Category: Recipes

Ingredients

• 3/4 cup Wild Mushroom & Sage Extra Virgin Olive Oil
• 1/4 cup Black Cherry Fine Aged Balsmic Vinegar
• 1 tsp ground mustard
• 1 garlic clove, minced
• Himalayan Sea Salt & freshly ground black pepper, to taste
• 2 large Portobello mushrooms, washed and stems removed
• Sicilian Biancolilla Extra Virgin Olive Oil, for cooking (or any of our straight EVOO)
• 1/4 of medium sized red onion, sliced
• 1/2 cup crumbled goat cheese
• Arugula
• 2 brioche buns

Directions

Combine Wild Mushroom & Sage Extra Virgin Olive Oil, Black Cherry Fine Aged Balsamic Vinegar, ground mustard, minced garlic, salt & pepper in a mason jar (or other sealing container). Shake well.

Place mushrooms and a 1/2 cup of the marinade into a zip-lock bag. Shake to mix and coat mushrooms. Place in the refrigerator to marinate for 1 hour. When the mushrooms have finished marinating, preheat your oven to 400 degrees F and line a baking sheet with aluminum foil (this makes clean up SUPER EASY). Place mushrooms (cap side down) on the baking sheet and place in the oven. Bake for about 10 minutes. Flip mushrooms over and bake for an additional 10 minutes.

While the mushrooms are baking, prepare the onions by heating 1-2 tablespoons of the Sicilian Biancolilla Extra Virgin Olive Oil in a large skillet. Add sliced onions and sautee for about 10 minutes or so, stirring occassionally. During the last few minutes of cook time for the mushrooms, place brioche buns on a baking sheet and toss them in the oven to toast (keep an eye on these so they don’t over toast).

When mushrooms have finished baking, remove buns and assemble! Bottom bun – mushroom cap – crumbled goat cheese – caramelized onions – argula – top bun.

*Makes 2 Portobello burgers!

Enjoy! 

Ingredients

• 1 15oz Dark Chocolate Box Cake Mix
• 1 1/3 cup water
• 1/3 cup Chiquitita Extra Virgin Olive Oil
• 3 eggs
• 1/2 cup + 1 cup Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream, divided
• 1 8oz container cool whip topping
• 3/4 cup mini chocolate chips (or shaved chocolate)

Directions

Prepare cake mix according to directions (substituting the Chiquitita Extra Virgin Olive Oil for the vegetable oil); in addition, add 1/2 cup Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream to the batter. Pour into 9×13″ baking dish and bake according to directions. Once done, let cool completely.

Once cooled, poke holes throughout cake (about 1 inch apart). Pour Sugarlands Shine Dark Chocolate Mocha Sippin’ Cream over cake. Place in fridge to set, soak up and get cold. When ready to serve, top with cool whip and mini chocolate chips.

Enjoy! 

Ingredients

• 3 Tablespoons Persian Lime Extra Virgin Olive Oil
• 2 teaspoons lime juice
• 1 Tablespoon Honey Meadows Raw Honey
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 6 fresh strawberries, sliced
• 1 bag Spring Mix lettuce
• 1/4 cup Roasted almonds, slivered
• 1/2 cup goat cheese crumbles
• 1 1/2 cups grilled chicken, cubed (Anne actually used a leftover Rotisserie chicken – SUPER EASY)
• Strawberry Dark Balsamic Vinegar, for finishing

Directions

Mix Persian Lime Extra Virgin Olive Oil, lime juice and Honey Meadows Raw Honey together well for the dressing.

Place strawberries, Spring Mix lettuce, almonds, goat cheese crumbles and chicken in a large bowl and toss well. Drizzle with dressing and toss again. Season with Himalayan Sea Salt and freshly ground black pepper. Finish with a drizzle of our Strawberry Dark Balsamic Vinegar over the top!

Enjoy! 

Ingredients

• 1 Salmon fillet (I buy mine at Aldi – they are THE BEST)
• Dill Extra Virgin Olive Oil
• Fresh parsley, chopped
• 1 Lemon, sliced
• Fresh asparagus, ends trimmed
• 1/2 tsp. Urban Accents Fisherman’s Favorite seasoning blend
• 1/2 tsp PS Seasoning Citrus Smash seasoning blend
• Jacobson’s Himalayan Sea Salt, to taste
• Jacobson’s freshly cracked pepper, to taste
• Sicilian Lemon White Balsamic
• Aluminum foil

Directions

Preheat your grill. While preheating, double layer aluminum foil. Drizzle Dill Extra Virgin Olive Oil over the foil, lay down your salmon fillet. Lay the trimmed asparagus next to the fillet. Drizzle more Dill Extra Virgin Olive Oil over the salmon and asparagus (be generous). Lay the lemon slices over the top. Sprinkle with freshly chopped parsley and finish with Urban Accents Fisherman’s Favorite seasoning blend, PS Seasoning Citrus Smash seasoning blend, Jacobson’s Himalayan Sea Salt and Jacobson’s freshly cracked black pepper. Fold the foil up and wrap to seal.

