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Portobello & Garlic Cilantro Chicken Thighs

Portobello & Garlic Cilantro Chicken Thighs
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Ingredients
  1. 4 chicken thighs, skin on and bone in
  2. 2 tbsp. Olivia's Portobello & Garlic Olive Oil
  3. 2 tbsp. Olivia's Aged Garlic Cilantro Balsamic
  4. salt and pepper to taste
Instructions
  1. In a Ziploc bag or dish, cover the thighs with the Garlic Cilantro Balsamic and Portobello & Garlic Olive Oil.
  2. Allow to marinade in the refrigerator for at least 30 min and up to a day.
  3. Preheat oven to 425 degrees.
  4. Put chicken on a sheet pan, skin side up.
  5. Sprinkle with salt and pepper.
  6. Put in the oven and bake until the chicken is done and skin is brown and crispy.
Olivia Olive Oil https://oliviaevoo.com/
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Portobello & Garlic Easy Peasy Pasta

Portobello & Garlic Easy Peasy Pasta
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Ingredients
  1. 1 Box of your favorite pasta
  2. 1/4 cup Olivia's Portobello & Garlic Olive Oil
  3. 1 tablespoon chopped fresh parsley
  4. salt and ground black pepper to taste
  5. 2 tablespoons grated Parmesan cheese
Instructions
  1. Cook pasta as directed.
  2. Toss hot cooked pasta with Portobello and Garlic Olive Oil.
  3. Add the parsley, salt, and ground black pepper to taste.
  4. Serve with fresh-grated Parmesan cheese.
Olivia Olive Oil https://oliviaevoo.com/
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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 375º.
  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/
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Lemon Herb Duck Breasts

Lemon Herb Duck Breasts
Serves 4
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Ingredients
  1. 1 cup chopped fresh parsley leaves
  2. 2 tablespoons minced lemon zest
  3. 4 teaspoons coarse black pepper
  4. 4 teaspoons dried thyme
  5. 2 whole duck breasts, split and skinned
  6. 4 tablespoons Olivia's Italian Spice Olive Oil
  7. salt
  8. Olivia's Aged Garlic Cilantro Balsamic
Instructions
  1. Combine parsley, lemon zest, pepper and thyme in a bowl. Roll duck pieces in herb mixture to coat all over.
  2. Put Italian Spice Olive Oil in a large sauté pan, and turn heat to medium-high.
  3. When olive oil shimmers add duck, and reduce heat to medium.
  4. Cook, turning once or twice, until coating browns and duck is medium-rare to medium, about 10 minutes.
  5. Season meat with salt, and let it rest for a few minutes.
  6. Drizzle with the Garlic Cilantro Balsamic and serve.
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Cilantro Guacamole Burrito

Garlic Cilantro Guacamole Burrito
Serves 2
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Ingredients
  1. 2 ten-inch tortillas
  2. 3 avocados
  3. 1/2 cup cooked black beans
  4. 20 grape tomatoes, halved (about 1 cup)
  5. 2 garlic cloves, sliced
  6. 2 tablespoon Olivia's Garlic Cilantro Balsamic Vinegar
  7. 1 tablespoon Olivia's Persian Lime Olive Oil
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon pepper
Instructions
  1. Add grape tomatoes, sliced garlic, Garlic Cilantro Balsamic Vinegar, and Persian Lime Olive Oil to a 20 ounce baking dish.
  2. Stir so that they are well-mixed. Cover with a lid or foil and bake at 375 F until the tomatoes have collapsed, 20 to 30 minutes.
  3. Remove from the oven and set aside while it cools.
  4. Add avocados to a mixing bowl and coarsely mash them so that they have a chunky texture.
  5. Add black beans, salt, and pepper to the same bowl, mixing everything together.
  6. Lastly, add the roasted tomatoes and sliced garlic (without the remaining balsamic and olive oil liquid) to the same bowl and stir until everything is well mixed.
  7. Prepare two square pieces of foil, about 1 foot on each side.
  8. Place one tortilla on each. Distribute the guacamole mixture evenly between the two tortillas. Wrap into burritos. Then wrap the foil around each burrito to secure it.
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Cilantro Glazed Meatballs

Garlic Cilantro Glazed Meatballs
Serves 3
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 Pound ground beef
  2. 3 Tablespoons water
  3. 1 Teaspoon each garlic and onion powder
  4. 1 Tablespoon dried parsley
  5. salt and pepper to taste
Glaze
  1. 1 Cup Olivia's Aged Garlic Cilantro Balsamic Vinegar
  2. 1 Tablespoon honey
Instructions
  1. Preheat oven to 375 degrees.
  2. Glaze: In a saucepan, over medium heat mix Aged Garlic Cilantro Balsamic and honey. Set aside.
  3. Season the ground beef with the garlic, onion, salt and pepper.
  4. Add in 2 teaspoons of parsley, saving the rest to garnish at the end.
  5. Using your hands, combine the water with the ground beef and form 16-20 (depending on size) meatballs.
  6. Bake the meatballs for 10 minutes. Pour the balsamic honey glaze over the meatballs and return to the oven to finish cooking (about 5-8 minutes).
  7. Sprinkle with the leftover teaspoon of parsley and serve the meatballs, saving the excess balsamic glaze for dipping.
Notes
  1. This recipe is nut, dairy and egg free!
Olivia Olive Oil https://oliviaevoo.com/
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Garlic Cilantro Balsamic Caramelized Onion Turkey Burger

Garlic Cilantro Balsamic Caramelized Onion Turkey Burger
Serves 8
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Balsamic Caramelized Onions
  1. 3 large onions (usually use white or red), cut in half and then sliced
  2. 1/2 cup Olivia's Garlic Cilantro Balsamic
Burgers
  1. 2 lbs ground turkey
  2. 1/2 cup finely chopped onion
  3. 2 TBS Worcestershire sauce
  4. 1/2 tsp salt
  5. 1/2 tsp fresh cracked black pepper
  6. 2 tsp (3 large cloves) of garlic, minced
  7. 1 Tbs dried thyme
Toppings
  1. 8 slices provolone cheese
  2. balsamic caramelized onions
  3. whatever you want to put it on: whole wheat bun, english muffin, pita, greens, etc..
Make the balsamic caramelized onions
  1. Put your sliced onions and Garlic Cilantro Balsamic in a large skillet with a tight fitting lid. If you don't have one you can use a pot instead, but the process may take a bit longer.
  2. Cover and cook about 20 minutes.
  3. Take off the lid and continue to cook, stirring every few minutes, until there is no liquid left.
  4. Once this happens, the onions will start to caramelize.
  5. Add 1/3 cup of water, stirring again until there is no liquid left. Repeat this process until onions are fully cooked and caramelized. Set aside.
To make the burgers
  1. Mix together all ingredients, form into 8 burger patties.
  2. Preheat your grill to medium-high heat. Make sure it's nice and hot before adding your burgers or they may stick. You can also cook these in a cast iron skillet. Either way, using medium-high heat, they should take about 7 minutes on each side.
  3. Flip only once to get the juiciest burgers and cook until the burgers reach 165 degrees or if you don't have a thermometer, until they're hot and no longer pink on the inside.
  4. Put a slice of provolone on each one and close the lid until melted (this will only take a minute or so).
Olivia Olive Oil https://oliviaevoo.com/