5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

April 17, 2019 at 6:32 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I toasted a Thomas Light 100% Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its finally starting to fill like Spring around here! Cloudy but a high of 77 degrees! I finally found a handyman and someone to mow the lawn! He lives about 2 streets from me and he’s great references and lives close by. I went to Home depot after Breakfast. I needed some paint, paint brushes, and picked up a bag grass seed. I’ve got a couple places in the yard that need to be seeded. Then I’m the deck painted next week. Go the old homestead looking good! For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

 

 

I’ll be using the 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 5 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 another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

 

 

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-ste

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Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

April 17, 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 – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:
1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.
3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry

 

 

 


Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN

April 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 – BUFFALO and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and EGGPLANT PARMESAN
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8).

Ingredients:

3 – eggplants, sliced

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 – Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
* Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Wild Idea Buffalo Recipe of the Week – JILL and JULIA’S BISON BOURGUIGNON

April 3, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s for the Wild Idea Buffalo Recipe of the Week is – JILL and JULIA’S BISON BOURGUIGNON. This one is made with Wild Idea Buffalo Stew Meat along with a host of great ingredients and spices. This is just one of many delicious and healthy recipes that you will find at the Wild Idea Buffalo website (http://wildideabuffalo.com/). Along with all the great recipes you’ll find Buffalo cooking tips, read all about the Wild Idea Ranch, and you can order any of the Wild Idea Products! Enjoy and Make 2019 a Healthy One!

JILL and JULIA’S BISON BOURGUIGNON
I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia and Julia a few years back, I had to check out Julia Child’s recipe in, Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary. Specific changes made; I omitted the bacon, as I feel the smokiness overwhelms the dish and added butter for additional flavor and fat. I also used homemade buffalo broth, but in a pinch have used organic beef or chicken broth/stock, and added celery and brandy. Although a bit more extensive, I thought it was worth the extra steps. *However, I have noted in the recipe one-pot shortcuts. Recipe can be made ahead and reheated for entertaining convenience! Fabulous!

Ingredients for Bourguignon: (Serves 6 to 8)
2 – pounds Wild Idea Buffalo Stew Meat
1 – teaspoon black pepper
1 – teaspoon salt
3 – tablespoon olive oil
1 – tablespoon unsalted butter
1 – carrot, quartered
1 – onion, quartered
1 – celery stalk, quartered
1 – ounce brandy
4 – cups red wine (Bordeaux, Burgundy, or Chianti)
1 – cup buffalo broth, or organic beef or chicken broth
1 – teaspoon thyme
1 – teaspoon rosemary leaves, finely chopped
1 – teaspoon basil leaves
2 – bay leaves
3 – cloves garlic, minced
1 – tablespoon tomato paste
1 – tablespoon arrowroot or cornstarch, or more per your thickness preference
¼ – cup sherry
¼ – cup parsley, chopped fine

Ingredients for Mushrooms and Onions:
18 – Small White Onions
1 ½ – tablespoons each Butter & Olive Oil
¼ – cup buffalo or other stock
¼ – cup red wine
4 – parsley sprigs, 1 bay leaf, ½ tsp. thyme
1 – pound mushrooms, quartered
2 – tablespoon butter
1 – tablespoon olive oil

Preparation:
For Bison Bourguignon:

Pre-heat oven to 325*.
Rinse bison meat and pat dry, removing all dampness with paper towels. Season meat with salt and pepper.
In a heavy stockpot, over medium heat add one tablespoon of the olive oil.
Increase heat to medium high and brown the meat in 3 to 4 batches. Do not hurry to turn, allow the meat to brown. This was tedious, but worth it. Add additional olive oil before each batch as needed.
Remove the last batch of meat from the pan and drain any oil left in the pan. Add the butter, and the quartered vegetables and sauté vegetables for 4 minutes.
Add the brandy to stockpot and carefully tilt to flame. Or, cover the pot for a minute if you do not want the brandy to flame.
Return browned meat to stockpot, and add 3 cups red wine, stock, herbs, garlic, and tomato paste. Bring to a simmer. Cover and place in pre-heated oven.
Braise bison for 1 hour or until the meat is tender.
Remove stockpot from oven and discard vegetables. Return meat with juices to the stovetop over medium high heat and bring to a simmer.
Mix the remaining cup of red wine with the thickening ingredient and whisk until smooth.
Slowly stir into the Bourguignon. Adjust thickness as desired.
Season sauce to taste and stir in the sherry right before serving.

For Onions – Prepare while Bourguignon is in the oven:
*For Shortcut: Add the onions and mushrooms directly to the stockpot in step 5 and omit the quartered onion. Do not discard the onions & mushrooms when discarding other quartered vegetables in step 9.

