Recipes Archives - Page 4 of 21 - Shawano Stock Market

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Category: Recipes

Recipe: Hot Honey Grilled Zucchini

Posted on by Abigael Wallrich

Hot Honey Grilled Zucchini

EASY SUMMER ENTERTAINING RECIPE ALERT! Veggie season is upon us! This DELICIOUS recipe is the PERFECT accompaniment to your next backyard cookout!

Ingredients

  • 3-4 small to medium zucchini ends, trimmed & cut into 4 planks
  • 1/4 cup Garlic Extra Virgin Olive Oil
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic salt
  • 1/2 cup feta cheese
  • 2 Tbsp Savannah Bee Honey Hot Sauce

Directions

Preheat grill to 400-425 degrees. Coat both sides of zucchini with Garlic Extra Virgin Olive Oil, Himalayan sea salt, freshly ground black pepper and garlic salt.

Place zucchini on grill. Cook for 3-4 minutes per side. Transfer to a serving platter and top with crumbled feta then drizzle with Savannah Bee Honey Hot Sauce.

Enjoy!

 

Recipe: “The Jimmy” Cocktail

Posted on by Abigael Wallrich

“The Jimmy” Cocktail

A cocktail created by our father (and named after him as well) – the PERFECT way to celebrate FATHER’S DAY! Best enjoyed on the deck after a round of golf. 😉

Ingredients

  • 2oz Sugarlands Hazlenut Rum Moonshine
  • 4oz Twig’s Sour
  • Orange or grapefruit slice, for garnish

Directions

Fill a cocktail glass with ice. Add Sugarlands Hazelnut Rum Moonshine. Top with Twig’s Sour. Stir to combine. Garnish with an orange or grapefruit slice.

Enjoy!

Recipe: Frozen Pineapple Orange Mimosa

Posted on by Abigael Wallrich

Frozen Pineapple Orange Mimosa

Just in time for MOTHER’S DAY! The PERFECT brunch treat! Featuring the NEWEST Stella Rosa Moscato flavor – Pineapple & Chili!

Ingredients

  • 3 cups Stella Rosa Pineapple & Chili Moscato
  • 1 ½ cups orange sherbet
  • 1/3 cup pineapple juice
  • Pineapple wedge, for garnish
  • Orange slice, for garnish
  • Tajin, for garnish (optional)

Directions

In a blender, combine Stella Rosa Pineapple & Chili Moscato, orange sherbet, and pineapple juice; blend thoroughly.

If desired, rim a champagne flute with tajin. Pour blended mimosa into prepared glass and garnish with an orange slice and pineapple wedge.

Enjoy!

Recipe: Boozy Strawberry Basil Cucumber Lemonade

Posted on by admin

Boozy Strawberry Basil Cucumber Lemonade

One of my FAVORITE summer cocktails! Best sipped on the deck or porch on a hot, Summer day! A perfect “boatie.”

Ingredients

  • Strawberry Basil Lemonade
    • Stock Market Strawberry Lemonade Mix, prepared according to directions
    • 6 Basil leaves
    • 4 Strawberries, sliced
    • 1 Lemon, sliced
  • 2 oz Prairie Cucumber Organic Vodka

Directions

Place basil, strawberries and lemon slices in the prepared Strawberry Lemonade. Place pitcher in fridge for about 3 hours to allow the basil to infuse.

When ready, fill a Collins glass with ice. Add Prairie Cucumber Organic Vodka and top with Strawberry Basil Lemonade. Garnish with additional basil, strawberries and a lemon wedge.

Enjoy!

Recipe: Blueberry Lavender Honey Spread Board

Posted on by admin

Blueberry Lavender Honey Spread Board

The NEWEST addition to our FullySTOCKED Wine + Liquor Lounge Menu – SPREAD BOARDS! An easy, DELICIOUS appetizer on the deck with cocktails this summer! Create this yummy snack at home or enjoy it in our lounge with a glass of Rose!

