Wednesday, October 24, 2012

What's in Cranbery Sauce?

What's in Cranberry Sauce?
Sugar, sugar, and more sugar.

If you buy the traditional Ocean Spray Jellied Cranberry Sauce you will be eating high fructose corn syrup AND corn syrup. That ends up being 76% sugar as two out of the four ingredients are sugar.

Here's some interesting information about sugar...
(I won't go into detail about the dense information I recently absorbed about the difference between sucrose, fructose, high fructose corn syrup, etc.)
*Sugar can suppress the immune system. 
*Sugar contributes to a weakened defense against bacterial infection.
*Sugar interferes with absorption of calcium.
With winter on its way...sugar is the last thing your immune system needs! BUT I love my cranberry sauce! So what's a girl to do? Here are a couple options...
Homemade Cranberry sauce can be super simple to make and although it still contains sugar, you can control the amount as well as omit all the artificial ingredients most canned products contain.

Here is my Mum & Dad's super simple Cranberry Sauce Recipe
1 bag of fresh cranberries
1 cup water
1 cup sugar (although I suggest using less or experimenting with maple sugar)
lemon peel (optional)
pinch of nutmeg or cinnamon (optional)

Melt the sugar in the water and then add cranberries, lemon peel and spices. Bring to a boil and immediately lower the heat to simmer. Cranberries will pop as they cook. Once they all pop - pour into a container to cool and then refrigerate it. 

My Mum also loves to make a Cranberry Compote, but I'll save that for another post.
You can also try Wildtree's Apple Cranberry Jam or Cranberry Jalapeno Jelly instead!
It still has sugar - but it's evaporated cane juice instead of hfcs. I use the Jam for cooking chicken, pork, mixing in with rice or just as a plan old accompaniment to a traditional turkey dinner.  Order your Cranberry Jams & Jellies while you can at They are available until December 31st and then not again until next fall.

Tuesday, October 23, 2012

Apple Cranberry Wild Rice

Apple Cranberry Wild Rice
The perfect side dish for a fall dinner.
1/4 cup butter
1/2 cup leeks, white portion chopped
1/2 cup pecans, coarsely chopped
1 clove garlic, minced
1/2 cup wild rice, rinsed and drained
3 cups chicken broth
1/2 tsp. salt
1/2 cup basmati rice
1/2 cup Wildtree Apple Cranberry Jam
1/4 cup dried cranberries

 Melt the butter in a medium saucepan over medium heat.
Add the leeks and pecans, sauté until the leeks are soft.
Add the garlic and sauté 1-2 minutes, making sure it does not brown.
Add the wild rice, chicken broth and salt. Cover and cook 60 minutes.
When there are twenty minutes left in the cook time add the basmati rice. When the rice is done cooking and tender (but not mushy), let stand 5 minutes longer covered. Drain any excess liquid. Add Wildtree's Apple Cranberry Jam and dried cranberries to garnish and serve.
To order Wildtree's Apple Cranberry Jam or any other Wildtree groceries, please go to

Horseradish Mashed Potatoes

Horseradish Mashed Potatoes
I must credit Stonewall Kitchen for this recipe - they always have amazing yumminess!! But I managed to make it even better by using Wildtree ingredients.

4 large Yukon Gold potatoes, peeled and cut into chunks
½ cup heavy cream, slightly warmed
6 Tablespoons butter
6 oz. goat cheese
¼ cup Wildtree's Horseradish Mustard
2 teaspoons prepared horseradish (optional)
¼ cup finely chopped scallions (green onions)
Stonewall Kitchen Maine Sea Salt and pepper, to taste

In a medium saucepan place potato chunks and approximately 1 TBSP of salt. Fill with water, covering potatoes and bring to a boil over high heat.  Reduce the heat to medium, cover and cook the potatoes until fork tender (approximately 20 minutes).

Drain potatoes and place potatoes back into the pan, off the heat. Mash the potatoes and add butter by tablespoon, stirring until melted.  Add goat cheese and cream. Continue blending until creamy and smooth.  Add remaining ingredients (horseradish, Wildtree's Horseradish Mustard, scallions and salt and pepper). Stir until blended.

