Wildtree Greek Tzatziki Sauce

Busy Mama Recipes





Homemade tzatziki is the best. This recipe goes great with pita bread, bagels, carrot sticks, crackers, or on salads with chicken. It is simple to make and requires on a few ingredients so its perfect for get-togethers or for a snack.

1 cup full fat Greek yogurt or sour cream (or mix the two)
1 tbs Wildtree Dill Dip Blend
3 tbs grated cucumber
1 clove garlic, pressed
1 tsp Wildtree Lemon Pepper Blend

Mix all ingredients in a bowl and chill for an hour before serving.  Serve with pita chips, crackers, veggie trays, or put on wraps or sandwiches.

For a Middle Eastern twist, add basil or mint. Its great with cilantro on tacos, too!

Wildtree Dill Dip Blend- buy it here.

Smoked Mozzarella and Tomato Stuffed Mushrooms

Busy Mama Recipes





I made this yummy "snack" today for a little family get-together and it ended up being gobbled so fast I wish I would have made more. If you like stuffed mushrooms, this is a must-try!

Photo from www.wildtree.com, where this recipe is featured. 

One package white mushrooms (about 30)
8 ounces cream cheese
2 tbs Wildtree Smoked Mozzarella and Tomato blend
2 green onions, sliced very thin
1/2 cup shredded Mozzarella or Parmesan cheese

Preheat oven to 350°F and coat a 9x13 baking dish with pan spray. Wash and de-stem all mushrooms. Arrange the mushroom caps, hollow-side up, in the baking dish. Chop half of the stems and discard the rest. In a medium mixing bowl, add one tablespoon of warm water to the Wildtree Smoked Mozzerella and Tomato Blend and mix until the water is absorbed. Add the cream cheese, chopped mushroom stems, and green onions.  Mix until thouroughly combined. Place cream cheese mixture into a zip-top bag and cut about half of an inch off of its corner. Squeeze the cream cheese mixture into mushroom caps until filled and top with shredded mozzarella. Bake for 30 minutes or until mushrooms are tender and cheese is browned.

Wildtree's Smoked Mozzarella and Tomato Blend.  Buy it here.

Serve with lemon wedges and easy marinara sauce:
Combine 14 ounces crushed tomatoes with a 1/2 tablespoon of Wildtree Hearty Spaghetti Blend. Warm on the stove or in the microwave.

Readers: This recipe is featured on the Wildtree Website now!  Check out their recipes, which you can sort by Wildtree Product.  

Breakfast Casserole

Busy Mama Recipes


This casserole is so easy.  I put it together the night before and bake it in the morning to save time.  I have brunch with my parents every Sunday, and everyone always loves this.  The adults and kids eat it, and usually there are no leftovers.  I constantly get asked for this "Breakfast Lasagna" recipe:-)

It's pretty hard to mess up, and you can make it with anything you have.  My favorite is ham, which we had leftover from Thanksgiving, but you could make it with any meat.  Breakfast sausage is really good in it too.

In a 9x13 casserole dish, layer:

3 potatoes, shredded and tossed with 2 tbs Wildtree Smoky Bacon Flavor Grapeseed Oil***
1 cup cheddar cheese
2-3 cups cooked meat (cubed ham, bacon, or breakfast sausage works great)
1/2 white onion, diced
1/2 cup spinach or kale
3 Roma tomatoes, sliced thin
12 eggs whisked with 1/4 cup heavy cream and 1 tbs Wildtree Onion and Chive Blend
1 cup cheddar cheese for the top

*** I have used frozen tater tots- the kids love it!

Wildtree Onion and Chive Blend- buy it here.

Layer everything, in the order above, in the dish. bake at 375 for one hour, covered.  Uncover and bake for another 15 to brown the top.

Wildtree Smoky Bacon Flavor Grapeseed Oil- buy it here.

Raspberry White Chocolate Scones

Breakfast Win!

Mom Points!

