Cranberry Graham Snackers

August2

Cranberry Graham Snackers

Ingredients

  • 6 ounces non-fat Greek yogurt
  • 3 tablespoons cream cheese
  • 2 tablespoons honey
  • 1 tablespoon spicy jam such as cranberry or hot pepper
  • 8 honey graham crackers
  • 1 pear, sliced

Instructions

  1. Blend yogurt, cream cheese, jam, and honey with an electric hand mixer until almost smooth
  2. Serve with graham crackers and pear slices

Microformatting by hRecipe

posted under Appetizers & Dips | No Comments »

Smoked Mozzarella Broccoli Calzones

August2

Smoked Mozarella Calzone

          Ingredients

  • 1 bag of pizza dough prepared according to package directions
  • 1/2 cup smoked mozzarella cheese, shredded
  • 1 cup frozen broccoli spears, thawed & chopped
  • ½ cup roasted red peppers, chopped
  • ½ cup chopped artichoke
  • 1 heaping tablespoon of Italian seasoning
  • ½ tablespoon Olive Oil or melted butter

Smoked Mozzarella & Tomato Spread Ingredients

  • 1/4 cup smoked mozzarella cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/4 cup tomatoes, peeled, seeded & diced
  • 1-2 tablespoons warm water, as needed
    Your first advance prep step is to prepare the Smoked Mozzarella & Tomato Spread and  chill.

    1. In a medium bowl, combine the shredded smoked mozzarella with the cream cheese and blend until fully incorporated. Add a splash of water as needed for a creamy, spreadable consistency.
    2. Mix in the tomatoes.
    3. Chill for an hour to let flavors develop.

Calzone Assembly Instructions

  1. On a lightly floured surface, divide & roll out the ball of dough into 4 circles.
  2. Preheat oven to 450ºF and grease a baking sheet.
  3. Pull the chilled Smoked Mozzarella Spread out and spread on the center of the dough, leaving about an inch edge to allow for ease when sealing the calzone.
  4. Place the filling on one side of the dough – mozzarella cheese, broccoli, roasted red peppers, artichokes.
  5. Sprinkle with Italian seasoning – don’t skimp on the seasoning.
  6. Brush the edges of the dough with water.
  7. Fold the other half of the dough over the filling and press edges to seal.
  8. Cut 5 diagonal slits in the top of each calzone.
  9.  Brush the oil or butter over each calzone, sprinkle with a bit of salt and bake for approximately 15-20 minutes.Notes:
    I have used a boxed pizza dough and also Whole Foods prepared pizza dough either the Ancient Grains type or the white dough
    Make an optional dipping sauce using extra roasted red peppers, a little tomato sauce, season to taste and top with a sprinkle of the smoked mozzarella cheese.

Microformatting by hRecipe.

posted under Home, Sandwiches & Wraps | Comments Off on Smoked Mozzarella Broccoli Calzones

Best Bean Enchiladas With Red Sauce

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 red enchilada sauce
  • 1½ cups shredded cheese – Cheddar or Cheddar-Jack
  • Green onions for garnish

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with olive oil –
    all 6 enchiritos will fit in an 11×7 baking dish
  2. Heat the refried beans on the stovetop
  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 enchilada 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 – allowing about 10 more minutes in the oven

Quick Notes

Add a little of Enchilada 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 sliced green onions.

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

Microformatting by hRecipe

posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Bean Enchiladas With Red Sauce

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
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 4 tsp rosemary leaves
  • 4 tsp chives
  • 1 Tbsp fresh crushed garlic or scoop minced garlic from a jar
  • 1 ½  tbsp olive oil
  • 1 ½ cups of Israeli or Middle East couscous
  • 1 shallot, minced
  • 3 cups water
  • ½ cup peas, frozen
  • Salt & black pepper

Instructions

  1. Whisk together the olive oil, lemon juice, lemon zest, rosemary leaves, chives, and crushed garlic
    – Set aside to let flavors develop
  2. Heat a well oiled grill to medium-high heat
  3. Brush the salmon with about half of the Zesty Lemon/Chive Oil mixture
  4. Grill for 5-7 minutes first side & 2-4 minutes flip side
  5. Set aside 2 salmon filet’s for a second meal, such as the creamy pasta with salmon recipe below
  6. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of olive oil
  7. Add couscous and toast until light golden, about 2 minutes
  8. 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 remainder of the Zesty Lemon/Chive Oil mixture into the skillet & heat for just another minute
  11. Turn off the heat & sprinkle the frozen peas over couscous
  12. 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 ;inguine
  • Salt & black pepper
  • 1 cup frozen peas, thawed
  • 1 tbsp tarragon, fresh & minced *use fresh not dried tarragon
  • 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.
  8. 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.

Microformatting by hRecipe

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

Salmon With Lemon and Dill

November29

Summary: Recipe contributed by Marlene Spiegel – Wildtree Site

Ingredients

  • 1 pound Salmon Filet’s
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice, fresh or bottled
  • 2 tsp homemade dill blend containing some or all of these ingredients

    • 2 tsp Dill

    • 1 tsp Salt

    • 1 tsp Garlic powder

    • 1 tsp Onion powder

    • 1/2 tsp Black pepper

    • 1 tsp Parsley flakes

Instructions

  1. Heat a well oiled grill to medium-high heat and brush the salmon with the lemony olive oil and sprinkle with the dill blend.
  2. Grill for 2-5 minutes per side to an internal temperature of 145°F.