Serve warm. Can be made one day ahead and gently heated over a double boiler on the stove. Garnish with additional scallions, if desired.
To order your Horseradish Mustard, or any other Wildtree groceries, please go to

Sunday, July 29, 2012

Shake & Bake

Italian Herb Crusted Pork Chops
Do you enjoy the juicy, crunchy deliciousness of a breaded pork chop? Do you use Shake 'N Bake to make yours? Have you read the ingredients? Trans fats, sugar and MSG are a few of the things I am sure you don't want to feed your family on a pork chop. But you need quick & easy? No worries! Wildtree can help with the recipe below.

Shake 'n Bake Original Pork flavor contains the following ingredients: enriched wheat flour (wheat flour, niacin, iron, thiamin mononitrate Vitamin B1, riboflavin (vitamin B2), folic acid), salt, partially hydrogenated soybean and cottonseed oil, sugar, contains less than 2% of paprika, dextrose, dried onions, spice, caramel color, yeast, annatto (color), and natural flavor.
Try this recipe for a healthy and absolutely delicious version of Shake 'N Bake!
(The directions are for making this into a freezer meal, but you can skip that part and eat them tonight! Better yet, double your recipe and use half now and freeze the other half for another night!)
Italian Herb Crusted Pork Chops
8 pork chops, thin sliced (about 2 lbs)
1½ cup bread crumbs
2 Tbsp Hearty Spaghetti Seasoning
1/4 cup grapeseed oil
½ tsp salt
¼ tsp pepper
Instructions:  Combine all ingredients in freezer bag.  Seal and shake bag to combine ingredients and coat chops as much as possible.  Freeze. Thaw completely. Remove chops and place on a broiling pan. Gently press onto the pork chops any leftover crumb mixture. Broil on high temperature for 2 minutes on one side.  Lower oven temp to 350, turn chops over and bake for 15-20 minutes or until meat is cooked thoroughly (cooking time will vary slightly depending upon the thickness of your chops). This is a definite “kid-friendly” meal!!  You can even slice these in strips (like chicken fingers) to eat with your fingers.
Suggested Side Dish: Serve with sauteed green beans and ‘Garlicky’ roast potatoes by using Wildtree’s Garlic Galore and Garlic Grapeseed Oil.

To order your Wildtree groceries please go to

Gluten Free, Vegan Brownies

My Recipe for Gluten, Dairy & Egg Free Brownies

1 package Wildtree Gluten Free Brownies
4 TBSP Wildtree Butter GSO
1/2 cup unsweetened applesauce
2 tsp baking powder
2 TBSP rice milk (more if needed)

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away. Cool and serve.
Serves 16 (or one if you are me!)

Cook's Notes
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce. If you use 2 eggs instead, you will only need to cook 30-40 minutes.
To order your Wildtree Gluten Free Mixes please go to

Tuesday, July 24, 2012

Eat Your Greens

Our lettuce box
Spinach? Kale? Chard? Collards?
Do you eat any of these greens? Does the thought make you cringe?
I can honestly say that once I started eating them, I started to crave them!
Collards and Kale are my favorites over Spinach due to that funny after taste.

Ever wonder why you get that taste in your mouth? Here's an explanation...
"Oxalic acid in the spinach, which is released when spinach is cooked, is the culprit. Oxalates form insoluble salts that cannot be washed away by saliva; only other foods can work them off; this is the reason that the distinctive cooked-spinach aftertaste sometimes stays on your tongue so long.

This phenomenon does not, however, occur from raw spinach, and since the intensity of oxalic acid varies from crop to crop, you won’t always experience a gritty or chalky sensation. To neutralize the effect of cooked spinach on the teeth, try using spinach in recipes that also include high-protein foods, such as milk, eggs, and cheese. Or, when plain spinach has finished cooking, drizzle it lightly with freshly squeezed lemon juice."

Our chard & kale planter

Here's an excellent chart for why you should eat your greens!

Looking for some good recipes for greens? Here's my favorite...

Skillet Full o' Greens
chunk of pancetta, chopped
2 medium zucchini, quartered and chopped
1 large leek, halved, sliced and cleaned thoroughly
big ol' bunch of collard greens, stemmed and chopped
Wildtree's Garlic Grapeseed Oil
Wildtree's CA Garlic Pepper
Bragg's Liquid Aminos (optional)

Heat a large skillet over medium high heat, add a little Garlic Grapeseed Oil and pancetta and cook until all fat is rendered and it starts to crisp up. Remove pancetta from pan and set aside. Add zucchini and leeks to pan and cook until tender and zucchini starts to brown. Add collards to pan, turn heat down and cook until collards are tender. Add pancetta back in along with a sprinkling of CA Garlic Pepper and a dash of Bragg's to taste.

