Recipe Collection


View our scrumptious recipes or join our Recipe Contest to come up with one of your own!

Armenian Olive Oil Bread

Balsamic Grilled Vegetables

Baby Back Ribs

Barbecued Pot Roast

Blackberry Chicken

Broccoli Salad

Caprese

Cheese Balls

Chicken in Garlic Parmesan Sauce

Chicken Wings Portuguese w/Jalapeno Jams

Cocktail Meatballs with Pomegranate Jam

Dk Choc & Mandarin Extra Virgin Olive Oil Cookies 

Egg Rolls

Garlic Mashed Potatoes

Goat Cheese Truffle Oil Crostini

Green Salad with Strawberry Balsamic

Ham Baked with Glaze

Italian Meatballs

Italian Meatloaf

Jalapeno Fig Jam Puff

Jalapeno Pomegranate Yogurt Chicken

Minestrone Soup

Olive Oil Cake with Creme Fraiche

Pistachio Pesto

Pork Loin with Blackberry-Ginger Balsamic

Portuguese Baked Chicken

Roasted Turkey and Cornbread-Sausage Stuffing

Shrimp Scampi (made with Napa Valley Dipping Oil)

Strawberry Balsamic Martini

Sunday Sausage Strata

Taquito's & Guacamole

Tropical Green Salad with Pineapples

Turkey Meatballs with Blackberry Balsamic


Balsamic Grilled Vegetables

3 medium yellow squash , sliced on bias
3 medium zucchini , sliced on bias
2 sweet onions , sliced into 1/2 inch thick rounds
2 red bell peppers , stemmed, seeded & quartered
2 Portobello mushrooms , capped and cut in large pieces
4 Roma tomatoes , sliced in 1/2 lengthwise
1 1/2 teaspoons Migliore Classic American Seasoning
1/2 cup Migliore California Garlic Extra Virgin Olive Oil
1/2 cup Migliore Traditional Balsamic Vinegar

Preheat Grill to High. Place vegetables in a roasting pan with the mushroom caps. Season vegetables generously with Classic American seasoning and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.


Baby Back Ribs

    3 racks pork baby back ribs
    2 tablespoon Migliore Medium Hot Italian seasoning, or to taste

Rub Migliore seasoning on meaty side of ribs generously.  Bake in 225° oven, the bone side down, in a covered roasting pan for 6 to 7 hours.  Makes 10 servings. 

*You may substitute Migliore Northern Italian seasoning.


Barbecued Pot Roast

4 to 5 pounds beef chuck pot roast
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tbsp. Migliore California Garlic Extra Virgin Olive Oil
1/2 cup water
3 medium onion
2 cloves garlic
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 cup lemon juice
1/4 cup Migliore Traditional Balsamic Vinegar
1/2 cup Ketchup
1 tablespoon Worcestershire sauce

 

 

Rub surface pot roast with salt & pepper, brown in garlic olive oil. Add water, tomato sauce, sliced onions, finely chopped garlic. Cover and cook over low heat 1 1/2 hours. Mix remaining ingredients together and pour over pot roast. Cook slowly another 1 1/2 or 2 hours. The longer and slower pot roast is cooked, the better it tastes.  Makes 8 Servings

 

 

 

 


Blackberry Balsamic Chicken

3 tablespoons Migliore Extra Virgin Olive Oil (any choice)

1/2 cup chopped red onion
salt and pepper to taste
1/2 teaspoon thyme
6 skinless, boneless chicken breasts halves
1/3 cup seedless blackberry preserves
2 tablespoons Migliore Traditional Balsamic Vinegar

 

Heat (1) Tbsp. Olive Oil in skillet and saute 6 minutes on each side or until done. Add onion and saute until translucent. Set aside.

Sprinkle salt, pepper, and thyme over the chicken. Add the remaining Olive Oil to skillet and saute chicken 6 minutes on each side or until done.


Remove chicken from skillet and keep warm. Reduce heat to med. low and add preserves, balsamic and onions, stirring until preserves melt. Spoon the sauce over the chicken to serve.


