Chicken Piccata w/ Creamy Rigatoni Pasta Sauce

 

 

Serves 4
INGREDIENTS
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
½ cup Italian Progresso bread crumbs
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp extra virgin olive oil Hojiblanca
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 Tbsp lemon juice
1/4 cup brined capers
2 Tbsp fresh chopped parsley

 

PREPARATION
Place chicken between 2 large sheets of plastic wrap. Using a meat pounder or side of a heavy pottery plate, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Drizzle Hojiblanca olive oil onto both sides; place the breasts into a gallon bag with Progresso bread crumbs & shake until well coated. Pull each out & shake off excess.
Heat 1 tablespoon Hojiblanca olive oil in an electric skillet. Cook two filets until golden brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Bring wine, lemon juice, capers and broth to boil in same skillet over medium-high heat to reduce. Pour sauce over Chicken. Creamy Rigatoni Pasta Sauce recipe coming soon….

TOMATO CREAM SAUCE:
Ingredients
2 tablespoons olive oil
4 cloves pickled garlic, minced
1 medium onion, finely diced
1 can tomato sauce or marinara sauce
1oz. Espresso balsamic vinegar
Salt and freshly ground black pepper
1 1/2 pounds Rigatoni
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add balsamic, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.

Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.

Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

New Spin on Chicken Wing Alabama White Sauce:

 

MAKES ABOUT 1 CUP
Ingredients
1 cup whole plain yogurt or if mayo (Dukes:)
¼ cup of our organic red wine vinegar or Neapolitan herb infused balsamic
1 tablespoon hot chili paste
½ teaspoon baklouti green chili olive oil
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Preparation
Whisk yogurt, vinegar/Balsamic, hot chili paste, olive oil, Worcestershire sauce, celery seeds, pepper flakes and paprika in a small bowl; season with salt and pepper.

Original recipe credited to the magical Chef @seanbrock

Grilled Cabbage Wedges

 

SUMMERTIME 4TH OF JULY Grilled Cabbage Wedges

Ingredients: 

  • 2 Small-Med. Heads of Cabbage cut into horizontal quarters or thirds (sliced thickly)
  • 2 Sweet Vidalia Onions also sliced thickly.
  • Create a marinade for the Wedges by blending together our Milanese Gremolata Olive Oil, Serrano Chili Pepper Honey Vinegar & whole grainy mustard. Generously drizzle the marinade onto each wedge and smooth over each using a spoon or basting brush.

Wrap a sweet red bell pepper with bacon &  top each wedge with a slice of Jalepeno and/or a thick slice of a Hanover Tomato. Salt & Pepper to taste.  Cook on a charcoal/propane grill or in the oven for 25 min on 380 degrees until bacon is cooked.  ENJOY!!!!  Happy 4th of July Everyone!

 

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Truffled Butternut Squash Trotolle & Cheese

TRUFFLED MAC & CHEESE BUTTERNUT SQUASH

Ingredients 
2 cups butternut squash peeled, cubed in 1″ pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
 1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13″ x 9″ baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.
Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8

Fresh Snapper, Mediterranean style

snapper

 

Time to get into the grilling season:

Ingredients:

  • 4 pieces of snapper fillet
  • 6 tbsp extra virgin olive oil
  • 2 tbsp finely sliced lemon & thyme
  • Freshly ground black pepper
  • 4 small zucchinis, cut in half lengthwise
  • Salt
  • 3 tsp pine nuts, toasted
  • 12 cherry tomatoes, quartered
  • 8 basil leaves, finely sliced
  • Juice of 1 lemon

Directions:
Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
extra virgin olive oil and the lemon thyme, and season with freshly ground black pepper.
Coat the zucchinis with 2 tbsp Fruity extra virgin olive oil and season with salt and pepper.
In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 tbsp olive oil.
Grill the fish and zucchini for 3-4 minutes on each side. Season the fish with salt. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish.

Bon appétit!

Lemon Basil Pasta with Peas

lemon_basil_pasta

Ingredients:

  • 8 oz whole wheat linguine
  • 2 Tbsp butter infused olive oil
  • 2 shallots, finely chopped
  • ½ cup chicken stock
  • 1 cup peas, I used frozen
  • 1 lemon for zest
  • 1 tsp. Lemon infused olive oil
  • ½ cup sour cream
  • ¼ cup Parmesan, grated
  • ¼ cup basil
  • Fresh cracked black pepper

Preparation:

Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan.  Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half.  When ready, add in the peas and the zest of ½ a lemon.

Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.

As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout.  You can add some of the pasta water if it’s too dry.

For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.

Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.

