Blood Orange Portobello Burgers

  Ingredients:    3 teaspoons King’s Infused Blood Orange Olive Oil 4 (4-inch) Portobello caps 1/4 teaspoon salt  1/4 teaspoon black pepper 4 sandwich rolls Preparation: Heat blood orange oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning
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Bourbon Blood Orange Hot Wings

   2 1/2 pounds small chicken wings 3 tablespoons Blood Orange Olive Oil (for use with chicken) 1/2 cup Bourbon 3 tablespoons Blood Orange Olive Oil 1/2 cup fresh lemon juice 6 tablespoons Soy Sauce 3 tablespoons honey 2 teaspoons chili powder 1/2 teaspoon ground cinnamon 1/2 teaspoon chili flakes Celery and carrot spears Ranch
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Cranberry-Orange Dijon Salmon

 1 Tbsp. Cranberry Conserve or whole cranberry sauce 1 Tbsp. Blood Orange Olive Oil 2 tsp. Dijon mustard 2 tsp. whole-grain mustard 1½ lb. salmon, cut into 4 fillets Preheat oven to 425. Mix first 4 ingredients in a bowl. Place salmon on a foil or parchment-lined baking pan. Spread 2 teaspoons of cranberry-mustard mixture
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Red Apple Pork Tenderloin

1 lb. pork tenderloin Red Apple Balsamic Vinegar Extra Virgin Olive Oil Sea Salt   In zip lock bag, cover the pork tenderloin with 1/4 cup olive oil and ½ cup balsamic vinegar.  Close top of bag and place in refrigerator for 2 to 24 hours. 30 minutes before cooking, remove from refrigerator and allow
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Grilled Taco Burger

1 lb. ground sirloin 1 pkg. taco seasoning 2 Tbsp. King’s Olive Oil Co. Espresso Balsamic 1 Tbsp. tomato paste ¼ cup minced white onion 1 pkg. smoked Gouda cheese 1 pkg. brioche buns 1 large tomato 1 head leaf lettuce Sour cream Mix first 5 ingredients together and form into ¼ lb. patties. Grill
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Lemon and Honey Muffins

INGREDIENTS 1 cup all-purpose flour 1 cup yellow corn meal 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar ¼ cup Lemon Olive Oil ¼ cup honey 1 cup milk 2 large eggs and 1 egg yolk   DIRECTIONS Place oven rack in middle position and preheat oven to 375 degrees F.  Place 12
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Breakfast Quinoa

½ cup or more cooked quinoa, warmed ½ to 1 cup milk of choice (almond milk, coconut milk, cows milk) ⅓ cup or more fruit (berries, chopped apple or pear, tropical fruit) Optional add-ons: toasted nuts, apple sauce, coconut flakes, dark chocolate balsamic vinegar, chopped dark chocolate, spices like cinnamon and nutmeg Optional sweeteners: honey,
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Sweet Potatoes and Greens Breakfast Bowl

Ingredients 1 large sweet potato, peeled and chopped into small cubes 1 tablespoon butter olive oil 2 cloves garlic, minced 1/2 teaspoon cumin 3 ounces spinach 2 eggs 3/4 cup black beans 1 cup grape or cherry tomatoes, halved 1/4 cup shredded cheddar cheese 1 avocado, peeled, seeded and sliced cilantro or parsley, for garnish salt
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Blood Orange Granola

6 cups old fashioned rolled oats 1 cup cashews (or almonds, pecans, walnuts, macadamia nuts) 1 cup unsweetened large flake coconut 1 cup dried cherries (or blueberries, dates, raisins, cranberries…etc.) 1/2 cup Blood Orange Olive Oil 1/2 cup honey 1 teaspoon pure vanilla extract Directions: Preheat oven to 325º F. Line a large rimmed baking sheet
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Grilled Harissa & Pineapple Chicken Kebabs

  1/2 cup Golden Pineapple White Balsamic 1/2 cup Harissa EVOO 2 Chicken Breast Pineapple 1 Purple onion Bell peppers, 1 red, 1 yellow, 1 green Directions Mix the Pineapple Balsamic and Harissa in a bowl. Chop the chicken into 1 inch chunks and add to the bowl. Set this aside to marinade for 1-4
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Pineapple Hamburgers

  1 lb. ground beef 1 Roma tomato, cut into small pieces ¼ cup Feta cheese ½ of a small onion, finely chopped 2 garlic cloves, finely chopped 2 Tbsp. Golden Pineapple Balsamic Vinegar ¼ tsp. ground ginger Salt and freshly ground black pepper, to taste Mix all ingredients together in a large bowl and
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Grilled Flatbread Pizza

