21 Day Approved Wildtree Crockpot Chipotle Lime Chicken

Many of the Wildtree seasonings do not contain sugar.  Here is a slowcooker recipe that I have made multiple times.  It is very easy and delicious.  It's great for meal prep too!  

 Number of Servings: 4 

Ingredients:

1 cup onion, sliced

1 cup celery, diced

1 cup carrot, diced

1 pound chicken breasts, boneless, skinless

1/4 cup Wildtree Chipotle Lime Rub

1/4 cup lime juice

1(15 ounce) can tomato sauce

2 cloves garlic, minced

1 avocado, diced  

1/4 cup cilantro, chopped

Brown rice, cooked

Method of Preparation:

Arrange onion, celery and carrot in bottom of slow cooker. Liberally season chicken thighs with Chipotle Lime Rub and arrange over vegetables. In a small bowl, whisk together, lime juice, tomato sauce and garlic, and pour over chicken. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Top chicken with avocado and cilantro, and serve with cooked rice. 

(1 Red, 1 Yellow (served over rice), 1 Green, 1/2 purple, 1 Blue (diced avocado) 

If you'd like a list of products that contain no sugar, please feel free to message me. 

Carrot-Pecan Loaf Cake

I love carrot cake and I found the most delicious carrot cake recipe ever.  Thanks to Southern Living Magazine, I will never search for another carrot cake recipe again.  Seriously, it is the best.  Even they call it "Best Carrot Cake Ever".  The buttermilk glazed, triple layer, cream cheese frosting covered cake is worth the effort. You will use a ton of dishes.  You will spend a lot of time in the kitchen.  You will reap the rewards when all is said and done.  Looking for a quick carrot-cake fix?  Look no further than the recipe I found below.

BonAppetit Magazine publishes an "R.S.V.P." recipe where readers request recipes from certain restaurants and BonAppetit delivers!   A reader requested the recipe for the Breads Bakery Carrot-Walnut Loaf Cake.  When I stumbled across this restaurant recipe for Carrot-Walnut Loaf Cake in the Bon Appetit magazine (May 2015), I knew I had to try it.  It seemed like an easy enough recipe plus it came from Breads Bakery in New York - - - I knew it would be a winner.   

I ended up doubling the recipe because I wanted to be able to share the bread with friends.  The loaves turned out delicious and I followed the recipe exactly, subbing pecans for the walnuts.  I even ended up using a mini loaf pan (9 mini loaves in one pan, which took about 40-45min).  Those were like personal portable Carrot-Pecan Loaf Cakes!

For the Recipe:  Carrot-Walnut Loaf Cake in the Bon Appetit magazine (May 2015) (I used pecans instead of walnuts).

Share yours: How did yours turn out? Share it with us!  #tammytastes @tammytastes

Chocolate Chip Samoa Layered Brownie Bars

If you've stumbled across "Slutty Brownies" on Pinterest (one finds the most interesting titles on Pinterest...) or read my recipe for Chocolate Chip Oreo-O-M-G-Brownies with a much more G-rated name, then you'll know where the inspiration for this next concoction came from.  I love Samoas Girl Scout Cookies.  Caramel, coconut, and chocolate make up this magical ring of cookie.  Keebler makes a version year round as Coconut Dreams (check your cookie aisle - - - you'll thank/hate me later).   I took all the shortcuts on this layered bar so it's very easy to make.  The only hard part is not eating the cookie dough or cookies during prep.  

Gather the goods:

• Refrigerated chocolate chip cookie dough (2-16oz tubes of dough or 1 tub of dough)
• 1 package Keebler Coconut Dreams or Samoas, roughly chopped
• 1 Pillsbury Dark Chocolate Brownie mix (family sized) + ingredients on box

 Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper/foil for easy removal.  Press refrigerated cookie dough into bottom of pan.  (I used 3/4 of the 36oz tub of dough). 

