Browsing Italian-Mexican-Latin Dishes

Taco Soup

October12

Recipe: Wildtree Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Wildtree Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Wildtree Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon,Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

Italian Chicken Sandwiches

October30

Wildtree Italian Chicken Sandwiches

Recipe: Wildtree Italian Chicken Sandwiches

Ingredients

  • 1 ½ pounds chicken breasts, boneless and skinless
  • 2 tablespoons Wildtree Hearty Spaghetti Sauce Blend
  • 2 tablespoons Wildtree Italian Blend
  • 2 tablespoons Wildtree Basil Pesto Grapeseed Oil (my first choice) -or- Wildtree Garlic Grapeseed Oil
  • 6 ounce bag baby spinach
  • 3/4 cup diced roasted red peppers
  • 1/2 cup diced artichoke, optional
  • Shredded Cheese
  • 6 whole wheat buns

Instructions

  1. Combine the chicken, Hearty Spaghetti Blend, Garlic Galore, and Grapeseed Oil in a zip top freezer bag. Remove air from bag and seal.
  2. Use your hands to work the ingredients together and all over the chicken. Freeze.
    To cook:
  3. Completely thaw contents of bag by transferring bag from freezer to refrigerator.
  4. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender.
  5. Transfer chicken to a bowl or other working surface.
  6. Once cool enough to handle, shred the chicken.
  7. Add the spinach, roasted red pepper, artichoke, and chicken to the slow cooker with remaining liquid. Toss to combine.
  8. Cover and continue cooking, stirring often, until spinach is wilted.
  9. Season with salt and pepper before serving
  10. Serve on buns with shredded cheese if desired.

Quick Notes

posted under Chicken & Turkey Recipes, Crock Pot Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Sandwiches & Wraps | Comments Off on Italian Chicken Sandwiches

Buffalo Chick Pea Tacos

October12

Wildtree Chick Pea Tacos

 

Recipe: Wildtree Buffalo Chick Pea Tacos

Ingredients

  • 1 teaspoon Wildtree Natural Grapeseed Oil, #10229
  • ½ cup red onion, diced
  • ½ cup carrot, shredded
  • 1 (15.5 ounce) can chick peas, drained and rinsed
  • 2-3 teaspoons Wildtree Blazin’ Buffalo Blend, #10787 to taste
  • ½ cup Wildtree Vegetable Bouillon Soup Base, #10757 – prepared according to package directions
  • 4 (8 inch) flour tortillas 1 cup shredded lettuce

Instructions

  1. Heat the Grapeseed Oil in a nonstick skillet over medium heat
  2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
  3. Add the carrot, chick peas, Buffalo Blend, and Bouillon
  4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off – This will take about 5 minutes
  5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

Quick Notes

Calories: 260  Fat: 7g  Saturated Fat: 1g  Carbohydrates: 41g  Fiber: 6g  Protein: 9g  Cholesterol: 0mg Sodium: 640mg

Best Enchiladas & Healthy Too!

May16

Enchiladas

Recipe: Enchiritos

Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!

Ingredients

  • 6 8-inch Flour Tortillas
  • 1 can Vegetarian Refried Beans
  • 2 tablespoons Diced Onion
  • 2 tablespoons Diced Green Peppers
  • ½ cup Black Olives, sliced
  • 8 oz can Tomato Sauce
  • 8 ounces Tia Rosa’s Red Enchilada Sauce, #10722
  • 1½ cups Shredded Cheese – Cheddar or Chedder-Jack

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
  2. Heat the Refried bean mixture on the stovetop or in microwave oven
  3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
  4. Add toppings – onion, green pepper, black olives
  5. Mix together the Tia Rosa Sauce & the tomato sauce
  6. Pour a couple of tablespoons of the red sauce over the toppings
  7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
  8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
  9. Bake for 15 minutes
  10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

Quick Notes

Add a little of Tia Rosa’s Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and or green onions.

I call them Enchiritos because I was trying to copy a Taco Bell dish by that name. They are pretty close!

