My Wildtree Experience

Chicken Bouillon *****
Perfect Pizza Sauce Seasoning
Rotisserie Chicken Blend 

Vegetable Bouillon

Asian Ginger Plum Dressing
Kickin Asian Stir Fry

Pacific Fusion 



Roasted Tomatillo Sauce
Jumpin Jambalaya *****
Tortilla Soup Mix *****

Molten Lava Cake

Not Your Everyday Pound Cake ****
Scrumptious Scones

Wildtree fast stir fry ideas

Italian Stir FryGarlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. Combine the tomatoes with some Hearty Spaghetti blend or Garlic Galore prior to adding them to the stir-fry skillet. Serve over Parmesan Rice.
Mexican Stir FryJalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, Fajita or Adobo blend (use about 1/2 TBSP). Top with shredded cheese & Fiesta Salsa and serve over Cilantro Lime Rice. You can also just add some cilantro and a squeeze of lime as well.
Basil Pesto Stir FryBasil Pesto grapeseed oil sautéed chicken/shrimp and tomatoes – add spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.
The All American (Yvonne's Hubby’s FAVORITE!)Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:

Chipotle Lime Fried Rice
2 tablespoons Wildtree European Dipping Oil - Hot Chili
1 small onion diced
1 1/2 cups sliced mushrooms
2 cups white or brown rice, cooked
2 teaspoons Wildtree Chipotle Lime Rub
3/4 cup frozen peas
3/4 cup pineapple cut into small chunks
PREPARATION:
Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Char Grilled Pork with Vermicelli Noodles: Bun Thit Nuong

Prep Time:  20 min    Inactive Prep Time:2 hr 0 min    Cook Time: 4 min

Serves:  4 to 6 servings

Ingredients

• Marinade:
• 2 tablespoons sugar
• 4 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon freshly ground black pepper 
• 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
• 2 cloves garlic, finely diced 
•  
• 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
• 2 tablespoons vegetable oil 
•  
• 9 ounces cooked rice vermicelli noodle
• 5 fresh mint leaves, sliced
• 5 fresh perilla leaves, sliced
• 5 fresh Vietnamese mint leaves, sliced
• 1 Lebanese cucumber, halved and sliced
• 2 handfuls bean sprouts 
•  
• 4 tablespoons spring onion oil
• 1/2 cup Dipping Fish Sauce, recipe follows
• 4 tablespoons fried red Asian shallots*
• 4 tablespoons crushed roasted peanuts
• *Can be found at specialty Asian markets.
• Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
• Dipping Fish Sauce
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 4 ounces or 1/2 cup water
• 2 cloves garlic
• 1 chile, chopped
• 2 tablespoons fresh lime juice

Directions

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Asian Noodles - Quick sauces

Chilled Teriyaki Soba Noodles
--Cook Soba Noodles as directed. Chill noodles under cold water and drain well. Toss noodles with Annie Chun's Teriyaki Marinade and Stir-Fry, to taste, and a dash of sesame oil. Garnish with toasted sesame seeds and cilantro sprig. Perfect for a warm-weather picnic.

Shanghai Scallion Noodles
--Cook and drain Chow Mein Noodles as directed on package. Brown sliced green onions in a few tablespoons of oil. Toss noodles in pan with green onions; add a splash of vinegar and soy sauce and a pinch of salt. Easy and comforting.

Quick Chinese Chicken Noodle Soup
--Cook Pad Thai Rice Noodles for 4 minutes; drain and set aside. In large pot, heat chicken or vegetable broth with a dash of Annie Chun's Shiitake Mushroom Sauce, some shredded cooked chicken, a handful of bean sprouts and some sliced green onions and grated ginger. Add rice noodles and cook one more minute.

Sesame Cilantro Noodle Salad
--Cook, Rice Noodles as directed on package; rinse under cold water till cool and drain. Toss noodles with Annie Chun's Sesame Cilantro Noodle & Salad Dressing, to taste. For added texture and flavor, toss in a few bay shrimp, or some sliced cucumber, carrot or red bell pepper.

Stir Fry Chicken & Bok Choy

 * 2 TBS low-sodium chicken or vegetable broth
   * 1 cup chopped scallions
   * 2 TBS fresh minced ginger
   * 2 skinless, boneless chicken breasts, cut into bite-sized pieces
   * 1½ cups sliced fresh shiitake mushrooms
   * 4 cups chopped bok choy
   * 2 TBS soy sauce
   * 1 TBS rice vinegar
   * salt and white pepper to taste
   * pinch of red pepper flakes


Directions:

  1. Heat broth in a stainless steel skillet.
  2. When broth begins to steam, add scallions and Healthy Saute for 2 minutes.
  3. Add ginger and continue to sauté for another minute.
  4. Add chicken and continue to sauté.
  5. After 2-3 minutes, add shiitake mushrooms and bok choy. Continue to sauté for another 3-4 minutes, and then add soy sauce, rice vinegar, salt, and pepper. Serves 4

Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Barbara’s Cranberry Sauce with Raspberries

1 16oz bag of fresh cranberries
1 bag/box of frozen raspberries
3 tablespoons fresh lemon juice (approximately one medium lemon)
1 cup sugar
1/4 cup of water
Combine all ingredients in small saucepan. Stir occasionally (so the bottom doesn’t burn). Simmer until all the cranberries pop.
This can be made a day in advance, and chilled over night in the refrigerator.
If you don’t have time to chill in the fridge, place the sauce in a bowl, and place this bowl in a larger bowl with ice, salt, water. Stir occasionally, until the sauce cools and jells.
NOTES: The cranberries can be purchased fresh, then frozen. I usually pop a few bags of fresh cranberries into the freezer so that I can make this again, after cranberry season.
If you have any sauce leftover after dinner, this tart cranberry/raspberry sauce is great over vanilla ice cream. Yum!

Pancakes

Basic recipe - needs a little more flavor... uses Self-Rising Flour

For 1 cup self-rising flour use:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• a pinch of salt.

Chicken Lemon Capers + Pasta + Veg

use garden basil for pesto

My Yogurt

Best instructions

fast desserts

Blueberry tart using pie filling cinnamon brown sugar

fast leftover roast chicken meat

Amish chicken noodle casserole + mixed green vegs + rolls + blueberry tart

Chicken Caesar Salad + Naan + soup

Easy Chicken Cheese Enchilads + salad (use roast chicken)

Amish Chicken Noodle Casserole + frozen vegs

Burgers + Fries + Salad

Indian food: marinated chicken + rice + cucumber yogurt + garbanzos-peas-diced tomatoes-cumin + naan.

Creamy Cajun Pasta + salad (use roast chicken)

Chicken Patty Pockets + lentil salad + hummus sauce

Homemade Pizzas (spinach/mushroom/goat cheese... green pepper/onion ... cheese ...) + salad