Tuesday, December 28, 2010

Honey Mustard Chicken with Crispy Onions

I must pay homage to one of my family's favorite meals! They love it because it's delicious. I love it because it's quick, easy and healthful! Sadly, the main ingredient is about to be discontinued...I will be buying a case!!!!

Honey Mustard Chicken with Crunchy Onions
4 boneless, skinless chicken breasts
1 cup Wildtree Honey Mustard Vinaigrette
1/2 can Durkee Fried Onions

Place the chicken breasts in an oven proof dish, pour sauce over them and bake in a preheated 350 degree oven for 15 minutes. Pour the onions on top and continue baking until the chicken is thoroughly cooked. Serve over rice with garlic sauteed kale, spinach or chard.

And here's a variation on my recipe...

Curried Honey Mustard Chicken
2 T butter, melted
 2/3 cup Wildtree Honey Mustard
1 TBSP Wildtree Curried Garlic Blend
3 chicken breasts, cut into half or thirds
 pinch of ground cayenne pepper (optional)

In a medium bowl combine melted butter, honey mustard, curry powder and optional cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours or overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through. Serve over rice with steamed broccoli.

Jalapeno Artichoke Dip

This is from one of my Wildtree Team Members and she sells out of the Jalapeno Pepper Blend every time she samples it!

Get ready for the Dip of all Dips for your Super Bowl Party (or any party for that matter -- this one is AWESOME!) And don't be scared by the word Jalapeno - it is about medium heat!

Jalapeno Artichoke Dip
1 cup mayonnaise
8 ounces sour cream
2 cans artichoke hearts, drained, chopped
1 cup shredded Monterey jack cheese
1 cup shredded Parmesan cheese
2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together. Warm in microwave or crock pot and serve with corn chips, tortillas or veggies. You can also place mixed ingredients in an oven safe dish, sprinkle with a little more cheese and bake until warm and bubbly and starting to brown on top.

To order any Wildtree products please go to http://www.jenwarr.mywildtree.com/.

Wednesday, December 22, 2010


Goulash? What is goulash you may ask...well it's one of my husband's favorite go-to meals, or at least he just loves to say the word...goulash! It is a simple, hearty meal of meat, pasta, tomatoes and cheese. This version I found on Cinnamon Spice and Everything Nice has an Italian twist with some veggies added in and it's even better the next day! I highly recommend doubling the recipe to freeze for a busy night.

Italian-style Goulash (by Reeni but adapted to Wildtree by Jen)
1 pound ground beef
1 onion, diced
 1/2 green bell pepper, diced or sliced in short, thin strips
Garlic Grapeseed Oil, for sauteing
1 large zucchini, thinly sliced into coins
kosher salt and fresh black pepper to taste
1 TBSP Wildtree's Hearty Spaghetti Blend
1/2 TBSP Wildtree's Garlic Galore
1 teaspoon Wildtree's Basil Pesto Blend (or some fresh chopped basil)
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two TBSP Garlic GSO over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top. Serves 4-5.

To order your Wildtree groceries, please go to www.jenwarr.mywildtree.com.


This is the perfect accompaniment to Chicken & Onion Stew. It is another delicious dish from one of my favorite restaurants, cookbooks and chefs...Amoul. It is healthful, delicious and simple.
This recipe is straight from Amoul's cookbook which is amazing!

Fattoush is traditionally made from all the vegetables in one's garden and topped with stale bread, fattoush is considered a peasant's salad. If you do not have one of the ingredients listed such as khobez or purslane - just skip it or add something else - you are not going to mess it up! The one ingredient I do recommend is the sumac as it does make a difference.
1 head of cos lettuce (Romaine), washed and dried
3 baby cucumbers, sliced in rounds (English or Persian would both work.)
5 ripe tomatoes, chopped (I used cherry)
1 bunch purslane, removed from stem and washed carefully (I omitted this.)
1 bunch flat leaf parsley, washed and chopped
leaves of 2 sprigs of mint, washed and chopped
1 bunch spring onions, washed and cut into thin rounds
2 TBSP sumac (I used a little over 1)
juice of 2 lemons (I used 1.5) 1/4 cup extra virgin olive oil
salt & pepper to taste
2 loaves of khobez or Lebanese bread, cut into bite-size pieces (I skipped this part to keep it gluten free.)

