Wildtree Turkey with Stuffing

Wildtree Turkey with Stuffing

15 lb. Turkey
1 – Cup Wildtree Fast and Flavorful Brine
1 – Package Wildtree Flaxseed Beer Bread
12 oz. Ginger Ale
1 – Package Wildtree Garden Vegetable Blend
1/2 Yellow Onion, diced
1/2 Stalk Celery, diced
8 Tbsp. Wildtree Butter Grapeseed Oil
6 Tbsp. Wildtree Herb Grilling Blend

Remove the neck and giblets from the turkey. Place the turkey on a wire rack on a baking sheet. Rub about
1/4 cup of the Brine on back side, 1/4 cup on the legs and wings 10 minutes and 1/2 cup on the breast. Cover in plastic wrap and refrigerate overnight. Thoroughly rinse the turkey in cold water and pat dry with paper towels. Set aside.

Stuffing – Add ginger ale to the flaxseed beer bread. Place in greased bread pan and cook on 350 degrees for 40 minutes. Cool at least an hour prior to cutting. Cut into 1" squares. Place in large bowl.
In a large pan over medium high heat, place 4 Tbsp. of the Grapeseed Oil. Add the onion, celery, garden vegetable and 4 Tbsp. herb grilling blends and stir. Saute about 5 to 8 minutes or until the onion is translucent. Add another 2 Tbsp. of the Grapeseed Oil and the diced bread. Stir until the bread is coated with the vegetable mixture.

Preheat the oven to 325 degrees.

Stuff the inside of the turkey. Close gaps with the turkey pins. Place in baking dish or pan. Brush the turkey with the remaining Grapeseed Oil and pat with the herb grilling blend. Place the turkey into a hot oven and cook about 20 minutes per pound, covered. Baste turkey every 1/2 hour with the dripping from the turkey. Let rest 15 to 20 minutes before carving. Serve immediately.
Click to shop now or join the Wildtree group.

BBQ Chicken

BBQ Chicken

8 Pcs. Chicken, bone in (Legs, thighs, breast)
2 Tbsp. Wildtree California Garlic Pepper Blend
2 Tbsp. Wildtree Natural Grapeseed Oil
1 Bottle of Wildtree Cactus Pet’s Agave BBQ Sauce

Brush the chicken with the oil. Sprinkle the garlic pepper blend so it is coated evenly on the chicken. Place the chicken on a hot griddle pan on the grill and cook about 10 minutes on each side. Baste the chicken with half the BBQ sauce. Cook another 5 minutes. Transfer to a serving platter and serve with the rest of the BBQ sauce.
Click to shop now or join the Wildtree group.

Jamaican Jerk Chicken on Skewers

Jamaican Jerk Chicken on Skewers

15 wooden skewers, soak in water for 30 minutes
1 Lb. Chicken Breasts, boneless, cut in 1/2″ strips
1/4 Cup Wildtree Natural Grapeseed Oil
2 Tbsp. Wildtree Jamaican Jerk Seasoning
1 Bottle Wilddtree Sweet and Savory Pineapple Sauce

Preheat oven to 375 degrees F. In a large bowl, mix together the oil and the Jerk seasoning. Toss chicken strips in mixture. Thread 1 strip on each skewer. Place on greased sheet pan (or with parchment paper). Bake in oven for about 30 minutes or until fully cooked. Serve with the Pineapple Sauce.
Click to shop now or join the Wildtree group.

Pineapple Jerk Chicken

Pineapple Jerk Chicken Serves 6

1 Lb. Chicken Breast, boneless, cubed in 1″ portions.
1-1/2 Tsp. Wildtree Jamaican Jerk Seasoning
1 Tbsp. Wildtree Natural Grapeseed Oil
1 Cup Sliced Mushrooms
1/2 Cup Yellow Onion, diced
1/4 Cup Celery, diced
1 Cup Frozen Peas
1/3 Cup Wildtree Sweet and Savory Pineapple Sauce

In a medium sized bowl, combine the chicken and Jerk seasoning, tossing to coat evenly. Heat grapeseed oil in large skillet over medium high heat. Add mushrooms, onions, and celery and saute for about 5 minutes or until slightly tender. Add chicken and continue sauteing for about 10 minutes or until chicken is completely cooked. Add the peas and Pineapple Sauce and continue cooking for about 5 minutes or until most of the liquid is absorbed. Serve immediately over rice or as a side dish.

