Fish Fry

Quick fish fry by Tom

Submitted by: Tom Barnes

This recipe uses Avocado oil with lemon. Was so simple.
After flipping each side while dusting with bread crumbs, then lightly browning each side. Done. A lot of people use lemon with fish but not needed here. Perfect. Easy. Fast.


  • 4 Fish fillets. (I used rainbow trout, Nice fillets)
  • 1/4 cup of Avocado with Lemon Oil
  • 1/4 cup of Italian bread crumbs


  • Add oil to a pan over medium heat, let oil get nice and hot
  • Dust fish with Italian Breadcrumbs and add to the pan
  • Once the fish are lightly browned, flip filets and dust with more breadcrumbs.
  • Continue to flip n cook to liking. Easy peasy

Balsamic Pork Tenderloin

This is a very simple and inexpensive weeknight recipe designed to be made in an Instant Pot. You can use virtually any flavor of Balsamic and by simply changing the flavor of Balsamic, it will create a completely new dish every time.

We prefer to use either our 25 Star Traditional Dark or Tangy Fig Dark Balsamic. Mashed potatoes or steamed vegetables are perfect side dishes.


  • 1-2 pork tenderloins
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons dried Italian herb blend
  • 4 tablespoons soy sauce
  • 1 cup brown sugar
  • 1/2 cup balsamic vinegar
  • 1 cup water
  • 2 tablespoons corn starch + 4 tablespoons cold water


  • Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder. 
  • Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides. 
  • Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. 
  • When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
  • Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze. 
  • Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks. 

Spicy Molé Fajitas

This is a very simple and inexpensive dish, perfect for a quick weeknight dish. You can use any combination of proteins from Shrimp, Chicken, Beef or Sliced Portobello Mushrooms. We don’t add an extra spices to this dish because the Oil and Balsamic give it a well balanced flavor. Serve with a fresh salsa and a side of sour cream.

*A cast iron pan is preferable but a non-stick pan will work just fine.



  1. Put the protein of choice into a ziplock bag and coat with Balsamic, use just enough to coat and set the balance to the side for later. Put the bag in the refrigerator for about 30 minutes.
  2. Slice up the onion and peppers into long thin strips.
  3. Heat up the pan over medium high heat, once the pan is good and hot add 1 TBS of Olive Oil
  4. Saute the protein until well cooked and remove to a plate
  5. Add 1 TBS of Olive Oil to the pan and add the Peppers and Onion, cook until onion is translucent and the peppers soften.
  6. Add the balance of the Balsamic and the Protein to the pan and stir to incorporate.
  7. Heat up your Tortillas according the package instructions.
  8. Spoon the filling onto the Tortillas and enjoy!

Cavatelli and Broccoli

On a budget? This dish is surprisingly filling and very easy to make. We suggest using one of our Butter, Parmesan or Italian Herb Extra Virgin Olive Oils but any flavor would work very well.


  • 1/2 Cup Extra Virgin Olive Oil
  • 2 TBS Parmesan Cheese (Grated) or use our Parmesan EVOO
  • Crushed Red Pepper – To Taste
  • Salt – To Taste
  • 6 Sausage Links (Optional)
  • 2lb Cavatelli
  • 3 Small Fresh Broccoli Crowns cut into Florets (Frozen also works)
  • 3 Garlic Cloves (Grated or Minced)

If you are including Sausage, Grill or Bake Sausage links until browned, crispy and internal temperature of 165 degrees. Slice into bite size pieces.

  1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Remove with a slotted spoon and set aside. (Don’t strain the water out, you will need to use it)
  2. Cook cavatelli in a the same pot of boiling water (salt water heavily) for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl.
  3. Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it this only takes about 30 seconds. Add the broccoli. Sauté, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
  4. Toss Cavatelli, Sausage with the broccoli, and season with salt and crushed red pepper flakes. Serve with Parmesan cheese.

