1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer>

Meat Recipes with Olive Oils and Balsamics

Vanilla Balsamic Chicken

½ -cup fat-free, less-sodium chicken broth
½ -cup Vanilla Balsamic Vinegar
¼ -cup finely chopped shallots
¼ -tsp grated orange rind
¼ -cup fresh orange juice
¾ -tsp sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ -tsp freshly ground black pepper
Cooking spray
~Preheat oven to 450-degrees
~Combine first 5 ingredients in a small saucepan and bring to a boil
~Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes)
~Stir in ¼ -tsp salt
~Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray
~Sprinkle chicken evenly with remaining ½ -tsp salt and pepper
~Bake at 450-degrees for 10 minutes
~Brush half of broth mixture over chicken and bake 5 minutes
~Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees

Raspberry Glazed Chicken

1-tsp Chipotle Extra Virgin Olive Oil*
Cooking spray
1/2 cup chopped red onion
1 ½ -tsp minced fresh or ½ -tsp dried thyme
½ -tsp sea salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3-cup seedless raspberry preserves
2-tbsp Raspberry Balsamic Vinegar
¼ -tsp fresh ground pepper
~Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
~Add onion; sauté 5 minutes
~Combine thyme and ¼ -tsp salt and sprinkle over chicken
~Add chicken to skillet and sauté 6 minutes on each side or until done
~Remove chicken from skillet and keep warm
~Reduce heat to medium-low and add ¼ -tsp salt, preserves, vinegar, and pepper; stirring constantly until the preserves melt
~Spoon raspberry sauce over chicken
*other olive oil options: Garlic, Butter, Lemon, Herbs de Provence or Harissa

Grilled Leg of Lamb

1 boneless butterflied leg of lamb (4 to 5 lb.)
1-tbsp Herb de Provence or Tuscan Herb Extra Virgin Olive Oil
6 cloves garlic, sliced
½ -tsp sea salt
½ -tsp freshly ground black pepper
1-tsp rosemary and 2-tsp basil, mixed together (or Mary’s Lamb Seasoning)
~Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high ~Brush the meat with the olive oil
~With a sharp knife, make slits about ½ -inch deep all over the meat
~Insert the garlic slices in the slits
~Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand
~When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare
~Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minutes before carving into thin slices
~Serve with a little of the carving juices spooned over or drizzled with more olive oil, if you like

Greek-Style Chicken with Potatoes

3 -4 lbs chicken legs (can use less)
6 large russet potatoes, peeled and cut into about 3-inch cubes
2-tbsp chopped minced fresh garlic (or add the whole bulb, it’s even better!)
1 large onions, sliced
¾ -cup chicken broth
½ -cup Koroneiki olive oil
2/3-cup Sicilian Lemon Balsamic Vinegar
1 to 2 tbsp dried oregano (or to taste)
1-tsp dried rosemary (or to taste)
Sea salt and freshly ground black pepper
Preheat oven to 375-degrees
Grease a large roasting pan (large enough to hold the chicken)
Rub the chopped garlic into the chicken and season with salt and pepper
Place the chicken, the potatoes and onions into the pan and pour the broth over
In a small bowl whisk together oil, lemon juice, oregano and rosemary
Pour evenly over the chicken and potatoes
Bake for about 1 hour and 15 minutes (could take more or less time depending on the size of chicken pieces) basting occasionally with juices
*NOTE* if you find that either one is cooked before the other (either the chicken or potatoes) then remove to a dish and continue to cook!

Garlic/Balsamic Chicken

4 skinless, boneless chicken breasts
Sea salt and Fresh ground pepper, to taste
¾ -lb fresh mushrooms, sliced
2-tbsp all-purpose flour
2-tbsp Bold Extra Virgin Olive Oil (Cerasuola, Leccino, Nevadillo Blanco, Picual)
6 cloves garlic
¼ -cup Balsamic (Espresso, Fig, Honey Ginger, Pomegranate or Traditional)
¾ -cup chicken broth
1 bay leaf
¼ -tsp dried thyme
1 -tbsp butter
Season the chicken with salt and pepper
Season the flour with salt and pepper and dredge the chicken in the flour mixture
Rinse the mushrooms and pat dry
Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes)
Add the garlic
Turn the chicken breasts and scatter the mushrooms over them
Continue frying, shaking the skillet and stirring the mushrooms
Cook for about 3 minutes and then add the vinegar, broth, bay leaf and thyme
Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally
Transfer the chicken to a warm serving platter and cover with foil and set aside
Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes
Swirl in the butter and discard the bay leaf
Pour the mushroom sauce mixture over the chicken and serve

Shopping Cart

Your Cart is currently empty.

Login Below

Search for Products