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Shrimp Scampi (Gluten Free & Lactose Free)

1-2 lbs peeled deveined shrimp (frozen or fresh)
Juice from 1-2 lemons (How lemony do YOU like it?)
1 c dry white wine
1 can baby artichoke hearts, halved
2 tablespoons capers or as much as you like. Make it your own!
Grape tomatoes, handful or two.
1 shallot minced
5 tablespoons good oil (expeller pressed grapeseed or avocado)
1 tablespoon butter or butter substitute (I use Organic Earth Balance)
2 cloves of garlic minced
2 teaspoons dried Italian Seasoning
Salt & pepper

Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).
+Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.
Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink. Remove from the skillet. Add white wine and lemon juice. Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ c unsalted chicken stock. Heat through. Add shrimp back in to continue cooking for a 2-3 minutes.
Pour over prepared pasta. Toss and serve! Happy Eating!

Pork Tenderloin w/Cidered Apples & Cabbage

Recipe for: Pork Tenderloin w/Cidered Apples & Cabbage

Ingredients:

Pork Tenderloin cut into medallions

Or

Pork chops

4 Strips of bacon – Fry – reserve the drippings, about 3 tablespoons

½ of 1 Large cabbage or 1 small – Sliced

2 Onions sliced

2 Apples, chunked (Gala or Granny Smith work best)

3 Cloves of garlic, chopped

 

Seasoning for meat, Sprinkle both sides with:

Salt

Pepper

Paprika

Granulated Garlic – Not Garlic Salt

 

2 cups Organic Apple Cider

 

Seasoning for apples and veggies:

2 tbl Apple Cider Vinegar

1/8 tsp Ginger

¼ tsp Allspice

½ tsp Cinnamon

OR

1 tablespoon of Wildtree Rancher Steak Rub

 

Directions:

  1. Organic Apple Cider: Bring to a low boil & let simmer
  2. Fry bacon and set aside
  3. Slice onions and cabbage

Chunk apples

Season and toss together – apples, onions and cabbage

 

  1. Meat: Sprinkle seasoning on both sides of the pork medallions

Heat bacon drippings in a large flat bottom skillet. Add medallions in a single uncrowded layer. Brown about 3 minutes on each side until done. Remove from the skillet and place on a plate, set aside.

  1. Add cider to the skillet to deglaze using a wooden spoon.
  2. Add apples & veggies to the skillet in (2) batches.

Add chopped garlic & apple cider vinegar just before adding the 2nd batch.

 

Cook over medium heat turning over from bottom to top (Refer to YouTube video)

 

When onions & cabbage are slightly translucent, place the pork into the skillet and toss into the veggies – simmer for a minute or two just to reheat.

 

 

Server with a nice crispy green salad.

 

Variations:       1 – 2 tablespoons  Dijon Mustard – substitute for the Apple Cider Vinegar

Ale or Stout – substitute for the Organic Apple Cider

Caraway Seeds – substitute for the Allspice mixture