Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Instructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

 

Blue Cheese Tuscan Burgers

Yum! Healthy. Nutritious. Delicious. 

Ingredients:

Mix the lean ground beef with the Tuscan olive oil, balsamic, salt and pepper by your clean hands. Add the blue cheese crumbles and incorporate into the mixture gently(by hand). Two pounds will make 8-quarter pounders. Divide the meat mixture into two equal sections, which is 1 lb each. Then divide those two 1 lb sections into 4 equal sections, which will be ¼ pounders. Using your favorite method (mine is my hand) pat and roll the ¼ pounders into burgers. As you form the burgers push larger blue cheese crumbles inside the meat. There will be visible blue cheese crumbles showing, which is ok, but try to get the larger pieces of blue cheese inside. Put raw burgers on a plate, cover and let them rest.

 Direct and indirect cooking are the secret of this recipe.

 Fire up the grill! Create two sections on your grill. Direct and indirect heat. This means the hot coals might go all over the bed of your grill for a bit to heat up and clean the grates, but once the grates are ‘heat cleaned’ and brushed – push back the coals to only halfof your grilling area. One side is direct heat. The other side is indirect heat. Cook the burgers on the hot side of the grill onlyuntil seared well, turning once. You want to sear both sides, but not cook them fully else the blue cheese will melt. Once they are seared nicely with grill marks, move the burgers over to the indirect heat side of your grill and drizzle with our balsamic. Open your vents so that the heated air is moving around the indirect heat side and close the lid of your grill. You’re basically baking the burgers, which is gentler cooking for the blue cheese.

 Cook until done to your preference. Serve with toasted buns (our butter olive oil works well to toast buns), pickles, sliced red onion, lettuce, tomatoes, etc. Yum. Enjoy!

 

Mexican Street Tacos

Mexican Street Tacos with olive oil and balsamic

INGREDIENTS:

 Directions:

  1. In a medium bowl, combine Key Lime balsamic, Cilantro & Roasted Onion olive oil, garlic, chili powder, cumin and oregano. Whisk well. 
  2. In a large bowl, pour marinade over steak strips, cover and marinate in refrigerator for at least 1 hour (or up to 4 hours), stirring the mixture occasionally. 
  3. Heat large skillet to medium high. Add steak (including marinade), stirring often, until steak has browned, and marinade has reduced – about 5-6 minutes, or until desired doneness.
  4. Heat a non-stick skillet to medium heat and warm (toast) tortillas, transferring to covered dish or tortilla keeper to keep warm.
  5. Serve steak in tortillas, topped with onion, cilantro and lime.

Fresh Harvest Premium Quality Olive Oil

Nonna’s Spaghetti

The best Spaghetti recipe

This is a wonderful and easy American-style Bolognese sauce which makes the best spaghetti!  This ragu will leave your guests asking for more! Inspired by my Nonna, you’ll love this recipe.

Ingredients:

  • 1 lb lean ground beef (organic/grass-fed)
  • 1 medium onion (chopped well)
  • 1 green bell pepper (chopped  well)
  • 3-4 cloves of fresh garlic (minced)
  • ¼ cup finely grated parmesan cheese (plus more for topping the spaghetti if desired)
  • 1 – 28 ounce can organic Italian peeled tomatoes in puree’
  • 1 – 15 ounce can organic tomato sauce
  • 1 – 6 ounce can organic tomato paste
  • ¼ cup Fresh Harvest Traditional or Neapolitan Herb balsamic
  • 2 teaspoons your favorite Italian blend seasoning
  • 2 – 2.25 ounce cans of sliced, black olives (drained)
  • 3  tablespoons Fresh Harvest Tuscan Herb olive oil
  • 1- 16 ounce package dried Spaghetti (our favorite is the ‘Daily Chef’ organic whole wheat spaghetti which does not even taste like whole wheat. It’s amazing. You can get it on Amazon.)

Directions:

In a medium/large saucepan, brown the ground beef. As it cooks use a spatula and break up the meat into tiny crumbles. We have the best luck to let one side brown first on medium heat with the lid on the saucepan for 4-5 minutes, then drain the fat, flip the meat and cook uncovered on medium heat. You want very tiny pieces of meat.

