Crock Pot 3 Bean Buffalo Chili w/ Cornbread

March 31, 2016 at 4:53 PM | Posted in Bush's, chili, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread



Crock Pot 3 Bean Buffalo Chili w Cornbread 005
For breakfast I reheated some leftover Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread, love gravy on everything! It was another night of heavy rain that continued through the day. One of those rainy days to stay in and kick back. Which is what I did for most of the day, I’m in a huge Slug Mode. For dinner tonight I wanted a major comfort food so tonight it’s Crock Pot 3 Bean Buffalo Chili w/ Cornbread.




I got my last container of my Crock Pot 3 Bean Buffalo Chili out of the freezer and let it thaw overnight in the fridge. Which also means I’ll be making another batch before too long! I’ll leave full details on how to make it.

Crock Pot 3 Bean Buffalo Chili w Cornbread 001
It’s loaded with nothing but good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Red Beans), 1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).



Crock Pot 3 Bean Buffalo Chili w Cornbread 002

To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.




chili and cornbread 003
Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined with all those spices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, Mom and Dad both had a couple of bowls of it. You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Crock Pot 3 Bean Buffalo Chili

2 lb. Wild Idea Ground BuffaloCrock Pot 3 Bean Buffalo Chili w Cornbread 001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.


Seasonal Eating Ideas for Low-Carb Diets

March 31, 2016 at 8:32 AM | Posted in Uncategorized | Leave a comment

Need some low-carb inspiration? We’ve got some seasonal eating ideas for low-carb diets. There are lots of good reasons to eat seasonally: firstly, it’s better for you because it’…

Source: Seasonal Eating Ideas for Low-Carb Diets

Low-Carb Slow Cooker Recipes

March 31, 2016 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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Low-Carb Slow Cooker Recipes from the Diabetic Living Online website. Recipes including; Easy Chicken Enchiladas, Coffee-Braised Brisket, and Aztec Corn Chowder. You can find them all at the Diabetic Living Online website!



Low-Carb Slow Cooker RecipesDiabetic living logo

Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!



Easy Chicken Enchiladas

For a Mexican-inspired make-ahead meal, slow-cook chicken in a spicy salsa mixture, then roll it up in tortillas. This diabetes-friendly meal looks so indulgent you won’t believe two enchiladas have only 24 grams of carb per serving……

Coffee-Braised Brisket

A coffee, brown sugar, and paprika rub gives this slow cooker brisket a complex sweet-and-spicy flavor. Use a brown sugar substitute to bring this already low-carb meal down to just 5 grams of carb per serving…..

Aztec Corn Chowder

In just five minutes, throw together a creamy, fiber-rich corn chowder that’s short on carbs but not on flavor. Simply toss the ingredients in the slow cooker for 5 to 6 hours. Enjoy a 1/2-cup serving for just 15 grams of carb…….



* Click the link below to get all the Low-Carb Slow Cooker Recipes

Condiment of the Week – Olive Oil

March 31, 2016 at 5:36 AM | Posted in Condiment of the Week | Leave a comment
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Extra-virgin olive oil

Extra-virgin olive oil

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop ofthe Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean countries. Adulteration of olive oil is widespread, with involvement by organised crime.



There are many different olive varieties or olives, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications.

In 2013, world production of virgin olive oil was 2.8 million tonnes, a 20% decrease from the 2012 world production of 3.5 million tonnes. Spain produced 1.1 million tonnes or 39% of world production in 2013. 75% of Spain’s production derives from the region of Andalucía, particularly within Jaén province which produces 70% of olive oil in Spain. In the town of Villacarrillo, Jaén, is the world’s largest olive oil mill capable of processing 2,500 tons of olives per day.

Although Italy is a net importer of olive oil, it produced 442,000 tonnes in 2013 or 16% of the world’s production. Major Italian producers are known as “Città dell’Olio”, “oil cities”; including Lucca, Florence and Siena, in Tuscany. The largest production, however, is harvested in Apulia and Calabria. Greece accounted for 11% of world production in 2013.

