Roasted Garlic Olive Oil Recipes
Baked chicken with Avocado - Mango salsa
Crispy Kale chips
- 1 head kale, washed and thoroughly dried
- 2 Tablespoons Roasted Garlic Olive Oil from Olive Oil Etcetera
- Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss/drizzle with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Roasted garlic pork tenderloin
1 pound pork tenderloin
2 tsp garlic powder
1 TBSP Roasted Garlic Olive Oil
2 TBSP of your favorite sweet mustard
Salt and fresh parsley to taste
Preheat oven to 350F. Sprinkle salt and garlic powder over loin. Drizzle garlic olive oil on top and sprinkle parsley down the middle. Spread mustard on the top. Place on ungreased cooking sheet and cook for 25 minutes. Turn heat down to 300F and cook another 20 minutes or until done. Enjoy with Parmesan asiago tossed broccoli recipe.
*Recipe from Lucerooliveoil.com
Garlic Curry shrimp and rice
1 Tbsp Roasted Garlic Olive Oil from Olive Oil Etcetera
1 large onion
2 medium carrots, chopped
Kosher salt and pepper (to taste)
2 cloves fresh garlic – chopped
2 tsp curry powder
1 cup long grain white rice (preferably basmati)
1 ½ lb large peeled and deveined shrimp, 1 cup frozen peas
½ cup fresh cilantro
Heat oil in large skillet over medium heat. Add onion, carrots, ½ tsp salt and ¼ tsp pepper and cover; cook 6 – 8 minutes or until tender (stir occasionally). Add garlic and curry powder, cook while stirring for 1 minute. Add rice and 2 ½ cups water and bring to a boil. Reduce heat and simmer, cover for 15 minutes. Season shrimp with ½ tsp salt and ¼ tsp pepper and nestle them in partially cooked rice. Scatter peas over top and cook until shrimp is opaque and rice is tender (about 5 minutes). Fold in cilantro.
*Recipe adapted from Woman’s Day October 2011 issue