In an oven proof sauté pan over medium heat, add butter and oil, and let come to a bubble.
Add onions, tossing to brown evenly.
Add the stock, wine and herbs and bring to a simmer.
Transfer the sauté pan with the onions to the oven and bake for 40 minutes or until liquids have evaporated.
Remove from oven and set aside until ready to serve. Reheat if needed. *Or for shortcut add to the Bourguignon after cooking.
For Mushrooms:

In saucepan over medium heat, add butter and oil, and let come to a bubble.
Add quartered mushrooms. Toss the pan, browning the mushrooms on all sides, about 5 minutes. Remove from heat and set aside. Reheat with onions if needed before serving. *Or for shortcut add to the Bourguignon after browning.
To assemble: Plate the prepared pasta, potatoes, or rice and ladle on the Bourguignon, then place the onions & mushrooms on top and sprinkled with parsley. Julia recommends accompanying with Minted, Buttered Peas, but most often I serve a nice green salad, before or after the Bourguignon.

https://wildideabuffalo.com/blogs/recipes/jill-julia-s-bison-bourguignon

Wild Idea Buffalo Recipe of the Week – HYBRID BUFFALO BROTH

March 27, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This is the first of 2 Wild Idea Buffalo Recipe’s of the Week. This one is a recipe for HYBRID BUFFALO BROTH. With this Broth you’ll be able to make the 2nd recipe. To make the Broth you’ll need several Wild Idea Buffalo Products; Wild Idea Buffalo Shanks, Wild Idea Buffalo Soup Bones, Wild Idea Buffalo Meaty Bones, Wild Idea Buffalo Hock Bone, and Wild Idea Buffalo Collagen Bones. The Broth can then be used to French Onion Soup or Pho. You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

HYBRID BUFFALO BROTH
There are many variations of making stock and broth, some of which are based on country of origin. For many Asian broths, the bones are washed, blanched and rinsed and often these steps are repeated. This they state, is to remove impurities. Using this method produces a more gelatinous, milky broth. For European or American style stocks the bones are often roasted, which is believed to make the broth richer, once strained it is a translucent amber color. I personally use this method for making consommé or French Onion Soup.

I too have a few variations of making broth/stock. For this recipe I thought I would make a hybrid and pull the best steps (in my opinion) from each. I’ve also used our full array of bones that we offer, including the hock and the collagen bones. I really loved the results. It is delicious by itself, or use it in the making of Pho (pronounced FUH). So good it is and so good for you too! See recipe for Pho below. Enjoy!

Ingredients:
1 – 3.5 lb. package Wild Idea Buffalo Shanks
1 – 2 lb. packages Wild Idea Buffalo Soup Bones
1 – 2 lb. package Wild Idea Buffalo Meaty Bones
1 – 2 lb. package Wild Idea Buffalo Hock Bone
1 – 2 lb. package Wild Idea Buffalo Collagen Bones
1 – onion, quartered & separated
6 – garlic cloves
4 – carrots, chopped
6 – stalks celery, chopped
3 – tablespoons olive oil
3 – teaspoons salt
2 – tablespoon black pepper
4 – gallons water
¼ – cup apple cider vinegar
1 – bunch parsley or cilantro

Preparation:

1 – Soak bones and shanks in cold water overnight in the refrigerator. *This helps remove blood and eliminates the foamy gray top that can occur when cooking bones.
2 – Preheat oven to 425*.
3 – Remove bones and shanks from the cold water and blot dry with a paper towel.
4 – Arrange shanks, bones, and all vegetables on large baking sheets. Drizzle with olive oil, and season with salt & pepper.
5 – Roast in the oven for 30 minutes.
6 – Fill a large stockpot with 4 gallons of water and bring to a boil.
7 – Remove vegetables from the oven and add them to the pot. Remove the bones from the oven and place them into the water using a tong. *Avoid adding any of the juices or bits from the pan.
8 – Reduce heat to low about 190° (bubbles should barely break the surface). Cover, and simmer for 36 hours.
9 – Using a slotted spoon, scoop the bones, meat and vegetables out of the pot. *Optional: Reserve the shank meat for use in another recipe.
10 – Pour broth through a strainer to remove smaller particles and refrigerate overnight, or until fat has hardened on the surface.
11 – Remove stock from the refrigerator and remove the fat from the top of the surface. *I remove the fat as I do not like a fatty/oily broth.
12 – Return the stock to the stovetop and bring to a full boil. If broth has not yet reduced to half, reduce heat and simmer uncovered until you have 2 gallons.
13 – Chill unused broth. Once chilled, transfer to freezer storage bags and place in the freezer for later uses.

https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

Wild Idea Buffalo Recipe of the Week – PHO (FUH)

March 27, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s 2nd Recipe for the Wild Idea Buffalo Recipe of the Week is – PHO (FUH). Made using the Buffalo Broth that I posted a recipe for. Some of the other ingredients you are going to need are; Buffalo Tenderloin (frozen), Fish Sauce, Spices, and Rice Noodles. This sounds incredible! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

PHO (FUH)
So good, you’ll crave it!

