- Mix the Pineapple Balsamic and Harissa in a bowl, reserving a small amount for the pineapple and vegetables. Chop the chicken into 1 inch chunks and add to the bowl. Set this aside to marinate for 1-4 hours.
- Prepare the vegetables and pineapple by chopping into 1 inch pieces. Season with salt and pepper and some of the marinade.
- Assemble the kebabs and grill until the chicken is done, rotating to cook evenly. Serve and enjoy!
- For a less spicy marinade, try our Chipotle Infused Olive Oilin place of the Harissa Infused Olive Oil.
Harissa & Pineapple Grilled Kebabs
Gremolata Roasted Chicken with Crispy Panko Crust
- • 4 to 4½ pounds of bone-in chicken pieces, we used thighs and drumsticks with skin on
- • ½ cup dry white wine
- • ½ cup Dijon mustard
- • 2 cups panko (Japanese bread crumbs)
- • 4 tablespoons Olive and Then Some Milanese Gremolata Olive Oil
- • 2 teaspoons salt
- • 1 teaspoon freshly ground black pepper
- • fresh parsley for garnish (optional)
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine the 2 cups of panko and the 4 tablespoons of Milanese Gremolata EVOO. Mix well, scraping the bottom and sides of the bowl for a good minute or two, to thoroughly coat the panko
- Pour the panko mixture into a large plate or pie tin. Hang onto the bowl for the wine-mustard mixture.
- Using the same bowl, whisk together the ½ cup of Dijon mustard and the ½ cup of white wine. This will be your "batter" for the chicken pieces
- Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Prepare a separate baking pan with brushed EVOO or cooking spray.
- Dip each chicken piece into the mustard-wine mixture to coat all sides.
- Immediately place the coated chicken piece into the panko mixture skin side down, pressing gently so the crumbs adhere. You only need to coat the one side with the skin.
- Place coated chicken pieces onto prepared baking sheet with skin side up. Gently press the remaining panko mixture onto the chicken pieces. Note: If making ahead, wrap the baking sheet with plastic wrap and refrigerate. When ready, remove plastic wrap and bake according to the following directions.
- Bake the chicken in the 350 degree oven for about 40 minutes. Then increase the oven temperature to about 400 degrees F and continue to bake until the panko crust is brown and the chicken is cooked through, about 10 minutes more.
- Serve immediately while it's hot or serve at room temperature. Garnish with parsley leaves. Enjoy!
- MAKES 4 SERVINGS
Grilled Salmon and Asparagus in Wild Fernleaf Dill Olive Oil with Lemon Cream Sauce over Pasta
- 1 pound fresh salmon fillet(s)
- 1 bunch of thin, tender asparagus, woody stems discarded,
- 1 cup frozen peas
- 1 pound dried pasta of your choice
- 1 thinly sliced shallot
- 1 clove minced garlic
- ½ cup crisp, dry white wine
- 2 cups heavy cream
- 5 tablespoons Olive and Then Some Wild Fernleaf Dill Olive Oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh dill and/or flat leaf parsley to garnish
- salt and fresh ground pepper to taste
- Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.
- Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. Place peas in colander and drain pasta over peas to thaw.
- In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
- To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Spicy Grilled Shrimp
- 24 jumbo shrimp, peeled and deveined
- 8 wooden skewers, soaked in water 20 minutes
- 4 cloves garlic, finely chopped
- 3 tablespoons Olive and Then Some Harissa Olive Oil
- 1 tablespoon red pepper flakes
- 1 tablespoon sugar
- Lime Wedges for skewer garnish
- Heat grill on high.
- Thread 3 shrimp on each skewer and lime wedge
- Combine remaining ingredients and brush on shrimp skewers.
- Grill approximately 3 minutes per side
Huli Huli Chicken
Our spin on the classic Hawaiian "Huli-Huli" chicken. And, the best part is that this recipe doesn't require firing up the grill. The results are amazing right out of the oven!
