Browsing Italian-Mexican-Latin Dishes

Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Soups - Stews - Chowders | Comments Off on Taco Soup

Best Enchiladas & Healthy Too!

May16

Enchiladas

Recipe: Enchiritos

Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!

Ingredients

  • 6 8-inch Flour Tortillas
  • 1 can Vegetarian Refried Beans
  • 2 tablespoons Diced Onion
  • 2 tablespoons Diced Green Peppers
  • ½ cup Black Olives, sliced
  • 8 oz can Tomato Sauce
  • 8 ounces Red Enchilada Sauce
  • 1½ cups Shredded Cheese – Cheddar or Chedder-Jack

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
  2. Heat the Refried bean mixture on the stovetop or in microwave oven
  3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
  4. Add toppings – onion, green pepper, black olives
  5. Mix together the enchilada sauce & the tomato sauce
  6. Pour a couple of tablespoons of the red sauce over the toppings
  7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
  8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
  9. Bake for 15 minutes
  10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

Quick Notes

Add a little of Enchilada Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and or green onions.

I call them Enchiritos because I was trying to copy a Taco Bell dish by that name. They are pretty close!

Microformatting by hRecipe

posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Enchiladas & Healthy Too!

So Good Veggie Pizza

September19

Recipe: Wildtree Pizza

Ingredients

  • 1 package Wildtree So Quick & Easy Pizza Dough, #10682 or Whole Wheat Pizza Dough, #10684
  • 1 tablespoon Wildtree Grapeseed Oil – Butter, #10282 or Garlic, #10226
  • ½ cup Warm Water, 120° to 130°
  • 14.5 ounce can Tomato Sauce or Crushed Tomatoes
  • 1 cup Mozzarella Cheese
  • 1 Tbsp Wildtree Perfect Pizza Sauce Seasoning, #10755 or Hearty Spaghetti Sauce Blend, #10197
  • 2 cups Vegetables – red, green & yellow peppers, mushrooms, black olives, broccoli, try green olives, artichoke hearts or jalapeno peppers for a little zip

Instructions

  1. Mix 1 tablespoon of the Perfect Pizza Sauce Seasoning with the tomatoes or tomato sauce & let sit for about 1 hour to meld flavors
  2. In a large bowl, whisk pizza dough with 1/2 cup warm, and 1 tablespoon Wildtree Grapeseed Oil (any flavor), until a ball forms.
  3. Turn dough out onto a floured work surface (I use Semolina Flour), and knead for 2 minutes until smooth and elastic.
  4. Cover; let rest on floured surface for 10 minutes. Shape dough into a 12-14 inch circle on a pizza stone or sheet pan.
  5. Bake on the lowest rack in a 450° oven for just 5 minutes.
  6. Remove from oven & poke any air bubbles with a fork. Than add about 1/2 cup of the pizza sauce, followed by vegetables & mozzarella cheese. Freeze the extra pizza sauce for the next pizza, or use on English muffin mini pizzas, or as a dipping marinara for bread sticks etc.
  7. Return to oven for another 5 – 7 minutes, or until crust is golden brown.

Variations

1. Before Wildtree carried the Pizza Sauce Seasoning, this is the recipe we used to make a fabulous pizza sauce.
1 can Crushed Tomatoes, 28 ounce
1 tablespoon Hearty Spaghetti Sauce Blend, #10197
When I use this pizza sauce recipe, I divide the extra sauce into freezer containers & label – 1/2 cup for pizza or 1 cup or more for pasta dishes.

2. To make 8 mini-pizzas, use 2 crust mixes. Follow package directions, & then roll each mix into a flattened ball & cut into 4 equal sections. Roll out & layer the pizza sauce, toppings and cheese. Bake at 450° for 10 minutes. Or bake the crust-only for about 5 minutes & another 7 minutes or so with the toppings.

posted under Home, Italian-Mexican-Latin Dishes, Main Dishes, Pasta - Pizza - Quesadillas - Stromboli, Vegetarian Main Dishes | No Comments »

Quesadillas with Hickory Smoked Chicken

August11


Quesadilla

Recipe: Qopy Qat Quesadillas

Summary: Mary – adapted from an appetizer at my favorite restaurant. I like it so well that I wanted to try it at home…a fabulous blend of flavors.