(note: we prefer to use a cast iron cocotte and the Staub brand from France is our favorite. It just cooks so well and doesn’t stick. But it’s an investment. Available at only a handful of retailers or on Amazon)

While it’s browning, coat a non-stick skillet with the Tuscan Herb olive oil. Add the onion, garlic and green pepper. Sauté’ on medium heat until the onions begin to turn translucent – about 4-5 minutes or so.

Make sure all the oil is drained from the cooked ground beef and add the skillet mixture of vegetables to the saucepan.  Mix well and cook on medium heat for 2-3 minutes. Add the Neapolitan herb balsamic and stir well.  Next, add the peeled tomatoes, the tomato sauce and the tomato paste, ¼ cup parmesan cheese and Italian blend seasoning.  Stir well and cover the pot. Reduce heat to LOW.

Cover and let simmer for at least 20-30 minutes, or longer. Stir the sauce frequently. Now is your time to relax! Let the sauce mix, cook and marinate as you take a time out. You’re almost done!

Make your spaghetti noodles according to directions when you’re ready to eat. While the spaghetti is boiling, add the sliced black olives to your sauce and stir well. Let cook for 5-10 minutes more on low.

Serve the sauce on top of the noodles; add some bread and/or veggies and you have a wonderful meal!   

Fresh Harvest Premium Olive Oil and Balsamic

Balsamic Glazed Grilled Chicken

Balsamic Grilled Chicken

This is a basic chicken recipe that is simple and tasty. You can vary the types of Fresh Harvest balsamic you use for different flavor combinations. You might be surprised that almost any of our fruity balsamic are yummy with chicken!

Ingredients:

  • 1/4 cup packed brown sugar
  • 1/3  cup Fresh Harvest Traditional Balsamic
    (your choice: Traditional, Fig, Raspberry, Neapolitan Herb, etc)
  • 1 tsp. chopped fresh rosemary leaves
  • 1 tsp (or more) finely chopped garlic
  • 4 bone-in/skin-on breasts (8 oz ea.)
  • Salt & Pepper to taste


Heat gas or charcoal grill. In small bowl mix brown sugar, balsamic, rosemary and garlic; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).Cook patties for 5 to 7 minutes on each side, or until cooked through.

 Fresh Harvest Premium Olive Oil and Balsamic

White Chicken Chili

Olive Oil and balsamic White Chicken Chili recipe

This is a positively delicious and easy recipe!

INGREDIENTS:

  • 1 rotisserie chicken, skin removed and shredded
  • 2 (14.5-ounce) cans white beans
  • 4 tablespoons Fresh Harvest Cilantro & Roasted Onion olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 medium Jalapeño pepper, deseeded and minced
  • 2 medium Poblano peppers, deseeded and hopped
  • 1/3 cup Fresh Harvest Key Lime White Balsamic
  • 2 teaspoons Oregano
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 1 can white corn, drained
  • 2 cups shredded Monterey Jack Cheese
  • Kosher salt and freshly ground black pepper
  • Fresh Cilantro, chopped (optional for topping)
  • Sour cream (optional for topping)
  • Fresh Jalapeno slices (optional for topping)
  • Tortilla chips, crumbled (optional for topping)

Directions:

Drain and rinse the canned white beans. In a medium bowl, mash halfof the beans with a potato masher until chunky. Reserve beans until needed.

Add the Cilantro and Roasted Onion olive oil to a large Dutch oven and heat it over medium heat until shimmering. Add peppers, onion, and garlic and sauté until soft and fragrant, about 5 minutes.


Add the cumin, coriander, oregano and chili powder and continue to sauté for 1 more minute to toast the spices. Stir in the chicken stock and lime balsamic bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

Stir in the shredded rotisserie chicken, cheese and corn. Salt and Pepper to taste. Stirring frequently, simmer until heated through, about 5-10 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, chopped Cilantro, freshly Jalapeño slices and tortilla chips.

 Fresh Harvest Premium Quality Olive Oil

Italian-Style Turkey Meatballs

Balsamic Olive Oil Italian Turkey Meatballs

These big meatballs are baked, not fried. And they taste more like beef than turkey! This recipe makes about 15-18 meatballs (family-style and great for freezing), but you can cut the recipe in half to make less.

