Grilled Potato Wedges

November5

Recipe: Grilled Potato Wedges

Ingredients

  • Potatoes, scrubbed & cut into wedges
  • Wildtree European Dipping Oil – Garlic, #10599
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Scrub the potatoes & cut into wide wedges
  2. Place the potato wedges in a container & pour the Garlic flavored European Dipping Oil over the potatoes.. mix to coat the potato surfaces with the oil.
  3. Place in foil & sprinkle with Rancher Steak Rub. Roast at 350° for 20 minutes, or place on the grill  for about 20 minutes. When grilling, I usually grill in foil, and then remove the potatoes from the foil & place directly on the grill for about 10 minutes or so. For skillet cooking allow 20 minutes.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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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/

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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.

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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.

Coleslaw Salad

September6

Summary: People who don’t even like Coleslaw will like this recipe! Adapted from a favorite recipe by Mary Rose.

Ingredients

  • Coleslaw Salad: 1 package Coleslaw or Broccoli Slaw, shredded
  • 1 bunch Green Onions, sliced
  • 1 package Ramen Noodles, crumbled
  • 1 4-oz package Slivered Almonds, toasted
  • Dressing: 3 tablespoons Natural Grapeseed Oil, #10229
  • ¼ cup White Wine Vinegar
  • ¼ cup Sugar
  • 2 teasoons California Style Garlic Pepper Blend, #10570

Instructions

  1. Mix the vegetables & dressing together and refrigerate
  2. Add the almonds and noodles shortly before serving so they stay crisp and crunchy and not soggy

The link you will need to order Wildtree products through me is:  http://www.mywildtree.com/maryrose/

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Avocado Mandarin Tossed Salad

September6

SummaryI used the Wildtree Salad Dressing mix to create this Taste of Home recipe… delicious!

Avocado Mandarin Tossed Salad

Ingredients

  • 1 11 oz can Mandarin Oranges, drained
  • ½ cup Green Onions, thinly sliced
  • ⅓ cup Pecans, coarsely chopped – toasted or not toasted
  • ⅛ tsp Black Pepper
  • 4 cups Salad Greens, torn
  • 1 medium Avocado, peeled & sliced
    For Salad Dressing
  • Wildtree Strawberry Balsamic Vinegar or Orange Balsamic Vinegar or other vinegar
  • Wildtree Natural Grapeseed Oil or Olive Oil
  • Wildtree Italian Salad Dressing Mix

Instructions

  1. To make about 1/4 cup of Wildtree Italian Dressing, wisk together: 1 tablespoon vinegar – 1 1/4 tablespoons water – 1 1/4 teaspoons Wildtree Italian Salad Dressing Mix – 2 tablespoons Natural Grapeseed Oil or Olive Oil – Allow to sit for 1 hour in order to develop flavors
  2. In a large bowl, combine the oranges, onions, pecans and pepper
  3. Cover and refrigerate for 30 minutes
  4. Just before serving, place the greens in a large salad bowl
  5. Top with orange mixture and avocado slices
  6. Drizzle with dressing
  7. Toss to coat

Number of servings (yield): 8

www.MyWildtree.com/maryrose/

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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

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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

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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

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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/

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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

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