Click to shop now or join the Wildtree group.

Pineapple Shrimp and Spinach Salad

Pineapple Shrimp and Spinach Salad

1 Lb. Large Shrimp, peeled and deveined
3/4 Cup Wildtree Sweet and Savory Pineapple Sauce
1/2 Red Bell Pepper, diced
1/2 Cup Red Onion, diced
1 5 Oz. Package Baby Spinach

Marinate shrimp in 1/4 cup of the Pineapple Sauce in the refrigerator for an hour. Heat skillet over medium heat and add shrimp mixture. Saute about 5 minutes. Remove and set aside. Combine remaining ingredients and toss. Divide salad evenly among 4 to 6 plates. Top with Shrimp.

Click to shop now or join the Wildtree group.

Melon Salsa

Melon Salad

1/2 Melon, seeded and diced
1/2 Cup Mango, diced
1/2 Cup Red Onion, diced
1/2 Cup Red Bell Pepper, diced
1/2 Cup Cucumber, diced
1/4 Cup Wildtree Sweet and Savory Pineapple Sauce

Place all the ingredients in a medium bowl and toss to combine. Serve with tortilla chips or as a topping for chicken, fish, or your favorite sandwich.

Click to shop now or join the Wildtree group.

Hot Deli Beef Sandwich

Hot Deli Beef Sandwich Serves 8

1 Lb. Deli Lean Roast Beef, sliced thin
4 Cups Beef Broth (4 cups water and 8 tsp. Wildtree Beef Bouillon)
8 Hamburg Rolls

Combine Lean Roast Beef and broth in large pan. Cook until heated through on medium heat, about five minutes. Place 2 slices of meat on roll. Spoon the broth over the meat. Serve immediately. Use fresh horseradish or Wildtree’s Horseradish mustard on top.

Optional: Add Cheese over the meat. (Provolone, mozzarella, swiss)

Click to shop now or join the Wildtree group.

Pineapple Fried Rice

Pineapple Fried Rice Serves 6

3 Tbsp. Soy Sauce, Low Sodium
2 Tbsp. Wildtree Curried Garlic Blend
1/2 Cup Wildtree Sweet and Savory Pineapple Sauce
2 Tbsp. Wildtree Natural Grapeseed Oil
1/2 Lg. Yellow Onion, diced
1/2 – Red Bell Pepper, diced
1 – Egg
1/2 Cup Frozen Peas
1 – Carrot, diced
3 Cups Cooked Rice
2 Cups Diced Pineapple Chunks
1/4 Cup Green Onions, diced
2 Tbsp. Cilantro, diced

In a small bowl whisk together the soy sauce, Curried Garlic Blend, and Pineapple Sauce. Set aside. Drizzle oil in skillet over medium high heat. Add onion and pepper and saute for two minutes. Crack egg in small bowl and whisk. Add to the pan and stir quickly to cook. Add peas and carrots and cook another two minutes. Add the rice and pineapple chunks. Add the soy sauce mixture to the skillet and stir. Continue sauteing until rice is tender. Remove from heat. Toss in green onion and cilantro.
Click to shop now or join the Wildtree group.

White Cream Sauce with Peas and Prosciutto

1 Cup Green Peas, thawed 3 Tbsp. Wildtree Nat. Butter Grapeseed Oil 1/2 Cup Sweet Onions, minced 1/4 Lb. Prosciutto, diced 1 Tsp. Wildtree Chicken Bouillon mixed with 1/2 Cup Hot Water 1/2 Cup Heavy Cream 1/2 Cup Parmigiano-Reggiano, grated Salt and pepper to taste 1/4 Cup Sliced Mushrooms, optional 1/3 Cup Wildtree Alfredo Extraordinaire, optional Heat oil on medium high heat in a large skillet and add onion. Saute for about 3 to 5 minutes or until onion is translucent. Add mushrooms (if using) and saute another 2 minutes. Add the prosciutto and peas. Cook for another minute. Reduce heat to a simmer. Add the broth and heavy cream. If adding the Alfredo blend and stir constantly. Simmer for another 2 to 3 minutes. Remove from heat and stir in cheese. Serve immediately over the pasta. Click to shop now or join the Wildtree group.

