Red Apple Balsamic Glazed Pork Chop

A delicious new way to flavor up your pork chop. Add a tantalizing red balsamic glaze to your pork chop and watch the smiles appear!


  • For Balsamic Glaze:

  • 1/2 cup Sonoran Desert Red Apple Balsamic

  • 1/3 cup Brown Sugar (Packed)

  • 1/3 cup Apple Cider or Apple Juice

  • 2 Tbs Dijon Mustard

  • 1 Tbs Soy Sauce

  • Pinch Cayenne Pepper

  • For Pork Chops:

  • 4 Boneless, Center-Cut Pork Loin Chop (1/2 to 3/4 Inches Thick)

  • 1 Tbs Sonoran Desert Portuguese Cobrancosa EVOO

  • 1/4 tsp Sea Salt

  • 1/4 tsp Fresh Ground Pepper


  • 1. Combine all glaze ingredients in a medium bowl; whisk thoroughly and set aside.

  • 2. Pat pork chops dry with paper towels; season both sides generously with Sea Salt and Fresh Ground Pepper.

  • 3. Heat Sonoran Desert Portuguese Cobrancosa EVOO in heavy-bottomed 12-inch skillet over medium-high heat. Add pork chops to skillet and sear until well browned on one side, (4 to 6 minutes). Turn pork chops over and cook 1 minute longer; transfer chops to plate and pour off any oil remaining in the skillet.

  • 4. Return pork chops to skillet, browned side up. Pour on glaze mixture; cook over medium heat until the center of each pork chop registers 140 degrees, (5 to 8 minutes). Remove skillet from heat; transfer pork chops to clean platter, tent with foil, and let rest 5 minutes.

  • 5. After chops have rested, add any accumulated juices from platter to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Serve immediately.

  • 6. Serve with oven roasted vegetables or fresh garden salad. Enjoy!

Olive Oil Dip

This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.

Makes about 1/2 cup, Serves 4 to 6


2 garlic cloves, or more depending on how garlicky you want it

2 tablespoons capers, drained

1/2 teaspoon dried oregano

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

3 tablespoons finely grated parmesan cheese

Pinch sea salt, if you have it try truffle salt

Fresh ground pepper, to taste

Pinch crushed red pepper flakes, optional to make it spicy

1/2 cup extra-virgin olive oil, plus more as needed

Crusty bread, cubed


  • Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.

    Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the olive oil on top. Serve with cubes of bread.

Mushroom-Sage Infused Chicken Pot Pie

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits... does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.

Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup Sonoran Desert Mushroom-Sage Olive Oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste

Grease a 13" x 9" baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
1/4 cup Sonoran Desert Butter Olive Oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Serves 6-8

Blueberry Crisp with Lemon Glaze

Celebrate summer berries with this simple and sensuous blueberry crisp.


  • 2½ - 3 pints of fresh blueberries, picked over for stems

  • 4 T Sonoran Desert Blueberry Dark Balsamic Vinegar

  • 2 T granulated sugar

  • 1 lemon, zested and juiced

  • ½ C all-purpose flour

  • ½ C rolled oats

  • 3 T light brown sugar

  • ¼ t ground cinnamon

  • freshly ground nutmeg

  • 6 T cold, unsalted butter, plus more to grease the dish

  • 4 T Sonoran Desert Lemon Olive Oil, divided, plus more to drizzle

  • 1 C + 1 T confectioner's sugar


  • 1. Preheat the oven to 350⁰ and butter a 9” or 10” pie plate, cast iron skillet, or casserole.

  • 2. In a large bowl combine the blueberries, balsamic vinegar, granulated sugar, and the lemon zest. Toss well and allow to sit while you prepare the topping. Use three whole pints of berries if using a 10” dish.

  • 3. In a medium bowl stir together the flour, oats, brown sugar, 1 teaspoon of the salt, cinnamon, nutmeg, and 2 tablespoons of the olive oil. Add the cold butter and using a pastry blender or a large fork cut the butter into the flour mixture. Combine until only pea-sized pieces of butter remain.

  • 4. Add the blueberry mixture to the prepared dish. Top with the crisp mixture and gentle press it into the blueberries. Drizzle a little more olive oil over the top. Bake at 350⁰ for 30 – 40 minutes, until it is bubbling and the top starts to brown.

  • 5. As the crisp bakes whisk together the lemon juice, pinch of salt, remaining olive oil, and all of the confectioner’s sugar in a small bowl. Whisk until smooth and thick.