Preheat oven to 400 degrees F. Place khobez on a tray and toast in the oven until crisp and golden, approximately 8-10 minutes. Put the bread in a bowl, drizzle with olive oil and toss gently. Cut lettuce into bite-size pieces. Sprinkle the onions with sumac and rub together gently with your hands so that the sumac coats the onions evenly. Place all the vegetables in a large bowl. Add lemon juice, olive oil, salt and pepper, and toss thoroughly. Add the purslane and toss gently, as the purslane is quite fragile and bruises easily. Add the bread crisps, and toss again. Serves 6 - 8 people.

Tuesday, December 14, 2010

Holiday Shopping Guide

Christmas is almost here and I have to admit that as a family, we do not go crazy with gifts. We try to focus on personalized or hand made items that are meaningful and useful and we love stockings! Or should I say, I love stockings? As a child I remember being most excited about opening my stocking. Santa always filled it with the most thoughtful items and each one was something I loved! Here are some ideas for stocking stuffers...or just some great gifts!

StoLat Organics
This one is personal for me as the creator of all these yummy concoctions is my best friend, Amy. I always refer to her as Martha Stewart and Bob Villa rolled up in one - she can build your house and then decorate it and cook the most delicious meal to welcome you home!

Click here to read her story of how StoLat Organics began and how they are using biofuel to heat the facility and water! StoLat Organics is committed to bringing you the best all natural and healthy alternatives to today’s abundance of commercial products. They'll even help you find replacements for products you are using or skin care issues you have - just ask them!

Some of my favorites include the Pink Opal Lip Shimmer with SPF 15, Shea Butter and any of the soaps. Receive a free Clearly Cool Lip Balm with each purchase over $20 and only $1.99 shipping - so order some goodies today!
 One Simple Om
Sammy Brown Goodrich is not just an amazing mom, friend, yoga teacher and positive human being, she is an inspiration for living your life in gratitude, honesty and being ever present in the moment. Oliver and I have both been fortunate enough to take Sammy's yoga classes on Cuttyhunk and I really want to share her One Simple Om website as it aims to heal and unite the world one Om at a time. This simple necklace reminds those who wear it of the universal vibration that connects us all. Each Thai silver charm and clasp ring are hand hammered by the Karen Hill Tribe of Thailand. Each necklace is hand strung and knotted on brown non-animal cord by Sammy. She donates 5% of each purchase to Women for Women International.
 Love & Lollipops Designs
We all need a little whimsy in our lives and these notebooks are deliciously cute! If you live local to Culver City you can find them at Lundeens or just send Maggie a note through the website.

Purely Elizabeth
Yummy mixes for baked goods that are made with alternative, nutrient rich flours, superfood seeds and organic ingredients. They are certified vegan, sweetened with organic coconut palm sugar (an unrefined, nutrient rich, low glycemic sweetener). They are also free of refined sugar, dairy, gluten and contain no artificial flavors, colors, sweeteners, preservatives or GMO's. Talk about a guilt free treat!

Friday, December 10, 2010

What's in season? Pears!

Pears have a long season and lucky for us, most varieties are available throughout the winter. They are an excellent source of fiber and vitamin C and pair well with many foods. The recipes below will be a hit at any holiday party or even on a cozy night in with your loved ones. Enjoy!
Roasted Pear Salad
  Serves 6 

3 firm Anjou pears, peeled, halved, and cored 
3 ounces coarsely crumbled sharp blue cheese 
1/4 cup dried cranberries 
1/4 cup walnut halves, toasted and chopped 
1/2 cup apple cider 
1 teaspoon Wildtree Mulling Spice 
1/4 cup light brown sugar, lightly packed 
1/4 cup Wildtree Natural Grapeseed Oil 
¼ cup fresh lemon juice 
6 ounces baby arugula 

Preheat the oven to 375 degrees F. Arrange pears core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it into the cavities. In the small saucepan, combine the apple cider, Mulling Spice, and brown sugar. Cook liquid over medium heat for 5-8 minutes allowing the spices to steep in the cider and the sugar to dissolve. Remove from heat and strain. Discard the spices. Pour the mixture over the pears and cover the dish with aluminum foil. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until they have cooled down slightly. Just before serving, whisk together the Grapeseed Oil, lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.  

