Ingredients: 6 chicken breasts 1 TBS Smoke Olive Oil 1 white onion 1/2 cup BBQ sauce Bacon aioli 1 package King’s Hawaiian rolls In a pressure cooker, place onions in first, then drizzle with smoke olive oil. Add chicken breast. Set pressure cooker to high for 26 minutes. Allow to slow release pressure. Thinly shred […]
BBQ Shredded Chicken Sliders Read More »
Ingredients: 8 ears of fresh, shucked corn 6 QTS. water 2 TBS. sugar 2 TBS White Balsamic Vinegar Sweet Butter Olive Oil In a medium sized sauce pan, bring the water, sugar and vinegar to boil. Add corn to boiling stove top mixture. When the water returns to a boil, turn off and let sit
Ingredients: 1 box of Rotini noodles Garlic Olive Oil Herbs de Provence Olive Oil Traditional 18-yr aged Balsamic Vinegar Choice of toppings and seasonings Cook and rinse the Rotini noodles. Allow time to cool. In a separate bowl, whisk 1/3 cup Garlic Olive Oil, 1/3 cup Herbs de Provence Olive Oil, and 1/3 cup of
Caprese Pasta Salad Read More »
Ingredients: 1 Watermelon 1 package of crumbled Feta cheese Watermelon Balsamic Vinegar Fresh Basil leaves Wash and cut a medium or large sized watermelon into triangles. Top with Feta cheese, Watermelon Balsamic and fresh basil leaves. Refrigerate and serve chilled. Makes an excellent, refreshing summer salad on a hot summer day!
Watermelon Wedge with Feta Cheese and Basil Read More »
Vegetarian, Gluten free ∙ Serves 4 Ingredients: 2 cups Grapes, large red seedless 1/4 Lemon, zest from 1 tbsp Mascarpone cheese 3 tbsp Ricotta cheese, drained Traditional Balsamic Vinegar, reduced 1 tbsp Honey 1/2 teaspoon dried Rosemary 1/2 teaspoon dried Thyme Salt & Pepper Preheat the oven to 300 degrees F. Wash and thoroughly dry grapes. Lay them
Balsamic Glaze Roasted Grapes with Lemony Ricotta Read More »
Ingredients: 1 lb russet potatoes, peeled Garlic Olive Oil Salt and pepper, to taste Peel and boil potatoes until soft, drain but keep approx. 1 cup of starch water. Add salt and pepper. Mix in enough Garlic oil to smooth out the potatoes, then add the starch water and stir until creamy.
Garlic Mashed Potatoes Read More »
Ingredients: 1 lb of steak or prime rib, thinly sliced 1 pound Brussels sprouts, washed and trimmed Espresso balsamic vinegar Garlic Olive Oil Sweet Butter Olive Oil Fresh lemon In a cruet, combine equal parts Garlic olive oil and Espresso balsamic (50/50). Shake vigorously to marry the flavors together. Marinate steak evenly. Preheat your oven
Balsamic Marinated Steak with Brussels Sprouts Read More »
Ingredients: 1 package of spinach 1 fresh pear, thinly sliced or diced 1/2 cup of candied pecans 1/2 of crumbled gorgonzola cheese To make candied pecans: Roast 2 cups pecan halves at 350 degrees for about 10 mins. In a skillet over medium melt ½ cup packed light brown sugar, 2 tbsp traditional balsamic, 2
Candied Pecan and Gorgonzola Salad Read More »
Ingredients: 1 cup of blueberries 3 tbsp. Blueberry balsamic vinegar 1 tbsp. Maple syrup or Honey 1 package of frozen mini phyllo shells 6 ounces of Brie cheese, rind removed Place the tart shells on an ungreased baking sheet. Bake shells in oven at 350 degrees for approximately 15 minutes. In a saucepan, combine the
Brie-Filled Mini Phyllo Shells Read More »
Ingredients: Chocolate Cake Mix (boxed) Heavy Cream Strawberries Coconut White Balsamic Coconut Flavored Sugar Dark Chocolate Balsamic Prepare a boxed chocolate cake mix or your favorite personal cake recipe. In mixing bowl, combine 2 cups of Heavy Cream, 1 TBS of coconut flavored sugar and 1 TBS of Coconut Balsamic Vinegar. With an electric mixer,
