Chicken Thighs w/Balsamic Cranberry Sauce
4 bone-in chicken thighs (about 1 ½ lbs)
1 tablespoon Arbequina Olive Oil
1 ½ cups of fresh cranberries
¼ cup Plum Basil Balsamic
2 tablespoons honey
1 teaspoon fresh thyme chopped
salt and pepper to taste
Coat chicken with salt and pepper.Heat oil in a large skillet over medium-high heat. Place chicken in skillet skin side down and reduce heat to medium. Cook undisturbed until golden brown, about 7 minutes. Remove all but 1 tablespoon of fat from pan. Turn chicken over add cranberries, Plum Basil Balsamic, honey and thyme bring to simmer, reduce heat to low and cover for 10 to 12 minutes. Remove chicken and set aside, add salt to sauce and reduce on medium-high for about 2 minutes. Serve chicken with sauce on top.
Rosemary roasted butternut squash
3 pounds of butternut squash diced
2 TBsp Tuscan Olive Oil
1 TB Rosemary and garlic seasonings
¼ cup roasted pine nuts
2 strips cooked and crumbled bacon
⅓ cup freshly grated parmesan cheese
Salt and pepper to taste
Toss squash with olive oil and seasonings. Place on cookie sheet and bake at 400 degrees for 30-40 minutes, tossing occasionally. Mix in remaining ingredients and serve
Balsamic Roasted Brussel sprouts
Serves 6: 1 ½ pounds brussel sprouts trimmed
And cut in half through the core. 4 oz. of pancetta
Or bacon, sliced ¼ thick, ¼ cup of herbed olive
Oil, kosher salt and fresh ground pepper, 1 tbs of
Blackberry balsamic or 25 year aged balsamic
Preheat oven to 400 F
Place brussel sprouts on sheet pan
Cut pancetta into ½ in pieces add to pan
Add olive oil 1 ½ tsp of salt and pepper
Toss with your hands
Spread mixture evenly
Roast for 20-30 min until browned
Toss again during roasting
Drizzle with balsamic and toss again when finished
Cranberry Sauce
1 bag of cranberries
1 cup of orange juice
1 cup of sugar
1 cup of Raspberry Basil vinegar
2 Tbsp of aguave
1 apple diced
Put all ingredients in crock pot on high for 1 hour and then low for 2 hours. Let cool and serve, may make and keep in refrigerator.
Blackberry Balsamic Herbed Pork Tenderloin
2.5 lbs pork tenderloin placed on a foil covered baking sheet and preheat oven to 450 F. cut slits to insert garlic then drizzle with 2 tbs of garlic olive oil, 2 tbs blackberry balsamic and rub to coat. Next sprinkle salt, add 1 tsp of dry thyme and pepper the tenderloin. Bake in oven for 20 minutes or until 160 F. let meat rest and cover with berry sauce then slice.
Berry sauce: saute shallots in olive oil until soft, add 2 cups of blackberries and ½ cup of blackberry balsamic, ⅓ cup honey let simmer for 10 minutes until berries break down and reduces by ½. Add salt and pepper to taste.
Brie and pepper jam crostini
1 jar of pepper jam of your choice
1 wheel of brie
1 baguette
1 tbsp of Koroneiki Olive OIl
3 tbsp of melted butter
Preheat oven to 375*
Combine butter and Olive oil, use to brush on both sides of sliced baguette. Bake for 8-10 mins, may need to flip. Cut brie in thin slices and add to baguettes, add a dollop of jam and serve.
Chicken Thighs w/Balsamic Cranberry Sauce
4 bone-in chicken thighs (about 1 ½ lbs)
1 tablespoon Arbequina Olive Oil
1 ½ cups of fresh cranberries
¼ cup Plum Basil Balsamic
2 tablespoons honey
1 teaspoon fresh thyme chopped
salt and pepper to taste
Coat chicken with salt and pepper.Heat oil in a large skillet over medium-high heat. Place chicken in skillet skin side down and reduce heat to medium. Cook undisturbed until golden brown, about 7 minutes. Remove all but 1 tablespoon of fat from pan. Turn chicken over add cranberries, Plum Basil Balsamic, honey and thyme bring to simmer, reduce heat to low and cover for 10 to 12 minutes. Remove chicken and set aside, add salt to sauce and reduce on medium-high for about 2 minutes. Serve chicken with sauce on top.
Chickpea Pesto Salad
vegetarian/ gluten free
1 can chickpeas
3 tbsp red onion
¼ cup of basil, garlic and oil
Blended into pesto
2 tbsp pine nuts roasted
3 tbsp feta
Mix chickpeas with basil pesto in small mixing bowl.
Stir in feta cheese, red onion and pine nuts
Refrigerate for 30 mins before serving.
Creamy Chicken Piccata
Serves 4: 2 chicken breasts, ⅔ C of flour, 4 Tbsp olive oil, ⅓ dry white wine, 2 Tbsp of butter, 2 cloves of garlic chopped, 2 Tbsp of capers, 3 Tbsp lemon juice, 1 ½ C chicken stock, ⅓ C heavy cream, 8 ox. Of cooked angel hair pasta, parsley for garnish.
- Butterfly chicken, lay flat on parchment paper and pound ¼ inch thick. Cut into 4 pieces.
- Add flour into wide shallow bowl and dredge chicken.
- Heat olive oil in pan and fry chicken until browned, remove.
- Pour white wine into the pan reduce by half. Stir in lemon juice, chicken stock & cook until thickened.
- Stir in cream, then return chicken to pan.
- Sprinkle with parsley, coat with sauce about 2 mins. Serve over pasta. Enjoy!
Jalapeno-Lime Guacamole
4-5 avocados, mashed
1 tsp. Garlic
3 tsp. Jalapeno Olive Oil
3 tsp. Kaffir Lime Vinegar
Sea salt & pepper, to taste
Combine all ingredients and serve with tortilla chips or toasted pita.
Fresh Tomato Bruschetta
Ingredients:
Crusty french bread
2 cloves garlic peeled
1 Tbs EVOO
3 cloves garlic minced
2 lbs. Tomatoes rough chopped
1 tsp. Red wine vinegar
½ teaspoon vanilla extract
¼ cup chopped fresh basil
Sea salt and freshly ground pepper
Prepare the bruschetta by cutting the bread
Into ½ inch slices. Grill over fire or toast the
Bread in the broiler. Remove from heat and
Roughly rub with garlic cloves. Brush or drizzle
With olive oil, and then set aside. Heat oil in pan
And saute garlic on low heat for one minute.
Add the tomatoes, vinegar, and vanilla.
Increase the heat to medium high and cook
For 10-15 minutes. Season with salt and pepper
Add basil then cook for an additional minute.
Serve warm or at room temperature.