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Lasagna Pie

Apr14

lasagna pie

 

Lasagna Pie
Servings 6

Ingredients
14.5 ounce can tomato sauce
½ teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley
2 cloves garlic, minced
2/3 cup part skim ricotta
¼ cup Parmesan, shredded
1 pound ground beef
1 cup shredded mozzarella cheese
1 cup Wildtree Buttermilk Pancakes
½ cup milk

Nutritional Info
Calories: 300
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 22g
Fiber: 1g
Protein: 26g
Cholesterol: 65mg
Sodium: 620mg

Method of Preparation
Preheat oven to 475°F. Combine tomato sauce, basil, oregano, parsley, and garlic to a saucepan. Season with salt and pepper if desired. Cover and cook over medium low heat for about 20 minutes to allow flavors to develop. Mix together ricotta and Parmesan; spread into the bottom of a lightly greased pie dish. Heat a nonstick skillet over medium high, add the ground beef and cook until browned and cooked through; drain. Stir in ½ cup mozzarella and 1cup prepared tomato sauce. (Reserve remaining sauce for serving). Spread mixture over the top of the Parmesan in the pie dish. Combine the Pancake mix and milk until blended. Spread mixture over top of ground beef in pie dish. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Top crust with remaining ½ cup mozzarella cheese. Bake for another few minutes or until cheese is melted. Serve lasagna pie with leftover sauce and a side salad if desired.

*Note: 2 teaspoons Wildtree Hearty Spaghetti Sauce Blend can be substituted for basil, oregano, parsley, and garlic in tomato sauce.

Wildtree Product(s):
Buttermilk Pancakes   Hearty Spaghetti Sauce Blend     Hearty Spaghetti Sauce Blend (large Plastic)

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Shrimp Fajita Bowl

Apr7

shrimpfajitabowl

 

Shrimp Fajita Bowl
Servings 4

Ingredients
3 cups water
1 ½ cups rice
¼ cup tomato paste
2 tablespoons adobo sauce (found with canned chipotles in adobo sauce)
1 tablespoon Wildtree Fajita Seasoning
2 tablespoon Wildtree Natural Grapeseed Oil, divided
1 pound shrimp, peeled and deveined
1 red onion, sliced 2 bell peppers, sliced
1 (15.5 ounce) can black beans, drained and rinsed
1 tablespoon fresh chopped cilantro
½ avocado, diced lime wedges

Nutritional Info
Calories: 580
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 85g
Fiber: 10g
Protein: 34g
Cholesterol: 170mg
Sodium: 480mg

Method of Preparation
Prepare rice according to package directions. While rice is cooking prepare remaining ingredients. Whisk together the tomato paste, adobo sauce, and Fajita Seasoning. Heat 1 tablespoon Grapeseed Oil over medium high heat. Add the shrimp and about 1/3 of the tomato mixture. Sauté until shrimp are cooked through, about 4 minutes. Transfer to a plate. Heat remaining 1 tablespoon Grapeseed Oil in a large nonstick skillet over medium heat. Add the onion and peppers; sauté 5 minutes. Stir in the beans and remaining tomato mixture. Return shrimp to pan and cook until heated through. Serve shrimp mixture over rice. Garnish with cilantro, diced avocado and lime wedges.

Wildtree Product(s):
Fajita Seasoning
Natural Grapeseed Oil

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Oven Baked Beans

Apr2

Oven Baked Beans

 

Oven Baked Beans
Servings 4

Ingredients
1 ½ cups Wildtree Vegetable Bouillon Soup Base
2 tablespoons Wildtree Absolutely Onion Blend
1 tablespoon Dijon
1 tablespoon molasses
2 tablespoons ketchup
1 tablespoon brown sugar
2 (15.5 ounce) cans beans, drained and rinsed (we used red kidney and cannellini)

Method of Preparation
Preheat oven 350°F. Combine the Bouillon, Onion Blend, Dijon, molasses, ketchup, and brown sugar. Add to a baking dish along with beans. Cover with foil and bake 1 hour. Remove foil; bake for another 30-45 minutes or until sauce thickens.

