Recipes — chicken

June 2022 Summer INFUSIO Recipes 20

Happy to back in the kitchen with Caroline, making some easy and amazingly delicious recipes for the summer. My Mushroom Soup has never tasted better since I added extra layers of flavor with INFUSIO Provence Sea Salt Rub and Olive Oil. The Tuscan Chicken Cutlet is the fastest, easiest way to wow your family and friends. Comes together in minutes and the flavors will knock you out! Caroline made two beautiful salads that can be made in advance and served at room temperature for those hot summer nights – Grilled Apricot & Heirloom Tomato Caprese Salad and a gorgeous Farro Summer Salad, fresh, flavorful and FABULOUS! INFUSIO Sea Salt Rubs and Olive Oils and Balsamics will have you cooking like a chef!

MUSHROOM SOUP

MUSHROOM SOUP

4 cups shitake mushrooms
¼ cup extra virgin olive oil
5 shallots, thinly sliced
1 tablespoon INFUSIO Provence Sea Salt Rub
2 tablespoons butter
4 cups organic chicken broth, preferably homemade
Sea salt and freshly ground black pepper

For Garnish:

2 tablespoons extra virgin olive oil
1 tablespoon butter
4 shitake mushroom tops, thinly sliced
2 teaspoons INFUSIO Provence Sea Salt Rubs
Sour cream
INFUSIO Herbs de Provence Olive Oil

For the soup:

Remove the stems from the mushrooms (discard or set aside to flavor a future batch of chicken stock.) Roughly chop the mushrooms and place into a food processor. Pulse until they are uniformly chopped.

Place a saucepan or small stock pot on medium heat. Add the olive oil and the shallots and saute until the shallots are lightly golden, about 10 minutes. Add the chopped mushrooms, INFUSIO Provence Sea Salt Rub and butter. Saute for about 10 minutes.  Then add chicken broth and when hot, lower the heat and simmer about 10-15 minutes. Puree the soup using an immersion blender, or transfer back to food processor and pulse until blended. Adjust seasoning, adding more sea salt and pepper, to taste.

For the garnish:

Heat a saute pan over medium heat. When hot, add a little olive oil and butter, then the sliced mushrooms. Sprinkle with the INFUSIO Provence Sea Salt Rub. Saute until the mushrooms are crispy and golden.

Ladle the soup into bowls. Garnish with a dollop of sour cream, a few of the crispy mushrooms and finish with a drizzle of INFUSIO Herbs de Provence Olive Oil.

TUSCAN CHICKEN CUTLETS

TUSCAN CHICKEN CUTLETS

2 organic chicken cutlets, pounded to about ½” thick
2-3 tablespoons INFUSIO Tuscan Sea Salt Rub
¼ cup extra virgin olive oil
INFUSIO Vanilla Fig Balsamic

Season the chicken cutlets liberally on both sides with INFUSIO Tuscan Sea Salt Rub. Place a large saute pan on medium high heat. When hot, add olive oil, then the chicken cutlets in a single layer. Cook for about 3 minutes, then flip and cook the other side for another 3 minutes. Add the INFUSIO Vanilla Fig Balsamic over the chicken and into the pan to warm and coat the chicken. Place chicken onto serving plates and serve immediately.

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

GRILLED APRICOT & HEIRLOOM TOMATO CAPRESE SALAD

3 ripe apricots
Extra virgin olive oil
1/2 teaspoon INFUSIO Tuscan Sea Salt Rub
3-5 Heirloom tomatoes
1 large ball Bufala Mozzarella
INFUSIO Basil Olive Oil
INFUSIO Peach White Balsamic
INFUSIO Traditional Balsamic
Sea salt and freshly ground black pepper
Fresh basil leaves

Slice the apricots in half and remove the pit. Drizzle the apricots on both sides with olive oil and a little sprinkling of Tuscan Sea Salt Rub. Using a grill pan or a grill, place the apricots onto the heat and allow to slightly char on both sides. Remove and set aside.

Slice the tomatoes in different shapes – some as ½” slices across the equator, other as wedges. Arrange the tomatoes into a serving dish. Add the grilled apricots. Break the bufala mozzarella into 6-8 sections and arrange with the tomatoes and apricots. Drizzle with INFUSIO Basil Olive Oil, Peach White Balsamic and Traditional Balsamic. Season with sea salt and freshly ground black pepper. Garnish with fresh basil leaves.

