Hawaiian Chicken

A quick, delicious, sweet & sour dish that can be made with chicken, pork, tofu or fish!

Hawaiian Chicken 
1½ TBSP Red Bell Pepper & Garlic Blend  
2 TBPS Natural GSO  
4 boneless, skinless chicken breasts 
4 pineapple slices 
salt & pepper to taste 

Preheat oven to 350 degrees. Combine Red Bell Pepper & Garlic Blend, GSO and salt & pepper in a bowl. Place chicken breasts in an oven safe dish. Pour marinade over the chicken and sliced pineapple atop each breast with 1 thin slice of butter on top of the pineapple slices. Cover and cook in oven until chicken is thoroughly cooked, about 30 minutes depending on thickness. Serve over rice with French cut green beans.

Freezer Meals Go Camping!

One of my very loyal Freezer Meal customers sent me a photo from her recent camping trip to Big Bear. They cooked up the Hawaiian Chicken we made at a Freezer Meal Workshop, disguised as Hawaiian Mahi Mahi. If you would like to make quick & easy meals at home...or camp, come to a Freezer Meal Workshop or order a Freezer Meal Bundle!

September's Freezer Meal Workshop

Just in time for back to school...Freezer Meal Workshops.

Stock your freezer with quick, delicious and healthful meals! Tame Dinnertime Chaos Save Time ~ Save Money ~ Have Fun Upcoming Workshop Dates & Menus Thursday September 23 @ 10 am or 6 pm in CULVER CITY

The cost is $40 ($35 if you are one of my Culinary Club Members). Thai Sesame Sun Butter Chicken & Noodles Kickin' Asian Stir-Fry Balsamic Chicken Drumsticks Lime Dill Fish Classic Shrimp Scampi

Marinated Steak Tips Honey Ginger Crusted Chicken

Chicken Marsala Summery Pasta

Bayou Pork Stir-Fry

Couple more things... if you do not live nearby and cannot attend these workshops, don't worry! You can still participate by using the recipes and creating them yourselves! Check out September's Freezer Meal Bundle. Contact me directly to order them!

Cast Iron Skillet Cooking

Food just tastes better when cooked in a cast iron skillet! It caramelizes food and creates the yummiest brown bits. We have several cast iron pans on Cuttyhunk and I have been loving cooking on them. The picture above is a saute of green beans and red onion from our CSA cooked in a little Butter and Garlic GSO with a sprinkling of CA Garlic Pepper. In another cast iron skillet I cooked delicious scallops sprinkled with our retired Seafood Seasoning and real butter and served with Scampi Rice. We devoured every single bite!

Lasagna

A good ol' Nor'Easter blew into New England this August and I thought it was perfect timing to make a hearty lasagna. It was delicious!! My 6 year old son ate three helpings the first night and then had it two more nights in a row! I loaded it with veggies so it was truly a one dish meal.

I made the lasagna using Giada's Bolognese sauce I cooked up earlier, and then just layered lots of yummy ingredients like this...

Layer of sauce on the bottom of casserole dish.

Layer of non-cook lasagna noodles.

Layer of cheesy mixture (15 oz ricotta, 2 eggs, 2 cups shredded mozzarella and 1/4 cup parmesan)

Layer of fresh spinach leaves.

Layer of sauce.

Layer of non-cook lasagna noodles. Layer of cheesy mixture.

Layer of fresh spinach leaves. Layer of sauce.

Last layer of noodles. Last layer of sauce.

Cover top with shredded mozzarella and parmeggiano reggiano.

Bake, covered, in a 375 degree oven until warm and bubbly, about 50 minutes and then uncover for another 5 minutes. (I actually cooked it, uncovered, at 350 for about 50 minutes as our oven on Cuttyhunk cooks high.)

Bolognese Sauce

This is one delicious bolognese from Giada!
I used it as a base for the most delicious lasagna.

Ingredients
1/4 cup extra-virgin olive oil (I used about 3 TBSP of Grapeseed Oil instead.)

1 medium onion, coarsely chopped

2 garlic cloves, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 pound ground chuck beef

1 (28-ounce) can crushed tomatoes (I used 2 cans!)

1/4 cup flat-leaf Italian parsley, chopped

8 fresh basil leaves, chopped

Salt and freshly ground black pepper

1/4 cup freshly grated Pecorino Romano (I used Parmeggiano Reggiano)

Directions

In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

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!

NEW Products Available Now!

I have had so much fun being a part of Wildtree's New Product Tasting Committee and even more excited to share all the products with you! You can click on the product name to see my new website as well.

