Teriyaki Garlic Chicken Wings

I’ve been secretly on a chicken wing kick.  There is a local restaurant here that does an amazing dry rub on its chicken wings. I wanted to create a teriyaki chicken wing recipe to celebrate the launch of Wildtree’s Teriyaki Sauce.  So here goes!

Teriyaki Garlic Chicken Wings

  • Servings: 20 wings
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Ingredients for the wings:

  • 20 chicken wing drumettes. This is a little over 3lbs. Look for these at your grocery store. It’s where the butcher has already separated the wing into the two parts and discarded the weird pointy wing tip
  • 2 tablespoons Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil

Ingredients for the glaze:

  • 1/3 cup Wildtree Teriyaki Sauce (or other teriyaki sauce)
  • 2 tablespoons Tamari sauce (or use soy sauce if you don’t care if it’s gluten free)
  • 1 teaspoon chopped garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger


In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like.

Preheat the oven to 425F. Remove the chicken from the bag and spread out the individual pieces on a sheet pan. Cook on one side for 10 minutes. Make the glaze while the chicken is cooking. Mix all ingredients in a small saucepan and cook on medium until it thickens slightly, about 10-15 minutes. Turn the stove to low to keep the glaze warm. After the first 10 minutes in the oven, turn the chicken pieces and cook for another 10 minutes. Continue to flip/cook until the meat registers 165F, between 30-35 minutes total cooking time.


When the meat registers 165F, immediately turn off the oven and remove the chicken.

Place the chicken wings in a large bowl and coat with the glaze.


Serve while hot.


Roasted Chicken Breast “Deli” Meat

Have you ever read the ingredients on deli meat? Thought about the price per pound? Why not make this for dinner one night and then slice it up for lunch for the rest of the week? You could even slice it up and put it alongside other healthy snacks on the anytime shelf (see link). I don’t normally like buying really large chicken breasts, but this is one recipe where I make an exception to that rule. In fact, for this recipe, the larger the better.  Just make sure not to overcook them. When the thermometer reads 165F, you are done. You don’t want this being rubbery and overcooked.

  • Servings: 4
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  • 1 pound boneless skinless chicken breast (2 large chicken breasts)
  • 2 teaspoons Wildtree Lemon Rosemary seasoning (or seasoning of your choice)
  • 2 tablespoons Wildtree Garlic Grapeseed Oil or regular grapeseed oil


In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for several hours or up to a day in the refrigerator. You can also freeze this. It’s one of my son’s favorite freezer meals. You can also double this recipe, make some for dinner, and then slice the leftovers for lunch meat for the rest of the week.

Preheat the oven to 400F. Grab a sheet pan and some aluminum foil. Line the sheet pan with foil. Place the chicken breasts on the foil-line pan and roast, turning once every 6-8 minutes, until the meat registers 165F. It will take about 20-22 minutes total, depending on your oven. When the meat registers 165F, immediately turn off the oven and allow the chicken to sit for about an hour. Slice thinly and store in a tightly sealed glass container. Use for sandwiches, salads. I especially like this between butter lettuce sandwiches leaves.

Store in the refrigerator for up to several days. It will likely not last that long. You can also freeze this after it’s cooked, but only do that if you didn’t freeze it before cooking.

Feel free to experiment with other seasonings like Cajun Blend, Java Rub, Chipotle Lime, or whatever else you’d like.


Low-Carb Grain-Free Gluten-Free Nachos

Sometimes when you lead a low-carb gluten-free lifestyle you just crave something that sounds completely indulgent and unhealthy. I got this idea when we ate at a Mexican restaurant in Colorado Springs that offered a Paleo menu. They served the guacamole with red bell pepper strips.  It got me thinking…  So here it is! Why not make nachos without the chips?

Low-Carb Grain-Free Gluten-Free Nachos

  • Servings: 2
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  • 2-3 bell peppers or one 1lb package of mini peppers
  • 1 cup chopped or shredded rotisserie chicken (you can also seasoned taco meat)
  • 1 tablespoon grapeseed oil
  • 1 tsp Wildtree fajita seasoning or similar type of seasoning
  • 1 tsp Wildtree garlic galore OR 1 tsp minced garlic
  • 1 tsp apple cider vinegar
  • Pinch of salt
  • 1 cup Mexican blend shredded cheese
  • Additional toppings such as tomatoes, black olives, cilantro, and salsa. Optional squeeze of lime and guacamole.


