Category: Recipes

Ingredients

• 6 eggs, room temperature
• 1/4 cup Stonewall Kitchen Habanero Mango Aioli (Roasted Garlic, Chipotle and Horseradish Aioli are also great in this recipe)
• Salt & Pepper
• Crumbled bacon, cilantro leaf, parsley leaf, paprika, dill sprig, or (my FAVORITE) French’s Original Crispy Fried Onions for garnish (optional)

Directions

Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch. Bring water to a boil. Reduce heat to a simmer and cook eggs. 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1-2 minutes more if eggs are cold directly from refrigerator and not room temperature. Plunge eggs into cold water to prevent further cooking.

Once eggs are cooled peel off shells. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add Habanero Mango Aioli, salt and pepper. Mix until smooth and uniform. If dry add a touch more aioli. Spoon or pipe egg yolk filling into each white. Garnish and serve.

Enjoy!

Ingredients

• 1 pound boneless skinless chicken breasts (or chicken thighs)
• 2 tablespoons Peach White Balsamic Vinegar
• 1 tablespoon Jalapeno White Balsamic Vinegar
• 2 tablespoons Chiquitita Extra Virgin Olive Oil (or any of our straight EVOO)
• 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
• Juice from 1 lemon
• 1/2 teaspoon Himalayan Sea Salt
• 1/2 teaspoon cracked black pepper
• Fresh chopped parsley, for garnish (optional)

Directions

Place all ingredients in a gallon-sized Ziploc bag and close. Make sure the bag is properly sealed and massage marinade into the chicken. Place the bag into the refrigerator for an hour (or up to 24 hours). This also works as a great freezer meal meat prep! If freezing, place bag in freezer to use at a later time. 🙂

Grill over medium heat until cooked through, about 5 minutes on each side. Remove from grill and garnish with fresh chopped parsley.

Enjoy! 🙂

Ingredients

• 1 16 ounce box of Small Shells pasta
• 2 pints of grape or cherry tomatoes, halved
• 2 8 ounce packages of Mozzarella Pearls
• 1/2 cup Tuscan Herb Extra Virgin Olive Oil (Basil is also REALLY GOOD)
• 1/2 cup 18-year Aged Traditional Balsamic Vinegar

Directions

Cook pasta to al dente. Drain and set aside to cool.

Combine pasta, tomatoes, mozzarella and olive oil in a large bowl. Using a kitchen or herb scissors, cut the basil in half length wise and then in small strips over the pasta mixture. Mix or toss well. Add the balsamic vinegar, mix again.

Refrigerate 1 hour and serve chilled.

*Add more protein to this dish by adding chopped pepperoni or salami!

Enjoy! 

Ingredients

• 1 pound Boneless, Skinless Chicken Breasts
• 1 cup chicken broth
• 1 cup Stonewall Kitchen Bourbon Molasses Barbecue Sauce
• 1/4 cup Honey Ginger Balsamic Vinegar
• 1 tablespoon Stonewall Kitchen Maine Craft Ale Mustard
• 1 tablespoon Honey Meadows Raw Honey
• 2 cups coleslaw mix
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste
• 8-10 slider rolls

Directions

Place chicken breasts in crock pot with 1 cup chicken broth. Season with Himalayan Sea Salt and freshly ground black pepper. Cook on high for 4 hours (or low for 6 hours).

When chicken is cooked, drain the broth and shred chicken using two forks until it has all been shredded into bite size pieces. Toss with the Stonewall Kitchen Bourbon Molasses Barbecue Sauce until it is well coated.

In a medium bowl, whisk together the Honey Ginger Balsamic Vinegar, Stonewall Kitchen Maine Craft Ale Mustard and Honey Meadows Raw Honey. Add the coleslaw mix and toss. Add Himalayan Sea Salt and freshly ground black pepper to taste.

Line the bottoms of the slider rolls on your work surface. Top each with about 2 ounces of pulled chicken and 2 tablespoons coleslaw. Place the top bun on each and serve with additional sauce if desired.

Enjoy! 

Ingredients

• 1 1/2 pound Brussels sprouts, trimmed and cut in half length wise
• 5 strips of Neuske’s Applewood Smoked Bacon, cut in 1 inch pieces
• 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil (or any straight Extra Virgin Olive Oil)
• Himalayan Sea Salt and Freshly Ground Black Pepper
• 1 Tablespoon Maple Fine Aged Balsamic Vinegar

Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves (they will get nice and crispy when roasted). Add the pieces of bacon, extra virgin olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned (and the bacon is cooked). Toss once during roasting.

Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Serve hot.

Enjoy! 

Ingredients

• 8 teaspoons Moroccan Mint Green Tea
• 2 quarts of water
• 1/2 cup sugar (I used rock sugar but white sugar also works)
• Prairie Cucumber Vodka
• Fresh Mint, for garnish (optional)

Directions

Place 8 teaspoons of Moroccan Mint Green Tea into a diffuser (I think the disposable paper bags are easiest but any large diffuser will work).

Bring 1 quart of water to a boil on the stove. Once boiling, remove from heat and place the diffuser of Moroccan Mint Green Tea inside. Set timer for 5 minutes.

