(Cook and Prep Time: 45 minutes)Ingredients: 2 cups of quinoa (tricolor optional) 4 cups boiling water 2 tsp olive oil 6 tsp OBTC CREAMY HERB SALAD DRESSING 3 cloves minced garlic Pinch of salt to taste 2 tbsp chicken bouillon (optional to taste) Instructions: Rinse quinoa to remove any dust. In a medium pot, heat 2 tsp olive oil, add quinoa and garlic cloves and toast on low for approximately 5-8 minutes, or until quinoa has a slight nutty smell. Once Quinoa is toasted, add 4 cups of boiling water, creamy herb dressing, and chicken Bouillon. Stir well, adding more herb dressing to desired taste. Cover, let simmer for 10-15 minutes, or until all liquid has evaporated and quinoa is fluffy....
For those of you that know our family, you know we LOVE food! We especially love to see how other cultures enjoy food and prepare meals. While American dishes tend to have many ingredients, complex flavors, and are usually in some capacity fusion, we love the simplicity and indulgent nature of authentic Italian dishes which tend to rely heavily on the quality of the ingredients vs the complexity of the flavor. This very simple pasta dish is inspired by the small, family-owned Italian restaurants we've visited when traveling through Italy but it has a distinct OBTC twist: it is made with Tea Seed Oil! Ingredients Pasta of you choice (we used Orecchiette) Tea Seed Oil infused with Rosemary & Sencha Green Tea Choice...
IngredientsLavender Extract ½ cup OBTC LAVENDER FLOWERS 1 pint Vodka 1 pint Mason Jar Lemon Cupcakes Duncan Hines Lemon Cake Mix ⅓ cup mayonnaise Lavender Buttercream ½ cup salted butter (softened) ½ cup shortening 4 cups powdered sugar 2-3 tbsp milk ½ tsp Mexican Vanilla Extract 1 tbsp Lavender Extract Violet icing OBTC LAVENDER FLOWERS DirectionsLavender Extract Add ½ cup Lavender Flowers to Mason Jar. Add 1 pint of Vodka. Leave it in the cabinet for 2-6 weeks. Strain and keep for as long as needed. Lemon Cupcakes Preheat the oven to 350 degrees. Follow directions on the Duncan Hines Package to make the cupcakes. While mixing the wet ingredients, add in ⅓ cup of mayonnaise. Bake in the oven for...
| Created by Paola Huffmon |(Cook and Prep Time: 30 minutes)Ingredients:1 can chickpeas2 Tbsp roasted sesame oil⅛ cup extra virgin olive oil1 Tbsp OBTC TURMERIC POWDER2 cloves of garlic (roasted with olive oil and salt)3-4 Tbsp of fresh lemon juice2 Tbsp water1 tsp OBTC NEW MEXICO ALL PURPOSE SEASONING¼ cup tahini½ tsp pepper½ tsp lemon pepper1 tsp smoked paprika
Directions:
In a small sauce pan, roast your garlic cloves in olive oil and sea salt until golden brown.
Drain and rinse chickpeas.
Add all ingredients to a blender or food processor.
Blend until smooth.
If your hummus is too thick, simply add 1-3 Tbsp of water to the blender.
Enjoy with roasted pitas, vegetables, or on a salad.
(Cook and Prep Time: 45 minutes)Ingredients:
3-4 boneless skinless chicken breasts
3-4 Tbsp of OBTC CHILE LIME RUB
1 Tbsp of salt
1 Tbsp of garlic
¼ cup of water
Tortillas
Directions:
Boil chicken for 20-25 minutes, depending on how big your chicken breasts are.
Remove chicken from heat, drain water and allow the chicken breasts to cool.
Shred chicken.
In a ziplock bag, combine the OBTC Chile Lime Rub, salt, garlic, and water.
Put your shredded chicken in the bag and shake til evenly distributed
Combine with your favorite soft or hard shell. Serve with sour cream, cheese, lettuce, and hot sauce if desired
