Recipes
Wild lilly’s Recipes
dip recipes
Green Lilly Crema
Sour Cream - 1/3 cup
Lemon Juice - 1 tsp
Wild Lilly’s Green Lilly - 1 1/2 tsp
Combine all ingredients in a mixing bowl and whisk together until fully combined. Best served as a dip for vegetables but can be used as a spread for a sandwich or wrap. Enjoy! NOTE: Try to make at least 1 hour ahead of service time
Green Lilly Dressing
Greek Yogurt (fat free) - 1/3 cup
Lemon Juice - 1 tbsp
Lemon Zest - 1 tsp
Rice Wine Vinegar - 1 tbsp
Capers - 1 tsp
Wild Lilly’s Green Lilly - 1 1/2 tsp
Combine all ingredients in a blender and blend until fully combined. Best served as a salad dressing, but can be used as a condiment for a sandwich or wrap. Enjoy! NOTE: Try to make at least 1 hour ahead of service time
Mexican Style Dip
Mayonnaise - 1/3 cup
Sour Cream - 1 tbsp
Lime Juice - 1 tsp
Wild Lilly’s Mexican Style - 1 1/2 tsp
Combine all ingredients in a mixing bowl and whisk together until fully combined. Best served as a dip for tortilla chips but can be used as a spread for a sandwich or burrito. Enjoy! NOTE: Try to make at least 1 hour ahead of service time
Mexican Style Chicken Salad
Wild Lilly’s Mexican Style - 1/4 cup (for chicken)
Chicken Breast - 1 lb seasoned with above seasoning and cooked in oven to 165 degrees Fahrenheit internal temperature, cool and dice medium size
Celery - 3 each stalks small dice
Scallions - 3 stalks, sliced finely
Dressing:
Mayonnaise - 1/3 cup
Sour Cream - 1 tbsp
Lime Juice - 1 tsp
Wild Lilly’s Mexican Style - 1 1/2 tsp
Combine all dressing ingredients in a mixing bowl and whisk together until fully combined
Add in the remaining ingredients and mix together until fully combined
Best served in a sandwich, wrap, or eaten by itself
Enjoy! NOTE: Try to make at least 1 hour ahead of service time
French Onion Dip
Mayonnaise or Sour Cream - 1/3 cup
Rice Wine Vinegar - 1/2 tsp
Wild Lilly’s French Onion - 1 1/2 tsp
Combine all ingredients in a mixing bowl and whisk together until fully combined. Best served as a dip for potato chips but can be used as a spread for a sandwich or wrap. Enjoy! NOTE: Try to make at least 1 hour ahead of service time
French Onion Flank Steak
Wild Lilly’s French Onion - 1/2 cup
Beef Flank Steak - 3 - 4 lbs
Preheat oven to 500 degrees Fahrenheit
Season the flank steak with Wild Lilly’s French Onion seasoning generously and place on a parchment lined sheet pan and place in the oven
Cook for about 10 minutes on the high heat
Lower heat to 300 degrees Fahrenheit and cook until internal temperature is cooked to your liking (rare 110 degrees, medium rare 120 degrees, medium 130 degrees, med-well 145 degrees, well done 155 degrees)
Once internal temperature is reached, let rest for 5 minutes, slice thinly against the grain, and serve!
Dill Pickle Dip
Mayonnaise - 1/3 cup
Sour Cream - 1 tbsp
Wild Lilly’s Dill Pickle - 1 1/2 tsp
Combine all ingredients in a mixing bowl and whisk together until fully combined. Best served as a dip for potato chips but can be used as a spread for a sandwich or wrap. Enjoy! NOTE: Try to make at least 1 hour ahead of service time
Dill Pickle Roasted Potatoes
Red bliss potatoes - 2 pounds
Wild Lilly’s Dill Pickle - 2 tbsp
Olive oil - 2 tbsp
Preheat oven to 350 degrees Fahrenheit
Combine all ingredients in a mixing bowl and mix together until fully combined and pour out into a parchment lined sheet pan
Place in the oven and bake for around 45 minutes, rotating every 20 minutes (You should see some caramelization on the potatoes and they should be fork tender (fork should go in and pull out easy into the potatoes)). Let rest for a few minutes, serve, and enjoy!
