A tomato and a cayenne pepper growing in Tillamook Ice Cream Buckets!

Do you have a yard that gets a lot of sun, but doesn’t have the space for gardening? If that’s the case you have to get a little creative to have a garden. Fortunately, Tillamook can help with a creative and affordable solution for you. Tillamook three gallon ice cream buckets can help you get started!

• Get some Tillamook 3 gallon ice cream buckets at the Cheese Factory for just 50 cents each (note that availability does fluctuate so make sure to call before you go if you are making a special trip just for ice cream buckets: 1-855-LOAFLOVE [1-855-562-3568]).
• Drill a few drainage holes in the bottom
• Put some pebbles or some other material in the bottom of the buckets that will allow for good drainage (so the holes don’t clog!)
• Add some soil and start planting!

Peppers, I found, work especially well in Tillamook Ice Cream buckets because they don’t mind when the soil dries out. In fact, they seemed to like it! What would you try growing in a Tillamook Ice Cream bucket?

I consider myself lucky to have been able to spend the day with Hosea Rosenberg for a number of reasons:

1)      He makes DELICIOUS food. Seriously, I was blown away by the simplicity of his Pear and Muenster Flatbread, and it was one of the tastiest things I’ve ever eaten. See all his recipes.

Pulling together all the essentials for a day in the kitchen.

2)      He has great stories. From growing up in New Mexico, to starting out his professional career as an astronomer, to being the Season 5 Top Chef Winner, to starting his own company, Blackbelly Catering.

Hosea and his business partner, expert mixologist James Lee

3)      He raises Blackbelly Sheep and pigs! We were able to go out to Blackbelly Farm and meet them in person. So beautiful…

Aren’t they beautiful? They were very shy.

Making friends with a curious little pig!

4)      We got to be on location in Boulder, Colorado with the Flatirons looming and the sun winter-crisp and spectacular.

We loaf Boulder!

5)      Over a final bite to eat to finish off the day, I realized spending time with Hosea is like hanging out with a friend. Granted he’s that friend that is in love with the celebration and art and quality of food, but don’t we all need a friend like that?

The whole gang out on the farm after the shoot

You can get more of Hosea and Blackbelly Catering on Facebook and Twitter!

We loaf Tillamamas!

Mother’s Day is just around the corner, and Tillamook is here to help you pick the perfect gift. If your mom’s a Tillamama, why not give her the gift of loaf with one of these Tillamook gifts? Hand-picked Tillamama-approved gifts are on sale* from now until Mother’s Day!

If you think your mom deserves the tile of a Tillamama, enter our Tillamama Contest for a chance to win cheese and goodies from Tillamook!

*10 off select items on the Tillamook Shop. Sale is valid May 1, 2012 at 8:00 am through May 13^th, 2012 at 11:59 pm PST. Only valid for online purchases at Shop.Tillamook.com and Tillamook Facebook Shop.

Queso Fundito with Chorizo from Smells Like Home

Dipping Quesadilla from Keegan Gerhard at D Bar Desserts

Mexican Tortilla Pizza from Honey Whats Cooking

A creative take on the classic grilled cheese! No stove required!

As a Tillamook Brand Ambassador it’s safe to say my life revolves around Tillamook Cheese! I can tell you first hand there is never a cheese shortage on the Loaf Love Tour. We’ve become skilled at experimenting with new ways to prepare and eat Tillamook Cheese. The hotels we stay in sometimes have kitchens, but after three months, I’ve become quite creative when it comes to making food in hotels without them. So, if you ever find yourself somewhere without a kitchen and have a cheesy craving, not to worry! We have some cheesy tour recipes!

My favorite is the classic grilled cheese – no stove or oven required. All you need is a toaster! Simply turn your toaster on its side, place two pieces of bread with a slice of your favorite Tillamook Cheese on each slice, slide it in the toaster with the cheese facing up, and start toasting! Make sure you don’t use too much cheese or it’ll melt off the bread and make a big mess! Always have your plate ready because you don’t want your hotel room floor to become a landing spot for a catapulted grilled cheese! Put the cheesy bread slices together and voila! a simple cheesy treat with no clean up necessary!