Broccoli Salad

    1 head fresh broccoli (approx. 5 cups, cut in bite size pieces)
    8 slices cooked bacon, crumbled                                
    1/2 cup chopped red onions                                     
    1/2 cup raisins                                                
    1 cup shelled sunflower seeds                                  
    1 cup mayonnaise                                               
    3 tablespoons Migliore Pomegranate-Quince White Balsamic Vinegar      
    2 tablespoons sugar                                            
    1/2 cup cherry tomatoes, halved                                

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion, tomatoes and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled bacon and sunflower seeds. Makes 8 Servings


 Caprese

    1 1/2 cups fresh mozzarella cheese
    1/4 cup Migliore Traditonal Balsamic Vinegar
    2 larges tomatoes
    2 cups large basil leaves 
    1/2 red onion, finely diced
    1/4 cup Migliore Extra Virgin Olive Oil (Any choice)
    1 tablespoon dried oregano, crushed
    1/4 teaspoon ground black pepper                               

Cut mozzarella into 1/4" slices, spread out in bowl, and douse with balsamic.  Set aside.  Slice the tomatoes into 1/4" thick slices.  Arrange on plates.  Take a slice of mozzarella and rub both sides into the vinegar.  Place on top of a tomato slice.  Repeat with remaining cheese.  Remove the basil stems, then arrange the basil over the tomato-cheese piles.  If you like, your can chop or slice the basil first.


Cheese Balls 

    2 cups shredded Cheddar cheese
    1 1/4 cups flour
    1/2 cup Migliore California Garlic Extra Virgin Olive Oil
    36 stuffed green olives                                         

Mix cheese and flour - add olive oil, making a dough.  Mold 1 tsp. dough around an olive.  Place 2" apart on a cookie sheet.  Bake at 400 degrees for 15 to 20 minutes.  Makes 12 servings


Chicken in Garlic Parmesan Sauce

     2 chicken breast
   *2 tsp. Migliore Northern Italian Seasoning
     2 tablespoons Migliore Extra Virgin Olive Oil (any choice)
     1 small onion, sliced
     1/4 cup Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
     1/4 cup dry white wine
     1/4 cup grated Parmesan
     1/4 pound mushrooms (optional) 

Pound out chicken breasts to 1/4" thick.  Brown chicken, onion & mushrooms in the olive oils - approximately 5 to 7 minutes. Add Parmesan and wine, lower heat.  Cook until sauce thickens a bit - up to 15 minutes.  Serve with pasta, rice or garlic mashed potatoes!  Makes 2 servings.

*You may substitute with Migliore Classic American for a hint of sage flavor.


Chicken Wings Portuguese w/Jalapeno Jams

1 5.1oz Tin Migliore Portuguese Linguisa Seasoning
2 1/2 Tbsp. dried Oregano
2 1/2 Tbsp. dried Thyme
1/2 cup Migliore Extra Virgin Olive Oil
50 chicken wings (tips removed & split at center joint)

Baking Sauce:
1/2 cup Migliore Traditional Balsamic Vinegar
1/2 cup Migliore Jalapeno Pomegranate Jam

Combine dry seasonings in a medium bowl.  Rinse chicken thoroughly.
Pat dry chicken, place approximately 1/3 of the chicken in a large bowl and rub with Olive Oil first, then completely coat both sides with the dry seasonings.  Repeat same process with the next 2/3 of chicken. Now choose a container that you can layer the wings, cover and store in the refrigerator for at least 2 hours or overnight.

Once you begin baking chicken wings, mix balsamic & jam together. You may use a pastry/BBQ brush to apply sauce to wings when ready.

Preheat oven to 425 degrees.  Line pan or cookie sheet with foil.  Place chicken wings closely together (will take several pans or cooking times to complete) and bake for 35 minutes.  Remove wings and brush with sauce.  Return to oven 5 minutes.

Serve with Migliore Jalapeno Fig or Jalapeno Pomegranate Jam 


Cocktail Meatballs with Jalapeno Pomegranate Jam

3 pounds meatball mix (See Recipe for Italian Meatballs below)
1 10.5oz jar Migliore Jalapeno Pomegranate Jam
1 cup chili sauce
2 Tbsp. fresh lemon juice

Preheat oven to 350 degrees.  Line a jelly roll pan with foil.  Shape meatball mixture into golf sized balls.  Arrange them on the large roasting pan.  Bake the meatballs for 20 to 25 minutes.  While the meatballs are baking, combine the jam, chili sauce and lemon juice in a large dutch oven or crockpot.  When meatballs finish baking, add them to large pot.  Cover and simmer on low for 30 minutes.  Serve the meatballs hot!  Makes 100 meatballs


Egg Rolls

50 Spring/Egg Roll Wrappers (about 2 packages)
2 Large Boneless Chicken Breast
2 to 3 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots, shredded
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
1 tablespoon Migliore Wild Mushroom & Sage Extra Virgin Olive Oil
1 tablespoon Migliore White Pomegranate Quince Vinegar
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper

1. To make the filling, combine the ingredients, except for the chicken, together. Shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.  Marinate at least 10 minutes.

