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Category: Recipes

Recipe: Maple Balsamic Pulled Pork

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Maple Balsamic Pulled Pork

This is HANDS DOWN the BEST pulled pork recipe I have ever made! Super juicy and SO INCREDIBLY TENDER! The smoked paprika and cumin add a little spicy, smoked flavor that is ABSOLUTELY DELICIOUS! And that Maple Balsamic gives you all the FALL VIBES! 🐷
Ingredients
  • 3-4 Pound Boneless Pork Loin
  • 1/3 Cup Packed Brown Sugar
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Minced Onions
  • 1 Tablespoon Smoked Paprika
  • 2 teaspoons Hepp’s Applewood Smoked Sea Salt
  • 1 teaspoon Cumin
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 Cup Chicken Broth
  • 1/3 Cup Maple Dark Balsamic Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • Stonewall Kitchen Honey Barbecue Sauce
  • Kaiser Rolls

Directions

Lay the pork loin out on a large cutting board.
In a medium bowl, whisk together the brown sugar, garlic powder, minced onion, smoked paprika, cumin, Hepp’s Applewood Smoked Sea Salt, freshly ground black pepper and cayenne pepper.
Evenly season the pork loin with the seasoning mixture and use your hands to massage the rub into all sides of the meat.
In your slow cooker, pour the chicken broth, Maple Dark Balsamic Vinegar and worcestershire sauce into the bottom. Stir to combine.
Place the pork into the slow cooker, cover and cook on low for 10-12 hours (or 4-6 hours on high) until it is fork tender and falling apart. Shred the pork (I just do it right inside the slow cooker) and serve with kaiser rolls and Stonewall Kitchen Honey Barbecue Sauce.

Enjoy!

Recipe: Rosemary Garlic Phyllo Chicken

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Rosemary Garlic Phyllo Chicken

Here is an EASY and YUMMY recipe I came up with on the fly this week! I was not really feeling a trip to the grocery store Tuesday so I looked through my house and came up with this! Don’t you just love it when you throw stuff together and it works out DELICIOUSLY?! 🌿🧄🍗

Ingredients

  • 4 tablespoons Infusion Blends Amazing Rosemary Butter
  • 2 cloves garlic, minced
  • 4 teaspoons Tuscan Herb Extra Virgin Olive Oil
  • 1/2 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon Pepper Creek Farms Rustico Italian Seasoning blend
  • 2 teaspoons Hepp’s Roasted Garlic Sea Salt
  • Freshly ground black pepper, to taste
  • 1 package phyllo pastry sheets

Directions

Preheat oven to 400 degrees. In a small dish, combine Infusion Blends Amazing Rosemary Butter, minced garlic and shredded mozzarella, set aside.

Cut the phyllo dough into four even sections. Drizzle each section with Tuscan Herb Olive Oil. Place a heaping tablespoon of butter/garlic/cheese mixture into the center of each phyllo section. Place a chicken breast on the top of each phyllo directly over the mixture. Season the chicken breasts with Pepper Creek Farms Rustico Italian Seasoning blend, Hepp’s Roasted Garlic Sea Salt and freshly ground black pepper.

Fold and roll each chicken breast like you would a burrito. Place seam side down on the top of a greased baking sheet (your Misto will work GREAT for this). Brush the tops of the phyllo with a beaten egg.

Bake for about 30 minutes. Remove, cut and serve hot!

Enjoy!

Recipe: Scrambled Truffle Eggs

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Scrambled Truffle Eggs

This DELICIOUS & EASY recipe is the BEST way to start your day! Seriously, these eggs are the BOMB! Truffle eggs + Farm Inn’ On Main’s sourdough toast + Beans & Books Pumpkin Spice Latte = PURE HAPPINESS! And we coud all use a little more HAPPY right now! 🥚🍄

Ingredients

  • 1/4 cup Butter Extra Virgin Olive Oil
  • 1/8 teapsoon White Truffle Oil
  • 3 eggs, beaten
  • 1 tablespoon half & half
  • 1/2 cup baby bella mushrooms, diced
  • Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste
  • Shredded White Cheddar Cheese, for finishing
  • Truff Hot Sauce, for finishing

Directions

Heat Butter Extra Virgin Olive Oil in a medium size frying pan. Add diced Baby Bella Mushrooms, saute until tender.
In a small bowl, beat the 3 eggs. Add half & half, White Truffle Oil, a dash of Himalayan Sea Salt & freshly ground black pepper, whisk well.
Pour eggs on top of sauted mushrooms. Allow to cook until bubbles form, scrape egg mixture to the center. Sprinkle with shredded white cheddar cheese, allow to melt. Continue to cook until scramble is to your liking.
Pour onto a plate and top with a couple dashes of Truff Hot Sauce.

