recipe – Long Island Chick

Wildtree Italian Simmer Sauce and Recipe

Kathleen — Wed, 27 Jan 2016 13:20:39 +0000

Wildtree released its Italian Simmering Sauce as part of their Fall 2015 Product Line. I love the flavor of this sauce and it is so versatile! I had initially ordered one bottle and immediately ordered 5 more because this was a Wildtree sauce I wanted to have on hand as a staple in my food pantry.

One of the things I love about Wildtree, other than that it is beyond healthy for you being organic, GMO-free and often Gluten-free, is that we provide recipes, searchable by product, type of meal and ingredient. For the Italian Simmering Sauce, this is a screenshot of the available recipes (with more being added often):

The first thing I whipped up was the Italian Simmered Steak Tips…it was, of course, PHENOMENAL! Now, for Fall/Winter I am definitely a crockpot kinda girl. I love being able to start something in the morning and by the time mid-afternoon rolls around and my sons start strolling in from school, the house is filled with a delicious aroma. You know, the kind of aroma they are going to remember as adults with a warm, fuzzy feeling

I made a version of the Italian Pot Roast (I didn’t have all the veggies at the time and was a tad lazy to go to the store) and again, a huge hit!

I started it in the morning – very easy prep, I just prefer to brown beef a bit before throwing it in the slow cooker. The meat comes out so tender and bursting with flavor. This crockpot meal is sure to become a family hit!

Italian Pot Roast Recipe

Ingredients

1 pound baby carrots

1 pound baby red potatoes, halved

2 celery stalks, chopped

3 pound beef chuck roast

1 (14.5 ounce)can no salt added petite diced tomatoes

1/2 cup Wildtree Italian Simmering Sauce

1/4 cup flour

Method of Preparation

Add carrots, potatoes, and celery to a slow cooker. Place beef chuck roast on top of vegetables. Pour diced tomatoes and Italian Simmering Sauce over the roast. Cover and cook on high for 5 – 6 hours or low for 8 – 10 hours. Transfer roast and vegetables to a pan or bowl. Transfer half of the liquid to a separate mixing bowl. Whisk flour into broth until smooth and transfer mixture back to slow cooker. Whisk until completely incorporated and smooth. Cover and cook for 10 minutes or until slightly thickened. Serve as a gravy over the pot roast.

You can pick up some Italian Seasoning Sauce right from my Wildtree website. Happy cooking!

Southwestern Bell Pepper Nachos

Kathleen — Thu, 21 Jan 2016 00:53:25 +0000

Enjoy the nachos without the carbs! Bell peppers are just so good for you and yummy too!

Ingredients

1 pound chicken

2 tablespoons Wildtree Orange Balsamic Vinegar

2 tablespoons Wildtree Zesty Mustard Sauce

4 bell peppers, each cut into 6 chip size pieces

1/2 tablespoon Wildtree Natural Grapeseed Oil

1/2 cup corn

1/2 cup shredded cheddar cheese

1 teaspoon Wildtree Chipotle Lime Rub

1/4 cup sour cream

2 scallions, sliced

Method of Preparation

Add chicken, Orange Balsamic Vinegar, and Zesty Mustard Sauce to a slow cooker. Cook chicken on high in slow cooker for 2 hours. Shred and toss with juices from slow cooker. Preheat oven to 400°F. Toss peppers with Grapeseed Oil and bake for 15 minutes. Fill each pepper with shredded chicken. Top each nacho with corn and cheese. Return to oven until cheese is melted. Mix together Chipotle Lime Rub and sour cream and top each nacho with this mixture; garnish with scallions.

Submitted By:
Wildtree from Lincoln, RI

Meal Type:

Wildtree Product(s):
Chipotle Lime Rub Natural Grapeseed Oil Natural Grapeseed Oil (large Plastic) Orange Balsamic Vinegar Zesty Mustard Sauce

