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Chop Surprise Pasta

Easy and yummy pasta salad. Great for any occasion and can be made for large or small parties! For dinner, try adding grilled chicken, steak or fish!

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Chop Surprise Pasta Yum
Prep Time 15 min
Cook Time 20 mins
Servings
people
Ingredients
Prep Time 15 min
Cook Time 20 mins
Servings
people
Ingredients
Recipe Notes

Start boiling water in a large pot for the pasta.

Boil the pasta as instructed on package. Start cleaning the Italian Parsley leaves and remove the leafs from the stem. Finely chop all leaves and set aside. Clean the tomatoes and finely chop, set aside with Parsley. If feta is not already crumbled or diced, do so.

Strain and rinse the pasta, add a bowl of ingredients to a pot, toss on a low heat. Slowly drizzle EVOO and Milanese Gremolata over the entire dish, stir well, Add 18 year Balsamic, Stir well. Salt and pepper to taste!

 

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Thai Curry Soup

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This soup will take you straight to Thailand with the warm curry flavor and a hint of coconut milk. Short after you begin to cook, you will feel as if you were already on vacation!

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Thai Curry Soup Yum
Recipe Notes

In a pot, put chicken stock, lemongrass, garlic clove, ginger, Redstone Cilantro and Onion, chicken breast and a pinch of salt. Bring mixture to boil, turn off the heat, cover and let sit for 20 mins or until cooked through. Remove the chicken, shred, and reserve the poaching liquid. In a separate saucepan, heat Redstone Chipotle Olive Oil over medium heat. Add shallots and saute until soft. Add curry paste, saute. Use a fine mesh sieve to strain chicken poaching liquid into shallot/ curry paste mixture. Add Redstone Persian Lime Olive Oil. Simmer Gently. De-steam and de-string green beans and snow peas, cut into half-inch peices. Bring a small pot of salted water to boil, add vegetables, drain as soon as they come to a boil. Add coconut milk, shredded chicken, veggies, lime juice, tamari and coconut sugar. Season with salt and pepper to taste, garnish.

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Bacon Wrapped Scallops with Chipotle Mayo

Chipotle Scallops? Yes, please! This is a great appetizer, snack, or can even be made into an entree. Smokey Chipotle Mayo adds a great kick to this dish.

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Bacon Wrapped Scallops with Chipotle Mayo Yum
Recipe Notes

Heat the broiler. Wrap each scallop in a piece of bacon and secure with a toothpick.

Place the bacon wrapped scallop onto a baking sheet, drizzle them with butter olive oil and sprinkle Redstone Salt and Spice Blend. Cook them under the broiler for about 10-15 mins until the bacon is cooked through, turning once.

Combine the mayo with Redstone Chipotle Olive Oil and a dash of black pepper.

 

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Redstone Very Berry Frozen Yogurt

A berry great treat! Not only do kids love this healthier version of ice cream, it makes a great sweet tooth snack for adults!

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Redstone Very Berry Frozen Yogurt Yum
Prep Time 2 hours
Cook Time 30 mins
Servings
1 cup servings
Prep Time 2 hours
Cook Time 30 mins
Servings
1 cup servings
Recipe Notes

In a medium mixing bowl, marinate diced strawberries in Redstone Strawberry and Blueberry Balsamic for 2 hours. In a medium bowl, use a hand mixer to combine the milk and sugar until sugar is dissolved. Stir in the yogurt, berries, and extract. Follow instructions from ice cream machine for mixing and freezing. Remove from freezer about 10 minutes before serving.

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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits

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This homemade dish will make you feel the T.L.C with a warm and hearty taste. Perfect comfort food recipe for a snowy or rainy day. Be sure to make extra because you will wish you had leftovers!

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Mushroom Sage Chicken Pot Pie / Buttermilk Biscuits Yum
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Prep Time 45 mins
Cook Time 35 mins
Servings
people
Ingredients
Recipe Notes

To make Buttermilk Biscuits -

In a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add the chilled butter and pulse a few times to incorporate and create small pea-sized lumps of butter. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms. Add Redstone Butter Olive Oil into the buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat Oven to 350 F

Roll out the dough to 1-inch thickness and cut out biscuits around 2- inches in diameter. Place the biscuits on top of the pot pie filling about 1-inch apart. Brush with additional buttermilk and bake for 25 mins until biscuits are fluffy and golden.

