Recipes Archives - Shawano Stock Market

715-201-1111

Recipe: The Shawano LEAP Cocktail

The Shawano LEAP Cocktail

You have the Lambeau Leap and then you have the SHAWANO LEAP! A delicious GREEN cocktail featuring Leroy Butler’s Leap Vodka! Best enjoyed while cheering on the Packers! And don’t forget to stop by and MEET LEROY HIMSELF at ShawanoFEST!

Ingredients

  • 2oz Leap Vodka
  • 1oz Pineapple Juice
  • .5oz Melon Liqueur
  • .5oz Triple Sec
  • 4oz Sun Drop soda
  • Orange wedge, for garnish
  • Maraschino cherries, for garnish

Directions

In a mason jar glass filled with ice, combine Leap Vodka, pineapple juice, melon liqueur and triple sec. Top with Sun Drop soda. Stir to combine. Garnish with orange wedge and maraschino cherries.

Enjoy!

Recipe: Buffalo Blue Cheese Burger

Buffalo Blue Cheese Burger

The NEW FAVORITE at the next grill out! Buffalo sauce + blue cheese = YUM! Perfectly enjoyed on a hot summer day!

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1 Tbsp Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend
  • 4 Tbsp Terrapin Ridge Farms Buffalo Ranch Garnishing Sauce
  • 1 cup blue cheese crumbles
  • 2 cups spring mix
  • 1 tomato, sliced
  • 1 onion, sliced
  • 4 brioche buns
  • 2 Tbsp Garlic Extra Virgin Olive Oil, for frying

    Directions

    In a medium size bowl, combine ground beef, egg, and Halladay’s Harvest Barn Buffalo Blue Cheese Burger Blend. Mix well. Form into 4 patties.

    On your grill or frying pan, cook burger to your preferred doneness. If using a frying pan, heat Garlic Extra Virgin Olive Oil until hot before cooking the burger patties.

    To assemble, place burger patties on brioche buns. Top with spring mix, tomato slice, onion slice, blue cheese crumbles and Terrapin Ridge Farms Buffalo Ranch Garnishing Sauce.

    Enjoy!

    Recipe: BLUE razzin’ Cocktail

    BLUE razzin’ Cocktail

    Tastes like a summer holiday! Featuring Ole Smoky Sour Razzin’ Berry moonshine! A NEW summer FAVORITE!

    Ingredients

    • 2oz Ole Smoky Sour Razzin’ Berry Moonshine
    • 2oz Lemonade
    • 2oz Lemon Lime Soda
    • Lemon wedge, for garnish
    • Blueberries, for garnish

    Directions

    Fill a Collins glass with ice. Add Ole Smoky Sour Razzin’ Berry Moonshine followed by lemonade. Top with lemon lime soda. Garnish with a lemon wedge and fresh blueberries.

    Enjoy!

    Recipe: Sunset Splash Cocktail

    Sunset Splash Cocktail

    A fun, SUMMER cocktail! Best enjoyed on the boat with a sunburn!

    Ingredients

    • 2oz Ole Smoky Hunch Punch Moonshine
    • 2oz Lemonade
    • 2oz Lemon Lime Soda
    • Lemon wedge, for garnish

    Directions

    Fill a Collins glass with ice. Add Ole Smoky Hunch Punch Moonshine followed by lemonade. Top with lemon lime soda. Garnish with a lemon wedge.

    Enjoy!

    Recipe: Slow Cooker Mustard & Wine Chicken

    Slow Cooker Mustard & Wine Chicken

    A DELICIOUS and ELEVATED weeknight slow cooker meal you’ll want to make again and again! Wine makes EVERYTHING better!

    Ingredients

    • 1 cup dry white wine (a nice Sauvignon Blanc is PERFECT for this)
    • 1/3 cup heavy cream
    • 2 Tbsp Stonewall Kitchen Maine Maple Champagne Mustard
    • 2 Tbsp Stonewall Kitchen Traditional Pub Style Mustard
    • 2 shallots, chopped
    • 2 cloves garlic, minced
    • Himalayan Sea Salt, to taste
    • Freshly ground black pepper, to taste
    • 4 boneless, skinless chicken breasts
    • 2 Tbsp Milanese Gremolata Extra Virgin Olive Oil
    • 2 Tbsp fresh thyme leaves
    • 1 Tbsp Stock Market French Herb Infused Sea Salt
    • 2 Tbsp butter
    • 1/3 cup freshly grated Parmesan cheese
    • 1/2 bunch kale, chopped + ribs and stems removed
    • Fresh parsley, chopped

      Directions

      In the bowl of your slow cooker, combine the dry white wine, heavy cream, both mustards, shallots, garlic, and a little Himalayan Sea Salt and freshly ground black pepper.