Enjoy!

Recipe: Butternut Squash Ravioli

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Butternut Squash Ravioli

Here is a seasonal FAVORITE of mine (and my sister’s)! This is seriously the PERFECT fall dinner! A fun, easy & DELICIOUS “date night in” idea! You’re going to absolutely LOVE it! 🥘

Ingredients

  • For the pasta:
    • 2 cups all-purpose flour
    • 1 teaspoon Himalayan Sea Salt
    • 2 eggs
    • 1 egg yolk
    • 1 tablespoon Butter Extra Virgin Olive Oil
  • For the filling:
    • 4oz Mascarpone cheese
    • 4oz Ricotta cheese
    • ½ cup Stonewall Kitchen Butternut Squash Pasta Sauce
    • ½ cup shredded mozzarella cheese
    • 1 egg
    • Pinch of Himalayan Sea Salt and freshly ground black pepper
    • Additional Stonewall Kitchen Butternut Squash Pasta Sauce, for serving

Directions

In a large bowl, whisk together the flour and Himalayan Sea Salt for the pasta dough.  Push the flour towards the edges, leaving an indent in the middle.

In a separate small bowl, whisk together the eggs, egg yolk and Butter Extra Virgin Olive Oil.  Pour mixture into the indent in the flour bowl.

With a fork, gently mix the eggs into the flour until it is crumbly and begins to form a dough.  Turn it out onto a hard surface and begin kneading until a smooth, elastic dough is formed (add water, 1 teaspoon at a time, if dough seems dry).

Wrap the pasta dough in plastic wrap and set aside, at room temperature, for 15 minutes.

In a medium bowl, whisk together all of the ingredients for the filling until well combined.

When the pasta dough has sat, cut it in half, keeping the half you are not using wrapped in plastic wrap.

Roll out the dough as thin as possible (you should almost be able to see through it).  If you are having a hard time getting the dough to roll thin, allow it sit, and then roll again.  Repeat as needed using a dusting of flour to keep from sticking until desired thickness is reached.

Using large cookie cutters or a circle cutter, cut shapes out of the rolled pasta dough.  Fill each with about a tablespoon of the filling mixture (this will vary based on the size shapes you create).  Place an additional cut out on top of the mixture and use a fork to crimp the sides together.

Repeat, re-rolling the dough as needed and using the additional dough set aside.

When ready to cook, bring a large pot of salted water to a gentle boil.  Gently add completed raviolis and boil for 5-8 minutes.  The raviolis will begin to float when they are almost done (around 3-5 minutes).  Let them continue cooking at the surface for an additional 1-2 minutes.

Strain and serve hot with additional Stonewall Kitchen Butternut Squash Pasta Sauce.

Enjoy!

Recipe: Basil Pesto Flatbread

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Basil Pesto Flatbread

A DELICIOUS and EASY alternative to Thursday frozen pizza night (that’s a thing at my house). This flatbread is FULL OF FLAVOR! Our AMAZING pesto paired with our Traditional Fine Aged Dark Balsamic – it is a match made in FOODIE HEAVEN!🌿🍕

Ingredients

  • Naan Flatbread (I always get mine at Aldi)
  • 2 Tablespoons Basil Extra Virgin Olive Oil
  • 1 Tablespoon Traditional Fine Aged Balsamic Vinegar
  • 1 teaspoon Urban Accents Roma Seasoning Blend
  • 1/4 cup Delizia Basil Pesto
  • 1 small garden tomato, sliced thin
  • 4 slices DuPont Mozzarella
  • 1/4 cup feta cheese
  • 1/2 cup ground Italian sausage, cooked
  • 3-4 baby bella mushrooms, sliced

Directions

Preheat oven to 400 degrees.
Drizzle the Basil Extra Virgin Olive Oil over the flatbread. Then spread Delizia Basil Pesto on top of the oil. Lay the sliced tomatoes out evenly, followed by the sliced mozzarella and mushrooms. Sprinkle the goat cheese and Italian sausage across the top. Season with Urban Accents Roma Seasoning Blend.
Bake for about 15 minutes (or until cheese is melted).
Remove from oven and drizzle with Traditional Fine Aged Balsamic Vinegar.
*Makes 1 flatbread

Enjoy!

