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