Sassy Lamb Chops with    Balsamic Reduction Sauce

Dried Rosemary

Dried Basil

Dried Thyme

salt & pepper

Sassy Garlic Olive Oil

Minced Shallots

Sassy Traditional Balsamic     Vinegar

Chicken Broth



In small bowl or cup, mix together the Rosemary, Basil, Thyme, Salt & Pepper. Rub mixture onto both sides. Place covered on plate and set aside to allow the flavors to absorb for about 15 minutes.


Heat Sassy Garlic Olive Oil in skillet over medium high heat. Place chops in skillet and cook for about 3 1/2 minutes per side for medium rare, or cook to desired doneness. Remove from skillet and keep warm.


Add shallots to the skillet and saute for a few minutes until browned. Stir in Sassy Traditional Balsamic Vinegar, scraping bits from the bottom of skillet, the stir in chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. 


Remove from heat and stir in butter. Pour over chops and serve.


I think this recipe would be great for just about any type of meat.  I'm going to try it with pork chops!


~Courtesy of Sassy Oil & Vinegar


Poached Eggs with Broccolini



We did breakfast tonight and I wanted to play, so my egg portion was actually roasted broccolini using Sassy Butter Olive Oil and the Sassy White Pineapple Balsamic with poached eggs. Sooo good.


~Courtesy of Ty Swire


Filet Mignon

He used Sassy Walberry Balsamic Vinegar on the filet.


You could also use Sassy Roasted Garlic on the filet and the asparagus.

~Courtesy of Ricky Edwards

Sassy Shrimp

Calling this meal my Sassy Shrimp;

Shrimp from Seafood Gal Jane Alcock


Bacon Olive Oil

Acai Berry Balsamic Vinegar

Season Shrimp with salt, black pepper, red pepper, onion powder, sauté shrimp with Bacon Olive Oil, remove shrimp and deglaze pan with Acai Berry Balsamic Vinegar - that's it!!

Served over baked potato with sautéed onions. Serve with veggie of choice.


~Courtesy of Cindy Webb


Zucchini & Corn


2 Tbls  Sassy Persian Lime Olive Oil

2 cloves garlic, minced

4 zucchinis, diced

1 cup corn kernals, frozen, canned or roasted

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp dried thyme

Kosher salt & freshly ground black pepper to taste


Juice of 1 lime

2 Tbls fresh cilantro leaves, chopped

2 Tbls Parmesan cheese, grated to taste



1. Heat Olive Oil in a large skillet over medium high heat. Add garlic to skillet, and cook stirring frequently, until fragrant, about 1 minute.

2. Add zucchini, corn, basil, oregano and thyme. Cook stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.

3. Serve immediately, sprinkled with Parmesan.


~Courtesy of Shane Swire