Category: Recipes

• 4 boneless skinless chicken breasts
• 2 cups pretzels, crushed
• 1/2 cup + 2 Tbsp flour, divided
• 2 large eggs
• 1/4 cup + 1 cup milk, divided
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• PS Seasoning King Shallot seasoning blend, to taste
• 2 Tbsp Stock Market Leek Extra Virgin Olive Oil
• 2 Tbsp butter
• 1 cup cheddar cheese, shredded
• 2 Tbsp Stock Market Smokey Onion Mustard
• 2 Tbsp fresh parsley, chopped

Directions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In three medium size bowls, place the crushed pretzels in one, 1/2 cup flour in another, and the eggs with 1/4 cup milk in the last; whisk the eggs and milk until combined.

To coat the chicken breasts, season each breast with Jacobsen’s Himalayan Sea Salt, freshly ground black pepper and PS Seasoning King Shallot seasoning blend. Start by dredging each breast in the flour (making sure to shake off the excess). Then, dip each breast in the egg mixture; followed by pressing each into the crushed pretzels (make sure there is an even coating).

In a large skillet, heat the Stock Market Leek Extra Virgin Olive Oil over medium-high heat. Add the chicken breasts to the pan and cook until golden brown on both sides (roughly 3-4 minutes per side). Then, transfer the chicken to the prepared baking sheet and bake in the preheated oven for about 20 minutes or so (or until the chicken is cooked through and the internal temperature reaches 165 degrees).

To make the Smokey Onion Mustard Sauce, start by melting butter in a medium sauce pan over medium heat. Add in the 2 Tbsp of flour and whisk to combine; cook for about 1-2 minutes (or until the mixture is lightly browned and bubbly – creating a roux). SLOWLY add in the milk, whisking constantly until the mixture thickens and begins to simmer. Reduce the pan heat to low and stir in the shredded cheddar cheese; allow to melt and mix until smooth. Add the Stock Market Smokey Onion Mustard and season with Jacobsen’s Himalayan Sea Salt and freshly ground black pepper to taste. 

Once the chicken is cooked, remove from the oven and allow a few minutes to rest. When ready to serve, drizzle with the prepared Smokey Onion Mustard Sauce and garnish with freshly chopped parsley.

Enjoy!

• 1 Naan flatbread (I always get mine at Aldi)
• 3 Tbsp Stock Market Lemon Extra Virgin Olive Oil
• 1 Tbsp fresh lemon zest
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 shallot, finely diced
• 1/4 cup freshly grated mozzarella cheese
• 1/2 cup Shaved Parmesan cheese (plus a little more for finishing)
• 1/2 cup whole milk ricotta
• Finch & Fennel The Original Blend seasoning, to taste
• 1 8oz ball of burrata cheese, torn apart
• 1 lemon, VERY thinly sliced (seeds removed)
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Mike’s Hot Honey, for finishing
• 1 handful of fresh basil, roughly chopped
• Stock Market Sicilian Lemon White Balsamic Vinegar, for finishing

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the Stock Market Lemon Extra Virgin Olive Oil, minced garlic, lemon zest, thyme leaves, chopped shallot, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s freshly ground black pepper; spread out over the flatbread. Sprinkle the grated mozzarella cheese, shaved parmesan cheese, dollops of ricotta, and pieces of the burrata ball over the top. Arrange the thinly sliced lemons evenly on the prepared flatbread; dust the top with a little Finch & Fennel The Original Blend seasoning blend.

Bake for about 10-15 minutes (or until cheese starts to brown). Remove from oven and scatter the chopped basil over the flatbread. Drizzle with Mike’s Hot Honey (if desired) and season with Jacobsen’s Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Sicilian Lemon White Balsamic Vinegar.

Enjoy!

Directions

Enjoy!

Directions

In a small bowl mix together navel orange chunks, grapefruit chunks, red onion, green onions, 2 Tbsp of the Stock Market Blood Orange Extra Virgin Olive Oil and Stock Market Orange Vanilla White Balsamic; set aside.

Prepare the pistachio topping, by combing chopped nuts in a small bowl with melted butter and 1 Tbsp of the parsley; stir and then add butter mixture; stir well.

Arrange the arugula evenly on a serving platter; set aside.

For the scallops, heat a medium frying pan to medium-high heat. Add a Tbsp of Stock Market Blood Orange Extra Virgin Olive Oil to hot pan; add scallops (make sure they are not touching each other); season with Urban Accents Fisherman’s Favorite seasoning blend. Leave scallops to sauté until the underside is browned and crisp (about 2-4 minutes); using a tongs, gently turn them over and cook for another 2 minutes or so. Place the seared scallops on the prepared serving platter. Pat the nut mixture on top of each scallop. Spoon the orange and grapefruit salad all around the scallops. Garnish with freshly chopped parsley. Serve immediately.

Enjoy!

Directions

Enjoy!

Directions

Enjoy!

Directions

Enjoy!

Directions

Enjoy!

Directions

Enjoy!

Directions

To make the mojo sauce, start by heating 2 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil in a saucepan over medium-high heat (if you have enough room on your grill – you can do this right on the grill in a cast iron skillet). Add chopped red onion and cook until soft and translucent (about 5 minutes or so); then stir in minced garlic and cook an additional 2 minutes more. Once the garlic is fragrant, add the orange juice, juice of 2 limes, and minced jalapeno; bring to a boil over medium-high heat. Cook until reduced by half (it should be a thicker consistency – this will take 25 minutes or so). Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper.

Now were ready to start grilling! Heat grill to high and set aside a few tablespoons of the peach glaze for brushing the cooked pork at the end. Place the marinated pork loins on the heated grill. Brush with some of the prepared peach glaze. Grill 5-6 minutes per side to sear; then lower the heat to medium-high. Every couple minutes, brush with more glaze and flip – continue doing so for 15 minutes or so. The tenderloins are cooked through when an internal thermometer reads 145° F.

Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat cook just a bit more. Cut into 1/2 inch thick slices and arrange on a serving platter. Drizzle with jalapeno mojo, freshly chopped cilantro, and a drizzle of Stock Market Peach Balsamic Vinegar.

Enjoy!