Tag Archives: entree

Iris’ Pork Chops with Vanilla Fig Balsamic Vinegar and Fresh Rosemary

Ingredients: 4 2-inch thick Pork Loin center chops, bone in 1/3 cup Vanilla Fig Balsamic Vinegar 1 sprig fresh rosemary, stripped and chopped fine 2 large cloves garlic, chopped fine Kosher salt/fresh ground pepper 2 Tbsp olive oil 1/2 cup … Continue reading

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Iris’ Roasted Chicken with Meyer Lemon Olive Oil, Garlic and Thyme*

Ingredients: 1 3-1/2 – 4 lb. whole chicken 1/3 cup Meyer Lemon Olive Oil 1 bulb garlic – cut off top 1/3, exposing cut cloves 2 extra garlic cloves 1/2 lemon 1 bunch fresh thyme 1 cup low-sodium chicken broth, … Continue reading

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Iris’ Greek Turkey Burgers* with Sun Dried Tomato Dipping Oil

Ingredients: 2 Tbsp Sun-Dried Tomato Dipping Oil – divided 1 lb. ground turkey (I don’t use ground white breast meat – too dry) 1 cup firmly packed fresh baby spinach, rough chopped 1 Tbsp plain or Italian seasoned bread crumbs 4 oz. feta cheese (large chunks)       … Continue reading

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Roast Rack of Lamb with Sun Dried Tomato Dipping Oil

Ingredients: – 1 rack of lamb trimmed of most fat (One rack serves 2-3 people. When using two, stand the racks up with bones crossing) – fresh rosemary – Meyer Lemon Olive Oil – Salt and freshly ground pepper Instructions: … Continue reading

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Ann’s Grilled Peach Kabobs with Vanilla Fig Balsamic Vinegar

Ingredients: 2 whole medium chicken breasts 2 large ripe peaches (or 3 small) 1 large sweet onion (or 2 small) 2-3 Tbsp. Vanilla Fig Balsamic Vinegar in bowl Sprigs of fresh thyme, stripped (optional) Instructions: Prepare BBQ grill till hot and … Continue reading

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Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze

Ingredients: 4 boneless skinless chicken breast olive oil butter 2-3 med onions, sliced length wise 1/2 tsp fresh thyme 1/3 cup Raspberry Balsamic ( or Black Currant Balsamic) Instructions: Season breasts with a mixture of 1/4 tsp thyme, salt and … Continue reading

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Pork Medallions with Vanilla Fig Balsamic

Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (substitute duck breasts) 1 1/2 to 2 lbs of center cut boneless pork loin cut into 1/2-inch slices 2 Tbls of Olive oil 1Tbls unsalted butter 2 almost ripe pears, halved, cored, cut … Continue reading

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