Browsing Pasta – Pizza – Quesadillas – Stromboli

Cheesy Pasta Dish

October31

Wildtree Cheesy Pasta Dish

Recipe: Wildtree Cheesy Pasta Dish

Summary: A hearty pasta dish. I used Wildtree Kids Cheez for the sauce, but I think it would be good with the Wildtree Alfredo Sauce as well.

Ingredients

  • 6 oz Elbow Macaroni
  • 2 Chicken Sausages
  • 1-2 Tablespoons Wildtree Basil Pesto Grapeseed Oil, or Natural GSO or Olive Oil
  • 6 Tablespoons Wildtree Kids Cheez
  • 6 Tablespoons Milk
  • 1/2 cup fresh or frozen peas, or another green veggie
  • 1/2 cup cherry tomtoe, halved
  • Herbs for garnish – Parsley or Basil
  • Wildtree Cajun Seasonong or a little Paprika

Instructions

  1. Slice the chicken sausage into about 1/2 inch rounds
  2. Saute’ the sausage in the grapeseed oil until nicely browned, set aside and keep warm
  3. Meanwhile, add the pasta to boiling water for 7- 10 minutes until al dente
  4. Add the peas to the pasta and boil for the last 4-5 minutes
  5. Drain the pasta and peas
  6. Blend the milk and Cheez blend in a skillet over medium heat until it begins to simmer
  7. Add the pasta, peas, and the sausage pieces
  8. Stir and heat through.
  9. Toss the tomatoes in for just a minute or so
  10. Transfer to serving bowl
  11. Garnish with finely shopped herb & sprinkle with the Cajun Seasonong or Paprika

Variations

Substitute extra vegetables for the chicken to make this a vegetarian skillet meal – or – Try Wildtree Alfredo Extraordinaire instead of a Cheez Sauce

Note

I saw a similar recipe photo in a magazine recently. Sorry I am not able to give credit to the source that inspired this very tasty and simple recipe.

Opa! Stromboli

February3

Wildtree Strombroli Summary: Wildtree Recipe

Ingredients

  • 1 bag Wildtree So Quick and Easy Pizza Dough Mix, #10682
  • 1⁄2 cup very warm water, 120-130 degrees F
  • 2 tablespoon Wildtree Natural Grapeseed Oil, #10229
  • 2 tablespoons Wildtree Opa! Greek Seasoning Blend, #10695 – divided
  • 3.5 ounces baby spinach
  • 4 ounces mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 1⁄2 red bell pepper, thinly slices
  • 1⁄2 cup feta, crumbled

Instructions

  1. Adjust oven rack to lowest position and heat oven to 425° F
  2. In a large bowl, mix Pizza Dough Mix, water, and 1 table- spoon Grapeseed Oil, and 1 tablespoon Opa! Seasoning Blend together
  3. Mix until the dough becomes firm and springy
  4. Turn dough out onto a floured surface and knead for 2 minutes until the dough is smooth and elastic
  5. Cover with a towel or plastic wrap and let rest for 10 minutes
  6. Meanwhile heat remaining 1 tablespoon of Grapeseed Oil in a large nonstick skillet over medium heat
  7. Add onions, mushrooms, and bell pepper to pan & add the remaining 1 tablespoon of Opa! Seasoning Blend
  8. Sauté until vegetables are tender and onions are translucent
  9. Add the spinach and continue sautéing until spinach is just wilted
  10. Remove pan from heat and mix in the crumbled feta
  11. Line a baking sheet with parchment paper and spray with pan spray
  12. Shape the dough using your hands or a rolling pin into a large rectangle (about 12×8)
  13. Transfer the dough to parchment lined baking sheet
  14. Top the pizza dough with the cooked vegetables by placing them right down the middle of the dough in a mound. Leave about a 2-inch space from both ends. Fold in short sides of dough then fold in long sides over each other, overlapping in the center. Pinch to seal. Carefully flip dough over so the seal is on the bottom (if you’re nervous about this step, skip it: The Stromboli just looks nicer with the seal on the bottom, but it’s not necessary.)
  15. Beat one egg and use a pastry brush to apply a light layer of egg wash to the entire Stromboli and cut about 5 (1 inch) slits in the top of the crust
  16. Bake the Stromboli at 425° F for 20 minutes or until the crust is a deep golden brown
  17. Let cool 10 minutes before slicing and serving

Quick Notes

Calories 210; Fat 5g; Saturated Fat 2g; Carbohydrates 34g; Fiber 3g; Protein 8g; Cholesterol 10mg; Sodium 390mg

