Recipes

Amy Ingram

Bourbon Maple Balsamic BBQ Sauce

Slather this homemade BBQ sauce over your grill favorites like chicken wings and ribs! Ingredients: 1 cup LG Bourbon Maple Balsamic Vinegar 3/4 cup Ketchup 1/3 cup Brown sugar 1/2 tsp. Garlic powder 1 tbsp. Worcestershire Sauce 1 tbsp. Dijon mustard 1/4 tsp pepper 1/4 tsp. Maldon salt Directions: In a saucepan, whisk all ingredients together and bring to a boil. Reduce heat and simmer over medium heat for about 15 minutes or until sauce is nicely thickened.    

Read more →


Amy Ingram
Saba Braised Lamb Shanks

Saba Braised Lamb Shanks

Ingredients 4 lamb shanks 2 Tbsp LG Rosemary Infused Olive Oil 1 tsp pepper 1 tsp salt 1 tsp smoked paprika 1 tsp ground cinnamon 1/2 tsp dried rosemary 1 large onion sliced 6 cloves garlic, crushed 1 cup chicken broth (lamb if you can find it or make it) 1/3 cup LG Estillo Affinato Saba Style Balsamic Vinegar 1/2 teaspoon chopped fresh rosemary Method Preheat oven to 450 degrees F (230 degrees C). Place lamb shanks into a large bowl; drizzle with olive oil. Sprinkle with salt, black pepper, smoked paprika, cinnamon, and rosemary. Toss the lamb shanks to spread oil and seasonings...

Read more →


Amy Ingram
Rosemary Red Wine Roasted Chicken & Marinade

Rosemary Red Wine Roasted Chicken & Marinade

Marinading the chicken over night makes it tender and juicy, worth the little extra work! If you are short on time you can skip the marinade.  Marinade Ingredients ½ cup Red Wine 1/2cup  Balsamic Vinegar, I used LG A1 Premium White Balsamic. 2 cup Chicken Broth ½ Red Onion, Chopped 3 cloves Garlic, Chopped 2 Tbsp Sea Salt 1 tsp Pepper 2 Tbsp Fresh Rosemary, chopped or 2 tsp crushed dried Rosemary Directions Mix all ingredients together.   Place chicken in brining bag, pour in marinade.  Top with water or more chicken broth until chicken is covered.  Marinade in the...

Read more →


Amy Ingram

One Pot Creamy Greek Pasta

Ingredients: 2 Tbs. LG Garlic Infused Olive Oil or Medium Extra Virgin Olive Oil 2-3 boneless, skinless chicken breasts, cut into 1 inch cubes 4 cloves garlic, minced 2 Tbsp capers 1 shallot, minced 1/3 cup pitted Kalamata olives 8 oz frozen spinach, thawed, squeezed, and dried well 1 lb dry pasta, I prefer penne or bowtie 1/2 cup dry white wine 2-21/2 cup chicken broth 1 Tbsp LG Moscatel Wine Vinegar 1/2 tsp dried basil 1 tsp dried oregano 1/4 tsp red pepper flakes 1/2 cup heavy cream 8 oz feta cheese 6 cherry tomatoes, halved 1 red pepper,...

Read more →