Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Ingredients: - 4 boneless, skinless chicken breasts - 1 cup roasted red peppers, sliced - 1 cup fresh spinach - 1 cup shredded mozzarella cheese - 2 tablespoons Bella Nonnas Olive Oil (ANY) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste Instructions: 1. Preheat the oven to 375°F (190°C). 2. Cut a deep pocket along the side of each chicken breast, being careful not to slice all the way through. 3. Stuff each chicken breast with equal portions of roasted red peppers, spinach, and mozzarella cheese. 4. Secure the openings with toothpicks if needed. 5. In a small bowl, combine olive oil, garlic powder,...
-adapted from Seven Barrels Ingredients: 1/4 cup Bella Nonnas Garlic Infused Olive Oil 1 tablespoon Bella Nonnas Tarragon White Balsamic Vinegar 1 teaspoon sugar 1 tablespoon roughly chopped fresh tarragon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 boneless skinless chicken breasts 6 cups loosely packed fresh spinach 6-8 large strawberries, hulled and quartered 1 avocado, peeled, seeded and cut into chunks 3-4 thinly sliced rings of red onion 1/4 cup feta cheese 2 tablespoons sliced almonds Instructions: Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended. Place the chicken breasts in a shallow bowl and cover with half of the...
-adapted from Blue Apron Ingredients: • 2 Boneless, Skinless Chicken Breasts • 6 oz carrots • 2 cloves garlic • 1 Cara Cara Orange • 1 tablespoon Bella Nonnas Vanilla Dark Balsamic Vinegar • ¾ lb. Golden Potatoes • ½ lb broccoli • 2 scallions • 1 Tbsp Ancho Chile Paste • 2 Tbsp plus drizzle Bella Nonnas Blood Orange Fused Olive Oil Preparing the Ingredients: • Place an oven rack in the center of the oven, then preheat to 450°F. • Heat a medium pot of salted water to boiling on high. • Wash and dry the fresh produce. • Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. • Cut off and discard the bottom...
Ingredients:1 whole free range chicken split in half2 pounds small new potatoes1 pound of whole cremini mushrooms2 large carrots roughly chopped in to 1/2" pieces2 onions peeled and cut in to wedges about 1 inch at the thickest part10 cloves of garlic1 1/2 cup of white wine1/2 cup high-polyphenol extra virgin olive oil or Tuscan Herb Olive Oil4" sprig of fresh rosemarysea salt & fresh ground pepper to taste Products You Will Need:Tuscan Herb Olive Oil Cooking Instructions:Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary...
Ingredients:1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.4 thick strips smoked bacon, diced1 large sweet onion sliced thin8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)4" piece of fresh thyme, stem discarded1/4 cup Traditional Style Balsamic 2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil1/2 cup heavy creamsea salt & fresh ground pepper to taste1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained Products You Will Need:Traditional Style (Aged up to 18 years) Cooking Instructions:In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all...
