CREAM CHEESE SAUSAGE BALLS

CREAM CHEESE SAUSAGE BALLS
 
Ingredients
  • 1 lb hot sausage, uncooked
  • 8 oz cream cheese, softened
  • 1¼ cups Bisquick
  • 4 oz cheddar cheese, shredded
Instructions
  1. Preheat oven to 400F.
  2. Mix all ingredients until well combined. (I use my Kitchen Aid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
  3. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

 

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Spicy Peach Salsa

Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure!
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Notes
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.

For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.

 

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Bruschetta with Mushrooms & Herbed Cheese

Bruschetta with Mushrooms & Herbed Cheese
 
This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.
Ingredients
  • 5 T. unsalted butter, divided
  • 2 T. olive oil
  • ½ medium shallot, finely minced
  • 2 cloves garlic, peeled finely minced
  • 1 c. white mushrooms, cleaned and chopped
  • 1 c. baby Portobello mushrooms, cleaned and chopped
  • 2 t. fresh thyme leaves, stems removed
  • 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
  • ¼ c. brandy or peach juice
  • salt and pepper to taste
  • 4 oz. goat cheese, room temperature
  • 4 oz. ricotta cheese
  • 2 t. fresh thyme leaves, stems removed
  • 2 t. fresh rosemary, stems removed and leaves finely chopped
  • 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections
Instructions
  1. In small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.
  2. Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper.
  3. In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.
  4. Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.

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Fruit Salsa

Fruit Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 (20 ounce) can pineapple rings, drained
  • 2 cups diced strawberries
  • ¼ cup chopped cilantro
  • 1 yellow onion, finely diced
  • 1 lime, juiced
  • ¼ cup Wildtree Fiesta Salsa Mix
Instructions
  1. Preheat grill to high heat.
  2. Clean and grease the grill grates. Grill pineapple slices for 5 minutes, flipping halfway through cooking time.
  3. Chop grilled pineapple and toss with the remaining ingredients.
  4. Refrigerate 1 hour until chilled.
Nutrition Information
Calories: 70 Carbohydrates: 17 gm Fiber: 2 gm Protein: 1 gm

Check out Fiesta Salsa Mix 

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Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
Serves: 2
 
THIS IS UNBELIEVABLY GOOD!!!!
Ingredients
  • 1 roma tomato, thinly sliced
  • Cooked chicken breast, sliced
  • Baby spinach
  • Pesto- I use wildtree
  • Feta crumbles
  • Shredded mozzarella
  • 2 large flour or whole wheat tortillas
Instructions
  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

 

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GRANDMOTHER’S SLOW COOKED MEATBALLS

GRANDMOTHER'S SLOW COOKED MEATBALLS
 
Ingredients
  • 1½ pounds extra lean ground beef
  • 1 cup dry breadcrumbs
  • ½ cup egg substitute
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons minced fresh onion
  • ⅓ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 16 ounces cranberry sauce
  • 12 ounces chili sauce
  • parsley sprigs -- optional
Instructions
  1. Combine first 5 ingredients in a large bowl; shape mixture into
  2. (11/2-inch) meatballs.
  3. Combine ketchup, sugar, juice, and sauces in an electric slow
  4. cooker; gently stir in meatballs.
  5. Cover with lid; cook on low-heat setting for 8 to 10 hours.
  6. Garnish with parsley, if desired.

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Megan’s Boom-Boom Shrimp

Megan's Boom-Boom Shrimp
 
Ingredients
  • 1 (12-18oz) box frozen popcorn shrimp
  • ¼ cup Thai chili sauce
  • 1 Tbl Sriracha sauce (more if you want hotter, less if you want mild)
  • 2 Tbl honey
  • 2 Tbl mayonnaise
Instructions
  1. Make shrimp according to box instructions.
  2. In bowl mix the four ingredients together till combined.
  3. As soon as shrimp is done and hot toss the sauce on and coat.
  4. Enjoy!

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Ham & Cheese Sliders

Ham & Cheese Sliders
 
Ingredients
  • 1 pack King's Hawaiian Rolls
  • 1 lb black forest ham, sliced thin or shaved
  • 1 lb Swiss Cheese, sliced thin
  • ½ cup butter
  • 3 Tbsp Sweet hot honey mustard (or Dijon)
  • 1 tsp Worcestershire sauce
  • 2 tbsp. minced onions
  • 1 tsp onion powder (optional)
  • 1 tbsp poppy seeds
  • Olive oil Mayonnaise (enough to thinly spread on rolls)
Instructions
  1. Preheat oven to 350°. Grease or spray a 9x13 baking dish.
  2. Melt butter and mix in mustard, Worcestershire sauce, poppy seeds, onion powder and minced onion. Simmer for several minutes.
  3. Cut the rolls in half (horizontally) and then spread mayonnaise on rolls then place the bottom halves in the baking pan.
  4. Pour and spread about one-third of the butter mixture on the rolls in the pan then add the ham and cheese.
  5. Place the tops of the rolls on next and saturate the rolls with the remaining butter mixture.
  6. Cover and bake for 20 minutes, then remove foil and bake for 5 more minutes.

