The Spicy Olive's Chicken Marsala
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 tsp. oregano
1/4tsp. ground pepper
2 Tblsp. The Spicy Olive's Wild Mushroom & Sage olive oil
3 Tblsp. The Spicy Olive's Butter olive oil
4 skinless, boneless chicken breast halves, pounded thin
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup The Spicy Olive's Sherry Reserva vinegar
In a shallow dish, mix together the flour, salt, oregano and pepper. Coat chicken pieces in flour mixture. In a large skillet, heat Butter and Wlid Mushroom and Sage olive oils over medium heat. Place the chicken in the pan and lightly brown. Turn the chicken over and brown on the other side. Add mushrooms to pan and saute. Pour in the marsala wine and sherry wine vinegar. Cover skillet and simmer chicken for 10 minutes, turning once, until no longer pink and juices run clear.
This is easy enough for a week night but elegant enough for company! Serve with red skin potatoes roasted in our Herbs de Provence oil. Delicious!
The Spicy Olive's Slow Cooker Beef, Barley & Squash Stew
3 Tbsp. The Spicy Olive's Garlic olive oil, divided
1 lb. beef chuck roast, cut into 3 pieces
1 garlic clove, minced
sea salt and pepper to taste
4 thyme sprigs
4 cups beef broth, divided
1/2 lb. small potatoes, halved
2 cups butternut squash, peeled and cubed
1/2 cup pearl barley
If yiour slow cooker has a stove top insert, place on stove top and heat 1 1/2 Tbsp. garlic oliv eoil over medium heat, otherwise use a medium skillet and transfer to crockpot later. Season beef with salt and pepper and brown pieces in olive oil, about 6 minutes. Add remaining olive oil and garlic and saute until fragrant. Place into slow cooker and add 2 cups beef broth and thyme. Add potatoes, squash and barley to slow cooker with 2 cups of water as well as 2 cups remaining beef broth. Cover and cook on high until meat is tender and liquid mostly absorbed (4 hours). Using 2 forks shred beef. Season with salt and pepper. Serves 6.
Would also be delcious with carrots or celery or any other vegetables you might want to add.
The Spicy Olive's Spinach Salad with Maple Vinaigrette
Sugared Pecans:
1 6oz. Package of pecan halves
2 Tbsp. The Spicy Olive's Butter olive oil
3 Tbsp. sugar
1/4 tsp. ground ginger
1/8 tsp. cinnamon
1/8 tsp. salt
pepper
Mix all the ingredients with the olive oil except the pecans. Coat the peacans with the mixture and back in a 350 degree oven for 15 minutes. (place on a baking sheet lined with parchment paper for easiest clean up). Allow to cool & break apart.
Maple Balsamic Vinaigrette:
1/3 cup The Spicy Olive's Vermont Maple Balsamic vinegar
1 Tbsp. Dijon mustard
1 tsp salt
1/4 tsp pepper
2/3 cup The Spicy Olive's Ultra Premium olive oil, mild to medium, like Arbequina or Picual
Whisk ingredients together for the dressing.
Salad:
1 10 oz. package baby spinach
1 Gala apple, thinly sliced
1 4 oz. package crumbled feta or gorgonzola cheese.
Place salad ingredients in a bowl and top with sugared pecans. Drizzle maple vinaigrette over salad and toss. Serve and enjoy!
