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Basil Caprese Salad Skewers w/ Fig Balsamic
Basil Caprese Salad Skewers w/ Fig Balsamic
Ingredients
- 2 C grape tomatoes
- 16 oz mozzarella cheese in light salt water, drained
- ¼ C Olivia's Basil Olive Oil
- 1 tsp scant red pepper flakes, add more or less to suit your taste
- ½ tsp sea salt
- fresh ground black pepper to taste (about 12-15 grinds)
- ½ C Olivia's Fig Balsamic
- 2 tbs butter
- basil leaves
- Skewers
Instructions
- Place tomatoes and drained mozzarella into a bowl or Tupperware container.
- Whisk together Basil Olive Oil, Fig Balsamic, red pepper flakes (gently crush in your hands to release flavors), salt and pepper.
- Pour mixture over tomatoes and mozzarella, gently combine and place in refrigerator to marinade for 1 hour.
- Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. How much basil you use is up to you.
- Place skewers on plate and drizzle the remaining mixture over the skewers, using as little or much as you want.
- Take out of fridge at least 30 mins before serving
Fig Balsamic Shredded Beef
Fig Balsamic Shredded Beef
Ingredients
- 3 lbs chuck or round roast beef or any similar beef cut suitable for slow roasting
For the Sauce
- ½ cup Olivia's Fig Balsamic
- 1 cup water
- 3 tbsp. Worcestershire sauce
- 2 tbsp. soy sauce
- 4 cloves garlic minced
- 1 tbsp. honey
- ½ tsp. ground black pepper optional
- 1 tsp. chilli flakes optional
Instructions
- Preheat oven to 160 degrees C (320 F)
- Place the beef in a large roasting dish, preferably one that has a lid. (you can use foil if it doesn’t have a lid).
- Mix all the ingredients for the sauce well in a bowl, then pour over the beef. Cover the dish and cook in the oven for 3-3½ hours, covered.
- After 3 hours, remove the dish from the oven. The meat will have shrunk a bit and there will probably be a good amount of fat on the surface of the sauce. Skim off as much fat as you can off the liquid.
- Using two forks, shred the beef as finely as you like, removing any excess fatty bits and spread out onto the bottom of the dish to soak up all the sauce.
- Return the dish to the oven, and roast for a further 30-40 minutes, this time uncovered, until darkened and the sauce is reduced slightly.
- Serve on rolls as an appetizer or an entree.
Notes
Serve with potatoes, rice or in sandwiches. Leftovers can be stored in an airtight container in the fridge up to 5 days, or in the freezer for 3 months.
Halibut with Smoky Orange Vinaigrette
Halibut with Smoky Orange Vinaigrette
Ingredients
- 2 tablespoons Olivia's Blood Orange Olive Oil
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon minced fresh flat-leaf parsley
- 1/2 teaspoon salt divided
- 1/2 teaspoon smoked paprika divided
- 4 6-ounce firm fish fillets such as halibut, snapper, or salmon
- 2 teaspoons Olivia's Blood Orange Olive Oil
- 1/4 teaspoon pepper
Instructions
- Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
- Brush fish on both sides with Blood Orange Olive Oil, and sprinkle with pepper and remaining salt and paprika.
- Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
- Drizzle reserved vinaigrette over cooked fish.
Notes
The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic
Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic
Ingredients
- 1 Chicken Breast per serving
- 2 Tbsp Olivia's Blood Orange Olive Oil
- 1 Tsp of Olivia's Pineapple White Balsamic
- 1/2 Tsp JM Thomason's BBQ Bourbon Rub
Instructions
- Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
- Pour over chicken and grill until chicken is fully cooked
Notes
You can also use this rub on fish or pork!
