Tuesday, February 23, 2016

Roasted Avocado

Roasted Avocado

Avocados, ripe but not too soft.
Wildtree Chipotle Lime Rub
Wildtree Ranchers Steak Rub
Olive oil spray

Preheat oven to 400 degrees.   Line a baking sheet with a piece of crumpled aluminum foil.  I found the crumpled foil works well because you can smooth out a little spot for the avocado to help it stand upright.
Cut avocados into 4 or 6 wedges.   Peel if the skin is loose enough - or use a spoon to scoop out each section.
Place on the baking sheet.  Spray liberally with the oil.  Pinch some of the Chipotle Lime Rub between fingers and rub fingers together to lightly sprinkle on the avocados.  Sprinkle with the Ranchers Steak Rub (it is peppery - don't over do it).
Bake for 6-7 minutes.

Southwest Shrimp and Rice Bowl

Southwest Shrimp and Rice Bowl

I found this recipe on the Wildtree website.  Of course, I made some modifications (don't I always) The original recipe can be found here.

12 oz frozen shrimp
1 cup instant rice
1 can black beans, rinsed and drained
1 cup frozen corn
5 tsp Wildtree Chipotle Lime Rub, divided
2 tsp Wildtree Grapeseed Oil (or Wildtree Jalapeno Grapeseed Oil)
1/2 tsp red pepper flakes (omit is using jalapeno oil)

Thaw shrimp and remove tails if necessary.   Place in a bowl and sprinkle on 2 tsp of the Wildtree Chipotle Lime Rub.  Mix well and refrigerate for at least an hour.  ( I do this on my lunch break so I am ready to start cooking when my work day ends).
Cook rice according to package directions (1 cup water and 1 cup instant rice), adding 3 tsp of the Wildtree Chipotle Lime Rub to the water.
While rice is cooking, heat the oil in a skillet and saute the shrimp until heated through.  The shrimp will shrink up and tighten a little.  Add the corn and beans and continue cooking for a few minutes. Stir in the rice.

4 servings (The amount in the photo is about 2/3 of a serving since I divided the recipe into 6 servings)

Monday, February 15, 2016

Cajun Chicken Pasta - PREP COOK

Cajun Chicken Pasta - skillet dinner (PREP COOK recipes contain directions for cooking in preparation ahead of time.  I like to PREP COOK on the weekend and then have quick, easy meals during the week using the prepped dishes).

1 1/2 lb boneless, skinless chicken breast, cut into cubes
2 Tbsp Wildtree Natural Grapeseed oil, divided
2 Tbsp Cajun seasoning, divided - can use more or less to your taste
6 to 8 mini peppers, depends on sizes
1 small yellow onion, chopped
1 (14 oz) can diced tomatoes with basil, garlic and oregano, drain well
2 cups chicken broth, divided
1 cup heavy cream (could use the fat free variety)
2 tsp Wildtree Garlic Galore Seasoning Blend
1 pound uncooked pasta

Sprinkle 1 Tbsp Cajun seasoning over the chicken pieces.  Toss to coat.   Heat 1 Tbsp oil in a large skillet over high heat.  Add chicken and allow to brown on one side.  Turn chicken to brown the other side.  Remove and place on a clean plate - set aside.  
Add 1/2 Tbsp oil, peppers and onions,  Cook until caramelized (dark/black areas).  Add tomatoes and cook about 1 minute to heat through.  Remove vegetables and add to chicken - set aside.
Pour in 1 cup chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze.  Reduce heat to medium and slowly add the heavy cream, whisking constantly.   Add remaining 1 Tbsp Cajun seasoning (more or less, to taste) and Garlic Galore.   Cook over medium heat until starts to thicken.   Return chicken and vegetables to the skillet.  For PREP COOK - stop here and see notes below.
Stir in 1 cup chicken broth and 1 cup water bring to a boil.  Add 1 pound pasta (I used penne).  Continue to cook, stirring occasionally, until pasta is al dente. Add more water if necessary as it cooks to keep it 'saucy'. 


