Place cubed chicken into a glass dish, the mushrooms in a separate dish and set aside. Take olive oil and seasoning and blend in a small bowl. Pour half over mushrooms and half over chicken and let marinate for ½ hour. Place chicken on a Kebab skew and repeat. Keep separate from the mushrooms.
Do the same for the mushrooms and set aside.
In a small glass bowl together all ingredients for the glaze.
Grill the chicken Kebab for about 15-20 minutes on medium heat, basting with the balsamic glaze as you turn the kabobs. Remove from heat once centers of the chicken are cooked through.
About 10 minutes after the chicken goes on the grill, place the mushroom Kebab on the grill and brush with the balsamic glaze until the mushroom is cooked to desired tenderness.
Twist: Serve with potato salad, a green garden salad or rice. Change up the oil, or balsamic vinegar to what's in your pantry, or to your taste.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
In a med. skillet drizzle ½ of the butter and garlic olive oil over medium heat. Add peppers and onions, sauté until tender. Add mushrooms and rest of oil toss and sauté until mushrooms are tender.
Place tortilla on baking sheet and sprinkle with cheese, then place one quarter of the pepper mixture on half of the tortilla and fold in half. Repeat with 3 more tortillas.
Brush top of tortilla with Green Chile Olive Oil. Place in oven and bake at 350 degrees for about 10 minutes. After 5 minutes flip the quesadilla over to brown. Both sides should be crisp and golden.
Remove from oven and cut into 4 pie shape slices. Place 4 pieces on plate and garnish with salsa, guacamole, sour cream and cheese.
Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes
The following items are available at The Olive Twist, Inc, or our on-line store:
In a large pot sauté the onion, carrots, celery, and garlic in the butter and oil. Cook mixture slow for about 15 minutes, without browning them. The sprinkle the flour onto the mixture, stir and cook for about 5 minutes. Add the broth, ale, and mustard. Turn the heat up and let simmer for about 15 minutes. Then add heavy cream and the cheese, and let cook until cheese is melted. Puree the soup, in batches, in a blender. When the soup is totally soup, add the hot sauce and Worcestershire. Season with salt and pepper to taste.
Croutons
Take rye bread and cut into small crouton size, place in a bowl and toss with some Olive Twist Garlic Olive Oil and Fresco Garlic Blend. Spread the croutons on a cookie sheet and toast in a 400 degree oven until golden brown.
Recipe Notes
This recipe uses two kinds of olive oil found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil names below to learn more about them:
