March Recipe Ideas
Spring Time Tastes
Roasted Cherry Balsamic Chicken
Ingredients
5 chicken thighs (I use thighs with the bone and skin)
Marinade:
2 tablespoons finely chopped garlic
5 tablespoons SLO Olive Dark Cherry balsamic vinegar
Kosher Salt
Black Pepper
Sauce:
SLO Olive Favalosa EVOO.
3 to 5 garlic cloves finely chopped
1/8 cup SLO Olive Dark Cherry balsamic vinegar
1/4 cup dry white wine
8 ounces of frozen dark sweet black cherries
Kosher Salt
Freshly ground black pepper
Optional Extra Sauce For Garnish:
16 ounce bag of frozen dark sweet cherries
2 garlic cloves finely chopped or pressed with garlic press
1 tablespoon dry white wine
1 teaspoon SLO Olive Dark Cherry balsamic vinegar
Salt and Pepper to taste
Directions
First marinate the chicken.
Start by poking holes in the chicken. Or scoring the skinless side of the chicken (You do this by by making a number of shallow cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.)
Salt and pepper both sides of the chicken.
Place the chicken, marinade garlic, and balsamic vinegar in a ziploc bag. Make sure that the vinegar and garlic is completely covering the chicken. Marinate the chicken for 2 to 8 hours (I usually let my chicken marinate overnight for about 8 hours.)
When ready to cook the chicken, take the chicken out of the marinade, salt and pepper both sides of the chicken.
Set the chicken aside for at least 10 minutes to allow the chicken to have an even temperature and to prevent overcooking parts of the chicken.
While the chicken is sitting. Preheat the oven to 375 degrees. Start getting an oven safe pan hot on a stove top using medium high heat.
Once the pan is hot, add a few drizzles of olive oil to the pan. Once the oil is hot add the chicken to the pan. Brown the chicken on both sides for about 3 to 5 minutes.
Once the chicken is browned turn the heat off. Remove the chicken from the pan. Discard the residual grease that is left in the pan.
Add the garlic to the pan and left the hot pan heat the garlic for a few seconds.
Then, Add the other marinade ingredients (wine, cherries, and balsamic vinegar), and chicken into the pan.
Place the pan in the oven and bake the chicken uncovered for 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees when a food thermometer is inserted into the chicken.
While the chicken is cooking you can make your optional sauce for garnish.
Place of the garnish sauce ingredients (excluding the tablespoon of dry white wine, and teaspoon of balsamic vinegar) in a medium saucepan.
Bring the mixture to a boil, then turn the heat down to medium low.
Cook the mixture for about 8 to 10 minutes or until the the sauce thickens, and the cherries have broken down a bit.
Salt and pepper the sauce to taste.
When the chicken is cooked, pour the sauce into the pan of chicken about 5 minutes after the pan has been removed from the oven. (This prevents the hot pan from causing your sauce to evaporate.)
Crispy Shaved Brussels Sprouts
Ingredients
1.5 lb Brussels sprouts
3 tablespoon SLO Olive EVOO
1.5 tablespoon SLO Olive Reserve balsamic vinegar
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground pepper
Instructions
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Trim the Brussels sprouts. Use a paring knife to slice off the woody ends, then remove any withered or bruised leaves. Slice each sprout in half from top to bottom. Lay the Brussels sprouts cut side down; starting at the tip, slice each sprout crosswise into ¼″ ribbons to create shreds.
Transfer the shredded Brussels sprouts to a large mixing bowl. Add the olive oil, vinegar, salt, garlic powder, and pepper and toss until the sprouts are evenly coated.
Spread the Brussels sprouts over the prepared baking sheet in a shallow, even layer.
Transfer to the oven and roast 20-22 minutes, stirring two or three times, until golden brown and very crispy.
Taste for seasoning, and adjust the salt and pepper to taste if needed. Serve warm.
Fruit Salad with Mandarin Balsamic Vinegar
Ingredients
6 large spinach leaves
1 lemon juiced
5 ripe strawberries sliced
½ Honeycrisp or Gala Apple sliced
10 red seedless grapes, halved
½ cup fresh blueberries
½ cup mandarin oranges, canned is fine
2 tablespoons SLO Olive Mandarin balsamic vinegar
Instructions
Juice the lemon into a small bowl.
Cut up the apples and dip each piece in the lemon juice. This will prevent the apples from browning.
Wash and dry the spinach leaves and arrange in a circle around the edge of the plate.
Slice the strawberries and arrange between the spinach leaves.
In the center, pile on the apples. Add the blueberries and grapes, then the orange wedges.
Drizzle the balsamic vinegar on the fruit and spinach, and enjoy.
Garnish with fresh mint leaves if desired and enjoy. Add toasted pistachios or almonds for extra crunch and shaved Parmesan for an even more savory plate.
