Grown-Up Pizza Bread

Jennifer Mac

" I can't turn water into wine, but I can turn pizza into breakfast ". - Unknown

" Luckily, with GO-On Tap and some of your favorite ingredients, you can have pizza for breakfast (or lunch). This came to me mid-morning as I was thinking about what I could make for lunch that was warm, filling, herby, cheesy and a bit crunchy. The answer? Grown up pizza bread. I took a wheat hoagie bun, halved, brushed with GO-On Tap Garlic-Mushroom oo and heated in the oven for a few minutes. I chopped some red and yellow bell pepper and lightly tossed in more GO-On Tap oo. Once my bread in the oven was toasty and crisp, I pulled it out, topped with my oo drizzled peppers, some hard-boiled egg slices, topped with provolone cheese and some Italian spices. I put this back in the oven until the cheese melted. Out of the oven I topped with Italian parsley. This slightly crunchy, warm cheesy, protein-laden, garlic mushroom, pepper treat was perfect for lunch. I made enough to save for tomorrows breakfast, if I can wait that long to eat it. As always, make this your own with your favorite toppings and GO-On Tap olive oils. Pour. Savor. Enjoy."

Grown-Up Pizza Bread

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Chimichurri, Not Chim-Chiminey.....

Jennifer Mac

"There's the whole world at your feet. And who gets to see it but the birds, the stars and the chimney sweeps". - Mary Poppins

"Mary, make this for your favorite chimney sweep, Bert, and he may change his tune to chim-churri-churri. This Argentinian sauce is delicious. There are few words....just MMMMMMM.
In fact, Grapes & Olives On Tap owner, Alejandro Lopez, who is from Argentina, would never consider preparing meat dishes without chimichurri! While the ingredients I use are very slightly different from Alejandro's familiar, I love mine and am sharing my style.
This is AMAZING on pasta, eggs, crostini, grilled beef, pork, chicken or salmon. I think I'm going to use it next to top a toasted English muffin with grilled bean burger, soft havarti cheese and poached egg. Southwest Benedict!
Take 1 1/2 C. cilantro (Alejandro does not), 1C. flat leaf parsley (all Alejandro uses for herb), 6 peeled and pressed (raw) garlic cloves, a good dash of red pepper flakes and process in a blender or food processor, about 10 pulses. I put 2 tsp. dried oregano into 1/4 C. hot water with 1 tsp salt and let sit about 15 minutes to soften oregano. Add that to the greens/garlic mix and pulse again. Now add GO-On Tap (about 1/2 cup) Spanish oo. Blend until mix is just wet. This is not a drizzly, dressing type consistency. It is green herbs, garlic, red pepper flakes and oo.
You could use GO-On Tap meyer lemon, basil, rosemary or garlic-mushroom oo, but I love the Spanish and use that. Also, Alejandro adds white vinegar. I don't. Serve this room temperature over whatever you desire....or just eat with a spoon. Me? Guilty. As always, Pour. Savor. Enjoy!"

Chimichurri

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Happy Appetizers

Jennifer Mac

" Take it easy, but take it."
- Woody Guthrie


"As I've said before, this time of year is hectic. We can all use an easy button, or six. I've got a great, tasty, guilt-free, easy answer for your parties, book club get-togethers, ladies lunches, sports watching parties, work treats, Saturday lunch with kids...or every other reason you have to eat a tasty bites. This seriously comes together so quickly you can wing it at the last minute and still look like the perfect hostess or party-goer. Here's what I made, but as I try to always offer you, the options are endless. I'll add a few ideas for variety. Take the fun party picks with the tassel-like ends and add half of a cut grape, a cube of cheese ( I used a creamy Havarti) and a red raspberry to each. Put on a pretty plate/platter in mass and drizzle with GO-On Tap raspberry balsamic. I have made this several ways, but like the look of the green grape, cream of the cheese and bright, beautiful pink of a raspberry. You can try apples with sharp cheddar with GO pecan balsamic. Make pear with cheddar or havarti, red 1/2 grapes with GO pecan or pomegranate balsamic. Medjool dates (halved) with havarti and GO Cran-Orange balsamic would be delicious as well. Use your imagination, use your time well and easily and with your favorite GO-On Tap balsamic, your mouth, food and sanity will thank you. Pour. Savor. Enjoy."

Happy Appetizer

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Surprise Me!