Ingredients:

  • 2 lbs. Ground Turkey (1 lb. white / 1 lb. dark)
  • 6-8 garlic cloves – minced (minced)
  • 1 small white onion (minced)
  • 1 green bell pepper (minced)
  • 1 red bell pepper (minced)
  • 1 tbsp. ground black pepper
  • 2 eggs, beaten
  • 2 cups Panko Italian or plain (bread crumbs)
  • ¼ cup Fresh Harvest Tuscan Olive Oil
  • ¼ cup Fresh Harvest Traditional Balsamic
  • ½ cup shredded Parmesan or Romano cheese
  • 2 tbsp Greek Freak or Italian seasoning

Directions:

Preheat Oven to 350 degrees.

Place the ground turkey in a large mixing bowl. Add eggs, garlic, ground pepper, onion and bell peppers. Mix well.

Whisk the Tuscan Olive Oil and Traditional Balsamic in a measuring cup and add to the turkey mixture. Mix well. Add ground pepper and herbs. Mix well. Then add breadcrumbs and cheese. Mix well. 

Brush the bottom of a 10” x 12” (or larger) baking dish (or try using nonstick, medium-sized muffin pans) with a bit of Tuscan Herb olive oil so the meatballs won’t stick. Next, wet your clean hands with cold water. This will keep the meatballs from sticking to your fingers!

Form meatballs by hand (about 2” x 2” or so each) and place in baking dish so that they don’t touch each other too closely. This recipe makes about 20-22 larger sized meatballs.  Bake uncovered in the center of your oven for about 45 minutes or until done.  Remove from oven and allow the meatballs to rest for 5 minutes.

Serve meatballs with pasta and one of our marinara sauces, or with sauce on a sandwich. (PS. they freeze well).

Fresh Harvest Premium Quality Olive Oil

Steak Diane for Two

Steak Diane with Butter Olive Oil and Lemon Balsamic

INGREDIENTS:

  • 2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not totally lean
  • 4 tablespoons Fresh Harvest Butter olive oil
  • 1 tablespoon minced shallot or onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1 tablespoon Fresh Harvest Sicilian Lemon Balsamic
  • ½ cup heavy cream or half-and-half
  •  Chopped fresh chives or parsley leaves, for garnish
  •  Salt and pepper (to taste)

Directions:

  1. Cover fillets with wax paper and flatten some, with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle lightly with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, add 2 tbsp. Butter olive oil over medium-high heat. When oil begins to shimmer sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to a plate. 
  2. Add remaining Butter olive oil over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 1-2 minutes. Stir in mustard, Worcestershire and cream. Add a little salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 
  3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking. Remove steaks to a plate. Add Lemon Balsamic to the sauce and whisk until combined well. Spoon sauce over meat, garnish with chives or parsley, and serve immediately.

Fresh Harvest Premium Quality Olive Oil

Classic Beef Stew

Easy. Delicious. Hearty. Satisfying. 

INGREDIENTS:

  • ¼ cup all-purpose flour
  • 1 teaspoon freshly ground pepper
  • 1-pound beef stewing meat (Buffalo or Venison work well too), trimmed and cut into inch cubes
  • ¼ cup Fresh Harvest Garlic infused olive oil
  • ¼ cup Fresh Harvest Neapolitan Herb or Traditional balsamic
  • 1 cup red wine (Cabernet Sauvignon works well)
  • 3 ½ cups beef broth (low-sodium and organic)
  • 2 teaspoons Greek Freak or Italian seasoning
  • 1 medium white onion, peeled and diced
  • 5 medium carrots, cut into 1/4-inch rounds
  • 2 large baking potatoes, cut into 3/4-inch cubes
  • ½ teaspoon salt, flavored salt or smoked salt

Directions:

  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat Garlic olive oil to medium high in a Dutch oven or large skillet. Shake excess flour off beef and add a few pieces at a time to pan; don’t overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3-5 minutes per batch; add more oil as needed.

  2. Remove the beef cubes from the pan and add the Fresh Harvest balsamic and wine. Cook and deglaze over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt and seasoning. Bring to a boil, then reduce to a low simmer.

  3. Cover and cook on low, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  4. Add onions and carrots and simmer on low, uncovered, for 10 minutes. Add the potatoes and simmer uncovered until vegetables are tender, about 30 minutes more. As the stew cooks uncovered, it should reduce to a thicker consistency.If needed add 2-3 tbsps. cornstarch whisked with 1 tbsp. water to thicken stew.

Serve with our Kickin’ Cornbread Muffins, Focaccia in a Flash or Sassy Cheese Biscuits – recipes on our Blog.

Fresh Harvest Premium Quality Olive Oil

Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic