Tuesday, January 17, 2012

New Year...New Freezer Meal Workshop

Meal Planning in the New Year

I am not a big fan of New Year's resolutions. They seem too perfect a set-up to be let down. Instead, I prefer to help simplify my busy life by getting back to basics. Meal planning is one of those organizational tools that fell by the wayside during the hectic holiday season and I can never quite figure out why I let that happen. But instead of dwelling on it, I endeavor to make a plan each week for 4 or 5 nights knowing that the others will include leftovers, breakfast for dinner or going out.

Making a plan and prepping ahead of time makes all the difference in the world!  Filling your freezer with ready to go meals also helps. Speaking of freezers...my Freezer Meal Workshops are back and ready to help you ring in the New Year with healthy & delicious family meals! I've planned out the next 3 months so take a look, sign up to save your spot and get ready to simplify dinnertime.

Wednesday, February 1st @ 7 pm or Thursday February 2nd @ 10 am

February's Hearty Winter Menu is sure to warm up and includes:
Outrageous Orange Short Ribs
Caesar Chicken
Chicken with Apricot & Thyme Mustard Sauce
Moroccan Stew
Smoky Mushroom Ragout
Chicken & Onion Stew
Cheddar Herb Baked Fish
Chipotle Lime Chicken
Roman Style Chicken
Black Bean Chili
 
 
Wednesday, March 14th @ 7 pm or Thursday March 15th @ 10 am

March's Around the World Menu is just in time for those who may not be traveling some place tropical for spring break. The menu includes:
Bangkok Chicken Satay w/Thai Sesame Sun Butter Dipping Sauce
Fajita Pulled Pork
Sesame Fusion Chicken
Italian Herb Crusted Pork Chops
Hungarian Beef Goulash
Asian Flank Steak
Spicy Thai Sun Butter Chicken
Crockpot Swiss Steak
Zesty Citrus Chicken
Spicy Green Chicken Burritos
 

For more information or to sign up, please contact me today or visit www.jenwarr.mywildtree.com to view all the Wildtree products.

Saturday, January 14, 2012

Sweet Potato and Chicken Hash with Green Chili Hollandaise

Sweet Potato and Chicken Hash with Green Chili Hollandaise
Serves 4

2 large sweet potatoes, baked, peeled, diced
2 cups cooked chicken breasts, shredded
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup bell pepper, diced
1 tablespoon honey
1 tablespoon Wildtree Smoky Chipotle Hot Sauce
Salt and freshly ground pepper, to taste
1 package Wildtree Hollandaise Made Easy, prepared according to package directions
1 large Poblano pepper, roasted, skinned, seeds removed, and finely chopped
2 tablespoons Wildtree Natural Grapeseed Oil
4 eggs, cooked any style

Place the potatoes, chicken, scallion, cilantro, bell pepper, honey, and Chipotle Hot Sauce in a large bowl and mix gently until combined, season with salt and pepper; set aside. Prepare Hollandaise Sauce according to directions. Fold in the chopped poblano pepper. Keep warm. Form the potato mixture into 4 equal-sized patties. Heat the oil in a large sauté pan until just smoking. Season the patties with salt and pepper to taste and sauté the patties on each side until golden brown. Keep warm. In the same pan cook the eggs to your liking (we prefer over easy). Top each hash patty with an egg and top with chili hollandaise sauce.

To order your Wildtree groceries please go to http://www.jenwarr.mywildtree.com/.

Orange Chipotle Hollandaise with Panko Fried Shrimp

Orange Chipotle Hollandaise with Panko Fried Shrimp
Serves 6

1 package Wildtree Hollandaise Made Easy
¼ cup (1/2 stick) butter, unsalted
1 cup water
2 tablespoons fresh orange juice
1 teaspoon orange zest
½-1 teaspoon Wildtree Smoky Chipotle Hot Sauce
1 1/2 pounds large shrimp, peeled, butterflied tail-on
1 cup flour
2 tablespoon Wildtree Adobo Seasoning Blend
2 eggs
2 tablespoons milk
1 1/2 cups panko crumbs

Hollandaise: Melt the butter in a small saucepan on medium-low heat. Stir in water, orange juice, and Hollandaise Sauce Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Finish by whisking in orange zest and Chipotle Hot Sauce. Keep warm.

