Cooking Beats Blogging

It has obviously been a while since I posted and I am thinking about not blogging at all because truthfully, I'd rather be in the kitchen than on the computer. But I will keep what I've posted up for a while and if you really, really, really want me to continue to share recipes and healthy cooking tips, well, let me know and I'll give it some thought.....
; P

Happy Cooking!

Gluten Free from Wildtree

Many who are wheat intolerant have asked me for a list of Wildtree's gluten free products. Here it is!

Culinary Blends
Adobo Seasoning
Alfredo Extraordinaire
Basil Pesto
Bayou Blend
CA Garlic Pepper Blend
Cajun Seasoning
Carol’s Cranberry Horseradish
Cheddar & Herb Skillet Meal
Chipotle Lime Rub
Cranberry Horseradish Blend
Curried Garlic Blend
Dill Dip Blend
Fajita Seasoning
Fiesta Salsa
Garlic Galore
Garlic & Herb Blend
Guacamole Seasoning
Hearty Spaghetti Seasoning
Herb Grilling Marinade
Home Fries Seasoning
Hot Chili Pepper & Garlic
Italian Salad Dressing Mix
Jalapeno Pepper Blend
Jamaican Jerk Seasoning
Just Like Mom’s Meatloaf mix
Kids Cheeze
Lemon Pepper Blend
Lemon Rosemary Blend
Leslie’s Chili Mix
Mexican Skillet Meal
Onion & Chive Blend
Opa! Greek Seasoning
Perfect Pizza Sauce Seasoning
Rancher Steak Rub
Red Bell Pepper & Garlic Blend
Rodeo Rub
Rotisserie Chicken Blend
Scampi Blend
Sloppy Joe Seasoning
Smoked Mozzarella & Tomato
Stroganoff Skillet Meal
Taco Seasoning
Tuna Casserole Skillet Meal
Tuscany Bread Dipping Herbs
Tzatziki Seasoning Blend
Wildly Delicious White Bean Dip

Soups
Creamy Corn Chowdah
Jumpin’ Jambalaya
Healthy & Hearty Lentil Soup Mix
Hearty Turkey & Barley Stew
Tortilla Soup

Grapeseed Oils
Basil Pesto GSO
Hickory Smoked Grilling GSO
Jalapeno Pepper GSO
Natural GSO
Natural Butter Flavored GSO
European Dipping Oil-Chili
European Dipping Oil- Garlic
European Dipping Oil-Med. Balsamic
European Dipping Oil-Tuscan
Roasted Garlic GSO
Zesty Lemon GSO

Sauces, Dressings and Marinades
Cacciatore Sauce
Cranberry Jalapeno Jelly
Creamy Ranch Dressing & Dip
Honey Mustard
Horseradish Mustard
Ketchup
Leslie’s Smoky Burger & Rib Sauce
Marsala Sauce
Moroccan Grilling Sauce
Our Own Ketchup
Perfect Picatta Sauce
Savory Sofrito Cooking Base
Spicy Island Chutney
Spinach, Artichoke & Parmesan Spread
Sweet Onion Spread
Thai Red Curry Paste
Tia Rosa’a Enchilada Sauce
Wildberry Dressing

Sweet Decadence
Classic Cocoa
Heavenly Chocolate Mousse
Lemon Lime Cheesecake
Rich Dark Chocolate Fudge Sauce
Simply Sweet Popcorn Seasoning
Spicy Cheddar Popcorn Seasoning
Strawberry Cheesecake Blend
White Cheddar Popcorn Seasoning
Wildly Blueberry Jam

Yumbo Gumbo!

We didn't get to have our traditional Super Bowl party this year for a number of reasons, but that didn't stop me from still cooking like a small army was coming over for dinner. The Super Bowl, for me at least, is not really about The Game, but The Food.

This year we treated ourselves to a little New Orleans style Gumbo. I threw in everything but the kitchen sink. And one thing I do love about Cajun cooking is that anything goes. So feel free to spice it up more - or less! A little cayenne won't hurt, chicken is great instead of crab - make it your own and enjoy. Having Wildtree's Bayou Blend "garontees" the flavor will be perfect, no matter!

