Category: Recipes

Ingredients

• 1 Eggplant, chopped
• 2 zucchinis, chopped
• Hepp’s Roasted Garlic Sea Salt
• Urban Accents Manchego & Roasted Garlic Veggie Roaster
• 1/4 cup Garlic Extra Virgin Olive Oil
• 1/8 cup Traditional Fine Aged Balsamic Vinegar
• Freshly shaved Parmesan

Directions

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper; set aside.

Spread chopped zucchini and eggplant on baking sheet. Sprinkle with Hepp’s Roasted Garlic Sea Salt, Urban Accents Manchego & Roasted Garlic Veggie Roaster and Garlic Extra Virgin Olive Oil.

Place on top rack of oven and roast for 30 minutes.

Remove from oven, sprinkle with freshly shaved Parmesan and drizzle with our Traditonal Fine Aged Balsamic Vinegar.

Enjoy!

Ingredients

• 1 Wind&Willow Bruschetta Cheeseball & Appetizer Mix
• 4 zucchinis
• 1/4 cup Tuscan Herb Olive Oil
• 2 small tomatoes, sliced thin
• 1 cup shredded Dupont mozzarella cheese
• Traditional Fine Aged Dark Balsamic Vinegar, for finishing

Directions

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper; set aside.

Cut each zucchini in half horizontally, then scoop out the seeds. Drizzle each zucchini slice with Tuscan Herb Olive Oil and sprinkle with DRY Wind&Willow Bruschetta Cheeseball Mix packet.

Top with sliced tomato, shredded Dupont mozzarella cheese and sprinkle with TOPPING packet.

Bake for 20 -25 minutes (or until soft).

Remove from oven and drizzle with Traditional Fine Aged Dark Balsamic Vinegar.

Enjoy!

Ingredients

• Wind&Willow Key Lime Pie Cheeseball & Dessert Mix
• 8oz cream cheese
• 1 egg
• 1 graham crust baked into a 8″ tart pan
• Cool Whip
• Fresh blackberries

Directions

Preheat oven to 350 degrees.

In a mixing bowl, combine Wind&Willow Key Lime Cheeseball & Dessert Mix, softened cream cheese, and egg until smooth.

Pour the mixture into a graham pie crust.

Bake for 30 minutes. Allow to cool at room temperature before refrigerating.

Top with Cool Whip and fresh blackberries.

Enjoy!

Ingredients

• 1/2 cup Urban Accents Premium White Gold Popcorn Kernels
• 2 tablespoons Butter Extra Virgin Olive Oil (Garlic, Madagascar Black Pepper, Dill or Chipotle Olive Oil are some of my favorites)
• Urban Accents Popcorn Seasonings (any of your favorites OR try one of our new Hepp’s Sea Salts – Black Truffle Sea Salt is AMAZING on popcorn)

Directions

In a thin, shallow 3 1/2-quart pot, heat the Butter Extra Virgin Olive Oil over high heat. Put 2 kernels of popcorn into the pan, cover and wait to hear them both pop. Remove the pan from the heat, take out the 2 popped kernels, add in the remaining kernels, cover and let sit for 1 minute.

Put the pot back over the stove on high heat. Within a few minutes, the popcorn should start popping. Give the pan a good shake every now and then to ensure even heating.

Once the popping slows down to nearly a stop, remove the pan from the heat and let it sit for 1 more minute to allow any stubborn kernels a chance to pop. Pour into a large serving bowl.

Top with Urban Accents Popcorn Seasonings or Himalayan Sea Salt.

Enjoy!

Ingredients

• 5 medium bananas, sliced
• 2 – 8oz cream cheese blocks
• 2 – 3.4oz vanilla puddings packets
• 2 cups 1% milk
• 1 cup Sugarlands Appalachian Banana Pudding Sippin’ Cream
• 4oz pecans, halved
• 1 cup crushed pretzels
• 5 tablespoons butter
• ¼ cup powder sugar
• 1 – 8oz container Cool Whip

Directions

Step 1: Filling
Whisk 2 packets of pudding powder with the sippin’ cream and milk. Refrigerate for a half hour. While chilling, whip up 1 block of softened cream cheese and set aside untill pudding is set. Combine whipped cream cheese & set pudding until smooth. Fold in the banana slices. Set filling in the refrigerator until steps 2 & 3 are complete.

