Bathe the Whole Chicken in Blood Orange Olive Oil, sprinkle fresh herbs inside and out (thyme, rosemary, garlic, onion).

Rotisserie for 1- 1/2 hrs. depending upon weight (about 5-6 LBs).  When done, remove Whole Chicken & prick the breast meat, drums and wings & drizzle a healthy portion of the tangerine balsamic over & inside the chicken.  Set to the side  (the meat will absorb the tangerine intense flavor).

While cooling, drizzle 1 pound of fresh garden snaps (green beens) with tuscan olive oil & a splash of lemon balsamic & microwave or saute for about 12 min covered  (add 2 tbl. spoons of water, it will steam and tenderize).

Bake your potatoes in the microwave for the time your microwave calls for ( I used 4 large Idaho potatoes).  When cool enough to handle, spit in half, scoop out the potatoes, mash and blend with butter olive oil, salt & pepper to taste.  Re-fill potato shells and top with bacon bits and grated aged cheddar cheese.  Dinner for 6-8.  2 hrs. (longer, but worth it).

Marinade Tenderloins in Smokey Chipotle Extra Virgin Olive Oil & Jalapeno Balsamic (in a gallon zip lock bag overnite).  Add Garlic olive oil to your skillet and simmer tenderloins for about 15 min.  While simmering:  Cut up fresh medallions of Squash, Zucchini, Sweet Peppers, Onions and a full clove of garlic.  Pepper to taste (mixed crushed peppercorns are full of flavor) (well, add sea salt if you need to!! smokey citrus, hickory or fleur de sel).

Increase your skillet heat to about 200-250 Degrees, place cover and cook for about another 15-20 min in order to crisp up both.  Flip once & reduce heat to warm for about 7 min.  Remove cover and splash a little Lemon, Tangerine, Espresso Balsamic for a little added sweetness (which ever balsamic suits your taste).  WOW!!  So tender and fresh tasting.  Vegetables are slightly tender, but still have a little crunch with substance.  Enjoy!!  37min. 🙂

5-8 slices of Texas Garlic Toast:  Top with Olive Tapenade, Fresh tomato, onion, garlic and cilantro Salsa.   Sprinkle about 1/2 teaspoon of Hand Blended Italian Herbs.

On each place sliced Smoked Mozzarella and Parmesean Cheese.  Top with Herbs again & drizzle with a little Harissa Olive Oil & Jalepeno Balsamic 🙂

Bake at 340 degrees for about 17 min.  Turn off Oven and pull out in about 10 min. (I use a ceramic pizza pan.  Make the crust crispier but soft center).  ENJOY!!

Ingredients:

• (4) 8-oz beef loin, strip, or tenderloin cut 1 in. thick
• 2 tsp. cracked black pepper
• Salt
• 1 cup crumbled Bleu cheese (4oz)
• Dark Chocolate Balsamic Vinegar

Directions:
Sprinkle meat with cracked black pepper. Season to taste with salt and grill to desired doneness. During the last 3 minutes of grilling, sprinkle Bleu cheese over filets. Meanwhile, reduce the Dark Chocolate Balsamic 1/4 to 1/2. Serve drizzled with Dark Chocolate Balsamic glaze.

Pre-toast your muffins, drizzle with Milanese Gremolata EVOO (hint of lemon zest and mint with italian herbs). WOW!!. Set aside.

Combine 1- 8 oz. container of crab meat (found in the meat/seafood dept. of your grocery store).  Spoon Blend in half to 3/4 of a package of Neufchâtel Cream Cheese (microwave out of foil for about 50 sec. to soften (1/3 less calories than cream cheese), 1/4 cup of Old Bay seasoning, red pepper flakes (to taste. I use 1/4 tsp.), 1 tbl. spoon. Herb de Provence EVOO. 1 celery stalk, 3-4 thin slices of onion, 1/4 tsp. fresh dill and 2 tbl spoons of our italian herb blend.  Mound on top of English Muffins and sprinkle with Asiago Cheese, and Old Aged Cheddar (we now have Tillamook  2 yr. Aged Cheddar 8 oz. blocks in our deli) and more italian herb blend on top.

Bake on 350 (pre-heat oven to get to 350 first) for about 15 min.  Turn off Oven.  Have a glass of wine and ENJOY!!  prep. approx. 30-40 min.  More about Tillamook Cremery if you are interested…..

100 yr. old Creamery.  Today, we’re made up of nearly 110 dairy farm families who own TCCA (many of whom are kin to the early pioneers), and the Tillamook brand can be found in stores from Portland, Oregon to Portland, Maine.Commitment to quality. We believe that healthy cows produce quality, wholesome milk, and that the best milk makes the best dairy products – it’s a simple equation. It all starts on the farm, with well-cared for cows and milk as fresh and pure as possible and never with artificial growth hormones. We test each batch of milk to be sure it’s the highest quality possible. And we turn that milk into products that taste better because they’re made better. Like award-winning cheddar that’s aged slowly and naturally. Ice cream with just the right amount of creaminess. And yogurt that needs no artificial colors, flavors or sweeteners.

Ingredients:

• 2 bunches or about 2 lbs of Asparagus
• 2 Tablespoons of your favorite Olive Taproom Extra Virgin Olive Oil
• 2 cups Cherry Tomatoes, halved
• 8 oz Mozzarella Cheese, small balls, cut into quarters
• 2 Tables Spoons Flat-Lead Parsley, chopped
• 1 Teaspoon finely grated Lemon Zest
• 1 Tablespoon freshly squeezed Lemon juice
• 1 Teaspoon Olive Taproom Sea Salt
• 1/4 Teaspoon Crushed Red Pepper Flakes (more or less depending of heat desired)
• Black Pepper to taste and a few drops of your favorite aged balsamic (raspberry, tangerine, strawberry, fig, etc.)

Directions:

1. Brush Asparagus with 1 tablespoon of Olive Taproom EVOO and grill or roast at 425 degrees for about 7 minutes.
2. Toss tomatoes and mozzarella in a large bowl with the remaining 1 tablespoon Olive Taproom EVOO, parsley, lemon zest and juice, salt, red pepper flakes, and black pepper.
3. Cut bottom of asparagus spears into 1/2 inch pieces and toss with tomato and cheese mixture. Arrange upper half of the tips, spoke like, on a serving dish. Mound the salad in the middle of the tips and serve.