7 Spooky Days of Recipes ~ #7 Yummy Mummy Braid

Yummy Mummy Braid

 

2 pkgs. refrigerated crescent rolls (Pillsbury Original work the best!)
1/2 cup mayonnaise
2 cups sautéed chicken seasoned with Wildtree's Rancher Steak Rub and Garlic Grapeseed Oil
1 cup broccoli florets

2 Tbsp. honey dijon mustard (I used Wildtree's Honey Mustard instead)
½ fuji apple - chopped
1 cup mozzarella cheese
1 egg white, lightly beaten

salami for eyes and olives for nose

Directions:
Preheat oven to 375.  Combine chicken, cheese, broccoli, apple, mayonnaise, mustard, and; mix well.

Braid instructions:
1) Unroll 2 (8-ounce) packages refrigerated crescent rolls; do not separate. Arrange dough on Rectangle Stone with the longest sides across the width of baking stone. Pinch dough to seal seams.

 2) Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Scoop filling evenly over center of dough.

3) Starting at one end, lift one strip of dough from each side; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Continue with recipe below.
 
Brush with egg white. Place salami and olives to create face. Sprinkle with more cheese. Bake 25-30 minutes or until deep golden brown. Cut into 8 (or 16) servings with knife and serve.

 

To order all your spooky groceries, please go to

www.jenwarr.mywildtree.com.

 

Margarita Chicken Club

 

Margarita Chicken Club

 ½ cup Wildtree Agave Margarita Mixer

2 tablespoons Wildtree Jalapeno Grapeseed Oil

1 teaspoon lime zest

2 cloves garlic

¼ cup cilantro

4 chicken breast cutlets (about 1 pound)

2 teaspoons Wildtree Jalapeno Pepper Blend

2 teaspoons warm water

¼ cup light mayo

1 teaspoon lime juice

1 avocados

2 teaspoons Wildtree Guacamole Seasoning

4 slices bacon, cooked

4 buns

4 lettuce leaves

 

Add the Margarita Mixer, Grapeseed Oil, lime zest, garlic cloves, and cilantro to a food processor. Pulse until ingredients are combined. Transfer to a zip top bag along with chicken breasts. Marinate for at least an hour. Meanwhile hydrate the Jalapeno Pepper Blend with the warm water. Stir in the mayo and lime juice; refrigerate until needed. In a separate bowl mash the avocado with the Guacamole Seasoning; refrigerate until needed. After the chicken has marinated, grill until chicken is cooked through. Spread the mayo mixture on the bottom halves of the 4 buns. Top with lettuce, chicken, bacon, and prepared Guacamole.

 

To order your Wildtree pantry ingredients so you can make this yummy dish, please go to www.jenwarr.mywildtree.com.

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.

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.

Chicken Tikka Masala

Chicken Tikka Masala
 This is a warm bowl of goodness!!!

 

Ingredients
1 pound (approx 3 each) chicken breasts, boneless, skinless
2 cups rice, cooked
1 medium onion, sliced
1 cup peas, frozen
1 teaspoon Wildtree All Natural Grapeseed Oil
1 cup Wildtree Tikka Masala sauce
1 cup milk

In a large skillet over medium low heat, fry the onions in Grapeseed oil until they are soft and translucent. While the onions are cooking slice the chicken breasts into either small cubes or strips. Add the chicken and cook until it reaches an internal temperature of at least 165 degrees F. In a separate pan heat the milk product and the Tikka Masala sauce together. Add the Tikka Masala Sauce and peas to the chicken pan. Turn the heat to low and simmer, uncovered, for 2-3 minutes. Serve the prepared chicken tikka masala over rice.
Note: 1 can of chick peas can be used as a substitute for the chicken breast.

 

To order Wildtree's Tikka Masala Sauce or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Oven Baked Chicken Fajitas

Oven Baked Chicken Fajitas 

I found this recipe over on www.realmomkitchen.com  and made it healthier by using Wildtree ingredients. 

