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BLT Devilled Eggs
6 large eggs, hard boiled and peeled
¼ cup mayonnaise
3 slices bacon, cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes, seeded and finely chopped
1 Tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
OWOC Chipotle EVOO for drizzling
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes and parsley. Add salt and freshly ground black pepper to taste and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Drizzle with Chipotle EVOO.
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Chipotle Grill Marinade
½ cup Old World Olive Press Chipotle EVOO
¼ cup freshly squeezed lime juice
1 Tbsp. minced garlic
2 tsp. salt
1 tsp. Freshly ground black pepper
Mix all ingredients well and place in a Ziploc bag with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!
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Pasta with Sun Dried Tomatoes and Kalamata Olives
8 oz. bow tie pasta
1/4 cup Old World Olive Press Chipotle EVOO
2-3 Tbsp. pesto sauce, any will work
2 Tbsp. fresh rosemary, minced
1/4 cup sun dried tomatoes packed in oil, drained and chopped
1/3 cup Kalamata olives, coarsely chopped
1/4 cup parmesan cheese, grated
Garlic salt
Cook pasta according to package. Drain and return to pot removing from burner. Stir in EVOO and all remaining ingredients and mix well. Toss in some cooked chicken or shrimp for a main course meal.
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