LaDonnaLoehrke.com

Chicken, Apple and Sage Patties

LaDonna Loehrke — Wed, 24 Apr 2013 20:44:24 +0000

Protein, fruit and spice makes a great combo in these patties!

Whether you make them for breakfast, brunch or dinner they are sure to add

some delicious goodness to your meal!

Chicken, Apple and Sage Patties

Serves 12

1 tablespoon Wildtree Natural Grapeseed Oil
1 small onion, diced
2 apples, diced
1 pound ground chicken
2 tablespoons fresh sage, chopped
1 tablespoon Wildtree Garlic Galore
½ teaspoon Wildtree Hearty Oatmeal Mix-In: Sugar & Spice
½ teaspoon salt
½ teaspoon black pepper

Preheat oven to 350°F. Heat the Grapeseed Oil in a large skillet over medium heat. Add the

onion and apple. Sauté until tender, about 10 minutes. Transfer to a large mixing bowl along

with the remaining ingredients. Combine all the ingredients together. Divide and shape into

12 patties. Sear the patties in a nonstick skillet over medium to high heat. Transfer to a sheet

pan and finish cooking in the oven; bake for 10 minutes or until the patties reach an internal temp of 165°F.

Serve immediately.

Calories 100; Fat 6 g; Saturated Fat 0 g;
Carbohydrate 5 g; Fiber 1 g; Protein 7 g;
Cholesterol 30 mg; Sodium 150 mg

Cranbery Spice Quinoa with Pecans

LaDonna Loehrke — Tue, 18 Sep 2012 18:41:35 +0000

It is starting to feel like Fall here and with it comes the interest in those seasonal fruits that have our attention at this time of year!

This morning I was in the mood for some of those seasonal goodies and added them to my quinoa for a hearty, but not heavy, breakfast.

It would also be a great side dish with chicken, turkey, pork, duck or pheasant!

Hope you enjoy!

Cranbery Spice Quinoa with Pecans

Created by LaDonna Loehrke on 9-18-2012

Serves: 4

1 cup quinoa (cooked in 1 ¼ cups water)

2 medium apples, unpeeled & chopped (choose from those that are great for cooking)

4 Tablespoons raw pecans, broken into pieces

1 ½ Tablespoons Wildtree Natural Butter Flavor Grapeseed Oil

4 teaspoons Wildtree Cranberry Spice Blend

2 – 3 teaspoons Real Maple Syrup

Rinse quinoa before cooking. Heat water to boiling; reduce heat to a low simmer and add quinoa. Cover and let cook for 10 minutes. Check to see that all liquid has been absorbed. If not, cover for an additional 5 -7 minutes until all water has been absorbed. When thoroughly cooked, fluff with a fork, cover and set aside.

Meanwhile, in a large non-stick skillet heat the grapeseed oil on medium heat. Add chopped apple and sauté for 5 minutes or until crisp-tender. Add pecans and cook an additional 3 minutes to lightly toast them. Stir in cooked quinoa and Cranberry Spice Blend to heat through and soften cranberries. Remove from heat, drizzle real maple syrup over the top, stir, and serve warm.

Chicken Strips Cajun Style

LaDonna Loehrke — Thu, 09 Aug 2012 00:00:30 +0000

I’ve been making this tasty recipe for my family for a number of years now. Today I revised it to make it healthier and I switched it up a little to incorporate my Wildtree Seasonings. I, also, coated fresh garden zucchini slices with it and that was a delicious twist! I think it would be great on fish, too!

Chicken Strips Cajun Style

Serves: 4 – 6

3 Tablespoons Whole Wheat Pastry flour

2 teaspoons Wildtree Bayou Blend

1 1/4 teaspoons Wildtree California Style Garlic Pepper Blend

1 teaspoon organic Paprika

1/4 teaspoon organic Black Pepper

1/4 – 1/2 teaspoon Wildtree Cajun Seasoning (depending on how spicy you like it)

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1/2 inch strips

2-3 Tablespoons Wildtree Natural Butter Grapeseed Oil or organic Butter

In a small bowl, combine the first six ingredients. Place chicken strips in another bowl and sprinkle the mixture over each strip to coat them well.

