Honey Mustard Chicken with Crispy Onions

I must pay homage to one of my family's favorite meals! They love it because it's delicious. I love it because it's quick, easy and healthful! Sadly, the main ingredient is about to be discontinued...I will be buying a case!!!!

Honey Mustard Chicken with Crunchy Onions

4 boneless, skinless chicken breasts

1 cup Wildtree Honey Mustard Vinaigrette

1/2 can Durkee Fried Onions

Place the chicken breasts in an oven proof dish, pour sauce over them and bake in a preheated 350 degree oven for 15 minutes. Pour the onions on top and continue baking until the chicken is thoroughly cooked. Serve over rice with garlic sauteed kale, spinach or chard.

And here's a variation on my recipe...

Curried Honey Mustard Chicken
2 T butter, melted
 2/3 cup Wildtree Honey Mustard
1 TBSP Wildtree Curried Garlic Blend
3 chicken breasts, cut into half or thirds
 pinch of ground cayenne pepper (optional)

In a medium bowl combine melted butter, honey mustard, curry powder and optional cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours or overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through. Serve over rice with steamed broccoli.

Jalapeno Artichoke Dip

This is from one of my Wildtree Team Members and she sells out of the Jalapeno Pepper Blend every time she samples it!

Get ready for the Dip of all Dips for your Super Bowl Party (or any party for that matter -- this one is AWESOME!) And don't be scared by the word Jalapeno - it is about medium heat!

Jalapeno Artichoke Dip

1 cup mayonnaise

8 ounces sour cream

2 cans artichoke hearts, drained, chopped

1 cup shredded Monterey jack cheese

1 cup shredded Parmesan cheese

2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together. Warm in microwave or crock pot and serve with corn chips, tortillas or veggies. You can also place mixed ingredients in an oven safe dish, sprinkle with a little more cheese and bake until warm and bubbly and starting to brown on top.

To order any Wildtree products please go to http://www.jenwarr.mywildtree.com/.

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.

Fattoush

This is the perfect accompaniment to Chicken & Onion Stew. It is another delicious dish from one of my favorite restaurants, cookbooks and chefs...Amoul. It is healthful, delicious and simple.

This recipe is straight from Amoul's cookbook which is amazing!

Fattoush
Fattoush is traditionally made from all the vegetables in one's garden and topped with stale bread, fattoush is considered a peasant's salad. If you do not have one of the ingredients listed such as khobez or purslane - just skip it or add something else - you are not going to mess it up! The one ingredient I do recommend is the sumac as it does make a difference.
 

1 head of cos lettuce (Romaine), washed and dried

3 baby cucumbers, sliced in rounds (English or Persian would both work.)

5 ripe tomatoes, chopped (I used cherry)

1 bunch purslane, removed from stem and washed carefully (I omitted this.)

1 bunch flat leaf parsley, washed and chopped

leaves of 2 sprigs of mint, washed and chopped

1 bunch spring onions, washed and cut into thin rounds

2 TBSP sumac (I used a little over 1)

juice of 2 lemons (I used 1.5) 1/4 cup extra virgin olive oil

salt & pepper to taste

2 loaves of khobez or Lebanese bread, cut into bite-size pieces (I skipped this part to keep it gluten free.)

Preheat oven to 400 degrees F. Place khobez on a tray and toast in the oven until crisp and golden, approximately 8-10 minutes. Put the bread in a bowl, drizzle with olive oil and toss gently. Cut lettuce into bite-size pieces. Sprinkle the onions with sumac and rub together gently with your hands so that the sumac coats the onions evenly. Place all the vegetables in a large bowl. Add lemon juice, olive oil, salt and pepper, and toss thoroughly. Add the purslane and toss gently, as the purslane is quite fragile and bruises easily. Add the bread crisps, and toss again. Serves 6 - 8 people.

Holiday Shopping Guide

Christmas is almost here and I have to admit that as a family, we do not go crazy with gifts. We try to focus on personalized or hand made items that are meaningful and useful and we love stockings! Or should I say, I love stockings? As a child I remember being most excited about opening my stocking. Santa always filled it with the most thoughtful items and each one was something I loved! Here are some ideas for stocking stuffers...or just some great gifts!

StoLat Organics
This one is personal for me as the creator of all these yummy concoctions is my best friend, Amy. I always refer to her as Martha Stewart and Bob Villa rolled up in one - she can build your house and then decorate it and cook the most delicious meal to welcome you home!

Click here to read her story of how StoLat Organics began and how they are using biofuel to heat the facility and water! StoLat Organics is committed to bringing you the best all natural and healthy alternatives to today’s abundance of commercial products. They'll even help you find replacements for products you are using or skin care issues you have - just ask them!