Number of servings (yield): 6

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Linguine Fra Diavolo

December20

Recipe: Wildtree Linguine Fra Diavolo

Summary: Wildtree Package Recipe

Ingredients

  • 1 (14 ½ ounce) can crushed tomatoes
  • 2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend, #10788
  • 1 pound linguine

Instructions

  1. In a small saucepan over medium heat, bring the can of crushed tomatoes to a simmer
  2. Stir in 2 tablespoons of Fra Diavolo Blend and cook for 5 minutes
  3. Boil linguine until al dente and serve with sauce

Quick Notes

Calories 450; Fat 2g; Saturated Fat 0.5g; Carbohydrates 94g; Fiber 6g; Protein 17g; Cholesterol 0mg; Sodium370mg

Number of servings (yield): 4

www.MyWildtree.com/maryrose

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Sarita’s Pasta Salad

August3

Sarita's Pasta Salad

Ingredients

  • 1 14.5 oz can Stewed Tomatoes
  • 4-6 Roma Tomatoes, diced
  • 1 tsp Kosher Salt
  • 1 small package Pine Nuts
  • Garlic to taste
  • Fresh Basil
  • Wildtree Basil Pesto Grapeseed Oil, #10224 or Butter Grapeseed Oil, #10282 or Olive Oil
  • Farfalle – (Bowtie Pasta)

Instructions

  1. Put the canned tomatoes in a bowl, dice them or break them up by hand
  2. Refill the can with diced fresh tomatoes, & add that to the bowl
  3. Meanwhile, toast the pine nuts in a small dry pan on the stove
  4. When cooled, add to the tomatoes
  5. Add salt, chopped garlic & basil and add to the bowl
  6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
  7. Serve over hot or cold Farfalle pasta

Quick Notes

My friend served this fabulous, but simple, pasta recipe of her mother’s, Sarita. My family was delighted with it…

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2 Meals-Salmon and Couscous Skillet Supper/Pasta and Salmon

February10

Recipe: Salmon and Couscous Skillet Supper

Summary: Grill a larger quantity of salmon so that the reserve salmon can be used for a second meal. The lemon flavor used in grilling the salmon is a perfect compliment to both the couscous dish and the pasta dish.

Ingredients

  • 6- 1 1/2″ thick Salmon Filet’s –  reserving 2 filet’s for the second dish
  • 1 Tbsp. Wildtree Zesty Lemon Grapeseed Oil, #10228
  • 3-4 tsp Lemon Rosemary Blend, #10356
  • 1 ½  tbsp Wildtree Grapeseed Oil – Garlic, #10226
  • 1 ½ cups Israeli or Middle East Couscous
  • 1 Shallot, minced
  • 3 cups Water
  • 2 tbsp Wildtree Onion & Chive Blend, #10413
  • 2 tbsp Wildtree Grapeseed Oil – Zesty Lemon, #10228 or 2 tbsp Lemon Juice plus 1 tbsp Natural GSO
  • ½ cup Peas, frozen
  • Salt & Black Pepper

Instructions

  1. Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
  2. Heat a well oiled grill to medium-high heat
  3. Brush the salmon with Zesty Lemon Grapeseed Oil
  4. Sprinkle with the Lemon Rosemary Blend
  5. Grill for 5-7 minutes first side & 2-4 minutes flip side
  6. Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
  7. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of  Garlic GSO
  8. Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
  9. Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
  10. Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
  11. Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes

Variations

Recipe: Pasta with Salmon

Summary: Recipe from Best 30-Minute Recipe Cookbook by Cooks Illustrated. Fresh tarragon is key to this dish–don’t substitute dried. Boil the pasta until it is just shy of your preferred doneness, as it will continue to cook for a few minutes with the sauce. While you might be tempted to use canned salmon here–don’t. It won’t taste nearly as good as fresh.

Ingredients

  • 1 tbsp Butter, unsalted
  • 1 Shallot, minced
  • 1 cup Heavy Cream
  • 8 ounces Fettuccine or Linguine
  • Salt & Black Pepper
  • 1 cup Frozen Peas, thawed
  • 1 tbsp Tarragon, fresh & minced
  • 2 cups Salmon- the pre-cooked reserve, flaked

Instructions

  1. Bring 3 quarts water to boil in large pot.
  2. Melt butter in small saucepan over medium heat. Add shallot and cook until softened, about 2 minutes.
  3. Stir in cream, bring to simmer, and cook until thickened and reduced to about 3/4 cup, about 6 minutes. Set sauce aside, off heat.
  4. Stir pasta and 1/4 teaspoon salt into boiling water and cook  until pasta is just shy of al dente. Reserve 1/2 cup of cooking water, then drain pasta.
  5. Return drained pasta to pot over low heat, stir in cream mixture, peas, and tarragon.
  6. Gently fold in salmon & cook, stirring until sauce clings to pasta and salmon and peas have heated through, about 1 minute.
  7. Add reserved pasta cooking water as needed to adjust sauce consistency. Season with salt and pepper to taste and serve.

