Cashew Salad

August23

Summary: I first tasted this recipe in the 1980’s & I adapted it for Grapeseed Oil. I do not know who gave it to me, but it is delicious…Mary Rose

Ingredients

  • Salad:
  • 3-4 cups Lettuce, Use 2-3 kinds of lettuce
  • 2 cups Raw Cauliflower
  • 2 cups Cashews
  • Dressing:
  • 1 small Onion
  • ¼ cup Vinegar
  • ½ cup Sugar
  • ⅛ tsp Black Pepper
  • 1 tsp Celery Seed
  • 2 tsp Prepared Mustard
  • ⅔ cup Wildtree Natural Grapeseed Oil, #10229

Instructions

  1. Blend onion and vinegar
  2. Add remaining ingredients to the blend
  3. Pour the dressing over the salad just before serving
www.MyWildtree.com/maryrose

Microformatting by hRecipe

posted under Home, Salads & Salad Dressings | No Comments »

Tomato Zucchini Toss

August22

Summary: I adapted a “Taste of Home” recipe to get the benefit of Grapeseed Oil, and using Wildtree ingredients that I had on hand. It turned out great…Mary Rose

Ingredients

  • 2 tbsp Cider Vinegar
  • 4 tsp Wildtree Onion & Chive Blend, #10413, or dried minced onions
  • 7 small Zucchini, thinly sliced
  • ½ cup Celery, chopped
  • ¼ cup Green Pepper, chopped
  • ¼ cup Sweet Red Pepper, chopped
  • ½ cup Cherry Tomatoes
  • Dressing: ⅓ cup Sugar
  • ⅓ cup Cider Vinegar, or try one of the new Wildtree Vinegars
  • 2 tbsp Wildtree Natural Grapeseed Oil, #10229
  • 1 tsp Rancher Steak Rub, #10416
  • 1 tsp Black Pepper, freshly ground

Instructions

  1. In a large bowl, combine vinegar and Onion Chive Blend
  2. Add the zucchini, celery, peppers and tomatoes
  3. Combine dressing ingredients and mix well
  4. Pour over vegetables and stir gently
  5. Cover and refrigerate for 8 hours or overnight
  6. Serve with a slotted spoon

Variations

If you use whole tomatoes instead of the cherry tomatoes, quarter them and add just before serving.

Number of servings (yield): 8

www.MyWildtree.com/maryrose/

Microformatting by hRecipe.

posted under Home, Salads & Salad Dressings | 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 »

Sweet Spinach Salad

August11

Summary: This is a recipe that my good friend Ruth gave me, and I altered it using Wildtree products. Thanks Ruth…I think this is the best sweet salad ever! 

Ingredients

  • 1 bag Spinach Leaves, or use half lettuce, half spinach leaves
  • ½ Red Pepper, sliced to about 1/2″ long strips
  • Strawberries or Raspberries or Mandarin Oranges
  • Craisins, cherry flavored
    Dressing:
  • ¼ cup Strawberry Balsamic Vinegar or White Wine Vinegar
  • 3 tbsp  Natural Grapeseed Oil, #10229 or Olive Oil
  • 1 tsp Onion & Chive Blend, #10413 or 2 tsp fresh Chives
  • 1 tbsp Poppy Seeds
  • 1 tbsp Sesame Seeds
    Glazed Pecans:
  • 1 ½ cups Pecans, 6 oz. bag
  • 1 tbsp Natural Grapeseed Oil, #10229 or Coconut Oil or Olive Oil
  • 1 tbsp Sugar
  • 1 tsp Cajun Seasoning, #10190 or Cayenne Pepper

Instructions

  1. Prepare Glazed Pecans as follows: Preheat oven to 325
  2. Spray a baking pan with a nonstick spray such as Wildtree GSO in a mister bottle
  3. Mix the dry ingredients into a bag
  4. Stir pecans into the oil
  5. Then toss the pecans in with the dry ingredients and shake until well covered
  6. Bake 10 minutes, stirring every 3 minutes
  7. Combine salad dressing ingredients
  8. Combine spinach and fruit or fruits of your choice
  9. Wait until just before serving to toss together the salad fixings, dressing & glazed pecans

Quick Notes

This is a generous dressing recipe, and you may only use part of it

www.MyWildtree.com/maryrose

Microformatting by hRecipe

posted under Home, Salads & Salad Dressings | No Comments »

Hot Open-Faced Turkey Sandwich

August11

Summary: This is a delicious, easy recipe that could also be served as a cold turkey sandwich.

