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Lemon and Heat Marinated Chicken
Posted by Dave in Recipes on Sep 13, 2012 .
4 skinless, boneless chicken breasts
2 tbsp. Olive Cart Jalapeno Cilantro mustard
3 tbsp. soy sauce
3 tbsp. Olive Cart Lakefront Lemon Olive Oil
1 tbsp. Olive Cart Jalapeno Olive Oil
Zest of one lemon
1 bunch green onions, diced
Place all ingredients in a Ziplock bag and shake well to combine. Allow the chicken to marinate for at least 4 hours, or overnight.
Grill the chicken until cooked through. This can be done outside or inside. Mario likes to cook it outside, where he can enjoy a glass of Chiante while the chicken is grilling.
Pesto Garlic Pasta with Chicken and Broccoli
Posted by Dave in Recipes on Sep 13, 2012 .
2 boneless, skinless chicken breasts
Salt and pepper
2 large broccoli crowns, separated into florets
2 Tbsp. Olive Cart Slow Roasted Garlic Olive Oil
3 Tbsp. Olive Cart Italian Olive Oil
1 large red bell pepper, cut into strips
1 cup pesto sauce
1/8 cup Olive Cart Italian Olive Oil
12 oz. pasta
Cut chicken breasts into bite-size pieces and sprinkle with salt and pepper. Steam broccoli until just tender, then remove from heat. In medium skillet, heat the Garlic Olive Oil and 2 tablespoons of the Italian oil. Add chicken and sauté until chicken is just done. Add bell pepper and broccoli and remove from heat.
In a...
Lemon Basil Chicken Parmesan
Posted by Dave in Recipes on Sep 13, 2012 .
Chicken breast fillets, sliced into strips
2 Cups Italian bread crumbs
1 egg
4 Tbsp Olive Cart Lakefront Lemon Olive Oil
4 Tbsp Olive Cart Basil Leaf Olive Oil
4 Tbsp Olive Cart Organic Olive Oil
Olive Cart Vodka Pink Peppercorn Pasta Sauce
Grated Parmigiano Reggiano
Preheat oven to 350º.
Beat the egg with a little water and dip the chicken. Dust with the bread crumbs. In an oven-proof skillet, sauté the chicken in the Italiano, Lemon, and Basil olive oils until browned. Cover with the pasta sauce and sprinkle with the parmesan cheese. Place the pan in the oven and bake for about 1/2 hour.
If you don’t...
Balsamic Braised Chicken
Posted by Dave in Recipes on Sep 13, 2012 .
3 boneless, skinless chicken breasts
3 Tbsp Olive Cart California Picual Olive Oil
1 Tbsp Olive Cart Slow Roasted Garlic Olive Oil
1 onion, thinly sliced
1/2 cup Olive Cart South Haven 25 Year Aged Balsamic Vinegar
14.5 oz San Marzano tomatoes
1 tsp. Basil
1 tsp. Oregano
1 tsp. Rosemary
1/2 tsp. Thyme
Preheat oven to 350º. Season the chicken with salt and pepper. Heat the chilean Oil and Garlic Olive Oil in an oven-proof skillet and brown the onion and chicken.
Pour the tomatoes over the chicken, breaking up the whole tomatoes. Add all spices. Place the pan in the oven for 15 to 20 minutes. Check to make...
Blood Orange Olive Oil Chicken and Radicchio Salad
Posted by Dave in Recipes on Sep 13, 2012 .
1/4 cup Olive Cart Blood Orange Olive Oil
2 boneless chicken breasts
2 pkgs shredded lettuce w/radicchio or 2 heads radicchio shredded
Sea salt w/blood orange & pepper
3 Tbsp Olive Cart Lambrusco vinegar
3 oranges, peeled & sectioned
6 oz goat or feta cheese, crumbled
1 Tbsp tarragon
In large sauté pan, heat Blood Orange EVOO. Cut chicken in pieces, and sauté until done. Remove chicken from pan.
Add lettuce to pan and season with sea salt and pepper. Cook, stirring until warm and just slightly wilted. Add Lambrusco vinegar and orange sections to the pan and warm.
Transfer radicchio mixture to a large bowl. Add...
Mango Balsamic Vinegar Duck
Posted by Dave in Recipes on Sep 13, 2012 .
1 Roasting Duck
1/3 Cup Olive Cart California Arbequina Olive Oil
2/3 Cup Olive Cart Maritime Mango Balsamic Vinegar
Salt & Pepper
1 Sprig of Fresh Thyme
Rub duck with olive oil. Cut duck skin in several places but not through to the meat. Sprinkle with salt and pepper. Roast duck in a 375 degree oven for an 1½ hours. While roasting, combine balsamic and sprig of thyme in a medium saucepan. Heat over medium-high heat, reducing the vinegar slightly to thicken, stirring frequently. Glaze the duck halfway through cooking with the balsamic reduction. Remove duck from the oven when done and apply the remaining balsamic...
Grilled Chicken with Blueberry Chardonnay Balsamic Glaze
Posted by Dave in Recipes on Sep 13, 2012 .
2 Tbsp Olive Cart South Haven Blend Olive Oil
1 1/2 Lbs. Chicken Cutlet Fillets (Skinless)
Salt & Pepper (to taste)
1 Cup Shredded Fontina Cheese
4 oz. Olive Cart Blueberry Chardonnay Balsamic Glaze
1 tsp Dijon Mustard
2 tsp Minced Thyme (fresh)
1-2 Tbsp Chicken Broth (Optional: For thinning Balsamic Glaze)
In a small sauce pan, add the glaze and begin to warm it on medium-low heat Add the Dijon Mustard and minced Thyme, stirring frequently. If a slightly thinner glaze is desired, add 1-2 T. of Chicken Stock. Cook over medium low heat until heated through. Turn off heat, cover and set-aside until ready to serve.
Cherry Balsamic Chicken Breasts
Posted by Dave in Recipes on Sep 13, 2012 .
2 Tbsp Olive Cart Avocado Oil
4 - 6 oz Chicken Breasts (skin on, and scored 3 to 4 times per breast 1/4 inch deep, with a sharp knife)
Salt, Pepper
1/8 tsp dried thyme
1/3 Cup finely diced Mushrooms (1/4 inch dice)
2 Tbsp minced Shallot
1/3 Cup Chicken Stock
1/4 Cup Olive Cart Cherry Orchards Balsamic Vinegar
Pre-heat oven to 350 degrees. Dry the breasts with a paper towel. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat Avocado oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. This...