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Matcha Rice Crispy Treat Christmas Trees

Chewy and gooey and gorgeously green: these festive matcha rice crispy treats are decorated to look like charming Christmas trees, with a natural green color that comes from matcha green tea powder (no food coloring required!) Matcha lovers, this one’s for you! With ample amounts of matcha powder infused in a classic marshmallow cereal treat […]

The post Matcha Rice Crispy Treat Christmas Trees first appeared on Love and Olive Oil.

Chewy and gooey and gorgeously green: these festive matcha rice crispy treats are decorated to look like charming Christmas trees, with a natural green color that comes from matcha green tea powder (no food coloring required!)

Matcha lovers, this one’s for you! With ample amounts of matcha powder infused in a classic marshmallow cereal treat for a quick and easy holiday treat you’re sure to love (did I mention they make perfect homemade holiday gifts?)

Matcha Rice Crispy Treats cut into triangles and decorated like Christmas trees, one leaning up against a mug of matcha on a marble background.

Holiday rice crispy treats? Yes, please!

I debated whether or not to go full Christmas for this recipe (which, sans decoration, can really be enjoyed any time of the year!) but these tree-shaped treats (or should I say, treets?) were just too darn cute not to share.

You don’t even need cookie cutters (a usual requirement of tree-shaped goodies), as you can cut perfect triangles from a 13-by-9-pan of treats with just a few simple cuts.

Add a little drizzle of white chocolate and a few strategically-placed sprinkles and voila! Delicious and festive Rice Crispmas Treets!

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Lemon Olive Oil Sugar Cookies

Soft, chewy, and lemony sugar cookies made with extra virgin olive oil instead of butter for a unique flavor and a delightful chewy texture—with a delicate crunch on the outside from the granulated sugar coating, they are, simply put, a textural delight. The soft oil-based dough is easily mixed by hand with a spatula or […]

The post Lemon Olive Oil Sugar Cookies first appeared on Love and Olive Oil.

Soft, chewy, and lemony sugar cookies made with extra virgin olive oil instead of butter for a unique flavor and a delightful chewy texture—with a delicate crunch on the outside from the granulated sugar coating, they are, simply put, a textural delight.

The soft oil-based dough is easily mixed by hand with a spatula or wooden spoon, no electric mixer required. The simplicity is just one more reason to love these unique cookies!

Crackly top Lemon Olive Oil Sugar Cookies on marble with a small glass pourer of olive oil, lemons, and a plate of more cookies in the background.

It shouldn’t be surprising (based on the name of this blog) that we go through a lot of olive oil. It’s our go-to oil and we couldn’t live without it (well, we could, but we wouldn’t be very happy about it). That said, I’ll admit I often overlook it in baking projects in lieu of butter. And that’s a shame, because olive oil is actually quite lovely when it comes to sweets.

That was my goal with these cookies: to show how well olive oil works for baking. The result is a soft and chewy sugar cookie straight out of your dreams. They are light in texture and incredibly buttery, surprisingly so, considering they are actually made with no butter at all, but rather, extra virgin olive oil.

You may never use butter for baking again.

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Homemade Pistachio Butter

Pistachio butter may not be as ubiquitous as peanut or almond butter, but it is by far my favorite of all the nut butters, with its gorgeous green hue and unique nutty flavor. Making your own is surprisingly easy: all you need are pistachios and a food processor or high-powdered blender. I tested half a […]

The post Homemade Pistachio Butter first appeared on Love and Olive Oil.

Pistachio butter may not be as ubiquitous as peanut or almond butter, but it is by far my favorite of all the nut butters, with its gorgeous green hue and unique nutty flavor. Making your own is surprisingly easy: all you need are pistachios and a food processor or high-powdered blender.

I tested half a dozen batches of homemade pistachio butter so you don’t have to! I experimented with various methods including blanching and toasting the nuts, different appliances, and a few different types of pistachios to determine the best and easiest way to make the creamiest, greenest pistachio butter ever.

Glass jar with bright green Homemade Pistachio Butter, a spoonful lifting to show the creamy texture, with slivered and shell pistachios scattered around.

Pistachio butter has become a staple around these parts (you could say I’m going through a bit of a pistachio phase right now), and I’ve been using it regularly in recipes, some of which require multiple rounds of testing. So, needless to say, I’ve been going through a lot of pistachio butter.