Recipe: Heartland Chicken & Apple Salad

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Heartland Chicken & Apple Salad

Here’s a FUN TWIST on a classic chicken salad! The PERFECT way to use all of those apples that are almost ready to be picked! It is ABSOLUTELY DELICIOUS on a buttery croissant! 🍗🍎🥗

Ingredients

  • 1/2 shredded chicken (leftover rotisserie chicken works great!)
  • 1/3 – 1/2 cup Stonewall Kitchen Lemon & Avocado Oil Aioli
  • Juice of one lemon
  • 1 tablespoon Urban Accents Heartland Pepper and Garlic Seasoning Blend
  • 1/2 cup celery, finely chopped
  • 1/4 cup celery leaves, roughly chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup apple, finely chopped

Directions

Combine shredded chicken meat, celery, celery leaves, onion, and apple in a large bowl.

In a small bowl, whisk together 1/4 cup Stonewall Kitchen Lemon & Avocado Oil Aioli, lemon juice, and Urban Accents Heartland Pepper & Garlic seasoning blend. Pour over chicken, celery & apple mixture – stir well to coat. Add more ailoi to reached desired consistency.

Serve on top of a green salad, with crackers or as a sandwich!

Enjoy!

Recipe: Blackened Mahi Mahi with Crunchy Slaw

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Blackened Mahi Mahi with Crunchy Slaw

Alright, who went a little CRAZY at Charlie’s County Market Fresh Seafood Sale last week! 🙋‍♀️I kind of forgot about it and unfortunately by the time I got there, they were all out of my FAVORITE – King Crab Legs.😩However, I did grab some BEAUTIFUL Mahi Mahi fillets and wipped up this EASY, DELICIOUS and LIGHT recipe this week!‍😋🐟

Ingredients

  • For the Mahi Mahi:
    • 2 Mahi Mahi fillets
    • 1 Tablespoon Legal Sea Foods Cajun Seasoning
    • 1 Tablespoon Pepper Creek Farms Dried Oregano
    • 1 teaspoon Himalayan Sea Salt
    • 1 Tablespoon Garlic Extra Virgin Olive Oil
    • 1 cup fresh Mango Salsa (I just bought mine by the fresh fruit at Charlie’s)
  • For the Slaw:
    • 2 cups coleslaw (I buy the bagged coleslaw by the salads)
    • 1 cup red bell pepper, thinly sliced
    • 1/2 cup green onions, sliced
    • 1/2 red onion, thinly sliced
    • 2 Tablespoons lime juice (plus zest of 1 lime)
    • 1 Tablespoon honey
    • 1 Tablespoon Garlic Extra Virgin Olive Oil
    • 1 Tablespoon Persian Lime Extra Virgin Olive Oil
    • 2 Tablespoons Mango White Balsamic Vinegar
    • 1/4 cup cilantro leaves, finely chopped & stems removed

Directions

For the Mahi Mahi:
Sprinkle Legal Sea Foods Cajun Seafood Seasoning, Himalayan Sea Salt and Pepper Creek Farms Dried Oregano over both sides of the fillets.
Heat Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add fillets to the skillet and cook for 3-4 minutes on each side (or until desired degree of doneness).
Transfer cooked fish to a clean plate.
For the Slaw:
Add coleslaw, bell pepper, green onions, and red onions to a medium bowl. Toss well.
In a separate medium-sized bowl, whisk together the lime juice, lime zest, honey, Garlic Extra Virgin Olive Oil, Persian Lime Extra Virgin Olive Oil and Mango White Balsamic Vinegar.
Whisk in cilantro. Season with Himalayan Sea Salt and freshly ground black pepper to taste.
Add dressing to coleslaw & vegetables. Toss to combine.
Assembly:
Place 1 cup crunchy slaw on the bottom of a plate. Place a blackened Mahi Mahi fillet on top of the slaw. Top fillet with 1/2 cup fresh Mango Salsa. Serve with steamed Jasmine rice (optional).

