Recipe: Enchiladas

Enchiladas
Serves 4
1 tablespoon Natural Grapeseed Oil
1 pound lean ground beef, chicken or turkey
1⁄2 tablespoon Adobo Seasoning
1 bottle Tia Rosa’s Red Enchilada Sauce
2 tablespoons cilantro, chopped (optional)
2 cups shredded cheddar cheese
8 6-inch flour tortillas
Preheat oven to 400 degrees F and grease small baking dish.
Sauté ground meat of choice, Adobo and oil in a large skillet over
medium high heat until thoroughly cooked. Transfer to a large
bowl add 1⁄2 cup Enchilada sauce, 1 cup cheese and cilantro; toss
to combine.
Microwave tortillas on a plate, about 1 minute. Top each tortilla
with 1/4 cup chicken mixture and roll tightly. Arrange, seam side
down, in prepared baking dish. Pour remaining sauce over the
enchiladas and sprinkle with remaining cheese. Bake until cheese
melts and enchiladas are heated through, 15 to 20 minutes.
NEW Tia Rosa’s Red Enchilada Sauce — 10722
Natural Grapeseed Oil — 10229
NEW Adobo Seasoning Blend — 10723

Recipe: Mini Meatloaves

Mini Meatloaves
Yield: 12 Servings
2 pounds ground beef or meatloaf mix (beef, pork, veal)
1 package Just Like Mom’s Meatloaf Mix
1⁄4 cup Pacific Fusion Sauce
2 large eggs, lightly beaten
1⁄4 cup milk
1⁄2 cup Our Own Ketchup
Preheat oven to 375º F. Coat 12 muffin cups with cooking spray
Mix beef, Pacific Fusion sauce, eggs, milk and meatloaf mix
in a large bowl.
Form the mixture into 12 balls and place in the prepared
muffin cups. Spread ketchup over each mini meatloaf.
Place the muffin pan on a baking sheet. Bake the loaves until
internal temperature reaches 160º F, 25 to 30 minutes.
Just Like Mom’s Meatloaf Mix — 10589
Pacific Fusion Sauce 10671
Our Own Ketchup 10664

Recipe: CAPRESE SALAD

CAPRESE SALAD Provided by Marlene Spiegel from ORLANDO, FL SERVINGS: 4 INGREDIENTS: 4 - ROMA TOMATOES, SLICED 2 - BALLS OF FRESH MOZZARELLA , SLICED 2 - Tbsp. WILDTREE’S HEARTY SPAGHETTI SAUCE BLEND 2 - Tbsp. WILDTREE’S BALSAMIC VINAIGRETTE FRESH BASIL
PREPARATION: LAYER TOMATOES AND MOZZARELLA ON INDIVIDUAL PLATES. SPRINKLE SPAGHETTI SEASONING. ON TOP OF CHEESE AND TOMATO LAYERS. POUR VINAIGRETTE OVER TOP. GARNISH WITH FRESH BASIL. Credit: www.wildtree.com

Recipe: Shrimp Scampi

Serves 4

1 lb medium shrimp, uncooked, peeled, deviened
5 tablespoons Wildtree Natural Grapseed Oil (10450)
4 teaspoons Wildtree Scampi Blend (10450)
1/2 lb of linguine or other type of pasta

Cook pasta until al dente
Reserve 1/4 cup pasta water before draining and set aside
Drain Pasta and set aside

Place Shrimp, 1 1/2 tsp Scampi Blend and 3 tbspoons Natural Grapeseed Oil in COLD skillet
Toss and bring to a low heat
Cook until shrimp are pink, turning often
Reove shrimp from the pam leaving the cooking juices behind
Add remaining 2 tablespoons of Natural Grapeseed Oil, 1/4 cup of pasta water reserve, 2 1/2 Scampi Blend to skillet
Add the cooked pasta to the pan and toss on low heat until juices are absorbed
Toss with Shrimp
Serve



Scampi Blend
10450 - 4.5 Oz Jar

Product Description: You Can Make Shrimp Scampi That Is As Good As The Best Restaurant. The Wine, Garlic And Butter Is In The Blend. Brush On Chicken Before Grilling Too! Whip Up A Wonderful, Impressive Meal In Minutes. Simple Directions.