Once timer is done, remove the tea diffuser and set aside. Add 1/2 cup of sugar and mix until dissolved. Add 1 quart of COLD water and place into a pitcher. Place the tea in the refrigerator to chill.

Once tea is chilled and ready to be served, add 2 ounces of Prairie Cucumber Vodka to a glass with ice. Add 6 ounces of the tea and stir. Garnish with fresh mint!

Enjoy! 

Ingredients

• 8-12 sea scallops
• Neuske’s Applewood Smoked Bacon (I use 1 piece of bacon per scallop)
• Urban Accents Vermont Maple Grill DryGlaze
• 2 Sweet Potatoes
• Chives, finely chopped
• Sicilian Biancolilla Extra Virgin Olive Oil (or any of our straight EVOO), in a Misto Olive Oil Sprayer 
• Fine Aged Maple Balsamic Vinegar

Directions

For Sweet Potato Puree:
Place a medium pot of water on the stove and bring to a boil. Peel 2 sweet potatoes and roughly chop, boil until they are very soft and drain. Add one tablespoon Urban Accents Vermont Maple Grill DryGlaze to potatoes and use a potato masher or fork to smash the potatoes into a smooth consistency, set aside.

For Scallops:
Heat oven to 400 degrees. Rinse each scallop with cool water and pat dry with paper towels.

Wrap each scallop with one slice of raw bacon (you can use a water-soaked toothpick to hold it in place if needed). Using your misto, spray each scallop/bacon piece with our Sicilian Biancolilla Extra Virgin Olive Oil and generously season with the remaining DryGlaze seasoning packet on all sides. Place on a foil or parchment paper-lined baking sheet. NOTE: Let sit at room temperature for at least 10 minutes for glaze to form!

Bake on the top rack for approximately 4-12 minutes or until bacon is crisp and scallops are firm. Garnish with chives, finish with a little Fine Aged Maple Balsamic Vinegar and serve over the sweet potato puree.

Enjoy! 

Ingredients

• 1 jar of Stonewall Kitchen Dark Chocolate Toffee Sauce (or any of the Stonewall Kitchen Dessert Sauces)
• Bananas, sliced
• Strawberries, halved 
• Pineapple, cut into chunks
• Vanilla Pound Cake, cubed (I just bought the Classic Sliced Loaf Cake from Charlie’s County Market)
• Wavy Lays Potato Chips (yes, potato chips – they are MY FAVORITE to dip)

  *There are so many DELICIOUS dipper ideas (Oreos, graham crackers, marshmallows, Rice Krispie treats, pretzels, etc) – the ones listed above are just my favorites to use but feel free to use whatever you like!

Directions

Pour jar of Stonewall Kitchen Dark Chocolate Toffee Sauce into a fondue pot (or small sauce pan on the stove-top) and heat until it is hot and has a thinner consistency.

Serve warm.

Happy dipping! 

*Looking for something more savory? The Stonewall Kitchen Chile Con Queso makes a GREAT cheese fondue sauce! Use cubes of bread, cubes of cooked chicken, cubes of cooked steak, sliced apples, baby red potatoes and cooked broccoli as dippers! Yum, yum, YUM!

Ingredients

• 1 jar of Stonewall Kitchen Apple Jalapeno Jelly (or any of our pepper jellies – the red pepper one is also REALLY YUMMY with this recipe)
• 1/2 cup water
• 1 package frozen meatballs (I buy the Aldi ones)
• 1 Tablespoons Urban Accents Chicago Steak & Chop Seasoning

Directions

Place frozen meatballs, water & Urban Accents Chicago Steak & Chop seasoning in a crockpot. Cook on Medium/High until meatballs are hot (about 2 hours).

Drain water and add the jar of Stonewall Kitchen Apple Jalapeno Jelly. Mix and let reheat.

Serve warm!

Enjoy!

Ingredients

• 1/2 jar of Urban Accents Tangy Tomatillo Garlic Simmer Sauce
• 1.5 – 2 pounds Pork Tenderloin
• 1/4 cup Persian Lime Extra Virgin Olive Oil
• 2 Green Bell Peppers, sliced
• Fresh cilantro, chopped
• Medium red onion, diced
• Lime wedges, for garnish
• Honey Ginger White Balsamic Vinegar, for finishing
• Corn (or flour) tortillas – the small tortilla size
• Lime wedges, for garnish

Directions

Heat Persian Lime Extra Virgin Olive Oil (or Cilantro & Roasted Onion Extra Virgin Olive Oil would also be great) in a skillet. Sear pork tenderloin on all sides. Place in a crock pot with 3/4 cup water, season with salt and pepper and cook on low for 5 hours.

Add 1/2 jar of Urban Accents Tangy Tomatillo Garlic Simmer Sauce and continue to cook for an hour or until you can shred the pork with a fork.

When pork is ready, assemble tacos with sliced bell peppers, chopped cilantro, diced red onion and a drizzle of Honey Ginger White Balsamic Vinegar (also a squeeze of lime).

*Makes about 8 tacos

Enjoy! :)