Quick Notes

Since I serve recipes that contain cream sparingly, this scrumptious recipe is a treat. The 30-Minute cookbook offers this introduction:

One of the easiest ways to transform last night’s salmon into a second meal is to incorporate it into a pasta dish. The recipes we tried from other books, however, tasted incredibly bland or felt unfinished. These recipes usually toss flaked salmon with hot pasta, peas, and ricotta, which isn’t all that appealing (or tasty) We found that all it took to elevate this easy dish to an elegant meal was to make a very simple cream reduction and then add peas and fresh tarragon to it along with the pasta and salmon. To keep the salmon from breaking up too much, gently stir it into the pasta toward the end of cooking.

Click to order —> www.MyWildtree.com/maryrose/

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Mac ‘n Cheese

November6

Recipe: Mac ‘n Cheese

Ingredients

  • ¼ cup Wildtree Kids Cheez Blend, #10687
  • ¼ cup Milk
  • 5 ounces Pasta

Instructions

  1. Cook pasta according to package directions. While pasta is cooking, whisk together milk and cheese blend in a saucepan and heat up.
  2. Drain pasta. Return pasta to pan, add cheese sauce and stir to combine. Serve immediately and enjoy!

    www.MyWildtree.com/maryrose/

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2 Meals – Pasta Dish

November5

Recipe: Easy Weeknight Pasta

Ingredients

  • 28-oz can Tomatoes, crushed or other
  • 1 tbsp Wildtree Hearty Spaghetti Sauce Blend, #10197
  • 8-16 ounces Pasta, amount depending on your family’s preference of pasta to sauce ratio
  • Meatballs, browned – optional
  • Diced vegetables, such as: onions, green peppers, mushrooms, celery, olives
  • A pinch of Hot and Spicy Fra Diavalo, #10788 to taste (if you have it on hand to spice things up a bit)

Instructions

  1. Saute’ the diced vegetables in a little Grapeseed Oil
  2. Cook the pasta according to package directions
  3. Meanwhile, heat tomatoes together with Wildtree Hearty Spaghetti Sauce Seasoning, the vegetables, and pre-cooked meatballs – if using
  4. Simmer for about 15 minutes
  5. Divide the sauce and freeze half of the batch for another meal
  6. Drain pasta & pour sauce over pasta

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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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Pasta Salad

August9

Summary: I don’t remember where I got this recipe, but it is a family favorite, so I now use my Wildtree Italian Dressing…Mary Rose

Ingredients

  • 2 14 oz packages Spiral Noodles, cooked
  • 3 Cucumbers, de-seeded & chopped
  • 3 Tomatoes, de-seeded & chopped
  • 2 Green Peppers, chopped
  • 1 ½ cups Celery, diced
  • ¾ cups Green Olives with Pimentos, chopped
  • ¾ cups Black Olives
  • 8 ounces plus of Wildtree Italian Dressing, #10276

Instructions

  1. Prepare the Italian Dressing & let sit for 1 hour in the fridge to develop flavors
  2. Blend all of the ingredients with the dressing the night before serving
  3. Toss and possibly add more dressing before serving
  4. To make the Wildtree dressing: Blend 4 teaspoons of the mix with 1/2 cup of your favorite vinegar, 6 tablespoons of water, 1 cup Natural Grapeseed Oil, #10229
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Stroganoff Skillet Meal

August9

Summary: This is absolutely yummy but without all the sodium of traditional Stroganoff recipes. The recipe is from the Wildtree package directions…each package contains 2 seasoning packets

Ingredients

  • 1 pound Ground Beef, Chicken, or Turkey
  • 1 tbsp Natural Grapeseed Oil, #10229 or Olive Oil
  • 1 cup Milk
  • 1 ¾ cups Water
  • 1 Stroganoff Skillet Meal Seasoning Packet, #10704
  • 3 cups Wide Egg Noodles

Instructions

  1. Saute ground meat & oil in skillet over medium heat
  2. Drain
  3. Stir in water, milk, seasoning & noodles
  4. Bring to a boil
  5. Reduce heat to low
  6. Cover & simmer 11 to 13 minutes, until noodles are tender, stirring occasionally
  7. Sauce will thicken as it cools

Number of servings (yield): 6

www.MyWildtree.com/maryrose/

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