Ingredients

  • About 3/4 pound Deli Turkey Breast, sliced thin
  • Bread, sliced – sometimes I use Hearty Soda Bread – for recipe, see below
  • 4 tsp Smoked Mozzarella & Tomato Blend, #10209
  • 2 tbsp Water, warm
  • 8 ounces Cream Cheese, softened
  • Grapeseed Oil- Flavor of Choice- Garlic, #10226- Butter, #10282- Natural, #10229
  • Tomato slices

Instructions

  1. Mix 4 teaspoons of the Smoked Mozzarella & Tomato blend with 2 tbsp of warm water
  2. Let soak until thoroughly absorbed (about 5 minutes)
  3. Combine with the 8 ounces of softened cream cheese and blend completely
  4. Chill for an hour to let flavors develop
  5. Lightly brush Grapeseed Oil on one side of each slice of bread
  6. Place on hot skillet or griddle just ’til golden
  7. Meanwhile, fold & stack turkey breast for each sandwich
  8. Place the turkey stack on hot griddle and lightly brown
  9. Turn & brown the top side
  10. Meanwhile, lightly spread the cream cheese mixture on each slice of bread – the leftovers can be used as a dip
  11. Top with the slightly warmed turkey
  12. Top with a slice of tomato
  13. Microwave briefly to melt the cheese a little

    www.MyWildtree.com/maryrose/

Microformatting by hRecipe.

posted under Home, Sandwiches & Wraps | No Comments »

Hearty Bread with Honey Walnut Butter

August11

Recipe: Hearty Bread with Honey Walnut Butter

Ingredients

  • 1 package Whole Wheat Beer Bread, #10640
  • 1 12 oz can Ginger Ale
  • 2 tablespoons Quinoa Seeds, plus more to sprinkle on top
  • 1 ½ tablespoons Sesame Seeds
  • For Honey Walnut Butter, blend:
  • ¼ cup Unsalted Butter
  • 2 tablespoons Honey
  • Walnuts, chopped

Instructions

  1. Preheat oven to 350 . Lightly grease 9×5 inch loaf pan.
  2. In a medium bowl, combine bread mix with soda or beer and seeds – batter will be stiff.
  3. Pour into loaf pan, smooth the top and sprinkle with more Quinoa.
  4. Bake 50 to 60 minutes or until toothpick inserted into center of loaf comes out clean.
  5. Cool bread in pan 5 minutes, then turn out onto rack and cool completely.

Variations

Use the Quick & Easy Beer Bread, #10613. You can use Club Soda, Sprite or Beer in place of the Ginger Ale.

www.MyWildtree.com/maryrose/

Microformatting by hRecipe.

posted under Breads ~ Muffins ~ Granola, Home | 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 »

Grilled Fish

August9

Grilled Fish

Note: To eliminate fishy odors while cooking, soak fish in milk or buttermilk before cooking. I discovered this tip from a post on wisdomtips.com.  A 15 minute soak will do the trick.

Ingredients

  • 4 Fish Filets
  • Zesty Lemon Grapeseed Oil, #10228
  • 3 tsp Lemon Rosemary Blend, #10356, or other seasoning

Instructions

  1. Brush filets on all sides with Lemon Grapeseed Oil
  2. Sprinkle with the Lemon Rosemary Blend or other seasoning
  3. Place on hot, oiled grill
  4. Grill 10 minutes for each inch of thickness

Variations

Other seasonings you may like to try are the Scampi Blend,#10450 — Cajun Seasoning, #10190 –California Pepper Blend, #10570 –Dill Blend, #10191

Microformatting by hRecipe

posted under Fish Recipes, Home | No Comments »

Fabulous Fish Sticks

August9

Best Fish Sticks

Note

To eliminate fishy odors while cooking, soak fish in milk or buttermilk before cooking. I discovered this tip from a post on wisdomtips.com.  A 10 minute soak will do the trick.

Ingredients

  • 3/4 to 1 pound Haddock or other White Fish, firm & fresh
  • 4 tbsp Mayonnaise
  • 2 – 3 tsp  Zesty Lemon Grapeseed Oil, #10228 or a blend of Olive Oil with fresh Lemon Juice
  • 3/4 cup crispy Panko Crumbs or Bread Crumbs, crumbled fine
  • 2 tsp California Style Garlic Pepper Blend, #10570 or other Wildtree seasoning blend
    For Tartar Sauce
  • 1/2 cup Mayonnaise
  • 1-2 teaspoons of Zesty Lemon Grapeseed Oil or Olive Oil with fresh Lemon Juice
  • 2 tablespoons of Dill Pickle Relish, or diced Dill Pickles
  • generous sprinkling of Paprika

Instructions

  1. Mix crumb coating & seasoning of your choice
  2. Blend dipping mix together – mayonnaise & Lemon Grapeseed Oil
  3. Cut firm fresh fish into strips or a small fillet – Haddock is my favorite & I cut it when it is still a little frozen
  4. Brush dipping mix on strips or roll the strips in the dipping mix
  5. Roll in coating
  6. Bake in 425° oven for 20 minutes
  7. Serve with homemade tartar sauce

Variations

Other seasonings that taste good in the crumb coating are: Scampi Blend,#10450  –Bayou Blend, #10724 –Lemon Rosemary Blend, #10356 –Cajun Seasoning, #10190 — Lemon Pepper Blend, #10207

More Recipes

Go to my Wildtree site and click on the Recipes Button to view other Wildtree Fish Recipes

www.MyWildtree.com/maryrose/

Microformatting by hRecipe

posted under Fish Recipes, Home | 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