We took a cue from hasselback potatoes, and applied the technique to chicken breasts! We tucked bell peppers and onions into the layers and added Capital City Chicken Blend for a most delicious fix for chicken. Our Smoked Bacon Chipotle Sea Salt sealed the deal!
Comforting, complex, classic. Don’t let the complex part turn you away. We’re talking flavor, not preparation. This French casserole comes together using freezer and pantry staples. And we channeled all the Provence flavors by way of our Herbes de Provence Blend, Herbes de Provence Extra Virgin Oil and French Herb Salt. It’s rich and lovely and just the thing...
We love when we land on a new sweet potato recipe. This one had us gobbling up the toasty bits right off the sheet pan! So much amazing flavor here. Rosemary Extra Virgin Olive Oil and Sariette Blend are a marvelous marriage that’s made perfect with the addition of parmesan cheese and Roasted Garlic Sea Salt. So good!
A delicious glaze and marinade to take a sheet pan meal to the next level! Fresh shrimp and veggies with a spicy kick served well over fresh-steamed jasmine rice.
We don’t have enough hands to show you how many times one of us at Red Stick Spice has made this pasta dish. This dish is everything! Tuscan Blend combines with butter and Garlic Extra Virgin Olive Oil to season the shrimp. Hot pasta is folded in and everything is finished off with grated parm....
A little simple prep and you’re on your way to fully satisfying flavor. Our heart-healthy Key Lime Avocado Oil adds a bright zip to roasted asparagus. Korean Gochugaru Chile Flakes bring in subtle sweetness and rich, smoky heat. We were surprised by how much we loved the salty parm topping with crispy panko. We weren’t sure if the cheesy...
Slather them with marinara. Load them up on a sub. Dip them in sweet and sour sauce. There are so many ways to eat these delicious meatballs. Our Back Yard Burger Blend is the perfect combo of savory, roasty-toasty notes that will make these meatballs a weekday staple. They roast beautifully in Roasted Chile Avocado...
Summertime in Louisiana usually brings a tomato “situation.” The bounty of homegrown tomatoes is hardly a problem, but if you find yourself overloaded, this is the recipe for you. What’s even better is that this technique works well with year-round, grocery store cherry, grape or Campari tomatoes. Add basil, a drizzle of our Basil Extra...
Sheet Pan Suppers. Oh, how we love them. So much so that we talk about them in our Smidgen podcast. You’re subscribed, right? What are you waiting for? Listen on Apple podcasts, Spotify or wherever you get your podcasts. Back to the sheet pans…we love this recipe for all its possibilities. Load it up with...
Spatchcock. Weird word, wonderful technique. Cutting the backbone out of the chicken allows for quick cooking and for 100% of the skin to be exposed and that means golden, brown crispiness. Our Peruvian Chicken Blend brings in smoky, spicy flavor and gorgeous color. Serve it with this Creamy Cilantro Sauce for dipping. Leftovers? Not sure...