Ingredients: 1 Flatbread Cilantro and Onion EVOO 1/2 cup Black Beans 2 Ears of Corn 3-4 Ripe Tomatoes, Chopped 2 tbsp Scallions 1 cup shredded Cheddar Cheese 2 tbsp Fresh Parsley Salt and Pepper 1/2 Lime   Directions: Pre-heat the grill and reduce to medium.  Spread flatbread with Cilantro and Onion EVOO and a pinch of
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Walnut Cranberry Chicken Salad

Ingredients: 3  12.5 oz cans white meat chicken – drained 1/3 cup chopped walnuts 1/3  cup dried cranberries 1  TBS. mayonnaise 1/3 cup Walnut Oil (start with about 1/4 cup) 1/2 tsp garlic powder Salt & Pepper to taste Mix all ingredients in a bowl.  Serve with pita or any bread of your choice.  Perfect
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The Best Grilled Halibut

Ingredients: 1/4 cup Olive Wood Smoked Olive Oil 2″ Sprig fresh rosemary, coarsely chopped 1 tablespoon medium course sea salt 1 teaspoon fresh ground pepper 2 medium fresh lemons quartered 2 pounds fresh halibut fillets about 8 oz. portions (or your favorite fresh fish such as salmon, cod, squid, octopus. Not into fish? Use poultry
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Orzo Chicken Pasta Salad

Ingredients 1 each red, yellow, orange peppers; chopped 1 tablespoon minced garlic 1 red onion, chopped ¼ cup Lemon EVOO 1 teaspoon salt ½ teaspoon pepper Chicken 1 pound orzo pasta 8 ounces of Feta cheese 4 green onions, chopped *Optional, add ¼ cup roasted pine nuts or fresh basil Dressing: ½ cup Neapolitan Herb
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Grilled Chipotle Serrano Ribeye

Ingredients: 1/2 Cup Serrano Honey Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Directions: Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in
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Serrano Honey-Lime Grilled Salmon

Ingredients:  2 (1/2 lb.) fresh salmon portions 2 Tbsp. Persian Lime Oil 2 Tbsp. Serrano Honey Vinegar 1 tsp. fresh grated ginger Salt & pepper to taste Directions: Whisk together the olive oil, vinegar, and ginger. Pour over cleaned salmon portions and marinate in the refrigerator for about 3 hours. Preheat oven to 375. Heat
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Fish with Tomato and EVOO Sauce

Ingredients: 1 cup EVOO (single varietal or Lemon) 4 tomatoes, chopped ground black pepper Juice and zest on 1 lemon 2 pounds of your favorite fish small handful of dill, snipped Directions: Place the EVOO, tomatoes, and a good grinding of black pepper into a pan and fry gently, stirring occasionally, for 3-5 minutes, until
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Spiced Pork

Ingredients: 1 bone-in pork butt (7 to 9 pounds) with a layer of fat on top 6 garlic cloves 1 large onion, chopped 1 jalapeno pepper, ribs removed, seeded, and chopped (optional) ¼ cup chopped fresh oregano leaves 1 ½ tablespoons ground cumin 1 ½ teaspoons chili powder Kosher salt and freshly ground black pepper
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Chocolate Balsamic and Blue Cheese Filet Mignon

Ingredients 4  8-oz. beef top loin, strip or tenderloin steaks, cut 1-inch thick 2 tsp. cracked black pepper Kosher salt 1 c. (4 oz.) crumbled blue cheese ¾ c. Dark Chocolate Balsamic 1 tsp. sugar (optional) 2 Tbsp. butter Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven,
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Spicy Chili

Ingredients: 1 lb. ground beef or turkey 1 c. chopped onion 1 (29 oz.) can diced tomatoes 1/2 c. chopped green bell pepper 1 (15 oz.) can tomato sauce 1 clove garlic 1/2-2 tsp. chili powder, to taste 2 Tbsp. Harissa Olive Oil 1 (16 oz.) can chili beans, drained Salt and pepper Directions: Place
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Holiday Ham

  Ingredients: 1 4lb. cooked, smoked ham 1/2 cup Blood Orange Olive Oil 1/2 cup Cinnamon Pear Balsamic Vinegar or Honey Ginger White Balsamic Vinegar 1 Tablespoon prepared mustard 1/2 cup raisins Preparation: Place ham on rack in roasting pan, fat side up. Bake 325 degrees for 1 hour and 15 minutes. In a bowl
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Vermont Maple Ham

Ingredients 1 10- to 12-pound butt or shank portion fresh ham, skin on 4 teaspoons kosher salt 4 teaspoons ground black pepper 1 cup maple syrup ½ cup Vermont Maple balsamic vinegar 1 teaspoon ground cinnamon ½ cup pecans, toasted ½ cup candied ginger Preparation Heat oven to 450 degrees. Using a sharp knife, score
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Pineapple Holiday Ham