Raspberry Balsamic Garlic Chicken
Raspberry Balsamic Garlic Chicken
Ingredients
- 4 Chicken breast skinless boneless
- 1 tsp Sage dried
- 1/4 cup Shallots or red onion
- 2 Tbsp. garlic
- 1 tsp Thyme dried
- 1/4 cup Olivia's Aged Dark Raspberry Balsamic
- 3 Tbsp. dijon or yellow mustard
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 2 Tbsp. orange juice
Instructions
- Preheat oven to 350 degrees.
- Prepare a 13x9 pan with tinfoil lightly coated with cooking spray.
- In a small bowl, Dark Raspberry Balsamic, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside.
- Place chicken in your prepared baking dish and pour jam mixture evenly over chicken.
- Cover with tinfoil and bake for 25 minutes.
- Remove pan from oven. Discard tinfoil.
- Spoon or baste mixture over chicken to coat again as evenly as possible.
- Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts.
- Baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
Spinach Salad with Fruit & Raspberry Lime Dressing
Spinach Salad with Fruit & Raspberry Lime Dressing
Ingredients
Salad
- 6 oz fresh baby spinach chopped
- 2 red apples cored and diced
- 2 pears cored and diced
- 4 clementine oranges peeled and separated into segments
- 3 kiwi fruit peeled and sliced into thin rounds and then slice rounds into quarters
- 1/2 cup dried cranberries
- 1 cup pomegranate seeds
Dressing
- 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
- 3 Tbsps Olivia's Persian Lime Olive Oil
Instructions
- Combine all salad ingredients (except the dressing ingredients) in a large bowl.
- In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
- Pour the dressing over the salad and gently toss to coat.
- Serve immediately.
Chili-Lime Chicken Kabobs
Chili-Lime Chicken Kabobs
This dish gives chicken a citrus and spicy taste with Olivia's Persian Lime Olive Oil and JM Thomason's Chili Lime Seasoning Blend.
Ingredients
- 3 Tbsp Olivia's Persian Lime Olive Oil
- 1 1/2 Tbsp red wine vinegar
- 2 Tbsp JM Thomason Chili Lime Seasoning Blend
- Salt and Pepper to taste
- 1 pound skinless boneless chicken breast halves - cut into 1 1/2 inch
- Skewers
Instructions
- In a small bowl, whisk together Persian Lime Olive Oil and vinegar.
- Season with Chili Lime Seasoning Blend
- Place the chicken in a shallow baking dish with the sauce, and stir to coat.
- Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
- Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
NY Strip Steak with Chocolate Balsamic
NY Strip Steak with Chocolate Balsamic
Ingredients
- 4 New York Strip steaks
- Salt and Pepper to taste
- 8 ounces blue cheese crumbled
- 1 cup of Olivia's Chocolate Balsamic Vinegar
- 2 tablespoons European style butter
Instructions
- Season meat to taste with salt and pepper.
- Grill steaks 10 – 12 minutes or until desired doneness.
- During the last 3 minutes of grilling, sprinkle blue cheese over steaks.
- Remove from grill and allow the meat to rest for 5 minutes before serving.
- In a small saucepan, combine 1 cup Chocolate Balsamic Vinegar.
- Bring to boil, reduce heat to low.
- Simmer uncovered until reduced by half, stirring occasionally.
- Remove from heat, add 2 tablespoons butter, stir to melt.
- Once melted, drizzle over steaks and serve.
Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken
Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken
Ingredients
- 3 tablespoons Olivia's Blood Orange Olive Oil
- ¼ cup Olivia's Chocolate Balsamic Vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 3 garlic cloves chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4½ pounds chicken leg quarters cut into pieces
- ½ cup chicken stock
- 1-2 teaspoons orange zest for garnish)
- 1-2 tablespoons chopped fresh parsley leaves for garnish
Instructions
- Rinse chicken and dry with paper towels.
- Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
- Prepare marinade by whisking the first seven ingredients together (the Blood Orange EVOO, chocolate balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper). Since the mustard is a good emulsifier, you don’t need to stream in the blood orange olive oil; you can mix all the ingredients at once.