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posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Enchiladas & Healthy Too!

So Good Veggie Pizza

September19

Recipe: Wildtree Pizza

Ingredients

  • 1 package Wildtree So Quick & Easy Pizza Dough, #10682 or Whole Wheat Pizza Dough, #10684
  • 1 tablespoon Wildtree Grapeseed Oil – Butter, #10282 or Garlic, #10226
  • ½ cup Warm Water, 120° to 130°
  • 14.5 ounce can Tomato Sauce or Crushed Tomatoes
  • 1 cup Mozzarella Cheese
  • 1 Tbsp Wildtree Perfect Pizza Sauce Seasoning, #10755 or Hearty Spaghetti Sauce Blend, #10197
  • 2 cups Vegetables – red, green & yellow peppers, mushrooms, black olives, broccoli, try green olives, artichoke hearts or jalapeno peppers for a little zip

Instructions

  1. Mix 1 tablespoon of the Perfect Pizza Sauce Seasoning with the tomatoes or tomato sauce & let sit for about 1 hour to meld flavors
  2. In a large bowl, whisk pizza dough with 1/2 cup warm, and 1 tablespoon Wildtree Grapeseed Oil (any flavor), until a ball forms.
  3. Turn dough out onto a floured work surface (I use Semolina Flour), and knead for 2 minutes until smooth and elastic.
  4. Cover; let rest on floured surface for 10 minutes. Shape dough into a 12-14 inch circle on a pizza stone or sheet pan.
  5. Bake on the lowest rack in a 450° oven for just 5 minutes.
  6. Remove from oven & poke any air bubbles with a fork. Than add about 1/2 cup of the pizza sauce, followed by vegetables & mozzarella cheese. Freeze the extra pizza sauce for the next pizza, or use on English muffin mini pizzas, or as a dipping marinara for bread sticks etc.
  7. Return to oven for another 5 – 7 minutes, or until crust is golden brown.

Variations

1. Before Wildtree carried the Pizza Sauce Seasoning, this is the recipe we used to make a fabulous pizza sauce.
1 can Crushed Tomatoes, 28 ounce
1 tablespoon Hearty Spaghetti Sauce Blend, #10197
When I use this pizza sauce recipe, I divide the extra sauce into freezer containers & label – 1/2 cup for pizza or 1 cup or more for pasta dishes.

2. To make 8 mini-pizzas, use 2 crust mixes. Follow package directions, & then roll each mix into a flattened ball & cut into 4 equal sections. Roll out & layer the pizza sauce, toppings and cheese. Bake at 450° for 10 minutes. Or bake the crust-only for about 5 minutes & another 7 minutes or so with the toppings.

Quesadillas with Hickory Smoked Chicken

August11


Quesadilla

Recipe: Qopy Qat Quesadillas

Summary: Mary – adapted from an appetizer at my favorite restaurant. I like it so well that I wanted to try it at home…a fabulous blend of flavors.

Ingredients

  • 1 Chicken Breast, boneless
  • 1 tbsp Wildtree Grapeseed Oil – Hickory, #10629 plus a little to spritz while cooking
  • Pesto:
  • 6-7 tsp Wildtree Basil Pesto Blend, #10202
  • 2  tbsp Water, warm
  • 2 tbsp Wildtree Grapeseed Oil – Garlic, #10226
  • 6 Soft Tortillas, 8-inch size
  • Roasted Red Peppers, cut into thin strips
  • 3 tbsp Red Onion, chopped fine
  • 4 oz Monterrey Jack Cheese, shredded
  • 4 oz Cheddar Cheese, shredded

Instructions

  1. Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
  2. For Basil Pesto, mix the blend with the warm water… Let blend absorb water
  3. Then mix with the 2 tbsp of Garlic Grapeseed Oil
  4. Place the marinated chicken in a skillet, and partially cook the meat, turning once
  5. Remove the chicken from the skillet & slice width-wise into very thin rounds,  just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
  6. Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
  7. Set skillet aside
  8. Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
  9. Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
  10. Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
  11. Heat one tortilla at a time on medium heat, turning once
  12. Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream

Quick Notes

I served this as our main dish. I would say it will serve 6, depending on their appetites…served as an appetizer, 8 people or so.

www.MyWildtree.com/maryrose

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Tacos

July29

Recipe:  Tacos – Taste Like La Mesa Tacos

Ingredients

  • 1 pound Ground Beef
  • 1 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 1 tbsp Wildtree Adobo Seasoning, #10723
  • Taco Shells or Soft Tortillas
  • Toppings: Salsa, Cheese, Lettuce, Tomatoes

Instructions

  1. Brown the ground beef in a skillet with the Grapseed Oil
  2. Add the seasoning & mix well
  3. Do not over-cook…it is important to keep the mixture moist for best flavor
  4. Heat the taco shells or tortillas
  5. Layer meat, & toppings in shells

Recipe: Traditional Tacos

Ingredients

  • 1 pound Ground Beef
  • 2 tbsps Wildtree Taco Seasoning, #10575
  • For a little more heat, I add a splash of Tia Rosa’s Red Enchilada Sauce, #10722, or the Spicy Carne Asada, #10834
  • 1 cup Water
  • Taco Shells or Soft Tortillas
  • Toppings: Salsa, Cheese, Tomatoes, Olives

Instructions

  1. Brown meat
  2. Add taco seasoning & water. Simmer for 10 minutes. Add a dalop of salsa to the pan if desired.
  3. Place the taco shells on a plate & heat taco shells in microwave for about 30 seconds, or in pre-heated 350° oven for 5-7 minutes
  4. Layer warm taco shells with meat & toppings

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Mexican Skillet Meal

July28

Summary: Wildtree Package Directions – comes 2 meals to a package, #10702

Ingredients

  • 1 pound Ground Turkey, Beef or Chicken
  • 2 tbsp Natural Grapeseed Oil, #10229 or Roasted Garlic Grapeseed Oil, #10226
  • 1 can, 10-ounces RO’TEL Diced Tomatoes
  • 1 can Black Beans or Pinto Beans, drained & rinsed
  • 1 cup Milk
  • 3/4 cup Water
  • 1 Mexican Skillet Seasoning Packet, #10702
  • 1 cup Rice (uncooked)
  • Salsa, Optional on the side

Instructions

  1. Saute ground meat & 1 tbsp of the oil in 12″ skillet over medium heat until loses its pink color
  2. Drain
  3. Transfer to a bowl & set aside
  4. Add remaining 1 tbsp oil, water, milk, rice, seasoning packet, & beans to skillet, mixing thoroughly
  5. Bring to a simmer
  6. Stir in meat & RO’TEL diced tomatoes
  7. Simmer for 20 minutes or until rice is tender, stirring often
  8. Remove skillet from heat & let sit for 5 minutes before serving

Variations

The RO’TEL tomatoes with black beans is one way to prepare  OR…try adding 1 cup of prepared Fiesta Salsa Mix, #10697

Top with sour cream, guacamole, or shredded cheese

www.MyWildtree.com/maryrose/

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Taco Salad

July20

Summary Recipe by Mary Rose

Ingredients

  • Optional meat ingredient – ½ pound Hamburger, browned
  • 2 tbsp Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz
  • 1 can Kidney Beans, drained
  • 1/2 of a head of Lettuce or so, torn- or a bag of Mixed Greens
  • ¼ pound Cheddar Cheese, shredded (1 cup)
  • Tortilla Chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp Wildtree Taco Seasoning Mix, #10575 3-oz, #10474 8-oz
  • ½ cup Milk
  • ½ cup Lite Mayonnaise
  • ¼ cup Ketchup
  • 1/2 cup Italian Salad Dressing…to make Wildtree’s dressing for this salad, blend together:  3 tbsp Wildtree Garlic Grapeseed Oil, #10226….4 tbsp Cider Vinegar or other vinegar….1 ½ teaspoons Wildtree Italian Dressing Mix, #10726

