- 3 quarts cold water
- 1/3 cup SOOC 18 year or Espresso balsamic vinegar
- ¼ cup salt
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 4 cloves garlic minced
- 1 pinch salt
- 3 Tbsp SOOC Garlic Olive Oil (plus as needed to coat foil)
- 1 Tbsp freshly ground black pepper
- 2 tsp red pepper flakes
- 4 lbs chicken wings (separated at joints, tips discarded)
- 2 Tbsp bread crumbs
- 1 cup grated Parmigiano-Reggiano cheese, divided
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and coat foil with SOOC Garlic Olive Oil.
Combine water, balsamic vinegar, ¼ cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs, toss to coat. Sprinkle with ½ cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining ½ cup Parmigiano-Reggiano cheese.
Bake in the preheated oven until browned, 20-25 minutes.
Posted in Appetizers, Recipes | Tagged 18 year, balsamic, chicken, Espresso, Garlic Extra virgin olive oil | Leave a Comment »
– 2 pounds chicken breast, cut into 1-inch cubes
– 20 dried apricots, halved
– 1 cup chicken stock
– 1 cup apricot preserves
– 2 tbs SOOC Blood Orange olive oil
– 1/4 cup SOOC Fig balsamic vinegar
– 1 large onion, chopped
– 2-3 cloves chopped garlic
– 1 tbs fresh chopped thyme
– Heat Blood Orange EVOO in a large skillet over medium-high heat. Add chicken and cook for about 5 minutes, until edges are slightly crispy, but still pink in the center. Stir in the onion and garlic, and cook for 3 more minutes. Reduce to a medium heat, and pour in the Fig balsamic vinegar and allow to reduce for a couple minutes.
– Halve 10 apricots, leaving the other 10 whole. Place apricots and chicken stock to the skillet and bring to a simmer. Stir in the apricot preserves and thyme. Reduce to medium-low heat and simmer for 10-15 minutes, or until apricots have softened. Salt and pepper to taste.
– Serve over your favorite steamed vegetables or quinoa! You can also substitute the Fig balsamic vinegar with Espresso balsamic for an even richer flavor. Enjoy and eat in good health!
Posted in News | Tagged apricot, blood orange, Blood Orange EVOO, chicken, Espresso, fig, Fig Balsamic, garlic, Quinoa, reduction, stir fry | Leave a Comment »
- 3 Tbsp SOOC Chipotle Olive Oil½ cup of chopped red onion
- 2 lbs of ground beef or ground turkey
- 1 ¼ cups of canned tomatoes
- 4 cups of canned black or kidney beans
- ¾ tsp of sea salt
- 1 bay leaf
- 2 Tbsp of chili powder
Start off by sautéing the chopped onions in SOOC Chipotle Olive Oil. Add the ground beef or ground turkey and stir until meat is browned. Add tomatoes and beans. Stir in sea salt, bay leaf and chili powder. Bring mixture to a boil. Reduce to low heat and simmer, stirring occasionally for 1 hour.
Serve with fresh grated cheddar cheese and sour cream.
Posted in Appetizers, Main Courses, Side Dishes | Tagged chili, chipotle, EVOO, Soup | Leave a Comment »
One of our employees found this recipe on Pinterest, originally from http://www.bakerbettie.com and modified a few things. Of course we had to add some olive oil to it! This recipe is gluten free and vegan, too!
– 2 1/2 cups gluten free rolled oats
– 1 cup mashed ripe bananas (2-3 bananas)
– 1/2 cup peanut butter
– 1 tbs brown sugar
– 1 tbs honey
– 2 tbs SOOC Butter EVOO
– 1/2 tsp cinnamon
– 2 tsp baking powder
– Almond milk or water (if needed)
– 3/4 cup chocolate chips
– Rice flour to coat pan
1. Preheat oven to 350 degrees.
2. Pulse rolled oats in a food processor or blender until a flour-like consistency.
3. Combine the rest of the ingredients to the blender or mixing bowl, except the chocolate chips. Save one tablespoon of butter EVOO to grease the pan. Blend or mix until consistent and thick. Almond milk or water may be added if the mixture is too dry. The batter should be thick, but not crumbly!
4. Fold chocolate chips into the mixture.
5. Use the remaining tablespoon of butter EVOO to grease a 9×5 pan. Sprinkle rice flour into the pan and shake to coat the pan evenly. Dump out the remaining flour.
6. Pour the batter into the pan and spread evenly. Top with chocolate chips, if desired.
7. Bake for 30 minutes, or until toothpick comes out clean.
You can also substitute SOOC Butter EVOO with SOOC Butternut squash seed oil for a richer flavor!
Posted in Desserts | Tagged banana, banana bread, bread, Butter EVOO, Butternut Squash Seed Oil, dessert, gluten free, olive oil, peanut butter, vegan | Leave a Comment »
1 Large Butternut Squash
1 Medium Onion
2 Cloves Garlic
2 Tablespoons SOOC Chipotle Olive Oil
Sea salt and fresh ground pepper to taste
½ Teaspoon Cinnamon
3 Cups Chicken Broth
Cut the squash in half and remove the seeds. Cook the squash by roasting in the oven at 350 degrees until fork tender.
Heat the chicken broth in a sauce pan and simmer on low heat until needed.
Peel and cut the onion and garlic into small dice. Sauté in the SOOC Chipotle Olive Oil until tender and soft.
Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic and half the chicken broth.
Puree until smooth, adding additional broth as needed.
Once you have a smooth mixture, return the squash to a saucepan and keep warm.
Season your soup with cinnamon, salt and pepper.
Posted in News | Tagged Butternut, chipotle, dinner, Soup, winter | Leave a Comment »
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice
Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.
Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.
Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.
Serve immediately, garnishing with basil leaves. Enjoy!
Posted in Main Courses, News | Tagged Almonds, Baklouti green chili, Basil, EVOO, garlic, green chili, Parmesan, pasta, Red Pepper, tomatoes | Leave a Comment »
1 pound pasta of your choice
1/2 cup SOOC Arbosana EVOO
4-6 garlic cloves, peeled & chopped
1/2 cup chopped fresh parsley
Freshly ground pepper
Cook pasta until Al Dente. While the pasta is cooking, saute chopped garlic in Arbosana EVOO until golden brown. Remove the pan from heat and add 3/4 of the parsley.
Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.
Garnish with remaining parsley and enjoy! Salt and pepper to taste. For a little extra flavor, toss pasta with halved cherry tomatoes and freshly grated Parmesan cheese!
Posted in Main Courses, News | Tagged arbosana, EVOO, garlic, Parmesan, Parsley, pasta | Leave a Comment »