Wildtree Product(s):
Absolutely Onion Blend
Vegetable Bouillon Soup Base

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Best Gluten-Free Bread Ever!

Mar25

bestglutenfreebreadever

BEST GLUTEN FREE BREAD EVER!! Light and airy inside!

1 Tbsp yeast
3 Tbsp sugar
1 1/4 cup warm water
1 1/3 cups brown rice flour
2/3 cup sorghum flour
1 cup potato starch
1/3 cup veg. oil
3 eggs
1 tbsp xantham pwd.
1 1/2 tsp salt

Combine yeast, water and sugar in a separate bowl and let sit until it grows bubbly. In a large bowl mix rice flour, sorghum flour, potato starch, xantham pwd. and salt, together. Add oil, eggs and yeast mixture and stir. Fill loaf pan with batter but be sure not to fill more than 3/4 full or it will overflow…if you have excess batter bake in a smaller dish or muffin pan. (Batter will be the consistency of banana bread dough, not runny like pancake batter though). Let rise for about an hour or until the bread rises above the top of the pan. Bake at 375 for 25-30 minutes. Wait until cool to cut.

Handy Veggie Pot Pies

Mar24

handyveggiepotpies

 

Handy Veggie Pot Pies
Servings 8

Ingredients
1 tablespoon Wildtree Natural Grapeseed Oil
¼ cup carrots, diced
¼ cup celery, diced
1 medium russet potato, diced
1 package Wildtree Pot Pie Skillet Meal
½ cup plus 1 tablespoon water, divided
½ cup peas ½ cup corn
3 tablespoons light cream
1 box refrigerated pie dough (2 crusts)
1 egg

Nutritional Info
Calories: 280
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg
Sodium: 570mg

Method of Preparation
Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the carrot, celery, and potato. Sauté 5 minutes. Add ½ cup water and Pot Pie Skillet Meal Seasoning. Stir to combine. Turn off heat. Add peas, corn, and cream. Stir to combine. Transfer to a bowl to cool. Preheat oven to 375°F. Carefully roll out pie dough. Use a 3 inch cookie cutter to cut out as many circles as you can. Gather left over dough and work into a ball. Roll out the dough and continue cutting circles. Repeat these steps until you have used up all the dough. (16 total) Top each circle of dough with about 1 tablespoon of the Pot Pie Skillet mixture. Whisk together egg and remaining water. Working with one pot pie at a time, brush the edge of the dough with the egg wash. Fold edges together forming a half circle. Use a fork to crimp the edges. Place pies on a parchment lined baking sheet. Brush tops with egg wash. Use a sharp knife to make small cuts on the tops of the pies. Bake for about 20-25 minutes or until golden brown. Serve hand pot pies warm. Can be served with gravy for dipping if desired.

Wildtree Product(s):
Pot Pie Skillet Meal
Natural Grapeseed Oil

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Skinny Baked Mozzarella Sticks

Mar24

easy-skinny-baked

 

Who doesn’t love cheese sticks? Courtesy of our friends at Skinnytaste.com, here’s a healthy way to indulge!

When it comes to entertaining guests at a party or event, as the host you have a lot of responsibilities, beginning from the interior design of the rooms and ending to the seating and food on the table. For the last part we have a delicious suggestion: skinny baked mozzarella sticks. These bite-size snacks are so tasty you might want to make a couple of plates just to make sure people aren’t craving for more right in the middle of your event. In order to make this recipe, you will need the following ingredients:

• flour;
• breadcrumbs;
• Mozzarella cheese;
• Parmesan cheese;
• large eggs;
• parsley;
• tomato sauce;

The procedure is rather simple and you will be done with making a batch of these tasty snacks in a matter of minutes. Start by pouring 2 tablespoons of flour on a large plate. Then, mix 1 tablespoon of parsley with 5 tablespoons of breadcrumbs and 2 tablespoons of Parmesan. Beat the egg in another bowl and dip the freshly frozen Mozzarella sticks (maybe cut them to smaller sizes) in it, not before you already rolled them through the flour. Next, cover the stick with the contents from the bowl of crumbs. Do the same for all of your Mozzarella cheese sticks while you preheat the oven to 400 degrees Fahrenheit. Place them on an aluminum foil pan, sprinkle some oil on top, and bake for 5 to 10 minutes just until they don’t melt. Enjoy!

