Sheet Pan Chicken Fajitas
A simple, delicious and healthy recipe for Sheet Pan Chicken Fajitas that is perfect for a quick weeknight dinner.
What’s Cookin’?
Coconut Shrimp with Rice and Pineapple
Ingredients
Rice
- Minute Rice microwavable single
- 1 cup of cut pineapple
- pinch of salt
Shrimp
- Bag of frozen Cooked Salad Shrimp
- 1 1/2 TBS Gettysburg Olive Oil's Butter Olive Oil
- 1 1/2 TBS Gettysburg Olive Oil's Coconut White Balsamic
- pinch of salt
Instructions
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RICE: Cook minute rice as per package instructions, add pinch of salt and cut pineapple.
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SHRIMP: Heat 1 1/2 tablespoons of Gettysburg Olive Oil's Butter Olive Oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and Gettysburg Olive Oil Coconut White Balsamic to allow the balsamic to cook into the shrimp. The shrimp is already cooked! Only heat the shrimp for 3-5 minutes.
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Refrigerate leftovers in an airtight container for 3 to 4 days.
Balsamic Veggie Linguine with Grilled Chicken
In a large bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper.
Spinach Fettucine with Tomatoes
Simple, delicious and so easy! Our Spinach Fettucine pasta that could be transformed into an extraordinary restaurant quality dish.
Ingredients
- 1 pack Spinach Fettuccine handmade and or you can make any Fettuccine that you have in your pantry /+ salt to season the water and 1/2 tsp oil
- 3 Tbs. Extra Virgin Olive Oil
- 1 pack Cherry Tomatoes sliced or halved
- 2 Garlic Cloves
- Herb Delight Oil Spices
- Salt and Pepper to taste
Instructions
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Boil water and add salt, with a drizzle of oil. Drop pasta and follow instruction on the package. for handmade pasta, you will need about 5-7 minutes until done.
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While you wait for the pasta to cook start sauteing – first minced garlic to infuse the oil, then add tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste. Do not burn it. Turn the temperature down to medium-low.
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As soon as fettuccine is done, drain but reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to get it well coated, then add pasta water, cover and let it cook for an additional minute under the lid. Add more seasoning IF NEEDED!
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Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired
Serve immediately!
Garlic Butter Asparagus
This simple side dish features asparagus sautéed in garlic butter olive oil, with a pinch of salt and pepper.
This is top of the list of quick and easy vegetable dishes!
Don’t forget to snap of the bottom of the asparagus before you cook it. Just bend the stalk where the color starts to change from white to green.
If you like more tender asparagus, lower the heat and cook for an additional 5-10 minutes. Enjoy this delicious, healthy and easy to prepare veggie!
Ingredients
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3 tablespoons Garlic Butter Olive Oil
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1 bunch fresh asparagus
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add salt and pepper
Directions
Add the Garlic Butter Olive Oil to the asparagus spears; cover and cook on medium heat stove top for 10 minutes, stirring occasionally, or until asparagus is tender but still crisp.
Lemon & Pineapple Upside Down Cake
Ingredients:
For the topping:
1/4 cup butter, unsalted
1/2 cup of brown sugar
1 fresh pineapple, peeled, cored, and
cut into rings
Maraschino cherries, drained (optional)
For the cake batter:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Gettysburg Olive Oil Co.'s Meyers Lemon Olive Oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup pineapple juice
1/4 cup Gettysburg Olive Oil Co.'s Pineapple Balsamic Vinegar
Directions:
1. Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line
the bottom with parchment paper for
easier removal.
2. In a small saucepan, melt the unsalted
butter over low heat. Once melted, add
the brown sugar to the melted butter
and stir until it dissolves completely.
3. Pour this mixture into the prepared
cake pan, spreading it evenly.
4. Arrange the fresh pineapple slices over
the brown sugar mixture in the pan.
You can also place a maraschino cherry
in the center of each pineapple ring, if
desired.
5. In a medium mixing bowl, sift together
the cake flour, baking powder, baking
soda, and salt. Set aside.
6. In a separate large bowl, whisk together
the Meyers Lemon Olive Oil and granulated sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
7. Gradually add the dry ingredients to the
wet ingredients, alternating with the
pineapple juice and Pineapple Balsamic
Vinegar, mixing until just combined. Be
careful not to overmix.
8. Pour batter over the pineapple rings in
the regular cake pan, spreading it
evenly to cover them.
9. Bake in the preheated oven for 35-40
minutes, or until a toothpick inserted
into the center of the cake comes out
clean.
