Put a Splash of Valentine’s Love in Your Home

SuzetteCreativity / Art / Design

You don’t have to spend a fortune on new pillows to add a little Valentine’s spirit to your living room.  With a Silhouette Cameo and an inexpensive pillow cover, you can create your own design inexpensively – then simply cover an existing throw pillow with the pillow cover until the holiday is over.  Having just the cover with a holiday design makes for easy storage after the holiday too!  Although I may decide to keep this particular one out all year long, since love is what we are about in our house!

If you would like a copy of my design, email me – I would be glad to share it!   Shalom!

Greek Chicken Burgers

SuzetteNutrition / Recipes

 

If you like dill, you are going to love this recipe as much as I do!

1 1/2 tablespoons Wildtree Natural Grapeseed Oil

1 1/2 tablespoons Wildtree Tzatziki Seasonoing Blend

1/4 cup Bread Crumbs

1/4 cup Crumbled Feta

1/2 cup Frozen Chopped Spinach, thawed

1/4 Red Onion, chopped

1 pound Ground Chicken

1/2 cup Nonfat Greek Yogurt (or Tofutti)

1/2 Cucumber, peeled and thinly sliced

Juice of 1/2 Lemon

Hamburger Buns (or Schar Gluten Free Chibatta Buns!)

Combine 1 tablespoon Wildtree Tzatziki Seasoning Blend, bread crumbs, feta, spinach, onion and chicken.  Shape into burgers and saute in Natural Grapeseed Oil until cooked through.  While burgers cook, combine yogurt (or Tofutti), 1/2 tablespoon Wildtree Tzatziki Seasoning Blend, cucumber and lemon juice.  Serve burgers on buns topped with cucumber mixture.

Split Pea Soup

SuzetteNutrition / Recipes

I’m always looking for ideas to use up leftovers after the holidays.  I had a lot of ham left from Christmas, and I was feeling like some comfort food.  The results:  this pea soup recipe.  I have to say, it is the best pea soup I have ever had, if I do say so myself!

Ingredients:

16 oz packet of dried split peas

3 carrots, cut up

2 celery stalks, diced

1 medium onion, diced

2 cups diced ham

1 box organic vegetable broth

2 cups water

2 tablespoons Wildtree Smoky Bacon Grapeseed Oil

1 teaspoon Wildtree Herbes de Provence

1 teaspoon Wildtree Gourmet Sea Salt:  Smoked

1 teaspoon Wildtree Garlic & Herb Blend

Wash peas in a strainer and check for any stones.  Heat Bacon Grapeseed Oil in a pan and add vegetables and ham.  Saute for 5-10 minutes.

Place vegetable mixture in crockpot and add remaining ingredients.  Cook on high 5 hours.  Stir and enjoy!

Note:  If you prefer to cook the soup all day while at work, prepare the veggies the night before.  Heat on high 30-60 minutes in the morning while prepping for work.  Turn heat to low before leaving for work and cook on low all day.  Come home to the delicious smell and taste of this comforting soup!

P.S.  Do you like my beautiful pottery bowl?  The set was a gift from our neighbors, Randy and Karla Glotfelty.  Randy owns Lakeland’s JenKen Kilns, and he is a master potter!

 

Smoky Roasted Spaghetti Squash

SuzetteNutrition / Recipes

1 spaghetti squash

Wildtree Smoky Bacon Grapeseed Oil

Wildtree Gourmet Sea Salt:  Smoked

Shredded Cheddar Cheese

If you avoid yummy spaghetti squash because it is so difficult to cut open, I have great news for you:  you don’t have to cut the squash open before cooking it!  You can roast a spaghetti squash, whole, without the need to struggle with getting a knife to cut through the tough vegetable.

For this yummy recipe, preheat your oven to 375 degrees. Poke the squash throughout with a sharp knife and place in baking pan.  Roast in the oven for 1.25 hours.  Let it cool on the counter until it is cool enough to handle.

When you are able to handle the squash, cut it in half and remove the seeds.  Cut each half again so that you have four quarters.  Place the quarters back in the pan.  Drizzle with the Smoky Bacon Grapeseed Oil, sprinkle with the Smoked Gourmet Sea Salt and shredded cheese.  Place back in the oven for 15 minutes, until cheese melts.

Enjoy!

