The Spicy Olive's Roasted Chicken with Potatoes and Carrots
8 chicken thighs bone-in and skin-on
2 tablespoons The Spicy Olive's Herb's de Provence olive oil
2 teaspoons Sea Salt
1 teaspoon Pepper
1 teaspoon fresh rosemary finely chopped
1 24 oz package fingerling potatoes
8 oz baby carrots
1 large sweet onion but into 8 wedges
INSTRUCTIONS
Preheat oven to 375 degrees. Rub chicken thighs with tablespoon of Herbs de Provence olive oil. Sprinkle half of the rosemary, salt and pepper on the thighs. Place the carrots, potatoes, and onions in a bowl and place remaining Herbs de Provence olive oil, salt, pepper, and rosemary on the vegetables. Grease a baking sheet lined with aluminum foil with a teaspoon or 2 of the Herbs de Provence olive oil. Spread potato mixture on the baking sheet in an even layer. Place thighs 2-3 inches apart on potato mixture. Bake at 375 degrees for 55 minutes to 1 hour until a meat thermometer inserted into thigh reads 170 degrees.
The Spicy Olive's Spinach Artichoke Flatbread
INGREDIENTS
1 package Naan bread
1/4 cup The Spicy Olive's Herb's de Provence olive oil
1 10 oz. package frozen chopped spinach
2 9 0z. package frozen artichoke hearts chopped coarsely
1 clove Garlic chopped
1/2 cup Parmesan Cheese grated
8 ounces cream cheese
1&1/2 cups mozzarella cheese shredded
1 cup grilled chicken slices optional
INSTRUCTIONS
Preheat oven to 375 degrees.
Place Naan bread on a baking sheet and brush with 1-2 Tablespoons of The Spicy Olive's Herbs de Provence olive oil, lightly coating the bread with the oil. Place in oven and lightly toast bread for 5-10 minutes and remove and set aside.
Place remaining olive oil in a saute pan and heat over medium high heat. Add the chopped artichoke hearts, chopped spinach and garlic. Saute and stir until garlic fragrant and spinach and artichokes combined. Add cream cheese in cubes and melt into spinach and artichoke mixture. Add 1/2 of the Parmesan cheese. Mix remaining Parmesan cheese into the mozzarella cheese.
Spread the spinach and artichoke mixture over the toasted Naan bread leaving a border around the edge. Top with grilled chicken slices ,if desired. Sprinkle with the mozzarella cheese mixture on top. Place in preheated oven and bake until cheese is slightly browned, about 15 minutes or so. Remove from oven and allow to cool. Cut into appetizer size squares with a pizza cutter and serve. Enjoy!
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Whipped Feta with Spicy Dam Jam!
A fancy twist on cream cheese and pepper jam, once you try it you will be addicted!!
8 ounces of whole block feta, do not use crumbled feta it will not whip due to caking agents used for the crumbles. Break the block of feta into pieces yourself
3 ounces of whipped cream cheese or greek yogurt
1 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/3 cup of your favorite flavor of That Dam Jam stirred to loosen
1/4 cup pistachios chopped
Using a food processor add the feta pieces, cream cheese or yogurt, olive oil and lemon juice.
Whip until smooth and airy, scraping down the sides of the bowl as needed.
Remove and scrape onto a bowl or platter in a smooth circle.
Spread jam in a line over the edge of the whipped feta and sprinkle pistachios along side.
Serve with crackers, fresh crusty bread or crudite.
Enjoy
Nashville HOT cooking sauce Recipe
1/2 cup vegetable oil
1 1/2 tablespoons cayenne pepper
1 Tablespoon brown sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
In a small saucepan stir together the oil, cayenne and other ingredients over low heat for 2-3 minutes until spices are infused.
Chicken Chili Recipe
1 pound ground chicken
1/2 onion diced
1 carrot diced
1 15 ounce can of cannellini beans
1 14 ounce can diced rotel tomatoes
1 teaspoon hot sauce
1 cup chicken broth
Heat a dutch oven pan over medium high heat and add 3 tablespoons of the spiced oil to the pan. Cook the carrots and onions for 6 minutes, add the ground chicken and brown and remaining 1 teaspoon salt for 5 minutes, breaking up ground chicken with a wooden spoon. Add the beans, tomatoes, hot sauce and 1 tablespoon more of the hot oil. Pour in the chicken stock and simmer for 15 minutes. Ladle into bowls and serve with sour cream and pickle garnish.
Garnish
Sour cream
Chopped pickles
Cinnamon Honey Butter Recipe:
1 stick butter, softened
1/4 cup powdered sugar
1 tbsp honey
1/2 tsp cinnamon
In a small mixing bowl or small food processor combine butter and powdered sugar and blend well.
Add honey and cinnamon and mix well. Store in an airtight container in the refrigerator for up to 2 weeks.
1-1/3 cup all-purpose flour
1 cup quick oats
2/3 cup white sugar
1 Tablespoon baking powder
1-1/2 teaspoon cinnamon
1/2 cup whole milk
1/3 cup butter, melted
1/4 cup maple syrup
1 egg
2 cups Granny Smith apples, grated or diced
In a large mixing bowl, combine flour, oats, sugar baking powder and cinnamon. Set aside. In a small bowl, whisk together milk, butter, syrup & egg. Stir into dry ingredients until combined. Do not over mix! Fold in apples then fill greased or paper lined muffin tins 3/4 full. Top each with streusel and bake at 350° for 28 minutes. Cool then drizzle each muffin with glaze.
Streusel Topping Recipe:
1/2 heaping cup of all-purpose flour
1/4 cup packed light brown sugar
2 Tablespoons white sugar
3 Tablespoons cold butter
1/8 teaspoon kosher salt
1/4 cup roasted, salted pecan pieces
Combine first 3 ingredients and mix together with a wire whisk. Using a pastry cutter or your hands, combine butter until mixture is coarse crumbs. Add salt & pecans. Top each unbaked muffin with streusel. This may seem like a lot of topping for each muffin, but it’s perfect!
Glaze:
1/3 cup powdered sugar
2 Tablespoons maple syrup
Mix together well in small food processor. If you prefer a thinner glaze just add a teaspoon of warm water.