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.

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.

Dinner Prep Parties

Does filling your freezer with ten delicious, simple and healthy meals sound good?

Does making dinner with all your girlfriends and a glass of wine sound appealing?

Does doing this from the comfort of your own home sound convenient?

If you answered yes to any of these questions, then contact me right away to set up your Dinner Prep Party! I am taking my Freezer Meal Workshops on the road so everyone can benefit from them.

Here are the quick details...

1.  Pick a menu (see below) and a date and invite as many family & friends as you would like.

2.  Two weeks before the party there must be at least 8 confirmed guests who have pre-purchased their Dinner Prep Bundle (yours is FREE for being the host!).

3.  Pick up your groceries, some wine (if you like) or coffee if you prefer and get ready to enjoy time with your friends while completing the tedious task of dinner making with joy!

Upcoming Dinner Prep Parties include Kid Cuisine, Vegan Victuals, Gluten Free Dining and Blue Plate Specials.

Here are some menus to choose from...

Scrumptious Crockpot
Black Bean Chorizo Soup •  Chicken & Vegetable in Wine Sauce • Savory Cajun Chicken & Sausage • Pork Roast with Apricot Glaze  •  Zesty Ginger-Tomato Chicken  • Open Faced Steak Sandwiches with Ratatouille •  Hearty Chicken Parmesan  •  Absolutely Onion Pot Roast •  Scrumptious Ham & Lentil Soup •  Mediterranean Chicken 

 

 

Savory Slections

• Asian Java Pork Chops • Ginger Pork Tenderloin • Lemon Glazed Tenders • Chicken Tuscan Luau• Honey Dijon Chicken • Red Bell Pepper Chicken with Couscous • Asian Lettuce Wraps • Gourmet Java Burgers • Hawaiian Chicken

Comfort Foods 
• Honey Balsamic Chicken Drumsticks • Italian “Medallions” • Chipotle Lime Fajitas • Italian Flank Steak • Slow Cooker Chipotle Lime Chicken • Smoked Mozzarella chicken w/Pasta • Smoked Mozzarella & Tomato Meatloaf • Adobo Grilled Chicken

Figure Friendly Workshop

• Garlic & Herb Roasted Pork Chops • Shrimp Scampi • Italian Chicken Tenders • Lemon Rosemary Crock-Pot Pork • Opa! Greek Kabobs • Zesty Lime Fajitas • Greek Chicken Burgers • Baked Chicken Scampi • Herb Crusted Tilapia • Easy Tacos

Around the World with Wildtree 
• Bangkok Chicken Satay • Sesame Fusion Chicken •Fajita Pulled Pork  • Italian Herb Crusted Pork Chops • Hungarian Beef Goulash • Asian Flank Steak • Thai Sun Butter Chicken • Zesty Citrus Chicken • Crock Pot Swiss Steak • Chicken Burritos

Contact me at www.jenwarr.mywildtree.com to set up your Dinner Prep Party!



Bea's Apricot Glazed Roast Pork Tenderloin

I love my Mum! Not only is she a supportive and loving mother, she is a doting and engaged grandmother. On a recent business trip to the East Coast where I was able to tour Wildtree's Headquarters, I missed my family, but I did not worry for one second that my son would starve. I came home to hear his rave reviews (and my husband's) of Bea's pork dinner. My mouth watered just thinking about it as they described it. Turns out, the recipe was super simple, as all my Mum's are, and makes a great weeknight dinner or Sunday meal.

Bea's Apricot Glazed Roast Pork Tenderloin

2 lb Pork Tenderloin

1/2 TBSP Natural Grapeseed Oil

1/4 cup Wildtree Teriyaki (or Tamari if you are Gluten Free)

1/2 cup Apricot Jelly

2 tsp CA Garlic Pepper

1 tsp Sea Salt

1 onion, sliced

Pre-heat oven to 350 degrees. Place onions on bottom of roasting pan, place tenderloin on top. Mix all other ingredients in a bowl and slather all over the tenderloin and drizzle a little over the onions. Cook until meat is thoroughly cooked, about 30 minutes depending on size of tenderloin. Remove from oven and let rest for 15 minutes before carving.

Serve with sauteed red chard and roasted red potatoes made with Wildtree's Garlic Grapeseed Oil and a little sea salt.

Cook's Note: To make this dinner even easier, cut the red potatoes up small and roast in same pan with tenderloin...a one pot meal!

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

Around the World with Wildtree

 

Around the World with Wildtree Freezer Meal Workshop

Thursday March 15th @ 10 am

$40 to attend (extra $20 if I prepare meals for you)

Contact me to reserve your spot and receive your grocery list.

March's Around the World Menu is just in time for those who may not be traveling some place tropical for spring break. 

The menu includes:
Bangkok Chicken Satay w/Thai Sesame Sun Butter Dipping Sauce
Fajita Pulled Pork
Sesame Fusion Chicken
Italian Herb Crusted Pork Chops
Hungarian Beef Goulash
Asian Flank Steak
Spicy Thai Sun Butter Chicken
Crockpot Swiss Steak
Zesty Citrus Chicken
Green Chicken Burritos

February 2012 Specials

Wildtree has given us lots to celebrate during February.

This month our bundles offer products that go with our BRAND NEW 10 Day Menu Planner, which was introduced in Wildtree's February Customer E-letter!

Order one of these bundles and the following recipes will be included:
Cajun Chicken with Garlic Galore
Brussels Sprouts and Parsley Rice
Garlic Shrimp & Chicken
Chorizo Linguine
Mushroom Mozzarella Tart
Rosemary Ricotta Chicken
TLT Guacamole
Creamy Avocado Soup
Grilled Fontina and Onions
Opa Stromboli
Sausage and Rice Timbale
Tomato Pineapple Galette

Spend $50 or more and get ANY of these items 50% Off.
AND… there is no limit to how many bundles you can order… so stock up!
When you spend $100, you will get 2 of the items at 50% off. Spend $150, get 3 items, etc!

Sweetheart of a Deal Bundle
(1/2 price on items that help create dinner classics!)
(Regularly $88.25) $44.12
Garlic Galore Seasoning Blend
Wicked Good Slow Cooker Sauce
Outrageous Orange Sauce
Cajun Seasoning
Fajita Seasoning Blend
Roasted Garlic Grapeseed Oil
Hearty Spaghetti Sauce Blend
Quick & Easy Beer Bread
Alfredo Extraordinaire
Smoked Mozzarella Tomato Blend

Homemade Soup Bundle
(to celebrate Homemade Soup Day in February)
(Regularly $ 65) $32.50
Vegetable Bouillon Soup Base
Vegetarian Black Bean Soup
Cheese Cheddar Soup Mix
Robust Tortilla Soup
European Dipping Oil-Chili
Mama Mia Minestrone Soup Mix
Whole Wheat Beer Bread

Easy Apps! Bundle
(Regularly $69.00) $34.50
Natural Grapeseed Oil
Blazin’ Buffalo Dip
Fiesta Salsa Mix
Guacamole Seasoning
Hot Chili Pepper & Garlic Blend
Dill Dip Blend
Quick & Easy Pizza Dough Mix
Spicy Cheddar Popcorn Seasoning

Please use the following SKU numbers when checking out in order to receive the discounted price.
Homemade Soup Bundle – 90157
Easy Apps Bundle – 90158
Sweetheart of a Deal Bundle – 90159

To place an order go to http://www.jenwarr.mywildtree.com/.

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