Category: Recipes

Ingredients

• 1 dozen eggs
• Urban Accents Heartland Pepper & Garlic seasoning blend
• 2/3 cup half & half
• 1 cup shredded cheese (any kind will do)
• 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small onion, diced
• 1 tomato, diced
• 1 avocado, diced (not mashed)
• Fresh cilantro, chopped
• 12 small flour tortillas
• Jalapeno White Balsamic, for finishing

Directions

Heat Cilantro & Roasted Onion Extra Virgin Olive Oil in a large skillet. Add peppers & onions and saute until tender.

While the onions and peppers are sauteing, crack a dozen eggs into a medium mixing bowl. Add half & half and a dash of the Urban Accents Heartland Pepper & Garlic seasoning blend. Whisk vigorously. Set aside.

Once the peppers and onions are tender, toss diced tomatoes into the pan (make sure to spread out evenly). Add egg mixture and let heat for about 1-2 minutes before stiring. Once the egg mixture is starting to bubble on the top (starting on the outside of the pan), scrape the egg mixture towards the middle with a wooden spatula. Add cheese and continue to scrape towards the center until the eggs are cooked to your liking.

Place a warm tortilla on a plate, top with scramble mixture. Finish with avocado, fresh cilantro and a drizzle of Jalapeno White Balsamic Vinegar.

*Makes about 10-12 burritos

Enjoy! 

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons worcestershire sauce
• 1 tablespoon Urban Accents Heartland Pepper & Garlic seasoning blend
• 1/4 cup Garlic Extra Virgin Olive Oil
• 1/2 cup diced onion
• 3/4 cup diced bell pepper
• 1/2 cup diced baby bella mushrooms
• 3 slices provolone cheese
• Neapolitan Herb Dark Balsamic, for finishing

Directions

Slice chicken breasts into very thin pieces and place in a medium bowl. Add worcestershire sauce and Urban Accents Heartland Pepper & Garlic seasoning blend, stir to coat chicken.

Heat 1/4 cup Garlic Extra Virgin Olive Oil in a large skillet. Add chicken pieces and cook until browned (about 5 minutes). Turn pieces over and cook about 2-3 minutes more (or until brown). Remove from skillet and set aside.

Add remaining 1/4 cup Garlic Extra Virgin Olive Oil to warm skillet. Add onions, bell peppers and mushrooms. Saute until heated and tender (about 2-3 minutes).

Turn heat off and add chicken back to skillet and stir with veggies to combine. Place sliced cheese over all and cover the pan with a lid to allow the cheese to melt (about 2-3 minutes). Finish with a drizzle of Neapolitan Herb Dark Balsamic!

Enjoy! 

Ingredients

• 1 16-oz loaf day old brioche (I prefer the sliced loaves)
• 1/2 cup Stonewall Kitchen Bourbon Pecan Caramel Sauce
• 1 tablespoon Butter Extra Virgin Olive Oil, for baking dish
• 1 1/2 cups pecan halves
• 1 1/2 cups brown sugar
• 1/2 cup butter, melted
• 2 cups heavy cream
• 1 cup half and half
• 4 large eggs
• 1/4 cup Sugarlands Shine Butter Pecan Sippin’ Cream (plus a little extra for serving)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Directions

Preheat the oven to 350°F and place the baking rack in the center of the oven.

If your loaf isnt already sliced, go ahead and slice it (about 10-12 slices). Between each of the slices, spread (or drizzle) the Stonewall Kitchen Bourbon Pecan Caramel Sauce inbetween each slice. Put all of the slices back together and cut the loaf in half lengthwise (as if you were making a large sandwich or making a layer cake). Then cube slices into about 1.5 inch cubes.

Prepare a 9″x13″ baking dish by spraying the dish with the Butter Extra Virgin Olive Oil (using your Misto Olive Oil Sprayer). Arrange the brioche in the baking dish, and drizzle with a little more of the Stonewall Kitchen Bourbon Pecan Caramel Sauce.

In a small bowl, combine melted butter and brown sugar, stir in the pecan halves. Pour over the prepared brichoe bread in the baking dish, pressing the pecans into all of the spaces between the bread cubes.

In a medium bowl whisk together the heavy cream, half and half, eggs, Sugarlands Shine Butter Pecan Sippin’ Cream, vanilla and cinnamon. Pour over the bread and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.

Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with more Sugarlands Shine Butter Pecan Sippin’ Cream!

Enjoy! 

Directions

Directions

Enjoy!

Directions

Enjoy!

Ingredients

• 1 can (10 ounce) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup Garlic Extra Virgin Olive Oil
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups cooked turkey, shredded
• 1 can chopped green chilis
• 8-10 flour tortilas (8 inch)
• 2 cups shredded chedder cheese
• Jalapeno White Balsamic Vinegar, for finishing

Directions

Preheat oven to 350 degrees.

In a small bowl, mix soup and sour cream, set aside.

In a medium saucepan, heat Garlic Extra Virgin Olive Oil over medium heat. Add onion and chili powder, cook until tender. Add turkey, chilis & 2 tablespoons of the soup/sour cream mix.

Spread 1/2 cup soup/sour cream mix in a 2 quart baking dish. Along one side of each tortilla, spread 1/4 turkey mix, sprinkle with cheese. roll up each tortilla around filling and place seam down in dish. Repeat until all turkey mix is used.

Spread remaining soup mix over enchiladas. Sprinkle over top with remaining cheese. Bake at 350 degrees for 25 minutes or until hot.

After plating, drizzle with Jalapeno White Balsamic Vinegar.

*Serves 4

Enjoy!

Ingredients

• 1 12 oz box or bag of seasoned croutons for stuffing (I like the Pepperidge Farm Herb Stuffing)
• 1 cup onion, chopped
• 1 cup celery, finely chopped
• 1 cup baby bella mushrooms, finely chopped
• 2 cups chicken broth (or turkey broth)
• 1/3 cup + 1 tablespoon of Wild Mushroom & Sage Extra Virgin Olive Oil, separated
• 1 teasoon freshly ground black pepper
• 1/2 teaspoon hepp’s Himalayan Sea Salt
• 1/2 cup fresh parsley, finely chopped

Directions

Preheat oven to 350 degrees.

In a large saucepan, heat 1/3 cup Wild Mushroom & Sage Extra Virgin Olive Oil on medium heat. Add onion, celery and mushrooms and saute until tender. Season with Hepp’s Himalayan Sea Salt and freshly ground black pepper. Remove from heat.

Add broth, stuffing and parsley to the saucepan and mix well (be careful while mixing the stuffing so it doesn’t get too mushy).

Coat casserole pan with the 1 tablespoon Wild Mushroom and Sage Olive Oil. Spoon stuffing into the pan and spread out evenly.

Cover with aluminum foil and bake for about 20 minutes. Remove cover and return to oven for an additional 5-10 minutes to get that nice, crunchy top!

Enjoy!

Ingredients

• 2 cups of kale, ribs removed, chopped
• 2 cups mixed greens
• ½ cup chopped apples
• ½ cup dried cranberries
• ½ cup goat cheese, crumbled
• ¼ cup Maple Dark Balsamic Vinegar
• ¼ cup Chiquitita Extra Virgin Olive Oil
• Maple Candied Pecans
  • 1 cup pecans, whole
  • 2 tablespoons butter, melted
  • 1 tablespoon Urban Accents Vermont Grill Dryglaze

Directions

Preheat oven to 300°F. Line a baking sheet with parchment paper and spread pecans on top.

In a small bowl, mix butter and dryglaze. Pour over pecans and toss to coat well. Bake for 20 minutes, stirring halfway. Set aside to cool.

Toss kale and greens in a large serving bowl. Top with candied pecans, goat cheese, apples and dried cranberries. Drizzle with the Maple Dark Balsamic and Chiquitita EVOO.

Enjoy!

Ingredients

• 3 cups Stonewall Kitchen Peppermint Hot Chocolate Mix
• 12 cups HOT water
• 2 cups Sugarlands Shine Peppermint Moonshine
• Marshmellows (optional)
• Whipped cream (optional)
• Candy cane (optional)

Directions

Add hot water and Stonewall Kitchen Peppermint Hot Chocolate Mix to a crock pot. Whisk until smooth. Add Sugarlands Shine Peppermint Moonshine, mix well.

Top with marshmellows, whipped cream and/or candy cane.

*Fills a 6 quart crock pot.

Enjoy!