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp Wildtree Garlic Grapeseed Oil
• 1 or 2 Tbsp Wildtree Fajita Blend (depending on taste preference) You can also use Wildtree's Chili Blend or Adobo Seasoning (a little less spicy).
• ¼ tsp salt (if desired)
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, Wildtree seasoning and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

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

Baked Smoked Mozzarella Penne

 

Baked Smoked Mozzarella Penne

Ingredients: 
1 tablespoon Wildtree Natural Grapeseed Oil
1 onion, thinly sliced
2 tablespoons fresh thyme
¼ cup flour
2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend
2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
1 cup heavy cream
1 pound boneless skinless chicken breast, cubed
4 ounce container sundried tomatoes
12 ounce penne, prepared according to package directions
1 (12 ounce) bag frozen broccoli florets
¾ cup bread crumbs
2 tablespoons Wildtree Natural Butter Flavored Oil

 

Method of Preparation:

 Preheat oven to 400 degrees F. In a large nonstick skillet heat the Grapeseed Oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour and Smoke Mozzarella Blend and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes. In a large bowl combine the chicken mixture with the penne and broccoli. Once completely combined transfer to a 9x13 baking dish. In a small bowl combine the bread crumbs and Butter Grapeseed Oil. Sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

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

Perfect Artichoke Chicken Piccata

Artichoke Chicken Piccata
Inspired by Stonewall Kitchen, this sauce is also delicious with veal or sole.

Ingredients
4 boneless, skinless chicken breasts
1/4 cup flour
Salt and pepper
1 tablespoon Wildtree Grapeseed Oil
1 tablespoon butter
1/2 cup white wine or chicken broth
small bag of frozen artichoke hearts, quartered
1 bottle Wildtree Perfect Piccata Sauce

Directions
Pound chicken breasts to 1/2 inch thickness.

 Place flour, salt and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside.

 Heat grapeseed oil and butter in a large, heavy, straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Sauté until they are a rich golden brown, about 4-5 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. Add artichoke hearts to pan to brown slightly.

When done, deglaze pan with wine or chicken broth. Return chicken to pan and add Piccata Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice.

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

Dinner's in the Bag!

Wildtree Ziploc Bag Meal Ideas 

The whole idea is this...
DUMP, SMUSH, SQUISH, FREEZE, THAW, COOK. 

A picture from Mandy's Workshop!

Basic Directions: 

• Take gallon Ziploc bags 
• Put family portion of protein and/or vegetables in bag and/or all other ingredients  
• Sprinkle few teaspoons of Grapeseed Oil on protein/veg 
• Sprinkle few teaspoons of any blend 
• Squish 
• Label & throw in freezer 
• When ready to use, pop in fridge to thaw, then cook in 350 degree oven for 20-25 minutes, or grill, or stovetop skillet sauté for 20 minutes (see individual recipes)

Thirteen recipes to put in your freezer!

Chicken & Veggies #1

4 chicken breasts 
4 -6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

+  +  +  +  +

Chicken & Veggies #2
4 chicken breasts 
4-6 red potatoes cut into cubes/sliced½ bag frozen green beans or asparagus
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend
1 tsp salt (sea salt is the healthier choice!)

+ + + + +

Chicken & Veggies #3
4 chicken breasts4-6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Garlic & Herb blend
½ tsp black pepper (optional)

+ + + + +

Southwestern Chicken Meal
4 chicken breasts – cut into small pieces
1 can rotel tomatoes – undrained
1 can green chiles
1 can black beans, drained & rinsed!
1 cup frozen corn
½ cup chopped onion
1½ tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning

COOK THIS ON THE STOVE TOP – then serve with tortillas and shredded cheese

+ + + + +

Cajun Chicken & Sausage Meal 3 chicken breasts – cut into small chunks
1 lb andouille sausage (or other smoked sausage) preferably nitrate free (avail at whole foods – or other natural grocer)
3 red potatoes, cut into small chunks/pieces
1 cup frozen corn
1 can diced tomatoes – half the juice drained
1 can chicken broth
½ cup chopped onion
1 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Cajun seasoning
1 tsp sea salt (optional)
1 cup rice

COOK THIS ON THE STOVETOP – DUMP, BRING TO A BOIL, THEN COVER AND SIMMER 15-20 MIN. until rice is cooked to desired consistency.
+ + + + +

Easy Italian Chicken & Roasted Potatoes 
1 whole cut up chicken4 -6 red potatoes, cut into wedges
2 tbsp Wildtree Garlic Grapeseed Oil
2 tbsp Wildtree Hearty Spaghetti blend
1 tbsp Wildtree Rancher’s Steak Rub

This one needs to bake for 30 min per side, at 350 degrees in a pyrex dish.

+ + + + +

Southwestern Ground Beef Hash
1 lb ground beef, broken into small chunks
4 red (or your choice) baking potatoes – cut into small pieces
½ cup chopped onion
1 cup frozen corn (the other ½ of the bag from the meal above!)
1 can rotel tomatoes – undrained
1 can green chiles
1 ½ tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning
1 tsp sea salt (optional)

COOK THIS ON THE STOVE TOP! Can also be served with tortillas, shredded cheese, sour cream, etc.

+ + + + +

Meat & Potato Meal
1 lb ground beef – broken into chunks/pieces – OR – 1 lb sirloin cut into chunks (if you do this one, I’d skip the corn)
4-6 red potatoes cut into small pieces
1 cup yellow onion – chopped into pieces (smaller pieces for the ground beef hash, larger chunks for the sirloin bake)
Optional – 1 cup frozen corn
2 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

COOK THIS ON THE STOVE TOP if you do GROUND BEEF – makes a ‘hash’ of sorts – good for colder weather. 

COOK IT IN THE OVEN ON A COOKIE SHEET/BROILER PAN IF YOU DO THE SIRLOIN – allow an extra 10 minutes for the potatoes. (so in other words, spread them separately onto the cookie sheet, and either put the potatoes in first, or take the beef out early).

+ + + + +

Simple Steak Fajitas – (or chicken)
4 sirloin steaks, or 4 chicken breasts, cut into slices
1 bag frozen tri-color peppers
1 large white onion, cut into slices
½ cup water mixed with 3 tbsp fajita seasoning to make a ‘liquid’
2 tbsp natural grapeseed oil
1 tsp salt (optional)
Mix all together

COOK ON THE STOVETOP IN A SKILLET. Serve with tortillas, sour cream, shredded cheese

+ + + + +

Salmon with Dill & Potatoes
4 salmon filets
4 red potatoes cut into small pieces
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Dill Dip blend

This one is best on the grill in the summer (*use a grill pan for the potatoes*) and in the oven in the winter. Allow extra time for the potatoes. Serve with Caesar salad.

+ ++ + +

Garlic and Herb Fish with Pasta Alfredo
4 fish fillets (Mahi, Halibut, Salmon)
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Garlic & Herb blend
Bake or grill

Prep the Alfredo Pasta separately while the fish is baking/grilling. Follow the directions on Wildtree's Alfredo jar. Excellent with a Caesar salad too.

+ + + + +

BEST Fish
4 fish fillets – your choice – (halibut or mahi work great)
1 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Rancher’s Steak rRb

Serve with “Rice Alfredo” – prep rice normally, then prep Wildtree's Alfredo  Sauce. Mix together to make a ‘healthy’ “lipton rice side” – so good!!

Serve with a simple salad – lettuce, dried cranberries, sunflower seeds, and any vinaigrette (Wildtree's Wildberry or Balsamic Vinaigrette are both great!)

