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

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.

Zucchini Hummus

1 large or 1 1/2 medium zucchini, peeled & chopped
1/2 cup tahini
2 tablespoons lemon juice
2 cloves garlic (you could also substitute Garlic Galore here if you were out of  fresh garlic)
1/2 tsp Wildtree's Ranchers Rub
1 rounded teaspoon Wildtree's Guacamole seasoning blend

Mix well in food processor or high speed blender until smooth.
YUM!!

Easy Asian Broccoli Slaw

1 package of broccoli slaw
          or 4 cups grated broccoli spears with 1/2 cup grated carrots
1/4 cup sunflower seeds

Dressing:
1/2 cup Rice Vinegar
1/4 cup Wildtree Grapeseed Oil
2 tsp Garlic Galore
1 tablespoons Lime Juice
1 tsp Ranchers Steak Rub
1 tablespoon sugar (or stevia works great as well - to taste)

Asian Turkey Burgers

1 lb lean ground turkey (makes 7 medium sized burgers)
1/2 tsp fresh ground ginger or ginger powder
2 tablespoons Soy Sauce, Tamari, or Coconut Aminos
2 teaspoons Garlic Galore
1 tsp. Ranchers Steak Rub
1/3 cup chopped water chestnuts
1/4 cup chopped onion

Mix all together & form into patties. Saute stove top in a little grapeseed oil or put on grill. Top with Wildtree's new Sweet & Spicy Thai Chili Sauce.

Sammy T's Gluten Free Bean & Grain Burgers

1 TBSP Natural or Garlic Grapeseed Oil
1 (19 oz) can garbanzo beans
1/4 cup tahini
1/2 cup gluten free bread crumbs
1/4 cup gluten free tamari
1/2 tsp Garlic Galore
1 cup cooked brown rice
1/4 cup ground flax seed
1/2 onion, finely chopped

Saute the onion in grapeseed oil. Then grind up the garbanzo beans in a Magic Bullet/Blender and grind up the flaxseed in a mini coffee grinder.  Mix all the ingredients and form into patties.

Leftovers Night: Spaghetti Squash with Spanish Shrimp

ROASTED SPAGHETTI SQUASH

 W/DICED TOMATOES & LEFT OVER SPANISH STYLE SHRIMP

If you have never roasted a spaghetti squash - it is time you did!! IT IS SO EASY. Simply cut the squash  length wise and scoop out the seeds & globby stuff. Fill a cake pan with about 2" of water and place the squash flesh side down in the pan. Place in the oven preheated to 375 degrees for about 40-45 minutes depending upon the size of your squash. You'll know the sqaush is  done when your fork goes into the flesh very easily. Remove from the oven and from the cake pan and let cool long enough so that you can handle it. Using a fork - scrape the squash -removing the fresh in long strands - thus the name "spaghetti" squash. You can actually roast a squash and store it for several days before using it - FYI

While your squash is roasting, open one or two cans of Diced Tomatoes (depending upon how many you are feeding) and add PER CAN 1 tsp of Wildtree's Hearty Spaghetti Seasoning Blend, 1 tsp of Wildtree's Garlic Galore & a dash of Ranchers Steak Rub. Let this simmer. About 10 minutes before you are ready to eat - add leftover Spanish Style Shrimp & Red Peppers to the sauce OR 1 bag of thawed  Wild Caught peeled shrimp (the only place in Fburg where I can find WILD CAUGHT bagged/frozen/peeled shrimp is Super Target in Southpointe). Let this simmer.

When ready to eat - spoon the sauce/shrimp over the warm spaghetti squash and dash with Parmesan Cheese.

Texas Caviar

WILDTREE'S TEXAS CAVIAR


2 (15 oz) cans of black beans, drained
2 (15 oz) cans of black eye peas, drained
1 small bag of frozen corn, defrosted by running cold water over it.
1 (4 oz.) can green chilis
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 bunch of cilantro, washed and chopped 
1/4 c. Garlic GSO
.5 tsp Garlic Galore
sprinkle of Ranchers Steak Rub

Mix all the above ingredients together. Next mix 1/2 cup rice vinegar
1/4 cup Garlic Grapeseed oil, 1/3 cup cane sugar, 1/2 tsp. Garlic Galore seasoning blend. Pour this dressing over the rest of the ingredients, sprinkle with Ranchers Steak Rub and refrigerate. My daughter makes this non stop over the summer with Baked Scoops it is a great snack!

Bruchetta

AMAZING BRUCHETTA


1 vine ripened Tomato
1 tsp. Garlic Galore Blend
1 tsp. Scampi Blend
1 tablespoon Roasted Garlic Grapeseed oil
Crusty bread of your choice

Brush sliced bread with Garlic GSO. Chop tomato & add the seasoning blends. Top each bite sized piece of bread with tsp. of tomato mixture and sprinkle with Parmesan cheese. Put under the broiler for about 10 minutes.

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.