Dr. Oz says this easy, yet powerful, combination will reduce the amount of food you’ll eat at dinner and keep your fuller for longer amounts of time. “Dinner’s our big meal where we make most of our mistakes,” he says. These mistakes can lead to serious consequences, like heart attack or diabetes. Eating whole wheat bread and olive oil can reduce your risk for both, Dr. Oz says. “And you’ll probably lose weight to boot.”

1 & 1/2 Cup Flour

1 Cup cranberries – fresh or frozen

1 Cup milk

1/2 Cup sugar

1/4 Cup Old Town Oil’s Blood Orange/Sweet H/Meyer Lemon EVOO

1 Tablespoon baking powder

1 Medium egg

1 Pinch of salt

Directions:

Take all the dry ingredients and mix into a bowl.

After mixing combine the remaining ingredients except the cranberries.

Next, add the liquids and mix until it’s a moisten texture.

Now toss in the cranberries and briefly stir in to the mix.

Next, fill muffin cups half full and bake at 375 degrees for 25 minutes.

Ingredients:

1 Cup of Old Town Oil’s (Blood Orange or Meyer Lemon) EVOO

1 Cup packed brown sugar

2 Eggs

1 Teaspoon vanillia extract

1 Cup all-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

4 Cups rolled oats

1 Cup raisins

Directions:

Preheat the oven to 350 degrees and grease the cookie sheet

In a large bowl, mix Blood Orange/Meyer Lemon EVOO, brown sugar, eggs and vanilla until well blended.

Now combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture.

Next, mix in the oats and raisins.

Finally, mold the mix into rounded spoonfuls to be placed on the cookie sheet.

Then bake between 10-12 minutes.

Thanks to Cal Schroeckfor the recipe.

• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon of Old Town Oil’s Sweet Hojiblanca, or ‘Sweet-H’ for short!
• ½ cup of Old Town Oil’s Red Apple balsamic vinegar
• ½ cup red wine
• 1 ½ chicken stock
• 1 cup beef or veal stock
• 1 tablespoon butter
• 1 Granny Smith apple
• ½ cup golden raisins

Cook garlic and shallots in 1 tablespoon of ‘Sweet-H’ in sauce pan and until softened. Add red wine and Red Apple balsamic vinegar and boil until reduced, about 8-10 minutes.

Now, add chicken and beef/veal stock and reduce to about 1 ¼ cups: takes about 15-20 minutes.

Peel apple and cut into small dice. In a medium sauté pan, sauté apple and raisins in 1 tablespoon butter until apple is golden brown, but not falling apart (about 2-3 minutes). Add vinegar/stock sauce and simmer for 1 minute, salt and pepper if necessary.

Lastly, spoon over pork chops, pork tenderloin, chicken or even duck!!!

§  1 pound spaghetti

§  1 medium sweet onion, diced

§  ½ cup of Old Town Oil’s Blood Orange EVOO

§  1 tablespoon oregano

§  Feta or goat cheese for garnish

§  Salt and freshly ground black pepper

Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.

Then, add the pasta and stir well. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary. Cook the pasta al dente, about 8-10 minutes.

Next, heat a 10-inch sauté pan over medium heat and add the Blood Orange EVOO. Now add the onions and cook until translucent (try not to let them brown). Remove the pan from heat and add the oregano.

Drain the pasta and add to the sauté pan. Toss, season with salt and pepper and top it off with goat or feta cheese. If the pasta seems too dry add some more of the reserved pasta water. Serve immediately.

 Ingredients:

• Salt and freshly ground pepper
• 1 ½ pounds broccoli florets
• 3 tablespoons of Old Town Oil’s Meyer Lemon EVOO
• ½ cup seasoned bread crumbs
• 2 tablespoons butter
• 3 tablespoons grated parmesan cheese

Fill a large pot halfway with water. Cover and bring water to a boil over high heat.

Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes.

Drain, transfer the broccoli florets to a large bowl, toss with Meyer Lemon EVOO to coat.

Toast the breadcrumbs and cheese in the butter, about 3-5 minutes.

Finally, pour mixture over broccoli; serve immediately.

• 1 Pound Linguine pasta
• 1/2 cup of Old Town Oil’s Meyer Lemon EVOO
• 2 Shallots, diced
• 2 Garlic cloves, minced
• 16 ounces frozen shrimp
• 1/4 cup lemon juice – or sqweeze two lemons
• 1 Lemon, zested
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces spinach – about 3 packed cups
• 1/4 cup flat leaf parsley

Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserve 1 cup of the cooking liquid.

In a large, heavy skillet warm 2 tablespoons of Meyer Lemon EVOO over medium heat. Next, add the shallots and garlic and cook for 2 minutes. Then add the shrimp and cook until pick, about 5 minutes.

Now it’s time to add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off heat and add spinach.

Finally, add the Meyer Lemon EVOO to the pasta and the parsley; toss to combine and serve immediatly.

Just a heads up that the blog is currently being revamped.

What does that mean?

Well, as you can tell we’ve already changed the face of the blog, and now we’re adding more content.

Basically, stay tuned, more is on the way!

Shrimp, Scallops, Salmon and Chicken taste fabulous when rubbed with Blood Orange Oil, garlic and crushed peppercorns.

Paired with Tangerine Balsamic, it the most superb salad and marinade combination offered by Old Town Oil. Salads made with Blood Orange will take on a sweet citrus flavor that is sure to please your family and friends.

Also, this oil is a great complement to salads, pesto and bruschetta. Add the Traditional 18-Year Balsamic Vinegar for an outstanding vinaigrette!