Some of my favorites include the Pink Opal Lip Shimmer with SPF 15, Shea Butter and any of the soaps. Receive a free Clearly Cool Lip Balm with each purchase over $20 and only $1.99 shipping - so order some goodies today!
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 One Simple Om
Sammy Brown Goodrich is not just an amazing mom, friend, yoga teacher and positive human being, she is an inspiration for living your life in gratitude, honesty and being ever present in the moment. Oliver and I have both been fortunate enough to take Sammy's yoga classes on Cuttyhunk and I really want to share her One Simple Om website as it aims to heal and unite the world one Om at a time. This simple necklace reminds those who wear it of the universal vibration that connects us all. Each Thai silver charm and clasp ring are hand hammered by the Karen Hill Tribe of Thailand. Each necklace is hand strung and knotted on brown non-animal cord by Sammy. She donates 5% of each purchase to Women for Women International.

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 Love & Lollipops Designs

We all need a little whimsy in our lives and these notebooks are deliciously cute! If you live local to Culver City you can find them at Lundeens or just send Maggie a note through the website.

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Purely Elizabeth
Yummy mixes for baked goods that are made with alternative, nutrient rich flours, superfood seeds and organic ingredients. They are certified vegan, sweetened with organic coconut palm sugar (an unrefined, nutrient rich, low glycemic sweetener). They are also free of refined sugar, dairy, gluten and contain no artificial flavors, colors, sweeteners, preservatives or GMO's. Talk about a guilt free treat!

What's in season? Pears!

Pears have a long season and lucky for us, most varieties are available throughout the winter. They are an excellent source of fiber and vitamin C and pair well with many foods. The recipes below will be a hit at any holiday party or even on a cozy night in with your loved ones. Enjoy!
 
Roasted Pear Salad
  Serves 6 

3 firm Anjou pears, peeled, halved, and cored 
3 ounces coarsely crumbled sharp blue cheese 
1/4 cup dried cranberries 
1/4 cup walnut halves, toasted and chopped 
1/2 cup apple cider 
1 teaspoon Wildtree Mulling Spice 
1/4 cup light brown sugar, lightly packed 
1/4 cup Wildtree Natural Grapeseed Oil 
¼ cup fresh lemon juice 
6 ounces baby arugula 

Preheat the oven to 375 degrees F. Arrange pears core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it into the cavities. In the small saucepan, combine the apple cider, Mulling Spice, and brown sugar. Cook liquid over medium heat for 5-8 minutes allowing the spices to steep in the cider and the sugar to dissolve. Remove from heat and strain. Discard the spices. Pour the mixture over the pears and cover the dish with aluminum foil. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until they have cooled down slightly. Just before serving, whisk together the Grapeseed Oil, lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.  
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Pear Relish Quesadillas 
 Serves 6 

1 Anjou pear, diced 
¼ cup dried cranberries 
1 tablespoon ginger preserves 
2 tablespoons Wildtree Cranberry Jalapeno Jelly 
1 tablespoon chopped chives 
1 tablespoon chopped parsley 
Salt to taste 
6 whole wheat flour tortillas 
6 slices havarti cheese 
12 slices sharp cheddar cheese 

In a medium sized bowl, mix together the first seven ingredients. Preheat a 12-inch nonstick skillet over medium-high heat. Place the tortilla wrap on the counter. On one half of the tortilla lay down one slice of havarti, spread 1/3 cup of salsa evenly over cheese, and top with two slices of cheddar. Carefully fold the tortilla wrap in half. Once the skillet is hot, grease it with pan spray. Place 2 quesadillas in the pan and cook for about 3 minutes, or until golden brown. Flip over the quesadillas and cook for an additional 3 minutes or until golden brown and cheese is melted. Transfer to a cutting board and cut into triangles. Continue with the remaining quesadillas. 
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Festive Sausage and Pear Tarts  
Serves 12 

12 frozen puff pastry shells 
1 tablespoon Wildtree Natural Grapeseed Oil 
½ cup chopped celery 
½ cup chopped onion 
 3 links chicken apple sausage, casings removed 
2 cups diced Anjou pear 
¼ cup dried cranberries 
¼ cup chopped pecans 
2 ounces blue cheese, crumbled
½ cup sour cream 
2 tablespoons low-fat milk
2 teaspoons Wildtree Herb Grilling Marinade 

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff up and become golden brown, about 20 minutes. Using a small knife cut out the center of the pastry shells. Meanwhile, heat the oil in a skillet over medium high heat. Add celery and onions and sauté for about 3 minutes. Add sausage and sauté with the vegetables for another 10 minutes or until sausage is cooked through and vegetables are tender. In a large bowl add the cooked sausage mixture, pear, cranberries, pecans, blue cheese, sour cream, milk, and Herb Grilling Marinade, and stir to combine. Spoon the sausage mixture into each baked puff pastry cup. Bake until the pastries are golden brown and the filling is hot, about 10-15 minutes.  
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Almond Pear Crisp 
 Serves 12

6 Anjou or Bartlett pears, peeled, cored and cut into 1/4 inch thick slices
1/2 cup packed brown sugar, divided 
1/2 cup plus 2 tablespoons all-purpose flour, divided 
1 tablespoon fresh lemon juice 
1 tablespoon grated fresh ginger 
1/8 teaspoon salt 
12 amaretti cookies (Italian almond macaroons)
½ cup Wildtree Hearty Morning Granola Mix 
6 tablespoons unsalted butter, melted 
1/3 cup sliced almonds, toasted 

Preheat oven to 350° F. Place pears in a large bowl along with ¼ cup brown sugar, 2 tablespoons flour, lemon juice, ginger, and salt; toss well to coat. Transfer mixture to an 11x8-inch greased baking dish. Place cookies in a food processor; process until finely ground. Combine the crumbs with the remaining flour and brown sugar, and Granola in a medium bowl; add butter and mix well until all the ingredients are combined. Stir in nuts. Sprinkle crumb mixture evenly over pears. Bake the crisp for 50 minutes or until pears are tender. Let stand 10 minutes. Serve with whipped cream or ice cream, if desired.

