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.

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.

Some More Holiday Gift Ideas

 

Contact me or order at www.jenwarr.mywildtree.com

Cast Iron Skillet Cooking

Food just tastes better when cooked in a cast iron skillet! It caramelizes food and creates the yummiest brown bits. We have several cast iron pans on Cuttyhunk and I have been loving cooking on them. The picture above is a saute of green beans and red onion from our CSA cooked in a little Butter and Garlic GSO with a sprinkling of CA Garlic Pepper. In another cast iron skillet I cooked delicious scallops sprinkled with our retired Seafood Seasoning and real butter and served with Scampi Rice. We devoured every single bite!

Chicken Vesuvio

It was cool and windy yesterday so I wanted to make something hearty and warm. Most everything I have ever made from Giada's recipes have been delicious and this was no different. I changed a few things by using either Wildtree's Perfect Pizza Seasoning or fresh lemon thyme instead of dried herbs, and canned artichokes instead of frozen ones. I served it with roasted asparagus and there were hardly any leftovers.

 

Chicken Vesuvio

3 tablespoons Wildtree's Natural Grapeseed Oil

4 chicken thighs with skin and bones (I used a family pack of boneless, skinless chicken thighs.)

Salt and freshly ground black pepper

1 1/2 pounds small red-skinned potatoes, halved

4 large garlic cloves, minced

3/4 cup dry white wine

3/4 cup chicken broth

2 teaspoons Wildtree's Perfect Pizza Seasoning (Giada used 1 1/2 teaspoons dried oregano and 1 teaspoon dried thyme)

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed

2 tablespoons unsalted butter

 

Preheat the oven to 400 degrees. Heat the oil in large ovenproof pot over high heat. (I used my big Le Creuset Dutch Oven.) Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Happy, healthy cooking!

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

Here are a few of Giada's cookbooks that I love to use!

Lemony-Parmesan Chicken & Veggies

This is simple, delicious and easily made as a freezer meal to store up for a busy night! Pre-heat oven to 400 degrees. In a bowl combine: 4 TBSP Garlic GSO 1 lemon, juiced 2 TBSP Parmesan Rice Blend pinch of pepper Toss mixture with 4 skinless, boneless chicken breasts, 2 sweet potatoes (peeled and cut into bite size pieces), head of broccoli and some carrots (cut into bite size pieces). Place all contents into baking dish and bake in pre-heated 400 degree oven for about 20 minutes. Serve with a red leaf lettuce or arugula salad with lemon vinaigrette. Cook's Note - Use Lemon GSO to make a quick vinaigrette. Mix with champagne vinegar, salt & pepper.

Garlic Galore Chicken in the Slow Cooker

This is a recipe straight from the creator of Wildtree herself, Leslie Montie. She is an inspiring home cook that is all about simple & healthy food.

Garlic Galore Chicken in the Slow Cooker

Slice 2 stalks of celery and place in bottom of slow cooker. Place one whole chicken (4 lb) with 1 TBSP Italian Salad Dressing Mix inside the cavity. Pour one cup of broth over chicken, then sprinkle 2 TBSP of Garlic Galore on top. Cook on low for 8-10 hours. Yummy and low cal!

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

Hidden Veggie Burrito

While my son is a pretty good eater who actually prefers veggies to fruit, there are times when I need to be creative with getting him to eat more vegetables. The other night I made burritos which he loved - and ate the next night as well! I sauteed purple bell peppers and zucchini from our CSA along with onions and yellow bell peppers in some butter and garlic grapeseed oils. I added a little ca garlic pepper and some seafood seasoning. Once the veggies were done cooking, I moved them to the side of the pan and put some shredded rotisserie chicken in the center to heat up. In another saute pan I heated up a whole wheat burrito and then loaded it with cheese, avocado, chicken and veggies. If I had any, I would have added tahini, but I sprayed Bragg's Liquid Aminos instead. SO GOOD!!! Oliver didn't even realize he was eating peppers! For a spicier variation - you could add some fajita or cajun seasoning!