Recipes
Chocolate Balsamic Chicken Mole
Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup Kentucky Olive Dark Chocolate Balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chilis,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chilis,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4" strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and pepper and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned. Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender. In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sauté until the seeds and garlic begin to color, about 2 minutes. Add chilis and stir until soft, approximately 3 minutes. Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the pan. Cover and simmer until chilis are very soft, stirring occasionally, about 30 minutes. Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro. Serves 6 Kentucky Olive Olive Oil Roasted Lemon Garlic Potatoes 2 pounds waxy skin potatoes cut in half Marinade 1/2 cup lemon infused olive oil 5 cloves fresh garlic, minced 3 tablespoons oregano white balsamic 1/2 cup chicken stock or water 2 teaspoons kosher salt fresh ground pepper to taste finely chopped fresh parsley (optional) Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6 as a side dish Kentucky Olive CAESAR SALAD DRESSING Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided 1/4 cup finely grated parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper. Blood Orange cookies !!! You've tasted them as samples in the store and customers keep asking for the recipe so here it is... 1. Preheat oven at 350. 2. I start with a Duncan Hines Signature Lemon Supreme cake mix. Mix one box with 2 eggs and 1/3 cup of Ky Olive Blood Orange Olive Oil. Drop teaspoon size mix on baking sheets. Bake at 350 for no more than 8 minutes. 3. Orange icing. Mix together 1 cup confectioners sugar with 1/4 to 1/2 teaspoon of orange extract and 1 Tablespoon of milk. You can use some orange juice if you don't have the extract or instead of milk. It's all to your taste. When cookies are completely cooled, place as much icing on them as you like! Enjoy your taste tested cookies. Stop by and tell us how they turned out. Another sample day favorite are the Blood Orange chocolate brownies. Use regular brownie mix but use Blood Orange Olive Oil instead of vegetable oil. It's better for you and the orange flavor really sets it apart. Enjoy !!
Ingredients 4 tablespoons UP Certified Extra Virgin Olive Oil 5 pounds skinless boneless chicken thighs 4 cups low-salt chicken broth 1 cup Kentucky Olive Dark Chocolate Balsamic 1 1/4 pounds onions, sliced 1/2 cup shelled pumpkin seeds 6 large garlic cloves, sliced 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 ounces dried pasilla chilis,* stemmed, seeded, torn into 1-inch pieces, rinsed 1 ounce dried negro chilis,* stemmed, seeded, torn into 1-inch pieces, rinsed 1/4 cup dried currants or raisins 3-4" strip of orange zest 1 1/2 teaspoons dried oregano 1/2 teaspoon cinnamon Fresh cilantro for garnish Directions Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with salt and pepper and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned. Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender. In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sauté until the seeds and garlic begin to color, about 2 minutes. Add chilis and stir until soft, approximately 3 minutes. Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the pan. Cover and simmer until chilis are very soft, stirring occasionally, about 30 minutes. Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas, along with a garnish of chopped fresh cilantro. Serves 6 Kentucky Olive Olive Oil Roasted Lemon Garlic Potatoes 2 pounds waxy skin potatoes cut in half Marinade 1/2 cup lemon infused olive oil 5 cloves fresh garlic, minced 3 tablespoons oregano white balsamic 1/2 cup chicken stock or water 2 teaspoons kosher salt fresh ground pepper to taste finely chopped fresh parsley (optional) Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. Serves 6 as a side dish Kentucky Olive CAESAR SALAD DRESSING Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided 1/4 cup finely grated parmesan cheese Kosher salt and freshly ground black pepper 1 egg yolk 1 tablespoon juice from 1 lemon 4 anchovies 1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper. Blood Orange cookies !!! You've tasted them as samples in the store and customers keep asking for the recipe so here it is... 1. Preheat oven at 350. 2. I start with a Duncan Hines Signature Lemon Supreme cake mix. Mix one box with 2 eggs and 1/3 cup of Ky Olive Blood Orange Olive Oil. Drop teaspoon size mix on baking sheets. Bake at 350 for no more than 8 minutes. 3. Orange icing. Mix together 1 cup confectioners sugar with 1/4 to 1/2 teaspoon of orange extract and 1 Tablespoon of milk. You can use some orange juice if you don't have the extract or instead of milk. It's all to your taste. When cookies are completely cooled, place as much icing on them as you like! Enjoy your taste tested cookies. Stop by and tell us how they turned out. Another sample day favorite are the Blood Orange chocolate brownies. Use regular brownie mix but use Blood Orange Olive Oil instead of vegetable oil. It's better for you and the orange flavor really sets it apart. Enjoy !!