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!

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

Spicy Chipotle Ranch Dressing

1/2 cup Mayo (I use Veganaise)
2 tablespoons Wildtree's Spicy Chipotle Ranch seasoning blend
1/2 tsp Wildtree's Ranchers Rub
2 Tablespoons Wildtree's Hickory Smoked Grapeseed Oil
1/4 cup unsweetened Almond Milk (or other milk substitute) --if dressing is too thick for your liking - simply add more almond milk.

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!!)

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.

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!