Roughly chop Keebler Coconut Dreams.  (You could also just line the cookies as is but I prefer to roughly chop them for the layer).  Press down a little to help the Coconut Dreams settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Coconut Dreams layer.  Spread evenly.  Bake for 30-35 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake, plus it incorporates my favorite cookie.  
Your turn: Share your version of the recipe with us!  #tammytastes

Twix Truffle Bars

Twix Truffle Bars - a Twix inspired dessert bar recipe.

If you haven't checked out "Chef-in-Training" you're missing out.  She posts and shares all sorts of great recipes.  This is just one of the many recipes she has shared.  The only modifications I made were using Keebler's Sandies instead of Lorna Doone's (the frugal person in me couldn't pass up the sale) and instead of making the brownies from scratch, I used a Pillsbury family sized box of brownies.  I also used butter in place of shortening.

Gather the Goods:

• 1 box Pillsbury family sized brownie mix + ingredients listed on box  
• 1 box Keebler Sandies Shortbread Cookies (or any brand you prefer)
• 6 oz. cream cheese, softened
• ½ cup sugar
• 14 oz. bag of caramel cubes, unwrapped (they also sell caramel morsels now - if you spot those it will save you time not having to unwrap!)
• 2 Tablespoons milk
• 1½ cups milk chocolate chips 
• ½ cup semi-sweet milk chocolate chips 
• 1 Tablespoon butter

Instructions
Brownie Layer  

1. Preheat oven to 350 degrees F (or as directed on package). 
2. Prepare boxed brownie as directed. 
3. Pour into a greased 9x13 inch pan.
4. Bake according to directions on box. 
5. Allow brownie layer to cool completely.

Shortbread Truffle Layer 

1. Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
2. Gently press shortbread truffle evenly over cooled brownies.

 

Caramel Layer 

1. Place caramel cubes and milk in a medium pot over low heat. Stir until completely melted and smooth.
2. Evenly pour over shortbread truffle layer.
3. Place in fridge to let it cool.
   

Chocolate Layer 

1. Combine chocolate chips and butter together in a medium pot over low heat. Stir until melted and smooth.
2. Evenly spread over the top of cooled caramel layer.
3. Refrigerate before cutting.  These are best stored in the fridge, as the truffle layer tends to get soft.
   

Best Zucchini Bread Ever

I am about to start a major kitchen renovation, which means I will be oven-less for a month.  Pair that with a growing vegetable garden chock-full of zucchini and you'll get an amateur/hobbyist baker trying to get all her baking in before construction.  Fast forward a couple hours and you have 4 loaves of zucchini bread cooling.  Whether you have a garden of zucchini waiting to be baked into bread, or you pick a couple up from the grocery store, you'll want to try out this foolproof recipe.  It is extremely easy to make and having a food processor makes it even easier.  I used Wildtree products since I had them on-hand, but you don't need those products to make the bread.  

Tammy's Best Zucchini Bread Ever

• 3 eggs, beaten
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup oil (I used Wildtree grapeseed oil, but use what you have)
• 3/4 tsp salt
• 2 cups shredded zucchini
• 3 cups flour
• 1Tbsp vanilla 
• 1 tsp baking soda
• 1 Tbsp cinnamon (or 1 Tbsp Wildtree Hearty Oatmeal Mix-In Sugar & Spice) 
  
  Using a mixer, cream together the beaten eggs, brown sugar, white sugar, oil and salt. Add shredded zucchini and remaining ingredients.  Mix well until flour is well incorporated. Divide batter between two prepared loaf pans. Bake for 50-60 minutes at 350 degrees.  I would check the oven starting at 50 minutes, especially if you are using a dark non-stick pan.  Bread is ready when a toothpick or butter knife inserted in the center comes out clean.  Allow bread to cool completely in the pan before removing.  