Ingredients

  • 1 Chicken Breast, boneless
  • 1 tbsp Wildtree Grapeseed Oil – Hickory, #10629 plus a little to spritz while cooking
  • Pesto:
  • 6-7 tsp Wildtree Basil Pesto Blend, #10202
  • 2  tbsp Water, warm
  • 2 tbsp Wildtree Grapeseed Oil – Garlic, #10226
  • 6 Soft Tortillas, 8-inch size
  • Roasted Red Peppers, cut into thin strips
  • 3 tbsp Red Onion, chopped fine
  • 4 oz Monterrey Jack Cheese, shredded
  • 4 oz Cheddar Cheese, shredded

Instructions

  1. Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
  2. For Basil Pesto, mix the blend with the warm water… Let blend absorb water
  3. Then mix with the 2 tbsp of Garlic Grapeseed Oil
  4. Place the marinated chicken in a skillet, and partially cook the meat, turning once
  5. Remove the chicken from the skillet & slice width-wise into very thin rounds,  just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
  6. Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
  7. Set skillet aside
  8. Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
  9. Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
  10. Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
  11. Heat one tortilla at a time on medium heat, turning once
  12. Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream

Quick Notes

I served this as our main dish. I would say it will serve 6, depending on their appetites…served as an appetizer, 8 people or so.

www.MyWildtree.com/maryrose

Microformatting by hRecipe

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Pasta - Pizza - Quesadillas - Stromboli | No Comments »

Taco Salad

July20

Summary:  Recipe by Mary Rose

Ingredients

  • Optional meat ingredient – ½ pound Hamburger, browned
  • 2 tbsp Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz
  • 1 can Kidney Beans, drained
  • 1/2 of a head of Lettuce or so, torn- or a bag of Mixed Greens
  • ¼ pound Cheddar Cheese, shredded (1 cup)
  • Tortilla Chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp Wildtree Taco Seasoning Mix, #10575 3-oz, #10474 8-oz
  • ½ cup Milk
  • ½ cup Lite Mayonnaise
  • ¼ cup Ketchup
  • 1/2 cup Italian Salad Dressing…to make Wildtree’s dressing for this salad, blend together:  3 tbsp Wildtree Garlic Grapeseed Oil, #10226….4 tbsp Cider Vinegar or other vinegar….1 ½ teaspoons Wildtree Italian Dressing Mix, #10726

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend Taco Seasoning with the kidney beans & meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

www.MyWildtree.com/maryrose
Microformatting by hRecipe.

posted under Beef Recipes, Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »

Kimberly Loves Bean Dip

July18

Bean Dip

Ingredients

  • 1 can Re-fried Beans, vegetarian
  • 4 oz. Cream Cheese, softened
  • ¼ cup Sour Cream, lite
  • 2 Tbsp. Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz.
  • 1 Avocado
  • 1 cup Cheese, shredded
  • 3 Green Onions, diced- I use the ends only
  • 1 Tomato, diced
  • 1 can Black Olives, sliced
  • Optional: Chili Peppers, Green Peppers, Red Onion- diced

Instructions

  1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
  2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
  3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
  4. Serve with Tortilla Chips
Microformatting by hRecipe
posted under Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »



Secure-Subscribe to our Email Newsletter

Email
*

First Name
*

Last Name

"The Perfect Blend" Wildtree Newsletter contains Monthly Specials & Monthly Menu Ideas with Recipes PLUS Grocery Lists. As a thank you for trying the newsletter, I will send you my "20 Best Tips For Blissful Meal Preparation". We will never spam or give out your contact information.

* required



Please do -Like- our Facebook page with healthy & quick recipes for you.

Facebook