Collards on our deck

To order any Wildtree groceries please go to

Monday, July 23, 2012

Watermelon Mediterranean Salad with Feta

This dish embodies the zenith of summer when watermelon and tomatoes are bursting in all their glory! Paired with refreshing cucumbers, buttery avocado, savory olives and the crunch of seeds makes this dish the perfect accompaniment to any grilled entree or just a fantastic afternoon snack!

Watermelon Mediterranean Salad with Feta
3 medium heirloom tomatoes, cored and cut into 3/4 inch pieces
1 cup watermelon, cut into cubes
1 cucumber, peeled, seeded and cut into cubes
1 avocado, cut in half, pitted and cut into cubes
4 oz feta cheese, crumbled
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1/2 cup kalamata olives, pitted, sliced
12 leaves spinach, torn
1 tablespoon chopped basil
1 tablespoon chopped mint

Toss all ingredients into serving bowl and then prepare dressing.

2 tablespoons lemon juice
1 tablespoon honey
3 tablespoons Wildtree's Mediterranean Balsamic Dipping Oil
pinch of sea salt to taste

Whisk all dressing ingredients together and drizzle over salad.

To order your Wildtree groceries please go to To earn them for free contact me to host your own Tasting or Dinner Prep Workshop for Freezer Meals of become a Rep! 

Pesto Grilled Corn on the Cob

A yummy idea for all that seasonal corn on the cob! A pesto-packed twist on a backyard party classic, grilling corn in its husk yields tender kernels and a delectable natural sweetness.

Pesto Grilled Corn on the Cob
1.  Oil your grill and preheat to medium high heat.

2.  Fill a large bowl with cold water.

3.  Keeping the husks attached at the base. peel back the husks of each cob and remove the silk. Cover the cobs again with the husk.

4.  Soak the corncobs in cold water for 5-10 minutes to prevent husks from charring too quickly.

5.  Prepare Wildtree's Basil Pesto according to package directions.

6. Place corn, covered in its husk on the grill. Cook for 3-4 minutes on each side. Remove from the grill, let it cool enough to touch and then remove the husks. Return to grill and cook, turning to lightly char all sides for an additional 5-7 minutes total.

7.  Remove the corn from the frill and generously brush with the pesto. Sprinkle with some fresh grated Parmeggiano Reggiano is desired.

To order your Wildtree groceries please go to

Saturday, June 23, 2012

Simple Summer Salad Dressings

Summertime means salads...fresh crispy lettuce of all colors, bright tomatoes, peppers and juicy cukes drizzled with simple dressings to enhance the flavors, not cover them up!

Wildtree has some delicious dressings all ready to serve such as Wildberry or you can mix up some Classic Caesar or Ranch, but here are a few homemade ones as well. (Thanks to Donna H. for the recipes!)

1/4 cup Apple Cider Vinegar
3 Tablespoons water
1/2 cup Wildtree Lemon Grapeseed Oil
1 Tsp. Wildtree Dill Blend or Wildtree Opa! Greek Seasoning Blend
1/4 tsp. Wildtree Rancher's Steak Rub

**Amounts of seasoning blends can be altered to your taste buds. Whenever possible - I make the dressing a few hours before I plan to use it the allow the flavors to bloom.

1/4 cup Balsamic Vinegar
3 tablespoons water
1/2 cup Wildtree Basil Pesto Grapeseed Oil
1 heaping tsp. Wildtree Basil Pesto Blend

1/4 cup Apple Cider Vinegar
3 tablespoons water
1/2 cup Wildtree Garlic Grapeseed Oil
1 heaping tsp. Wildtree Garlic & Herb Blend
1 tsp Dark Brown Spicy Mustard

To order any of the Wildtree products please go to

Friday, June 22, 2012

Mouth Watering Grilling Recipes

Here are 4 mouth watering dinners to make this summer on the Grill! You can order any of the Wildtree ingredients at

Grilled Chicken with Cranberry Adobo Sauce & Hickory Rice
2 tablespoons soy sauce, low sodium
6 tablespoons cranberry juice
2 tablespoons Wildtree Natural Grapeseed Oil
    3 teaspoons Wildtree Adobo Seasoning, divided
4 chicken legs, without skin
2 cups water
1 tablespoon Wildtree Hickory Smoked Grilling Grapeseed Oil
1 cup long grain white rice

In a small bowl combine the soy sauce, cranberry juice, Grapeseed Oil, and 2 teaspoons of Adobo Seasoning. Put the chicken legs in a resealable plastic bag; pour the mixture over the chicken into the bag. Seal and marinate for 30-60 minutes.