Australia now produces a substantial amount of olive oil. Many Australian producers only make premium oils, while a number of corporate growers operate groves of a million trees or more and produce oils for the general market. Australian olive oil is exported to Asia, Europe and the United States.

In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin olive oil from Italy, Spain, Portugal and Greece are sold at high prices, often in prestige packaging. A large part of U.S. olive oil imports come from Italy, Spain, and Turkey.

The United States produces olive oil in California, Arizona, and Texas.

Olive oil is the main cooking oil in countries surrounding the Mediterranean.

A bottle of Italian olive oil

A bottle of Italian olive oil

Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing.

The higher the temperature to which the olive oil is heated, the higher the risk of compromising its taste. When extra virgin olive oil is heated above 210–216 °C (410–421 °F), depending on its free fatty acid content, the unrefined particles within the oil are burned. This leads to deteriorated taste. Also, the pronounced taste of extra virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after several uses.

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils varies considerably and a particular oil may be more suited for a particular dish.

An important issue often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, as available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year-old oil may be still pleasant to the taste, but it is less fragrant than fresh oil. After the first year, olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the varietals used to produce the oil and by the moment when the olives are harvested and ground (less ripe olives give more bitter and spicy flavors – riper olives give a sweeter sensation in the oil).

Olive oil is also a natural and safe lubricant, and can be used to lubricate machinery that is used within the kitchen (grinders, blenders, cookware, etc.) It can also be used for illumination (oil lamps) or as the base for soaps and detergents. Some cosmetics also use olive oil as their base.

Olive oil may be used in soap making, as lamp oil, a lubricant, or as a substitute for machine oil.
Olive oil has also been used as both solvent and ligand in the synthesis of cadmium selenide quantum dots.
In one study, monounsaturated fats such as from olive oil benefited mood, decreased anger, and increased physical activity.


Kitchen Hint of the Day!

March 31, 2016 at 5:35 AM | Posted in Kitchen Hints | Leave a comment
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Controlling Sodium intake….


Decrease sodium by using low sodium or unsalted ingredients.

Strawberry Delights

March 30, 2016 at 8:50 PM | Posted in Uncategorized | 4 Comments

Strawberries are prefect for entertaining and are also the perfect snack. When shopping for strawberries, select those that are firm, plump, have a bright, glossy-red appearance and are fragrant. T…

Source: Strawberry Delights

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

March 30, 2016 at 5:23 PM | Posted in potatoes, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans



Buffalo 10 oz. New York Strip Steak w Baked Potato and Cut Green 003
It was Biscuits and Gravy to start my day! As usual I used Pillsbury Grands Jr’ Biscuits and for the gravy Pioneer Peppered White Gravy. Finished up some house cleaning and stayed outside most of the day. Did some cleaning around the outside and got the cart out for the afternoon! A bit cool to start the day but sunny all day and warmed up to near 70 degrees! For dinner tonight my favorite Steak, Wild Idea Buffalo Steak! I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.




I had some Wild Idea Buffalo 10 oz. New York Strip Steaks in the freezer so I grabbed one out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started Buffalo 10 oz. New York Strip Steak 014by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 5 minutes. Then turned it once and cooked for 4 1/2 more minutes. The Steak is a thick cut so I had to cook it longer than normal. Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning.



Baked Potato
For a side dish I baked a Russet Potatoes. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.






Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAKNew York Strip Steak
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.

Jennie – O Turkey Side Dish Recipe – Deviled Eggs with Bacon & BBQ

March 30, 2016 at 10:35 AM | Posted in Jennie-O Turkey Products | Leave a comment
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A perfect side dish for your Easter Dinner, Deviled Eggs with Bacon & BBQ. Using my favorite Bacon, the JENNIE-O® Turkey Bacon. Along with Mayo, BBQ Sauce, Chives and a host of Spices. You can find this recipe along with all the other healthy and delicious recipes on the Jennie – O website!