I had been buying jars of pre-made pistachio butter for my recipe testing, but it’s not cheap, nor is it very consistent in terms of color (and while that might not matter to you, when I want a beautifully photographed pistachio recipe, that iconic green color is very important, we eat with our eyes first after all!)

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sliced egg sandwich

When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Or, I’m really obsessed with eating something that I don’t expect to interest anyone b…

When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Or, I’m really obsessed with eating something that I don’t expect to interest anyone but me. This month we have two for two. For the three weeks before I was briefly in San Francisco and Napa last week, I was absolutely fixated on this sandwich. Fixated! I craved it everyday. Sometimes it was breakfast; sometimes it was lunch. I could walk by a bagel shop wafting with warm everything seeds, by a cloud of bodega bacon egg and cheese sandwiches, and still beeline home to put a cold boiled egg on a roll with arugula. I know I make no sense. I decided to keep this weirdo thing myself but then I returned from California and yes, I had a suitcase full of Model Bakery english muffins and a stash of Dandelion Chocolate hot chocolate mix, and I still just needed this. I have finally accepted that the only way to move on, at least for long enough that I could tackle the rest of the amazing things I have on our cooking agenda for the summer, was to exorcise it, whether anyone cares to join in my strange little preoccupation or not.

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Strawberry Passionfruit Lemonade

Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor. Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright […]

The post Strawberry Passionfruit Lemonade first appeared on Love and Olive Oil.

Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor.

Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright fruity flavor that folks of all ages will adore.

Three glasses with pretty ombre colored Strawberry Passionfruit Lemonade, with black passionfruit seeds speckled throughout and cut lemons and strawberries scattered around.

We’ve had a lovely spring here in Nashville, but the heat and humidity are definitely upon us now. In this kind of weather there are few things more refreshing than an ice-cold glass of homemade lemonade.

If that lemonade is gussied up with strawberry and passionfruit… well, I’m not complaining (really, it’s all of my favorite flavors in one dewy glass!)

It’s one of those recipes that is ripe for adaptation too (get it? ripe?) whether you use sparkling instead of still water, replace the strawberries with blueberries or blackberries, or even add a splash (or more than a splash) of something boozy for an adults-only variation.

Pouring strawberry syrup into 3 glasses filled with ice and a bright yellow lemon passionfruit juice.

This is an adaptation of my Passion Fruit Meyer Lemonade recipe from a few years back. The main difference being the addition of strawberries, which are cooked down with the sugar syrup. This version also has a bit more lemon juice to passionfruit, mainly because passionfruit is a bit of a rare find these days and I wanted to preserve the precious little I have, but also to give a better balance of flavors and tartness to the final product.

The flavors in this recipe are beautifully balanced; as much as I love strawberry I didn’t want that to be the the only thing you tasted. Instead, you should get equal amounts of strawberry as you do the passionfruit and Meyer lemon.

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Creamy Chicken Florentine Pasta

With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight! I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all […]

The post Creamy Chicken Florentine Pasta first appeared on Love and Olive Oil.

With an ultra-creamy sauce (made with surprisingly little cream), plus bright baby spinach and flavorful pan-fried chicken tenders, chicken Florentine linguine is a satisfying and well-rounded pasta recipe perfect for dinner tonight!

I’m all about quick and easy dinners that don’t sacrifice flavor just to save a few extra minutes. This pasta recipe is all that and more: it’s quick and creamy and downright dreamy, and definitely one you’ll want to put in your weekly rotation!

Large nonstick skillet with Creamy Chicken Florentine Pasta and wooden spoon.

Time for a different kind of Florentine! A savory one this time.

In this instance, Florentine refers to a dish featuring spinach and a protein in a creamy sauce, often a dairy-rich mornay or cheese sauce, though this recipe use primarily chicken stock with just a splash of cream for a perfectly creamy result with a fraction of the dairy.

Much like Florentine cookies, the name is misleading, in that this style of dish probably isn’t Italian in origin at all, but actually French. Stories go that Catherine de Medici, the Florentine-born queen of France, had an affinity for spinach, and dishes containing the dark, leafy green were named as such in her honor. How much truth there is to this story is certainly up for debate. These days it seems any dish featuring spinach is labeled as Florentine, though I think the creamy sauce is non-negotiable as well.

