Saturday, June 28, 2014

Summer Recipes

Hello all! I hope everyone's summer is going well. I've got two recipes that we have enjoyed tremendously that I want to share with all of you.

**Lest you think I'm talking about the "sloppy" joe kind of Sloppy Joe's -- think again - this is in a formed burger that goes on the grill and is the BOMB!

Serves 6
1 ½ pounds ground beef  ( I used lean ground turkey & it was great!)
½ medium onion, finely diced
½ bell pepper, finely diced (I used yellow pepper and it worked!)
1 teaspoon yellow mustard (I used Dijon...)
3 tablespoons Wildtree Sloppy Joe Blend
3 tablespoons tomato paste (I used Wildtree's Ketchup & left out the brown sugar)
1 tablespoon brown sugar

Combine all ingredients & form into burgers. Makes 6-8 depending upon the size you make them.

**This recipe comes from our Best Burger Menu Planner. I would have never thought to add Sloppy Joe Blend to a formed burger but this will definately become a favorite.

featuring our new organic expeller pressed Coconut Oil

**I'm currently working on recipes for my upcoming July Freezer Meal Workshop which will be "Simple Summer Recipes" featuring recipes made with 5 or less ingredients & a couple of "Cook Once, Eat Twice" recipes to save us all time in the kitchen when we'd rather be at the pool, in the yard or out and about. This is one of the recipes I'm considering that we LOVE!

Here are the 5 ingredients you will need:
1/4 cup Wildtree's organic expeller pressed coconut oil - melted or softened
2 Tablespoons dark ground or dijon style mustard
1 tsp. Wildtree Tuscany Bread Dipper Seasoning Blend
1/2 tsp. Ranchers Steak Rub
12 boneless, skinless chicken thighs

Mix together the first 4 ingredients to make a paste. Clean off excess fat/skin from thighs and lay out singly on a baking sheet. Using a basting brush - spread the mixture all over the thighs. Bake at 400 degrees for 45 minutes. This is so easy and sooooo delicious! I'm serving this tonight with brussells sprouts that I cut in half & steamed until 1/2 way  done - then tossed into a pan with heated coconut oil to braise them  and seasoned with Wildtree's Ranchers Steak Rub. 

if you have time & have the ingredients on hand --
Make this amazing salsa to spoon on top of the chicken

5-6 Cherry tomatoes or a small tomato - chopped
1/8 cup chopped onion 
1 small handful of chopped cilantro
1 TBL lime juice
A pinch of Coconut sugar or drop of stevia
1/2 of a jalapeno pepper
Sea salt to taste

Always Cookin' in My Wildtree Kitchen!
Donna Hetrick, Wildtree Team Leader

Wednesday, May 21, 2014

Recipes from New Products Tasting~~May 17, 2014

1 bottle Wildtree Simple Sangria Mixer
1 (750ml) bottle red wine (Pinot Noir, Malbec, Cabernet Sauvignon, Rioja)
1 lime or lemon, sliced
1 apple, sliced
1 orange, sliced

Mix together the Sangria mixer and red wine.  Add sliced fruit, if desired.  Best if made & refrigerated 3-4 hours before serving.

Fresh Coleslaw featuring our Fresh & Easy Coleslaw Dressing
2 cups green cabbage, shredded
2 cups red cabbage, shredded
2 cups carrots, grated
¼ cup diced onion
¼ cup diced radishes (optional & was not in my tasting recipe)
3 oz Wildtree Fresh & Easy Coleslaw Dressing (or more to your tasting)

In a medium bowl, mix together all ingredients.  Toss to combine and refrigerate for 10-15 minutes to allow flavors to combine.  Serve chilled.

Grilled Shrimp, Walnut & Goat Cheese Salad featuring our new Cranberry Poppy Seed Vinaigrette
Mixed greens
Goat cheese crumbles
Toasted sliced almonds
Fresh organic strawberries, sliced
Wildtree’s Cranberry Poppy Seed Vinaigrette
Spanish style shrimp made with Adobo Seasoning

I made the shrimp according to the following Freezer Meal recipe:
Spanish Style Garlic Shrimp
1 lb peeled, raw shrimp
2 TBSP Roasted Garlic Grapeseed Oil
1 tsp Adobo Seasoning Blend
2 tsp fresh lime juice (juice of one lime)
¼ tsp crushed red pepper flakes

Put all ingredients in a freezer bag or bowl and marinate several hours.  When ready to prepare – sauté stovetop until done.

Assemble all ingredients and add salad dressing to individual servings when ready to eat.

