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Archive for July 23rd, 2010

3 to 4 fresh chicken breasts
1 cup dark chocolate balsamic vinegar
1 cup walnut oil
1 sweet onion
Fresh spinach
Chopped walnuts
Feta cheese
Fresh berries (blueberries, raspberries, strawberries)

Directions:

Take chicken breasts and add ¼ cup of dark chocolate balsamic and ¼ cup of walnut oil. Set aside in refrigerator for a few hours.

Next, place 2 tablespoons of walnut oil into a frying pan over low heat. Add a few handfuls of fresh spinach. Wilt the spinach on low heat until it is the consistency you prefer (wilted but not too soft). Place the spinach on 3 or 4 plates. Top each salad with chopped walnuts, 1/8 cup chopped sweet onion, and 2 tablespoons feta cheese.

While building the salads, grill the marinated chicken breasts. Chop the grilled chicken breasts into cubes and add to the salads. Finish with a vinaigrette for the salad with 2/3 cup dark chocolate balsamic and 1/3 walnut oil. Top with your favorite fresh berries.

The vinaigrette is also very delicious enjoyed with vanilla ice cream and fresh berries!

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3/4 cup Stillwater Olive Oil Co. Butter Extra Virgin Olive Oil
1 cup packed light brown sugar
1 cup white sugar
2 eggs
1 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

Directions:

Preheat the oven to 350 degrees F (165 degrees C).
In a large bowl, cream together the butter EVOO, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (cookie dough may seem greasy but the cookies will turn out beautiful!).
Bake for 10 minutes in the preheated oven. Transfer to a wire rack to cool completely.

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1 cup Stillwater Olive Oil Co. 18 year balsamic vinegar
2 Tbls Honey or Jelly (any flavor)

Directions:

Put ingredients into sauce pan over medium high heat until close to a boil. Turn heat down to low and simmer for approx. 20 min. Make sure you continue stirring the whole time so it does not burn. As it cooks it will continue to get thicker in consistency and when it reaches a preferred consistency, take off heat and let cool for 5 minutes. This balsamic reduction is great as a marinade on any vegetable, meat, or even as a wonderful finish to desserts!

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1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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