Wild Idea Buffalo Recipe of the Week – BRESAOLA, MANCHEGO and PEAR SALAD

August 14, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BRESAOLA, MANCHEGO and PEAR SALAD. The perfect Hot August Summer Day Recipe, BRESAOLA, MANCHEGO and PEAR SALAD. Made using Wild Idea Buffalo Bresaola along with Manchego Cheese, Pear, Baby Arugula, Pecans, and Seasoning. You can find this recipe and purchase the Wild Idea Buffalo Bresaola along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BRESAOLA, MANCHEGO and PEAR SALAD
Our Bison Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe I’ve paired it with Manchego cheese, pear, and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.

Ingredients: (per serving)
2 – ounces of Wild Idea 8 oz. Buffalo Bresaola
2 – ounces Manchego cheese, shaved
1 – quartered pear, sliced
2 – handfuls of baby arugula
¼ – cup roasted pecans
2 – teaspoons olive oil
squeeze of fresh lemon
Balsamic syrup
cracked black pepper

Preparation:

1) Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly.

2) Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad.

3) Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.

https://wildideabuffalo.com/blogs/recipes/55681985-bresaola-manchego-pear-salad

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Wild Idea Buffalo Recipe of the Week – It’s all about the Buffalo Sausage WEDNESDAY

August 7, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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No recipe this week but 2 great items for your grill, Wild Idea Buffalo Brats and Wild Idea JALAPEÑO CHEDDAR BRATS. It’s Brat Mania from Wild Idea Buffalo! These are just 2 of healthy and delicious Buffalo Sausages you can find at the Wild Idea Buffalo website (https://wildideabuffalo.com/) You’ll find these 2 Brats along with PREMIUM BUFFALO HOT DOGS, BUFFALO ANDOUILLE SAUSAGE, BUFFALO ITALIAN SAUSAGE, BUFFALO CHORIZO SAUSAGE, BUFFALO BREAKFAST SAUSAGE. You can find all these Sausages along with all the Wild Idea Buffalo Products at the Wild Idea a Buffalo website (https://wildideabuffalo.com/) Enjoy and Make 2019 a Healthy One!

Wild Idea BUFFALO BRATS

Backyards, ballparks, tailgating, and outdoor gatherings demand a brat. And Wild Idea Buffalo Brats command an entirely new level of respect. Our Buffalo Brats deliver all the juiciness that you expect from a high quality Bratwurst with all the healthy benefits from 100% grass-fed Buffalo meat.

1 lb. package – 4 Brats per package
Ingredients: 100% Grass-fed Buffalo, Water, Organic Spices [Black Pepper, Garlic Powder, Sea Salt, Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram] and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-brats


Wild Idea JALAPEÑO CHEDDAR BRATS

Grilling season calls for Jalapeno Cheddar Brats! We start with our 100% Grass-fed Bison meat, add our special blend of seasonings and then kick things up a bit with Organic Valley cheese and Jalapenos! Not too hot – but just right, with extra juicy goodness! As always our sausages are made with the best ingredients and never any added nitrites!

alapeno Cheddar Brats – 1 lb. pkg. (4 brats per pkg.)
Ingredients: 100% Grass-Fed Buffalo, Organic Valley Cheddar Cheese, Water, Sea Salt. Organic Seasonings (Jalapeno Pepper Flakes, Jalapeno Powder, Pure Cane Sugar, Onion Powder, Garlic Powder, White Pepper, Black Pepper), and Organic Pork Casing
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/jalapeno-brats

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

August 3, 2019 at 6:42 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I made an Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet, Meijer Diced Ham, and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. Sunny and 89 degrees out, humidity isn’t too bad. After I had Breakfast I went to Kroger for Mom. Later on went to see my cousins their Mom, my Aunt passed away yesterday. Just seeing if I could do anything for them. Got the cart out and took a spin around the neighborhood. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of Multi Grain Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.

https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

July 31, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage Piadina. An Italian Flat Bread that’s topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

 

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

(Serves 8 )
Piadina Dough Ingredients:Buffalo Italian Sausage Piadina

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.buffalo-italian-sausage-piadina-ingredients
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Wild Idea Buffalo CHARCUTERIE Items….

July 31, 2019 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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One type of item you can purchase at the Wild Idea Buffalo website (https://wildideabuffalo.com/) are CHARCUTERIE items. But wait you ask; What is Charcuterie? I wasn’t sure of the exact description myself!

Charcuterie (pronounced “shahr-ku-tuh-ree”) is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces. If you want to offer charcuterie on your menu, there are a handful of basics to understand first, from identifying some of the most popular types of charcuterie, to what makes a really impressive completed board.

So with that question answered, Wild Idea Buffalo has a good selection of CHARCUTERIE items. 3 of those items that I’m featuring are; BUFFALO SALAMI, BUFFALO PASTRAMI, and BUFFALO BRESAOLA. I’ve left some info and web links for everything below. So Enjoy and Make 2019 a Health One!

 

CHARCUTERIE
Our 100% Nitrite Free, charcuterie items are perfect for entertaining. Serve with wine and cheese, or add to your favorite sandwich, salad or pasta. High in protein, low in fat and always nitrate free! *All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie

Wild Idea Buffalo Salami

BUFFALO SALAMI 10 OZ.
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub.

