Main Courses

Easy Crock Pot 3-Ingredient Balsamic Chicken

Ingredients:

2 pounds boneless, skinless chicken breasts
1 (16 ounce) jar chunky salsa
1/2 cup Pinetop/Gilbert Traditional Balsamic Vinegar “Mamma”

Directions:

Add chicken breasts to the slow cooker, pour salsa and balsamic on top.
Cover and cook on high 4 hours or low 6 hours.

Optional:
We like ours shredded with a little bbq sauce and some coleslaw.
You can also serve over a bed of pasta, rice, or shred and eat on buns or make as tacos/burritos.

Apricot Balsamic Glazed Pork Tenderloin

Homemade Hot Pork Tenderloin

INGREDIENTS:

1 cup Apricot Balsamic Vinegar
2 tablespoons lemon juice
1 teaspoon herbes de provence
kosher salt & freshly ground black pepper
1.25 pound pork tenderloin, trimmed of excess fat & silverskin

DIRECTIONS:

1. Take the pork out of the fridge. Preheat oven to 425 degrees F.

2. Combine the vinegar, lemon juice & herbes de provence in a small pot. Bring to a simmer over medium heat and keep it at a hearty simmer for about 10 minutes, until thickened. Salt and pepper to taste. You can pour some of the glaze into a small bowl for serving.

3. Place the pork on a parchment lined baking sheet and season all over with salt and pepper. Brush generously on all sides with the glaze and bake for about 15 minutes, or until the pork registers 140-145 on a meat thermometer. Let the pork rest for 10 minutes before slicing. Serve with additional glaze.

This recipe makes extra glaze, enough to use on two tenderloins.

Adapted from Kitchenetteblog.com

Stuffed Pork Tenderloin

Ingredients:
1 Pork Tenderloin
4 TBSP Rosemary Infused Olive Oil
2 TBSP Shallot Garlic Infused Olive Oil
3 TBSP Honey Date Infused Balsamic
15 Prunes, chopped
2 Shallots, diced
Italian Bread Crumbs
Butcher’s Twine
Fresh cracked Black Pepper
Pink Himalayan Salt

 

Directions:
Preheat oven to 350 degrees. Rinse tenderloin and place on cutting board. Imagine that the tenderloin is a scroll and  taking a long Chef’s knife you begin cutting the tenderloin lengthwise about a half inch thick, all the while “unfolding” the scroll. The result should be a rectangle piece of meat that is approximately a half inch thick all the way across. Whisk 1 TBSP of the Rosemary and 1 TBSP of the Shallot Garlic infused Olive Oils together in a small bowl. Rub this mixture on both sides of the meat, coating it generously. Sprinkle pepper, and salt on both sides of meat. Place meat on a piece of wax paper or parchment and set to side to marinate. Meanwhile, chop up shallots and prunes and cook in the remaining rosemary and shallot garlic olive oils until both are extremely tender and they begin to become mushy. Pour in all of the Honey Date Balsamic and allow to cook off a bit of the vinegar. Add in italian bread crumbs until all the oil is absorbed and you have a nice moist paste. Smear paste onto the tenderloin and then roll it up. Carefully wrap and tie the twine and place tenderloin into a rectangular pan, lined with foil. Roast for 45 minutes to an hour, depending on the size of your roast. Allow to rest covered for 10 minutes before slicing 1 inch medallions and serving with Rosemary Potatoes and a green vegetable.

Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese

Feel like preparing something special for the holidays but don’t want to spend hours in the kitchen?

With our fig balsamic, you don’t need to create a complicated, multi-ingredient sauce to achieve a deep, rich flavor.

 

Ingredients:

  • 4 (5-6 ounce) filet mignon steaks, 1 to 2 inches thick
  • 3 tablespoons Olive Oil divided
  • Salt and freshly ground black pepper
  • ½ to ¾ cup crumbled gorgonzola cheese (about 4 ounces)
  • ¾ cup of our Fig Balsamic
  • 2 tablespoons butter

 

Directions:

Before you start, let your raw filets sit on the counter out of the refrigerator for at least 30 minutes but not more than an hour .

