Maple Bacon Popovers

 

Maple Bacon Popovers 

1 box Wildtree Poppin' Popover batter, prepared according to box directions
1 1/2 tablespoons maple syrup
6 strips of bacon, crumbled

Prepare the popover batter according to directions. Stir in maple syrup and bacon crumbles. Bake according to box directions.


Optional: Top with extra bacon crumbles and a maple glaze (1/2 cup powdered sugar, 1/4 cup milk, 1 tablespoon maple syrup whisked together)

 

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

Margarita Chicken Club

 

Margarita Chicken Club

 ½ cup Wildtree Agave Margarita Mixer

2 tablespoons Wildtree Jalapeno Grapeseed Oil

1 teaspoon lime zest

2 cloves garlic

¼ cup cilantro

4 chicken breast cutlets (about 1 pound)

2 teaspoons Wildtree Jalapeno Pepper Blend

2 teaspoons warm water

¼ cup light mayo

1 teaspoon lime juice

1 avocados

2 teaspoons Wildtree Guacamole Seasoning

4 slices bacon, cooked

4 buns

4 lettuce leaves

 

Add the Margarita Mixer, Grapeseed Oil, lime zest, garlic cloves, and cilantro to a food processor. Pulse until ingredients are combined. Transfer to a zip top bag along with chicken breasts. Marinate for at least an hour. Meanwhile hydrate the Jalapeno Pepper Blend with the warm water. Stir in the mayo and lime juice; refrigerate until needed. In a separate bowl mash the avocado with the Guacamole Seasoning; refrigerate until needed. After the chicken has marinated, grill until chicken is cooked through. Spread the mayo mixture on the bottom halves of the 4 buns. Top with lettuce, chicken, bacon, and prepared Guacamole.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Eggs Benedict Casserole

This is a great recipe to serve for brunch to a group of people!

 

Eggs Benedict Casserole

 2 (6 ounce) packages Canadian bacon, diced

6 English muffins, cubed

8 eggs

2 cups milk

2 tablespoons Wildtree Garlic Galore Seasoning Blend

1 packet Wildtree Hollandaise Made Easy, prepared according to package directions

 

Grease a 9×13 inch baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon. In a large bowl, whisk together the eggs, milk, and Garlic Galore. Pour evenly over top of casserole. Cover tightly and refrigerate overnight. Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375°F. Bake for 40-45 minutes on lower middle rack. Sprinkle with fresh parsley, if desired. Serve with the prepared Hollandaise sauce.

 

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

Breakfast Pizza

There is something about bacon, eggs and a hot cup of coffee that screams weekend living! Our family loves breakfast for dinner, but if I could wake up to this delicious concoction on a Saturday or Sunday morning, I would be very happy!

 

Breakfast Pizza

1 bag Wildtree So Quick & Easy Pizza Dough Mix, dough prepared up to resting point

1 russet potato, cut into ¼ inch thick sliced and cooked in boiling water for 5 minutes

1 tablespoon Wildtree Garlic Galore Seasoning Blend 

1 cup shredded cheddar (or any cheese you’d prefer)

6 slices bacon, cooked
4 eggs
2 tablespoons fresh chives, chopped

 

Preheat oven to 425°F. Roll dough out to desired shape. Lay the boiled potato slices in a single layer over the dough. Season with the Garlic Galore and top with cheddar cheese. Break the bacon slices in half and lay on top of the cheese. Crack each egg onto the top of the pizza (try to find a little nook in between the potatoes or bacon so the egg can sit in). Bake the pizza for 12-15 minutes or until the crust is golden and the whites of the eggs are cooked, yolks will be runny. Cook longer for more cooked eggs. Remove from oven, garnish with chives. Slice and serve with a cup of coffee and enjoy your weekend!

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

Maple Dijon Chicken with Bacon Couscous

Yummy! Yummy! Dinner!!!

 

Maple Dijon Chicken with Bacon Couscous
2 tablespoons Wildtree Honey Dijon Dressing & Dipping Sauce
2 tablespoons maple syrup
4 slices bacon, chopped
4 chicken breast (about 1 pound)
½ onion, finely diced
1 ¼ cup water
1 tablespoon Wildtree Chicken Bouillon Soup Base
1 cup couscous
1 tablespoon fresh chopped chive
2 teaspoons apple cider vinegar
¼ teaspoon Wildtree Rancher Steak Rub

Whisk together the Honey Dijon Dressing and maple syrup; set aside. Cook the bacon in medium nonstick skillet over medium heat until crisp, about 6-8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 2 tablespoons fat from the skillet and return pan to medium heat until the fat shimmers. Pat the chicken dry with paper towels. Cook chicken until golden brown and cooked through, about 6 minutes per side. Transfer to platter, brush with mustard mixture, brush with the Honey Dijon mixture, and tent loosely with aluminum foil. Add the onion to the now empty skillet and cook over medium heat, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, chives, vinegar, and Rancher Steak Rub into the couscous. Serve with chicken.

 

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

Everything's Betta with Bacon!

My son has a saying, "Everything's betta with butta...and bacon!"

And I couldn't agree more! The bacon we eat is always nitrate free and I try to make sure the chicken I cook with is free range. Why? One reason is because I want to make sure my family is getting enough Vitamin D. Vitamin D? From chickens? Yes...Did you know that "part of the reason we are all lacking in Vitamin D is because we do not eat animals that were raised in the sun?" Learn more here from the Nourished Kitchen, one of my favorite blogs!

Now on to dinner...I made this delicious recipe from The Nourished Kitchen's guest post from Brenda at the Well Fed Homestead.

