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

Kale Salad

Servings:  10 -- big enough for a BBQ!  You can divide the portions equally if you want to make less servings.  This salad keeps well overnight too!  It's actually better tasting the longer it marinates.

5-6 cups kale, washed and cut into thin strips
1/2 cup dried unsweetened cranberries
1/2 cup pine nuts
1/2 cup diced red onions
1/2 cup cherry red tomatoes
1/3 cup feta cheese

Dressing:
Juice of one lemon
2 tsp Wildtree Garlic Galore blend
1/4 cup Natural Grapeseed Oil
1/2 cup balsamic vinegar
1/2 teaspoon Ranchers Steak Rub
1/2 teaspoon California Pepper Blend

Mix kale, cranberries, tomatoes, nuts and onion in glass bowl.  In a separate bowl, mix together the dressing ingredients.  Pour dressing over kale and toss to coat evenly. Refrigerate for at least 4 hours, overnight 6 hours or more is best!  Before serving, toss in feta cheese.

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.

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!