Ingredients

  • 2-3 Tbsp Blueberry Vanilla Goat Cheese
  • 1 Tbsp pistachios, crushed
  • 1/4 cup cream cheese
  • 1 Tbsp Savannah Bee Lavender Raw Honey
  • Raw apricots
  • Rustic Bakery Apricot, Pistachio & Brandy Artisan Crisps

Directions

On a slate or charcuterie board, spread the Blueberry Vanilla Goat Cheese out with a knife. Right next to the goat cheese, spread out the cream cheese (so they are right next to each other). Sprinkle the crushed pistachios on top of the Blueberry Vanilla Goat Cheese and drizzle Savannah Bee Lavender Raw Honey over the cream cheese.

Serve with dried apricots and Rustic Bakery Apricot, Pistachio & Brandy Artisan Crisps.

Enjoy!

Recipe: Overland Blackberry Old Fashioned

Posted on by admin

Overland Blackberry Old Fashioned

A summery twist on a classic Old Fashioned! PERFECT for warm evenings on the deck! Featuring Overland Old Fashioned mix made right in Appleton, WI!

Ingredients

  • 1oz Overland Old Fashioned Mix
  • 2oz Sugarlands Blackberry Moonshine
  • 3oz Twig’s Lemon-Lime Soda
  • Blackberries, for garnish
  • Tillen Farms Fire & Spiced Maraschino Cherries, for garnish

Directions

Fill a cocktail glass with ice. Add Overland Old Fashioned Mix and Sugarlands Blackberry Moonshine. Top with Twig’s Lemon-Lime Soda. Garnish with fresh blackberries and Tillen Farms Fire & Spiced Maraschino Cherries.

Enjoy!

Recipe: Oriental Ramen Slaw

Posted on by admin

Oriental Ramen Slaw

Easter is right around the corner and this is the PERFECT dish to pass! One of my all time FAVORITE coleslaw recipes! Straight out of Karly’s kitchen!

Ingredients

  •  For salad:
    • 16oz bag coleslaw mix
    • 2 bags of ramen noodles (crumbled)
    • 1 cup sunflower seeds
    • 1/2 cup sliced almonds
    • 4-5 green onions (thinly sliced)
  • For dressing:
    • 2/3 cup Ginger & Black Garlic Olive Oil
    • 4 Tbsp granulated sugar
    • 1/3 cup Honey Ginger Balsamic Vinegar
    • 2 Tbsp soy sauce
    • 1 1/2 tsp Sesame Seed Oil

Directions

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper and spread crumbled Ramen noodles, sunflower seeds, and sliced almonds throughout the pan. Bake for 5 minutes, stir and bake for an additional 3-5 minutes until mixture is toasted and golden; set aside.

In a large bowl, whisk together all the ingredients for the dressing. Add coleslaw mix and ramen mixture to the dressing. Toss until combined. Top with sliced green onions.

Enjoy!

 

Recipe: French Onion Soup with Tuscan Croutons

Posted on by admin

French Onion Soup with Tuscan Croutons

Sundays are for SOUP – and this one is one of our FAVORITES! Straight from the kitchen of our very own Karly! Seriously the BEST French Onion Soup recipe and SO easy too!

Ingredients

  •  For soup:
    • 4 cups sliced yellow onions (about 6 medium onions)
    • 4 sprigs of fresh thyme
    • 2 bay leaves
    • 5 Tbsp Better than Bouillon, Beef Base
    • 3 Tbsp of butter
    • 8 cups water
    • 1/2 cup dry white wine
    • 3 Tbsp flour
    • 1 Tbsp brown sugar
    • 3 Tbsp Tuscan Herb Olive Oil
    • 1 Tbsp Browning & Seasoning Sauce
    • 2 tsp Himalayan Sea Salt
    • 2 tsp freshly ground black pepper
    • 1-2 cups shredded Gruyere (or Swiss) cheese
  • For croutons:
    • 1 loaf French bread, cut into 1 inch cubes
    • 2-3 Tbsp Tuscan Herb Olive Oil
    • Garlic salt, onion powder and freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and spread out prepared French loaf. Drizzle with Tuscan Herb Olive Oil and season with garlic salt, onion powder and freshly ground black pepper. Bake for 15 minutes (turning half way through), set aside.