Jennifer Mac

"Show me something beautiful. Say something meaningful. Be compassionate. Be thoughtful. Be kind. Be elegant in a world forgetting how. Go on....surprise me.
I love good surprises. This idea probably won't be any type of surprise....but I'm offering it to you anyway. Here are the simple basics - potato chips, cheese, freshly ground black pepper and GO-On Tap oo. So, no real surprise that this will be delish right? Well, here goes..make this and just enjoy, because you deserve to. Get your favorite type of plain kettle cooked potato chips. Preheat your oven to 425. Spread chips in a single layer on a rimmed baking sheet, spray or drizzle your favorite GO-On Tap oo over ( I made 2 batches and used garlic mushroom on one and rosemary oo on the other) and sprinkle freshly grated pecorino cheese over. Bake for 3-4 minutes - seriously watch these, as they will turn brown and could burn more quickly than you think (trust me, I know) and pull from oven. Just out of the oven, sprinkle on more pecorino cheese and freshly ground black pepper. If you can stand to let these cool, put them in a bowl and enjoy. I love these warm, just out of the oven. This is an easy twist on game day chips, a fun pre-dinner party idea....a movie night twist to popcorn (or heck, use this on popcorn instead of chips). Use your imagination - purchase sweet potato chips, drizzle GO-On Tap blood orange oo, cinnamon and grated gouda cheese, GO-On Tap rosemary oo, lemon zest and parm cheese on sweet potato chips....you get the idea. With GO-On Tap, cheese, potatoes...any treat can say "Surprise"!!
Pour. Savor. Enjoy."
 

Surprise me

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Stuff-Shrooms

Jennifer Mac

"Why did the mushroom get invited to all the great parties?
- Because it was a fungi (fun guy).

You are going to want to take these fungi to all your parties, sports game get-togethers or for your own party for one. No worries, there's always space at the table for these because they don't take up 'mushroom ' (much room). These are fun, easy little appetizers or accompaniment to any meal. I used Bella mushrooms. Remove the stem and hollow out the inside a bit. Lightly rinse and let dry upside down. While drying, I mixed ricotta cheese, freshly grated parm, toasted and very finely chopped pecans, finely diced celery and a good pour of GO-On Tap Meyer Lemon oo. I let that sit about 2 hours in the fridge to chill and let the flavors blend. I love the fresh celery and that the meyer lemon oo really picks up the earthiness of the mushroom in this dish. When ready to bake, I stuffed the mushrooms, topped with shredded mozzarella cheese. I baked at 350 for 15 minutes, just until the cheese melted and the center was warm. There are numerous ways to make 'stuff-shrooms'. If you want super fast and easy, take a box of the stuffing mix from the grocery store, make on the stove top with your favorite GO-On Tap oo and use that in the shroom. Any GO-On Tap oo would be perfect for this fall treat. As always, make it your own. Pour. Savor. Enjoy.'

Stuffed Mushrooms

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Spicy Deception

Jennifer Mac

"You've heard it all....'don't judge a book by its cover', 'If you don't like the heat, get out of the kitchen', 'Variety is the spice of life'. Well, this rings true for this simple, special, unexpected GO-On Tap olive oil infused drink.
I love a good gin martini. I've taken my heat out of the kitchen and onto my deck, lit my candles and peacefully am taking time to reflect on my last few months. Make your favorite martini (or drink with tonic), drop a few golden/red drops of warm GO-On Tap roasted chile olive oil islands into your drink, add your favorite garnish, like a big olive freshly stuffed with blue cheese, take a comfortable seat and say 'cheers'! This delightful warm/spicy addition to your adult beverage is a wonderful surprise. It puts warmth and good heat to a drink that screams vacation and transitions it to Fall. Cheers to the new season of the year. Cheers to perhaps a new season in your life. Cheers to making it through challenges and cheers to ease of life, if that is your good fortune. Cheers to growing children, new environments, to bravery and fortitude. Cheers to women, men, daughters, sons, friends and all the people that make our lives happy and livable. Cheers to Mother Nature and all the bounty she brings; grapes and olives in particular. Cheers for the situations we survive, grow and thrive through. Cheers to what begins and what ends. Cheers to all that has been and all that is yet to be. Cheers to life. Continue to pour, savor, enjoy."

