Tuesday, April 19, 2011

April's Freezer Meal Workshop

April's Freezer Meal Workshop is all about your family's favorites! You voted and I created the menu based on your suggestions.  If you cannot attend - just place your order and for a small fee the meals will be assembled and ready for you to pick up!

Friday April 22 at 11 am or 6 pm
Saturday April 23 at 10 am

Sign up now to reserve your spot!
The cost is only $40 ($35 for my Culinary Club Members).

We will be making:
Arroz con Pollo Verde
Pacific Skirt Steak
Balsamic Chicken Drumsticks
Thai Sesame Sun Butter Chicken & Noodles
Classic Shrimp Scampi
Teri-Glazed Mustard Chicken
Skillet Lasagna

Friday, April 1, 2011

Just in Time for Spring

On April 15th, Wildtree is releasing new products for the Spring/Summer season. Sunny days are coming...time to break out the bbq, organize the block parties and invite friends over to the pool!

Sunny Citrus Bar Mix

They’re easy to prepare and you can have a tart summer dessert on the table in no time! These bars are like sunshine in a box! Serves 16.

Garden Vegetable Blend
This blend is chock full of vegetables and herbs, and it’s so versatile! You can use it to make a hearty pasta sauce, mild salsa, gazpacho, and even a veggie cream cheese spread.

Cactus Pete’s Agave BBQ Sauce
This is the barbecue sauce we have all been waiting for! It features agave nectar, a natural sweetener that is derived from a cactus.

Smoky Chipotle Hot Sauce
Add some zing to any dish with this smoky hot sauce!

Sweet & Savory Pineapple Sauce
This tropical sauce is the perfect accompaniment to grilled seafood and chicken. It’s also great as a salad dressing, stir-fry sauce, and as a base for a fruity salsa.

Watermelon Lime Frozen Drink Mix
A refreshing frozen drink mix that can jazz up any summer BBQ! Check out our website for fun recipes. Serves 4 to 6.

Arroz con Pollo Verde

This yummy dish can be made vegan and is still just as delicious! The combination of the flavors has just a hint of spiciness, but not too much for those of us who prefer not to burn our taste buds. It is a great casserole to make for a potluck dinner or to bring leftovers for lunch!

Arroz con Pollo Verde
(Green Chicken & Rice)
Serves: 8

2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1 small onion, chopped
1 cup uncooked rice
 2 cups water
 2 TBSP Wildtree Chicken Bouillon or Vegetable Bouillon Soup Base
1 cup frozen whole kernel corn
2 cups shredded cooked chicken
 1 (15 ounce) can black beans, rinsed and drained
½ cup sour cream
 1 cup Wildtree Roasted Tomatillo Sauce
 1 cup shredded cheddar cheese
 1 TBSP chopped cilantro (optional)

Preheat oven to 375° F. Spray 8-inch baking dish with nonstick cooking spray; set aside. Heat Roasted Garlic Grapeseed Oil in large nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, for 2 minutes or until rice is golden. Add water and Chicken or Vegetable Bouillon and bring to boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender. Remove skillet from heat, stir in chicken, beans, sour cream, and Tomatillo Sauce. Spread half of the rice mixture into prepared dish; sprinkle with ½ cup of cheese, then top with remaining rice and cheese. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.