Recipe modified from: http://blog.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html

Buffalo Chicken Dip

Due to popular demand, a friend of mine always brings her Buffalo Chicken Dip to gatherings.  It is delicious and is so easy!  The whole thing is usually the first thing to go.  It's definitely a crowd pleaser, so I knew I had to bring it when I was getting ready for a tailgate party.  The dip is served warm, but even when it's first mixed, it's pretty amazing.  The recipe below can be halved if you are bringing this to a small gathering.      

Gather the goods:
2 cups cooked chicken breast, shredded (or 2 10oz cans of chicken for a shortcut)
2 8oz blocks of cream cheese
1 cup blue cheese dressing (or ranch dressing)
1/2 cup wing sauce (or 1/4 cup Wildtree Blazin' Buffalo Blend)
1/2 cup shredded cheese (mixed in)
1/2 cup shredded cheese (for topping)

Mix together all ingredients.  Place in a baking dish.  Top with remaining 1/2 cup of cheese.  Bake at 350 until the the dip is completely warmed through.

This was for a tailgate so I didn't bother trying to put it in a nice dish or photograph it in a special way.  The picture doesn't do it justice but it is delicious!  You'll want to pin this for your next party dip.  


Thank you for the recipe, Rosary!



        

Twix Cake

Ridiculously Easy Twix Poke Cake

You’ve probably heard of the “better than anything” poke cake that includes heath bar.  It's the perfect framework for doctoring up a boxed cake mix so I decided to try it out with Twix.  It’s very easy to make!

Gather the Goods:

• Yellow Cake Mix (I used Pillsbury Moist Supreme Golden Butter Recipe)
• Sweetened Condensed milk, 1 can
• Caramel topping (Smucker’s Squeezable Caramel)
• Cool Whip
• Twix (3 full-size packages, or you can use the Twix minis) chopped into pieces

Prepare cake according to the box.  Pour in a 13x9 pan.  When cake is done, remove pan from oven and poke holes all over the cake using a fork.  Pour the can of sweetened condensed milk over the entire cake.  It will seep into the cake.  Drizzle a little bit of the caramel over the top.  Allow cake to cool completely.  Once cake is cool, spread the Cool Whip on top of the cake.  Sprinkle chopped up Twix on top (I used 16 mini Twix chopped up in the picture above).  Drizzle with more caramel topping.  Store in the refrigerator.    

Jalapeno Pepper & Corn Dip

 I think I have pinned so many dip recipes that I need to create a board just dedicated to dips.  I may even need to subdivide that board into hot and cold, fruit and veggie.  However you pin, you'll definitely want to add this "Jalapeno Pepper & Corn Dip" to your recipes.  People will love it.  You will make it again.  You will love how easy it is.  I had a new seasoning I wanted to try out from Wildtree, so in place of the jarred jalapenos, I substituted the Wildtree Jalapeno Pepper Blend.     

You can adjust the seasoning to make it hotter if your taste buds can handle it.  My favorite vehicles for this dip are Fritos Scoops.    

Gather the Goods:

• 2 cans Mexicorn, drained
• 1 cup mayonnaise
• 1 cup sour cream
• Tops of 1 bunch of green onions, sliced
• 1 can diced green chilies, drained (mild or hot depending on your taste)
• 2 tbsp Wildtree Jalapeno Pepper Blend (or substitute 1/3 cup jarred Jalapenos, diced)
• 8 ounce package of Shredded Mexican Blend or Colby Jack Cheese
• Tortilla chips for serving (...Fritos Scoops are divine)  

Preparation:

Drain the Mexicorn and green chlies.  Combine all of the dip contents together and place in the fridge for 12 hours.  This dip gets better as it sets.  The struggle comes with not eating it beforehand.  Serve with tortilla chips

This recipe was modified from Blog: An Affair From the Heart's post.

