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,
Mix eggs, milk, salt, and garlic. Drizzle Green Chile olive oil, sauteed peppers and onions in a mixing bowl. Blend and then add bread cubes, basil and cheese. Stir and pour into greased 8 x8 baking dish. Bake 350º for 20 minutes or until top is golden brown and center is solid. Serve with fresh tomato slices and chopped basil over top of each slice.
Recipe Notes
TWIST: Â Butter Garlic, Wild Mushroom & Sage, Garlic or Chipotle Olive Oils
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:
This Gumbo is adjusted for young & northern taste buds!
Cold Day Spicy Gumbo
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Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Even though traditional Gumbo has okra in it, we omit it at our house because, to be honest, I would be the only one eating it!
So here is our Northern and Kid friendly Version
Put butter into a small to medium sized skillet on medium high heat. When the butter is melted add 1/2 c flour (I used gluten free). stir frequently, until the roux is browned and thickened. MUST WATCH not to burn. When thickened, add to stock pot.
Vegetables & Meat
In a larger skillet: Use 1 T Green chile Olive oil to saute: (veggies first, then meat). When veggies are done (onions translucent and others tender) add them to the stock pot. To your pan add a little more oil, cook chicken until no longer pink, add to pot. I used a sealed bag and added a couple Tablespoons of Fresco Elite 8, salt & pepper and tossed chicken until coated, then added to the warmed oil. I did the same with the shrimp. Cook shrimp and add to pot. (I switched up to Red Cayenne Oil for the Shrimp, because I added them to my husband's and my bowl instead of the stock pot-- the kids think it's too hot!) Just sear the sausage, and add to stock pot.
Herb Blends
Add to taste.
Simmer All Ingredients
Simmer on medium-high letting all the ingredients meld together for an hour or so. Serve with corn muffins or Beer Bread and rice.
Recipe Notes
Do not be afraid to adjust ingredients to your taste. Â Serve with corn muffins or Beer Bread and rice.
