Category: Recipes

Enjoy!

Enjoy!

Enjoy!

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper and spread crumbled Ramen noodles, sunflower seeds, and sliced almonds throughout the pan. Bake for 5 minutes, stir and bake for an additional 3-5 minutes until mixture is toasted and golden; set aside.

In a large bowl, whisk together all the ingredients for the dressing. Add coleslaw mix and ramen mixture to the dressing. Toss until combined. Top with sliced green onions.

Enjoy!

 

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and spread out prepared French loaf. Drizzle with Tuscan Herb Olive Oil and season with garlic salt, onion powder and freshly ground black pepper. Bake for 15 minutes (turning half way through), set aside.

Add 3 Tbsp of butter and 2 Tbsp of Tuscan Herb Olive Oil to a 8 quart stock pot. Heat to medium-low and sauté onions until golden brown (stirring often to make sure they don’t burn). Add brown sugar, browning sauce, Himalayan Sea Salt and freshly ground black pepper. Sauté on low for about 10 minutes. Stir in 3 Tbsp flour and sauté for an additional 5 minutes (allowing the flour to fry a bit). Add the dry white wine and Better than Bouillon Beef Base, stir well. Add water, bay leaves and fresh thyme sprigs. Bring soup to a low boil and then reduce heat to low and simmer for about 40-45 minutes.

When soup is done, add a couple of croutons to the bottom of an oven-safe soup crock. Pour soup over croutons and top with Gruyere cheese. Bake in oven at 400 degrees until cheese is melted. Top with extra croutons.

Enjoy!

 

For the slow cooker:

Place all ingredients into the pot of a slow cooker (except the cream cheese), stir to combine and submerge. Cook on low for 4 hours.

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot, add cream cheese cubes, and stir to combine. Allow cream cheese to melt, and stir again. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

For the Instant Pot:

Place all ingredients into the pot of a multi-cooker (except cream cheese), stir to combine and submerge. Add cream cheese cubes on top. Seal and cook on high pressure for 10 minutes. (Allow pressure to release naturally for 5 minutes before releasing the valve.)

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh cilantro, lime wedges, avocado slices, and tortilla chips.

Enjoy!

 

For the slow cooker:

Place all ingredients into the pot of a slow cooker, stir to combine and submerge. Cook on low for 4 hours.

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh parsley, grated Parmesan, and squeeze of lemon juice.

Enjoy!

For the Instant Pot:

Place all ingredients into the pot of a multi-cooker, stir to combine and submerge. Seal and cook on high pressure for 8 minutes. (Allow pressure to release naturally for 5 minutes before releasing the valve.)

Carefully move chicken to a large bowl and use two forks to shred it into bite sized pieces. Return chicken to the pot and stir to combine. Serve hot with fresh parsley, grated Parmesan, and squeeze of lemon juice.

In a blender, combine Ballotin Chocolate Cherry Whiskey Cream, Central Standard Door County Cherry Vodka, and chocolate ice cream; blend well. Pour into a glass and top with whipped cream, a dusting of cocoa powder, and Amarena Wild Cherries.

Enjoy!

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Mix the oats, coconut, nut/dried fruit blend together. Spread on to the prepared baking sheet, leaving in a fairly big clump in the center of the baking sheet.

In a medium pot set over low heat, gently warm the honey so that it becomes more fluid (this can also be done in the microwave). Once the honey becomes fluid, remove from heat and add the Blood Orange Extra Virgin Olive Oil and vanilla extract; mix well.

Drizzle the warm honey/olive oil mixture over the oat/nut mixture. Stir lightly to coat as much as possible and pat out a little bit (however still leaving primarily in the center of the pan). Place in the preheated oven on the middle rack.

Bake for 15 minutes, remove and stir gently; place back in oven and bake for an additional 15 minutes. When the granola is fragrant and golden brown, remove from oven and stir one last time.

Allow to cool and store in an airtight container.

Enjoy!