In a large skillet, cook chicken in the grapeseed oil or butter for 8-10 minutes or until the juices run clear.

Enjoy with a veggie salad and fresh fruit for an easy family meal!

Quick Smoky Cajun Shrimp Pizza

LaDonna Loehrke — Tue, 31 Jul 2012 20:13:30 +0000

Spicy & Delicious!

For lunch today I was in the mood for a spicy, grilled pizza, but wanted something lite. So I came up with this Quick Smoky Cajun Shrimp Pizza and it was exactly what I was hoping for with just the right amount of kick! And I didn’t have to heat the house up.

Quick Smoky Cajun Shrimp Pizza

(Created by: LaDonna Loehrke on 7-31-2012)

Serves: 1 (recipe can be multiplied according to how many pizzas are needed)

1 whole grain flour tortilla

2 teaspoons Wildtree Roasted Garlic Grapeseed Oil, divided

1/3 – 1/2 cup chopped green or red peppers

1/3 cup chopped red onion, or more if you like

4 ounces frozen shrimp, peeled/deveined and thawed with tails removed

1/2 teaspoon Wildtree Cajun Seasoning Blend

2 – 3 Tablespoons Wildtree Leslie’s Smoky Burger & Rib Sauce

Preheat grill to medium low heat while creating the pizza.

Heat 1 1/2 teaspoons of Roasted Garlic Grapeseed Oil in a medium skillet over medium heat. Add the chopped green pepper and red onions and sauté for about 3 minutes. Meanwhile coat one side of the flour tortilla with the remaining Roasted Garlic Grapeseed Oil and place the oiled side down onto a metal Pizza Grill Pan. Now add the shrimp and Cajun Seasoning to the pan and continue cooking until the shrimp is cooked through and the peppers and onions are tender. Spread the top side of the tortilla with Leslie’s Smoky Burger & Rib Sauce and top with the shrimp, onion, pepper mixture.

Grill for 5 minutes to turn the tortilla golden crispy and heat the sauce through.

Enjoy with a serving of fresh fruit!

Outrageous Orange Coconut Chicken

LaDonna Loehrke — Mon, 19 Mar 2012 17:56:14 +0000

My husband and I enjoyed this new recipe yesterday and loved it! The combination of orange, coconut and chicken with buttery tones is so delicious! I think this dish would be wonderful made with shrimp, too!
This is not an original recipe by me, but one I revised. I incorporated one of our favorite Wildtree sauces (sweet with some kick), lowered the fat, made it dairy-free, and added whole grains with the choices of flour and rice. Every little change towards healthier cooking & eating does make a difference!

OUTRAGEOUS ORANGE COCONUT CHICKEN

Yield: 4 servings

1 egg
1/2 cup organic unsweetened, finely shredded coconut
1/4 cup organic whole wheat pastry flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken thighs
1/8 cup Wildtree Natural Butter Grapeseed Oil (dairy-free)

4 – 6 Tablespoons Wildtree Outrageous Orange Sauce, warmed

1 cup brown rice, cooked

Preheat the oven to 375˚F. Lightly oil a baking pan.

Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a separate shallow dish. Dip one chicken thigh at a time into the beaten egg and then coat with the seasoned coconut flour mixture. Place on oiled baking pan. Once all the chicken thighs are coated and on the baking pan, evenly drizzle with the natural butter grapeseed oil. Bake for 30 to 40 minutes, turning over once during baking time.

Warm the Outrageous Orange Sauce.

To serve, place one chicken thigh and a portion of brown rice on each plate and drizzle the Outrageous Orange Sauce over top to your liking. Add a fresh veggie or salad and enjoy!

Wildtree Thank You & Gift from LaDonna Loehrke

LaDonna Loehrke — Tue, 29 Nov 2011 17:25:33 +0000

Wildtree Thank You & Gift

Hello Friends,

I want to extend a big “thank you” to all of you for your part in making my Wildtree business a huge success.

My first year of sharing with families how eating healthy can be delicious too has been exciting!

