Grilled Herb-Rubbed, Bone-In Pork Chops

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Grilled Herb-Rubbed, Bone-In Pork Chops
 
Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork so the inside cooks evenly with the outside. Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.
Ingredients
  • 2 T. Kosher salt
  • 6-8 large fresh basil leaves, torn into pieces
  • 2 stems fresh rosemary, leaves stripped from stems and crushed
  • 2 T. fresh thyme leaves, crushed with fingers
  • 3 cloves garlic, smashed, peeled and roughly chopped
  • 1 T. black Hawaiian salt
  • 4 thick-cut bone-in pork chops, approximately 1” thick
Instructions
  1. Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
  2. Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
  3. Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.

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Rodeo Rub Roast Chicken featuring Wildtree Rodeo Rub

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Rodeo Rub Roast Chicken featuring Wildtree Rodeo Rub
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 (3-4 pound) roasting chicken
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 3 tablespoons Wildtree Rodeo Rub
  • 1 onion, roughly chopped
Instructions
  1. Preheat the oven to 425°F.
  2. Rub the chicken with Natural Grapeseed Oil on top of and under the skin.
  3. Next, spread the Rodeo Rub on and under the skin of the chicken.
  4. Truss the chicken and place it, breast side up, on the chopped onions on a sheet pan or in a cast-iron pan.
  5. Tent with foil and cook for 20 minutes. Remove the foil and continue cooking for another 40 minutes.
  6. Remove chicken from the oven when is is cooked through: at least 165° near the leg.
  7. Rest for 10 minutes before carving.
Nutrition Information
Calories: 260 Fat: 19 gm Saturated fat: 5 gm Carbohydrates: 3 gm Sodium: 270 mg Fiber: 1 gm Protein: 20 gm Cholesterol: 85 mg

NATURAL GRAPESEED OIL:

RODEO RUB:

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Taco Chicken and Rice

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Taco Chicken and Rice
 
Ingredients
  • 1½ lbs cooked and shredded chicken
  • 1 can low sodium black beans rinsed and drained
  • 2 cups cooked brown rice
  • 2 tablespoons taco seasoning (I use Wildtree)
  • 1½ cups freshly shredded cheese of your choice
  • sour cream (optional)
  • salsa (optional)
Instructions
  1. Mix rice, beans, taco seasoning and chicken together and layer in the bottom of a pan.
  2. Top with the cheese and bake on 350 until the cheese is melted.
  3. Top with salsa and sour cream if desired.

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Check out Taco seasoning blend:  Here

Cheeseburger Mac

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Cheeseburger Mac
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Our ultimate kid friendly meal - and we can guarantee that you'll love it too!
Ingredients
  • 1 cup dry elbows
  • ½ pound ground beef
  • ½ teaspoon onion powder
  • 1 teaspoon Wildtree Garlic Galore Seasoning Blend
  • ¼ teaspoon black pepper
  • ¾ cup diced tomato
  • ⅓ cuplow fat milk
  • ⅓ cup Wildtree Kids Cheez Blend
Instructions
  1. Prepare pasta according to package directions.
  2. Drain; set aside.
  3. Heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef, onion powder, Garlic Galore Seasoning Blend, and pepper.
  4. Cook until beef is browned and completely cooked through.
  5. Half way through cooking time, add the diced tomatoes.
  6. Reduce heat to medium; add the cooked pasta and toss to combine.
  7. Whisk together milk and Kids Cheez Blend, then add to the skillet.
  8. Toss to combine.
  9. Cook over medium heat until heated through.
  10. Serve with shredded lettuce if desired.
Nutrition Information
Calories: 230 Fat: 8 gm Saturated fat: 2.5 gm Carbohydrates: 24 gm Sodium: 190 mg Fiber: 1 gm Protein: 19 gm Cholesterol: 45 mg

 

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Garlic galore seasoning blend:  Here

Kids Cheez Blend Here

SHEPHERD PIE MUFFINS

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SHEPHERD PIE MUFFINS
Serves: 10
 
