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Hawaiian-Inspired Sheet Pan Chicken

Posted on by The Olive Oil Hunter

This recipe is a crowd-pleaser and a delicious answer to the question, “What’s for dinner?” Note: A Microplane is perfect for grating the garlic and the ginger right over the mixing bowl for the marinade.

Ingredients

For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 4 garlic cloves, grated
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon wild sumac
  • 1/2 teaspoon red pepper flakes

For the chicken and vegetables:

  • 4 cups pineapple chunks from a fresh pineapple
  • 1 large red bell pepper 
  • 1 large yellow bell pepper
  • 1 large red onion
  • 1-1/2 pounds boneless, skinless chicken breasts or thighs

Directions

Step 1

In a medium bowl, whisk together the marinade ingredients; set aside. 

Step 2

Cut each pepper into 1-inch squares and add to a large bowl. Peel and cut the onion into 8 wedges, then cut each wedge in half; add to the bowl with the bell peppers. Finally, cut the chicken into 1-inch cubes and add to the bowl. Pour on the marinade and toss to coat. Marinate for 1 hour (you can also marinate overnight in the fridge).

Step 3

While the chicken marinates, prepare the pineapple. Start by cutting off and discarding the top and bottom. Stand it up on your cutting board and use a serrated knife, working from top to bottom, to cut off the peel in strips. Next, use the knife to cut the pineapple in half, then into quarters. Make V-shaped cuts in each quarter to remove and discard the tough core. Cut each of the four sections into roughly 1-inch pieces. Transfer 4 cups to a bowl and set aside (enjoy any leftover pineapple at another meal).

Step 4

When ready to cook, preheat your oven to 400°F and line a rimmed sheet pan with parchment paper. Transfer the chicken and vegetables to the sheet pan and roast for 15 minutes. Then carefully top with the pineapple and any juice in the bowl; roast for another 10 minutes.

Step 5

Set your oven to broil and place the sheet pan under your broiler for 3 minutes for a caramelized finish. 

Yields 4 servings

Bountiful Breakfast Bowl

Posted on by Katie Partridge

This high-protein, high-fiber breakfast will get your day off to a nutritious start. To save time in the morning, make the spelt the night before and refrigerate as soon as it reaches room temperature. 

Ingredients

  • 1 cup uncooked spelt
  • 4 tablespoons extra virgin olive oil 
  • 2 cups plain, unsweetened skyr or Greek yogurt
  • 2 cups mixed fresh berries or 1/2 cup dried fruit
  • 1/2 cup almonds or cashews
  • 4 tablespoons freshly ground flaxseed

Directions

Prepare the spelt according to package directions. When ready to assemble, whisk the olive oil into the yogurt in a bowl. Spoon equal amounts of spelt into four cereal bowls and top with equal amounts of the yogurt mixture, fruit, nuts, and ground flaxseed. 

Yields 4 servings

Black-and-White Cookies

Posted on by The Olive Oil Hunter

Why choose between vanilla and chocolate when you can have both? The iconic black-and-white cookie settles the age-old debate once and for all — a pillowy, cake-like base topped with two luscious glazes that are as striking to look at as they are to eat.

Ingredients

For the cookies: 

  • 3/4 cup all-purpose flour 
  • 3/4 cup cake flour 
  • 1/4 cup golden or white whole wheat flour
  • 1/2 teaspoon baking powder  
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 6 tablespoons unsalted butter, softened 
  • 1 cup granulated sugar 
  • 1/4 cup extra virgin olive oil
  • 1 large egg 
  • 2 teaspoons vanilla extract 
  • 1/3 cup sour cream 

For the glazes:

  • 3 cups confectioners’ sugar, sifted, more if needed
  • 7 tablespoons whole milk, divided use  
  • 2 tablespoons corn syrup 
  • 2 teaspoons vanilla extract 
  • 1/2 teaspoon salt 
  • 4 tablespoons Dutch-processed cocoa powder, sifted 
  • 2 ounces dark chocolate, melted

Directions

Step 1

Place an oven rack in the center position and preheat your oven to 350°F. Line 2 rimmed sheet pans with parchment paper; set aside. Combine the flours, baking powder, baking soda, and salt in a bowl; set aside.

Step 2

Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add the olive oil, egg, and vanilla and mix until well blended. Turn off the machine and use a spatula to scrape up the bottom of the bowl to make sure no clumps of butter remain. 

Step 3

On the lowest speed, add half the flour mixture, then the sour cream, then the rest of the flour. Again, use the spatula to incorporate any batter stuck on the bottom of the bowl. Turn back on the mixer if needed to fully incorporate the flour. The batter will be thick.

Step 4

Use a 2¼” (¼-cup) ice cream scoop to form and release each cookie onto the sheet pans, evenly spacing 6 per pan. For the most even results, bake one sheet pan at a time in the middle rack. Bake for 10 minutes, rotate the pan, and bake another 10 minutes, just until the cookie edges are barely browned. Cool for 10 minutes, then transfer to wire racks to cool completely.

Step 5

When the cookies are completely cooled, make the vanilla glaze. In a large bowl, whisk the sugar, 5 tablespoons milk, corn syrup, vanilla, and salt until smooth; it should be thick enough to drop from the whisk in a ribbon. If too thin, whisk in more confectioners’ sugar, 1 tablespoon at a time. 

Step 6

Working one cookie at a time, use a thin offset spatula to glaze one half of each cookie, using about half of the vanilla glaze (reserve the rest for the chocolate glaze). Let the glaze set for about 15 minutes. Rinse and dry the spatula. 

Step 7

In a small bowl, whisk the remaining 2 tablespoons of milk and a large spoonful of the vanilla glaze into the cocoa until smooth. Whisk in the melted chocolate, then scrape it into the bowl of reserved vanilla glaze. Whisk until smooth. Use the spatula to spread the chocolate glaze on the unglazed side of each cookie (don’t worry about being too exact with the dividing line). 

Step 8

Let the glaze set for 30 minutes before eating. Allow the cookies to dry completely, an hour or more, before storing them in a single layer in cookie tins.

Yields 12 cookies

Brie and Sweet Potato Bites

Posted on by The Olive Oil Hunter

These bites make an elegant appetizer. For the sweet potatoes, choose long rather than rounded ones to get the most slices from each. Keeping the brie refrigerated until needed makes it easier to cut.

Ingredients

  • Extra virgin olive oil
  • 2 sweet potatoes, about 7 to 8 inches long and 2 pounds in total
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 8 ounces brie, cut into 16 pieces
  • 2 tablespoons chopped fresh thyme

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and generously drizzle the paper with olive oil. Rinse the potatoes and pat dry. Trim off the pointy ends and slice each potato into 8 rounds about 1/2-inch thick. 

Step 2

Arrange the rounds on the sheet pan, drizzle each with olive oil, and sprinkle with the salt and pepper. Roast for 30 minutes or until a knife tip slides easily through them.

Step 3

Carefully take the sheet pan out of the oven and top each round with a few dried cranberries and a piece of brie. Return to the oven for 2 to 3 minutes until the cheese has melted.

Step 4

Once out of the oven, sprinkle with the thyme and drizzle with more olive oil. Let cool slightly before serving.

Yields 16 bites