Baked Green Bean Fries with Garlic Aioli

 

Baked Green Bean Fries with Garlic Aioli

2 eggs

1 cup Italian style bread crumbs

8 ounces French green beans (Haricot Verts)

2 tablespoons light sour cream

2 tablespoons light mayo

2 teaspoons Wildtree Garlic Galore Seasoning Blend

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

 

Preheat oven to 400°F. Line a baking sheet with parchment paper. Whisk the two eggs in a bowl. In a separate bowl add the bread crumbs. Dip the green beans in the egg, coat in the breadcrumbs, and place on the parchment line baking sheet. Bake for 12-15 minutes or until breadcrumbs are golden and green beans are tender. While the green beans are baking, mix together the remaining ingredients. Serve as a dipping sauce with the green bean fries.

 

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

Bacon-Roasted Cauliflower Soup

Bacon-Roasted Cauliflower Soup

 Serves 4

1 head Cauliflower

3 cloves garlic, crushed

1 medium shallot, chopped

1/4 cup Wildtree Smoky Bacon Flavor Grapeseed Oil

1/4 teaspoon salt

1 teaspoon ground black pepper

2 cups water

4 teaspoons Wildtree Chicken Bouillon Base

2 cups low-fat milk

Coat chopped cauliflower, garlic, and shallot in oil, salt, and pepper. Roast at 400 degrees F, until browned and soft. In a large pot, heat milk, water, and bouillon to a simmer; do not boil or milk will separate. Add roasted vegetables and all oil from pan. Blend with immersion blender until desired consistency. Serve hot.

Kickin' Crab Fried Rice

Kickin' Crab Fried Rice

2 TBSP Garlic GSO

2 large eggs, beaten

1 cup of frozen stir fry veggies

1/2 cup Wildtree  Kickin' Asian Stir-Fry Sauce

(2) 6 oz cans lump crab meat

2 cups cold rice, cooked

Heat 1 tablespoon Grapeseed Oil in a large skillet over medium heat. Season beaten eggs with salt and pepper and add to the skillet. Cook eggs, stirring, until they’re lightly scrambled but not too dry. Remove from pan and set aside. Add remaining Grapeseed Oil into the pan and cook frozen vegetables until heated through. Stir in white rice and crab meat, breaking apart any clumps, and sauté until the rice gets slightly crispy, about 5 minutes. Add Stir Fry Sauce and stir until all the ingredients are covered with sauce. Add the scrambled egg back into the pan and mix thoroughly.

Grapeseed Oils and Uses

Basil Pesto Grapeseed Oil -Add to our Basil Pesto blend for extra flavor -Great on fresh tomatoes, cucumbers and mozzarella -Season your chicken for a subtle flavor -Makes a great salad dressing Lemon Grapeseed Oil -Coat fish or chicken -Add 1/2 TBSP to cake or cookie mix -Drizzle on veggies -Add to vanilla icing -Use to make salad dressing Natural Butter Grapeseed Oil -Pop popcorn in it -Sauté veggies -Replace butter in your mashed potatoes -Replace butter in your baking -Use instead of the dollop of butter in your skillet -Butter noodles have never tasted so good -Cook eggs Roasted Garlic Grapeseed Oil - Sauté veggies - Season your meats and fish - Add to mashed potatoes - Coat pasta for a tasty side dish Hickory Smoked Grilling Grapeseed Oil - Great for any meats to add a subtle hickory smoked flavor. - Add to soups or stews, beans or rice. Jalapeno Grapeseed Oil - Hot & spicy to kick your meats and veggies up a notch before cooking. - Spice up your chicken enchiladas, tacos or fajitas. - Add heat and flavor without adding hot sauce filled with salts and sugars. - Toss with peppers and onions or zucchini, then roast or grill. European Dipping Oil - Tuscan ~ Garlic ~ Chili - Brush on meats before grilling - Drizzle on veggies before sautéing - Use for salad dressing - Toss with pasta

Roasted Maple-Mustard Green Beans

This is an amazing recipe I borrowed from my neighbor, Laura. She is a fantastic, healthy cook and this side dish was amazing!