Chocolate Cake with Coconut Balsamic (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 package of salmon Sweet Butter Olive Oil Key West Citrus Seasoning Dill Pickle Mustard Combine 1/4 Sweet Butter Olive Oil and 1 TBS of Key West Citrus seasoning. On a 400 degree skillet, sear salmon 4 minutes on each side. Finish in oven if salmon is thick. Top with a dollop of Dill
Salmon with Dill Pickle Relish (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 small watermelon 1 package of crumbled feta cheese 1 package of arugula 1 red onion 1 cucumber 1/3 cup of dried cranberries (craisins) Cucumber Melon White Balsamic Arbequina Olive Oil (or any Varietal oil) Rinse the arugula and empty the package into a large salad bowl. Cut the watermelon into medium-sized chunks. Dice
Arugula Feta Watermelon Salad (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1 package of rainbow carrots Lemon Olive Oil Dill Olive Oil Champagne White Balsamic 2 TBS Honey Combine 1/8 cup of Lemon Olive Oil, 1/8 cup of Dill Olive Oil, 1/8 cup of Champagne White Balsamic and 2 TBS of honey. Clean and cut the carrots into small chunks, then toss together so that
Roasted Rainbow Carrots (Cooking Class on April 30th, 2019) Read More »
Ingredients: 2 – 3 large cucumbers 1 container of classic hummus Sriracha Horseradish Aioli Cut cucumbers in 1 inch increments. Scoop out the center of each slice. In a bowl, combine 1 cup of hummus with 1/2 cup of Sriracha Horseradish Aioli. Place mixture into a pastry bag and fill up each cucumber cup. Serve
Cucumber Cup with Sriracha Horseradish Hummus (Cooking Class on April 30th, 2019) Read More »
Ingredients: 1/2 pitcher of White Wine 1/4 pitcher of 7UP soda 1/4 pitcher of sparkling water (San Pellegrino) 1/3 cup Mojito White Balsamic Vinegar Combine all together into one large pitcher and stir until mixed well. If you really want to WOW your guests, garnish your mojito with fresh mint ice cubes! Fill up an
Wine Mojito (Cooking Class on April 30th, 2019) Read More »
Ingredients: 2-3 ripe peaches, peeled and sliced 1 pint of Vanilla ice cream 1/3 cup walnuts, diced Peach Balsamic Vinegar Peel the peaches and then cut each peach in half, then cut each half into crescent-shaped slices. Scoop a spoonful of Vanilla ice cream into a bowl with diced peaches and walnuts. Place a pipette
Ingredients: 1 package of button mushrooms 1 white onion Sweet Butter Olive Oil 1 block of Boursin cheese 1/2 cup shredded Parmesan cheese 1/4 cup bread crumbs Clean and remove the stem from 20 button mushrooms. Bake the mushrooms at 350 degrees for 5 minutes to remove the excess moisture. Chop the stems and 2 tablespoons
Ingredients: 10-12 sea scallops, tendons removed Sweet Butter Olive Oil Champagne Balsamic Vinegar Black Lava Sea Salt Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator. Over medium high heat in a large skillet, sear scallops in Sweet Butter olive oil on each side
Pan-Seared Scallops Read More »
Ingredients: 1 bottle of white wine 1 bottle of sparkling water (San Pellegrino) 1 liter bottle of 7 UP soda Pineapple Balsamic Vinegar Slices of fresh pineapple In a large pitcher, combine 1/2 bottle of white wine, 1/4 bottle of sparkling water, and 1/4 bottle of 7 UP soda. Per each cup of liquid, add
Pineapple Spritzers Read More »
Ingredients: 1 package of Red Bliss Potatoes Sweet Butter Olive Oil Rosemary Olive Oil Key West Citrus Blend seasoning (Basik’s) Salt and pepper Clean and quarter red bliss potatoes. Rinse and drain well. In a bowl, toss with a light coating of Sweet Butter olive oil and Rosemary olive oil. Sprinkle lightly with Key West