Add 3 Tbsp of butter and 2 Tbsp of Tuscan Herb Olive Oil to a 8 quart stock pot. Heat to medium-low and sauté onions until golden brown (stirring often to make sure they don’t burn). Add brown sugar, browning sauce, Himalayan Sea Salt and freshly ground black pepper. Sauté on low for about 10 minutes. Stir in 3 Tbsp flour and sauté for an additional 5 minutes (allowing the flour to fry a bit). Add the dry white wine and Better than Bouillon Beef Base, stir well. Add water, bay leaves and fresh thyme sprigs. Bring soup to a low boil and then reduce heat to low and simmer for about 40-45 minutes.

When soup is done, add a couple of croutons to the bottom of an oven-safe soup crock. Pour soup over croutons and top with Gruyere cheese. Bake in oven at 400 degrees until cheese is melted. Top with extra croutons.

Enjoy!

 

Recipe: Green Chili Breakfast Bake

Posted on by admin

Green Chili Breakfast Bake

An easy, prepare ahead, DELICIOUS egg bake! Perfect for Sundays and overnight guests! Abigael has been making this YUMMY breakfast for YEARS! It’s a family FAVORITE!

Ingredients

  • 1 dozen eggs
  • 4 English muffins
  • 1/2 stick of butter, cut into 8 pieces
  • 8oz cans green chiles, diced
  • 8oz sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 16oz ground pork sausage
  • 2 Tbsp Baklouti Green Chili Extra Virgin Olive Oil
  • Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Preheat oven to 350 degrees.

In a medium frying pan, heat the Baklouti Green Chili Extra Virgin Olive Oil over medium-high heat. Add the ground pork sausage and brown until cooked through; strain grease and set aside.

Using your Misto olive oil sprayer, spray the bottom of a 9×13 inch baking dish. Open each English muffin and line the bottom of the baking dish in a layer; place a pat of butter on the top of each muffin. Sprinkle the cooked sausage over the top of the muffins; set aside.

In a large mixing bowl, whisk the dozen eggs and sour cream; pour over the top of the muffins/sausage. Then, sprinkle the green chiles followed by the shredded cheese over the top of the eggs. Season with Himalayan Sea Salt and freshly ground black pepper. Bake at 350 degrees for about 45 minutes.

Enjoy!

 

Recipe: Creamy Chicken Chili

Posted on by admin

Creamy Chicken Chili

Another DELICIOUS recipe featuring the NEW Urban Accents Multi-Cooker seasoning blends! Who doesn’t LOVE quick and yummy Instant Pot (or slow cooker) recipes?! Weeknight dinners made EASY!

Ingredients

  • 2 onions, chopped
  • 2 bell peppers, chopped
  • 4 chicken breasts
  • 2 cans pinto beans, drained
  • 4 cups water
  • 2 blocks cream cheese, each block cut into 8 pieces
  • 2 Urban Accents Multi-Cooker Creamy Chicken Chili seasoning packets
  • Fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Avocado slices, for garnish
  • Tortilla chips, for garnish

Directions

For the slow cooker:

Place all ingredients into the pot of a slow cooker (except the cream cheese), stir to combine and submerge. Cook on low for 4 hours.

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot, add cream cheese cubes, and stir to combine. Allow cream cheese to melt, and stir again. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

For the Instant Pot:

Place all ingredients into the pot of a multi-cooker (except cream cheese), stir to combine and submerge. Add cream cheese cubes on top. Seal and cook on high pressure for 10 minutes. (Allow pressure to release naturally for 5 minutes before releasing the valve.)

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

Enjoy!

 

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