Preheat a grill to medium high heat. Remove the chicken from the bag and grill covered, for about 25 minutes, turning once or twice, or until chicken is cooked through. Save the marinade. While the chicken is cooking bring the water to a boil in a sauce pan. Once boiling, add the Hickory Oil and remaining 1 teaspoon of Adobo Seasoning. Stir in the rice. Cover, lower heat and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and rest for five minutes. Fluff with a fork before serving. 5 minutes before the chicken is finished, add the leftover marinade to a small saucepan and bring to a simmer. Continue cooking for about 5 minutes or until the liquid is reduced and has thickened. Serve the grilled chicken over rice and finish with a drizzle of sauce.

 *  *  *  *  *

Grilled Salmon with Dill
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons Wildtree Dill Dip Blend
1 pound salmon fillets or salmon steaks

Combine the mayonnaise, sour cream, and Dill Dip Blend in a bowl and mix well. Cover and refrigerate. Heat a well-oiled grill to medium heat. Grill the salmon, skin side down, until cooked through; approximately 2-5 minutes. Top with the Dill Dip sauce.

 * * * * *

Rodeo Rub Ribs 
1 pound pork ribs
1 tablespoon Wildtree Rodeo Rub

Preheat oven to 325ºF. Rub the Rodeo Rub in both sides of the ribs and wrap in foil. On a baking sheet, cook the foil-wrapped ribs for 1 1/2 hours. Remove the ribs from the foil and place bake in the oven for approximately 30 more minutes.

* * * * *

Rancher Rub Rib-Eye Steaks with Wildtree Mashed Potatoes
1 tablespoon Wildtree Garlic & Herb Blend
8 ounces cream cheese, softened
2 pounds yukon gold potatoes, cubed
1 pound rib-eye steak
2 tablespoons Wildtree Natural Grapeseed Oil
3 tablespoons Wildtree Rancher Steak Rub
2 tablespoons butter

Heat a well-oiled grill to medium heat. Combine the Garlic & Herb Blend with the cream cheese in a bowl and mix until blended. Chill, covered, for 2 hours. In a large saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes or until the potatoes are tender; drain. Rub the steaks with Natural Grapeseed Oil and sprinkle with Rancher Steak Rub. Grill over hot coals until almost to the desired degree of doneness, turning once. Remove the steaks from the grill and place on a platter to rest, covered with aluminum foil, for a few minutes. Combine the butter with 1/2 cup of the Garlic & Herb Blend mixture in a small saucepan over low heat and cook just until heated through, stirring frequently. Mash the potatoes in a bowl and add half of the heated Garlic & Herb Blend cream cheese and mix well, adding additional Garlic & Herb Blend mixture if necessary. 

WILDTREE TIP: Serve the steaks with the potatoes and a green salad. The remaining Garlic & Herb Blend mixture may be used as a spread for crackers.

Wednesday, June 20, 2012

Summer Solstice Specials

Today is the Summer Solstice and "Hot in the City" would be an understatement! Today is the first 90 degree day here in NYC. Combined with the humidity, the heat index is at least 100! We are keeping cool by watching Madagascar 3 (a really fun movie!), and playing with friends in any water we can find. If you are keeping cool by some A/C today, get your grocery shopping done by going to my website,, making a wish list of items and then email them to me. If you order today before Friday, June 22 I'll gift you with $5 flat rate shipping. And don't forget about Wildtree's awesome June specials which include a Kid-Friendly Menu Plan complete with recipes! See below for all the details.

Spend $50 or more and get ANY of these items 50% Off.
AND… there is no limit to how many bundles you can order… so stock up! When you spend $100, you will get 2 of the items at 50% off. Spend $150, get 3 items, etc!

