Thai/ Whiskey Mustard Wild Sockeye Salmon w/ Toasted Pistachio Maple Balsamic & Butter Olive Oil

Salmon-shrimp-scallopsThis  Dinner took  1 hour.  However, it was worth every minute.  My Family came in from out of town and our rule has always been, I cook, they clean.  I love it!!!

Two large fillets of Wild Sockeye Salmon, basted with a mixture of Whiskey Mustard, our Thai Herb Blend and the Milanese Gremolata.  Place into a glass corning dish, pre-heated oven at 350 degrees for 25 min.  Remove from the oven and coat with a mixture of Crushed Pistachios (shelled in bag and I used a small blender to crush), add a hefty amount of our Maple balsamic and our Vegan Butter olive oil and blend over both salmon fillets.  Place back into the oven on broil on low for another 12 min to toast the crust.  Turn off oven.

Wrap sea scallops with peppered Prosciutto, pan seared in our Garlic Olive Oil, remove and place into the oven with the Salmon (oven is off and just keeps food warm).  Next, steamed spicey Bay shrimp marinated with our Serrono Chili Pepper Honey Vinegar.  Last, Side Salad with fresh baby spinach, romaine lettuce, cucumbers, walnuts, pumpkin seeds, cranberries, sundried & grape tomatoes, Manchego shavings and drizzled with our Blueberry balsamic and Basil Olive Oil. Salt & Pepper to taste.

What a great time with family, saying grace, enjoying each other’s company and laughing it up!

Organic Vegetable Pasta w/ Diced Chicken Breasts & Spring Salad Mix

Compliments of Amy Bishop!! 🙂

Chicken-Pasta-w-Fresh-Spring-MixOrganic Vegetable Pasta (3 cups) blended with fresh diced Hanover tomatoes, onion, broccoli, 3 large chicken breast diced and simmered in our Tuscan Extra Virgin Olive Oil, salt & pepper to taste & dust a little Parmesan Regg. for a perfect dinner.

Drizzle a little of our Vegan Butter Olive Oil after plated. Fresh spring mix, with dried cranberries, walnuts, sesame seeds, cucumber and drizzled with our White Peach Balsamic and a little Persian Lime Olive Oil.

SO CRISP AND VERY FRESH TASTING! Cudos!! Lady Bug!

CHICKEN TACOS W/ FRESH PICO DE GALLO

chicken_tacosSauté 4 large chicken breasts with onions, garlic olive oil & shred with a potato masher.  Add our mexican herb blend or your own (El Paso Hot chili powder, hungarian sweet paprika, cumin, garlic, onion powder, ground dried chipotle, and other spices, MSG Salt Free) to your taste with a teaspoon of water and let thicken.

Stuff tacos with the chicken mix, add shredded Manchego cheese, some cheddar and Asiago.  Place in oven for about 10 min. to crisp up shells and melt the cheese.

Top with Fresh Pico De Gallo.  (Pico De Gallo:  diced Hanover tomatoes, onions, mango, garlic & tuscan olive oil with a heavy splash of the Serrano infused Honey Vinegar just decanted or our Jalapeno Balsamic), salt & pepper to taste.

ENJOY!!  40 MIN.

Bone in Ribeyes with Maple & New Potato Medallions with Flower Pot Tuscan Bread

ribeyes-with-maple-sweet-and-new-potatoes1Marinade your ribeyes the night before with Tuscan Extra Virgin Olive Oil and the NEW Serrano Honey Vinegar (has a little bite, but dissipates when grilled), add Hickory wood chips in foil on the grill after soaking in water for about 20 min.  Grill to your tenderness (I like mine MR).

Cut up small baby new potatoes with sweet potatoes.  Drizzle with Butter & Basil EVOO and place in oven/broiler for about 20 on low or until tender and a little crisp (I cheat and put mine in the microwave first for about the length of time of two Idaho potatoes would call for in your microwave).  After slightly toasted, drizzle maple balsamic over them and salt and pepper to taste (I also like cinnamon, but not everyone in our family does).  We have made it easy on you for our fresh Tuscan Flower Pot Bread.  Just mix ingrediants provided with milk and eggs and bake.  Hey, even mine didn’t come out like a rock.!!!!!!

Easy and gives a new swing on the normal mashed potatoes or baked potato.  35-40 min.  Enjoy!!

Open Face French Bread Beef Brisket Cutlets with Pepper Jack Cheese & Au Jus Dip

Beef-Brisket-with-Pepper-Jack-Cheese-and-Au-Jus-SaucePre-toast your French Bread with Smoky Chipotle Extra Virgin Olive Oil. Slice Thin Shavings off your Beef Brisket & marinade/simmer in your Au Jus Sauce to warm for about 10 min. (do not boil, only simmer).

Once heated, remove from Au Jus Sauce and place on your french bread with a generous slice of Pepper Jack Cheese.  Broil in oven for 3-7 min on low or until browned and cheese has melted.

Au Jus Dip:
I use Swanson’s low sodium Beef broth 2 cups, 1 1/2 tsp. of Lea & Perrins Worcestershire sauce, 1/2 tsp. of red pepper flakes (optional) & then add a tsp. of tuscan olive oil with fresh herbs & a clove of pressed garlic.  Bring to a boil, reduce heat and serve with a glass of Wine of your choice.  OR our Negroamoro (rich red sharp notes of berries) or Moscato D Asti (light, fruity & sparkling)!!

Enjoy!!!  25 min.