Dairy-Free Organic Butter Olive Oil Cinnamon Rolls

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Ingredients: 2 packages rapid rise yeast2 cups warm water¼ cup Certified Organic Butter Olive Oil2 large eggs2 tablespoons Certified Organic Butter Olive Oil1/2 cup chopped walnuts (optional)1/2 cup raisins (optional)½ cup brown sugar1 tablespoon ground cinnamon1/3 cup Certified Organic Butter Olive Oil1/2 cup brown sugar 5 cups all-purpose flour1/3 cup granulated sugar1 tablespoon salt Directions: In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is...
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Marinated Grilled Shrimp

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Ingredients: 1 lb. large shrimp (size 16/20 or larger), shells on ½ C Persian Lime Extra Virgin Olive Oil 2 T. minced red onion 1 teaspoon minced garlic 2 T chopped cilantro 2 T lemon juice 4 bamboo skewers, soaked Salt and freshly ground pepper Directions: Cut along the back about ¼ inch deep through the shell of each shrimp to remove the vein. Put shrimp in zip lock bag.   In small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice.  Pour marinade over shrimp and seal bag.  Refrigerate 1-4 hours.   Preheat grill or broiler.  When...
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Infamous Kale Salad

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Recipe from customer Lois Z: Ingredients: 3 Bunches Kale, torn into bite-sized pieces Shredded Carrots Meyer Lemon Olive Oil Espresso Balsamic Zatar (Middle Eastern spice that is a blend of sumac, thyme leaves, white sesame seeds and salt) Salad Pizzazz (Packaged salad nuts, honey toasted delights and/or orange infused cranberries Directions: Mix kale and carrots in salad bowl.  Toss with remaining 4 ingredients to taste.
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Wild Mushroom Empanada Filling: Ingredients: 1 cup zucchini finely diced1/2 pound assorted wild mushrooms, cleaned and coarsely chopped1 shallot minced2 large cloves garlic, minced3 tablespoons Organic Wild Mushroom & Sage Olive Oil1 large egg, beaten1/4 cup bread crumbs1/4 cup grated Pecorino Romanofreshly ground pepper to tastesea salt to taste Directions: Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and...
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Chipotle Grill Marinade

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For Beef, Pork, Chicken or Vegetables Ingredients: 1/2 Cup Chipotle Extra Virgin Olive Oil 1/4 Cup fresh squeezed lime juice 2 cloves minced garlic 2 tsp. salt 1 tsp. pepper Directions: Place all ingredients in zip lock bag or plastic container with up to two pounds of your favorite meat, poultry and/or veggies.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!
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