Quick Notes

I serve the Salmon with Lemon Wedges and Red Devil Hot Sauce or a Dill Sauce 
To create a quick Dill Sauce, mix together:

  • 1/3 cup sour cream
  • 1/3 cup avocado mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared mustard
  • 1 teaspoon homemade dill blend
  • Chill for about 4 hours to allow flavors to fully develop.
  • Add a little milk for a creamier sauce.

Microformatting by hRecipe

posted under Fish Recipes, Home, Main Dishes | No Comments »

Chicken Bites

November3

Recipe: Chicken Bites

Ingredients

  • Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into nugget size
  2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

www.MyWildtree.com/maryrose/

Microformatting by hRecipe.

posted under Chicken & Turkey Recipes, Home | No Comments »

Chicken Wraps

November1

Ingredients

  • 2 Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • 3 tablespoons Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
  2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
  4. Place on tortilla shells with other toppings. Wrap tightly & serve.
  5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.

Microformatting by hRecipe.

posted under Chicken & Turkey Recipes, Home, Main Dishes, Sandwiches & Wraps | No Comments »

Garlic & Herb Twice Baked Potatoes

September4

Summary: Wildtree site recipe.

Ingredients

  • 4  Baking Potatoes
  • 1  tsp Butter
  • Milk
  • 1 – tsp Wildtree Garlic & Herb Blend, #10192
  • 1/2 cup Cheddar Cheese, shredded

Instructions

  1. Bake the potatoes at 400° for 45 minutes
  2. Cut the potatoes lengthwise into halves
  3. Scoop the pulp from the potatoes into a bowl, reserving the shells
  4. Add the butter and desired amount of milk -gradually- to the pulp and mash
  5. Add the Garlic & Herb Blend and mix well
  6. Spoon the mixture into the reserved shells and sprinkle with the cheese
  7. Arrange on a baking sheet
  8. Bake at 350° until the cheese is bubbly

Microformatting by hRecipe.

posted under Salads & Salad Dressings | No Comments »

Cucumbers in Sour Cream

September4

Summary: Recipe by Mary Rose

Ingredients

  • 6 Cucumbers, sliced thinly
  • ¾ cup Sour Cream
  • 2 tbsp Vinegar
  • 1 tbsp Wildtree Onion & Chive Blend, #10413
  • Dash Salt
  • Dash Pepper, white or black

Instructions

  1. Combine all of the ingredients
  2. The vinegar makes it frothy
  3. Toss the cucumbers in the mixture and chill well

www.MyWildtree.com/maryrose

Microformatting by hRecipe

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

Carrot & Orange Salad

September3

Summary: Submitted by Mary Rose – from an old magazine clipping.

Ingredients

¼ tsp Salt
1 tbsp Powdered Sugar, plus more for topping
1 tsp Orange Blossom Water
1 Lemon, juiced
8 Carrots -about 3 1/2 cups, peeled and grated
2 Oranges, peeled & sliced with white pith removed
2 tsp Wildtree Natural Grapeseed Oil, #10229, plus more if desired
¼ cup Toasted Almond slices, for garnish

Instructions

  1. Combine the first four ingredients in a medium bowl
  2. Add carrot & toss to combine flavors
  3. Top with orange slices
  4. Drizzle with oil
  5. Sprinkle with powdered sugar
  6. Garnish with toasted almond slices, if desired

Number of servings (yield): 6

www.MyWildtree.com/maryrose

Microformatting by hRecipe

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

2 Meals-Roasted Chicken

September3

Summary: Recipe by Holly Meyer. Serve Roasted Chicken one night & reserve 4 cups of chopped chicken for a second meal.

Ingredients

  • 1 3-4 pound Chicken
  • 1 Lemon
  • 1 Onion, White or Yellow
  • 2 tbsp Natural Grapeseed Oil or Olive Oil – divided
  • Wildtree Lemon Rosemary Blend – generous sprinkling

Instructions

  1. Remove packet of giblets from inside the chicken
  2. Rinse chicken with cold water if desired & pat dry
  3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
  4. Place quartered lemon inside the chicken
  5. Tie the chicken legs using roasting twine
  6. Thickly slice onion into 1/4″ slices
  7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
  8. Place the chicken in the roasting pan
  9. Rub with oil and Lemon Rosemary Blend
  10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
  11. Cover the roaster with foil if the chicken begins to brown too much

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

Microformatting by hRecipe.

posted under Chicken & Turkey Recipes, Home | No Comments »

Chicken Artichoke Soup

September3

Summary: This is a wonderful soup recipe, adapted by Holly Meyer

Ingredients

  • ¾ – 1 pound Chicken, 4 cups cooked & chunked
  • 1 2-pound Jar Artichoke Hearts, roughly chopped
  • 1 cup Onion, chopped
  • 7 tbsp Butter
  • 7 tbsp Flour
  • 1 ½- 2 tsp Wildtree Lemon Rosemary Blend, #10356
  • 6 cups Chicken Broth – I use Wildtree Chicken Bouillon Soup Base, #10756
  • 2 cups White Wine
  • 1 ½ cups Half & Half, fat free

Instructions

  1. Melt butter in pan
  2. Add onion & cook until transparent
  3. Add flour & stir until blended
  4. Add chicken broth in 1 cup amounts until blended and thickened
  5. Add wine
  6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
  7. Simmer for a half hour
  8. Add Half & Half right before serving & heat through

www.MyWildtree.com/maryrose

Microformatting by hRecipe
posted under Chicken & Turkey Recipes, Home | No Comments »
« Older EntriesNewer Entries »



Secure-Subscribe to our Email Newsletter

Email
*

First Name
*

"The Perfect Blend" our 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