Ingredients 1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut or thinly sliced 1 can (6 ounces each) DOLE® Canned 100% Pineapple Juice 6 ounces King’s Pineapple White Balsamic 1 can (20 ounces) crushed pineapple, undrained 2 cups packed brown sugar 20 to 30 whole cloves 1/4 cup golden raisins Directions Place ham in a roasting pan.
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Blackberry Ginger Molasses Ribs

Ingredients 2 racks baby back ribs (about 4 lbs.) salt & pepper 1 cup blackberries 1 clove  garlic, crushed 1/4 cup ketchup 1/2 tablespoon molasses 1 teaspoon balsamic vinegar (Blackberry Ginger) 1 teaspoon hot sauce 1 teaspoon sugar   Instructions Preheat oven to 400 degrees . Season ribs with salt and pepper and place meaty side
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Balsamic Roast Pork Tenderloins

Ingredients 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each pack 4 tablespoons of King’s Traditional Aged Balsamic Vinegar 4 tablespoons of King’s EVOO, of choice 8 garlic cloves, cracked Seasonella Blend or Himalayan Pink Sea Salt and ground pepper 4 sprigs fresh rosemary, leaves stripped and finely chopped 4 sprigs fresh
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Dark Chocolate and Blood Orange Chicken

Ingredients 3 tablespoons of King’s Blood Orange Olive Oil 1/4 cup of King’s Dark Chocolate Balsamic 2 tablespoons of Dijon Mustard 2 tablespoons of fresh lemon juice 3 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 1/2 pounds chicken leg quarters, cut into pieces 1/2 cup chicken stock juice from 1/2 of an
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Tuscan Pot Roast

Ingredients 3-4 tablespoons of King’s Tuscan Herb Olive Oil 14 pound beef chuck roast 1/2 cup red wine or beef stock 1/2 cup of water 1 shallot, minced 3-4 diced yellow potatoes 1 cup mini carrots 1 1/2 cup sliced portabella mushrooms 2 teaspoons Worcestershire Sauce 12-8 ounce cans of tomatoes 1 teaspoon crushed garlic
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Baked Salmon with Coconut Crust

Ingredients 4 salmon fillets 1 tablespoon of King’s Coconut White Balsamic Vinegar 1/2 cup Panko breadcrumbs 1/4 cup flaked sweetened coconut Salt and pepper to taste Instructions Preheat oven to 425 degrees. Remove skin from salmon. Place fillets on a non-stick baking pan and brush with the balsamic vinegar. In a shallow dish combine breadcrumbs,
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Grilled Lemon Chicken

Ingredients 4 skinless, boneless chicken breast halves 1 tablespoon Dijon mustard 1/3 cup lemon juice 1/4 cup King’s Lemon Infused Olive Oil 2 large cloves of garlic 2 tablespoons chopped red bell pepper Salt and pepper – to taste Instructions Preheat grill for high heat. In a bowl, mix lemon juice, olive oil, mustard, garlic,
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Pizza Dough

Ingredients 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) Now it’s time to be creative with your favorite toppings and of course, a nice
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Baked Chicken with Dijon and Balsamic Vinegar (Serves 4)

Ingredients 1 (3 1/2- to 4-pound) chicken – cut up or bone-in chicken parts, as desired 1 teaspoon Dijon mustard 1/2 teaspoon Dried thyme 1/2 teaspoon Rubbed sage 1/2 teaspoon Dried rosemary Salt and pepper – to taste 2 tablespoons Balsamic vinegar (18 year-old or Red Apple) 1 tablespoon Olive oil (Hojiblanca) Garlic powder, to
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Almond Dusted Balsamic Chicken Breasts

Ingredients 4 boneless, skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup very finely chopped unblanched almonds 1/4 cup minced shallots or green onions 1/3 cup chicken broth 1/3 cup strawberry jam 3 tablespoons balsamic vinegar (try the 18 year-old or strawberry) 1 tablespoon minced fresh rosemary 10 ounces fresh spinach,
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Chipotle-Serrano Rib-Eye

Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Instructions Combine salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a
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Chipotle-Lime Baby Back Ribs with Balsamic Glaze

Ingredients 4 pounds pork baby back ribs 2 Tbsp Chipotle extra virgin olive oil 2 Tbsp Persian Lime extra virgin olive oil 1/2 onion minced 1/4 cup 18 yr old balsamic vinegar 1 can (8 ounces) tomato sauce 1/4 cup ketchup 1 large lime, juice only 1 Tbsp Worcestershire sauce 1 Tbsp mustard 1/4 cup
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