Pear Relish Quesadillas 
 Serves 6 

1 Anjou pear, diced 
¼ cup dried cranberries 
1 tablespoon ginger preserves 
2 tablespoons Wildtree Cranberry Jalapeno Jelly 
1 tablespoon chopped chives 
1 tablespoon chopped parsley 
Salt to taste 
6 whole wheat flour tortillas 
6 slices havarti cheese 
12 slices sharp cheddar cheese 

In a medium sized bowl, mix together the first seven ingredients. Preheat a 12-inch nonstick skillet over medium-high heat. Place the tortilla wrap on the counter. On one half of the tortilla lay down one slice of havarti, spread 1/3 cup of salsa evenly over cheese, and top with two slices of cheddar. Carefully fold the tortilla wrap in half. Once the skillet is hot, grease it with pan spray. Place 2 quesadillas in the pan and cook for about 3 minutes, or until golden brown. Flip over the quesadillas and cook for an additional 3 minutes or until golden brown and cheese is melted. Transfer to a cutting board and cut into triangles. Continue with the remaining quesadillas. 

Festive Sausage and Pear Tarts  
Serves 12 

12 frozen puff pastry shells 
1 tablespoon Wildtree Natural Grapeseed Oil 
½ cup chopped celery 
½ cup chopped onion 
 3 links chicken apple sausage, casings removed 
2 cups diced Anjou pear 
¼ cup dried cranberries 
¼ cup chopped pecans 
2 ounces blue cheese, crumbled
½ cup sour cream 
2 tablespoons low-fat milk
2 teaspoons Wildtree Herb Grilling Marinade 

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff up and become golden brown, about 20 minutes. Using a small knife cut out the center of the pastry shells. Meanwhile, heat the oil in a skillet over medium high heat. Add celery and onions and sauté for about 3 minutes. Add sausage and sauté with the vegetables for another 10 minutes or until sausage is cooked through and vegetables are tender. In a large bowl add the cooked sausage mixture, pear, cranberries, pecans, blue cheese, sour cream, milk, and Herb Grilling Marinade, and stir to combine. Spoon the sausage mixture into each baked puff pastry cup. Bake until the pastries are golden brown and the filling is hot, about 10-15 minutes.  

Almond Pear Crisp 
 Serves 12

6 Anjou or Bartlett pears, peeled, cored and cut into 1/4 inch thick slices
1/2 cup packed brown sugar, divided 
1/2 cup plus 2 tablespoons all-purpose flour, divided 
1 tablespoon fresh lemon juice 
1 tablespoon grated fresh ginger 
1/8 teaspoon salt 
12 amaretti cookies (Italian almond macaroons)
½ cup Wildtree Hearty Morning Granola Mix 
6 tablespoons unsalted butter, melted 
1/3 cup sliced almonds, toasted 

Preheat oven to 350° F. Place pears in a large bowl along with ¼ cup brown sugar, 2 tablespoons flour, lemon juice, ginger, and salt; toss well to coat. Transfer mixture to an 11x8-inch greased baking dish. Place cookies in a food processor; process until finely ground. Combine the crumbs with the remaining flour and brown sugar, and Granola in a medium bowl; add butter and mix well until all the ingredients are combined. Stir in nuts. Sprinkle crumb mixture evenly over pears. Bake the crisp for 50 minutes or until pears are tender. Let stand 10 minutes. Serve with whipped cream or ice cream, if desired.

Tuesday, December 7, 2010

Freezer Meal Bundle for the Slow Cooker

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a discounted bundle and receive all the recipes, cooking directions and side dish suggestions. When you purchase a Freezer Meal Bundle you will receive recipes for Butternut Squash Soup, Chicken in White Wine, Sweet Mustard Roast, Sweet & Sour Meatballs, French Dip Sandwiches, Provencal Chicken Supper, Wicked Good Chicken, Asian Ginger Drumsticks, Turkey Chili, Crockpot Lasagna. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!
10 Meal Bundle Korma Curry Curried Garlic Wicked Good Slow Cooker Sauce Garlic Galore Onion & Chive Asian Ginger Plum Dressing Moroccan Grilling Sauce Teriyaki Chili Hearty Spaghetti Blend Herb Grilling Marinade Honey Mustard Basil Pesto Blend Butter Grapeseed Oil December Gift - Hot Cocoa Bundle valued at… $136.50 Only pay… $126.50 My Culinary Club Price… $101.20