+ + + + +

Lemon Rosemary Pork Chops & Potatoes
4 boneless pork chops
4 red potatoes cut into pieces
1 bag frozen asparagus – or green beans
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend

THIS ONE IS BEST ON THE GRILL – but works well in the oven during winter.

To order any of the Wildtree products referenced above, please go to www.jenwarr.mywildtree.com and place an order any time day or night!

Soup That Nourishes the Soul

Your mother was right...chicken soup is good for you when you have a cold. It may even help prevent colds! But it has to be homemade. Soup in a can does not have the same health benefits as homemade soup. Instead of dense nutrition, canned soup is filled with salt, MSG and preservatives. Genuine, homemade chicken soup nourishes your body and your soul! Read about bone broths to learn more. 

Here's my simple recipe for Homemade Chicken Soup. What makes it so simple? All the work has been done when you make the stock!

Feel Good Soup

 3 carrots, coined

1/2 onion, small dice

2 celery stalks, chopped (even better if you have the green tops)

2 garlic cloves, pressed

1 whole nutmeg

2 cinnamon sticks

sea salt and pepper to taste (depends on how you seasoned your stock - but I generally add 1 tsp sea salt and a sprinkling of pepper if any)

1 TBSP Grapeseed Oil

1 quart chicken stock with shredded chicken (plus water for noodles)

(Add 1 or 2 cups shredded chicken if your stock didn't have any.)

Heat Grapeseed Oil in large Dutch Oven. Saute onions until they start to turn translucent. Add the garlic, carrots and celery and saute for a couple more minutes. Pour the stock, chicken, nutmeg and cinnamon sticks into the pot, bring to a slow boil, lower heat and simmer for about 15 minutes. 

If you would like to add noodles to your soup, add some water when you pour the stock in, and then add noodles when the soup comes to a boil. Cook until noodles are tender. Make sure to check the seasoning before you serve.

Everything's Betta with Bacon!

My son has a saying, "Everything's betta with butta...and bacon!"

And I couldn't agree more! The bacon we eat is always nitrate free and I try to make sure the chicken I cook with is free range. Why? One reason is because I want to make sure my family is getting enough Vitamin D. Vitamin D? From chickens? Yes...Did you know that "part of the reason we are all lacking in Vitamin D is because we do not eat animals that were raised in the sun?" Learn more here from the Nourished Kitchen, one of my favorite blogs!

Now on to dinner...I made this delicious recipe from The Nourished Kitchen's guest post from Brenda at the Well Fed Homestead.

Bacon, Chicken and Green Beans
Ingredients

1 pound bacon, chopped

1/4 cup butter or ghee, optional

2 pound boneless, skinless chicken thighs, chopped

4 cloves garlic, minced

1 small onion, chopped

24 ounces frozen green beans

1 cup grated parmesan cheese

1 cup full fat coconut milk

Instructions

1. Heat a large skillet over medium high heat, cook bacon and set aside on paper towels.
2. Cook chicken in remaining bacon grease. Add butter to the pan if there is not enough grease.  Add garlic and onions and reduce heat to medium, stirring until the garlic and onions are tender.  Add in green beans, and cooked bacon, cover and let simmer for about 5 minutes.  Stir in cheese and coconut milk until mixed well.

Retro Recipe...Chicken a la King

Chicken á la King served over Onion Chive Mashed Potatoes with Steamed Broccoli and Apple Cranberry Jelly.

There are certain recipes that take me back to my childhood...meatloaf and baked potatoes, veal cutlets, baked chicken wings and roast beef with Yorkshire pudding to name a few. And one recipe that will forever remind me of cozy winter nights growing up on Cape Cod is Chicken a la King. I never thought I could enjoy it in my new allergy filled world...until I stumbled upon a recipe from the blog Cognizable. I am always up for trying a recipe that is gluten free, dairy free and egg free! I made some slight adjustments to the original recipe and it was delicious! I honestly believe that has to do with the chicken stock I used, but more about that later. Oliver gave the dinner a thumbs up which is always gratifying as a Mum!

