Recipes – Tagged "entree" – SuzanneSomers.com

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Recipes — entree

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SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 0


1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.

PAN SEARED LAMB CHOPS with ROSEMARY 1

 

This is about as simple as it gets.  A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I finish them with a drizzle of Infusio Tuscan Olive Oil with the tastes of garlic, rosemary and basil. So tasty and simple! 

16 rib lamb chops

Extra virgin olive oil

Sea salt and freshly ground black pepper

1 tablespoon dried rosemary

Infusio Tuscan Olive Oil (available at SuzanneSomers.com)

Season the lamb chops liberally with sea salt, freshly ground black pepper, and rosemary. Place a large saute pan on high heat and add olive oil to coat the bottom of the pan. Place the chops flesh side down in a single layer. Do not overcrowd pan.  Sear for about 4 minutes per side until crusty and brown. Turn chops and sear other side. Lastly, prop up chops on the edge to crisp the fat along the bone. Transfer to a serving platter. Drizzle with a small amount of Infusio Tuscan Olive Oil. 

 

BURGERS WITH CARAMELIZED ONION STEAKS 0


The simplest meals start with good, clean organic ingredients. I use Infusio Vanilla Fig Balsamic to flavor these delicious thick caramelized onions. Yum!

4 organic grass-fed hamburger patties
Sea salt
Freshly ground black pepper
Fresh tarragon
Extra virgin olive oil
2 large onions, cut into 1” slices
Infusio Vanilla Fig Balsamic

 


Season the hamburger patties on both sides with sea salt and freshly ground pepper. Place a few tarragon leaves on top of each patty and set aside.  

 

Place a grill pan on high heat. When hot, add olive oil to the pan to coat the bottom, then add the onion slices.  Season with sea salt and freshly ground black pepper.  Drizzle Infusio Vanilla Fig Balsamic over the onions. Let the onion steaks cook and caramelize for several minutes, then flip and cook the other side for another 8 minutes.  Remove from pan and set aside.  

Using the same grill pan, add the burgers to the pan (with more olive oil, if necessary). Cook 4 minutes per side, or to your desired wellness.  

Top the burgers with the onion steaks and serve.  Serves 4.