-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...
Milanese Gremolata Shrimp Scampi -adapted from The Spicy Olive INGREDIENTS 2 tbsp Bella Nonnas Milanese Gremolata Olive Oil 1 Onion or shallot, diced 2 cloves Garlic chopped 1/2 tsp Salt 1/2 tsp Pepper 2 tbsp Bella Nonnas Sicilian Lemon Balsamic Vinegar 1/4 cup White Wine 1 tbsp Capers 2 lbs Shrimp large, clean, peeled and deveined Parmesan Cheese to taste 1½ tbsp of Bella Nonnas Butter Olive Oil INSTRUCTIONS Sauté onion or shallot in Milanese Gremolata olive oil in a large skillet. Add garlic, salt and pepper, Sicilian Lemon balsamic, white wine and capers. Simmer for 5 minutes. Add shrimp and simmer for about 7 minutes, until shrimp are almost done. Add butter to pan and stir into...
Wild-Copper River Balsamic Glazed Salmon Cooking Time : 14-20 minutes Ingredients: 6 (5 ounce) Wild Salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup Bella Nonnas Aged Traditional Balsamic Vinegar 4 teaspoons Dijon mustard Salt and pepper to taste 1 tablespoon chopped fresh oregano 2 Tablespoons of Bella Nonnas Ultra Premium EVOO Cooking Instructions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and brush with EVOO. Coat a small saucepan with EVOO. Over medium...
Ingredients: 1 pound fresh, wild salmon fillets (4) 1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped 1 medium, sweet onion, thinly sliced 4 fresh rosemary sprig, leaves reserved 1/2 cup heavy cream 1/4 cup Bella Nonnas Ultra Premium EVOO 1/4 cup Bella Nonnas 18 Year Old Traditional Balsamic Sea salt and fresh cracked pepper to taste. Cooking Instructions: In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of EVOO. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep...
Ingredients: 4 pounds pork ribs 1/4 cup of favorite spice mix 1 Tablespoon Bella Nonnas Garlic Olive Oil 1/2 Onion Minced 1/4 cup Bella Nonnas Pomegranate Balsamic Vinegar 1 can (8 ounces) tomato sauce 1/4 cup ketchup 1 large lime, juice only 1 Tablespoon Bella Nonnas Neapolitan Herb Balsamic Vinegar 1 Tablespoon mustard 1/4 cup brown sugar 1 teaspoon garlic powder Cooking Instructions: Preheat oven to 350 degrees F. Select a large baking pan to fit spareribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan. While spareribs are baking, make barbecue sauce. Sweat minced onion in 1 Tablespoon Olive Oil over low...
