Twice Baked Potatoes

There is something so wonderfully warm, comforting and filling about a baked potato! They are the perfect accompaniment to meatloaf on a chilly, winter day. You can eat your potatoes in a simple fashion...with butter, sour cream and some Wildtree Garlic Galore. Or you can dress them up by twice baking them. There are infinite combinations to create twice baked potatoes ~ here are a few to enjoy.

Garlic & Herb Twice-Baked Potatoes
Serves 4

Ingredients

4 potatoes
1 tablespoon butter
About 3 tablespoons milk
1 tablespoon Wildtree Garlic & Herb Blend
1/2 cup (2 ounces) shredded cheddar cheese

Preparation
Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet.
Bake at 350 degrees until the cheese is bubbly.

 

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Twice Baked Potatoes

Serves 4

Ingredients

2 russet potatoes
½ cup shredded cheddar cheese
½ cup Greek yogurt
1 tablespoon butter, melted
2 tablespoons Wildtree Red Bell Pepper & Garlic Blend
2 tablespoons scallions, diced
½ teaspoon black pepper, divided

 

Preparation

Preheat oven to 400°F. Rinse the potatoes and poke each a few times with a fork. Bake for about 1 hour or until knife tender. When cool enough to handle, slice each potato in half lengthwise. Scoop out the insides and place into a bowl. Leave about ¼ inch thick “shell” for the potatoes. Places shells back onto the baking sheet.

Mash potatoes in the bowl to desired consistency. Add in ¼ cup cheddar cheese, Greek yogurt, Red Bell Pepper & Garlic Blend, melted butter, scallion, and ¼ teaspoon black pepper; stir to combine. Divide filling among potato skins. Top with remaining ¼ cup cheddar cheese.

 

Happy, healthy cooking!
Jen Warr

www.mywildtree.com/jenwarr

Breakfast Pizza

There is something about bacon, eggs and a hot cup of coffee that screams weekend living! Our family loves breakfast for dinner, but if I could wake up to this delicious concoction on a Saturday or Sunday morning, I would be very happy!

 

Breakfast Pizza

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

1 russet potato, cut into ¼ inch thick sliced and cooked in boiling water for 5 minutes

1 tablespoon Wildtree Garlic Galore Seasoning Blend 

1 cup shredded cheddar (or any cheese you’d prefer)

6 slices bacon, cooked
4 eggs
2 tablespoons fresh chives, chopped

 

Preheat oven to 425°F. Roll dough out to desired shape. Lay the boiled potato slices in a single layer over the dough. Season with the Garlic Galore and top with cheddar cheese. Break the bacon slices in half and lay on top of the cheese. Crack each egg onto the top of the pizza (try to find a little nook in between the potatoes or bacon so the egg can sit in). Bake the pizza for 12-15 minutes or until the crust is golden and the whites of the eggs are cooked, yolks will be runny. Cook longer for more cooked eggs. Remove from oven, garnish with chives. Slice and serve with a cup of coffee and enjoy your weekend!

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

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.

Spooky Ghost Wildtree Lentil Soup

Spooky Ghost Wildtree Lentil Soup 

Serves 6

1 package Wildtree Hearty and Healthy Lentil Soup
2 russet potatoes, boiled, mashed and placed into piping bags
1/4 cup shredded cheddar cheese

Prepare Lentil Soup according to package directions.  Spoon into six small bowls, about two-thirds full.  Pipe tops with mashed potatoes in tall, thin tower to resemble ghosts.  Sprinkle cheese in any remaining space around the ghosts.

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

Warm Bacon Potato Salad

Warm Bacon Potato Salad

Serves 6-8

2 pounds russet potatoes

1/2 cup Bacon Aioli

1/2 cup celery, chopped

1/2 cup cherry tomatoes, halved

1 tablespoon parsley, chopped

1 tablespoon chives, chopped

1 tablespoon white wine vinegar

1 teaspoon coarse ground black pepper

Wash potatoes and cut into 1" x 1" cubes. Place in pot, cover with salted water and boil over high heat until fork tender - drain well. Transfer potatoes back into warm pot, add remaining ingredients and mix until thoroughly combined. Serve warm.

Absolutely Onion Roasted Potatoes

Absolutely Onion Roasted Potatoes

Serves 4

 

1/3 cup Wildtree Absolutely Onion Blend6 medium all-purpose potatoes, cut into large chunks (about 2.5 lbs)

1/4 cup Wildtree Natural Grapeseed Oil

 

Preheat oven to 425 degrees. Combine all ingredients and spread onto Large Bar Pan (13x9 inch roasting pan). Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Simple Pot Roast

Simple Pot Roast

Serves 8

1 tablespoon Wildtree Natural Grapeseed Oil

3 to 3 ½ pound boneless beef pot roast

1 medium onion, sliced

4 carrots, sliced

4 medium all- purpose potatoes cut into 1-inch cubes

1/3 cup Wildtree Absolutely Onion Blend

¾ cups of water

In a large skillet, heat Grapeseed Oil and brown all sides of the roast. In a slow cooker, arrange the vegetables, top with the roast. Combine the Absolutely Onion Blend with water and add to the slow cooker. Cook covered on low for 8 to 10 hours or on high for 4 to 6 hours. Serve over mashed potatoes with steamed broccoli.

Cilantro-Lime Chips

This super easy recipe is a great way to change up your chips! For the truly adventurous cook, try making them from scratch!

Cilantro-Lime Chips

 Serves 10

1 (10 ounce) bag ruffled potato chips (preferably "Low Sodium")
1 TBSP Wildtree Cilantro-Lime Rub
1 TBSP course chopped cilantro

Lay out contents of entire chip bag onto a baking sheet in an even layer. Bake at 400 degrees F for about 5 minutes or until warm and natural oils begin to show. Immediately dust with spice blend (more than 1 tablespoon if you like them extra zesty!) and cilantro. Toss to make sure that they are evenly coated; serve warm.

