In a large skillet over medium-high heat, drizzle pan with oil, and brown the beef. Drain excess fat. Add a portion of the onions, and pepper, stir in the seasoning.
Layer lettuce, onion, beans, prepared beef, cheese, and tomatoes. Toss with dressing. Add chips. Stir just before serving. Top with sour cream and salsa.
Recipe Notes
TWISTS: Harissa, Green Chile or Garlic Oils, Brazilian Blend or Spanish Blend,
Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
Mix all ingredients well and place in a zipper bag or container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours.
Twist: Change up the traditional balsamic vinegar to honey ginger or blackberry ginger. Add a little kick with a bit of cayenne or harissa olive oil. For another twist, try Toasted Sesame Oil
Combine red wine, olive oil and seasoning, drizzle over fruit. Toss to mix. Let stand, refrigerate, for several hours.
Drain and serve in lettuce cups. Makes 4-6 servings.
Twist: To sweeten the deal, try a Balsamic Vinegar -- Pomegranate Quince or Cranberry Pear. At the brilliance of citrus by substituting EVOO for Lime Olive Oil.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Add all the ingredients together and blend well. Walnut pieces can also be added before serving.
Twist: Add a smidgen of cinnamon. Top on greens or cut apples. Spice it up a bit with crushed red chilies or cayenne pepper. Play with the balsamic vinegar flavors -- use Cinnamon Pear instead of Red Apple
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Combine oil, vinegar, tomato paste, soy sauce, salt, ginger, celery and onion in blender container and blend at medium speed 3-4 seconds until celery is finely grated. Makes 1 1/4 cups
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
Fresh ginger is the secret to the taste of this vinaigrette. Ginger is a root herb that can be bought at any food store. It can also be bought ground or dried, they won't work for this vinaigrette because the taste just isn't there. To prepare the ginger just peel it with a paring knife and chip into small pieces that will blend. Do not drain the oranges; a lot of flavor is in the liquid.
Twist: This vinaigrette is excellent on a salad of shredded cabbage, shredded carrots, raisins, some kind of nuts, green onions and grilled diced chicken all tossed with the vinaigrette. For a little extra kick, add some crushed red chilies, habaneras, cayenne pepper or jalapenos. Combine everything and blend well. Add the olive oil and blend well again.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
