oregano

Home / Archives

Lemon Red Pepper Feta Dip (Htipiti)

Categories:
htipiti
Print Recipe
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.
Share this Recipe

Lemon Greek Shrimp Salad

Categories: Tags:
Print Recipe
Lemon Greek Shrimp Salad Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Thaw the shrimp in a colander using cold water, allow to sit occasionally rinsing. Combine the romaine, tomatoes, olives, and cucumber in a salad bowl. In a small mixing bowl, place the garlic, Redstone Sicilian Lemon White Balsamic, oregano, and Redstone Pink Himalayan Sea Salt and Peppercorn Seasoning, whisk until thoroughly combined. While whisking, stream the Traditional Robust Redstone Extra Virgin Olive Oil into the vinegar mixture, whisking vigorously; set aside. Cut the thawed shrimp into thirds and place in salad bowl with the lettuce. Crumble the feta over the lettuce and shrimp. Pour the dressing over and mix until the salad is evenly coated. Serve immediately.
Share this Recipe

Chicken Tinga (Spicy Mexican Shredded Chicken)

Categories:
Print Recipe
Chicken Tinga (Spicy Mexican Shredded Chicken) Yum
Course Main Dish
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1.3 hours
Servings
each
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1.3 hours
Servings
each
Ingredients
Instructions
  1. Season chicken generously with salt and pepper. Heat Olive Oil in medium saucepan. Add chicken, skin side down and cook, without moving, until well browned. Flip chicken and cook for another 2 minutes. Trasfer to large plate and immediately add tomatillos, tomatoes, and garlic to pot, flipping occasionally, until blistered and browned in spots, about 5 minutes.
  2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano, bay leaves, and cook, stirring, until aromatic. Add balsamic and stock. Return chicken to pot, bring to boil, then reduce to bare simmer. Cover pot and cook until chicken tender and done. Transfer chicken to bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume.
  3. Add chipotle chilies and adobo, remove and discard bay leaf. Blend the sauce using an immersion blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cook, discard skin and bones and finely shred the meat. Return to the sauce. Add fish sauce and stir to combine.
  4. Bring to simmer and cook. stirring, until sauce thickens and coats chicken. Season to taste with salt and pepper. Chicken tinga can be served in tacos; stuffed enchiladas; on top of nachos, tostadas, and sopes.
Share this Recipe