Summer Squash. Do you?

Are you a fan of summer squash like hubby and I are? Do you grow your own or anxiously await the fresh fruit stands to have them available? I plant at least one hill of summer squash every year here. There’s nothing like going out to pick them the size I want them and having that freshness available for the summer table.

Over the years I’ve fixed summer squash many ways. MANY ways. But the tried and true favorite of hubby’s is fried. The best fried squash has to be fried up in butter, of course, and on top of all the cholesterol and saturated fat, butter burns.

Insert “Ta-Da” music here…

Last evening I fried up my first batch of summer squash using the Wildtree Butter Grapeseed Oil!  Low saturated fat, NO cholesterol and higher burn point…. What had I been waiting for??? Here’s the best part. If you are lactose intolerant you can now have that taste of butter you crave! Our Butter Grapeseed oil has NO Dairy!!

Get your first bottle today!    It’s also wonderful on popcorn!   =)

butter compare

Guilt free fried squash!! Yum!!

fried squash

Balsamic and Onion Pot Roast – The Wildtree Way!

A few weeks ago, my son and daughter in law were home and introduced me to this marvelous pot roast recipe.   Today, I set out to incorporate my all natural Wildtree products and the results were amazing!

Balsamic and Onion Pot Roast
Recipe Source: Wildtree modified from: A Cook’s Quest
3-4 pound boneless chuck roast
Wildtree Rancher Steak Rub
1-2 T Wildtree Natural Grapeseed Oil
2-3 large Vidalia onions, peeled and thinly sliced
1 cup Wildtree Vegetable Bouillon Soup Base, reduced to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce

 

Rub meat well with Rancher’s Steak Rub. Heat heavy pan with Grapeseed Oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.

While roast browns make up Wildtree Vegetable broth, bring to a boil and cook until reduced to 1/2 cup. Peel onions and cut into thin slices and place in bottom of slow cooker.

When the meat is brown on all sides, remove the meat placing it on top of the onions in slow cooker.   Deglaze pan with 1/4 cup thickened Vegetable broth.  Add pan drippings back to remaining Vegetable broth and mix in balsamic vinegar and tomato sauce.

Pour sauce over the roast in the slow cooker and  cook on low for 5-6 hours, until beef is tender.

balsamic onion pot roast before

The meat might be partly submerged in liquid after this much time.

Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.  This picture is not the best, I know..but I wanted you to see how wonderful the thickened balsamic sauce becomes.  Deliciousness!

balsamic onion pot roast after

 

Blueberry on French toast…you bet!

If you like the creamy crispy warmth of French Toast in the mornings this will make your tummy happy!  Get the day started off right with  Wildtree!

I used our  Organic Sugar and Spice Hearty Oatmeal Mix-in to give it an added layer of crunch and sweetness and then topped it with the absolutely delicious Blueberry Pancake Syrup.  You really need to try this syrup if you like blueberries. This is like picking them off ripe off the vine.   Yum.

frenchtoast2Ingredients:

6 thick slices of bread

2 eggs

1/2 cup milk

1/4 teaspoon Saigon cinnamon

1 teaspoon vanilla  (home made is best!)

dash of salt

Wildtree Hearty Oatmeal Mix in- Sugar and Spice

 

Directions:

  1. Beat together eggs, milk, salt, cinnamon and vanilla.
  2. Pour 1 Tablespoon Grapeseed Oil in griddle or skillet  and heat over medium-high flame.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan.  Sprinkle 1/2 teaspoon Sugar and Spice Oatmeal Mix- in on top of each slice.  Cook on both sides until golden.
  4. Serve hot topped with Blueberry Pancake Syrup.

 

Dinner tonight!

Seriously!

If you can melt 5 Tablespoons of butter

Add 1/2 cup milk  (I use skim)

Measure 1 Tablespoon of  Wildtree Smoked Mozzarella and Tomato Blend

and 1/2 cup of Wildtree Alfredo Extraordinaire

You can have dinner like this for you and your family in no time!   It was absolutely full of delicious flavor and oh, so quick!

Save 1000 calories, 70 grams of fat and 1700 mg of salt compared to our favorite Italian restaurants alfredo!!

Order yours today by clicking on the products listed above!

smoked mozz alfredo

 

Grilled Caprese Chicken

A dinner favorite!   It’s from the grill, light and fresh.  Just perfect for hot summer days.

chicken caprese

 

 

 

 

 

 

 

 

 

 

Servings: 6
Ingredients:
1/3 cup Wildtree Orange Balsamic Vinegar
1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
6 chicken breast cutlets (about 2 pounds)
8 ounces fresh mozzarella, sliced
2 tomatoes, sliced
¼ cup fresh chopped basil
Method of Preparation:
Bring the Orange Balsamic Vinegar to a simmer over
medium heat in a small saucepan. Reduce heat slightly and
continue simmering, stirring occasionally, for about 10
minutes or until vinegar is reduced and coats the back of a
spoon; set aside. Preheat grill or grill pan to medium high
heat. Rub the chicken with Garlic Grapeseed Oil. Season
with salt and pepper if desired. Cook chicken for about 3
minutes on one side or until browned and slightly charred.
Flip chicken, top each with mozzarella and tomato slices.
Cover and continue cooking until chicken is completely                                                                                                                                       cooked through (165°F). Transfer chicken to a platter.
Drizzle with the balsamic reduction and fresh basil.
Nutritional Information:
Calories: 290
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 4g
Fiber: 1g
Protein: 42g
Cholesterol: 120mg
Sodium: 150mg

 

Teri’s White Bean and Kale Soup

kale soup

One of my most favorite soups ever!

Heat 1 Tablespoon of Grapeseed oil in a large stock pot
Add to oil
5 peeled and sliced carrots
4 stalks chopped celery
1 large chopped onion
2 cloves chopped garlic
Sauté until onions are translucent and carrots are just soft

Add 28oz chicken STOCK
2 cans White House Northern Beans
1 can diced tomatoes
1 can water
1 teaspoon salt
1/2 teaspoon fresh ground pepper
One Andouille sausage sliced and chopped

Bring to boil

Add 5 cups fresh chopped kale
Cook about 10 minutes more or until kale is just tender

 

Kale – The Vegetable Superstar

It seems as of late I have seen more and more recipes using kale. Have you tasted kale chips?  Intriguing!!   I’ve always liked kale, but don’t prepare it as often as I should. Mom would steam kale on occasion and we’d drizzle with vinegar.   After reading more about its health benefits and drooling over this easy Wildtree recipe, its time to get it back into our diet more.

According to WebMD and other nutritional sources, “Kale is one of the healthiest vegetables on the planet. One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K associated with many anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of  kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.”

When I saw this Wildtree recipe for Kale Salad with Warm Garlic Vinaigrette today, it made my mouth water.  The vinaigrette is as easy as using a quarter cup of our Grapeseed oil – the European Dipping Oil -Garlic!   How simple is that?

Kale

 Paired with the natural sweetness of yellow raisins, the crunch of slivered almonds and the smooth bite of fresh Parmesan shavings, and all ready to eat in under 5 minutes… that’s what I call SIMPLE, HEALTHY, DELICIOUS!

You can pick up your own bottle of Grapeseed oil for the Vinaigrette at my online store – or contact me!

Well, I hope the rain holds off, ’cause I’m headed outside to plant me some Kale!     Pictures later.

Have a Joy-filled day!