7 Spooky Days of Recipes ~ #1 Candy Corn Pizza

 

Something fun for Halloween!!!!

Candy Corn Pizza
1 bag So Quick and Easy Pizza Dough Mix
1 tablespoon Natural Grapeseed Oil
1/4 pound sliced yellow American cheese
1/4 pound sliced orange cheddar cheese
1/4 pound sliced provolone cheese
Hearty Spaghetti Sauce Blend, prepared according to package directions

Preheat oven to 350º F. Prepare pizza dough according to package directions. Roll out pizza dough into a 12-14 inch round and place on a greased rimmed baking sheet and brush with grapeseed oil. Bake for 10-15 minutes until dough is cooked through. Take the dough out and let it cool slightly. Arrange 3-4 slices of provolone in the center of pizza, about 4-5 inches in diameter. Next, arrange the cheddar cheese slices around the provolone in a 2-3 inch band. Do the same with the American cheese slices around the cheddar slices. Place pizza back in the oven for 3-5 minutes until cheese is melted. Serve with Traditional Pasta Sauce on the side for dipping.

You can use red bell peppers and onions to make the candy corn stripes too!

 

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

Spaghetti Squash with Meatballs

Spaghetti Squash with Meatballs

Ingredients

1 large spaghetti squash (about 3 pounds)
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon Wildtree Rancher Steak Rub
1 pound ground beef
1 egg
1/8 teaspoon salt
¼ cup plain bread crumbs
1 tablespoons Wildtree Perfect Pizza Seasoning
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
½ cup shredded mozzarella cheese.

 

Preheat oven to 375 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place the 2 squash halves on a baking sheet. Brush the insides of the halves with Grapeseed Oil, then season with Rancher Steak Rub. Turn cut side down and bake 40-45 minutes, or until squash is tender and strings like spaghetti when scraped with a fork.

 

Meanwhile prepare the meatballs. Combine the ground beef, egg, salt, bread crumbs, and Pizza Seasoning in a bowl. Shape into 10 meatballs. Sear the meatballs on all sides and then finish baking in the oven with the squash for about 25 minutes or until cooked through. Remove the meatballs and squash from the oven. Turn oven up to 400. Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Combine the tomato sauce and the Spaghetti Sauce Blend. Place 5 meatballs and ½ the sauce over top of each squash half. Sprinkle each with 1/4 cup mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.

 

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

Dinner's in the Bag!

Wildtree Ziploc Bag Meal Ideas 

The whole idea is this...
DUMP, SMUSH, SQUISH, FREEZE, THAW, COOK. 

A picture from Mandy's Workshop!

Basic Directions: 

• Take gallon Ziploc bags 
• Put family portion of protein and/or vegetables in bag and/or all other ingredients  
• Sprinkle few teaspoons of Grapeseed Oil on protein/veg 
• Sprinkle few teaspoons of any blend 
• Squish 
• Label & throw in freezer 
• When ready to use, pop in fridge to thaw, then cook in 350 degree oven for 20-25 minutes, or grill, or stovetop skillet sauté for 20 minutes (see individual recipes)

Thirteen recipes to put in your freezer!

Chicken & Veggies #1

4 chicken breasts 
4 -6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

+  +  +  +  +

Chicken & Veggies #2
4 chicken breasts 
4-6 red potatoes cut into cubes/sliced½ bag frozen green beans or asparagus
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend
1 tsp salt (sea salt is the healthier choice!)