A new twist to an old favorite! Y'all will love this!
Ingredients
  • 1 lb of ground beef
  • ½ teaspoon of minced garlic
  • ⅓ cup of ketchup
  • 4 Tbsp. of chopped onion
  • ½ teaspoon salt
  • 1¼ cup of water
  • 3 Tbsp. butter
  • 1 Tbsp. cider vinegar
  • 1¼ cup mashed potato flakes
  • ¾ cup of lays potato chips, crushed
  • 1 3 oz package of cream cheese, cubed
  • 1 12 oz tube of refrigerated buttermilk biscuits
Instructions
  1. Preheat oven to 375 degrees.
  2. Cook beef and onion over medium heat until no longer pink. Add garlic and cook for 2 more minutes. Drain.
  3. Stir in ketchup, cider vinegar, and salt. Set aside.
  4. In saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat the cream cheese in until smooth.
  5. Grease your muffin pan. (This should make 10 muffin cups)
  6. Place 1 biscuit onto the bottom and press the dough onto the bottom and sides of the muffin cup. Repeat for all 10 muffins cups.
  7. Fill the muffin cups with the beef mixture. Spread potato mixture over the meat. Sprinkle with the crushed potato chips and lightly press down.
  8. Bake for 25 minutes or until golden brown.
  9. Serve immediately.
  10. ENJOY!!!!!

 

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VEGETABLE LASAGNA WITH ALFREDO SAUCE

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VEGETABLE LASAGNA WITH ALFREDO SAUCE
 
One word. DELICIOUS!
Ingredients
  • 1 head of broccoli
  • 1 head of cauliflower
  • 2 zucchini squash- thinly sliced
  • 2 yellow squash- thinly sliced
  • 8 sliced mushrooms
  • 1 box of lasagna noodles
  • 1 bag of shredded Colby cheese
  • 1 bag of shredded Mozzarella cheese
  • Red and green peppers
  • 1 onion- diced
  • 1 bag of baby spinach
  • 2 jars of Alfred sauce (can make from scratch if you wish)
Instructions
  1. - Cut cauliflower and broccoli into small pieces and cook for 5 minutes
  2. - boil lasagna noodles until tender
  3. For the LAYERS:
  4. - spray pan, and then put a little Alfredo sauce down
  5. - add noodles
  6. - add more Alfredo sauce
  7. - Add squash, broccoli and cauliflower- lay them as flat as you can
  8. - add layer of Colby cheese
  9. Repeat layers until pan is full then add mozzarella cheese on top!!
  10. Cook in oven at 340' for 1 hour. ENJOY!!
Notes
** I added onion and spinach to my Alfredo sauce... it turned out great. Although, you could add the onion and spinach into the veggie layers...

 

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Super Juicy Grilled Burgers with Blue Cheese and Avocado

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Super Juicy Grilled Burgers with Blue Cheese and Avocado
 
This recipe doesn’t specifically call for bacon, but it is a wonderful addition to the blue cheese and avocado.
Ingredients
  • 2 lbs. regular ground beef
  • 1 lb. sweet Italian pork sausage
  • 3 T. Worcestershire sauce
  • ¼ c. white onion, very finely minced or grated
  • 4 cloves garlic, very finely minced or grated
  • 3 T. fresh rosemary, stems removed and leaves finely minced
  • salt and pepper, to taste
  • Optional toppings:
  • lettuce
  • tomato slices
  • blue cheese
  • sliced avocado
  • bacon
Instructions
  1. Clean grill grates and spray with non-stick cooking spray.
  2. Add all ingredients to a large glass bowl and combine thoroughly. Make sure both types of meat and all seasonings are completely incorporated throughout the mixture.
  3. Divide meat mixture into 8 equal parts and shape each part into ¾ inch thick patties. Place patties on a lined tray and use your thumb to create an indent in the middle to keep them from puffing up while cooking.
  4. Cook patties over direct, high heat on your grill for 8 – 10 minutes. Final cooking time will depend on desired level of doneness and how thick you make each patty.
  5. If topping with soft, sliced cheese, add slices about one minute before cooking is complete. If using a harder, chunky cheese, such as blue cheese, move burgers to indirect heat 2-3 minutes before they are done. Top with blue cheese and close lid to allow cheese to melt completely.
  6. Serve on toasted buns with lettuce, tomato, slices of avocado and bacon, if desired – or top with your favorite condiments, instead.