Bacon, Chicken and Green Beans
Ingredients

1 pound bacon, chopped

1/4 cup butter or ghee, optional

2 pound boneless, skinless chicken thighs, chopped

4 cloves garlic, minced

1 small onion, chopped

24 ounces frozen green beans

1 cup grated parmesan cheese

1 cup full fat coconut milk

Instructions

1. Heat a large skillet over medium high heat, cook bacon and set aside on paper towels.
2. Cook chicken in remaining bacon grease. Add butter to the pan if there is not enough grease.  Add garlic and onions and reduce heat to medium, stirring until the garlic and onions are tender.  Add in green beans, and cooked bacon, cover and let simmer for about 5 minutes.  Stir in cheese and coconut milk until mixed well.

Smoky Bacon Grapeseed Oil (vegan)

Smoky Bacon Flavor Grapeseed Oil

We have a saying in my family that my 7 year old loves to say, "Everything's betta with butta!" But he recently added to it..."Everything's betta with butta and bacon!" Yes we love bacon. In any form...pancetta, peameal (Canadian), back bacon (UK), apple smoked, thick cut, you name it, we love it. One of my favorite snacks, when there happens to be leftover bacon (not often) is a toast sandwich with peanut butter and bacon. It's delicious! I cook my bacon in the oven on my Large Bar Pan. It's super easy, no messy splattering grease and clean up is simple.

You may be asking what Wildtree has to do with bacon since we only sell pantry items. Well, Wildtree's new Smoky Bacon Grapeseed Oil is a guilt free way to enjoy the smoky goodness of bacon without the cholesterol, sodium, grease and calories! Use it in recipes that call for bacon fat or any recipe that would benefit from the smoky flavor of bacon. But don’t worry; no pigs were harmed in the making of this oil!

  

Use this oil to cook up eggs, sandwiches, vegetables, and pasta dishes. It can also be used in soups, stews, popcorn, pancakes, and even a home-made mayonnaise. The possibilities are endless! See below for more recipes.

Bacon Aioli

Serves 10

1/4 cup Wildtree Smoky Bacon Flavor Grapeseed Oil

1/4 cup Wildtree Grapeseed Oil

1 whole egg, room temperature

1 teaspoon Mustard Powder

1/4 teaspoon Salt

1 teaspoon lemon juice

Place all ingredients, except for Oils, into blender. Pulse until smooth and well combined. With the blender running on low speed, slowly drizzle Oils into egg mixture until mixture begins to turn white and is thick and creamy. Remove from blender and store tightly covered in refrigerator until ready to use.

Warm Bacon Potato Salad 

Bacon-Roasted Cauliflower Soup

Smoky Mushroom Ragout

Smoky Spaghetti Carbonara

Smoky Spaghetti Carbonara

Smoky Spaghetti Carbonara

Serves 8

1 (16 ounce) box whole wheat spaghetti

2 large eggs

1 cup grated Parmesan cheese

4 tablespoons Wildtree Smoky Bacon Flavored Grapeseed Oil

4 garlic cloves, minced

Fresh ground black pepper

2 tablespoons chopped parsley

Bring a large pot of salted water to a boil, add the pasta and cook according to package directions. Drain the pasta well, reserving ½ cup of the starchy cooking water to use in the sauce, if desired.

Meanwhile, beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps, and set aside. Heat the Grapeseed Oil in a large skillet over medium heat. Add the garlic, and sauté for 2 minutes until softened and fragrant. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands. Remove the pan from heat and pour the egg mixture into the pasta, stirring quickly until the eggs thicken. Thin out the sauce with a bit of the reserved pasta water, until it reaches a desired consistency. Season pasta with black pepper and salt to taste, and garnish with chopped parsley

Smoky Mushroom Ragout

Smoky Mushroom Ragout

Serves 4

3 tablespoons Wildtree Smoky Bacon Flavored Grapeseed Oil, divided

3 portobello mushrooms, diced

1 small onion, sliced

1 cup canned diced tomato

2 scallions, chopped

1 tablespoon Wildtree Basil Pesto

Salt and black pepper to taste

Heat 2 tablespoons Bacon Oil in a skillet over medium-high heat. Add mushrooms and onion, sauté about 6 minutes. Stir in diced tomato, scallions, and Basil Pesto; cook for an additional 3 minutes. Drizzle remaining Bacon Oil over the ragout and serve with your favorite pasta.

Bacon-Roasted Cauliflower Soup

Bacon-Roasted Cauliflower Soup

 Serves 4

1 head Cauliflower

3 cloves garlic, crushed

1 medium shallot, chopped

1/4 cup Wildtree Smoky Bacon Flavor Grapeseed Oil

1/4 teaspoon salt

1 teaspoon ground black pepper

2 cups water

4 teaspoons Wildtree Chicken Bouillon Base

2 cups low-fat milk

Coat chopped cauliflower, garlic, and shallot in oil, salt, and pepper. Roast at 400 degrees F, until browned and soft. In a large pot, heat milk, water, and bouillon to a simmer; do not boil or milk will separate. Add roasted vegetables and all oil from pan. Blend with immersion blender until desired consistency. Serve hot.

Warm Bacon Potato Salad

Warm Bacon Potato Salad

Serves 6-8

2 pounds russet potatoes

1/2 cup Bacon Aioli

1/2 cup celery, chopped

1/2 cup cherry tomatoes, halved

1 tablespoon parsley, chopped

1 tablespoon chives, chopped

1 tablespoon white wine vinegar

1 teaspoon coarse ground black pepper

Wash potatoes and cut into 1" x 1" cubes. Place in pot, cover with salted water and boil over high heat until fork tender - drain well. Transfer potatoes back into warm pot, add remaining ingredients and mix until thoroughly combined. Serve warm.