Place your foil pack on the grill and allow to cook for about 20 minutes (checking periodically). Once the salmon flakes easily, its ready! Serve with our Sicilian Lemon White Balsamic.

Enjoy! 

Ingredients

• 1 16-oz loaf day old brioche
• 1/2 cup Stonewall Kitchen Strawberry Jam
• 3 stalks rhubarb, leaves trimmed, and chopped into 1/2 inch pieces
• 1 cup plus 3 tablespoons granulated sugar, divided
• 1 tablespoon Butter Extra Virgin Olive Oil, for baking dish
• 2 cups heavy cream
• 1 cup half and half
• 4 large eggs
• 1/4 cup Sugarlands Shine Strawberry Dream Sippin’ Cream (plus a little extra for serving)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Directions

Preheat the oven to 350°F and place the baking rack in the center of the oven.

Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. If the bread is especially lofty, you may consider slicing it into three layers, about 1 inch thick each. Spread the Stonewall Kitchen Strawberry Jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces, then crosswise again, until you have cubes of jam filled bread.

Toss the rhubarb in 2 tablespoons of sugar.

Prepare a 9″x13″ baking dish by spraying the dish with the Butter Extra Virgin Olive Oil (using your Misto Olive Oil Sprayer) and sprinkling with 1 tablespoon of sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.

In a medium bowl, whisk together the remaining cup of sugar with the heavy cream, half and half, eggs, Sugarlands Shine Strawberry Dream Sippin’ Cream, vanilla and cinnamon. Pour over the bread and rhubarb and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.

Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with more Sugarlands Shine Strawberry Dream Sippin’ Cream!

Enjoy! 

*Recipe adapted from: https://kitchenconfidante.com/rhubarb-bread-pudding-recipe

Ingredients

• 2 lb pork tenderloin, cubed
• 2 Tbsp Urban Accents Tacos Al Pastor Seasoning Mix
• 1 cup pineapple juice
• 1/2 cup lime juice
• 2 Tbsp Persian Lime Extra Virgin Olive Oil
• Fresh pineapple, chopped in small cubes
• Fresh cilantro, chopped
• Urban Accents Salsa Verde
• 1 white onion, diced
• Queso Fresco
• Jalapeno White Balsamic Vinegar, for drizzling
• Lime wedges, for garnish

Directions

In a large pot, combine pork cubes, Urban Accents Tacos Al Pastor Seasoning Mix, pineapple juice, lime juice, and Persian Lime Extra Virgin Olive Oil. Add just enough water to cover the pork.

Bring to a boil, then reduce heat and simmer on low for 60-90 minutes or until most of the liquid has evaporated. Stir occassionally.

Increase heat to med-high and cook for an additional 10-20 minutes stirring and flipping for an added crust.

To serve, place cooked pork cubes in corn tortillas and top with fresh pineapple, cilantro, Urban Accents Salsa Verde, diced onions, queso fresco and finish with a drizzle of Jalapeno White Balsamic Vinegar. Garnish with a lime wedge.

Enjoy! 🙂

Ingredients

• 1.5 cups halved cherry tomatoes
• 3 cloves garlic, minced
• 1/3 cup Tuscan Herb Extra Virgin Olive Oil (Garlic or Basil EVOO is also delicious)
• Himalayan Sea Salt
• Freshly ground black pepper
• Pinch red pepper flakes
• 1 large wheel brie
• Denissimo Fine Aged Balsamic Vinegar, for drizzling
• 1/4 cup thinly sliced basil, for garnish
• 1 baguette, sliced, for serving

Directions

In a large bowl, combine cherry tomatoes and garlic, then toss with Tuscan Herb Extra Virgin Olive Oil. Season to taste with Himalayan Sea Salt, freshly ground black pepper and red pepper flakes.

Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn’t oozing, doesn’t mean it’s not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)

Drizzle with Denissimo Fine Aged Balsamic Vinegar and garnish with basil. Serve warm with baguette slices.