“Kid Friendly” Menu Planner Bundle
Regularly $96.25, 1/2 Price = $48.12
Cheddar & Herb Skillet Meal
Leslie’s Chili Mix
Cactus Pete’s Agave Barbecue Sauce
Garlic & Herb Blend
Wildtree’s Alfredo Extraordinaire
Taco Seasoning Blend
Hearty Spaghetti Sauce
Kids Cheez
Buttermilk Pancake Mix
Natural Grapeseed Oil
Smoky Bacon Grapeseed Oil

Menu Includes:
Cheesy Spinach Quesadillas
Cheesy Chili Mac
ABC Pizza
Steak and Roasted Red Pepper Alfredo 
Taco Pie
Parmesan Garlic & Herb Tilapia Fish Sticks with Marinara Dipping Sauce
Bagel Pizzas
Spaghetti Rings with Turkey Meatballs
Pizza Mac & Cheese
Chunky Monkey Pancakes

4th of July Pack
Regularly $61.50, 1/2 Price = $30.75
So Quick & Easy Pizza Dough Mix
Lemon Lime Cheesecake Blend
Rodeo Rub
Leslie’s Smoky Burger & Rib Sauce
Guacamole Seasoning
Fiesta Salsa
Blazin’ Buffalo Dip
Cheddar Bacon Burger Seasoning

Please use the following SKU numbers when checking out in order to receive the discounted price WHEN you spend $50.
10 Day Meal Planner Bundle (Kid Friendly) – 90182 
4th of July Bundle – 90184

Friday, June 8, 2012

Grillin' & Chillin' Dinner Prep Bundle

Grillin' & Chillin' Dinner Prep Bundle

Have you heard the reviews from the 'Great on the Grill' Dinner Prep Party? Well...we have a new one that is absolutely delicious too! Save your date today to host your own Party or order the bundle and make them at home.

***The fajitas rock! I put the leftovers over black beans and rice to make a Mexico bowl. Yum!

***This has really turned dinnertime into a less stressful time! My husband wants a "real" dinner each night and then on top of that trying to find lower sodium stuff has been a pain for the last month! Would love any extra recipes for the remaining spices! Again, if you need a seat filler for any upcoming workshops, please let me know! My husband seems on board too! So to answer your question, yes, we have really enjoyed them!"

 ***Made the Hawaiian Chicken tonight with green beans (as suggested) and corn on the cob. We really enjoyed it! Had enough for family of four plus grandma with enough left over for lunch! Thanks Jen Warr for all the advice and Cate Siniawski for hosting!

 ***Thanks to Jen Warr for helping us get out of our kitchen rut! I already made a delicious freezer meal that didn't have time to freeze last night. Yum!!

Grillin' & Chillin' Recipes
Grilled New York Strip Steak with Beer & Molasses Sauce
Grilled Salmon with Java & Pineapple Sauce
Sweet & Spicy Java Chicken
Moroccan Chicken with Apricot & Olives
Dijon Java Chicken
Citrus Java Porkchops
Moroccan Shrimp with Pomegranate Sauce
Sassy BBQ Chicken
Grilled Fiesta Chichen
Yeehaw! Saucy Steak Tips

Grilin' & Chillin' Bundle
Steak Sauce #9
Roasted Garlic GSO
Java Rub
Sweet & Savory Pineapple
Moroccan Grilling Sauce
Hot Chili Pepper & Garlic Blend
Rodeo Rub
Total: $67 (plus S/H)

To order any Wildtree products please go to To order any Dinner Prep Bundles please contact me directly.

Saturday, June 2, 2012

Chai Spiced Blondies

This delicious and aromatic treat is made using Wildtree's NEW Blissful Blondies.

Chai Spiced Blondies
Servings: 12

½ tablespoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon cardamom
½ teaspoon ground cloves
½ teaspoon ground all spice
1 box Wildtree Blissful Blondies (chocolate chips included)
4 tablespoons unsalted butter, melted
2 eggs, beaten

Preheat oven to 350°F. Grease and flour or spray an 8x8 inch square baking pan. In a large bowl combine the spices. Add the Blondie Mix, chocolate chips, melted butter, and beaten eggs and whisk until combined. Press batter evenly into baking pan. Bake for 40-45 minutes, or until just golden brown. Cool on a wire rack. Cut into 12 bars. Can be served with vanilla ice cream.

To order Wildtree's Blissful Blondies go to

Wednesday, May 30, 2012

Grill Master Set

Father's Day is coming...
Why not give a gift that your Dad is sure to love?
And you will enjoy it too when he grills you some delicious food!

Place your order today and pay only $5 shipping!

