½ lb. firm mushrooms, trimmed and thinly sliced
3 Tbs. Big Horn Sicilian Lemon Balsamic Vinegar
2 cups fresh herb leaves, all coarsely chopped
1 cup spring mix
¼ cup Big Horn Ultra Premium Extra Virgin Olive Oil (UPEVOO)
freshly ground pepper
1 ounce shaved parmesan
Toss the mushrooms with Big Horn Sicilian Lemon Balsamic Vinegar in a salad bowl. Add the herbs and Parmesan. Add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, Spring Mix and Parmesan, and serve.
Suggestion for fresh herb leaves. Parsley, tarragon, chervil, dill, chives, wild arugula.
Big Horn Easy Italian Chicken Salad
2 cups shredded rotisserie chicken meat
¼ cup chopped fresh parsley
¼ cup pine nuts, roasted
½ medium red onion, sliced thinly
3 Tbs. sliced roasted red peppers
2 Tbs. capers, with brine
Salt and pepper to taste
2 Tbs. Big Horn Serrano Honey vinegar
2 Tbs. Big Horn Sicilian Lemon Balsamic Vinegar
1 tsp. Dijon mustard
In a large bowl, combine the chicken, parsley, pine nuts, red onions, roasted peppers, and capers. Salt and pepper to taste.
Blend the Big Horn Serrano Honey vinegar, Big Horn Sicilian Lemon Balsamic Vinegar and Dijon mustard until emulsified. Pour in with the chicken mixture; stir to coat.
Serve over mixed greens and enjoy!
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 Tbs Big Horn Serrano Honey Vinegar
1 Tbs Big Horn Honey Ginger Balsamic Vinegar
Serve over spinach salad with crumbled blue cheese and steak slices.
Start your new year with a healthy and delicious simple appetizer that everyone will enjoy. Serve with your favorite bubbly!
Fruit & Fun Salad
4 tart apples
3 oz creamy goat cheese
1TBS Big Horn Cinnamon Pear Balsamic Vinegar
1TBS chopped walnuts
1TBS chopped dried cranberries
Slice apples into thin slices. Mix goat cheese with Cinnamon Pear Balsamic Vinegar. Chop walnuts and cranberries.
Spread cheese mixture onto apples top with walnuts and cranberries. Sprinkle cinnamon on top.
Made with Big Horn Blood Orange Olive Oil
1⁄2 cup fresh orange juice (from about 2 medium oranges)
2 1⁄4 teaspoons active dry yeast (1 packet)
1⁄3 cup Big Horn Blood Orange olive oil
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3 tablespoons sugar 1 teaspoon kosher salt
1⁄4 to 1⁄2 teaspoon grated orange or lemon zest, to taste (optional)
3 to 3 1⁄2 cups bread flour, plus more for kneading dough
In the bowl of an electric mixer, combine orange juice and 1 tablespoon water. Sprinkle yeast over top and let sit until frothy, about 5 minutes.
Add Big Horn Blood Orange Olive Oil, 2 eggs, 1 yolk, the sugar, the salt and the zest, if using, and beat with a dough hook until just combined. Add in flour, 1 cup at a time, until dough comes together into a sticky mass. You may or may not use all of the flour, so at the end, add it gradually. The dough should come away from the sides of the bowl but not be at all stiff. You’re looking for a slightly sticky, soft dough.
Transfer dough to floured work surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl and turn the dough over. Cover bowl with a clean dish towel and let rise in a draft-free place until doubled, about 1 1/2 to 2 hours. Press down dough to expel all the air, cover bowl and let rise for another 45 minutes.
In a small bowl, combine the remaining 1 egg with 1 teaspoon water and set aside. Cut dough into three equal pieces and roll them each into ropes 12 inches long. Braid them into a loaf, tucking the edges under. Place on a small rimmed baking sheet, then brush with egg wash. Let rise uncovered for 45 minutes.
Heat oven to 375 degrees with a rack in the middle. Gently brush a second coat of egg wash on the dough, bake for 25 to 35 minutes. Cool on a wire rack before serving.
Big Horn Fudge
2 cups milk chocolate chips
1/4 cup heavy whipping cream
1/4 cup honey
1 tbsp Big Horn Blood Orange Olive Oil
1/2 cup white chocolate chips
2 tsp Big Horn Black Cherry Balsamic Vinegar
1/2 cup walnuts (optional)
sea salt (optional)
Add Milk chocolate chips, heavy whipping cream, honey and Blood Orange Olive Oil to the slow cooker.
Cover and cook on high for one hour.
Add white chocolate chips and stir until melted.
Add Big Horn Black Cherry Balsamic Vinegar and walnut pieces.
Pour melted chocolate into a 4x8 foil baking dish.
Sprinkle sea salt over chocolate.
Allow to cool.
Serve and enjoy!
Let your imagination wander to make your own combinations for fudge. Just switch out the oil and vinegar flavors.
Try Cayenne and Maple, Lime and Coconut or Lemon and Raspberry!