Enjoy!

Recipe: Athenian Herb Pork Chops

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Athenian Herb Pork Chops

You already know how much we LOVE our Vermont Maple Grill Dryglaze (seriously – we use it on EVERYTHING)…well here is one of our other FAVORITES – the Athenian Herb Dryglaze! This recipe will KNOCK YOUR SOCKS OFF! It is Abigael’s hubby Matt’s FAVORITE! 🌱🍖

Ingredients

  • 2 bone-in pork chops (we LOVE the ones from Aldi)
  • 1/4 cup Basil Extra Virgin Olive Oil
  • 1 Tablespoon Urban Accents Athenian Herb Dryglaze

Directions

Preheat oven to 350 degrees.

Drizzle Basil Extra Virgin Olive Oil at the bottom of an oven safe dish. Lay both pork chops down and season with 1 tablespoon Urban Accents Athenian Herb Dryglaze. Drizzle each pork chop with more Basil Extra Virgin Olive Oil.

Bake for about 20 minutes or until internal temperature reaches 145 degress.

Enjoy!

Recipe: Red Pepper Alfredo Pasta

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Red Pepper Alfredo Pasta

I’ve had a busy couple of weekends in a row and this week I was really feeling LAZY! I came up with this SUPER EASY and DELICIOUS recipe based on ingredients I already had at home! Don’t have Andouille sausage on hand (maybe leftovers from last weeks recipe)? This would also work GREAT with some Italian Sausage or even a brat! P.S. This dish paired AMAZING with our Soberdough Cheesy Garlic Brew Bread! YUM! 🌶🍝

Ingredients

  • 12 ounces of pasta (I used wide egg noodles), cooked to al dente (reserve 1/3 cup cooking liquid)
  • 1 Andouille (or any kind of smoked sausage would work – even a brat!)
  • 1/4 cup Garlic Extra Virgin Olive Oil
  • 1 tablespoon Infusion Blends Amazing Rosemary butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 3/4 cup chicken broth
  • 2/3 cup Half & Half
  • 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • Himalayan Sea Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Slice sausage into 1/4-inch slices. Heat Garlic Extra Virgin Olive Oil in a large skillet and cook sausage until browned (make sure to flip the slices so they brown on both sides). Remove from pan and set aside.

Add Infushion Blends Amazing Rosemary butter, garlic and onion to the pan. Cook for about 3 minutes over medium heat.

Add flour and stir to coat onions well, cook for 1 minute (until the flour browns a bit).

Whisk in chicken broth and half & half. Simmer until sauce bubbles and thickens.

Add Parmesan cheese, thyme, and red pepper flakes. Stir well. Season to taste with Himalayan Sea Salt and freshly ground black pepper. Add a little of the water the pasta was cooked in (I added about 1/4-1/3 cup).

Add pasta and stir again.

Enjoy!

Recipe: Cajun Shrimp Foil Packs

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Cajun Shrimp Foil Packs

Here is a DELICIOUS & EASY campfire dinner recipe for your grill this weekend! We made these this past weekend while camping and they were seriously AMAZING! A fun, ELEVATED twist on your classic foil packets! 🥒🍤🧄🥔

Ingredients

  • 1 ear of corn, cut into 4 pieces
  • 1 zucchini, sliced thick
  • 4 baby red potatoes, cut into quarters
  • 4 cloves garlic, minced
  • 1 bag uncooked, raw jumbo shrimp (I bought mine from Aldi)
  • 1 andouille sausage
  • 1 teaspoon Legal Sea Foods New England Seafood Seasoning
  • 1 teaspoon Legal Sea Foods Cajun Seafood Seasoning
  • 1/2 cup Milanese Gremolata Extra Virgin Olive Oil, seperated into 1/4 cups
  • Fresh parsley, chopped

Directions

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, baby red potatoes, garlic, shrimp, andouille sausage, spices and Milanese Gremolata 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 shrimp foil packets on a grill for about 10 minutes, rotating occassionally.

Remove from the grill and let cool slightly. Top with fresh parsley and serve.

*Makes 2 foil packs

Enjoy!

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