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!

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

Chicken Enchilada Soup

Crockpot OR Stovetop Chicken Enchilada Soup

3 large chicken breasts, boneless, skinless, diced
3 cups chicken broth
1 green bell pepper, finely diced
**or any colored pepper works here - I used a red one today!
1 small sweet onion, finely diced
2 cans (15 oz can) black beans, drained & rinsed
1 (14.5 oz) can diced tomatoes
2 cups corn
¾ cup Wildtree's Tia Rosa's Red Enchilada sauce

Place all ingredients in soup pot or crockpot. If cooking stove to slowly bring to a rolling boil then turn on low & simmer for about an hour before adding  8 oz cream cheese/Neufchatel or Vegan version. If making in the crock pot -cook on low for 5-6 hours or high for 3-4 hours & add the cream cheese right before serving. **Try not to boil after adding cream cheese as it may curdle. 

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.

Tasty Tuna Burgers

2 (6 ounce) can tuna, drained
1 egg
1/4 cup gluten free bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayo (I use Vegenaise)
4 TBSP Leslie's Smoky Burger sauce
1/4 tsp Dill Dip Blend
1/8 tsp ground black pepper
1 dash Worcestershire sauce

4 hamburger buns
1 tomato, sliced
4 leaves of lettuce


Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayo, Leslie's smoky burger sauce, Dill Dip blend, pepper, and worcestershire.  Mix well.  Shape into 4 patties.  Refrigerate for 30 minutes to make the patties easier to handle, if desired.

Coat a skillet with 1 TBSP Grapeseed Oil; fry tuna patties for about 3-4 minutes per side, or until cooked through.  These are fragile, so be careful when turning them.

Serve on buns with tomato slices and lettuce leaves.