Smashed Potatoes

Smashed Potatoes

Creamy, crunchy, flavorful...these potatoes rock!

Ingredients:

3 lbs baby red potatoes

1 tsp sea salt

Natural Grapeseed Oil

Garlic Grapeseed Oil

Garlic & Herb Blend

Directions:

Preheat oven to 425 degrees.

Wash potatoes and place in deep pot and fill with water to boil. Once potatoes are boiling, add sea salt. Boil until potatoes are fork tender.

Next, drizzle Large Bar Pan with Natural Grapeseed oil (be generous). Arrange potatoes on pan in a single layer - use 2 pans if necessary. Lightly press down on potatoes to squish them with a fork. (This is a great step kids will love to help with!)  Next, brush each potato with some of the Roasted Garlic Grapeseed Oil and sprinkle with some of the Garlic & Herb Blend.

Pop in the oven for about 20 minutes or until nice and golden and crispy. Serve with Lemon Rosemary Chicken Thighs and Dilly Green Beans.

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

I Smell Garlic!

Do you like butter (non-dairy in Wildtree's case), garlic, wine, salt and parsley?
Are you allergic to seafood or dislike shrimp?
Then you are going to LOVE Wildtree's Scampi Blend!

Can you toss it with shrimp & pasta to make an easy & delicious dinner? Yes!

But did you know how many other ways you can prepare it?
Chicken Scampi
Veal Scampi
Scallop Scampi
Stuffed Mushrooms
Garlic Bread
Garlic Mashed Potatoes
White Pizza Chip or Veggie Dip (mixed with sour cream, or sour cream & mayo)
Stuffing for baked stuffed fish
Scampi cream cheese for an easy bagel spread

Here are a few other of my favorite recipes using our Scampi Blend:

~ Herb Crusted Pork Tenderloin ~
 3 pieces of sourdough bread (our beer bread works great too!)
 2 TBSP of Wildtree Scampi Blend
2 TBSP of Wildtree Roasted Garlic GSO

Make crumbs in your food processor. Mix in the Scampi Blend and the GSO until you have moist (stuffing texture) crumbs. Add a little more oil if you need to. Pat the mixture around your beef or pork tenderloin (all sides) and bake. Each slice will contain a flavorful herb crust! Easy and delicious!

~ Scampi White Pizza ~
Wildtree's Quick and Easy pizza dough (unbleached wheat flour, and SO good!)

2 teaspoons Scampi Blend

Grapeseed Oil (I used the Basil Pesto in the dough mix, and brushed Roasted Garlic on the top)

Wildtree's California Garlic Pepper Blend

Shredded Parmesan and Cheddar Cheeses

Make the pizza dough (I use my Kitchen Aid mixer with the dough hook and it takes just minutes!). Roll out onto lightly oiled cookie sheet dusted with cornstarch (to prevent sticking). Brush oil onto top of crust. Sprinkle with Scampi Blend and also California Garlic Pepper. Top with 1/4 Cup shredded parm and 1 cup shredded cheddar, (more if desired) and bake at 375 for about 15 minutes (more or less depending on your oven). You can also use this as an appetizer for a party and cut it into small squares like a really gooey garlic bread...yum!

~ Scampi Au Gratin Potatoes ~

Serve with a baked ham!

5 large russet potatoes, peeled and diced into 1" cubes (or use frozen Home Fries/Hash Browns)

3 TBSP unsalted butter

3 TBSP flour

4 cups low fat milk

1/2 cup grated Parmesan cheese (or more to taste)

2 TBSP Scampi Blend

Bread Crumbs (optional)

Melt butter in large saucepan over medium heat. Stir in flour and cook, stirring constantly about 2 minutes until it becomes a paste, slightly bubbling. Don't let it brown. Add milk, and stir until sauce thickens. Bring to a boil. Add scampi blend and potatoes. Simmer for 10 minutes. Stir in the cheese and add salt/pepper to taste. Pour into greased casserole dish. Top with bread crumbs if you wish. Bake at 350 for 30-40 minutes or until golden brown. Let it stand for a few minutes before serving.

~ Stuffed Mushrooms ~

Great appetizer!
(Or leave out the mushrooms to make stuffing for a Baked Stuffed Shrimp Casserole)

1 sleeve of Ritz crackers, crushed. Add 1-1/4 sticks of melted butter. Mix in 2 TBSP of Scampi Blend and 1/4 tsp of lemon juice. Optional - Mix in 4 ounces of any seafood (crabmeat, lagostinos, etc). Arrange 1/4 pound of mushroom caps on a baking sheet. Spoon the mixture into the caps. Bake 7-10 minutes or until heated through and light brown on top.

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

Kelly's Potatoes

This is a super simple, very yummy recipe from one of my Wildtree customers.

Rub your baking potatoes with a little Grapeseed Oil - Garlic or Hickory Smoked would be delicious and then sprinkle with Rancher Steak Rub or CA Garlic Pepper. Bake at 350 degrees for about an hour or until they are nice and tender. Cut open, add a pat of butter and a sprinkling more of the seasoning and eat it all up!

Smashed Potatoes and Cream Cheese

These potatoes are a perfect accompaniment to one of my freezer meals this month... Old Fashioned Meatloaf!

Smashed Potatoes and Cream Cheese (adapted from Rachel Ray)

Ingredients: 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 1 TBSP Wildtree's Onion & Chive Blend (add more to suit your taste) Salt and pepper

Directions: Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and Onion & Chive Blend and smash until the cheese melts into the potatoes. Season with salt and pepper, to your taste.