Note: Preheat oven to 350 degrees F, grab a sheet pan, and line it with either parchment paper or aluminum foil. Cut the peppers into thick strips so that they will be able to hold the nacho ingredients and act like a large chip. If using mini peppers, cut them in half and remove the stem and seeds. You may need to press them flat. In a medium bowl mix the chicken, grapeseed oil, fajita seasoning, garlic, cider vinegar and salt. Spoon the chicken mixture onto the pepper slides and sprinkle with cheese. Bake for 8-12 minutes until the cheese is melted. Top with tomatoes, olives, and/or cilantro and serve with a side of salsa and/or guacamole. If you feel like it, squeeze with lime before serving.

This is a perfect use for salsa made with fresh tomatoes since the flavors will absolutely shine…  (Picture of nachos coming soon.)



Salt and Pepper Zucchini Chips

I was really amazed with how much these shrank in the oven. Start with a gigantic zucchini if you can. This will be a great way to use up the tons of zucchini we plan to grow this summer.

Salt and Pepper Zucchini Chips

  • Servings: 2
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  • 1 lb (about 4 cups) thin sliced Zucchini
  • ½ teaspoon salt and ½ teaspoon pepper (OR use Hot Chili Pepper and Garlic Blend from Wildtree instead)
  • ½ tsp grapeseed oil
  • 1 tsp apple cider vinegar


Note: Preheat oven to 230 degrees F. I cut my zucchini on a mandoline slicer using the thinnest setting. In a medium bowl whisk salt, pepper, grapeseed oil (if used), and vinegar. Add sliced zucchini. Toss with the “dressing” to coat. Arrange slices on sheet trays. Bake for about 1 hour and then turn the oven off.  Allow them to completely dry out.  I used four giant zucchini and they shrank considerably.  See below for a before/after picture.  Make these the day before and store in a bowl covered in foil.

If you want to kick this up a notch, consider substituting Hot Chili Pepper and Garlic Blend from Wildtree instead of the salt and pepper.


Store in an airtight container.


Cheese Crisps

Trust me, these are worth the effort, especially if you trying out a grain-free or low carb diet and want something crunchy. I really like these crumbled up on top of salads.

Cheese Crisps

  • Servings: 8
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  • 1 bag Trader Joe’s Swiss and Gruyere


Grab a cookie sheet and some parchment paper. Preheat oven to 375°F. Drop small piles (about 2 tsp each) of the cheese onto the parchment paper. Make sure to leave a little bit of space because the cheese will spread out. You can tap down on the cheese slightly to help this process.  Bake for 8-12 minutes until the cheese begins to brown nicely. You want the edges to look slightly crispy.  Remove the crisps from the oven and allow them to cool for about 3 minutes before using a very thin spatula to move the crisps over to a cooling rack. Repeat with the remaining cheese until you’re happy with how many crisps you’ve made.


Store in an airtight container. These will last about week, but you will probably eat them all before then.


Gluten-free Australian Scones

Full disclosure. This is not a low-carb recipe. It is, however, very difficult to find good gluten-free eggless baked goods and therefore, every now and then, even I break the rules.

Can I just say that I am amazed at the different results that I get when I bake with various gluten-free flour mixes. So far, I’ve limited my exploration to the commercial mixes available. I have not ventured into mixing my own gluten-free flour.

I’ve seen many scone recipes that have eggs.  Growing up in Australia, my Nanna made scones all the time and I never saw an egg anywhere near the recipe. I made a conscious effort to recreate a gluten-free version of the scone of my childhood rather than delve into other recipes. That said, I tested 4 scone recipes last weekend for a Downton Abbey Tea Party that I hosted.  I decided to publish the recipe that I used with very detailed notes on the flour blend and recipe combination that was the winner (and why).

The first recipe I made was based on a recipe for lemonade scones and I used Trader Joe’s baking mix. The end product was like biting into a sea of baking soda. The dryness of the scone sucked all the moisture out of my mouth and I felt like I had been entered into a Weetbix eating contest. The second recipe I made was the same lemonade scone but I used the Cup4cup gluten-free flour instead of the Trader Joe’s flour mix.  This was better, but still lacked the height and fluffiness of a real scone.  The third recipe I tried was a traditional scone recipe that called for rubbing the butter into the flour before adding the milk.  For this one, I simply substituted Cup4cup flour for the normal flour in the recipe.. This was ok, but again wasn’t anything special to write home about.

