Alice Parvin Lemon Rosemary Roast Chicken

Alice Parvin's Lemon Rosemary Roasted Chicken

1 organic, free range chicken from Wegman's or Ukrops Wildtree Lemon Rosemary Blend

5-6 sprigs of fresh rosemary

1/2 fresh lemon

1 tbl. WT Lemon Rosemary Blend

  Rinse out the chicken and place in baking dish (I use a Pampered Chef clay cooking pot w/a lid)

  Place 1/2 a lemon in the gullet of the chicken

  Pull the skin away so that you can insert sprigs of fresh rosemary throughout the bird

  Lightly dust the entire outside of the bird with the Wildtree Lemon Rosemary blend

 Surround the chicken with any combination of: mini potatoes, turnips, rhutabaga's, carrots or celery

  Pour 1 1/2 cups of chicken broth on top of the veggies

 Cover and roast for 3-4 hours (depending upon size of chicken)at 325 degrees

 This makes the most amazing flavorful and moist roasted chicken ever!!

"Sneaky" Hot Mulled Cider

"Hard" Sneaky Hot Mulled Cider

I added in sneaky because the dark rum & schnapps "sneaks" up on you real quick! It is too easy to drink too much too quick!

                7 cups apple cider

                2 bundles of Wildtree Mulling Spices (I use unbleached coffee filters and string)

                1 tbsp lemon zest

                1 1/4 cup dark rum

                1/2 cu butterscotch Schnapps 

Combine the cider and mulling spices & lemon zest wrapped in a coffee filter or piece of cheesecloth. Bring to a boil. Reduce heat and simmer for 15 minutes. At this point, pour in the rum and schnapps. Wait until you feel how "smooth" this is going down!!

Meatloaf Cupcakes

New Twist on Meatloaf

1 pound lean ground beef 
• 1 pound lean ground turkey 
• WT Just Like Mom's Meatloaf Mix 
• 2 eggs, beaten 
• 1 med yellow onion, diced 
• 1 clove garlic, minced or 1-2 tsp garlic galore blend
• 1 teaspoon black pepper 
• 4 tablespoons WT Smoked Mozzarella and Tomato Blend

To have available to complete this meal: 
• 1 cup canned tomato sauce with 1 tbl. of WT hearty spaghetti blend

Mix all ingredients in a freezer bag and “smoosh” together. Remove air and freeze. Defrost bag in fridge. Grease a cupcake pan, pour mix into pan, spread tomato sauce on top, bake at 350 for 12 to 15 mins. 

Who needs chips? Baked garbanzos are my new snack!

Baked Garbanzo Beans!!

What a surprise these are! All the years I've been using garbanzo beans to make bean & grain burgers and to toss on my salad -it never occurred to me to roast them until recently. But with 6 grams of protein/6 grams of fiber & 20 grams of carbs (net carbs would be 8!) for a ½ cup they make the ideal snack!  The sky is the limit regarding what spice blends you use - they can be savory, smoky, spicy - you choose!


Ingredients:
1 can garbanzo beans
1 tablespoon Grapeseed oil - any of the flavors work. We've experimented with garlic, hickory & bacon so far & I want to try lemon as well.
Your choice of Spice Blend - we've enjoyed Ranchers, (of course!), Lemon Rosemary, Cajun, Chili & I'm thinking Adobo, Chipotle Lime Rub & Garlic Galore would be good as well. 
If you try this and have a favorite - be sure to share with all of us! The amount completely depends upon you and the intensity of the blend. For instance - I found myself using a larger amount of the Lemon Rosemary which is fairly mild as opposed to the Cajun which is rather pungeant.
After you've rinsed the beans, pat them dry with a papertowl. Then toss with grapeseed oil & spice blend and spread on a baking sheet lined with parchment paper or your DeMarle Silpat on a Holey Sheet(this works best!!)  
Bake at 400 degrees for 30 minutes - stirring the beans about halfway through.
Store in a container with an airight lid. (that is if you have any left to store!!)

Sweet Baked Bean Dish

Outstanding Baked Beans


About once a year, I give in and make my husband one of my husbands favorite  dishes - baked beans. I got a double thumbs up from him today with this recipe.
Ingredients:
2 cans of beans of your choice - I used 1 can Cannellini beans and 1 can of Adzuki beans because that's what I had on hand.
1 cup of  Wildtree's Cactus Pete's Agave BBQ Sauce
1 tsp Mustard
¼ cup  Wildtree's Ketchup
Bake at 350 until beans & sauce thicken and top browns.

Spanish Egg Muffins

Egg Muffins

These are AMAZING and will become a regular part of my breakfast repertoire!  These store in a covered container in the refrigerator for a couple of days - so if this is a Sunday breakfast item - make enough so that you have leftovers for a school breakfast the next morning!
Ingredients:
6 eggs scrambled (this makes 6 muffins - so increase accordingly depending upon how many you want to make)
¼ cup chopped onion
¼ cup chopped red pepper
**Note - you could also use Salsa.
½ cup chopped nitrate free ham or healthy turkey sausage
¼ cup chopped jalapeno's (optional, of course!)
1 small can of green chili's (again- optional)
 ¼ tsp Wildtree's Ranchers Rub (yes - I use this in & on EVERYTHING!!)
1 tsp. Wildtree's Garlic Galore
½ tsp. Wildtree's Onion & Chive Blend
Enough grated organic  cheese or goat cheese to add in each muffin cup after the egg mixture is poured in. Just sprinkle it a healthy teaspoon of cheese on top and take a spoon and mix it in a little. I then topped it off with one or two shakes of Parmesan Cheese.

