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.