Wildtree Cooking with Jen Warr

New Year...New Freezer Meal Workshop

2012-01-17T20:15:00.000-08:00

Meal Planning in the New Year

I am not a big fan of New Year's resolutions. They seem too perfect a set-up to be let down. Instead, I prefer to help simplify my busy life by getting back to basics. Meal planning is one of those organizational tools that fell by the wayside during the hectic holiday season and I can never quite figure out why I let that happen. But instead of dwelling on it, I endeavor to make a plan each week for 4 or 5 nights knowing that the others will include leftovers, breakfast for dinner or going out.

Making a plan and prepping ahead of time makes all the difference in the world! Filling your freezer with ready to go meals also helps. Speaking of freezers...my Freezer Meal Workshops are back and ready to help you ring in the New Year with healthy & delicious family meals! I've planned out the next 3 months so take a look, sign up to save your spot and get ready to simplify dinnertime.

Wednesday, February 1st @ 7 pm or Thursday February 2nd @ 10 am

February's Hearty Winter Menu is sure to warm up and includes:
Outrageous Orange Short Ribs
Caesar Chicken

Chicken with Apricot & Thyme Mustard Sauce

Moroccan Stew
Smoky Mushroom Ragout
Chicken & Onion Stew
Cheddar Herb Baked Fish

Chipotle Lime Chicken

Roman Style Chicken

Black Bean Chili

Wednesday, March 14th @ 7 pm or Thursday March 15th @ 10 am

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

Spicy Green Chicken Burritos

For more information or to sign up, please contact me today or visit www.jenwarr.mywildtree.com to view all the Wildtree products.

Sweet Potato and Chicken Hash with Green Chili Hollandaise

2012-01-14T09:15:00.000-08:00

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/.

Orange Chipotle Hollandaise with Panko Fried Shrimp

2012-01-14T09:03:00.000-08:00

Orange Chipotle Hollandaise with Panko Fried Shrimp

Serves 6

1 package Wildtree Hollandaise Made Easy
¼ cup (1/2 stick) butter, unsalted
1 cup water
2 tablespoons fresh orange juice
1 teaspoon orange zest
½-1 teaspoon Wildtree Smoky Chipotle Hot Sauce
1 1/2 pounds large shrimp, peeled, butterflied tail-on
1 cup flour

2 tablespoon Wildtree Adobo Seasoning Blend

2 eggs

2 tablespoons milk

1 1/2 cups panko crumbs

Hollandaise: Melt the butter in a small saucepan on medium-low heat. Stir in water, orange juice, and Hollandaise Sauce Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Finish by whisking in orange zest and Chipotle Hot Sauce. Keep warm.

Shrimp: Preheat oven to 450°F and generously oil a sheet pan. Mix the flour with the Adobo Seasoning Blend; mix the milk together with the eggs. Dredge the shrimp with the seasoned flour and shake off the excess. Dip the shrimp in the egg wash and then the panko crumbs. Place on the sheet pan and bake for 5 minutes. Carefully flip the shrimp and continue cooking for another 3-5 minutes until crispy and cooked through. Serve with the orange chipotle hollandaise.

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

Hollandaise Made Easy

2012-01-14T08:49:00.000-08:00

Traditionally a difficult dish, hollandaise is a great addition to Eggs Benedict, roasted asparagus, and many types of fish including broiled swordfish. We've taken the guesswork out of it and made it easy for everyone to enjoy!

Hollandaise Sauce Made Easy

Serves 4

¼ cup (1/2 stick) unsalted butter

1 cup water

1 package Wildtree Hollandaise Made Easy

Melt the butter in a small saucepan on medium-low heat. Stir in water and Hollandaise Sauce Made Easy. Mix with a whisk. Stirring frequently, cook on medium heat until the sauce comes to a boil. Reduce heat and simmer one minute or until thickened, stirring occasionally. Serve with vegetables, chicken, seafood, or egg dishes.

Here are some other recipes to enjoy using Wildtree's Hollandaise Sauce.

Orange Chipotle Hollandaise with Panko Fried Shrimp

Sweet Potato and Chicken Hash with Green Chili Hollandaise

To order any Wildtree groceries, including the new Hollandaise Made Easy Sauce, go to http://www.jenwarr.mywildtree.com/.

Raspberry Truffle Mousse

2012-01-14T08:42:00.000-08:00

Raspberry Truffle Mousse

Serves 4

2 cups heavy whipping cream

1 bag Wildtree Raspberry Truffle Mousse Mix

Whip heavy cream with an electric mixer until soft peaks form. Fold in Mousse Mix and chill. Garnish with chocolate shavings or fresh berries.

Quick & Easy Tiramisu

2012-01-14T08:39:00.000-08:00

Wildtree Tiramisu

Ingredients
8 ounces Mascarpone Cheese
4 tablespoons, divided
Wildtree Mocha Mousse & Cheesecake Blend
1 cup Whipped Topping
1 cup Water, boiling
3 ounces Lady Fingers
Chocolate Shavings, for garnish, optional

Instructions
Mix together Mascarpone, Whipped Topping & 2 tablespoons of the Mocha Cheesecake Blend in a medium sized bowl until completely combined. Set aside.

In a small sauce pan, bring the water to a boil. Add the remaining 2 tablespoons of Mocha Cheesecake Blend and whisk until dissolved. Set aside.

Arrange half the lady fingers in bottom of a 5×7-inch casserole dish. Brush or spoon mocha liquid over lady fingers until they are wet, but not soaked all the way through. Spread half the Mascarpone mixture evenly over the lady fingers in the dish. Arrange the remaining lady fingers on top and brush with Mocha Liquid (there will most likely be some liquid left over).
Cover the lady fingers with the remaining Mascarpone mixture. Sprinkle with Chocolate Shavings if desired. Chill for 4 hours.

To order Wildtree's Mocha Mousse & Cheesecake Blend or any other products, please go to http://www.jenwarr.mywildtree.com/.

Recipe Booklets

2012-01-13T16:50:00.000-08:00

I don't know about you...but there are times when I would love to have a personal chef. Don't get me wrong, I love to cook! But day after day, week after week, month after month, it can get tiring, repeititive and boring to cook the same meals over and over again. Luckily, Wildtree has loads of recipes and bundles to help you break out of your dinner rut!

I have some great bundles available that all come with recipes...one even comes with a grocery shopping list! These bundles are not sold through Wildtree, you must contact me to order them. Once you place your order I will mail the Menu Planner or recipe booklet to you. You can check out Wildtree products at www.jenwarr.mywildtree.com or contact me with any questions.

Meal Plan Bundle

Save time, money, reduce stress and prepare quick healthy meals for your family.

Everything you need to make dinner for the next two weeks! 10 complete recipes for main courses and side dishes, 10 Wildtree products and a grocery shopping list for the store.

$89.50 plus shipping

Tia Rosa’s Enchiladas
CA Garlic Pepper Pork Chops
Oven Roasted Potatoes Mustard Garlic Green Beans
Outrageous Orange Short Ribs
Classic Onion Burgers
Chicken Marsala
Wildly Delicious Fajitas
Perfectly Seasoned Tilapia
Spanish Style Garlic Shrimp
Caesar Chicken
Pizza! Pizza!