2. Heat a wok or large saute pan over high heat. Add the Olive Oil and swirl to coat. Add the chicken breasts and saute until no longer pink, about 5-7 minutes. Remove from pan and shred by hand (I use a food processer and pulse a few time to get fine chop).  Meanwhile, turn heat to medium-low and add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the pomegranate balsamic, soy sauce, sugar and black pepper. Add Chicken to mixture and continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.
Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. 

5.  Serve with Migliore Jalapeno Pomegranate Jam (our Jalapeno Fig Jam is also VERY GOOD).

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.


Garlic Mashed Potatoes

4 large potatoes , Red or Yukon
1/4 cup Migliore California Garlic Extra Virgin Olive Oil
1/4 cup milk
Salt & Pepper to taste

Peel & cut potatoes in quarters (If using red potatoes, you may leave skin on) and boil until you can easily pierce with fork. Drain water from potatoes. Mash (whip or use food processor) potatoes. Add oil, milk and salt & pepper to taste.



Green Salad with Strawberry Balsamic    

    1 head iceberg lettuce, (or Spinach)
    2 Roma tomatoes  (optional)
    2 avocados
    1/2 cup feta cheese
    6 large strawberries, sliced   (optional)
    1/4 cup Migliore Strawberry balsamic vinegar                   

Tear lettuce into bit size pieces.  Add tomatoes, avocados, feta & strawberries.  Drizzle Strawberry balsamic vinegar over ingredients and toss lightly.  Makes 10 servings. 

*Optional - you can add slivered almonds or candies nuts – Omit tomatoes & avocados. 


Ham Baked with Glaze

1/2 cup Migliore Tangerine Balsamic Vinegar

1 tablespoon Dijon style mustard
2 tablespoons brown sugar

 

Cook Ham slow (225 degrees for approximately 8 to 10 hours) with some pineapple juice. 1/2 hour before removing Ham from oven, make a paste with the following ingredients. Spread paste on top of ham. Toothpick pineapples & cherries and return to oven for last 1/2 hour.


Italian Meatballs

1 pound ground beef

1/2 pound ground pork
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 small bunch parsley , chopped finely
2 cloves garlic , minced
1 egg , slightly beaten
*4 teaspoon Migliore Northern Italian Seasoning
1/4 cup dry white wine (you may substitute with water)
2 or 3 tablespoons Migliore Extra Virgin Olive Oil

 

Add all ingredients, salt & pepper to taste and add enough wine and/or water for moisture when mixing. Roll meat balls and brown for a few minutes in olive oil. Then cook with pasta sauce 1/2 hour.

*For spicy meatballs, use 2 tsp. N. Italian seasoning & 2 tsp. Med-Hot Italian seasonings.
** This recipe makes approximately (65) cocktail size meatballs.


Italian Meat Loaf

    4 slices bread, soaked in 1 cup of water
    1 1/2 pounds ground beef
    1 onion, chopped or substitute 6 Tbsp. minced dried onions
    2 Tbsp. parsley, chopped
    1/4 cup grated Parmesan cheese
    1 egg
    *4 tsp. Migliore Northern Italian Seasoning
    1 Tbsp. Migliore Kettle Roasted Garlic Oil
    1/3 cup Migliore Roasted Tomato Balsamic Sauce                   

Mix all ingredients, except for the Tomato Balsamic.  Form meat loaf in a baking dish.  Bake at 375 degree for 30 minutes, pour Tomato Balsamic on meat, then bake another 20 minutes.  Makes 8 Servings.

*You may substitute Migliore Sicilian Fennel Seasoning

**Optional - You can microwave meat loaf on High for 15 minutes.  Then pour Tomato Balsamic on meat and cook an additional 5 minutes on high in the microwave.  