Grill Master Set
Rancher Steak Rub $7.50
**Sweet & Savory Pineapple Sauce $10
**Leslie's Burger & Rib Sauce $9
Steak Sauce #9 $8
Cheddar Bacon Burger Seasoning $6.50
Roasted Garlic Grapeseed Oil $13
Total = $54

**You can sub one of the sauces for Cactus Pete's Agave BBQ Sauce instead!

You can check out all these products at but make sure to contact me to take advantage of the $5 shipping. Order must be placed before midnight on May 31, 2012.

Saturday, May 26, 2012

Memorial Day Sale

Happy Memorial Day

Wildtree Cooking with Jen Warr

It's a weekend to remember, relax and start the summertime ritual of grilling!
Wishing you and your family a safe holiday weekend. 

Don't miss out on my $5 specials...
$5 for any product I have on hand (see list below - must be picked up in Los Angeles)



Cilantro Lime Vinaigrette
Cream of Mushroom
Parmesan Rice
Spanish Rice
Thai Red Curry Paste
Apple Cranberry Jam (seasonal)
Cranberry Jalapeno Jelly (seasonal)
Sweet Cranberry Mustard (seasonal)

Beef Gravy (seasonal)
Turkey Gravy (seasonal)

Pumpkin Pancakes (seasonal)
Whole Grain Thyme Mustard (seasonal)

Grapeseed Oils
Euro Dipping Oils (Hickory)

Culinary Blends
Alfredo (small - $5, large - $10)
NEW Bacon Cheddar Burger Seasoning
Cheddar Herb Skillet Meal
Cranberry Spice
Dill Dip
Dry Brine
Fra Diavolo
Garlic Galore
Garlic & Herb
Guacamole (small)
Hot Chili Pepper & Garlic
Jamaican Jerk
NEW Java Rub
Mexican Skillet Meal
Onion & Chive

Soups & Stews
Cheesy Cheddar Soup

Dressings, Marinades & Sauce

Asian Ginger Plum Marinade
CaesarHollandaise Made Easy
Italian Salad Dressing Blend
Kickin' Asian Sauce
Leslie's Smoky Burger Sauce
Outrageous Orange Sauce
Pacific Fusion
Sweet Onion Spread
Thai Sesame Sunbutter Sauce
Tia Rosa's Enchilada Sauce

Bread, Pizza & Pancakes
Banana Bread
So Quick & Easy Pizza
WW Beer Bread

Blueberry Jam
Carrot Cake
Citrus Bars
Cocoa (dairy-free!)
Lemon Lime Cheesecake Blend
Mocha Mousse
Raspberry Mousse

Gluten Free

Contact me to take advantage of this sale!

Wednesday, May 9, 2012

It's Kid Friendly Wednesday!
Wildtree is committed to creating simple & delicious meals for your family. They have taken a typically nutrient deficient meal and fixed it up using nitrate free chicken sausages and Wildtree's Corn Bread which contains no MSG, high sodium or HFCS. 
Enjoy watching your kids devour this fun meal!

 Baked Corn Dogs
25 chicken sausage
25 popsicle sticks
5 tablespoons flour
1 box Wildtree Texas Corn Bread, batter prepared according to package directions

 Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. Insert a popsicle stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes.

BBQ Garlic Baked Beans
1 tablespoon Wildtree Natural Grapeseed Oil
1 shallot, finely diced
1 (15.5 ounce) can pinto beans, drained and rinsed
1 teaspoon Wildtree Garlic & Herb Blend
½ cup Wildtree Cactus Pete’s Agave BBQ Sauce
½ cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions

Heat Grapeseed Oil in a sauce pan over medium heat. Add the shallots and cook for about 2-3 minutes, stirring frequently. Add the beans and the rest of the ingredients, mixing well so it is all incorporated. Bring the mixture to a boil, stirring frequently; reduce to a simmer. Simmer for 10-15 minutes, or until it has thickened u
p and everything is soft and cooked together.

To order any Wildtree products please go to

May is National Burger Month

Whether you prefer ground beef, turkey, chicken, salmon or vegan...there's a burger for everyone! It's time to fire up the grill and sink your teeth into some mouthwatering, flame broiled goodness.

Here are some great burger ideas... 