Ingredients: 1 Iceberg Wedge 1 onion, diced 1 tomato, diced 1/4 cup of Blue Cheese crumbles Hatch Chile Bacon Dip White Balsamic Vinegar Cut up iceberg wedge and combine all ingredients into a large salad bowl. For the dressing, combine 1/2 cup of Hatch Chile Bacon Dip with 2 tablespoons of White Balsamic Vinegar. Serve
Ingredients: 1 package of fresh strawberries 1/3 cup of crushed nuts 1 container of Vanilla ice cream Coconut White Balsamic Vinegar Dark Chocolate Balsamic Vinegar Wash and slice 1 cup of fresh strawberries. In a small mixing bowl, combine the strawberry slices with 1 tablespoon of Coconut balsamic. Allow to sit for 10 minutes. Scoop
Strawberries and Cream Read More »
Ingredients: Fruit/Melon of your choice (honeydew, watermelon, cantaloupe) 1 can of Crushed Pineapple 1 tbs. Honey 1 tbs. Pineapple Balsamic Wash and cut your favorite fruit/melons into bite size pieces and set aside. In a small mixing bowl, combine 1 can of crushed pineapple, 1 tablespoon of honey and 1 tablespoon of Pineapple balsamic. Using
Fruit with Pina Colada Dipping Sauce and Pineapple Balsamic Read More »
Ingredients: 1 small jar of pesto (4) large chicken breasts 1 package of bacon Maple Balsamic Vinegar 1 tsp salt and pepper to taste Fill a pastry bag with 2 tablespoons of pesto and set aside. Using a sharp knife, make a 1 inch slit into the top of a chicken breast. Cut the tip of
Bacon Wrapped Chicken with Maple Balsamic Read More »
Ingredients: 1/2 cup mayo 1 egg, beaten 1 TBS Dijon mustard 1 TBS Worcestershire sauce 1/2 TSP hot sauce 1 pound jumbo lump crab meat 20 Ritz or Townhouse Crackers, crushed
Crab Cakes with Dill Pickle Mustard Read More »
Ingredients: 12oz bag frozen cauliflower rice Garlic Olive Oil Tuscan Herb Olive Oil 1 tsp salt and pepper to taste Pour 1 TBS of Garlic Olive Oil in a medium saute pan. Add 12oz of frozen cauliflower rice and saute over medium heat for about 5 minutes. When cauliflower starts to darken, add 1 TBS
Cauliflower Rice with Garlic Olive Oil Read More »
Ingredients: 1 bag of sugar snap peas 1 TBS salt Garlic Olive Oil Tuscan Herb Olive Oil Bring 2 quarts of lightly salted water to a boil. Add sugar snap peas and boil approximately 5 minutes until snap peas are tender. Using a colander, drain the snap peas. Immediately toss with 1 TBS Garlic Olive
Ingredients: 1 bag of mixed salad greens or spinach 1/4 cup mandarin oranges 1/4 cup dried cranberries 1/4 cup slice almonds Blood Orange Olive Oil Cranberry Pear White Balsamic Vinegar Start with a large bowl of Mixed Greens or spinach. Add Mandarin oranges, dried cranberries and sliced almonds and mix together evenly. To make the
Cornucopia Salad with Blood Orange Vinaigrette Read More »
Ingredients: 24 oz package chocolate chips or wafers 1 package of strawberries 3 bananas, sliced 1 small bag of large marshmallows 1 small bag of pretzels Blood Orange Olive Oil Melt 24 oz of chocolate chips or wafers over a low-medium temp over a stovetop burner for 10 minutes. Be careful not to burn the
Blood Orange Chocolate Fondue (February 9th, 2019) Read More »
Ingredients: 2 lb beef tenderloin 1 bag of slider bread rolls 1/3 cup of fresh spinach leaves Tuscan Herb Olive Oil 1 bottle of Pesto aioli 1 tsp ground black pepper 1 tsp sea salt Start with a cleaned 2 lb tenderloin. Rub with Tuscan Herb Olive Oil and season with salt and pepper. Bake
Beef Tenderloin Sliders with Pesto Aioli (February 9th, 2019) Read More »
Ingredients: 1 box of pasta, shape of 3 cups of 2% milk 1 tbsp Black Truffle Oil 3 tbsp butter, melted 3 tbsp flour 2 cups shredded cheddar cheese 2 cups shredded Parmesan cheese Cook pasta to al dente, then set aside. In a medium size pan, melt 3 tablespoons of butter over low heat.
