Ingredients
6 thin cut boneless and skinless chicken cutlets
6 slices provolone cheese
24 asparagus tips
1/3 cup mayonnaise
1 T Coeur d’Olives Roasted Garlic Champagne Mustard
salt and pepper
1 tsp. dried herbs such as thyme or herbs de Provence
1/2 cup panko bread crumbs
2 T Coeur d’Olives Garlic Infused Olive Oil
Preheat oven to 425 degrees. Microwave or steam asparagus until bright green and just tender. Pound chicken to 1/4 -inch thickness. Brush with garlic olive oil and season with salt and pepper. Place one piece of cheese and 4 asparagus tips on top of each piece of chicken and roll up seam side down in a baking dish. Mix the mayonnaise, mustard and herbs in a bowl until well combined. Spread a dollop of the mayonnaise mixture on top of each piece of chicken until it is evenly distributed. Sprinkle the bread crumbs over all. Bake in the oven for 20 minutes or until the crumbs are golden and the chicken is cooked through. Note: Coeur d’Olives Lemon Infused Olive Oil can be substituted for the garlic oil.
Filed under: Lemon infused oil, Main dish meals by admin
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This is a flavorful variation on a traditional favorite that is sure to become a staple from now on.
Ingredients:
2 lbs baking potatoes, peeled and cut into 1-inch chunks
1 T butter
1/2 cup heavy cream or milk
1/2 cup Coeur d’Olives Garlic Infused Oil
chopped chives for garnish
Boil potatoes in a large pot of salted water until fork tender. Drain and put back in the pot. Add cream, butter, garlic oil and mash until smooth and creamy. Season with salt and pepper. Transfer to a serving dish and top with chopped chives. Serve with mushroom gravy. Yum.
Filed under: Garlic infused oil, Side dish by admin
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This dip is very quick and easy to make but tastes very “gourmet”.
Ingredients:
2 T. almonds (We use marcona.)
1 slice heavy white sandwich bread torn into pieces
1 cup drained jarred roasted red peppers
3 T Coeur d’Olives Garlic-Infused Extra Virgin Olive Oil
salt and cayenne pepper
2 T chopped fresh parsley
1 1/2 lbs. extra large shrimp, peeled and deveined
Pulse almonds in food processor until roughly chopped. Add the bread and 1 T of the garlic oil. Transfer to bowl. Add the peppers, another T of the garlic oil, a dash of salt and pepper and pulse until smooth. Transfer to a bowl.
In a skillet, add a T of garlic oil and heat to medium high. Add bread crumb mixture and cook, stirring until golden brown, about 5 minutes. Transfer to medium bowl and stir in parsley.
Pat shrimp dry and season with salt and pepper. Heat 1 T garlic oil in skillet over medium high heat until smoking. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate and sprinkle with bread crumbs. Serve with sauce.
Filed under: Appetizers, Garlic infused oil by admin
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This cookie is surprising. You will taste the sweetness first and then comes the spicy. We call these “cookies with a kick”.
Preheat oven to 350 degrees.
Ingredients:
1 cup butter
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1/3 cup Coeur D’Olives Habanero Infused Oil
2/3 cup vegetable oil (Canola is fine.)
1 cup rolled oats
2/3 cup shredded coconut
3 1/2 cups all purpose flour
1 1/2 tsp. salt
In a large mixing bowl, cream butter and sugars until light and fluffy. Add the egg and the vanilla and mix well. Add oils, then cornflakes, coconut, nuts and oats. Mix until well coated. In a separate bowl, combine flour and salt and gradually add to the wet ingredients. Stir until well mixed.
Roll dough into 1-inch balls and place approximately 2-inches apart on an ungreased cookie sheet. Press and flatten a bit with a fork. Bake at 350 degrees for 15 minutes. Allow to cool on cookie sheet for 3-4 minutes before cooling on wire rack.
Filed under: Cookies, Desserts, Habanero infused oil by admin
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This is an unusual combination of sweet and spicy.
Ingredients:
3/4 cup of all purpose flour
1 tsp. baking powder
1 tsp. salt
1 1/4 sticks of butter
3 oz. bittersweet or semisweet chocolate
3 oz. unsweetened chocolate
1/4 cup Coeur d’Olives Habanero Infused Olive Oil
1 14 cups sugar
3 large eggs at room temperature
Position the rack in the lower third of the oven and preheat to 350 degrees. Spray 9 x 13-inch pan with oil and set aside. In a medium bowl, whisk together the flour, baking powder and salt until well-combined. Place the butter and the chocolate in a double boiler and heat over low until melted. Remove from heat and transfer to a large bowl and allow to cool for 10 minutes. Using a mixer on medium speed beat the sugar into the melted chocolate mixture until smooth and silky, about 5 minutes. Beat in the eggs and oil until well incorporated. Stir in the flour until just mixed. Do not beat. Pour batter into prepared pan. Bake for about 20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs attached. Let cool on a wire rack for at least 30 minutes.
Filed under: Desserts, Habanero infused oil by admin
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This recipe won 1st Place for Individual Manhattan Clam Chowder at the 23rd annual Santa Cruz Beach Boardwalk Clam Chowder Cook Off.
¼ to 1/3 cup (depending on taste) of Coeur D’Olives Habanero Infused Oil
1 onion chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
½ tsp or 2 tsp fresh thyme, crumbled
8 ounces of clam juice or seafood stock
2 14-16 oz cans chopped stewed tomatoes
8 ounces tomato sauce
1 large russet potato or 3 small new potatoes (I used purple.) peeled and chopped
1 4 oz can diced green chilies
2 6 ½ can chopped clams
In a large pot, over medium-high heat, heat the habanero oil and sauté onions, garlic, celery, bay leaf and thyme. Cook until onions wilted, about 7 minutes. Add clam juice or stock, stewed tomatoes, tomato sauce, chilies and clams with their juice and bring to a gentle boil. Add potatoes and let simmer for about 45 minutes or until the potatoes are tender. Serve with crusty bread.
Filed under: Habanero infused oil, Soup by admin
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It is crab season here on the Central Coast and we have developed a modern twist on a traditional favorite.
Ingredients:
8 oz of crab
1/2 cup of frozen corn, thawed
1/2 cup of chopped red pepper
1/2 cup of black beans
3/4 cup bread crumbs, plus a little extra for coating the crab patties
1/2 cup Chipotle mayonnaise (recipe to follow) (more…)
Filed under: Chipotle infused oil, Main dish meals by admin
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Our website has a new look!
This is our new blog. Check back regularly for recipes and serving suggestions to go with all of our products.
Filed under: Uncategorized by admin
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