Masala Calzone

Masala Calzone

An amazing twist to an Italian classic!

 
2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
1/3 cup onion, diced
6 ounces potatoes, diced
1 small red bell pepper, diced
2 cups chopped kale, packed
1 cup frozen peas
1 cup Wildtree Tikka Masala Sauce
1 cup heavy cream
1 bag Wildtree So Quick & Easy Pizza Dough Mix, prepared up to resting point
1 cup shredded mozzarella cheese

Preheat the oven to 425 degrees F. Heat the Garlic Grapeseed Oil in a nonstick skillet over medium heat. Add the onion, potato, and red bell pepper. Saute for about 10 minutes or until potatoes and tender. Add the kale and peas cover and continue cooking until kale is wilted about 5 minutes more. Remove from heat. Whisk together the Tikka Masala Sauce and heavy cream. Pour over the vegetable mixture and toss to coat. Roll the pizza dough to about a 12 inch circle. Transfer the vegetable mixture to the middle of the rolled out dough. Sprinkle with cheese. Pull one side of the dough over the filling and use your fingers to press the edges together. Slightly roll up the edges to seal tightly. Use a small knife to cut a few slits in the top of the calzone. Transfer the calzone to a greased sheet pan. Bake for about 15 minutes or until the crust is golden.

 

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

Alfredo Extraordinaire Scalloped Hash Browns

Alfredo Extraordinaire Scalloped Hash Browns

 

1 cup Milk

1/3 cup Wildtree Grapeseed Oil
1 cup Wildtree Alfredo Extraordinare powder
3 ounces cream cheese
4 cups frozen hash browns
1 small yellow onion, chopped
1/2 cup shredded parmesan cheese

In a saucepan over medium heat, warm the milk and oil together.  Add the cream cheese and stir until melted.  Add Alfredo Extraordinare.  Mix in hash browns and onions.  Pour into a greased 7 x 11 baking dish.  Bake at 350 F for 1 hour.  Remove from oven, top with Parmesan cheese and bake for an additional 15 minutes.

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!