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Oven Roasted Maple Balsamic Winter Veggies

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Oven Roasted Maple Balsamic Winter Veggies Yum
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Recipe Notes

Preheat oven to 375.  Spray a 9 x 13 baking dish with non-stick pan spray.  Prepare vegetables, place them in a large bowl.  Whisk together all remaining ingredients except rosemary.  Reserve 2 Tbsp of mixture and pour the rest evenly over the vegetables, tossing them together to coat.

Pour into prepared pan and sprinkle with ground pepper and salt.  Arrange rosemary sprigs on top.  Roast on 375 for 45 - 60 minutes until tender.  Top with remaining sauce mixture.

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Balsamic Garlic Orange Brussel Sprouts

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Balsamic Garlic Orange Brussel Sprouts Yum
Course Side-dishes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side-dishes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Recipe Notes

Wash Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.

Place Brussels Sprouts, garlic, olive oil, balsamic vinegar, dash of salt & pepper, onto a baking sheet or shallow pan.

Roast in oven for 20-25 min until tender. Stirring occasionally.

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Italian Balsamic Toast

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Italian Balsamic Toast Yum
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Add Olive Oil to a non-stick skillet over medium heat. Once the oil is warm, crack open the eggs, one at a time, letting each set, cook for about 25 seconds, keeping the heat at medium. As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the hot oil to help them cook. Cook to desired doneness. Pour off any excess oil. Drizzle balsamic vinegar over eggs, let it sizzle for a moment. Place the piece of toast on each plate, top with fried egg. Scatter arugula around toast, garnish with fruit. Enjoy !
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Creamy Tuscan Chicken

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Creamy Tuscan Chicken Yum
Been to Italy? This will remind you of the Tuscan Rolling hillsides. This dish is super easy and can be done in the crock pot too! If you would like a more Tuscan Chicken vs a Lemon Chicken, substitute Redstone Tuscan Herb Olive Oil and Cranberry Pear Balsamic for the Meyer Lemon Olive Oil and Sicilian Lemon Balsamic.
Cuisine Italian
Prep Time 30 minutes
Servings
people
Cuisine Italian
Prep Time 30 minutes
Servings
people
Instructions
  1. In a large skillet add Redstone Meyer Lemon Olive Oil, brown chicken on medium high heat for 3-5 minutes each side. Remove, set aside.
  2. In skillet or crock pot (if desired, longer cooking), Whisk together heavy cream, chicken broth, Redstone I LOVE Garlic, Redstone Tuscan Sun Spice Blend, Redstone Roasted Garlic Sea Salt, and parmesan cheese.
  3. Add browned chicken back in. Add Sun Dried Tomatoes.
  4. In Crock Pot, cook on medium, for 3-4 hours, stirring occasionally. In Skillet, cook over medium high heat until it starts to thicken. 5 minutes before serving add Redstone Sicilian Lemon Balsamic and spinach. Optional: Serve over pasta, boiled in Redstone Lemon Sea Salt and Meyer Lemon Olive Oil. Toss with more Redstone Sicilian Lemon Balsamic and Meyer Lemon Olive Oil.
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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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