PREP COOK - stop where noted above.  Refrigerate the sauce until meal time.   Place sauce in skillet and continue as instructed in the recipe.

You can also stop at the PREP COOK note and serve over spaghetti type pasta or noodles.

Crock Pot Chili

Crock Pot Chili

This is based on my mom's basic chili recipe - 1 lb ground beef, 15 oz can chili beans, quart of tomato juice (usually some she had canned in the summer).  Tom likes his chili thicker so I would use crushed tomatoes.  This time I added some extra seasoning and it was pretty good!

2 lb ground beef, browned and drained
2 - 15 oz cans chili beans, do not drain
28 oz can crushed tomatoes
2 Tbsp Wildtree Leslie's Chili Mix (more or less to taste)
1 tsp Wildtree Garlic Galore Seasoning Blend

Mix all together and cook on low for 5-6 hours.  Stir about every 2 hours to prevent sticking on the bottom.

Saturday, February 6, 2016

Tube French Bread

Tube French Bread

I used 2 tube pans I bought from Pampered Chef many years ago and do not believe they are still available. I did search for 'Pampered Chef bread tubes' and other sources are available if you want to purchase.

1 3/8 cup warm water
olive oil
4 cups flour
2 tsp bread machine yeast

Place ingredients in bread machine according to manufacturer's instructions.  For mine, the liquid ingredients go in first, Then the dry ingredients except the yeast,  A well is made in the flour to add the yeast.

Spray the tube pans and end covers well with oil. Place one end on each tube.
Process on the dough cycle.  Once completed remove the dough and divide in half.  Place one portion in each of the tube pans.  Place other end on the open end and allow to stand for 20 minutes.  Open the top end cover and remove dough to allow about 2 inches of empty space at the top of the tube.  You can shape the removed dough into some rolls and bake with the tubes.
Replace end cover on the tube pan.

Place tube pans vertically in the oven.  (Standing tall).  Bake about 1 hour.  If baking extra dough as rolls, they will only require about 20 minutes.

Once baked, take pans out of oven and remove the end caps.  Allow the bread to cool 10 minutes in the tubes before removing.   Allow loaves to cool completely on a wire rack before cutting.  The bread will be very crusty and a serrated bread knife works best for slicing without distorting the shapes.

Hot Bacon Dip

Hot Bacon Dip

Originally recipe here

8 ounces cream cheese, softened
2 cups light sour cream
1 1/2 cup shredded cheddar cheese
1 package Bacon Bits - real bacon recipe pieces, reserve some for topping
1/2 cup sliced green onion plus some for topping

Preheat oven to 400
Place cream cheese in a large bowl and stir a little.  Add sour cream and mix well.  Reserve some of the bacon pieces and green onions for topping after baking.  Stir in the rest of the bacon pieces, green onions and the cheddar cheese.
Spread in a pie plate.  Bake 25 - 30 minutes or until bubbly and hot.
Top with reserved bacon and green onions.
Serve with bread slices.

Pepperoni Macaroni

Pepperoni Macaroni
(Quick Cooking - Marlene Mohr, Ohio)

One of Rebekah's favorites.

2 1/2 cups uncooked elbow macaroni
1 pound ground beef or bulk sausage
15 ounce can pizza sauce
8 ounce can tomato sauce
1/3 cup milk
3.5 oz package of sliced pepperoni - cut slices in half
4.2 oz jar/can of sliced mushrooms
2.25 oz can sliced black olives, drained (I just slice up about 1/3 cup of black olives since I usually buy the whole ones)
1 cup (4 oz) shredded mozzarella

Preheat oven to 350.
Cook macaroni according to package directions for al dente. Drain.
Meanwhile, in a skillet, brown the ground beef until no longer pink, drain.
In a large bowl, combine the pizza sauce, tomato sauce and milk.
Stir in meat, macaroni, pepperoni, mushrooms and olives.

Pour into a greased 13 x 9 inch casserole.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle with cheese.  Bake 10 - 15 minutes longer or until cheese is melted.

8-10 servings