OLÉ!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic drinks package

Chicken Breast

Seafood Stew

Octopus al Escabeche

Grilled Salmon

Paellas

Grilled Rib Eye

Grilled Lamb Chops

Selection of 8 tapas from section A+B, 4 main dishes, house salad included

Package 4

Churros con Chocolate, Tarta de Queso, Tres Leches

Add Homemade Ole Tapas Dessert Sampler

Selection of 5 tapas from section A + 3 main dishes, house salad included

Package 3

Package 2

Package 1

Empanadas de Carne y Queso

Boquerones en Vinagre Higos con Tocino

Calamares a la Andaluza

Pollo al Chimichurri

Espinacas a la Catalana

Pinchos de Cordero

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless chicken breasts with taco seasoning. Once the oil is hot, add the chicken and cook for 6-7 minutes on each side until fully cooked and no longer pink in the center. Remove from the skillet and let rest.

Prepare the Chicken

In the same skillet, add 1 tablespoon of olive oil. Add the chopped onion and red bell pepper. Sauté for about 5 minutes until they become tender. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Vegetables

Add the canned black beans and corn kernels to the skillet. Stir everything together and let cook for about 3-4 minutes until heated through.

Mix in Beans and Corn

While the vegetables are cooking, slice the chicken into strips or shred it using two forks. Add the chicken back to the skillet and mix everything together.

Shred the Chicken

Squeeze the juice of one lime over the mixture and add chopped cilantro. Stir to combine and season with salt and pepper to taste.

Finish with Lime and Cilantro

Serve the chicken and vegetable mixture on a large platter or individual plates. Top with sliced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.

Plate the Dish

Serve with tortilla chips on the side for dipping or as a crunchy topping.

Add Chips

Boneless Chicken Breast

Olive Oil

Red Bell Pepper

Onion

Garlic

Canned Black Beans

Corn Kernels

Cilantro

Taco Seasoning

Lime

Avocado

Sour Cream

Shredded Cheese

Tortilla Chips

If your turkey is frozen, ensure it is completely thawed in the refrigerator for several days before cooking.

Thaw the Turkey

Preheat the Oven

Remove the turkey from its packaging and pat it dry with paper towels. Remove the giblets and neck from the cavity.

Prepare the Turkey

In a bowl, combine 1 cup of softened unsalted butter with 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 2 tablespoons of chopped sage, minced garlic, and lemon zest. Mix well until all ingredients are combined.

Make the Herb Butter

Rub the turkey all over with kosher salt and black pepper, both inside and outside.

Season the Turkey

Carefully loosen the skin of the turkey and spread half of the herb butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.

Apply the Herb Butter

In a large roasting pan, place the chopped carrots, quartered onion, and celery chunks. Pour in the chicken broth.

Prepare the Roasting Pan

Place the turkey on top of the vegetables in the roasting pan. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Roast the Turkey

Baste the turkey with the pan juices every 30 minutes for a golden, crispy skin.

Baste the Turkey

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.

Rest the Turkey

Whole turkey

Kosher salt

Black pepper

Unsalted butter

Fresh rosemary, chopped

Fresh thyme, chopped

Fresh sage, chopped

Garlic, minced

Lemon zest

Carrots, cut into chunks

Onion, quartered

Celery stalks, cut into chunks

Chicken broth

Slice the chorizo sausage into ½ inch rounds.

Prepare the Chorizo

In a skillet, heat the olive oil over medium heat. Add the chorizo slices and cook until browned and cooked through, about 5-7 minutes.

Cook the Chorizo

Mince the garlic cloves and add them to the skillet with the chorizo. Cook for an additional 1-2 minutes until fragrant. Remove from heat and sprinkle with chopped parsley.

Add Garlic and Parsley

Slice the crusty bread and serve warm alongside the chorizo.

Serve with Bread

Slice the bell peppers, zucchini, and red onion into bite-sized pieces.

Prepare the Vegetables

In a large bowl, combine the cut vegetables with olive oil, salt, pepper, and balsamic vinegar. Toss well to coat.

Toss with Seasoning

Preheat the oven to 200°C (400°F). Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly charred.

Roast the Vegetables

Remove from the oven and let cool slightly before serving.

Cool and Serve

In a small bowl, combine mayonnaise, sriracha sauce, and lime juice. Stir until well mixed.

