for 60 minutes.Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. If garnishing, pull the rolls out of the oven 5 minutes before they're done baking. Brush the tops with Rosemary Olive Oil and sprinkle with chopped rosemary and flaky sea salt. Return to the oven to finish baking.
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