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Category: Recipes

Recipe: Pomegranate Wine Slushie

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Pomegranate Wine Slushie

What are you doing for Mom this Mother’s Day? Nothing goes with breakfast in bed quite like a WINE SLUSHIE! Lets spoil those mamas for EVERYTHING they do for us all year round! We love you Mom!
Ingredients
  • 1 bottle Danzante Pinot Grigio
  • 24oz water
  • 1 packet of Nectar of the Vine Pomegranate Wine Frappe Mix

Directions

In a freezable container, mix Danzante Pinot Grigio, water, and the packet of Nectar of the Vine Pomegranate Wine Frappe Mix.

Freeze for 3-5 hours.

Garnish with a grapefruit, blackberries and/or any other fruit of choice.

Enjoy!

Recipe: Kale Pesto Shrimp Pasta Salad

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Kale Pesto Shrimp Pasta Salad

I’m always looking for a new, DELICIOUS and easy cold pasta salad idea for summer cookouts! I came up with this YUMMY side while thinking what I could make for Shawano Downtown’s Ladies’ Day! The PERFECT barbecue accompaniment!
Ingredients
  • 15 stalks of asparagus, steamed and chopped into 1-inch pieces
  • 10 cherry tomatoes, quartered
  • ½ cup shredded parmesan
  • 15 shrimp, cooked and tail removed
  • 1 cup Sonoma Gourmet Kale Pesto with White Cheddar Pasta Sauce
  • 1 bag Dalla Terra Pasta Sea Salt shapes, cooked according to package instructions

Directions

Combine all ingredients. Mix well and serve chilled.

Enjoy!

Recipe: Lemon Blueberry Bread

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Lemon Blueberry Bread

The BEST chicken salad recipe (and I’ve tried a LOT of chicken salads)! This is my “go-to” for a quick, easy and DELICIOUS lunch for guests – great on croissants or in a wrap (or just in a dish with a spoon)!
Ingredients
  • 1 1/2 cup fresh blueberries
  • 2 large eggs
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup granulated sugar
  • 1 1/2 cup flour
  • 1/2 tsp Hepp’s Himalayan Sea Salt
  • 1 tsp St. Croix Pure Vanilla Extract
  • 1/2 cup Lemon Extra Virgin Olive Oil
  • 1/2 cup sour cream

Directions

Preheat your oven to 350 degrees.

In a large bowl whisk together the flour with the baking soda, baking powder and sea salt. Add the fresh blueberries and gently toss to coat. Set aside.

In a separate bowl whisk together the eggs, granulated sugar, lemon olive oil, vanilla and sour cream until smooth. Transfer to the bowl with the flour blueberry mixture.

Gently fold the wet batter into the dry ingredients (make sure you go gently and slowly so you don’t crush the blueberries).

Using your Misto Olive Oil Sprayer, coat the inside of TWO loaf pans.

Transfer the half the batter into each of the greased pans. Bake in the preheated 350 degree oven for about 45-50 minutes (checking at 35 minutes), or until a toothpick inserted in the center comes out almost clean.

Enjoy!

Recipe: Classic Chicken Salad

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Classic Chicken Salad

The BEST chicken salad recipe (and I’ve tried a LOT of chicken salads)! This is my “go-to” for a quick, easy and DELICIOUS lunch for guests – great on croissants or in a wrap (or just in a dish with a spoon)!
Ingredients
  • 2 chicken breasts, cooked, cooled & cubed (I love to season mine with Urban Accents Heartland Pepper & Garlic Seasoning blend + Dill Extra Virgin Olive Oil before baking)
  • 1 cup mayo
  • 2 tablespoons Pepper Creek Farms Dill
  • 1 tsp Dill Extra Virgin Olive Oil
  • 1/2 cup pecans, halved
  • 1/2 cup celery, chopped
  • 1/2 cup grapes, halved
  • 1/2 cup green onions, diced
  • 2 spinach wraps (or large croissants)
  • Hepp’s Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Combine all ingredients in a large bowl. Stir well to combine. Spoon into wraps or croissants – garnish with green leaf lettuce (if desired).

Enjoy!

Recipe: LOADED Baked Potato

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LOADED Baked Potato

This KID FRIENDLY recipe is a FAMILY FAVORITE of ours! It is the dinner that is requested by my daughter EVERY YEAR on her birthday! An EASY and YUMMY weeknight meal that can be personalized for the pickiest of eaters!
Ingredients
  • 4 Large Yukon Gold Potatoes
  • Garlic Extra Virgin Olive Oil
  • Hepp’s Himalayan Sea Salt
  • Freshly ground black pepper
  • All your favorite fixings (crumbled bacon, green onions, broccoli, sour cream, shredded cheese, cubbed/shredded chicken, etc.)