So with Christmas right around the corner I wanted to give you a gift in appreciation.

My gift to you is a 10% discount on your Wildtree order placed with me by midnight December 6, 2011.

(This is the deadline in order for you to be assured to receive your order before Christmas!)

Especially for my Culinary Club Members, who are fortunate to get a 20% discount every day, I am giving

a Wildtree Culinary Blend Zip Bag of your choice as your special thank you.

Happy Wildtree Dining with your family!

Merry Christmas and many blessings upon your new year!

~ LaDonna Loehrke

Merry Christmas from our family to yours!

To place an order, follow these steps…

1) Grab your holiday gift list, a cup of coffee or tea and go to my website at www.WildtreeDining.com

Click on ‘SHOP’, then click ‘SHOP NOW’ next to the December Thank You event listed. Your order will be added to my site, but not processed until I apply your discount.

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry.

3) Don’t forget – if you spend $50, you are eligible for a Half Price Holiday Bundle – shown here and here.

Thank you again for the opportunity to share Wildtree with you this past year!

Chocolate Zucchini Cake (dairy & soy free)

LaDonna Loehrke — Tue, 06 Sep 2011 19:30:51 +0000

It is that time of year, when seeing the abundance of zucchini from our garden, that my family requests I make Chocolate Zucchini Cake for them.

Now with the changes I have made in my diet over the past year I knew that the recipe, a friend shared with me many years ago, was going to require some revising before I could enjoy a piece, also.

I looked over the recipe to decide what needed to be reduced or replaced and set out to make a cake that both my family and I could enjoy and that I would feel better about serving. To some it may not seem healthier, but if I made all the changes that I wanted to they would probably not eat it, so I have learned to make baby steps in the right direction to retrain their taste buds.

In this recipe I lowered the sugar, replaced the butter, buttermilk and chocolate to make it dairy-free & soy-free, replaced 1/2 the oil with applesauce and replaced 1/2 the white flour with whole wheat pastry flour. I hope you enjoy!

Chocolate Zucchini Cake (dairy & soy free)

A recipe, from a friend, that I revised

Serves: 12

7/8 cup organic brown sugar, packed

1/4 cup organic cane juice crystals

3 Tablespoons Wildtree Natural Butter Flavor Grapeseed Oil

1/4 cup Wildtree Natural Grapeseed Oil

1/2 cup unsweetened applesauce ( I made homemade)

3 farm fresh eggs

1 teaspoon vanilla

1 teaspoon lemon juice mixed with So Delicious Dairy-free Coconut Milk Beverage to equal 1/2 cup (*used in place of buttermilk)

1 1/4 cups organic whole wheat pastry flour

1 1/4 cups organic unbleached white flour

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

2 teaspoons baking soda

5 Tablespoons organic baking cocoa

2 cups grated fresh zucchini, not drained

2 1.4 ounce Enjoy life Boom Choco Boom Dark Chocolate Bars (they are dairy-free & soy-free), broken into small pieces

Preheat oven to 325 degrees and oil and flour a 9 x 13″ baking pan.

In a bowl, combine flours, spices, salt, baking soda and cocoa; set aside.

In a large mixing bowl, combine sugars and oils together. Add eggs, vanilla, *buttermilk, and applesauce. Mix well.

Combine dry ingredients with the liquids; mix well. Stir in zucchini and pour into prepared baking pan.

Sprinkle the broken pieces of chocolate bar on top of batter.

Bake for 35- 45 minutes, until a toothpick inserted into the center comes out clean.

Cool and serve.

Smoky Cajun BBQ Meatballs

LaDonna Loehrke — Fri, 19 Aug 2011 01:58:01 +0000

Fun! I just found out that another recipe I submitted is listed on our company website. I love creating in the kitchen!

If you like bbq with a little kick and are looking for quick, easy and delicious; I think you will enjoy these Smoky Cajun BBQ Meatballs!

