Recipes (Olive Oil Dips)
ARTICHOKE BRUSCHETTA CREAM CHEESE SPREAD
1 (8 oz of cream cheese) softened, 3 tsp. finely chopped garlic, 1/2 tsp. salt, 1/2 tsp. sugar, 4 Tbspn. artichoke hearts (drained and chopped), 3 Tbspns finely chopped onions, 3 Tbsp. finely chopped chives, 2 Tbsp. finely chopped parsley, 4 Tbsp. softened and finely chopped sundried tomatoes, 1 package Bruschetta dip mix. Directions: Take 1 Tbspn of Bruschetta dip mix and mix with 1 Tbspn of water in a cup and let sit 5 minutes to soften. Mix all ingredients together with cream cheese and let sit in fridge for at least 3 hours. Serve with crackers or vegetables.
CHICKEN CUTLETS/ TENDERS
Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 packageRoasted Garlic & Herb Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.
GREEK FLAVORED FISH
Using our Greek Olive Oil Blend, mix 1/2-1/3 of package with 1/3 cup of pure olive oil. (Adding the Feta cheese is optional) Mix well and let stand 10 minutes. Meanwhile, using white fish such as cod, haddock or flounder rinse under cold water and set aside. (About 2 pounds) In a saute pan, add 1 Tbspn of olive oil to coat the pan. Turn on to medium high and when pan is hot add fish to it. Taking out a spoonful at a time add the Greek olive oil blend preprared mix to the top of the fish and let fish cook to almost done. Then flip fish over in pan for another minute or so and then serve. Goes great with mixed vegetables and baked potato. Enjoy a healthly and quick gourmet meal.
GREEK ISLE PASTA SALAD
15 min prep | SERVES 12 -14 An easy and delicious pasta salad. Great for anytime of the year with anthing! Ingredients 1 greek isle dip mix 1/2 cup olive oil 1/4 cup balsamic vinegar 1/4 cup red wine vinegar 3 cups cooked rotini pasta or bow tie pasta 1 cup fresh portabella mushroom, Sliced 12 cherry tomatoes, sliced in half 1 cup red and green bell pepper 3/4 cup crumbled feta cheese 1/2 cup chopped red onion 1/2 cup black olives 1 cup sliced pepperoni, in thin strips OPTIONAL add 1/2 cup sun-dried tomatoes Directions 1 1. Combine all veggies in a bowl with pasta and set aside. 2. Mix package of Greek Isle Olive Oil Blend with 3 Tbsp of water and let sit 5 minutes. Then mix it with 1/2 cup olive oil and add balsamic and red wine vinegar to it and mix well. 3. Pour oil mixture over pasta and toss well. Cover and refrigerate overnight for flavors to combine. Next day serve. Enjoy!
PESTO BRUSCHETTA
Ingredients: 12 pieces crusty Italian bread, sliced 1 inch thick. 1/2 cup regular or plain olive oil, 2 large ripe tomatoes, cut into small cubes, 1 package Pesto Genovese, optional: (add more crushed garlic) Combine tomatoes, Pesto Genovese dip mix and a touch of olive oil in a small bowl. Refrigerate for 30 min. Toast bread in oven set at 425 until lightly toasted. Remove from oven and brush with olive oil and arrange on a plate. Place a spoonful of tomato-pesto mixture on each slice and serve.
PESTO SHRIMP
Prepare Pesto Genovese Olive Oil Blend according to packgage directions using ONLY ONE HALF CUP regular olive oil. Clean and devein one pound of jumbo shrimp. When steamed or cooked, add prepared pesto to pan with shrimp. Toss or saute until shrimp are hot and coated with the Pesto. Serve with pasta or rice. Also works great with chicken or scallops! A quick and tasty Gourmet meal.
ROASTED GARLIC & HERB GRILLED LOBSTER TAILS
Ingredients: 1/2 cup melted unsalted butter, 1 package Roasted Garlic & Herb Olive Oil Blend, 2 Tbspn fresh parsley, 1 Lemon cut into long pieces, 4 fresh lobster tails Turn grill onto medium heat. Cut tops of lobster tail lengthwise and expose the meat. Mix the butter, parsley, and Roasted Garlic & Herb Olive Oil Blend together. Brush each tail with mixture, keeping the leftovers in bowl. Place tails on grill with meat facing down for 2 minutes. Then turn tails face up and brush with more butter mixture. Grill until the meat is opaque about 5-6 minutes. Serve immediately with lemon pieces and reserved melted butter.