+ + + + +

Chicken & Veggies #3
4 chicken breasts4-6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Garlic & Herb blend
½ tsp black pepper (optional)

+ + + + +

Southwestern Chicken Meal
4 chicken breasts – cut into small pieces
1 can rotel tomatoes – undrained
1 can green chiles
1 can black beans, drained & rinsed!
1 cup frozen corn
½ cup chopped onion
1½ tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning

COOK THIS ON THE STOVE TOP – then serve with tortillas and shredded cheese

+ + + + +

Cajun Chicken & Sausage Meal 3 chicken breasts – cut into small chunks
1 lb andouille sausage (or other smoked sausage) preferably nitrate free (avail at whole foods – or other natural grocer)
3 red potatoes, cut into small chunks/pieces
1 cup frozen corn
1 can diced tomatoes – half the juice drained
1 can chicken broth
½ cup chopped onion
1 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Cajun seasoning
1 tsp sea salt (optional)
1 cup rice

COOK THIS ON THE STOVETOP – DUMP, BRING TO A BOIL, THEN COVER AND SIMMER 15-20 MIN. until rice is cooked to desired consistency.
+ + + + +

Easy Italian Chicken & Roasted Potatoes 
1 whole cut up chicken4 -6 red potatoes, cut into wedges
2 tbsp Wildtree Garlic Grapeseed Oil
2 tbsp Wildtree Hearty Spaghetti blend
1 tbsp Wildtree Rancher’s Steak Rub

This one needs to bake for 30 min per side, at 350 degrees in a pyrex dish.

+ + + + +

Southwestern Ground Beef Hash
1 lb ground beef, broken into small chunks
4 red (or your choice) baking potatoes – cut into small pieces
½ cup chopped onion
1 cup frozen corn (the other ½ of the bag from the meal above!)
1 can rotel tomatoes – undrained
1 can green chiles
1 ½ tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning
1 tsp sea salt (optional)

COOK THIS ON THE STOVE TOP! Can also be served with tortillas, shredded cheese, sour cream, etc.

+ + + + +

Meat & Potato Meal
1 lb ground beef – broken into chunks/pieces – OR – 1 lb sirloin cut into chunks (if you do this one, I’d skip the corn)
4-6 red potatoes cut into small pieces
1 cup yellow onion – chopped into pieces (smaller pieces for the ground beef hash, larger chunks for the sirloin bake)
Optional – 1 cup frozen corn
2 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

COOK THIS ON THE STOVE TOP if you do GROUND BEEF – makes a ‘hash’ of sorts – good for colder weather. 

COOK IT IN THE OVEN ON A COOKIE SHEET/BROILER PAN IF YOU DO THE SIRLOIN – allow an extra 10 minutes for the potatoes. (so in other words, spread them separately onto the cookie sheet, and either put the potatoes in first, or take the beef out early).

+ + + + +

Simple Steak Fajitas – (or chicken)
4 sirloin steaks, or 4 chicken breasts, cut into slices
1 bag frozen tri-color peppers
1 large white onion, cut into slices
½ cup water mixed with 3 tbsp fajita seasoning to make a ‘liquid’
2 tbsp natural grapeseed oil
1 tsp salt (optional)
Mix all together

COOK ON THE STOVETOP IN A SKILLET. Serve with tortillas, sour cream, shredded cheese

+ + + + +

Salmon with Dill & Potatoes
4 salmon filets
4 red potatoes cut into small pieces
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Dill Dip blend

This one is best on the grill in the summer (*use a grill pan for the potatoes*) and in the oven in the winter. Allow extra time for the potatoes. Serve with Caesar salad.

+ ++ + +

Garlic and Herb Fish with Pasta Alfredo
4 fish fillets (Mahi, Halibut, Salmon)
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Garlic & Herb blend
Bake or grill

Prep the Alfredo Pasta separately while the fish is baking/grilling. Follow the directions on Wildtree's Alfredo jar. Excellent with a Caesar salad too.

+ + + + +

BEST Fish
4 fish fillets – your choice – (halibut or mahi work great)
1 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Rancher’s Steak rRb

Serve with “Rice Alfredo” – prep rice normally, then prep Wildtree's Alfredo  Sauce. Mix together to make a ‘healthy’ “lipton rice side” – so good!!

Serve with a simple salad – lettuce, dried cranberries, sunflower seeds, and any vinaigrette (Wildtree's Wildberry or Balsamic Vinaigrette are both great!)