  • 6. When the crisp is done baking allow to cool for a few minutes before serving. Drizzle with the Meyer Lemon Glaze to serve. Also great served with vanilla ice cream or freshly whipped cream.

Best BBQ Sauce Ever

Best BBQ Sauce Ever


This recipe calls for a cup of a dark balsamic of your choice!! We recommend the Espresso, Traditional or Black Mission Fig

1/2 cup brown sugar
1 1/2 cups ketchup
1/4 cup molasses 
1 cup Dark Balsamic of your choice!
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Sonoran Desert Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover's of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste


Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.

Makes approximately 3 cups

10 Ways Cooking Brings The Family Together

1. Memories

Some of the best memories may be those of a family member creating one of their favorite dishes. When you have a family who loves to cook, the memories created while preparing a meal are often cherished for a lifetime.

2. Lessons 

The passing from generation to generation of “secret ingredients” and tricks of the trade. Whether it’s a special way to make sure your pie crust doesn’t stick to the pan, or being able to recognize when an egg white is whipped to perfection, it’s all done through the teachings of family members.

3. Healthy competition 

Whether it’s a holiday meal or a simple family dinner, a little battle of the wooden spoons is a great way to add some spice to the action.

4. Providing for your loved ones 

Being able to cook a meal for the people you care for is a rewarding experience that brings everyone closer together.

5. Bonds created while working in the kitchen

The ties with your family grow stronger as you work together to prepare a meal, even though it may get a bit tight when everyone has to use the same cutting board at once.

6. Passing on the lessons that you’ve learned 

One day, the lessons in which you were taught are once again ready to be passed on to another generation. Passing your skills onto children, grandchildren, nieces, and nephews are key to keeping tradition.

7. Reminiscing 

Creating your favorite dishes can bring back old memories of meal time conversations, loved ones, or a “taste of childhood” we all know and love.

8. Tradition

Keeping up with tradition can be a fun aspect of any meal time or preparation. Games, cooking roles, and special dates are just a few ways of maintaining those special memories.

9. Holidays

Celebrating holidays with family wouldn’t be the same without food. Lots and lots of food. Turkey, Christmas cookies, pasta, casseroles. You name it.

10. Spreading the love. 

The best part after any cooking session, is being able to sit down with your loved ones to enjoy it.

Gravy Cheese Fries


Gravy Cheese Fries


  • 3 large russet potatoes, scrubbed

  • 3 tablespoons Sonoran Desert Baklouti Green Chili Olive Oil

  • 1 ½ teaspoons salt, divided

  • 1 teaspoon pepper, divided

  • 6 tablespoons unsalted butter, 3/4 stick

  • ¼ cup all-purpose flour

  • 2 ½ cups beef stock

  • 3 teaspoons Worcestershire sauce

  • 2 tablespoons cornstarch

  • 1 tablespoons water

  • 1 ½ cups mozzarella cheese


  1. Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.

  2. On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch matchsticks.

  3. Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.

  4. Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.

  5. Bake for 25 minutes, flipping halfway through, until golden brown.

  6. In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.

  7. Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.

  8. Transfer the baked fries to a large bowl, add the cheese, and pour the hot gravy over the top. Toss to coat.

  9. Transfer to a dish and serve immediately.

Cinnamon Pear Balsamic Apple Pie


Cinnamon Pear Balsamic Apple Pie



2 Gala apples
2 Granny Smith apples
1/4 cup Blood Orange Olive Oil
2 teaspoons Cinnamon Pear Balsamic Vinegar
1 teaspoon Lavender Balsamic Vinegar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon French lavender
A pinch of salt

2 cups all purpose flour
1 cup butter(or 3/4 cup Butter Olive Oil)
1/3 cup cold water


Preheat over to 350. Add flour and butter(cubed) to bowl. Mix together, add water and mix to form dough. Knead dough and set aside. Slice apples fairly thin, separate Gala apples from Granny Smiths. Heat pan, add Blood Orange Olive Oil and brown sugar. Add Gala's to pan. Add Cinnamon Pear Balsamic, Lavender Balsamic, cinnamon, lavender, & salt. Mix everything together and cook apples until tender. Roll out dough and lay in pie pan. Layer apples and drizzle remaining sauce from pan over the apples. Roll out more dough very thin, cut into strips and cross them over the pie. Next, cut out leaves and lay them over the crust and press them down. Brush melted butter over pie and bake for 1 hour or until crust is golden brown.