Mediterranean Chicken for Mike's Birthday

Tracey Wilkinson

Mike's Birthday is today and to keep him healthy, we are having this delicious chicken dish!

Ingredients:

  • Extra virgin olive oil, for skillet (any variety)
  • 1 ½ pounds whole boneless skinless chicken breast, cut into 4 fillets
  • 2 tablespoons lemon juice, divided
  • Kosher salt and fresh cracked black pepper to taste
  • 4 to 6 ounces feta cheese, crumbled
  • 1 red bell pepper, diced
  • ¼ cup black olives, pitted and sliced
  • ½ cup vegetable broth
  • 2 tablespoons fresh parsley, chopped

Directions:

Heat the oven to 375 degrees F.

Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.

Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4  minutes.

When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.

To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!

--- Adapted from TheMountainKitchen

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Pomegranate Glazed Scallops

Tracey Wilkinson

Incredible!  ...just need to double up the recipe for two people.

INGREDIENTS

  • 7- 8 oz scallops (about 7- 8 medium to large scallops)
  • 1/2 to 1 tbsp Extra Virgin Olive Oil (any selection)
  • 1 tbsp maple syrup
  • 3 tbsp Pomegranate seeds (cleaned and dried)
  • 1/2 to 1 tbsp Pomegranate balsamic vinegar
  • 1/4 tsp minced garlic
  • Himalayan sea salt and black pepper to taste

DIRECTIONS

  1. Wash and dry scallops. Set aside.
  2. Heat a pan on between medium high to high, add your Oil and maple syrup.
  3. once it's starts sizzling, add your scallops, pomegranate seeds, and balsamic vinegar.
  4. The vinegar will start to caramelize with the Oil/syrup fast so keep mixing the sauce around with the seeds and scallops to form a glaze.
  5. Add in your garlic and dash sea salt.
  6. Pan sear for 6-8 minutes on medium high, flipping the scallops once or twice.
  7. Remove from heat.
  8. Serve into dishes and spoon sauce and pomegranate seeds over top.
  9. Garnish with cracked black pepper

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Maple Glazed Turkey...just in time!

Tracey Wilkinson

Ingredients:

  • 12 pounds turkey
  • 1 red apple (peeled) and cored
  • 1/3 cup extra-virgin olive oil (any selection)
  • 2 cloves garlic (crushed and peeled)
  • 1 orange (preferably organic, removed in wide strips with a vegetable peeler)
  • Himalayan sea salt (to taste)
  • 1/4 cup pure maple syrup
  • 2 Tbsp. Aged Maple Balsamic
  • 1/2 cup orange juice (freshly squeezed)
  • 2 cups homemade chicken stock (or canned chicken broth)

Directions:

  1. Preheat the oven to 400°F
  2. Remove the giblets from the turkey and discard. Pat the turkey dry inside and out with paper towels. Place the turkey in a large roasting pan. Tuck the apple in the turkey’s cavity. Cross the turkey legs and tie together with kitchen string.
  3. Rub the turkey all over with the oil, turning to coat all sides.
  4. Rub the garlic cloves over the turkey skin, rub the orange zest over the skin, and sprinkle the turkey liberally with salt, coating all sides.
  5. Place the turkey, breast side up, in the roasting pan and roast, uncovered, for 30 minutes.
  6. In a large bowl, mix the maple syrup, balsamic, orange juice, and 1 cup chicken stock. Pour maple syrup mixture into a measuring cup. Add the remaining stock to the maple syrup mixture in the bowl.
  7. After the turkey has been in the oven for 30 minutes, pour the 1 cup maple syrup mixture over the turkey and cover the turkey and pan with foil.
  8. Reduce the oven temperature to 325°F and roast the turkey for 2 1/2 hours more. Remove the foil, pour the remaining maple mixture over the turkey, and continue to roast, basting the skin occasionally with the pan juices, until the skin is mahogany brown and crisp and the meat registers 145°F to 150°F  on an thermometer, at least 30 minutes more. If the turkey begins to turn a perfect shade of brown before the desired temperature is reached, loosely cover the turkey with foil.
  9. Remove the turkey from the roasting pan and set aside to rest, loosely covered with foil, for 20 to 30 minutes.
  10. Meanwhile, pour all the pan juices into a small saucepan. Skim off and discard any fat from the surface of the pan juices. Bring to a boil and then simmer until a glossy glaze forms, 15 to 30 minutes. You may add flour to thicken and strain, if desired.
  11. Carve the turkey and transfer it to a platter. If desired, pour some of the maple glaze over the turkey.
  12. Pour the remaining glaze from the saucepan into a serving dish and the turkey.

