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.

Corned Beef and Cabbage...in a slow cooker!

This is one of my favorite meals that usually only gets cooked once a year for St Patrick's Day. This recipe is super simple as everything is cooked in the crockpot. I always cook extra so we can make corned beef hash for breakfast!

Corned Beef and Cabbage

2 lb. Corned Beef, lean

1 sm. Green Cabbage, cut into wedges

1 sm. Yellow Onion, cut into fours

4 large carrots, peeled and cut into 1" coins (can be added later or cooked separately)
2 Tbsp. Wildtree Dill Blend

2 Tbsp. Wildtree Scampi Blend

4 Cups Water with 8 tsp. Wildtree Veg. Bouillon

2 cups Water

Place all ingredients in a slow cooker on low. Cook for 10 to 12 hours or until beef is tender. Serve with boiled potatoes.

To order Wildtree products please go to www.jenwarr.mywildtree.com.

Recipe to Warm Up On a Chilly Winter Day

There is something simply wonderful and delicious about pairing a bowl of creamy tomato soup with a toasty cheese sandwich on a cold winter's day. Tomatoes are a nutritional powerhouse, a good source of vitamins A, C and K, potassium and manganese with fiber, B6, folate and lycopene. Since tomatoes are a fruit, they are high in natural sugar, but they contain enough essential nutrients to still be an important part of a healthy diet.

But please don't go the easy route and grab Campbell's Classic Tomato Soup! They have added high fructose corn syrup and a large amount of sodium, negating any health benefits.

Here are some quick, easy and healthful recipes to make with a little twist.

Creamy Tomato Rice Soup Recipe

1 cup cooked rice
28-ounce can diced tomatoes
1 large onion, roughly chopped
6 cloves garlic, peeled and roughly chopped
1 teaspoon Wildtree Hearty Spaghetti Sauce Blend
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1/2 teaspoon Wildtree California Garlic and Pepper Blend
15-ounce can tomato sauce
1 cup prepared Wildtree Chicken Bouillon Soup Base (2 teaspoons dry blend + 1 cup water)
1 cup fat-free half-and-half (I'd start with 1/2 cup and add more if needed.)

Set oven to broil.  Drain diced tomatoes through a strainer, pressing out all juice.  Reserve the juice. On a rimmed baking sheet, combine the diced tomatoes, chopped onions and garlic, Hearty Spaghetti Sauce Blend, CA Garlic Pepper Blend and oil.  Broil for 5 minutes, then stir and broil until veggies start to brown, approximately 5 more minutes.  Combine the roasted veggies and reserved tomato juice in a blender or food processor and puree.  Place in pot and add the tomato sauce and prepared bouillon.  Heat to boiling; reduce, then simmer 10 minutes.  Add the half & half and rice, heat through, and serve.
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Apple & Mustard Grilled Cheese Sandwich
4 slices sourdough bread
2 teaspoons Wildtree Whole Grain Thyme Mustard
About half of a large firm-tart apple, unpeeled, cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
Wildtree Butter Grapeseed Oil

Set an empty cast iron skillet over stovetop burner at medium heat. Let it get hot. If using a panini press, set to 350ºF (medium heat). Meanwhile, brush Butter Grapeseed Oil on one side of each bread slice, then lay the slices, butter side down, on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.

Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Cook until both sides are evenly browned, about 3 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes. Serve with a cup of soup!

Terrific Turkey Recipes for Leftovers

Is there anything better than a Thanksgiving Feast?

Yes!

Leftovers!

If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.

Turkey Bacon Cheddar Melts 

Serves 4

3 TBSP Wildtree Natural Grapeseed Oil

1 Onion, thinly sliced

1 1/2 TBSP mayo

1 1/2 TBSP Wildtree Whole Grain Thyme Mustard

8 slices of marble rye

4 slices of tomato

1 cup baby spinach

4 slices bacon, cooked and cut in half

4 (1/4 inch) slices of turkey breast

4 slices of cheddar cheese

In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes.  Remove pan from heat.  In a small bowl combine the mayo and Thyme Mustard.  Spread about a teaspoon size of the mayo mixture on each slice of bread. 

To assemble sandwiches:  On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese.  Finish the sandwich with the top slice of bread.  In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat.  Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes.  Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.

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Turkey Florentine

Serves 6

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

2 (6 ounce) bag baby spinach

1 onion, chopped

2 cloves garlic

2 cups water

2 tsp Wildtree Chicken Bouillon Soup Base

1 cup heavy cream

2 tsp Wildtree Lemon Rosemary Blend

2 cups uncooked pasta

1 pound shredded turkey

8 TBSP shredded parmesan

Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat.  Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid.  Discard liquid.  Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat.  Cook onion until soft, about 3 minutes.  Add garlic and continue cooking until fragrant, another 30 seconds.  Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine.  Add pasta.  Increase heat to medium high and bring sauce to a boil.  Once boiling, cover and reduce to a simmer.  Cooke until pasta is tender, about 10 minutes.  Remove cover, add turkey, and bring sauce back to a boil over medium high heat.  Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened.  Stir 6 tablespoons of the parmesan cheese, remove from heat.  Preheat broiler.  Transfer the turkey mixture to a 9x9 baking dish.  Scatter spinach over the top and then sprinkle with the remaining parmesan.  Broil until golden brown, about 5 minutes.

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Toni's Thanksgiving Open-faced Panini

Serves 4

2 TBSP Mayonnaise

2 TBSP Wildtree Cranberry Spice Blend

2 slices Provolone cheese

1/2 pound turkey breast, sliced

1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions

2 TBSP Wildtree Natural Grapeseed Oil

Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.

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Turkey & Barley Soup

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

3 carrots, peeled and sliced

3 cups kale, chopped

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 pound shredded turkey

8 cups Wildtree Chicken Bouillon Soup Base

1 box Wildtree Hearty Turkey & Barley Stew

In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.

Rockin’ Moroccan Rub

Rockin’ Moroccan Rub

A Moroccan Spice Market is a sight and smell I would love to experience! Since I haven't made it there...yet...I am glad Wildtree has brought it to me! With the flavors of ginger, cumin, paprika, fennel seed and coriander, WIldtree's new Rockin' Moroccan Rub is delicious on chicken, potatoes, steak, rice, couscous, vegetables and more.

Moroccan Couscous

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

¾ cup chopped red onion

3 cups prepared Wildtree Chicken or Vegetable Bouillon Soup Base

2 tablespoons Wildtree Rockin’ Moroccan Rub

1 ½ cups couscous

¼ cup currants

Heat Grapeseed Oil in a large sauté pan, add the red onion and cook for 3 minutes over medium heat. Add the prepared Soup Base and Moroccan Rub, increase the heat and bring to a boil. Take pan off heat and stir in couscous. Cover the pan and let it sit for 10 minutes. Add the currants, toss, and serve.

Here are a few more recipes.

Rockin’ Moroccan Rubbed Chicken
Moroccan Cocktail Meatballs

To order the Rockin' Moroccan Rub or any other Wildtree product, please go to www.jenwarr.mywildtree.com.

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

INGREDIENTS

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 large yellow onion, diced

1 bag Wildtree Cream of Mushroom Soup Base

2 cups chicken broth - Wildtree Chicken Bouillon Soup Base

1 3/4 cups milk

3 cups chicken, cooked, diced

1(16 ounce) bag frozen vegetables

1 bag Wildtree Buttermilk Biscuits

6 TBSP butter, unsalted, melted

PREPARATION

Preheat the oven to 425ºF and grease a large casserole dish.

In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are translucent. Lower the heat to medium and sprinkle the mushroom soup base into the skillet and cook, stirring, for 1 minute. Whisk in chicken broth and 1 cup milk; bring to a simmer and cook, stirring, until thickened. Stir in chicken and frozen vegetables and transfer the mixture into the prepared casserole dish.

Stir together biscuit mix, the remaining 3/4 cup of milk and melted butter. Drop tablespoonfuls of the biscuit mixture on top of the casserole and bake until the biscuits are golden brown, about 25 minutes.

