Lemon Blueberry Superfood Salad
This pretty salad is full of anti oxidants and nutrients! A Spring salad that is sure to please Mom on Mother’s Day or serve at Graduation parties and Spring get togethers!
Pineapple Coconut Mahi-Mahi
2-4 Mahi Mahi filets
2-4 fresh pineapple rings
4 Tablespoons The Spicy Olive’s Persian Lime olive oil
2-4 Tabelspoons The Spicy Olive’s Coconut white balsamic vinegar
1 Tablespoon Mortar and Pestle Citrus Herb spice blend
Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with
Citrus Herb seasoning and salt and pepper if desired.
Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic
and set aside.
Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over
medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3
minutes and then turn and allow other side to cook for 3 minutes. Remove fish from pan
and cover and let rest. Place pineapple rings in pan. Cook on one side for 2 minutes
and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize
and the pineapple rings should develop a golden brown color.
To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with
Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice
and a salad.
Spicy Baklouti Chili Gumbo
Perfect to celebrate Mardi Gras or when friends come over to watch the big game.
The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad
1 (3 lb.) package pork tenderloins
1/2 teaspoon black pepper
2 teaspoons sea salt
10 bacon slices
1 (8 oz.) package haricot verts ( thin green beans)
2 tablespoon The Spicy Olive’s Garlic olive oil, divided
2 garlic cloves, divided
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup quartered fresh strawberries
1 package fresh spring greens
Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.
Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.
Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.
Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.
Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.
Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!
The Spicy Olive’s Dark Chocolate Martini
A chocolate lover’s favorite cocktail! A great drink for holidays, especially Valentine’s Day!
The Spicy Olive’s Blood Orange Chocolate Fondue
This recipe is perfect for Valentine's Day or anytime you want a special, chocolate treat!
The Spicy Olive’s Roasted Butternut Squash Farro Salad
A delicious and healthy salad for the Fall. This salad was prepared on Fox 19 Morning show on Oct.9,2018!
The Spicy Olive’s Apple Balsamic Slaw
A delicious recipe to compliment The Spicy Olive’s Balsamic Shredded Pork recipe. It is also a great fall side dish!
The Spicy Olive’s Balsamic Shredded Pork Tenderloin
A delicious pork recipe that could be serve as a main course, made into sliders or even tacos. This recipe is a great option for tailgating and football parties!
Blackberry Ginger Balsamic Glazed Wings
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.
