Verbena Chipotle Infused Olive Oil
 
 
WAYS TO USE OLIVE OIL:
Sautéing, Baking, Grilling. Drizzle it over salad or mix it into salad dressing.
Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.
Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables.
Use instead of butter or margarine as a healthy dip for bread.
Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.
Make a tasty, heart-healthy hummus dip by mixing cooked white beans or chickpeas, garlic, and olive oil in a food processor; season to taste with your favorite herbs.
Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.
 
 
 
 
CHIPOTLE HUMMUS
15 ounces chickpeas, rinsed, drained, and peeled
1 chipotle in adobo pepper
2 tsp adobe sauce
1 clove garlic
2 tbsp tahini
2 tbsp Verbena Chipotle olive oil
2 tbsp water
1 tbsp lime juice
1/2 tsp kosher salt
Olive oil and smoked paprika, for garnish
DIRECTIONS
In a food processor, add the drained and peeled chickpeas, adobe pepper, adobe sauce, garlic, tahini, olive oil, water, lime juice, and salt. Process until the hummus is smooth. You might need to stop and scrape down the sides with a spatula and blend again.
Taste and adjust seasonings, you might need to add more salt and lime juice. If the hummus isn’t spicy enough for you, you can always add another pepper or more sauce. I keep it on the milder side so our boys can enjoy it, it still has plenty of chipotle flavorTo serve, put the hummus in a bowl and drizzle with a little olive oil and sprinkle with a little smoked paprika. Serve with pita bread, chips, crackers, or cut up vegetables.
 
 
 
 
CHIPOTLE RASPBERRY GLAZED LAMB
Chipotle Dry Rub
1/2 TBSP Chipotle Powder
1 TBSP Granulated Garlic
1 TBSP Chili Powder
2 TBSP Salt 
Sprinkle Chipotle Rub on your Lamb Chops and refrigerate uncovered for 1-2 days.
 
Raspberry Basil Glaze
1/4 cup Verbena Chipotle Olive Oil 
1/4 cup Verbena Raspberry Balsamic Vinegar
1/4 tsp Granulated Garlic
1/4 tsp Salt 
1/4 cup Fresh Basil Leaves
Optional: 1 TBSP Fresh or Frozen Raspberries
Using an emersion blender, blend together until the glaze thickens.
DIRECTIONS:
Coat skillet with coconut oil and heat on medium high heat. When the pan is hot place your lamb chops in the pan. You'll want the chops to sizzle as you place them in the pan. Fry for 2-3 minutes on each side until they are golden brown . The best way to achieve this beautiful color is by having the pan at the right temp; if it is to hot and they will look burnt and to cool will make them look pale. Once they are golden brown place them in a greased baking dish and drizzle the glaze over them. Bake for another 5 to 10 minutes. To serve the lamb chops, drizzle them with more glaze and top them off with some fresh berries and basil.