Tear a large piece of tin foil. Place greens in middle. Drizzle with Olive Oil and Balsamic Vinegar. Sprinkle with spice blend.
Fold tin foil to create a pouch. Place on grill or oven for no more that 3 minutes or until tin foil is warm to touch.
Season chicken generously with salt and pepper. Heat Olive Oil in medium saucepan. Add chicken, skin side down and cook, without moving, until well browned. Flip chicken and cook for another 2 minutes. Trasfer to large plate and immediately add tomatillos, tomatoes, and garlic to pot, flipping occasionally, until blistered and browned in spots, about 5 minutes.
Add onion and cook, stirring, until softened, about 2 minutes. Add oregano, bay leaves, and cook, stirring, until aromatic. Add balsamic and stock. Return chicken to pot, bring to boil, then reduce to bare simmer. Cover pot and cook until chicken tender and done. Transfer chicken to bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume.
Add chipotle chilies and adobo, remove and discard bay leaf. Blend the sauce using an immersion blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cook, discard skin and bones and finely shred the meat. Return to the sauce. Add fish sauce and stir to combine.
Bring to simmer and cook. stirring, until sauce thickens and coats chicken. Season to taste with salt and pepper. Chicken tinga can be served in tacos; stuffed enchiladas; on top of nachos, tostadas, and sopes.
Add Olive Oil to a non-stick skillet over medium heat.
Once the oil is warm, crack open the eggs, one at a time, letting each set, cook for about 25 seconds, keeping the heat at medium.
As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the hot oil to help them cook. Cook to desired doneness. Pour off any excess oil. Drizzle balsamic vinegar over eggs, let it sizzle for a moment.
Place the piece of toast on each plate, top with fried egg. Scatter arugula around toast, garnish with fruit. Enjoy !
Been to Italy? This will remind you of the Tuscan Rolling hillsides. This dish is super easy and can be done in the crock pot too!
If you would like a more Tuscan Chicken vs a Lemon Chicken, substitute Redstone Tuscan Herb Olive Oil and Cranberry Pear Balsamic for the Meyer Lemon Olive Oil and Sicilian Lemon Balsamic.
In a large skillet add Redstone Meyer Lemon Olive Oil, brown chicken on medium high heat for 3-5 minutes each side. Remove, set aside.
In skillet or crock pot (if desired, longer cooking), Whisk together heavy cream, chicken broth, Redstone I LOVE Garlic, Redstone Tuscan Sun Spice Blend, Redstone Roasted Garlic Sea Salt, and parmesan cheese.
Add browned chicken back in.
Add Sun Dried Tomatoes.
In Crock Pot, cook on medium, for 3-4 hours, stirring occasionally.
In Skillet, cook over medium high heat until it starts to thicken.
5 minutes before serving add Redstone Sicilian Lemon Balsamic and spinach.
Optional: Serve over pasta, boiled in Redstone Lemon Sea Salt and Meyer Lemon Olive Oil. Toss with more Redstone Sicilian Lemon Balsamic and Meyer Lemon Olive Oil.
Heat the broiler. Wrap each scallop in a piece of bacon and secure with a toothpick.
Place the bacon wrapped scallop onto a baking sheet, drizzle them with butter olive oil and sprinkle Redstone Salt and Spice Blend. Cook them under the broiler for about 10-15 mins until the bacon is cooked through, turning once.
Combine the mayo with Redstone Chipotle Olive Oil and a dash of black pepper.