Maple Dijon Chicken with Bacon Couscous

Yummy! Yummy! Dinner!!!

 

Maple Dijon Chicken with Bacon Couscous
2 tablespoons Wildtree Honey Dijon Dressing & Dipping Sauce
2 tablespoons maple syrup
4 slices bacon, chopped
4 chicken breast (about 1 pound)
½ onion, finely diced
1 ¼ cup water
1 tablespoon Wildtree Chicken Bouillon Soup Base
1 cup couscous
1 tablespoon fresh chopped chive
2 teaspoons apple cider vinegar
¼ teaspoon Wildtree Rancher Steak Rub

Whisk together the Honey Dijon Dressing and maple syrup; set aside. Cook the bacon in medium nonstick skillet over medium heat until crisp, about 6-8 minutes. Using slotted spoon, transfer bacon to paper towel lined plate. Pour off all but 2 tablespoons fat from the skillet and return pan to medium heat until the fat shimmers. Pat the chicken dry with paper towels. Cook chicken until golden brown and cooked through, about 6 minutes per side. Transfer to platter, brush with mustard mixture, brush with the Honey Dijon mixture, and tent loosely with aluminum foil. Add the onion to the now empty skillet and cook over medium heat, about 3 minutes. Add broth and bring to a simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Stir cooked bacon, chives, vinegar, and Rancher Steak Rub into the couscous. Serve with chicken.

 

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

Spaghetti with Spinach, Sundried Tomatoes, and Feta

This is a super simple, delicious and healthy dinner that can be made quickly on a busy night.

 

Spaghetti with Spinach, Sundried Tomatoes, and Feta

2 tablespoons Wildtree European Dipping Oil-Garlic

4 cups packed spinach
½ cup sundried tomatoes, diced
4 ounces spaghetti, prepared according to package directions
2 tablespoons balsamic vinegar
¼ cup feta cheese, crumbled

Heat a medium nonstick skillet over medium heat. Add the Grapeseed Oil. Sauté the spinach and sundried tomatoes until the spinach is just wilted. Transfer to a mixing bowl along with the cooked pasta and balsamic vinegar. Toss to combine. Divide among two bowl and top with feta cheese.

 

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

Chicago Style Deep Dish Pizza

Seriously yummy eats!

Make them ahead of time so dinner is just popping them in the oven to cook.

 

Chicago Style Deep Dish Pizza
1 cups tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 bag Wildtree So Quick & Easy Whole Wheat Pizza Dough Mix, prepared according to directions up to resting point
2 cups shredded pizza cheese
2 cup toppings (we used mushrooms and black olives)

While the dough is resting, combine the tomato sauce and Perfect Pizza Seasoning in a small bowl set aside. Preheat the oven to 450°F. Divide the dough into 4 equal pieces and shape each into a round about 8 inches across. For each pizza, coat the inside of the ramekin liberally with pan spray, arrange 1 cup of cheese in the bottom of the ramekin. Add mushrooms and olives (or other fillings) as desired. Ladle about 1 cup of the sauce over the fillings. Spray the outside of the ramekin with more pan spray, then stretch a round of dough across the top and down the sides to nearly the bottom. Arrange the pizzas on a foil-lined baking sheet and bake in the preheated oven until they are toasted brown on top, about 15 to 20 minutes. Remove from the oven and transfer ramekins to a wood cutting board or other heat resistant surface. Place a serving plate on top of each pizza, then invert it. Turn the bottom of the ramekin with an oven mitt. Lightly run a knife or spoon between the outside of the ramekin and the inside of the dough bowl being careful not to slice through the bottom. Gently lift the ramekin out, turning it as you go, and scoop out the cheese if necessary. Use a fork and knife to eat and enjoy.

 

To order any Wildtree groceries or to see more recipes please go to www.jenwarr.mywildtree.com.

Spinach and Ricotta Stuffed Shells

My family LOVES stuffed shells! They are a slight bit labor intensive but not difficult so here's my suggestion...make a triple batch and freeze them! It will be SO worth it on a night when all you have to do is pop a pan into the oven and out comes a delicious meal!