 

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Crescent Roll Taco Dinner

Crescent Roll Taco Dinner
 
(The photo is with the roll made with ½ the recipe)
Ingredients
  • 2 crescent roll tubes
  • 1 LB ground beef (or ground turkey)
  • 1 packet of taco seasoning- I use wildtree
  • 1½ cups grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes depending on size
  • ½ small can sliced olives if desired
  • Sour cream optional
  • sliced avocado optional
  • Jalapenos optional
Instructions
  1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
  2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
  3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
  4. Bake at 350 degrees until pastry is golden brown (30 min).
  5. Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

 

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Taco Roll

Taco Roll
 
Ingredients
  • 1 pound ground lean beef or turkey
  • 1 pack of taco seasoning(I use Wildtree)
  • 1 can Rotel
  • 2 cans Crescent Rolls
  • Shredded cheese
  • Lettuce
  • Sour cream
  • Avocado
  • Tomato
Instructions
  1. Brown your ground beef till it is no longer pink. Drain grease off. Add taco seasoning and Rotel. Add water as directed on Taco seasoning!
  2. While that is simmering place crescent rolls in a circle on a pizza pan(lightly sprayed) in a circle with points out!
  3. Use extra rolls to fill in where needed on the bottom!
  4. Add meat on top of Crescent rolls then the cheese! Fold pints of rolls to the middle and tuck! Cook for 20 to 25 min on 350 or until lightly brown!
  5. Let cool then add salad in the middle place Sour cream on top add Avocado around the edge!

 

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Mojo Peel & Eat Shrimp

Mojo Peel & Eat Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound shell-on, deveined shrimp
  • ½ cup Wildtree Mojo Sauce & Marinade
Instructions
  1. Place shrimp and Mojo Sauce & Marinade in a zip-top bag and marinate for 30 minutes in the refrigerator.
  2. Heat Organic Coconut Oil in a 12-inch nonstick skillet over medium heat.
  3. Add marinated shrimp and sauté for about 8 minutes or until cooked through.
Nutrition Information
Calories: 90 Carbohydrates: 2 gm Sodium: 210 mg Fiber: 1.5 gm Protein: 16 gm Cholesterol: 115 mg

Check out the Mojo Sauce and Marinade

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Oven Baked Greek Style Meatballs!

Oven Baked Greek Style Meatballs!
 
Makes about 36 meatballs
Ingredients
  • 1 pound lean ground beef or lamb or ground turkey
  • ⅓ cup green onion, chopped
  • 1 cup plain dry bread crumbs
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dry parsley or 2 Tbsp fresh parsley chopped
  • 1 egg
  • 1 Tbsp minced garlic
  • 2 tsp classico basil pesto
Instructions
  1. Mix all ingredients well.
  2. Form meat into balls about the size of a walnut shell.
  3. Lightly grease broiling pan with olive oil and place meatballs on pan. Bake at 400 degrees for 20 minutes or until golden brown.
  4. Serve with pasta of choice (I used egg noodles tossed with grapeseed oil and drizzled with pasta sauce(alfredo was great) or couscous. Top with Cherry Tomatoes (optional)
  5. Great also to serve as a appetizer.

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FRESH TOMATO SALSA

FRESH TOMATO SALSA
 
Ingredients
  • 1 small onion, chopped fine
  • 1 jalapeño pepper, stemmed, chopped fine
  • ½ cup loosely packed fresh cilantro, chopped fine
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, peeled, chopped fine or minced
  • ½ tsp salt
  • 2 cups grape tomatoes, chopped fine
Instructions
  1. Combine all ingredients and place in a mason jar.
  2. Good for about a week!
  3. Great to cook with or serve on eggs, chips, or nachos too!

 

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Check out Fiesta Salsa Mix  (No sodium)   

Ruth’s New Orleans-Style BBQ Shrimp

Ruth's Chris New Orleans-Style BBQ Shrimp
 
Ingredients
  • -20 large (16/20) shrimp, peeled and deveined...
  • -1 ounce canola oil
  • -1 tablespoon plus 5 teaspoons green onions, chopped
  • -2 ounces dry white wine
  • -1 teaspoon fresh chopped garlic
  • -4 tablespoons Lea & Perrins Worcestershire Sauce
  • -1 teaspoon Tabasco
  • -1/2 teaspoon cayenne
  • -1/2 teaspoon paprika
  • -8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Instructions
  1. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
  2. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
  3. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
  4. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
  5. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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DELICIOUS AVOCADO EGGS

DELICIOUS AVOCADO EGGS
 
You will have some filling left over you can use for a dip or to stuff celery, etc.
Ingredients
  • 8 eggs
  • 2 med Avocados (mashed)
  • 1 Tbsp Cilantro
  • 2 Tbsp Lime Juice
  • 2 Tbsp chopped onions
  • Little Salt & Pepper to taste
  • Paprika
Instructions
  1. Boil 8 eggs, let eggs cool then peel.
  2. Cut boiled eggs in half, place the yolks in a bowl and add all ingredients.
  3. Mix together and spoon into the egg whites.
  4. Sprinkle a little paprika on top.

