7 Spooky Days of Recipes ~ #7 Yummy Mummy Braid

Yummy Mummy Braid

 

2 pkgs. refrigerated crescent rolls (Pillsbury Original work the best!)
1/2 cup mayonnaise
2 cups sautéed chicken seasoned with Wildtree's Rancher Steak Rub and Garlic Grapeseed Oil
1 cup broccoli florets

2 Tbsp. honey dijon mustard (I used Wildtree's Honey Mustard instead)
½ fuji apple - chopped
1 cup mozzarella cheese
1 egg white, lightly beaten

salami for eyes and olives for nose

Directions:
Preheat oven to 375.  Combine chicken, cheese, broccoli, apple, mayonnaise, mustard, and; mix well.

Braid instructions:
1) Unroll 2 (8-ounce) packages refrigerated crescent rolls; do not separate. Arrange dough on Rectangle Stone with the longest sides across the width of baking stone. Pinch dough to seal seams.

 2) Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Scoop filling evenly over center of dough.

3) Starting at one end, lift one strip of dough from each side; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Continue with recipe below.
 
Brush with egg white. Place salami and olives to create face. Sprinkle with more cheese. Bake 25-30 minutes or until deep golden brown. Cut into 8 (or 16) servings with knife and serve.

 

To order all your spooky groceries, please go to

www.jenwarr.mywildtree.com.

 

Honey Mustard Chicken with Crispy Onions

I must pay homage to one of my family's favorite meals! They love it because it's delicious. I love it because it's quick, easy and healthful! Sadly, the main ingredient is about to be discontinued...I will be buying a case!!!!

Honey Mustard Chicken with Crunchy Onions

4 boneless, skinless chicken breasts

1 cup Wildtree Honey Mustard Vinaigrette

1/2 can Durkee Fried Onions

Place the chicken breasts in an oven proof dish, pour sauce over them and bake in a preheated 350 degree oven for 15 minutes. Pour the onions on top and continue baking until the chicken is thoroughly cooked. Serve over rice with garlic sauteed kale, spinach or chard.

And here's a variation on my recipe...

Curried Honey Mustard Chicken
2 T butter, melted
 2/3 cup Wildtree Honey Mustard
1 TBSP Wildtree Curried Garlic Blend
3 chicken breasts, cut into half or thirds
 pinch of ground cayenne pepper (optional)

In a medium bowl combine melted butter, honey mustard, curry powder and optional cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours or overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through. Serve over rice with steamed broccoli.

Mustard Garlic Green Beans

A healthy alternative to the traditional Green Bean Casserole!

Mustard Garlic Green Beans
1 lb fresh green beans, washed & trimmed

2 TBSP Garlic Grapeseed Oil

1 TBSP Horseradish Mustard (substitute Honey Mustard for a sweeter dish!)

In large skillet, heat oil and mustard then add green beans. Saute, turning frequently for 8 to 10 minutes or until tender.

Cook's Note ~ Try roasting them in a 400 degree oven instead of sauteing!

Teriyaki Pork Tenderloin

Ingredients:
3/4 cup Wildtree Honey Mustard (not the vinaigrette)
3/4 cup Wildtree Teriyaki Sauce (or Ponzu Sauce if you're lucky to still have some of that delicious retired item)
2 tsp Widltree Garlic Galore Blend

Directions:
Combine all in a resealable plastic bag and add pork. Marinate 6 hours or overnight. Grill or oven cook to your liking.

My First Try at Quinoa!

I have been wanting to cook with quinoa for a long time. I have bought it many times - only to eventually throw it out because I didn't know what to do with it! I now feel pretty stupid - as it couldn't be easier!! Tonight I made Crunchy Onion Chicken with zucchini and quinoa...

Crunchy Onion Chicken

4 boneless skinless chicken breasts

1 cup Wildtree's NEW Honey Mustard Vinaigrette (see Cook's Note)

1 cup french fried onion rings 

Pre-heat oven to 350 degrees. I put the chicken in Pampered Chef's Deep Dish Baker and covered them with the Vinaigrette. Cooked them for 20 minutes and then put the onions all over the top. cooked another 10 minutes or so until the chicken was thoroughly cooked. 

Sweet Roasted Zucchini

3 zucchini, chopped into large bite size pieces

1/2 onion, largely chopped

drizzle of butter and natural grapeseed oils 

I cannot take credit for the sweet zucchini. It came today from our CSA and was so fresh! I roasted it in the oven with the chicken on my Pampered Chef Large Bar Pan. 

Herbed Quinoa

1 cup quinoa

2 cups chicken stock

1 carrot chopped

1/2 onion chopped

drizzle of garlic, lemon and butter grapeseed oils

sprinkle of Wildtree's Seafood Seasoning (see Cook's Note)

fresh sprig of flat leaf parsley

handful of fresh chive 

I heated the oils in my Le Creuset Dutch oven - my favorite pot to cook rice in! Then I added the onion and carrots and cooked until they were softened. Next I added the quinoa for a minute and then the stock, covered and brought to a boil. I added in the fresh herbs and Seafood Seasoning as it cooked and when it was done I fluffed it with a wooden spoon.

SO GOOD!!!!! 

Everyone had seconds - even Oliver!

There are NO leftovers!!

Cook's Notes:

~  Wildtree's Honey Mustard Vinaigrette is no longer available but you can use the Honey Mustard in place of it. And if you would like to see the Honey Mustard Vinaigrette come back,  let me know. The more requests we have the greater the chance that Wildtree will listen - they are good about that!

~  Wildtree's Seafood Seasoning is no longer available but there are numerous other blends that would work such as CA Garlic Pepper, Garlic & Herb, Adobo, Dill Dip...the list goes on!

To order any Wildtree products or to view more recipes please go to www.jenwarr.mywildtree.com.