Mix Ingredients

Taste the dipping sauce and adjust spiciness by adding more sriracha if desired.

Taste and Adjust

Serve the dipping sauce alongside the chorizo and roasted vegetables.

Serve

Chorizo Sausage

Garlic Cloves

Fresh Parsley

Crusty Bread

Bell Peppers

Zucchini

Red Onion

Salt

Pepper

Balsamic Vinegar

Mayonnaise

Sriracha Sauce

Lime Juice

Preheat Oven

Wash and peel (if necessary) the carrots. Cut them into bite-sized pieces. Core and chop the bell peppers into strips. Slice the zucchini into half-moons. Peel and chop the red onion into wedges. If using whole cherry tomatoes, leave them intact.

Prepare Vegetables

In a large mixing bowl, combine all prepared vegetables: carrots, bell peppers, zucchini, red onion, and cherry tomatoes.

Combine Vegetables

Drizzle the olive oil over the vegetables. Sprinkle garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasoning.

Add Seasoning

Spread the seasoned vegetable mixture onto a large baking sheet in a single layer. Make sure not to overcrowd the pan to ensure even roasting.

Transfer to Baking Sheet

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir halfway through cooking for even browning.

Roast in Oven

Once roasted, remove the vegetables from the oven and let them cool slightly. Serve warm as a side dish or over grains for a healthy meal.

Serve Hot

Carrots

Cherry Tomatoes

Garlic Powder

Dried Oregano

Black Pepper

Choose a good quality red wine and white wine. Make sure both are chilled before serving.

Select the Wines

Slice the orange, lemon, lime, and apple into thin wedges or rounds. Set aside.

Prepare the Fruits

In a large pitcher, combine the red wine, brandy, orange juice, and sugar. Stir well until the sugar is fully dissolved.

Mix the Sangria

Add the sliced fruits and cinnamon sticks to the pitcher. Stir gently to combine.

Add the Fruits

Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld.

Chill the Sangria

When ready to serve, add the club soda and stir gently. Pour the sangria into glasses filled with ice cubes.

Serve the Sangria

Add fresh mint leaves to each glass for garnish. Serve immediately and enjoy!

Garnish the Drinks

Red Wine

White Wine

Orange

Lemon

Apple

Cinnamon Stick

Granulated Sugar

Orange Juice

Club Soda

Brandy

Fresh Mint Leaves

Ice Cubes

Place the bottles of cola, lemon-lime soda, and root beer in the refrigerator for at least 2 hours before serving.

Chill the Soda

Boil 4 cups of water in a kettle. In a coffee maker, add 1 cup of ground coffee. Once the water is boiled, pour it over the coffee grounds and let it brew for about 5 minutes.

Brew the Coffee

Pour the brewed coffee into cups. Add milk and sugar to taste if desired.

Boil 8 cups of water. Once boiled, remove from heat and add 4 black tea bags. Steep for about 5 minutes.

Brew the Iced Tea

Remove the tea bags and let the tea cool. Pour over ice cubes in a glass. Add lemon slices and sugar to taste if desired.

Chill and Serve

Boil Water

Add 4 tea bags to the boiling water and let steep for 3-5 minutes depending on desired strength.

Steep the Tea

Remove the tea bags and pour into cups. Add honey and lemon to taste if desired.

Cola

Lemon-lime soda

Root beer

Ground coffee

Water

Milk (optional)

Sugar (optional)

Black tea bags

Ice cubes

Lemon slices (optional)

Tea bags (your choice)

Honey (optional)

Lemon (optional)

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Mince the Garlic

Chop the Rosemary

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes.

Marinate the Chicken

Place the marinated chicken breasts in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Bake the Chicken

Remove the chicken from the oven and let it rest for 5 minutes before serving. Optionally, squeeze fresh lemon juice over the chicken and sprinkle with grated Parmesan cheese for added flavor.

Olé!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic Drinks Package

Chicken Breast

Seafood Stew

Octopus Al Escabeche

Grilled Salmon

Paellas

Grilled Rib Eye

Grilled Lamb Chops

Package 4

Add Homemade Ole Tapas Dessert Sampler

Package 3

Package 2

Package 1

Empanadas De Carne Y Queso

Boquerones En Vinagre Higos Con Tocino

Calamares A La Andaluza

Pollo Al Chimichurri

Espinacas A La Catalana

Pinchos De Cordero