Vegetarian Chili Recipe

SuzetteGarlic Galore Seasoning Blend Recipes

4 large sweet potatoes, peeled and cut into cubes

1 medium onion, diced

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 cans fire roasted tomatoes

4 cups (1 box) organic vegetable broth

1 cup water

1/2 cup quinoa

1 teaspoon Wildtree Garlic Galore Seasoning Blend

1 tablespoon Wildtree Leslie’s Chili Blend

2 teaspoons Wildtree Spicy Carne Asada Seasoning

1 teaspoon Wildtree Gourmet Sea Salt – Smoked

2 tablespoons tomato paste

Saute potatoes and onion in Garlic Grapeseed Oil until onion is translucent.  Add remaining ingredients and simmer one hour or more, or until potatoes are tender.

Note:  sweet potatoes are on the “clean” list – it is not necessary to spend your money on organic sweet potatoes if you are trying to watch your grocery budget!

 

Traditional Chili Recipe

SuzetteChipotle Lime Rub Recipes

1 medium onion, chopped

1 green pepper, chopped

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 pounds hormone-free, grass fed lean ground beef

1 28-oz can organic crushed tomatoes

1 15-oz can organic chopped tomatoes

4 tablespoons Wildtree Leslie’s Chili Blend

1 tablespoon Wildtree Taco Seasoning

1 teaspoon Wildtree Chipotle Lime Rub

1 teaspoon celery seed

 

Saute onion and pepper in Garlic Grapeseed Oil in large pot.  Add ground beef and cook until cooked through.  Drain any grease.  Add remaining ingredients and simmer for one hour or more.  (Make ahead tip – prepare the night before, put in slow cooker crock and refrigerate until following day.  Heat on low in slow cooker until ready to eat.

 

Brighten Your Home With These Christmas Crafts

SuzetteCreativity / Art / Design

christmas-balls-2

Today’s battery operated LED lights allow you to make all kinds of decorations for the holidays without the need for cords running to electrical outlets, and without the worry of having hot bulbs up against something flammable.  The photo above shows a truffle dish that I fill with gold balls every year for our table centerpiece.  The difference this year:  I interspersed a string of battery operated LED lights with the balls so that it glows beautifully on our table every evening.

 

christmas-lights-1There are several types to choose from.  They all have a switch to turn them on and off; some use a small watch battery (included); others, like the ones shown here, use AA batteries.  These have a timer on them.  They stay lit for 6 hours from the time you turn them on, then turn off for 18 hours before automatically coming back on again.  This allowed me to bury the unattractive little box with the batteries in it in the bottom of the balls without the need to reach the on/off switch every evening.

The possibilities with these lights are limited only by your imagination.  There are more examples below:  I have interspersed some into a green centerpiece that I put out on my counter every year.  They are also great for putting into glass “construction blocks” that you can purchase at Hobby Lobby – again, because they are battery operated, they can be placed anywhere.

Enjoy creating.  Shalom!

centerpiece-1

 

The blocks below are made with vinyl I created using a Silhouette Cameo.  To learn how you can create these for yourself, or to place a custom order, shoot me an email!

 

elf-no-light

 

moon-and-stars-2

 

Mushroom Burgers

SuzetteSoul

These burgers are sooo good!!

mushroom-burgerIngredients:

8 oz mushrooms, chopped fine

1/4 onion, diced fine

2 teaspoons Wildtree Garlic Galore Blend

1/4 cup crumbled goat cheese

1 cup frozen organic broccoli florets, chopped small

1 egg, beaten

1/2 cup organic oatmeal flakes

3 tablespoons Wildtree Worcestershire Sauce, divided

1/2 teaspoon Wildtree Rancher Steak Rub, divided

2 tablespoons mayonnaise

1 tablespoon Wildtree Natural Grapeseed Oil

Preheat oven to 425 degrees.  Heat 1 tablespoon Natural Grapeseed Oil in a nonstick skillet over medium-high heat. Add the mushrooms, onion, and Garlic Galore Seasoning Blend and sauté for 5 minutes. Transfer to a mixing bowl to cool slightly. Once cooled, combine the mushroom mixture with broccoli, egg, oatmeal, goat cheese, 2 tablespoons Worcestershire Sauce, and 1/4 teaspoon Rancher Steak Rub. Shape into 4 patties and place on a lightly greased baking sheet. (It may be soupy – if so, you can shape on your baking sheet with a spoon.  Hint:  I line baking sheet with foil before greasing – makes cleanup a breeze!)

Bake for 15 minutes or until cooked through: 165°F. Meanwhile, mix together the mayonnaise, remaining 1 tablespoon Worcestershire Sauce, and remaining 1/4 teaspoon Rancher Steak Rub; set aside.

Serve mushroom burgers on a gluten free bun and top with the mayonnaise sauce.