Heavenly Olive Oils
BLACK TRUFFLE AND BLUEBERRY CORNISH GAME HEN
1 Cornish Game Hen (cut in half)
1 ½ Tbsp. Heavenly Black Truffle oil
3 Tbsp. Blueberry balsamic vinegar
½ tsp. garlic powder
Rinse both pieces of game hen with plain water and blot dry with a paper towel. You can either removed the skin or leave it on as you prefer.
Mix Black Truffle oil, Blueberry balsamic, and garlic powder in a small bowl until well blended.
Using a pastry brush, brush mixture onto both pieces of hen, coating both sides. Put the game hen pieces in a covered dish in the refrigerator for at least 30 minutes to marinate.
Remove from refrigerator and place both pieces cut side down in a microwave-safe baking dish with a lid. Place covered dish in microwave and microwave on high for 10 minutes (baking time will vary by microwave).
When done, remove dish and turn game hens over. Cover dish and cook on high for another 5-8 minutes until game hen is cooked completely.
Serve over a long grain wild rice with your favorite vegetables and a dinner roll for a special meal that is easy to make!
4 Skinless, boneless chicken breast halves – cubed
1 large green bell pepper, cut into 2-in. pieces
1 large red bell pepper, cut into 2-in. pieces
1 sweet onion, cut into wedges
3/4 cup Heavenly Traditional balsamic
¼ cup Heavenly Sicilian Lemon balsamic
1 Tbsp. Heavenly Roasted Sesame oil
( or Heavenly Baklouti Green Chili olive oil to kick up the heat)
Preheat grill for high heat. Thread the chicken, onion and bell pepper pieces onto skewers alternately. In a small sauce pan add the two balsamics and reduce to and cool to thicken them. Mix cooled balsamic with oil. Set aside. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with balsamic sauce. Cook, turning and brushing with sauce frequently, for 15 minutes, or until chicken juices run clear.
SPICY LEMON CHICKEN
4 Chicken Breasts
3 Tablespoons Baklouti Green Chili olive oil
1 Tablespoon Lemon olive oil
1 teaspoon (or to taste) Italian Pesto Bread dipping seasoning
½ cup Heavenly Traditional balsamic, or your favorite balsamic (optional)
Pour Baklouti Green Chili and Lemon oils in skillet. Let oil get warm, add chicken, once chicken is warm sprinkle spices over it. Slightly brown chicken and serve! You can also reduce your favorite balsamic and drizzle it over the top! This is easy and delicious!
BASIL AND LEMON CHICKEN
1 lb. chicken tenders
3/4 oz. fresh basil leaves, sliced
2 T. Heavenly Tuscan Herb olive oil
2 cloves fresh garlic, chopped
1 c. Heavenly Sicilian Lemon balsamic
8 oz. chicken broth
2 T. capers
8 oz. fresh mushrooms, sliced
8 oz. heavy cream
Salt and pepper to taste
Heat the Tuscan Herb oil in a nonstick skillet. Salt and pepper chicken tenders and cook in oil about 2 minutes on each side or until they begin to brown. Add chopped fresh garlic and sauté another minute. Pour in Lemon balsamic and simmer until liquid reduces to about half. Pour in chicken broth and simmer again until liquid reduces. Add in mushrooms and capers, cook until heated. Stir in heavy cream to incorporate. Add basil leaves and cook for 1 minute. Add the salt and pepper to taste. Optional: Stir in 8 ounces fresh asparagus and cook an additional minute or two until tender crisp.
BRAISED BALSAMIC CHICKEN
2 skinless, boneless chicken breast halves
Ground black pepper to taste
1/4 teaspoon garlic salt
2 tsp. Heavenly Premium olive oil like Arbequina
1/3 onion, thinly sliced
2 T. and 2 tsp. Heavenly 18 Year Traditional balsamic vinegar
1/3 (14.5 ounce) can diced tomatoes
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1/8 tsp. dried thyme
Season the chicken breasts with ground black pepper. Heat the Heavenly oil in a medium skillet, brown the onion, garlic and seasoned chicken breasts. Pour tomatoes and Heavenly 18 Year Traditional balsamic over chicken, and season with basil, oregano, rosemary, and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
CHICKEN and SCALLOP BAKE
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
6 boneless, skinless chicken breast halves
1/2 lb. bay scallops
1/4 c. Heavenly Wild Mushroom and Sage olive oil
1 1/2 c. sliced fresh mushrooms
1 medium onion, chopped
1/4 c. chicken broth
2 tsp. cornstarch
1/2 c. heavy whipping cream
1/2 c. shredded wwiss cheese
In a large re-sealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches, and then shake to coat. In a large skillet, sauté chicken and scallops in oil until lightly browned. Transfer to a greased 13 x 9 x 2 baking dish. In the pan dripping, sauté mushrooms and onion. Add broth. Bring all to a boil, cooking until liquid is reduced to 2 tablespoons. Combine the cornstarch and cream until blended, add to skillet. Bring to a boil, cook and stir for 1 minute or until thickened. Salt & pepper to your taste. Spoon the mixture over chicken and scallops. Sprinkle with the cheese. Bake uncovered for 18-20 minutes or until chicken juices run clear.
