Updated: 14 hours ago
Christmas Cocktail-Pomegranate and Rosemary Gin or Vodka Fizz! Or Mocktail! This beautiful cocktail will be the hit of your Christmas or New Years Party!! Pomegranate Rosemary Syrup 2 cups of Pomegranate Juice 2 cups of sugar 2 rosemary stems Bring to a simmer over low heat and reduce by 1/3 (about 10 minutes) . Let the syrup cool. In a tall glass add ice halfway add two ounces of gin or vodka 1-2 ounces of syrup 1 teaspoon of lemon juice Top off glass with club soda and use a rosemary stem, pomegranate arils and a straw for garnish! This drink goes perfectly with the Parmesan Pepper Jam thumbprints
Updated: 14 hours ago
Parmesan Thumbprints with That Dam Jam (makes 50 appetizers) 1 cup butter at room temperature cut into large chunks 1/4 cup sugar 2 cups all purpose flour 1 cup of finely grated hard cheese ( parm, romano, grana padano, provolone) Jar of your favorite That Dam Jam Preheat the oven to 350 and line the cookie sheet with parchment paper Mix butter and sugar in a stand mixer until light and creamy Add flour and cheese. Mix for 5 minutes on low. You can divide and freeze dough at this point if you do not want to make all 50 at one time. Using a teaspoon melon baller or cookie scoop take out dough and roll into balls. Place 25 on each cookie sheet (they do not spread) and put an indentation with your thumb or spoon in each cookie. Bake for 10-11 minutes, they will be brown on the bottom but not on the sides. Let cool. When cool add a small amount of your favorite TDJ in the center right before serving.
Updated: Nov. 14, 2023 at 11:46 AM EST
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.
Updated: Nov. 14, 2023 at 10:19 AM EST
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
Updated: Nov. 10, 2023 at 11:19 AM EST
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
Updated: Nov. 10, 2023 at 11:09 AM EST
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