Directions

Preheat oven to 375 degrees.

Wash potatoes, pat dry and poke holes in each side with a fork.

Lay out 4 pieces of aluminum foil.

Rub each potato with about 1 teaspoon Garlic Extra Virgin Olive Oil and 1/4 teaspoon Hepp’s Himalayan Sea Salt. Wrap in aluminum foil.

Bake for 1 hour.

Remove from oven, unwrap and garnish as desired!

Enjoy!

Recipe: Chile Verde Fish Taco Salad

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Chile Verde Fish Taco Salad

I’m always looking for more lent-friendly recipes! BONUS that this is super EASY and QUICK! It also uses the grill for these warm Friday nights we’ve been having! Sipping on a Maple Bacon Old Fashioned while grilling fish for a fresh salad… that’s my kind of Friday Night!🐟🥗
Ingredients
  • 1 pound tilapia filets
  • 1 ounce (full packet) Urban Accents Chile Verde Fish Taco Seasoning
  • 2 tablespoons Persian Lime Olive Oil
  • 4 cups mixed salad greens
  • 3/4 cup Stonewall Kitchen Spicy Corn Salsa
  • 2 radishes, sliced thin
  • 1 lime, cut into wedges
  • 1 avocado, cut into 1 inch cubes
  • 2 tablespoons Jalapeno White Balsamic
  • Tortilla strips, for garnish

Directions

Heat grill and oil grates with a little Persian Lime Olive Oil. Rub Persian Lime Olive Oil on all sides of the tilapia filets, then season (on all sides) using the entire packet of Urban Accents Chile Verde Fish Taco seasoning.
 
Grill approximately 4 minutes on each side (or until dark grill marks form and fish is plump/firm at it’s thickest).
 
Serve fish on mixed greens with Stonewall Kitchen Spicy Corn Salsa, sliced radishes, avocado chunks, a lime wedge, tortilla strips and a drizzle of Jalapeno White Balsamic!
Enjoy!

Recipe: Mediterranean Chicken

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Mediterranean Chicken

Who doesn’t LOVE Instapot recipes?! This quick and easy weeknight meal is both HEALTHY and DELICIOUS. Pairs PERFECTLY with some jasmine rice and steamed broccoli!
Ingredients
  • 4 boneless, skinless chicken breasts
  • Legal Sea Foods Lemon Pepper Seafood Seasoning
  • Himalayan Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 tablespoons Garlic Extra Virgin Olive Oil
  • 3 cloves garlic, thinly sliced
  • 1 cup kalamata olives, pitted
  • 2 tablespoons capers
  • 2 tablespoons Honey Ginger Balsamic Vinegar
  • 1/2 cup water
  • 1 1/2 teaspoons dried oregano
  • 1 cup whole-milk Greek yogurt
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Directions

In an Instapot, select the saute feature. Add 2 tablespoons Garlic Extra Virgin Olive Oil. Season both sides of the chicken breasts GENEROUSLY with Legal Sea Foods Lemon Pepper Seafood Seasoning. Place them in the Instapot and sear both sides for 3-4 minutes (both sides should have a nice brown on them, but NOT cooked all the way through). Once done, remove from instapot and set aside.
 
Add a little more Garlic Extra Virgin Olive Oil as well as the 3 cloves of sliced garlic, saute until lightly browned. Turn off the Instapot. Add kalamata olives, capers, water, Honey Ginger Balsamic Vinegar and dried oregano, mix together. Place the Instapot rack on top of the mixture. Place seared chicken breasts on top of the rack. Lock Instapot (making sure the release valve is on “sealing”). Cook on the “poultry” setting for 15 minutes.
 
While the chicken is cooking, combine Greek yogurt, parsley, mint, lemon zest and lemon juice in a small bowl, set aside.
 
Once the chicken is done, turn the valve to “release.” Remove the chicken from the Instapot and cover so it stays warm. Turn the Instapot back on saute. Simmer the olive mixture until the liquid reduces by about half. 
 
Place each chicken breast on a plate, top with olive mixture and serve with yogurt sauce on the side. 
Enjoy!

