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Garlic Olive Oil Yogurt Dip (Tzatziki)

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tzatziki
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Garlic Olive Oil Yogurt Dip (Tzatziki) Yum
tzatziki
Course Appetizers
Cuisine Greek
Prep Time 10 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine Greek
Prep Time 10 minutes
Servings
people
Ingredients
tzatziki
Instructions
  1. Sprinkle salt onto chopped garlic. Mash into puree with blade of knife held sideways. Scrape into medium bowl.
  2. Scrape out and discard cucumber seeds. Coarsely grate cucumber. Squeeze grated cucumber firmly to extract as much juice as possible. Discard juice. Add to bowl with garlic. Add yogurt, balsamic, olive oil, dill and pepper, stirring together well. Cover and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed.
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Lemon Red Pepper Feta Dip (Htipiti)

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htipiti
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Lemon Red Pepper Feta Dip (Htipiti) Yum
htipiti
Cuisine Greek
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Greek
Prep Time 15 minutes
Servings
people
Ingredients
htipiti
Instructions
  1. In food processor, add all ingredients, pulse until fully blended and smooth. If mixture is too thick, add more Redstone Chipotle Olive Oil. Plate and serve with pita chips and/or sliced vegetables.
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Redstone Chipotle Apricot Pulled Pork Potato Bites

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Redstone Chipotle Apricot Pulled Pork Potato Bites Yum
Prep Time 10 minutes
Cook Time 5 hours
Servings
each
Ingredients
Pulled Pork
Sweet Potato Bites
Prep Time 10 minutes
Cook Time 5 hours
Servings
each
Ingredients
Pulled Pork
Sweet Potato Bites
Instructions
Pulled Pork
  1. In a medium bowl add diced onions, garlic cloves, tomato sauce, Redstone Chipotle Olive Oil, Redstone Apricot Balsamic, salt, liquid smoke, Redstone Original Spice Blend. Whisk together.
  2. Add pork loin to bottom of crock pot, pour mixture over pork
  3. Cook on HIGH for 4-5 hours
  4. Shred pork using two forks, leaving pork in sauce
  5. In food processor add goat cheese and cream cheese. Blend until the cheese has a whipped appearance.
Sweet Potato Bites
  1. Preheat oven to 425. Cover two baking sheets with foil and brush 1 tbls of Redstone Olive Oil on the foil.
  2. Add sliced sweet potatoes in a single layer to each of the baking sheets. Add 2 tbls Redstone Olive Oil to a small bowl and brush on the top of the sweet potato slices. Season with salt.
  3. Bake for 10 minutes, rotate the pans 180 degrees and switch the placement for even cooking.
  4. Bake for an additional 10 minutes, until slightly crispy.
Assemble
  1. Assemble sweet potato bites; sweet potato slice, goat cheese, pulled pork, garnish with green onion.
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Jalapeno Balsamic Fingerling Potato Salad

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Jalapeno Balsamic Fingerling Potato Salad Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Place potatoes, 1 tablespoon salt, 1 tables vinegar, and 3 cups water in medium pot. Bring to boil over high heat. Cook potatoes until tender. Drain, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
  2. Combine reserved cooking liquid with remaining vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked potato. Mash until smooth. Whisking constantly, add Olive Oil, capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and pepper.
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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Recipe Notes

Heat Redstone Harissa and Chipotle Olive Oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika, Redstone I LOVE Garlic, and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

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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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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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Queso Fresco Salsa

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Queso Fresco Salsa Yum
Thinking about gathering your friends and family for some grilling, sipping, and celebrating this Summer Season? We have LOTS of SIMPLE ideas, and here is another DIY healthy, super tasty salsa to impress your friends.
Cuisine Mexican
Prep Time 20 minutes
Servings
Ingredients
Cuisine Mexican
Prep Time 20 minutes
Servings
Ingredients
Instructions
  1. Combine all in food processor. Blend to chop consistency
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