These are so easy, too.  And a switch up from everything Cranberry and orange right now.  I'm making these Chrsitmas morning:-)

Ingredients

2 cups unsifted, all purpose flour
1/3 cup sugar

6 tbs plus 1 tbs unsalted butter, divided

1 tsp salt
1 tsp baking powder
2/3 cup plus 3 tbs heavy whipping cream, divided
1 cup plus 1/2 cup white chocolate chips, divided

1/2 cup fresh or frozen, unsweetened raspberries *See note below

Preheat Oven to 425.

If you are using fresh raspberries, wash them well and cut each in half.  If you use frozen, put them into a colander and wash with cold water, then run water over them until the juice below them runs clear.  then lay them out on paper towels and pat them dry.  Set them aside.  If you skip this process, the scones will turn pink and may be too juicy, so they won't have the right consistency. 

Mix the flour, sugar, salt, and baking powder until combined.  In a food processor, or in a large bowl using a pastry cutter, add 6 tablespoons of butter and pulse until it looks like crumbs.  Add 2/3 cup whipping cream and 1 cup of white chocolate chips and mix until well combined.  Add the raspberries last and mix as little as possible.  If you were using a food processor, I would transfer the dough to a bowl and mix with a spoon to prevent the berries from falling apart. 

Roll dough onto a lightly floured surface and knead about 10 times.  Form the dough into a  1 inch thick circle and cut into eight pieces, like a pie.  

Arrange them on a baking sheet and brush with the remaining heavy cream.  Bake for 12-15 minutes or until the tops are golden brown.

In the meantime, on a double boiler, melt the remaining white chocolate with the remaining butter.  Whisk constantly to prevent sticking.  Drizzle over the scones after they are out of the oven.

Enjoy! 

Lemon (Not-Meringue) Pie with Cardamom and Chocolate

When I was growing up, my grandfather's favorite pie was lemon meringue. I love lemon. Loooove it. But I don't not love meringue. Bleh. I wish I did- I try to like it. I eat it and I always think I will like it, but in the end its just whipped egg whites like usual. This pie is a little different from the typical lemon pie, so its a fun one to bring to a pot luck or holiday dinner.

Crust:

2 1/2 cup graham crackers, crushed
1/2 tsp salt
4 tbs unsalted butter, melted
2 tbs brown sugar

Combine all ingredients in a bowl and mix well. Press into a pie pan, making sure to cover the bottom and the sides. Bake for 15 minutes on 375. Take out to cool. Turn the oven down to 325.

Filling:
Juice of two large lemons (make sure to keep the zest)
14oz sweetened condensed milk
4 egg yolks
2 tbs all purpose flour
1/2 tsp cardamom
2 tbs sugar

Whisk together all ingredients in a large mixing bowl. Pour into the pie crust and bake for 20 minutes. Take it out of the oven and let it cool completely. I would let it sit in the fridge for at least an hour before moving on to the next step.

Not Meringue:
2 cups heavy whipping cream
Zest of two lemons
4 tbs powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon

Whisk the heavy cream until firm peaks form. Slowly add the sugar and lemon zest. Then slowly add the rest of the ingredients. Pipe decoratively or spread onto the completely cooled pie.

Garnish with dark chocolate shavings or sauce and serve.

Cranberry Orange Mini Scones with a Creamy Ginger Glaze

Busy Mama Recipes



Every Sunday I have brunch with my family, and tomorrow it's my turn to host. I made a practice run with a recipe today and loved it. Knox has deemed them "the most yummy cookie", so I think they'll be acceptable at tomorrow's get together.  Plus, the combination of cranberry, nutmeg, orange, and ginger are perfect for this time of year. 

Scones

2 cups ap flour, unsifted
1/4 cup sugar

2 tbs brown sugar
1 tsp salt (omit if you use salted butter)
1 tsp baking powder
6 tablespoons butter
1 pinch nutmeg
2/3 cup heavy whipping cream plus 2 tablespoons for brushing
Zest of one orange * Learn how to zest an orange without making the recipe bitter
1 cup Craisins (or dried, lightly sweetened cranberries)

Preheat Oven to 425.

In a food processor, combine the flour, sugars, nutmeg, salt, and baking powder and pulse a couple of times. Add the orange zest and butter and pulse until it looks like small crumbs. Then add the cream and mix until it is well incorporated.