The final recipe was the winner!  I based this on a gluten-free scone recipe, but was intrigued by the fact that it used both gluten-free flour mix plus additional rice flour. I think another key to success is the use of almond meal. I sifted the ingredients, but soon realized that the almond meal is too big to go through the mesh in the sifter. When I wrote down the recipe, I decided to suggest that you simply add that almond meal after sifting the other ingredients. The other important thing to note is that the recipe calls for cream and milk, rather than using butter and milk. I think this was yet another key to success. A trick I learned growing up was to stir the mixture with a knife. This does not introduce any heat into the dough and also helps keep the dough soft and tender.

Please do let me know what you think if you make these. These rose relatively well and were nice and fluffy. In addition, they had the right texture and just a tiny bit of “bite” from the almond meal. All in all, a great success!  I’m happy to have found an option to bring back childhood memories. I also had several people comment that they couldn’t tell the difference between these and a scone made with regular flour. And that is the biggest compliment of all.

Gluten-free Australian Scones

  • Servings: 8
  • Difficulty: easy
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  • 1 cup gluten-free plain flour (I used the blue bag version of Cup4cup. You can find it at Williams Sonoma and various other places. It’s expensive but seriously worth it).  Plus additional to dust the cutting board.
  • ¼ cup white rice flour
  • 2 teaspoons baking powder. Make sure that you buy a good brand that doesn’t have any additional additives.
  • ¼ cup almond meal
  • A good pinch of sea salt
  • 2 oz heavy whipping cream
  • 4 oz whole milk, plus a little extra for brushing


Preheat oven to 450°F and line a cookie sheet with parchment paper. Grab a large glass bowl, flour sifter, cutting board, and a knife. Put the flours, baking powder, and salt into the flour sifter over the bowl. Sift the ingredients into the bowl.  Add the almond meal and mix well. Make a well in the center and pour in the cream and milk. Mix with the knife until the dough comes together. Dump the dough out on a lightly floured cutting board and use a lightly floured round cutter to cut rounds out of the dough. Put the cut-out rounds onto the lined baking tray, making sure that they are slightly touching. Lightly brush the tops with milk.


Bake for 10-14 minutes until slightly browned and slightly hollow sounding when you tap their tops. Remove from the oven, allow to cool slightly. These are best eaten warm or within a few hours of baking. Cut the scones in half and serve with your favorite strawberry or raspberry jam and whipped cream.



Make-ahead Individual Beef and Cheese Burritos

So you’re reading this and you’re thinking, “Wait, that’s not low-carb and again it’s not wheat free… ”  Here is another individual freezer meal that I developed to feed the child when we need something fast.

Make-ahead Individual Beef and Cheese Burritos

  • Servings: 6
  • Difficulty: easy
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  • 1 lb organic ground beef.  I prefer getting ground beef from a local butcher that grinds the meat in the store.  If you don’t have a place like that near you, go to Whole Foods or Trader Joe’s.  I’m a huge fan of a Trader Joe’s trip when I’m making a bunch of freezer meals.
  • 1 package large flour tortillas.  The larger the better.  Seriously…  You’re going to fill these up with beef and cheese and then roll them up.  The Trader Joe’s ones are the best I’ve found.  They expire quite quickly, which means that they don’t have strange ingredients and preservatives. Another reason to make a bunch of these to freeze. Whole Foods also sells a large organic flour tortilla here in Colorado.
  • 1 teaspoon Wildtree Fajita Seasoning.  If you don’t have this on hand, use a good fajita seasoning.  I like Wildtree b/c it doesn’t have any strange fillers, wheat, or corn flour. You can also use Penzey’s.
  • 1 teaspoon Wildtree Garlic Galore Seasoning, or powdered garlic.
  • 1 12 oz package Mexican style shredded cheese.  We like a lot of cheese in our burritos, so I buy two bags when I’m making freezer meals.  I like this one from Trader Joe’s or the Whole Foods 365 Mexican shredded cheese.

Cooking day directions:

Preheat a large frying pan on medium.  Cook the ground beef until brown and then stir in fajita seasoning and garlic seasoning. I don’t add any liquid to the mixture.  Set aside but leave on the stove. You want the meat mixture when you do assembly.

Set up a work area and begin assembly.  Take a tortilla and put it on a large dinner plate. I run my hands under a running faucet and sprinkle water on both sides of the tortilla. Place the plate with the tortilla in the microwave, and microwave on high each side for 12 to 15 seconds. Once the tortilla is warm, transfer the plate to a cutting board.  Fill the tortilla with a handful of cheese. Don’t put cheese all the way to the edge.  You want some tortilla left on the end that you are going to fold.  Add heaping 1/3 cup measure full of beef. Fold up like a burrito. (See pictures.)