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Wildtree Favorites Bundle

10 minute meal solutions...10 Products and 12 recipes to choose from!

$82.75 plus shipping

Bundle Recipes Include:
Best Ever Burgers
Chicken Cacciatore
Chicken Cheddar and Herb Skillet Meal
Garlic and Herb Mashed Potatoes
Garlic and Herb Shrimp Farfalle
Mexican Skillet Meal with Tomatoes and Black Beans
Mini Meatloaves
Rancher Roast Beef
Simple Garlic Parmesan Spaghetti
Rotisserie Chicken
Soft Turkey Tacos
Turkey Stroganoff Casserole

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Wildtree Basic Bundle

Our tried and true best sellers, perfect if Wildtree is new to you!

9 products and 13 Recipes to choose from
$78.25 plus shipping

Bundle Recipes Include:
Chicken & Broccoli Alfredo
Alfredo Pizza
Chicken Cacciatore
Grilled Chicken Fajitas
Fajita Pizza
Lemon Rosemary Roasted Pork & Vegetables
Lemon Rosemary Roasted Chicken
Grilled Pacific Fusion Steak
Shrimp or Chicken Scampi
Taco Salad
Shrimp and Vegetable Stir-fry
Traditional Italian Pizza
Grilled Scampi Halibut

Outrageous Orange Slow Cooker Short Ribs

2012-01-13T15:45:00.000-08:00

Outrageous Orange Slow Cooker Short Ribs

Serves 8

1½-2 pounds beef short ribs

1 bottle Wildtree Outrageous Orange Sauce

2 carrots, rough chopped

1 onion, rough chopped

1 head baby bok choy, rough chopped

Salt & Pepper, to taste

Season the ribs and vegetables with salt and pepper. In a crock pot, place the short ribs on top of the vegetables and slather with sauce. Do not stir. Cook for 3 hours on high.

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

Outrageous Orange Salmon

2012-01-13T15:41:00.000-08:00

A Super Simple Supper!

Outrageous Orange Salmon

Serves 4

1 (1 pound) salmon fillet

½ cup Wildtree Outrageous Orange Sauce

Preheat oven to 375°F. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce. Bake for 25 minutes, basting at 10 and 20 minutes. Flake with a fork to test for doneness.

To order Wildtree's Outrageous Orange Sauce go to www.jenwarr.mywildtree.com.

Marinated Asian Beef Kebobs

2012-01-13T15:05:00.000-08:00

Marinated Asian Beef Kebobs

Serves 6

1 pound beef, cut into 2 inch cubes

2 tablespoons Wildtree Outrageous Orange Sauce

4 stalks bok choy, cut into 1 inch pieces

2 orange bell peppers, cut into 1 inch pieces

2 cups pineapple, cubed

2 tablespoons Wildtree Natural Grapeseed Oil

Salt and Pepper to taste

In a small bowl, mix together beef cubes and Outrageous Orange Sauce; be sure beef is coated evenly. Cover and refrigerate for 20 minutes. Meanwhile, in a large bowl, toss the bok choy, bell pepper, and pineapple with Grapeseed Oil and season with salt and pepper. Alternate the pineapple, beef, pepper, and bok choy on skewers. Heat grill to medium high and cook skewers for about 5 minutes on each side. The steak should have formed and nice brown crust and the sugars on the fruit will have become caramelized.

To order Wildtree's Outrageous Orange Sauce please go to www.jenwarr.mywildtree.com.

Outrageous Orange Sauce

2012-01-13T15:00:00.000-08:00

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.

Shrimp Fra Diavolo

2012-01-13T14:46:00.000-08:00

Shrimp Fra Diavolo

Serves 4

1 pound large shrimp, peeled, deveined

1-2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend

3 tablespoons Wildtree Natural Grapeseed Oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

Toss the shrimp in a medium bowl with the Fra Diavolo Blend. Heat the 3 tablespoons Grapeseed Oil in a large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of Grapeseed Oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Serve over pasta.

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

Flank Steak with Fra Diavolo BBQ Sauce over Salad

2012-01-13T14:44:00.000-08:00

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Serves 4

1/2 cup Wildtree Cactus Pete’s Agave BBQ Sauce

1/2 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend

1 pound flank steak

Salt and pepper

2 cups arugula

2 cups romaine

2 tablespoons fresh parsley

½ cup cherry peppers, jarred and sliced

¼ cup sun dried tomatoes, chopped

¼ cup cherry tomatoes, halved

¾ cup Wildtree European Dipping Oil-Mediterranean Balsamic

Blend BBQ Sauce and Fra Diavolo Blend in a saucepan and cook on medium low heat for about 15 minutes, stirring occasionally; set aside. Heat grill to high. Season steaks on both sides with salt and pepper. Grill on one side until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4 inch thick slices. While the steak is resting, toss arugula, romaine, cherry peppers, and all tomatoes with the Balsamic Dipping Oil. Serve sliced flank steak over the salad.

Mussels Fra Diavolo

2012-01-13T14:27:00.000-08:00

These make a great appetizer or main course served with pasta.

Mussels Fra Diavolo

Serves 4

1 tablespoon Wildtree Grapeseed Oil

1 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend

1 cup white wine

1 ½ cups canned crushed tomato

2 pounds medium mussels, scrubbed, de-bearded, rinsed and drained

Heat the Grapeseed Oil in a pan over medium heat. Add the Fra Diavolo Blend and sauté for 2 minutes. Add wine and crushed tomato; increase heat to high, cover and bring to a boil. Add the mussels and replace the lid. Cook over high heat for 3 minutes. Remove lid and stir once. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.

To order Wildtree's Hot & Spicy Fra Diavolo Blend go to www.jenwarr.mywildtree.com.

Linguine Fra Diavolo

2012-01-13T14:22:00.000-08:00

Linguine Fra Diavolo

Serves 4

1 (14 ½ ounce) can crushed tomatoes

2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend

1 pound linguine

In a small saucepan over medium heat, bring the can of crushed tomatoes to a simmer. Stir in 2 tablespoons of Fra Diavolo Blend and cook for 5 minutes. Boil linguine until al dente and serve with sauce.

To order go to www.jenwarr.mywildtree.com.

Hot & Spicy Fra Diavolo Blend

2012-01-13T14:14:00.000-08:00

Fra Diavolo, which literally means 'Devil Brother' in Italian, is more of an Italian American dish than something from the Old Country...but it's beloved by anyone with a taste for spicy Italian dishes!

Wildtree has created their own version of this hot dish which you can make using seafood, chicken, steak, or as a vegetarian option, even as a pizza topping!

Here's a list of some delicious recipes from Wildtree ~ just click the title to read the recipe.

Linguine Fra Diavolo

Mussels Fra Diavolo

Flank Steak with Fra Diavolo BBQ Sauce over Salad

Shrimp Fra Diavolo

To order Wildtree's Hot & Spicy Fra Diavolo Blend go to www.jenwarr.mywildtree.com.

