Saturday, May 28, 2016

Bruschetta Over Sauteed Zucchini Noodles

This quick and easy recipe makes a wonderful summer lunch or a fresh-tasting side dish. Since all of the ingredients are gluten free, organic, and non-GMO, this recipe is perfect for Paleo or Primal diets. It's a healthy and tasty way to use your farmer's market produce. You can also add bacon to make this a satisfying meal.

Bruschetta Over Sauteed Zucchini Noodles

Total Time: 10 minutes

Prep Time: 5 minutes

Cook Time: 3-5 minutes


Cooking Directions:

  1. Use a Veggie Spiralizer to cut the Zucchini into noodles or slice it into long, thin strips.
  2. Sprinkle zucchini noodles with Wildtree Bruschetta Blend and saute in 1 Tbsp Wildtree Natural Grapeseed Oil over medium heat until they are cooked to your liking, about 3-5 minutes.
  3. Mix together diced tomato, minced onion, remaining 1 Tbsp Wildtree Natural Grapeseed Oil, 1 Tbsp Wildtree Apple Balsamic Vinegar, and 2 tsp Wildtree Bruschetta Blend.
  4. Serve over cooked noodles. Optional: Garnish with bacon.

Serves 1

Recipe by Sarah Zenk

Veggie Spiralizer
Veggie Spiralizer
Zucchini Noodles
Saute to your liking...
Bruschetta with Bacon over Zucchini Noodles
It's even better with bacon!

Tuesday, November 3, 2015

What To Do With Leftover Spinach Dip

I posted this recipe over three years ago on my craft blog and was very surprised that it quickly became my most popular post.  This inspired me to create a completely separate food blog, in order to share some of my favorite recipes and other kitchen experiments. 

Sarah's Chicken & Spinach Pizza (using leftover Spinach Dip)

Chicken and Spinach Pizza
  • 1 can Pillsbury Grands home-style biscuits (or crescents, or 1 refrigerated pizza dough crust would also work)
  • 1 1/2 to 2 cups of spinach dip made according the recipe on the Knorr Vegetable Soup packets (minus the water chestnuts)
  • 1 cup of fully cooked chicken, cubed (such as Tyson's Grilled & Ready)
  • 6 to 10 oz of Mozzarella cheese, shredded
  • 1/4 cup shredded Parmesan
  • 1/4 cup shredded cheddar

  1. On a non-stick baking sheet, put one biscuit in the center, then surround it with the other biscuits in a circle, with the sides slightly touching.  Pinch the edges together and roll out with a rolling pin until it is pretty thin (about 14 inches in diameter for thinner crust, 12 inches for a thicker crust).  If you make it too thick, the center will still be doughy even when the edges are brown. 
  2. Spread the spinach dip mixture in a thin layer over the dough, leaving a half inch of the crust exposed around the edges.  Everybody likes a nice crispy crust. 
  3. If the chicken pieces are large, chop them a little smaller and then sprinkle the chicken on over the top of the spinach mixture.  Note: If you put the chicken on top of the cheese instead, it tends to get all dried out.
  4. Next, sprinkle the 3 cheeses over the top.  I only used about 6 ounces of the mozzarella and I thought that was plenty, but some people like a lot of cheese.  Add as much as you want.
  5. Bake at 400 degrees for 17 to 19 minutes, or until the cheese and the crust are lightly browned.  Serves 2 to 4 depending on appetites and how much they like spinach ;)
If you like red peppers, mushrooms, or artichokes, they would also go nicely with this.  The peppers or the the artichokes could be chopped and stirred into the spinach dip or you could chop them and put them on top.  Mushrooms should be sliced thinly and added to the top, or you can saute them in a little butter first so they don't get dried out.  Yum!

Notice I have not included nutritional info.  If I ever sit down to add up all the calories and such, I'll update this post, though I cannot imagine this being low calorie.  I don't care.  It's still yummy and hey, I didn't have to throw away any of the leftover spinach dip.   Win win!  

Recipe by Sarah Zenk

Saturday, October 3, 2015

Sarah's Savory Beef & Tomatoes

Sarah's Savory Beef & Tomatoes

Recipe by Sarah Zenk

Prep time: 10 min
Cook time: 3.5 hours
Yield: 2-4 servings, depending on size


  • 1 can French onion soup, undiluted
  • 1 can tomato soup, undiluted
  • 4 oz canned mushrooms, sliced, drained
  • 14.5 oz can diced tomatoes, do not drain
  • 1 clove garlic, minced
  • 1 lb beef stew meat, trimmed and cubed
  • pepper, to taste
  • egg noodles or rice

Cooking Directions:

  1. In a dutch oven, heavy casserole dish, or crock pot, combine the cans of French onion and tomato soup, mushrooms, tomatoes and garlic. Mix well.
  2. Lightly season the beef with pepper. Add to the casserole and mix well.
  3. Bake in the oven, uncovered, at 350 degrees for 3 to 4 hours, OR cook on high in the crockpot for 3 to 4 hours until the meat is tender and sauce has thickened.
  4. If the sauce becomes too thick, add a little water or beef broth.
  5. Serve over cooked egg noodles or rice, by following the directions on the package.

Erna's Potato Rice Soup

My mother made this soup quite often when I was a child and it is still one of my favorites.  It's great for picky eaters and especially wonderful when you are feeling under the weather.  My mom used canned broth or chicken bouillon cubes and water, however I prefer to make my own bone broth from the leftover carcass of a roasted chicken.  I also add poultry seasoning and rosemary to my version, because I think it adds complexity to the flavor, but these are optional.   

