Asian Spicy Tangerine Chicken

Posted on Dec 20, 2012 in Blog, Entrees, Recipes

Asian Spicy Tangerine Chicken

Asian Spicy Tangerine Chicken
from: Saratoga Olive Oil Co.

Ingredients
1.5 lb(s) Boneless, skinless chicken breasts, cubed or sliced thin
1 tsp(s) Cornstarch
2-3 cup(s) Chopped onion
4 Green onions, , cut into 1-inch lenghts
5 Dried chili pepper, minced
2 tsp(s) Szechwan peppercorns, roasted and ground*
2 tsp(s) Minced fresh ginger
2 Tbsp(s) Fresh tangerine juice or orange juice
2 Tbsp(s) dark soy sauce*
1 Tbsp(s) Hoisin sauce*
3-4 tsp(s) Granulated sugar
3-4 tsp(s) Szechwan chili paste with garlic*
2 Tbsp(s) Tangerine peel or orange peel cut into strips
2 cup(s) Italian Grape Seed Oil
1 tsp(s) Tangerine Balsamic Vinegar
1 tsp(s) Japanese Roasted Sesame Oil

Directions

Combine chicken and cornstarch. Set aside. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside. Heat oil in wok to 225°F. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. Heat remaining oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

*Available in Asian Specialty Markets.

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Turkey Mole Recipe

Posted on Dec 15, 2012 in Blog, Entrees, Recipes

Turkey Mole Recipe
Ingredients
  • 2 pound boneless skinless turkey breast cut into “turkey tenders”
  • 1 medium yellow onion, peeled and quartered
  • 6 cloves garlic, peeled and smashed
  • 1 sprig fresh oregano
  • ¼ cup packed chopped cilantro
  • Mexican rice, accompaniment
  • Chopped cilantro leaves, for garnish
  • corn tortillas on the side
Mole Sauce:
  • 8 dried rancho chilies, stemmed and seeded
  • 4 pasilla chilies
  • 1 quart chicken stock
  • 5 Tbsp. ♥ Olive My Heart ♥ Chipotle Extra Virgin Olive Oil
  • 4 Tbsp. pumpkin seeds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, crushed
  • 1/2 cinnamon stick, broken into pieces
  • 3 black peppercorns
  • 1/2 tsp. coriander seeds
  • 1/2 corn tortilla, torn into small pieces
  • 1/3 cup ♥ Olive My Heart ♥ Dark Chocolate Balsamic Vinegar
  • 3/4 tsp. salt
Directions
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid.In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes.Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.

In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies.Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste.

To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.

To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
Serves 6
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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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Pumpkin Spice Balsamic Pork Tenderloin

Posted on Oct 8, 2012 in Blog, Entrees, Recipes

Pumpkin Spice Balsamic Pork Tenderloin

Pumpkin Spice Balsamic Pork Tenderloin
adapted from AllRecipes.com

Ingredients
2 Tbsp. Laszlo’s Steak Seasoning Blend
1/2 cup ♥ Olive My Heart♥ Pumpkin Spice balsamic vinegar
1/2 cup ♥ Olive My Heart♥ extra virgin olive oil
2 lbs. boneless pork loin roast

Directions
1.  Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

2.  Preheat oven to 350 degrees F (175 degrees C).

3.  Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.


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Chicken Piccata

Posted on Sep 14, 2012 in Blog, Entrees, Recipes

Chicken Piccata

Chicken Piccata

  • Prep time: 5 minutes
  • Cook time: 15 minutes

Ingredients

  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
  • 2 Tbsp grated Parmesan cheese
  • 1/3 cup flour
  • Salt and pepper
  • 4 Tbsp Olive My Heart olive oil (EVOO, Lemon, Basil, Tuscan Herb, Garlic will work)
  • 4 Tbsp butter
  • 1/2 cup chicken stock or dry white wine
  • 3 Tbsp lemon juice
  • 1/4 cup brined capers
  • 1/4 cup fresh chopped parsley

1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Yield: Serves 4.

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NUTTY ASIAN NOODLES with CARROTS & EDAMAME

Posted on Jul 13, 2012 in Blog, Entrees, Recipes

NUTTY ASIAN NOODLES with CARROTS & EDAMAME

NUTTY ASIAN NOODLES w/ CARROTS & EDAMAME
~adapted from Everyday with Rachael Ray

Noodling around begins with perking up your pasta night!!
Here’s a yummy, nutty sauce with lots of colorful, kid-approved veggies.

Ingredients
1 3/4 C unsalted peanuts or cashews
2 carrots
1/2″ piece of ginger
1 C veg. broth
3 Tbsp soy sauce
2 Tbsp ♥ Olive My Heart♥ Honey Ginger Vinegar
2 tsp ♥ Olive My Heart♥ Toasted Sesame Seed Oil
2 Tbsp packed dark brown sugar
1/4 tsp salt
2/3lb linguine or 1 lb fresh Lo Mein noodles
1 C thawed frozen shelled edamame.

1. Preheat oven to 350 degrees. Spread the nuts on a baking sheet & roast until toasted (about 8 min). Let cool. Measure out 1/4 C. nuts chop & set aside for garnish.

2. Peel the carrots & shred on a box grater – set aside. Using the edge of a spoon scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.

3. Measure the broth in a liquid measuring cup, then pour in the Soy Sauce, Honey Ginger Vinegar & Roasted Sesame Seed Oil; stir to combine.

4. Whiz the remaining whole nuts, brown sugar, ginger and 1/4 tsp salt in a food processor until finely chopped. With the machine on, slowly pour in broth mixture & process until smooth.

5. Add the noodles to the boiling water & cook according to the package directions, stirring occasionally.

6. Drain the noodles in a colander & rinse well with cold water, rinse the pasta pot to cool it off. Put the noodles back in the pot.

7. Pour the Sauce over the Noodles; stir again.

8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top!!

VOILA !!! NUTTY ASIAN NOODLES W/ CARROTS & EDAMAME

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