Noelle’s go-to cheesy favorite is a baked potato with broccoli and Tillamook Sharp Cheddar! First, she uses a fork to poke a few holes in the potato and pops it into the microwave to cook for about seven minutes. Then she places broccoli pieces on a plate with a moist paper towel over it and microwaves that for about a minute to steam the broccoli. Last she combines the broccoli and the potato with some cheese sprinkled on top and microwaves it a little longer to make sure the cheese is nicely ooey-gooey! Yum!

Maya is partial to quesadillas (which she ate exclusively during our entire stay in Austin, TX!). Her favorite combination is two whole wheat tortillas, Tillamook Pepper Jack and Medium Cheddar, a couple spoonfuls of salsa, and a generous layer of refried beans. After a two-minute warm-up in the microwave, it’s dinner time!

Alyssa gets creative with microwavable bags of rice! Before cooking, she opens just the corner of the steamable rice bag (found in your grocery store freezer section) and adds black beans, Tillamook Monterey Jack, Sharp Cheddar, and rotisserie chicken! Cook for the recommended time on the package and then wrap all that yumminess in a flour tortilla and tada! You have a delicious burrito!

What would you make with Tillamook Cheese and no kitchen?

Happy non-cooking!

-Tillatastic Ash, follow me on Twitter @TillatasticAsh

Photo: Flickr, jpopesku1

Spring and summer offer some of the yummiest fresh fruit of the year! But whether you’re looking for tart cherries or sweet peaches, the local fruit stand isn’t the only place to get your hands on the season’s sweetest flavors! Whichever fruit is your favorite, there’s a Tillamook Yogurt for you to enjoy! Yum!

• Dark Cherry (also in Light!)
• Marionberry (also in Light!)
• Mountain Huckleberry (also in Light!)
• Northwest Berry Patch (also in Light!)
• Oregon Strawberry (also in Light!)
• Peach (also in Light!)
• Raspberry (also in Light!)
• Blueberry Acai
• Cherry Vanilla
• Strawberry Lemonade
• and don’t forget Watermelon!

Which spring and summer fruits are you looking most forward to?

Hooray for Tillamamas!

A Tillamama is a mom who knows the value of great, natural cheese. She never runs out of hugs, love or Tillamook. Tell us why a mom in your life deserves the title of Tillamama and you both could win cheese and goodies from Tillamook! We will select a 1st place, 2^nd place and 3^rd place winner! You and your Tillamama could each win:

• 1^st Place: a year’s supply of Tillamook Cheese!
• 2^nd Place: our Big Cheese Gift Box
• 3^rd Place: our Deli Sampler Gift Box
• Each winner will also receive one of our new Tillamama t-shirts so you can show the world that you’re a Tillamama! 

Nominate your favorite Tillamama from Tuesday, May 1 to Friday, May 11 by sending us an email, posting on our Facebook wall, tweeting us @TillamookCheese or tagging us in a Pinterest pin! The more creative the better!

How to Enter:
1) Read the official contest rules.

2) Take a photo, write a poem, record a video, create a collage – anything that tells us why your mom is a Tillamama!

3) You can submit your entry in the following ways:

• Email fans@tillamook.com
• Post on the Tillamook Facebook wall
• Tweet @TillamookCheese and include the hashtag #Tillamama
• Create a pin in Pinterest, and include #Tillamama in the comments

4) Prizes – winning entry submitters and their Tillamamas will each receive:

• 1^st Place: a year’s supply of Tillamook Cheese and a Tillamama t-shirt
• 2^nd Place: one Big Cheese Gift Box and a Tillamama t-shirt
• 3^rd Place: one Deli Sampler Gift Box  and a Tillamama t-shirt

We will announce a first, second and third place winner by Friday, May 18 here on the Tillamook Loaf Life blog.

Get creative and tell us why your Mom is a Tillamama!