Bacon and Asparagus Frittata
1 Tbs. Big Horn Garlic Olive Oil
1 cup chopped red onion
2 garlic cloves, minced
1/2 cup bacon crumbles
2 cups sliced fresh asparagus, cut in 1/2-inch pieces
8 eggs, beaten
1/4 cup minced parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese
1/4 cup gruyere cheese, shredded
Preheat broiler on low setting. Heat a 10-in. rod iron skillet to Medium heat. Add onion and garlic, saute until onion is tender. Add asparagus and bacon, heat for another minute. Add parsley, salt and pepper. In a large bowl, scramble the eggs and pour into skillet and mix well. Cook over medium-low for 7 minutes or until eggs are nearly set. Decorate with tomato slices and shredded cheeses. Broil on top rack for 5-7 minutes, until golden brown.
Salmon Spinach Frittata
3 Tbs. Big Horn Basil Olive Oil
1 red onion, chopped
2 cups fresh baby spinach
1 cup cooked salmon
1 Tsp. dill
1 Tsp. sea salt
1 Tsp. white pepper
8 large eggs, lightly beaten
¼ cup gruyere cheese, shredded
Warm olive oil over medium heat in a 10-inch rod iron skillet. Add onions and cook, stirring often, until softened, about 5 minutes. Add spinach and salmon; season with dill, salt and pepper. Sauté until heated through.
Preheat broiler to low and set an oven rack about 5 inches from heat source. Pour eggs into skillet and stir briefly to distribute vegetables and salmon. Reduce heat to low and cook about 7 minutes. Sprinkle with cheese.
Place skillet under broiler; cook until top is golden brown; about 7 minutes. Cool on stove in pan about 5 minutes. Enjoy!
1 lb cooked, fresh wild caught salmon
1 onion, peeled and diced
1 Tbs. scallions
3 Tbs. almond flour
3 large eggs
1 rib of celery, diced
1 Tbs. dried dill
1 Tsp. lemon zest
1 Tsp. Sea Salt
3 Tbs. Big Horn Basil Olive Oil
Break up salmon with a fork. Add diced onion, celery and spices. Mix in the almond flour and combine thoroughly.
Add eggs and mix well. Place griddle on grill and heat to 300, add Basil olive oil.
Shape the mixture into 8 patties and cook until the sides
are golden brown, roughly 3 - 4 minutes on each side.
Beef Bok Choy Stir Fry
1 1/2 lb. Rib Eye Steak, thinly sliced
Sea Salt and black pepper
Water Chestnuts, sliced
1 cup fresh bean sprouts
10 heads Baby bok choy, chopped
1/4 cup Water
1/4 cup low sodium soy sauce
2 Tbs. Big Horn Champagne Wine Vinegar
2 Tbs. Big Horn Honey Ginger Balsamic Vinegar
1/4 Tsp. Powdered Ginger
In a bowl, mix the soy sauce, Big Horn Champagne Wine Vinegar, Big Horn Honey Ginger Balsamic Vinegar and ginger.
Heat the oil in a large skillet over high heat. Add thinly sliced steak. Season with sea salt
and pepper. Cook 3-4 minutes turning often.
When cooked transfer cooked steak to a plate.
To the skillet, add the onions, mushrooms, bamboo shoots and water chestnuts. Cook for about 1 minute. Add bok choy, bean sprouts and ¼ cup water, cover and simmer 2 to 3 minutes.
Add steak (and juices) and sauce. Stirring often about 1 -2 minutes. Serve over rice or bed of spinach.
Chipotle-Serrano Rib Eye Steaks
4- 8 oz. Rib Eye Steaks
1/2 cup Big Horn Serrano Honey Vinegar
1/2 cup Big Horn Chipotle Olive Oil
1 Tbs. Big Horn Hickory Smoked Sea Salt
Combine vinegar, olive oil and sea salt. Place Rib Eye and mixture into a zip lock bag. Take out as much air as possible. and refrigerate a few hours. Prepare grill to medium heat. Place steaks on the grill and cook until golden brown, 4-5 minutes. Turn steaks over and continue to grill 3-5 minutes for medium rare, 5-7 minutes for medium, or 8-10 minutes for medium well.
Honey Ginger & Garlic Salmon
1 lb salmon fillet
2 Tbs. Big Horn Garlic Olive Oil
2 Tbs. Big Horn Honey Ginger Balsamic Vinegar
2 Tbs. soy sauce
Place Salmon Fillet in a ziplock bag. Combine the olive oil, balsamic vinegar and soy sauce. Put in bag with salmon fillets. Marinade for 20-30 minutes.
Preheat oven to 350 degrees. Place salmon on a foil lined baking sheet and bake 15-20 minutes, basting with marinade halfway through. Put remaining marinade in a pot and cook over medium high heat to a boil. Simmer for for 3-5 minutes stirring till reduced. Serve Sauce over salmon. Enjoy.