Black Truffle Macaroni and Cheese (February 9th, 2019) Read More »
Ingredients: 1 package of fresh mixed greens 1 cucumber, sliced 1 package of fresh raspberries 1 tomato, sliced into wedges 1/4 cup almonds, sliced Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil To make the raspberry vinaigrette, mix together 1 oz of Raspberry Balsamic with 1 oz Ascolano Extra Virgin Olive Oil. Shake to emulsify.
Mixed Greens Salad with Raspberry Vinaigrette (February 9th, 2019) Read More »
Ingredients: 1 box of pancake mix Cinnamon Pear Balsamic Vinegar Maple Balsamic Vinegar Butter Olive Oil Prepare your favorite pancake batter according to instructions on box. Using a non-stick griddle, on medium heat, make your pancakes. Make the “syrup” by mixing 1 oz of Cinnamon Pear Balsamic, 1 oz Maple Balsamic and 1 oz Butter
Mini Maple Pancakes (February 9th, 2019) Read More »
Ingredients: 1 bottle of white wine 1 bottle of 7-UP Soda 1 bottle of seltzer water (San Pellegrino) Watermelon Balsamic Vinegar Watermelon chunks (cubed) In a large pitcher, combine 1/2 pitcher of wine, 1/4 full of 7-UP, 1/4 full of seltzer water, and 1/2 cup of watermelon balsamic. Cube a handful of fresh, juicy watermelon
White Wine Watermelon Spritzers Read More »
Ingredients: 1 package of blueberries 1 package of raspberries 1 package of strawberries 1 pint whipping cream 1 tbsp coconut flavored sugar Dark Chocolate Balsamic Vinegar Piping bag Wash all berries and cut strawberries into quarters. Place 1 pint of whipping cream in a mixing bowl. Add 1 tablespoon of coconut flavored sugar. With an
Fresh Berries with Coconut Whipped Cream Read More »
Ingredients: 4 zucchini. quartered lengthwise to make 16 boats 1/2 cup freshly grated Parmesan cheese 2 tbsp Tuscan Herb Olive Oil 1 tsp salt In a bowl, toss the zucchini boats with the Tuscan Herb Olive Oil and salt. Lay the zucchini boats out individually on a sheet pan. Sprinkle each with Parmesan cheese. Bake at
Baked Parmesan Zucchini Read More »
Ingredients: Ascolano Olive Oil Honey Ginger Balsamic Vinegar 1 fresh pineapple 1 bag of mixed greens 1/4 cup hemp seeds 1-2 tomatoes, cubed or diced 1/2 cup coconut flakes Spread ½ cup coconut flakes on a sheet tray and lightly toast in a 325 degree oven for 3-4 minutes until lightly browned and fragrant. Let
Mixed Greens with Honey Ginger Vinaigrette Read More »
Ingredients: 12 hard-boiled eggs 2 tbsp White Truffle Oil 2 tbsp mayo Pinch of salt Piping bag Cut 12 hard-boiled eggs lengthwise in half. Remove the yolks and put into a mixing bowl. With a fork, mash up the yolks until crumbly. Add mayo, truffle oil, salt and mix well. Spoon mixture into piping bag
White Truffle Deviled Eggs Read More »
Ingredients: 1 tbsp Garlic Olive Oil 1 lb ground chicken 2 cloves of garlic, minced 1/2 cup hoisin sauce 3 tbsp soy sauce 1 tbsp rice wine vinegar 1 tsp Cayenne Chili Olive Oil 1 can (8oz) whole water chestnuts, drained and diced 2 green onions, thinly sliced Carrots, thinly shaved 1 package of butter
Chicken Lettuce Wraps Read More »
Ingredients: 24 oz of milk chocolate chips or wafers 1 package of marshmallows 1 package of pretzels 1 bunch of bananas 1 package of strawberries Blood Orange Olive Oil Fig Balsamic Vinegar Melt 24 oz of chocolate chips or wafers at a low-medium temp over a stovetop burner for 10 minutes. Be careful not to
Chocolate Blood Orange Fondue Read More »
Ingredients: 1 lb Beef Tenderloin Tuscan Herb Olive Oil Espresso Balsamic Vinegar Garlic Olive Oil 1 tbsp Prime Rub seasoning (Basiks) Marinade: Combine 50% Espresso Balsamic Vinegar and 50% Garlic Olive Oil together in a cruet and shake vigorously until emulsified. Drizzle over sliced meat. Mix together 1/4 cup of Tuscan Herb Olive Oil with
Ingredients: 1 small cantaloupe or honeydew melon 1 package of prosciutto Wash and cut the rind off of a cantaloupe or honeydew melon. Cut melon into wedges. Wrap a thin slice of prosciutto around each wedge.
