Category: Recipes

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.

To make the Thyme Simple Syrup, bring 1 cup water and 1 cup sugar to a boil. Whisk to combine and allow sugar to dissolve. Remove from heat and add the cloves; allow to steep for five minutes. Strain into a mason jar. 

In a cocktail shaker, add prepared Clove Infused Simple Syrup and Sugarlands Apple Pie Moonshine; fill shaker with ice and shake until chilled and combined.

Fill cocktail glass with ice. Strain cocktail through lid into the prepared glass. Add a dropper for Infuse Spirits Cardamom Bitters, a couple dashes of Angostura Aromatic Bitters and top off with Twig’s Sour. Garnish with a dried apple slice. 

Preheat your oven to 400°F. In a medium size bowl, toss together diced butternut squash and Urban Accents Smoky Brown Sugar Veggie Roaster; spread out evenly on a baking sheet (lined with parchment paper) and roast in the oven for 25-30 minutes (or until fork tender and slightly caramelized).

While the squash is roasting, bring a large pot of salted water to a boil. Cook the Dalla Terra Butternut Squash Tagliatelle according to package directions. Keep 1 cup of the pasta water; drain the pasta and set aside.

In a large skillet over medium heat, add the Stock Market Wild Mushroom & Sage Extra Virgin Olive Oil. Add the chopped onion and cook until translucent (about 5 minutes or so). Add in the sliced Baby Bella mushrooms and cook for an additional 2 minutes. Stir in the minced garlic, chopped sage, and red pepper flakes; sauté for an additional 2 minutes (or until fragrant).

Add the roasted butternut squash to the skillet, followed by the vegetable broth. Use a fork or masher to lightly mash SOME of the squash to create a creamy texture. Stir in the heavy cream and Parmesan cheese. Once combined, add reserved pasta water until desired consistency is reached. Add the cooked pasta to the skillet and toss well to combine. Season with Jacobsen’s Italian Sea Salt, freshly ground black pepper, and freshly chopped parsley.

When serving, give each plate a sprinkle of toasted walnuts, shaved Parmesan, and additional chopped parsley. Garnish with fresh sage leaves.

Enjoy!