Ultimate Peanut Butter Cup Crunch Brownies

If you love peanut butter, look no further.  You have just stumbled upon your favorite brownie that is packed with Reese's peanut butter cups, peanuts, peanut butter, Rice Krispies, and of course chocolate.  These layered brownies are delicious.  You'll end up cutting them into smaller squares because they are so decadent.

I modified the recipe from the Cookies and Cups blog.   The recipe below will make a 13x9 pan. 

Gather the Goods:

• Pilsbury Family Size brownies (or any brand that will bake in a 13x9 pan)
• 1 small bag Reese’s miniatures (I used about 18 miniatures total)  Coarsely chopped
• *Optional: ½ cup peanuts, coarsely chopped
• 2 cups semi-sweet chocolate morsels
• 1 cup peanut butter
• 1 tbsp butter
• 2 cups of Rice Krispies

1. Bake brownies according to package directions in a 13x9 pan lined with foil for easy removal  (Don't overbake!)
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. In a pot over medium heat, combine chocolate chips, peanut butter and butter.  Stir frequently until completely melted.  Once melted, remove from heat. 
5. Immediately stir in Rice Krispies until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into small squares to serve.

Store airtight for up to 3 days. I like to keep them in the fridge, but you can store them at room temperature too.  Also, as you're cutting the brownies, any pieces that fall off are fair game for the baker. 

Combine the peanuts and peanut butter cups so you can sprinkle them easily.

The crispy layer poured on top of the cooled brownies.

The foil lined pan makes it easy to remove the brownies for cutting.

I didn't exaggerate the thickness of these brownies.

With the chopped peanuts and an increased top layer.

    

Bacon Cheddar Ranch Dip

The only thing that can make bacon and ranch even better is adding cheese.  I'm always looking for a crowd pleasing dip recipe.  This is a great recipe for tailgating, parties, and gatherings.  The original recipe (below) is delicious, but the fiesta variation I just tried takes it up to a whole new level of yum.

Original Version
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
1 packet Ranch dressing mix
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  

I really didn't think this dip could get any better.  But it did... 

Fiesta Bacon Cheddar Ranch Dip
16 oz sour cream
4oz Hormel real bacon bits (the kind in the bag)
2 tbsp Wildtree Spicy Chipotle Ranch
1 cup shredded cheddar cheese

Mix together all ingredients.  Refrigerate overnight.  Serve with tortilla chips, Frito Scoops, or veggies.  
 

Mediterranean Fajita Salad

I came across this recipe and wanted to give it a try.  Instead of wrapping it in a tortilla or pita, I decided to put it over a bed of romaine lettuce.  It was delicious and it didn’t even need dressing thanks to the flavors and hummus.  The original recipe can be found here: Mediterranean Fajitas  My modified version is listed below and I halved the recipe.  I used the seasonings I had on hand.  If there is a shortcut to take, take it! 

Gather the goods:

1 pound chicken breast, cut into strips or chunks

1 tbsp oil (I used natural grapeseed oil)

1 tbsp Opa! GreekSeasoning

½ cup Kalamata olives, minced

1 garlic clove, pressed or minced

½ tsp grapeseed oil (I used Wildtree’s garlic grapeseed oil)

½ cup hummus (or enough for 1 serving per salad)

1 plum tomato, diced

¼ cup roasted red peppers, diced (I roasted one red pepper on the stove, but buying a jar would be a great shortcut)

Romaine lettuce, chopped (I used bag salad for this to save a step)

Add the chicken, oil, and greek seasoning in a large resealable bag.  Smush around the ingredients so the chicken is completely coated.  Let marinade in the fridge for added flavor.  I let it sit in the fridge overnight since I was meal prepping.  Preheat the grill or grill pan to medium high.  Remove the chicken from the bag and place on the grill or grill pan.  Cook the chicken until it is cooked completely.  Meanwhile prepare the olive tapenade by combining the olives, garlic, and ½ tsp oil.  Set aside.  Place romaine lettuce in a salad bowl and top with chicken, tapenade, diced tomato, roasted red peppers, and a single serving of hummus.  Serves 4.