Recipe: Tomato Basil Soup

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Tomato Basil Soup

The PERFECT “soup and sandwich” soup. A quick, easy and DELICIOUS lunch or dinner soup that can be thrown together in a jiff! My kids LOVE IT with homemade grilled cheese “croutons” (a grilled cheese sandwich cut into small pieces and dropped into the soup)! 🍅🌿🥣
Ingredients
  • 3 tablespoons Tuscan Herb Olive Oil
  • 1 medium onion, chopped
  • 1.5 teaspoons Himalayan Sea Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 cloves fresh garlic, minced
  • 1 28oz can whole tomatoes
  • 1 15oz can fire-roasted diced tomatoes
  • 4 cups chicken broth (or vegetable broth)
  • 3/4 cup half and half
  • 1/2 cup fresh basil, chopped

Directions

In a medium size stock pot on medium heat, saute onions in Tuscan Herb Olive Oil until translucent. Add freshly minced garlic and saute for an additonal minute. Add tomatoes, Himalayan Sea Salt, freshly ground black pepper, dried oregano and DRIED basil. Stir well and cook until tender.

Place the cooked mixture into a blender and blend well. Pour back into stock pot. Add chicken broth. Reheat and let simmer for 10 minutes. Add half and half, stir well. Add chopped basil, stir well. Serve hot.

Enjoy!

Recipe: Yes Way Chicken

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Yes Way Chicken

This EASY & DELICIOUS chicken recipe features our Yes Way Rose! Who doesn’t love cooking (and drinking) with wine?! A fun recipe for date night in or any week night!🍷🥘
Ingredients
  • 1 cup Pomegranate Quince White Balsamic Vinegar
  • ½ cup chicken stock
  • 1 tablespoon Sweet Timbers Maple Syrup
  • 4 chicken thighs, bone-in and skin-on
  • ¼ cup flour
  • Hepp’s Himalayan Sea Salt, to taste
  • Freshley Ground Black Pepper, to taste
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, peeled and thinly sliced
  • 3 shallots, peeled and thinly sliced
  • ¾ cup Yes Way Rosé wine
  • 2 tablespoons sour cream
  • Fresh parsley, chopped

Directions

Add the Pomegranate-Quince White Balsamic Vinegar, chicken stock and Sweet Timbers Maple Syrup to a small saucepan. Bring to a slow boil for 8-10 minutes, until the mixture has reduced by half and thickened.
Mix together the flour and season with salt and pepper. Add the chicken and toss until well coated. Discard any remaining flour.
In a large, heavy skillet (cast iron pans work great for this recipe), melt 2 tablespoons butter over medium-high heat. When fully melted, add coated chicken thighs, skin side down. When the skin has browned and removes from the pan easily, flip the chicken and brown the other side. When chicken has been browned on both sides, remove from pan and set aside (it is ok that it is not fully cooked).
Reduce the pan heat to low and add the sliced garlic and shallots. Sauté until fragrant and softened (about 3-5 minutes). Add the Yes Way Rosé wine to deglaze the pan, scrapping all the bits off the bottom of the pan with a rubber spatula. Boil until reduced by half. Add the remaining butter and vinegar mixture and return to a simmer.
Add the chicken thighs, skin side up, cover and simmer over low heat until cooked through (about 15-20 minutes).
Transfer chicken to serving places and add sour cream to the sauce remaining in the pan. Stir until well combined. Pour over chicken thighs and garnish with fresh parsley. Serve hot.
Enjoy!

Recipe: Irish Eyes Cocktail

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Irish Eyes Cocktail

Here is a DELICIOUS cocktail that will have you feelin’ LUCKY! A PERFECT after dinner sipper that is JUST IN TIME for St. Patty’s Day! Featuring our FAMOUS Dubliner Irish Whiskey!
Ingredients
  • 4oz The Dubliner Irish Whiskey
  • 1oz Gaetano Crème de Menthe
  • 8oz The Whistler Irish Cream
  • Ice
  • Stonewall Kitchen Bada Bing Cherries, for garnish
  • Fresh Mint Leaves, for garnish

Directions

Fill two Irish coffee cocktail glasses with ice (or any cocktail glass of choice).

Place ice in a cocktail shaker. Add The Dubliner Irish Whiskey, Gaetano Crème de Menthe and The Whistler Irish Cream into the cocktail shaker.

Shake well and strain into the two prepared cocktail glasses filled with ice. Garnish with fresh mint leaves and Stonewall Kitchen Bourbon Bada Bing Cherries.

Enjoy!
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