Deviled Eggs with Bacon & BBQ

These aren’t your ordinary deviled eggs! Topped with JENNIE-O® Turkey Bacon and BBQ sauce, it’s the perfect appetizer.
12 hardboiled eggs, peeledDeviled Eggs with Bacon and BBQ
½ cup mayonnaise
2 tablespoons barbecue sauce
½ teaspoon smoked paprika
¼ teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon chopped fresh chives
2 slices JENNIE-O® Turkey Bacon, cooked and cut into 24 pieces
Garnish: chopped fresh chives, smoked paprika.


Deviled Eggs with Bacon & BBQ

1 – Cut eggs in half lengthwise. Carefully remove yolks and place in medium bowl. Mash yolks with a fork. Stir in mayonnaise and barbecue sauce until smooth.

2 – Stir in paprika, salt, mustard and chives. Spoon mixture into egg white halves. Top with bacon pieces. Garnish with chives and paprika, if desired. Refrigerate until ready to serve.

Nutritional InformationJennie O Make the Switch
Calories 35
Fat 2g
Protein 3g
Cholesterol 80mg
Carbohydrates 2g
Sodium 120mg
Fiber 0g
Saturated Fat 0.5g
Sugars 1g

Wild Idea Buffalo Recipe of the Week – Irish Stew and Colcannon

March 30, 2016 at 5:25 AM | Posted in Wild Idea Buffalo | Leave a comment
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The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast or any of the other delicious Buffalo cuts of meat.



IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ – lb. cabbage or kale, slicedIRISH STEW & COLCANNON
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
2 – lbs. butter potatoes
3 – tablespoons butter
½ – teaspoon each salt and pepper

Vegetables Ingredients:
6 – carrots, peeled and sliced
4 – parsnips, peeled and sliced
4 – leeks, halved and sliced
2 – teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 – 3 – lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 – teaspoon olive oil
1 – teaspoon garlic powder
1 – teaspoon thyme
1 – teaspoon salt
1 – teaspoon pepper
2 – bay leaves
2 – celery stalks
½ – onion, chopped
1 – cup cherry tomatoes, halved
2 – bottles of amber beer
2 – cups buffalo stock or organic beef stock
½ – cup red wine
1 – tablespoon arrowroot or cornstarch


* – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* – Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
* – Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
* – Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
* – Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* – Vegetables: For best results, prep vegetables ahead of time and roast right before serving.Wild Idea

Preheat oven to 400°.
* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

Diabetic Recipes: Low-Carb Desserts

March 30, 2016 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Recipes: Low-Carb Desserts. Delicious diabetic dessert recipes that have 15 grams of carbohydrate or less per serving. Including; Barley-Oat Chocolate Chip Cookies, Incredible Apple Tart, and Hazelnut-Mocha Torte. Find them all at the Diabetic Living Online website.



Diabetic Recipes: Low-Carb DessertsDiabetic living logo

If you thought desserts were out of your meals forever, think again! From cheesecake to cookies and ice cream to cakes, here are delicious diabetic dessert recipes that have 15 grams of carbohydrate or less per serving.



Barley-Oat Chocolate Chip Cookies

Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack these yummy chocolate chip cookies with grainy goodness. And they’re only 11 grams of carb per cookie!….

Incredible Apple Tart

Jonathan, Rome Beauty, Winesap, and York Imperial apples are all great choices for this party-special tart. You and your guests will never believe that this diabetes-friendly recipe is only 15 grams of carb per serving……

Hazelnut-Mocha Torte

Chocolate curls add an extra hint of richness to this elegant dessert with 13 grams of carb per slice.

Tip: To make the curls, carefully draw a vegetable peeler across the smooth side of a milk chocolate candy bar……



* Click the link below to get all the Low-Carb Desserts

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