      Rub the chicken breasts with the Milanese Gremolata Extra Virgin Olive Oil, fresh thyme and Stock Market French Herb Infused Sea Salt. Place the chicken breasts directly in the slow cooker, add the tabs of butter on top.

      Cover the slow cooker and cook on low for 4-6 hours (or on high for 2-3 hours). When there is about 30 minutes left of cooking, add the parmesan and kale, toss gently to combine. 

      Serve the creamy mustard sauce over top of the chicken. Garnish with freshly chopped parsley and additional parmesan. This chicken is AMAZING with mashed Yukon Gold potatoes!

      Enjoy!

      Recipe: Pineapple Balsamic Salsa

      Pineapple Balsamic Salsa

      The PERFECT summer salsa recipe! DELICIOUS with tortilla chips or tacos! My FAVORITE on pan fried fish!

      Ingredients

      • 3 cups ripe pineapple, chopped
      • 1/4 cup cilantro, finely chopped
      • 2 Tbsp jalapeno, finely diced
      • 1 large red pepper, finely diced
      • 1/3 red onion, finely diced
      • 2 Tbsp lime juice
      • 1/4 tsp ground cumin
      • 1/4 tsp Himalayan Sea Salt
      • 1 Tbsp Golden Pineapple White Balsamic Vinegar
      • 1 Tbsp Jalapeno White Balsamic Vinegar
      • Tortilla chips, for serving

        Directions

        In a large bowl, gently fold all ingredients together until well combined. Allow the salsa to rest for a few minutes before serving so all the flavors can meld together. Toss again before serving.

        Enjoy!

        Recipe: Pineapple Sriracha Chicken Quesadillas

        Pineapple Sriracha Chicken Quesadillas

        It’s TACO TUESDAY and what’s for dinner? These DELICIOUS Pineapple Sriracha Chicken Quesadillas! A FUN, new quesadilla recipe that’s a little sweet, a little spicy, and OH SO YUMMY!

        Ingredients

        • 8 flour tortillas
        • 4 Tbsp butter
        • 1 cup fresh pineapple, diced
        • 3 cups cooked chicken breast, cubed
        • 4 cups shredded Monterey Jack cheese
        • 3 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
        • Himalayan Sea Salt, to taste
        • Freshly ground black pepper, to taste
        • 1 jalapeno, sliced
        • 1 cup fresh cilantro, chopped
        • 3 Tbsp PS Seasoning Pineapple Sriracha Wing Sauce, and a little extra for serving
        • Sour cream, for serving

          Directions

          In a bowl, toss together cooked chicken, diced pineapple, Cilantro & Roasted Onion Extra Virgin Olive Oil, PS Seasoning Pineapple Sriracha Wing Sauce, fresh cilantro, Himalayan Sea Salt and freshly ground black pepper.

          Warm a frying pan over medium heat. Butter 1 side of each of the tortillas. Place 1 tortilla butter side down in the frying pan, sprinkle 1/2 cup shredded cheese followed by 3/4 cup chicken mixture, and then an additional 1/2 cup shredded cheese. Top with another tortilla (butter side up). Place lid over frying pan to allow the cheese to melt. Flip over when the bottom side is browned.

          To serve, place on plate and slice in quarters. Garnish with fresh jalapeno, sour cream, additional cilantro, and PS Seasoning Pineapple Sriracha Wing Sauce.

          Enjoy!

          Recipe: Thai Mango Pasta Salad

          Thai Mango Pasta Salad

          A fun, new, and DELICIOUS side dish for your get togethers and barbecues! The mango makes this pasta salad really fresh and bright! Pairs perfectly with seafood and chicken!

          Ingredients

          • 1 bag Plentiful Pantry Thai Mango Pasta Salad
          • Jacobsen’s Sea Salt, to taste
          • 1/2 cup hot water
          • 3 Tbsp Cilantro & Roasted Onion Extra Virgin Olive Oil
          • 1 Tbsp Blenheim Apricot White Balsamic Vinegar
          • 2 carrots, julienned (about 3/4 cup)
          • 1 medium red bell pepper, diced
          • 1 medium English cucumber, peeled and quartered
          • 1 mango, diced
          • 1/2 small red onion, thinly sliced
          • Fresh cilantro, roughly chopped

            Directions

            In a small bowl, combine dressing mix with hot water. Stir well to dissolve and let stand for 15 minutes. Add Cilantro & Roasted Onion Extra Virgin Olive Oil and Blenheim Apricot White Balsamic Vinegar, stir until emulsified. Set dressing aside.

