Chef Kymberlei DiNapoli
2 ripe avocados
1-15oz Can Chick Peas
2 tablespoons cilantro
1 clove garlic
3 tablespoons fresh lime juice
2 tablespoons Taste The Olive’s Lime Extra Virgin Olive Oil
1 tablespoon Taste The Olive’s Baklouti Green Chile Extra Virgin Olive Oil
1⁄4 teaspoon cumin
Salt & Pepper to taste
Combine all ingredients, except olive oil, in a food processor or blender. Process and then slowly add Taste The Olive’s Lime Extra Virgin Olive Oil & Baklouti Green Chile Extra Virgin Olive Oil until smooth. Add Salt & Pepper to taste.
Serve with raw veggies, chips or pita points.
4 (4-5oz) chicken cutlets (or 5oz chicken breast pounded to 1⁄2 inch thickness)
1 can of petite diced tomatoes
1 package frozen chopped spinach, thawed, drained and squeezed dry
1/3 cup green or black olives, chopped
1 tablespoon rinsed capers
2 cloves pressed fresh garlic
1⁄2 cup chopped onions
1 teaspoon Italian Seasoning or a combination of fresh rosemary, basil, thyme, & parsley
1⁄4 teaspoon crushed red pepper
Salt & pepper to taste
3 (divided) tablespoons Taste The Olive’s Garlic Extra Virgin Olive Oil
1 tablespoons Taste The Olive’s Sicilian Lemon White Balsamic
1 package angel hair pasta
2 cups chicken broth
2 cup of water
grated parmesan cheese
In a mixing bowl combine tomatoes, spinach, olives, capers, crushed red pepper, 1 tablespoon each garlic olive oil & lemon white balsamic. Add Italian seasoning or fresh herbs, onions and garlic. Salt and Pepper to taste. Mix then set aside. Sprinkle chicken cutlets with salt & ground pepper on each side of the chicken cutlets.
Heat remaining 2 tablespoons of garlic olive oil over medium-high heat; add chicken and cook about 2-4 minutes until browned on one side. Turn chicken over and top with the tomato & olive mixture. Reduce heat to medium, cover and cook for 6-8 minutes.
While chicken is cooking add water and chicken broth to a pot and bring to a boil. Add the angel hair cook according to the directions on the package. When finished drain the pasta and return to the pot. Add a bit of the garlic olive oil to prevent the noodles from sticking.
Divide pasta onto four plates and top each with one chicken cutlet and tomato olive mixture.
Garnish with grated parmesan cheese (optional)
1 bag of tortilla chips
2 cups slow roasted pulled pork
¼ – ½ cup BBQ sauce (*recipe)
1 can sliced jalapenos
½ cup shredded Mexican 4 cheese blend
1 jar of queso ( heated)
Cilantro Lime Cream (*recipe)
1 ½ cups Ketchup
1/3 cup Worcestershire Sauce
¼ cup Steak Sauce
¼ cup Maple Syrup
2 tblsp Packed brown sugar
2 tblsp Taste The Olive’s ™Maple infused Balsamic
½ teaspoon onion powder
1/8 teaspoon liquid smoke (optional)
In a saucepan on medium heat add all ingredients, whisking to blend well. Bring to a boil, reduce heat to a simmer cook 10 min or until thickened. Make ahead a few days, it only gets better.
*Cilantro Lime Cream
½ cup Sour Cream
1 tblsp chopped fresh cilantro
1 tblsp Taste The Olive’s™ Lime Fused EV Olive Oil
1 tsp fresh lime juice
In a mixing bowl add the first three ingredients mix well then add lime juice and mix well again. Keep chilled until ready to use.
On a serving platter layer tortilla chips add pulled pork top with bbq sauce and heated queso (add as much of these you want to your taste). Next add the sliced jalapenos top with Mexican blend cheese and cilantro lime cream. Serve and enjoy.
1 box of Penne Pasta, cooked according to directions
¼ cup Taste The Olive’s™ Bursting with Basil Extra Virgin Olive Oil
3 tblsp Italian Seasoning
1 cup chopped grape tomatoes
1 cup bite size chopped fresh mozzarella
1 tsp salt
1 tsp pepper
1 tsp onion powder
2 tblsp fresh basil, chiffonade
¼ cup grated Parmesan cheese
2 tsp Taste The Olive’s™ Aged 18 Balsamic
Cook pasta according to directions, drain and rinse with cold water. Put pasta in a large serving bowl toss with the Bursting with Basil EV Olive Oil. Add remaining ingredients up to the Aged Balsamic. Mix well and chill for several hours.
When ready to serve top with fresh basil, a sprinkle of Parmesan cheese and drizzle with Aged18 Balsamic.