Chicken á la King
(Gluten Free Dairy Free )

Serves 4

Ingredients
4 TBSP dairy free margarine (I used Earth Balance Organic brand)

4 TBSP finely ground brown rice flour
4 cups warmed chicken broth (I used homemade)

1 cup of cooked chicken, chopped

sea salt (or Herbamare) and freshly ground black pepper to taste

Directions
Warm chicken broth in a small sauce pan until slightly steaming, but not boiling.

In a large, heavy bottomed pot, melt the dairy free margarine over medium high heat. Slowly add rice flour one tablespoon at a time, whisking constantly and quickly to make a thick, dough-like mixture called a roux.

Slowly pour in chicken broth, continuing to stir constantly and quickly, to incorporate the broth with the roux into a thick, gravy-like mixture. It is important to work fast during this process so that the ingredients blend smoothly. If the base has too much broth, shake in a bit more rice flour one tablespoon at a time, stirring constantly.

Reduce temperature to medium heat and continue to stir to avoid scorching. Add cooked chicken, salt and pepper until well combined and warmed throughout. Serve over mashed potatoes seasoned with Wildtree's Onion & Chive Blend, steamed broccoli and Wildtree's Apple Cranberry Jelly

Cook's Notes:

** You can add 1 1/2 cups of sauteed, chopped shiitake mushrooms and 1-2 TBSP of sherry in the final step for added flavor.

** You can also serve Chicken a la King over toasted English muffins with a sprinkle of freshly topped rosemary.

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

Sweet Potato and Chicken Hash with Green Chili Hollandaise

Sweet Potato and Chicken Hash with Green Chili Hollandaise

Serves 4

2 large sweet potatoes, baked, peeled, diced

2 cups cooked chicken breasts, shredded

2 scallions, thinly sliced

1/4 cup cilantro, coarsely chopped

1/4 cup bell pepper, diced

1 tablespoon honey

1 tablespoon Wildtree Smoky Chipotle Hot Sauce

Salt and freshly ground pepper, to taste

1 package Wildtree Hollandaise Made Easy, prepared according to package directions

1 large Poblano pepper, roasted, skinned, seeds removed, and finely chopped

2 tablespoons Wildtree Natural Grapeseed Oil

4 eggs, cooked any style

Place the potatoes, chicken, scallion, cilantro, bell pepper, honey, and Chipotle Hot Sauce in a large bowl and mix gently until combined, season with salt and pepper; set aside. Prepare Hollandaise Sauce according to directions. Fold in the chopped poblano pepper. Keep warm. Form the potato mixture into 4 equal-sized patties. Heat the oil in a large sauté pan until just smoking. Season the patties with salt and pepper to taste and sauté the patties on each side until golden brown. Keep warm. In the same pan cook the eggs to your liking (we prefer over easy). Top each hash patty with an egg and top with chili hollandaise sauce.

To order your Wildtree groceries please go to http://www.jenwarr.mywildtree.com/.

Outrageous Orange Sauce

  
Hankering for an easy homemade answer to a Chinese food craving? 
Turn to Wildtree's Outrageous Orange Sauce for a quick fix. Coat fried chicken, mix with vegetables, marinate steak, use in the slow cooker or use as a dipping sauce for baked wontons.  See the recipe below for how to enjoy Wildtree's outrageously healthier version of Orange Chicken plus many more.

Outrageous Orange Salmon

Outrageous Orange Slow Cooker Short Ribs

Marinated Asian Beef Kebobs

Outrageous Orange Chicken

Serves 6

2 pounds boneless, skinless chicken, thinly sliced

Wildtree Natural Grapeseed Oil, for frying

1 large egg, lightly beaten

1/2 cup cornstarch, plus 2 tablespoons for slurry

1/2 cup water

1 teaspoon toasted sesame oil

½ - ¾ cup Wildtree Outrageous Orange Sauce

2 scallions, thinly sliced

Heat 2 inches of Grapeseed Oil to 375°F in a wok or deep skillet. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth. Add the chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all of the chicken, transfer it to a large bowl. Add the Outrageous Orange Sauce and use tongs to toss chicken making sure it is evenly coated with the sauce. Garnish with scallions. Serve with steamed white rice.

