Saturday, July 28, 2012

Regina's Shipwreck Chili

My quest for a good chili recipe began a few years ago when a buddy of mine challenged me to a chili cook-off. I realized at that point that I had never made chili before. I found a random recipe and my friend showcased his own creation. He won the cook-off hands down.This is a recipe I have developed using his original ideas and making it completely my own. I call it shipwreck chili because of the number of random ingredients it takes. Others call it Best "darn" Chili.If you want to make this recipe, I can set you up with the Wildtree ingredients you need.
I seldom have time for "presentation" photos, so here is the chili in the Dutch oven

1 pound ground beef
1 pound ground sausage
2 16-oz cans red kidney beans - rinsed and drained
2 16-oz cans pinto beans - rinsed and drained
1 28-oz can petite diced tomatoes
1/2 cup Wildtree's Fiesta Salsa Blend
1 12-oz can tomato paste
1/2 - 3/4 cup brown sugar
3-5 Tablespoons Wildtree's Leslie's Chili Mix
1-2 Tablespoons Worcestershire sauce
1 teaspoon Wildtree's Rancher Steak Rub
1 Tablespoon ground cinnamon
1 Tablespoon Cocoa powder
1 12-oz beer (I prefer a dark lager)

Method: Brown ground beef and sausage with Rancher Steak Rub slowly in skillet. When it is almost completely browned, add Worcestershire Sauce, brown sugar, cinnamon, cocoa powder, tomato paste and Leslie's Chili Mix.

Transfer into large Dutch oven, cooking pot or crock pot.

Stir tomatoes and Fiesta Salsa Mix together and stir together with other ingredients in the pot. Add beans.

Finally add beer. Let simmer on very low for several hours. Stir often.

Serve with Wildtree's Beer Bread or Wildtree's Texas Cornbread.

For variation on the corn bread, add a tablespoon of Wildtree's Jalapeno Blend and a 1/2 cup of shredded cheddar cheese to the batter before baking.

Saturday, July 21, 2012

Oatmeal Rolls

I serve this roll recipe with the sandwich spreads, use them for mini sandwiches, give them as gifts and more. They are yummy!

Oatmeal Rolls – Regina’s Version

2 Tablespoons dry yeast
1/3 cup very warm water (120 – 130 degrees)
Mix together in medium to large glass mixing bowl and set aside 

2 cups water
1 cup quick-cooking (not minute) oatmeal
3 Tablespoons Wildtree Butter-Flavored Grapeseed Oil
1 teaspoon apple cider vinegar – a natural preservative
½ cup raw sugar
2 Tablespoons molasses
1 and ½ teaspoon salt
1 cup whole wheat flour
3 cups white bread flour
Buttered Grapeseed Oil for brushing the tops after they are baked

Boil the 2 cups water, add oatmeal and butter oil. Simmer one minute. Pour into large mixing bowl and let cool. Add vinegar, sugar, molasses, salt yeast mixture and whole wheat flour. Mix well. Add remaining flour. Knead well. Cover dough and let rise 1 hour or until double in size. Punch down and pinch off rolls. Try to maintain consistent size. 

Put ball of dough on clean surface and gently cup your hand. Roll the dough loosely inside the palm of your hand to form roll. May need to use a little flour too. Place rolls on large cookie sheet and let rise again until double in size.

Bake at 350 for 20 minutes. As soon as you remove them from the oven, brush tops with buttered grapeseed oil or butter.

Original Recipe

Instead of Buttered Grapeseed oil – use 3 Tablespoons real butter
In place of raw sugar and molasses – use 2/3 cup brown sugar and 1 Tablespoon regular sugar
Instead of wheat flour use 4 and ½ cups white flour

Thursday, July 19, 2012

Rodeo Roasted Carrots

2-3 pounds carrots washed and sliced
1 Tablespoon Wildtree's Roasted Garlic Grapeseed Oil (of flavor of your choice)
1-2 Tablespoons Wildtree's Rodeo Rub

Stir together. Spread on cookie sheet. Roast at 350 for about 45 minutes or until carrots are tender/crisp.

Monday, July 16, 2012

Best Butter Trick Ever!

Eeek! Butter?! Really? Actually, yes. Besides Grapeseed oil; butter and lard are staple ingredients in my kitchen. I have much less fear of using pure animal fat or a pure dairy product than I do processed chemicals without the fat. So, if butter is in your refrigerator too, you won't want to miss this trick!

Soften a stick of butter (or 1/4 cup of your homemade butter.)
Add a few teaspoons of grated lemon zest
I also added a teaspoon of Wildtree's Dill Dip Blend
Roll up in wax paper and put back in fridge to harden
Cut off slices and put on top of your cooked favorite vegetable or meat to make its own sauce or rub on steak, chicken or other meat and grill!

I sauteed zucchini and summer squash in this butter and it was oh so delicious!  

