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.

What's For Dinner?

Italian Chicken & Zucchini

Do you ever use ready made Italian dressing as a marinade?
Me too...until I found a healthier version. This is a super simple dinner that is definitely a family favorite!

It's makes a great freezer meal to prepare ahead of time for those busy weeknights when you just need to get dinner made in a jiffy!

Italian Chicken & Zucchini

4 chicken breasts

1 large zucchini, cut into half moons 

1 small onion, thickly sliced

2 TBSP Wildtree Italian Salad Dressing Mix

2 TBSP Wildtree Garlic Grapeseed Oil

1 TBSP Apple Cider Vinegar

1/4 tsp salt

Heat a cast iron skillet over medium high heat with a small drizzle of Wildtree's Natural Grapeseed Oil. In large bowl, blend the Italian seasoning, gso, vinegar and salt. Add the chicken, zucchini and onions and stir to coat. Place the chicken in the pre-heated pan along with with veggies and all of the marinade...I mean scrape the bowl into the pan! Let the chicken brown on one side and then turn over. Move the zucchini and onions around the pan to make sure they all get caramelized. Do not be tempted to move the chicken a lot...let it sit in the pan and cook. This will ensure a delicious brown crust will develop - so yummy!!!  Serve with rice and acorn squash baked with maple syrup and a brushing of Wildtree's Butter Grapeseed Oil.

Delish in a dish!

Goulash

Goulash? What is goulash you may ask...well it's one of my husband's favorite go-to meals, or at least he just loves to say the word...goulash! It is a simple, hearty meal of meat, pasta, tomatoes and cheese. This version I found on Cinnamon Spice and Everything Nice has an Italian twist with some veggies added in and it's even better the next day! I highly recommend doubling the recipe to freeze for a busy night.

Italian-style Goulash (by Reeni but adapted to Wildtree by Jen)
1 pound ground beef

1 onion, diced
 1/2 green bell pepper, diced or sliced in short, thin strips
Garlic Grapeseed Oil, for sauteing
1 large zucchini, thinly sliced into coins
kosher salt and fresh black pepper to taste
1 TBSP Wildtree's Hearty Spaghetti Blend
1/2 TBSP Wildtree's Garlic Galore
1 teaspoon Wildtree's Basil Pesto Blend (or some fresh chopped basil)
14 ounce can diced tomatoes
8 ounces gemelli or elbow pasta
2/3 cup Romano or Parmesan cheese, grated, plus more for serving

1. In a large skillet brown ground beef over medium heat. Remove cooked beef, set aside, drain grease.

2. Saute onion and bell pepper in two TBSP Garlic GSO over medium low heat until tender. Add garlic and saute until fragrant. Add zucchini, season with salt and pepper, add herbs, saute until zucchini start to soften around the edges. Add hamburger back in and tomatoes. Simmer for 15-20 minutes.

3. Meanwhile cook pasta to al dente according to package directions in plenty of salted water.

4. In a large mixing bowl toss pasta, ground beef and cheese together. Serve immediately with crusty Italian bread and extra cheese for sprinkling over top. Serves 4-5.

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

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.