Mix this well and pour it into prepared muffin pan. If you are a fan of DeMarle bakeware like I am ( www.happymom.demarleathome.com) - use their large muffin form for a great result and NO clean up! If you haven't discovered DeMarle yet - then make sure you cover your muffin cups with grapeseed oil to prevent sticking.
Bake at 350 degrees for about 25-30 minutes - keep your eye on it toward the end as it may be done quicker than that but I filled my muffin cups full and it took a full 30 minutes to bake. You could also make this recipe in a mini muffin sized pan as well and if you have small children that would be a really great idea.

Breakfast, Lunch, or Dinner, Turkey Sausage Patties

Homemade Turkey Sausage Patties

After becoming increasingly frustrated with finding healthy breakfast meat options - I finally decide to take matters into my own hands and make my own! The following recipe was a big hit and I plan to make a batch of these just to freeze so that I can pull them a couple out at a time for my daughter's breakfast before she heads off to school.  Don't be intimidated by the thought of this - it's not any harder than making turkey burgers.
Ingredients:
1 lb lean ground turkey (I prefer the lean ground as opposed to breast meat for this - texture wise it works much better)
½ tsp Wildtree's Ranchers Rub
½ Tsp Rubbed Sage
½ tsp Wildtree's California Pepper Blend
1 tsp. Wildtree's Garlic Galore
¼ tsp. ground ginger
Mix all ingredients together and form small 2" patties.  Saute in a pan stovetop in a little bit of grapeseed oil - I used the hickory flavored and it was wonderful! This recipe makes about 12 patties. If  you have a  recipe that calls for sausage crumbles - you can prepare this that way as well - simply sauté it in a skillet like you would to make sloppy joes.

Cinco-De-Mayo Fiesta Pasta

 FIESTA PASTA SALAD
Ingredients:
1/2 cup sour cream
1/3 cup mayonnaise
1 cup of pre- mixed Salsa made with Wildtree's Fiesta Salsa blend (mix according to the instructions on the container)
2 tablespoons of lime juice
7 cups cooked whole wheat or high fiber/protein pasta or Gluten Free pasta
1 small onion diced
1 red bell pepper diced
2 tomatoes diced
1/2 cup sharp chedder cheese, shredded
3 tablespoons fresh Cilantro, chopped.

In a small bowl, mix together the sour cream, mayo, salsa & lime juice. Set aside to allow the flavors to combine. In a large bowl combine the pasta, red bell pepper, onion, tomato, chedder cheese and cilantro. Pour the first mixture over the pasta and toss to coat. Season with Ranchers Steak Rub to taste.

Lemon Basil Pasta with Veggies

LEMON BASIL PASTA & VEGGIES DISH

1 pk. your favorite pasta

1 tsp. basil pesto gso

1 tbl. basil pesto seasoning

1/2 fresh lemon

 I had some AMAZING pasta last night and thought I would share! It was a lemon basil pasta with fresh squash, tomatoes and white beans.

 I sauteed the squash, tomatoes and beans in basil pesto oil and chopped up fresh basil and squeezed fresh lemon on it, while cooking pasta in another pot. I added in a little scoop of the basil pesto seasoning on the veggies and beans as well. Then mixed it all together and sprinkled some parmesan cheese on it- it was to die for. Very light yet very flavorful. I ended up using the very thin rice noodles because that's all I had, but any pasta would be great!

Jamaican Salmon

Sweet & Sassy Jamaican Wild-Caught Salmon
The wild-caught salmon are running again and you can purchase amazing fresh filets at Wegman's right now. This recipe was shared with me by our very own Personal Chef & Wildtree Rep Drema Apperson. My daughter Jeri who has quite a bit of "flare" in the kitchen added the cinnamon! It was a nice touch.

4 Salmon Filets
1/4 cup Sucanat (you can also use brown sugar, maple syrup or agave nectar)
1 tsp of cinnamon
2 tablespoons Jamaican Jerk Seasoning blend
1 tablespoon WT's Natural Grapeseed oil

Mix together the Sucanat, cinnamon and Jamaican Jerk together. Brush the top of each filet with the grapeseed oil. Sprinkle the seasoning blend on each piece of salmon. At this point you can marinate the salmon or you can prepare it. We marinated ours in the refrigerator for several hours.

When ready to prepare the salmon - heat a heavy skillet -- cast iron works best if you have one. Also heat your oven because step 2 in the cooking process is to place the fish in the oven to finish cooking. Place the salmon face down (skin side up) in the pan for several minutes. Turn the salmon over -- sprinkle each piece with a little more of the seasoning mix and place the skillet (don't put a skillet with a plastic handle in the oven) in the oven or transfer the fish to an oven-friendly baking dish. Cover the pan/dish and allow to sit in the oven between 7-10 minutes to finish cooking. The seasoning blend carmalizes due to the sweetener added to it and forms a crust on top -- it is AMAZING!

Chipotle Lime Corn

Chipotle Lime Corn on the Cob
A  plain ole' steamed or roasted ear of corn with a little butter and sea salt is hard to beat but adding the Chipotle Lime to the mix is a real taste treat!


Few ears of corn
1/2 stick of butter or 1/4c butter gso
1tbl chipotle lime
pinch of salt 

Steam or roast your ears of corn. While it's cooking -mix 1/2 stick of butter that's been softened and 1 tablespoon of the Chipotle Lime Blend together. Roll this mixture into a log-shape and cover with plastic wrap. Pop into the freezer so that it hardens and sets. Place on a plate and roll your hot ear of corn on the seasoned butter. YUM!! I actually made my butter the day before and refrigerated it overnight so it was nice and hard.

Honey Balsamic Grilled Chicken

Honey Balsamic Grilled Chicken
If you are like us these days - we're grilling as often as possible so that I don't have to heat the oven. This chicken recipe got double thumbs up last week from my gang.

4 tablespoons Balsamic Vinegar
2 tablespoons Wildtree Honey Mustard
3/4 tsp Wildtree Ranchers Steak Rub
3 tablespoons Wildtree Natural Grapeseed Oil
1 tablespoon fresh rosemary (yeah, I know - kind of a pain to clean off the stems but worth it!)

