Evilo Blog — recipes

RSS
Chrissy's Fantastic Fritters

Chrissy's Fantastic Fritters 0

These lemon and blueberry fritters make the perfect addition to any get together! 

Ingredients: 

1 1/2 cups all purpose flour 
1/2 cups granulated sugar 
2 tsp. baking powder 
1/2 tsp. Fleur de Sel sea salt 
4 1/2 tbsp. Meyer Lemon infused olive oil 
1 large egg 
1 tsp. vanilla extract 
2 (5.3 oz.) containers of Blueberry greek yogurt 
1 cup fresh (or frozen) blueberries 

Ingredients for Glaze:

2 cups powdered sugar 
1/3 cup milk 
2 tsp. blueberry jam or blueberry infused balsamic vinegar

Directions: 

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, making powder, and salt. 
3. In a small bowl, whisk together the olive oil, egg, vanilla extract, and the yogurt. Add the yogurt mixture to the flour mixture and stir until combined. Fold in the blueberries. 
4. Scoop batter evenly into prepared muffin pan, filling each cup until almost full. Bake for 15 minutes or until they just start to turn brown on top. 
5. Remove the fritters from the oven and turn the broiler on HIGH. Line a baking sheet with parchment paper and transfer the fritters to the baking sheet. 
6. In a small bowl, whisk together the powdered sugar, milk, and blueberry jam until smooth. 
7. One fritter at a time, dip the top into the glaze and sit it upright back on the baking sheet.
8.Once all fritters have been dipped, place them back in the oven and let broil for 3-4 minutes. Once the fritters start to brown, remove them from the oven. 
9. Brush remaining glaze over the top of the fritters and let them cool for 15 minutes. 
10. Serve with your favorite cup of coffee and ENJOY!
Smokedelic Chili Baby!

Smokedelic Chili Baby! 0

A mouth-watering, smoked chili the whole family will love.

Ingredients:

2 lbs. ground beef 
3- 14.5 oz. cans of diced tomatoes 
1- 15.5 can of dark kidney beans 
1- 16oz. can of pinto beans 
1 large white onion, diced 
1 red bell pepper, diced 
1 green bell pepper, diced 
3 roasted red chilis, diced 
1 tsp. Fleur de Sel sea salt 
3/4 cups Italian Lambrusco Red Wine Vinegar 
3 cloves Chipotle marinated garlic, diced 
1 tbs. Garlic infused olive oil 
4 tbs. Blackened Seasoning 
2-3 Hickory smoking chunks 

Directions:

1. Fire up your Big Green Egg to 250 degrees. 
2. Once your Egg has reached 250 degrees, add your hickory smoking chunks and place your convEGGtor inside. 
3. Once your grill has reached 250 degrees with the convEGGtor in place, place your Dutch oven on your cooking grate. 
4. Add your garlic olive oil and onions to the dutch oven. Saute for 2-3 minutes, then add your bell peppers, roasted chilis, and your garlic cloves. 
5. Once the vegetables are soft, add salt and pepper to taste, then bring to a simmer. 
6. Add your Lambrusco vinegar, pinto beans, kidney beans, and diced tomatoes. Stir until combined. 
7. Knead the ground beef and blackened seasoning together, then roll into a large ball.
8. Place a perforated cooking grid on top of your dutch oven, then place your meatball in the center of your perforated cooking grid. 
9. Smoke at 250 degrees for about 3 hours, or until the meatball reaches 140 degrees internally. 
10. Remove the meatball and perforated cooking grid. Chop your meatball into small chunks, then add it to your dutch oven. Stir until combined. 
11. Smoke for an additional hour, stirring occasionally. 
12. Top your chili with shredded cheese or chives, serve, and ENJOY!

It's Party Time 0

Super Bowl 51 kicks off Sunday night in Houston, TX.  Are you hosting a party this year?  We've got everything you need to start your party prepping and planning.  Here are a few ideas to get you started.

Recipes

Our oils and vinegars are the perfect ingredients or finishing touches to take your Super Bowl snacks from good to great.  

Slow Cooker Smokey Italian Pulled Pork Sliders

1 pork tenderloin
buns
Garlic EVOO
Hickory Dark Balsamic Vinegar
salt and pepper


1.  Heat up slow cooker on lowest setting.  Season pork tenderloin with salt and pepper, on all sides.  Place in the slow cooker.

2.  Drizzle EVOO and vinegar over pork tenderloin.

3.  Cook on low for 4 hours.  Check every 30 minutes and turn over, so that all sides are covered with oil and vinegar.

4. At 4 hours, remove pork from slow cooker, and shred or "pull" with a fork.  Serve on buns with desired condiments and sides.

 

Spinach and Caramelized Onion Dip
(adapted from Real Simple)

3 tablespoons Garlic Mushroom EVOO
2 medium onions, chopped
Fleur de Sel salt and pepper
2 cups sour cream
1 package (10-ounce) frozen chopped spinach, thawed and squeezed of excess liquid
1 tablespoon Jalapeño White Balsamic Vinegar

 

1.  Heat oil in a large skillet over medium-high heat.  Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring frequently, until golden brown, about 12 to 15 minutes.  Transfer to a medium bowl, and let cool.

2.  Add sour cream, spinach, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper to the onions and stir until combined.

3.  Serve with fresh veggies and crackers.

 

Kickin' Chicken Nachos

2 cloves garlic, crushed
6 green onions, thinly sliced (green and white parts separated)
3 tablespoons Jalapeno EVOO
1 whole cooked chicken breast, shredded
Chile Lime Margarita Salt
pepper
1 cup salsa
1/2 large bag of tortilla chips
1 (8 ounce) package shredded cheddar/Monterey jack cheese blend
1/2 large tomato, diced
Garlic Cilantro Balsamic Vinegar

1.  Preheat oven to 350F.

2.  Heat a large skillet over medium heat.  Add EVOO and allow to heat.  Add garlic and white parts of the green onions and cook until tender.  Add shredded chicken, salt, and pepper.  Stir to mix until coated with oil.  Stir in salsa.

3.  Arrange tortilla chips on a baking sheet.  Spoon chicken mixture over chips.  Top with shredded cheese and tomato.  Bake in preheated oven for 10 minutes or until cheese is melted.  Remove from oven.  Sprinkle with green parts of sliced green onions and drizzle with vinegar.  

 

Other ideas:

-- Drizzle hummus with Meyer Lemon EVOO and serve with fresh veggies, crackers, and pita chips.

-- Add our Serrano Chili Honey Vinegar to your hot wings recipe

-- Make a pot of chili with our River Road Chili Mix and garnish with our Crimson Hot Sauce from Bravado Spice Company.

-- Serve Mom's Veggie Dip with your hot wings.

-- Try our dessert cheeseball mixes with fresh fruit, gingersnaps, vanilla wafers, and graham crackers.

We can help you plan a spectacular Super Bowl spread.  Come down to the shop today.