Heavenly Olive Oils
Nutrition for the Body...Flavor for the Soul
Angie’s Chicken Bruschetta Pasta
1lb of chicken breast cut into pieces
½ cup of 18yr Traditional Balsamic
½ cup of Tuscan Herb EVOO
2 Roma Tomatoes
¼ cup of fresh parmesan
16 oz. of angel hair pasta
1 tsp of dried basil (optional)
1 tsp of garlic powder (optional)
Use half of your balsamic and evoo to marinate your chicken for at least 2 hrs.
Chop your tomatoes up in to small pieces.
Use a non-stick skillet and add a tablespoon of your Tuscan oil and sauté your chicken until done.
While all that other fun stuff is going on boil your water and fix your pasta!
Drain pasta, mix tomatoes, fresh parmesan, chicken, pasta of course, basil and garlic powder to your liking and balsamic and maybe more Tuscan to taste! Everyone’s taste buds are different to prepare to your liking! And SERVE!
Black Truffle and Blueberry Cornish Game Hen
1 Cornish Game Hen (cut in half)
1 ½ Tbsp. 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 Vinegar, 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 Aged Balsamic
¼ cup Heavenly Lemon Balsamic
1 Tbsp. Heavenly roasted sesame oil (or one of our spicy oils to heat things up, example Baklouti green Chili)
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 EVOO
1 Tablespoon Lemon EVOO
1 teaspoon (or to taste) Italian Pesto Bread dipping seasoning
½ cup Traditional Balsamic, or your favorite balsamic (optional)
Pour Baklouti Green Chili and Lemon EVOO 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 EVOO
2 cloves fresh garlic, chopped
1 c. 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 Heavenly Tuscan Herb EVOO 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 Korneiki EVOO 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 Korneiki EVOO in a medium skillet, brown the onion, garlic and seasoned chicken breasts. Pour tomatoes and Heavenly 18 Year Traditional Balsamic Vinegar 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.
1/4 c. Heavenly Garlic EVOO
2 T. Heavenly Picual or Medium EVOO
4 small boneless, skinless chicken breasts, halved
1 medium tomato, finely chopped
1/2 c. shredded Mozzarella cheese
1/4 to 1/2 c. fresh basil, chopped (to taste)
Pinch of salt and pepper
1/4 tsp. crushed red pepper (optional)
1 tsp. Seasoned Pepper Rub chicken breasts with salt and pepper.
Pour Heavenly Garlic EVOO and Heavenly Picual EVOO over chicken breast and place in a re-sealable plastic bag. Turn bag over several times to evenly coat chicken. Refrigerate about 2 hours. Pour chicken and contents of bag in a covered skillet on medium heat, cook for about six minutes. Meanwhile, combine tomatoes, cheese, Seasoned Pepper or crushed red pepper, fresh basil and remaining two tablespoons of Heavenly Picual EVOO. Turn chicken over, placing the cooked side up. Top evenly with tomato mixture. Cover and continue cooking an additional 8 minutes or until chicken is cooked.
CHICKEN and SCALLOP BAKE
1/2 c. all-purpose 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 EVOO
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 Swiss 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.
CHIPOTLE CHICKEN DRUMETTES
6 garlic cloves, minced
2 tsp. grated lime peel
2 tsp. coarse salt
1/2 c. lime juice
2 tsp. fresh oregano, chopped
1/3 c. Heavenly Chipotle EVOO
24 chicken drumettes or party wings
Mayonnaise Blend: 1/2 c. mayonnaise 1/2 c. sour cream 1 T. Dijon mustard 3 T. chili chipotle seasoning 1 tsp. grated lime peel
Place garlic, grated lime peel, coarse salt, oregano and Heavenly Chipotle Extra Virgin Olive Oil in a non-reactive shallow pan large enough to hold chicken in one layer. Add chicken; turn to coat completely with marinade. Cover and refrigerate 2 to 4 hours. Combine all mayonnaise ingredients in a small bowl; refrigerate 30 minutes. Heat up grill or broiler. Remove chicken from marinade and discard. Grill chicken over medium heat or coals. Or it can be broiled on preheated broiler pan for 12 to 14 minutes or until browned and juices run clear. Turn once. Serve with mayonnaise.