Blazin’ Buffalo Turkey Meatloaf

2012-01-05T11:13:00.000-08:00

Blazin’ Buffalo Turkey Meatloaf

Serves 8

2 lbs ground turkey, extra lean
1 package Wildtree Just Like Mom’s Meatloaf Mix

¼ cup soy sauce, reduced sodium

2 large eggs

¼ cup milk

½ cup ketchup

¼ cup plus 2 tablespoons Wildtree Blazin’ Buffalo Dip

Preheat oven to 375°F. Mix together ground turkey, Meatloaf Mix, soy sauce, eggs, milk, and ¼ cup Blazin’ Buffalo Blend. Mold meatloaf into an oval, place in a baking dish. Mix together ketchup and remaining 2 tablespoons of Blazin’ Buffalo Blend. Spread the ketchup mixture over the meatloaf. Bake 1 hour, or until the turkey reaches an internal temperature of 165°F.

Blazin’ Buffalo Chicken Pizza

2012-01-05T11:10:00.000-08:00

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 Blue Cheese Dressing

2012-01-05T11:06:00.000-08:00

The perfect accompaniment to some Buffalo Wings, a Buffalo Wing sandwich or poured over a wedge of crisp iceberg lettuce!

Blazin’ Buffalo Blue Cheese Dressing

Serves 12

½ cup sour cream

½ cup mayo

1 tablespoons red wine vinegar

2 tablespoons Wildtree Blazin’ Buffalo Blend

½ cup blue cheese, crumbled

In a medium sized bowl mix together sour cream, vinegar, and Blazin’ Buffalo Blend until combined. Fold in blue cheese crumbles.

Blazin’ Buffalo Blend

2012-01-05T10:53:00.000-08:00

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.

Recipe to Warm Up On a Chilly Winter Day

2012-01-04T11:11:00.000-08:00

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!

The Happy Meal Project

2012-01-02T11:10:00.000-08:00

My friend, Jamie Leff, who is a registered dietitian and nutritionist, as well as our Juice Plus rep, has talked about the Happy Meals people have hoarded in their houses for a very long time. And no, she wasn't talking about closet McDonald's eaters who were living in denial or trying to hide their addiction, she was referring to health professionals who used these 6 months (or older) Happy Meals to prove a point...no one should eat them!

Read The Happy Meal Project for more specific details or view more pictures here, but the general gist is that after 6 months, a Happy Meal doesn't look any different, there is no mold or decay and no pests are trying to sneak their way into the bag to eat it! Real food rots. It decays. It breaks down and becomes something that only a rodent or ant would love...but not a human. Happy Meals are different. They do not rot, decay, break down the way normal food does and that should scare you. If flies, ants, mice and a myriad of other pests will not eat a Happy Meal after weeks and months of being left out, why should you eat it ever???

Don't despair though...I fully embrace a burger and fries from In-n-Out every once in awhile. Especially on those crazy days when you just don't have time to prepare a meal or you are traveling. Life is short, and french fries are too good to give up completely (imho). But, keep them far and few between and help yourself out by making dinner easy with Wildtree. Their products help make dinner quick, easy, economical, delicious and healthy!! By having a pantry or freezer stocked with ready to go meals and ingredients, you can lessen the stress of dinner time and feel good about the meals you serve your family.

Life should be about moderation...and there is a place to enjoy french fries while maintaining a healthy lifestyle. Funny thing is, you might find you don't want those unhealthy meals once you stop eating them!

The Power of Black Beans

2012-01-02T11:03:00.000-08:00

The Power of Black Beans

The darker the bean, the more antioxidant power it packs, along with with protein, fibre and folate. In a comparison of 12 kinds of beans, black beans came out on top, followed by red, brown, yellow and white. Half a cup of black beans has as many of these disease-fighting nutrients as two glasses of red wine. Just make sure to soak your beans before cooking to get rid of the phytic acid.

Wildtree has come out with a delicious, nutritious and simple Black Bean Soup that can be used in different recipes. This new product is a great way to ring in a healthy, new year!

Black Bean Soup

Serves 3

3 cups water

1 package Wildtree Vegetarian Black Bean Soup Mix

Bring the water to a boil in a medium sized saucepan. Add the Black Bean Soup Mix. Reduce heat and simmer for about 12 minutes, or until beans are tender and vegetables are hydrated. Finish with fresh lime juice if desired.

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Rice and Beans

Serves 4

½ tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

1 cup white rice

1 package Wildtree Vegetarian Black Bean Soup Mix

1 (14.5 ounce) can dice tomato, drained

3 cups water

Heat Grapeseed Oil in a large skillet over medium heat and sauté the onion until translucent. Add the rice and the Black Bean Soup Mix. Sauté for one minute longer. Add the diced tomato and water. Cover and simmer for about 18 minutes.

BLACK BEAN CHILI

2012-01-01T19:14:00.000-08:00

Dinner in under 30 minutes?

Try Wildtree's NEW Black Bean Soup made into chili ~ just in time for winter's cold weather!

Black Bean Chili

1 tablespoon Natural GSO
1/2 bell pepper diced (any color!)
1/2 onion, diced
1 lb ground beef (grass fed organic is best!)
1 package Wildtree Black Bean Soup (spice & veg bag)
8 oz can crushed tomatoes

1 3/4 cups water
Fresh lime juice, Cilantro and grated cheese for garnish.

Saute meat, peppers and onions in the oil in a large stockpot for about 3-4 minutes to brown the beef. Add Soup mix (both bags) and sauté 1 min more. Add crushed tomatoes and water, stir to combine. Simmer 20 min. Garnish with fresh lime juice, cilantro, and cheese, and enjoy!

To order the NEW Black Bean Soup or any other Wildtree products, please visit http://www.jenwarr.mywildtree.com/. You'll find many recipes there as well.

Hello 2012!

2011-12-31T09:10:00.000-08:00

Ring in the New Year!

Cheers to a healthy, happy New Year.

Why not start it off right with a pantry full of healthy ingredients? Wildtree is adding several new products to their line to help make your new year a tasty one!

Wildtree's Six New Products

Vegetarian Black Bean Soup
Blazin' Buffalo Blend

Hollandaise Made Easy
Hot & Spicy Fra Diavolo
Outrageous Orange Sauce
Raspberry Truffle

Stay tuned for some delicious recipes!

If you are thinking of purchasing Wildtree groceries or hosting a Wildtree Tasting, make sure you check out the January Specials!

Wildtree Holiday Gift Baskets

2011-12-16T06:58:00.000-08:00

Just a couple photos of some of my Holiday Gift Baskets this year.

My Personal Product List

2011-12-15T07:19:00.000-08:00

CHRISTMAS shopping is coming to an end.
Or it might just be beginning for some of you! If Santa still needs some stocking stuffers, or you need a unique & delicious gift for a co-worker, aunt or best friend, or you want to treat yourself to some yumminess, take a look at the available products I have on hand. If you are in the Los Angeles area we can arrange for a pick-up time day or night.

STOCKING STUFFERS (all for $5 each)

Scampi

Garlic & Herb

Hearty Spaghetti Blend

Dill Dip

Fajita

Lemon GSO

Natural GSO

Basil Pesto Zip Bag

Pumpkin Cheesecake Blend Zip Bag

Cranberry Spice Zip Bag

Rancher Steak Rub Zip Bag

Scampi Zip Bag

GLUTEN FREE

Brownies

Cake

Muffins

Pizza

Bread

DECADENCE

Apple Cranberry Jam (Seasonal item - will be unavailable at end of month.)