Classic Cacciatore Sauce 10744 17 oz jar $9.00 This luscious blend of tomatoes, garlic, sweet bell peppers, and spices is the perfect complement to chicken. Just simmer diced chicken in the sauce and serve over rice or pasta for a delicious meal the whole family will enjoy. European Dipping Oil – Mediterranean Balsamic 10737 8 fl oz bottle $12.00 This perfectly proportioned blend of herbs and spices is mixed with Wildtree Grapeseed Oil and balsamic vinegar. Serve it with fresh crusty bread or drizzle over fresh mozzarella, tomatoes, and basil for an authentic Italian caprese. Home Style Beef Stew Sauce 10745 24 fl oz jar $10.00 Just like mom used to make! Simply add this delicious sauce to the crock pot with beef, carrots, celery, and onions and let it simmer all day. By dinnertime there will be a delicious hot meal waiting in your kitchen! Kickin’ Asian Stir-Fry Sauce 10743 12 fl oz bottle $10.00 Aged soy sauce joins the unique flavors of ginger, tamarind, plum, lemongrass, sesame, chilies, and sake for an authentically Asian sauce. Use as a dipping sauce for pot-stickers or add it to sautéed vegetables and rice noodles for your own oriental feast! Spiced Carrot Cake with Cream Cheese Frosting 10749 21.8 oz box $10.00 Sweet carrots meet the familiar flavors of cinnamon and vanilla in this delectable cake mix. Just add water, eggs, and Grapeseed oil for a moist and delicious carrot cake, just like mom used to make! The simple cream cheese frosting mix is the perfect topping for cake or cupcakes that your kids are guaranteed to love. Serves 12. Simply Sweet Popcorn Seasoning 10742 7.9 oz jar $10.00 This blend turns boring popcorn into a sweet treat! It’s also great on fruit, ice cream, pancakes, French toast and other baked goods. Seasons approximately 77 quarts of popcorn. Spicy Cheddar Popcorn Seasoning 10741 5.6 oz jar $10.00 Sprinkle this zesty blend on your popcorn for a spicy treat. It’s also great on baked potatoes, pizza, vegetables, nachos and eggs! Seasons approximately 80 quarts of popcorn. White Cheddar Popcorn Seasoning 10740 4.5 oz jar $10.00 Sprinkle this tangy cheesy blend on your popcorn for a truly delicious experience. It’s also great on baked potatoes, pizza, vegetables, eggs, and pasta! Seasons approximately 72 quarts of popcorn. Spicy Island Chutney 10746 10 oz jar $9.00 This sweet sauce has just the right amount of heat to add lip smacking flavor to your favorite meat. It’s a great accompaniment to chicken, pork or seafood. It’s also great as a salsa for tortilla chips! Thai Sesame Sun Butter Sauce 10738 12 fl oz bottle $10.00 This peanut-free noodle sauce will fool even the most discerning taste buds into thinking they are tasting an authentic Thai satay sauce. Add it to noodles, veggies, rice, or use it as a dip! Tuna Casserole Skillet Meal Seasoning 10750 3.2 oz box $7.50 You can have a yummy tuna casserole on the table in 30 minutes. It’s also great with chicken! Serves 5 two times. Tzatziki Seasoning Blend 10739 3.6 oz jar $8.00 The Greek dip is made with yogurt, shredded cucumbers and our seasoning blend. This dip is great with our falafel, gyros, souvlaki and as a dip for veggies! Wildly Delicious White Bean Dip 10748 4oz box $7.50 This creamy bean dip is perfect for vegetables, tortillas, or as a sandwich spread. Add a dash of your favorite Wildtree blends to change it up! Yields 1 1/2 cups prepared dip. Wildtree’s Own Falafel Mix 10747 6.7 oz box $8.00 Transport your taste buds to an authentic Middle Eastern restaurant with this authentic blend of herbs and just the right amount of spice. Try it in a pita bread sandwich with our own Tzatziki, tomatoes, lettuce, and pickles. BACK BY POPULAR DEMAND FOR THE FALL SEASON: Apple Cranberry Jam Classic Cocoa Cranberry Spice Blend Gingerbread Cake Pumpkin Pancakes Pumpkin Pie Cheesecake Blend Mulling Spices Outrageous Oatmeal Cookies Pumpkin Quick Bread Whole Grain Cranberry Orange Bread Whole Grain Pancake Mix

What's Buggin' You?

I recently stopped my Dad from purchasing a drink from a local store - a fruit drink - as it contained cochineal. He thought I was crazy until I told him what it was. I am all for natural things...but bugs in my food is a culinary experience I am not too excited about. I've known about this ingredient for quite a while, but thought some of you might appreciate the head's up too.

