Sausage & Mascarpone Stuffed Mushrooms

Another holiday appetizer idea!

Sausage & Mascarpone Stuffed Mushrooms

16 ounces white mushrooms (about 15 mushrooms), stems and gills removed

1 tablespoon Wildtree Natural Grapeseed Oil

1/8 teaspoon salt

1/8 teaspoon pepper

½ pound Italian sausage

½ cup scallion, diced

2 teaspoons Wildtree Garlic Galore Seasoning Blend

¼ cup panko breadcrumbs

½ cup mascarpone

2 tablespoons fresh parsley, chopped

 

Preheat oven to 350°F. Add mushrooms to a bowl. Drizzle with Grapeseed Oil and season with salt and pepper; toss to coat the mushrooms. Place mushrooms in a baking dish. In a medium skillet cook the sausage over medium heat until cooked through and starting to brown. Add the scallions and Garlic Galore; cook for 2 minutes. Add panko and stir to combine. Mix in the mascarpone until melted and a creamy fixture forms. Remove from heat; mix in parsley. Stuff mushrooms with mixture. Bake for 25-30 minutes. Top with shredded parmesan before serving if desired.

 

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

Roasted Pork with Balsamic Cranberry Sauce

 

The tastes of fall!

 

Roasted Pork with Balsamic Cranberry Sauce
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar

Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.

 

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

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

Cedar Plank Garam Masala Salmon

 

Cedar Plank Garam Masala Salmon

1 pound salmon filet

½ tablespoon Wildtree Natural Grapeseed Oil

2 teaspoons brown sugar

2 teaspoons Wildtree Garam Masala

½ teaspoon salt

 

Soak a cedar plank in water for 2-3 hours. Preheat grill to medium high. Place the plank on the grill until one side is lightly charred. Transfer plank to a baking sheet, char side up. Brush the top of the plank with Grapeseed Oil. Place the salmon on the plank. Brush with the ½ tablespoon Grapeseed Oil. In a bowl combine the brown sugar, Garam Masala, and salt. Rub the mixture all over the salmon. Return plank with salmon to the grill. Cover and cook 12-15 minutes for medium well.

 

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

Sautéed Hoisin Bok Choy

 

Sautéed Hoisin Bok Choy

1 tablespoon Wildtree Natural Grapeseed Oil

4 heads baby bok choy, ends trimmed

2 cloves garlic, minced

2 tablespoons Wildtree Hoisin Sauce

2 tablespoons Wildtree Sweet & Spicy Sweet Thai Chili Sauce


Heat Grapeseed Oil in a large skillet over medium to high heat. Add the bok choy and garlic; sauté until tender. Add the Hoisin Sauce and toss to combine. Once plated, finish with Thai Chili Sauce if desired.

 

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

Pesto Pinwheel Pizza Bread

 

Pesto Pinwheel Pizza Bread

1 bag Wildtree So Quick & Easy Pizza Dough Mix, prepared up to resting point

1/3 cup Wildtree Basil Pesto

1 tablespoon Wildtree Garlic Galore

1 cup warm water

1 cup Wildtree Roasted Garlic Grapeseed Oil

1 cup shredded asiago cheese

1 teaspoon Wildtree Natural Grapeseed Oil

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

 

Preheat oven to 425°F. In a bowl combine the Basil Pesto and Garlic Galore. Hydrate with the warm water and then mix in the Garlic Grapeseed Oil. Roll out the dough. Spread the prepared Basil Pesto over the dough. Sprinkle with asiago cheese. Starting on one of the long edges of your asiago cheese. Starting on one of the long edges of  your dough, gently roll the dough up into a pinwheel. Tuck the edges in at the ends of the loaf when you are done, and carefully transfer the loaf to a parchment lined baking sheet with the seam of the bread facing down. Bake for 20-22 minutes or until top of dough is golden brown. Remove from oven and brush the crust with Grapeseed Oil. Sprinkle lightly with garlic powder and black pepper to taste and allow to cool for ten minutes. Slice and serve warm. Can be served with prepared Wildtree Hearty Spaghetti Sauce Blend.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Asian Veggie Tacos

