Coconut Balsamic + Chipotle Olive Oil

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With summer just beginning, the J. Olive Co. Coconut White Balsamic will bring out the natural sweetness in fruit like pineapple and strawberries (think Coconut Rum soaked fruit!), and even bell peppers and onions.  I decided to pair it up with the Chipotle Olive Oil for a subtle heat, but not too much to set your mouth on fire. In true CK fashion, these recipes use a lot of the same ingredients. Make sure you have chili powder, garlic powder, onion powder, kosher salt and lime juice. The recipes are super simple, but pack a bunch of flavor! Now lets begin with my favorite of the bunch!

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Make this one RIGHT now. I am serious. It is so delicious. Everything about this was awesome and I plan to make it over and over again.

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Chipotle Coconut Shrimp & Rice

Prep time: 5-6 minutes

Cook time: 10-12 minutes

Shrimp Mix

FRESH

  • 1 lb. raw shrimp (defrosted)
  • 1 medium onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 cup corn (I used canned)
  • Juice of one lime

PANTRY

  • 2 tbs J. Olive Co. Chipotle Olive oil
  • 2+ tbs J. Olive Co. Coconut White Balsamic Vinegar
  • 1 1/2 tbs distilled white vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt or to taste

Rice Mix

  • 1 cup rice
  • 1 1/2 cup chicken broth
  • 1 tsp salt

DIRECTIONS

  1. Start the rice first.
  2. Heat 2 separate pans with 1 tbs each of J. Olive Co, Chipotle Olive Oil
  3. Heat one pan to medium heat, add all chopped veggies to this pan.
  4. Season veggies with a sprinkle of garlic powder and kosher salt to taste. Cook veggies until soft, about 7-8 minutes or more if preferred.
  5. Heat other pan to high heat, then add shrimp.
  6.  Season shrimp with sprinkle of garlic powder and kosher salt to taste.
  7. Once shrimp curl up, pour into the shrimp pan with 1 tbs white vinegar and 1 tbs of J. Olive Co. Coconut Balsamic to deglaze the pan. Stir. Get up all the bits at the bottom of pan.
  8. Lower heat in shrimp pan.
  9. Next add 1/2 tbs white vinegar and 1 tbs J. Olive Co. Coconut Balsamic to veggie pan. Stir.
  10. Then combine veggie pan into shrimp pan. Add the juice of one lime and stir. DONE!

ASSEMBLE

Topped a fist-full of rice with the Chipotle Coconut Shrimp. As green side you can quickly warm up some spinach or kale with a little Chipotle oil, coconut balsamic, salt and a squirt of lime juice!

Chipotle Coconut Marinade

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This one is perfect for grilling night and then later to use in the Coconut Thai Soup below!

INGREDIENTS

  • Combine in a ziplock bag:
  • 2 tbs J. Olive Co. Chipotle Olive oil
  • 2-3 tbs J. Olive Co. Coconut White Balsamic Vinegar
  • liberally salt — 1-2 tbs kosher salt
  • 1/2 tbs chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

—mix

Then add 4 chicken breast to bag.

Marinate for at least 1 hour.

DIRECTIONS

Grill or bake! I grilled mine for 3-4 minutes each side, depending on how thick your chicken breasts are.

Coconut Curry Soup with Grilled Chicken

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This is a subtle twist on a traditional coconut soup. The broth was perfect with my leftover grilled chicken. I used this more like a sauce rather than a full bowl of soup, but could go either way!

FRESH

  • juice of one lime
  • 1/2 cup chopped onion (I used frozen)

PANTRY

  • 1 tbs chipotle oil
  • 2 tbs coconut vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp ground ginger
  • 1/4 tsp curry powder
  • 1 tsp red curry paste (or more depending on preferred heat level)
  • 1/8 tsp ground coriander
  • 1 tsp of kosher salt
  • 15 oz can Lite Coconut Milk
  • 15 oz of chicken stock (I used chicken bone broth- Corner Market)

DIRECTIONS

This is literally combine everything in one pot and let simmer.

  1. Heat 1 tbs Chipotle oil over medium heat.
  2. Add onion to pot and cook until translucent.
  3. Add everything else! Stir and simmer for a few minutes.
  4. At this point I added a few Edamame noodles to the broth to boil, but you could totally use more veggies in the dish. A quick pan of some zucchini or a stir fry veggie pack would be awesome!

Coconut Lime Sweet Potato Fries

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And this one, just because sweet potato fries are awesome!

FRESH

  • 2 sweet potatoes
  • Juice of one lime

PANTRY

  • 1 tbs J.Olive Co. Chipotle Olive Oil
  • 1 tbs J. Olive Co. Coconut White Balsamic
  • 1 tsp kosher salt or to taste —I added a little more to finish them off
  • 1 tsp chili powder — more if preferred

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Either dice or slice your sweet potatoes.
  3. In a large mixing bowl or a large ziplock bag combine all seasonings, lime juice, Coconut balsamic and Chipotle oil, then add sweet potato slices. SHAKE!
  4. Spread out on baking sheet and cooking for 45 minutes +/-. Depending on how thin your pieces are will determine cooking time. When I slice sweet potatoes into thin chips, it takes less time to bake.
  5. Finish with an extra drizzle of lime juice and sprinkle of salt when they come out of the oven.
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