 

 

Crust-less Veggie Quiche

veggie_quicheIngredients:

  • 1 cup chopped zucchini
  • 1 cup chopped squash
  • ½ to 1 cup of portobella mushrooms
  • 2-3 slices or ½ cup of Onion
  • 3-4 garlic cloves or garlic powder
  • 1 cup grape tomatoes, halved or wait for those delicious Hanover Tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped & de-seeded sweet red , orange and yellow peppers
  • 1/3 cup grated Parmesan cheese and ½ cup of crumbled gorgonzola cheese (Optional)
  • 3 eggs
  • 1 teaspoon pepper
  • Sprigs of Rosemary, Thyme and Dill for garnish
  • 2 oz. of our Wild Mushroom & Sage Olive Oil or the Garlic infused
  • ¼ of skim milk

 

Preparation:

Heat the oven to 400°F.

Lightly grease bottom and side of pie plate, 9×1 1/4 inches, or round glass corning wear dish. Set aside.

Sprinkle zucchini, squash, mushroom, tomato, onion and cheese evenly in prepared pie plate.

Pour Egg & milk mixture over veggies, mix by tossing ingredients.

Garnish with the Rosemary, Thyme and Dill.

Bake about 35 minutes or until a thin blade knife inserted in the center comes out clean. Cool at least 10 minutes.

Optional: Add in some slices of salami for the carnivore.

Lemon Greek Roasted Potatoes

These are absolutely delicious, and easy to prepare!
LEMON GREEK ROASTED POTATOES
Ingredients:

  • 1 lb potatoes (4 Med. To Large), peeled
  • 1⁄2 cup Sicilian Lemon White Balsamic Vinegar
  • 1⁄3 cup Meyer Lemon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1 can chicken broth

Directions:
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size “zipper” bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferably a white Pyrex dish
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Enjoy!!!

Blood orange caramelized salmon fillets with roasted pesto tomatoes

This is one easy, healthy, quick dinner that makes you look like a culinary chef:

Quickly sear both sides of salmon fillets in our blood orange olive oil until slightly brown.

salmon filletsSprinkle with cracked black pepper and sea salt. Layer on a slice of lemon.

Place the fillets in a glass corning wear dish in a pre-heated oven, uncovered on 400 deg. for 12-15 min.

Finally, the last 2–4 min, splash on our pomegranate or blackberry ginger balsamic vinegar
(don’t let the vinegar burn), remove them from the oven and let them sit the last few minutes
in their own juices (they will continue to cook for a little while longer).

Of course I like my tomatoes better when they are in season. However, when you roast them,
it pulls out all the flavors.

Next, slice a tomato into thick sections, spread on some pesto of choice, sprinkle our fig
balsamic on top and add some grated pecornio cheese.

Bake in the same oven, top rack with the salmon until the cheese melts and browns up slightly 12-15 min.

ENJOY!!!! 30 MIN GOURMET MEAL FOR ALL.

Twice baked butternet squash bowls

GREAT FOR BUTTERNUT SQUASH SOUP AS A PRESENTATION BOWL FOR GUESTS TOO!!!!

squashIngredients:

  • 2 butternut squash (One for the roasting and meat. The other for the bowl)
  • 2 Tbsp Butter Infused Vegan Dairy Free Extra Virgin Olive Oil or you can use our Wild Mushroom & Sage Extra Virgin Olive Oil
  • 1 yellow onion, chopped
  • 1/2 tsp kosher salt
  • 8 large sage leaves, finely chopped
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup plain Greek yogurt
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp ground black pepper

Instructions:
Preheat oven to 425. Line a baking sheet with parchment paper.
Slice the stems off the butternut squash and cut each squash in half lengthwise. Scoop out and discard the seeds and stringy goop. (I find that my ice cream scoop is perfect for this.)

Place the squash halves cut side down on the lined baking sheet. Roast until the cut side of the squash is tender when pierced with a fork, 35-45 minutes. Remove from oven and turn the cut sides up. Set aside until cool enough to handle. Keep the oven on.

In the meantime, drizzle the pan or skillet with the olive oil on med/high heat. Add the onion and salt and saute until browned at the edges, about 15 minutes. Stir in the chopped sage and saute another 30 seconds. Remove from the heat and set aside.

Once the squash has cooled a bit, scoop the insides out into a large bowl. With a fork or potato masher, mash the roasted squash. Add the cooked onions and sage, ricotta, Greek yogurt, parmesan, and pepper. Stir to thoroughly combine. Scoop the mixture into the two remaining un-cooked squash halves and return to the oven until the tops begin to brown, about 20 minutes.
Enjoy!