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Neapolitan Pizza

Tracey Wilkinson

Ingredients:

  • 6 ounces heirloom cherry tomatoes
  • 3 basil (Sprigs)
  • 1 shallots
  • 6 ounces fresh mozzarella (thinly sliced)
  • 2 pizza crust
  • 1-ounce marinara sauce
  • 1 ounce shaved Parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Neapolitan Herb Aged Balsamic Vinegar
  • 2 ounces baby arugula

Directions:

  1. Preheat oven to 400F
  2. Half Shallots, tomatoes and mozzarella.
  3. Over medium heat and add 1 tsp. olive oil and shallots. Cook until soft (2-3 minutes). Remove pan from burner.
  4. Place flatbreads directly on oven rack and bake until slightly crisp, 5 minutes.
  5. Spread marinara on each flatbread. Top with mozzarella halves and half the Parmesan. Add tomatoes, shallot strips, and a pinch of red pepper flakes (to taste). Bake until crust is lightly browned and cheese is bubbly and melted, 13-16 minutes. Rest pizzas 2 minutes.
  6. Whisk balsamic vinegar and olive oil in a medium mixing bowl. Add arugula and toss to coat. Season with a pinch of salt and pepper.
  7. Garnish salad and pizzas with fresh basil leaves, remaining Parmesan, and remaining red pepper flakes.
  8. Enjoy!

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Parmesan Garlic Noodles - With Butter Infused Extra Virgin Olive Oil

Tracey Wilkinson

Ingredients

  • 3 teaspoons Arbequina Extra Virgin Olive Oil
  • 6 cloves garlic (fresh, minced)
  • 2 1/4 tablespoons Butter Infused Extra Virgin Olive Oil
  • 3 cups chicken stock
  • 1/2 box angel hair
  • 1 cup grated parmesan cheese (freshly)
  • 3/4 cup half & half (or whole milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons fresh parsley (chopped fine)

 Makes 4 Servings

Directions

  1. In a large saucepan, heat both olive oils over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.
  2. Add the chicken stock.
  3. Turn the heat up to high and let it come to a boil.
  4. Add the pasta and cook according to directions.
  5. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted.
  6. Add the half and half (or milk) and parsley.
  7. Add more cream or milk if necessary.
  8. Serve immediately

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Avocado & Tomato Open Face Sandwich

Tracey Wilkinson
Ingredients:
  • 1-piece whole wheat bread (slightly toasted)
  • 1/2 avocado (peeled, de-cored and sliced)
  • 2 slices tomatoes
  • 1 slice swiss cheese (all-natural)
  • 3 leaves basil (broken)
  • 1 teaspoon of  extra virgin olive oil (any selection)
  • 1 teaspoon of aged balsamic vinegar (try traditional, lemon, pomegranate, apple, etc.)

Directions:

  1. Slice toast in halve, and lay each piece on a plate.
  2. Stack swiss cheese, avocado slices and tomato, basil on top.
  3. Then drizzle olive oil and balsamic vinegar

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Savory Pork Chops & Apple Glaze

Tracey Wilkinson

Ingredients:

  • 4 Pork Chops
  • 1/4 teaspoon Spicy Italian Roasted Garlic Spice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Medium Onion (sliced thin)
  • 2 apples (thinly sliced – core removed)
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons Gravenstein Apple Aged Balsamic

Directions:

  1. Season chops with spice.
  2. Bring 12” skillet to medium-high heat with 1 tablespoon oil.
  3. Brown chops, remove and keep warm.
  4. Add onion and remaining oil; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.
  5. Stir in sugar and balsamic and cook 1 minute or until bubbles gently.
  6. Return chops to skillet and cook until chops are done, about 1 minute.
  7. Serve and enjoy!

