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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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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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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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Wicked Slow Cooker Chicken with Orzo and Herb Roasted Potatoes

Mar10

wickedchickenorzoherbroastedtaters
(My own recipe!)

Serves 6

Wicked Chicken with Orzo
6 lbs of chicken breasts, boneless and skinless
1 bottle of Wildtree Wicked Slow Cooker Sauce
1 box of Orzo

Put chicken in slow cooker with all of one bottle of Wildtree Wicked Slow Cooker sauce. Cook on low for 8 hours. One hour before serving, add the box of orzo to the contents of the slow cooker. Re-cover. Stir once or twice before serving. Orzo will absorb any extra sauce.

Herb Roasted Red Potatoes
12 small red potatoes, cut into wedges
1 medium onion, cut into 6 to 8 wedges
1 tablespoon of Wildtree Tuscan European Dipping Oil
1 teaspoon of Essence of Emeril
1 teaspoon of rosemary leaves
1 teaspoon of Wildtree Scampi Blend
1/2 teaspoon of garlic powder
Wildtree Natural Grapeseed Oil

Preheat oven to 425 degrees. Oil a shallow baking pan with Wildtree Natural Grapeseed Oil.

Combine potato wedges, onion wedges and seasonings in a large bowl. Toss to combine and coat the potatoes and onions. Once combined, add all ingredients to the baking pan. Roast in oven for 45 minutes, turning occasionally, until potatoes are tender and golden brown.

Wildtree products used:
Wicked Slow Cooker Sauce
Tuscan European Dipping Oil
Scampi Blend
Natural Grapeseed Oil

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Homemade Ramen

Feb24

homemaderamen

 

Homemade Ramen
Servings 4

Ingredients
3 teaspoons Wildtree Natural Grapeseed Oil, divided
½ onion, finely diced
2 cloves garlic, minced
2 teaspoons grated ginger
4 cups Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1 cinnamon stick
4 whole cloves
2 whole star anise
2 eggs
2 (3.5 ounce) packages oyster mushrooms
1 pound bok choy
3 tablespoons Wildtree Hoisin Sauce
9 ounces ramen noodles, prepared according to package directions
1 bunch basil
2 scallions, diced

Nutritional Info
Calories: 360
Fat: 7g
Saturated Fat: 1g
Carbohydrates: 62g
Fiber: 9g
Protein: 14g
Cholesterol: 105mg
Sodium: 1210mg

Method of Preparation
Heat 1 teaspoon Grapeseed Oil in a saucepan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and ginger and sauté for another 30 seconds. Add the Vegetable Bouillon; bring to a boil. Reduce heat to low, cover, and simmer while you prepare the remaining ingredients (10-15 minutes). Remove cinnamon stick, cloves, and star anise. While Bouillon is simmering, fill a small saucepan with water and bring to a boil. Add the eggs and cook for 5 minutes (soft-boiled). Use a slotted spoon to remove the eggs. Peel and keep in warm water until you are ready to serve. Heat remaining 2 teaspoons Grapeseed Oil in a nonstick skillet over medium heat. Add the mushrooms and cook for minutes, stirring occasionally. Add the bok choy and sauté until wilted. Add the Hoisin Sauce and toss to coat; remove from heat. To serve, divide cooked noodles between four bowls. Ladle the hot Bouillon over the noodles. Top with basil, scallions, and cooked vegetables. Halve the eggs and place one half in each bowl yolks facing up.

Wildtree Product(s):
Hoisin Sauce
Vegetable Bouillon Soup Base
Natural Grapeseed Oil

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Homemade Seasoned Potato Chips

Feb8

This one is super easy! This is for that cheat day. LOL (See the bottom of the post for healthier preparation.)

pattysseasonedpotatochips3

Preheat fryer to 375.

Wash four potatoes thoroughly. Cut out any eyes or bad spots. Slice using your mandolin on the thinnest setting. Wash sliced potatoes to eliminate any extra starch. Dab off slice with paper towels to eliminate excess dampness.

