Chocolate Balsamic Vinegar & White Truffle EVOO over Linguine, Kevin of Lakewood, NJ

Thank you SO much Kevin for turning me on to this combination.  I met Kevin at the Jersey Shore Wine Festival!

This is amazing!  Just drizzle some DIVINO Chocolate Balsamic Vinegar & DIVINO White Truffle EVOO over the best liguine you can get your hands on.  City2Shore Gourmet will be selling imported liguine and penne from Italy but only at a few markets.

Just try this combination . . . .O.M.B.  I could NOT believe how good this is!!

Brussel Sprouts & Scallops w/Sorrento Lemon EVOO – Kathy of Seaside Park, NJ

Kathy . . .thanks so much for sharing and the picture.  Sorry it took so long for me to post!!

Kathy was just grilling it . . . .tossed both the brussel sprouts and scallops in the DIVINO Sorrento Lemon EVOO and put it on the grill.  YUM!!

As an added note:  I did my brussel sprouts this way then added chopped reduced sugar craisins aong with a drizzle of DIVINO Classic Balsamic Vinegar . . .OMB was it awesome.

Pork Tenderloin w/Fig Creme Balsamic Glaze, Apples & Rosemary

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 putting them in pyrex I scraped all of the Blood Orange EVOO out of saute pan and made sure bottom was covered.  I cut up 2 small apples (I had very small apples), a medium size chopped sweet onion and fresh and sauteed this mixture.  When soft I covered the tenderloins with this mixture added some more fresh rosemary and into the oven.

I baked covered with foil for the first 30 minutes on 350 degrees.  I then drizzled some more DIVINO Fig Creme Balsamic Glaze and left uncovered for another 15 minutes.

Just a plug for my friends at Bagliani’s in Hammonton, these tenderloins I had purchased on sale and were OUTSTANDING! Next sale I’m going to stock up.  Oh . .did I mention the sweet potatoes. . . .Jersey fresh!

Quinoa Salad (cold) w/White Balsamic Vinegar – Janet, West Chester, PA

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.  Doesn’t this sound delicious . . . .love quinoa!!

Ginger Pureed Carrots w/Blood Orange EVOO – Barbara, Glenridge, NJ

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 to taste, salt and a squeeze of agave.  Puree all together and serve.

Sounds like a great recipe.  One I must try myself.  Thank you again!

Steamed Carrots w/Toasted Hazlenuts & Blood Orange EVOO – Bonnie, King of Prussia PA

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 with infused toasted hazlenuts and serve.  Easy peasy . . .sounds yum!

Thanks again Bonnie for sharing!

Mango Chicken w/Mango Balsamic Creme Glaze – Alex, Mancester, NJ

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 have cutlets.  Took the cutlets and par cooked them in my new awesome ceramic cookware. I cooked till they were golden brown and hopefully sealed in all the juices.  Removing chicken from pan I then sauteed my chopped red peppers and then added chopped sweet onions till soft. Now grate fresh ginger and add chopped fresh mango and pineapple.  Just a few minutes to “hang out” together. Of course a little salt & pepper.

I then took my cooled cutlets and spread (not with basting brush) the DIVINO Mango Creme Glaze on both sides and put into a 13 x 9 pyrex dish.  Took the sauteed mixture of veggies & fruit and spread over top.  Into the oven to bake at 350 degrees for 45 minutes.  With 5 minutes to go and drizzle honey on top and added some chicken stock to make a sauce.  I served this over basmati rice and it was delicious.  If you just happen to have some haberno honey to drizzle before serving it’s amazing!