Huli-Huli Style Chicken

Hawaiian chicken recipe

Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!

 

Ingredients:

 

Directions:

Combine all the ingredients above except the scallions 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.

Fresh Harvest Premium Olive Oil and Balsamic

Farmer’s Market Marinara (Old World Style) – aka. Totally Awesome Spaghetti Sauce

Old World Style Marinara

By Troy Johnson

This is a chunky, veggie rich marinara recipe to serve with pasta, meatballs, and on! The Fresh Harvest Balsamic makes it shine! Use the San Marzano tomatoes (many different brands) as they truly make the sauce taste fresher than traditional canned tomatoes. 

 Ingredients

  • 1 medium white or yellow onion (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 4-5 cloves garlic (minced)
  • 1 large Zucchini Squash (finely chopped)
  • 1 small Eggplant (finely chopped)
  • 3 tbsps. Fresh Harvest Tuscan Herb Olive Oil
  • ¼  cup Fresh Harvest Neapolitan Herb or Traditional Balsamic
  • ½  cup full bodied red wine
  • 2 (28-ounce cans) San Marzano Italian Tomatoes
  • 2 (6-ounce cans) Organic Tomato Paste
  • ½ teaspoon ground black pepper
  • 1 teaspoon Celery Seed
  • Dash of salt (optional)

(Also optional, brown 1 lb lean ground beef and add to sauce)

For the herbs you can use either of these options:

  • 3  Tbsps. dried Italian Seasoning

Or you can use fresh herbs:

  • 1 cup packed fresh Basil leaves (minced)
  • ½ cup packed fresh Oregano leaves (minced)
  • ¼ cup packed fresh Parsley leaves (minced)

Directions:

Heat the Olive Oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Then add the zucchini and eggplant and cook for 5-8 minutes until slightly translucent.

Add the tomatoes, Balsamic, wine, celery seed, pepper and salt. Stir well and then add the tomato paste. If using dried Italian seasoning, add that now and stir well.  Bring to a slight boil. Then reduce heat to lowest setting, cover and let simmer for 30 minutes, stirring frequently.

If using fresh herbs, add them after the first 30 minutes of simmering and then simmer covered for an additional 20-30 minutes or longer. This can simmer for up to an hour or more, but you don’t want it to burn. If it’s too thin, simmer without the cover and it will reduce nicely over time. Stir frequently. Serve over pasta, meatballs, on bread, and on!

This basic sauce keeps well in the fridge for up to a week.

Fresh Harvest Premium Olive Oil and Balsamic

Focaccia Bread (In-a-Flash)

Focaccia FlashWant an easy and tasty recipe for amazing Focaccia bread? This is a super easy, super fast homemade bread that is delicious and will impress your family. 

By Sheila Reese of “Born to Cook Inspired”

www.born2cookinspired.com

Ingredients:

  • 1 ½ c. warm water…not above 110°
  • 1 teaspoon sugar
  • 3 teaspoons dry yeast (instant or active dry work)
  • 4 Tablespoons  Fresh Harvest Extra Virgin Olive Oil plus additional for greasing skillet
  • 4 c. all purpose flour plus additional ½ cup for board, divided
  • 1 teaspoon salt

Focaccia Topping:

  • ½ cup Fresh Harvest Extra Virgin Olive Oil
  • 1 teaspoon dry Italian herb blend or 2 teaspoons minced fresh herbs of choice, like Thyme or Rosemary
  • ½ teaspoon sea salt (or Kosher salt)

Instructions:

In a large mixing bowl (I recommend a stand mixer), place water and sugar then sprinkle yeast over the water and whisk lightly to combine. Allow to sit for 5-10 minutes until bubbly.

With mixer on low speed (using paddle attachment) add 2 cups of flour and salt. Mix until combined. Add Olive Oil.  Add remaining flour and continue to mix on low until the dough begins to pull away from sides of bowl.

Place a large bowl of very hot water on counter. Place a cooling rack over the bowl for your proofing station. Grease the skillet generously with Olive Oil.

Place dough on a lightly floured surface and fold the dough a few times until it feels smooth and shape into a ball. Roll and press the dough to fit skillet, stretching up the skillet sides. Place skillet containing dough on the rack over the hot water and cover with a dish cloth. Allow to rest for 25-30 minutes.

Preheat oven 425°.

After rising 25 minutes, use index finger and make dimples in the dough. Sprinkle dry herbs or fresh herbs over the dough. Pour the ¼ c. of Olive Oil over the dented dough. Place the dough in the preheated oven for 25-30 minutes until golden brown. Remove from oven and add remaining ¼ cup of Olive Oil and sprinkle with sea salt.

Allow to rest 5 minutes before cutting.

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest Wacky Cake

Wacky Cake Recipe

Fresh Harvest Wacky Cake

This recipe is fast and easy. We have used our delicious Blood Orange Olive Oil and Raspberry Balsamic vinegar to customize the traditional Wacky Cake recipe (no eggs or milk, which is why it is called ‘wacky’ and it was a favorite in war or depression times in the USA).  You can customize this recipe in countless ways with balsamic and olive oil variations, frostings, decorations, etc.

 

Directions

Preheat Oven to 350 degrees F (175 degrees C)

Sift flour, sugar, salt, soda and cocoa together in a mixing bowl and use a whisk to mix well. After well mixed make three depressions (wells) in the dry mixture for the liquids.

Pour the Blood Orange Olive oil into one well, Raspberry Balsamic into the second, and the vanilla into the third well.

Pour the water over all and stir well with a whisk until well blended.

Pour batter into an 8×8 pan that has been lightly coated with a non-stick spray.

Bake at 350 degrees for 25-30 minutes, or until inserted toothpick comes out clean.

Frost with your favorite icing and/or sprinkles. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Caesar Salad Dressing

Healthy Caesar salad dressing

Ingredients:

  • 1/2 cup Fresh Harvest Garlic Olive Oil
  • 1/4 cup finely grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 4 anchovies
  • 1 teaspoon Worcestershire sauce

 

 

Directions:

 

Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Fresh Harvest Premium Olive Oil and Balsamic