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.

NOT SO SLOPPY JOE BURGERS
**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.

5-Ingredient MUSTARD-GLAZED CHICKEN THIGHS
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. 

FOR AN EXTRA PARTY IN THE MOUTH....
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
www.mywildtree.com/donnah
dphetrick@verizon.net