  • 1/4 cup butter
  • 1 small onion, minced
  • 3 large carrots, peeled and diced
  • 1/2 cup celery, washed and diced
  • 4 to 6 cups chicken broth, (homemade bone broth is best)
  • 1/2 cup white rice
  • 2 to 3 large Russet potatoes, peeled and diced
  • 1/4 tsp poultry seasoning (optional)
  • a dash of ground rosemary or 1 small fresh sprig (optional)
  • salt, to taste
  • pepper, to taste
  • Parmesan cheese, grated, such as Kraft brand
Cooking Directions
  1. In a large stockpot, melt the butter. Add onions, carrots, and celery. Saute until the onions turn translucent.
  2. Add the broth, poultry seasoning and rosemary. Bring to a boil.
  3. Add the potatoes and the rice. Turn down to a simmer and cook for 20 minutes just until the rice is soft and the potatoes are tender. Add more broth if necessary.
  4. If you used a fresh sprig of rosemary, remove and discard before serving.
  5. Add salt and pepper to taste. Serve with Parmesan cheese.
Recipe by Sarah Zenk (adapted from Erna Mae Loveland's recipe)
Prep time: 20 min Cook time: 20 min Total time: 40 minutes Yield: 4-6 bowls

Last-Minute Chicken Guacamole Wraps with Bacon

I created these wraps when I needed a quick appetizer to bring to a craft club using ingredients I had on hand.  You can use cooked shredded chicken rather than canned and you could make your own guacamole from scratch as well.  However, using already prepared ingredients really saves time and I'm not sure you would be able to notice a big difference in taste.  Also, the packaged guacamole doesn't turn brown as quickly as the homemade kind, which is definitely something to consider if you are serving this as an appetizer instead of a lunch wrap.

  • 3 large flour tortillas
  • 1 large can of chicken, white meat only, drained
  • 1/2 lb bacon, cooked and crumbled
  • 2 Roma tomatoes, diced
  • 1/2 of one large red onion, minced
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro, chopped (optional)
  • 1 1/2 cups Mexican blend, finely shredded cheese
  • 1 pkg Wholly Guacamole (mild preferred)
Prepare in advance:
  1. Place the chicken in a small bowl and use a fork to break it up and shred it. Add bacon crumbles and mix well.
  2. In another bowl, combine the tomatoes, red onions, lime juice, and cilantro (if using). Stir well.
To Assemble:
  1. Spread 1/3 of the guacamole on each tortilla, making sure to get as close to the side edges as possible, but leaving about an inch of space at the bottom edge for rolling.
  2. Layer 1/3 of the chicken and bacon mixture on the top of each tortilla, followed by the tomato-onion mixture. Top each with about 1/2 cup of the cheese.
  3. To roll, fold up the bottom edge first, then wrap the right side towards the center, followed by bringing the left side towards the center, slightly overlapping. Secure with a toothpick and serve. Makes 3 wraps.
  4. This may also be served as an appetizer if you roll it up starting at the top edge and rolling towards the inch you left empty. Cut off the rough ends and slice the remaining roll into 6 equal pieces. Secure with toothpicks and lay them on their sides for pretty pinwheels. Makes 18 pinwheels.
Note: Assemble just before serving so the guacamole doesn't turn brown!
Recipe by Sarah Zenk
Prep time: 15 min
Cook time: 15 min
Total time: 30 minutes
Yield: 3 wraps or 18 pinwheels

Sarah's Stuffed Shells

12 oz Box of Jumbo Pasta Shells
1 lb Ground Chicken
4 oz Cream Cheese, softened
1 tsp Mrs. Dash Onion and Herb Seasoning
1 tsp Mrs. Dash Tomato Basil Seasoning
1 Large Egg
1/4 cup Parmesan Cheese, Grated
8 oz Mozzerella Cheese, Grated
6 oz can
tomato paste
15 oz can tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
dash cinnamon
1/2 tsp sugar
salt and pepper to taste
cooking spray

  • In a large stockpot, cook the pasta shells according to the directions on the package, using the proper time for making it "al dente." When the pasta is ready, drain, then submerse them in cold water until you are ready to fill them. You can add a few ice cubes if desired.
  • Meanwhile, brown the ground chicken over medium heat, breaking it up into fine pieces, until fully cooked and no longer pink. Drain and let cool.
  • In a large bowl combine the softened cream cheese and seasonings and stir to blend. Add the egg and mix well. Add the cheese and browned chicken. Stir well to combine. Set aside.
  • In a saucepan (or the same stock pot you used for the pasta), combine tomato paste, tomato sauce, basil, oregano, cinnamon, sugar, and salt and pepper to taste. Cook over low heat for 15 minutes, stirring occasionally.
  • Preheat oven to 350 degrees. Spray a 9 X 13 oven safe baking dish with cooking spray. Pour half of the tomato sauce mixture in the bottom of the dish.
  • Fill each pasta shell with about 1 Tbsp of the chicken and cheese mixture. I like to use a small kitchen scoop for this. Arrange the shells in a single layer in the baking dish on top of the tomato sauce with shell opening to the top. Pour the remaining tomato sauce mixture over the top of the shells.
  • Cover with foil. Bake for 30 minutes at 350 degrees. 

  • Recipe by Sarah Zenk

    Yield: 4 servings
    Prep time: 1 hour
    Cook time: 30 minutes
    Total time: 90 minutes