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Crunchy Baked Chicken

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Crunchy Baked Chicken
 
This recipe can be altered to your taste - add or subtract the spices and herbs to your liking. It's really good cold the next day and makes a great picnic addition as long as it's kept cold until eaten.
Ingredients
  • Cut up chicken, I use 2 kgs (4.4 lbs) of boneless skinless chicken breasts cut in half.
  • 1 box Panko Bread Crumbs
  • ¼ cup olive oil
  • 1 tsp salt
  • 2 tsps. paprika
  • 2 tsps. celery salt
  • ½ tsp pepper
  • ¼ tsp garlic salt
  • 2 tsps. basil
  • 2 tsps. oregano
Instructions
  1. Wash chicken and pierce it with a knife. ¼ - ½ inch slits work perfectly.
  2. Marinate it in milk (buttermilk or regular) for at least ½ hour.
  3. Shake milk off and coat with above mixture.
  4. I do it in batches to keep the breadcrumb mixture dry so it sticks better.
  5. I also use my knuckles to press the breadcrumbs into the chicken firmly.
  6. Bake at 375 for 40 minutes.

 

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LOW CARB QUICHE

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LOW CARB QUICHE
 
Ingredients
  • 1 lb bacon...
  • 1 large onion, chopped
  • 1 Bell Pepper ( I used a few mini ones)
  • 1 C Mushrooms
  • 2 tablespoons butter, divided
  • 1 teaspoon olive oil
  • 10 ounces frozen spinach, thawed
  • 6 ounces swiss cheese, shredded
  • 6 eggs
  • ½ cup heavy whipping cream
  • salt
  • pepper
Instructions
  1. Chop bacon and cook thoroughly.
  2. While bacon cooks, chop onion and shred cheese.
  3. Put bacon onto a paper towel to absorb excess oil.
  4. Add chopped onion, mushroom, and bell pepper and stir to coat in bacon grease.
  5. When onion turns glossy, add thawed spinach, bacon, and stir to mix. Heat about 5 minutes,
  6. then remove from heat to cool.
  7. Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
  8. Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
  9. Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
  10. Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
  11. Let rest 5 minutes before cutting & serving.

Instead of olive oil, we used:  Smoky Bacon Flavored grapeseed oil.  It was delicious

 

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Steamed Citrusy Orange Roughy

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Steamed Citrusy Orange Roughy
 
If you haven’t tried foil packet cooking, you are in for a real treat! Preparation only takes a few minutes and clean up is a breeze. You can use this method indoors year round, or toss the packets onto your grill to enjoy a light and healthy meal during the warmer months. This recipe uses orange roughy filets, but this technique can be used with any type of fish, lean protein and veggie combination. You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add a lot more flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, don’t add additional salt to the filets without tasting.
Ingredients
  • 4 orange roughy filets
  • 12 slices fresh or salt-cured preserved lemon
  • 8 slices fresh lime
  • 2 T. fresh cilantro, stems removed and chopped
  • 1 T. fresh jalapeno pepper, seeds and veins removed and finely chopped
  • 4 T. unsalted butter
  • salt and pepper, to taste
Instructions
  1. If preparing indoors, preheat oven to 400 degrees.
  2. Tear off 4 sheets of aluminum foil into sections large enough to fold over filets, with another couple of inches on each side to seal. Place a filet slightly off center on each sheet and add 3 lemon slices and 2 lime slices on top of each. Top each filet with ¼ of the cilantro and jalapeno pepper. Top with 1 T. of butter and sprinkle with salt and pepper, to taste.
  3. To seal packet, fold aluminum foil in half over the ingredients. Fold the 3 open sides, one at a time, over several times to seal the packet completely. The goal is to seal the packet tight enough to hold in the steam, but allow enough room for the air to expand.
  4. Place foil packet in preheated oven for 15 minutes, or place on hot grill over medium, direct heat and cook for approximately 8 - 10 minutes. Add a couple minutes to your cooking time if starting with frozen filets.
  5. To serve, open the foil packets, carefully avoiding the hot steam. Discard lemon and lime slices. Transfer filets to plates (if desired) or leave inside foil packets. Top with spicy peach salsa and serve.

 

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Kerry’s Chicken Piccata

 

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Kerry's Chicken Piccata
 
Ingredients
  • 4 skinless chicken breasts (butterflied)
  • ¾ c flour
  • 8 tbsp. butter
  • 6 tbsp. olive oil
  • ½ c lemon juice (I used fresh lemons)
  • 1 c chicken broth
  • 3-4 tbsp. capers
  • salt & pepper
Instructions
  1. Put flour in a medium bowl and season with salt & pepper. Set aside.
  2. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained)
  3. In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat.
  4. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan.
  5. Cook on each side approx. 3-4 minutes, til browned on each side.
  6. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well.
  7. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.

