MEAL RECIPES

MOJO BAKED CHICKEN

  • Prep 4 Chicken Breasts (thin cut)
Chicken Marinade Steps
Dressing Steps Salad Steps
  • 3-4 Heads Romaine Lettuce
  • 1 Large Tomato, chopped
  • ¼ Cup chopped Red Onion
  • 4 Avocado’s, sliced 
  • Add 4 Chicken Breasts to Marinade in a bag or bowl (marinate anywhere from 30mins to 12 hours)
  • Bake chicken @ 375 degrees
  • Prepare salad, top with Chicken and dressing and serve!
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Grilled Mandarin Orange Shrimp
Ingredients: Directions:
  • Combine shrimp, garlic, EVOO, Mandarin Orange Balsamic Vinegar and black pepper in a bowl. 
  • Marinate for 30 minutes. 
  • Thread onto skewers and grill over medium heat for 8 minutes. 
  • Turn several times during cooking and baste with remaining marinade.
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 Olive oil and Balsamic Pizza!
Ingredients: Directions:
  • Top pizza crust with Amazing Olives Bacon flavored olive oil to taste, add remaining toppings.
  • Bake at 375-400 for 8-10 minutes, depending on desired crispness.
  • Remove from oven and drizzle with Amazing Olives Barrel Aged balsamic vinegar.
  • Cut, serve and enjoy!
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    Mango Tease Balsamic and Olive Oil Salmon Recipe
    Ingredients: Directions:
    • Preheat oven to 350 degrees. 
    • Rinse salmon fillets and pat dry. 
    • Place salmon fillets in a Ziploc baggie.
    • Whisk 1/3 Cup of Mango Balsamic Vinegar with 1/3 cup Premium EVOO. 
    • Add ginger, salt, and pepper, and whisk again. 
    • Pour marinade in Ziploc with salmon fillets and refrigerate for at least 30 minutes. 
    • Brush shallow pan with 1 tlbs of Premium. 
    • When ready to cook, place the salmon fillets on the prepared pan. 
    • Drizzle the fillets with remaining marinade. 
    • Bake 15—20 minutes / until flaky. Do not overcook!
    • Upon serving drizzle each filet with reserved Mango Balsamic Vinegar and an add extra drizzle of Premium EVOO.
    • Serve immediately and enjoy!
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    Turkey, Basil and Mozzarella Panini
    Ingredients: Directions:
    • Brush cut side of top half of bread with Tuscan Infused olive oil.
    • Top evenly with turkey, basil, cheese, and tomatoes.
    • Sprinkle evenly with salt and pepper.
    • Drizzle cut side of bottom half of bread with 25 Star balsamic vinegar; place on top of sandwich.
    • Invert sandwich.
    • Heat a large grill pan over medium-high heat.
    • Coat the pan with olive oil. 
    • Add sandwich to pan.
    • Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten.
    • Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted.
    • Cut sandwich into 4 equal pieces. 
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    Tangy Braised Cabbage
    Ingredients: Steps:
    • In a saucepan, heat 2 tablespoons Amazing Olive Shallot olive oil over medium heat.
    • Add 1 head of shredded cabbage, 1 teaspoon horseradish, dash of garlic salt and sauté for 5 to 8 minutes, or until the cabbage starts to wilt
    • Stir in 1-tablespoon sugar and cook to caramelize the cabbage lightly.*Add 2 ½ tablespoons Amazing Olive Honey Ginger balsamic vinegar and 1-tablespoon lemon juice and stir to scrape up browned bits from the bottom of the pan.
    • Season with salt and pepper to taste and serve immediately.
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    Grilled Prosciutto Wrapped Chipotle Shrimp
    Ingredients: Steps:
    •  Combine shrimp and Chipotle oil in a zip lock bag and marinate for 2-3 hours.
    • Preheat grill to 350 degrees.
    •  Wrap each shrimp with one basil leaf, then a strip of prosciutto ( if not secure use atoothpick or skewer.
    • Grill wrapped shrimp until opaque (1 to 2 minutes per side).
    • Serve and enjoy! 
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    Grilled Eggplant and Mozzarella Sandwich
       *Recipe makes 4 sandwiches   
    Ingredients and Prep:  Directions: 
    • Pre-heat oven to 500 or set outside grill to high.