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Olive Oil Pancakes

Classic buttermilk pancakes made with extra virgin olive oil instead of the typical melted butter. With a hint of lemon zest that plays beautifully with the fruitiness of the olive oil, the result is a unique and utterly delicious twist on a breakfast classic. Weekends are for brunching, and these olive oil pancakes will satisfy […]

The post Olive Oil Pancakes first appeared on Love and Olive Oil.

Classic buttermilk pancakes made with extra virgin olive oil instead of the typical melted butter. With a hint of lemon zest that plays beautifully with the fruitiness of the olive oil, the result is a unique and utterly delicious twist on a breakfast classic.

Weekends are for brunching, and these olive oil pancakes will satisfy your breakfast cravings without fussy reservations or long waits. Moist, light and delightfully fluffy, with a unique flavor that’s all their own, this may well become your new go-to pancake recipe.

Pouring maple syrup on a tall stack of Olive Oil Pancakes, another plate in the background.

I have a bit of a love-hate relationship with brunch. I love the food, of course, from French toast and pancakes to huevos rancheros and eggs Benedict. But Brunch is also a major pain: you either have to go early to beat the crowds, have the foresight to have made a reservation, or be willing to wait for a ridiculous long time for a table.

Instead of dealing with the hassle of the Sunday morning hoards, an easy brunch at home is so much more relaxing (pants not required). At the same time, no one really feels like slaving over the stove first thing in the morning, so a quick and easy recipe is key, and I should have you know that these olive oil pancakes can be whipped up in less than 30 minutes.

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Quick Shrimp Tacos with Mango Salsa

These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese. Perfect for taco Tuesday (or Wednesday… or Thursday…) Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. The chipotle-spiced shrimp cook in mere […]

The post Quick Shrimp Tacos with Mango Salsa first appeared on Love and Olive Oil.

These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese. Perfect for taco Tuesday (or Wednesday… or Thursday…)

Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. The chipotle-spiced shrimp cook in mere minutes, and the tangy mango salsa on top is like a little bit of sunshine in every bite.

Navy platter of four Shrimp Tacos with yellow corn tortillas and topped with mango salsa and micro cilantro, fresh limes and a bowl of mango salsa on the side.

These shrimp tacos make for a super quick weeknight meal, easily prepared in less than 30 minutes.

It’s a dish we’ve made half a dozen times in the past few months, we’ve taken to keeping a bag of frozen shrimp in the freezer for this very reason. Even though it’s not terribly original (mango salsa recipes are a dime a dozen and all of them look pretty darn similar, shrimp tacos too for that matter), we still figured it was a recipe one worth sharing.

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Creamy Garlic Chicken Pasta

Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!) With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want […]

The post Creamy Garlic Chicken Pasta first appeared on Love and Olive Oil.

Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!)

With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want to make again and again.

Two shallow bowls with Creamy Garlic Chicken Pasta, napkin and forks and a piece of parmesan cheese in the background.

If you’re the kind of person who sees 2 garlic cloves called for in a recipe and instead throws in no fewer than 5, this recipe is for you. It’s got garlic galore, both fresh and powder, for a double dose of garlicky flavor.

Let’s just say Dracula wouldn’t dare come anywhere near your house after serving this dish.

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Olive Oil Rice Crispy Treats

Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter. This twist on a classic is just as easy as the original, it simply replaces the butter with extra virgin olive oil. You get a hint of that lovely olive oil flavor […]

The post Olive Oil Rice Crispy Treats first appeared on Love and Olive Oil.

Gooey, chewy, and naturally dairy free, these olive oil rice crispy treats use extra virgin olive oil in place of the typical butter.

This twist on a classic is just as easy as the original, it simply replaces the butter with extra virgin olive oil. You get a hint of that lovely olive oil flavor in the final product, plus a touch of sea salt to really make the flavors sing.

Stack of Olive Oil Rice Krispie Treats on a marble trivet, gray background with mini marshmallows and glass of olive oil in the background.

Another recipe from the archives that deserved a makeover. This one first published back in 2012 when I celebrated the blog’s 5th birthday with a lime green extravaganza. I had an equally fun party for #10, but alas, with things as they were last year I neglected to celebrate year 15 as I rightfully should have. Maybe we’ll need to have a extra sweet sixteen celebration this February?

Anyway. The original olive oil rice krispies treat recipe is basically the recipe on the mini marshmallow bag, simply swapping the butter for olive oil and adding a pinch of sea salt.

The updated recipe, on the other hand, is thicker, softer, and with a few whole marshmallows folded in at the end for good measure.

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