Ricotta and Parmigiano Gnocchi

1 Lb. Ricotta Cheese, drain in colander 1/2 cup Parmigiano-Reggiano, grated 1-1/2 cups All-purpose Flour, King Arthur 2 tsp. Salt 1 large egg, lightly beaten 1 Tbsp. Wildtree Nat. Grapeseed Oil In a large bowl, combine all ingredients except about 1/2 cup of flour. Mix with your hands until it forms a dough. Remove from bowl and knead lightly dusting with the remaining flour. Wrap in plastic and refrigerate for at least 30 minutes. Cut off a section and roll until it is about the diameter of you thumb. Cut into 1” lengths. Roll with finger creating a pocket. Roll each one against back of a fork. Place gnocchi on towel-cover cookie sheet, not touching. To cook immediately, drop into boiling water. When they float to the top, count to ten and remove. Remove by scooping them into a pasta bowl. Add sauce and service immediately. Click to shop now or join the Wildtree group.

Bolognese Meat Sauce

1/4 Cup Wildtree Roasted Garlic Grapeseed Oil
1/4 Tsp. Red Pepper Flakes
1 Bag Wildtree Garden Vegetable Blend
1 Lg. Bay Leaf
2 Tbsp. Wildtree Hearty Spaghetti Blend
2 Tbsp. Wildtree Basil Pesto Blend
1/2 lb. Ground Turkey
1/2 lb. Ground Beef
1/3 Cup Chianti
2 Containers of Pomi Strained Tomatoes
2 Tsp. Wildtree Chicken Bouillon and 1 cup Water
1 Tbsp. Heavy Cream

Heat oil over medium high heat in a large saucepan. Add red pepper, garden vegetable blend, bay leaf, spaghetti blend, and basil pesto blend. Cook for 2 minutes, stirring constantly.

Lower heat to medium and add beef and turkey. Cook for 2 to 3 minutes stirring constantly. Add the wine then reduce heat to medium and cook for about 3 to 4 minutes or until liquid is almost evaporated.

Raise heat to high. Add sauce and broth. Bring to a boil. Then reduce heat to a simmer. Cook for 45 minutes, stirring occasionally. Add heavy cream for the last 15 minutes of cooking.

Serve over pasta.

Click to shop now or join the Wildtree group.

Sausage and Peppers

1 lb. Italian Sausage (Either Sweet or Hot)
6 Red, Yellow and Orange Bell Peppers, sliced
3 Lg. Sweet Yellow Onions, sliced
2 Tbsp. Wildtree Nat. Grapeseed Oil
2 Tbsp. Wildtree Tuscany Bread Dipper
1/2 Cup Water

Heat grapeseed oil in a skillet on medium high. Add the tuscany bread dipper. Add sausage and sear meat about 2 to 3 minutes. Lower heat and add water. Cover. Cook for about 5 minutes. Place sausage in a baking covered casserole dish. Place in over on 300 degrees. Place onions and peppers in skillet. Cover and simmer for about 10 minutes or until the onions start to carmelize. Add to sausage and cook for another hour in the oven.

Serve on rolls with some Wildtree Horseradish Mustard. Or just as a main entree with roasted potatoes.
Click to shop now or join the Wildtree group.

