Cheesy Potato Soup

Ingredients:
6T butter
1 1/2 C chopped onions
1 1/2 C chopped celery
1-2 t salt or to taste
1/2 t white pepper
1T Wildtree California Garlic Pepper Blend
4 C prepared Wildtree Chicken broth
7-8 potatoes peeled & diced
6 oz sharp cheddar
4 T all-purpose flour
2 1/3 C milk
crumbled bacon or chopped parsley for garnish

Directions: Melt butter in large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes or until tender.

Stir in prepared Wildtree Chicken broth, salt, pepper & California Garlic Pepper Blend and then simmer until potatoes are tender. Add the cheese and stir until melted.

In a separate small bowl, combine the flour and the milk and stir until flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with crumbled bacon or parsley.

This takes less than 30 minutes to make and is the ultimate comfort food! Enjoy:-)

Venison Stir-Fry

Always a challenge to find different ways to cook the deer that my husband brings home from time to time. Here's a great recipe that I guarantee have even the most discerning eater thinking it's beef they're devouring!

Venison Stir Fry

• 1 lb venison tenderloin cut into small pieces & soaked in teriyaki or soy sauce for 1 hour
• Wildtree Grapeseed Oil
• 3 cups veggies (such as broccoli, green/red/yellow peppers, carrots, onions, mushroom, squash)
• 2 servings prepared brown rice
• 1 egg
• 1/3C Wildtree Kickin' Asian Stir-Fry Sauce

Saute prepared venison in 1 T of grapeseed oil (I like Roasted Garlic) till cooked through. Drain and set aside. Prepare rice according to package directions.

Wipe out skillet (I use a wok-style pan). Add 1T grapeseed oil and scramble an egg. Add veggies and stir-fry to desired tenderness. Add prepared brown rice, venison, and 1/3 C Kickin' Asian Stir-Fry Sauce along with 1T more grapeseed oil. Stir-fry for 2-3 minutes more, then serve. Makes 2-3 servings. Great for lunch the next day as well!

Bon Apetit!
Stacy