About eight years ago I dined at a P.F. Chang's for the first time. It might seem weird that I remember this, but it was my first day at a new job in a new city in a new state so kind of hard to forget. It was also the first (and only) time I had the pleasure of trying their famous "Chang's Chicken Lettuce Wraps". I remember them tasting good, but it's hard to say if I thought that because I was starving and only tried one tiny portion or if I thought they were good because well, they were actually good.
In an effort to recreate what I thought were delicious chicken lettuce wraps, I decided to give them a shot for dinner a couple evenings ago. I used the recipe from the Official Wildtree website and made just a couple changes/additions for some added oomph. The wraps were a little difficult to eat, but tasted good nonetheless. I went with iceberg lettuce, but may look into a more "sturdy" lettuce next time. Romaine might be a good choice for an added dose of B-vitamins and fiber.
Asian Chicken Lettuce Wraps
3 T. Tamari Gluten-Free Soy Sauce
3 T. Wildtree's Teriyaki Sauce
2 1/2 T. rice wine vinegar
1 T. fresh lemon juice
1 T. minced fresh garlic
1 T. freshly grated ginger
2 1/2 T. & 1 T. Wildtree Natural Grapeseed Oil
1 1/2 T. sesame oil
4 boneless, skinless chicken breast, finely chopped
8 oz. mushrooms, finely chopped
8 oz. can water chestnuts, finely chopped
4 oz. can bamboo shoots, drained & finely chopped
5 scallions, sliced thin
1-2 heads iceberg leaves, washed & dried
**Wildtree Pacific Fusion Sauce for dipping
In small bowl, mix together soy sauce, teriyaki sauce, rice wine vinegar, lemon juice, garlic and ginger. Set aside.
In large skillet, heat 2 1/2 tablespoons of grapeseed oil over medium-high heat. Add chicken and quickly stir fry until no longer pink. Transfer chicken to a large bowl with slotted spoon. Cover to keep warm. Drain liquid from skillet. Heat remaining 1 tablespoon of grapeseed oil in skillet over medium-high heat. Add mushrooms, water chestnuts and bamboo shoots. Cook for about 2 minutes, add chicken back to skillet and mix. Add sesame oil and stir. Add garlic and ginger sauce mixture and stir until hot and bubbly. Lightly mix in scallions. Serve wrapped in lettuce leaves and dip in Wildtree Pacific Fusion Sauce.
Recipe adapted from Asian Lettuce Wraps
, courtesy Official Wildtree website.
Tonight's fajita dinner was quick, easy and so delicious. It's probably the third time I've made it in the last two weeks, however, it was the first time Jeremy and I forced Mason and River to eat the red peppers and onions as normally we allow them to garnish as they choose (which typically means only cheese for one and lettuce and tomato for the other). I say "forced" but it's not like we held them down and force-fed them. I may have had to throw a grounding threat or two out there for the sourpuss faces and sighs I had to endure, but in the end I am pleased to say - they survived. One came back for seconds as long as it consisted of "only chicken" while the other happily announced "Well, I won't be having another I can tell you that much!" as he placed his empty plate in the sink. Gee thanks. Note to self: teach boys better manners when expressing their opinions to the cook!
Meanwhile, there's Allister in his high chair shoving down every little pepper, onion and chunk of guacamole he can get his chubby little hands on. At least ONE of the boys appreciated my efforts. I know they say that children may need repeated exposure to foods before they become comfortable with them so guess we'll keep trying.
Anyway, as for dinner...
I marinated about 2 pounds chicken breast in Wildtree's Natural Grapeseed Oil and Chipotle Lime Rub for several hours, cooked it up in the grill pan and sauteed with red peppers and onions. Served with sour cream and guacamole that I made with Wildtree's Guacamole Mix. Bon appétit! All we were missing was some ice cold margaritas!
**Note: We've used the Chipotle Lime Rub for steak fajitas as well and decided they're better than any restaurant steak fajitas we've had in a long time.
Even though the boys were given the day off to celebrate President's Day, it didn't mean Mom was given the day off also, unfortunately. It's always a challenge working from home when the kiddos are not only home, but stuck inside due to weather.
Jeremy was sweet enough to take the load off me and prepare a hearty afternoon lunch for everyone - meatloaf, garlic and herb mashed potatoes and green beans. As a treat to me (and I'm guessing because that's what I stocked the fridge with) he sauteed fresh green beans. (We're at odds when it comes to fresh green beans...I love the squeak, and he says it's like fingernails on a chalkboard.) Yikes.
Meatloaf SERVINGS: 6
- 2 pounds Ground Beef
- 1 package Wildtree Just Like Mom’s Meatloaf Mix
- 1/4 cup soy sauce
- 2 eggs, slightly beaten
- ¼1/4 cup skim milk
- ½ 1/4 cup ketchup
Preheat oven to 350ºF. Mix together beef, Wildtree Just Like Mom's Meatloaf mix, soy sauce, eggs and milk. Mold meatloaf into loaf pan. Top with ketchup. Bake for one hour.