Barbeque Ribs

Ribs – 2 slabs of either Pork ribs or the Baby Back ribs
1 Tbsp. of Wildtree Hickory Smoked Grapeseed Oil
2 Tbsp. Widltree Cajun Seasoning
2 Tbsp. Wildtree Rodeo Rub Seasoning
1/2 Cup of Wildtree Slow Cooker Sauce
1/2 Cup Wildtree Cactus Pete Agave BBQ Sauce
2 Beers

Brush both side of the ribs with the grapeseed oil. Sprinkle the cajun and rodeo rub on each side of the ribs over oil. Wrap in foil and place in refrigerator overnight. On a hot grill, sear the ribs on each side. Place aluminum containers with cooling racks in bottom. Pour beer in bottom under the top of the cooling rack. Place ribs on top of the cooling rack. Cook on medium heat for about 3 hours basting with the slow cooker sauce. Cut ribs and serve with side of BBQ sauce.

Click to shop now or join the Wildtree group.

Tomato and Mozzarella Salad

2 Large Tomatoes, diced
1 Large Fresh Mozzarella Ball, diced
1 Tbsp. Wildtree European Dipping Oil – Mediterranean Balsamic
6 leaves of Fresh Basil, chopped

Toss all ingredients together. Serve immediately. Can be refrigerated for up to 2 hours.
Click to shop now or join the Wildtree group.

Pineapple Fried Rice

3 Tbsp. Low Sodium Soy Sauce
2 Tbsp. Wildtree Curried Garlic Blend
1/2 cup Wildtree Sweet and Savory Pineapple Sauce
2 Tbsp. Wildtree Natural Grapeseed Oil
1/2 Large Onion, diced (optional)
1/2 cup Red Bell Pepper, diced
1 egg
1 cup carrots, diced
3 cups cooked brown rice
1/2 fresh pineapple, diced
1/4 cup scallions, diced (optional)
2 Tbsp. Fresh cilantro, finely chopped (optional)

In a skillet whisk together soy sauce, curried garlic blend, Pineapple Sauce, grape seed oil. Turn heat to medium high and saute pepper and carrots (and onion if included) for about 2 to 3 minutes. Add slightly beaten egg and stir quickly to cook. Stir in cooked rice and pinapple chunks. Cook until rice is tender and completely coated with sauce mixture. Remove from heat. Add scallions and cilantro if included.
Click to shop now or join the Wildtree group.

Stuffed Bell Peppers

Stuffed Bell Peppers

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 6

INGREDIENTS:

• 6 Medium Bell Peppers
• 1-1/2 cups low sodium, fat free chicken broth
• 1/2 cup Brown Rice
• 1 Small Yellow Onion, diced
• 2 Tbsp. Wildtree Natural Butter Grapeseed Oil
  1 Tbsp. Wildtree Natural Grapeseek Oil
  1/2 lb. Ground Turkey
  2 Tbsp. Wildtree Tuscany Bread Dipper

Preheat oven to 375 degrees. In a large saucepan, heat butter oil over medium high heat. Saute onion in oil for about 7 minutes. Add rice and broth. Bring to a boil. Then reduce heat and simmer for about 45 minutes or until the liquid is absorbed. In a skillet, heat Natural oil over medium high heat. Add ground turkey and brown. Mix Tuscany seasoning into turkey. Stir in rice mixture. Spoon into the peppers. Place peppers in a covered baking dish. Pour 1 cup of water around peppers. Cook for 25 to 30 minutes. Serve immediately.

Click to shop now or join the Wildtree group.

Split Tuscan Chicken Breast

Split Tuscan Chicken Breast

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 2

INGREDIENTS:

• 2 Chicken Breasts, bone in
• 2 Tbsp. Wildtree European Tuscan Dipping Grapeseed Oil
• 1 cup Red Potatoes, thinly sliced
• 1 cup Green Beans

Preheat oven to 350 degrees. Brush bottom of roasting dish with 1 tsp. of the oil. In the roasting dish, place chicken in the middle. Add potatoes and beans around sides of chicken. Brush chicken and beans with the remaining oil. Bake for 20 minutes covered. Then continue baking for another 10 minutes uncovered.
Click to shop now or join the Wildtree group.