2 tablespoons Taste The Olive’s ™ Basil infused Extra Virgin Olive Oil
4 whole cloves
1 cinnamon stick
4 cloves garlic, minced
1 medium onion, finely diced (about 1 cup)
Sea salt and freshly ground pepper
1 pound mild Italian chicken or turkey sausage (mild or hot), casing removed
1/4 cup Tomato paste
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil
2 tablespoons Taste The Olive’s ™ Aged 18 Balsamic
3/4 cup Fresh shredded mozzarella, plus more for topping
3/4 cup Freshly Grated Parmesan, plus more for topping
3/4 cup Part-skim ricotta
2 tablespoons Taste The Olive’s ™ Garlic Infused Extra Virgin Olive Oil
Sea salt and Freshly Ground Pepper
1 package square wonton wrappers (at least 48)
12 whole small fresh basil leaves
Preheat the oven to 350
In a large skillet over medium-high heat, warm the Taste The Olive’s Basil extra virgin olive oil. Add the whole cloves and cinnamon stick just until fragrant. Remove after. Add the garlic and onions. Sprinkle with a little salt and sauté until softened but not browned. Add the sausage, breaking up the clumps while cooking. Cook until the sausage is no longer pink. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, basil, Taste The Olive’s ™ Aged 18 Balsamic as well as some salt and pepper. Reduce to a simmer and cook uncovered, for about 15 minutes, stirring occasionally. Allow the meat sauce to cool, about 15 minutes, before building lasagna cups. While the sauce is cooking prepare the ricotta filling.
Stir together the Mozzarella, Parmesan, Ricotta and Taste The Olive’s ™ Garlic Infused Extra Virgin Olive Oil. Season with salt and lots of pepper, about a teaspoon, and set aside. Season to taste.
To assemble the lasagna cups use a cupcake/muffin pan. If your pan is not nonstick, spray the cups with cooking spray. Place a square wonton wrapper in each cup. Drop about 1 teaspoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Cover with another wonton wrapper, rotating it about 90-degrees so that the corners of the first wrapper and the second wrapper aren’t right on top of each other. Repeat this until you’ve built three layers total. Top each cup with a small basil leaf, add a final wonton wrapper. Finish each cup with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
Put them into the oven and bake for 20 minutes. Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily. Top with more shredded basil and a drizzle of Taste The Olive’s ™ Aged 18 Balsamic.
This recipe is a great easy weeknight meal to make ahead of time or as an appetizer for your next party.
2 cups pan roasted, frozen corn
½ tsp chili powder
2 tablespoons Taste The Olive’s™ Lime Fused Extra Virgin Olive Oil
1 can black beans, rinsed and drained
1 avocado, cut into 1/2-inch cubes
½ pint cherry tomatoes, halved
½ cup finely diced red onion
1 jalapeno, diced and seeded
Fresh torn cilantro leaves
2 tablespoons Taste The Olive’s™ Lime Fused Extra Virgin Olive Oil
½ teaspoon Grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
½ teaspoon Onion Powder
½ teaspoon Ground Cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Add Lime Olive Oil to sauté pan, add frozen corn cook on medium heat cook until water evaporates and corn starts to brown lightly add chili powder and mix well.
Combine the corn, beans, avocado, tomatoes, jalapeno and onion in a large bowl.
Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix top with fresh cilantro.
Serve as a side dish or with tortilla cups as a salsa
2 1/2 pounds bone-in chicken pieces with skin removed 1/4 teaspoon salt
Freshly ground pepper, to taste 2 tablespoon all-purpose flour
Extra-Virgin Olive Oil 1 tablespoon Taste The Olive’s Tarragon infused
1 tablespoon Taste The Olive’s Aged 18 Balsamic 5 large shallots, finely chopped (about 1 cup)
1 cup white wine 1 1/2 cups chicken broth
1 medium carrot, peeled and thinly sliced 1 pound baby bella mushrooms, wiped clean and quartered
4 sprigs fresh French tarragon, plus 4 teaspoons chopped or 1 tablespoons cornstarch mixed with 1 tablespoon water
1 ½ teaspoon dried French tarragon ¼ cup sour cream
2 teaspoon Dijon mustard
Sprinkle chicken with salt and pepper. Dredge in the flour, shake off the excess. Heat tarragon extra virgin olive oil in a large skillet. Add chicken and cook until browned about 4 minutes per side. Transfer to a plate.
Add shallots to the pan and cook and stir about 30 seconds. Add wine and scrape up browned bits. Simmer until reduced slightly, about 3 minutes.
Add broth and bring to a simmer.
Return the chicken to the pan then add carrot, mushrooms, aged balsamic and tarragon sprigs. Reduce heat to low, cover and lightly simmer until the chicken is tender and no longer pink in the center – for about 20 minutes.
Transfer the chicken to a plate; cover to keep warm. Discard tarragon sprigs.
Increase heat to medium-high and simmer the remaining liquid. Add cornstarch mixture and cook continue to stir until slightly thickened for about 2 minutes.
Whisk in sour cream, mustard and chopped tarragon if using fresh for 2 to 3 minutes.
Plate the chicken and cover the pieces with the sauce in the pan.