ROASTED GARLIC & HERB HADDOCK
1 package Roasted Garlic & Herb Olive Oil Blend, 4 pieces (1/2 pound each to feed 4 people) of Wild Caught Haddock, bread crumbs (panko if available), Pure Olive Oil. Directions: Empty package of Roasted Garlic & Herb Dip Mix into a measuring cup and add a few Tbpn. water to soften (5 minutes) Add 1/3 cup olive oil to the measuring cup and mix well. Turn oven on Bake 450. Add Haddock to baking dish and using a spoon, spoon out the Roasted Garlic & herb dip out of the measuring cup draining the oil and baste over all pieces of Haddock. Then sprinkle Haddock with Panko breadcrumbs until covered. Spoon out the rest of the Roasted Garlic & Herb and spread in the baking dish surrounding the fish. Do not use extra olive oil in cup or the fish will be too oily. Bake for 15-20 minutes or until fish is cooked in center. Do not overcook fish. Serve and enjoy!
ROASTED GARLIC & HERB MUSHROOM RISOTTO
Ingredients: 2 cups of rice, 1 pound fresh, cut mushrooms of choice-finely chopped into pieces, 4 cups vegetable stock heated, 2 Tbspn unsalted butter, 4 Tbsp regular olive oil, 1 package Roasted Garlic & Herb Olive Oil Blend, 4 Tbsp. grated Parmesano Reggiano cheese, salt & pepper to taste. In a large saute pan, heat the olive oil and 1 Tbsp. of unsalted butter. Add the mushrooms and saute for a few minutes. Cook over low heat for approximately 15-20 minutes. When the mushrooms are half cooked, add the rice, and Roasted Garlic & Herb Olive Oil Blend. Add in vegetable stock, a little at a time, until all stock is absorbed. Remove from heat and stir in the reamaining butter. Sprinkle with the Parmesano Reggiano cheese.
ROASTED GARLIC & HERB POTATOES
Take 6-8 medium size red or white potatoes, 1 package Roasted Garlic & Herb Olive Oil Dip Mix, 1 cup regular olive oil….cut potatoes into desired size and coat them with mix. Bake at 375 until golden brown.
ROASTED RACK OF LAMB
How about a great recipe for Roasted Rack of Lamb? Makes 4 servings. Ingredients: 1/2 cup fresh bread crumbs, 1 package Greek Isle Olive Oil Blend Dip MIx, salt & pepper, 2 tablespoons olive oil, 1 (7 bone) rack of lamb, trimmed and frenched, 2 tablespoons olive oil, 1 tablespoon Dijon mustard. Directions: Preheat oven to 450 degrees F. Move oven rack to the center position.In a large bowl, combine bread crumbs, Geek Isle Dip MIx, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. (Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F) Enjoy!
SHRIMP OR CHICKEN SCAMPI
Use 3/4 to 1 lb shrimp, scallops, or chicken breast. Cook pasta first. Mix Roasted Garlic & Herb Olive Oil Blend package with 2 Tbsp. warm water. Then add 3/4 to 1 cup of REGULAR olive oil and mix. Take out enough to coat a frypan and cook seafood or chicken in it. When done, add cooked pasta and rest of mixture. Combine in the pan, add grated cheese. Serves 2-3.
TUSCAN CHICKEN PENNE
Here is a recipe that will make you smile...I know it's pasta,but who doesn't like pasta??? Tuscan Chicken Penne! Ingredients: 1/2 cup olive oil, divided in half, 4 cloves garlic, sliced, 1 package Tuscan Blend Olive oil dip mix, 1 (28 ounce) can diced tomatoes, 1/2 cup tomato sauce, 1 bunch fresh basil-chopped, 1 (12 ounce) package dried penne pasta, 2 eggs, 2 cups bread crumbs (Panko we like the best), 1 pound thin chicken breast cutlets, 1 cup favorite shredded cheese
Directions:Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Pour in the diced tomatoes and tomato sauce, and add the basil and Tuscan Blend dip mix. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, sprinkle with your favorite cheese and then serve.