Jalapeno Fig Jam Puff

1  loaf (about 1 pound) day old egg bread or similar
6  large eggs, divided
2  cups milk
1/2 cup butter or margarine, divided
4  tablespoons granulated sugar, divided
8  ounces goat cheese, softened
4  ounces cream cheese, divided
1  cup MIGLIORE Jalapeno Fig Jam

Preheat oven to 325F.  Cut bread in half lengthwise and then into 1/2" slices.  Grease or coat with non-stick cooking spray a 9"x13" baking dish.  Place half of bread in dish so that entire bottom of dish is covered (overlap if necessary).  In a medium mixing bowl, whisk 5 eggs, all of milk, 6 tablespoons butter and 2 tablespoons sugar until well blended.  Pour half of mix over bread in dish. In another medium mixing bowl, whip goat cheese, cream cheese, remaining egg, butter and sugar until smooth.  Drop half of mix over bread in dish and spread out ("frost") entire top of bread.  Repeat process with half of jam.  Top with remaining bread.  Pour rest of liquid mix over bread and spread as explained above with rest of cheese mix and jam.  Use a sharp knife to swirl a pretty pattern through top layers of cheese and jam.  May be covered and refrigerated at this point up to overnight if desired.  May also be baked right away.  Bake 50 minutes or until well set in center.  Allow to cool 5 minutes before cutting into 12 squares (approximately 3"x3").  Serves 12.

Submitted by June 2012 Recipe Winner:  Candy Barnhart


Jalapeno Pomegranate Yogurt Chicken

4    boneless, skinless chicken breasts
*1/3  cup MIGLIORE Jalapeno Pomegranate Jam
1/3  cup plain yogurt

Preheat oven to 350F. Run cool water over chicken breasts and dry with paper towels.  Place side by side in an 8"x8" baking dish (read: whichever way they will fit in one layer).  Blend jam and yogurt in a small mixing bowl until evenly combined. Spread over entire top of breasts. Bake uncovered 45 minutes or until chicken is no longer pink inside (make small cut in center to test).  Serve hot.  Serves 4.  This easy dish works for everything from casual to formal dining.

* You may substitute with our Migliore Jalapeno Fig Jam (pictured)

Submitted by Recipe Winner: Candy Barnhart


Minestrone Soup

1/4 cup Migliore Extra Virgin Olive Oil (Any Choice)
1 (15 1/4-ounce) can kidney beans
1 (15 1/2-ounce) can lima beans
1 (15-ounce) can pinto bean
1 (15 1/2-ounce) can garbanzo beans
1 (28-ounce) can Contadina Contadina Crushed Tomatoes in thick puree
1 (8-ounce) can tomato sauce
1/2 pound ground beef
1/2 pound ground pork
6 cloves garlic
4 onions
1 tablespoon parsley
1 1/2 teaspoons Migliore Northern Italian Seasoning
1 1/2 teaspoons Migliore Medium Hot Italian seasoning
4 sliced carrots
4 potatoes , cubed
3 large celery stalks, chopped
1 pound spaghetti (spaghettini)

Cover bottom of large stock pot with olive oil. Mix well - both Italian seasonings into the pork & beef, then brown the mixture. Chop finely garlic and onions, add to pot & saute onions until soft. Add tomato sauce and crushed tomatoes plus each can filled with water. Add all beans plus each can filled with water. Add the rest of vegetables. Simmer about 2 hours.

Boil pasta, broken in about 2" length. When al dente, drain and add to soup and simmer slowly for 20 minute. Ready to serve.


Olive Oil Cake

    3 large eggs, beaten
    2 cups sugar
    10 ounces Migliore Extra Virgin Olive Oil (Frantoio or Leccino)
    10 ounces milk
    2 ounces lemon juice
    3 teaspoons lemon zest
    2 cups all purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt                                                

Preheat oven to 350°.  Grease a 10 inch pan.  Whisk the eggs, sugar, olive oil, milk, citrus juice and zest.  Sift the flour, baking soda, baking powder and salt.  Mix the dry ingredients into the wet mixture.  Whisk until blended.  Pour into the prepared pan.  Bake for 1 hour. Serves 16

*VariationOmit lemon zest, lemon juice & Extra Virgin Olive Oil Add  8.45 fl. oz. Migliore Lemon Extra Virgin Olive Oil and increase milk from 10 oz. to 11.5 oz.