    • In a bowl, combine the tomatoes with the onion and lightly coat with Amazing Olive Tuscan Season Blend EVOO. Mix together and set aside. 
    • Brush the eggplant on both sides with Amazing Olive Tuscan Season Blend EVOO, then place in a baking pan and cover with tin foil.
    • Roast covered eggplant in the oven or on grill, turning occasionally until tender and brown (about 10 minutes).
    • Toast the rolls in the oven or on the grill until crisp. 
    • Drizzle Amazing Olive Garlic Infused Oil on the cut sides of the rolls.
    • Stack the eggplant, mozzarella on the roll bottoms and top with the cherry tomatoes and onion mixture and cover with top of rolls.  
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    Grilled Vegetables in Foil Packets with Tuscan Season Infused EVOO
    Ingredients:
    • 1 lb fresh green beans, ends trimmed, cut into thirds
    • 8 oz red potatoes, quartered, sliced
    • 1 yellow summer squash, cut into 1/4-inch-thick slices
    • 1 shallot, sliced
    • 2 tablespoons Amazing Olive Tuscan Season Infused Olive Oil
    Directions:
    • Heat gas or charcoal grill.
    • In large bowl, stir together all ingredients.
    • Cut 24-inch-long sheet of heavy-duty foil. 
    • Onto center of foil, pour vegetable mixture.
    • Bring up 2 sides of foil so edges meet. 
    • Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
    • Fold other sides to seal.
    • Place foil packet on grill over medium heat.
    • Cook about 25 minutes, turning once, until potatoes are tender.
    • Enjoy!
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    Roasted Chicken with Balsamic Vinaigrette
    Ingredients:
    • 1/4 cup Amazing Olive White Lemon balsamic vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Amazing Olive Garlic flavored olive oil
    • Salt and freshly ground black pepper
    • 1 (4-pound) whole chicken, cut into pieces 
    • 1/2 cup low-salt chicken broth
    • 1 teaspoon lemon zest
    • 1 tablespoon chopped fresh parsley leaves
    • Directions:
    • Whisk the vinegar, mustard, garlic olive oil, salt, and pepper in small bowl to blend.
    • Combine the whisked mixture and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
    • Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
    • Preheat the oven to 400 degrees.
    • Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
    •  Roast until the chicken is just cooked through, about 1 hour. (If your chicken browns too quickly, cover it with foil for the remaining cooking time.)
    • Transfer the chicken onto a serving platter.
    • Place the baking dish on a burner over medium-low heat.
    • Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
    • Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
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    Roasted Balsamic Vinegar Salmon 
    Ingredients:  Directions:
    • Whisk together the brown sugar, Barrel aged balsamic vinegar, Rosemary olive oil, garlic, and pepper in a large bowl.
    • Reserve 1 tablespoon of marinade in a small bowl, and set aside.
    • Add the salmon and toss to evenly coat.
    • Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes.
    • Remove the salmon from the marinade, and shake off excess.
    • Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
    • Preheat an oven to 450. 
    • Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes.
    • Brush salmon with the reserved marinade, and return to the oven.
    • Roast until glazed, about 1 minute.
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    Amazing Olive White Balsamic Chicken Salad
    Ingredients:
    Directions:
    • In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
    • In a small bowl, whisk together the vinegar and oil and pour over the salad.
    • Season with salt and pepper to taste and mix well.
    • Serve Chilled and enjoy.
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    Lemon Infused EVOO  and Coconut Mango Balsamic Vinegar Fish
    Ingredients: Preparation:
    • Preheat oven to 450. 
    • lightly coat shallow glass baking dish with a non-stick  spray.
    • Place the fish in baking dish.
    • In a small bowl, mix together the Lemon Infused olive oil, garlic salt and pepper. Rub oil mixture onto the fish.
    • Place fish in oven and bake, uncovered for 15 minutes. 
    • Sprinkle the chopped parsley on top of the fish and bake for another Five minutes 
    • (fish is done when it breaks apart easily when a fork is inserted into the thickest part of the fish).
    • Take fish out of the oven and drizzle the Coconut Mango Balsamic Vinegar on top.
    • Serve hot – makes about 4 servings