Freezer Meal Bundle for the Slow Cooker

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a discounted bundle and receive all the recipes, cooking directions and side dish suggestions. When you purchase a Freezer Meal Bundle you will receive recipes for Butternut Squash Soup, Chicken in White Wine, Sweet Mustard Roast, Sweet & Sour Meatballs, French Dip Sandwiches, Provencal Chicken Supper, Wicked Good Chicken, Asian Ginger Drumsticks, Turkey Chili, Crockpot Lasagna. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

10 Meal Bundle Korma Curry Curried Garlic Wicked Good Slow Cooker Sauce Garlic Galore Onion & Chive Asian Ginger Plum Dressing Moroccan Grilling Sauce Teriyaki Chili Hearty Spaghetti Blend Herb Grilling Marinade Honey Mustard Basil Pesto Blend Butter Grapeseed Oil December Gift - Hot Cocoa Bundle valued at… $136.50 Only pay… $126.50 My Culinary Club Price… $101.20

Westland's Holiday Boutique

After the pumpkin, the turkey, the dressing... It’s time to think Holiday Shopping and stressing.... WAIT!!! DON’T STRESS! Come have a mellow time gathering your Channukah and Christmas Gifts… “WESTLAND HOLIDAY BOUTIQUE” Friday, December 3 10 AM - 1 PM (right after the sing) Grab a coffee from the cart, a delicious breakfast from the BUTTERMILK Food Truck and come discover some great, NEW vendors!

We’re open to the public.– bring your friends, family, book club, yoga mates, colleagues, neighbors! In fact, e-mail five friends right now! Tell them we accept all major credit cards. Remember, 20% of all proceeds go to our beloved school. Ready, set....mark your calendar! Westland School 16200 Mulholland Drive Los Angeles, CA 90049 (310) 472-5544 www.westlandschool.org

Wildtree's Gift Sets

Wildtree makes gift giving simple, healthy and delicious - just like their food!
They have gift sets and bundles complete with recipes ready to go!
To place an order go to http://www.jenwarr.mywildtree.com/ and click on Shop Now.

Grapeseed Oil Set

Grapeseed Oil Sampler Set

Garlic Lover's Set - includes Garlic GSO, Scampi and Garlic & Herb

Here are some other Gift Sets all ready to go from Wildtree.

OH SO SAVORY BUNDLE
Includes: Bayou Blend, Fiesta Salsa Mix, Garlic Galore Seasoning Blend, Hot Chili Pepper and Garlic Blend, Italian Salad Dressing Mix, Jamaican Jerk Blend, Natural Grapeseed Oil, Roasted Garlic Grapeseed Oil, Rotisserie Chicken Blend, Tia Rosa's Red Enchilada Sauce.
New Comfort Classics Recipe Guide To Make: Jamaican Jerk Pork Tenderloin, Marinated Flank Steak, Portuguese Stewed Chicken, Chicken & Cheese Quesadillas, Pan Fried Catfish with Remoulade, Garlic Galore Meatballs
Price: $89.00

PIZZA & SWEETS BUNDLE
Includes: Buffalo Wing Marinade, Create Your Own Muffin Mix,Fajita Seasoning Blend, Fiesta Salsa Mix, Hearty Morning Granola Mix, Hearty Spaghetti Sauce Seasoning, Molten Lava Cake Mix, So Quick & Easy Pizza Dough Mix (3), So Quick & Easy Whole Wheat Pizza Dough Mix, Wildtree's Alfredo Extraordinaire.
New Comfort Classics Recipe Guide To Make: Buffalo Chicken Pizza, Mexican Pizza, The Wildtree Veggie Special, The Wildtree White Pizza, Molten Marshmallow Cakes, Granola Muffins
Price: $87.75

LOW AND SLOW BUNDLE
Includes: Hearty Spaghetti Sauce Seasoning, Hickory Smoked Grilling Oil, Hot Chili Pepper and Garlic Blend, Jalapeno Grapeseed Oil, Leslie's Chili Blend, Natural Grapeseed Oil, Sloppy Joe Seasoning, Thai Red Curry Paste, Tia Rosa's Red Enchilada Sauce.
New Comfort Classics Recipe Guide To Make: Smokin' Turkey Chili, American Chop Suey, Chicken Fricassee, Pulled Pork Sandwiches, Curried Beef Stew
Price: $84.00

Holiday Gift Giving

Holiday Gift Giving

Give a gift everyone can use - simple, healthy & delicious food! Bundles for $30 or less!

