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 up and everything is soft and cooked together.

To order any Wildtree products 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.

Freezer Meal to the Rescue!

Life has been turned topsy-turvy! 

For 2 1/2 months this summer we lived an idyllic life on a small island where the only vehicle you drive is a golf cart, where there are no strip malls, billboards, restaurants (except for a pizza joint or brunch at the Fishing Club) or hotels (except for the Fishing Club or the Avalon), where the only traffic are the boats in the channel and the line up at the ice cream shop. 

It's a place where life is simply wonderful and wonderfully simple.

When we return to Los Angeles (three days before school begins), we have a time change, culture shock and an empty kitchen to deal with. Personally, if we didn't have to adjust to a 3 hour time change, I would come back the day before school starts. Needless to say it's not an easy transition for me. Oliver seems to handle it without a hitch, but I long for those beautiful days of summer.

Did I mention the empty kitchen? My husband is wonderful and makes sure we have something to drink and snack on, but there are no fixin's for dinner. I was happily surprised to find a freezer meal from my last workshop in my freezer and it was a sweet sight to behold. I actually managed to pull off a delicious dinner on a night we had just returned. Oliver devoured it and wants me to make it again - I'd say that's a victory for any Mum in the kitchen!

Cactus Pete’s Oven Baked BBQ Chicken

In freezer bag combine:
 4-6 chicken breasts
1 TBSP Rodeo Rub
1 TBSP Rotisserie Chicken Blend
1 TBSP Garlic & Herb Blend
2 TBSP Natural GSO
3/4 cup Cactus Pete's Agave BBQ Sauce
1/2 cup plain yogurt

Store in your freezer until the night before you plan to cook it. Defrost the bag in the fridge overnight.

Preheat the oven to 375 degrees. Bake the chicken in a Deep Baker until thoroughly cooked. Thicker chicken breasts will take longer. Turn chicken over halfway through. Serve with mashed potatoes and steamed broccolini.