*Variation:  Reduce Migliore Extra Virgin Olive Oil to 8 ounces and add 2 ounces of Migliore Tangerine Balsamic.  This will give you a very robust Citrus flavor!

Crème Fraiche with Flavored Balsamic

    2 cups heavy cream
    3 tablespoons buttermilk
 * 3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar      

Mix 2 cups heavy cream with the 3 T. buttermilk & Balsamic in a jar, then cover with lid and leave it out on counter, stirring occasionally 6 to 8 hours, at room temperature (70°) for 24 hours.  Stir again and place it in the refrigerator 24 hours.  Ready to use.  Will keep in refrigerator 7 to 10 days.  This is great served as a topping with berries and Olive Oil Cake.

* You may substitute with Tangerine, Cinnamon Pear or Strawberry Balsamic.


Pistachio Pesto

2 1/2 cups fresh basil (2 to 3 cups or 3 to 4 3/4oz. pkg)
6 cloves fresh garlic
1/2 teaspoon salt to taste
2/3 cup pistachio nuts
2 tablespoons grated asiago cheese or manchego cheese
3/4 cup Migliore Lemon Extra Virgin Olive Oil (3/4 to 1 cup)

Rinse the basil and pat dry. Remove stems and any discolored leaves. Place the basil, garlic, salt, pistachios, cheese, and olive oil in the bowl of a food processor or blender (if using a blender, you may have to do this in batches). Process or blend until you achieve the consistency of a coarse paste. Store, covered, in refrigerator.
Serve over pasta dishes or spread on bread!

Contributed by Recipe Winner Lesley Pew May 2011


 Pork Loin with Blackberry-Ginger Balsamic
    5 pounds pork tenderloin
    1 teaspoon rosemary
    2 teaspoons Migliore Northern Italian Seasoning
    2 cloves pressed garlic
    1/2 cup Migliore Blackberry & Ginger balsamic vinegar          

Mix spices, garlic & balsamic, hold back 1/4 cup portion for later.  Marinade pork in mixture at least 1 hour (or overnight) prior to placing in oven. Bake at 225° for approximately 4 to 5 hours.  Take out of oven and drizzle the remaining Blackberry Ginger Mixture over the pork loin, bake an additional 20 to 30 minutes at 450° oven.  Remove from oven and let it rest 5 minutes before slicing.  


Portuguese Baked Chicken

    2 chicken breasts                                              
    3 tablespoons Migliore Portuguese Linguica seasoning           
    Migliore California Extra Virgin Olive Oil                     

Rub chicken breast lightly with Olive Oil and coat with Portuguese Seasoning (pat on).  Place 2 Tbsp. Olive Oil in bottom of baking dish.  Bake in "preheated" oven at 450° for 15 to 20 minutes - do not cover or over cook!  Serves 2 or 3.


Roasted Turkey and Cornbread-Sausage Stuffing

18 pound fresh Turkey

1/2 cup dry white wine

1/4 cup Migliore Tangerine Balsamic Vinegar

Sprinkle/Rub with Migliore Classic American Seasoning

 

Heat oven to 475°. Remove neck and giblets from body and neck cavities of turkey. Set aside. Rinse turkey, drain and pat dry. Loosely fill neck and body cavities with stuffing (will hold about 4 cups). Fold neck skin over back of turkey and fasten with skewers. Tie legs together with kitchen string.

Place turkey, breast side up, in a roasting pan with cover. Pour wine and Balsamic vinegar over turkey. Cover & roast at 475° for 20 minutes, then reduce heat to 200° for 30 minutes additional for each additional pound. (You may use a shallow roasting pan and cover with heavy-duty aluminum foil so that it is tightly sealed around the edges of the pan without touching the bird). Begin basting and Start testing for doneness after 8 cooking hours. Insert meat thermometer at least 2 inches into the inner thigh of the bird - should reach 180°. Once done, let rest 20 minutes before carving. Serves 18 to 20 people.

