Monday, July 17, 2017

Grilled Pineapple Chicken

This chicken only requires a little bit of indoor cooking, so it's easy for hot days. If you really want to avoid cooking, make the sauce ahead and assemble as it comes off the grill. You could even double the sauce to use on other stuff too. Probably keeps for about a week in the fridge, but I've never had it hang around that long.

Grilled Pineapple Chicken

Chicken and Pineapples
4 chicken breasts
1 cup large pineapple chunks
3 tbsp OlivenGrape Oregano Olive Oil, divided
Salt and pepper

Brush chicken with 2 tbsp Oregano Olive Oil and sprinkle on salt and pepper. Grill over medium heat, 4-6 minutes per side.

Thread the pineapple segments onto skewers and brush them with remaining olive oil or oil a square of grill safe aluminum foil and place on there. Only takes a minute or two to finish.

Toss the sauce over everything and serve.

1 cup limeade
¼ cup OlivenGrape Pineapple Balsamic
¼ cup brown sugar
2 tbsp soy sauce
2 tsp minced garlic

Combine in a medium saucepan and simmer over medium heat for about 10 minutes or until the liquid is reduced almost by half. Set aside and let cool slightly. The sauce will thicken further as it cools.

Quick cabbage side salad
2 cups thin sliced cabbage
½ red onion, diced
¼ cup chopped cilantro

Monday, July 3, 2017

Orange Coleslaw

I wanted to use some of the new Fruit Vinegars that we got in, because they are really tasty. If you don't have the Lemon Vinegar on hand, try substituting Prosecco Vinegar, with a tbsp of white sugar and a teaspoon of lemon zest whisked in the dressing.

Orange Coleslaw

1 medium green cabbage, sliced finely
1 red bell pepper, diced
2 cans mandarin orange slices
1/2 cup chopped flat leaf parsley

3/4 cup mayo
1/4 cup Mussini Lemon Fruit Vinegar
Pinch of Salt
Pepper to taste

Whisk the dressing together and taste to adjust the spices. Tumble the salad ingredients into a bowl and toss gently with the dressing to coat.

Chill 1-3 hours and serve. Best same day.