CREAMY PASTA WITH CHICKEN and SAUSAGE
4 cloves fresh garlic (sliced)
1/4 c. Heavenly Tuscan Herb or Butter EVOO
1 medium yellow pepper (cut into strips)
1 medium sweet red pepper (cut into strips)
3/4 c. baby carrots (cut lengthwise)
2 c. broccoli florets
1 c. sliced sweet onion
8 oz. shredded mozzarella or parmesan cheese
1 lb. chicken breast (cut into bite size pieces)
8 oz. Andouille or Chorizo sausage (sliced)
12 oz. bow tie pasta
1 T. Garlic Pepper Seasoning
1/2 tsp. salt or to taste
1 pint half & half cream
Sauté chicken, sausage, & garlic in Heavenly Tuscan Herb or Butter EVOO until chicken is no longer pink. Add onions, carrots, broccoli and peppers, heat until warm and tender crisp. Stir in half & half, salt & Garlic Pepper. When half & half begins to simmer, add cheese and stir until well blended. Fold in cooked pasta and serve. Serves 4 Note: For a milder flavor use smoked sausage in place of Andouille or Chorizo
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 EVOO (Try Milanese Gremolata or Chipotle)
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 Heavenly EVOO & 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 Vinegar, 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.
FENNEL CHICKEN with Rosemary & Basil Seasoned Sea Salt
1 small fennel bulb with stalks
2 tsp. Heavenly Manzanillo or Medium EVOO
16 oz. chicken tenders
1 T. Heavenly Garlic Rosemary Bread Dipping Blend
1/4 c. Heavenly Sicilian Lemon Balsamic
3/4 c. fat free chicken broth
¼ c. raisins
2 tsp. Heavenly 18 Year Traditional Balsamic Vinegar
1 T. pine nuts, toasted Mince
1 T. fennel fronds.
Thinly slice bulb to measure 2 cups. Heat the Heavenly Manzanillo EVOO in a large skillet over medium-high heat. Sprinkle chicken with Heavenly Garlic Rosemary Bread Dipping Blend. Add chicken to the pan and cook 2 minutes on each side or until cooked through. Remove from pan; add the fennel bulb and sauté 1 minute. Stir in Sicilian Lemon Balsamic. Add broth, raisins and vinegar; cover and cook 4 minutes or until tender. Return chicken to pan. Sprinkle with pine nuts and fennel fronds. Serves 4
HEAVENLY CHICKEN BREAST WITH BALSAMIC REDUCTION
1 lb. boneless, skinless chicken breasts
Heavenly Garlic EVOO, 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 Vinegar 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 Heavenly Blackberry Ginger Balsamic Vinegar 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
Lemon Balsamic Roast Chicken
Lemon Balsamic Glazed Roast Chicken Inspiration: Bobby Flay’s Oven-Blistered Chicken with Roquefort Serves 2-4, Cooking Time 30-40 minutes
Author: the cookie rookie - http://www.thecookierookie.com/lemon-balsamic-chicken/
Recipe type: Main Course Serves: 2-4
4 chicken breasts (or your favorite chicken pieces) – free range if possible
salt & black pepper
olive oil – Herbs de Provence Olive Oil (or unflavored)
Herbs de Provence or your favorite herb (add if using unflavored olive oil)
¼ c honey
½ c Heavenly Sicilian Lemon Balsamic Vinegar
zest from ½ lemon
salt & freshly ground black pepper to taste
Directions for the Chicken:
Preheat oven to 400 degrees.
Cover a baking sheet with aluminum foil then spray it with cooking spray.
Pat the chicken pieces with a paper towel to dry.
Place chicken on the baking sheet and brush it with olive oil.
*If using unflavored olive oil, sprinkle the chicken with your favorite herbs.
Salt & pepper both sides of the chicken.
Cook for 15 minutes.
Take the chicken out of the oven.
Brush each chicken piece with the lemon glaze then turn each piece over.
Brush the other side of the chicken with the glaze.
Place the chicken back in the oven and bake a total of 10-15 minutes and
Every 5 minutes, brush lemon glaze over the top of the chicken pieces.
The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.
If the chicken isn’t browned enough, place it under the broiler for 1-2 minutes.
Take the chicken out of the oven and place the pieces on a plate.
Cover loosely and let it rest for 5 minutes minutes.
When ready to serve, place the chicken on a plate and drizzle with lemon glaze.