Next, on a lightly floured surface, dump out the crumbly dough. Add the berries and knead with your hands until its very well mixed ( about one minute). Divide the dough in half, and form each half into a one inch thick circle, then cut into eight pieces (like a tiny pie).

Arrange them on the baking sheet and paint with the remaining heavy cream.

Bake for about 12 minutes, or until they're golden brown on top. After they cool, spoon the glaze (recipe below) evenly over each one. Make sure to refrigerate the leftovers (if there are any;-))

Creamy Ginger Glaze

1 tbs orange juice (fresh squeezed from the orange you zested earlier)

1 tbs heavy cream

1/2 tbs ground ginger

2 cups confectioners sugar

Whisk together in a small bowl until smooth.  This glaze should be very thick.  Since it contains milk it should be refrigerated if not eaten.

Classic Crockpot Chili

It's almost that time of year:-) I freaking love Fall- Its the best. I love cockpot meals, and I love that my kids eat them. Chili is one if the easiest to prepare and easiest to make healthy. My kiddos eat it plain, on hot dogs (gross), or (duh) with Fritos. One if them loves ketchup on chili (seriously... so gross), and one loves it on baked potato (even though he doesn't like potatoes)... hmm... boys are wierd. But whatever, cook it like this, and your family can wreck it however they'd like;-)

1 pound ground beef, cooked and drained (turkey can be used too)
5 cans of beans (I mix light and dark kidney beans with black beans)
1 quart diced tomatoes in juice
1-2 quart stock (chicken or vegetable)
1 large onion
2 cans diced green chilis
2 jalapenos, seeded and diced
1 green bell pepper, diced
1 bunch cilantro, leaves only, chopped (or 2 tbs dried)
Juice and zest of one lime
2 tbs cumin*
1 tbs chili powder*
Hot sauce (optional)
Salt and pepper

After browning and draining the hamburger, place all ingredients in the crockpot and cook on low for 4-5 hours.

Garnish with chopped green onions, sour cream, and shredded cheese. Or, if you are like my children, garnish with a bag of Fritos and some ketchup:-)

Leftover idea: drain all the juice and roll the filling in tortillas. Cover in enchilada sauce and bake for 35 mins on 350 for some quick, home made enchiladas.

Omit the meat and use veggie stock for a vegan option. Conveniently, this dish is also gluten, dairy, egg, and nut free:-)

*You can sub taco seasoning for these spices

Crockpot Potato Soup

This is the perfect soup for Fall. The kids love it because its "yummy" and I love it because its easy and inexpensive. Plus, crockpots are great because you only have one dish to clean when you're done:-)

You'll need:
7-10 potatoes, washed and diced (I like Yukon Golds and reds mixed, but any kind will do). In the end it will be about 8 cups.
2 onions, diced
4 celery stalks, diced
2 leeks, sliced very thin (or use 2 bunches green onions)
1 quart stalk (chicken or vegetable- homemade is best)
1 cup heavy cream
Salt and pepper

Put all ingredients except the cream in the crockpot and cook on low for 4-5 hours. Add cream for the last 30 minutes.

We serve our with bacon pieces on top and steamed broccoli or green beans on the side.

Crockpot Mediterranean Chicken

This recipe is a classic. You really can't mess it up. Inliterally make it different every single time I prepare it, and its always turned out great. It's the perfect lighter dish for fall.

4 boneless, skinless chicken breasts, sliced
1 quart diced tomatoes in juice
3 zucchini, sliced very thick (or sub eggplant)
1 onion, diced
1 fennel bulb, finely diced
3 cloves garlic, minced
2 red bell peppers, sliced
8-12 Brussels sprouts, cut in half
8-12 green olives, cut in half
1 cup chopped fresh spinach or swiss chard without the stem
1 tbs oregano
1 tbs parsley
1 tbs dill
Lemon juice
3 tbs caper berries
Salt and pepper to taste
Spaghetti noodles (spghetti squash can be used for a lighter version)

Place all ingredients except noodles in crockpot and cook on low for 5-7 hours. Serve over noodles or spaghetti squash and garnish with feta cheese and a lemon wedge. I like ours with a cucumber salad.