 

Spinach and Ricotta Stuffed Shells
1 (12 ounce) box jumbo shells, prepared according to package directions
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 egg
2 cups part skim ricotta
2 tablespoons Wildtree Savory Spinach Dip
3/4 cup shredded parmesan, divided
2 teaspoons Wildtree Rancher Steak Rub
1 (10 ounce) package frozen spinach, thawed and squeezed

Preheat oven to 350 degrees F. Once shells are cooked and drained, lay them in a single layer on a sheet pan so they do not stick and are easier to handle. Combine the tomato sauce and Pizza Seasoning and pour into the bottom of an 8x8 baking dish. To prepare the filling combine the egg, ricotta, Spinach Dip, ½ cup parmesan, Rancher Steak Rub, and spinach Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the shells with the remaining ¼ cup of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.

 

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

Creamy Chicken Piccata

A simple, delicious, meal that will brighten your taste buds on a cold winter's day!

 

Creamy Chicken Piccata
2 tablespoons lemon juice
1 tablespoons Wildtree Roasted Garlic Grapeseed Oil
¼ teaspoons Wildtree Rancher Steak Rub
1 ¼ teaspoon dried basil, divided
¼ teaspoon dried oregano
2 chicken breasts (about 8 ounces)
2 cups penne
½ cup Wildtree Perfect Piccata Sauce
¼ cup heavy cream
2 tablespoons capers
¼ cup grated Parmesan cheese

Whisk together the lemon juice, Grapeseed Oil, Rancher, ¼ teaspoon dried basil, and dried oregano. Add the chicken breast to a resealable bag; add the lemon juice mixture and close the bag. Use your hands to move the chicken around in the marinade. Marinate for 20 minutes. Preheat a medium nonstick skillet over medium high heat; spray with pan spray. Add the chicken and cook until cooked through. Meanwhile cook the pasta according to package directions. Once the chicken is cooked, transfer to a cutting board and tent with foil. Add the Piccata Sauce to the now empty skillet over medium heat. Add the cream, capers, and Parmesan; stir to combine. Add the cooked, drained pasta to the sauce. Toss to combine; cook until the sauce has thickened slightly and coats the pasta, about 5 minutes. Serve with chicken.

 

To order Wildtree's Perfect Piccata Sauce, Rancher Steak Rub or Roasted Garlic Grapeseed Oil please go to www.jenwarr.mywildtree.com.

Get 'Em While You Can!

For a very limited time, you can order from our Discontinued/Seasonal List.

I'm offering FREE Shipping on orders $50 or more straight to your front door. Plus a Buy 5 items, Get 1 FREE! You MUST contact me NOW to redeem this special.
These products are available on a first come, first serve basis. They may be gone tomorrow. Don't delay!

 Offer only good as long as products supplies last or the end of the month... whichever comes first.

 Wildtree is bringing back some of your favorite seasonal and discontinued products on a limited quantity basis. Please place your order directly at www.jenwarr.mywildtree.com NOW before they run out. Because of the amount of organic ingredients they are currently using and the anticipation for even more, they need to sell the remaining quantities of our seasonal products so that labels will be updated reflecting all organic ingredients upon their return. This is a limited offer--They will not be making any more products once these are sold!

 

 

Tilapia Piccata with Orzo Salad

A simple, healthy, delicious dinner!

Tilapia Piccata with Orzo Salad
¾ cup orzo
1 cup grape tomatoes, halved
2 tablespoons parsley, chopped
½ teaspoon Wildtree Lemon Pepper Blend, divided
3 tablespoons flour
2 tilapia filets (about 12 ounces)
1 tablespoon Wildtree Natural Grapseed Oil
½ cup Wildtree Perfect Piccata Sauce
1 tablespoon butter

Cook pasta according to package directions. Drain; stir in tomatoes, parsley, and1/4 teaspoon Lemon Pepper Blend. Set aside and keep warm. Combine remaining Lemon Pepper Blend and flour in a large shallow dish. Dredge fish in flour mixture. Heat the Grapeseed Oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add Piccata Sauce to pan; cook 30 seconds. Remove from heat. Add butter to pan; stir until butter melts. Serve fish with sauce and pasta.

 

To order Wildtree's Perfect Piccata Sauce please go to www.jenwarr.mywildtree.com.