This is just a take off of the Chicken Mango recipe but with Pork Tenderloin. Heat saute pan then pour in DIVINO Blood Orange EVOO (just a tsp. or so), let oil heat up and pan sear the tenderloins. I took the seared tenderloins and let them cool I coated both sides of tenderloins with DIVINO Fig Creme Balsamic Glaze then placed them in a 13 x 9 pyrex. Before … Read More →
Thanks Dena . . . I real easy, quick snack or dessert. I guess it could even be for breakfast with a Momosa sounds awesome! Cut up cantelope and pineapple then drizzle with DIVINO Dark Chocolate Balsamic Vinegar.
A definate one to try! 1 c Quinoa 2 TBSP of Frozen Orange Juice DIVINO White Balsamic Vinegar 2 Medium size Carrots sliced 2 Stalks of Celery sliced 1 Red Pepper chopped Pomegrante seeds or Craisins chopped Sliced Almonds Cook the quinoa. And then add in everything except the almonds. Drizzle with DIVINO White Balsamic Vinegar to taste, toss then chill in frig. Serve with the sliced almonds on top. … Read More →
Wanted to share this as well. A couple years ago I was served a Caprese Salad with mango slices well Cindy shared she does it with fresh mozzarella, tomato with orange slices. A nice twist! She finishes her salad with DIVINO Basil EVOO and DIVINO Blood Orange Creme Glaze. YUM!! And thank you again Cindy.
Thank you Carolyn!! This one is simple as well. Clean, peel and cut up your sweet potatoes and boil till soft. Saute chopped sweet onions to they’re transparent in color. Add cooked sweet potatoes, onions, DIVINO Blood Orange EVOO and add curry to taste and puree. Don’t forget a pinch of salt. Easy and YUM!!
Thanks for sharing this with us Barbara. She had purchased DIVINO Blood Orange EVOO and was explaining to me what she was doing with the product. First wash and peel carrots then cut into chucks and boil together with grated fresh ginger. When the carrots are softened drain them. Take the cooked carrots and put into a food processor or blender. Add DIVINO Blood Orange EVOO, butter, more fresh ginger … Read More →
Not sure how long ago Bonnie shared this idea with me but here it is. Haven’t made it myself as my parents aren’t fans of hazlenuts (but I am) but I do know how good DIVINO Blood Orange EVOO is on carrots! First chop up hazelnuts, toss them in DIVINO Blood Orange EVOO and then toast in your toaster oven. Thinly slice your carrots and steam them. Drain then toss … Read More →
Thank you so much Alex for this idea! So now that I’ve made it THREE times becuz it’s so yummy . . .here it is. Ingredients you’ll need: Chicken cutlets Sweet Red Peppers – chopped Sweet onions – chopped Fresh Mango and Pineapple – chopped Fresh ginger – grated Honey Chicken stock DIVINO Mango Creme Glaze I took chicken breasts and cut them in half “both” ways so now I … Read More →
I think I got this right . . . thank you Marc from Lansdale, PA Brussel Sprouts that are washed, cleaned and halved. Put in a greased pyrex or other shallow pan. Drizzle DIVINO Sorrento Lemon EVOO then cover with chopped bacon slices. How much bacon . . .is there ever enough? Put in oven at 350 for about 30 minutes. Be sure to turn every 10 minutes. Sounds great … Read More →
Another quick side dish . . . . She cooked her brown rice as you normally would. On tin foil toast coconut shavings or shred and almond slices till golden brown. Add to cooked rice and drizzle with DIVINO Lime EVOO and DIVINO Coconut Balsamic Vinegar. Thanks, Yvette!