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend Taco Seasoning with the kidney beans & meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

www.MyWildtree.com/maryrose
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2 Meals-Chicken Fajitas/Chicken Wraps

July20

Recipe: Chicken Fajitas

Summary: The marinade and chicken quantities in this recipe allow enough chicken to use in a second recipe, such as Chicken Wraps.  I tweaked this family-favorite recipe several times to get the flavor I wanted.  In the end, I was able to eliminate four spices using Wildtree ingredients.  This Fajita recipe is a big hit with our family!  Makes 6 Fajitas & 4 Chicken Wraps.

Ingredients

1 small Onion, sliced thin
½ Green Pepper, sliced thin or a combination of green & red peppers, sliced thin
28 oz. Chicken Breasts
1 package Soft Tortillas
Marinade:
3 tbsp Cider Vinegar
3 tbsp Water
1 ½ tsp Wildtree Italian Dressing Mix, #10276
2 tbsp Wildtree Jalapeno Grapeseed Oil, #10283
1 tbsp Wildtree Natural Grapeseed Oil, #10229
1 tsp Rancher Steak Rub, #10416
2 tsp Wildtree Fajita Seasoning, #10574
Filling Ideas: tomatoes, black olives, jalepenos, lettuce, cheese, picante’ sauce

Instructions

  1. Pour 3/4 of marinade over the chicken breasts and refrigerate all day or overnight
  2. Pour 1/4 of marinade over peppers and onions and saute’ until tender
  3. Saute’ chicken breasts in the marinade until lightly browned. Slice into thin strips and place back in the skillet to complete browning. This is important, because the marinade now coats all sides of the strips and adds the best flavor to the dish. Be careful not to overcook and dry out the meat
  4. Heat the tortillas (wrapped in foil in a 350° oven for about 7 minutes)
  5. Top each tortilla with the chicken, peppers, and favorite toppings

Quick Notes

Try to time it so that the onion/pepper mixture is warm at time of serving. Placing in the oven will cause the peppers/onion mixture to wither.

Variations

Make steak fajitas using thinly sliced beef strips

Recipe: Chicken Wraps with Reserve Fajita Chicken

Wraps

Use the reserved chicken for the wraps

Ingredients

  • 4 8-1/2 inch Flour Tortillas
  • 1/4 cup of Lite Mayonnaise
  • 1/2 tsp Wildtree Fajita Seasoning Blend, #10574, or Chipotle Lime Rub, #10736
  • 2 cups of the Fajita Chicken reserve
  • 1 cup shredded Broccoli Slaw mix – the packaged type
  • 8 Bell Pepper strips

Instructions

  1. Blend mayonnaise & Fajita Seasoning or Chipotle Lime Rub
  2. Layer the ingredients on each tortilla: mayo-blend, chicken, broccoli, pepper strips
  3. Drizzle with a little dressing
  4. Roll up tightly
  5. Wrap tightly in plastic wrap or other wrap
  6. Store in air-tight container in the fridge

Variations

Instead of the mayo-blend try adding a little bottled dressing, or Salsa, or an Avocado Spread –  blend Avocado with a splash of Lemon Juice or Zesty Lemon Grapeseed Oil and some Fajita Seasoning or bottled hot sauce.

www.MyWildtree.com/maryrose/

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Kimberly Loves Bean Dip

July18

Bean Dip

Ingredients

  • 1 can Re-fried Beans, vegetarian
  • 4 oz. Cream Cheese, softened
  • ¼ cup Sour Cream, lite
  • 2 Tbsp. Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz.
  • 1 Avocado
  • 1 cup Cheese, shredded
  • 3 Green Onions, diced- I use the ends only
  • 1 Tomato, diced
  • 1 can Black Olives, sliced
  • Optional: Chili Peppers, Green Peppers, Red Onion- diced

Instructions

  1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
  2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
  3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
  4. Serve with Tortilla Chips
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