2 chicken legs or breasts
1 med onion, chopped
1 small bell pepper chopped
1/2 jalapeño diced
1/2 tsp salt
1/2 tsp. Chili powder
3 - 4 garlic cloves, coarsely minced
1 1/2 c. Bloody Maria mix
1/2 c Cilantro Lime olive oil
Coat chicken with olive oil, salt and pepper, set aside. Chop, onions, peppers, jalapeños and garlic, separate and set aside. Put a small amount of olive oil into a skillet and heat up to med high. Add chicken and sear both sides for 1 minute. Lower heat and add peppers, onions and jalapeños. Sauté veggies until tender. Add garlic and stir in. Add Bloody Maria mix. Cover and lower temperature to simmer for 20 minutes.
Serve with Spanish or lime cilantro rice with a fresh salad!
1 3/4 cup creamy pad Thai sauce
3 chicken breasts
8 oz pad Thai noodle
2 bell peppers (any colors you like) cut into thin strips
2 large carrots cut into thin strips
- fresh cilantro
1/2 cup crushed peanuts
- 2 TBS Roasted Chili Garlic Olive Oil
- Cut the chicken breasts into bite sized cubes. Mix the chicken with 1/4 cup of the sauce and Roasted Chili Garlic Olive Oil and let marinate in the fridge for at least 30 minutes.
- While the chicken is marinating cut the peppers and carrots into thin slices
- Preheat oven to 375 degrees. Place the chicken in one layer on a non-stick baking sheet and bake for about 15 minutes (until chicken is cooked through).
- Cook the pad Thai noodles according to the package instructions.
- Combine the noodles, chicken, veggies and sauce in a large bowl.
- Top with chopped peanuts and fresh herbs. Serve with extra Roasted Chili Garlic Olive Oil if you want more heat.
3 1/2 pounds russet potatoes
2 tablespoons black truffle sea salt
1 tablespoon sea salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
3 TBS Parmesan Garlic Olive Oil
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add sea salt , and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine Then add the olive oil & truffle salt. Let stand for 5 minutes so that mixture thickens and then serve.
1 large butternut squash (about 3 pounds), halved vertically and seeded
1 tablespoon Butternut Squash Seed Oil , plus more for drizzling
½ cup chopped shallot
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable broth
1 to 2 tablespoons butter or olive oil, to taste
- Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough butternut squash seed oil. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- For this step you can use a traditional blender or a immersion blender. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line. Blend until smooth.
- Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
1 large onion, diced
2 bell peppers, diced
3 cloves garlic minced
2 Tbsp. Italian Herb olive oil
1/2 lb. fresh mushrooms
2-3 stalks celery, rough sliced
2 tsp. Fennel seed
2 tsp. Basil, oregano and tarragon
2 carrots, chopped up
1 lb. Roma tomatoes
1 can garbanzo beans
1 can white kidney beans
1 c. Green peas, frozen
1 c. Dry white wine
2 cups chicken or veggie stock
1 package elbow macaroni
Salt and pepper to taste
Slowly sauté onions, peppers and garlic in Italian olive oil. When tender and transparent, add celery and carrots and slowly continue cooking about 3 more minutes. Add salt, pepper and herbs and cook 1 minute more. Add beans, peas, stock and wine and lower heat to low and slowly simmer for 30 minutes. Before serving, cook up pasta, but keep separate from soup. Add pasta to soup bowls and serve with warm fresh bread or a salad.
Have some artisan mustard and want to know how to use it? Here is a great recipe on how to use fancy mustard and not have to deal with the egg bath you normally have to give chicken when breading it.
1/4 cup bread crumbs
2 tbsp fresh parsley
1 ½ tbsp Parmesan cheese grated
1 tsp fresh thyme
2 chicken boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
2 tbsp Honey Dill Mustard
1 clove of garlic minced
- 1 tsp Tuscan Herb & Garlic Dipping Blend
- Avocado Oil
Heat your oven to 450 degrees. Coat a baking sheet with some Avocado Oil.
Mix the herbs and bread crumbs together on a plate and set aside. Mix the mustard and garlic together and brush onto the chicken breasts. Dip the chicken breasts into the bread & herb mixture and evenly coat both sides. Transfer the seasoned chicken breasts onto the baking sheet and place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!