Roasted Pork Loin with Muscadine Glaze
INGREDIENTS: 4 tablespoons NOLA Blends Muscadine Balsamic 1 tablespoon Worcestershire sauce 2 teaspoon prepared yellow mustard 3 pounds pork loin...
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RASPBERRY ROSÉ AND BALSAMIC BUBBLY
1 bottle of bubbly rosé – chilled 10 raspberries 2 teaspoons Raspberry Balsamic 2 –4 raspberries for garnish mint for garnish 2 champag...
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Balsamic Blueberry Crisp For Two
serves 2-4 2 cups of blueberries 3 tablespoons of sugar 1/2 tablespoon flour 1/8 teaspoon salt 2/3 cup oats 2/3 cup loosely packed brown sugar 1/4...
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Lemon Drizzle Cake w/ EVOO
INGREDIENTS 3/4 NOLA Blends Meyer Lemon or Spanish Signature Extra Virgin Olive Oil, plus extra forGreasing the pan.3 large eggs1.5tbsp caster suga...
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Vanilla Fig Cocktail
Ingredients: * 2 chopped figs (optional garnish)* Fresh Thyme (optional garnish)* Your choice of Vodka* Fresh Lemon Juice* 1/2 cup soda water* 1 v...
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Chocolate Strawberry Balsamic Cupcakes
Ingredients: 1 cup soy milk 1 1/2 tablespoons NOLA Blends Ponchatoula Strawberry Balsamic 1/3 cup canola oil 1 teaspoon vanilla extract 3/4 cup ...
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Cajun Chicken Voodoo Zoodle Pasta
Ingredients 2 boneless skinless chicken breasts cut into small cubes (sub your favorite seafood) 4-5 medium zucchini's spiralized 3 teaspoon...
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Shrimp and Tasso Pasta
Ingredients: 1 pound shrimp, peeled and deveined (Seasonally sub Crawfish) 1/2 pound tasso (substitute your favorite sausage if you can't find tas...
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Sweet Black Garlic Barbecued Lamb Shoulder
Ingredients 1/2 cup soy sauce 1/4 cup hoisin sauce 1/4 cup lightly packed brown sugar 1 tbsp. sesame oil 4 tbsp. NOLA Blends Black...
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Sweet Heat Shrimp And Broccoli Rice Bowl
INGREDIENTS 1½ pound Large Shrimp Shells removed and shrimp cleaned Kosher Salt to own taste Black Pepper to own taste 1½ Tablespoons NOL...
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Grilled Lemon Herb Chicken Breasts
Ingredients 1 1/2 lbs boneless, skinless chicken breasts (4–5 medium breasts) or boneless, skinless chicken thighs (6–8 pieces) Grilled Chicken...
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The Best Chicken Piccata
What's your favorite way to eat chicken piccata? Because I prefer mine extra-creamy. Then you have enough sauce for your vegetables, pasta, or cru...
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We’ll change the way you cook...