Main Course Archives - The Spicy Olive

The Spicy Olive’s Beer Braised Sausages and Peppers

September 16, 2020/in Appetizers, Main Course, Meat 0 stars /by spicyolive

BEER-BRAISED SAUSAGE AND PEPPERS
6 Andouille sausages – cut into 1 inch pieces
1 large yellow bell pepper sliced into strips
1 large red bell pepper sliced into stirps
4 celery stalks cut into strips
1 small red onion – sliced
8 smashed garlic cloves
¼ cup of The Spicy Olive’s Koroneiki EVOO or other Robust EVOO
¼ cup of The Spicy Olive’s Herbes de Provence Infused Olive Oil
Kosher Salt
2 springs of fresh thyme
½ cup of amber beer
Chopped parsley for garnish
Pepper flakes (optional for spice)
Foil
Preheat grill to medium heat. Tear off 4 large sheets of foil. Divide the sausage among the foil sheets and evenly top with bell pepper and celery, red onion and garlic (pepper flakes/optional). Drizzle the EVOO and the Infused Olive Oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with beer. Bring two opposite ends of the foil together and fold twice to seal. Fold the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred, and the peppers are crisp-tender (about 20 min) carefully open the packets and sprinkle with parsley.

The Spicy Olive’s Lemon Chicken

August 11, 2020/in Chicken, Main Course 0 stars /by spicyolive

A great dinner recipe!

CREAMY LEMON CHICKEN

4 Thinly Sliced Chicken Breasts

1 teaspoon Salt

3/4 teaspoon Pepper

1/2 cup Flour

2 Tablespoons The Spicy Olive’s Butter Infused Olive Oil

2 Tablespoons The Spicy Olive’s Tuscan Herb Infused Olive Oil

½ onion – chopped

3/4 cup Chicken Broth

2 Tablespoons Lemon Juice

1 Lemon – sliced

2 garlic cloves, minced

1/4 cup Heavy Cream

garnish with diced fresh parsley

Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.

Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.

Taste sauce and add salt to taste.

Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.

The Spicy Olive’s Chicken Kebobs

August 10, 2020/in Chicken, Main Course 0 stars /by spicyolive

Recipe:

CHICKEN KABOBS

6 wood skewers soaked in cold water for 30 minutes

1/2 cup The Spicy Olive’s Barrel Aged Red Wine Vinegar

1/2 cup reduced-sodium soy sauce

1/2 cup The SPicy Olive’s California Cuvee EVOO or other single varietal olive oil

2 ½ teaspoons dried parsley flakes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

5 skinless, boneless chicken breasts, cut in cubes

1 red bell pepper cut into 1 inch pieces

2 small zucchini cut into 1 inch slices

1 red onion cut into 1 inch pieces (optional)

8 -10 Cremini or white mushrooms sliced in halves

Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) . Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.

The Spicy Olive’s Chicken and Spinach Pomegranate Salad

May 14, 2020/in Chicken, Main Course, Salad Baby Spinach, chicken breasts, fresh rosemary, fresh sage, fresh thyme, juiced, lemon juice, pomegranate arils, salt and pepper to taste, salt to taste, The Spicy Olive's extra virgin olive oil, The Spicy Olive's Pomegranate balsamic, The Spicy Olive's Roasted Garlic and Champagne mustard Main Dish 0 stars /by spicyolive

A beautiful salad to look at, equally delicious to eat! This makes a great dinner for the hot days of summer ahead!

The Spicy Olive’s Sesame Chicken Pasta

April 29, 2020/in Chicken, Dinner, Main Course, Pasta carrot, cayeene pepper, fresh basil, linguine, red bell peppers, red onion, roasted peanuts, skinless and boneless chicken breast, snow peas, soy sauce, The Spicy Olive's Honey Ginger white balsamic vinegar, The Spicy Olive's Roasted Garlic olive oil, The Spicy Olive's Roasted Sesame oil Main Dish 0 stars /by spicyolive

This recipe is adapted from “As Old As Time” Cookbook available at The Spicy Olive. We changed up the recipe a bit by adding chicken to make it a main dish instead of a side dish.

If you are vegetarian, leave the chicken out and add more of your favorite vegetables.

This dish is also delicious served cold and great to take to pot locks to share with friends!

The Spicy Olive’s Taco Salad

April 28, 2020/in Beef, Main Course, Salad Avocado, black beans, black olives, Cheddar cheese, corn kernels, fresh cilantro, fresh tomatoes, ground beef, Mortar and Pestle Cuatro Taco Seasoning, mustard, Romaine, salt and pepper to taste, scallions, sour cream, The Spicy Olive's Baklouti Fused Chili Olive Oil, The Spicy Olive's Persian Lime Olive Oil, The Spicy Olive's Serrano Honey balsamic vinegar, tomato paste, tortilla strips or chips Main Dish 0 stars /by spicyolive

A south of the border dinner option that is good anytime but especially for Cinco de Mayo!

Recommended salad dressing for the Taco Salad is our Serrano Honey vinegar mixed with our Persian Lime olive oil!

The Spicy Olive’s Greek Quinoa Salad

March 18, 2020/in Main Course, Salad chickpeas, cucumbers, Dried Oregano, Feta Cheese, Kalamata Olives, pta chips, quinoa, red onion, red or yellow peppers, Romaine lettuce, Salt, The Spicy Olive's Milanese Gremolata olive oil, The Spicy Olive's Neapolitan Herb Balsamic Vinegar, Water Main Dish 0 stars /by spicyolive

Here is a delicious take on a Greek Salad! The Spicy Olive has several combinations that work great for a Greek salad dressing. Two of my favorites are Oregano white balsamic vinegar with Lemon olive oil or Neapolitan Herb balsamic with Milanese Gremolata olive oil.

The Spicy Olive’s Vegan Creamy Cauliflower Soup

February 4, 2020/in Main Course, Soup all purpose flour, cayenne pepper, chopped yellow onion, fresh cauliflower, fresh thyme, Minced Garlic, russet potato, Salt, The Spicy Olive's Butter extra virgin olive oil, vegetable stock 0 stars /by spicyolive

This soup is cream free, dairy free but it is thick and creamy anyway because of the potatoes and cauliflower that are blended together. As thick and satisfying as a bowl of Baked Potato soup, with no dairy or cheese! The use of The Spicy Olive’s Butter olive oil gives it a RICH BUTTERY flavor but there is no butter in the olive oil!

Spicy Baklouti Chili Gumbo

February 28, 2019/in Dinner, Main Course all purpose flour, boneless skinless chicken thighs, celery rib, chicken stock, dried bay leaf, Garlic, green onions, green pepper, Italian parsley, okra, peeled, deveined shrimp, red pepper, rice, salt and pepper, smoked spicy sausage, The Spicy Olive's Baklouti Fused Chili Olive Oil, tomato, Worcestershire sauce, Yellow Onion Main Dish 0 stars /by fmurphy

Perfect to celebrate Mardi Gras or when friends come over to watch the big game.

The Spicy Olive’s Blackberry Ginger Chicken Wings

July 12, 2018/in Appetizers, Chicken, Main Course Main Dish, Side Item 0 stars /by fmurphy

Ingredients
4 pounds chicken “party” wings
2 tablespoons The Spicy Olive’s Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup The Spicy Olive’s Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.