Friday, December 26, 2014

Baked Chicken Wings

This recipe for baked chicken wings was born out of necessity. It couldn’t be too hot, and it couldn’t have flour as well as some other ingredients usually found in Buffalo wings.

 We have several members of our family that have food allergies and I’ve been trying to come up with recipes that they can enjoy and that non-allergy guests will also find appealing.

I made these as an appetizer for our Christmas dinner and everybody just loved them. I hope you will, too.

You could call them "Goldilocks' Chicken Wings"  .......not too hot; not too sweet, just right.

Baked Chicken Wings



Chicken wings, cut into drumettes and wingettes ( about 5-7 lbs)

1/3 cup Joe and Son’s Chipotle Olive Oil

2 Tablespoons Joe and Son’s 18 yr. Traditional Balsamic Vinegar

1 tablespoon soy sauce

3 Tablespoons smoked paprika

1/3 cup brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

Salt to taste

Preheat the oven to 350 degrees.

Rinse (in plain water) and dry the chicken wings and set aside

In a lasagna pan large enough to hold the wings combine the remaining ingredients and stir well to mix, spreading it around to cover the base of the pan.

Add the wings and roll them in the sauce until all surfaces are covered. Cover the pan and refrigerate the wings for about 2-3 hours, turning once after 1 hour.

Arrange the wings in 2 pans so they are in one layer and drizzle the sauce over the wings.

Place the pans in the pre-heated oven and bake for 30 minutes.

Turn the wings and coat them in the sauce. Bake for another 30 minutes.

The wings should be golden and tender.

Serve warm.

Tuesday, December 23, 2014

Easy French Onion Soup

"French Onion Soup" sounds intimidating, doesn't it?  Whenever I ask friends if they make this, they shake their heads and say they wouldn't make a soup that takes a lot of time and trouble.  Then I realized that their recipes were a bit time consuming and my recipe was simple... no frills; no fuss; just plain good.

Gosh, if you can slice onions you can make this and you'll impress your guests with your "advanced culinary skills".

Easy French Onion Soup
3 Tablespoons Joe and Son’s Mushroom Sage Olive Oil
3 large onions, sliced
1 Tablespoon flour
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
5 cups beef broth
4 slices French bread (or croutons, if you prefer)
4 slices of Gruyere cheese (or Swiss or Jarlsberg)

Pour Mushroom Sage Olive Oil into a heavy saucepan and add the sliced onions. Cook slowly over low/med heat until golden in color. Add the flour, and stir for a few minutes to “cook”. Now add the salt, pepper and broth. Bring to a soft boil, lower the heat and simmer for about 30-45 minutes.
Toast the bread slices (or croutons); sprinkle with the parmesan cheese and place in oven proof soup bowls. Pour the soup over the bread; top with the cheese slices and broil for a few minutes to brown and melt the cheese.
Serve hot...4 servings

Sunday, December 21, 2014

Apple/Pear Fruit Compote

What is a compote? It is a dessert originating from 17th-century France made of whole or pieces of fruit cooked in a sugar syrup.  In this case. I cooked the pieces of fruit in Olive Oil and Vinegar...but don't worry, it doesn't end up tasting like a salad.

This compote is delicious served warm over ice cream, or topped with a dollop of whipped cream or even spooned over a slice of cheesecake.

Apple/Pear Fruit Compote

¼ cup raisins
½ cup small pecan pieces
2 tablespoons Joe and Son's Butter Infused Olive Oil
1 Tablespoon Joe and Son's Red Apple Balsamic Vinegar
1/2 cup brown sugar
1 teaspoon vanilla
Pinch of salt
Pinch of cayenne pepper
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon Calvados or apple jack (optional – but highly recommended for its flavor)
6 Red Delicious apples, peeled, cored and cut into bite sized pieces
2 Bartlett pears, peeled, cored and cut into bite sized pieces
Combine raisins, pecans, Butter Olive Oil, Red Apple Balsamic Vinegar, sugar, vanilla, salt, spices and brandy in a large pan and heat and stir to blend ingredients.
Add apples and pears and simmer 15 minutes or until sauce is thick and fruit is tender.

Serve warm.

Friday, December 12, 2014

How To Cook With Balsamic Vinegars

About  Balsamic Vinegars...........

The older the better.
Their use is not limited to salad dressings.
They may be substituted for wine when deglazing a pan.
 Joe and Son's Aged Balsamics have no added flavors, sugars or preservatives. They have 3 carbs per tablespoon and 10 calories per tablespoon....perfect if you're on a carb-controlled diet.


Balsamic Vinegar

Mix 50/50 with one of our Extra Virgin Oils to create a vinaigrette. Use the vinaigrette on anything from vegetable salads, fruit salads, or stir fry. Toss the vinaigrette with meats, fruits or vegetables before serving. You can even use certain vinaigrettes on pancakes or oatmeal. Use vinaigrette as a glaze, baste or marinade while cooking meats, vegetables or on the BBQ. Vinaigrette makes an amazing marinade or baste for many types of meats!

Balsamic reduction creates a wonderful glaze or garnish for many dishes. To reduce, heat the desired amount of Balsamic Vinegar in a non-stick sauce pan and a caramelized-glaze will be created. Use the reduction to garnish and finish!

Marinate nearly any type of meats (with or without olive oil). Balsamic
 Vinegar will help make any meat more tender and flavorful!

Desserts – drizzle a Balsamic or a Balsamic reduction over pies, cakes, ice cream and more for a healthy, taste sensation!

Sauces – use as a savory base or flavorful addition for many types of sauces. You can also reduce Balsamic and create your own special BBQ sauce by adding other spices!

Olive Oil and Balsamic Sample Pairings

Great for basting, marinades, glazes, salads & dipping!
  • Persian Lime Olive Oil + Blackberry-Ginger Balsamic
  • Tuscan Herb Olive Oil + Traditional Balsamic
  • Basil Olive Oil + Pomegranate Quince Balsamic
  • Blood Orange Olive Oil + Cinnamon-Pear Balsamic
  • Mushroom Sage Olive Oil + Lemon Balsamic
  • Garlic Olive Oil + Lemon Balsamic
  • Garlic Olive Oil + Pomegranate Quince Balsamic
  • Blood Orange Olive Oil + Dark Chocolate Balsamic
  • Herbs de Provence Olive Oil + Cranberry Pear Balsamic
  • Rosemary Olive Oil + Fig Balsamic
  • Eureka Lemon Olive Oil + Violet Balsamic
  • Persian Lime Olive Oil + Grapefruit Balsamic
  • Extra Virgin Olive Oil + any of our Balsamic Vinegars!

Friday, December 5, 2014

AAA Kale Salad

AAA Kale Salad......strange name for a salad, don't you think?  Well, the name comes from it being Aromatic, Appealing and Awesome.

Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.” So it makes sense to add it to our meals whenever possible.

I know there are those of you who don't find Kale particularly tasty and sometimes find the leaves to be a bit tough.  However, this salad should dispel your hesitation to try kale.

 I suggest making this salad the day before you'll serve it.  The salad greens will not go limp and will better absorb the delicious taste of the salad dressing if you do.

AAA Kale Salad
1 bag of mixed Kale salad greens (I got mine at Trader Joe's...Kale,
Brussel Sprouts, Broccoli and Cabbage)
1 5 ounce container of crumbled feta cheese
1/2 cup pecan pieces
1/2 cup dried cranberries or craisins or raisins
1/4 cup Joe and Son's Mushroom/Sage Olive Oil
1/4 cup Joe and Son's Mission Fig Balsamic Vinegar
salt and pepper to taste
 Pour  the Oil and Vinegar into a tight sealing jar or cruet and shake well until combined.
In a large serving bowl or storage bowl, place the greens, pecans, cheese and craisins. Pour the dressing over the greens and toss.  Salt and pepper to taste.
If you are refrigerating this overnight, seal the storage bowl before placing in the refrigerator.
Serve cold..4-6 servings