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Quinoa Yummy Cakes with dipping sauce

Quinoa Yummy Cakes with dipping sauce
 
Ingredients
  • Ingredients for cakes:
  • 2½ cups quinoa, cooked and cooled
  • 4 eggs
  • ½ onion chopped, finely
  • ½ tsp. minced garlic
  • ½ tsp. salt
  • ½ tsp. pepper
  • ⅓ cup Parmesan, freshly grated
  • 1 cup bread crumbs
  • 3 TBS. coconut oil (or olive oil)
  • Ingredients for sauce:
  • ½ cup yogurt (plain)
  • ½ tsp. pepper
  • ½ tsp. salt
  • 1 TBS lemon juice
  • ½ tsp. celery seed
  • ½ tsp. minced garlic
  • handful of baby spinach
Instructions
  1. Boil quinoa according to the instructions on the bag.
  2. Once it is cooled, mix the quinoa, egg, salt and pepper in a medium size bowl.
  3. Mix well, then ad onion, minced garlic and Parmesan. Once that is blended well, add in the bread crumbs and let sit for a few minutes.
  4. If it is doesn't stick together very well add more bread crumbs until desired consistency.
  5. You want it to stick together well like cookie dough.
  6. Heat 3 TBS of oil in a skillet on med heat.
  7. While you are waiting for the oil to heat up, make balls with the mixture, a little smaller than the size of a golf ball, then flatten them as you would a hamburger patty.
  8. Place it in the oil and cook until both sides are golden brown.
  9. For the Sauce:
  10. Blend all of the ingredients together in a blender or food processor until smooth.
  11. Can possibly add more yogurt for the correct consistency.

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Easiest Super Crispy Fried Calamari

Easiest Super Crispy Fried Calamari
 
If you love fried food or beer, there is no doubt that you also love fried squid rings, also known as fried calamari. The best restaurants always have them on the appetizer menu, the best bars and clubs have them oftentimes, and a seaside stroll at a beach market won’t be complete without getting your hands on some of them. Well, you can now make them at home! Restaurant and beach-market crispy fried calamari recipe is below.
Ingredients
  •  1 pound cleaned squid rings
  •  Lemon (for garnish)
  •  Half a teaspoon black pepper
  •  Half a teaspoon salt
  •  3 tablespoons corn meal
  •  3 tablespoons corn starch
  •  Enough cooking oil for deep frying
Instructions
  1. Get your ingredients ready and make sure that the squid wings are thawed out. Heat the oil for deep frying.
  2. In a bowl, combine the corn meal (corn flour), corn starch, salt, and black pepper. Mix well.
  3. Coat the squid rings in the mixture a little at a time so they won’t stick together. Shake off excess.
  4. Fry the calamari in batches of 5-12 rings depending on the size of your fryer. It is important to not overcrowd the pan so it remains very hot and gets the calamari really crispy. Each batch will be cooked in about 2-3 minutes so you have to watch it closely.
  5. Drain excess oil on kitchen towels.
  6. Serve with a slice of lemon and your favorite dip or dips! 1 pound is good for 2-4 persons depending on appetite.

 

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Vegetable Dumplings

Vegetable Dumplings
Serves: 10
 
Ingredients
  • 1 tablespoon Natural Grapeseed Oil
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 3.5 ounce package shiitake mushrooms, chopped
  • 1 teaspoon Gourmet Sea Salt: Sweet & Sour
  • 1 tablespoon sesame seeds
  • 2 tablespoons Sweet & Sour Sauce
  • 40 wonton wrappers
Instructions
  1. Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
  2. Add cabbage, carrots, mushrooms, Gourmet Sea Salt: Sweet & Sour, and sesame seeds.
  3. Sauté for 5 minutes or until softened. Transfer to a bowl to cool slightly; toss with Sweet & Sour Sauce.
  4. Fill each wonton wrapper with about ½ tablespoon of vegetable filling.
  5. Working in batches, steam wontons in a steam basket for 2 minutes.
  6. Optional: pan fry for a crisp dumpling. Serve with additional Sweet & Sour Sauce for dipping.
Nutrition Information
Calories: 13 Fat: 2.5 gm Carbohydrates: 23 g Sodium: 290 mg Fiber: 1 gm Protein: 4 gm Cholesterol: 5 mg

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Wildtree Product(s):

Gourmet Sea Salt:Sweet & Sour  

Sweet & Sour Sauce  

Natural Grapeseed Oil

Becky’s Buffalo Chicken Bites

Becky's Buffalo Chicken Bites
 
Ingredients
  • 1 whole chicken breast, cooked and shredded.
  • ½ cup of your favorite hot sauce Crystal, Franks ect
  • ½ cup melted butter
  • 1lb shredded mozzarella cheese
  • Scoops Tortilla chips
Instructions
  1. Blend butter and hot sauce in microwave, pour over chicken and mix well.
  2. Fill scoops with chicken and top with shredded mozzarella.
  3. Bake 400f for 5 min!

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