Prosciutto Wrapped Melon Read More »
Ingredients: 1 bag of fresh mixed greens 1 package of Feta cheese 1 red onion Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil *optional: Green olive tapenade Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify. Pour bag of mixed greens into a
Mixed Greens Salad with Raspberry Vinaigrette Read More »
Ingredients: Sourdough sandwich bread (or any hearty, thick-sliced bread) Cheese slices (cheese of your choice) 1/2 stick unsalted butter 1 tbsp White Truffle Oil *optional: 2 tsp Cranberry Grand Marnier (Terrapin Farms) Lightly butter 2 slices of sandwich bread. Place a slice of cheese in between the unbuttered sides of bread. In a saute pan
White Truffle Grilled Cheese Read More »
Ingredients: 1 package of fresh mozzarella, sliced Vine Ripened tomatoes, sliced Fresh Basil, chopped FMOO Mango White Balsamic Vinegar FMOO Basil Olive Oil Drizzle Basil Olive Oil over the mozzarella slices. Arrange on a serving dish. Alternate tomato slices with mozzarella slices. Top with chopped basil. Drizzle Mango balsamic on top. Let chill for an
Caprese Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: Mixed greens 1 cup of almonds, toasted 1 avocado, diced FMOO Blood Orange Olive Oil FMOO Cranberry Pear White Balsamic Vinegar Toast almonds in oven at 375 degrees for 4 minutes. Pour mixed green into a bowl, then add diced avocado chunks and toasted almonds. Mix 1/4 cup Blood Orange Oil an 1/4
Mixed Greens Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: Fresh asparagus, peeled FMOO Tuscan Herb Olive Oil Pinch of sea salt In a pot of salted, boiling water, blanch the asparagus got 4-5 minutes, then drain. Drizzle Tuscan Herb Olive Oil on top of the asparagus. Sprinkle on a dash of sea salt. Serve warm.
Blanched Asparagus (Cooking Class on September 29th, 2018) Read More »
Ingredients: 16-20 medium or large sized raw shrimp 1 package of grape tomatoes 2-3 Yellow Bell peppers, diced large Basiks Key West Citrus Seasoning FMOO Persian Lime Olive Oil FMOO Coconut White Balsamic Vinegar Toss shrimp lightly with Lime Olive Oil and Key West Citrus seasoning. Skewer the shrimp, grape tomatoes and yellow bell
Shrimp Kabobs (Cooking Class on September 29th, 2018) Read More »
Ingredients: 8 oz package of cream cheese, room temperature Fresh key limes, juice from 6-8 each and zest from 2 each 1 tsp honey 1 tsp FMOO Persian Lime Olive Oil 7 oz sweetened condensed milk Juice 6-8 fresh key limes. Combine all ingredients into a mixing bowl and mix with a hand mixer until
Key Lime Pie Cheesecake Dip (Cooking Class on September 29th, 2018) Read More »
Ingredients: 4 oz orange juice 4 oz champagne FMOO Cara Cara Vanilla Orange Balsamic Vinegar Vanilla Almond flavored sugar 1 orange Pour orange juice and champagne together into one large pitcher. Slice orange into wedges. Use a wedge to wet the rim of the glass, then dip the glass into the sugar. Pour over
Morning Mimosas (Cooking Class on September 29th, 2018) Read More »