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1/3 cup mia’s kitchen Balsamic Reduction 4 lamb chops 1 tbsp fresh rosemary 1 tbsp mia’s kitchen Extra Virgin Olive Oil 1 shallot peeled and chopped 3/4 cup chicken broth 1 tbsp butter salt and pepper to taste Cooking Instructions Press rosemary, salt and pepper onto lamb chops. Heat olive oil over medium heat and cook

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1 tbsp mia’s kitchen Extra Virgin Olive Oil 1 tbsp mia’s kitchen Balsamic Reduction 25 cipollini onions 2 cups water 1 large egg 1 red onion 1 lb ground kobe beef 2 oz. bleu cheese 8 mini potato rolls Cooking Instructions: Finely mince red onion, beat egg and crumble bleu cheese. Blanch cipollini onions for

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1/2 cup mia’s kitchen Balsamic Reduction 2-3 pound Tri-Tip 1/3 cup soy sauce 4 cloves of garlic, finely minced 1/2 yellow onion, diced 1/4 cup chopped fresh rosemary 1/2 tbsp sea salt 1/2 tbsp ground black pepper   Cooking Instructions:  Wash the Tri-tip. Do not trim fat. Place in a shallow pan or plate.

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Ingredients: 1 jar mia’s kitchen Tomato Basil Pasta Sauce 20 oz low sodium vegetable broth 3 tbsp heavy cream 2 tbsp butter 3 tbsp mia’s kitchen Extra Virgin Olive Oil Cooking Instructions: Heat large 5-6 quart saucepan over medium heat, olive oil. Add vegetable broth and pasta sauce and bring to a simmer

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2 tbsp mia’s kitchen Balsamic Reduction 8 (roughly 4 by 2-inch) pieces seedless watermelon 4 oz feta cheese, crumbled 2 tbsp shredded mint leaves Cooking Instructions: Stack 2 pieces of watermelon on each plate and drizzle with the balsamic reduction. Sprinkle with feta cheese and mint and serve.

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