Roasted Oven Fries to showcase our Organic Ketchup
4 medium russet potatoes, washed and cut into 8 equal sized
¼ cup Wildtree Organic Coconut Oil
1 TBSP salt
½ tsp black pepper

Preheat oven to 450 degrees.  Place ¼ cup coconut oil in a small container.  Sit the container in a bowl of hot water until oil liquefies.  Toss potato wedges with liquefied coconut oil, salt and pepper.  Lay out potatoes in a single layer on a baking sheet.  Bake until bottom side of potatoes are a deep golden brown color, about 20 minutes.  Gently flip each potato over and bake another 10 minutes, or until the other side is deep golden brown.  Remove from oven and season with additional salt, if desired.  Serve with Wildtree’s Organic Ketchup.

Asian Stir fry featuring our new Asian seasoning blend
2-3TBSP Wildtree Asian Spice Blend, depending on how spicy you prefer
1 lb chicken breasts, cubed
1 TBSP Wildtree Hickory Grilling Grapeseed Oil (or other Wildtree oil you have on hand – BUT these are the best with the Hickory Grilling!)

Preheat oven to 350 degrees.  In a small bowl, toss the chicken cubes with the grapeseed oil.  Then add desired amount of the Asian spice blend and mix thoroughly.  Put on baking sheet and bake until done.

Gluten Free Muffins featuring our new Coconut Oil
Note: The Wildtree  Gluten Free muffin mix makes A LOT of muffins – 32 mini’s or 12 regular sized so I routinely “half” the mix and make only a half of a batch at a time. The following recipe is for ½ a batch. If you plan to make the whole box, simply double the recipe below.

½ package mix of Wildtree Gluten Free Muffin Mix
3 eggs (5 eggs are sufficient if you are doubling)
1 scoop of One World Way or Jay Robb egg white protein powder
2 full TBSP ground flaxseed
½ cup Almond milk, add more as needed
1 heaping TBSP Wildtree Organic Coconut Oil – liquefied so it mixes in easier.

Preheat oven to 350 degrees and grease a mini muffin pan with Wildtree’s coconut oil (I used a silicon type flexi Demerle pan – made 18 minis).  Place ½ muffin mix, eggs, protein powder, flaxseed, almond milk, and coconut oil.  Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.  Spoon the batter into the prepared muffin tin.  Sprinkle about ¼ tsp per muffin of Wildtree Oatmeal Coconut mix-in.  Bake for 10-12 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Friday, February 14, 2014

Smoky Tomato Mozzarella Tuscan Bean Soup

2 cans Cannellini beans, drained
1 can diced tomatoes
1/2 can tomato paste
1/2 cup chopped onion
4 chopped fresh garlic cloves
1 TBSP Garlic, Smoky Bacon OR Hickory Grilling Grapeseed Oil 
2 TBSP Wildtree Smoked Mozzerella & Tomato Blend
4 leaves of fresh basil
(if you have on hand - can also use dried)
1 tsp dried oregano
1 tsp dried parsley 
32 oz chicken broth
Red Pepper Flakes to taste (optional)
1 pkg of Al Fresco Chicken Sausages - cut into slices - I used Smoked Andouille

First heat your grapeseed oil  in a large soup pot. Toss in your chopped onion & garlic. Saute'
Next stir in tomato paste and let simmer while stirring for a couple of minutes. Throw in can of diced tomatoes - undrained...throw in drained cans of beans...Add herbs & seasoning blend. Add sliced chicken sausages.  Simmer for at least an hour for a flavorful, savory soup.

From My Wildtree Kitchen to yours!

Friday, February 7, 2014

Copycat Chili Sauce

One of our favorite "go to" snack & game time splurges in our home is Nacho's -- you know the Grande kind with grilled chicken, black beans, jalapeno's, chopped tomato's, onions & peppers -- the works! One extra flavor burst my husband loves to add is Chili Sauce - but most of you probably know that it's loaded with high fructose corn syrup -- so I simply refuse to have it in the house. 

We've been making do without until today when I finally put my "Wildtree Wizardy" to work in the kitchen and came up with a highly flavored, yummy "copycat" Heinz Chili Sauce! It got double thumbs up from all so I thought I'd share it with all of you.
Wildtree "Copycat" Chili Sauce

1/2 cup Wildtree Leslie's Smoky Burger & Rib Sauce
1/2 cup Simply Heinz Ketchup (does not contain HFCS)
3 TBSP white distilled vinegar
2 tsp Wildtree Onion & Chive Blend
1/2 tsp Wildtree Garlic Galore

1 tsp sea salt

Mix together well and use like you would use Heinz Chili Sauce!

Chipotle Coconut Lime Shrimp Salad

I made this dish last night -- we devoured and vowed to make again!