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you’ve ever had!

Pastrami comes pre-sliced in an 8 oz.

Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander
https://wildideabuffalo.com/collections/charcuterie/products/8-oz-buffalo-pastrami

BUFFALO BRESAOLA
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. To maximize flavor we dry age for five weeks. It is then air dried and slowly smoked, creating a moist version of this Italian classic. This special Wild Idea artisan charcuterie item is now available in our 4 oz. thinly sliced package. Delicious by itself, or use in salads, sandwiches, benedicts or for antipasto. Mangiare Bene!

Ingredients: 100% Grass-fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.
https://wildideabuffalo.com/collections/charcuterie/products/bresaola

Wild Idea Buffalo Recipe of the Week – Grilled Sweet Corn and Buffalo Chili Dogs

July 24, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s another 2 recipe special for this week’s Wild Idea Buffalo Recipe of the Week – Grilled Sweet Corn and Buffalo Chili Dogs. Delicious and fresh Grilled Sweet Corn paired with Buffalo Chili Dogs. I’ve got both recipes below and you can find both these recipes at the Wild Idea Buffalo website. You can also purchase the Wild Idea Buffalo Hot Dogs and the Wild Idea Buffalo Ground Buffalo {to make the Chili) along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Grilled Sweet Corn
For the perfect finger food menu – serve with Chili Cheese Dogs! Recipe below.

1 – cob Sweet Corn – husk removed and washed (reserve husk)
1 – tablespoon butter
salt
pepper
pinch of smoked paprika
OR
pinch of chili powder

Preparation:

1 – Rub ears of corn with butter and season.
2 – Wrap each ear back up with a few of the husk leaves.
3 – Place on grill over medium high heat and grill for about 5 minutes, rotating a few times.
4 – Allow corn to rest for a couple of minutes before serving.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

BUFFALO CHILI DOGS
Buffalo Chili Dogs (Serves 6)
Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra

Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!

4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 quart stewed tomatoes
1 quart tomato sauce
8 golden peperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water

Directions

1 – Mix all dry spices together.
2 – In heavy stew pot, over medium high heat, heat olive oil.
3 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
4 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

Wild Idea Buffalo Recipe of the Week – Firecracker Coleslaw and Pulled Buffalo BBQ

July 17, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Firecracker Coleslaw and Pulled Buffalo BBQ . 2 Delicious recipes this week from Wild Idea Buffalo, Firecracker Coleslaw and Pulled Buffalo BBQ. The Firecracker Coleslaw will go great with BBQ, Burger, Hot Dogs, and more! For the Pulled Buffalo BBQ you’ll be using the Wild Idea Buffalo Chuck Roast, recipe at the end of the post. Everyone will love this week’s recipes! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Firecracker Coleslaw
Great with BBQ, Burgers, or on its own! Get the recipe for Pulled Buffalo BBQ here also.

Ingredients:
1 – head green cabbage, halved and sliced thin
1 – red onion, halved and sliced thin
2 – carrots, grated
1 – cup pepperoncini, de-stemmed and flash processed

Dressing Ingredients:
¼ – cup mayonnaise
¼ – cup rice vinegar
1 – small tube wasabi
1 – tablespoon black pepper
1 – tsp. salt

Preparation:

1) Place all vegetables in bowl and toss to incorporate.

2) Mix all dressing ingredients in blender and pour over vegetables, toss to coat and season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

BISON CHUCK ROAST FOR PULLED BUFFALO B.B.Q.
This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.

Ingredients:

1 – 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider, warmed
1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

1 Tb. Olive Oil
1 cup onion, finely diced
2 T. Garlic, chopped
1 T. Black Pepper
1 tsp. Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
½ cup Bourbon
2.4 lbs. Ketchup
1 T. Dijon Mustard
1 T. Worcestershire
Dash of Liquid Smoke

½ cup organic Apple cider or water
1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.
https://wildideabuffalo.com/blogs/recipes/79779969-bison-chuck-roast-for-pulled-buffalo-b-b-q

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

July 16, 2019 at 6:32 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 


For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 94 degrees and humid out today. After Breakfast I went to Kroger for Mom and stopped by McDonald’s to pick up Breakfast for her. Did some laundry and cleaned the house today. Waited around for the cable repair to show up. Still having problems with the picture freezing up and having to reboot it. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 


I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

 


It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 


For a side I prepared a Baked Potato. 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 can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Wild Idea Buffalo Recipe Of the Week – Jill’s Potato Salad

July 10, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe Of the Week is – Jill’s Potato Salad. Just one of the delicious Side Dish Recipes that you can find at the Wild Idea buffalo website, and you can find a few Dessert Recipes also! And what goes perfect with Jill’s Potato Salad, a Wild Idea Buffalo Petite Top Sirloin Steak 5 OZ. Always tender and delicious. Plus it prepares so easy on the grill or stove! So with Jill’s Potato Salad and a Wild Idea Buffalo Petite Top Sirloin Steak, Dinner is Served! You can find this recipe and purchase the Wild Idea Buffalo Petite Top Sirloin Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.

Ingredients:
3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

 

WILD IDEA BUFFALO – PETITE TOP SIRLOIN STEAK 5 OZ.
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

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