Pat steaks dry with a paper towel.  Rub 1 tablespoon of the olive oil onto both sides of all four filets.  Generously salt and pepper both sides as well.

Heat the remaining 2 tablespoons of Olive Oil in a heavy skillet over high heat until shimmering; swirling to coat the pan. Place the filets into the skillet and reduce heat to medium-high.  Do not move the steaks; let them sear for about 3 minutes (for thinner steaks) to 6 minutes for thicker steaks (about 2 inches).

Flip the steaks using tongs instead of a fork; piercing can let the juices run out while cooking.  The amount of time you cook your steaks depends on how thick they are and your preference for how rare you like your meat.  Time can range from 3-10 minutes on the second side but what’s more important is the internal temperature of the meat.  Checking the internal temperature will most likely give you a more reliable reading than the “finger method” or the clock.

Cook the meat on the second side until you reach your desired temperature (see chart below).  Check periodically using an instant-read meat thermometer inserted into the side of the filet.

  • Rare:  120-125 degrees F.
  • Medium-Rare:  130-135 degrees F.
  • Medium:  140-145 degrees F.

Start at the low end of the range. You can always cook it a little more.  The meat still continues to cook even while resting off-heat.

Remove the filets from the pan.  Spoon about 2 tablespoons of crumbled gorgonzola cheese onto each filet.  Tent with foil allowing steaks to rest while you make the sauce.  The cheese will also soften.

Add the ¾ cup of fig balsamic back to the same skillet and turn heat to high.  Scrape the bits from the bottom of the pan and reduce balsamic to about 2/3 cup (about 8-10 minutes).  Turn off heat and swirl in the two tablespoons of butter. Salt to taste.

Transfer the cheese-topped filets to plates and drizzle with your fig balsamic reduction.

Serve immediately.

KC’S Orange Salmon With Toasted Almonds On Asparagus

 

 

 

Ingredients:
2-4 Alaskan red (sockeye) salmon fillets
MARINADE
1/4 cup blood orange olive oil
1/4 cup Persian lime olive oil
2 tbs sesame oil
1 tbs cilantro
2 tbs minced garlic
2 tbs grated fresh ginger

ORANGE-MANGO MOJO
1 whole naval orange
3 tbs mango balsamic vinegar
1/2 tsp sea salt
Several dashes of cayenne pepper and habanero pepper flakes (depending on your spice tolerance)

3 more tbs blood orange olive oil for pan roasting salmon

1 bag of microwave steamed asparagus
1/2 stick of butter

1/2 bag of sliced almonds

TO MAKE THE MARINADE: In a medium bowl, combine and mix the olive oils, sesame oil, cilantro, garlic, and ginger. Cut salmon fillets in halves or quarters (with skin on). Marinade salmon for 30 minutes.

TO MAKE MOJO: Peel and separate naval orange into sections. Put orange in blender with mango vinegar, salt, and cayenne and habanero pepper and mix to a purée.

Preheat oven to 450 degrees.

In an iron skillet on medium high heat, heat 3 tbs blood orange olive oil until almost smoking. Swirl to coat pan, then add the marinated salmon, skin side down, for about 5 minutes, until the skin is browned and crisp. Shake pan after 3 minutes to make sure fillets don’t stick.

Mix the mojo in with the leftover marinade. Pour all of this on the salmon in the skillet to coat them completely. Put the skillet in the oven for 8-15 minutes (will vary depending on thickness of fillet) until cooked through – to about 125-130 degrees F in the center.

While salmon is cooking, steam cook asparagus in microwave per package instruction. Melt butter in a frying pan. Sauté asparagus in butter until butter absorbed, but not too long or the asparagus will be soggy. Salt and pepper asparagus to taste.

Toast almond slices in small frying pan until lightly brown.

Place asparagus on plate. Place the salmon on the asparagus with the sauce lightly applied. Spread the toasted almonds lightly over the dish.

Served it with a green salad, with romaine lettuce, tomatoes, naval orange sections, croutons, and the blood orange olive oil and mango vinegar.

Recipe Submitted by customer K.C. Woolf.
To view original recipe: Click Here

White Bean & Chicken Chili

Ingredients:

1 TBSP Citrus Habanero Olive Oil
1 Onion, Chopped
3 Cloves Garlic, Crushed

1 4 oz Can, diced Jalapeño
1 4 oz Can, Green Chili

2 Tsp ground Cumin
1 Tsp dried Oregano

2 (14.5 oz) cans Chicken Broth 3 C Cooked, Chopped Chicken Breasts
3 (15 oz) cans White Beans

1 C shredded Monterey Jack cheese & Sour Cream

 

Directions:
Heat Olive Oil in pan over medium low heat and slowly cook onion until tender. Mix in garlic, jalapeño, green chili, cumin and oregano.

Cook until the mixture is tender.

Mix in broth, chicken and beans. Simmer 15 minutes, stirring occasionally. Serve hot with cheese and sour cream on top.

Goes fabulously with the Southwest Green Chili Cornbread!

Coconut Curry Butternut Squash Soup with Spicy Olive Oil

 

 

 

As the fall temperatures get cooler, we always seem to remember how nothing satisfies better than a warm bowl of soup. And why settle for something bland and out of the can when you can really get into the season by making soup from scratch?

Ingredients:

  • ¼ cup plus extra for drizzling Chipotle Olive Oil
  • 1 cup chopped red onion
  • 3 cloves garlic, roughly minced
  • ¼ cup minced fresh peeled ginger
  • 4 bay leaves
  • 2½ pounds butternut squash, peeled, seeded, and cut into chunks
  • 1½ teaspoons kosher salt
  • 1 teaspoon curry powder
  • 2 cups chicken stock, heated
  • 1 tablespoon brown sugar, lightly packed
  • 1 15-ounce can light coconut milk
  • Freshly chopped scallions, for garnish
  • Red pepper flakes, for garnish

Directions:

Peel, seed and cube the butternut squash into 1” square chunks.  Roughly chop the red onion.  Mince the garlic and peel and grate the ginger.

In a large Dutch oven heat the spicy olive oil over medium heat until just simmering.  Add chopped red onions and cook for about 2 minutes, stirring occasionally. Add the garlic and ginger and continue cooking for about 3 minutes until the onions are translucent.  Add the bay leaves and cook for another minute.

Add the squash, curry powder and kosher salt. Continue to cook uncovered for 10-12 minutes. Meanwhile, measure out the 2 cups of chicken stock into a large glass measuring cup or microwave-proof bowl.  Heat the chicken stock in the microwave oven for 2 minutes.

When the squash mixture is done cooking, increase the temperature to medium-high and add the heated chicken stock scraping up the browned bits on the bottom of the pot.  Cover and bring the mixture to a boil.  Immediately reduce the heat to medium-low and simmer.

Let the mixture simmer for about 15 minutes.  Every 5 minutes, stir and mash the squash in the simmering stock. After the third time (total 15 minutes) add the brown sugar and cook for 3 minutes longer.

Add the coconut milk to the mixture and let cook for another 10 minutes.

You are ready to puree the soup.  HOWEVER, remove the bay leaves at this point before you begin.

Using an immersion blender, puree the soup directly in the Dutch oven to your desired consistency. Alternatively, you can use a blender but do it in small batches.  Each batch should only fill the blender container 1/3 of the way.  The hot soup is likely to expand.

When ready to serve, reheat the soup (if necessary), adjust any seasonings according to taste and garnish with a drizzle of Chipotle olive oil, sliced scallions and red pepper flakes for some extra kick.