• 

Crustless Spinach Quiche

• 16 oz. Egg Beaters
• 1/3 cup Flour
• 1 Tsp Baking Powder
• 16 oz. nonfat Cottage Cheese/li>
• 1 – 10 oz. package frozen Spinach, thawed and drained
  4 – Tbsp. Wildtree Onion and Chive Blend
  1 – Tsbp. Wildtree Cajun Seasoning
  2 oz. Shredded Mozzarella Cheese
  1 – Tsp. Wildtree Natural Grapeseed Oil

Preheat oven to 400 degrees. Brush a pie baking dish with the oil. Mix all remaining ingredients in a large bowl except cheese. Pour into pie dish and bake 15 minutes. Lower the heat to 350 degrees, top with cheese and bake an additional 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before serving.

Click to shop now or join the Wildtree group.

Spinach Lasagna with Alfredo Sauce

• 2 – 3.15 pkg. Wildtree’s Alfredo Sauce
  1/2 Cup Low Sodium, fat free vegetable broth
• 9 Strips of Lasagna pasta, cooked
  2 – 10 oz. Spinach, chopped, thawed and drained
  2 – Eggs
  1/2 Cup grated Parmesan Cheese
  2 Tbsp. Wildtree’s Garlic and Herb Blend
  2 – Cups Skim Milk
  1/2 Cup Wildtree’s Nat. Butter Grapeseed Oil
  1 – 16 oz. Fat Free Ricotta Cheese
  1 – Tbsp. Cinnamon
  1/2 Cup Panko Bread Crumbs
  2 – Tbsp. Wildtree’s Hearty Spaghetti Seasoning
  1 – Cup Shredded Mozzarella Cheese

In a large skillet, heat oil, milk and broth over medium heat. Add Alfredo mix and whisk until blended. Set aside. Combine Ricotta cheese, spinach, cinnamon, eggs, bread crumbs, spaghetti and garlic and herb blends. Preheat oven to 375 degrees. In a 13 x 9 baking dish, arrange 3 of the noodles. Top with the 1/2 the spinach and cheese layer. Pour 1/3 the Alfredo mix over the top. Arrange 3 more noodles and repeat layers. Top with remaining noodles, sprinkle with mozzarella cheese and pour the remaining Alfredo over the top. Bake for 45 minutes. Let stand for 10 minutes before cutting.

Click to shop now or join the Wildtree group.

Spinach, Three Bean and Roasted Garlic Soup

• 2 Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil
• 2 Tbsp. Wildtree’s Garlic and Herb Blend
• 1 Tsp Wildtree Tuscany Blend
• 6 Cups Chopped Spinach
• 3 Cups fat free, unsalted Vegetarian Broth
  1 Cup Tomato Sauce
  1 – 15 oz. can Black Eye Peas, rinsed and drained
  1 – 15 oz. can Kidney Beans, rinsed and drained
  1 – 15 ox. can Pink Beans, rinsed and drained
  4 – Tbsp. grated Parmesan Cheese

Heat oil in a large sauce pan over medium heat. Add spinach and cook about 3 minutes or until spinach is wilted. Add the black eye peas, broth, tomato sauce, kidney and ping beans. Simmer for 15 minutes. Stir in garlic and herb and Tuscany Blends. Simmer for 5 minutes. Remove from heat and let stand covered for 5 minutes. Dish into soup bowls and sprinkle cheese into soup.

Click to shop now or join the Wildtree group.

Shrimp with Pacific Fushion

• 1 lb. Large Shrimp, peeled, deveined and raw, about 30 to 40
• 2 Tbsp Wildtree’s Pacific Fushion Sauce

In a large skillet, heat sauce over medium heat. Add shrimp and cook for about 7 to 10 minutes or until shrimp is opaque. Serve immediately.

Optional: Serve as a salad over raw spinach. Serve over cooked rice as a main dish.

Optional: Substitute Veal or Red Snapper for the Chicken

Click to shop now or join the Wildtree group.