 

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Loaded Chicken & Potatoes

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Loaded Chicken & Potatoes
 
Ingredients
  • 1 lb boneless chicken breasts, cubed (1″)
  • 6-8 medium skin on red potatoes, cut in ½″ cubes
  • ⅓ c olive oil
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 2 Tbsp garlic powder
  • 2 Tbsp hot sauce (more if you like it HOT)
  • For theTopping:
  • 2 c fiesta blend cheese
  • 1 c crumbled bacon
  • 1 c diced green onion
Instructions
  1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
  3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
  4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
  5. Serve With: extra hot sauce and/or ranch dressing or sour cream...

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Meaty Ham And Cheese Ring

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Meaty Ham And Cheese Ring
 
Ingredients
  • 2 cans (8 oz each) refrigerated Crescent dinner rolls
  • 1 cup mozzarella cheese
  • ⅓ pound salami
  • ⅓ pound ham
  • ¼ pound prosciutto
  • 6 slices Havarti cheese, halved
  • pepper to taste
  • dried basil
Instructions
  1. Preheat the oven to 375˚F / 190˚C.
  2. Unroll cans of dough, separate into triangles. On a large cookie sheet, I used a pizza sheet worked awesome Place a bowl in the centre (about 5 inches in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.
  3. Layer cheese, salami, ham, prosciutto, and Havarti on each triangle closest to the ring. Season with pepper and basil .
  4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
  5. Bake for 30 minutes or until the dough is golden brown.
  6. Cool 5 to 10 minutes before cutting into serving slices.
  7. Enjoy

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Grilled Chicken Taco Salad

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Grilled Chicken Taco Salad
Serves: 4
 
Ingredients
  • 4 chicken breast cutlets
  • 1 tablespoon Wildtree Taco Seasoning
  • ½ cup low fat sour cream
  • ¼ cup milk
  • 2 teaspoons Wildtree Spicy Chipotle Ranch
  • 6 cups chopped romaine lettuce
  • 1 avocado, sliced
  • ½ cup black beans, drained and rinsed
  • ½ cup corn
  • 1 cup shredded cheese
Instructions
  1. To prepare the chicken, rub the breast with the Taco Seasoning and grill it on a greased grill until it is cooked through.
  2. Meanwhile whisk together the sour cream, milk, and Chipotle Ranch; set aside.
  3. Divide the salad among 4 plates, top with avocado, black beans, corn and cheese.
  4. Slice each grilled chicken breast and lay it on top of the salad.
  5. Drizzle with the Chipotle Ranch Dressing.
Nutrition Information
Calories: 440 Fat: 23 gm Saturated fat: 10 gm Carbohydrates: 20 gm Sodium: 570 mg Fiber: 7 gm Protein: 40 gm Cholesterol: 115 mg

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Check out Chipotle Ranch Check out Taco Seasoning

 

 

Cauliflower Crust Pizza

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Cauliflower Crust Pizza
 
Ingredients
  • CRUST:
  • 1 small head cauliflower
  • 2 eggs
  • 1 cup finely shredded mozzarella cheese (or another kind!)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried minced garlic (or fresh garlic)
  • ½ teaspoon onion salt
  • TOPPINGS:
  • Whatever you like!
Instructions
  1. We used a food processor and mixed all the ingredients for the crust in it.
  2. Shape it into a 9 to 12-inch round. Bake the crust. 400 F for 30-40 minutes Top it with desired sauce and toppings.and return to oven until cheese melted/browned.
  3. We topped ours with cheese, salami and onion
  4. That is all!
Notes
Note: You can make the crust thinner and bake longer if you want it crispier.