Blood Orange & Tangerine Chicken
2 skinless, boneless chicken breast halves, diced
2 Tbs. Big Horn Blood Orange Olive Oil
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Tangerine Balsamic Vinegar
1 tsp ground garlic
1 tsp ground ginger
1/8 tsp red pepper flakes
Dice chicken breasts into 1 inch cubes. Heat Olive Oil in a skillet and brown chicken. Remove chicken from pan and add orange juice, soy sauce,Tangerine Balsamic vinegar, garlic, ginger and red pepper flakes. Stir together and add chicken. Cook and stir until the sauce reduces into a sticky glaze. About 20 minutes. Enjoy.
Rosemary Chicken with Grapes and Olives
3 lbs. chicken thighs, boneless & skinless
1 Tbs. Big Horn Rosemary Olive Oil
1 cup seedless grapes, halved
1 cup pitted Kalamata Olives, sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 Tbs. Big Horn Apricot Balsamic Vinegar
1/4 tsp. Big Horn Sel Gris Sea Salt
1/4 tsp. black pepper
Preheat oven to 450 degrees. Heat Olive Oil and brown chicken over medium heat in a ovenproof skillet for 5 minutes on each side. Take chicken out of the pan, and add grapes, olives, shallots cook for a minute and add Chicken and Salt and Pepper to taste. Roast the chicken for 20 minutes. Transfer the Chicken, olives, grapes and shallots to a platter. Add wine, chicken broth and vinegar to the skillet and bring to a boil, about 2 to 3 minutes. Strain Sauce and pour over chicken.
Grilled Harissa Chicken Tenderloin with Couscous
1 lb. chicken tenderloins, cut in half
2 Tbs. Big Horn Harissa Olive Oil
2 Tbs Big Horn Blueberry Balsamic Vinegar
2 Tbs. natural yogurt
1 cup couscous
1 1/2 cup vegetable broth
1 Tbs Big Horn Harissa Olive Oil
1 cup blueberries
4 green onions, finely sliced
Juice of ½ lemon
1/4 cup flaked almonds, toasted (plus some for garnish)
Handful of fresh mint, finely chopped ( plus some for garnish)
Sea salt and black pepper
Mix together Harissa Olive Oil, Blueberry Balsamic Vinegar, and Yogurt. Place halved chicken tenderloin and mixture in a ziplock bag and marinate 30 minutes.
Place couscous into a large pan and add hot stock and Olive Oil. Stir, cover and let sit 5 minutes. When done, fluff with a fork. Add Blueberries, green onions lemon juice, toasted almonds and mint. Season with Sea salt and pepper to taste.
Grill Chicken Tenderloins about 2-3 minutes on each side. Serve over Couscous, sprinkle with mint and toasted almonds.
1 lb. Uncooked deveined shrimp
4 Tbs. Big Horn Persian Lime Olive Oil
4 Tbs. Big Horn Coconut Balsamic vinegar
Big Horn Lime Fresca Sea Salt to taste
Soak skewers in water for about 15 minutes.
Combine shrimp with Big Horn Persian Lime Olive Oil; let sit for about 10 minutes. Skewer shrimp and grill about 3-5 minutes on each side. Brush with coconut Balsamic vinegar often. Sprinkle with Lime Fresca Sea Salt and serve.
Big Horn BBQ Chicken
BBQ Sauce Ingredients:
1/3 cup ketchup
1/4 cup Big Horn Chipotle Olive Oil
1/4 cup Big Horn Serrano Honey Vinegar
1 teaspoon Terrapin Ridge Smokey Onion mustard
To prepare sauce, combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon Hickory salt
1/4 teaspoon black pepper
3 lbs. boneless skinless chicken thighs
Combine garlic powder, chili powder, paprika, cumin, hickory sea salt, and white pepper in a small bowl. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.
Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling. Coat grill rack with cooking spray; place chicken on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done. Serve with remaining sauce.
Jerk Chicken with Grilled Caribbean Salsa
1/4 cup Big Horn Cilantro Roasted Onion Olive Oil
1/4 cup Big Horn Pineapple Balsamic vinegar
1/3 cup ketchup
1 teaspoon Terrapin Ridge Wasabi Lime Mustard
To prepare sauce, combine first 5 ingredients in a small saucepan; bring to a boil over medium heat. Stirring frequently. Reduce heat; simmer 15 to 20 minutes or until thickened.
2 Tsp garlic powder
2 bay leaves, finely crumbled
1 tsp ground allspice
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp ginger
4 (6-ounce) skinless, boneless chicken breast halves
Combine garlic, ground allspice, black pepper, bayleaf thyme and ginger. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.
Preheat grill to medium-high heat. Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce and Salsa.
1/2 cup fresh pineapple, chopped
1/2 cup fresh Mango, chopped
1/2 cup diced red bell pepper, finely diced
1/3 cup red onions, finely diced, finely diced
juice of one lime
1 Tbs. Big Horn Cilantro Roasted Onion Olive Oil
1/4 tsp. sea salt