Shrimp, Crab and Andoullie Sausage Gumbo

• 3/4 cup Roasted Garlic Grapeseed Oil
• 3/4 -1 cup Flour
• 1 onion, chopped
• 3 stalks of celery, chopped
• 1 clove of garlic, minced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 cups okra, sliced
• 6 cups Wildtree Chicken Broth
• 2 1/2 TBs Bayou Blend
• 2 28 oz. cans of diced tomatoes
• 1 1/2 lbs. Andouille Sausage, sliced thin
  
• 1 cup claw crab meat
• 1 lb.of shrimp (cooked, tails off)

First make your roux by heating the grapeseed oil in a dutch oven over high heat. Add the flour and cook, stirring until a dark reddish brown. Do not let burn. Add the celery, onion, green pepper and garlic and cook 5 minutes until soft. Whisk in the chicken broth and stir until thickened and smooth. Add tomatoes, Bayou Blend and sausage and cook 15 minutes, slight boil. Add the okra and reduce the heat, cooking until okra is tender (about 15 minutes). Add the crab and shrimp and simmer about 3 more minutes before serving over a mound of rice.

February Promotions

Sweet Onion Spread is Sweeet!!

I am crazy mad for Wildtree's new Onion Spread. Several times now I have put it out as an appetizer, topping a slice of sharp cheddar on garlic melba toast with a dollop of it. It is terrific poured over cream cheese with crackers. What about a spoonful on french toast, with brie and hazelnuts! Or in a grilled fontina cheese sandwich!

I have also tossed it in a spinach and cheese omelet. YUM. The uses for this delectable little jar of goodness are endless!!

Glazed Carrots with Sweet Onion Spread
• 2 pounds carrots, peeled and julienned
• 2 TB Wildtree Roasted Garlic Grapeseed Oil
• 3 TB Wildtree Sweet Onion Spread
• ¼ cup fresh parsley, chopped

Cook carrots in boiling, salted water until almost tender. Drain well. Return to pan and toss with oil and onion spread. Saute 3-5 minutes until spread melts and carrots are fully coated. Sprinkle with fresh parsley and serve warm.

Super Dip for the Super Bowl!

Be the hit of your next Super Bowl party with this warm and cheesy delicious dip. Has just the right amount of kick with the Jalapeno Pepper Blend.


Jalapeno Artichoke Dip

• 1 cup mayonnaise
• 8 ounces sour cream
• 2 cans artichoke hearts, drained, chopped
• 1 cup shredded Monterey jack cheese
• 1 cup shredded Parmesan cheese
• 2 tablespoons Wildtree Jalapeno Pepper Blend

Mix all ingredients together. Warm in microwave or crock pot and serve with corn chips, tortillas or veggies. You can also place mixed ingredients in an oven safe dish, sprinkle with a little more cheese and bake until warm and bubbly and starting to brown on top.

Baked Eggs Florentine

Our family has several breakfast casseroles we enjoy traditionally around the holidays. This is a new one for us, using one of my favorite blends, Hot Chili Pepper and Garlic, sure to warm up these cold mornings of late.

• 4 large beefsteak tomatoes
• 1 teaspoon Wildtree Adobo Seasoning Blend
• ½ cup frozen chopped spinach, thawed and drained
• 1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
• ½ tablespoon Wildtree Hot Chili Pepper & Garlic Blend
• ¼ cup feta, crumbled
• 5 large eggs
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Preheat oven to 350º F. Cut a ½-inch slice off the top stem end of each tomato. Scoop out the inside seeds and membranes with a spoon, making sure not to go through the flesh. Place tomatoes in a 9-inch baking dish and sprinkle evenly with Adobo. In a small bowl, toss spinach with Grapeseed Oil, Hot Chili Pepper & Garlic Blend, and feta, and spoon mixture in equal amounts into each tomato cup. In a medium bowl, whisk the eggs with salt and pepper until combined. Pour evenly over spinach. Bake tomatoes until eggs are set, about 45-50 minutes.