GLAZED ONION BALSAMIC PORK WITH CARAMELIZED ONIONS
1 -1 1⁄2 lb country-style boneless pork ribs
3 tablespoons butter or 3 tablespoons margarine, divided
2 tablespoons olive oil (any flavored olive oil is delicious)
1 large onion, chopped into medium dice
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1⁄2 teaspoon dried garlic powder
salt and pepper
1⁄3 cup Glazed Onion balsamic vinegar
1 cup white wine
Combine all dry spice ingredients.
Sprinkle on both sides of the ribs, rub into meat surface.
Let stand at room temperature for 1/2 hour.
In a large skillet, add any Tea Tree flavored olive oil and 2 tablespoons of the butter over medium-high heat.
When the butter has melted, add the ribs.
Cook for approximately 5 minutes, and then turn over and sear the other side. You want to get a nice crust from the spices on each side.
Add the chopped onion.
Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
Pour the Glazed Onion balsamic vinegar over everything in the skillet.
Turn the heat down to medium-low and cover the skillet.
Cook for approximately 10-15 minutes more, depending on the thickness of the meat. Occasionally stir the onions and turn the meat. You want to really caramelize the onions, until they become slightly charred. They take on a lovely, sweet and smoky flavor.
Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center. Temperature should be 170 degrees.
Remove the pork and onions to a platter.
Turn the heat up to medium-high.
Add the wine to the skillet.
Stir up the browned bits in the skillet with a wooden spoon.
Cook until the wine is reduced by about half, five minutes.
Take the skillet off of the heat, and add 1 tablespoon butter.
Stir the sauce until the butter has melted, and season with salt and pepper.
Pour the sauce over the pork ribs and onions.
4 WAYS TO USE YOUR PESTO OLIVE OIL
1. Pesto Meatballs
Mix 1 pound ground turkey (or ground beef) with 1/2 cup of breadcrumbs and 1/4 cup of pesto. Add 1/4 cup milk and 1/4 cup of grated Parmesan. Form into small balls. Cook in a nonstick skillet with Pesto Olive Oil for 10 to 12 minutes.
2. Pesto Burgers
Make Pesto Meatballs (No. 1) but form into patties and grill. Toast ciabatta rolls with Pesto Olive Oil. Add mozzarella, tomato and arugula.
3. Pesto Pizza
Split a loaf of French bread and brush with Pesto Olive Oil. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.
4. Mix Pesto Olive Oil with freshly shredded Parmesan Cheese and coarse black pepper. Great for dipping!
STRAWBERRY FILLED CREPES
1 Cup MilK
1 Pinch Salt
1½Teaspoons Vegetable oil
1 Pint Fresh Strawberries
2 Tablespoons Water
½Teaspoons Balsamic Vinegar
1 Teaspoon Cornstarch
Get together all ingredients. Whisk together crepe mixture until smooth. Begin making crepes on medium heat. Make sure to lightly grease pan.
How to make strawberry filling. 1/4 C Sugar 1 tsp. Cornstarch 1/2 tsp. Balsamic Vinegar 2 tsp. Water 2 pints hulled strawberries. Bring strawberries, sugar, water, and balsamic vinaigrette to a simmer on medium low heat for 15 minutes. Whisk water and cornstarch mixture into strawberry sauce off burner until thick, then cool. Roll your strawberry sauce up into crepe and enjoy!
HABANERO PEACH MANGO SALSA
2-medium mangos- diced into 1/4" sections
3 tbsp- Honey Infused Balsamic Vinegar
3 tbsp- Peach Infused Balsamic Vinegar
1/4 cup- Lime Olive Oil
1/4 tsp- chili paste
2-4 medium habanero peppers- seeded and chopped
1/4 cup- red onion
1/2 tsp- cumin
1/4 cup- cilantro- chopped
dash of sea salt
Whisk Lime Olive Oil, Honey Balsamic and Peach Balsamic. Add dressing to the chopped ingredients, mix well and chill for 15-30 minutes
Perfect compliment for seafood, fish, pork or beef dinners.
BACON WRAPPED CHICKEN BITES
1 lb boneless, skinless chicken breast
1 lb bacon, cut into 1/2 slices
24 wood toothpicks
4 T Chipotle Olive Oil
2 T Blackberry Ginger Balsamic Vinegar
2 T chili sauce
Put the chicken bites (24 bites) into a one gallon bag
Add marinade to bag of chicken and refrigerate 2-8 hours
Secure 1/2 slice of bacon around each chicken bite with a wooden toothpick
Place on a non- stick sprayed foil pan
Brush bites with leftover marinade
Bake at 350for 35-45 minutes
GREEK STYLE COUSCOUS WITH SPINACH, FETA & OLIVES
1/4 c Garlic Olive Oil
2 c pearl couscous
2 1/2 c chicken broth
2 boneless, skinless chicken breasts
4 c packed baby spinach
1 bell pepper, seeded and diced
1 pint grape tomatoes
1/2 c Kalamata olives
1 c feta cheese, diced
1 tbsp. chopped fresh parsley
1 tsp chopped fresh oregano
2 tbsp Balsamic Vinegar
juice from 1/2 lemon
2 tbsp Lemon Olive Oil
Sea Salt- to taste
Heat the garlic olive oil over medium heat in a large pot. Add the pearl couscous. Toast the couscous until light golden brown, stirring frequently. Add the chicken broth. Bring the mixture to a boil. Add the chicken and stir. Reduce the hear to low, cover and simmer. Cook until the chicken is fully cooked and the pearl couscous is tender, about 10-12 minutes. Add the baby spinach and stir until the spinach wilts. Add the red bell pepper, grape tomatoes, Kalamata olives, feta cheese, parsley and oregano. Stir well. Turn off the heat. Add the balsamic vinegar, lemon juice and Lemon Olive Oil. Season with Sea Salt and Coarse Black Pepper, to taste. Transfer to a serving dish and serve.