MaGooch

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Copyright 2013. Goodies By MaGooch. All rights reserved



Ingredients:
2 tablespoons MaGooch "Gravity Lock" olive oil
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Directions

Add oil to large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

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Featured on Edibleslistmagazine.com

http://ediblesmagazine.com/edibles/infused-stuffed-mushrooms/


Featured on Edibleslistmagazine.com

http://ediblesmagazine.com/edibles/infused-arugula-watermelon-feta-salad/


Infused Stuffed Mushrooms

Infused Arugula, Watermelon & Feta Salad

Goodies By

Ingredients:
1 half small seedless watermelon, cubed
6 cups baby arugula, washed & spun dry
12 oz Feta cheese
1/4 cup red onion, thinly sliced
1/3 cup MaGooch "Gravity Lock" olive oil
1 tbsp honey
1/3 cup Balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh mint, julienned

Instructions:
Wash and spin dry arugula, set aside. In a small bowl mix canna olive oil, Balsamic, honey, salt and pepper until fully mixed. Add onions, watermelon, feta and spinach. Pour dressing mixture over salad and garnish with mint.

Remember that "Gravity Lock" olive oil is a strong and potent medicine and should be taken responsibly. Please consult with your physician for recommended dosage

With our all natural organic "Gravity Lock olive oil". Fully activated, easy to dose, and ready to use. Medicate any meal, anytime of the day easily and discreetly.

Garlic Chicken

Ingredients:
12 whole fresh mushrooms
1 tablespoon MaGooch "Gravity Lock" olive oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.