To make Pot Pie Filling-

Grease a 13" x 9" baking pan or casserole. Heat a large, heavy bottom pot over medium heat. Add Redstone's Mushroom Sage Olive Oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetable mixture. Bring to a simmer and remain stirring constantly until thickened. Add the cream and continue stirring and let simmer for a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside or keep warm while you finish the biscuits.

 

 

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Mini Sliders

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These Mini Sliders are an easy and tasty way to feed a large or small group. Their chipotle sauce adds a twist to any hamburger. Who doesn’t love bacon on a hamburger?

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Mini Sliders Yum
Recipe Notes

Preheat a flat top grill pan to medium-high heat.

In a medium bowl, mix the ground chuck, cheese, shallot, garlic, and Applewood Sea Salt to taste.

Form the meat mixture into small equal sized patties. Tip: Make the patties slightly thinner in the center to avoid a thick meatball shaped patty.

Cook the burgers for 3 to 4 minutes on each side. Remove them from the pan and serve on split rolls with half a slice of bacon, lettuce, tomato, and smoky chipotle mayo.

To make smoky chipotle mayo, in a small mixing bowl, combine the mayonnaise, Redstone Chipotle Olive Oil, Smokehouse BBQ Seasoning blend, and Ghost Pepper Sea Salt; mix thoroughly. Spread onto cut dinner rolls.

 

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Tex-Mex Chicken Tortilla Soup

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This south-of-the-border twist of chicken soup features the bright flavors of green chilis, corn, cilantro, and cumin. In place of noodles, hominy; in place of crackers, fried tortilla strips.

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Tex-Mex Chicken Tortilla Soup Yum
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Mexican
Prep Time 1.2 hours
Cook Time 45 minutes
Servings
people
Recipe Notes

Place chicken in a 5 quart soup pot.  Cover with water by 2 inches.  Add cumin, chili powder, Redstone Baklouti Green Chili Olive Oil, onion, celery, carrots, garlic, oregano, and cilantro leaves.

Bring to a boil and simmer until tender and done.  Remove Chicken from pot.  Soak tortillas in 3 cups of broth, inside the blender for about 5 minutes.  Puree.  When the chicken is cool enough to handle, debone into bite size pieces.  Add chicken and blended tortillas to pot with broth.

Heat until hot. Serve. Garnish with avocado, cheese, cilantro, and onions.

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Italian Wedding Soup

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You don’t have to be Italian to love this easy-to-make soup! It is very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.

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Italian Wedding Soup Yum
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Course Soups
Cuisine Italian
Prep Time 1 hour
Cook Time 45 minutes
Servings
people
Recipe Notes

To Cook Pasta: In water, add 2 tbsp Redstone Tuscan Herb Olive Oil.  Cook pasta, el dente.  Drain, set aside.

Mix meat, bread crumbs, cheese, onion powder, eggs, salt and pepper together and roll into tiny meatballs.  Brown in Redstone EVOO.  Drain onto paper towels and set aside.

In pot, add 4 quarts Chicken Broth, Redstone I LOVE Garlic Spice blend, carrots and celery.  Bring to a boil.  Add meatballs and 1 lb finely chopped escarole.  Reduce heat and simmer 45 minutes.

Add drained, cooked pasta.  Season to taste with salt and pepper.

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Mushroom & Barley Soup

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Cozy up to this warm mushroom and barley soup, which calls for only a handful of easy-to-find ingredients.  Nutty grains of barley give the soup a chewy texture, and plenty of veggies ensure this remains a satisfying low-cal treat.

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Mushroom & Barley Soup Yum
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Recipe Notes

Heat the Redstone Mushroom and Sage Olive Oil in a pot over medium heat.  Add onion and carrots, cooking until tender.  Add mushrooms and cook until soft.  The add vegetable broth and barley, simmering for 10 minutes.  Store until mixture is blended.

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Butternut Squash Soup

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Hearty and super easy to make.  You can even freeze it and just microwave for a warm bowl of soup on a chilly day. The product used in this recipe is our signature Redstone EVOO, Redstone Maple Balsamic, and Redstone Coconut Balsamic.

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Butternut Squash Soup Yum
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Recipe Notes

Heat large pot over medium heat.  Add Redstone EVOO, shallots, and garlic.  Salute for 2 minutes stirring frequently.  Add butternut squash, curry powder, and ground cinnamon, season with Redstone salt and pepper to taste.  Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, Redstone Maple Balsamic.  Bring to low goal over medium heat until squash is tender.  Puree in blender until smooth.  Taste and adjust seasonings.  Serve hot with garnish.  Optional: Chili garlic paste or toasted pumpkin seeds.

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