Chicken Parmigiana Strips

- 6 Boneless chicken breast tenders
- 1 teaspoon White Jasmine Tandoori Masala
- 1 Cup all purpose flour
- 2 Cups Panko bread crumbs
- 1/2 Cup House of Oils Traditional extra virgin olive oil
- 1/4 Cup House of Oils Tuscan Herb olive oil
- 2 eggs
- 2 tablespoons Milk
- Kosher salt and ground pepper
- Italian seasoning
- Mozzarella cheese
- Grated Parmesan cheese

Directions

Season chicken on both sides with salt, pepper and seasonings. Add seasoning to flour. Dredge each breast in the flour and tap off excess, then dip in the egg/milk wash and let excess drip off, then dredge on both sides in the bread crumbs.

Preheat pan to a high heat until almost smoking. Grease pan with House of Oils extra virgin olive oil. Add chicken tenders to pan and cook until golden brown on both sides. Grease baking sheet with Tuscan Herb olive oil.

Transfer the chicken to the baking sheet, drizzle Tuscan Herb on top each tender and top with a few slices of the mozzarella and parmesan. Bake at 400 degrees until the chicken is cooked through and the cheese is melted - approx. 5-10 minutes. Garnish and serve with a side of Houses Finest Marinara for dipping.

Tuscan Herb Pizza

- 2 tablespoons The House of Oils Tuscan Herb Olive Oil
- 1 9x13 flat bread pizza base
- 2 Skinless, boneless chicken breasts, thinly sliced
- 1 teaspoon olive oil
- 2 tablespoons chopped garlic
- 1/2 teaspoon salt
- 2 teaspoon White Jasmine Garam Masala
- 1/2 teaspoon Chili powder
- 1 Red pepper, chopped
- 1 Cup White Jasmine Sajji BBQ Gouda Cheese, grated

Directions

Heat the oven to 425 degrees. Evenly drizzle Tuscan Herb olive oil on the pizza base and set aside. In a saucepan, heat 1 tablespoon olive oil. Add chicken pieces and saute it for a couple of minutes. Add garlic, garam masala, chili powder and salt. Add red pepper and saute the mixture for 5-7 minutes until the chicken is cooked. Turn off the heat.

Spread the chicken mixture on top of the pizza base, sprinkle the grated cheese and place it in the oven for about 6-7 minutes. The cheese will melt and sides of the pizza will get crisp. Serve with a side salad.

Sajji Salmon

-4 Salmon filets
-2 tablespoons The House of Oils, Roasted Onion & Cilantro -Olive oil
-2 teaspoons garlic, chopped
-½ teaspoon salt
-1 teaspoon White Jasmine Sajji Masala 

Directions

Mix cilantro olive oil, garlic, and Sajji Masala in a bowl. Season the salmon filets with salt, brush the olive oil mixture on the salmon.

Pan fry the filets, skin side down at first. Remove from heat and serve with basmati rice or couscous. 

Pound Cake with Chocolate Balsamic

1 pound cake
1 cup fresh strawberries, sliced
2 cups whipping cream
½ cup sugar
1 teaspoon lime rind
2 tablespoons The House of Oils Chocolate Balsamic

Directions

Lightly beat the cream with sugar. Add lime rind. Slice the pound cake into ¾ inch slices and arrange them in a pie/deep dish. Add sliced strawberries on top of the pound cake. Add cream to make sure all slices are soaked.

Drizzle chocolate balsamic on top. Serve.

Bruschetta with Harissa Olive Oil and Cumin

1 fresh italian bread, sliced
4 tablespoons The House of Oils, Harissa Olive oil
4 medium tomatoes, chopped
1 cup fresh cilantro, chopped
1 teaspoon whole cumin
1/2 teaspoon salt

Directions

Heat the oven to 425 degrees. Place bread slices on a baking sheet and evenly drizzle Harissa olive oil. Place the bread in the oven for 3-4 minutes until the edges turn golden brown, remove frrom the oven. In a bowl, add tomatoes, cilantro, whole cumin and salt. Mix well. Place the tomato mixture on each bread slice and top with White Jasmine Cumin Gouda.

Place the bread back in the oven for 2-3 minutes or until the cheese melts. Serve with pasta or pizza.

Balsamic Jam and Cream Cheese Bruschetta

Fresh Italian bread, 12 slices
2 tablespoons The House of Oils Blood Orange olive oil
4 tablespoons plain cream cheese
4 tablespoons The House of Oils Balsamic Jam
½ cup orange peel curls

Directions

Heat the oven to 425 degrees. Place bread slices on a baking sheet and evenly drizzle Blood Orange olive oil. Place the bread in the oven for 3-4 minutes until the edges turn golden brown, remove from the oven. Spread cream cheese on each slice. Spread balsamic jam on top of cream cheese on each slice. Top with orange peel curls.

Serve as an appetizer before lunch/dinner or with a hot cup of creamy cappuccino at any time of the day.