Jamaican Chicken Sausage Jambalaya with Rice & Shrimp

I made this for the first time a few months ago, and it quickly became a favorite of my kids.  Even though my three year old insists that it is "hot dog soup"- gross- it gets him to eat it.  So... sausage, hotdogs, whatever:)

It is easy to make and can be pretty healthy and "clean". The crockpot version is easier, but it can also be made in a stockpot. Both versions are below.

4 boneless, skinless chicken thighs (I have also used chicken breasts but dark meat is better in this recipe)
18 ounces smoked link sausage (I use a mix of pork, beef, and chicken)
1/2 to 1 pound shrimp, de-veined and peeled
1 quart diced tomatoes in the juice
2 bell peppers, diced
1 onion, diced
2 carrots, diced
3 celery stalks, diced
1 package sliced mushrooms
4 tbs Wildtree Jamaican Jerk Seasoning (You can order the mix from my personal website)
OR use 2 tbs cinnamon, 1 tbs nutmeg, 1/2 tbs cayenne pepper, 1/4 tbs thyme, 1/4 tbs oregano, and salt and pepper to taste.
Rice (optional)
Cilantro and parsley- as garnish (optional)

Place all ingredients in the crockpot and cook on low for 6-8 hours. During the last thirty minutes, add the shrimp.

Serve over rice with some fresh cilantro, green onions, and lime wedges. If you left the chicken whole, shred with a fork once cooked.

If you use a stockpot, cube the chicken. Saute the chicken in some olive oil. Add the veggies and saute until tender. Add the tomatoes and bring to a boil. Turn to simmer and add the shrimp. Serve like you would the crockpot version.

Jambalaya without the shrimp

Bacon Stuffed Mushrooms

Oh God. These are addicting. I take them to potlucks and parties and I constantly have to write the recipe down for people. I love it:-)

Ingredients:
1 package mushrooms of your choice, rinsed
1 8oz package cream cheese
4 slices thick bacon, chopped
1 shallot, chopped finely
4 tbs parsley, finely chopped
4 tbs + 4 tbs bread crumbs (I use Italian seasoned)
Zest of 1 lemon
Salt and pepper to taste

Remove the stems from the mushrooms. Right now is also a good time to make sure the mushrooms are clean and there is no lingering dirt. I also hollow out the mushrooms a little more.  If you have a grapfruit spoon or a strawberry corer (my mom has a Pampered Chef one that works great). You can throw out the extra middle and half of the stems. The other half, chop finely and set aside.

In a small pan, cook the bacon until almost done. Remove the bacon but leave the fat in the pan. Cook the shallot and mushroom stems in the fat. When done, place into a large mixing bowl. Mix together the cream cheese, bacon, shallot mix, parsley, 4 tbs of bread crumbs, lemon, and spices. Once its mixed well, spoon the mixture into the mushroom caps. Its okay if they are really overflowing.

Sprinkle the bread brumbs over the mushrooms (or dip them in) and place them in a casserole dish. You'll want the dish to have sides because the mushrooms will produce water while baking and it could spill into your oven.
Bake on 350 for about 30 minutes. Serve hot.

I have added crumbled bleu cheese to this before- just about 4 or 5 tablespoons to the cream cheese mixture. It is great:-) I think feta and sundried tomato would be yummy too.

So So So Easy Pot Roast

I forgot how great a good roast is! I made one for dinner tonight.. first time in months. Dang, I need to do this more often. Especially now that it's almost Fall.

I have talked to so many people that are "intimidated" and don't feel like they can make a roast turn out properly. That's just crazy talk.  They are so easy. Plus... SO worth it.

They are cheap: chuck roasts were on sale, so I got about 8 pounds of boneless meat for around $12. While that sounds spendy, think about how far 8lbs of meat can go.

They are easy: mine fit in my crockpot. I added a few ingredients, turned it on, and walked away. Dinner= done. The person who invented a crockpot deserves a lot more credit than they're getting.

They are clean: Crockpot. That's it. No pots, pans, spoons, whisks, etc to clean up. Just one dish. So simple.