4th of July Lunch

Let's start with dessert...this is just too good not to share!

S'Mores Brownies

Serves 16

9 TBSP unsalted butter, melted

2 ¼ cups crushed graham crackers

3 TBSP sugar

Salt

1 package Wildtree O’So Fudge Brownie Mix

3 cups mini marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and a pinch of salt in a medium bowl. Press the crumb mixture evenly into the bottom of the pan. Bake until golden brown, about 10 minutes. Allow crust to cool. Meanwhile prepare the Brownies according to package instructions. Top the cooled crust with the Brownie batter and bake for approximately 40 minutes. Once the brownies are finished baking allow them to cool and top with the marshmallows. Set the oven to broiler, and put the marshmallow topped brownies in the oven for about 1 minute until the marshmallows are golden brown.

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Agave BBQ Braised Brisket Sliders

Serves 12

2 TBSP Wildtree Natural Grapeseed Oil

3 pounds lean beef brisket

3 TBSP Wildtree Adobo Seasoning

1 large onion, chopped

2 medium carrots, chopped

3 stalks celery, chopped

1¾ cups hot water

3½ tsp Wildtree Beef Bouillon Soup Base

1 cup Wildtree Cactus Pete’s Agave BBQ Sauce

24 mini hamburger buns or dinner rolls

Heat Grapeseed Oil in a large skillet over medium-high heat. Rub the brisket with the Adobo Seasoning coating every side of meat. Sear all sides of the brisket until a brown crust forms. Dissolve the Beef Bouillon Soup Base into the hot water. In a slow cooker make a bed of vegetables with the celery, onion, and carrots and place the browned brisket on top; pour the Beef Bouillon Soup Base mixture on top. Make sure that the meat is covered ¾ of the way with the liquid. If not add another cup of water. Cover the slow cooker and cook on low for 6-8 hours, until meat is tender. Transfer meat to a platter and cover. Strain remaining liquid into a saucepan and bring to a boil over medium-high heat; reduce by half, and stir in Agave BBQ sauce. Slice the meat across the grain and add into the sauce. Serve with mini hamburger buns and your favorite fixin's.

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Asian Ginger Plum Vegetable Kebabs

Serves 6-8

½ pound baby Portobello mushrooms, sliced in half

½ pound red bell pepper, cut into ½ inch chunks

½ pound red onion, cut into ½ inch chunks

½ pound of fresh pineapple, cut into ½ inch chunks

1 summer squash, cut into ½ inch half moons

1 zucchini, cut into ½ inch half moons

1 cup Wildtree Asian Ginger Plum Dressing & Marinade

Bamboo skewers soaked in water

Toss the vegetables with the Asian Ginger Plum Dressing and marinate for about 30 minutes. Skewer the vegetables on the bamboo skewers. Preheat the grill to medium-high and grease well. Grill the kebabs until the vegetables are fairly tender and charred.

Arroz con Pollo Verde

This yummy dish can be made vegan and is still just as delicious! The combination of the flavors has just a hint of spiciness, but not too much for those of us who prefer not to burn our taste buds. It is a great casserole to make for a potluck dinner or to bring leftovers for lunch!

Arroz con Pollo Verde

(Green Chicken & Rice)

Serves: 8

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 small onion, chopped

1 cup uncooked rice

 2 cups water

 2 TBSP Wildtree Chicken Bouillon or Vegetable Bouillon Soup Base

1 cup frozen whole kernel corn

2 cups shredded cooked chicken

 1 (15 ounce) can black beans, rinsed and drained

½ cup sour cream

 1 cup Wildtree Roasted Tomatillo Sauce

 1 cup shredded cheddar cheese

 1 TBSP chopped cilantro (optional)

Preheat oven to 375° F. Spray 8-inch baking dish with nonstick cooking spray; set aside. Heat Roasted Garlic Grapeseed Oil in large nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, for 2 minutes or until rice is golden. Add water and Chicken or Vegetable Bouillon and bring to boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender. Remove skillet from heat, stir in chicken, beans, sour cream, and Tomatillo Sauce. Spread half of the rice mixture into prepared dish; sprinkle with ½ cup of cheese, then top with remaining rice and cheese. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.