Wisk all ingredients together and place marinade and chicken in a freezer bag and refrigerate at least an hour -- I marinated mine overnight. Cook on the grill!

Basil Pesto Pasta

BASIL PESTO PASTA SALAD
*This is a Donna Hetrick creation which means I had to force myself to sit down and write down exact measurements. As always though - I encourage you to do your own taste testing as well and add more of this...less of that.. to get it just right for your tastebuds.

 INGREDIENTS:
1 LB Cooked Pasta-- I used Gluten Free Rotini
1/2 cup diced raw asparagus (the thinner, skinnier stalks work best as they are more tender)
1/2 cup diced Red Pepper
1/2 cup diced spring onion or Vidalia
1/2 cup diced zucchini
1 cup of your favorite Mayo - we use Vegenaise made with Grapeseed Oil
3 tsp. of WT Basil Pesto Blend

Cook your pasta. Dice your vegetables. Add the Basil Pesto Blend to the Mayo. Mix the raw veggies in with the cooled pasta and mix well with the Mayo/Basil Pesto mix.

Out Of This World Fish Taco

Hey there-

For the life of me I cannot find the Fish Taco Recipe so I’ll just retype it for you. It is SOOOO easy!

Ingredients needed:

1 lb of white fish (orange roughy, flounder, cod, haddock)

WT’s Garlic or plain Grapeseed oil

WT’s Chipotle Lime Rub

Fresh Corn Tortillas

Finely Shredded cabbage

¼ cup Vegenaise Mayo – the grapeseed oil mayo

Juice of ½ a lime

Put 1 tablespoon of GSO in skillet and heat. Add fish. Saute until white and cooked through and through. Using a spatula – break up in small chunks. Sprinkle with the Chipotle Lime Rub to taste. This rub has some heat and a bite to it – so taste test as you go. When fish is done – sprinkle juice of ½ lime over cooked fish.

While your fish is sautéing – shred some fresh cabbage. Also – heat  your corn tortillas. You can do this in the microwave. OR our favorite is to pan sauté them on both sides in a little plain GSO. Also prepare your Vegenaise for atop the taco’s – simply mix ½ tsp. of the rub with ¼ cup of the Vegenaise – adjust to your taste buds either by increasing the amount of rub or the amount of mayo.

After your fish is done and seasoned to your liking – fill your heated tortilla. Top with shredded cabbage and a dollop of the Vegenaise seasoned with the Chipotle Lime  Rub.

YUM! Enjoy!!

Shrimp Scampi

AND HOW ABOUT GOOD OLD SHRIMP SCAMPI?
It doesn't get any easier than this:

1 lb fresh or frozen shrimp that you've defrosted & peeled
5 tablespoons Wildtree Garlic Grapeseed Oil
4 Tsp Wildtree Scampi Blend
1/2 lb of linguine or other type pasta (or no pasta at all - you can serve the shrimp with a variety of vegetables & salad)

If you are serving with Pasta - cook it ahead of time and reserve 1/4 cup pasta water before draining.

Place 3 tablespoons of the grapeseed oil, 1 1/2 tsp. of the Scampi Blend and the shrimp in a COLD skillet.  Toss and bring to a low heat, cooking until shrimp are pink, turning often. Remove shrimp from the pan leaving the cooking juices behind. Add the remaining 2 tablespoons of Grapeseed oil, 1/4 cup of pasta water and 2 1/2 tsps Scampi Blend to the skillet. If you don't have pasta water - just add 1/2 tsp. of cornstarch or potato flour to 1/4 cup water. Add the cooked pasta  or vegetables to the pan and toss on low heat. Toss with the shrimp.

Donna's Substitutions

My family is full of food allergies! It has taken YEARS but we have finally figured out the perfect substitutions for gluten free, dairy free and egg free. All recipes I post can easily be come gluten, dairy or egg free using the following substitutions:

Few terms:

GF = Gluten Free 

WF = Wheat Free

DF = Dairy Free

EF = Egg Free 

GSO = Grape Seed Oil

WT = Wildtree 

**ALL GSO are GF, DF, & EF**

Gluten Free--My 2 daughters & I  are gluten intolerant. After trial and error, we  have  found a nice variety of flour blends and mixes that have become our "go to" supplies:

All Purpose Flour

    Splurge: http://www.julesglutenfree.com/ -- only available online 

    Steal: Bob's Red Mill GF (Bloom, Wegman's & Harvest Market)

Bread Crumbs

    Cooked Quinoa (1 for 1 replacement) 

    Bread Crumbs by Gillian's Foods (found at Bloom, Wegmans or www.gilliansfoods.com)

Tortillas

     Splurge: "Food for Life" Brown Rice Tortillas (found at Harvest Market, Bloom or Wegmans)

     Steal: "La Banderita" Corn Tortillas (found at Bloom or Wegmans) 

Soy Sauce

     "San-J" Tamari GF Soy Sauce (we like reduced sodium) (found at Bloom, Wegmans or Harvest Market)

     "Joyce Chen" GF Soy Sauce (found at Bloom or Wegmans) 

Crackers 

     Splurge: "Schar" Snack Crackers (found at Wegmans)

     Steal: "Crunchmaster" Multi Seed Crackers (found at Bloom)

Bread

     Splurge: "Anna B's" GF Mulitgrain Loaf (only at Wholefoods)

     Steal: "The Grainless Bakery" GF Flax Seed Bread (found at Wegmans) 

     GREATEST: "Schar" GF Baguette (found at Wegmans) -- great for brushetta 

Soup/Sauce Thickener

     Organic Corn Starch (Wegman's, Bloom, Harvest Market) 

