Olive~ Me & Co.’s Superbowl Party Recipes

superbowl-2017

 

Olive~ Me & Co’s Persian Lime Olive Oil Guacamole

Ingredients:

  • 3 avocados
  • 1/4 cup Olive~Me & Co.’s Arbequina EVOO
  • juice from half a lime
  • 1/2 large onion, small dice
  • 1/4 bunch cilantro, chopped
  • 2 roma tomatoes, chopped
  • 2 jalapenos peppers, minced
  • 2 tomatoes, minced
  • salt to taste

Mix it all up in a ceramic bowl, and enjoy

 

Olive~ Me & Co.’s Super Bowl Italian Cheesy Snack Mix 

Ingredients:

  • 3 cups Wheat Chex cereal
  • 3 cups Rice Chex cereal
  • 1 cup pretzel nuggets
  • 2 cups small cheese-flavor crackers
  • 1 cup salted roasted soy nuts
  • 1/2 cup Olive~Me & Co.’s Italian Herb olive oil
  • 3 tablespoons Olive~ Me & Co.’s 18 Year Old Traditional balsamic vinegar
  • 2 teaspoons garlic salt
  • 3 teaspoons Italian seasoning
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Heat oven to 300°F. In large bowl, mix cereals, pretzels, crackers and soy nuts.
  2. In small bowl, mix Olive~Me & Co.’s Italian Herb olive oil, Olive~Me & Co.’s 18 Year old Traditional balsamic vinegar, garlic salt and Italian seasoning. Pour over cereal mixture, stirring to coat. Spread in ungreased 15 x 10 x 1-inch pan.
  3. Bake about 30 minutes, stirring twice, until toasted. Sprinkle with cheese; toss to coat. Cool completely, about 45 minutes. (Cereal will crisp as it cools.) Store in airtight container.

 

Olive~Me & Co.’s Balsamic Chicken Wings

Ingredients:

  • 18 Chicken Wings
  • 1 cup Olive~Me & Co.’s Smoked or Chili Balsamic or any of Olive~Me & Co.’s Aged Balsamic
  • 1 cup Honey
  • 1 cup Brown Sugar
  • 2 Tablespoons ginger, grated
  • 2 garlic cloves
  • Juice and zest of 1 Lemon (medium to small size)
  • Salt and Pepper

Directions:

  1. Separate the tip from the drumstick by cutting the chicken wings in between the joints
  2. Transfer the chicken to a large re-sealable plastic bag
  3. In a bowl, mix together the remaining ingredients. Pour half of the marinade into the bag with the chicken. Don’t allow for too much air in the bag, then go ahead and give them a good shake, making sure to cover each wing.
  4. Refrigerate for at least 4 hours
  5. Preheat oven to 350 F.
    In a large pan on medium heat, sear the chicken wings for about 3 minutes, until golden brown. Continue cooking in the oven for about 30 minutes turning them often to avoid burning. Add the remaining marinade to the pan. On stove top, continue cooking until the sauce is thick and coats the chicken wings evenly.
  6. Serve chicken wings on a platter and garnish with lemon zest.

 

Olive~Me & Co’s Italian Herb Olive Oil & Garlic Popcorn with Balsamic Vinegar

Simmer 1/4 of a cup of our 18 year old Traditional Balsamic vinegar until reduced by half, add 1/2 a stick of butter until well blended. Pop your popcorn in Olive~ Me & Co’s Italian Herb or Habanero Olive Oil. Toss the popcorn with the balsamic mixture, add fresh cracked pepper and Parmesan cheese to the top of it.. or drizzle a bit more of the Olive Oil over top…

Olive~Me & Co.’s Sundried Tomato Risotto

sundried risotto

Makes 4 servings.

Ingredients:

  • 2 tablespoons butter or 4 ½ tsp of Olive~Me & Co.’s Sundried Tomato (plus one more tablespoon set aside)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 cups arborio or medium-grain rice
  • 4 whole sundried tomatoes, drained and minced (about 1/2 cup)
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth (homemade if possible)
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan, plus more for garnish
  • fresh basil (optional)

Directions:

  1. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.
  2. Heat butter and Olive~Me & Co.’s Sundried Tomato Parmesan Garlic olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes until translucent. Add rice and stir 3 minutes. Add wine; stir until almost absorbed, about 2 minutes. Add in minced sundried tomatoes and stir.
  3. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes. The rice should have a slight bite to it, but not be crunchy at all.
  4. Remove from heat, then stir in Parmesan. Season with salt and pepper as needed. Garnish with more Parmesan cheese and chopped basil.

Spaghetti Squash Pasta

Instead of writing off your favourite pasta dishes, try swapping in this tasty and nutritious alternative.

Ingredients:

  • 1 spaghetti squash
  • 1 tablespoon any Olive~Me & Co EVOO

Directions:

Preheat the oven to 350 degrees F.
  1. Cut the squash in half lengthwise. This can be challenging, so be sure to use a sharp knife, and work at it carefully.
  2. Scoop out the insides of each side, and discard.
  3. Place a piece of aluminum foil over a large baking tray. Rub half a tablespoon of olive oil on each squash half. Place the cut sides down on the foil.
  4. Bake in the oven for 1 hour.
  5. Remove the squash from heat, and let cool for 5–10 minutes or until they are easy to handle.
  6. Using a fork, scrape the insides of the squash, beginning at the edges and working toward the centre. This will form long, thin strands of squash, similar in appearance to spaghetti.

Olive~Me & Co Balsamic and Olive Oil Pot Roast

Ingredients

  • 1 Sirloin Roast Beef or any beef roast
  • 3 Cloves Garlic
  • Salt
  • Pepper
  • 4 Potatoes peeled
  • 1/4 cup Balsamic Vinegar (18 year Old Traditional, Chili, Garlic Cilantro, Pomegranate, Fig or Smoked)
  • 3 tbsp Olive Oil (Rosemary, Chipotle, Chili, Habanero, Italian Herb, Sundried Tomato, Jalapeno)
  • Garlic powder
  • Worcestershire sauce
  • 1 Onion, roughly chopped
  • 1/4 cup water

Directions:

  1. Place roast beef in a pan
  2. Season roast with salt, pepper , garlic cloves top with drizzled oil and Worcestershire sauce.
  3. Peel potatoes and top them with Worcestershire sauce and then pour the balsamic vinegar over the roast and potatoes.
  4. Season with salt and pepper.
  5. Add 1/4 cup of water to pan .
  6. Cook at 400 for 2 hrs if you like medium cooked . Cook 30 to 35 minutes longer if you like well done.

Tip: periodically baste the potatoes with the pan juice to give them more flavour