Hosting some Peeps for the Big Game? Serve some delicious snacks that won't put anyone back on their 2012 goals!
White Bean Dip
Ingredients
1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons We Olive Sevillano extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
1 teaspoon We Olive Sevillano extra-virgin olive oil
Salt and pepper, to taste
Directions:
Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.
Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork Recipe
Ingredients:
2 ¼ to 2 ½ pound boneless pork shoulder roast
1/2 large sweet onion, sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup We Olive Traditional Aged balsamic vinegar
1/3 cup honey
4 tablespoons tomato paste
2 tablespoon soy sauce
½ cup coffee
Ingredients:
2 ¼ to 2 ½ pound boneless pork shoulder roast
1/2 large sweet onion, sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup We Olive Traditional Aged balsamic vinegar
1/3 cup honey
4 tablespoons tomato paste
2 tablespoon soy sauce
½ cup coffee
Directions:
Place the onion and garlic in the bottom of the slow cooker. trim excess fat off the pork, season it with salt and pepper and place on top of the onion and garlic. Add the remaining ingredients into the slow cooker and set it at 8 hours on high. Baste the pork once or twice during cooking. After the 8 hours, shred the pork, add it back to the slow cooker so it will marinade in the sauce for a few minutes while you prepare to serve it. Serve it on a roll or sliced bread topped with greens and herbs.
Place the onion and garlic in the bottom of the slow cooker. trim excess fat off the pork, season it with salt and pepper and place on top of the onion and garlic. Add the remaining ingredients into the slow cooker and set it at 8 hours on high. Baste the pork once or twice during cooking. After the 8 hours, shred the pork, add it back to the slow cooker so it will marinade in the sauce for a few minutes while you prepare to serve it. Serve it on a roll or sliced bread topped with greens and herbs.
Super Bowl Slaw
Ingredients
4 cups shredded green cabbage
2 cups thinly julienne carrots
½ cup thinly sliced red onion
½ cup chopped fresh parsley (or mint or cilantro)
1/3 cup We Olive Meyer Lemon Olive Oil
3 tablespoons fresh lemon juice
1 tablespoon We Olive Wasabi Sake Mustard
Sea salt and black pepper, to taste
Directions:
Combine cabbage, carrots, onion, and herbs in a large bowl; toss gently.
Whisk together remaining ingredients in a separate small bowl. Pour over cabbage mixture; toss well to coat. Serve immediately or chill for several hours for flavors to fully develop.
We Olive Blood Orange Brownies
One package We Olive or Ghirardelli Brownie Mix
Substitute Mission olive oil or vegetable oil with equal part of We Olive Blood Orange Olive Oil
Follow remaining instructions on package for outrageous Super Bowl or anytime brownies!
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