Drizzles & Vinaigrettes Recipes — olive oil
Ingredients Marinade/Dressing: 1/4 cup (60ml) Telegraph Hill Balsamic Drizzle 2 tablespoons (30ml) Telegraph Hill Extra Virgin Olive Oil 2 teaspoons brown sugar 1 teaspoon minced garlic 1 teaspoon dried basil 1 teaspoon salt Salad: 4 chicken thigh fillets, skin removed (no bone)* 5 cups Romaine, (or cos) lettuce leaves, washed and dried 1 avocado, sliced 1 cup cherry or grape tomatoes, sliced 1/2 cup mini mozzarella / bocconcini cheese balls 1/4 cup basil leaves, thinly sliced Salt and pepper, to season Instructions Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing. Heat about one teaspoon of Extra Virgin...
You can use any cut of chicken for this recipe, and bake some vegetables alongside for a super easy meal. The bonus of not many dishes makes me smile every time I make it! Ingredients 8 boneless chicken thighs 1 tbsp. Seedy Mustard 1/4 cup of Balsamic Drizzle or Double Oaked Balsamic Vinegar 1/2 cup of olive oil 2 tbsp. fresh lemon juice 2 tbsp. fresh rosemary, minced 1 garlic clove, minced Sea salt and freshly ground black pepper to taste Preparation In a bowl, combine the Seedy Mustard, Balsamic Drizzle / Vinegar, garlic, rosemary, lemon juice, and season to taste...