      All Purpose Flour

Dairy Free 

Milk

      "SO Delicious" Coconut Milk (found at Bloom, Wegmans or Harvest Market) 

      "SO Delicious" 1/2 Coconut 1/2 Almond Milk (Currently only found at Wegmans) 

       "Blue Diamond" Almond Breeze Almond Milk (Bloom & Wegmans) 

       "Living Harvest" Hemp Milk (found at Bloom, Wegmans, Harvest Market) 

        

Cream

       "So Delicious" Original Coconut Milk Creamer (found at Whole Foods & Wegmans)

       Splurge: "Thai Kitchen" Coconut Milk (found at Bloom, Wegman's, Harvest Market)

       Steal: "Goya" Coconut Milk (found at Bloom or Walmart)

Butter

       "Wildtree" Butter Flavored Grape Seed Oil (Note: not a one for one substitution - only use 1/2 of what recipe calls for) (www.mywildtree.com/donnah)

       "Earth Balance" Organic Coconut Spread (found at Wholefoods, Harvest Market & Wegmans)

Mayonnaise

       "Spectrum" Omega 3 Mayonnaise (found at Wegmans, Bloom & Harvest Market)

       "Follow Your Heart" Grapeseed Vegenaise (found at Wegmans & Harvest Market) 

Cream Cheese

       "Tofutti" Cream Cheese Spread (found at Whole Foods, Wegman's & Harvest Market) 

Yogurt

       "Amande" Almond Milk Yogurt (found at Wegmans - Harvest Market also carries a yogurt made with almond milk.)

       "SO Delicious" Coconut Milk Yogurt (found at Bloom & Wegmans) 

       "Green Valley" Organic Yogurt (found at Whole Foods) 

       "Redwood Hill Farm" Goat Milk Yogurt (found at Whole Foods) 

       "Old Chatham Sheephearding Company" Sheep Milk Yogurt

Cheese (Whole Foods)

       "Galaxy Nutritional Foods" Rice Shreds in Cheddar, Motzy, Pepperjack (found at Wegmans & Harvest Market)

       " Taste of Inspiration" Goat Cheese Crumbles (Bloom)

       Splurge: "Sullivan Pond" Isabel Moonshine Chevrette Goat Cheese--soft (found at Whole Foods)

       Steal: "365 Everyday Value" Goat Cheese (found at Wegmans) 

       Spurge: "Cypress Grove" Midnight Moon Goat Cheese (found at Whole Foods)

Egg Free

Egg 

       Flax Seed (Wegmans, Bloom & Harvest Market)
       Applesauce 

Allergies can be rough to deal with especially when dealing with little ones. Here's hoping that our quest for the best tasting, most nutritious substitutes will make your search a little easier. Enjoy!

       

    

Vegetarian White Vegetable Lasagna

White Vegetable Lasagna
Serves 8


1 tablespoon Wildtree Natural Grapeseed Oil
1 pound portabella mushrooms, gills removed and diced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
1 quart low-fat milk
½ cup unsalted butter
¼ cup all-purpose flour
1 cup Wildtree Alfredo Extraordinaire
½ cup grated parmesan, divided
3 cups part-skim ricotta
1 teaspoon salt
1 teaspoon pepper
1 (9 ounce) package “no boil” lasagna noodles
1 cup shredded mozzarella cheese


Preheat oven to 425 degrees F. Sauté the mushrooms with Grapeseed Oil in a large skillet over
medium-high heat and set aside. For the sauce, heat milk and butter over medium heat. Once butter
has melted whisk in flour and Alfredo Extraordinaire. Turn heat to medium high and bring to a boil,
stirring constantly. Once boiling, return heat to medium and allow sauce to thicken (about 5 minutes).
Stir frequently to prevent sauce from burning or sticking. Remove from heat and whisk in ¼ cup
grated parmesan cheese. Next season the ricotta with salt and pepper, mixing well. To assemble
the lasagna, ladle just enough white sauce in the bottom of a 9x13-inch baking dish to lightly coat
it. Top with 1/3 of the pasta. Top the pasta with 1/3 of the ricotta cheese and sprinkle half of the
mushrooms, spinach, and artichokes. Thinly cover the veggies with more white sauce. Repeat these
layers then top your lasagna with the remaining pasta, the last of the ricotta, white sauce, grated
parmesan and the mozzarella cheese. Cover tightly with foil and baked for 50-60 minutes.

Award Winning Chili

DONNA'S AWARD WINNING CHILI 

Ok - so the "award" is only from my husband and family -- but that's who matters the most to me so I'll take it with pride!!This is a recipe that I've tweeked and tweeked over the years and now that I have Wildtree it is complete! Warning: We like our chili with a bbq/sweet/spicy flair -- so if that doesn't fit your tastebuds don't say you weren't forewarned!!

1 lb ground beef or venison
1 lb spicy turkey sausage
Wildtree Jalapeno Grapeseed Oil
2 cans of chili beans,drained (we like Cannellini as opposed to Kidney but either work)
1can of black beans
1 28 oz can of tomato sauce (or if you have frozen tomatoes like me - defrost them and throw in the Magic Bullet)
1 6 oz can of tomato paste
1 cup beef broth
1/2 cup Wildtree's Own Ketchup
2 Tablespoons of Leslie's Chili Spice Blend
1/2 cup Leslie's Smoky BBQ Sauce
1 tablespoon Wildtree's Hickory Grilling GSO
1 large sweet onion, chopped
3 stalks of celery, chopped
1 red bell pepper, chopped
1 tsp. dried basil
1 tsp. sea salt
1 tsp. black pepper
1 tsp  Wildtree Jalapeno Pepper Blend (adjust to your taste buds)
1 tsp. paprika
1 tsp. Maple Syrup

Brown the meats in the Jalapeno Grapeseed oil --then add to crockpot along with all the other ingredients and let slow cook for several hours. Taste test as you go and adjust the sweetness...smokiness..hotness...to your tastebuds.