Wrap it in plastic wrap and set aside. Once you’ve done all of the burritos, put the individually wrapped burritos into a Ziploc gallon freezer bag.  Label with content name and date.  (Hint: label the bag before you fill it with the burritos).  Also, see this link for my handy freezer inventory.

Reheating directions:

Simply place one burrito on a microwave-proof plate and cover with a damp paper towel.  Microwave on 70-80% power for about 90-120 seconds, flipping half-way through. Enjoy!

Recipe note: You can easily double or triple this recipe. Each serving makes approx. 6 large burritos. You can increase the spice level or make the meat more flavorful by adding other spices. I’ve kept this simple, tasty, and delicious for a kid’s taste buds. My husband often eats these at midnight snacks. I’d much he eat this than junk.

Make-ahead Individual Freezer Cheeseburgers

So you’re reading this and you’re thinking, “Wait, that’s not low-carb and it doesn’t look wheat free either…”

Sometimes I want something that I can throw in the microwave when the babysitter is coming.  I used to buy the frozen cheeseburgers by a popular company that sells diet food.  They come in packs of 6 and they cost something like $8 for 6.  Let’s just call those “WW frozen burgers.”  While they don’t have terrible ingredients, I did decide one day that I could do a better job of making them myself.  You see, I really like to control the ingredients in my cooking and would prefer that things only contain ingredients that we can all pronounce. And so my individual freezer cheeseburgers were born.

I’ve written a few blog posts now, so you’ve probably seen me list Wildtree ingredients in my recipes.  If you’re wondering what Wildtree ingredients are, check out http://www.wildtree.com for more information.  I like them because they don’t have any fillers or weird ingredients.  The one common complaint is that the final dishes need a little extra salt.  Remember that salt is not your enemy if you eat mostly unprocessed food. In fact, I have to eat extra salt everyday or my blood pressure can be too low.  That happened to me after I stopped eating crackers, cookies, and other processed food a few years ago.

I’ll put together a “top ten” list of common Wildtree ingredients that I use in a few days.

Make-ahead Individual Freezer Cheeseburgers

  • Servings: 9-12
  • Difficulty: easy
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  • 2 lbs organic ground beef.  I prefer getting ground beef from a local butcher that grinds the meat in the store.  If you don’t have a place like that near you, go to Whole Foods or Trader Joe’s.  I’m a huge fan of a Trader Joe’s trip when I’m making a bunch of freezer meals.
  • 1 tablespoon Wildtree Rancher Steak Rub.  If you’d like to place an order, please contact me. You can also use a good all-purpose, low-sodium seasoning like Mrs. Dash.
  • 1 tablespoon Wildtree Natural Grapeseed Oil or other grapeseed oil.
  • 1 package small burger buns.  My son likes both the Trader Joe’s pull apart square dinner rolls and the Pepperidge Farm Potato Slider Buns.
  • 1 package organic cheese slices.  I like the ones from Trader Joe’s, but Whole Foods 365 brand also has some organic cheese slices.

sliced-cheese tjs

Cooking day directions:

Preheat the oven to 375F and grab a 9×13 cake pan. Mix the ground beef, seasonings, and oil in a large ziploc bag.  Don’t mush it around too much or the meat will get tough.  Press the meat mixture into the cake pan and put in the oven.

Cook for about 6-10 minutes until the temperature reads 145F on a meat thermometer. Remove from the oven and allow to cool.

Set up a work area and begin assembly.  When I’m using smaller buns, I have to fold the cheese over to make it fit. I simply fold all the corners in so that they meet in the middle. Flip the meat out onto a large cutting board and cut it up so that it will fit into the buns.  The exact number of burgers you get will depend on the size of buns that you are using. Assemble the burgers with meat and then cheese on top.

Wrap them individually using plastic wrap, and then place in a Ziploc gallon freezer bag.  Using a sharpie, label with content name and date.  (I’ll be blogging about my freezer meal inventory soon, and will add a link to that when it’s complete.)

Reheating directions:

Simply place one cheeseburger (unwrapped!) in a microwave-proof bowl and cover with a damp paper towel.  Microwave on 70-80% power for about 45-50 seconds, flipping half way through.  Top with ketchup (or “catsup” if you want to annoy my son) and any other desired toppings. In our family, ketchup is the only condiment allowed on a burger. Enjoy!

Meat thermometer…

I’m a huge fan of having a good meat thermometer.  In fact, it’s one of the few kitchen gadgets, other than a good chef’s knife, that I think everyone should own.  This is the one that I own and I absolutely love it. I’ve had it at least 6 years and it’s still going strong.  Thermoworks RT600C Super-Fast.