Category: Recipes

Preheat the oven to 375°F and line a baking sheet with parchment paper. In a medium mixing bowl, toss together the chopped butternut squash, apples, 2 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil, cinnamon, nutmeg, and allspice. Spread mixture out on prepared baking sheet and bake for about 20 minutes or until the squash and apples are tender.

Line another baking sheet with parchment paper and arrange the sliced baguette. Drizzle with Stock Market Madagascar Black Pepper Extra Virgin Olive Oil and season with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper, to taste. Toast baguette slices in the oven for about 10 minutes or until crispy.

While the baguettes are toasting, combine chopped cranberries, toasted chopped pecans, and thyme leaves in a small bowl; set aside.

Once baguettes are done, spread room temperature goat cheese onto each crostini. Top with a spoonful of the roasted butternut squash and apple mixture. Sprinkle with the chopped pecans and dried cranberry mixture, then drizzle with Stock Market Maple Dark Balsamic Vinegar.

Enjoy!

Add chicken to the bottom of a slow cooker, drizzle with Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, season with cumin, garlic powder, chili powder, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; top with the diced tomatoes with green chilies. Cook on low for 4-6 hours. Once cooked, shred chicken and allow it to remain in sauce.

Bring a large pot of water to boil (add a little Jacobsen’s Italian Sea Salt and Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil to the pot as well).  While you are waiting for the water to boil, rinse peppers, slice off the tops and hollow out the insides, be sure to remove any seeds and the white part inside. Use a small paring knife to cut out a jack-o-lantern face in each pepper. When water is boiling, put the peppers and tops in and allow to cook for about 5 minutes until peppers are tender.  Remove from water and set aside to cool.  

Preheat the oven to 350F. In a large bowl, combine the cooked rice, lime juice, and chopped cilantro – followed by the prepared shredded chicken, cheddar cheese, black beans, and PS Seasoning Multi-Tool Steak Seasoning blend; mix until combined. Fill each pepper with the chicken and rice mixture and top with extra shredded cheese; replace pepper top back on top. Bake for 30 minutes or until cheese is melted and pepper is done to desired tenderness. 

Enjoy!

Preheat your oven to 375F. Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage, Parmesan cheese, minced garlic, parsley, Jacobsen’s Italian Sea Salt, and Jacobsen’s freshly ground black pepper; mix well until combined. Spoon the filling into each mushroom cap, pressing down slightly to pack it in.

Drizzle Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil on a baking sheet. Place the stuffed mushrooms on the prepared sheet, spacing them out evenly. Press a small olive into the center of each stuffed mushroom to create the “pupil” effect.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.

Allow to cool slightly before serving. Place a 1/4 tsp of Stonewall Kitchen Tomato Herb Bruschetta Spread.

Enjoy!

Break the block of feta cheese into chunks and add to a food processor. Pulse a few times to break it down. Add the pumpkin puree, whole milk plain Greek yogurt, and Stock Market Rosemary Extra Virgin Olive Oil to the food processor. Blend until the mixture starts to become smooth (scrape down the sides as needed).

Add 1 Tbsp of Mike’s Hot Honey, fresh thyme leaves, and a few cracks of Jacobsen’s freshly ground black pepper. Blend again until completely smooth and creamy (about 3 minutes). Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the dip to firm up slightly.

Before serving, bring the dip to room temperature for about 15 minutes. Top with chopped walnuts, an additional drizzle of Mike’s Hot Honey, and fresh thyme sprigs. Serve with Rustic Oven sourdough.

Enjoy!

In a large bowl, gently combine the ground turkey, Panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tsp chopped sage, 1 tsp dried thyme, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s Freshly Ground Black Pepper. Use your hands to gently bring everything together until just combined (overmixing can lead to tough meatballs).

Preheat oven to 375F. Using your hands, form the mixture into meatballs. Place the meatballs on a plate or baking sheet lined with parchment paper. You should get about 20 meatballs. Bake the meatballs for about 15-20 minutes (or until meatballs reach an internal temperature of 165F).