Fiesta Cheddar Soup & Roast Beef Sandwiches

Fiesta Cheddar Soup
Serves 4
 
2 cups low-fat milk
2 cups prepared Wildtree Bouillon Soup Base or water
2 TBSP Wildtree Natural Grapeseed Oil
1 pkg. Wildtree Cheesy Cheddar Soup Mix
1 TBSP Wildtree Fiesta Salsa Mix
 
Bring milk, water and Grapeseed Oil to a boil in a medium saucepan over medium-high heat. Whisk in Cheddar Soup Mix and Salsa Mix, and bring to a simmer. Lower heat and continue to simmer for 5 minutes. Stir occasionally.
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Roast Beef Sandwiches
Serves 4

2 tsp Wildtree Beef Bouillon Soup Base
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Preheat oven to 350 degrees F. Open the hoagie rolls and lay out on a baking sheet. Heat Wildtree Beef Bouillon and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

New Products for January!

The January 2011 catalog is now available and has many new products!

Fill your pantry with Wildtree's delicious new ingredients to ensure you can make quick & easy meals. Place an over through me by Monday, January 10th and receive a10% discount on these new items (30% discount for Culinary Club Members).

Go to http://www.jenwarr.mywildtree.com/ and click on SHOP, then SHOP NOW next to 'New Products (10% 0ff) and Re-Orders'. Your discount will not show up immediately, but as long as you order this way, I can apply the discount before submitting the order on January 10th. Contact me if you have any questions.

Creamy Ranch Dressing & Dip Mix
Simply add mayonnaise and milk to this mix and you have instant ranch dressing! It's great on salads and as a dipping sauce. Mix into sour cream and serve as a dip. Makes 2 cups of dressing 3 times.

Cheesy Cheddar Soup Mix
This classic soup is now easier than ever. Simply add milk and water to create a rich and creamy soup or it can be used as a base for a cheesy casserole.It's perfect for a cold day or for any day! Serves 4

Sweet Onion Spread
A sweet and savory combination of balsamic vinegar, onions, and just the right amount of brown sugar. Great on sandwiches, burgers, pizza, and cheese & crackers! Savory Sofrito Cooking Base This authentic cooking base has the familiar flavors of tomato, bell peppers, onion, garlic, and cilantro. Great for making Spanish rice or to add a little extra zest to Latin American inspired dishes.

Perfect Pizza Sauce Seasoning
Making pizza has never been easier! Add this seasoning to canned tomato sauce and spread onto a So Quick & So Easy Pizza Dough for a delicious all-natural pizza. It's also great as seasoning in lasagna, meatballs, stuffed shells, and garlic bread. Makes enough sauce for over 30 pizzas!

Chicken Bouillon Soup Base
Add this chicken bouillon to water for instant chicken broth. Great as a starter for soups, sauces, and when making rice or pasta. Yields approximately 22 cups of broth.

Vegetable Bouillon Soup Base
Add this vegetable bouillon to water for instant vegetable stock. Great as a starter for soups, sauces, and when making rice and vegetable stir-fries. Yields approximately 22 cups of broth.

Beef Bouillon Soup Base
Add this beef bouillon to water for instant beef stock. Great as a starter for stews, soups and sauces. Yields approximately 22 cups of broth.

Create-A-Cookie Mix
Never fear cookies again! Our all-purpose mix can make any type of cookie from chocolate chip to oatmeal! Can't decide which kind to make? Divide the dough up into equal parts and make mini batches of all different kinds! Yields about 2 dozen cookies.

Sunday Morning Cinnamon Rolls
Making delicious breakfast has never been easier! Start your day with these warm and gooey cinnamon rolls. Just add milk, butter, and eggs and they?re ready to bake! No rising time needed! One box includes dough mix, cinnamon filling mix, and glaze mix. Yields 9 decadent cinnamon rolls!

Healthy & Hearty Lentil Soup Mix
This hearty soup is made from protein packed lentils with a blend of spices to warm your body and soul on a cold, winter's day. Serves 4.