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Cream of Roasted Pepper & Tomato Soup

Categories: Tags:
soup
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Cream of Roasted Pepper & Tomato Soup Yum
soup
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Soups
Cuisine American
Prep Time 30 minutes
Servings
people
Ingredients
soup
Instructions
  1. In a medium (5+ quart) heavy stock pot, heat one tablespoon of Redstone Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the Redstone Traditional Balsamic and reduce by half.
  2. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
  3. Serve individual bowls of soup drizzled with approximately one teaspoon of Redstone Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
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Lemon & Dill Spread Mediterranean Salad

Summer exemplar – This recipeĀ is cooling, healthy, delicious, and easy. Try this lemon and dill white bean spread topped with crunchy cucumbers, fresh herbs, cherry tomatoes and a sprinkle of olive oil marinated feta cheese.

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Lemon & Dill Mediterranean Salad Yum
Cuisine Greek
Prep Time 30 minutes
Servings
Ingredients
White Bean Spread
Mediterranean Summer Salad
Cuisine Greek
Prep Time 30 minutes
Servings
Ingredients
White Bean Spread
Mediterranean Summer Salad
Instructions
Spread
  1. Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
Salad
  1. Place the cut up vegetables in a sealable container. In a separate bowl, whisk the vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
  2. To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.
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Garlic Olive Oil Yogurt Dip (Tzatziki)

Categories:
tzatziki
Print Recipe
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)

Categories:
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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Rosemary Pork Gyro Meat

Categories:
gyro
Print Recipe
Rosemary Pork Gyro Meat Yum
gyro
Course Main Dish
Cuisine Greek
Prep Time 1.25 hours
Cook Time 1.15 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 1.25 hours
Cook Time 1.15 hours
Servings
people
Ingredients
gyro
Instructions
  1. Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
  2. Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
  3. Preheat oven to 325. Place mixture into a greased loaf pan, making sure to press into the sides of the pan. Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center. Remove from the oven and drain off fat.
  4. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes. Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.
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Serrano Honey Ketchup

Categories:
Serrano Honey Ketchup
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Serrano Honey Ketchup Yum
Serrano Honey Ketchup
Cuisine German
Prep Time 20 minutes
Cook Time 1.20 hours
Servings
cups
Ingredients
Cuisine German
Prep Time 20 minutes
Cook Time 1.20 hours
Servings
cups
Ingredients
Serrano Honey Ketchup
Instructions
  1. Heat Olive Oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes.
  2. Add all other ingredients except tomato puree. stir until fragrant, about 4 minutes. Add tomato puree. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes. Remove cardamom pods.
  3. Transfer ketchup to blender and puree until completely smooth. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.
  4. This Ketchup is spicy. Dip Brats, Shrimp, Pork strips, and chicken. It is delicious on scrambled eggs.
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Lemon Balsamic Roasted Lamb Chops

Categories:
Print Recipe
Lemon Balsamic Roasted Lamb Chops Yum
Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a small bowl mix together first 8 ingredients. Pour marinade over chops and let marinade 20 min - 1 hour.
  2. Preheat grill pan and grill to desired doneness (I prefer min med-rare which is 3-4 minutes on each side). You can cook the lamb however you prefer, grill pan, broiler, saute pan, etc.
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Apricot Balsamic Glazed Chicken

Categories:
Print Recipe
Apricot Balsamic Glazed Chicken Yum
Course Main Dish
Cuisine American
Prep Time 2 hours
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 2 hours
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450 degrees
  2. Combine Balsamic, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve
  3. Add chicken to the bag and seal, squeezing excess air out. Marinate in fridge for 2 hours
  4. Place the chicken on foil-lined baking sheet. Bake until skin is caramelized, about 30 minutes
  5. Meanwhile, place the marinade in a small saucepan and bring to boil. Reduce the heat to low and simmer until thick, about 15 minutes. Use a pastry brush to brush marinade on cooked chicken
  6. Place chicken on a serving platter.
  7. Sprinkle with sesame seeds and serve.
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Irish Roasted Garlic Brown Bread

Categories: Tags:
Print Recipe
Irish Roasted Garlic Brown Bread Yum
Course Side-dishes
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Course Side-dishes
Prep Time 15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Instructions
  1. Mix flours, sugar and soda Make well in centre Pour in buttermilk, oils, cheddar cheese, garlic Stir just until moistened and sticky Pour into greased loaf pan Bake 45 minutes on 350 degrees, until center is spring to the touch. Remove from oven and let cool in pan.
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Irish Balsamic Beef Stew

Categories: Tags:
Print Recipe
Irish Balsamic Beef Stew Yum
Course Main Dish, Soups
Prep Time 35 minutes
Cook Time 9 hours
Servings
people
Ingredients
Course Main Dish, Soups
Prep Time 35 minutes
Cook Time 9 hours
Servings
people
Ingredients
Instructions
  1. Place the chopped egetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef
  2. In a large, heavy bottomed skillet, heat olive oil at medium heat. Add beef, brown on all sides. Add garlic and cook for one minute. Season with salt and pepper. Remove the beef and add to the crockpot on top the vegetables.
  3. Turn skillet back up to medium heat. add butter, melt. Add beef broth, Redstone 18 year Traditional balsamic, Redstone I Love Garlic spice blend, salt and pepper, rootbeer, tomato paste, sugar, soy sauce, and thyme. Using a wooden spoon, stir the liquids as well as scraping the bottom of the pan. Bring to a boil, allow to boil for 2 minutes. Lower heat and simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together
  4. Pour broth mixture into crockpot over vegetables. Add bay leaves and cook on high for 4 - 6 hours or low 6 - 9 hours.
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