+ + + + +

Lemon Rosemary Pork Chops & Potatoes
4 boneless pork chops
4 red potatoes cut into pieces
1 bag frozen asparagus – or green beans
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend

THIS ONE IS BEST ON THE GRILL – but works well in the oven during winter.

To order any of the Wildtree products referenced above, please go to www.jenwarr.mywildtree.com and place an order any time day or night!

Recipe to Warm Up On a Chilly Winter Day

There is something simply wonderful and delicious about pairing a bowl of creamy tomato soup with a toasty cheese sandwich on a cold winter's day. Tomatoes are a nutritional powerhouse, a good source of vitamins A, C and K, potassium and manganese with fiber, B6, folate and lycopene. Since tomatoes are a fruit, they are high in natural sugar, but they contain enough essential nutrients to still be an important part of a healthy diet.

But please don't go the easy route and grab Campbell's Classic Tomato Soup! They have added high fructose corn syrup and a large amount of sodium, negating any health benefits.

Here are some quick, easy and healthful recipes to make with a little twist.

Creamy Tomato Rice Soup Recipe

1 cup cooked rice
28-ounce can diced tomatoes
1 large onion, roughly chopped
6 cloves garlic, peeled and roughly chopped
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1/2 teaspoon Wildtree California Garlic and Pepper Blend
15-ounce can tomato sauce
1 cup prepared Wildtree Chicken Bouillon Soup Base (2 teaspoons dry blend + 1 cup water)
1 cup fat-free half-and-half (I'd start with 1/2 cup and add more if needed.)

Set oven to broil.  Drain diced tomatoes through a strainer, pressing out all juice.  Reserve the juice. On a rimmed baking sheet, combine the diced tomatoes, chopped onions and garlic, Hearty Spaghetti Sauce Blend, CA Garlic Pepper Blend and oil.  Broil for 5 minutes, then stir and broil until veggies start to brown, approximately 5 more minutes.  Combine the roasted veggies and reserved tomato juice in a blender or food processor and puree.  Place in pot and add the tomato sauce and prepared bouillon.  Heat to boiling; reduce, then simmer 10 minutes.  Add the half & half and rice, heat through, and serve.
__________

Apple & Mustard Grilled Cheese Sandwich
4 slices sourdough bread
2 teaspoons Wildtree Whole Grain Thyme Mustard
About half of a large firm-tart apple, unpeeled, cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
Wildtree Butter Grapeseed Oil

Set an empty cast iron skillet over stovetop burner at medium heat. Let it get hot. If using a panini press, set to 350ºF (medium heat). Meanwhile, brush Butter Grapeseed Oil on one side of each bread slice, then lay the slices, butter side down, on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.

Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Cook until both sides are evenly browned, about 3 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes. Serve with a cup of soup!

A Family Favorite...Roast Chicken

This has to be one of my family's all time favorite meals...roast chicken and mashed potatoes. It's a guarantee every time that everyone's tummy and soul will be filled with good food and love ~ the most important ingredient you can use in cooking!

There are no measurements needed for this dish.

Pre-heat an oven to 375 degrees.

Slice an onion into thick rings and create a bed in roasting pan. I like to use a Pampered Chef Rectangular Baker (which are on sale in October) because it browns beautifully. Place a 4 - 5 pound chicken on top of the onions, breast side down. Rub Garlic Grapeseed Oil on it and then sprinkle with Rodeo Rub, CA Garlic Pepper and Hearty Spaghetti Blend. Next, peel and slice some veggies such as carrots, parsnips or rutabagas. Place them around the chicken, drizzle them with Garlic Grapeseed Oil and sprinkle with sea salt. Cook the chicken for 45 minutes and then flip it over, re-season the breast side with oil and herbs just as you did before and place back in the oven for about 15 minutes. Then turn the oven down to 350 and continue cooking until the chicken is beautifully browned and the meat is done. It takes about 30 minutes per pound to roast a chicken. Let the chicken rest for at least 20 minutes before carving it.

Serve with Onion Chive mashed potatoes, butternut squash roasted with garlic grapeseed oil and sea salt, and Wildtree's Apple Cranberry Jelly.

