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  • Asian Pork Meatballs | Loyal Olive Oil

    Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY

  • Brown Butter, Honeycomb, Chocolate Chip Cookies | Loyal Olive Oil

    brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

  • Food Blogger | Loyal Olive Oil

    SALTY RECIPES SWEET RECIPES WHAT ARE YOU HUNGRY FOR TODAY? Stay Loyal! Subscribe to GET recipes Email First Name SUBSCRIBE THANK YOU!

  • Turkey Chili | Loyal Olive Oil

    TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 INTRODUCTION This turkey chili is easy and full of flavor. It's perfect for a weeknight meal or a warming winter dish. This healthy turkey chili is made with lean ground turkey, kidney beans, garlic, veggies, and full of chili flavor. This version is simply delicious and perfectly spiced! You make it on the stovetop or in a slow cooker. I'm just straight chillin' INGREDIENTS 3 tablespoons paprika 3 tablespoons Ancho chili powder 3 tablespoons. oregano 2 tablespoons cumin 2 tablespoons salt 1.5 tablespoon pepper 3 tablespoons olive oil ½ red pepper, chopped ½ yellow pepper, chopped 1 medium yellow onion, chopped 2 jalapenos (or serranos for extra spice), finely chopped 5 garlic cloves, finely chopped or minced 2 lbs ground turkey preferably 93% lean 2 cups chicken broth or stock 2 14.5 ounce cans diced tomatoes 1 6-ounce can tomato paste 2 15-ounce cans of beans (I like tri-blend - kidney, pinto, and black) Optional Toppings: Sour cream OR avocado spread Grated cheddar cheese Chopped scallion Fresh cilantro Pickled jalapenos INSTRUCTIONS In a small bowl, combine paprika, chili powder, oregano, cumin, salt, and pepper. In a large pot, add olive oil, saute onions and peppers over medium-high heat until soft but not burnt (about 7 minutes). Add jalapenos and garlic, saute for another minute. Add the turkey and saute until mostly browned. Add spice blend and stir until combined. Add broth, diced tomato cans with juices, tomato paste, and beans (without juices) to the pot bring to a boil. Reduce heat and simmer until chili thickens and flavors blend stirring occasionally for about 45 minutes. Ladle into bowls. Add the toppings as desired. BON APPETIT! BACK TO SALTY

  • Avocado Spread | Loyal Olive Oil

    Avocado spread Active Time: 5 Minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread INTRODUCTION Looking for a perfect topping for burritos? Tacos? Burrito Bowls? Pizza? Look no further. This lime-y, tangy, salty, spread will help elevate any dish. It's also the perfect consistency to replace things like mayonnaise and sour cream for a healthier option! PLUS, this is perfect as a dip for veggies, chips, meatballs, etc. Give it a try, it only takes 5 minutes to make! That's a kick hass avocado INGREDIENTS 1.5 avocados or 1 jumbo avocado 1 lime (or roughly 3 tablespoons) A small handful of cilantro 1 tablespoon garlic powder (or you can use minced) 3 tablespoons olive oil (or more) 1 teaspoon salt 1 teaspoon pepper Dash of cumin (optional) Dash of cayenne (optional) INSTRUCTIONS Combine all ingredients in a food processor. Add more salt and pepper to taste. Add more lime juice and/or olive oil if too thick. You can play around with this, it's a very forgiving recipe in terms of quantities - so put in the amounts you want! This is my go-to for a lot of recipes, it's a great sour cream or mayonnaise replacement. You can use it as a sauce, a dip, etc. AND since it has so much acid (lime juice) in it, you can store it in a container in the fridge and it will last for a few days! BON APPETIT! BACK TO SALTY

  • Buffalo Chicken Pizza | Loyal Olive Oil

    Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken: 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce Crust: 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper Pizza: ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6