Smoky Cajun BBQ Meatballs

(Created by LaDonna Loehrke in 2011)

Serves: 4

1 pound lean ground beef

1 egg

2 1/2 tablespoons quick oats

1/2 teaspoon Wildtree Cajun Seasoning

3/4 teaspoon Wildtree Rancher Steak Rub

1/2 – 3/4 cup Wildtree Leslie’s Smoky Burger & Rib Sauce

1 tablespoon Wildtree Natural Grapeseed Oil

Mix together the first five ingredients in a medium mixing bowl, and form mixture into meatballs. Cook in a large heavy skillet for 10 minutes on medium heat, turning to evenly brown them. Pour Leslie’s Burger & Rib Sauce over meatballs; turn heat to low to simmer for an additional 15 minutes or until cooked through to 165 degrees F.

Serve with garlic mashed potatoes and a vegetable or salad of your choice.

Quick Mexican Pizzas

LaDonna Loehrke — Thu, 11 Aug 2011 19:09:35 +0000

If you are like me, sometimes you crave pizza with a twist of spicy. And sometimes you only have a few minutes to put supper on the table or to prepare a snack for your children with their busy schedules. Last night I put together this Quick Mexican Pizza recipe and it is definitely quick, easy and delicious for just those times. Hope you enjoy!

Quick Mexican Pizzas

(created by LaDonna Loehrke on August 10^,2011)

Serves: 2 as a meal or 4 as a snack (this recipe can easily be doubled)

8 ozs. lean ground beef, turkey or venison

1 – 1 1/2 teaspoons Willdtree Fajita Seasoning Blend

1/8 – 1/4 teaspoon Wildtree Cajun Seasoning

1/4 teaspoon Wildtree Rancher’s Steak Rub

4 Tablespoons Wildtree Tia Rosa’s Red Enchilada Sauce, divided

2 8″ Multi-grain tortillas

1/2 cup Pepper Jack Cheese, grated (optional)

Mushrooms, onions, red & green peppers, chopped (optional)

Preheat oven to 325 degrees.

In pan, brown meat of your choice until completely cooked through. Add Wildtree seasonings and steak rub, stir thoroughly.

Place tortillas on baking sheet and spread 2 Tablespoons of Wildtree’s Enchilada Sauce on each.

Top with 4 ozs of meat followed by 1/4 cup grated cheese and your choice of veggies.

Bake for 8-10 minutes, until cheese is melted and tortillas are slightly crisp.

Dairy-free Rhubarb Custard

LaDonna Loehrke — Sat, 25 Jun 2011 17:02:58 +0000

As I sit here enjoying the aroma of the Rhubarb Custard I just took out of the oven; I am reminded of visits to my grandparent’s house when I was younger.

Food was always a big part of those times as I learned how to make many of the recipes my grandmother shared with us, and of course we always indulged in their sweet or savory flavors.

Now as I work to eat better I have found that many recipes in my collection need to be revised or forgotten all together to help me on this lifetime journey of becoming a healthier me.

And so the recipe I am sharing today is one of those that I have revamped and I have to say it still brings back memories of my sweet grandmother! And I think she would enjoy it, too!

The original recipe was for a Rhubarb Custard Pie, but I have found that the filling was always our favorite part and so I have begun making it without a crust and not missing it one bit. I, also, have replaced the evaporated milk with a delicious dairy-free creamer that I love and have cut out half the sugar to let the tartness of the rhubarb really shine.

I hope you enjoy!

Dairy-free Rhubarb Custard

A recipe from my grandmother that I revised.

Serves: 6

2 organic eggs, lightly beaten

6 ounces So Delicious Dairy-free Original Coconut Milk Creamer

2 Tablespoons organic quick Tapioca, dry

1/2 cup evaporated cane juice crystals

2 1/2 cups rhubarb, chopped or diced

Mix the first four ingredients together by hand (no electric mixer needed) and let set for 5 minutes.

Pour into a *greased 9 inch glass pie plate.

Bake 30 – 35 minutes at 325 degrees. You want the center to be set, but not overdone.

Cool on counter for 20 minutes and then refrigerate until chilled through.

Delicious!

* I use Spectrum Organic All Vegetable Non-hydrogenated Shortening or Wildtree Natural Grapeseed Oil (in a mister pump) to keep the custard from sticking to the pie plate.