Chicago Style Deep Dish Pizza

Seriously yummy eats!

Make them ahead of time so dinner is just popping them in the oven to cook.

 

Chicago Style Deep Dish Pizza
1 cups tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 bag Wildtree So Quick & Easy Whole Wheat Pizza Dough Mix, prepared according to directions up to resting point
2 cups shredded pizza cheese
2 cup toppings (we used mushrooms and black olives)

While the dough is resting, combine the tomato sauce and Perfect Pizza Seasoning in a small bowl set aside. Preheat the oven to 450°F. Divide the dough into 4 equal pieces and shape each into a round about 8 inches across. For each pizza, coat the inside of the ramekin liberally with pan spray, arrange 1 cup of cheese in the bottom of the ramekin. Add mushrooms and olives (or other fillings) as desired. Ladle about 1 cup of the sauce over the fillings. Spray the outside of the ramekin with more pan spray, then stretch a round of dough across the top and down the sides to nearly the bottom. Arrange the pizzas on a foil-lined baking sheet and bake in the preheated oven until they are toasted brown on top, about 15 to 20 minutes. Remove from the oven and transfer ramekins to a wood cutting board or other heat resistant surface. Place a serving plate on top of each pizza, then invert it. Turn the bottom of the ramekin with an oven mitt. Lightly run a knife or spoon between the outside of the ramekin and the inside of the dough bowl being careful not to slice through the bottom. Gently lift the ramekin out, turning it as you go, and scoop out the cheese if necessary. Use a fork and knife to eat and enjoy.

 

To order any Wildtree groceries or to see more recipes please go to www.jenwarr.mywildtree.com.

Spinach and Ricotta Stuffed Shells

My family LOVES stuffed shells! They are a slight bit labor intensive but not difficult so here's my suggestion...make a triple batch and freeze them! It will be SO worth it on a night when all you have to do is pop a pan into the oven and out comes a delicious meal!

 

Spinach and Ricotta Stuffed Shells
1 (12 ounce) box jumbo shells, prepared according to package directions
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 egg
2 cups part skim ricotta
2 tablespoons Wildtree Savory Spinach Dip
3/4 cup shredded parmesan, divided
2 teaspoons Wildtree Rancher Steak Rub
1 (10 ounce) package frozen spinach, thawed and squeezed

Preheat oven to 350 degrees F. Once shells are cooked and drained, lay them in a single layer on a sheet pan so they do not stick and are easier to handle. Combine the tomato sauce and Pizza Seasoning and pour into the bottom of an 8x8 baking dish. To prepare the filling combine the egg, ricotta, Spinach Dip, ½ cup parmesan, Rancher Steak Rub, and spinach Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the shells with the remaining ¼ cup of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.

 

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

Spaghetti Squash with Meatballs

Spaghetti Squash with Meatballs

Ingredients

1 large spaghetti squash (about 3 pounds)
1 teaspoon Wildtree Natural Grapeseed Oil
¼ teaspoon Wildtree Rancher Steak Rub
1 pound ground beef
1 egg
1/8 teaspoon salt
¼ cup plain bread crumbs
1 tablespoons Wildtree Perfect Pizza Seasoning
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
½ cup shredded mozzarella cheese.

 

Preheat oven to 375 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place the 2 squash halves on a baking sheet. Brush the insides of the halves with Grapeseed Oil, then season with Rancher Steak Rub. Turn cut side down and bake 40-45 minutes, or until squash is tender and strings like spaghetti when scraped with a fork.

 

Meanwhile prepare the meatballs. Combine the ground beef, egg, salt, bread crumbs, and Pizza Seasoning in a bowl. Shape into 10 meatballs. Sear the meatballs on all sides and then finish baking in the oven with the squash for about 25 minutes or until cooked through. Remove the meatballs and squash from the oven. Turn oven up to 400. Turn the squash upright and scrape the squash with a fork and fluff the "spaghetti" strands. Combine the tomato sauce and the Spaghetti Sauce Blend. Place 5 meatballs and ½ the sauce over top of each squash half. Sprinkle each with 1/4 cup mozzarella cheese. Return the pan to the oven and bake until the cheese is melted and bubbly and everything is heated through, about 10 minutes. Top with fresh basil and serve.

 

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

Chicken Vesuvio

It was cool and windy yesterday so I wanted to make something hearty and warm. Most everything I have ever made from Giada's recipes have been delicious and this was no different. I changed a few things by using either Wildtree's Perfect Pizza Seasoning or fresh lemon thyme instead of dried herbs, and canned artichokes instead of frozen ones. I served it with roasted asparagus and there were hardly any leftovers.

 

Chicken Vesuvio

3 tablespoons Wildtree's Natural Grapeseed Oil

4 chicken thighs with skin and bones (I used a family pack of boneless, skinless chicken thighs.)

Salt and freshly ground black pepper

1 1/2 pounds small red-skinned potatoes, halved

4 large garlic cloves, minced

3/4 cup dry white wine

3/4 cup chicken broth

2 teaspoons Wildtree's Perfect Pizza Seasoning (Giada used 1 1/2 teaspoons dried oregano and 1 teaspoon dried thyme)

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed

2 tablespoons unsalted butter

 

Preheat the oven to 400 degrees. Heat the oil in large ovenproof pot over high heat. (I used my big Le Creuset Dutch Oven.) Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Happy, healthy cooking!

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

Here are a few of Giada's cookbooks that I love to use!