Fry for 6-8 minutes or until brown.

pattysseasonedpotatochips1

Place on paper towel to drain and immediately season with Emeril’s Original Essence.

pattysseasonedpotatochips2

Healthier way to prepare these:

After washing, slicing, rinsing and patting potatoes off, arrange in a single layer on a cookie sheet which has been lightly sprayed with cooking spray. Lightly drizzle olive oil on them. Sprinkle with Emeril’s Original Essence. Bake in the oven at 400 degrees, rotating cookie sheets halfway through,  for 30 minutes or until crisp and golden brown. Spread out on parchment paper or paper towels. Allow to cool for 5 minutes.

Enjoy!

Green Beans Gremolata

Jan29

greenbeansgremolata

Green Beans Gremolata

2 pounds French Green Beans
1/3 cup finely chopped fresh flat-leaf Parsley
1/3 cup freshly grated Parmesan Cheese
1/4 cup roasted Pine Nuts (can also use Almonds)
2 Tbsp. freshly grated Lemon Peel (can also use Orange Peel)
4 tsp. finely chopped Garlic (about 4 cloves)
1/4 cup Olive Oil
Kosher Salt & Black Pepper

Heat large pot of water to boiling. Add beans and cook 3-5 minutes. While they are cooking, fill a large bowl with ice and cold water. Drain the beans well and transfer to the ice water. Stir until the beans are completely cool. Drain well and pat dry with a paper towel.

Prepare Gremolata:
Combine parsley, Parmesan, pine nuts, lemon peel and garlic.

To Serve:

Heat oil in a saucepan on medium-high heat. Add the beans. Cook 2 minutes or until hot and coated with the oil. Remove from the heat. Sprinkle with Gremolata. and the salt and pepper.

Enjoy!!! Makes 8 servings!

Nutrition Facts:
135 calories, 4 grams Protein, 9 grams Carbs, 11 grams fat (2 saturated), 3 grams fiber, 3 mg Cholesterol, 420mg Sodium

Greek Pasta

Jan8

greekpasta

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Greek Pasta

Ingredients
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Directions
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.

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Fra Diavolo Panzanella Salad

Dec30

fradiavolopanzanellasalad

Fra Diavolo Panzanella Salad
Servings 10
Prep Time 20

Ingredients
5 cups Ciabatta bread, cubed
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cucumber, chopped
4 large tomatoes, chopped
10 basil leaves
3 tablespoons Wildtree Natural Grapeseed Oil
3 tablespoons fresh lemon juice
1 1/2 tablespoons Wildtree Hot & Spicy Fra Diavolo

Nutritional Info
Calories: 120
Fat: 5g
Saturated Fat: .5g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg
Sodium: 220mg

Method of Preparation
Place the Ciabatta cubes on a sheet tray and lightly dry them out in a 350°F degree oven for about 5 minutes. Fire-roast the yellow and red pepper on the grill or gas stove until their skin is black and charred. Place charred peppers in a covered bowl and allow them to cool for 5 minutes. When the peppers are cool, peel off their skin, but don’t wash the peppers as that will wash off the great flavor. Cut the peppers into square pieces and slice the basil into thin strips.

Whisk together the lemon juice, Grapeseed Oil, and Fra Diavolo to create the dressing. Toss all the ingredients together in a large bowl with the dressing and serve.

Wildtree Product(s):
Hot & Spicy Fra Diavolo
Natural Grapeseed Oil
Natural Grapeseed Oil (large Plastic)

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Zucchini Boats

Dec12

zucchiniboats

Here is a healthy one… adjust for low carb or low cal

ZUCCHINI BOATS

Ingredients: (Serves 5 )

5 Zucchini washed and cut lengthwise
2 Lbs Sausage, lean ground beef or turkey. (your choice)
1 Jar Sauce ( I used a pasta sauce imported that contained very little sugar)
1 bad of shredded mozzarella ( or your choice)
2 tsp chopped garlic
1 small sweet onion finely chopped.
1/4 cup Parmesan Cheese

Directions:
Brown Sausage..Beef or Turkey when almost done add chopped onion and cook until onion is softened.
Take zucchini. and scoop out flesh forming a boat to hold stuffing (saving for use)
Pre heat oven to 400 degrees.
Place scooped out boat in lightly sprayed pan ( Non Stick)
Chop scooped out zucchini and add to browned meat stir well .Toss in Chopped garlic and Parmesan cheese.
Place meat mixture into the boats and top with sauce and Cheese
Cook covered for 1 hour.

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