Spicy deception

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Iced Herb Cubes

Jennifer Mac

"Planning is bringing the future into the present so that you can do something about it now". - Alan Lakein

"This idea came to me in an odd way. Right now, my basil, rosemary and thyme are growing and multiplying like crazy. I don't like wasting fresh herbs and until now, haven't found a great way to keep them fresh beyond immediate use. I've made pesto and frozen it into cubes for use in the future and that's perhaps what jogged my mind to the current situation.
Are you ready for this? I froze the herbs into olive oil cubes! I tore and chopped my fresh herbs, placed them into an ice cube tray and poured GO-On Tap olive oil (I made some with basil oo, meyer lemon oo and tuscan herb oo) over them. It is up to you if you want a deep or shallow 'cube'. Genius right? Once frozen, pop out of the mold and place in zipper-neck type bags and return to the freezer.
See? Planning for the future, bringing it into the present and voila.....easy meal help with fresh ingredients later. Pasta, eggs, soups, stews, sauces and marinades that you make in the fall (or even tomorrow night) will thank you for your planning and prep now.
As always, use GO-On Tap for your tasty, healthy, present and future meals. Pour. Savor. Enjoy. "

Herb Cubs

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Galette Up and GO

Jennifer Mac

" Summertime and the living is easy."
- George Gershwin


"Ah, Summertime. Sweet, easy Summertime. I hope you are all staying cool, making great easy meals with GO-On Tap naturally flavored olive oils and balsamics, laughing with friends and taking some down time to relax.
As the local blueberries have hit my farmer's market, I had to make a gorgeous blueberry galette. This is so easy, pretty and fresh tasting. If you don't want to bother with the pastry part, just spoon this over ice cream, grilled pound cake or pancakes. This is also sweet when lightly mixed into ricotta cheese, spread over crostini and topped with lemon zest.
On the stove, mix sugar, 2 C. blueberries, GO-On Tap raspberry (or pecan, strawberry, pomegranate or fig) balsamic, cornstarch and bring just to a simmer. Let simmer a few minutes and cool (to thicken).
While cooling, brush a flat pie crust with butter and sprinkle with cinnamon and sugar. Pour the blueberry mix over the pie crust, leaving a 2 inch border. Fold the border over into a blueberry barrier. Then brush that edge with water, milk or egg wash and sprinkle more cinnamon and sugar over the top.

Galette
Bake 15-20 minutes at 425. Serve warm or cool...with ice cream. Hello Summertime! Pour. Savor. Enjoy"

 

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Simply...Vinaigrette

Jennifer Mac

" Good food. Good fun. Family and sun. Life's simple pleasures."
- Unknown

"Hello Summer. Hello to picnics, beaches, outdoor dining, get-togethers and easy, tasty food. When Summer rolls in, remember all your GO-On Tap naturally infused olive oils and balsamics are still your perfect food companions.
This week, remember all the possibilities (possibili-bites) with a vinaigrette. Use all your favorite GO-On Tap products on your pasta, potato salads, grilled or chilled proteins, slaws and salads.
Remember to use (1) part acid to (2) parts oil and an emulsifier for the perfect base. Mix and match your GO-On Tap oils and balsamics for the acid/oil base. Add fresh herbs and spices and your meals are destined for deliciousness.
Food does not need to be complicated or time consuming to make. With your Summer favorites, family, friends and GO-On Tap products, you can enjoy all the best that the season brings."

Vinaigrette

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Caprese Galette

Jennifer Mac

"I never met a color I didn't like " - Dale Chihuly (renowned glass artist)

"I bet Mr. Chihuly approves of the colors in this tasty treat. If you follow my posts, then you know I like making galettes. They are easy, quick to make and very versatile. With my tomato plants in the ground, I know I will make this appetizer/light meal item over and over again this Summer. I took a rectangular pizza crust, spread with a mixture of mascarpone cheese, a beaten egg, roasted red pepper flakes, 3 pressed garlic cloves, a little rosemary, thyme, oregano and grated jarlsberg cheese. I then placed sliced cherry red and yellow tomatoes on top of that, rolled the sides of crust in a bit, brushed the crust with GO-On Tap basil oo and sprinkled sea salt onto it. Once baked and out of the oven, I sprinkled basil strips on top, a handful of shredded parm cheese and drizzled more GO-On Tap basil oo over this. Colors are beautiful and bright. The taste is creamy, bright, intensely tomato-y and basil-y perfect. The crust is done just right....crunchy on the bottom, chewy on the edges. Get ready people, your tomatoes want to be eaten this way! As always, make it your own and continue to Pour. Savor. Enjoy."

Capresse

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