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Balsamic Roasted Brussels with Cranberries and Parmesan

Balsamic Roasted Brussels with Cranberries and Parmesan
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Ingredients
  1. Brussel Sprouts
  2. Olivia Olive Oil (suggested: Tuscan or Italian Spice)
  3. Small crumbled pieces of bacon
  4. Salt and Pepper
  5. Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro)
  6. Dried cranberries
  7. Parmesan cheese
Instructions
  1. Cut stems off Brussel sprouts and slice in half.
  2. Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  3. Salt and pepper.
  4. Add small crumbled pieces of bacon and roast on 450 until browning occurs (about 20 min). Remove and drizzle with Olivia's Balsamic Vinegar (suggested: Aged Traditional or Aged Garlic Cilantro).
  5. Sprinkle with dried cranberries and Parmesan cheese to taste.
  6. Return to oven for 5-10 minutes.
Olivia Olive Oil https://oliviaevoo.com/
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Caprese Chicken Lasagna

Caprese Chicken Lasagna
Serves 6
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Prep Time
25 min
Total Time
50 min
Prep Time
25 min
Total Time
50 min
Ingredients
  1. 1 box lasagna noodles
  2. 1 tbsp. Olivia's Italian Spice Olive Oil
  3. 1 lb. boneless skinless chicken breasts, cut into pieces
  4. 2 tsp. dried oregano
  5. kosher salt
  6. Freshly ground black pepper
  7. 2 tbsp. Olivia's Garlic Cilantro Balsamic Vinegar
  8. 3 cloves garlic, minced, divided
  9. 3 tbsp. butter
  10. 3 tbsp. all-purpose flour
  11. 2 1/2 c. milk
  12. 5 c. shredded mozzarella, divided
  13. 3/4 c. freshly grated Parmesan
  14. 1 15-ounce container ricotta
  15. 1 large egg
  16. 4 roma tomatoes, thinly sliced
  17. 1/2 c. thinly sliced basil leaves
  18. Garlic Cilantro Balsamic glaze, for drizzling
Instructions
  1. Preheat oven to 375ยบ.
  2. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  3. Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
  4. Season chicken with dried oregano and salt and pepper.
  5. Cook until golden and no longer pink, 8 minutes.
  6. Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
Make sauce
  1. To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more.
  2. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.
Assemble lasagna
  1. In a small bowl, stir together ricotta and egg and season with salt and pepper.
  2. In a large baking dish, spread a thin layer of sauce.
  3. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella.
  4. Repeat with three layers, ending with mozzarella.
  5. Bake until bubbly and golden, 35 minutes.
  6. Garnish with more basil and a drizzle of balsamic glaze and serve.
Olivia Olive Oil https://oliviaevoo.com/