Fun Winter Recipes Using Celladora Market products! 

If your family is like ours, they get sick of the same appetizers, meals and desserts every week so we hope this gives your meal planning a boost this Holiday Season! We included a few appetizers, meals and desserts! We are most excited about the Fundelina Cookies as we are HUGE Fundelina fans in our home. 

Appetizers: 

Warm Sautéed Olives with Lemon & Rosemary

• 8 oz mixed olives, drained (Try combining Kalamata and Black Olives)
• 2 tablespoons extra virgin olive oil 
• 4 strips lemon peel 
• 2 sprigs rosemary, cut into pieces 

Instructions

• Heat olive oil in a skillet over medium heat. It should coat the bottom of the skillet in an even layer, so use more or less as needed, if using lemon infused only add a few drops of it to regular oil as the taste is strong!
• Add olives, lemon peel (unless using lemon oil) and rosemary and sauté for 3 to 5 minutes or until olives are sizzling and heated through; rosemary and lemon should be softened but not falling apart.
• Transfer to a serving dish and serve immediately.

Orange Marmalade Skillet Roasted Chicken Breasts

Ingredients:

• 1/4 cup orange marmalade
• 2 teaspoons apple cider vinegar
• 2 teaspoons honey
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• 1/4 teaspoon each salt and freshly ground black pepper
• 1 large or 2 small oranges, thinly sliced
• 8 to 10 garlic cloves, peeled
• 2-3 sprigs fresh rosemary
• a few sprigs fresh thyme
• 2 large (about 1 1/2 pounds) bone-in chicken breasts
• 2 tablespoons extra virgin olive oil 
• salt and freshly ground black pepper

Directions:

• Preheat oven to 375 degrees F.
• To make glaze, whisk together marmalade, vinegar, honey, thyme, salt and pepper in a small bowl and set aside.
• Arrange orange slices in a single layer in the bottom of a 10-inch cast iron skillet (alternatively you can use an oven-safe baking dish or casserole if you don’t have a skillet). Scatter garlic cloves and thyme and rosemary sprigs over top.
• Rub chicken breasts all over with olive oil; season generously on both sides with salt and pepper. Arrange in skillet, skin side up, so the breasts aren’t touching each other or the edges of the skillet.
• Bake for 30 minutes or until chicken is beginning to brown. Generously brush tops with about half of marmalade mixture (use a clean utensil or spoon out half the marmalade into a separate dish, you don’t want to contaminate the glaze with under-cooked chicken).
• Return to oven and bake for another 10 to 20 minutes or until skin is browned and internal temperature in the thickest part of the breast registers 165 degrees F. Remove from oven and brush with remaining marmalade glaze.

Desserts: 

 3 Ingredient Fundelina Cookies Recipe

• 1 cup (5oz/150g) all-purpose flour (or substitute gluten free flour) 
• 1 cup (8oz/240g) Fundelina (experiment with all 4 flavors!)
• 1 large egg

Instructions

• Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
• Add the Fundelina, flour, and egg to a large bowl. Mix until well combined.
• The mixture will form a thick dough but should be moist enough to roll into balls.
• Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
• Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!

Jam Bars with Oat Crumble Topping

Ingredients: