Here are 4 mouth watering dinners to make this summer on the Grill! You can order any of the Wildtree ingredients at www.jenwarr.mywildtree.com
Grilled Chicken with Cranberry Adobo Sauce & Hickory Rice
2 tablespoons soy sauce, low sodium
6 tablespoons cranberry juice
2 tablespoons Wildtree Natural Grapeseed Oil
3 teaspoons Wildtree Adobo Seasoning, divided
4 chicken legs, without skin
2 cups water
1 tablespoon Wildtree Hickory Smoked Grilling Grapeseed Oil
1 cup long grain white rice
In a small bowl combine the soy sauce, cranberry juice, Grapeseed Oil, and 2 teaspoons of Adobo Seasoning. Put the chicken legs in a resealable plastic bag; pour the mixture over the chicken into the bag. Seal and marinate for 30-60 minutes.
Preheat a grill to medium high heat. Remove the chicken from the bag and grill covered, for about 25 minutes, turning once or twice, or until chicken is cooked through. Save the marinade. While the chicken is cooking bring the water to a boil in a sauce pan. Once boiling, add the Hickory Oil and remaining 1 teaspoon of Adobo Seasoning. Stir in the rice. Cover, lower heat and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and rest for five minutes. Fluff with a fork before serving. 5 minutes before the chicken is finished, add the leftover marinade to a small saucepan and bring to a simmer. Continue cooking for about 5 minutes or until the liquid is reduced and has thickened. Serve the grilled chicken over rice and finish with a drizzle of sauce.
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Grilled Salmon with Dill
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons Wildtree Dill Dip Blend
1 pound salmon fillets or salmon steaks
Combine the mayonnaise, sour cream, and Dill Dip Blend in a bowl and mix well. Cover and refrigerate. Heat a well-oiled grill to medium heat. Grill the salmon, skin side down, until cooked through; approximately 2-5 minutes. Top with the Dill Dip sauce.
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Rodeo Rub Ribs
1 pound pork ribs
1 tablespoon Wildtree Rodeo Rub
Preheat oven to 325ºF. Rub the Rodeo Rub in both sides of the ribs and wrap in foil. On a baking sheet, cook the foil-wrapped ribs for 1 1/2 hours. Remove the ribs from the foil and place bake in the oven for approximately 30 more minutes.
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Rancher Rub Rib-Eye Steaks with Wildtree Mashed Potatoes
1 tablespoon Wildtree Garlic & Herb Blend
8 ounces cream cheese, softened
2 pounds yukon gold potatoes, cubed
1 pound rib-eye steak
2 tablespoons Wildtree Natural Grapeseed Oil
3 tablespoons Wildtree Rancher Steak Rub
2 tablespoons butter
Heat a well-oiled grill to medium heat. Combine the Garlic & Herb Blend with the cream cheese in a bowl and mix until blended. Chill, covered, for 2 hours. In a large saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes or until the potatoes are tender; drain. Rub the steaks with Natural Grapeseed Oil and sprinkle with Rancher Steak Rub. Grill over hot coals until almost to the desired degree of doneness, turning once. Remove the steaks from the grill and place on a platter to rest, covered with aluminum foil, for a few minutes. Combine the butter with 1/2 cup of the Garlic & Herb Blend mixture in a small saucepan over low heat and cook just until heated through, stirring frequently. Mash the potatoes in a bowl and add half of the heated Garlic & Herb Blend cream cheese and mix well, adding additional Garlic & Herb Blend mixture if necessary.
WILDTREE TIP: Serve the steaks with the potatoes and a green salad. The remaining Garlic & Herb Blend mixture may be used as a spread for crackers.