To order the Outrageous Orange Sauce go to www.jenwarr.mywildtree.com. 

Blazin’ Buffalo Chicken Pizza

For a family who roots for the Buffalo Bills, this pizza is a slice of heaven! This picture is courtesy of Stephanie Cooks Blog, but I wanted to give you my Wildtree version below.

Blazin’ Buffalo Chicken Pizza

Serves 8

4 tablespoons Wildtree Natural Grapeseed Oil

2 cups shredded chicken

2 tablespoons Wildtree Blazin’ Buffalo Blend

1 cup blue cheese dressing

1 Wildtree So Quick & Easy Pizza Dough Mix, prepared according to directions

½ cup red onion, thinly sliced

1 red bell pepper, thinly sliced

1 ½ cups shredded mozzarella cheese

Preheat oven to 450°F. In a medium sized skillet heat Grapeseed Oil over medium high heat. Sauté chicken and Blazin’ Buffalo Blend for a few minutes until well blended. Spread blue cheese dressing over entire pizza surface. Top with chicken, red onion, and bell pepper, and lastly the mozzarella cheese. Bake pizza for 10-15 minutes or until bubbly on top and cooked through.

Blazin’ Buffalo Blend

Looking for an easy tailgating appetizer?

Don't have time to fry up some buffalo wings?

Then try the Blazin' Buffalo Dip! Spicy and cheesy, it's a delicious and quick party treat that everyone is sure to enjoy!

You might also enjoy Blazin’ Buffalo Blue Cheese Dressing, Blazin’ Buffalo Chicken Pizza or Blazin’ Buffalo Turkey Meatloaf.

Blazin' Buffalo Chicken Dip

Serves 6

1 cup cooked chicken

8 ounces cream cheese

¼ cup red onion, diced

1 cup shredded cheddar

¼ cup parmesan cheese

2 tablespoons Wildtree Blazin’ Buffalo Blend

Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

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

A Family Favorite...Roast Chicken

This has to be one of my family's all time favorite meals...roast chicken and mashed potatoes. It's a guarantee every time that everyone's tummy and soul will be filled with good food and love ~ the most important ingredient you can use in cooking!

There are no measurements needed for this dish.

Pre-heat an oven to 375 degrees.

Slice an onion into thick rings and create a bed in roasting pan. I like to use a Pampered Chef Rectangular Baker (which are on sale in October) because it browns beautifully. Place a 4 - 5 pound chicken on top of the onions, breast side down. Rub Garlic Grapeseed Oil on it and then sprinkle with Rodeo Rub, CA Garlic Pepper and Hearty Spaghetti Blend. Next, peel and slice some veggies such as carrots, parsnips or rutabagas. Place them around the chicken, drizzle them with Garlic Grapeseed Oil and sprinkle with sea salt. Cook the chicken for 45 minutes and then flip it over, re-season the breast side with oil and herbs just as you did before and place back in the oven for about 15 minutes. Then turn the oven down to 350 and continue cooking until the chicken is beautifully browned and the meat is done. It takes about 30 minutes per pound to roast a chicken. Let the chicken rest for at least 20 minutes before carving it.

Serve with Onion Chive mashed potatoes, butternut squash roasted with garlic grapeseed oil and sea salt, and Wildtree's Apple Cranberry Jelly.

Additional Recipes

Onion Chive Mashed Potatoes

Peel and quarter a couple pounds of Yukon Gold potatoes. Cook them in salted, boiling water until fork tender. Drain and return to pan. Add butter, milk, Wildtree's Onion & Chive Blend and mash until smooth and creamy. I use rice milk and vegan butter. 