Salmon Burger with Lemon Dill Sauce

Salmon Patties with Lemon Dill Sauce
 
To make 5-6 Salmon Patties - open two cans of salmon.
Clean salmon of any skin/fat -- but don't throw away the bones -- they are very soft and are a great source of calcium.
Add to the cleansed salmon:
1/4 cup bread crumbs
1 tsp. Wildtree Dill Blend
1/4 cup chopped onion
1 beaten egg
1 tablespoon Vegenaise

Lime Chipotle Halibut

 Lime Chipotle Halibut

3-4 pieces of Fresh Halibut
WT Lime Chipotle RubVegenaise (grapeseed Mayo)

Believe it or not about 10 years ago I took a cooking class in Paris and the chef's there recommended that you soak fish in milk either overnight or for several hours prior to cooking -- so I always soak my fish in milk. It takes the "fishy" taste out of the fish!! Remove each piece of  halibut from the milk and lay on a plate and season it generously with the Lime Chipotle Rub. Being a hardier fish - this does well on the grill or broiled in the oven. After fish is cooked -- I serve with a Lime chipotle mayo -- simple add the Lime Chipotle Blend to Vegenaise to taste. Wonderful!! 

Bloody Mary Chicken

 Bloody Mary Chicken

3-4 pack of chicken breasts
1/2 cup flour
2-3 tablespoons of Wildtree's Bloody Mary Seasoning Blend 
Mix flour and Bloody Mary blend together and either roll chicken breasts in it or put it in a plastic bag and shake until chicken is covered. Spray cookie sheet with grapeseed oil. Place chicken on baking sheet and put in oven. Bake at 350 degrees.

Glazed Sweet Potatoes

GLAZED SWEET POTATOES


Bag of Sweet Potatoes
1 tsp. WT butter GSO
1 tbl. Sucanat or Maple Syrup 

Steam baked potatoes with the skins on. Let cool enough so that you can handle them to remove the skins. Slice in medallions and place in a pan that has been preheated with butter flavored grapeseed oil.  After the potatoes have been reheated, drizzle honey or maple syrup (even sucanat) over the potatoes.

Mashed Turnips -- Kids will think they are potatoes!

MASHED TURNIPS


6 Turnips
1 tbl. WT Butter GSO
1 tbl. Ranchers Rub


Wash 6 medium to large sized turnips and use veg. peeler to remove the skins. Dice into cubes and place in a steamer. Steam until softened. Using a potato masher, smash the softened turnips. Add 1 tablespoons of butter and season with Ranchers Steak Rub. Yum!

Fall Butternut Squash

BAKED BUTTERNUT SQUASH


1 Butternut Squash
2 tbl Pumpkin Pie Seasoning
2 tbl. Sucanat
1 tsp. WT Butter GSO


Cut top and bottom off squash (use a sharp knife as this type of squash is tough to cut through)
Cut squash in half and clean out the seeds.
Using a vegetable peeler, remove all the outside skin and cut the squash in cubes. Place in a large bowl and toss with enough butter flavored grapeseed oil to cover the squash. Once squash is mixed with the oil then toss in 2-3 tablespoons of the Pumpkin Pie Seasoning Blend and 2 tablespoons of brown sugar or Sucanat. Place the squash in an oiled large casserole dish or cookie sheet. Bake at 350 degrees until softened.

Meaty Minestrone Soup

Meaty Minestrone Soup SERVINGS: 4 INGREDIENTS: 1 pound Italian sausage, casings removed 6 cups water or beef broth 1-14.5 oz can diced tomatoes 1 package Mama Mia Minestrone Soup Mix 1 tablespoon grated parmesan cheese
PREPARATION: Cook sausage in a large saucepan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and add remaining ingredients. Bring to a boil reduce heat to a simmer.  Cook until beans are tender, about 15 minutes, season with salt and pepper to taste. Serve with grated Parmesan.

Field of Green Minestrone Soup

RECIPES FOR MAMA MIA MINESTRONE SOUP. ***If I were making this soup I would combine the two -- add Italian turkey sausage AND the veggies for a great all in one pot meal!!

Field of Green Minestrone Soup SERVINGS: 4 INGREDIENTS: 7 cups water or low-sodium vegetable broth 1-14.5 ounce can diced tomatoes 1 package Wildtree Mama Mia Minestrone Soup Mix 1 cup zucchini, diced 1/2 cup frozen peas 1 cup asparagus, cut into 1/2 inch pieces 1 tablespoon Wildtree Basil Pesto
PREPARATION: Combine water or vegetable broth, tomatoes and Wildtree soup mix in a large saucepan over medium-high heat. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in remaining ingredients and cook until vegetables are tender; about 10 minutes. Season with salt and pepper to taste.

1 Ingredient Chicken!!!

You read it right! One ingredient chicken and it is out of this world! For you busy moms, this is the easiest dinner to make -- besides our skillet meals of course -- what is simpler than one ingredient? 


AMAZING "ONE INGREDIENT" CHICKEN


1 lb chicken breast or chicken tenders
2 tbl WT lime chipotle rub 
1 tsp. WT Natural GSO


Coat Chicken breasts with Lime Chipotle Rub and throw on the grill or into a skillet sprayed/coated with grapeseed oil. That's it! This is an amazing, flavorful chicken that is great just as is...great sliced on salads...great added to peppers and onions and tossed into a corn tortilla.

Slimming Summer Soup

END OF SUMMER SOUP
This amazing recipe takes all the end of summer produce found at the Farmers Market into one delicious pot of soup.

