#gluten free recipes, #gluten-free, Appetizers, Cooking & Entertaining Ideas, Healthy Eating, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

#gluten free recipes, Healthy Eating, Lunch Recipes, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #2 – Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette

I often start the week off by making a batch of healthy grains and a big salad to make weekday lunches easy and healthy.  (I’ve definitely learned that if I have to make last minute lunch choices on the go, they often are not very healthy).

Autumn Harvest Rice Bowl 3

This week, I’m reaching for my Fig Balsamic Vinegar to bring rich flavor to Triple Play Recipe #2:  Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette.  My grain bowls tend to go heavier on the veggies then most, adding  added fiber, nutrients and antioxidants.

Autumn Harvest Rice Bowl 1

Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette
1  Cup        Brown Rice or Brown Rice Blend
1 3/4 Cups Vegetable or Chicken Broth (low sodium)
4 Cups       Butternut Squash (1” cubes)
3 Tbls.       Extra Virgin Oil Olive*
¼ Tsp.       Chili Powder
¼ Tsp.       Cinnamon
14-15 oz.   Bag of Pre-Shredded Brussel Sprouts
Salt & Pepper to taste
1                 Large Apple (cubed) – I like Gala for this
4 oz.           Maple Cheddar Cheese or Sharp Cheddar (cubed)
½ cup        Pepitas or Almonds (raw or honey roasted is great too)
½ cup        Dried Cranberries

Fig Balsamic Vinaigrette
4 Tbls       Orange Juice
4 Tbls       Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil*

Add rice and broth to a medium saucepan then bring to a boil – prepare per rice package instructions.  (Left over rice is also great for this recipe).

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Preheat oven to 400 degrees. Place butternut squash cubes in a bowl – toss with 1½  tablespoons of olive oil, the chili powder and cinnamon. Salt & pepper to taste.  Toss together then place on a parchment lined baking sheet. Roast until tender- a total of about 15-20 minutes (stirring after 10 mins).

Next, add shredded brussel sprouts, remaining 1 ½ tablespoon of olive oil, along with salt & pepper to taste, to a bowl and toss together (you can use the same bowl that you tossed the squash in). Place on a second parchment lined baking sheet and put in the oven when you stir the butternut squash- roast both for another 10 minutes or until brussel sprouts are lightly brown and tender.  Cool for about 5 minutes.

Autumn Harvest Rice Bowl - roasted veg

Combine all the rice bowl ingredients in a large bowl and lightly toss – then mix in ½ of the Fig Balsamic Vinaigrette.

Garnish with additional nuts & dried cranberries.  Serve immediately or chill for later.  Store in refrigerator for up to 5 days.

Autumn Harvest Rice Bowl 6

Save additional vinaigrette to use when serving rice bowls and for your favorite mixed greens salad.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Cooking & Entertaining Ideas, Entrees, Recipe of the Week, Triple Play Recipes

Fig Balsamic Vinegar Triple Play: Recipe #1 – Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Well, I have to say… it felt really good to turn the oven on again.  With the unusual heat wave we have been having in Central New York, we’ve been pretty focused on the grill for the past month.

This week I wanted to bring to light on of my favorite vinegars, Napa Valley Naturals Fig Balsamic Vinegar.

napa valley naturals fig balsamic vinegar

This artisan handcrafted Fig Balsamic Vinegar is aged in Modena, Italy.  It’s a rich, dark,  sweet, and lightly acidic vinegar made from just two ingredients – balsamic vinegar and fig puree.  Simply delicious… even by itself drizzled over mixed greens or vanilla ice cream!  It’s also very reasonable priced and something we always carry in the store.

Fig Balsamic Vinegar makes healthy flavorful cooking a snap.  This week, I’ll share three of my favorite healthy recipes with this great pantry staple.  Starting with Recipe #1:  Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

4               Boneless, Skinless Chicken Breasts
4 oz.         Package of Thin Sliced Prosciutto (8 Slices)
1 Tbls.      Extra Virgin Oil Olive*
Salt & Pepper to Taste

Fig Balsamic Marinade
½ Cup      Napa Valley Naturals Fig Balsamic Vinegar*
½ Cup      Chicken Stock
1 Tbsp.     Brown Sugar
1               Clove Garlic, Minced
1 Tbsp.     Extra Virgin Olive Oil”
Salt & Pepper to taste

Make the marinade:  Whisk all ingredients together in a bowl and set aside.  (When using dried thyme – rub in between your hands before dropping it into the jar to release its natural oils).

Place chicken breasts in a casserole dish (or large Ziploc bag) and add in marinade (mix and turn chicken to coat.  Place in refrigerator for 30 minutes or longer.

Take chicken breasts out of marinade and lightly pat dry with paper towels.  Pour marinade into a small sauce pan and bring to a full boil.  Reduce and cook over medium heat for about 10-12 minutes until the fig balsamic sauce is thoroughly cooked and thickened.