Roasted Butternut Squash

Peel, seed and cut a butternut squash into large bite size pieces. Toss them with Wildtree's Roasted Garlic Grapeseed Oil and sea salt and spread in a single layer on a roasting pan. I prefer to use Pampered Chef's Large Bar Pan for premium caramelization! Place in the oven with the chicken for about 45 minutes to an hour or until the squash is soft and starting to brown.

Cook's Note

To make life simpler, you can roast the chicken entirely right side up from the beginning and skip the flipping part.

Cordon Bleu Mummy

The perfect Halloween dish that makes you howl for more!

This is a fun meal to prepare for Halloween night!

And don't miss this post about 'What to do with all that Halloween candy?'

 Cordon Bleu Mummy

Serves 6

Ingredients

1 bag Wildtree Whole Wheat Pizza Dough, prepared and rested

2 tablespoons Wildtree Absolutely Onion Seasoning Blend, prepared

4 ounces cooked deli ham

1 (7 ounce) jar roasted red pepper, drained and dried

6 ounces cooked deli chicken

4 tablespoons reduced-fat shredded Mexican cheese blend

1 egg

1 teaspoon grated parmesan cheese

1 ripe black olive, sliced in half

Method of Preparation

Preheat oven to 400°F. Grease 9x13 inch cookie sheet or line with parchment paper or use your Pampered Chef Large Bar Pan. On a lightly floured surface, roll dough out into a 1/8 inch thick rectangle. Transfer to cookie sheet. Spread Absolutely Onion Blend in 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end. From the wide end, mark dough 3 inches down from center on both sides of cheese strip. 

At that point, layer 2/3 of each ham, peppers, chicken and cheese on Absolutely Onion blend to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. 

Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing bell pepper. Starting at mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips. In small bowl, beat egg. Brush over dough. Sprinkle parmesan cheese on top. Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.

 Happy Halloween!

Freezer Meal to the Rescue!

Life has been turned topsy-turvy! 

For 2 1/2 months this summer we lived an idyllic life on a small island where the only vehicle you drive is a golf cart, where there are no strip malls, billboards, restaurants (except for a pizza joint or brunch at the Fishing Club) or hotels (except for the Fishing Club or the Avalon), where the only traffic are the boats in the channel and the line up at the ice cream shop. 

It's a place where life is simply wonderful and wonderfully simple.

When we return to Los Angeles (three days before school begins), we have a time change, culture shock and an empty kitchen to deal with. Personally, if we didn't have to adjust to a 3 hour time change, I would come back the day before school starts. Needless to say it's not an easy transition for me. Oliver seems to handle it without a hitch, but I long for those beautiful days of summer.

Did I mention the empty kitchen? My husband is wonderful and makes sure we have something to drink and snack on, but there are no fixin's for dinner. I was happily surprised to find a freezer meal from my last workshop in my freezer and it was a sweet sight to behold. I actually managed to pull off a delicious dinner on a night we had just returned. Oliver devoured it and wants me to make it again - I'd say that's a victory for any Mum in the kitchen!

Cactus Pete’s Oven Baked BBQ Chicken

In freezer bag combine:
 4-6 chicken breasts
1 TBSP Rodeo Rub
1 TBSP Rotisserie Chicken Blend
1 TBSP Garlic & Herb Blend
2 TBSP Natural GSO
3/4 cup Cactus Pete's Agave BBQ Sauce
1/2 cup plain yogurt

Store in your freezer until the night before you plan to cook it. Defrost the bag in the fridge overnight.

Preheat the oven to 375 degrees. Bake the chicken in a Deep Baker until thoroughly cooked. Thicker chicken breasts will take longer. Turn chicken over halfway through. Serve with mashed potatoes and steamed broccolini.