Elevate your frozen dumplings or Asian Noodle Salad with our yummy Asian Dipping Sauce, made with Toasted Sesame Oil and our fabulous Honey Ginger Balsamic, ready in just 20 seconds. 

The ratio should be:

• 2 parts Honey Ginger Balsamic (eg: 4 tablespoons)
• 1 part Toasted Sesame Oil (eg: 2 tablespoons)

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Mix ingredients together in a bowl (Feel free to add a splash of soy sauce if you like). Serve with dumplings, spring rolls, egg rolls, or drizzle over seared tuna, Asian noodles, fried rice, or rice bowls. 
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MAPLE BALSAMIC CANDIED PECANS

• 3 Tbsp Hilton Head Oils Maple Balsamic
• ¾ cup light brown sugar
• ¼ cup Hilton Head Oils Savory Butter Olive Oil  
• 1 tsp cinnamon (optional)
• 4 cups raw pecans
• 1 Tbsp water

 
INSTRUCTIONS

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk together brown sugar, Maple Balsamic, Savory Butter Olive Oil, cinnamon and water.
• Add pecans and coat well.
• Line a baking sheet with foil and brush with Savory Butter EVOO.  Spread pecans onto the baking sheet in a single layer.
• Roast pecans in oven for 20 minutes tossing every 5 minutes. Watch closely during the last 5 minutes to prevent burning.
• Remove pecans from oven and allow to cool, stirring frequently to prevent clumping.

Ingredients

• 8 bone-in skin-on chicken thighs (appx. 4 lbs)
• 3 Tablespoons Hilton Head Olive Oils Lemon Olive Oil
• 4 Tablespoons Hilton Head Olive Oils Cranberry Pear Balsamic
• 1 tablespoon lemon juice
• 6 cloves garlic
• 2 tsp. sea salt
• 1/2 tsp. freshly ground pepper

Instructions

• Combine the oil, balsamic, lemon juice, garlic, salt and pepper in a large bowl. Add the chicken, coat and marinate for at least two hours, but preferably overnight.
• Preheat oven to 450 degrees.
• Place the chicken, skin side up in a baking dish, cover with marinade.
• Bake uncovered for 25-30 minutes, basting halfway through, until the internal temperature reaches 165 degrees and the skin is nicely browned.