Love and Olive Oil - Eat to Live. Cook to Love.

Chimichurri Roasted Chicken

This recipe would make our previously perfect roast chicken green with envy. It’s a perfect two-night meal. Night one, carve it up and eat it fresh, drizzled with a bit of leftover chimichurri. The chicken roasts up moist and tender, with the sauce adding a flavorful kick. Then, night two, shred up the leftovers and...

Double Chocolate Banana Bread

Let’s be honest with ourselves: this is cake, through and through. Cake disguised as breakfast. It’s amazing how much importance we place on a name, a title, a declaration of just what it is and when you’re supposed to eat it. If I were to call this Double Chocolate Banana Cake, for example, there’s no...

Roasted Cauliflower Carbonara with Burrata

There are few things more satisfying than a perfectly creamy pasta carbonara for dinner. Unless, of course, it’s topped with hunks of cream-filled burrata cheese. That addition alone ups the delicious factor tenfold without a second thought. I’m a big proponent of the “burrata makes everything better” philosophy, whether it be salad or flatbread or...

Sweet Potato Pancakes with Cinnamon Cream Syrup

A ray of sweet potato in a sea of pumpkin. These pancakes were inspired by the one worthwhile menu item at Nashville’s famous Pancake Pantry: the sweet potato pancakes. (I know that may sound harsh but it’s my humble opinion that pancakes, even great ones, are never worth waiting hours in line for. Then again,...

Shakshouka (Poached Eggs in Spicy Tomato Sauce)

This recipe comes from our second book, Breakfast for Dinner. Sometimes I forget about the recipes in that book and how much we love them; we need to be better about revisiting them more often. Taylor especially loves this dish, and that’s no surprise, seeing as how it’s satisfying and hearty and chock full of...

Halloween Confetti Cupcakes

Funfetti + Zombies = Un-deadtti cupcakes. I’ve been wanting to do a funfetti cupcake for some time, to make my favorite funfetti cake recipe in cupcake form. And considering the current season, I took the opportunity to do something I rarely do (in fact something I’ve only done once before with these pumpkin mummy cupcakes):...

Olive Oil & Pistachio Brownies

Have you ever wondered what would happen if you simply swapped the butter in a basic brownie recipe for olive oil? Amazing things, that’s what. Honestly, I’m surprised I haven’t made olive oil brownies before. For a blog called Love & Olive Oil, I feel like I’ve failed you (and myself) in that respect. Luckily,...

Zucchini Naan Flatbread with Lemon Ricotta

Taylor wants me to be clear with you: this is not a pizza. In his mind, anything that doesn’t have red sauce, mozzarella cheese, and pepperoni is most definitely not pizza. I don’t necessarily agree, but for the sake of argument, we’re calling this one a flatbread. We’ve recently discovered naan. I know I need...

The Great Food Blogger Cookie Swap 2015

It all started with a cookie craving. 5 years ago. Little did I know that the Great Food Blogger Cookie Swap would become what it is today, still going strong for the 5th year running. Hooray for cookies! I am so excited to announce the launch of this year’s Great Food Blogger Cookie Swap, hosted...

Kentucky Mudslide Cake

This cake is overloaded with good stuff. Or, more accurately, simply loaded. I took a few liberties with Jocelyn’s recipe for Mississippi Mudslide Cake from her new Grandbaby Cakes cookbook, swapping the Kahlua for bourbon, so I figured calling it a Kentucky Mudslide Cake was more appropriate. You could also use whiskey and you’d have...