Recipes Archives - Shawano Stock Market

715-201-1111

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!

      Recipe: Brussels & Burrata Crostini

      Brussels & Burrata Crostini

      One of my FAVORITE chef’s choice crostinis we serve at FullySTOCKED! The creaminess of the burrata is the perfect pair to the Espresso Dark Balsamic Vinegar! Stop in to try or make it at home!

      Ingredients

      • 1 baguette, sliced thin and at an angle
      • Madagascar Black Pepper Extra Virgin Olive Oil
      • 4 2oz balls of burrata (we use BelGioioso)
      • 4 cups Brussel sprouts, diced
      • 4 Tbsp dried dates, diced
      • 4 Tbsp pistachios, roasted & crushed
      • Jacobsen’s Himalayan Sea Salt, to taste
      • Espresso Dark Balsamic Vinegar

        Directions

        Preheat oven to 350F. Spread out the diced Brussel sprouts on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive and season with Jacobsen’s Himalayan Sea Salt. Bake for about 10 minutes (watch so they don’t burn). Remove from oven and set aside.

        Slice each burrata ball into 5 slices. Lay out the baguette slices on a cookie sheet. Drizzle with Madagascar Black Pepper Extra Virgin Olive Oil. Top each baguette with 1 slice of burrata, 1 Tbsp roasted Brussel sprouts, 1 tsp diced dates and 1 tsp roasted pistachios. Bake at 350F for 7 minutes; remove from oven.

        To plate, arrange crostinis on a serving platter. Sprinkle with Jacobsen’s Himalayan Sea Salt and drizzle with Espresso Dark Balsamic Vinegar.

        Enjoy!

        Recipe: Maple Bacon Grilled Cheese

        Maple Bacon Grilled Cheese

        Another 100% all Wisconsin recipe! Maple Syrup + Cheese = YES PLEASE! One of my favorite comfort foods (grilled cheese sandwiches) with a maple syrup twist! Absolutely DELICIOUS!

        Ingredients

        • Grilled Cheese
          • 4 large slices of whole wheat bread
          • 8 strips of Nueske’s Applewood Smoked Bacon
          • 4 slices of Dupont Colby cheese
          • Butter, as needed
        • Maple Glaze
          • 4 Tbsp Tapped Red Pepper Infused Maple Syrup
          • 2 Tbsp brown sugar
          • 2 tsp Stock Market Traditional Balsamic Vinegar
          • 2 tsp Stock Market Smokey Onion Mustard
          • Pinch of cayenne pepper
          • Jacobsen Salt Co. Himalayan Sea Salt, to taste

          Directions

          Preheat oven to 375F. Combine all glaze ingredients in a bowl and whisk well, separate in half (setting one off to the side for later). Brush both sides of your bacon with the glaze and lay on a baking tray. Bake for around 10-15 minutes (or until the bacon begins to caramelize). Take out, flip then place back in the oven for another 10 minutes or until sticky and fully caramelized. Watch carefully so the bacon doesn’t over cook or burn.

          In a medium-large frying pan with the heat OFF, drizzle 1 Tbsp of the glaze (that did not touch the bacon brush). Spread two pieces of bread with butter then flip so both are butter side down in the glaze. Add 1 slice of Dupont Colby cheese to each piece of bread, then the caramelized maple bacon, followed by another slice of Dupont Colby cheese and another slice of buttered bread (butter side up). Press down with a spatula and cover with a lid.

          Turn on heat to medium and fry each side until golden. Slice in half upon serving.

          Enjoy!

          Recipe: Aged Asiago Mac & Cheese

          Aged Asiago Mac & Cheese

          A true, all Wisconsin mac & cheese recipe that features Pine River Aged Asiago cheese spread and Dalla Terra pasta! An easy & delicious weeknight meal recipe! Or the PERFECT dish to pass at your next get together!

          Ingredients

          • 8oz Pine River Aged Asiago Cheese Spread
          • 1 10oz bag Dalla Terra Sea Salt Fusilli
          • Himalayan Sea Salt, to taste
          • Freshly ground black pepper, to taste
          • Freshly chopped parsley, to garnish

            Directions

            Cook Dalla Terra pasta according to package directions. Reserve some pasta water for the sauce.

            To make the sauce, melt the cheese spread in a sauce pan over low heat. Add the pasta water by tablespoons to thin the cheese sauce out. Add cooked pasta and stir to combine. Season with Himalayan Sea Salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley.

            Enjoy!

            Recipe: Roasted Beet Salad

            Roasted Beet Salad

            One of my favorite go to salads that is SO EASY to make but seems so “fancy.” The perfect side to any dish, for any occasion!

            Ingredients

            • Roasted Beets:
              • 3 medium beets
              • Garlic Extra Virgin Olive Oil
              • Rosemary Extra Virgin Olive Oil
              • 1 tbsp water
              • 1 tsp Freshly ground black pepper
              • 1 tsp Himalayan Sea Salt
            • Salad:
              • 2 cups arugula
              • 2 2oz burrata ball
              • 2 Tbsp dried cranberries
              • 2 Tbsp pistachios, crushed
              • Freshly ground black pepper, to taste
              • Himalayan Sea Salt, to taste
              • Madagascar Black Pepper Extra Virgin Olive Oil
              • Black Mission Fig Dark Balsamic Vinegar

              Directions

              To roast the beets, preheat oven to 350F. Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil; sprinkle with Himalayan Sea Salt, freshly ground black pepper and a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife (45 to 50 minutes). When done, remove the beets from the aluminum foil and set aside until cool enough to handle. Using a paper towel, rub the skins from the beets. Cut the peeled beets into bite-size cubes.