10. Remove the cake from the oven and let
it cool in the pan for 10 minutes. Then,
carefully invert the cake onto a serving
plate. Be cautious, as the pan and
caramelized sugar will be hot.
11. Let the cake cool completely to room
temperature before serving. Add
powdered sugar to the top of the cake,
if desired.
Butter EVOO Mashed Potatoes
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 8 cloves of garlic, peeled
- ¼ cup Gettysburg Olive Oil Co. Butter EVOO
- 2 tsp salt
Directions:
- Boil water in large saucepan, and add potatoes, garlic and salt. Simmer until potatoes are tender (about 15 minutes).
- Drain potatoes and garlic, and reserve 1 cup of the cooking liquid.
- Mash potatoes and garlic, and then beat in butter extra virgin olive oil. Use the cooking liquid to thin the mashed potatoes to your desired consistency. Season with salt and black pepper if desired, and serve!
Chicken Breasts with Garlic Dark Balsamic Vinegar
Ingredients:
- 4 skinless, boneless chicken breast halves (about 1.25 lbs)
- Salt and ground pepper(to taste)
- ¾ lb small to medium mushrooms
- 2 Tbs flour
- 2 Tbs Gettysburg Olive Oil Co. House Blend (Tunisian) EVOO
- 4 cloves garlic, peeled
- ¼ cup Gettysburg Olive Oil Co. Garlic Dark Balsamic Vinegar
- ¾ cup chicken broth
- 1 bay leaf
- ½ tsp minced fresh thyme or ¼ teaspoon dry
- 1 Tbs butter
Directions:
- Cut away any fat from chicken breasts, and sprinkle with salt and pepper.
- Rinse, drain and pat mushrooms dry.
- Add salt and pepper to the flour and dredge chicken breasts in the mixture, shaking off any excess.
- Heat oil in a skillet over medium-high heat and cook chicken breasts until nicely browned on one side, and then add garlic.
- Turn chicken and scatter mushrooms over top. Shake skillet occasionally so that mushrooms cook evenly. Let cook for about 3 minutes and then add the garlic dark balsamic vinegar, chicken broth, bay leaf and thyme.
- Cover skillet and cook over medium-low heat for 10 minutes, turning the chicken occasionally.
- Transfer chicken to a serving platter and cover with foil. Continue cooking the sauce with mushrooms uncovered for about 7 minutes over medium-high heat. Swirl butter into sauce mixture.
- Remove the bay leave, and pour sauce mixture with mushrooms over the chicken and serve.
Blood Orange EVOO and Ricotta Pasta
Ingredients:
-1 pound penne pasta
-1/2 pound fresh Ricotta cheese
-24 Kalamata olives pitted coarsely chopped
-1/2 cup Gettysburg Olive Oil Co. Blood Orange EVOO
-2 Tomatoes (chopped)
-Coarse sea salt and freshly ground pepper
-Freshly grated Parmesan cheese to taste
Directions:
Bring a large pot of water to boil and cook pasta until al dente.
Mix ricotta, tomatoes and olives in a large bowl. Once mixed, add ¼ cup of pasta cooking water to mixture.
Add blood orange EVOO and mix thoroughly.
Drain the pasta and toss quickly with sauce. Sprinkle with parmesan cheese, salt and pepper to taste and serve!
Chocolate Dark Balsamic Pork Tenderloin
Ingredients:
1 lb pork tenderloin
¼ cup Gettysburg Olive Oil Co. Roasted Garlic EVOO
¼ cup Gettysburg Olive Oil Co. Chocolate Dark Balsamic Vinegar
1 tablespoon finely chopped fresh rosemary
1 teaspoon black pepper
½ teaspoon salt
Instructions:
Put the olive oil, balsamic vinegar, rosemary, and pepper in a Ziploc bag and squeeze bag to mix ingredients.
Put the pork tenderloin in the bag and place in the refrigerator to marinate (at least 30 minutes or as long as overnight). Turn the bag occasionally to evenly distribute flavor.
Preheat oven to 375 degrees.
Heat an oven-safe skillet on the stovetop over medium-high heat. Place the marinated tenderloin in the heated skillet and dispose of remaining marinade.
Sprinkle salt over the pork tenderloin and sear for two minutes per side until browned nicely. Put the skillet in the oven and roast the pork for 15-20 minutes or until internal temperature reaches 150 degrees.
Remove the pork from the oven, allowing it to rest for five minutes before slicing.