Roasted Maple-Mustard Green Beans

Serves 4

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon Wildtree's Whole Grain Thyme Mustard

pinch cayenne pepper

1 pound green beans , stem ends snapped off

2 medium carrots , peeled and cut into matchsticks

1 tablespoon Wildtree's Garlic GSO

Sea salt

1 tablespoon minced fresh parsley leaves

1. Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

2. Arrange beans and carrots on a Large Bar Pan (or aluminum foil lined baking sheet). Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

3. Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

4. Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

A Few Thanksgiving Ideas

Basil Pesto Turkey
Serves 10-12

1/3 cup Basil Pesto
1/3 cup Roasted Garlic GSO
one 12 - 14 pound turkey, fully thawed

Preheat oven to 400 degrees. In a small bowl, combine Basil Pesto and Garlic oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub Basil Pesto paste all over turkey and under skin. Place turkey on a roasting rack and bake, uncovered, until the thickest part of the breast meat registers 160 degrees, about 2 1/2 hours. Let turkey rest before carving.
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Mashed Potato Casserole
Serves 6-8
4 pounds russet potatoes, peeled and cut into 1 inch chunks
1/2 cup of half & half
1/2 cup low sodium chicken broth
6 Tablespoons unsalted butter
4 large eggs
2 Tablespoons Onion & Chive Blend

Preheat oven to 375 degrees. Bring potatoes (covered with water by an inch) to a boil in a large pot over high heat. Reduce to medium heat and simmer until potatoes are tender, about 20 minutes. Heat half-and-half, broth, butter and Onion & Chive Blend on low heat. Keep warm. Drain potatoes and transfer to a large bowl. Using an electric mixer on low speed beat potatoes slowly adding half-and-half mixture until smooth and creamy. Scrape bowl and beat in eggs one at a time until well blended. Pour into a 2 quart greased baking dish. Bake until potatoes rise and begin to brown about 35 minutes. Let cool about 10 minutes.

Make ahead ~ The baking dish with the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes.
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Spinach Artichoke Green Bean Casserole
Serves 8

1 bag Cream of Mushroom Soup Base, prepared as a base according to package directions
1 jar Spinach, Artichoke and Parmesan Spread
1 1/2 pounds fresh green beans, ends trimmed and cut in half
1 cup milk
1 1/3 cup french fried onions
 salt and pepper to taste

Preheat oven to 350 degrees. In a mixing bowl combine mushroom soup base, spinach artichoke spread, green beans, milk, salt, pepper and 2/3 cup fried onions. Pour into greased baking dish and bake for 30 minutes until bubbly. Sprinkle remaining fried onions on top and bake for another 5 minutes until onions are golden brown and crispy. Let green bean casserole rest for 10 - 15 minutes before serving.

Roasted Red Chard

My New Favorite Veggie!
So easy...so delicious...so healthy!

Preheat oven to 400 degrees. Rinse and cut one or two bunches of red chard into strips with ribs removed. Place on Large Bar Pan and drizzle with Garlic GSO & kosher salt.

Roast for about 6 minutes. Drizzle with balsamic vinegar before serving.

Greek Rice

Yesterday was our back to school picnic and it was the perfect fall day! Everyone brought a dish that reflected our family's heritage...we brought Greek Rice. And no, we are not Greek! Andy is mostly Italian and about a 1/4 Jewish, I am mostly English with some Welch, French and Spanish thrown in the mix - so our dish reflected the Mediterranean side of our family. The recipe is from a very dear friend of mine who is a culinary inspiration among other things! Her name is Kristen and her blog, Vegetarian Family Cooking, is full of the most delicious recipes. I cannot take any credit for the Greek Rice recipe - it is all hers - and it is delicious! (The picture above is from Kristen too.) It's filled with sundried tomatoes, kalamata olives, feta cheese, zucchini, garlic, spinach and more! I added a little salt and pepper before serving and some green beans when cooking the zucchini as I only had one. You can use it as a side dish, a lunch entree, wrapped in a tortilla with avocado or a tasty and healthy snack. Click here for the Greek Rice recipe. Happy, healthy cooking! Jen