 

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MEXICAN STYLE CABBAGE SKILLET

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MEXICAN STYLE CABBAGE SKILLET
 
Any cabbage lovers? This one is easy and delicious!
Ingredients
  • ½ head of cabbage chopped
  • 1 lb of Ground Turkey or lean ground beef
  • 1 can of rotel or diced tomatoes if you like it less spicy
  • 1 packet taco seasoning or 2 T of your homemade taco seasoning
Instructions
  1. Brown hamburger, drain.
  2. Sauté chopped cabbage in 2Tbs of butter until tender.
  3. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water.
  4. Simmer until liquid is absorbed.
Notes
We use Wildtree Taco seasoning. It only has 65 mg sodium per teaspoon(Serving-which is half of the sodium in most taco seasonings)

 

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LOW CARB PIZZA CASSEROLE

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LOW CARB PIZZA CASSEROLE
 
Ingredients
  • 1 lb chicken cooked and shredded
  • about 20 pepperonis (more or less according to your taste)
  • 1 cup low carb pizza sauce
  • ½ diced green bell pepper
  • 1½ cup shredded cheese of your choice
Instructions
  1. Spray a 8x13 baking pan.
  2. Cover the bottom with chicken,
  3. then spread the pizza sauce over that.
  4. Next layer the peppers, then the cheese, then the pepperoni.
  5. Bake at 350 for 15-20 minutes until the cheese is melted.
Notes
You can also add any of your other favorite pizza toppings, just make sure they are carb friendly if you are watching your carbs.

 

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Honey Mustard Chicken Wings

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Honey Mustard Chicken Wings
 
Chicken wings are such a great choice for casual outdoor gatherings because they are easy to make and are perfect for eating with your fingers. They are also extremely versatile because they can be tossed with any number of sauces or seasonings. The honey-mustard sauce used in this version is delicious and it pairs beautifully with potato salad or other picnic-worthy side dishes.
Ingredients
  • For The Honey-Mustard Sauce:
  • 1 T. unsalted butter
  • 2 cloves garlic, finely minced
  • 3 T. honey
  • ¼ c. Dijon mustard
  • 1 t. hot sauce (optional)
  • For The Wings:
  • 3 pounds chicken wings
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
  3. Add chicken wings to baking sheet in a single layer, not touching or overcrowding.
  4. Season wings with salt and pepper, then place in oven.
  5. Bake until skin is crispy, approximately 45 - 50 minutes.
  6. About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium high heat until garlic becomes translucent.
  7. Reduce heat to low and add honey and Dijon mustard. Stir to combine.
  8. Simmer for a few minutes, until honey dissolves completely. Remove from heat and stir in hot sauce, if using.
  9. Add the cooked wings to a glass bowl and pour honey-mustard mixture over them.
  10. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper (or sprayed with non-stick cooking spray) and place under broiler for a couple minutes, until brown and bubbly.

©2016 WendyWeighsin

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Salmon tacos

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Salmon tacos
Serves: 10 tacos
 
Ingredients
  • 14 to 16 ounces cooked salmon, flaked
  • or 14.5 oz canned
  • 1 Tbsp. lime juice
  • ⅓ cup diced red sweet pepper
  • 1 cup corn
  • Corn tortillas or taco shells, warned in the oven
  • Package shredded cabbage with carrot (coleslaw mix)
  • Queso cheese
  • For the Sour Cream Drizzle:
  • ½ cup light sour cream
  • 1 Tbsp. finely chopped fresh cilantro
  • 1 Tbsp. lime juice
  • ⅛ tsp. salt
  • ⅛ tsp. ground chili powder
Instructions
  1. In a small bowl, toss together salmon and lime juice until combined.
  2. Combine the corn and sweet diced pepper together.
  3. In each corn tortilla or taco shell, put the cabbage mix, corn and
  4. sweet peppers, the salmon on top.
  5. For the Sour Cream Drizzle:
  6. In a small bowl, stir together sour cream, chopped cilantro, lime juice, salt, and chili powder, or put in your bullet and pulse for a few seconds to blend.
  7. Top each taco with Sour Cream Drizzle. Sprinkle with chopped cilantro,
  8. Queso cheese, and serve with lime wedges

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3 INGREDIENT CHICKEN

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3 INGREDIENT CHICKEN
 
Super easy!!!!!! Super yummy!!!!
Ingredients
  • 2 packets Dry Italian Dressing Mix
  • ½ Cup Brown Sugar
  • 6-8 Chicken thighs (You can use any chicken pieces)
Instructions
  1. Preheat oven to 350 deg.
  2. Line a metal rimmed baking sheet or pan with foil.
  3. Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
  4. Add chicken pieces to bag and coat.
  5. Place chicken pieces on pan skin side up.
  6. Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.

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