Blueberry Pancake Syrup

Blueberry Jam

Carrot Cake (Seasonal item - will be unavailable at end of month.)

Cinnamon Rolls

Cranberry Jalapeno Jelly (Perfect for a holiday appetizer!) (Seasonal item - will be unavailable at end of month.)

Chocolate Mousse

Lemon Lime Cheesecake (Seasonal item - will be unavailable at end of month.)

Sunny Citrus Bars (Seasonal item - will be unavailable at end of month.)

Mocha Mousse

Poundcake

Brownies (Discontinued Item at end of month.)

Raspberry Mousse

Strawberry Chocolate Sauce (Seasonal item - will be unavailable at end of month.)

Simply Sweet Popcorn Seasoning

White Cheddar Popcorn Seasoning

BREAD, PIZZA, PANCAKE

Pumpkin Bread (Seasonal item - will be unavailable at end of month.)

Pumpkin Pancakes (Seasonal item - will be unavailable at end of month.)

Banana Bread

Biscuits (SOLD OUT online but I have some in stock!) (Discontinued Item at end of month.)

Buttermilk Pancakes

Cornbread

Cranberry Orange Bread (Seasonal item - will be unavailable at end of month.)

Crepes

Granola

Gingerbread (Seasonal item - will be unavailable at end of month.)

Beer Bread

Scones

Whole Wheat Beer Bread

DRESSINGS, MARINADES & SAUCES

Sweet & Savory Pineapple Sauce (Seasonal item - will be unavailable at end of month.)

Caesar

Cranberry Mustard (Seasonal item - will be unavailable at end of month.)

Hollandaise

Honey Mustard (Seasonal item - will be unavailable at end of month.)

Horseradish Mustard (Seasonal item - will be unavailable at end of month.)

Italian

Kickin' Asian

Ketchup (Discontinued Item at end of month.)

Pacific Fusion

Ranch

Teriyaki

Whole Grain Thyme Mustard (Seasonal item - will be unavailable at end of month.)

Wildberry (Seasonal item - will be unavailable at end of month.)

DIPS, BREAD DIPPERS & SALSAS
Absolutely Onion

SOUPS & STEWS

Vegetarian Black Bean Soup

Cream of Mushroom Soup (Discontinued Item at end of month.)

Cheesy Cheddar Soup

Beef Gravy (Seasonal item - will be unavailable at end of month.)

Beef Stew (Seasonal item - will be unavailable at end of month.)

Chicken Bouillon Base

Vegetable Bouillon Base

Tortilla Soup

Turkey Gravy (Seasonal item - will be unavailable at end of month.)

CULINARY BLENDS

Adobo

Basil Pesto

CA Garlic Pepper

Cranberry Spice (Seasonal item - will be gone at end of month.)

Curried Garlic (Seasonal item - will be gone at end of month.)

Dry Brine (Seasonal item - will be gone at end of month.)

Fra Diavolo

Vegetable Garden Blend

Hearty Spaghetti

Herb Grilling Marinade (Seasonal item - will be gone at end of month.)

Homefries

Lemon Rosemary

Chili

Meatloaf

Pizza Seasoning Blend

Rodeo Rub

Scampi

Sloppy Joe

GRAPESEED OILS

European Dipping Oil - Tuscan

Large Natural

Large Garlic

Large Butter

5 oz Lemon

5 oz Natural

Out with the Old...In with the New

2011-12-15T06:29:00.000-08:00

~ Discontinued Items ~

~ Going, Going, Gone! ~

~ Seasonal Products ~

As of January 1, 2012, Wildtree will divide the catalog into three distinct seasons and will update accordingly with these current products. In addition, we will continue to add new items each season.

Hurry, while supplies last!
Go to www.jenwarr.mywildtree.com to order now - some items are already sold out!

The dreaded Going, Going, Gone list!

These items will be no longer be in the line, as of 12/31/2011.

I've marked my favorites in RED. Make sure you check out my Personal Stock List as I might have some items that are already sold out!

10754 Savory Sofrito Sauce

10727 Thai Red Curry Paste

10437 Tuscany Bread Dipper Herb Blend (SOLD OUT)
10734 Roasted Tomatillo Sauce
10744 Classic Cacciatore Sauce
10667 Cream of Mushroom Soup Base
10748 Wildly Delicious White Bean Dip
10710 Asian Potsticker Blend
10747 Wildtree's Own Falafel Mix
10712 Buttermilk Biscuits (SOLD OUT)
10715 Whole Grain Pancakes
10655 Southwest Stew
10750 Tuna Casserole Skillet Meal
10593 O' So Fudge Brownie Mix
10641 Outrageous Oatmeal Cookies (SOLD OUT)
10714 Create Your Own Muffin Mix
10664 Our Own Ketchup

Spring/Summer Seasonal

These items will not be included in the January 2012 catalog, but will be released again in Spring 2012 with April/May New Goods.

10735 Rodeo Rub (I can't live without this one!)

10680 Curried Garlic Blend

10767 Sunny Citrus Bars
10733 Leslie's Smoky Burger & Rib Sauce
10132 Herb Grilling Marinade
10746 Spicy Island Chutney
10219 Wildberry Dressing
18001 Moroccan Grilling Sauce
10675 Strawberries & Dark Chocolate Jam (SOLD OUT)
10749 Spiced Carrot Cake with Frosting
10579 Lemon Lime Cheesecake Blend
10764 Sweet & Savory Pineapple Sauce
10768 Watermelon Lime Drink Mix

Fall Seasonal

These items will not be included in the January 2012 catalog, but will be released again in Fall 2012 with August New Goods.

10626 Classic Cocoa (DAIRY FREE!) (SOLD OUT)
10772 Whole Grain Thyme Mustard
10624 Traditional Beef Gravy
10719 Apple Cranberry Jam (My healthy swap for cranberry sauce!)
10760 Create a Cookie Mix
10595 Traditional Turkey Gravy
10532 Rich Dark Chocolate Fudge Sauce
10718 Gingerbread Cake
10194 Mulling Spices
10716 Whole Grain Cranberry Orange Bread
10669 Honey Mustard
10389 Cranberry Spice Blend
10573 Cranberry Horseradish Blend
10638 Pumpkin Quick Bread
10778 Fast & Flavorful Dry Brine
10776 Sweet & Simple Sugar Cookie Mix
10717 Pumpkin Pancakes
10662 Spinach, Artichoke Parmesan Spread
10720 Cranberry Jalapeno Jelly
10571 Pumpkin Pie Cheesecake Blend
10770 Sweet Cranberry Mustard
10665 Horseradish Mustard

Ring in the New Year with Wildtree

2011-12-15T05:57:00.000-08:00

Wildtree is giving us all something to celebrate as the New Year approaches - a healthy and economical way to fill our pantries with delicious food!

December 16 – January 31, 2012

Spend $50 or more and get ANY of these items 50% Off

AND… there are no limits… so stock up!

