Black Garlic Balsamic Glazed Chicken Thighs
🧂 Ingredients:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp King Kenzo Extra Virgin Olive Oil
- 1/4 cup Kensington Black Garlic Infused Balsamic
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 garlic cloves, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt & freshly ground black pepper, to taste
👨🍳 Instructions:
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with salt and pepper.
- In a small bowl, whisk together the black garlic balsamic, soy sauce, honey, minced garlic, and thyme to make the glaze.
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown.
- Flip the chicken over, pour the glaze evenly over the top, and spoon some over each piece.
- Transfer the skillet to the oven and roast for 20–25 minutes, basting once or twice with the pan sauce, until the chicken reaches 165°F internally.
- Let rest 5 minutes before serving. Spoon remaining pan sauce over the top and serve hot.
Spicy Parm-Garlic Linguine with Crispy Breadcrumbs
🧂 Ingredients:
- 12 oz linguine (or spaghetti)
- 4 tbsp Kensington Spicy Parmesan & Garlic Infused EVOO
- 3 cloves garlic, thinly sliced
- 1/2 tsp crushed red pepper flakes (optional for extra heat)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt & black pepper, to taste
- 2 tbsp chopped fresh parsley
👨🍳 Instructions:
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, toast the breadcrumbs:
- In a skillet, heat 1 tbsp of the Spicy Parmesan Garlic EVOO over medium heat.
- Add breadcrumbs and toast, stirring often, until golden brown.
- Remove from heat and mix with lemon zest and a pinch of salt. Set aside.
- In a skillet, heat 1 tbsp of the Spicy Parmesan Garlic EVOO over medium heat.
- In the same skillet, heat remaining 3 tbsp of EVOO. Add the sliced garlic and red pepper flakes (if using).
- Sauté for 1–2 minutes, until fragrant but not browned.
- Sauté for 1–2 minutes, until fragrant but not browned.
- Add the drained pasta to the skillet with a splash of pasta water.
- Toss to coat, then stir in lemon juice, grated Parmesan, and black pepper.
- Toss to coat, then stir in lemon juice, grated Parmesan, and black pepper.
- Remove from heat, toss in chopped parsley, and top each serving with crispy lemon breadcrumbs.
🔥 Pro Tip:
- For a richer finish, drizzle an extra teaspoon of the infused olive oil over each plated dish just before serving.
Truffle Butter Mashed Potatoes
🧂 Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/4 cup Kensington Truffle Butter
- 2 tbsp unsalted butter (optional, for extra silkiness)
- Salt, to taste
- Fresh cracked black pepper, to taste
- Chives or parsley, for garnish (optional)
👨🍳 Instructions:
- Boil the potatoes in a large pot of salted water for 15–20 minutes, or until fork-tender.
- Drain the potatoes well and return them to the pot.
- Let them sit off heat for 2–3 minutes to release steam.
- Let them sit off heat for 2–3 minutes to release steam.
- Mash the potatoes using a potato masher or ricer.
- While the potatoes are hot, stir in the Kensington Truffle Butter, milk, and extra butter if using.
- Season with salt and black pepper to taste.
- Garnish with chopped chives or parsley and serve warm.
🍽️ Serving Ideas:
Pairs beautifully with roasted meats, pan-seared mushrooms, or even grilled asparagus. Add a drizzle of truffle oil on top for extra aroma.