FARRO SUMMER SALAD

FARRO SUMMER SALAD

1 package farro
1 bunch Italian parsley, finely chopped
1 bunch mint, finely chopped
4 green onions, sliced thinly on the diagonal
8 baby bell peppers, seeded and finely diced
Juice of ½ lemon
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper

Prepare farro according to package instructions. Drain and set aside in a serving dish. Salad may be served warm or at room temperature. Add the fresh herbs, onions, baby bell peppers, lemon juice and INFUSIO Meyer Lemon Olive Oil. Season generously with sea salt and freshly ground black pepper. Gently toss to combine. Finish by drizzling with INFUSIO Pomegranate Balsamic and serve.

Zannie's Lemon Herb Chicken 7

INFUSIO Sea Salt Rubs - Fall Slow Cooker Recipes 17

TUSCAN SHREDDED CHICKEN

Here’s a super easy way make a very tender, juicy chicken with a beautiful sauce honoring the flavors of the Italian countryside with my Infusio Tuscan Sea Salt Rub. Great served over mashed potatoes.

• 1-5 lb. organic chicken
• ¼ cup extra virgin olive oil
• 2 tablespoons Infusio Tuscan Sea Salt Rub
• 1 onion, sliced
• 4 cloves garlic, sliced
• 1-2 cups white wine
• 3 tablespoons organic butter 

Place the chicken into the slow cooker. Drizzle with olive oil, then season both sides with Infusio Tuscan Sea Salt Rub. Place the onions and garlic around the chicken. Pour 1-2 cups white wine into the pot. Dot the chicken with chunks of butter. Set to low and cook for 8 hours.

When done, sauce can be served as is or transferred to a pan and reduced on the stove top. Serve the tender chicken pieces over mashed potatoes with generous spoonfuls of sauce.

PROVENCAL POT ROAST

These cooler months are perfect for pot roast! Elevate your basic recipe with this tender beef honoring the flavors of the French countryside with my Provence Sea Salt Rub. The beef with a beautiful red wine sauce and vegetables makes the ultimate comfort meal served over mashed potatoes.

• 3 pounds brisket or chuck roast
• ¼ cup extra virgin olive oil
• 2 tablespoons Infusio Provence Sea Salt Rub
• 1 onion, sliced
• 4 garlic cloves, sliced
• 2 carrots, sliced
• 2 ounces tomato paste
• 2 cups red wine
• 2 cups beef broth
• Fresh Italian parsley, chopped (for garnish)

Combine all ingredients in the slow cooker. Set to low and cook for 8 hours.

When done, the sauce can be served as is, or reduced on the stove top to intensify the flavors. Serve the tender shredded roast over mashed potatoes with generous spoonfuls of sauce. Garnish with chopped Italian parsley.

SOUTHWEST BBQ PULLED PORK

Pulled pork is always a crowd pleaser and can be served wrapped in a tortilla with a dollop of sour cream, on a brioche bun with cole slaw, or in a lettuce cup if you are watching your carbs. My Southwest Sea Salt Rub, with the tastes of the desert Southwest, makes seasoning a breeze and these easy ingredients you add to the slow cooker provide the perfect amount of heat and sweet.

• 4-5 pounds pork shoulder (also called pork butt)
• 2-3 tablespoons Infusio Southwest Sea Salt Rub
• 1 onion, sliced
• 4 cloves garlic, minced
• ½ cup apple cider vinegar
• 1/4 cup brown sugar
• 4 ounces tomato paste
• 1 cup chicken broth
• 1 jar BBQ Sauce (add after slow cooking, before serving)

Combine apple cider vinegar, brown sugar, tomato paste, onion and garlic in bottom of pot. Stir to combine. Season the pork shoulder all over with Infusio Southwest Sea Salt Rub. Place pork on top of the tomato mixture. Set pot into slow cooker and cook on low for 8 hours.

Shred meat with two forks and toss with the cooking liquid. Add a jar of your favorite BBQ sauce.  Serve with tortillas and a dollop of sour cream, or on soft buns with cole slaw, or in lettuce cups!

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 3