In a large skilled, heat the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil over medium heat. Add 1 cup of chopped yellow onion and cook until softened and translucent, stirring occasionally to prevent burning. Add 2 cloves minced garlic and cook for another minute, until fragrant. Stir in the pumpkin puree, chicken broth, heavy cream, 1/4 cup grated Parmesan cheese, 2 Tbsp chopped sage, 1 tsp dried thyme, and nutmeg. Whisk everything together until smooth and well combined. Bring the sauce to a simmer; then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally and allowing to thicken. Season the pumpkin and sage sauce with Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.

Place the cooked meatballs into the skillet with the sauce. Garnish with freshly chopped parsley and additional grated Parmesan.

Enjoy!

In a small bowl, mix together nutmeg, cinnamon, garlic powder, onion powder, smoked paprika, Jacobsen’s Italian Sea Sat, Jacobsen’s freshly ground black pepper, Season both sides of each chicken thigh evenly with this mixture.

Heat Stock Market Ginger & Black Garlic Extra Virgin Olive Oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for about 4 minutes per side (until crispy and golden brown and internal temperature reaches 165F); remove from pan and set aside.

In the same skillet, sauté the onion until translucent. Then add minced garlic and sauté another minute or so; add the apple cider, brown sugar, soy sauce, Worcestershire sauce, Stock Market Garlic Kraut Mustard, chopped rosemary, chopped thyme, and ginger paste. Stir and simmer for 5 minutes.

Add sliced apples to the skillet, then return the chicken thighs to the pan to rewarm. Spoon some glaze over the chicken.

Enjoy!

In a medium stock pot, heat Stock Market Butter Extra Virgin Olive Oil over medium-high heat. Add the chopped carrots, and sauté for about 5 minutes (stirring every once in a while); add onions to the pot and sauté for about 4 minutes; add celery and continue sauteing for an additional 4 minutes (or until the vegetables are tender and the onions are translucent). Season with Jacobsen’s Italian Sea Salt, freshly ground black pepper, and PS Seasoning to taste. Add minced garlic to the pot as well as butter; stir to combine.

Sprinkle the flour over the cooked vegetables, stirring until well coated and the flour begins to fry a bit; add chicken broth, half & half, and Stubborn Brothers Shawano Club to the pot – SLOWLY. Cook until soup begins to thicken – about 12 to 15 minutes or so.

Once soup has thickened, mix in Stock Market Creamy Garlic mustard and Worcestershire sauce; remove from heat. Gradually add shredded cheese, stirring until melted and smooth. When ready to serve, top with popcorn and chopped bacon plus a side of soft pretzels!

Enjoy!

Preheat your oven to 350°F.

Dice the butternut squash into small cubes. In an oven save dish, combine the diced squash with 1/2 cup of vegetable stock, a pinch of Jacobsen’s Italian Sea Salt and freshly ground black pepper. Roast in the oven for about 20 minutes, or until the squash starts to soften just a bit (easily pierced with a knife).

While the butternut squash is cooking, heat Stock Market Rosemary Extra Virgin Olive Oil in a medium skillet; cook the mild Italian Ground Sausage until cooked through.

In the oven safe dish that the diced squash is cooked in, place the Boursin Rosemary & Black Garlic Cheese Spread in the middle of the dish; add the remaining vegetable stock and arrange the gnocchi around the butternut squash cubes; sprinkle the cooked sausage around the dish evenly and season with Finch & Fennel That’s Amore seasoning blend.

Roast in the oven for 15 minutes (or until the gnocchi and butternut squash are cooked and the mixture is bubbling). Stir gently to combine the gnocchi, butternut squash, sausage, and Boursin Rosemary & Black Garlic Cheese Spread. Sprinkle the shredded mozzarella cheese and pecans over the mixture and continue to roast for an additional 3 minutes (until the cheese is melted and golden).

In a small dish, toss the diced sage leaves with a little drizzle of Stock Market Butter Extra Virgin Olive Oil and panko bread crumbs; scatter over the dish. Return to the oven for a few extra minutes until the bread crumbs are golden and crisp.

Enjoy!

In a cocktail shaker filled with ice, add Crop Spiced Pumpkin Vodka, Hoodoo Espresso Vodka, Sugarlands Pumpkin Spice Latte Sippin’ Cream, Half & Half, pumpkin puree, and a dash of pumpkin pie spice seasoning blend; shake until chilled and combined.

Fill a rocks glass with ice; strain cocktail through lid into the prepared glass. Garnish with a cinnamon stick, whipped cream, and a dusting of ground nutmeg.