When you spend $100, you will get 2 of the items at 50% off. Spend $150, get 3 items, etc!

Check out the Discontinued and Seasonal Lists before you order and make sure you do it before December 31st when they will no longer be available.

64 oz. GRAPESEED OILS
50% off ($25 each)

Natural Grapeseed Oil 64 fl oz
Roasted Garlic Grapeseed Oil 64 fl oz
Natural Butter Flavor Grapeseed Oil 64 fl oz.

NUTRITIOUS & DELICIOUS BUNDLE
(Regularly $68) $34.00
Lemon Rosemary Blend
Garlic Galore Seasoning Blend
Opa! Greek Seasoning Blend
Vegetable Bouillon Soup Base
Guacamole Seasoning
Smoked Mozzarella and Tomato Blend
Wheat Flax Beer Bread
Mediterranean Balsamic European Dipping Oil

GET HEALTHY BUNDLE
(Regularly $86.50) $43.25
Hearty Morning Granola Mix
Wildly Blueberry Jam
Balsamic Vinaigrette
Healthy & Hearty Lentil Soup Mix
Rotisserie Chicken Blend
Garden Vegetable Blend
Fiesta Salsa Mix
Wildtree’s Classic Caesar Dressing Mix
Very Berry Cheesecake Blend
Blueberry Pancake Syrup

GRAPESEED OIL BUNDLE
(Regularly $100) $50.00
Basil Pesto Grapeseed Oil
Hickory Smoked Grilling Grapeseed Oil
Jalapeno Grapeseed Oil
Natural Butter Flavor Grapeseed Oil
Natural Grapeseed Oil
Roasted Garlic Grapeseed Oil
Zesty Lemon Grapeseed Oil
Smoky Bacon Flavored Grapeseed Oil

Christmas Countdown

2011-12-05T12:50:00.000-08:00

What's under your tree & in your stockings this year?

CHRISTMAS is coming!

Our tree is decorated and the house is taking on that warm, festive glow that happens every year at this time. We are making plans to bake cookies, make pomanders, build a gingerbread house and send out Christmas cards. It's hard to believe that Christmas will be here in 20 days!!! Are you ready? I'm certainly not...but I love this wonderful time of year!

Wildtree can help make your holidays merry & bright by fulfilling all your holiday shopping needs. We have something for everyone as everyone eats!

Don't forget...Shipping Deadline is DECEMBER 7 for holiday orders.

+ + +

A stocking, basket or bag of Wildtree products makes for a great gift!

$15 Budget

The Perfect Gift for Everyone on your list!

Garlic Grapeseed Oil (5 oz) and two Zip Bags (such as Scampi & Rancher Steak Rub).

$20 Budget

Dinner Express

Wicked Good Slow Cooker Sauce, Texas Corn Bread and O' So Fudgy Brownie Mix.

$25 Budget

For a Popcorn Lover

One Popcorn Seasoning (White Cheddar, Spicy Cheddar or Simply Sweet), bag of popcorn kernels and a bottle of Butter GSO.

$50 Budget

Italian Feast & a Decadent Dessert

Garlic Grapeseed Oil, Scampi Blend, Not Your Everyday Pound Cake, Rich Dark Chocolate Fudge Sauce, a box of pasta, a wooden spoon with a bow.

But be sure to finish your shopping by midnight on December 7th to ensure delivery. Go to www.jenwarr.mywildtree.com and place your order today.

Cranberry Spice Oatmeal Breakfast

2011-11-28T15:19:00.000-08:00

Need some breakfast inspiration?

Cranberry Spice Oatmeal Breakfast

Servings: 4

Ingredients

3 3/4 cups water

1 pinch salt
2 cups Old Fashioned Rolled Oats
2 Tablespoons Cranberry Spice Blend

Optional Toppings ~ walnuts, maple syrup, butter, brown sugar

Preparation
1. Bring water and salt to a rolling boil.
2. Add oats and Cranberry Spice Blend. Reduce to medium heat and cook 5 minutes, stirring occasionally.
3. Cover. Remove from heat and allow to sit 5 minutes. Serve with additional toppings, if desired.

Terrific Turkey Recipes for Leftovers

2011-11-27T11:40:00.000-08:00

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.

+ + + + +

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.

+ + + + +

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.

+ + + + +

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.

Special Crockpot Bundle

2011-11-26T18:19:00.000-08:00

'Tis the season to break for slow cookers & crockpots!

They help make life a little easier, knowing that a home cooked meal is awaiting you at the end of a long day!

Here's a special Crockpot Bundle which includes 17 recipes and all the Wildtree ingredients needed to make each one! Make them one by one, or prepare them in advance for your freezer to last through the holidays.

This crockpot bundle is available for November ONLY for $56 (or $66 with two 5 oz. grapeseed oils) and includes a combination of full size and sample size products.

Recipes include Crockpot Spinach and Mushroom Lasagna (vegetarian), Apricot Thyme Chicken, Bolognese Sauce, Garlic Galore Chicken, Crockpot Chicken Taco Stew and Korean Style Beef to name a few.

You must send me an email (jenwarr@gmail.com) to order this bundle. It is not available directly on my website.

This is a great way to BEGIN your love of Wildtree and experience simple, healthy cooking.

Black Friday...Small Business Saturday...Cyber Monday...

2011-11-25T09:26:00.000-08:00

Black Friday...

Small Business Saturday...

Cyber Monday...

There are so many sales to choose from, what’s a person to do?!
SAVE $ -- that’s what!!!

For your convenience, I’m taking the nonsense and rush out of shopping with a

4 DAY Wildtree Holiday Event.

It's time to SAVE from November 25th – 28th.

$5 direct shipping to you
AND
5% discount on any order over $50 (25% for my Culinary Club Members)
This is a great time to start your holiday shopping.
(See below for details on how to place an order.)

To place an order, follow these steps...
1) Grab your holiday gift list, a cup of coffee or tea and go to my website at www.jenwarr.mywildtree.com Click on 'SHOP', then click 'SHOP NOW' next to the Holiday Sale event listed. Your order will be added to my site, but not processed until I apply your discounts.

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry. For some gift giving ideas check out my blog at www.wildtreecooking.blogspot.com

3) Don't forget - if you spend $50, you are eligible for a Half Price Holiday Bundles.

4) Put a big smile on your face! You just saved time & money and will make some special people in your life very happy!

I will be placing the order on Tuesday, November 29th.
Call or email me if you have any questions.
Happy, healthy, holiday shopping!
Jen

http://www.jenwarr.mywildtree.com/

Some More Holiday Gift Ideas

2011-11-25T08:40:00.000-08:00

Contact me or order at www.jenwarr.mywildtree.com

Gift Set Ideas for the Holidays

2011-11-25T07:16:00.000-08:00

Fall is in the Air

2011-11-24T20:14:00.000-08:00

Fall is one of my favorite seasons. Apple picking, pumpkin patches, cider mills, lingering warm sunny days, chilly nights, and the smell of wood stoves start to fill the crisp, cool air. I look forward to making hearty soups, stews and roasts and baking apple crisp, pumpkin pie and mulling cider. I cannot even put into words how much I miss the incredible landscape back home in New England at this time of year. It is a sight to behold that no picture or painting can capture. The soft, rolling hills look like they have been painted in a vibrant wash of golds, greens, reds and oranges. Fall also reminds me that football has returned, hot cocoa can be shared on a chilly evening, warm clothes can be brought out of hiding and festive, holiday times are ahead. It is a time to reflect, appreciate and be thankful for all that we have and most importantly, all that we need...family!