Many yogurts, strawberry drinks, ice cream and other products contain an ingredient called carmine or cochineal. Doesn't sound too terrible but I am a big believer in 'If you don't know what something is on an ingredient list...don't eat it!'.

So, what is cochineal?

It's a bug - the cochineal beetle which lives on cactus plants in Peru, the Canary Islands and other tropical places. The beetle and its eggs have an intense red color which is why it is used for making things we expect to be red, such as strawberry yogurt, look that way. For a while, companies didn't have to list the beetle as anything other than natural coloring or flavoring, but now the FDA has required them to list it as carmine, cochineal or E120 (as of 2011).

Personally, I don't eat any food dyes. Red 40, yellow 5, blue 2, etc are derived from coal tar so I really stay away from them. (This is a great news piece on the topic - The Truth About Food Dyes.) I think this is especially important for people who are vegetarian or vegan and I think we all deserve to know exactly what it is we are feeding our families.

Here is a list of products that were using the cochineal beetle, some may have changed their ways by now, but just be sure to check the labels.

Yoplait Fruzoo

Weight Watcher's Tomato & Herb Pasta Sauce

Dannon Boysenberry yogurt

Elixir Pomegranate Cranberry

 Elixir Cranberry-Grapefruit

SoBe Courage

SoBe Tsunami

SoBe Lean Diet Cranberry Grapefruit

SoBe Lean Diet Mango Melon

SoBe Synergy Fruit Punch

SoBe Synergy Kiwi-Strawberry

SoBe Nirvana Sobe Lizard Fuel

Minute Maid Ruby Red Grapefruit Juice

Ocean Spray Ruby Red Grapefruit Drink

Tropicana Ruby Red Grapefruit Juice

Tropicana Orange Strawberry Banana

Tropicana Tropical Tangerine Fruit Squeeze

Tropicana Sweet Grapefruit Juice

Tropicana Fruit Punch (non-refrigerated)

Tropicana Strawberry Orange Juice (non-refrigerated)

Tropicana Ruby Red Grapefruit Juice Beverage (non-refrigerated)

Tropicana Strawberry Banana Fruit Smoothie

 Dole Diced Peaches In Strawberry Gel Fruit Bowl

Robitussin Honey Calmers Natural Throat Drops

Lime Dill Fish

This is a quick & easy recipe using our NEW Tzatziki Seasoning in an unexpected way!

Lime Dill Fish

Ingredients:

4 (6 oz) cod fillets (or any piece of white fish)

1 TBSP Natural GSO

3 TBSP fresh squeezed lime juice

1 tsp Tzatziki Seasoning

  Salt

Directions:

Preheat oven to 375 degrees. Place cod in a baking dish and drizzle GAO and lime juice on top. Sprinkle Tzatziki Blend evenly among fillets and bake for 10-15 minutes until fish flakes easily. Season with salt to taste and serve. A beautiful and delicious presentation is to serve it on a bed of lettuce with a dollop of tzatziki sauce and chopped tomatoes.

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

Food Coma

Mmmmm...bread! I love bread...any kind of bread, especially if it has fresh mozzarella on it. I also love bagels, pasta, bulky rolls...you name the bread product and I can almost guarantee I love it. I used to start my day off with an onion bagel sandwich with egg and cheese. Super yummy - but always sent me into a food coma. I never thought anything of it except that maybe it was a 'heavy' breakfast. Now I know why it didn't exactly energize me...I'm allergic to it! And I'm in denial! I recently found out I have mild allergies to wheat, rye, eggs, cow's milk, yeast, vinegar, tomatoes, sesame, caraway, alfalfa, kidney beans, navy beans, garbanzo beans, oysters, snapper, tuna, white mushrooms and pineapple. Did I mention I am in denial? So...what is one to do? My allergies are not life threatening, but they are life altering and one day I may get to enjoy a few things from my no-no list. For now, I am embarking on an elimination diet to cleanse my system and break free from the food coma I so often endure. I will try to post lots of recipes that might help you go wheat free as well and if you have any to share - please do so! How am I doing so far? Terrible! I went on a binge of all the things I am not supposed to eat as I am truly in denial - and I am paying for it! Headaches...lethargy...I feel like a slug. So yesterday I started on my road to recovery and we will see how it goes. The first thing to go will be eggs as they are my highest allergen. That means no more baked goods. Anyone who knows me, knows that I live for brownies and cupcakes so you might want to stay away during my grumpy adjustment! And please don't forget to pass along any great ideas you may have. Happy healthy wheat, egg, dairy and more free cooking! Jen