6 ears of fresh corn on the cob
3 medium sized fresh tomatoes
1 lb of fresh green beans
 1 medium sized onion
1 lb ground beef or turkey
32 oz tomato juice
32 oz beef or chicken broth
1 Tablespoon Tuscany Bread Dipper Blend
Ranchers Rub to Taste

Cut corn off cobs, dice tomatoes, clean & cut green beans &  dice onion.  Brown the ground beef or turkey and add the onion.  Cook until onion is translucent. Stir in Tuscany Bread Dipper Blend. Add tomato juice & broth. Add all vegetables. Simmer on medium heat for about an hour. Season to taste with Ranchers Steak rub.

Juicy Rotisserie Chicken

ROTISSERIE CHICKEN


SERVINGS: 4


INGREDIENTS:
2 1/2 teaspoons Wildtree Rotisserie Chicken Blend
1/2 cup flour (can be gluten free Tapioca or Potato Flour)
1 pound chicken breasts, boneless
2 tablespoons Wildtree Natural Grapeseed Oil


PREPARATION:
Combine the Rotisserie Chicken Blend and flour in a shallow dish and mix well. Coat the chicken with the flour mixture. Heat a small amount of Natural Grapeseed Oil in a skillet. Add the chicken and cook until cooked through, turning occasionally. 

Onion & Egg Potato Salad

ONION, HARD BOILED EGG POTATO SALAD
This is a basic potato salad recipe made even yummier with Wildtree's Italian Dressing mix stirred into the mayo/sour cream mixture.

5-6 medium sized potatoes- steamed & diced
2 hard boiled eggs - diced
1/4 cup chopped onion
1/2 cup Veganaise *(grapeseed oil based mayo) or your favorite mayo
1/2 cup sour cream
3 tablespoons Wildtree Italian Dressing Mix
2 tablespoons apple cider vinegar

Mix diced potatoes, eggs and onion together in mixing bowl. In a separate smaller bowl mix mayo, sour cream, Italian dressing mix & vinegar and allow to sit for 5 minutes.
Mix Mayo mixture in with potatoes, eggs and onion.
Refrigerate for 30-60 minutes before eating.
*You can find Veganaise in the refrigerated natural foods section of Bloom or Wegmans. 

John's Sweet & Spicy Salsa

FRESH PINEAPPLE FIESTA SALSA
My husband is a big fan of "sweet" fruit in spicy salsa so one day this past week I made a batch of Fiesta Salsa and threw in a couple of very ripe peaches. He devoured it! So today, I had fresh pineapple and decided to give that a whirl. Both are very yummy and a great way to enjoy seasonal fruits.

1/2 large sweet onion
1/2 large red pepper
1/2 yellow pepper
2 Plum tomatoes
1 cup diced fresh or crushed pineapple
1/4 cup Fiesta Salsa Blend
Sea salt to taste
Dice the onion, peppers, tomato and pineapple. Mix together in a bowl and add Fiesta Salsa Blend & sea salt to taste. Refrigerate for at least one hour. 

Moroccan Pineapple Meatballs

Hi everyone -
I had another one of my "Wildtree Fests" this morning and have some great recipes to share.

I made a batch of Moroccan Pineapple Meatballs that were out of this world --notice I said "WERE!!" Followed by Fresh Pineapple Fiesta Salsa and then threw together a pot of Tortilla soup using Buffalo Wing Au Freso all Natural chicken sausages. Got done with all of that and then noticed I had some potatoes that were starting to wither so I made a batch of Onion/Hardboiled Egg Potato Salad with a Wildtree Italian Dressing Twist!

So let me get right down to business and give you those recipes so Wildtree can make YOU look as good in your kitchen as I do in mine!

Moroccan Pineapple Meatballs
1 lb lean ground beef, ground turkey or ground chicken*
1/2 package of Just Like Mom's Meatloaf Mix - follow directions on package.
1/4 cup finely chopped onion
1/2 cup Wildtree Moroccan Grilling Sauce
1/2 cup crushed pineapple or fresh pineapple cut into tidbit sized pieces.

Mix all together and form into meatballs. Spray or spread natural grapeseed oil on large skillet and gently brown both sides of meatballs. Meanwhile begin heating your crockpot and place 1/2 cup of Wildtree Moroccan Grilling sauce in crockpot. Stir in the pineapple. Let this heat. When the meatballs are 3/4 of the way cooked - place the meatballs in with the Grilling Sauce and Pineapple mixture. Let simmer for about an hour before serving (if you can wait that long!!)

THIS WOULD MAKE AN EXCELLENT CROCKPOT PICNIC APPETIZER OR ENTREE -- DEPENDING UPON HOW LARGE YOU MAKE YOUR MEATBALLS.

Mexican Styled Lasagna

MEXICAN LASAGNA

SERVINGS: 8

INGREDIENTS:
2 lb. ground turkey
2 tablespoons Wildtree Natural Grapeseed Oil
2 tablespoons Wildtree Fajitas Seasoning Blend
3 cup Wildtree Fiesta Salsa, prepared as directed on package
1 1/2 cups Cheddar cheese, shredded
2 cups Monterey jack, shredded
8-8” GF corn tortillas or Whole Wheat Tortillas, cut into quarters 
2 tablespoons Cilantro, chopped
Guacamole Sour Cream (recipe follows)

PREPARATION:

Preheat oven to 400°F.
Preheat a large skillet over med-high heat and add Grapeseed oil. Add the ground turkey and season with Wildtree Fajita Blend. Cook until meat is brown, 5-7 minutes. Add 2 cups of the Wildtree Fiesta Salsa. Simmer for 10 minutes.
Mix the jack and cheddar cheese together in a bowl and set aside a 1/2 cup of the cheese mixture.
Coat a shallow baking dish with pan spray. Build lasagna in layers of tortillas, then meat and then cheese. Repeat tortilla, meat, and cheese. Cover with a final layer of tortillas; spread the remaining 1 cup Wildtree Fiesta Salsa on top and sprinkle with reserved cheese.
Bake lasagna for 20 minutes until the cheese is brown and bubbly. Garnish with cilantro and serve with the guacamole sour cream.