This dinner is a complete dinner. Protein, carb, veggies. You don't need a side dish (although I cut up fresh cantaloupe and cucumbers and we also had fresh bread).

It goes a long way: 8 pounds of meat feeds a lot of people. Especially when served with potatoes. Leftovers galore!

They are versatile: Roast the first day. French Dip sandwiches with au jus the second day. Philly cheesesteak the third day (just use roasted pepper and mushrooms with swiss and provolone cheese.. yum!). You can make amazing paninis with pepperjack cheese, meat, and the onions from the roast. I like to cute up the meat and put it in salad for lunches. Oh, and beef enchiladas... holy cow those are good!

Here is what I did to make my roast today. Keep in mind, there are so many different ways to do this, this is just my fast "I have three kids under 9 and I work all day today" recipe. If I had two days, this recipe would be fancier.

First thing is to prep the vegetables. I used:

2 white onions, quartered
4 carrots, peeled and cut into 2 inch chunks
3 celery sticks, cut into two inch chunks
7-10 small red new potatoes, washed, skin on, halved
1 can whole peeled tomatoes in juice
3 cloved garlic, minced
Salt and pepper
Pinch (literally, a pinch) of red pepper flakes for a little kick
2 cloves, whole
1 bay leaf

First, I browned the meat in a skillet. I just used a little olive oil and cooked the msat on all sides. Total it took maybe 5 or 6 minutes.

Place the meat in the ceockpot and add the veggies and spices. Pour the tomatoes over the top. Cook on low for 7-8 hours or on high for about 4 hours.

Ta-da!!! Pot roast!

Hint: add about 1/2 cup of beer and its delish!

Broccoli Pasta Salad with Champagne Vinaigrette

I was surprised at this one. I love love love food, but I am not a big one on fruit with vegetables at the same time. Fruit with meat: okay. Fruit with veggies: eh... whatever. I'll try any food once. This time I'm glad I did.

My grandma was telling me all about a salad she had at a bbq thag had grapes and broccoli in it.

I was like "Whaaaat?!"

Then I thought about it. If some random person at a potluck bbq at the senior center can make grapes taste good with broccoli, I can too. So I did, and this is how...

What you'll need:

1 box pasta (I used the rainbow bow tie)
1 head fresh broccoli, cut into small peices (florets and some stems)
4 green onions
1/2 cup shredded parmesan cheese
1/2 cup slivered or sliced almonds (I think pecans wojld be delicious too!)
1 cup red grapes, halved or quartered depending on the size
Optional: 3 slices of cooked, chopped bacon

Cook pasta according to package directions. Chill in a bowl and toss with all ingredients except grapes and almonds. Add the dressing (recipe below). Mix in the grapes and nuts just before serving.

Champagne Vinaigrette:

1shallot, minced
1 tbs hot Chinese mustard
1 tsp honey
1 tsp dried parsley
1/2 cup champagne vinegar (could also use a mix of champagne vinegar and apple cider vinegar)
1/4 cup salad oil
Salt and red or white pepper to taste

Combine all ingredients except oil in food processor and blend until smooth. While on high,  slowly add in oil. Keep in a covered container in the fridge for one week.

Chicken Salad with Cilantro Vinaigrette

This is such a great summer salad. I never make it because Kevin hates cilantro (ridiculous, huh?) I guess this will be one for me to enjoy with my sisterwife.

I bought a whole chicken and had it cut into smaller pieces so it would bake faster. I used lime zest, lime juice, olive oil, garlic, salt and pepper for the marinade and baked it on 365 for about 30 minutes. I just pulled that apart and used it on the salad. You could use grilled chicken breasts or no meat, and this recipe would still work.