ESPRESSO BALSAMIC ROASTED CHICKEN
1 lb. red potatoes, cut into 1 inch chunks
2 large carrots, sliced
1 medium red onion, cut into 8 wedges
1 T. Heavenly Milanese Gremolata or Chipotle olive oil
½ tsp. dried oregano
1 (3 ½ lb.) cut-up chicken
1/3 c. plus 1 T. Heavenly Espresso balsamic vinegar
1 T. brown sugar
Chopped fresh parsley for garnish Salt & Pepper Preheat oven to 425 degrees. In large roasting pan, toss vegetables with olive oil & ¼ tsp. each oregano, salt and pepper. Pat chicken dry with paper towel, then place on top of vegetables and sprinkle with ½ tsp. salt. Roast for 20 minutes. Meanwhile, in 2-qt. saucepan, stir in Heavenly Espresso balsamic, brown sugar, remaining 1/4 tsp. oregano, 1/8 tsp. salt and 1/4 tsp. pepper. Heat this to a boiling point on medium-high fire, stirring constantly. Reduce heat; simmer until thickened or slightly syrupy. Brush chicken with sauce. Roast 15 minutes. Brush again with sauce, roast 10 minutes or until thermometer inserted into thickest piece reaches 165 F. Transfer chicken & vegetables to serving platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Garnish with fresh parsley.
HEAVENLY CHICKEN BREAST WITH BALSAMIC REDUCTION
1 lb. boneless, skinless chicken breasts
Heavenly Garlic olive oil, for drizzling
Kosher Salt and fresh ground black pepper
8 oz. Brie (recommend triple-cream, if you can find it)
1 crisp apple (Granny Smith, Fuji, etc.)
1/2 c. Heavenly Blackberry Ginger Balsamic Vinegar
Put the Brie in the freezer for 20 minutes or so before you are going to cook to firm it up. Be sure it's in an airtight container. Preheat the broiler. If using a grill pan, heat it over medium-high heat. If using an electric grill/griddle, preheat it to medium-high on grill mode. Pour Heavenly Blackberry Ginger balsamic into a small sauce pan and place over low heat. Simmer until reduced by half (as long as you check it every so often, you can let it simmer while you make the chicken). Drizzle the chicken breasts with olive oil, sprinkle with salt and pepper, and place seasoned-side down on the grill. Drizzle and sprinkle the reverse side. Grill for 3-4 minutes each side, or until chicken is cooked. While the chicken is cooking, thinly slice the apple into vertical rounds (you want circles without holes). Slice the brie horizontally (parallel to the cutting board, so you get thin triangles). This is most easily accomplished with unwaxed, unflavored dental floss. Once the chicken is done, remove from the grill and let it rest for five minutes. While the chicken rests, remove the Blackberry Ginger balsamic from heat and let cool. This takes a bit of practice, patience, and luck; you want it to cool enough that it becomes thick but not so cool that it hardens. To assemble, top chicken breast with a slice or two of Brie, then with a few slices of apples. Place chicken under broiler for 1 minute to melt cheese and brown apples slightly. Remove chicken from broiler, plate it, and top with a drizzle of the Balsamic reduction. Serves 4
TANGY AND TASTY TEMPTING TURKEY STUFFING
1 sm. onion, chopped (about ½ c.) 1
1/8 c. Heavenly’s Butter olive oil
2 c. brown rice
4 c. chicken broth or water
½ c. chopped parsley
1 tsp. salt
1 tsp. leaf sage crumbled
2 c. sliced celery
2 c. cranberries
2 c. diced dried apricots
2 c. pecan halves, coarsely chopped
1 c. raisins
1 c. diced apples
Heavenly Blood Orange, Lemon & Persian Lime olive oils
Sauté the onion in Heavenly’s Butter oil in a large saucepan until soft, about 5 minutes. Stir in the rice. Add the broth; bring to boiling. Lower the heat; cover. Simmer, covered until the rice has absorbed all the liquid, about 40 minutes. Remove from the heat. Stir in parsley, salt, sage, celery, apricots, cranberries, pecans, raisins, apple and balsamic vinegar. Stuff the turkey with stuffing and cook until turkey is done. Rub Blood Orange, Lemon & Persian Lime oils and/or optionally stuff ¼ to ½ inch slices of lemons, limes and oranges between the skin and meat of the turkey. Lastly do not baste the turkey with its broth; use room temperature apple juice.
TROPICAL GRILLED CHICKEN
3-4boneless chicken breasts or boneless thighs
¼ cup minced onion
1 clove garlic, very finely minced
½ cup Persian Lime olive oil
2 tablespoons Coconut balsamic
6 tablespoons Pineapple balsamic
¼ teaspoon crushed red pepper
½ teaspoon salt
Combine all ingredients EXCEPT chicken and oil in food processor or blender. Start blender or processor and drizzle in oil to emulsify. Pour over chicken and turn chicken to totally coat pieces. Ideally allow to marinate overnight, but 2 hours minimum. Grill chicken, and garnish with cilantro, fresh salsa, or serve plain. Optional--season with grill seasoning of choice.
Use our Garlic Rosemary bread dipping blend to season your turkey.
Glaze: Equal parts of balsamics: Red Apple, Cranberry Pear, and Maple, reduce to thicken and pour over sliced turkey.