Our family lives a life that's filled with as many local or regional products, foods, product, meats, that we can find. However, we're also realistic. We know there are foods and products we live that we just can't get here in New England. Life is too short to shun such yummy things. I also know that not every one of you is as lucky as I am to live in a spot that makes mostly local eating, easy. From time to time, I want to share some of the things we buy here in our household, found at your regular grocery store, that I consider to be a great product. Food shopping is about research. You can find quality products that are in line with your eating beliefs, just about anywhere.
Some of those products, I absolutely adore, are those from Lindsay Olives, specifically their line of "Naturals". These aren't your typical canned olives. They're firm and fresh, and can be eaten straight out of the can. I should know, the husband and I basically tackled an entire one between the two of us this past weekend. Why do I love them so much? Let's take a close look at the ingredient label, shall we?
Yup, that's right. All that's involved in the Lindsay Naturals line are olives, water, and sea salt. That's it. For the Naturals, the olives are picked off the trees when they're green. They're then cured and pitted. They go through a 7-day process. The black olive version gets oxygen introduced during that time, that's what changes their color to the black. However, since the Naturals are only packed in sea salt and water, the color isn't as dark as your normal black olive, they're more of a chocolate-y brown. The green olives don't get any oxygen, and all of the olives have the sea salt and water added after the 7-days, and are sent off to canning, and then off to you.
|Olive and Corn Salsa|
I like to know the history of the companies I'm dealing with, so I'm going to share it with you. Lindsay Olives is a division of Bell-Carter Foods, a company that's been around in one form or another since 1912. It's been family-owned that entire time, with an excellent commitment to quality. The back-story is simply amazing, I encourage you to check out this short little video to get more of a sense of the history of this family business.
I met some of the lovely reps from Lindsay Olives at Eat, Write, Retreat this past year. They were interested in working with bloggers on developing recipes and getting the word out about their product. It was there I fell in love with the Natural California Green Ripe Olives, and have been using them ever since. I decided to pair their olives, with peppers and herbs from my backyard garden, locally-raised chicken and locally-grown corn to develop a recipe for the Lindsay Olive folks. It's perfect for the end of summer, usually what's available near you right now.
Jalapeno Stuffed Chicken Breasts with Olive and Corn Salsa
For the marinade/chicken:
- 1/4 cup tequila
- 1/4 cup freshly squeezed lime juice
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/8 teaspoon freshly ground black pepper
- 4 boneless-skinless chicken breasts
- 8 oz. cream cheese, softened
- 2 jalapeno peppers, seeded and minced
- 1/4 cup sliced green onions
- sprinkle of salt
- 1 1/2 cups fresh corn kernels (about 3 ears) (or canned or frozen work too)
- 1 15 oz. can Lindsay Naturals California Green Ripe Olives, chopped
- 1 15 oz. can Lindsay Naturals Black Ripe Olives, chopped
- dash of cumin
- sprinkle of salt
- dash of smoked paprika
- 1 1/2 teaspoons rice wine vinegar
For the marinade/chicken:
Put the chicken breasts in a ziploc bag (or some kind of storage container).
In a bowl, combine all marinade ingredients, whisk until combined and pour over chicken.
Marinate overnight or for at least two hours.
For the filling:
Combine all filling ingredients (cream cheese, jalapeno peppers, green onions, and salt) and stir together until everything comes together.
For the salsa:
In a medium-sized bowl, stir together corn and chopped olives until both are evenly distributed. Add the the cumin, salt, and smoked paprika, and stir until everything is coated. Finally, pour in your rice wine vinegar, and stir to combine.
Once done marinating, take your chicken breasts and cut a slit in the thickest part of the breast (do not cut all the way through). Place two tablespoons of the filling in the opening. Close the chicken breast and tie shut with kitchen twine. Grill for 20 minutes over medium heat, flipping once, until the thickest part of the breast registers 170 degrees. Transfer to dinner plates and top with olive and corn salsa.
Lindsay Olives Giveaway:
The folks over at Lindsay would like to share some olive love with all of you! The winner of this giveaway will get a prize pack of Lindsay Naturals California Green Ripe Olives and their Recloseables line (so perfect to cook and snack with). You simply have to do the following:
1) Comment on this post letting me know your favorite use for olives. (required)
Additional possible entries:
2) "Like" Lindsay Olives on Facebook or follow them on Twitter (if you follow on Twitter, please RT the following: I'd like to win a prize pack of olives from @lindsayolives and @kimmybingham http://bit.ly/nlBHPt )
3) Like "Lighter and Local" on Facebook or follow me @kimmybingham on Twitter and leave a comment here telling me you did so. (If you "like" and "follow" me, please leave two separate comments for two additional entries).
This giveaway is open until August 31st at midnight. The following day I will pick a random number and the corresponding post will win the prize pack.
Disclaimer: Lindsay Olives compensated me for the recipe development and this post, and provided the olives I used in this recipe. I'd also like to note, I only partner with companies and brands I believe in, and want to share with you, the readers.