NOTE: Also great on home made french fries!
rub recipes
All Purpose Rubbed Sirloin
12 oz Sirloin Steak - 1 each
Wild Lilly’s All-Purpose Rub - 2 tbsp
High Heat Oil - 1 tbsp
Apply the rub to the steak evenly and generously, then set aside for at least 30 minutes.
Heat a frying pan or case iron pan on high heat and then add the oil.
Once oil is starting to smoke, sear the steak on both sides (about 1 - 2 minutes or so for cooler center).
Let rest for a few minutes, then serve and enjoy!
All Purpose Roasted Sweet Potatoes
Sweet potatoes - 2 lbs cut into wedges
Wild Lilly’s All-Purpose Rub - 3 tbsp
High Heat Oil - 3 tbsp
Preheat oven to 400 degrees fahrenheit
Mix Wild Lilly’s All-Purpose Rub and oil together until fully combined
dip each sweet potato wedge into the oil/seasoning mixture and place each sweet potato skin down on the pan. Repeat until all sweet potato wedges are seasoned and placed.
Roast about 45 minutes in the oven (or until caramelized on the outside and fork tender on the inside)
Let rest for a few minutes outside of the oven, serve and enjoy!
Texas Rubbed Seared Salmon
2 lb Side of Salmon - 1 each
Wild Lilly’s Texas Rub - 4 tbsp
High Heat Oil - 4 tbsp
Cut down the salmon into 6 oz filets
Combine the oil and rub in a mixing bowl and add in the salmon filets. Mix well.
Heat a frying pan or case iron pan on high heat and then add the oil.
Once oil is starting to smoke, sear the filets on both sides (about 1 - 2 minutes or so for cooler center).
Let rest for a few minutes, then serve and enjoy!
Texas Rubbed Pulled Pork Butts
Pork Butt (Bone-In Preferred) - 2 lb
Wild Lilly’s Texas Rub - 1/2 cup
Water - 2 cups
Preheat oven to 350 degrees Fahrenheit and preheat a pan on the stove to high heat
generously cover the pork butt with the Wild Lilly’s Texas Rub and sear in the pan on the stove
Place the seared pork butt into a roasting pan with the water at the bottom. Cover with parchment paper and aluminum foil on top and place in the oven.
Let cook for around 4 hours or until the meat pulls apart easy
remove from water and use two tongs to pull meat apart and mix with your favorite BBQ sauce, serve, and enjoy!
Carolina Rubbed Chicken
Boneless Skinless Chicken Thighs - 1 lb
Wild Lilly’s Carolina Rub - 4 tbsp
High Heat Oil - 4 tbsp
Combine the oil and rub in a mixing bowl and add in the chicken thighs. Mix well.
Heat a frying pan or case iron pan on high heat and then add the oil.
Once oil is starting to smoke, sear the chicken thighs on both sides.
Place chicken thighs on parchment paper-lined sheet pan and finish cooking in 350-degree pre-heated oven until the internal temperature reads 165 degrees F. (about 15 - 20 minutes)
Let rest for a few minutes, then serve and enjoy!
Carolina Rubbed Cauliflower Steak
Cauliflower - 1 head each with leaves along the stem trimmed and the cauliflower sliced into 1/2 in thick steaks (should get 3 or 4 stakes depending on size)
Wild Lilly’s Carolina Rub - 1/4 cup
High Heat Oil - 4 tbsp
Combine the oil and Wild Lilly’s Carolina Rub in a mixing bowl. Mix well and coat cauliflower in oil/spice mixture.
Heat a frying pan or case iron pan on high heat
Once the pan is starting to smoke, sear the cauliflower steaks on both sides, allowing for the cauliflower to caramelize
Let rest for a few minutes, then serve and enjoy!