Rodeo Burgers
1 1/2 pounds ground beef
1 TBSP Rodeo Rub
Leslie's Smoky Burger & Rib Sauce

In a large bowl, combine ground beef and Rodeo Rub and mix only until incorporated. Divide mixture into 4 equal portions, form into patties.  Grill burgers over medium-high heat, 5-6 minutes per side or until internal temperature reaches 165 degrees F. Serve on kaiser or bulkie rolls with Leslie's Smoky Burger & Rib Sauce.


Falafel Veggie Burgers
1 package Wildtree’s Own Falafel Mix
1/4 cup corn
1/4 cup black beans
1/4 cup small diced red bell pepper
Salt and pepper to taste
2 TBSP Wildtree Natural Grapeseed Oil
4 whole wheat hamburger buns
4 slices cheese (optional)

Prepare falafel according to package directions and add corn, beans, and red bell pepper. Form into four patties. Heat the grapeseed oil in a skillet over medium-high heat. Fry patties until brown and crispy. If desired, place cheese on patty 1 minute before it is finished cooking. Place on hamburger bun and serve

Portobello Mushroom Burger

4 hamburger buns or sandwich rolls
4 portobello mushrooms
4 medium zucchini, sliced lengthwise
4 ounces cream cheese
1 tablespoon Wildtree Natural Grapeseed Oil
1 serving Wildtree Basil Pesto 

Heat a well-oiled grill to medium-high heat. Brush Grapeseed oil on the mushrooms and zucchini and grill until slightly softened.  Lightly oil the insides of the buns or rolls and briefly place them on the grill to heat through and give them a light crunch. Prepare Basil Pesto as instructed on package and combine with cream cheese. Spread Basil Pesto/cream cheese mix on buns or rolls. Add the vegetables to the buns and cover with the tops.

Turkey Burger with Cheddar & Onion Spread
1 TBSP Wildtree Natural Grapeseed Oil
4 fresh or frozen 1/3 pound turkey burgers
4 slices sharp cheddar cheese
4 crusty rolls, split and toasted if desired
½ cup Wildtree Sweet Onion Spread
Romaine lettuce
Sliced tomatoes

Heat Grapeseed Oil in a large skillet over medium high heat. Add burgers and cook 5 to 6 minutes per side. Place a cheddar slice on each patty in the last 2 minutes of cooking. Place burgers on rolls, top with onion spread, and lettuce and tomato, if desired.

Tex Mex Sliders
1 pound ground beef, 85% lean
1 tablespoon Wildtree Hickory Smoked Grilling Grapeseed Oil
2 teaspoons Wildtree California Style Garlic Pepper Blend
4 slices cheddar cheese, halved
8 mini burger bun

In a large bowl, combine ground beef, Hickory Oil and Garlic Pepper Blend. Mix well and form into 8 mini patties. Grill meat to desired doneness. Add the half slice of cheese and arrange on the buns. You can also top the burgers with Wildtree's Guacamole, Fiesta Salsa, baby arugula and red onion.

To order any of these Wildtree products please go to and place your order on my secure site at any time!

Monday, April 30, 2012

Wildtree's May 2011 NEW Products

 Wildtree's NEW products...just in time for summer!

NEW Old Fashioned Lemonade
10795 5.5 oz jar $8.00
What better way to enjoy a Summer’s
day than with a cold, refreshing glass of
lemonade? Easy to make and delicious
to boot!

NEW Cheddar Bacon Burger Seasoning
10791 Two 2.55 oz bags $6.50
All of the smoky bacon and rich cheddar
flavor with none of the hassle. Just mix, form,
and grill your patties. This mix is sure to be
everyone’s favorite at your next cookout!

NEW Java Rub
10793 2.8 oz jar $6.50
Combining the richness of coffee, the
smoky, spicy thrill of chipotle, and the
combined flavors of myriad spices, this rub
will enliven any cut of meat. Just rub on
and cook and you’ll be enjoying a tender,
flavorful meal in no time at all!

NEW Steak Sauce #9
10794 8 fl oz bottle $8.00
This rich and tangy sauce is the perfect
complement to any cut of beef. Whether it
is grilled, broiled, or chicken-fried, beef will
surely be enhanced with a healthy helping
of Steak Sauce #9.

NEW Blissful Blondies
10792 15.8 oz box $9.00
A relative of the chocolate brownie, this
decadent, chocolate-chipped dessert bar
will surely satisfy any sweet tooth.

You can order these new products starting May 1, 2012 at