Breakfast Basket
$29 (Culinary Club Members: $24.80)
This is the perfect gift for someone who loves breakfast, and who doesn’t?
Buttermilk Pancakes
Blueberry Pancake Syrup
Scrumptious Scones
Strawberry & Dark Chocolate Jam

Christmas Morning Delight
$30 (CCM: $26.40)
Pumpkin Pancakes
Apple Cranberry Jam
Whole Wheat Cranberry Orange Bread
Classic Cocoa

Popcorn Trio
$30 (CCM: $26.40)
For the movie lover on your list!
Simply Sweet Popcorn Seasoning

Spicy Cheddar Popcorn Seasoning

White Cheddar Popcorn Seasoning

Ringing in the New Year
 $29 (CCM: $25.60)
Makes a great hostess gift.
Wildly Delicious White Bean Dip
Guacamole Seasoning
Fiesta Salsa
Spinach, Artichoke and Parmesan Spread

South of the Border Sensations
$28 (CCM
Think Super Bowl Party
Guacamole Seasoning
Fiesta Salsa
Fajita Seasoning

Taco Seasoning

Slow Cooker Smorgasbord
$25 (CCM: $21.40)
Beef Stew Sauce
Wicked Good Slow Cooker Sauce
Southwest Stew

Comfort Food
$23/Choose 3; $31/Choose 4 (CCM: $21/3; $27.40)
Robust Tortilla Soup
 Hearty Turkey & Barley Stew
Mama Mia’s Minestrone Soup Mix
Southwest Stew

Pizza Party
$28 (CCM: $24.80)
(Includes recipe booklet)
So Quick & Easy Pizza Dough
So Quick & Easy Whole Wheat Pizza Dough
Hearty Spaghetti Sauce
Scampi Blend

Chocolate Lover’s Dream
$24 (CCM: $21.20)
Molten Lava Cake
O’ So Heavenly Brownie Mix
Heavenly Chocolate Mousse Mix

November's Freezer Meal Bundle

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a bundle and receive all the recipes, cooking directions and side dish suggestions. When you purchase a Freezer Meal Bundle you will receive recipes for Garlic Galore Chicken, Lemon Rosemary Chicken, Chicken Curry with Sweet Potatoes and Coconut Rice, Apricot Chicken, Citrus Rotisserie Chicken, Bolognese Sauce, Korean Style Beef, Harvest Pork Roast, Caribbean Pork and Cowboy Style Chili. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

10 Meal Bundle Italian Salad Dressing Blend

Garlic Galore

Lemon Rosemary

Teriyaki

Rotisserie Chicken

Honey Mustard

Hearty Spaghetti Jamaican Jerk Curried Garlic Garlic Grapeseed Oil Leslie's Chili Blend Only pay… $92.50 My Culinary Club Price… $74

Mustard Garlic Green Beans

A healthy alternative to the traditional Green Bean Casserole!

Mustard Garlic Green Beans
1 lb fresh green beans, washed & trimmed

2 TBSP Garlic Grapeseed Oil

1 TBSP Horseradish Mustard (substitute Honey Mustard for a sweeter dish!)

In large skillet, heat oil and mustard then add green beans. Saute, turning frequently for 8 to 10 minutes or until tender.

Cook's Note ~ Try roasting them in a 400 degree oven instead of sauteing!

Gingerbread Crinkles

Gingerbread Crinkles

Ingredients:
1 pkg. Gingerbread Cake Mix
1/2 cup softened unsalted butter
1 large egg
1 to 2 tablespoons hot water

Directions:
Stir the mix with the softened butter until even crumbs form. Add the egg and 1 tablespoon hot water. Knead until the dough comes together (dough will be a bit sticky), adding the final tablespoon of water if necessary. Divide the dough in half, wrap, and refrigerate for 1 hour (or up to 3 days). Roll the dough into 2” balls. Dip tops in sugar, place on the prepared baking sheet, and flatten slightly. Bake the cookies in a preheated 350 degree F oven for 12 to 14 minutes; they will be slightly soft when done. Allow the cookies to cool for 5 minutes; transfer to a rack to finish cooling.

To order Wildtree's Gingerbread Cake mix or any other Wildtree groceries please go to www.jenwarr.mywildtree.com.

Guest Chef ~ The Versatile Stir-Fry!

I love a good stiry-fry!
It's quick, easy, delicious and a great way to use up leftovers!
This is another Guest Chef entry from Wild for Wildtree with Yvonne who believes stir-fry is not limited to Asian flavors.

Why oh why do we all think of Asian style food when we hear the term, “stir fry”? Wildtree does have some great Asian style stir fry sauces. I LOVE using the Asian Ginger Plum or the Thai Sesame Sun Butter. Hubby prefers the Kickin Asian Stir Fry Sauce since it is more traditional. But there is so much more that we can do with stir-fry! If you have some sort of protein (beef, pork, chicken, tofu) and/or veggies and some rice, try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!
Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir Fry Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir Fry Basil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!) Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:
Chipotle Lime Fried Rice 2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION: Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Guest Chef ~ Marvelous Mac and Cheese, Wildtree Style!!

I am fortunate to be surrounded by many Wildtree Reps who love to cook and share recipes as much as I do! Keep an eye out for these 'Guest' Chefs on my blog.

Marvelous Mac & Cheese, Wildtree Style from Wonderfully WIldtree with Becca 1/2 (8 oz) package any pasta such as whole wheat fusilli
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 TBSP Wildtree Buffalo Wing Marinade (this is on the discontinued list...BOO!! Get it while you can!!)
1 TBSP Wildtree Scampi Blend
1 cup protein (leftover ham, chicken or turkey or leave out!)
1 egg, beaten
1 cup milk
1/2 cup Panko Bread Crumbs

Directions:
1.Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

2.Preheat oven to 350 degrees F. Lightly grease an 8x8 inch baking dish. (Becca used her Pampered Chef Spritzer with Roasted Garlic Grapeseed Oil.)

3.Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Mix protein choice throughout casserole. Mix the egg and the milk together, add the Wildtree Seasonings. Pour into macaroni dish. Sprinkle with Panko bread crumbs.

4. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
Enjoy!!

Thanksgiving is coming...are you ready?

Fall is an absolutely beautiful time of year!

It makes me homesick and fills my mind with memories in New England of vibrant colored changing leaves, cool crisp air, pumpkin patches, apple picking, making applesauce, pumpkin pies, drinking fresh apple cider, getting cozy under blankets at a football game and looking forward to a delicious Thanksgiving meal with family.

To help make your Thanksgiving meal planning easy, I have a Thanksgiving Recipe Booklet that contains 6 Holiday Favorites made with a Wildtree twist! For $82 plus shipping you'll receive 10 Wildtree products plus the recipes for... Holiday Turkey Holiday Stuffing Amazing Sweet Potatoes Spinach Artichoke Green Bean Casserole Cheesy Garlic Mashed Potatoes Pumpkin Mousse

You must order it TODAY (Monday Nov 15) to ensure it arrives in time for the holiday. Simply contact me today to place your order.

Slow Cooker Freezer Meal Workshops

It's that time of year...time to break out the slow cooker. If you want to come home to a house filled with the smells of a soulful meal that only took minutes to prep, then you must invest in a slow cooker. To make life even easier, sign up for my November or December Freezer Meal Workshop (or both) in Culver City, where every meal will be ready for your Crockpot! If you do not own a slow cooker, don't worry - just let me know and we will adjust your recipes. And if you cannot attend - just place your order and the meals will be assembled for you for pick up! November 10th's Menu (almost filled up!) Garlic Galore Chicken Lemon Rosemary Chicken Chicken Curry with Sweet Potatoes and Coconut Rice Apricot Chicken Citrus Rotisserie Chicken Bolognese Sauce Korean Style Beef Harvest Pork Roast Caribbean Pork Cowboy Style Chili

December 7th's Menu...so far! Butternut Squash Soup Sweet Mustard Roast Sweet & Sour Meatballs Szechuan Chicken French Dip Sandwiches

Provencal Chicken Supper

Crockpot Lasagna

Sloppy Joe Stuffed Bell Peppers

Simple, delicious and oh so healthy! Sloppy Joe Stuffed Bell Peppers 1 lb Extra Lean Ground Turkey 3 TBSP Sloppy Joe Blend 1 1/4 cup water 1 can tomato paste Brown the turkey; add water, Sloppy Joe Blend, and tomato paste. Mix together and simmer 10 minutes. Serve on a bun, over pasta or stuffed in a bell pepper. If you stuff in a bell pepper, cut the top off, remove seeds and bake at 350 degrees for 15 minutes.

What to do with all that Halloween Candy?

I love this time of year and it is especially exciting to experience it through the eyes of my 6 year old son, Oliver. He has been putting on his astronaut costume everyday and would eat, sleep and go to school in it if he could! We decorated our house for Halloween early on as Oliver could not wait. We still need to carve the pumpkins, but Oliver is filling in for one right now since he has lost 4 teeth and looks like a Jack-o-Lantern himself!

I happen to love any combination of chocolate, caramel, crunchy rice crisps and peanut butter, but sadly I have recently been enlightened to some really scary stuff found in common candy. Please check out this wonderful website called Out of the Box Food ~ Fresh Alternatives to Processed 'Kid Food'. There is a great article called Trick or Treat that explains these scary ingredients a but more. In an ideal world, Oliver would collect homemade popcorn balls, organic candy made without food dyes, HFCS or TBHQ, but I know that is not reality. Here are some suggestions for how to handle the Halloween Candy!

Employ the Switch Witch
Whether you are the Switch Witch or there is a magical one who comes to your house, have your children put their candy out for the Switch Witch to collect and leave a toy for them to enjoy instead. I told Oliver about this and he LOVED the idea. He's excited to eat some of his candy that night, and leave the rest of it for the candy-loving witch to take home to Hallow Heights with her black cat, Corn.  
Share the Candy
Our school collects candy for children who are not able to enjoy a night of Trick-or-Treating. They have bins at school to collect candy that they bring to a local hospital. We actually don't share the Halloween candy we collect as I just cannot feed something so unhealthful to a child with a fragile immune system. Instead, we bought some Yummy Earth Organic Lollipops which are a delicious and more body-friendly treat. Candy Experiments
Here are some great ideas to have fun with Halloween Candy that will not promote tooth decay.