Shrimp: Preheat oven to 450°F and generously oil a sheet pan. Mix the flour with the Adobo Seasoning Blend; mix the milk together with the eggs. Dredge the shrimp with the seasoned flour and shake off the excess. Dip the shrimp in the egg wash and then the panko crumbs. Place on the sheet pan and bake for 5 minutes. Carefully flip the shrimp and continue cooking for another 3-5 minutes until crispy and cooked through. Serve with the orange chipotle hollandaise.

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

Hollandaise Made Easy

Traditionally a difficult dish, hollandaise is a great addition to Eggs Benedict, roasted asparagus, and many types of fish including broiled swordfish. We've taken the guesswork out of it and made it easy for everyone to enjoy!

Hollandaise Sauce Made Easy
Serves 4

¼ cup (1/2 stick) unsalted butter
1 cup water
1 package Wildtree Hollandaise Made Easy

Melt the butter in a small saucepan on medium-low heat. Stir in water and Hollandaise Sauce Made Easy. Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Serve with vegetables, chicken, seafood, or egg dishes.

Here are some other recipes to enjoy using Wildtree's Hollandaise Sauce.

Sweet Potato and Chicken Hash with Green Chili Hollandaise

To order any Wildtree groceries, including the new Hollandaise Made Easy Sauce, go to http://www.jenwarr.mywildtree.com/.

Raspberry Truffle Mousse

Raspberry Truffle Mousse
Serves 4

2 cups heavy whipping cream
1 bag Wildtree Raspberry Truffle Mousse Mix

Whip heavy cream with an electric mixer until soft peaks form. Fold in Mousse Mix and chill. Garnish with chocolate shavings or fresh berries.

Quick & Easy Tiramisu



Wildtree Tiramisu

Ingredients
8 ounces Mascarpone Cheese
4 tablespoons, divided
Wildtree Mocha Mousse & Cheesecake Blend
1 cup Whipped Topping
1 cup Water, boiling
3 ounces Lady Fingers
Chocolate Shavings, for garnish, optional

Instructions
Mix together Mascarpone, Whipped Topping & 2 tablespoons of the Mocha Cheesecake Blend in a medium sized bowl until completely combined. Set aside.

In a small sauce pan, bring the water to a boil. Add the remaining 2 tablespoons of Mocha Cheesecake Blend and whisk until dissolved. Set aside.

Arrange half the lady fingers in bottom of a 5×7-inch casserole dish. Brush or spoon mocha liquid over lady fingers until they are wet, but not soaked all the way through. Spread half the Mascarpone mixture evenly over the lady fingers in the dish. Arrange the remaining lady fingers on top and brush with Mocha Liquid (there will most likely be some liquid left over).
Cover the lady fingers with the remaining Mascarpone mixture. Sprinkle with Chocolate Shavings if desired. Chill for 4 hours.

To order Wildtree's Mocha Mousse & Cheesecake Blend or any other products, please go to http://www.jenwarr.mywildtree.com/.

Friday, January 13, 2012

Recipe Booklets

I don't know about you...but there are times when I would love to have a personal chef. Don't get me wrong, I love to cook! But day after day, week after week, month after month, it can get tiring, repeititive and boring to cook the same meals over and over again. Luckily, Wildtree has loads of recipes and bundles to help you break out of your dinner rut!

I have some great bundles available that all come with recipes...one even comes with a grocery shopping list! These bundles are not sold through Wildtree, you must contact me to order them. Once you place your order I will mail the Menu Planner or recipe booklet to you. You can check out Wildtree products at www.jenwarr.mywildtree.com or contact me with any questions.

Meal Plan Bundle
Save time, money, reduce stress and prepare quick healthy meals for your family.
Everything you need to make dinner for the next two weeks! 10 complete recipes for main courses and side dishes, 10 Wildtree products and a grocery shopping list for the store. 
$89.50 plus shipping

Tia Rosa’s Enchiladas
CA Garlic Pepper Pork Chops
Oven Roasted Potatoes Mustard Garlic Green Beans
Outrageous Orange Short Ribs
Classic Onion Burgers
Chicken Marsala
Wildly Delicious Fajitas
Perfectly Seasoned Tilapia
Spanish Style Garlic Shrimp
Caesar Chicken
Pizza! Pizza!