Step 2: Crust
Crush pretzels to equal 1 cup. Chop pecans. Measure 1 tablespoon chopped pecans and set aside to be used later for garnish. Melt 5 tablespoons butter and blend in the pretzels and pecans. Add ¼ cup powder sugar, mix well. Press mixture into 9” round pie pan to form your crust. Refrigerate for 30 minutes to allow to firm up.

Step 3: Topping
Whip remaining cream cheese block and fold in Cool Whip until smooth.

Step 4: Assembly
Add pudding mixture to the firm crust. Add Cool Whip mixture on top of pudding. Garnish with remaining pecans.

Enjoy!

Ingredients

• 3 lbs party chicken wings
• 2 Tablespoons Olive Wood Smoked Extra Virgin Olive Oil
• 2 heaping tablespoons all-purpose flour
• 1 teaspoon Himalayan Sea Salt
• 1 cup Stonewall Kitchen Boozy Bacon Barbecue Sauce

Directions

Preheat oven to 425° F. Line a baking sheet pan with aluminum foil.

Toss wings in Olive Wood Smoked Extra Virgin Olive Oil until they are fully coated. Then, lightly toss in flour and Himalayan Sea Salt.

Place coated wings on prepared pan ensuring that no wings are touching. Bake for 20 minutes, turning half way through.

Remove wings from oven and toss with Stonewall Kitchen Boozy Bacon Barbecue Sauce. Place the wings back on the baking pan.

Turn oven to broil and broil chicken wings until they are lightly browned and crisp on all sides, flipping over as needed. Toss with extra Stonewall Kitchen Boozy Bacon Barbecue Sauce if desired. Serve hot.

Enjoy!

Ingredients

• 1 pineapple, sliced into rings (you’ll need one ring for each cupcake – a canned pineapple ring would also work)
• Chiquitita Extra Virgin Olive Oil (in a Misto)
• Urban Accents Sweet Habanero Fruit Griller Seasoning packet
• Tillen Farms Fire & Spiced Maraschino Cherries
• 1 box yellow cake mix (plus the ingredients to follow the recipe – typically oil (we use Chiquitita for this as well) and eggs)
• Honey Meadows Honey

Directions

Heat grill and spray the grates with Chiquitita Extra Virgin Olive Oil. Generously sprinkle each pineapple slice with Urban Accents Sweet Habanero Fruit Griller seasoning blend on both sides. Grill over medium heat about 3-4 minutes per side (or until nice grill marks form). Remove from grill and set aside.

Heat oven to 350°. Spray a jumbo muffin tin with the Chiquitita Extra Virgin Olive Oil and place a pineapple ring in the bottom of each cup (trim pineapple to fit if necessary). Add a Tillen Farms Fire & Spiced Maraschino Cherry in the middle of each ring.

Prepare yellow cake batter using package instructions. Pour cake batter into muffin cups 1/2 – 2/3 full. Bake according to package instructions (cupcakes are done when toothpick inserted into the middle comes out clean).

Let cupcakes cool completely. Place a sheet pan over the muffin tin and flip to release cupcakes. Top with warm Honey Meadows honey for a sweet glaze.

*Makes 12 cupcakes

Enjoy!

Ingredients

• 4, 4-6oz salmon filets, skin on
• 8 Tablespoons Stonewall Kitchen Lemon Dill Aioli
• 1/2 cup panko bread crumbs
• Dill Extra Virgin Olive Oil
• Sicilian Lemon White Balsamic Vinegar
• Urban Accents Fisherman’s Wharf Seasoning Blend, to taste
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste

Directions

Set oven to broil and line a baking pan with aluminum foil.

Lightly coat the salmon filets in Dill Extra Virgin Olive Oil and season with Urban Accents Fisherman’s Wharf seasoning blend. Warm a non-stick sauté pan over medium heat and place the salmon filets, skin side down, into the pan. Sear the fish until the skin is crisp and the salmon is cooked about half way through.