In the meantime, start wrapping your chicken.  Lay two slices of prosciutto (side by side) on a cutting board.  Place chicken (top side down) on the center of the two slices of prosciutto – wrap the prosciutto around the chicken breasts. Secure with a couple of toothpicks as needed.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 3

Preheat oven to 350 degrees.  Place a large oven safe frying pan on the stove top over medium high heat, add 1 tablespoon of olive oil and then place the chicken breasts (top side down first – toothpicks up) to the pan.  Brown for about 4 minutes, then flip and brown the other side.  Flip chicken once again so that the top of the chicken breasts are showing again.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 4

Spoon the sauce over the chicken breasts then place the frying pan into the oven to roast for about 20 minutes or until chicken has reached 160 degrees.  Remove from oven let rest for about 5-10 minutes.

Move chicken to a platter and drizzle remaining frying pan sauce over the chicken.  Serve with cauli-rice, rice, or mashed potatoes and roasted vegetables.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

 

#easy entertaining, Appetizers, Entrees, Side Dishes, Triple Play Recipes

Recipe Triple Play… Bourbon Barrel Foods Kentuckyaki  

kentuckyaki both

What’s not to love about Bourbon Barrel Foods’ Kentuckyaki?  This all-natural sauce is sweetened with Kentucky-grown sorghum syrup, flavored with fresh garlic and ginger; and a hint of Kentucky bourbon too. Looking for a little more kick?  You’ll want to try Kentuckyaki Hot & Spicy for sure!

Both are perfect as a marinade on salmon, beef, chicken or veggies.  Delicious for vegetable stir fry.

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

#1 Kentuckyaki Pork & Grilled Pineapple Appetizer Meatballs

asian pork meatballs - kentuckyaki 9

Ingredients:

Meatballs

  • 2 lbs. pork, ground
  • 1/2 cup Kentuckyaki, plus extra for drizzling*
  • 1/3 cup cilantro (or parsley if you don’t care for cilantro), chopped
  • 1/3 cup panko bread crumbs
  • 1 egg, lightly beaten
  • ½ teaspoon ground ginger

Grilled Pineapple

  • 1 fresh pineapple

Directions

  1. For the meatballs: Combine all meatball ingredients.  Gently fold them together just until mixed – don’t over work the meat.
  2. Form 1.5” balls and place on parchment lined baking sheet. Roast at 400ºF for 22 minutes.  Remove from oven and lightly drizzle meatballs with additional Kentuckyaki.
  3. While meatballs are roasting – prepare the grilled pineapple.  Remove the skin of pineapple. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices – about ½” thick. Grill over medium high heat just until grill marks appear (about 3-4 minutes per side).
  4. Cut pineapple into bite size pieces and place on top of meatballs. Secure with a tooth pick.

 

#2 Kentuckyaki Hot & Spicy Chicken Thighs

Kentuckyaki Hot & Spicy Chicken Thighs

Ingredients:

  • 4 lbs. Chicken Thighs, bone in
  • 1/2 bottle Kentuckyaki Hot & Spicy*, plus extra for drizzling
  • 3 Tablespoons Bourbon Barrel Food Smoked Sesame Seeds*
  • 3 Tablespoons chopped fresh cilantro (optional garnish

Directions

Place chicken thighs and marinade in large Ziploc bag or a large baking dish.  Toss to coat.  Marinade in the refrigerator for 2 hours or more.

Place skin side down on medium hot grill (375 degrees) cook for 12-14.  Flip and baste with additional Kentuckyaki Hot & Spicy. Cook for additional 12-14 minutes or until juices run clear.   (Or use your oven… cook in 375 degree oven for 30-35 minutes and baste after 20 minutes)

Plate chicken thighs and let rest for 5-10 minutes.  Sprinkle with smoked sesame seeds (and cilantro is using).

#3 Vegetable Stir Fry with Asian Noodles

Asian Noodle Stir Fry 4-2016

This is the perfect clean out your crisper drawer meal.  Use whatever you like here… Broccoli, red bell peppers, onions, mushrooms, green beans, snow peas, carrots, zucchini sliced cabbage are just a few of my favorites.

  • 5 Cups of fresh veggies of your choice cut into bite sized pieces
  • 1 Tablespoon Napa Valley Naturals Grapeseed Oil*
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Toasted Sesame Oil*
  • ½ cup Kentuckyaki Sauce*
  • 3 blocks from a package of King Soba Brown Rice Ramen Noodles*, cooked per package instructions

Garnish:  Bourbon Barrel Smoked Sesame Seeds* and fresh cilantro – optional.

Directions

Over medium-high heat, stir fry veggies in Grapeseed oil for about 5 minutes.  Add ground ginger and toasted sesame oil then gently stir fry for additional 1-2 minutes.  Add Kentuckyaki sauce and ramen noodles and stir fry additional 2 minutes.

Garnish with smoked sesame seeds and cilantro if desired.  Drizzle with additional Kentuckyaki sauce.

Enjoy!

*Find these specialy food items at a la Maison in Baldwinsville, New York.  To place an order, call 315-440-6637 or email mgraham.alamaison@yahoo.com.