Guacamole Sour Cream:
1 cup Sour Cream
1 1/2 tablespoons Wildtree Guacamole Seasoning

In a small bowl combine sour cream and guacamole seasoning. Mix well and refrigerate for 2 hours before serving.

Lemon Dill Vinaigrette

LEMON DILL VINAIGRETTE

1/4 cup water
3 tablespoons fresh lemon juice
2 tablespoons Italian Salad Dressing Mix
1 teaspoon Dill Dip Blend
1/2 cup Natural Grapeseed Oil

In a small bowl, combine water, lemon juice, dressing mix, dill dip and oil. Whisk together until well blended. Allow dressing to sit 1 hour before serving to develop flavors. Refrigerate prepared dressing for up to four weeks.


toss over a spinach salad, marinade asparagus or other green veggies before baking them, or even marinade your chicken & fish... delish

Thai Red Curry

RED CURRY CHICKEN AND VEGGIES.
Serves 4:
1 1/2 lbs of chicken cut into thin strips
2 tablespoons Wildtree Natural GSO
1 (14 oz) can of coconut milk
3 tablespoons Wildtree Thai Red Curry paste
2-3 cups of freshly cut broccoli, red and yellow peppers or if you are in a hurry – use a 16 oz bag of stir fry vegetable mix.
Sea Salt to taste
Heat oil in sauté pan over medium heat. Add chicken and sauté until cooked thoroughly. Add coconut milk, curry paste and veggies. Saute until veggies are crisp tender stirring occasionally. Season with sea salt and serve with steamed rice.


** Thai Red Curry Paste is one of my families favorites however after 1/1/12 it will no longer be sold so get it while you can!!! -- www.mywildtree.com/donnah

Authentic Enchiladas

One of my favorite family recipes for years has been chicken and turkey enchiladas. In the last couple of years, however, it became almost impossible to find an enchilada sauce without MSG – then along came Wildtree to the rescue!


ENCHILADAS
Serves 4:
You can use shredded chicken, ground turkey or ground beef for these. Also, you can add steamed brown rice and beans if you want.

1 tablespoon Wildtree Natural Grapeseed Oil
1 pound lean ground beef, ground turkey or shredded chicken
½ tablespoon Wildtree Adobo Seasoning (if you add rice and beans – you will want to increase this to taste)
1 bottle Wildtree Tia Rosa’s Red Enchilada Sauce
2 tablespoons chopped fresh Cilantro
2 cups shredded chedder cheese
8 6-inch flour or corn tortillas.
Preheat your oven to 400 degrees and grease a small baking dish with grapeseed oil.
Saute’ your meat of choice in the grapeseed oil. Add the Adobo seasoning. Transfer meat to a large bowl (add the beans and rice at this time if desired). Add ½ cup Enchilada sauce, chopped cilantro and 1 cup of the cheese.
Warm the tortilla shells in the microwave. Top each tortilla with ¼ cup of the mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake until cheese melts and enchiladas are heated through – about 15-20 minutes.

Greek Chicken Pasta -- CARB FREE

GREEK CHICKEN W/CARB FREE PASTA

Yes- you read that correctly CARB FREE PASTA! Let me introduce you to one of the wonders of the world - Kelp Noodles. I've been reading about these and something called No Oodles otherwise known as Shirataki noodles and finally had to jump in and give them a try. The thought of being able to enjoy gluten free and low carb/no carb pasta was too hard to turn down. My shipment of Kelp noodles came first and that is what I included in today's recipe. Kelp Noodles are made only of kelp which is a sea vegetable and sodium alginate which is a natural form of salt extracted from brown seawood. Now don't get all weirded out - just think NO CARB PASTA.NO CARB PASTA. They come in vacuum pack bags with a little water.  Eaten right out of the bag they have no distinct flavor at all which means they assume the flavor of whatever you add to them. Cold and unheated they have a tiny bit of crunch to them but cooked in a dish like I did tonight - they have a similar texture to Japanese rice cellophane noodles. I am not aware of a local source of these noodles (if someone else does - please let me know). For more information go online to a company  called Sea Tangle - they provide recipes and information about their products.  While they only sell their products by the case - I found a website that sells the noodles for $3.95 for single packages  -- http://store.naturalnews.com/index.php?main_page=product_info&products_id=1001993&zenid=mkigfcaqk0l0h5tm6c9os44ji2

Obviously this recipe could also be made with regular pasta as well or with no pasta at all.

So now that we got that out of the way - here are the remainder of the ingredients:

6 oz (half a bag) of Kelp Noodles - follow the directions on the package and run water through them before using.

4 tsp's of Garlic Grapeseed oil

1 lb skinless chicken breasts

¾ cup sliced onion

1 (14 oz) can of artichoke hearts, drained & quartered

2 tsp. of Wildtree Opa Greek Seasoning Blend

1 pint of cherry tomatoes cut in half

1 tablespoon lemon juice

2 tsp. cornstarch

½ cup chicken broth

¼ tsp. sea salt

Wildtree's California Pepper Blend - to taste

3/4 cup crumbled feta cheese

Heat 2 tsp's of Garlic GSO in a large saute' pan over medium high heat. Add the chicken and cook until 1/2 of the way done. Then add the onion and cook until the onion begins to soften.  Reduce the heat to medium and then add the artichokes and the OPA Greek Seasoning Blend.