Spice up your lunch with this sweet and spicy grilled cheese from She's Cookin

Priscilla Willis writes about food and dining on her website She’s Cookin’ | from the heart where you’ll find simple + seasonal recipes with a heart healthy focus, dining reviews highlighting healthy options, the occasional indulgence to drool over, and delicious Travel Eats from destinations near and far. Priscilla and her husband find respite in growing greens and tomatoes and walking their Corgi on the beach. Priscilla is a contributor at OC Menus and Honest Cooking and collaborates with Hoag Hospital on raising awareness and educating folks about cooking good foods for the heart.

Recipe Overview:

• Prep time:  20 minutes
• Total time:  30 minutes
• Yield:  2 sandwiches

A grilled cheese with attitude: a hint of heat from creamy Tillamook Pepper Jack Cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite. Award-winning Tillamook Medium Cheddar Cheese chimes in here to temper the heat for those with tender taste buds – otherwise go all out with more Pepper Jack!

Ingredients:

• 1- 7 ounce can Chipotle peppers*
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1/2 cup pineapple, diced**
• 
3 strips dried mango, diced
• 
1/4 red bell pepper, diced
• 
2 slices Tillamook Medium Cheddar Cheese
• 
2 slices Tillamook Pepper Jack Cheese
• 
4 slices potato or whole grain bread
• olive oil for grilling

*Note: canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. **Fresh pineapple is my preference, but canned will do.

Instructions:

Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.

Cook for about 3 minutes per until  golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts – must have melted cheese!

Delicious Mexican flavors make this one yummy grilled cheese

Amy of Sing For Your Supper is an opera-singing cheese addict who loves to cook, bake, and EAT. Mom to 3 month-old Cassidy and furbaby Izzy, wife to Joel, the computer nerd, and food blogger extraordinaire!

Recipe Details

• Prep time: 5 minutes
• Total time: 10 minutes
• Yield (number of servings): 2

Recipe Overview

Spicy Tillamook Pepper Jack Cheese, creamy avocado and cilantro butter are grilled to perfection on slices of thick, buttery Texas toast. Dip in spicy salsa and enjoy!

Ingredients List

• 4 slices Texas toast (not the frozen kind- you can find this with the other sliced breads)
• 3 tablespoons unsalted butter, at room temperature
• 1/8 teaspoon salt
• 2 tablespoons cilantro, finely chopped
• 2 slices Tillamook Pepper Jack Cheese
• 1 avocado, thinly sliced
• salsa, for dipping

Preparation/Instructions

Stir the chopped cilantro, salt and butter together until spreadable and smooth. Spread the butter mixture on one side of each slice of bread. Place two slices of bread buttered side down on a preheated grill pan over medium heat. Top each with a slice of cheese and 2-3 slices of avocado. Place the remaining two slices of bread, buttered side up on top. Cook for 2 minutes, then flip, cooking until cheese is melted and bread is lightly browned.

A Texas-inspired grilled cheese that is not to be missed!

Jennifer of Real Posh Mom is a…Wife. Mom. Consultant. Editor. Culinary Explorer. Fashionista. Altruist. Persuader. Coffee Aficionado. Arachnophobic.

Recipe Details

• Cook time: 15 minutes
• Yield (number of servings): 4 servings

Recipe Overview

In celebration of Tillamook Cheese coming to Texas, let me introduced the Texas Grilled Cheese sandwich featuring plenty of melty cheese on fresh, extra large sizes of Texas Toast.

Ingredients

• 2 tablespoons Tillamook Salted Butter
• 4 slices Tillamook Sharp Cheddar
• 4 slices of Tillamook Medium Cheddar
• 1 cup shredded beef
• 8 slices Texas toast (thick sliced—42oz loaf)
• 2 tablespoons onion, chopped
• 2 tablespoons green or red pepper, chopped
• 2 tablespoons tomatoes, chopped

Preparation/Instructions

Combine onion, bell pepper and tomato. Set aside.

Lightly butter one side of each bread and place butter side down on medium heated pan or flat grill. Place one slice of Medium Cheddar on the untoasted side of 4 slices of bread. Spread 2 tablespoons of the shredded beef and 1 1/2 tablespoons of the onion mixture over each slice of cheese.

Top each sandwich with a slice of Sharp Cheddar and a slice of bread, toasted side down. Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary. Place the sides together when they have reached desired melted consistency. Remove from heat and enjoy!