Dinner tonight...Italian Stuffed Pork Tenderloin

 

Italian Stuffed Pork Tenderloin

 

My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!

 

To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Afterschool Leftover Snack ~ Simple Meatballs with a Pancetta Red Sauce

What does your child eat for an after school snack?

Fruit?

Cheese & crackers?

Remnants from the lunchbox?

Mine can and does eat a meal...it's not a snack...and you would think he didn't have a hearty lunch...which he did...and no fruit or yogurt or other light snacks will do. This seven year old boy is hungry with a capital H.

So what is a busy Mum to do when faced with this dilemma? Rely heavily on leftovers! This was a delicious meal that tasted like it took hours to slowly cook, but in reality it was about 45 minutes. The meatball recipe is super simple as we are gluten, dairy and egg free. If you prefer to add breadcrumbs, milk, eggs to your meatballs please feel free to - but you might want to give mine a shot!

Simple Meatballs with a Pancetta Red Sauce

Simple Meatballs

1 1/2 lbs grass fed ground beef

1/4 onion, diced small

1 TBSP Wildtree Hearty Spaghetti Blend

2 TBSP Tamari

1 TBSP Wildtree Tuscany Bread Dipper Herb Blend

salt & pepper to taste

Combine all ingredients in a bowl and roll into small meatballs (they cook faster) and set aside.

Pancetta Red Sauce

1 slice (1/2" thick) pancetta, cut into small cubes

1/2 onion, diced medium

two 28 oz cans of plain crushed tomatoes

2 cloves fresh garlic, pressed

2 TBSP Wildtree Hearty Spaghetti Blend

1/2 TBSP Wildtree Basil Pesto Grapeseed Oil

salt & pepper to taste

Heat a large cast iron skillet over medium high heat, add the Basil Pesto GSO and pancetta. Stir while cooking until the pancetta renders its fat. Remove cooked pancetta from the pan with a slotted spoon and set aside. Meanwhile, cook the meatballs being careful not to overcrowd the pan. Most likely you will need to cook them in several batches. You do not have to cook them in their entirety, just make sure they are browned on all sides. Next, add the onions to the pan and soften slightly (you might need to add a dash of Basil Pesto GSO to the pan). Place all the meatballs back in the pan and add the tomatoes, garlic, Hearty Spaghetti Blend and pancetta. Turn heat down to low and simmer away, uncovered so the sauce will slightly thicken and the flavors will meld together.

Serve over rigatoni with freshly grated Parmigiana Reggiano.

I Smell Garlic!

Do you like butter (non-dairy in Wildtree's case), garlic, wine, salt and parsley?
Are you allergic to seafood or dislike shrimp?
Then you are going to LOVE Wildtree's Scampi Blend!

Can you toss it with shrimp & pasta to make an easy & delicious dinner? Yes!

But did you know how many other ways you can prepare it?
Chicken Scampi
Veal Scampi
Scallop Scampi
Stuffed Mushrooms
Garlic Bread
Garlic Mashed Potatoes
White Pizza Chip or Veggie Dip (mixed with sour cream, or sour cream & mayo)
Stuffing for baked stuffed fish
Scampi cream cheese for an easy bagel spread

Here are a few other of my favorite recipes using our Scampi Blend:

~ Herb Crusted Pork Tenderloin ~
 3 pieces of sourdough bread (our beer bread works great too!)
 2 TBSP of Wildtree Scampi Blend
2 TBSP of Wildtree Roasted Garlic GSO

Make crumbs in your food processor. Mix in the Scampi Blend and the GSO until you have moist (stuffing texture) crumbs. Add a little more oil if you need to. Pat the mixture around your beef or pork tenderloin (all sides) and bake. Each slice will contain a flavorful herb crust! Easy and delicious!

~ Scampi White Pizza ~
Wildtree's Quick and Easy pizza dough (unbleached wheat flour, and SO good!)

2 teaspoons Scampi Blend

Grapeseed Oil (I used the Basil Pesto in the dough mix, and brushed Roasted Garlic on the top)

Wildtree's California Garlic Pepper Blend

Shredded Parmesan and Cheddar Cheeses

Make the pizza dough (I use my Kitchen Aid mixer with the dough hook and it takes just minutes!). Roll out onto lightly oiled cookie sheet dusted with cornstarch (to prevent sticking). Brush oil onto top of crust. Sprinkle with Scampi Blend and also California Garlic Pepper. Top with 1/4 Cup shredded parm and 1 cup shredded cheddar, (more if desired) and bake at 375 for about 15 minutes (more or less depending on your oven). You can also use this as an appetizer for a party and cut it into small squares like a really gooey garlic bread...yum!

~ Scampi Au Gratin Potatoes ~

Serve with a baked ham!

5 large russet potatoes, peeled and diced into 1" cubes (or use frozen Home Fries/Hash Browns)

3 TBSP unsalted butter

3 TBSP flour

4 cups low fat milk

1/2 cup grated Parmesan cheese (or more to taste)

2 TBSP Scampi Blend

Bread Crumbs (optional)

Melt butter in large saucepan over medium heat. Stir in flour and cook, stirring constantly about 2 minutes until it becomes a paste, slightly bubbling. Don't let it brown. Add milk, and stir until sauce thickens. Bring to a boil. Add scampi blend and potatoes. Simmer for 10 minutes. Stir in the cheese and add salt/pepper to taste. Pour into greased casserole dish. Top with bread crumbs if you wish. Bake at 350 for 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

~ Stuffed Mushrooms ~

Great appetizer!
(Or leave out the mushrooms to make stuffing for a Baked Stuffed Shrimp Casserole)

1 sleeve of Ritz crackers, crushed. Add 1-1/4 sticks of melted butter. Mix in 2 TBSP of Scampi Blend and 1/4 tsp of lemon juice. Optional - Mix in 4 ounces of any seafood (crabmeat, lagostinos, etc). Arrange 1/4 pound of mushroom caps on a baking sheet. Spoon the mixture into the caps. Bake 7-10 minutes or until heated through and light brown on top.

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

Guest Chef ~ The Versatile Stir-Fry!

I love a good stiry-fry!
It's quick, easy, delicious and a great way to use up leftovers!
This is another Guest Chef entry from Wild for Wildtree with Yvonne who believes stir-fry is not limited to Asian flavors.

Why oh why do we all think of Asian style food when we hear the term, “stir fry”? Wildtree does have some great Asian style stir fry sauces. I LOVE using the Asian Ginger Plum or the Thai Sesame Sun Butter. Hubby prefers the Kickin Asian Stir Fry Sauce since it is more traditional. But there is so much more that we can do with stir-fry! If you have some sort of protein (beef, pork, chicken, tofu) and/or veggies and some rice, try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!
Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir Fry Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir Fry Basil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!) Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:
Chipotle Lime Fried Rice 2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION: Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.