Deer Creek Recipes

Roasted Asparagus with Sicilian Lime Balsamic & Persian Lime Olive Oil

1 lb. Asparagus
1 Tablespoon Persian Lime Olive Oil
1 Tablespoon Sicilian Lemon Balsamic Vinegar
Salt and freshly ground pepper

Instructions:
Preheat oven to 450 degrees. Line a jelly roll pan with foil. Cut ends of asparagus, mix oil and vinegar and toss with asparagus. Sprinkle with salt and pepper. Roast for 10 min or until tender.


Baked Tuscan Lemon Chicken

2 lbs. chicken breast (can be boneless but best with skin/bones) seasoned with salt and pepper

Marinade Mix:
¼ Cup of Sicilian Lemon Vinegar
¼ Cup of Tuscan Herb Infused Oil
3 cloves of fresh garlic minced
1 Tablespoon of Fresh Parsley
1 Tablespoon of Fresh Basil

Whip all ingredients together In a Ziploc bag or Tupperware container place chicken and pour marinade.
Place in refrigerate for at least 2 hours (best if marinated overnight).

Preheat oven to 350
Place chicken in baking dish and pour marinade over chicken.
Bake approximately 45 minutes until chicken is golden brown and fully cooked.


Tuscan Cranberry Pear Dressing

¼ Cup of Cranberry Pear Balsamic Vinegar
2 Tablespoons of Tuscan Herb Infused Oil
1 clove fresh garlic minced
1 teaspoon salt
Dash of pepper
Sprinkle of Fresh Parsley and Basil
Whip all ingredients together and pour over Fresh mixed greens or your favorite vegetables


Mediterranean Pasta Salad

1 ½ Cups Small Shell Pasta Cooked
½ small onion chopped
½ red pepper chopped
½ yellow pepper chopped
¼ cup of green olives chopped
¼ cup of black olives chopped
Salt and Pepper to taste
Mix together

Dressing:
¼ Cup Sicilian Lemon Balsamic Vinegar
3 Tablespoons of Tuscan Herb Infused Oil
2 cloves of fresh garlic minced
1 Tablespoon of fresh parsley
1 Tablespoon of fresh basil

Whip together and pour over pasta


Marinated Mushroom Salad

1 lb. fresh mushrooms (your preference of type)
½ purple onion sliced
½ red pepper sliced

Marinade:
¼ Cup of Traditional Aged Balsamic Vinegar
3 Tablespoons of Wild Mushroom & Sage Infused Oil
2 cloves of fresh garlic minced
1 Tablespoon fresh parsley or 1/3 tsp. dried
1 Tablespoon Montreal Steak Seasoning (salt, pepper, and garlic salt work too)

Pour over mushroom salad and toss


Roasted Red Skin Wild Potatoes

1lb of red skin potatoes washed/squared
½ Cup of Parmesan Cheese
¼ Cup of Wild Mushroom & Sage Infused Oil
2 Tablespoons of Montreal Steak Seasoning (or salt, pepper, garlic salt)

Preheat Oven to 450 degrees
Spray baking sheet with “Pam” and spread potatoes on baking sheet in a single layer
Roast potatoes until fork soft

In a bowl toss roasted potatoes with oil, parmesan cheese, and steak seasoning [/fancytoggle] [fancytoggle heading=”Walnut Crusted Chicken Tenders”] 1lb of boneless chicken breasts sliced into tenders or chunks
¼ Cup of French Roasted Walnut Oil (coat chicken with the oil)

Mix Together:
½ Cup of Panko Bread Crumbs
¼ Cup of Finely Chopped Walnuts
¼ Cup of Parmesan Cheese
1 Tablespoon Fresh Parsley
1 Tablespoon of Pepper

Preheat Oven to 350
Line a baking sheet with foil and spray with “Pam”
Coat chicken with oil and roll in panko bread mixture
Place on lined baking sheet (for easy clean up) and bake for approximately 30 minutes (until golden brown and chicken in fully cooked)


Cranberry Walnut Salad Dressing

¼ Cup Cranberry Pear Balsamic Vinegar
2 Large Tablespoons of French Roasted Walnut Oil
1 clove of fresh garlic minced
1 tablespoon of fresh parsley
1 tablespoon of fresh basil
Salt and Pepper to taste

Whip together and pour over fresh mixed greens or your favorite vegetables


Baked Brie with Balsamic Glaze

1 Wheel of Brie
¼ Cup of Traditional Aged Balsamic Vinegar
2 Tablespoons of brown sugar

Preheat Oven 350
Place wheel of brie on lined baking sheet and bake until slightly soft

In a sauce pan on low heat ¼ Cup of Traditional Aged Balsamic add 2 tablespoons of brown sugar as vinegar reduces to glaze. Drizzle over baked brie.

Serve with sliced apples and your favorite breads.


Baked Tuscan Lemon Chicken

2 lbs. chicken breast (can be boneless but best with skin/bones) seasoned with salt and pepper

Marinade:
¼ Cup of Sicilian Lemon Vinegar
¼ Cup of Tuscan Herb Infused Oil
3 cloves of fresh garlic minced
1 Tablespoon of Fresh Parsley
1 Tablespoon of Fresh Basil

Whip all ingredients together In a Ziploc bag or Tupperware container place chicken and pour marinade.
Place in refrigerate for at least 2 hours (best if marinated overnight).

Preheat oven to 350
Place chicken in baking dish and pour marinade over chicken.
Bake approximately 45 minutes until chicken is golden brown and fully cooked.


Chicken Alfredo

Serves 6

1½ pounds (700 grams) chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 ounces (450 grams) penne pasta, cooked and drizzled with 2 TBSP Olive Grove Tuscan Herb Olive Oil
¼ cup parsley
¼ cup parmesan, shredded

Sauce

2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
1/2 cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper
1/4 C. Deer Creek Rocky Ridge wine

PREPARATION

  1. In a pan over medium-high heat, melt butter, then add the chicken breast.
  2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.  then add the wine.
  6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  7. Add parmesan cheese and stir until melted.
  8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
  9. Add parsley and extra parmesan, and mix again.

 

Serve with Salad and

Tuscan Herb Garlic Bread

Slice Italian bread and place on a cooking sheet

Lightly butter the top of each pice

Drizzle Olive Grove Tuscan Herb olive oil from Deer Creek Winery over the bread tops

Sprinkle Paprika and Italian Seasonings on top

Bake 10 minutes at 400 degrees until lightly browned.

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