            Bring 1 quart water to a boil. Add a dash of Jacobsen’s Sea Salt and a little Cilantro & Roasted Onion Extra Virgin Olive Oil to the boiling water (this will help the pasta from sticking together). Add pasta to boiling water and cook for 4-5 minutes (DO NOT OVERCOOK – you want the pasta al dente). Drain pasta and rinse under cold water.

            Toss dressing pasta and remaining ingredients together. Chill for 1 hour before serving. Garnish with fresh cilantro before serving.

            Enjoy!

            Recipe: Chipotle Shrimp Deviled Eggs

            Chipotle Shrimp Deviled Eggs

            My brother-in-law made these DELICIOUS little devils (pun intended) on Christmas Eve! Seriously TO DIE FOR! Can’t wait to make them again for Easter!

            Ingredients

            • 6 eggs, hard boiled
            • 1 dozen fresh shrimp, medium size
            • 1 Tbsp Chipotle Extra Virgin Olive Oil
            • 1/2 lemon, squeezed
            • 2-3 Tbsp Stonewall Kitchen Chipotle Aioli
            • 1 Tbsp sweet pickle relish
            • 1-2 tsp Urban Accents Mesa Rosa Chipotle Seasoning Blend
            • 1/4 tsp garlic powder
            • 1 Tbsp fresh dill, chopped (plus a little more for garnish)
            • Jacobsen’s Sea Salt, to taste
            • Jacobsen’s Freshly Ground Pepper, to taste

              Directions

              Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.

              In the medium bowl with egg yolks, add Stonewall Kitchen Chipotle Aioli, sweet pickle relish, garlic powder, sea salt and freshly ground black pepper. Taste after each ingredient is added, adjust to your liking.

              In medium sized pan on medium/high heat, add Chipotle Extra Virgin Olive Oil. Pat shrimp dry with a paper towel, add Urban Accents Mesa Rosa Chipotle seasoning blend, stir until well coated.

              Sauté shrimp until done (if raw), or until slightly charred. Half-way through cooking, add about 1 tsp of lemon juice to shrimp.

              To plate, scoop egg mixture evenly into egg white cups (or use a piping bag for a cleaner look). Top with one sauteed shrimp.

              Garnish with a little additional sprinkle of Urban Accents Mesa Rosa Chipotle seasoning blend and a sprig of fresh dill.

              Enjoy!

              Recipe: Green Goddess Salad

              Green Goddess Salad

              Is there anything more BRIGHT and SPRINGY than a green goddess salad? Featuring our Lemon and Basil Olive Oils – an absolutely DELICIOUS and EASY weeknight meal or side to any dish!

              Ingredients

              • Green Goddess Salad Dressing:
                • 2 lemons, juiced (about 1/3 cup)
                • 1/4 cup Basil Extra Virgin Olive Oil
                • 1/4 cup Lemon Extra Virgin Olive Oil
                • 2 Tbsp A Premium White Balsamic Vinegar
                • 1 cup basil leaves
                • 1 cup baby spinach leaves
                • 2 cloves garlic
                • 1 small shallot
                • 1/3 cup freshly shaved parmesan 
                • 1 tsp Jacobsen’s Himalayan Sea Salt
                • 1/4 cup walnuts
              • Salad
                • 1 head of green leaf lettuce, chopped (about 4-5 cups)
                • 1/2 cup green pepper, diced
                • 1/2 cup English cucumber, diced
                • 1/2 cup cherry tomatoes, halved
                • 1/3 cup red onion, diced
                • 1 cup feta, crumbled
                • 1 cup edamame, thawed
                • 3/4 cup radishes, shaved thin
                • 1/4 cup sunflower seeds
                • 1 avocado, sliced

                Directions

                In a food processor, combine all dressing ingredients. Blend for 30-40 seconds or until dressing is creamy and well blended, set aside.

                To prepare the salad, combine all ingredients (except feta and avocado) in a large bowl, toss well. Add the dressing and using wooden spoons, toss well to coat. Transfer dressed salad to a serving platter or salad bowl. Top with sliced avocado and crumbled feta.

                Enjoy!

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                103 S Main St
                Shawano, WI 54166

                Phone: 715-201-1111
                info@shawanostockmarket.com

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