Next add the tomatoes, lemon juice and remaining 2 tsp's of garlic GSO. Whisk the cornstarch into the chicken broth and add to the mixture. Bring mixture to a simmer and cook until sauce clears and thickens Add the Kelp Noodles/Pasta and season with additional OPA, California Pepper Blend and Sea Salt.  Sprinkle the feta across the entire dish and serve! Side Note: I actually prepared this dish and then went into a workout with a client and didn't taste it until an hour later. I think the Kelp Noodles during that time picked up the flavors of the dish and were tastier after sitting then right after I prepared it. FYI

I served this amazing dish (which my daughter Jeri just gave DOUBLE THUMBS UP and QUADRUPLE "UMMM'S") with lightly sautéed fresh asparagus in Wildtree's Zesty Lemon GSO and lightly powdered with Lemon Rosemary Blend.

That's all for now!

Enjoy whatever you are cooking in YOUR Wildtree Kitchen tonight!

Better-Than-5 Guys, Burger

RANCHER BURGERS
Serves 4
1 lb ground beef/venison/turkey
Wildtree Hickory Smoked Grilling Oil
1 tablespoon Wildtree Ranchers Steak Rub
3 tablespoons Cactus Pete's Agave BBQ Sauce

Mix the BBQ Sauce into the meat and form into patties. Brush each patty with the Hickory Smoked Grilling Oil. Sprinkle Wildtree Ranchers Steak Rub on each side of the patties and press in. Grill/Roast in oven/make stovetop or on George Foreman Grill. Top with Cactus Pete's BBQ Sauce!

Fresh Potato Salad

DILLY POTATO SALAD
Ingredients:
Potatoes
Sweet Onion - 1/3 cup diced
2 Hard Boiled Eggs (optional)
1/2 cup Mayo of choice - we love Veganaise which is made with Grapeseed oil! You can find this in the refrigerated section in Natural Foods at Wegmans or Whole Foods.
1/2 cup Sour cream of choice
2 tsp. of Wildtree's Dill Blend

Steam/boil your potatoes. Cool and dice. Hard boil your eggs, cool & dice ( If you boil your potatoes in water - just throw the eggs in with those!). Dice your onion. Mix the Mayo, Sour cream and dill blend together.

Mix all ingredients and let sit for at least an hour before eating for flavors to blend and for the dill to come out.

Welcome to McWildtree, Can I take your order?

MCWILDTREE GRIDDLE BREAKFAST SANDWICHES
**These are great for mornings like today when someone has to grab breakfast and roll--doesn't that sound familiar?? My husband enjoyed these so much that he wondered if we could make a batch and freeze them so that he could just grab one out of the freezer throughout the week. Don't see why not!

Ingredients:
STEP 1:
Prepare 1  Batch of  "REVISED" Pancake batter -- So whatever pancake mix you typically use (and I ALWAYS recommend buying the original kind where you have to add your own egg/oil/milk) - measure out the amount you will need ie: 1 or 2 cups...and THEN - this is where we will diverge from the box and bump up the nutrition and protein content and no one will notice!! (FYI) I use CherryBrook Kitchens  gluten free pancake mix that you can find at Bloom or Wegmans. At Bloom it's right there on the shelf with all the rest of the pancake mixes. At Wegman's I believe it's in their Gluten Free section.

EGGS: If your pancake mix calls for 1 egg - use 2...if it calls for 2 eggs use 3 --
GROUND FLAXSEED: 2 heaping tablespoons if making 1 cup of pancake mix and 3 if using 2 cups.
COTTAGE CHEESE: Don't freak out...no one will ever know it's in there -- add one 4 oz container to 1 cup mix & 2 containers to 2 cups of mix. GREAT ADDITIONAL PROTEIN!!
WILDTREE BUTTER GRAPESEED OIL: 2 tablespoons for 1 cup mix/4 tablespoons for 2 cups mix
STEVIA: For this I took a packet and sprinkled 1/10 of a packet over the batter --be careful with this -if you add to much it will have a weird aftertaste - but if you use the right amount it gives it just a taste of sweetness without adding any calories.
MAPLE SYRUP: Just like McDonalds - I added 1 tablespoon of maple syrup right into the batter
ALMOND MILK: I didn't even measure how much of this I put in - I mixed all the ingredients above together and then added enough Almond Milk to get the right pancake texture. You can also use regular organic milk/rice milk/hemp milk.
HORIZON ORGANIC AMERICAN CHEESE SLICES: You can find these at Wegman's -- and sometimes at Bloom but I think they are discontinuing  carrying them there.

Heat your skillet that you've sprayed with natural or butter grapeseed oil and make your pancakes.

STEP II: Make your Turkey Bacon or Sausage Patties -- I used Applegate Farms Turkey bacon that I get at Wegman's. If you use Sausage patties I highly recommend turkey sausage which is much lower in fat than pork sausage.

STEP III: Make over easy eggs. I have this tiny little egg pan that I got years ago at one of those gourmet cooking stores that comes with it's own tiny little spatula and it has been worth it's weight in gold! It makes the PERFECTLY sized/rounded eggs for breakfast sandwichs and cooks them up really fast.

STEP IV: Your pancakes are going to raise up and be pretty dense due to the added protein and fiber - so take a large knife and cut each pancake in half. Place one slice of cheese on one half of the pancake and put back on griddle which is on low -- put a lid over it to melt the cheese. You can also use your microwave. Place the egg and a slice of bacon broken in two pieces or a sausage patty on the other pancake. Drizzle Maple Syrup or Wildtree's Blueberry Pancake Syrup lightly on top of the egg/sausage or bacon. When the cheese has melted slightly add it to the other pancake.  I cut my husband/son's in two for better ease of handling on the golf course!

Cauliflower

PAN SAUTEED GARLIC CAULIFLOWER

Ingredients:

1 head of fresh cauliflower washed and sliced int o bite sized pieces

1 tablespoon Wildtree Garlic  GSO

1 ½ tsp. Wildtree's Garlic Galore

1/2 tsp. Ranchers Rub

Put  oil in skillet and heat. Add the cauliflower. Saute until browned then sprinkle with Garlic Galore and Sea Salt.