Olive Oil Dip – Dipping Sauce for Bread

The Best Olive Oil Dip

This Olive Oil Dip is very refreshing and it can be made to your specific tastes. I personally like the fresh herbs mixed with the salt and sour of the Balsamic Vinegar that just hugs the palate as it’s washed down with some smooth Olive Oil. I generally dip bread sticks or pull chunks off of a french or Italian loaf. But this can be used over Pasta or as a Salad Dressing, it’s that good. If you like it spicy, just add some Red Pepper or Chili Flakes. If you like more herbs or even dried seasonings like Oregano or Thyme, feel free to add what ever you want. This only gets better over time. So if you have time to make this in advance so it has a chance to marinate, it’s going to be that much better.

What goes good with Olive Oil Dip

The best thing to serve with an Olive Oil Dip is Bread. I like to use my Pizza Dough recipe to make breadsticks because that’s my favorite thing to dip but not limited to. It’s also a great alternative to pizza sauce and not just for dipping. Drizzle and brush this sauce into a rolled out pizza pie, before adding your favorite toppings, and you’ll have one hell of a pie. I make a much simpler version of this dip recipe and apply it to my Margherita Pizza if you’re interested in looking into that. It’s quite delicious. Brush this over Calzones or Stromboli’s(my recipes are amazing, fyi), after baking or even a fresh loaf of bread. It also makes a great marinade for meats like chicken or beef and all kinds of seafood or vegetables before and after roasting.

If you’re interested in dipping sauces for your bread, other than this Olive Oil Dip, try my Alfredo Sauce or my Pizza Sauce. Both are excellent choices. If you even want to be bold and try a new twist, I highly recommend that you try this Alfredo and Cheese Sauce. It will blow your mind.

Olive Oil Dip Ingredients:

1/2 Cup Olive Oil
3 Garlic Cloves
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Balsamic Vinegar
1 tbsp Parmesan/Romano Cheese
1 tbsp Fresh Basil or Rosemary(both?), chopped
1/2 tsp Red Pepper Flakes, optional

Watch the short video tutorial and I’ll show you exactly how to make this delicious Olive Oil Dip.

Rip’N Chick’N Recipe

The BEST Extra Crispy Fried Chicken

This Rip’N Chick’N recipe is as good as any Fried Chicken I’ve ever had. It’s got everything you’d want and expect from great fried chicken. It’s extra crispy, spicy and the chicken is so tender. The spice comes from Crab Boil seasoning. This can be brands like Slap Ya Mama, Zatarain’s or even the classic old bay. But in all honesty I’m not up to speed on the salt content of old Bay because I never buy it. So be sure you adjust to your specific tastes if the seasoning it self is lacking salt because I don’t add any additional than what’s already in the crab boil seasoning. It isn’t needed normally because brands like the two I mentioned previously put enough salt in their mixture to flavor water and that’s a lot. So be careful.

Extra Crispy Fried Chicken Crunch

Everyone loves the “Extra Crispy” in their Fried Chicken. The Crunch you’ll get from the cornstarch and cooking at a higher temperature(375 F). The High heat cooks the chicken faster and because we cut our breasts in half it will only take half the time it would normally take and this will give you a more tender and succulent meat. I’ve also included the way I like to make a creamier ranch dressing with just the store bought packaged seasoning. What I didn’t mention in the video though however is that you can add some kick by adding Wasabi Paste or something like Sriracha! Even though the idea of this Chicken recipe is based on Popeye’s Chicken, this is NOT a copycat recipe. I simply made this the way I like to make my chicken. So give this a try and thank me later because you won’t regret it!

I’ve included a few other Southern traditional recipes to go with this Fried Chicken if you’re interested in Fried Okra and my Jambalaya recipe.

Rip’N Fried Chicken Ingredients:

1 Chicken Breast, room temperature
1 cup Butter Milk,

1 cup Self Rising Flour
1/4 cup Corn Starch
1 tsp Crab boil Seasoning(Zatarain’s, Slap Ya Mama or Old Bay)
1/2 tsp Black Pepper
1/2 tsp Ground Sage

2 eggs
2 tbsp Water
1/2 cup Hot Sauce, Louisiana

Oil for Frying

Cook at 375 degrees Fahrenheit for 6 min. or until golden brown. Let your Extra Crispy Rip’N Fried Chicken rest for a few minutes before serving.

Street Tacos

The Best Street Tacos

This Street Tacos recipe is fantastic and it’s dependent on the availability of the kind of Roast I like to use; Cacheta De Res or Cabeza. If you can find it in a major Super or Grocery Market it will most likely be with the Beef Tongue and the Ox Tail, because it’s Beef Cheek Meat. But, don’t let that intimidate you one bit. It is HANDS DOWN the best meat for street tacos, in my opinion. It’s a bit Gamier, which means more flavor and it really helps set off the additional spices.

I don’t know about you but I like my Street Taco meat tender and the Slow Cooker really helps to take it to that next level. You can add you’re seasoning before or after the roast cooks but I recommend adding it after. Using a slow cooker with a heavy glass lid, like mine has, makes the beef roast sweat a lot of juice that I like to add back into the beef after it’s been pulled and seasoned. Using all of the liquid tends to drown out the added seasoning and will require more if you do but that will be up to you.

Other Street Tacos

In this Street Tacos video, I’ve included links for my Chipotle Chicken recipe and my Enchilada/Chili Verde recipe. So definitely check both of those out. I have a ton of Mexican and Latin American recipes through out my website and a great Barbacoa recipe if you’re interested, as well.

If you think outside the box, realize that you can take any of these meat recipes and turn them, completely, into something else. For example: Nacho’s, Rice Bowls, Burritos or Chimichangas, Enchiladas etc.. And, with any of these recipes, I always recommend fresh ingredients, warm tortillas, chopped onion, cilantro and lime. And if you really want to step it up a notch, add tomatoes, cheese, guacamole and sour cream or crema. Follow this regime and you’ll be well on your way to eating some amazing food.

Street Tacos Ingredients:

2 lb Cachete De Res Roast(Beef Cheek Meat)
1 pckg White or Yellow Corn Tortillas
1 Onion, chopped
1 Cilantro, chopped
1 Lime
1 tbsp Cumin
1/2 tsp Chili Powder
1/4 tsp Garlic Powder (optional)
1 cup Beef Broth, from Crock Pot
Salt and Pepper to taste(lots of salt)

Be sure to watch the short Street Tacos video tutorial and I’ll show you just how easy these are to make.