 

Asian Veggie Tacos

2 tablespoons Wildtree Natural Grapeseed Oil

½ cup red onion, thinly sliced

1 bell pepper, thinly sliced

2 cups mushrooms, sliced

1 cup grape tomatoes, halved

2 tablespoons Wildtree Hoisin Sauce

8 (6 inch) flour tortillas

2 tablespoons fresh cilantro, chopped

¼ cup light sour cream

Sriracha to taste

1 cup cabbage, shredded

 

Heat Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms; sauté until tender, about 5 minutes. Add the tomatoes and sauté two minutes more. Add the Hoisin Sauce and stir to combine. Divide among the 8 tortillas. Top each tortilla with cilantro, sour cream, sriracha, and cabbage.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

Lemon Dill Zucchini Chips

 

Lemon Dill Zucchini Chips

1 large zucchini, or summer squash

1 tablespoon Wildtree Natural Grapeseed Oil

1 teaspoon Wildtree Dill Dip Blend

1 tablespoon lemon juice

Preheat oven to 275°F. Use a mandoline, food processor with blade attachment, or knife to slice the zucchini into 1/8 inch slices. Toss the slices with Grapeseed Oil, Dill Dip Blend, and lemon juice. Spread the slices out in a single layer on a greased baking sheet. Bake for 30 minutes, flip and continue baking for another 30 minutes or until zucchini starts to turn golden brown.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

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.

Bea's Apricot Glazed Roast Pork Tenderloin

I love my Mum! Not only is she a supportive and loving mother, she is a doting and engaged grandmother. On a recent business trip to the East Coast where I was able to tour Wildtree's Headquarters, I missed my family, but I did not worry for one second that my son would starve. I came home to hear his rave reviews (and my husband's) of Bea's pork dinner. My mouth watered just thinking about it as they described it. Turns out, the recipe was super simple, as all my Mum's are, and makes a great weeknight dinner or Sunday meal.

Bea's Apricot Glazed Roast Pork Tenderloin

2 lb Pork Tenderloin

1/2 TBSP Natural Grapeseed Oil

1/4 cup Wildtree Teriyaki (or Tamari if you are Gluten Free)

1/2 cup Apricot Jelly

2 tsp CA Garlic Pepper

1 tsp Sea Salt

1 onion, sliced

Pre-heat oven to 350 degrees. Place onions on bottom of roasting pan, place tenderloin on top. Mix all other ingredients in a bowl and slather all over the tenderloin and drizzle a little over the onions. Cook until meat is thoroughly cooked, about 30 minutes depending on size of tenderloin. Remove from oven and let rest for 15 minutes before carving.

Serve with sauteed red chard and roasted red potatoes made with Wildtree's Garlic Grapeseed Oil and a little sea salt.

Cook's Note: To make this dinner even easier, cut the red potatoes up small and roast in same pan with tenderloin...a one pot meal!

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

BLACK BEAN CHILI

Dinner in under 30 minutes?

Try Wildtree's NEW Black Bean Soup made into chili ~ just in time for winter's cold weather!

Black Bean Chili

1 tablespoon Natural GSO
1/2 bell pepper diced (any color!)
1/2 onion, diced
1 lb ground beef (grass fed organic is best!)
1 package Wildtree Black Bean Soup (spice & veg bag)
8 oz can crushed tomatoes

1 3/4 cups water
Fresh lime juice, Cilantro and grated cheese for garnish.

Saute meat, peppers and onions in the oil in a large stockpot for about 3-4 minutes to brown the beef. Add Soup mix (both bags) and sauté 1 min more. Add crushed tomatoes and water, stir to combine. Simmer 20 min. Garnish with fresh lime juice, cilantro, and cheese, and enjoy!

To order the NEW Black Bean Soup or any other Wildtree products, please visit http://www.jenwarr.mywildtree.com/. You'll find many recipes there as well.