Color Separation
 • Cut out a rectangle of coffee filter paper. • Wet an M&M or Skittle. • Dab color onto paper, 1 inch from the bottom. • Stand up in ½ inch of water. • Watch the colors separate.

Test Candy for Acid
• Dissolve candy in water. • Add a spoon of baking soda. • If it bubbles, the candy contains acid.

Floating Letters
• Drop M&M’s or Skittles in water. • Wait a few minutes. • The m’s and s’s will float to the top.

Test Candy for Oil
• Microwave the candy until it melts. • Let candy cool. • Look for waxy oil spots.

For more experiments, please visit http://www.candyexperiments.com/.

Tangy, Spicy Chicken in the Crockpot

Here's a real simple recipe for your slow cooker!

Tangy, Spicy Chicken in the Crockpot
1 cup chopped tomatoes
1/4 cup (packed) brown sugar
1/4 cup Wildtree's Pacific Fusion Sauce***
2 TBSP apple cider vinegar
 
Mix all ingredients and pour over 8 - 10 chicken thighs or 3 - 4 leg/thigh quarters in the crockpot. Cook on low for about 6 hours depending on how fast/slow your crockpot cooks.

***You can substitute any of Wildtree's Asian sauces such as Teriyaki, Outrageous Orange or Kickin' Asian.

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

Kelly's Potatoes

This is a super simple, very yummy recipe from one of my Wildtree customers.

Rub your baking potatoes with a little Grapeseed Oil - Garlic or Hickory Smoked would be delicious and then sprinkle with Rancher Steak Rub or CA Garlic Pepper. Bake at 350 degrees for about an hour or until they are nice and tender. Cut open, add a pat of butter and a sprinkling more of the seasoning and eat it all up!

October’s Freezer Meal Bundle

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a discounted bundle and receive all the recipes, cooking directions, side dish suggestions & a free bottle of Wildtree’s Grapeseed Oil and a Recipe Booklet filled with 25 different pizza, calzone & bruschetta ideas. When you purchase a Freezer Meal Bundle you will receive recipes for Chicken Parmesan, Buffalo Chicken Tacos, Thai Red Curry Chicken & Veggies, Baked Adobo Chicken & Rice, Rotisserie Chicken, Salsa Chicken, Rodeo Rub Pork Chops, Red Bell Pepper & Garlic Tilapia, Pacific Skirt Steak and Old Fashioned Meatloaf. You will also receive your choice of a bottle of Grapeseed Oil (Natural or Garlic) and the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

10 Meal Bundle Buffalo Wing Marinade Thai Red Curry Paste Butter GSO Adobo Rotisserie Chicken Blend Taco Blend Rodeo Rub Red Bell Pepper & Garlic Pacific Fusion Ketchup Honey Mustard Garlic Galore Teriyaki CA Garlic Pepper Italian Salad Dressing Mix Grapeseed Oil of choice ($13 value) FREE October Gift - Hearty Spaghetti Blend & Pizza Dough ($13.50 value) FREE Bundle valued at… $153 Only pay… $126.50 My Culinary Club Price… $101.20

Smashed Potatoes and Cream Cheese

These potatoes are a perfect accompaniment to one of my freezer meals this month... Old Fashioned Meatloaf!

Smashed Potatoes and Cream Cheese (adapted from Rachel Ray)

Ingredients: 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 1 TBSP Wildtree's Onion & Chive Blend (add more to suit your taste) Salt and pepper

Directions: Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and Onion & Chive Blend and smash until the cheese melts into the potatoes. Season with salt and pepper, to your taste.

Candy Cane Radish...um, I mean Beet!

Y UPDATE Y
I was misinformed...these vegetables were beets, NOT radishes! Equally as healthful, just as delicious, read the post below as it has great information about radishes. Just note that we actually made our snack with beets!

Oliver's class went on a recent field trip to a farm as they are studying how food gets to your table. He was really excited about all the root vegetables he picked and asked me to cook them up. One of the veggies was a candy cane radish - an absolutely beautiful and healthful piece of food! You may not know this, but radishes are part of the mustard family,explaining their spicy taste. They are also related to broccoli and watercress. Even though they are more than 90% water, they pack as much potassium as bananas, half the ascorbic acid of oranges, are an excellent source of vitamin c and folate and a good source of magnesium. Radishes come in all shapes and sizes and keep forever in your fridge. They are excellent in salads or cooked til just soft with butter and salt. You can also add them to vegetable juice to spice it up a bit and help clear out your sinuses and soothe you a sore throat. My all time favorite way to eat them, though, is on a piece of buttered toast (for us that means a yeast-free, sourdough starter, zucchini onion bread) with pink Himalayan salt, a drizzle of olive oil (Oliver's addition after watching a recent Jamie Oliver episode) and thinly sliced radishes.

I wasn't expecting it...but he ate the whole thing!