Easy Barrel Cake – Easter Idea

Mar21

easter-bunny-cake-design

 

Whenever a baking project goes wrong you are tempted to throw everything away and start all over. We’re here to tell you, you don’t have to disrespect your work only because of a little mistake. And even if it’s not the case of a ruined cake, this next tutorial for making a barrel cake is perfect to keep in mind just in case you want a special type of recipe to bake. Here is what you will need:

• some icing or frosting;
• a couple of spatulas;
• a bunch of long and thin candies or cookies (like Kit Kat, Twix, etc.);
• strawberries, M&M’s or jelly beans to use as toppings;
• (optional) a string of ribbon;

Now, you can even start work with a cake literally in 5 pieces. No need to worry at this point, because the frosting will act like some sort of glue to all the ingredients. Begin frosting your sides and continue with the top of the cake. Most of the times, the advice is to fashion a crumb coat at first, before applying the frosting or icing. Because when decorating in the barrel cake way, it’s not like changing the interior design of your room: it can be clean, or messy, or in between. Because the candy will cover it! So, grab the thing bars of candies or cookies. Use the frosting as adhesive on the back of each candy and attach them to the cake, making sure they all touch each other at the end, all the way round the cake. Don’t be afraid to cut them in order to fit the pattern. When this step is done, you can move on to filling the top of the cake with strawberries or other jelly beans. Bon appetite!

source: texasmonkey.blogspot.com

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Onion Oven Roasted Potatoes

Mar18

onionovenroastedpotatoes

Onion Oven Roasted Potatoes
Servings 5

Ingredients
4 russet potatoes, cut into 1/2 inch slices
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
4 teaspoons Wildtree Absolutely Onion Blend

Nutritional Info
Calories: 190
Fat: 6g
Saturated Fat: .5g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg
Sodium: 80mg

Method of Preparation
Preheat oven to 425°F. Toss potato slices with Grapeseed Oil and Onion Blend. Spread in an even layer on a lightly greased baking sheet. Bake potatoes for 15 minutes. Remove from oven and flip each slice. Return to oven and continue cooking for another 15 minutes or until potatoes cooked through but crisp on the outside.

Wildtree Product(s):
Absolutely Onion Blend
Roasted Garlic Grapeseed Oil

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Cheesy Cauliflower Soup

Mar12

cheesycauliflowersoup

 

Cheesy Cauliflower Soup
Servings 4

Ingredients
1 small cauliflower
1 russet potato, peeled
1 ½ teaspoons Wildtree Natural Grapeseed Oil
2 carrots, shredded
3 cups 2% milk
1 cup shredded cheddar (or Havarti)
2 teaspoons Wildtree Onion & Chive Blend
¾ teaspoon Wildtree Rancher Steak Rub

Nutritional Info
Calories: 320
Fat: 1583g
Saturated Fat: 5g
Carbohydrates: 30g
Fiber: 5g
Protein: 18g
Cholesterol: 45mg
Sodium: 450mg

Method of Preparation
Cut cauliflower and potato into equal size pieces. Add to a pot with water. Cover and bring to a boil. Once boiling, remove cover and continue cooking 10 minutes or until tender. Drain and transfer to a blender. In the now empty pan heat the Grapeseed Oil over medium heat. Add the carrot and sauté 1 minute. Add the milk cook until hot but not boiling. Pour into blender with cauliflower and potato. If your blender has a plastic piece in the lid that can be removed remove it and cover the hole with a dish towel. This will prevent the steam from the hot soup from blowing the lid off. Puree soup to desired consistency. Pour blended soup back into pan and stir in cheese, Onion & Chive Blend, and Rancher Steak Rub. Cook over low heat until cheese is melted.

Wildtree Product(s):
Onion & Chive Blend
Rancher Steak Rub
Natural Grapeseed Oil

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Buffalo Chicken Cups

Mar12

buffalochickencups

 

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank’s is the brand I like)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.