Monthly Archives: November 2013

  • Roasted Rosemary Turkey Thighs

    November 20, 2013

    Ingredients

     

    Directions

    Preheat oven to 350°F

     

    1-  Pat  turkey thighs dry with paper towels then salt and pepper

    them and let them sit for 30 minutes.

     

    2-  Rub the Lucero Rosemary Infused Extra Virgin Olive Oil

    each thigh then garnish with fresh rosemary. Set the turkey on

    a baking rack set inside a a shallow roasting pan. This will keep

    the turkey out of the dripping and be crispy all around.

     

    3-  Roast, basting occasionally with the pan juices, until internal

    temperature of 170 to 175° F is reached, ( about 1-1/2 hours).

     

    4-  Remove from pan, cover loosely with foil, and let rest about

    15 minutes before serving.

     

     

     


  • Satsuma Mandarin Cranberry Sauce

    November 20, 2013

    Ingredients

     

    1 1/4 cups white sugar

    1/2 cup Lucero Satsuma Mandarin Balsamic Vinegar

    1/4 cup water

    1 (12 ounce) package fresh cranberries

    1 cinnamon stick

    1 Tbsp. orange zest

     

     

    Directions

     

     

    1-  Combine 1 1/4 cup sugar, vinegar, and water in heavy medium

    saucepan over medium-high heat.

     

    2-  Bring to a boil, stirring until sugar dissolves. Mix cranberries,

    cinnamon stick, and orange peel into the liquid.

     

    3-  Reduce heat, and cover partially. Simmer until berries burst,

    about 10 minutes. Remove from heat.

     

    Cool completely, sauce will thicken as it cools. Discard cinnamon

    stick.

     

     

    Adapted from AllRecipes.com
    
    
    

     

     


  • Butternut Squash Wonton Ravioli

    November 5, 2013

    Ingredients

     

     

    1  ½ cups mashed, cooked butternut squash

    3 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

    1 cup ricotta cheese

    1/2 cup grated Parmesan, plus more for garnish

    1 egg white

    salt and pepper, to taste

    1 pinch nutmeg

    1 pinch dried sage

    1 tsp. garlic powder

    1 tsp. onion powder

    1 package wonton wrappers

    kosher salt & freshly ground black pepper, for serving

    3 Tbsp. water

     

     

    Directions

    Preheat oven to 350.

     

    1-  Cut squash in half and scoop out seeds. Drizzle with

    Olio Novello and season with salt and pepper. Cook for about

    1 hour, until a fork can easily be inserted into squash.

     

     

    2-  Once squash has cooled and able to handle, scoop out squash

    into a mixing bowl. Add salt, black pepper, onion powder,

    garlic powder, ground sage and nutmeg. Stir in ricotta cheese,

    egg white, and 1/4 cup Parmesan cheese, mixing until the filling

    is combined.

     

     

    3-  Place a wonton wrapper onto a working surface. Wet the tip of

    finger in water, and run it all along the outer edge of the wonton

    skin to moisten. Place about 1 teaspoon of filling in the center of

    the wonton. Fold the wonton in half to make a triangle, and press

    the edges to seal. Repeat with the remaining wonton wrappers.

     

    4-  Bring a saucepan of lightly salted water to a boil. Drop the filled

    raviolis into the boiling water, a few at a time, and cook until they

    float to the top, about 2 minutes.

     

    5-  Drain the raviolis, top with your favorite pasta sauce (we

    recommend a white sauce or just a drizzle of olive oil). Sprinkle

    with black pepper, and extra Parmesan cheese to taste.

     

     

     


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