Discontinued List of Wildtree Products

I love this time of year...but I am always nervous about the Discontinued List from Wildtree. I know they need to make room for new and delicious products - which I can tell you are great as I taste-tested them! But do they need to include some of my family's favorites???? Remember the Ponzu? I bought multiple bottles when it was being discontinued as we use it at least once a week. Looks like I'll have a few more 'golden stashes' soon! Here's the list of items to be Discontinued on January 1, 2011. The ones in red are a staple in our family. The ones bolded in black are just plain yummy! Zippy Cocktail Sauce Vanilla Frosting Rustic Eggplant Caponata Chocolate Frosting Yellow Cake Mix Korma Curry Rub Chimichurri Blend Spicy Dry Rub Peachy Keen BBQ Focaccia Bread Buffalo Wing Marinade Sun-Dried Tomato & Horseradish Blend Spanish Rice Seasoning Raspberry Peach Sauce Toni’s Over the Top Honey Mustard Vinaigrette Parmesan Rice Seasoning Blasted Bloody Mary Mix Banana BBQ Sauce Cilantro Lime Vinaigrette Cilantro Lime Rice Seasoning Seasonal Items to go out in January and back in Fall 2011. Whole Grain Pancakes Gingerbread Pumpkin Pancakes Mulling Spice Orange Cranberry Bread Apple Cranberry Jam Pumpkin Pie Cheesecake Rich Dark Chocolate Fudge Sauce Cranberry Spice Blend Pumpkin Bread If you would like to place an order or Host a Tasting and earn these products and more for free, contact me today through my website at www.jenwarr.mywildtree.com

What's For Dinner?

Oliver devouring lobster!

There are a lot of things in life we cannot control, but one thing that we can control is what we make for dinner. I have been making a lot of effort to serve multiple veggies for dinner as well as more wholesome grain choices such as brown rice and quinoa. It's a work in progress, but one that gives me great satisfaction.

The old saying, "We are what we eat." couldn't be more true.

The New York Times recently reported, "For the first time in two centuries, the current generation of children in America may have shorter life expectancies than their parents." This saddens and frightens me. The chemicals and preservatives that extend the shelf life of food, or food dyes and additives used to make them more appealing and tastier are shortening the life of the people eating it. Chemically laden food choices might make our lives easier due to their convenience and saving time, but ironically, they are cutting time OUT of today's children's lives. It's a contradiction totally beyond words. If we as consumers take a stand and STOP buying those jarred, boxed, canned, freeze dried, frozen, microwaveable 'convenience foods' in the "middle" of the grocery store, and insist on HEALTHIER CHOICES, these food manufacturers will eventually have to listen.

Wildtree's founder created our products because she had children with juvenile diabetes, ADHD, Kawasaki's Disease, intolerance of any dyes, chemicals, and preservatives, as well as peanut allergies. She took all the "junk" out of their food and still made it easy, economical, and delicious!

Wildtree can give you the same 10-15 minute meals, with 2-3 ingredients, just like your current 'time saving' convenience foods, but with one HUGE difference....QUALITY! Low to no salt and sugar content, lower calories, no dyes, preservatives, trans-fats. Food the way it was meant to be - flavorful and natural!

Check out a few examples:

Dinty Moore beef stew has 222 calories, 28% saturated fat, and 970 mg sodium (41%). And that is only for 1/3 of a can. Why not pick up a package of stew beef, a package of baby carrots, a package of small round potatoes, and a bag of frozen peeled pearl onions, and dump it all in a crockpot with a jar of Wildtree's Home Style Beef Stew sauce. When you come home from work, there is no need to open that can of Dinty Moore, because a hot, fresh, HOME MADE beef stew is ready for you! This stew has just 40 calories, NO saturated fat, and 8% sodium.
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Do your kids love Sloppy Joes? One can of Manwich Sloppy Joe Sauce will give them 410 mg of sodium (17%), 6 grams of sugar, and 40 calories (PROVIDED you make 12 sandwiches with that one can since that's how many servings those numbers are based on, and I'll bet yours are bigger than that, which increases the salt, sugar, and calories accordingly!) OR, you can buy a jar of Wildtree's Sloppy Joe seasoning. You will get multiple batches from each jar. Just add some to a can of tomato sauce. The result? Just 8% sodium, NO fat, NO sugar, 5 calories, and just 9-cents per serving! Not one minute longer in the kitchen!
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Even so-called "diet foods" aren't as healthy as you might think.

Case in point, Lean Cuisine Chicken Marsala. This 'healthy' dinner gives you 620 mg SODIUM (36%), 9 fat grams, and 250 calories. Yes, you just have to open the box and press the button on the microwave. But honestly, is it so much more difficult to saute a chicken breast in a pan that takes 5 minutes? Open a bottle of Wildtree's Marsala or Piccata sauce, pour some in the pan, wait a minute for it to warm, and then you are ready to eat. Fresh and flavorful. With NO sodium, NO fat, 10 calories, and just 75-cents per serving plus a chicken breast.

Remember, your children don't choose what they eat for dinner. YOU DO!
The decision is yours. I vote for simplicity and a longer life. How about you?
To order any Wildtree groceries, please go to www.jenwarr.mywildtree.com.