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 Wildtree Favorites Bundle
10 minute meal solutions...10 Products and 12 recipes to choose from!
$82.75 plus shipping
 
Bundle Recipes Include:
Best Ever Burgers
Chicken Cacciatore
Chicken Cheddar and Herb Skillet Meal
Garlic and Herb Mashed Potatoes
Garlic and Herb Shrimp Farfalle
Mexican Skillet Meal with Tomatoes and Black Beans
Mini Meatloaves
Rancher Roast Beef
Simple Garlic Parmesan Spaghetti
Rotisserie Chicken
Soft Turkey Tacos
Turkey Stroganoff Casserole


 *     *     *     *     *

Wildtree Basic Bundle
Our tried and true best sellers, perfect if Wildtree is new to you! 
9 products and 13 Recipes to choose from
$78.25 plus shipping

Bundle Recipes Include:
Chicken & Broccoli Alfredo
Alfredo Pizza
Chicken Cacciatore
Grilled Chicken Fajitas
Fajita Pizza
Lemon Rosemary Roasted Pork & Vegetables
Lemon Rosemary Roasted Chicken
Grilled Pacific Fusion Steak
Shrimp or Chicken Scampi
Taco Salad
Shrimp and Vegetable Stir-fry
Traditional Italian Pizza
Grilled Scampi Halibut

Outrageous Orange Slow Cooker Short Ribs

Outrageous Orange Slow Cooker Short Ribs
Serves 8

 1½-2 pounds beef short ribs
1 bottle Wildtree Outrageous Orange Sauce
2 carrots, rough chopped
1 onion, rough chopped
1 head baby bok choy, rough chopped
Salt & Pepper, to taste 

Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high. 

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

Outrageous Orange Salmon

A Super Simple Supper!

Outrageous Orange Salmon
Serves 4

1 (1 pound) salmon fillet
½ cup Wildtree Outrageous Orange Sauce

Preheat oven to 375°F. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce. Bake for 25 minutes, basting at 10 and 20 minutes. Flake with a fork to test for doneness.

To order Wildtree's Outrageous Orange Sauce go to www.jenwarr.mywildtree.com

Marinated Asian Beef Kebobs

Marinated Asian Beef Kebobs
Serves 6

1 pound beef, cut into 2 inch cubes
2 tablespoons Wildtree Outrageous Orange Sauce
4 stalks bok choy, cut into 1 inch pieces
2 orange bell peppers, cut into 1 inch pieces
2 cups pineapple, cubed
2 tablespoons Wildtree Natural Grapeseed Oil
Salt and Pepper to taste

In a small bowl, mix together beef cubes and Outrageous Orange Sauce; be sure beef is coated evenly. Cover and refrigerate for 20 minutes. Meanwhile, in a large bowl, toss the bok choy, bell pepper, and pineapple with Grapeseed Oil and season with salt and pepper. Alternate the pineapple, beef, pepper, and bok choy on skewers. Heat grill to medium high and cook skewers for about 5 minutes on each side. The steak should have formed and nice brown crust and the sugars on the fruit will have become caramelized.

To order Wildtree's Outrageous Orange Sauce please go to www.jenwarr.mywildtree.com

Outrageous Orange Sauce

  
Hankering for an easy homemade answer to a Chinese food craving? 
Turn to Wildtree's Outrageous Orange Sauce for a quick fix. Coat fried chicken, mix with vegetables, marinate steak, use in the slow cooker or use as a dipping sauce for baked wontons.  See the recipe below for how to enjoy Wildtree's outrageously healthier version of Orange Chicken plus many more.

Serves 6

2 pounds boneless, skinless chicken, thinly sliced
Wildtree Natural Grapeseed Oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
½ - ¾ cup Wildtree Outrageous Orange Sauce
2 scallions, thinly sliced

Heat 2 inches of Grapeseed Oil to 375°F in a wok or deep skillet. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth. Add the chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all of the chicken, transfer it to a large bowl. Add the Outrageous Orange Sauce and use tongs to toss chicken making sure it is evenly coated with the sauce. Garnish with scallions. Serve with steamed white rice.


