Category: Entrees

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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Ingredients

  • Marinade
  • 1 Rack of Lamb- Trimmed and cut into small chops
  • 2 cups Olivia's Lemon Olive Oil
  • 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  • 1 Red Onion chopped
  • 1/4 cup Fresh Garlic chopped
  • 2 tbl Fresh Italian Parsley Chopped
  • 1 tbl Fresh Thyme chopped
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Pomegranate Balsamic Glaze
  • 1 cup Pomegranate Balsamic Vinegar
  • 1/2 cup Sugar
  • 1 tsp Kosher salt
  • 2 tbl Cornstarch mixed with 2 tbl of water

Instructions

Marinade

  • Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  • Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  • Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.

Pomegranate Balsamic Glaze

  • Combine cornstarch and water in a small cup until diluted, set aside.
  • Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  • Stir in cornstarch mixture to pan with a wire whip.
  • Heat until thickened. Remove and hold warm until service.

To Serve

  • Remove lamb from marinade, discard marinade
  • Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  • Remove lamb from heat and plate.
  • Drizzle warm glaze over plated lamb
  • Garnish with Italian Parsley
  • Serve with your favorite starch and vegetable or serve as a passed appetizer.
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Baked Ham with Pineapple Balsamic Glaze

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Baked Ham with Pineapple Balsamic Glaze

Ingredients

  • 1 cup dark brown sugar packed
  • 1/4 cup Olivia's Pineapple Balsamic Vinegar
  • 3 tbsps Dijon Mustard
  • 1/4 cup butter diced
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 7-9 pound smoked ham
  • 1/2 cup water
  • Fresh Pineapple Rings

Instructions

  • Preheat oven to 325°F.
  • Line a large roasting pan with foil.
  • Making 1/2-inch-deep slits, score ham with a diamond pattern.
  • Place ham in the pan and add 1/2 cup of water.
  • Cover the ham with pineapple rings, securing each ring with a toothpick.
  • Cover with foil and roast for 45-60 minutes to heat thoroughly.
  • Combine brown sugar, Pineapple Balsamic Vinegar, and mustard in a small saucepan.
  • Bring to a low simmer, stirring until the sugar melts.
  • Add butter and whisk until smooth and uniform.
  • Season with salt and pepper to taste.
  • Remove from heat, but keep warm.
  • Uncover ham and baste ham with glaze.
  • Continue to roast ham and pineapple until deep brown and glazed, brushing ham with glaze every 10 minutes for an additional 30 minutes.
  • Transfer ham to large platter.
  • Remove Pineapple rings and serve with ham.
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Caprese Chicken Lasagna

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Caprese Chicken Lasagna

Prep Time 25 minutes
Total Time 50 minutes

Ingredients

  • 1 box lasagna noodles
  • 1 tbsp. Olivia's Italian Spice Olive Oil
  • 1 lb. boneless skinless chicken breasts cut into pieces
  • 2 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Olivia's Garlic Cilantro Balsamic Vinegar
  • 3 cloves garlic minced, divided
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 1/2 c. milk
  • 5 c. shredded mozzarella divided
  • 3/4 c. freshly grated Parmesan
  • 1 15- ounce container ricotta
  • 1 large egg
  • 4 roma tomatoes thinly sliced
  • 1/2 c. thinly sliced basil leaves
  • Garlic Cilantro Balsamic glaze for drizzling

Instructions

  • Preheat oven to 375º.
  • In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  • Meanwhile, in a large skillet over medium heat, heat Italian Spice Olive Oil.
  • Season chicken with dried oregano and salt and pepper.
  • Cook until golden and no longer pink, 8 minutes.
  • Add Garlic Cilantro Balsamic Vinegar and half the garlic to pan and stir until combined. Transfer to a plate.

Make sauce

  • 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.
  • Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.