              To assemble the salad, place 1 cup arugula in a bowl. Top with 1/2 cup cubed roasted beets, 1 Tbsp dried cranberries, 1 Tbsp crushed pistachios, and a burrata ball. Sprinkle with freshly ground black pepper, Himalayan Sea Salt and a drizzle of our Madagascar Black Pepper Olive Oil and Black Mission Fig Dark Balsamic Vinegar.

              Enjoy!

              Recipe: Tuscan Minestrone

              Tuscan Minestrone

              Weeknight dinners made easy with Happy Valley Soup Company! Seriously my go-to soup starters – and the Tuscan Minestrone is one of my FAVORITES! Available on our website! 😉

              Ingredients

              • 1 package Happy Valley Tuscan Minestrone
              • 6 cups chicken broth
              • 1 cup shredded cabbage
              • 1 14.5oz can petite diced tomatoes
              • 1/2 lb ground Italian sausage, cooked
              • 1 cup water
              • Salt, to taste

                Directions

                Bring broth, water, soup mix, and cabbage to a boil, reduce heat and simmer for 30 minutes.

                Add cooked sausage and petite diced tomatoes; continue to simmer for 15 minutes. Serve with a generous tablespoon grated Parmesan. Best enjoyed with our Tuscan Salami Club Sandwich!

                Enjoy!

                Recipe: Tuscan Salami Club Sandwich

                Tuscan Salami Club Sandwich

                A classic deli sandwich where our Cranberry-Pear Balsamic Vinegar really stands out! One of my favorite sandwiches to pear with a cup of soup on a cold winter day!

                Ingredients

                • 4 Ciabatta rolls
                • 1/4 lbs Genoa salami, thinly sliced
                • 8 oz provolone cheese
                • 1/4 lbs Pepperoni, thinly sliced
                • 1/4 lbs ham, thinly sliced (about 6-8 slices)
                • 4 oz prosciutto
                • 1 large tomato, sliced
                • 1/4 medium red onion, thinly sliced
                • 2 cups iceberg lettuce, thinly shredded
                • 2 Tbsp black olives, sliced
                • 2 Tbsp banana peppers, sliced
                • Tuscan Herb Extra Virgin Olive Oil
                • Cranberry-Pear White Balsamic Vinegar
                • For the Sandwich Spread:
                  • 1/2 cup Stonewall Kitchen Roasted Garlic Aioli
                  • 2 Tbsp sundried tomatoes, finely minced (I like to use the ones marinated in oil)
                  • 2 Tbsp roasted red bell peppers (or other peppers that are preserved in a jar), finely minced

                  Directions

                  Preheat oven to 350F, toast Ciabatta rolls for about 3 minutes.

                  To make the spread, combine Stonewall Kitchen Roasted Garlic Aioli, sundried tomatoes and roasted red bell peppers; mix well.

                  Spread 1/8 cup of the prepared sandwich spread on each Ciabatta roll. Layer salami, pepperoni, prosciutto, ham, provolone cheese, tomato slice, red peppers, shredded lettuce, black olives, and banana peppers; drizzle with Tuscan Herb Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar.  

                  Enjoy!

                  Recipe: Cranberry Pomegranate Cosmo

                  Cranberry Pomegranate Cosmo

                  A festive twist on a classic! This is the PERFECT cocktail party signature drink! A favorite of mine this time of year!

                  Ingredients

                  • 2oz Stonewall Kitchen Pomegranate Cosmo Mixer
                  • 2oz Driftless Glen Cranberry Vodka
                  • 4oz Club Soda
                  • Lime wedge, for garnish
                  • Fresh cranberries, for garnish

                  Directions

                  Fill a Collins glass with ice. Add Driftless Glen Cranberry Vodka and Stonewall Kitchen Pomegranate Cosmo Mixer, stir well. Top with club soda and garnish with a lime wedge and fresh cranberries.

                  Enjoy!

                  Recipe: Hot Pepper Raspberry Spirals

                  Hot Pepper Raspberry Spirals

                  An easy & DELICIOUS holiday appetizer that will really WOW your guests! A true crowd pleaser! Best enjoyed with a Maple Bacon Old Fashioned!  😉

                  Ingredients

                  • 12 puff pastry squares (or 2 sheets), thawed according to package directions
                  • 4 ounces cream cheese, softened
                  • 1 cup Stock Market Hot Pepper Raspberry Preserves
                  • 2 Tablespoons fresh thyme + additional for garnish
                  • 1 egg, whisked with a dash of water

                  Directions

                  Preheat oven to 400°F and prepare 2 baking sheets by covering them with parchment paper.

                  If using puff pastry sheets, carefully unfold them onto a flat surface to ensure there are no tears.  Cut into 6 squares.

                  Gently spread 1 Tbsp of cream cheese evenly onto each square, leaving 1/2 inch around each square uncovered.  Spread the Hot Pepper Raspberry Preserves over the cream cheese.  Sprinkle each square with 1 tsp of fresh thyme.

                  Brush the top 1/2 inch that was left uncovered with the egg.  Beginning at the bottom, roll the puff pastry squares tightly until you have completed the roll.

                  Place in the refrigerator to allow it to firm up for about 30 minutes for ease with cutting.  Remove and slice each square into 1/2” slices (you should get about 3 slices per square).

                  Place each slice down on the prepared baking sheets and bake for 24-28 minutes, or until the slices have puffed and browned slightly.  Garnish with additional thyme and serve warm.

                  Enjoy!

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                  Store Information

                  103 S Main St
                  Shawano, WI 54166

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

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