October's Freezer Meal Workshop

It's time to sign up for October's 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 October 21 @ 10 am or 6 pm in CULVER CITY The cost is $40 ($35 if you are one of my Culinary Club Members). For an added $20 fee, I will prepare these meals for you to pick up. Chicken Parmesan Buffalo Chicken Tacos Red Curry Chicken & Veggies Baked Adobo Chicken & Rice Rotisserie Chicken Salsa Chicken Rodeo Rub Pork Chops Red Bell Pepper & Garlic Tilapia Pacific Skirt Steak Old Fashioned Meatloaf 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 October's Freezer Meal Bundle. Contact me directly to order them!

Comfort Food ~ Mughlai Chicken

I love comfort food! One of my favorite go-to winter recipes is Chicken & Onion Stew - sure to warm anyone's body, mind & soul. And now I have found another great, heart-warming dish. I must credit this recipe for Mughlai Chicken to two incredible women for this recipe. First, to Yasmine, a mom at my school who is an amazing cook. She introduced me to this recipe and everything Yasmine makes is delicious and she does it effortlessly. Second, to Nigella Lawson who created this delciousness. I made a big batch of this on a Sunday morning and enjoyed it all throughout the week. There are a lot of ingredients, but nothing is complicated.

Mughlai Chicken

Ingredients

•2.5cm fresh ginger, peeled

•4 cloves garlic, peeled

•2 teaspoons ground cumin

•1 teaspoon ground coriander

•1/2 teaspoon dried chilli

•4 tablespoons ground almonds

•125ml water

•5 cardamom pods, bruised

•1 cinnamon stick, broken in half

•2 bay leaves

•4 cloves

•4 tablespoons vegetable oil

•1.5kg boned, skinned chicken thighs, each cut in 2

•2 onions

•250ml Greek yogurt

•250ml chicken stock

•125ml double cream

•100g (golden) sultanas (I skipped these)

•1 teaspoon garam masala

•1 tablespoon caster sugar

•1 teaspoon salt

 •75g flaked almonds, toasted

Method

1.Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there's nothing to stop you using those, or a little spice grinder.

2.Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl. (Obviously, you don't have to do this, but it saves flitting from cupboard to cupboard looking for the right spices while the oil's spluttering away later.)

3.Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

4.Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml at a time, stirring it in to make a sauce; then stir in the stock, cream and sultanas.

5.Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the chicken meat is cooked through.

6.It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So, either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

After School Snack Attack

I don't know about your child, but mine comes home starving. Before he can answer, "How was school today?", he is asking, "Did you bring me a snack?" It is not unusual for him to eat yogurt, seaweed, mini pumpkin muffins, strawberries and leftovers from last night, only to ask a few hours later if dinner is ready. Our children work so hard at school; mentally, emotionally and physically, and they need lots of proper fuel. A while back I posted some Lunch Box Ideas. Now, here are some after school snack ideas from Wildtree.
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Chocolate Marshmallow Granola Bars
Serves 12

Wildtree Hearty Morning Granola Mix, prepared
2 cups miniature marshmallows
6 tablespoons unsalted butter
2/3 cup brown sugar
¼ cup mini chocolate chips

Heat marshmallows, butter, and brown sugar in a sauce pan until melted and bubbly. Add granola. Stir to coat. Grease a 9x9’’ pan. Press granola to coat all areas evenly. Cover surface evenly with chocolate chips. Press lightly to adhere. Cool in refrigerator until set. Cut into bars. Eat right away or wrap in plastic to be stored for up to 2 weeks.
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Fruit Tacos
Serves 10

1 pint strawberries, chopped
2 small bananas, sliced
2 peaches, chopped
1 cup seedless red grapes, halved
3 tablespoons Wildtree Raspberry Peach Sauce
10 taco shells
½ cup non-fat vanilla yogurt
1 cup shredded coconut
½ cup sliced almonds and pecans (optional)

In a medium bowl, combine fruit with Raspberry Peach Sauce. Fill taco shells evenly with fruit mixture and top with yogurt. Sprinkle with shredded coconut and nuts, if using.
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Cranberry Graham Snacks
Serves 8

6 ounces non-fat Greek yogurt
3 tablespoons cream cheese
2 tablespoons honey
1 tablespoon Wildtree Cranberry Spice Blend
8 honey Graham Crackers
1 pear, sliced

 Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth. Spread onto graham crackers and pear slices and serve.
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Tortellini Kabobs
Serves 10

1 (8 ounce) package spinach tortellini
1 pint grape tomatoes
1 (7 ounce) package fresh baby mozzarella
20 wooden skewers
1/3 cup Wildtree Basil Pesto
¼ cup warm water
½ cup ricotta
2 tablespoons sour cream

Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente. Drain and rinse under cold water to cool off enough to handle with your hands. Thread each skewer with a tortellini followed by a tomato, another tortellini, and topped with a mozzarella ball. For the dipping sauce blend Basil Pesto Blend with warm water to hydrate. Then add ricotta and sour cream. Stir to blend.