Verbena Jalapeno White Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 

Loaded Chicken Enchilladas
1 rotisserie chicken
2 Tbsp Dragon’s Breath Seasoning (Link coming soon)
1 7oz can of green chiles, drained
1 cup roasted corn
1 can black beans, drained and rinsed
½ cup chopped cilantro
¼ cup chicken broth + 1 Tbsp if needed
2 Tbsp Verbena Chipotle Olive Oil
1 small green bell pepper, seeded and sliced into thin strips
½ sweet onion, sliced thin
1 ½ tsp Lime Sea Salt (Link coming soon)
2 cups heavy cream
½ jalapeño, seeded and diced small
1 ½ Tbsp Verbena Jalapeño Balsamic
3 cups shredded monterey jack cheese + extra for toppings
2 10oz cans of red enchilada sauce
1 package flour tortillas
 
Instructions
In a large bowl, pull the chicken off the bone and shred chicken. Discard the bones. Combine the Dragon’s Breath Seasoning, green chiles, roasted corn, black beans, cilantro, ½ tsp Lime Sea Salt and chicken broth with the chicken. Set aside.
In a large pan over medium high heat, heat the Chipotle Olive Oil. Add in the green bell pepper and onion. Sauté about 6-7 minutes, until the vegetables blister and turn brown. Season with ½ tsp Lime Sea Salt, then combine with the chicken mixture.
Preheat the oven to 400 degrees. Pour a small amount of the red enchilada sauce in the bottom of a large rectangular baking dish, just enough to cover the bottom. Set aside. 4. Heat the heavy cream in a small saucepan over medium high heat. Add in the chopped jalapeño, 3 cups shredded cheese, Jalapeño Balsamic, and ½ tsp Lime Sea Salt. Stir continuously until the cheese melts.
To assemble the enchiladas, place some of the chicken mixture in a flour tortilla and roll them up (I fold in the sides like a burrito before rolling, just to help keep it a little less messy). Place the enchilada seam side down in the baking dish. Once the baking dish is full, pour the rest of the red enchilada sauce on top. Follow by pouring half of the melted cheese over the enchiladas as well, and top with some of the remaining shredded cheese.
Cover the baking dish with foil, and bake for 25 minutes. Remove the foil and broil for 4 minutes to brown the cheese on top. Remove from the oven, serve with some of the leftover melted cheese, and enjoy!
 
 
Bloody Mary with Chipotle Shrimp
8 large Shrimp, peeled and deveined
1 Tbsp Verbena Chipotle Infused Olive Oil
1 tsp Cilantro, minced
1 Lime, cut in half
½ tsp Cayenne Pepper (optional)
¼ tsp fresh ground Pepper
4 Wooden Skewers (8 inch)
8 Cherry Tomatoes
1 Orange Pepper, cut into squares
1 Tbsp  Lime Sea Salt (Link Coming Soon)
8 oz Vodka
2 cups Tomato Juice
1 Tbsp prepared Horseradish
1 tsp Worcestershire sauce
¼ tsp Celery Salt
1 Tbsp Verbena Jalapeño White Balsamic Vinegar
4 Celery stalks, washed
 
Place Chipotle Olive Oil, cilantro, juice of ½ lime, cayenne, and ground peppers in a bowl; stir. Place shrimp in the bowl and marinate in the refrigerator for 30 minutes.
Place 2 shrimp on each skewer, alternating with cherry tomatoes and pepper squares; discard marinade. Preheat grill. Grill skewers for 2 minutes per side or until shrimp is pink.
Pour Lime Sea Salt on a saucer. Quarter remaining lime and wipe a wedge on the rim of each glass. Set wet rim on saucer to coat in salt.
Fill glasses with ice. In each glass, pour 2 oz vodka, ½ cup tomato juice, ½ tsp horseradish, 2 dashes of Worcestershire, a sprinkle of celery salt, 1 tsp Jalapeno Balsamic, and a wedge of lime. Insert a celery stalk, lay a skewer across glass and serve.