Cornbread is a southern staple and whether it’s made with hominy in a cast iron skillet or if it comes out of a box, you might see it served with chili in the cooler months or as muffins at spring picnics. While there may be no replacing a classic iron skillet recipe, sometimes the convenience of a box mix at the last minute can be a savior. Elevate the simple box mix by using our Chipotle infused extra virgin olive oil. Continue reading “Easy Cornbread with Chipotle Olive Oil”
Ever read the back of the package on those factory processed granola bars? It’s not that difficult to make them at home and there are many benefits for you and your family. You can use fresher ingredients, omit preservatives and you get to choose the combination of dried fruits, nuts or seasonings that go into these homemade treats (like cinnamon instead of cardamom). And let’s not forget, making your own granola bars is usually less expensive. Continue reading “Homemade Granola Bars with Cardamom and Lemon Fused Olive Oil”
When we want something a little different for chicken wings this is our go to recipe. Good quality balsamic vinegar, fresh rosemary and hints of garlic combine to make a marinade and glaze all in one. Rather than discarding this wonderful marinade, we cook it on the stove reducing it to flavorful glaze to finish off the chicken. For the chicken wings, we discarded the wing tips and cut the remaining wing in half to make flats and drumettes. Alternatively, you can save some time by purchasing a tray of drumettes already prepared at the grocery store. We adapted this recipe from Giada De Laurentiis making very few tweaks. Serve a tray of these as appetizers at your next party and your guests will come back for more! This also makes a great main course with white rice and a salad. Even the kids devour them every time!
Add the first six ingredients (balsamic vinegar, honey, brown sugar, say sauce, rosemary sprigs, and garlic clove halves) directly into a zipper-locking bag.
Seal the bag tightly, shake vigorously and press to combine ingredients and dissolve the sugar.
Add the chicken into the bag and seal. Roll the chicken around until all pieces are coated. Remove as much air from the bag as possible and place the sealed bag in the fridge to marinate for about 2-4 hours.
With the oven rack in the middle position, preheat the oven to 400 degrees F.
Remove each chicken piece from the bag and place on a rimmed baking sheet lined with foil (reserving the marinade). Bake in oven until chicken edges become dark in areas and the skin caramelizes, about 30 minutes.
About 15-20 minutes before the chicken is done, pour the remaining marinade into a large skillet over medium-high heat. Once the marinade comes to a boil, remove the garlic cloves and rosemary sprigs. Lower the heat to medium-low and reduce the marinade until desired thickness. Set aside.
Transfer the cooked chicken wings to the skillet with the balsamic glaze. Fold the chicken into the glaze until evenly coated. Alternatively, for a light coat of glaze, you could transfer the cooked chicken to a platter and dip a brush in the skillet to glaze the pieces individually.
Transfer to a serving platter and garnish with toasted sesame seeds and chopped parsley. Enjoy as a main course or appetizer.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Last year for Valentine’s Day we posted the Chocolate Raspberry Cupcakes with Raspberry Balsamic and Chocolate Ganache. Decadent and delicious! But sometimes you want something easier, less heavy and doesn’t have you stuck in the kitchen after the main course. Continue reading “Strawberries Infused with Dark Chocolate Balsamic Vinegar”
Need a healthier snack for the big game this weekend? These sweet potato fries not only deliver a salty-sweet balance of flavor but sweet potatoes themselves boast a healthier nutrition profile than their Russet counterparts. Continue reading “Baked Sweet Potato Fries with Garlic Infused Olive Oil”
Food and Wine magazine brought us this warming eastern European stew as one of their seven essential slow cooker recipes. We, of course, tweaked it slightly and used our Tangerine Balsamic as the base of the glaze for the ribs. Though the total slow cooker time is about 6 hours, the ribs only go along for half the ride. After three hours set aside the cooked ribs while the beans and stew cook and further develop their flavors. Then glaze the ribs and after 3 minutes under the broiler they’re ready to serve. Enjoy the stew and ribs over a bed of warm buttery noodles.
Unwrap racks and cut ribs into smaller sections (about 2-4 ribs, depending on size).
Into a large slow cooker, add the 1 cup beans, 2 cups of chicken broth, can of diced tomatoes, 1/3 cup of white wine, minced garlic, rosemary sprig, and 2 tablespoons of the tomato paste. Stir to combine well.
