HOUSTON – H-E-B Chef Trisha teaches KPRC viewers how to make delicious oil-based dips and sauces in the latest Cookin' Time with H-E-B installment.
Chili Lime Grilled Chicken Breast
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: 4
- 4 boneless skinless chicken breasts
- ¼ cup lime juice
- ¼ cup Ottavio Olive Oil
- 1 Tbsp. Adams Reserve Kicked Up Chicken Rub
• Mix oil, juice and seasoning in a large sealable plastic bag.
• Add chicken and marinate from 2 hrs up to 1 day.
• Grill chicken, over med-high heat, 7-10 minutes per side, or until internal temperature reaches 165*, and juices run clear when fork tested.
• Discard marinade when you cook the chicken.
Jalapeno Ranch Asparagus
Prep Time: no time
Cook Time: 10-15 minutes
Serves: 4-6
- 1 bunch asparagus, rough ends trimmed
- 2 Tbsp. Ottavio Extra Virgin Olive Oil
- ¾ tsp. Adams Reserve Jalapeno Ranch Rub
• Preheat oven to 425*/(grill to medium high heat).
• Bake/(grill in a tinfoil pouch) asparagus approximately 10 minutes or until they begin to wilt.
• Pull off heat and serve drizzled with oil and dusted with rub!
Parmesan Roasted Cauliflower with Truffle Zest
Prep Time: 2 minutes
Cook Time: 25 minutes
Serves: 4
- 1 head cauliflower, cut into ¼” segments
- 2 Tbsp. Ottavio Extra Virgin Olive Oil
- 1 tsp. Sabatino Tartufi Truffle Zest
- ½ cup shredded parmesan cheese
• Preheat oven to 425*. Line a pan with parchment or tin foil.
• Arrange cauliflower segments in a single layer and drizzle with oil.
• Roast approximately 10 minutes per side.
• Sprinkle with zest and parmesan and return to oven for 5 minutes.
Spanish Romesco Sauce - Yields: about 2 ½ cups sauce
- 1 jar Cosi Com’e Semi Dried Tomatoes in oil
- 1 large red bell pepper, quartered
- 12 cloves garlic
- 1 pinch sea salt
- 1 pinch red pepper flake
- ½ cup croutons
- ½ cup roasted whole almonds
- ½ cup red wine vinegar
- ½ tsp. Spanish or smoked paprika
- 2/3 cup Ottavio Olive Oil