Browsing Pasta – Pizza – Quesadillas – Stromboli

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…

Microformatting by hRecipe.

posted under Home, Pasta - Pizza - Quesadillas - Stromboli, Salads & Salad Dressings, Vegetarian Main Dishes | No Comments »

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/

Microformatting by hRecipe

posted under Fish Recipes, Home, Pasta - Pizza - Quesadillas - Stromboli | No Comments »

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/

Microformatting by hRecipe

posted under Home, Pasta - Pizza - Quesadillas - Stromboli | No Comments »

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

www.MyWildtree.com/maryrose/

Microformatting by hRecipe.

posted under Beef Recipes, Home, Pasta - Pizza - Quesadillas - Stromboli | No Comments »

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.

posted under Home, Italian-Mexican-Latin Dishes, Main Dishes, Pasta - Pizza - Quesadillas - Stromboli, Vegetarian Main Dishes | No Comments »

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

Microformatting by hRecipe

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Pasta - Pizza - Quesadillas - Stromboli | No Comments »

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
www.MyWildtree.com/maryrose
Microformatting by hRecipe
posted under Home, Pasta - Pizza - Quesadillas - Stromboli, Salads & Salad Dressings | No Comments »



Secure-Subscribe to our Email Newsletter

Email
*

First Name
*

Last Name

"The Perfect Blend" Wildtree Newsletter contains Monthly Specials & Monthly Menu Ideas with Recipes PLUS Grocery Lists. As a thank you for trying the newsletter, I will send you my "20 Best Tips For Blissful Meal Preparation". We will never spam or give out your contact information.

* required



Please do -Like- our Facebook page with healthy & quick recipes for you.

Facebook