Add the rib sections nestling them into the broth and tomatoes.
Cover and cook on low for about 3 hours until the ribs are tender. When the ribs are done, transfer them to a rimmed baking sheet lined with foil and cover with additional foil. Let the beans continue to cook in the slow cooker for another 3 hours.
While the beans are cooking, prepare your glaze. Combine the 3 tablespoons of Tangerine balsamic, 1½ teaspoons of honey and the remaining 1 tablespoon of tomato paste. Whisk well to combine.
A few minutes before serving, set the oven to broil. Generously salt and pepper the ribs and lay them out on the rimmed baking with the meaty side up. Generously brush the ribs with the glaze to coat evenly.
Broil the ribs placing them about 3 inches away from the heat. Rotate as needed but keep an eye on them, they only need about 3 minutes. If needed, rotate them to brown evenly and heat through.
To finish the beans and broth, stir in the remaining minced rosemary (about 1 teaspoon) and salt and pepper to taste.
Ladle the beans and broth into a deep plate or shallow bowl. If desired, cut the rib sections into individual ribs (we left them in 2-rib sections). Top with 2-3 glazed ribs and serve.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Healthy enchiladas? Using a flavorful fish, fresh vegetables and prepared with high quality olive oil, we say…definitely! We adapted this recipe from something we saw by Linda Larsen that provided protein and vegetables without the heaviness of the holiday meals. It may look like a lot of steps but it’s not difficult and you can prepare most of it ahead of time. Let us know what you think!
Preheat oven to 400 degrees F with the oven rack in the middle position.
Cut the fish into bite-sized pieces.
As we always say in the OT kitchen, it’s easier to prepare your ingredients before you start cooking. Chop the onion finely and mince the garlic. Chop the red pepper, green pepper, and fresh tomatoes into about ½-inch pieces.
Heat the 2 tablespoons of Chipotle olive oil in a large skillet over medium-high heat. Place the bite-sized pieces of fish into the shimmering oil and sauté until browned and cooked through. Remove fish pieces and set aside.
To the same skillet at the remaining tablespoon of Chipotle olive oil and reduce heat to medium. Sauté chopped red onion and minced garlic, until onions just begin to turn translucent, about 5 minutes. Add red and green bell pepper; cook and stir for about 4 minutes longer.
Turn off heat. Add to the skillet the cooked fish pieces, the chopped tomato, the 2 tablespoons of jalapeno balsamic vinegar and ½ cup of the cheese.
Add salt and pepper to taste. Stir gently to combine all ingredients.
Divide fish filling among the tortillas and roll them up as shown above.
Place them seam-side down in a 13″ x 9″ glass or ceramic baking dish.
Cover with the enchilada sauce and sprinkle the remaining 1 cup of shredded cheese.
Bake for 15–20 minutes uncovered or until thoroughly heated. Remove from oven and portion out to serving plates. Garnish each serving with sour cream, chopped cilantro and avocado slices.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Going to a party and want to bring an appetizer that you can whip up in 5 minutes? This gem came to us from another one of our wonderful customers. Babette created this easy goat cheese spread in her kitchen, we tried it out in the OT Kitchen and we absolutely loved the flavor and simplicity. Did we mention that it’s only four ingredients? Give it a go and serve with crackers or fresh veggies.
Mash the room temperature goat cheese with a fork.
Mix in the 2 tablespoons of balsamic vinegar.
Add the pinch of cinnamon and chopped pecans. Mix well to combine. Transfer to a serving bowl and accompany with crackers or crudités. Your guests will love this goat cheese spread.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
Every once in a while you want to try something different at the holiday table. When that bag of cranberries shows up at the grocery store we almost automatically think of preparing them exactly according to the package directions. Don’t get us wrong we love tradition but sometimes you want a more complex flavor profile. Continue reading “Cranberry Pear Chutney with Rosemary, Sicilian Lemon Balsamic and Blood Orange Olive Oil”
Last year we posted a Farro and Pumpernickel Stuffing with Fig Balsamic Caramelized Onions and the year before that was our Apple and Sausage Stuffing recipe – both made with our Wild Mushroom & Sage Olive Oil. This time we used our Tarragon Olive Oil to make this delicious, savory bread pudding adapted from Ina Garten that is perfectly moist inside and crispy on top. Continue reading “Mushroom and Leek Bread Pudding with Tarragon Olive Oil”
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