**We're used to adding finely diced carrots and onions to our meatloaf. I suppose it's a way to add another vegetable, but best of all, it gives the meatloaf a good crunch, which everyone in this house loves. We decided we'll be making those additions going forward.
He added a little bit of Wildtree's Garlic & Herb blend to the mashed potatoes, which was a delicious twist to the usual mashed potatoes.
The green beans are simple to make. After washing and clipping ends off, he sauteed them in a little bit of natural grapeseed oil, minced garlic and soy sauce. I could eat a whole bowl of them right now!Original Wildtree meatloaf recipe provided by Marlene Spiegel from Orlando, FL
When Jeremy and I were younger, our idea of good Italian food was Olive Garden. Ahem...we've since escaped that delusion, and needless to say, our feelings have changed, but one thing still lingers - Jeremy's love for Chicken Parmesan. Tonight's dinner was our take on the classic dish.
2 boneless skinless chicken breast halves
Wildtree Natural Grapeseed Oil
1/2 c. panko
1/2 c. Italian bread crumbs
1/4 c. parmesan cheese
1 T. Wildtree Hearty Spaghetti Blend
1 28oz can diced tomatoes
Salt & Pepper to taste *optional
8 oz. thin spaghetti (*we used whole grain)
Cut chicken breasts in half, then butterfly open each piece. Place in Ziploc bag and pound with a mallet until desired thickness or evenly thick. In medium bowl, mix together panko, breadcrumbs and parmesan cheese. In 9x13 glass pan, coat the chicken on both sides with the grapeseed oil. Dip into breadcrumb mixture and cover both sides. Place chicken in 9x13 pan. Sprinkle additional breadcrumbs on top of chicken. Bake at 350° degrees for 45-50 minutes, or until cooked through.
In medium sized pot, mix together can of diced tomatoes and Hearty Spaghetti Blend over medium heat. Bring to boil, reduce heat and let simmer.
Bring large pot of water to boil, add pinch of salt and cook spaghetti noodles for 6-8 minutes or until al dente. Serve topped with spaghetti sauce and chicken cutlet on side.
We did not make up this recipe, but it is our latest "first try". It was delicious!! Went a little easy on the Slow Cooker Sauce since River hates almost all things saucy. Imagine my surprise when he came home from school raving about how much he "loved the sauce!" This is definitely going on the list of "Likes".
Barbecue Pulled Pork Sandwiches
2 1/2 pound pork roast
1 1/2 cups Wildtree Wicked Good Slow Cooker Sauce
Season pork roast with salt and freshly ground pepper on both sides. Sear on all sides over medium high heat and place roast in slow cooker. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Remove roast from pot. Shred meat using two forks. Pour out any liquid remaining in the pot. Return shredded roast to slow cooker. Add Wildtree Wicked Good Slow Cooker Sauce. Stir. Continue cooking 1-2 hours on low. Serve warm on hamburger buns or hard rolls.
See original recipe
provided by Amy Crabtree from Lake Mary, FL
Perfect light, early lunch today. Boiled some mostaccioli and tossed with chopped mozzarella, cherub tomatoes, Wildtree Natural Grapeseed Oil, basil and pinch of sea salt. Topped with freshly grated parmesan.
Shrimp Scamp w/Spinach & Pasta
I follow the basic Shrimp Scampi Wildtree recipe using the Wildtree Scampi Blend, Natural Grapeseed Oil and Roasted Garlic Grapeseed Oil. However, I do make just a couple additions. I saute spinach in the Wildtree Roasted Garlic Grapeseed Oil, toast pine nuts and toss in with the pasta and shrimp just before serving. This is a huge hit in our house!
Chicken Tortilla Soup(printer-friendly version)
1 lb *roasted chicken breast, chopped (& skin removed)
2 T. Wildtree Natural Grapeseed Oil
1/2 large onion, diced
4 large carrots, peeled & chopped
3 stalks celery, chopped
2-3 roma tomatoes, chopped
1 jalapeno, finely diced small (optional)
3 cloves garlic, minced
6 cups low-sodium chicken broth
3 T. fresh cilantro (optional)
2 T. Wildtree Taco Seasoning
taco shells (or tortilla chips)
shredded cheddar cheese
In Dutch oven or large pot, heat oil over medium-high heat. Add onion, carrots, celery and garlic. Lightly saute for about 2 minutes. Stir in taco seasoning and jalapenos. Add chicken broth and chicken. Bring to boil. Turn heat to low and let simmer for 10-15 minutes. Stir in cilantro. Heat taco shells in oven prior to serving.
Serve topped with sour cream, shredded cheddar cheese and crushed taco shells.
*Roasted chicken: Place chicken breasts in a shallow baking dish, skin side up. Brush generously with Wildtree Natural Grapeseed Oil. Season with sea salt and freshly ground pepper. Roast 1 hour at 350°