Speaking of Thanksgiving...

So many people believe there was a first Thanksgiving that originated with the Pilgrims & Wampanoag at Plimoth Plantation. I'm sorry to burst that American myth, but it's just not true. There was celebration to give thanks for a bountiful harvest and I like to think that this Native American tradition is the root of what we call Thanksgiving today. I only wish settlers had given native people the same respect they so beautifully gave to Mother Nature...but that's a story for a different day. If you would like to learn more about the origins of Thanksgiving please visit Plimoth Plantation.

Now on to the food, one of my favorite parts of the holiday season.

Thanksgiving in our house has become a gluten free, dairy free, egg free, yeast free adventure. Some may think our family isn't able to enjoy all the bounty of a Thanksgiving Feast, but I am here to say it can be done! From stuffing to mashed potatoes to pumpkin pie, we cooked it all, devoured it and savored every morsel. And it was all allergen free!

Don't give up if you have food allergies or sensitivities, there are so many wonderful resources out there for us. Wildtree products are one of them. From a certified Gluten Free line to a an entire product line that is 100% peanut-free as well as food dye, MSG and HFCS free. Wildtree makes grocery shopping a little less scary!

Here are a few other places I found helpful for my Thanksgiving cooking...
Gluten Free Stuffing (I made some adjustments)

Gluten Free, Vegan Pumpkin Pie

Gluten Free Thanksgiving Recipes & Tips 2011

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman (I used his version for Creamed Onions)

Rock the Crock ~ November's Freezer Meal Workshop

2011-11-13T11:30:00.000-08:00

Fall just isn't slowing down, and the Holidays are just around the corner!

Make sure you are ready for all the craziness by filling your freezer with simple & delicious meals! November's menu is called "Rock the Crock" and it is all about the slow cooker! But don't worry, if you don't have a crockpot there are plenty of recipes to go around - just let me know and we'll come up with an easy plan.

Sign up now for the workshop on Monday Nov 14th at 10 am or 6 pm or Thursday Nov 17 at 11 am. The cost is only $40 ($35 for my Culinary Club Members) and you will create the following menu...

Veggie Chili
Italian Stew
Chicken Scamp
Cuban Sloppy Joe's
Pork Tenderloin with Pears
Penne with Rosemary Chicken
Leslie's Smoky Shredded Pork
Bacon Ranch Chicken
Beef Stew
Harvest Crockpot Chicken

Contact me today to reserve your spot, get your grocery list and prepare to feel calm at dinner time!

FYI...December's Freezer Meal Workshop will be devoted to the slow cooker too! It's on Wednesday, December 7th at 10 am or 6 pm. Reserve your spot now as these slow cooker ones book up! Menu will be posted soon.

Turkey-licious Bundles

2011-11-11T08:22:00.000-08:00

Wildtree has created wonderful bundles for you this fall.

Don't miss out on these "Turkey-licious" bundles!

Good from Nov 1 - Dec 15.

Must order by Dec 7 to ensure Christmas delivery.

Contact me to place an order or to host a Wildtree Tasting.

http://www.jenwarr.mywildtree.com/

Spend $50 and get ANY one of these bundles 50% off.
AND… there are no limits… so stock up! When you spend $100, you will get 2 of the bundles at 50% off. Spend $150, get 3 bundles, etc. Perfect gifts for everyone!

Also, Hosts can now use these 50% off bundles for their ½ price host rewards, where applicable. This even counts for virtual Tastings!

Chilly Weather Comfort Food Bundle
(Regularly $78.25) $39.13
8.2 oz. Jar Wildtree’s Alfredo Extraordinaire
Blueberry Pancake Syrup
Buttermilk Pancake Mix
Leslie’s Chili Mix
Texan Cornbread
Stroganoff Skillet Meal Seasoning
Creamy Corn Chowdah
Kids Cheeze
Classic Cocoa

Shop ’til you Drop Black Friday Bundle

(Regularly $60.25) $30.13

Hearty Morning Granola Mix
Strawberries & Dark Chocolate Jam
Classic Cocoa
Simply Sweet Popcorn Seasoning
Jumpin’ Jambalaya
Whole Wheat Beer Bread
Heavenly Chocolate Mousse Mix

Turkey Day Bundle

(Regularly $131.75) $65.87

Sweet Cranberry Mustard Spread
Cranberry Jalapeño Jelly
Cranberry Spice Blend
Carol’s Cranberry Horseradish Blend
Traditional Turkey Gravy
Whole Grain Cranberry Orange Bread
Pumpkin Pie Cheesecake Blend
Apple Cranberry Jam
Wildberry Dressing
Natural Grapeseed Oil
Hearty Turkey & Barley Stew
Garlic & Herb Blend
Texas Cornbread
Pumpkin Quick bread
Spiced Carrot Cake with Cream Cheese Frosting

Pilgrims & Pigskin Bundle

Food for Thanksgiving Day Football Games!

(Regularly $73.50) $36.75

Home Fries Seasoning
White Cheddar Popcorn Seasoning
Robust Tortilla Soup
Quick & Easy Beer Bread
Spinach, Artichoke & Parmesan Spread
Fiesta Salsa Mix
Dill Dip Blend
Guacamole Seasoning
O’ So Fudge Brownie Mix

Goodie Givers Bundle

(Regularly $55) $27.50

Leslie’s Chili Mix
So Quick and Easy Beer Bread
Banana Banana Bread
Buttermilk Biscuits
Wildly Blueberry Jam
Mulling Spices
Sweet & Simple Sugar Cookie Mix
__________

Here are our Host Specials good through December 15th...

Host a $450 Tasting and receive at least $90 in FREE products AND the Cranberry Spice Blend.

Host a $650 Wildtree Tasting Party and receive at least $130 in FREE products AND the Cranberry Spice Blend and the Spiced Carrot Cake with Cream Cheese Frosting.

Plus you can take advantage of the Bundles listed above!

Holiday Recipe Bonanza

2011-11-07T14:45:00.000-08:00

I love the smell of Fall.

Pumpkin pie, apple crisp, roasting turkey, mulled cider. It's a delicious time of year to give Thanks for all that we have.

I've compiled a list of recipes below to help make your Holiday Season a stress-free one. Each recipe's Wildtree products are highlighted in yellow to make your grocery shopping easy. Contact me today to place your order!

www.jenwarr.mywildtree.com

TURKEY/HAM

Cranberry Mustard Glazed Ham
Serves: 10

1 (9lb) bone-in spiral ham
3/4 cup water
1/2 teaspoon ground cloves
1 cup brown sugar, firmly packed
1/4 cup Wildtree Sweet Cranberry Mustard Spread

Heat oven to 300 degrees F. Place ham in a roasting pan and pour ¾ cup water into the bottom. Cover with aluminum foil and bake for 1 hour and 40 minutes or until soft and tender. Remove from oven and increase oven to 400 degrees F. Meanwhile, in a medium sauce pan whisk together remaining ingredients and bring to a simmer over medium-low heat. Simmer for 2 minutes and remove from heat. Pour or brush the glaze over the top of the baked ham to cover completely. Return ham to oven, uncovered, and cook until glaze is caramelized and bubbly, about 15 minutes. Let it rest for 10 minutes before serving.

