Cranberry & Balsamic Onion Marmalade

Posted on Nov 28, 2012 in Blog, Recipes, Side Dishes

Cranberry & Balsamic Onion Marmalade

• 2 Tbsp. ♥ Olive My Heart ♥ Fused Blood Orange Extra Virgin Olive Oil
• 1 cup sliced onion, loosely packed (about half an onion)
• 1 teaspoon kosher salt
• fresh cracked pepper
• 2 cups fresh cranberries
• 1/2 cup brown sugar
• 1/2 cup ♥ Olive My Heart ♥ Pomegranate Balsamic Vinegar
• 1/4 freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat add the onion, salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, pomegranate balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes, stirring occasionally. Cool transfer to a container. Cover and refrigerate up to one week.

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Chicken, Caramelized Onions, & Wild Mushrooms Over Pappardelle, with Creamy Bacon-Thyme-Balsamic Reduction

Posted on Nov 25, 2012 in Blog, Entrees, Recipes

Chicken, Caramelized Onions, & Wild Mushrooms Over Pappardelle, with Creamy Bacon-Thyme-Balsamic Reduction

That’s quite a title, no?  You could just shorten the name of this dish to “Nom-Nom!”  This entree is also easy, elegant, comforting, and delicious.

Ingredients
1.5 lbs. boneless skinless chicken thighs or breast tenders
4 thick strips smoked bacon, diced
1 large sweet onion, sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4″ piece of fresh thyme, stem discarded
1/4 C. ♥ Olive My Heart ♥ Traditional Style Balsamic Vinegar
2 tablespoons ♥ Olive My Heart ♥ Hojiblanca, Picual, or Koroneiki EVOO, or ♥ Olive My Heart ♥ Wild Mushroom-Sage infused olive oil
1/2 C. heavy cream
sea salt & fresh ground pepper to taste
1 lb. pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not overcrowd the pan.  Remove the chicken to a plate.

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic vinegar to the mushrooms and onions, deglazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.

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Roasted Butternut Squash

Posted on Nov 3, 2012 in Blog, Recipes, Side Dishes

Roasted Butternut Squash

Roasted Butternut Squash

Ingredients
– 1 medium-large butternut squash
– 1/2 cup ♥Olive My Heart♥ Wild Mushroom and Sage Olive Oil
– Sea salt
– fresh ground pepper
– ♥Olive My Heart♥ Pumpkin Spice balsamic vinegar, for drizzling

Directions
Preheat oven to 350.  Peel, seed and dice the squash into 3/4 inch cubes.  Place squash in a bowl and toss with oil.  Season with sea salt and fresh ground pepper and toss again.  Spread in single layer on roasting pan or cookie sheet.  Roast for 30 minutes, turning half way through so that it browns evenly.  Drizzle with Pumpkin Spice balsamic vinegar before serving.

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