Flip the salmon over and briefly sear the top. Remove the salmon filets and place onto the baking pan. Spread the top of each filet with approximately 2 tablespoons of Stonewall Kitchen Lemon Dill aioli. Sprinkle with panko bread crumbs, Himalayan Sea Salt and freshly ground black pepper.

Place the salmon under the broiler and broil until the panko bread crumbs brown.

Remove from broiler and serve immediately with a drizzle of Sicilian Lemon White Balsamic and additional aioli if desired.

Enjoy!

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 2-inch chunks
• 1/2 cup Garlic Extra Virgin Olive Oil
• 1/2 cup Blackberry-Ginger Dark Balsamic Vinegar
• Fresh pineapple, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 3-4 stalks of green onion, diced thin
• Urban Accents Mandarin Ginger Dryglaze
• 1 red bell pepper, cut into 1 inch chunks
• Kabob skewers (if using wooden, be sure to soak for a few hours prior)

Directions

Place chicken chunks, Garlic Extra Virgin Olive Oil and Mandarin Ginger Dryglaze packet in a resealable plastic bag. Shake gently so that chicken is evenly coated. Seal bag and lay flat in refrigerator for 30 minutes to allow the glaze to form.

While chicken is marinating, begin preheating the grill to medium-high heat.

Once chicken is ready, begin to prepare skewers. Alternate chicken, pineapple, red onion, green and red bell peppers.

Place skewers on the grill and cook to desired doneness (chicken should be cooked to 170 degrees).

Once cooked, remove skewers from the grill and drizzle with Blackberry-Ginger Dark Balsamic Vinegar.

Enjoy!

Ingredients

• 3 lbs Yukon Gold Potatoes
• 1 1/2 lbs brussel sprouts
• 1/2 pint heavy cream
• 2 boneless, skinless chicken breasts
• 1 tablespoon Urban Accents Heartland Pepper and Garlic seasoning blend
• 1 teaspoon Urban Accents Balsamic and Roasted Onion Veggie Roaster
• Butter Extra Virgin Olive Oil
• Garlic Extra Virgin Olive Oil
• 1 cup Italian Dressing
• 1/2 red bell pepper, sliced
• 1 small red onion, sliced
• 8 mushrooms, sliced
• 2 cloves garlic, minced & seperated
• 1 cup spinach
• 1/2 cup red wine
• 15 asparagus spears
• 2 slices Gouda Cheese

Directions

Fill a large pot with water and a dash of Himalayan Sea Salt, bring the potatoes to a boil. Fill another medium size pot with water, salt and the Brussels sprouts, boil until tender.

Once the Brussels sprouts are done boiling, place in a food processor with a tablespoon of Garlic Extra Virgin Olive Oil, blend until pureed.

After the Yukon Gold potatoes are cooked, mash them (leave the skins on) with 2 sticks of butter, 2 teaspoons Himalayan Sea Salt, 1 teaspoon freshly ground black pepper and heavy cream. Mixed the pureed Brussels sprouts into the potatoes, cover & set aside.

Heat 3 tablespoons Butter Extra Virgin Olive Oil in a cast iron skillet over medium-high heat. Place the boneless skinless chicken breasts in the hot pan. Season with a tablespoon of Urban Accents Heartland Pepper and Garlic seasoning blend, 1 clove minced garlic, a dash of paprika and Himalayan Sea Salt to taste. Cook for about 5 minutes. Flip chicken and pour Italian Dressing in the skillet. Lower the temperature to medium, cover and cook about 15 more mintues (or until chicken reaches internal temperature of 170 degrees).

In a seperate, non-stick pan, heat 2 more tablespoons of Butter Extra Virgin Olive Oil. Add onions, garlic and bell peppers. Saute for about 1-2 minutes. Add mushrooms and a splash of red wine. Saute for a few more minutes (until mushrooms look cooked), then add spinach. Saute another minute.

While the mushrooms/onions/garlic/bell peppers are sauteeing, place the asparagus in the cast iron skillet, along side the chicken. Season with Urban Accents Balsamic & Roasted Onion Veggie Roaster. Saute about 3 mintues. Turn the skillet down to low, top each chicken breasts with the sauteed veggies. Place a slice of Gouda cheese over the top. Cover pan for about a minute or so for the cheese to melt.

Enjoy!