 

Cornbread & Sausage Stuffing

 

Cornbread
1 3/4 cups yellow cornmeal
4 slices bacon

1 tbsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 cups milk

1/2 cup heavy cream

2 large eggs

 

Stuffing

*1 pound ground pork

3 1/2 tsp. Migliore Medium Hot Italian Seasoning

2 tsp. dry white wine

2 cups chopped onions

1 1/2 cup celery, chopped finely

1/2 red bell pepper, seeded and diced

1/2 yellow or orange bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

1/2 cup fresh parsley, chopped

2 tsp. Migliore Classic American Seasoning

1 tsp. fresh thyme, minced

1/4 cup Migliore Tangerine Balsamic Vinegar

2 eggs

 

For cornbread, heat oven to 450 degrees. Cook bacon until crisp, chop & set aside. Reserve Bacon grease and use to grease 8" baking pan. In large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda & salt, mix well. In separate bowl, whisk together milk, cream & eggs. Add the milk mixture to the cornmeal and blend. Place the empty baking pan in oven, heating until grease just begins to smoke. Pour in the batter and bake until top is brown, 20 to 25 minutes. Cool completely.

Blend pork, Migliore Italian Seasoning and wine in a bowl, then place in skillet, cook sausage until slightly brown, breaking it up with a spoon, about 3 min. Add onions, celery and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley & seasonings and mix well. In a cup, whisk tangerine balsamic and eggs until well blended, then stir into stuffing.

Refrigerate stuffing before placing in turkey cavity. Once cold stuff turkey and roast.

Remaining stuffing can be cooked in oven at 350° . Spoon remaining stuffing into well-buttered 13 x 9 inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover dish and bake until crisp , approximately 10 minutes more

 


Shrimp Scampi (made with Napa Valley Dipping Oil)

    1 1/2 pounds large fresh shrimp (16 to 24 shrimp)
    1/4 cup Migliore Tuscan Herb Extra Virgin Olive Oil   (or more         depending on shrimp size)
    1/4 cup Migliore Traditional Balsamic Vinegar
    1/4 cup white wine, optional                                   

Rinse shrimp and marinade (a minimum 1/2 hour up to overnight in refrigerator) with 1/2 cup Migliore Napa Valley Dipping Oil.  Heat a small amount of Olive oil in large skillet over medium heat. Add shrimp and wine; cook until shrimp are pink and firm, about 2 minutes on each side. Do not overcook. Serve with pasta. Makes 8 Servings


Strawberry Balsamic Martini's

4 strawberries , cored

1 tablespoon agave or honey
1/4 ounce vodka (or way more!)
1/4 ounce Migliore Strawberry Balsamic Vinegar
squeeze of lime

 

Blend all ingredients into a blender, except vodka. Pour all ingredients into Shaker, including Vodka, over Ice. Shake & serve. Contributed by Recipe Winner March 2010 - Diane Mooney


Sunday Sausage Strata

1/2 pound ground turkey (pork maybe substituted)
2 teaspoons Migliore Northern Italian Seasoning
2 medium chopped onions
1 medium red bell pepper , seeded & diced
12 eggs
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed whole wheat bread (approx 7 slices)
1 Tablespoon Dijon Style mustard
1 1/2 cups grated Swiss Cheese

Blend well the turkey & Northern Italian seasoning. Cook the sausage mixture in a large nonstick skillet over medium heat until lightly browned, 3 to 4 min. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to pan and cook, stirring often, until softened, 3 to 4 minutes. Meanwhile, Whisk eggs, milk, salt and pepper in a large bowl until blended.

Spread cubed bread in the prepared (coated with Olive Oil) 9"x13" baking dish. Scatter the sausage and the onion mixture evenly over the bread. Brush with mustard. Sprinkle with cheese. Pour in the egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350° and bake the strata, uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for about 5 minutes before serving hot. Cut & serve fresh avocados with strata.