Simple substitutions

This recipe works well without the sausage or you can even use shrimp for a different flavor. If you use a flavored oil, be sure to adjust the ingredients accordingly. We have used Garlic EVOO, Parmesan EVOO, Butter EVOO and Italian Herb EVOO which all give a new twist to the flavors. Experiment for yourself, there are many other flavored Olive Oils that are sure to be a hit with this dish!

Cauliflower Parmesan

Looking for something different? This dish is surprisingly filling and very easy to make. We suggest using one of our Parmesan or Italian Herb Extra Virgin Olive Oils but any flavor would work very well.


  • 1 Medium Head Cauliflower
  • 1 Cup All-Purpose Flour
  • Sea Salt
  • 3 Large Eggs – Beaten
  • 2 Cups Seasoned Italian Bread Crumbs
  • 1 Cup Extra Virgin Olive Oil
  • 2 1/2 Cups Marinara Sauce
  • 1/2 Lb Fresh Mozzarella Cheese
  • 1/3 Cup Grated Parmesan
  • 1/4 Cup Torn Fresh Basil Leaves
  1. Preheat the oven to 400 degrees F and line a plate with paper towels.
  2. Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice “steaks” from the center. The rest will break into smaller florets, and that is okay.
  3. Mix the flour with 1 teaspoon salt in a shallow plate. Put the eggs in another shallow bowl and breadcrumbs in a third shallow bowl. 
  4. Add 1/4-inch olive oil to a large skillet and heat over medium-high heat until shimmering.
  5. Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the breadcrumbs. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces). 
  6. Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

Honey Balsamic Pan Seared Salmon

Balsamic vinegar and Raw Honey are the stars of this dish. This recipe is very versatile and can take advantage of either Dark or White Balsamic flavors.

We chose a side of brown rice and lightly sauteed zucchini and summer squash. This is a filling and satisfying meal and no one will miss the gluten or butter. What we loved most about this meal is the glaze and that the fish does not taste “fishy” like salmon often does.



  1. Preheat a large skillet over medium/high heat. Add a small amount of olive oil to coat the pan.
  2. Sprinkle the salmon fillets with salt and pepper to taste and place in the preheated skillet. Cook 2-3 minutes on each side.
  3. Mix together the balsamic, honey, and red pepper flakes. Pour over the seared salmon and bring to a low boil.
  4. Reduce the heat and continue cooking until the balsamic mixture has thickened and taken on a syrup like consistency.
  5. Remove the fillets from the pan.
  6. Plate the salmon with your favorite sides. Drizzle the remaining balsamic reduction over the plated salmon and serve!

Balsamic Beef Stew

Balsamic vinegar makes this stew unique. You can try several flavors of Balsamic to elevate this dish. A few suggestions would be our Caramelized Onion Dark, Garlic Dark or even Kona Coffee Dark to give an extra layer of flavor. For an even deeper level of flavor, add one of flavored Extra Virgin Olive Oil like Garlic, Shallot Garlic or Mushroom Sage!


  • 2 lb boneless beef chuck trimmed and cut into 1 1/2 inch cubes
  • 1/3 cup flour
  • 1/2 tbsp Vintage Merlot Sea Salt plus more for taste
  • 1/2 tbsp Pennsylvania Pepper Blend
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large red onion sliced
  • 2 bay leaves whole
  • 1 1/2 cup red wine
  • 2 cup beef broth
  • 3 large carrots peeled and cut into 1 inch thick pieces
  • 2 large celery stalks cut into 1 inch pieces
  • 5 medium red potatoes cut in half
  • 1 cup of butternut squash cut into 1 inch pieces
  • 4 tbsp Balsamic Vinegar

Click here to buy your ingredients for this recipe



Brown the Meat

  1. In a shallow bowl combine the flour, salt, and pepper. Pat beef chuck dry with a paper towel and discard paper towel
  2. Heat 2 tbsp of extra virgin olive oil in a dutch oven or heavy pot over medium-high heat.
  3. Dredge the pieces of beef in the flour mixture. Shaking the excess off before you add the pieces to the pot of warmed oil. Work in batches to avoid crowding, keeping one single layer.
  4. Cook, turning the pieces as they brown on all sides, about 6-8 minutes. Transfer the meat to a plate and reserve. If the meat starts really burning adjust your heat and add a little more olive oil if necessary.
  5. Once you are done browning the meat add the onions to the pan. Sauté the onions in the drippings until they soften and start turning a golden brown color, about 6 minutes.
  6. Then add in the wine, scraping up any brown bits from the bottom of the pan.
  7. Add in the broth, bay leaf, and stir.


