Category: Side Dishes

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Lemon & Blackberry Balsamic Muffins

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Lemon & Blackberry Balsamic Muffins

Ingredients

  • 1 cup Olivia's Lemon Extra Virgin Olive Oil
  • 1 1/2 cup Sugar
  • 4 Large Eggs
  • 1 1/2 teaspoon Olivia's Blackberry Balsamic Vinegar
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1 cup Blackberries Fresh Or Frozen
  • 1 tablespoon Sugar For sprinkling

Instructions

  • Oil 12 muffin cups or line with paper muffin liners.
  • In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
  • In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
  • With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in buttermilk until dry ingredients are just moistened; do not over-mix.
  • Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
  • Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.
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Habanero BBQ Grilled Corn

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Habanero BBQ Grilled Corn

Ingredients

  • Ears of sweet corn shucked and cleaned
  • Olivia's Habanero Extra virgin olive oil EVOO
  • J.M. Thomason's Bourbon BBQ Seasoning Blend

Instructions

  • Prepare the grill for a medium heat.
  • Shuck and clean the corn. Place on a large plate with a little space between each ear of corn.
  • Drizzle with Habanero Olive Oil and sprinkle with Bourbon BBQ Seasoning Blend. (I was quite generous on the seasoning.)
  • Roll each ear of corn on the plate, coating with oil and spice blend. Add a little more of olive oil or spice if you need it.
  • Place the corn directly on the grill. Cook for 10 – 12 minutes, turning every 2 to 3 minutes to cook on all sides until done.
  • Remove from grill and enjoy!
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Spicy BBQ Kale Chips

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Spicy BBQ Kale Chips

Ingredients

  • 2 Bunches of Kale
  • ½ tablespoon Olivia's Habanero Olive Oil
  • ½ tablespoon Olivia's Arbequina Olive Oil
  • 3 Tbs. J.M. Thomason's Bourbon BBQ Rub

Instructions

  • Preheat an oven to 350 degrees F.
  • Line a non insulated cookie sheet with parchment paper.
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towels. Drizzle kale with Habanero & Arbequina Olive Oil and sprinkle with Bourbon BBQ rub.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.