Need any Wildtree ingredients? Pick them up right here

Wildtree Wednesday: Pumpkin Pecan Cheesecake Cups

Kathleen — Wed, 14 Oct 2015 19:53:52 +0000

Ingredients

1 1/2 cups gingersnap cookies

1 1/2 tablespoons Wildtree Natural Grapeseed Oil

8 ounce Neufchatel cream cheese, softened

1 (15 ounce) can pumpkin puree

1 tablespoon brown sugar

1 1/2 tablespoons Wildtree Pumpkin Pie Cheesecake Blend

1 teaspoon vanilla

1 cup chopped pecans, optional

Method of Preparation

Preheat oven to 350°F. Crush the gingersnaps to create crumbs. Add the Natural Grapeseed Oil, stir well to combined. Spread on baking sheet. Toast in the oven 3-5 minutes until crumbs start to brown set aside to cool. Using an electric hand mixer blend the cream cheese, pumpkin puree, brown sugar, Pumpkin Pie Cheesecake Blend and vanilla until smooth, about 2 minutes. Spoon half of the gingersnap crumbs into 6 small glasses, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes. Garnish with whipped cream and pecans if desired.

Meal Type:
Sugar & Spice

For recipes and more, please visit my Wildtree Website!

Oktobertfest in Spring: Goulash and Spatzle

Kathleen — Tue, 03 Apr 2012 13:55:57 +0000

The epitome of love for my child in my house is if I make spaetzle mid-week. My youngest son, Ryan, absolutely adores spaetzle. If you aren’t German, you may not know what these little bits of heaven are and why my son goes into a frenzy when he sees them. According to the Spatzle Page (see? they have their OWN page – what does that tell you????), Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] literally translated from German as “little sparrow,” is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg.

: Spatzle – made with a machine and therefore thin and cheap

My spaetzle are NOT made with a machine. Rather they were (note the “were”) always made by scraping dough off a tablespoon into the boiling water. This was the way my grandmother made them and it takes a long time to fill that bowl.

: Two Tablespoons

My family always wants plenty of spaetzle left over to fry up the next day for breakfast. So, can you picture me ~~happily~~ scraping dough, bit by bit, into the pot? Well, I did until I caught this video on YouTube and watched with wonder as this German oma spread some dough onto a board and scraped them into the pot.

They were still a little thin for me so I improvised. I took my smooth, stone cutting board and I cut and flicked the dough with my pallet knife into the water. Much faster, still thicker than these stringy specimens and I was a happy camper. They are exquisite when smothered with goulash:

: Goulash and Spatzle

Maybe I will make them every week. Or maybe I’ll just boil a pot of noodles and let the spaetzle continue to be special to my family

German Spatzle

Yield: Serves 6

Ingredients

4 C Flour
3 Large Eggs
1 C Milk
1 Tbsp + 1 Tsp Salt
Nutmeg to Taste

Instructions

Prepare a firm dough from the flour, eggs, milk, salt and nutmeg.
Beat until it comes easily away from the sides of the bowl.
Form dumplings and cook in a pot of boiling, salted water.
When they rise to the top, let them cook a minute or so longer. Skim them out and dip in cold water to stop them from cooking.
Coat lightly (very lightly) with vegetable oil to stop them from sticking to each other.

http://longislandchick.com/oktobertfest-spring-goulash-spatzle/

Ready For Some Spring Cleaning?

Kathleen — Mon, 12 Mar 2012 12:20:56 +0000

So the clocks “sprung” ahead this past weekend and so our thoughts turn to those of Spring…Cleaning! Does that get you excited? Yeah I know, not so much. But, it is a good time to declutter and deep clean. Think of all the germs that have been gathering in our homes and incubating during the winter months. Time for some fresh air and a clean home.

One of the biggest things I am battling, besides the clutter monster, is soap scum. This crap is just impossible to get off!!! Even elbow grease doesn’t do the trick! I hate seeing that gross film on the shower tub and enclosure. Hell, I can’t even see well through the glass at this point. Yeah, I know that is pretty gross. Well, I’ve been trying different products with no luck. Some of them stink so bad, I nearly passed out before I escaped the bathroom and, of course, the soap scum remained. So I was perusing Pinterest the other day and of course, a fellow soap scum hater came to the rescue That is how I found Jen at Life, Crafts & Whatever with her magical soap scum killa recipe.

Pretty easy too: White Vinegar (magical stuff really) and Blue Dawn Dishwasher Detergent…heated up. Spray it on that disgusting soap scum and it magically disappears. Seriously. That is it. I am going to try it and post my results. I don’t know if I am brave enough to take “before” pictures though. Take a look at Jen’s “before” pictures – mine would be not much different.

Let me know if you tried her recipe and your results. Do you have your own recipe or trick to getting rid of this stubborn problem?