Shrimp Italian Style

• 1 lb. Large Shrimp, peeled, deveined, and raw
• 2 Large Tomatoes, diced
  1 Tsp. Wildtree’s Garlic and Herb Blend
  1 Tsp. Wildtree’s Scampi Blend
  2 Tsp. Wildtree’s Roasted Garlic Grapeseed Oil
  1 lb. Whole Wheat Pasta

Bring 6 quarts of water to a rolling boil. Add pasta and stir. In a small mixing bowl, combine the tomatoes, garlic and herb and scampi blend with the grapeseed oil. While pasta is cooking, saute shrimp in the tomato mixture for about 5 to 7 minutes or until shrimp is opaque. Pour the tomato and shrim mixture over the cooked, drained pasta for a main dish.
Optional: Can substitute rice for the pasta.

Click to shop now or join the Wildtree group.

Shrimp Gazpacho

• 1 Tbsp. Wildtree’s Roasted Garlic Grapeseed Oil
• 1 lb. Medium Shrimp, peeled, deveined and tail removed
• 6 Plum Tomatoes, diced
• 1 Small red onion, diced
• 1/2 Cucumber, peeled and diced
• 1/2 Roasted Bell Peppers, finely chopped
  1-1/2 Cups Tomato Juice
  2 Tbsp. Red Wine Vinegar

In a large skillet, heat oil over high heat. Add the shrimp and cook until the shrimp is opaque, about 3 to 4 minutes. Transfer to a plate and set aside.
In a food processor, combine tomatoes, onion, cucumber, and half of the chopped peppers. Process until combined. Then add the tomato juice and vinegar. Process until smooth. Divide the tomato mixture into four bowls. Top with the shrimp and remaining peppers.

Click to shop now or join the Wildtree group.

Sea Bass with White Beans

For more information about this recipe, read my blog article: How to Give Sea Bass a Tuscan Flair.

Click to shop now or join the Wildtree group.

Salmon with Lemon and Dill

Quick Lemon Salmon Recipe — powered by eHow.com

Chicken Marsala

Quick Chicken Marsala Recipe — powered by eHow.com

Click to shop now or join the Wildtree group.

Chili Shrimp and Pasta

Click to shop now or join the Wildtree group.

Chicken Tacos

Chicken Quesadillas

Chicken Legs with Carrots and Cauliflower

Chicken Breasts with Garlic and Herb Goat Cheese

Chicken Cacciatore

Chicken Cacciatore

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 6

INGREDIENTS:

• 6 – 6 oz. Chicken Breast, boneless
• 3 – Tbsp. Wildtree Roasted Garlic Grapeseed Oil
• 2- Cups Red Bell Peppers, sliced
• 2 – Cups Green Peppers, sliced
• 1 – large Onion, Sliced thin
• 8 – oz. Whole Wheat Pasta
• 1 – jar Wildtree Cacciatore Sauce

In a large skillet, heat 2 tbsp. of oil over medium high heat. Add and saute chicken for 3 to 5 minutes on each side. Remove chicken and set aside. Add remaining oil the peppers and onion. Saute for about 5 to 7 minutes. Add chicken and pasta sauce. Reduce hear to a simmer. Cook covered for about 20 minutes. In a large sauce pan, bring 6 quarts of water to a boil. Add pasta and cook for about 10 to 12 minutes. Drain and place in pasta bowl. Pour sauce and chicken mixture on pasta. Mix together and serve.
Click to shop now or join the Wildtree group.

Cabbage Stew

Cabbage Stew

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 12

INGREDIENTS:

• 2 cups Wildtreevegetable broth (2 cups water and 4 tsp. Wildtree Vegetable Bouillon)
• 1/2 head of Green Organic Cabbage, chopped
• 1/2 head of Red Organic Cabbage, chopped
• 1 pkg. Wildtree Southwest Stew Seasoning
• 2 Tbsp. Wildtree Nat. Butter Grapeseed Oil
• 2 Large Tomatoes, diced
• 3 cups Cooked Black Eye Beans
• 8 cups Water
• 1 – 12 oz. Tomato Sauce
• 1-1/2 cups Carrots, sliced
• 1 stalk Celery, chopped
• 6 Yellow Squash, sliced
• 1 cup Onion, sliced

Heat oil over medium high heat in large sauce pan. Stir in onion and cook for about 3 minutes. Reduce heat to medium low. Add carrots, celery, squash, and tomatoes. Cook another 6 minutes, stirring occasionally. Add cabbage, broth, water, tomato sauce, and stew seasoning. Reduce heat to a simmer. Cook for another 2 hours. Add black eye beans and cook another 10 minutes. Serve immediately.