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Pasta & Calamari

Tracey Wilkinson

Ingredients:

  • 1/2 pounds squid (bodies cleaned, tubes cut into rings)
  • 3 tablespoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic (minced)
  • 1/2 teaspoons Dijon mustard
  • Pinch of Himalayan salt
  • Pinch of black pepper
  • 1 medium tomatoes (diced)
  • 1 seedless cucumber
  • 1 tablespoon flat leaf parsley (chopped)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 Package of La Rosa gluten free pasta

Directions:

  1. Bring 2 quarts of water to boil in a large sauce pan. When the water boils, add the pasta, and cook for 13 minutes. Drain and transfer to a serving dish.
  2. In the same saucepan, add 1 quart of water, plus the bay leaf, fresh thyme, and oregano. Bring to the boil. Drop the squid rings into the water and cook for 1-1/2 minutes.  Immediately remove the squid from the water, and rinse under cold water. Drain, dry, and add to the pasta.
  3. In a small jar with a tight-fitting lid, combine the vinegar, olive oil, garlic, mustard, salt and pepper. Shake to emulsify the dressing, and pour half of it over the pasta and squid.  Add remaining ingredients (tomatoes, cucumber, parsley) and additional dressing if desired.  Serve immediately.

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Honey Ginger Marinade Chicken

Tracey Wilkinson

My Dad would use Pineapple but honey ginger is an incredible combo...

Ingredients:

  • 5 pounds chicken breast
  • 1 tablespoon grated ginger (can add more ginger if you would like)
  • 1/2 cup  raw honey
  • 1/4 cup soy sauce, low sodium
  • 3 garlic cloves (minced)
  • 1/3 cup Honey Ginger balsamic vinegar
  • garnish with Chives and Sesame seeds (optional)
  • 2 tablespoons of  Extra Virgin Olive Oil (FFA of .1 or less)

Directions:

  1. Add honey, soy sauce, garlic, grated ginger, balsamic vinegar and whisk until fully blended.
  2. Add 3/4 of the sauce into the Ziploc bag. Reserve the remaining sauce for later.
  3. Trim chicken and add to Ziploc bag.
  4. Let the chicken marinate in the fridge for at least 20 minutes.
  5. Preheat the oven to 375 degrees.
  6. Place the marinated chicken onto a baking sheet sprayed with EVOO.
  7. Cook for 30 minutes or until completely done.
  8. Sprinkle chives.
  9. Sprinkle sesame seeds.
  10. Serve with rice and/or vegetables. Drizzle desired amount of your remaining sauce on top

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Gluten Free Pasta & Seafood

Tracey Wilkinson

I know some gluten free pasta might not taste great but this Larosa Pasta (imported from Italy) is fantastic!

Ingredients:

  • 2 tablespoons Oro Balin Picual Extra Virgin Olive Oil
  • 1 onions (diced)
  • 4 garlic cloves (minced)
  • 2/3 cups dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoons salt & black pepper
  • 2 1/2 cups low sodium chicken broth
  • 28 ounces petite diced tomatoes
  • Larosa Gluten Free Pasta
  • 24 ounces raw seafood (shrimp, squid, scallops, mussels, clams, etc)
  • 1 handful parsley (minced).

Directions:

  1. Heat the olive oil in a large, deep skillet or wok.
  2. Once hot, add the onion and cook for 4-5 minutes or until softened.
  3. Add garlic and cook 30-60 seconds.
  4. Add the wine and simmer until nearly all is cooked off.
  5. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
  6. Reduce heat to medium-low, and stir in the pasta (cooked per Larosa instructions).
  7. Add the seafood and cook 3-4 minutes or until cooked.
  8. Top with parsley and serve with lemon wedge to finish.

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