Additional Recipes

Onion Chive Mashed Potatoes

Peel and quarter a couple pounds of Yukon Gold potatoes. Cook them in salted, boiling water until fork tender. Drain and return to pan. Add butter, milk, Wildtree's Onion & Chive Blend and mash until smooth and creamy. I use rice milk and vegan butter. 

Roasted Butternut Squash

Peel, seed and cut a butternut squash into large bite size pieces. Toss them with Wildtree's Roasted Garlic Grapeseed Oil and sea salt and spread in a single layer on a roasting pan. I prefer to use Pampered Chef's Large Bar Pan for premium caramelization! Place in the oven with the chicken for about 45 minutes to an hour or until the squash is soft and starting to brown.

Cook's Note

To make life simpler, you can roast the chicken entirely right side up from the beginning and skip the flipping part.

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.

Vegan Lasagna Cupcakes

Lasagna Cupcakes

Yes...I said lasagna cupcakes.

I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:

Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:

1 small onion, finely chopped

1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small

1 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Wildtree Butter Grapeseed Oil

A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:

1/2 onion, chopped

1 TBSP Wildtree Garlic Grapeseed Oil

28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)

2 TBSP Wildtree Hearty Spaghetti Blend

salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:

2 cloves garlic (I pressed them to maximize health benefits)

1/2 cup fresh basil leaves

1/4 cup fresh flat leaf parsley

2 tsp Wildtree Grapeseed Oil

1/2 tsp salt

1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.

Finally, build your cupcakes:

  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

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

A Bowl of Goodness

Living on an island means maximizing your grocery shopping, storage and using everything you've got. I detest wasting food no matter where I am, but in the summer, on a small island, where you just don't know where or when your next grocery store visit may happen, you cannot waste food.

Usually we always have some sort of plan for dinner...but last night we found ourselves without one. And we were getting hungry. For dinner. Now.

I looked in the fridge and found these items that were on their last leg...

small head of broccoli

bunch of dinosaur kale

zucchini

pancetta

leeks

grape tomatoes

ground beef

I also found some leftover bolognese which was perfect for my son...he loves it! With not a moment to spare as we were all getting cranky due to hunger, I put a pot of water on to boil for pasta, washed and chopped all the goodies listed above and got to cookin'.

In one cast iron skillet, I heated Wildtree's Garlic Grapeseed Oil and added chopped onions and ground beef. I seasoned it with Wildtree's Hearty Spaghetti Blend and Scampi Blend. Once the meat was brown, I added the cherry tomatoes just to warm and soften them slightly.  In another cast iron skillet I heated a little Garlic GSO and browned the pancetta. Next I added the leeks, zucchini, broccoli and kale, seasoning it all with Wildtree's CA Garlic Pepper. I served it all over pasta with a generous helping of ricotta salata!

Delicious, yumminess in a bowl...even my 7 year old asked for a bite (but he never offered a taste of his bolognese in return)!

Goulash

Goulash? What is goulash you may ask...well it's one of my husband's favorite go-to meals, or at least he just loves to say the word...goulash! It is a simple, hearty meal of meat, pasta, tomatoes and cheese. This version I found on Cinnamon Spice and Everything Nice has an Italian twist with some veggies added in and it's even better the next day! I highly recommend doubling the recipe to freeze for a busy night.

Italian-style Goulash (by Reeni but adapted to Wildtree by Jen)
1 pound ground beef

1 onion, diced
 1/2 green bell pepper, diced or sliced in short, thin strips
Garlic Grapeseed Oil, for sauteing
1 large zucchini, thinly sliced into coins
kosher salt and fresh black pepper to taste
1 TBSP Wildtree's Hearty Spaghetti Blend
1/2 TBSP Wildtree's Garlic Galore
1 teaspoon Wildtree's Basil Pesto Blend (or some fresh chopped basil)
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two TBSP Garlic GSO over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top. Serves 4-5.

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