Optional: Freeze in small containers for up to 3 months. Add cooked ground beef, ground turkey, and chicken or cubed beef, turkey, chicken and/or ham.
Click to shop now or join the Wildtree group.

Broccoli Chicken Cheese Casserole

Broccoli Chicken Cheese Casserole

Provided by Marlene Spiegel, Orlando, Fl.

SERVINGS: 6

INGREDIENTS:

• 3 cups Wildtree chicken broth (3 cups water and 6 tsp. Wildtree Chicken Bouillon)
• 1 Tbsp. Wildtree Nat. Butter Grapeseed Oil
• 4 cups Broccoli Florets, chopped
• 6 – 6 oz. Chicken Breasts, boneless
• 8 – oz. Shredded Cheese
• 1 cup Brown Rice
• 2 Tbsp. Wildtree Natural Grapeseed Oil

Preheat oven to 375 degrees. Bring broth and butter grapeseed oil to a boil. Add rice and reduce heat to a simmer. Simmer about 45 minutes or until liquid is absorbed. Place broccoli in microwave dish with one tbsp. of water. Cook until broccoli is tender, about 7 minutes. In a large skillet, heat remaining oil over medium high heat. Arrange chicken breast and saute about 3 to 5 minutes on each side. In a large baking dish, combine rice, broccoli, and cheese. Place chicken breast on top of mixture. Cover and bake about 30 minutes. Uncover and bake another 10 minutes.
Click to shop now or join the Wildtree group.

Blackened Grouper

Quick Blackened Grouper Recipe — powered by eHow.com
Blackened Grouper
Provided by Marlene Spiegel, Orlando, Fl

.SERVINGS: 4

INGREDIENTS:

• 4 – 6 oz. Grouper Filets
• 2 – Tbsp. Wildtree Lemon Zest Grapeseed Oil
• 2 – Tbsp. Wildtree Cajun Seasoning

Preheat oven to 400 degrees. Brush cookie sheet with 1 tbsp. of the oil. Place fish on cookie sheet and brush the top with the remaining oil. Sprinkle the cajun seasoning on each side of the fish and pat. Bake 7 to 10 minutes on each side. Can also be grilled.

Optional: Substitute fish with halibut, snapper or tilapia. Also, you can use chicken. Baking time increases for chicken to about 25 minutes.
Click to shop now or join the Wildtree group.

Blackened Catfish

Baked Shrimp with Tomato and Feta

Beef and Grape Tomato Kebabs

Beef and Barley Stew

Bean and Cabbage Soup

Asian Style Chicken Wraps

Shrimp Cocktail

Grilled Shrimp and Pineapple Kabobs

• 32 Large shrimp, peeled and deveined
• 1 Pineapple, cubed
• 2 Red Bell Pepper, cut into planks
• 2 Tsp. Wildtree Natural Grapeseed Oil
• 2 Tsp. Wildtree Ranchers Steak Rub
• 8 Wooden Skewers, soaked in water

Heat grill to medium high heat. Alternate shrimp, pineapple, red pepper on the skewers, so each one has 4 shrimp, 3 pineapples, and red peppers. Brush the skewers with the grapeseed oil and sprinkle with the ranchers steak rub. Place skewers on top of basket so they are hanging. Rotate the sticks after about 2 minutes per side. Click to shop now or join the Wildtree group.

• 

Grilled Halibut

Spinach and Artichoke Stuffed Chicken

Vegetarian Alfredo

Quick and Easy Wedding Soup

Grilled Filet Mignon

Portobello Sliders

Chateaubriand with a Mushroom Wine Sauce