As seen on: https://www.delish.com/…/a208…/campfire-caprese-brie-recipe/

Enjoy! 🙂

Ingredients

• 1-2 pound salmon filet (skin removed)
• 3-5 tbsp. Urban Accents Jamaican Jerk Burger Starter
• 1 cup panko style bread crumbs (divided into two half cups)
• 2 tbsp. black sesame seeds
• 2 tbsp. sesame seeds
• 1 tbsp. Arbosana Extra Virgin Olive Oil
• 3 pretzel buns
• 3 pineapple rings
• 2-3 cup broccoli slaw mix (or your favorite slaw mix)
• 2-3 tbsp. Honey Ginger White Balsamic Vinegar
• Freshly ground black pepper, to taste
• Himalayan Sea Salt, to taste
• Stonewall Kitchen Siracha Aioli

Directions

Light the grill and allow to heat up.

Dice salmon into tiny pieces. Gently combine salmon, 1/2 cup panko, and Urban Accents Jamaican Jerk Burger Starter in a large bowl. Form three patties, making sure to keep the sides solid and not cracked. Place remaining panko on a plate with both black and white sesame seeds. Roll patties in panko and seeds to coat the entire surface.

Double layer aluminum foil with edges turned up so the oil does not drip off on the grill. Place foil on the grill and heat Arbosana Extra Virgin Olive Oil. Add the patties and cook until crispy brown on both sides – approximately 2-4 minutes per side. Remove patties from grill and let cool slightly.

Toss slaw mix, Honey Ginger White Balsamic Vinegar, freshly cracked pepper and Himalayan Sea Salt together, set aside.

Lightly brush pineapple rings with Arbosana Extra Virgin Olive Oil. Grill for 2-3 minutes per side – just long enough to make distinct grill marks, set aside.

Lightly toast buns and assemble burgers (bottom bun, patty, pineapple ring, slaw, dollop of aioli & top bun).

*Makes 3 burgers!

Enjoy! 🙂

Ingredients

• 1/2 cup Olive Wood Smoked Extra Virgin Olive Oil
• 1 rack of baby back ribs
• Urban Accents Kansas City Classic Rub
• 1/2 cup Stonewall Kitchen Bourbon Molasses Barbeque Sauce
• 3/4 cup water

Directions

Remove membrane from the rack of ribs (tip: Tuck a fork under the membrane and pull up, then pull off with hands). Rub the Olive Wood Smoked Extra Virgin Olive Oil into the ribs (both sides). Season ribs liberally with Urban Accents Kansas City Classic Rub. Rub seasoning into both sides of the ribs.

Place the steam rack inside of the Instant Pot. Add water and coil the ribs inside. Cover & seal. Pressure cook using the “meat/stew” setting for 30 minutes. When cooking finishes, turn the pot off and allow to sit and release naturally for 5 minutes. After 5 minutes, release remaining pressure by opening the valve.

Preheat your oven to broil. Line a large baking sheet with aluminum foil. Open the Instant Pot and carefully transfer ribs from Instant Pot to the baking sheet – they will want to fall apart so be careful. Coat both sides with Stonewall Kitchen Bourbon Molasses Barbecue Sauce. Place on middle rack of the oven.

Watch carefully – when the sauce begins to brown/carmelize (approximately 5 minutes). Remove and cool for 5 minutes.

Enjoy! 🙂

Ingredients

• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 teapsoon pure vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon Himalayan Sea Salt
• 1 egg, beaten with 1 Tablespoon water for the egg wash
• 5 ounces sweetened coconut flakes
• 3 Tablespoons Stonewall Kitchen Mimosa Jam

Directions

Preheat oven to 350° F. In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer can be used), cream together the butter and sugar on medium speed until combined. Add the vanilla and mix.

Add the flour and salt and mix on low speed until the dough starts to come together. Flatten dough into a round disk, wrap in plastic and chill in the refrigerator at least 30 minutes (or up to 3 days).

Roll dough into 1-inch balls. Dip each ball into the egg wash then roll in the coconut. Place on prepared baking sheet about 2-inches apart. Press an indentation in the top of each cookie with your thumb or the back side of a measuring spoon. Place 1/4 teaspoon Stonewall Kitchen Mimosa Jam on each cookie.

Bake 16-18 minutes or until the coconut begins to brown and the cookies are golden brown around the edges. Remove from oven and cool on baking sheet 10 minutes.

Remove to wire rack and cool completely.

*Makes about 2 dozen cookies

Enjoy! 🙂