For the salad, toss together:

Lettuce
cherry tomatoes
Red onion
Grilled corn, shaved from the cob
Red or orange bell pepper (I roasted mine in the oven for five minutes- yum!)
Avocado,  diced
Tortilla strips
Salsa for garnish

Dressing:

1 bunch cilantro, leaves and stems, chopped
4 green onions, chopped
1-2 whole chipotle peppers (canned in the ethnic foods section of the store. I have also used a small can of jalapenos in addotion, depending on how spicy and tangy you want the flavor)
1/4 cup rice vinegar
1 clove garlic
Juice and zest of 3 limes
Pinch (less than 1/8 tsp) cumin
Salt and pepper (I used cayenne pepper for a kick)
3/4 cup canola or vegetable oil

Combine everything except the oil in the fiid processor and blend u til smooth. Slowly add the oil while on high. Cover, chill, and use within 5 days.
Coat the salad in this dressing. If serving later, keep the dressing separate from the salad to avoid it getting mushy.

And of course, you should pair this with white sangria;-) Delicious!

Margerita Panini

I love grilling season. Unfortunatley, we can't grill every night in the summer. Sometimes we have to cook inside. Its a bummer because it makes the house hot, but oh well.

Tonight I'm going to make paninis. My step son calls them "bikinis" or "zuccinis" and my three year old insists they're "bananas". I don't know why:-)

This is a light, no meat panini recipe you can make with- or without- a panini press.

I use:
Foccacia bread
Fresh mozzarella slices
Fresh tomato slices
Red onion slices
Spinach or arugula
Pesto
Balsamic vinaigrette (or equal parts basamic and evoo)

The pesto and vinaigrette are for the bread. You can pile everything else on. Then cook it on medium in the press for about 5 minutes. If you don't have a press, you can wrap a brick in tin foil and press it in a pan on the stove (Thanks Rachel Ray... you are good for some things... lol) or you can broil them, open faced in the oven.

Enjoy your "bikinis" :-)

Baked Spaghetti

One of my friends brought this to me and my family after I had Dexter. Everyone loved it and I have made it a few times since then. The one that was brought to me was more basic, but I had to add more ingredients... because you know me: I'm a glamour recipe girl;-)

It is so easy and the recipe can be teased without screwing it up. Good luck!

Boil 16oz of spaghetti noodles according to the directions on the packet. I used whole wheat linguine but you can use whatever kind you would like and it wohld still work.

Prep:
1 white onion, finely chopped
2 cloves garlic, minced
1 bunch spinach cut into chiffonaude ribbons
3 tbs fresh parsley, chopped
3 tbs fresh Sweet Basil, chopped
3-4 whole eggs
4 tbs butter
2 cups cheese total, grated (I used feta, mozzarella, and parmesan)
Salt and pepper

Toss all of the ingredients with the pasta in a large bowl. Press into a 9×13 baking dish and top with 2-3 cups marinara sauce (I can homemade tomato sauce every year so that is what I used. Store bought or fresh homemade work too). Top with a little cheese.

Bake at 365 for about 45 minutes.

It can be prepared and frozen ahead of time. Thaw before baking.

Oregon Morel Mushrooms

Busy Mama Recipes

My bff got some Morels the other day. Oh my gosh, they are so good. If you have never tried them and you have the chance, try them. They are amazing.

Of course we washed and soaked them, and cut off the gross parts.

I had about a half a pound. I tossed them in a stainless steel skillet with about a tablespoon of salted butter (if you use unsalted add a teaspoon of salt) and let them cook for about five minutes on medium heat.

Then I added 2 tablespoons of dry white wine, two cloves of garlic, and black pepper. I let them cook for about five more minutes.

Before serving them, I sprinkled fresh minced parsley on them.  And duh, we ate them with wine:-)

Beer Cheese Soup

I made this soup for dinner tonight. It could probably be pretty simple: potatoes, stock, beer, cheese, but you know me. Thats too boring. Here is what I used:

3 carrots, diced
3 celery stalks, diced
1 large white onion, diced
I head cauliflower, chopped finely (I call this a "fake potato")
1 quart stock (I just made vegetable stock the other day so I used that, but chicken stock would be good too)
3 russet potatoes, diced (but not peeled... who has time for that? Just wash them.)

I sauteed all the veggies in a little Jalapeno Grapeseed Oil from Wildtree (but you could use any oil or fat). When they were tender I added the stock. I let everything boil for about 15 minutes then simmered it for another 20 minutes or so.