  • Confetti Shortbread Cookies | Loyal Olive Oil

    CONFETTI SHORTBREAD COOKIES Active Time: 25 Minutes Start to Eat: 1 hour 45 minutes (Including Chill Time) Makes: 25 - 30 Cookies INTRODUCTION Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless! WHATEVER SPRINKLES YOUR COOKIE INGREDIENTS Cookies: 3 ½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 1 ½ cups (3 sticks) of unsalted butter, room temperature 1 cup minus 2 tablespoons sugar 1 teaspoon vanilla extract 1 cup rainbow sprinkles (or desired amount) Drizzle (Optional): 8 ounces white chocolate chips 1 tablespoon coconut oil (or butter) INSTRUCTIONS In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour! BON APPETIT! BACK TO SWEETS

  • Cinnamon Pumpkin Butter | Loyal Olive Oil

    CINNAMON PUMPKIN BUTTER Active Time: 5 Minutes Start to Eat: 10 Minutes Makes: 1 cup INTRODUCTION I am all in on the new butter board hype and this would be a perfect fall addition. This smooth and fluffy butter is a perfect sweet and salty spread for a slice of bread, a warm biscuit, a stack of pancakes, or even some sweet potato fries or a soft pretzel! For those who don't love the pumpkin spice trend but love fall flavors, this is a perfect balance! Just some cinnamon, nutmeg, and pumpkin puree and you're on your way to a mouthful of fall. Make it and serve it in less than 10 minutes! YOU BUTTER BELIEVE IT INGREDIENTS 2 sticks (1 cup) salted butter, room temperature 1/4 cup pumpkin puree 1 teaspoon granulated sugar 2 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg **if using unsalted butter, add 1 teaspoon salt INSTRUCTIONS Add butter to a stand mixer (or hand mixer) and mix on medium until smooth. Add in pumpkin, sugar, cinnamon, and nutmeg. Continue mixing on medium for about 3-4 minutes until all ingredients are combined and the butter looks smooth and slightly fluffy. Serve at room temperature or store in the refrigerator in an air-tight container for 2 weeks. BON APPETIT! BACK TO SWEETS

  • Portfolio | Loyal Olive Oil

    PORTFOLIO GRAPHIC DESIGN | SOCIAL MEDIA | CONTENT CREATION SOCIAL MEDIA STORY DESIGN SOCIAL MEDIA POST DESIGN brand identity through collateral design product design | Asset Design gifs WEBSITE DEVELOPMENT LYME LASER CENTERS BITES & BASHES BAR BIJOUX

  • Spicy Dry Rub Wings | Loyal Olive Oil

    SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 wings, 6 wings per serving so 8 servings! (or 2 servings for us) INTRODUCTION Spicy dry rub wings that come out moist and flavorful every time. These are seriously foolproof and are so quick and easy, they are perfect for hosting a game, an appetizer for game night or for a full meal! Don't be intimidated by the amount of ingredients, all of them will maximize your flavor but if you don't have a couple of them...not big deal - it'll still taste great! Just put that amount of spice that you're missing and add it onto your favorites spices. JUST WINGIN' IT INGREDIENTS 4 lbs wings 2 tablespoons vegetable or canola oil ½ tablespoon salt ½ tablespoon ancho chili powder ½ tablespoon smoked paprika ½ tablespoon paprika ½ tablespoon garlic powder ½ tablespoon onion powder 1 teaspoon cumin 1 teaspoon cayenne powder (or more for spice preference) ½ teaspoon dried mustard powder ½ teaspoon pepper ½ teaspoon oregano ½ teaspoon thyme *Optional: ½ teaspoon malt vinegar powder INSTRUCTIONS Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Top that with an oven-safe rack and spray it with nonstick spray. Set aside. In a small bowl, combine all of the spice ingredients (all ingredients minus the chicken and oil). In a large bowl, toss the wings in the oil. Add the rub to the wings and toss (or use your hands) to coat all of the wings. Add the wings to the baking sheet, they can be close together but shouldn’t be touching. Bake for 45 minutes, turning them over halfway through. Remove from the oven, garnish with some chive or scallion if you want, and serve immediately - but be careful, they are hot! BON APPETIT! ** They are great with a ranch or blue cheese dip! BON APPETIT! BACK TO SALTY

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