Honey Ginger Chicken and Broccoletti Stir Fry


An original recipe by Jude Russo Caserta

1          Tbsp D’Avolio Extra Virgin Olive Oil

½         Onion, diced

2          Cloves Garlic. Minced

2          Boneless Skinless Split Chicken Breasts, chopped into thumb size pieces

1          Pound Broccoletti, rinsed, chopped into two inch pieces

½         Cup Water

In heavy skillet heat oil on medium heat; sauté onion until it begins to caramelize, about 5 minutes. 

Meanwhile, in large microwavable container, cook Broccoletti and ½ cup water on high until al dente (about 7-8 minutes).  Do not drain and set aside.

In skillet, add garlic and sauté for an additional 2 minutes.  Add chicken, spreading evenly in pan and let brown on one side (about 5 minutes) before turning each piece over and browning on other side.  Add Broccoletti with water into pan and stir.  Add sauce and bring to a bubble.  Cook for about 5 minutes on medium low heat until sauce is cooked and thick.

Sauce (Amounts are approximate – don’t measure – have fun!)

½         Cup Orange Marmalade

½         Cup Garlic Ginger Stir Fry Marinade

¼         Cup D’Avolio Honey Ginger White Balsamic Vinegar

1          Tbsp Corn Starch

½ – 1    Tsp Crushed Red Pepper (smashed in your palm) (amount to taste)

In medium glass bowl add first four ingredients and stir until corn starch is blended.  Add crushed red pepper and stir.

Serve with steamed brown rice and ENJOY!

Life is TASTES good!


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Honey Ginger Peach Tart

imageAn original recipe by Jude Russo Caserta


Preheat oven to 350F

½ cup almonds

8 almond biscotti

¼ cup sugar

½ tsp ground ginger

6 tsp melted butter

In blender or food processor, grind almonds, biscotti, sugar and ginger into crumbs.   Melt butter and toss with until well coated.  Press into bottom and sides of a tart pan or spring form pan with removable bottom. Bake at 350 8 minutes until brown and crisp.  Cool.

Fruit filling:

3 large peaches

½ Cup D’Avolio Ginger Honey White Balsamic Vinegar

Peel scrubbed peaches (boil about one minute; remove from water; cool until you can touch then easily peel skin from peach) and cut into even sized wedges.  Place in bowl with ½ cup Balsamic Vinegar and let soak until filling is spread on tart.

Bottom filling:

8 oz cream cheese softened

½ cup sugar

1 tsp vanilla

½ tsp almond

Beat cream cheese, sugar, vanilla and almond extracts until soft and smooth.  Spread gently over the cooled crust.

Either in a pattern or randomly, place drained peaches on top of cream cheese filling.


1/3 cup D’Avolio Ginger Honey White Balsamic Vinegar

1/3 cup lime juice

1/3 cup granulated sugar

1 Tbsp corn starch

½ cup heavy cream

Place all glaze ingredients in a medium saucepan and cook on medium-low, stirring almost constantly, until it boils for 1-2 minutes.  Remove from heat and drizzle over peaches.

Refrigerate for several hours before serving.