I pureed it with my immersion blender. I pureed it until it was completely smooth (you could leave it more chunky if you choose) but I was trying to make it look like plain potato soup.

I added half a bottle of beer- any kind will do. I used Blue Moon something or other. It was pretty good.

I added about 1 1/2 cups grated cheddar and about 1/2 cup heavy cream. I mixed it together with salt and pepper and added a few spices (a little parsley and paprika).

As it cooled it thickened. I served it with chives for the top, but next time i might make some real bacon bits to top it with. We had it with some jalapeno artisan bread that I popped in the oven at the same time.

Artisan Garlic Bread

I stumbled upon a recipe that looked easy enough for bread (I HATE baking).  It was so simple sounding that I was almost embarrassed to try it, haha.  So, I had to spice it up a little, literally.  This is the recipe I came up with over a year ago, and we have it at least once a week at my house.  It is now a favorite at our family dinners and get-togethers, and I get requests for it often.

Ingredients:
1 packet of active dry yeast
1 1/2 cups of very warm water
2 tbs of Kosher salt
3 cups + 4 tbs all purpose flour flour
3 cloves of pressed garlic.
1 tbs Wildtree Lemon Rosemary Blend (You can also use 1 tsp dried rosemary, 1 tsp fresh ground pepper, and 1 tsp dried Greek oregano instead).

In a large mixing bowl (I used my Kitchen Aid with a dough hook attachment), add the yeast, warm water and salt and mix together.  The mixture should be murky brown and slightly foamy.  Add the garlic and spices of your choosing and mix well.  Add the flour and mix.  A few times you will need to pull the dough off of the hook and re-mix.  Be careful not to over-knead.

Split the dough in half and knead each piece with your hands.  On a greased surface (a large baking sheet will do), roll each piece into a ball and cover with saran wrap.  I always pierce the wrap in one spot so the gasses can escape, then I cover it with a hand towel.  Make sure to set the dough in a warm place so it can rise.  Let it rise for 1 hour, then punch the dough down, re shape, and sprinkle flour on it.  This will create a "gluten crust".  Using a sharp razor blade or knife, cut two slices across the top of each loaf (you can also do an "x" or cross hatch). Let the dough rise for another hour.  By this time it should have almost doubled in size.

If you think you don't have a warm enough place in your house, it's okay to turn your oven onto warm (170 degrees) and put the dough in the oven to rise.  Follow the directions above, but don't cover the bread, and cut the rise time in half.  When it's done rising you will have to remove the dough from the oven while it is preheating to bake.  I have to do this in the winter time because my house is too cold.

***Preheat oven to 400***

In a small container, add one cup of water and put it in the oven  This will create steam which will make the outside of the bread very crunchy while the inside stays soft.  Bake the bread for 30 minutes.

Let your bread cool before serving.  Warm bread is amazing, but the texture gets fluffier as it cools.  We ate one entire loaf in one night.  We had it with salad and herbed garlic butter.  Holy crap it was good.

Variations I have tried and loved:

Jalapeno Cheddar Bread: Omit the spices and add 2 tbs chopped jalapeno.  When the bread is baking, sprinkle cheddar cheese on top.

Sun Dried Tomato and Olive Bread: Omit the spices.  Add 2 tbs of Kalamata olive tapenade and 1 tbs chopped sun dried tomatoes.

Greek Bread:  Omit the spices.  Add 1 tsp dried dill, 1 tsp dried oregano, 3 tbs grated cucumber (seeded and most of the moisture squeezed out), 1 tbs Greek yogurt, 3 tbs crumbled feta cheese.

Pesto Ranch

This dressing is so good I could drink it.  But I won't.  But I want to:

In a food processor, combine: 
1 bunch sweet basil, leaves only
1/2 cup fresh spinach leaves, chopped
3 green onions
3 cloves garlic
1 large egg or two small eggs
1/4 cup white vinegar
1 tbs honey
salt and pepper

Blend until smooth then slowly add 1/4 cup oil (grapeseed or a mild oil works best).  I love Wildtree Basil Pesto Oil in this one! Yummy. 

This recipe is really good in a vinaigrette too.  Just omit the egg and up the vinegar to 1/2 cup.