Assemble lasagna

  • In a small bowl, stir together ricotta and egg and season with salt and pepper.
  • In a large baking dish, spread a thin layer of sauce.
  • 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.
  • Repeat with three layers, ending with mozzarella.
  • Bake until bubbly and golden, 35 minutes.
  • Garnish with more basil and a drizzle of balsamic glaze and serve.
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Orange Chicken with Raspberry Balsamic Vinegar Glaze

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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Ingredients

  • 4 boneless skinless chicken breast
  • Olivia's Blood Orange Olive Oil
  • butter
  • 2-3 med onions sliced length wise
  • 1/2 tsp fresh thyme
  • mushrooms an added option
  • 1/3 cup Olivia's Raspberry Balsamic Vinegar

Instructions

  • Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  • Heat skillet over med heat.
  • Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  • Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  • Raise heat and reduce until slighty thickened.
  • Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  • Divide onions on plates, slice breasts and fan over onions.
  • Sprinkle a little parsley over the chicken if you like.
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Basil & Honey Ginger Balsamic Glazed Turkey

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Basil & Honey Ginger Balsamic Glazed Turkey

Prep Time 24 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • 2 1/5 lb. turkey breast bone in, skin on
  • Marinade
  • 1/3 cup Olivia's Basil Olive Oil
  • 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  • 1 tsp sea salt
  • 1 tsp fresh black or white pepper
  • 1 tsp thyme
  • 1 tsp sage
  • 2 medium cloves garlic minced

Instructions

  • Rinse and pat dry the breast and place it in a gallon zip lock bag.
  • Mix all ingredients for the marinade and pour over the breast.
  • Seal the bag and press the marinade all around the breast.
  • Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  • Place the breast, skin side up,in a cast iron skillet.
  • Pour the marinade over the breast.
  • Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
  • Remove from the oven and let rest for at least 15 minutes before slicing.
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Rosemary and Lemon Balsamic Grilled Chicken Thighs

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Rosemary and Lemon Balsamic Grilled Chicken Thighs

Ingredients

  • 3/4 Olivia's Lemon White Balsamic
  • 1/2 cup Olivia's Rosemary Extra Virgin Olive Oil
  • 3 tablespoons thinly sliced garlic
  • 2 tablespoons lemon zest
  • 1 tablespoon crushed red pepper flakes
  • 8 chicken thighs
  • Salt and freshly ground black pepper

Instructions

  • In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
  • Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
  • Put the chicken thighs in the bag and seal it.
  • Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  • Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  • Remove the chicken from the marinade and pat dry.
  • Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  • Remove from the heat and serve while hot.
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Spicy Pineapple Pulled Pork Tacos

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Spicy Pineapple Pulled Pork Tacos

Cook Time 6 hours

Ingredients

  • 2-3 lbs. pork tenderloin
  • 1-28 oz. can pineapple chunks with juice
  • ¼ c. soy sauce gluten free
  • 2 Tbs apricot preserves
  • 2 Tbs Olivia's Habanero Olive Oil
  • ½ t. garlic powder
  • ½ t. pepper

Pineapple BBQ Sauce

  • ¾ c. ketchup
  • ¾ c. reserved pineapple chunks
  • 3 T. apricot preserves
  • 3 T. brown sugar
  • 1 T. Olivia's Pineapple Balsamic vinegar
  • 1 lime juice

Extras

  • Corn Tortillas
  • Cilantro
  • Goat Cheese
  • Green Onions

Instructions

  • In a large crockpot place pork tenderloins.
  • Combine pineapple juice from can, soy sauce, preserves, Olivia's Habanero Olive Oil, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
  • Set slow cooker to Low for 6-8 hours.
  • During the last 30 minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce

  • Combine all ingredients in a food processor or blender and puree until smooth.
  • Drain excess liquid from the shredded pork in the slow cooker.
  • Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!

Notes

Drizzle with our spicy avocado sauce recipe for some added heat!!!
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Goat Cheese Steak with Balsamic Glaze

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Goat Cheese Steak with Balsamic Glaze

Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes

Ingredients

  • 1 and 1/2 cups Olivia's Dark Raspberry balsamic vinegar
  • 4 5-7 ounce steaks, such as filet mignon, rib eye, etc.
  • salt and pepper
  • 4 ounces goat cheese
  • 1 pound cherry tomatoes
  • chopped parsley to garnish (optional)

Instructions

  • Turn your grill on to high heat.
  • Generously salt and pepper both sides of each steak.
  • Add the steaks to the grill and cook for 2-3 minutes. Flip and cook for another 2-3 minutes. Add the goat cheese for the last minute of grill time, so that it melts slightly. (The times will depend on the size of your steaks and how well done you like them.)
  • Remove from the grill and let rest for about 3 minutes before serving.
  • Drizzle each steak with balsamic reduction. Sprinkle with chopped parsley, if desired.

Notes

Serve with fresh cherry tomatoes and corn on the cob!
Adapted from The Food Charlatan