Basil Pesto Turkey
Serves: 10

1/3 cup Wildtree Basil Pesto Blend
1/3 cup Wildtree Roasted Garlic Grapeseed Oil
14 pound turkey fully thawed

Preheat oven to 400°F. In a small bowl, combine basil pesto and oil. Remove neck and giblets from cavity and pat turkey dry with paper towels. Tie legs with kitchen twine and tuck wings under bird. Rub basil pesto paste all over turkey and under the skin. Place turkey on a roasting rack and bake uncovered until the thickest part of the breast meat registers 160ºF and thigh meat registers 175ºF; about 2 to 2 1/2 hours.

Roasted Turkey (Brine)
SERVINGS: 13

1 (18-20 lb) turkey
2 cups Wildtree Fast & Flavorful Dry Brine

Remove the neck and giblets from the turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup Dry Brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Cover the turkey with the plastic wrap and refrigerate for at least 8 hours. Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Preheat oven to 400 degree F. Place the turkey, breast side up, on a rack in a large roasting pan and roast for 325 degrees F. Continue roasting for about 2 ½-3 hours, or until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 degrees F and inserted into the thigh registers 175 degree F. If the turkey begins to brown too quickly, tent it loosely with aluminum foil. Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving.

Herb Roasted Turkey
Serves: 12

2 cups Sea Salt
16 pounds turkeys thawed
1/2 cup Wildtree Roasted Garlic Grapeseed oil
1 pound butter
1 tablespoon Wildtree Herb Grilling Marinade
1/4 cup water
4 onions medium, quartered

In a stockpot or clean plastic bucket, combine 2 gallons cold water and sea salt. Remove all giblets and other parts from the turkey cavities. Place turkey in the salt water brine and refrigerate for 8 to 12 hours. Remove turkey from the salted water; rinse well inside and out with cold water for several minutes. Pat dry, including cavities, with paper towels. Preheat oven to 425ºF. Slide a wooden spoon between skin and turkey breast to separate (see tips). Brush the Wildtree Roasted Garlic Grapeseed Oil between the skin and turkey breast meat. Melt butter in a small saucepan and add Wildtree Herb Grilling Marinade, mix thoroughly. Stuff turkey if desired and place breast side up in a shallow roasting pan. Add ¼ cup water and quartered onions to roasting pan. Roast turkey in the oven for 30 minutes. Reduce temperature to 325ºF and baste with the Herb Grilling mixture. Continue to baste every 30 minutes until turkey is done. The turkey is done when a meat thermometer inserted in the thickest part of the thigh registers 170 to 175 degrees. Remove turkey from oven and cover with heavy-duty foil. Let stand for 30 minutes before serving.
__________

SIDE DISHES

Smashed Garlic Cauliflower
SERVINGS: 4

2 heads cauliflower, cleaned, chopped
1 tablespoon Wildtree Garlic & Herb Blend
1 tablespoon Wildtree Butter Flavored Grapeseed Oil

In a large sauce pot, boil the cauliflower until it is soft. Drain the water and add the Garlic & Herb Blend and the Grapeseed Oil. Mash until completely blended.

Smashed Potatoes
Serves: 8

8 Yukon Gold potatoes
2 tablespoons Wildtree Onion & Chive Blend
1 tablespoon Wildtree Natural Butter Flavor Grapeseed Oil
3 tablespoons sour cream
salt and pepper

Peel potatoes and add to a large pot of salted water and bring to a boil. Reduce heat to a simmer and cook until tender (about 20 minutes). Drain and return to pan. Mash with Onion & Chive Blend, Butter Grapeseed Oil, sour cream, salt, and pepper to taste.

Sausage and Fruit Cornbread Stuffing
Serves: 8

1 package Wildtree Texas Corn Bread prepared
3/4 pound Johnsonville Mild Italian Sausage
2 cups chicken broth
1/2 cup milk
2 large eggs
1 tablespoon soy sauce
4 tablespoons unsalted butter
3 celery stalks chopped fine
2 small, onions chopped fine
3 cloves garlic minced
1/2 cup dried cranberries
1 large, apple cored, peeled, chopped fine
1 tablespoon Wildtree Herb Grilling Marinade
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 250F. Bake the cornbread cubes for 1 hour until dry and browned.

Increase oven temperature to 400F and grease a 10 x 15 inch baking dish. Place cornbread in large bowl. Whisk stock, milk, and eggs in medium bowl and pour over corn bread. Toss very gently to coat so that cornbread doesn't break into smaller pieces. Set aside.

Heat a large nonstick skillet over medium-high heat until hot, Add 2 tablespoons of butter to the pan and swirl to coat pan bottom. Add sausage and cook stirring until cooked through, approximately 5 to 7 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add remaining butter to the pan and swirl to coat pan bottom. Add onions, celery, garlic, apples, and cranberries and saute until softened, approximately 5 minutes. Stir in Herb Grilling Marinade and cook for 30 seconds until the seasoning becomes fragrant. Add salt and pepper. Add this mixture along with the sausage to cornbread and stir gently to combine. Transfer stuffing to the baking dish and bake until golden brown; 20 to 25 minutes.

Spinach Artichoke Green Bean Casserole
Serves: 8

1 bag Wildtree Cream of Mushroom Soup Base
1 jar Wildtree Spinach, Artichoke & Parmesan Spread
1 1/2 pounds green beans trimmed and halved
1 cup low fat milk
1 1/3 cups French-fried onions
1/4 teaspoon each salt and pepper

Preheat oven to 350°F. In a mixing bowl combine Mushroom Soup Base, Spinach Artichoke Spread, green beans, milk, salt, pepper, and 2/3 cup fried onions. Pour into greased baking dish and bake for 30 min until bubbly. Sprinkle remaining fried onions on top and bake for another 5 min until onions are golden brown and crispy. Let green bean casserole rest 10-15 minutes before serving.

Stuffed Sweet Potatoes with Cranberry Spice Streusel
Serves: 12

12 sweet potatoes large
1/3 cup unsalted butter room temp
3/4 cup light brown sugar
3/4 cup flour
3 tablespoons Wildtree Cranberry Spice Blend
3 tablespoons warm water
1/4 teaspoon salt
1 cup toasted pecans (optional)
1 cup miniature marshmallow

Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a small bowl combine Cranberry Spice Blend with warm water, let sit until cranberries plump and water is absorbed. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cranberry spice mixture, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Cranberry Orange Sauce

Serves: 12

1 cup Moscato D'Asti
1 orange zested and juiced
1 cup brown sugar
2 vanilla beans split
1 (12-ounce) bag cranberries
2 tablespoons Wildtree Cranberry Spice Blend

Combine all ingredients in medium saucepan. Simmer until all cranberries have split and simmer for 3 more minutes. Remove vanilla bean, cool and refrigerate until ready to serve.

