Simple and yummy for holiday dishes!!
Preheat oven to 375
Line baking tray with parchment paper
Mix potatoes in a bowl with olive oil and vinegar. Arrange sweet potatoes in a single layer on prepared baking tray and sprinkle wit S&P. Roast 45 minutes until tender and Balsamic has caramelized and candies the potatoes.
Garnish with craisins and goat cheese.
From Rachel Bradley, executive chef at Veronica Foods
4 Russet Potatoes
1 TBSP Garlic Infused Olive Oil
1/3 C. grated Parmesan/Romano Cheese
Fresh Buffalo Mozzarella Cheese cut into ½” cubes
1 Large Egg
1 TBSP minced parsley
2 tsp sea salt
Ground pepper to taste
I adapted this recipe from the traditional bread crumb covered and fried croquettes and make it into a twice baked potato with all the flavors without frying. Adapt as you would like with any other flavors of olive oil such as Chipotle, Rosemary, Tuscan Herb to name a few.
Wash and pierce the potatoes, place on a cookie sheet. I tossed them in some additional Garlic olive oil, sea salt and pepper. Bake at 400 until fork tender, roughly 30 minutes.
Remove from oven (drop oven temp to 375) and let the potatoes cool enough to handle or use oven-mit to hold them which I did cuz I was hungry and didn’t want to wait. Cut each potato in half-length wise and scoop out the inside (leaving a small rim of potato along the inside skin edges to keep the shape), leave skins on cookie sheet and place the cooked potato in a large bowl. Mash the potatoes, season with S&P; add the Garlic infused olive oil, Baklouti Chili Pepper olive oil, the parmesan cheese blend and one beaten egg.
Spoon the potato mixture into each potato skin, filling only ½ way, place 2-3 cubes of mozzarella cheese in the potatoes and cover with remaining potato mixture, making sure cheese is fully covered. Sprinkle with more parmesan cheese if desired and another drizzle of the Garlic infused olive oil. Yes, I like garlic.
Return to 375 and bake for 25 minutes until inside cheese is softened and top is browned.
Remove from oven and sprinkle with more chopped parsley or chives if you like.
**I made a quick “aioli” to top the potatoes by whisking together about ¼ c of mayonnaise, 1-2 TBSP Sicilian Lemon White Balsamic, salt to taste and 2 TBSP of Garlic infused olive oil. Add chopped parsley if desired. Start with less and adjust to your taste, I forget to always measure so this is my “rough memory” of what I did. The family loved them! I served these with BBQ ribs but would be wonderful next to your Corned Beef Brisket this St. Patrick’s Day!!
This was easy peasy and the chicken was SO juicy and tender. My guys could not stop talking about it!
4-boneless/skinless chicken breast
SOOC Blood Orange fused olive oil
SOOC Black Cherry Balsamic Vinegar
Mix salad greens of your choice
Veggies: Pre-sliced/Chop for salad.
Grape tomatoes (halved)
Yellow bell pepper
Small can of mandarin oranges (in juice not syrup)
Salt and pepper
24 hours in advance:
Salt and Pepper Chicken Breasts (both sides) and place in large zip lock bag.
Whisk 1/2 c each of SOOC's blood orange oil and black cherry balsamic until combined. It thickens as you whisk.
Pour over chicken, push out the air and seal the bag.
Squish it all around to coat the chicken evenly and place in fridge for 24 hours.
When you think about it, periodically turn the bag over and re-squish it until ready to grill.
When ready to make salad:
Remove chicken from zip lock, discard juices.
Grill chicken on medium heat for approximately 20-25 minutes (flip half way through) or until juices run clear. May also use meat thermometer for internal temp of 190 degrees.
You could also pan fry these or bake in oven (probably 350 and check for doneness at 30 minutes).
Plate chicken when done and cover with foil. Allow chicken to sit for juices to be retained. I also let them cool a bit for the salad.
Make each salad individually.
Plate: mixed greens and veggies (amount of each to your liking)
Slice chicken on a diagonal, maintain it's shape all "together" and place on top of the greens. We served one per person.
Spoon oranges, dried cherries and almonds on top and around chicken.
Drop goat cheese in the same manner.
Whisk 1/4c of the blood orange oil and black cherry vinegar together for your salad dressing and drizzle over salad.
Finish with freshly ground pepper to taste.