  1. Add the meat back to the pot, along with any drippings from the plate.
  2. Bring to a simmer and reduce the heat to low. Cover and braise until the meat is fork tender, about 2 hours. Periodically check the pot and give it a stir.
  3. After 2 hours, add the carrots, celery, potatoes and squash to the pot. Re-cover and let braise another 30 minutes, until carrots are tender.
  4. After 30 minutes season the stew with salt and pepper according to your taste. Discard the bay leaves. Then stir in vinegar. Let it simmer together another 5 minutes.


Chicken Parmesan

Chicken Parmesan
Serves 4

This simple recipe is packed with flavor and is perfect comfort food on a cold winter night. They are great with Truly Italian Marinara over pasta or as a sandwich. The Mama Mia Seasoning adds a great flavor to the plain breadcrumbs.

4 Skinless Boneless Chicken Breasts
1 cup All Purpose Flour
1 cup Plain Breadcrumbs
2 Eggs
1/4 cup Mozzarella Cheese cut into small cubes
3/4 cup Grated Parmesan Cheese
1/4 cup Grated Provolone Cheese
Salt and Pepper to taste
1 cup Avocado Oil
1 Tbs Extra Virgin Olive Oil
2 Tbs Mama Mia Seasoning Blend
1/2 cup Truly Italian Marinara Sauce
1/4 cup Fresh Chopped Basil Leaves


Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level
surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken
thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs, Mama Mia Seasoning and 1/2 cup Parmesan cheese in a separate bowl, set aside. Put Flour in a
separate bowl and set aside

Dip chicken breast in beaten eggs. Transfer breast to Flour to coat both sides and shake off any excess then Dip
chicken breast in beaten eggs again and transfer breast to breadcrumb mixture, pressing the crumbs into both sides.
Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup Avocado oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden,
about 2 minutes on each side. The chicken will finish cooking in the oven. This is the most crucial step to make sure
you get a good crunchy crust, if they need more time to crisp up feel free to do it and just keep an eye on them.

Place chicken in a baking dish and top each breast with about 1/3 cup of marinara sauce. Layer each chicken breast
with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of
Parmesan cheese on top and drizzle with 1 tablespoon olive oil. Be sure to not go overboard with the sauce and never lay chicken on top of sauce at this stage or you will end up with soggy chicken.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center,
15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74
degrees C).



Mama Mia Balsamic Meatballs

Mama Mia Balsamic Meatballs
Serves 4

These savory and sweet meatballs have the perfect balance of flavor. They are great with Truly Italian Marinara over pasta or as a meatball sandwich.

1lb lean ground beef
1/3 cup of diced sweet onion
1 Tbs Mama Mia Seasoning Blend
1 1/2 Tbs worcestershire sauce
1/3 cup milk
1/4 cup grated parmesan
1/2 cup seasoned bread crumbs
1 egg
1 Tbs Balsamic Vinegar (25 Star Traditional works well but feel free to try a flavored one for some extra flavor.)


Preheat an oven to 400 degrees F (200 degrees C).

Place the beef into a mixing bowl, and season with Mama Mia Seasoning Blend, Onion, and Worcestershire sauce; mix well. Add the egg, milk, Balsamic, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.

Bake in the preheated oven until no longer pink in the center, 30 minutes flipping the meatballs halfway through for even browning.



Mongolian Beef


Mongolian Beef
Serves 4

1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
1 cup Avocado Oil for frying
1 tablespoon finely chopped garlic
1/2 teaspoon grated fresh ginger root
1/2 cup Pineapple Paradise soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/4 cup corn starch
2 bunches green onions, cut in 2-inch lengths




Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).

Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.

Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.