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DESSERTS/SWEETS

Gingerbread Whoopie Pies
Serves: 8

1 package Wildtree Gingerbread Cake Mix
1/2 cup unsalted butter softened
1 egg large
1 tablespoon hot water
1/4 cup sugar
8 ounces cream cheese softened
3 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Stir the mix with the softened butter until even crumbs form. Add the egg and 1 tablespoon hot water. Knead until the dough comes together (dough will be a bit sticky), adding the final tablespoon of water if necessary. Divide the dough in half, wrap, and refrigerate for 1 hour (or up to 3 days).

When ready to bake, preheat oven to 350 degrees F. Roll the dough into 2" balls. Dip tops in sugar, place on the prepared baking sheet, and flatten slightly. Bake the cookies for 12 to 14 minutes; they will be slightly soft when done. Allow the cookies to cool for 5 minutes; transfer to a rack to finish cooling.

Beat the cream cheese with an electric mixer until smooth. Add confectioners’ sugar and beat on low speed until incorporated. To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

Pumpkin Cream Cheese Squares
Serves: 12

2 packages all natural crescent roll dough
16 ounces cream cheese softened
4 teaspoons Wildtree Pumpkin Pie Cheesecake Blend
3/4 cup sugar
1/2 cup confectioners' sugar
2 teaspoons milk
dash vanilla extract

Layer 1 package of crescent rolls in a 9x13-inch glass baking dish, pressing the edges together to form a solid layer. Combine half the cream cheese with the Pumpkin Cheesecake Blend and sugar in a bowl and mix until well blended. Spread over the crescent roll layer. Spread with the remaining plain cream cheese. Top with the remaining crescent rolls, pressing the edges together to form the top layer. Bake at 325º to 350ºF for 25 minutes or until golden brown.

Combine the confectioners' sugar, milk and vanilla in a bowl and mix well. Drizzle over the warm baked layer. Cut into squares.

Baked Cranberry Spice French Toast
Serves: 6

1 loaf French bread
4 eggs,
1 1/2 cups milk or half and half
1 teaspoon vanilla extract
2 tablespoons Wildtree Cranberry Spice Blend
2 tablespoons warm water
butter for pan

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a small bowl add ward water to Cranberry Spice Blend and let sit until cranberries plump. In a large bowl, combine the eggs, half-and-half or milk, vanilla, re-hydrated Cranberry Spice blend and beat with whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. and bake for 45 minutes, until puffed and lightly golden. Serve with. Apple Cranberry Jam and Toasted Pecans.

Whole Grain Cranberry Orange Muffins

2 large eggs
1/3 cup Wildtree Natural or Butter Flavored Grapeseed Oil
1 cup milk1 package Wildtree Whole Grain Cranberry Orange Bread
Preheat oven to 375 degrees F. Grease a muffin tin, or line wells with muffin papers. In a medium bowl, whisk together the eggs, oil, and milk. Add the mix and stir until just combined; do not over-mix. Fill muffin cups about 2/3 of the way full. Bake for 18 to 22 minutes, or until a tooth pick inserted in the center of a muffin comes out clean. Remove from oven and after 5 minutes remove from the pan.

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Appetizers/Leftovers

Mulled Wine
Serves: 7
Yield: 56 ounces

4 cups apple cider
1 (750-milliliter) bottle red wine cabernet
1/4 cup honey
1 orange zested and juiced
cheese cloth
cinnamon stick for garnish

Pour 2 Tbs Wildtree Mulling Spices into a square of cheese cloth, tie gathered corners into a tight knot to keep spices from getting into the liquid. Combine the cider, wine, honey, mulling spices, zest, juice in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel or cinnamon stick to each and serve.

Hot Spiced Apple Cider
Serves: 4
Yield: 32 ounces

1 tablespoon Wildtree Mulling Spices
4 cups apple cider
cheese cloth

Pour Wildtree Mulling spice into a square of cheese cloth tie gathered corners into a tight knot to keep whole spices from getting into the liquid. Put the mulling spice sachet and apple cider in a sauce pot, heat on med-low for 10-15 minutes.

Baked Brie
Serves: 6

1 wheel brie cheese
3 tablespoons Wildtree Apple Cranberry Jam or Cranberry Jalapeño Jelly
1 egg white
3-4 sheets phyllo dough defrosted

Preheat oven to 350ºF. Slice the brie down the center, to prepare for the filling. Spread the Cranberry Jelly on one half of the wheel, and place the other half on top like a sandwich. Wrap the entire wheel in the sheets of phyllo dough with the seams on the bottom. Place in a shallow baking dish or on a cookie sheet and brush completely with egg white. Bake for 30 minutes. Serve with thin gourmet crackers.

Jalapeño Artichoke Dip
Serves: 8

1 cup mayonnaise
8 ounces cream cheese
2 cans artichoke hearts chopped
1 cup shredded Monterey Jack cheese
1 cup Parmesan cheese
1 1/2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together and warm in microwave or crock pot.

Smoked Mozzarella, Tomato & Mushroom Turnovers
Serves: 4

2 tablespoons Wildtree Roasted Garlic Grapeseed oil
1 onion large
4 (4-ounce) packages mixed mushrooms trimmed and thinly sliced
1 sheet puff pastry shell thawed
2 1/2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
4 tablespoons warm water

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
Cut dough into smaller sizes for appetizers.

Cranberry Horseradish Turkey Sandwiches
Serves: 8

2 1/2 tablespoons Wildtree Cranberry Horseradish Blend
8 ounces cream cheese
1 loaf whole grain bread
1 1/2 pounds sliced turkey breast
lettuce
red onion sliced

Mix Cranberry Horseradish Blend with cream cheese and refrigerate for 2 hours. Spread thinly on both sides of bread, stack with turkey, lettuce and onion. Slice diagonally through the middle. Place on a platter and serve.

Cranberry Mustard Turkey Grilled Cheese
SERVINGS: 4

8 slices wheat bread
8 tablespoons Wildtree Sweet Cranberry Mustard Spread
3 tablespoons unsalted butter
8 slices cheddar cheese
8 slices deli turkey
2 cups arugula
4 slices tomato

Heat a griddle or a large skillet over medium-low heat. To assemble sandwich: generously spread Cranberry Mustard Spread on the slices of bread (about 1 tablespoon per slice.) Top with 2 slices of cheddar, 2 slices of turkey, 1 slice of tomato, and ½ cup of arugula. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

Thanksgiving Turkey & Barley Stew

1 package Wildtree Hearty Turkey and Barley Stew
2 pounds turkey breast, boneless, skinless
1 (32 ounce) container chicken broth or 32 oz Wildtree Chicken Bouillon, prepared
1(8 ounce) can cannellini beans, rinsed and drained
1/2 cup dried cranberries
Salt and Pepper to taste

In a slow cooker layer turkey, barley, and vegetable and herbs. Cover with broth. Do not stir. Cook on high for 4-5 hours or low for 8 hours. When stew is almost done, add cannellini beans and dried cranberries and simmer for another 30 minutes. Season with salt and pepper to taste.