(I also did this with Wildtree's Chipotle Lime Rub and we rolled our sweet corn in it! YUM!!!)

You can use any combination of fruit zests and seasoning blends.

Saturday, July 7, 2012

Sandwich Spreads for Picnics

I use my veggie/fruit tray to take homemade sandwich spreads to cookouts and picnics. I usually put pickles or cherry tomatoes in the center. This tray has hummus, pimento cheese, egg salad and cucumber spread. Recipes below. I place my homemade oatmeal rolls and some crackers next to the tray.


1 15oz can garbanzo beans (Chickpeas) rinsed and drained
1/2 cup sesame seeds
1 Tablespoon Wildtree's Zesty Lemon Grapeseed Oil (or oil of your choice)
2 garlic cloves
Juice of 1 lemon (unless using the lemon grapeseed oil, then you don't need the lemon juice)
1/2 teaspoon cumin
1/2 teaspoon paprika
dash of cayenne pepper
OR in place of the cumin, paprika and cayenne pepper use
1 tablespoon Wildtree's Chipotle Lime Rub
Cold water as needed
Salt to taste

(You can use a number of seasoning blends in this. Another favorite, in place of the Chipotle Lime Rub is Wildtree's Rockin Moroccan Rub.)

Mix in blender or food processor until smooth, adding cold water as needed until desired consistency.

Pimento Cheese

    1 (3-ounce) package cream cheese, room temperature
    1 cup grated sharp cheddar
    1 cup grated Monterey Jack
    1/2 cup mayonnaise
    1/2 tablespoon Wildtree’s Smoked Mozzarella and Tomato Blend (optional)
    2 to 3 tablespoons pimentos, smashed
    1 teaspoon grated onion
    1-2 tablespoons sugar if desired (I prefer without)

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

Egg Salad

 6-8 hard boiled eggs
3/4 cup or more of mayonnaise
1 teaspoon or more of Wildtree's Adobo Seasoning Blend
1 teaspoon or more of Wildtree's Tatziki OR Dill Dip Blend

Place all ingredients in a food chopper (my favorite is the Tupperware chopper) and stir until desired "chunkiness."

Cucumber Spread

1 large hothouse cucumber, grated
1/3 or so cup sour cream or Greek togurt
1-2 teaspoons Wildtree Dill Dip Blend

Mix together and chill. Add the sour cream or yogurt a little at a time. Otherwise this might get too runny.

Fried Cabbage and Quinoa

This is an alternative to the fried cabbage and noodle dish I grew up eating. Although it carries the word "fried," don't panic, it won't sabotage your healthy eating plan at all.

1 head of cabbage, heart removed and sliced in thin strips (It will look like a LOT, but it reduces down to just enough.)

Fry cabbage in a Tablespoon or two of Wildtree's Butter grapeseed oil (or regular butter.) Stir often. Add about a teaspoon or two of sugar to the cabbage when its starting to look brown around the edges. Salt and pepper to taste. Serve with cooked quinoa or cooked buttered noodles.

Super Easy, Super Yummy Snack

This snack looks unassuming, but once you start crunching, its hard to quit munching!

1 bag pretzel sticks
1 bag Oyster crackers (I don't use store brand for these because they seem to crumble more)
1 small can salted peanuts

Sauce: 1 cup Wildtree Butter Flavored grapeseed oil (Or oil of your choice such as canola)
1 package Ranch dressing mix (I use Wildtree's)
2 teaspoons Wildtree Dill Dip Mix or dill of your choice

Pour pretzels, oyster crackers and peanuts in large bowl. Mix sauce ingredients and pour over top. Stir to coat. refrigerate for an hour or more.

Lemon Lavendar Tea

Another summertime favorite

For a half-gallon of tea, brew 2 family-sized (or 6 regular) black tea bags in 16 oz of boiling water. I use Luzianne decaffeinated black tea.) Add a few sprigs if fresh lavender and a few sprigs of fresh lemon balm. Brew together for a total of 30 minutes or more. Pour over ice into pitcher. Add a fresh sliced lemon. Delish!

Iced Green Tea

I'm a big fan of green tea. Hot or cold, I have developed a taste for this stuff. I drink several cups a day. Instead of buying bottled green tea, I make my own. One box of 24 family-sized tea bags (I prefer Luzianne decaffeinated) makes 6 gallons equal to 48 16oz bottles of bought tea. Much cheaper and tastier in my opinion. I don't care for sweet drinks so it is always unsweetened for me, but if you must have it sweet, choose an all-natural sweetener and add just enough to make it tolerable for you. I use 2 tea bags for a half-gallon as the box suggests and brew for a good 30 minutes. If you use a lot of ice, use 3 tea bags. Add water and ice to fill up the pitcher and add a sliced fresh lemon or lime. Makes a refreshing summertime drink.