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

Greek-Style Lemon Garlic Roasted Potatoes

Ingredients:

Preheat the oven to 400 F.

Whisk all ingredients (except potatoes) in a large bowl. Mix well.

Next, toss the potatoes with the marinade and mix well. (If possible, allow to marinate for a while, up to 24 hours). Arrange coated potatoes in a single layer on a large non-stick baking sheet.

Cook for 40 minutes until the juices are evaporated and the potatoes are crusty-golden brown. Turn as needed and bake them until brown and crispy on the edges.

Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Fresh Harvest Premium Olive Oil and Balsamic

Greek Style Chicken Souvlaki

Main Ingredient:

  • 1 ½ lbs boneless/skinless chicken breast cut into 1” pieces (Try to find local, organic and humanely raised – the taste is much better.)

Marinade Ingredients:


Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a tight cover. Refrigerate for a minimum of 4 hours or up to 48 hours. Longer is better!

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, remember to soak the skewers in water prior to grilling. Place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8-12 minutes or until done. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6-8 minutes and then turn the broiler on for an additional 4 minutes of broiling or until done. Turn the chicken to brown each side.

Serve immediately with Greek Style Lemon Garlic Roasted Potatoes (in our recipes)on a bed of greens.

Fresh Harvest Premium Olive Oil and Balsamic

Caprese Chicken with Roasted Tomatoes

Best Balsamic Chicken with Roasted Tomatoes

This is an easy, nutritious meal best served with a green veggie or pasta. A fabulous variation on our Caprese Chicken recipe!

Ingredients:

Directions:

Preheat Oven to 450 DF.  

  1. Place chicken breasts in a baking dish and drizzle with Tuscan Herb olive oil. Arrange the tomatoes and red onions around the chicken in the dish. 
  2. Drizzle our traditional 18-year-old balsamic vinegar over the chicken breasts and tomatoes and onion mixture. Salt/pepper to taste. Then, sprinkle dish with Italian seasoning blend. 
  3. Bake in preheated oven for 30-35 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. 
  4. Sprinkle with mozzarella cheese and continue to cook to melt cheese (about 5-10 minutes more). You can also do this in Broil mode for 3-4 min. 
  5. Garnish with basil chiffonade, and serve with veggies or pasta drizzled with the pan juices.

Fresh Harvest Premium Olive Oil and Balsamic

Kickin’ Cornbread Muffins

olive oil cornbread

Ingredients:

  • 1 cup organic white or whole wheat flour
  • 1 cup organic ground yellow cornmeal
  • 2 tbsps. powdered buttermilk
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 3 tbsps. of your favorite local honey
  • ¼ tsp. salt
  • 1 farm fresh egg
  • ¼ cup + 1 tbsp. Fresh Harvest Mushroom & Sage olive oil
  • 1 cup almond milk
  • ¼ cup sliced jalapenos (fresh or canned)
  • ¾ cup your favorite cheddar cheese

Directions:   Preheat the oven to 425 degrees.

Brush a non-stick 12 count standard muffin pan (wells only) with a total of 1 tsp Fresh Harvest Mushroom & Sage olive oil to coat lightly. (use more if needed).

In a medium bowl whisk together the flour, cornmeal, buttermilk powder, baking powder, baking soda & salt.

In a separate bowl mix together the wet ingredients: egg, honey, mushroom & sage olive oil and almond milk. After whisking, pour into dry mixture. Mix with a wooden spoon until well mixed, but do not over-mix. Add the grated cheese and stir enough to mix lightly.

Fill greased muffin wells by about half. Place jalapeno slices on top of muffin batter and push down slightly.

Bake 10-15 minutes or until toothpick comes out clean.

Serve hot with real butter or our high-antioxidant EVOO! Pour more of our mushroom & sage olive oil or butter olive oil after cooking the muffins for an extra kick.

These keep well in the fridge and warm up well too.

Raspberry Rocket Smoothie

Raspberry balsamic smoothie

Start your day off with a creamy blast of antioxidants!

  • ¾ cup frozen raspberries
  • ¼ cup frozen pitted cherries
  • ¼ cup vanilla or unflavored Greek yogurt
  • ¾ cup almond or soy milk
  • 1 tbsp. Fresh Harvest Raspberry Balsamic
  • 1 tsps. fresh lemon juice or zest
  • 1 tsp. grated fresh ginger
  • 1 tsp. ground flaxseed (optional)

Add your favorite protein powder if desired. Combine ingredient in blender or Ninja and process until smooth.

Fresh Harvest Premium Olive Oil and Balsamic