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
Butter
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
Quick & Easy Baked Fish Fillets
I used Red Snapper, but any good fish will taste terrific.
In baking pan melt a small pat of butter in the bottom of the pan. I then laid out the fillets and drizzled Sassy Blood Orange Olive Oil and Sassy Persian Lime Olive Oil. Then seasoned with Garlic Powder and Onion Salt as well as Tony's and parsley flakes. Use whatever seasonings you prefer. Bake at 350 for about 15 minutes. The Lime & Blood Orange gave the fish a nice citrus flavor that didn't over power the snapper.
-Courtesy of Sassy Oil & Vinegar
Make it Your Own Roasted Garlic Soup
This recipe is easy and versatile and a lot of fun to change depending on your mood.
We hope you try it and give us feedback on your version. We are always on the lookout for great imaginative recipes to try.
2 onions sliced in slivers
Sassy Flavored Olive Oil (what's your mood?)
6 pods cooled roasted garlic paste (recipe below)
1 large can Chicken Broth
1-pint heavy whipping cream (optional)
3 large russet potatoes, peeled and chopped
Tabasco sauce, paprika, salt and pepper to taste
Saute onions and meat (optional) in your choice of Sassy Olive Oil until well done. Add roasted garlic paste and mix well. Slowly incorporate the Chicken broth and heat to a slow boil. Add potatoes and cook until potatoes are soft. Reduce heat and slowly add whipping cream (optional).
Simmer for about 30 minutes.
The great thing about this recipe is its versatility! You can include a variety of meats into the soup for a hearty easy meal.
Suggested meats; just add when you saute the onions to incorporate the flavor of the meat.
Sausage
Ham
Ground beef
Chicken
Canadian Bacon
Additions you can include:
Cheese
Parsley, Chive, Green Onions for Garnish
Bacon
Sour Cream
Roasted Garlic
Preheat oven to 375 degrees F
Peel outer layer of skin from pods
Cut top to expose cloves
Place each pod on a separate sheet of aluminum foil.
Pour Sassy Olive Oil thoroughly over each pod.
Add salt and pepper to each.
Wrap each pod in aluminum foil on baking sheet.
Bake for 30 - 45 minutes.
Garlic cloves should be squeezable from the pod and very soft.
Squeeze cloves into small bowl and mash until pasty.
--Courtesy of Sassy Oil & Vinegar
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
Super Shrimp
Preheat over to 350.
Uncooked, shell on medium to large shrimp, white or yellow onions, garlic, butter, Sassy Olive Oil & Balsamic Vinegar of choice.
Melt butter in baking pan. Place all ingredients into melted butter. Drizzle your choice of Sassy Flavored Olive Oil (I like Citrus Habanero, Italian Herb, Roasted Garlic, Chipotle, Lemon Pepper, Parmesan Garlic & Rosemary). Choose your favorite!
Bake until done, about 30 minutes, stirring occasionally.
Another secret we do is to drizzle Sassy Balsamic Vinegar over about 5 minutes before taking out of oven. (Some favorites are Garlic Cilantro {goes well with Chipotle}, Lemon {goes well with Roasted Garlic OO}, Smoked or Traditional {goes well with anything}.
—Courtesy of Sassy Oil & Vinegar