- 4 pounds chicken drumsticks, wings, or cut up whole chicken
- Scallions for garnish
- Marinade Ingredients:
- ⅓ cup soy sauce
- ¼ cup honey
- ⅓ -1/2 cup Olive and Then Some Blackberry Ginger Balsamic
- 1-2 Tbsp. Olive and Then Some Sesame Oil
- 1-2-more pieces ginger root, crushed
- 3 cloves garlic, crushed
- 3 Tablespoons Olive and Then Some Baklouti Olive Oil
- Combine all the marinade ingredients in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
- Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
- Serve with rice, grain or starch of your choice.
Lavender Balsamic Honey Glazed Chicken
- Preheat oven to 400 degrees.
- Season chicken quarters with salt & drizzle with Rosemary Olive Oil and arrange in one layer onto a baking sheet. Bake in the oven for 20 minutes.
- In the meantime, combine lavender balsamic, thyme & honey in a small bowl.
- Baste the chicken with the lavender honey marinade every 5 minutes for an additional 15-20 minutes or until completely cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees F.
- Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 minutes before serving.
Balsamic Glazed Caprese Chicken
Our favorite Caprese salad as a delicious main course!
- 6 bone-in chicken thighs*
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- cracked black pepper, to taste
- 1 tablespoon Olive and Then Some Basil Olive Oil or Olive and Then Some Extra Virgin Olive Oil of your choice.
- 2 tablespoons minced garlic
- ⅓ cup Olive and Then Some Raspberry Dark Balsamic, (Traditional Dark Balsamic or Strawberry Dark Balsamicwould be delicious in this recipe too)
- 2 cups grape or cherry tomatoes, divided
- 8 oz. fresh mozzarella cheese, cut into six ½-inch slices
- ¼ cup fresh basil leaves for garnish
- ) Preheat oven to 400°F. Season each chicken thigh with the oregano, basil, salt and pepper. Heat the olive oil in a large oven-proof pan such as a dutch-over or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Skin side down first, if not using skinless. Transfer chicken to a plate; drain most of the excess oil, leaving about a tablespoon of the oil.
- ) Return the dutch-oven back to the stove; sauté garlic until fragrant (about 1 minute). Add the balsamic vinegar; stirring to combine. Bring to a simmer, while stirring occasionally, until the glaze has thickened (about 5-6 minutes).
- ) Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 ½ cups of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes).
- ) Top each chicken with a slice of mozzarella cheese; return back into the oven for an additional 5 minutes or until the cheese has melted.
- ) Remove the chicken from the pan and turn up the heat to cook the sauce down a little bit, about 3 minutes. Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
- *bone-in, skin on chicken thighs are listed in the recipe, but boneless, skinless or any variation would be just as successful.
Marinated Steaks with Olive Wood Smoked Olive Oil
- 4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme or rosemary (optional)
- 2 garlic cloves (optional)
- 2 shallots, thinly sliced (optional)
- 3 tablespoons Olive and Then Some Olive Wood Smoked Olive Oil
- Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic into resealable bags along with the steaks. Marinate for 2 hours.
- Remove the steaks form marinade and prepare your grill. Grill to desired doneness.
The Best Grilled Halibut
- ¼ cup Olive and Then Some
- Olive Wood Smoked Olive Oil
- 2" Sprig fresh rosemary, coarsely chopped
- 1 tablespoon medium course sea salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons quartered
- 2 pounds fresh halibut fillets about 8 oz. portions - (or use your favorite fresh fish, poultry or Portabello mushrooms and/or eggplant.)
- )Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
- )In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.
- )Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven.
- )Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
- Serve with lemon wedges.
- Makes 4 generous portions or 8 average portions
Lemon Waffles with Fresh Strawberry and Balsamic Compote
- 2 eggs
- 2 cups all-purpose flour
- 1¾ cups milk
- ½ cup Olive and Then Some Eureka Lemon Fused Olive Oil
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Fresh Strawberry-Balsamic Compote
- 3 cups sliced, fresh strawberries
- ½ cup Olive and Then Some Strawberry Dark Balsamic or Vanilla Dark Balsamic or Balsamic of your choice.
- 1 cup sugar
- For the Compote
- Place the sugar and ½ cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
- For the Waffles
- Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.