To order the Outrageous Orange Sauce go to www.jenwarr.mywildtree.com. 

Shrimp Fra Diavolo


Shrimp Fra Diavolo
Serves 4

1 pound large shrimp, peeled, deveined
1-2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend
3 tablespoons Wildtree Natural Grapeseed Oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes

Toss the shrimp in a medium bowl with the Fra Diavolo Blend. Heat the 3 tablespoons Grapeseed Oil in a large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of Grapeseed Oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Serve over pasta.

To order any of the Wildtree products listed, please go to www.jenwarr.mywildtree.com

Flank Steak with Fra Diavolo BBQ Sauce over Salad


Flank Steak with Fra Diavolo BBQ Sauce over Salad
Serves 4

1/2 cup Wildtree Cactus Pete’s Agave BBQ Sauce
1/2 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend
1 pound flank steak
Salt and pepper
2 cups arugula
2 cups romaine
2 tablespoons fresh parsley
½ cup cherry peppers, jarred and sliced
¼ cup sun dried tomatoes, chopped
¼ cup cherry tomatoes, halved
¾ cup Wildtree European Dipping Oil-Mediterranean Balsamic

Blend BBQ Sauce and Fra Diavolo Blend in a saucepan and cook on medium low heat for about 15 minutes, stirring occasionally; set aside. Heat grill to high. Season steaks on both sides with salt and pepper. Grill on one side until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4 inch thick slices. While the steak is resting, toss arugula, romaine, cherry peppers, and all tomatoes with the Balsamic Dipping Oil. Serve sliced flank steak over the salad.

Mussels Fra Diavolo

These make a great appetizer or main course served with pasta.

Mussels Fra Diavolo
Serves 4

1 tablespoon Wildtree Grapeseed Oil
1 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend
1 cup white wine
1 ½ cups canned crushed tomato
2 pounds medium mussels, scrubbed, de-bearded, rinsed and drained

Heat the Grapeseed Oil in a pan over medium heat. Add the Fra Diavolo Blend and sauté for 2 minutes. Add wine and crushed tomato; increase heat to high, cover and bring to a boil. Add the mussels and replace the lid. Cook over high heat for 3 minutes. Remove lid and stir once. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more. 

To order Wildtree's Hot & Spicy Fra Diavolo Blend go to www.jenwarr.mywildtree.com.  

Linguine Fra Diavolo

Linguine Fra Diavolo
Serves 4

1 (14 ½ ounce) can crushed tomatoes
2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend
1 pound linguine

In a small saucepan over medium heat, bring the can of crushed tomatoes to a simmer. Stir in 2 tablespoons of Fra Diavolo Blend and cook for 5 minutes. Boil linguine until al dente and serve with sauce.

To order go to www.jenwarr.mywildtree.com

Hot & Spicy Fra Diavolo Blend

Fra Diavolo, which literally means 'Devil Brother' in Italian, is more of an Italian American dish than something from the Old Country...but it's beloved by anyone with a taste for spicy Italian dishes! 

Wildtree has created their own version of this hot dish which you can make using seafood, chicken, steak, or as a vegetarian option, even as a pizza topping!

Here's a list of some delicious recipes from Wildtree ~ just click the title to read the recipe.

Thursday, January 5, 2012

Blazin’ Buffalo Turkey Meatloaf

Blazin’ Buffalo Turkey Meatloaf
Serves 8

2 lbs ground turkey, extra lean
1 package Wildtree Just Like Mom’s Meatloaf Mix
¼ cup soy sauce, reduced sodium
2 large eggs
¼ cup milk
½ cup ketchup
¼ cup plus 2 tablespoons Wildtree Blazin’ Buffalo Dip

Preheat oven to 375°F. Mix together ground turkey, Meatloaf Mix, soy sauce, eggs, milk, and ¼ cup Blazin’ Buffalo Blend. Mold meatloaf into an oval, place in a baking dish. Mix together ketchup and remaining 2 tablespoons of Blazin’ Buffalo Blend. Spread the ketchup mixture over the meatloaf. Bake 1 hour, or until the turkey reaches an internal temperature of 165°F.