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When I was given the opportunity to review Pompeian Extra Virgin Olive Oil, I was excited as I have used this oil many time and love it. I have used it from making my own salad dressing, fried plantains in it and cooked and baked with it. It is a very versatile oil and can be used in just about anything. The flavour of this oil is definitely robust and very flavourful.
After receiving the oil, I decided to head over to the Pompeian Web page and check out the recipes that they had there. I found a recipe for Crusted Mustard Chicken and Couscous Cakes with Fresh Mango and Ginger Salsa.. They both were delicious, but hubby was late coming home from school so had to eat his microwaved which wasn't so great... He also complained that I took more then my share of the salsa.. I don't think I did but I just might have, it was so, so good.
Mustard Crusted Chicken
3 garlic cloves, minced
salt and pepper to taste
1 tsp dried thyme
2 tbsp spicy brown mustard
8 chicken tenders
2 tbsp Pompeian Extra Virgin Olive Oil
Preheat oven to 425 degrees
Mix cloves, thyme spicy mustard and olive oil in small bowl.
Place parchment paper on baking sheet and place chicken tenders on parchment paper.
Sprinkle salt and pepper to taste over each chicken tender.
Spread about 1 tsp of mustard mixture over each chicken breast.
Bake at 450 degrees for 20 -25 minutes.
Couscous Cakes with Mango and Ginger Salsa
2 tbsp. Pompeian Extra Virgin Olive Oil
1/4 cup finely chopped red onion
1 cup frozen mango (thawed)
3 tbsp sugar
3 tsp Pompeian Red Wine Vinegar
1/4 tsp hot pepper
1 tbs grated ginger
Couscous Cake Ingredients:
1 1/3 cup water
2/3 cup couscous
2 tbps grated lemon zest
2 tbsp dried cilantro
2 egg whites
2 tbsp flour
1/4 cup Pompeian Extra Virgin Olive Oil
In medium sauce pan, heat 1 tbsp of oil over medium heat.
Add onions and cook until soft about 2 minutes.
Add rest of the ingredients except ginger to onions. Bring to a boil and then reduce heat and simmer for about 5 minutes until thickened.
Remove from heat, cool and stir in ginger.
For Couscous Cakes:
Bring water to a boil over high heat, remove from heat, add couscous, salt to taste, cover and let sit for 5 minutes. (see note on how I make my couscous).
Fluff couscous with fork, and let stand for 5 minutes to cool.
Combine cooked couscous, lemon zest, cilantro, egg whites and flour in medium bowl.
Heat 2 tablespoons of oil in skillet.
Spoon about 2 tablespoons of couscous mixture into skillet into mounds, Press down with back of spoon so they are flat.
Cook on each side for about 3 minutes or until golden brown. Drain on paper towel.
Serve mango and ginger salsa over couscous cakes.
Note: When I make couscous I keep it over low-medium heat and cook for 5 minutes like when you cook rice.
I will be continuing to use Pompeian Extra Virgin Olive Oil in my kitchen and I hope that you will too.
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Disclamer: I received this product, a gift card and a great measuring spoon from smiley360, for my honest review on this product. All opinions are 100% mine.