 


Taquito's & Guacamole 

20 corn tortillas white or yellow
5 tablespoons Migliore Cilantro & Roasted Onion Extra Virgin Olive Oil
4 cups shredded beef chuck pot roast (I use left overs - see Barbeque Pot Roast Recipe)

1. Preheat over to 350°. Take a little olive oil on paper towel and rub baking sheet so that taquito's won't stick.
2. Heat 5 Tbsp. Olive Oil in small skillet over medium high heat. Once hot, fry each tortilla one at a time until soft, turning tortilla in oil, approximately 20 seconds per side. (you want them to be soft so you can roll them). Transfer to paper towel to absorb excess oil.
3. To assemble, spoon 2 Tbsp. of meat (leftover Pot Roast - see separate recipe) into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
4. Bake in oven for 20 - 25 minutes or until ends start to brown. Remove from oven and serve with Guacamole.  Makes 6 Servings

Guacamole

4 large avocados
1 tablespoon chili salsa
2 tablespoons Migliore Pomegranate Quince White Balsamic Vinegar
1 teaspoon salt

Remove avocado skins & seed, then mash avocado with fork. Add the rest of ingredients and fold in. Be sure to taste and adjust ingredients if needed.

 

 



Cook bacon until crisp, drain, crumble and set aside. Combine *pineapple juice, pomegranate balsamic vinegar, salt & pepper in a small bowl. Whisk in olive oil slowly. On a large platter, place Romaine lettuce, pineapple chunks and green onions. Pour dressing over and toss. Top with Kauai chopped pecans, crumbled bacon and **toasted coconut and serve.

* If I buy a fresh pineapple, I also make my own juice, by taking a chunk (2" x 3") of fresh pineapple and place it in food processor, to make juice.
**To toast coconut - place flaked coconut on baking sheet and toast for approximately 15min in 350 degree oven.


Turkey Meatballs with Blackberry Balsamic

1 1/4 pounds lean ground turkey

1/4 cup Panko bread crumbs
1 egg
1 tablespoon ginger , minced
3 scallion , chopped
2 cloves garlic , minced
2 teaspoons Migliore Classic American Seasoning
3 tablespoons Migliore Blackberry Ginger Balsamic Vinegar
1 tablespoon red wine
2 teaspoons low sodium soy sauce
1 tablespoon Migliore California Extra Virgin Olive Oil
1/4 cup cilantro , chopped

Preheat oven to 375°. Mix the top (11) ingredients, saving the chopped cilantro for a garnish. Shape into 1 1/2" balls. Transfer to baking dish. Bake until cooked through, about 12 to 15 minutes.

Serve meatballs on top of a bed of *fried brown rice, garnish with 1/4 cup of cilantro and rizzle meatballs and rice with Migliore Blackberry & Ginger Balsamic.

*Stir fry green onions, red bell pepper, minced ginger and frozen peas with 1 Tbsp. Migliore California Extra Virgin Olive Oil, add cooked brown rice - mix together.

Contributed by Recipe Winner April 2010 - Deva McKnight


Armenian Olive Oil Bread 

(makes 2 large round loaves) 

2 packages yeast (or 4-1/2 teaspoons instant yeast) 
2-1/4 cups milk 
2 tablespoons sugar 
1-1/2 teaspoons salt 
3 Tablespoons olive oil of choice 
6 cups unbleached flour
additional olive oil to brush on loaves 
1 egg yolk beaten with 1 teaspoon water 
4 tablespoons sesame seeds 

Heat milk to 120-130 degrees. Mix 3 cups flour, yeast, salt and sugar in bowel of mixer. Add heated milk and olive oil, and beat at medium speed for 5 minutes. With a heavy spoon add 2-1/2 cups more flour. Turn dough onto a floured board and knead for about 5 minutes or until smooth and elastic adding additional flour as necessary until the dough is smooth and elastic. Cover dough with plastic wrap and let rest 20 minutes. 

Preheat oven to 350 degrees and grease one large baking sheet (14 x 18") or two smaller baking sheets. Divide dough into two equal portions and form into approximately 8" flat round loaves on the greased baking sheet. Brush with olive oil and let rise until almost doubled in size. Brush with egg yolk mixture and sprinkle with sesame seeds. Bake for 35 minutes at 350 degrees. Remove from baking sheet and cool on a wire rack.  Contributed by Patricia Allen -Recipe Winner for March 2014


Dk Choc & Mandarin Extra Virgin Olive Oil Cookies

1 ¼ cups flour (1/4 cup for pan)
1/3 cup baking cocoa
½ tsp. baking powder
pinch salt
2 large eggs
1/3 cup Migliore Mandarin Extra Virgin Olive Oil

Preheat the oven to 375. Grease a 12 portion madeleine pan with with mandarin olive oil and then dust with flour.
Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.
Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.
Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies. Recipe contributed by Rachel Bradley/Veronica Foods