Pulled Chicken Sliders with Smokey Peach BBQ Sauce

1 whole rotisserie chicken, shredded, skin removed (approx. 2 cups) 12 sliders mini buns 1 8.5 oz jar of Smokey Onion Mustard 2 tsp Worcestershire sauce 1/2 cup Peach White Balsamic Vinegar 1 tsp packed brown sugar fresh cracked pepper, to taste shredded cabbage (optional) Pick your sauce of choice. Combine all the ingredients except chicken and pickles in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Add chicken to balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated. Spoon 3 tbsp chicken mixture on bottom half of each bun; top each a sma

No Machine Olive Oil Ice Cream

1 3/4 cups whole milk ¼ cup heavy cream ¼ teaspoon kosher salt ½ cup plus 2 Tbsp. sugar 4 large egg yolks ¼ cup fruity extra-virgin olive oil* special equipment: food processor Bring milk, cream, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, about 2 minutes. Very slowly whisk 1/2 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Remove from heat and whisk in olive oil. Strain custard through a fin

Creamy Tuscan Chicken with Sun-dried Tomatoes and Spinach

CLICK HERE TO WATCH HOW IT IS MADE>> Leave people wondering if there is a hidden chef in your kitchen with this Creamy Tuscan Chicken recipe. Quick and easy to make, ready on the table in less than 30 minutes, you will ever impress yourself! 1/4 cup Tuscan Herb Olive Oil, divided 4 cloves garlic, finely diced 1 pound chicken breasts, halved lengthwise 1 small yellow onion, diced 1/2 cup white wine 8 oz jarred sun dried tomato strips in oil, drained 1 pint of heavy cream Salt and pepper, to taste 3 cups baby spinach leaves, washed 1 tablespoon fresh parsley, chopped Heat a large skillet over medium-high heat. Heat a large skillet over medium-high heat. Add in half of the Tuscan Herb olive oil

Mediterranean baked shrimp with feta and tomatoes

CLICK HERE TO WATCH HOW IT IS MADE>> This easy, one-pan, baked recipe disregards the notion that seafood and cheese shouldn’t be mixed. The flavors marry beautifully, resulting in a harmonious balance of flavors. It is best made with fresh, ripe tomatoes, although it can be made year round with canned diced tomatoes. 1/4 cup Tuscan Herb Olive Oil 5 cloves garlic, finely diced 1 pound of shrimp peeled and deveined 1 6 oz container of crumbled Feta cheese 5 plum tomatoes, chopped and juices reserved, or 1 can (14 1/2 oz.) diced tomatoes with juices salt and pepper to taste 1 tablespoon fresh parsley, chopped Preheat oven to 350 degrees F. In a 9” x 13” baking dish, combine the tomatoes, shrimp

Smoked Olive Oil Deviled Eggs

6 large eggs 1/4 cup Olivewood Smoked Olive Oil salt to taste 1/2 teaspoon fresh ground pepper 1/4 cup minced fresh parsley (optional) 1/4 cup minced green onion 1/4 cup shredded cheddar cheese ground paprika Place eggs in a single layer in a saucepan and cover with enough water so there is about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl,

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