Spray a small saucepan with cooking spray.
Pour the honey into the pan, and bring it to a boil.
Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.
Turn down the heat and slowly add lemon balsamic vinegar, lemon zest, salt & pepper.
Whisk well and bring back to a boil.
Boil over a low heat until the honey-vinegar mixture has reduced – 10-15 minutes.
The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken.(This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)
MARINATED OVEN ROASTED CHICKEN
4-6 boneless chicken breasts, tenderized (a fork will do it)
1/2 c. Heavenly Herb de Provence EVOO
1/4-1/3 c. Heavenly Juniper Berry Balsamic Vinegar
2 T. Heavenly Garlic Rosemary Bread Dipping Blend
Mix all ingredients except chicken.
Poke chicken with fork thoroughly. Lay out chicken breasts in a glass dish or pan of your choice, but lay them flat. Pour marinade over chicken, turning chicken to coat. Allow to marinate 3 hours (overnight or 2 days is better) . To cook: preheat oven to 350 convection, or 375 conventional. Remove chicken from marinade and bake in shallow pan 20-25 minutes or until done, depending on your oven. Never mind what all the cookbooks say, when your chicken reaches 140-145 internally, turn the oven off, leave the chicken in oven another 5 minutes, then remove from oven. Let it "rest” about 5 minutes before eating. Optional: sprinkle just a little more Heavenly Garlic Rosemary Dipping Blend on chicken when you take it out of the oven.
ROSEMARY CHICKEN OR SHRIMP with Lemon EVOO
Lemon EVOO Portion size varies by size of chicken breast/prawn of shrimp and/or number used. This recipe is that you can change up depending on the flavor of oil or the different ingredients you put into the skillet. Serves impressively -easy to do. If using chicken, cut two boneless, skinless chicken breasts into bite sized pieces. If using shrimp use medium, peeled and de-veined shrimp, may remove or leave tails on by your preference. Thaw if frozen.
1 medium shallot
2 garlic cloves, chopped or smashed
3 slices of prosciutto ham cut into fine pieces
2 tablespoons of capers
Fresh rosemary spears x 3 1 small can of drained artichoke hearts - rinse if pickled or in brine
Grated quality Parmesan cheese
Place a skillet over medium - high heat
Add Butter flavored or Lemon flavored EVOO to skillet and heat When the oil is warm, sauté prosciutto pieces until crisp Add pine nuts and sauté until light brown in color Add additional Lemon olive oil if needed Add shallots and garlic sauté Add rosemary spears Add chicken and cook until chicken is fully cooked Add artichokes, capers (or olives) and heat through Serve over pasta of your choice and add fresh Parmesan Cheese at the table For a flavor variation try making the substitutions below: Instead of capers try substituting black or Kalamata olives Instead of Parmesan cheese, try feta to do with the Kalamata olives fora more Mediterranean flavor. Try grilling the shrimp on the rosemary for a different presentation. Recipe submitted by Vicky A.
TANGY AND TASTY TEMPTING TURKEY STUFFING
1 sm. onion, chopped (about ½ c.) 1
1/8 c. Heavenly’s Butter EVOO
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’s Cranberry Pear and/or Apricot Balsamic Vinegar Heavenly’s Blood Orange, Butter, Lemon & Persian Lime EVOO Sauté the onion in Heavenly’s Butter EVOO 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 Heavenly’s Blood Orange, Lemon & Persian Lime EVOO 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 EVOO
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. TURKEY BURGERS Get Grilling' Turkey Burgers 1 1/2 lbs. Ground Turkey 1-in piece fresh ginger, grated 3 Tablespoons soy sauce (Or cut the sodium out! Substitute for Heavenly's Blackberry Ginger or Honey Ginger Balsamic) 2 cloves garlic 2 scallions 2 teaspoons Heavenly Oils Roasted Sesame Oil Salt & Pepper 1 Tablespoon Heavenly Oils Chipotle Olive Oil 1/4 cup hoisin sauce 4 fresh pineapple slices 4 Buns (Brioche or other favorite) Bibb lettuce Combine turkey, ginger, soy (or balsamic), garlic, scallions, sesame oil; season with salt and pepper. Form into 4 burgers. Drizzle with Chipotle olive oil. Grill burgers and brush with Hoisin sauce. Grill Pineapple along with the burgers.
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.