Tag: Garlic Cilantro Balsamic

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Portobello & Garlic Cilantro Chicken Thighs

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Portobello & Garlic Cilantro Chicken Thighs

Ingredients

  • 4 chicken thighs skin on and bone in
  • 2 tbsp. Olivia's Portobello & Garlic Olive Oil
  • 2 tbsp. Olivia's Aged Garlic Cilantro Balsamic
  • salt and pepper to taste

Instructions

  • In a Ziploc bag or dish, cover the thighs with the Garlic Cilantro Balsamic and Portobello & Garlic Olive Oil.
  • Allow to marinade in the refrigerator for at least 30 min and up to a day.
  • Preheat oven to 425 degrees.
  • Put chicken on a sheet pan, skin side up.
  • Sprinkle with salt and pepper.
  • Put in the oven and bake until the chicken is done and skin is brown and crispy.
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Portobello & Garlic Easy Peasy Pasta

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Portobello & Garlic Easy Peasy Pasta

Ingredients

  • 1 Box of your favorite pasta
  • 1/4 cup Olivia's Portobello & Garlic Olive Oil
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Cook pasta as directed.
  • Toss hot cooked pasta with Portobello and Garlic Olive Oil.
  • Add the parsley, salt, and ground black pepper to taste.
  • Serve with fresh-grated Parmesan cheese.
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Balsamic Roasted Brussels with Cranberries and Parmesan

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Balsamic Roasted Brussels with Cranberries and Parmesan

Ingredients

  • Brussel Sprouts
  • Olivia Olive Oil suggested: Tuscan or Italian Spice
  • Small crumbled pieces of bacon
  • Salt and Pepper
  • Olivia's Balsamic Vinegar suggested: Aged Traditional or Aged Garlic Cilantro
  • Dried cranberries
  • Parmesan cheese

Instructions

  • Cut stems off Brussel sprouts and slice in half.
  • Drizzle in Olivia Olive Oil (suggested: Tuscan or Italian Spice),
  • Salt and pepper.
  • 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).
  • Sprinkle with dried cranberries and Parmesan cheese to taste.
  • Return to oven for 5-10 minutes.
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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 375ยบ.
  • 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.