Category: Recipes

Place ½ cup cocktail sugar on a plate. Wet the top of a martini glass with a little lime juice and turn upside down, dipping in rim in the cocktail sugar.

Fill a cocktail shaker with ice. Add Sugarlands Shine Blackberry Moonshine, St. James Cranberry Wine, Izze Sparkling Blackberry juice and a dash of lime juice. Shake Well. Strain into prepared martini glass. Garnish with a spider ring.

ENJOY!

In a gallon-size Ziplock bag, place the rump roast, Garlic Extra Virgin Olive Oil, Neapolitan Herb Balsamic Vinegar and Urban Accents Chicago Steak & Chop Seasoning Blend. Seal the bag and rub olive oil, balsamic vinegar and seasoning into to roast. Place in refrigerator to marinate over night (or in freezer to make at a later time).

Once ready to cook, add 1/2 cup beef broth to your crock pot. Place roast and marinade into crock pot. Cook on low for 8 hours.

At 8 hours, add carrots, celery and onion. Season with Himalayan Sea Salt and freshly ground black pepper, cook for an additional 2 hours on low heat.

Serve with butternut squash to complete the PERFECT fall meal!

ENJOY!

Spray a deep-dish pie pan with Butter Olive Oil in your Misto.

Place half of the French bread cubes in the bottom of the prepared pie dish. Equally distribute the cream cheese cubes, fresh blueberries, and Stonewall Kitchen Cherry Berry Jam over the top of the bread cubes. Top with remaining bread cubes.

In a medium size bowl combine the eggs, syrup and milk. Whisk until uniform. Pour over bread mixture.

Place in refrigerator several hours or preferably overnight.

Preheat oven to 350° F. Bake covered with foil for 30 minutes. Remove foil and continue to bake approximately 15-30 minutes more, or until the casserole is set and the top is golden.

While the casserole bakes, combine the syrup ingredients in a small sauce pan and heat over low heat on the stovetop. Drizzle over each serving.

ENJOY!

Place ½ cup crushed graham crackers on a plate. Wet the top of a mason mug with water and turn upside down, dipping in rim in the crushed graham crackers.

Fill the mug with ice. Add ginger ale, Infuse Spirits Cinnamon Apple Vodka, then cranberry juice. Stir, garnish with an apple slice, and serve.

ENJOY!

Preheat oven to 375°F. Drizzle Rosemary Olive Oil at the bottom of a 9×9 baking pan. Place chicken breasts in the pan, drizzle with a little more olive oil and season with PS Seasoning Fly the Coup Seasoning Blend. Bake for about 20 minutes or until chicken has internal temp of 170°F.

While the chicken is cooking, begin making the sauce. In a medium saucepan, heat 2 tablespoons Rosemary Olive Oil on medium heat. Add the Chive & Onion Cream Cheese, allow to begin melting (make sure to keep stirring so it does not burn). Once the cream cheese starts to melt, add chicken broth, continue stirring until combined and hot. Season with Himalayan Sea Salt and freshly ground black pepper.

Once chicken is done baking, remove from oven. Plate chicken and top with cream cheese mixture. Serve with red potatoes and green beans.

ENJOY!

Preheat oven to 400°

Spread the asparagus on a baking sheet. Drizzle with Madagascar Black Pepper Olive Oil and sprinkle with Urban Accents Citrus Pepper Veggie Roaster Seasoning Blend. Toss to coat.

Wrap individual bundles of asparagus with a single prosciutto slice (larger bundles make good side dishes and smaller bundles are great as appetizers).

Bake on the same baking sheet for 10-15 minutes or until asparagus is tender and prosciutto is crispy.

Drizzle with Neapolitan Herb Dark Balsamic Vinegar and serve immediately.

Enjoy!

In a large stock pot, heat 3 Tbsp Tuscan Herb Olive Oil on medium-high heat. Add onions and potatoes, sauté until potatoes are tender and onions are almost translucent. Add garlic and corn, sauté a couple minutes longer. Add corn starch and stir until all veggies are coated, sauté and continue stirring until the corn starch fries a little bit.

Add honey, half & half, heavy cream, bay leaf, freshly ground black pepper, Hepp’s Himalayan sea salt and Italian seasoning. Bring to a light boil. Add chicken broth and allow to thicken. Reduce heat to low. Stir frequently (to prevent burning).

When ready to serve, top with shredded cheddar cheese, crumbled bacon and fresh parsley.

Enjoy!

Roughly chop cucumbers, green onions, green chiles, garlic cloves, green bell pepper, basil, parsley, and dill. Set aside one or two cucumber slices for topping at the end.

Add cucumbers, green onions, green chiles, garlic cloves, and green bell pepper to blender or food processor. Blend until semi-smooth (a couple larger chunks are okay).

Add the basil, parsley, dill, vegetable stock, Baklouti Green Chili Extra Virgin Olive Oil, Red Wine Vinegar, lime juice, Himalayan Sea Salt, and freshly ground black pepper to blender (or food processor). Use the liquefy setting (or if your blender doesn’t have this option, place on high until you’ve reached desired consistency). Chill for about 4 hours.

Top with red chili pepper flakes to taste, along with any additional salt or pepper needed. Add a spoonful of ricotta, an extra drizzle of Dill Extra Virgin Olive Oil, cucumber slices and fresh dill.

Enjoy!

Tear two pieces of aluminum foil to about 14-16″ (I suggest using heavy-duty foil or doubling up).

Divide the cut cobs of corn, zucchini, bell peppers, garlic, onion, shrimp, Chorizo, spices and Cilantro & Roasted Onion Extra Virgin Olive Oil between the two sheet of aluminum foil.

Bring the outside side edges together, roll slightly and crimp the sides to form the foil packets.

Cook the packets on a grill for about 10 minutes, rotating occasionally.

Remove from the grill and let cool slightly. Top with fresh cilantro, a lime wedge and cotija cheese!

*Makes 2 foil packs

Enjoy!

Preheat oven to 350 degrees.

Using your Misto, spray a loaf pan, making sure to coat all sides with olive oil.

In a medium bowl, mix flour, sugar, Himalayan sea salt, baking soda, baking powder, garlic powder and dill – set aside.

In a separate large bowl, whisk together Dill Extra Virgin Olive Oil, milk, eggs and lemon zest. While stirring the “wet” ingredients, slowly add the dry ingredients, continuing to mix the whole time.

Once batter is mixed well, gently fold in the grated zucchini (make sure it is patted dry) and shredded cheddar cheese.

Bake for 45 minutes to 1 hour (or until toothpick comes out clean).

Enjoy!