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Wednesday, March 25, 2015

Mid-Week Moment #55

" Life stands before me like an eternal spring with new and brilliant clothes." Carl Freiderich Gauss

Tuesday, March 24, 2015

Oh Wildtree!

It is a movement. Wildtree helps families all over the country eat better,think more clearly about their food and even I dare say showed me how to be more mindful of not only the food I eat but the products I use every single day.

          Lofty statement yes but so true.

    Wildtree was founded by a fantastic lady named Leslie Montie. Way back in 1996 ( ok not that way back,really it was only a few years ago) Leslie was a full-time working mom who was a having a HECK of a time feeding her children who both had dietary restrictions. She began to create spice mixes,all-spice mixes that were not only safe for her children to eat but also DELICIOUS! Her parents were right there with helping manufacture these mixes and all involved were overwhelmed at the response from customers.She chose to leave her full-time job and then wisely decided to go at this all-natural spice mixture business full time.


       Soooooo years later she,with the help of phenomenal family,friends,staff members and thousands of Wildtree reps across the country,has made  "...mealtime an enjoyable and effortless experience,dietary restrictions or not!" Leslie is pretty great. Her vision and desire to feed her family good food that was good for them is really what everyone wants.

Wildtree is high-quality food that taste even better. I became a representative for Wildtree almost two years ago and I haven't looked back. The food that I've enjoyed has taught me that food can be simple,easy and delicious. It doesn't take a lot of fuss to make a good dinner that's good for you.

    My 2nd favorite ( 1st being the Rancher Steak rub-more to come on that jar full of goodness later) is the freezer meal workshops offered by this genius company. You follow all of the steps in the diagram pictured on the left and BAM! dinner is prepped and ready to be enjoyed by all.


        So that's a very brief overview of Wildtree and a few of the amazing things it has to offer. I will have more details in the next few weeks,until then I leave you with a phrase that goes through my mind at least once a day " Simple. Healthy. Natural."


Monday, February 9, 2015

#ohthisisgonnabegood-Sausage Balls

Along,long time ago on a Christmas morning a family member who shall remain unnamed,got a good chuckle from the fact that the only way I knew how to make biscuits was from a mix.  I thought a pretty great mix,but nobody was asking me. Any-ways. 

So since then I have learned how to make some dang fine from-scratch,flaky biscuits . I love from-scratch biscuits,good heavens a scrambled egg and a piece of cheese makes a fine breakfast sandwich that will surely get you to lunch without that mid-morning snack. Ooooh fine. I mean slather some melted butter and honey on those flaky layers and YOU. ARE. DONE. Call it quits,it's gonna take you under.
     But I digress,oh yes biscuit mix.
      Bisquick has been around forever and is a trusted name in baking mixes. In fact I used it this morning to make some waffles and loved every bite. Bisquick has a variety of uses,they even make cookbooks dedicated to it's various uses: coating on oven-fried chicken,topping for a delicious cobbler and the reason I'm typing to you today a binder in a fine sausage ball.
 South Your Mouth is a new blog I have stumbled upon recently. I think I like it and if the rest of the recipes are as good as these sausage balls...oh it will be a wonderful blog to share from!

Sausage Balls
adapted from South Your Mouth
3 cups Bisquick baking mix
2lbs breakfast sausage ( I used 1lb mid and 1lb hot.)
4 cups sharp cheddar cheese,shredded
4 green onions finely chopped
salt and pepper
1. Mix all ingredients together in a large bowl. You will do the best job mixing with your hands, I haven't met a spatula that could handle this mix .
2.Using a cookie scoop or two spoons,scoop out a 2 TBL size glob,roll into a ball and put on a foil-lined and greased baking sheet. Repeat with the rest of the mixture. 
3.Bake 350 degrees for 20-25 minutes,rotating baking sheet halfway during cooking.

Wednesday, February 4, 2015


Ooooh la la. Sausage balls for a MOPS meeting tmrw and next up to make chocolate granola muffins!  You need to know about both of these!


Sausage balls for a MOPS meeting tmrw.

Saturday, January 31, 2015

#ohthisisgonnabegood- Slow-Cooker Old-Fashioned Chicken Noodle Soup

Confession time: I might have been a tiny bit jealous of the folks up in the northeast.
 I want to play in the snow. I don't necessarily want snow up to the front door or freeze my behind off shoveling snow,but I want some snow.

   See I live in the south,Mississippi to be exact. I have lived in the south all of my life and when we get snow it's a massive buy-all-the-milk-and-bread type frenzy. We pack it in like the snow is staying for two weeks when really it'll melt 12 hours later and just be really clod for a few days.

   So there you have it,I'd like some snow this winter.The cold weather still makes appearances every few weeks so I do have that going for me. This past weekend while I was working through my need-for-snow feelings,I decided we needed some cozy food on the menu for the upcoming week. Chocolate Chip Cookies and Chicken Noodle Soup were the two recipes that screamed or more like a subtle whisper cozy to me.

      I made up some cookie dough to rest in the fridge and bake the next day. The chicken soup was up next on my to-make list. I had been eyeing a certain recipe for the past few weeks. It was from a reliable source ,the folks at America's Test Kitchen. They are some fairly thourough cooks so I knew it would be good. I also new there would a extra work invovled but the end product would be wonderful.
And it was.

Slow-Cooker Old-Fashioned Chicken Noodle Soup
Adapted from this awesome cookbook
 written by America's Test Kitchen
4 boneless-skinless chicken breasts
salt and pepper
2 TBL evoo
3 carrots,peeled and chopped medium
2 celery ribs,chopped medium
1 onion,finely ,chopped
3 garlic cloves,mined
1 TBL tomato paste
1 tsp dried thyme
1/4 tsp dried dill
pinch of red pepper flakes,optional
8 cups chicken stock, divided
2 bay leaves
1/2 cup frozen peas
1 cup wide egg noodles
1.Pat chicken breasts dry  and season with salt and pepper. Heat the evoo in a large skillet and brown the chicken 2-3 minutes on each side. Set aside on a plate to rest and cover loosely with foil.
2. IN THE SAME SKILLET- over medium heat soften the carrot,celery and onion for 5 minutes then add in the garlic,cook for 1 minute longer.
3.Add in the tomato paste,thyme,dill and red pepper flakes,stir into the vegetables to dissolve the tomato paste. Pour 1 cup of the chicken stock into the skillet,scraping up any browned bits on the bottom of the pan; transfer skillet contents to a slow-cooker.
4. Transfer the chicken breasts and accumulated juices on the plate into the slow-cooker onto the vegetables.Add in the 2 bay leaves and remaining chicken stock. ( Add the chicken stock slowly to the slow cooker.You MAY NOT use ALL of the chicken stock leftover. 7 cups is the maximum to use.)
5.Set the slow cooker to cook 4-6 hours on low. WHILE THE SOUP is cooking prepare your egg noodles according to package directions. ( Here is a good time to use up some of the chicken stock that didn't fit in the slow-cooker.Add it to your pasta water when you are filling your pot with water.This step will add so much more flavor to your noodles.)
6. When the soup is finished,take out the chicken and let it cool. Shred with two forks.Now add the shredded chicken back into the slow-cooker along with the frozen peas and cooked noodles. Let it rest for 5 minutes until heated through. Enjoy!