The Spicy Olive's Steak Fajitas

The Spicy Olive’s Steak Fajitas


SPICY STEAK FAJITAS
1 1/2 pounds flat iron steak
1 teaspoon smoked paprika
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 1/2 tablespoons The Spicy Olive’s Baklouti Green Chili Fused Olive Oil, divided
1 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 red onion, cut into wedges
1 pack of wheat flour tortillas
Mortar and Pestle Cuatro Taco seasoning blend
(optional – add lettuce to the wrap)
Preheat grill to medium high heat.
In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak 2 teaspoons Mortar and Pestle Cuatro Taco seasoning mixture.
Coat the grill with the Baklouti Fused Olive Oil, add steak to grill, and cook, flipping once (5-7) minutes per side Let rest 5 minutes.
Season bell peppers and onion with remaining 1 1/2 tablespoons Baklouti Fused Olive Oil; season with salt and pepper, to taste.
Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
Thinly slice steak against the grain and slice. Toss together steak strips with sliced bell peppers and onions. Warm tortilla until soft, add meat, peppers and lettuce and serve. Optional – add guacamole and sour cream.
The Spicy Olive's Neapolitan Herb Tofu

The Spicy Olive’s Neapolitan Herb Tofu

Ingreients:
1/4 cup The Spicy Olive’s Neapolitan Herb Dark Balsamic Vinegar
2 tablespoons The Spicy Olive’s Gravenstein Apple White Balsamic Vinegar
1 teaspoon dried Italian seasoning, like Mortar and Pestle Catherine’s Mix
4-5 cloves garlic, chopped small
1 block (350 grams) extra firm tofu
1 tablespoon The Spicy Olive’s Roasted Walnut Oil
salt and pepper to taste
sesame seeds for garnish
Remove moister from tofu, wrap tofu in a couple layers of paper towel and press or place a heavy pot or cast iron skillet and let it sit for 15 minutes so that paper towel may soak up the moister.
In a small bowl whisk together the balsamic vinegars, garlic, Italian spice and set aside.
Now slice the tofu and cut into cubes. Place the tofu in a large freezer bag with the marinade, making sure it is all coated. Squeeze the excess air out, seal and refrigerate for 30 minutes or overnight – longer is better.
After 30 minutes strain the tofu and reserve the marinade.
Heat up a large non-stick skillet / pan on medium high heat with the Walnut oil. Once hot add the tofu and distribute evenly in the pan. Cook for 3-5 minutes without touching so a crust forms. Flip and cook an additional 3 minutes or so, careful not to burn the garlic. If you find the pan to hot turn it down to medium heat.
Remove from heat and add the reserved marinade, stirring until evaporated. Season with salt and pepper to taste, garnish with sesame seeds.
Serve over rice or vegetables.

The Spicy Olive’s Herb Marinated Shrimp

HERB MARINATED SHRIMP
2 lbs. of large shrimp, peeled and deveined (16-20)
3 minced garlic cloves
1 diced medium yellow onion
¼ cup of minced parsley
¼ cup of minced fresh basil
1 teaspoon of mustard
1 teaspoon of Dijon mustard
2 teaspoons of kosher salt
½ teaspoon fresh ground black pepper
¼ cup of The Spicy Olive’s lemon fused olive oil – extra for grill
Combine all the ingredients and allow them to marinate over night with the shrimp.
Making the shrimp – Thread the shrimp onto the pre-soaked skewers. Heat your grill and brush with olive oil to prevent shrimp from sticking. Grill shrimp for about 1-2 minutes on each side.
Serve over mixed greens or rice.

The Spicy Olive’s Beer Braised Sausages and Peppers

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 Creamy Lemin Chicken

The Spicy Olive’s Lemon Chicken

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 Kebabs

The Spicy Olive’s Chicken Kebobs

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

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

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

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

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.