One-Pot Moroccan Chicken

Ingredients

2 large boneless and skinless chicken breasts, cut in half lengthwise to form 4 thinner cutlets
3 teaspoons ground cumin
3 teaspoons ground coriander
Salt and pepper
2 tablespoons Roasted Garlic Grapeseed Oil for frying
1 large yellow onion, chopped
2 teaspoons fresh ginger, minced
1 tablespoon Harissa Spice (or more depending on heat preference)
1 tablespoon honey
2 cans (15 oz.) garbanzo beans, rinsed and drained
3/4 cup whole black olives, rinsed and drained
3/4 cup whole dried figs, cut in half
1 cup baby spinach, torn
3/4 teaspoon salt
1/3 cup chicken broth
Directions
Rub the chicken breasts down with 2 teaspoons cumin, 2 teaspoons coriander and some salt and pepper.
Heat the oil in a Dutch oven or large, deep skillet and brown the chicken on both sides. Transfer to a plate and set aside.
Add the onion and cook until soft and translucent, 5-7 minutes. Add the ginger, cumin, coriander, harissa, honey, and cook for another 3 minutes.
Add all remaining ingredients, stir to combine, and place the chicken breasts on top of the mixture. Bring everything to a light boil, reduce the heat to medium, cover and simmer for 35-40 minutes.
Serve immediately.

Tomato and Rice Soup

Ingredients:

  • 3 Tbsp Koroneiki Extra Virgin Olive Oil
  • 2 medium leeks, thinly sliced
  • 1 large carrot, chopped
  • 4 medium celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tsp Kosher Salt
  • 2 tsp Moroccan Chicken Seasoning
  • 1 Organic Bay Leaf
  • 1 28 oz can plum tomatoes with juice
  • 4 cups vegetable stock
  • 1/2 cup white basmati rice
  • 1/4 cup dry white wine or white cooking wine

 

Instructions:

  1. Heat the olive oil in a medium soup pot or dutch oven over medium heat.
  2. Add leeks, carrots and celery and cook for about 5 minutes until leeks are reduced and soft.
  3. Add garlic, Kosher Salt, Organic Moroccan Vegetable Seasoning and Organic Bay Leaf and stir to combine.
  4. Add crushed tomatoes with juice and vegetable stock, bring to a boil and stir in basmati rice.
  5. Reduce heat to medium, cover and cook for 15 minutes or until rice is tender.
  6. Remove bay leaf stir in white wine.
  7. Serve hot.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Ingredients: (Serves 6)

2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Reduction Vinegar
½ cup Water
2 tablespoons Soy sauce

 

 

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side

Truffle French Onion Soup

Ingredients


4 tablespoons unsalted butter
3 pounds sweet onions, sliced 1/4 inch thick
2 bay leaves
About 1/2 cup water
1/4 cup all-purpose flour
1 cup dry red wine
3 quarts beef stock, preferably homemade
10 thyme sprigs, tied with cotton string
Kosher salt and freshly ground pepper
1 baguette, sliced 1/3 inch thick
1/4 cup BLACK TRUFFLE EVOO
10 ounces pecorino cheese, coarsely shredded (3 cups)

 

 

 

 

Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.

Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.

Preheat the oven to 350°. Brush the baguette slices with the Black Truffle EVOO, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.

Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.

Finish with a small drizzle of Black Truffle EVOO

Pizza with Figs, Balsamic, and Arugula

Ingredients

  • Cornmeal (for sprinkling)
  • 1 each 1-pound package purchased pizza dough
  • 2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
  • 6 small fresh figs, cut into ¼- to 1/3-inch-thick slices
  • 2 T Fig Vinegar, divide
  • 8 thin slices prosciutto (from two 3-ounce packages)
  • 1 T Basil EVOO
  • 8 c arugula

Directions

  • Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal.
  • Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.
  • Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Fig Vinegar over. Set aside.
  • Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely.
  • Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute.
  • Transfer pizza to cutting board.
  • Whisk remaining 1 tablespoon Fig Vinegar and Basil EVOO in large bowl; add arugula.
  • Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza.
  • Cut into pieces and serve.

Oysters with Champagne Vinegar Mignonette

Ingredients

  • For oysters
    • 1 1/2 cups kosher or other coarse salt
    • 1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
    • 1/2 tablespoon unsalted butter, cut into 6 pieces
    • 1 small cluster Champagne table grapes or 2 finely diced seedless red grapes
  • For mignonnette
    • 2 teaspoons Marc de Champagne vinegar
    • 1 1/2 teaspoons finely chopped shallot
    • Pinch of coarsely ground black pepper
    • Pinch of sugar
    • 1 teaspoon finely chopped fresh flat-leaf parsley

 

 

Directions

  1. Make mignonnette:
    1. Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
  2. Prepare oysters:
    1. Preheat broiler.
    2. Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
    3. Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
    4. Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

Easy Chocolate Cake with Olive Oil in One Pan

Ingredients

  • 1 1/2 cup flour
  • 1 cup sugar
  • 2 tablespoons Dutch processed cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Blood Orange EVOO
  • 1 tablespoon Vanilla
  • 1 tablespoon Balsamic Vinegar (Cranberry, Cherry Almond, or Blackberry)
  • 1 cup water OR red wine

 

Directions

Mix directly in an 8x8 pan with a small whisk to reach into the corners.

Hot Pepper Bacon Brussel Sprouts

Ingredients: 

Trimmed Brussel Sprouts
Bacon Extra Virgin Olive Oil
Hot pepper Bacon Jam

 

Directions: 

Preheat Oven to 400 degrees F. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 20 minutes, stirring brussel sprouts frequently for even coating. Coat with Hot Pepper Bacon Jam and continue roasting another 10 minutes. Serve immediately. Optional, use more Hot Pepper Bacon Jam as a garnish.

Crockpot Smoked BBQ Pulled Chicken Tacos

Ingredients

 3 chicken breasts

  • 1 Bottle of Smoked Sriracha & Roasted Garlic Mop Sauce
  • Flour Tortillas
  • Cilantro and diced onions for garnish
  •  

    Directions

    Place chicken breasts in crockpot and pour sauce over chicken. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours.
    Remove meat from pot. Place in the fridge to chill to touch.

    Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

    Banana Quesadillas With Bourbon Caramel Sauce

    Ingredients

    • 1 large tortilla
    • 1 banana, sliced
    • 1 Bourbon Caramel Sauce

    Directions

    1. Spread half of tortilla with Bourbon Caramel Sauce, arrange sliced bananas on top; fold tortilla.
    2. Place quesadilla in pan, cooking 2 to 4 minutes per side, and flip it.