Not feeling the salad?  Put it in a pita or a tortilla that is spread with the tapenade and hummus!  My husband enjoyed the “fajita version” as I was devouring the salad.  Both were a hit and made great leftovers. 

Why I Love it:  It’s an easy dinner that is so flavorful.  It’s also a great recipe to mix and match with the seasonings you have on hand. 

Your turn:  Share your version!  We want to see it.  #tammytastes 

Interested in learning more about Wildtree and the products used?  Click here to browse and shop online. 

 

What's In Your Lunch? Bento & Bistro Lunch Ideas

What’s better than a lunch packed by a mom?  I remember my mom packing me the best lunches as a child.  They were always packed so neat and tidy in whatever character lunchbox I had at the time (Minnie Mouse, New Kids on the Block, and Popples are a few that ring a nostalgic bell).  She even included a little note with a simple little drawing of a smiley face.  The lunches weren’t extravagant by any means – typically a sandwich, juice box, chips, and a snack.  It was the 80s.  Sugar was all the rage.  Something about those lunches though always stuck with me.  To this day, she still makes the best sandwiches (and lunches).  I even tell her she “makes the best” sliced apple. 

Fast forward to adulthood and I still enjoy packing a lunch.  I try to stay away from ordinary sandwich, chip, snack that I once enjoyed as a kid.  I like packing salads, wraps, etc.  In bistros and markets I noticed little “lunch kits” that you could purchase that included a protein, veggie, fruit, cheese, etc.  They looked delicious and I knew they’d be easy to recreate and even pack ahead for the entire week.  So I used my sectioned Gladware containers and put together my own “bistro box” which I later learned through my perusal of pinterest actually had the defined name “bento boxes”.  Whatever you call ‘em, it makes lunch easy to pack for the week and keeps you from getting into the boring lunch slump.  It’s a great way to use up whatever is left in the cupboards and fridge.

Below are just a few pictures of some of the simple Bistro Boxes I’ve packed.  There are sites devoted to bento boxes for adults.  There are even companies that sell containers for them, but you don’t need a fancy container to pack a lunch.

Why I love them: they’re transportable, save money and calories since you’re not eating out, and saves time when you pack them ahead for the week.  

Your turn:  Share your on-the-go lunch or favorite website for lunch ideas!  #tammytastes

Check out my board on Pinterest devoted to lunch/breakfast on the move.  Many of the pictures have the Weight Watchers points value with them.
 Follow Tammy's board Breakfast/Lunches On-the-Move on Pinterest. 

Some of the containers I use: Gladware sectioned containers, mini Dixie cups with lids, silicone cupcake “wrappers”, my favorite thirty-one lunch bags, Tupperware mini sauce containers, Ziploc stackable containers. 

 

Baked Avocado Fries with Chipotle Ranch Dipper

Dip lovers will know what I mean.  I am a fan of dips and sauces.  Really, anything is just a vehicle for the Holy Grail of all dips - - - ranch.  When I saw this recipe on the Wildtree site I knew I had to try it.  I followed the recipe but cut the amount of flour in half and did not add the coconut oil to the panko crumbs.  I just used plain panko crumbs.  The baked fries were absolutely delicious.  When avocados are warmed, they become very creamy.  The panko crust will fool you into thinking these are fried.  The dip alone is worth replicating again...and again...and again.  I ended up using it as a dip for carrots.  I immediately associated it with the Outback Blooming Onion sauce, which is the ultimate dip (second only to ranch of course).  One serving with dip, will "cost you" 6 if you are tracking.  The recipe below is from the Wildtree website.

Gather the Goods

• 1/2 cup mayonnaise, light
• 2 tablespoons plain Greek yogurt (if you don't have this on hand, I wouldn't worry about it, just add more mayo)
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• 1 teaspoon Wildtree Garlic Galore Seasoning Blend
• 1 tablespoon Wildtree Spicy Chipotle Ranch
• 2 avocados
• 1/2 cup flour (I barely used the flour)
• 2 eggs, beaten
• 1 1/2 cups panko (you won't use all of it) 
• 2 teaspoons Wildtree Organic Coconut Oil, melted (I skipped this step)

Recipe In a bowl, whisk together to mayonnaise, yogurt, water, Dijon mustard, Garlic Galore Seasoning Blend, and Spicy Chipotle Ranch. Refrigerate until you are ready to serve. Preheat oven to 450°F, line a baking sheet with foil, and place a wire rack on the sheet pan; set aside. Halve and pit avocados. Slice avocado halves into wedges. Set up three bowls for breading. In the first bowl, place the flour; in the second bowl, place the beaten eggs; in the third bowl, combine the breadcrumbs and Organic Coconut Oil (if you're using that). Coat each avocado slice with flour, egg, and breadcrumbs and place on the wire rack on the sheet pan. Bake for 15 minutes or until the coating is lightly browned. Serve with prepared Chipotle Ranch dipping sauce.

Wildtree products used: Garlic Galore, Spicy Chipotle Ranch

Why I Love It: Bottom line - it was delicious.  You'll want to try this recipe. 

Your Turn: Share your version of this recipe!  We want to see it.  #tammytastes 

Chocolate Chip Ore-O-M-G Brownies

It’s no secret I love baking.  I bake a couple times a week, mostly for my hubby to bring to the guys at his firehouse.  I am hoping to become the official amateur baker of his fire department, complete with personalized apron.  Okay, that’s farfetched but I do enjoy sending in baked goodies for the guys.  The recipe below was sent in and has been requested a few times.   

A chocolate chip cookie bottom, an Oreo middle, and a brownie top.  Gimme.  

A friend of mine introduced me to these brownies and referred to them as “Slutty Brownies”.  I searched for the recipe and made these brownies immediately.  The first few times I made these, I made them from scratch, with the exception of the Oreos of course.  They.  Were.  Amazing.  Today when I made them, I needed something quick so I used cookie dough, boxed brownie mix, and Double Stuffed Oreos.    
I don’t typically go for the lower fat, altered recipes when it comes to baking.  It goes without saying the recipe for these brownies is anything but healthy.   I’m not even going to think about putting in the points values of these brownies.  Ignorance is bliss.    
To follow the “from scratch” recipe I originally tried, visit this blog: http://whatsgabycooking.com/slutty-brownies/ 
 
If you want a shortened version of “Slutty Brownies” try out my “Chocolate Chip Ore-O-M-G Brownies”
 
Gather the Goods:

• Boxed brownie mix (plus ingredients listed on the box)
• Refrigerated chocolate chip cookie dough
• One package double-stuff Oreos, roughly chopped (you’ll use about 2/3  of the package) 

Heat oven to 350°.  Prepare the bottom of a 13x9 pan with nonstick spray or line with parchment paper.  Press refrigerated cookie dough into bottom of pan.  I used about half of the tub pictured.  You can also just press one roll of cookie dough into the bottom of the pan.  

Roughly chop Oreos.  (The original recipe says to just line the Oreos in a layer on top of the cookie dough.  I prefer to roughly chop them and layer them on top.)  Press down a little to help the Oreos settle into the cookie dough.  Prepare brownie batter as directed on the box.  Pour the batter on top of the Oreo layer.  Spread evenly.  Bake for 30-32 minutes.  Brownies are done when a knife inserted into the brownie comes out clean.  Allow brownies to cool completely.  Enjoy! 

Why I Love It: This can barely even be considered a recipe because it is so easy to bake.  It is a sinfully delicious treat.  My friend also throws in butterscotch chips - - - a whole new level of deliciousness!  The variations are endless. 
 
Your turn: Share your version of the recipe with us!  #tammytastes