1 lb peeled, deveined shrimp (if at all possible it will be easier to work with if shrimp are fresh and not frozen) OR you can substitute 1 pkg of chicken tenders or 2 chicken breasts cut into strips like I did last night.
2 eggs beaten
Wildtree's Chipotle Lime Rub
Wildtree's Hearty Oatmeal - Mix In: Coconut

**Mix in 1 tsp. Wildtree's Chipotle Lime Rub per every 2 Tablespoons Hearty Oatmeal- Mix In:Coconut

1 cup corn
2 avocados diced - to divide on 4 salads
1/3 cup scallions - chopped to divide on 4 salads
1½ cups shredded red cabbage
Enough Baby Romaine, Regular Romaine or Mesculin Greens for 4 Salads

Preheat oven to 425 degrees. Beat two eggs. Dip shrimp/chicken strips in the beaten eggs then dredge in bowl that contains Hearty Oatmeal - Mix in: Coconut & Chipotle Lime Rub. Place shrimp/chicken  on greased baking sheet or one lined with parchment paper. Bake shrimp for 8 minutes, turn over and bake additional 7-8 minutes.  Chicken strips take a bit longer. Remove from oven. While shrimp/chicken is  baking, chop avocados, defrost corn, chop scallions & shred cabbage. Portion out salad greens and fixings.

Definitely take the time to make the following dressing to top off this salad:

Hickory Chipotle Vinaigrette
½ cup red wine vinegar
¼ cup Hickory Grilling Grapeseed Oil
1/3 cup honey
2 tsp Grey Poupon Dijon mustard
1 tsp lime juice
1 tsp Smoked Paprika
¼ tsp Wildtree Garlic Galore
¼ tsp Wildtree Hearty Spaghetti
                                    1¼ tsp Wildtree Chipotle Lime

Chicken Enchilada Soup

Crockpot OR Stovetop Chicken Enchilada Soup

3 large chicken breasts, boneless, skinless, diced
3 cups chicken broth
1 green bell pepper, finely diced
**or any colored pepper works here - I used a red one today!
1 small sweet onion, finely diced
2 cans (15 oz can) black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
2 cups corn
¾ cup Wildtree's Tia Rosa's Red Enchilada sauce

Place all ingredients in soup pot or crockpot. If cooking stove to slowly bring to a rolling boil then turn on low & simmer for about an hour before adding  8 oz cream cheese/Neufchatel or Vegan version. If making in the crock pot -cook on low for 5-6 hours or high for 3-4 hours & add the cream cheese right before serving. **Try not to boil after adding cream cheese as it may curdle. 

Tuesday, February 4, 2014

Donna's Salad Dressings

“Go To” Everyday Dressing

4 TBSP lemon juice or juice of two fresh lemons
4 TBSP water
½ cup balsamic vinegar or any of Wildtree’s flavored vinegars
4 TBSP Natural Grapeseed Oil
1 TBSP Garlic Galore
1 tsp Ranchers Steak Rub
½ tsp California Pepper Blend

Hickory Chipotle Vinaigrette

½ cup red wine vinegar
1/3 cup honey
2 tsp Grey Poupon Dijon mustard
1 tsp lime juice
1 tsp smoked paprika
1¼ tsp Chipotle Lime Rub
¼ tsp Garlic Galore
¼ tsp Hearty Spaghetti Blend
¼ cup Hickory Grilling Grapeseed Oil

Zesty Orange Dressing

2 tsp orange zest
1 cup orange juice
¼ cup Dijon mustard
¼ cup rice, balsamic or red wine vinegar
¼ cup Zesty Lemon Grapeseed oil
1 tsp Ranchers Steak Rub
½ tsp Garlic Galore
1 tsp Chipotle Lime Rub

Asian Ginger Dressing

¼ cup water
1 tsp ginger powder or grated fresh ginger
1/3 cup rice vinegar
1/3 cup soy sauce or GF substitute
¼ cup Natural Grapeseed Oil
3 TBSP Sweet Onion Spread
2 tsp Garlic Galore

Poppy Seed Vinaigrette

½ cup rice vinegar
2-3 TBSP of sugar or you can do like me and use a combination of sugar & stevia
½ tsp dry mustard
2 tsp poppy seeds
¼ cup Natural Grapeseed Oil
½ tsp Ranchers Steak Rub

Broccoli Slaw Dressing

½ cup rice vinegar
1 TBSP lime juice
1 TBSP sugar (or stevia works great as well - to taste)
¼ cup Wildtree Grapeseed Oil
2 tsp Garlic Galore
1 tsp Ranchers Steak Rub

Lemon Dill Dressing

¼ cup apple cider vinegar
3 TBSP water
½ cup Lemon Grapeseed Oil
1 tsp Dill Blend or Opa Greek Seasoning Blend
¼ tsp Ranchers Steak Rub

"French" Garlic & Herb Dressing

¼ cup apple cider vinegar
3 TBSP water
1 tsp dark brown spicy mustard
½ cup Garlic Grapeseed Oil
1 heaping tsp Garlic & Herb Blend