Ingredients:
2 – quarts Buffalo Broth
¼ – cup fish sauce
2 -heads garlic
2 – heads ginger, sliced
4 – pods star anise (I used more – love anise.)
2 – sticks cinnamon (I think it’s easy to overdo the cinnamon – but add to your liking.)
1 – 1 lb. package rice noodles, cooked al dente
1 – 8oz. Buffalo Tenderloin, frozen
1 – jalapeno sliced
1 – handful cilantro leaves
1 – handful basil leaves
3 – green onions
1 – fresh lime, wedged
Sesame Chili Oil
Chili Flake

Preparation:

1 – In a pot over medium high heat, add star anise and cinnamon. Toast in the pan for about 5 minutes, tossing occasionally.
2 – Add broth, fish sauce, garlic heads and ginger, and bring to a gentle boil.
3 – Cover and reduce heat to low and allow broth to simmer for 20 minutes.
4 – While broth is simmering slice (shave) the frozen tenderloin with a very sharp knife or peeler. Place in a bowl and sprinkle with a bit of sea salt and toss.
5 – To serve, place hot rice noodles in bowls, top with the shaved tenderloin, pour in the broth, and add jalapeno and fresh herbs. Squeeze with fresh lime and add chili oil and chili flake to taste.

MORE PLEASE!

https://wildideabuffalo.com/blogs/recipes/hybrid-buffalo-broth

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – 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 or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. 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 – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

March 18, 2019 at 5:30 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Served it with a sprinkle of Sargeto Off the Block Aged Sharp Cheddar Cheese. Mostly sunny and 46 degrees outside today. After Breakfast I went to Walmart for a few items. Walmart finally has a large amount of new electric carts to use! Now I don’t have to get there at 6:00 in the morning to grab a charged cart or find the one cart that works. Anyway I stopped by McDonald’s to pick up Breakfast for Mom on the way home. Later in the day I went out to the shed and gathered up some things that we no longer need and sat them out for the garbage in the morning. Almost got the shed in shape. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

 

 

 

 

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!

 

 

 

 

 

 

I also baked a slice of New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

 

Wild Idea Buffalo Recipe of the Week – GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES

March 13, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! Then you have your other ingredients of Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you’ll sneak a few slices as your cooking it! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES
Sensational flavor in every bite!

Ingredients: (Makes 3 to 4 sandwiches)

1 – 10oz. package Wild Idea Buffalo Bacon
4 – Oroweat, Thin Sandwich Buns (or other bread of choice)
2 – tomatoes, sliced thin and seasoned with salt and pepper
2 – avocados, sliced thin, with a squeeze of lime and seasoned with salt & pepper
4 – ounces mozzarella or provolone cheese
Olive Oil
Basil Pesto

Preparation:

1) In a large, heavy skillet, heat about two tablespoons olive oil, over a medium high, gas grill burner. Add bacon and pan fry until crispy. This process may need to be done in two or more batches based on pan size.
2) Transfer cooked bacon to a paper lined platter and let rest for a minute. Place the bacon on a cutting board and chop coarsely (this makes it easier to eat).
3) Preheat gas grill to medium heat, around 350*.
4) While the grill is heating, generously brush the outside of the sandwich buns with olive oil and place the oiled side on a cookie sheet. Spread the inside of the buns with the basil pesto, and then layer each side with cheese. Divide and place the chopped bacon on one side of the buns and layer the other side with the sliced tomatoes and then the avocado.
5) Place the cookie sheet on the pre-heated grill and close the lid. Grill for about 6 minutes, or until the bottom of the buns are browned and crispy.
6) Remove the cookie sheet from the grill. Place the bacon side on top of the tomato avocado side and gently press together. Cut in half and serve.
So good!
https://wildideabuffalo.com/blogs/recipes/grilled-bacon-tomato-avocado-and-cheese-sandwiches

 

 


Wild Idea Buffalo – UNCURED SMOKED BUFFALO BACON 10 OZ.
Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*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/products/10-oz-uncured-smoked-buffalo-bacon

Wild Idea Buffalo Recipe of the Week -BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE

March 6, 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 a BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE. Made using the Wild idea Buffalo Bacon. Also to make your Salad you’ll need; Spinach, Blueberries, Raspberries, Strawberries, Blue Cheese, Almonds, along with a HOT BACON VINAIGRETTE (Recipe included below). There are Salads and now there is this Salad! You can find this recipe or purchase the Wild Idea Buffalo Bacon along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO BACON, BERRY and BLUE CHEESE SALAD WITH HOT BACON VINAIGRETTE
A true example that yes, Bacon does make everything taste better!

(serves 4)

Ingredients:

1 – 10 ounce package Wild idea Buffalo Bacon

1 – tablespoon olive oil

4 – big handfuls of spinach

1 – cup blueberries

½ – cup raspberries

½ – cup black berries or quartered strawberries

4 – ounces blue cheese, crumbled

¼ – cup almonds, coarse chopped or candied pecans

Vinaigrette Ingredients:

Buffalo Bacon, chopped

2 – tablespoons olive oil

1 – teaspoon Dijon mustard

¼ – cup maple syrup

½ – teaspoon black pepper

¼ – teaspoon salt

¾ – cup rice vinegar

Preparation:

1) Cut the bacon into pieces. In large heavy skillet over medium high heat, heat oil and add the cut Bacon. Cook bacon until crispy, tossing during cooking process, about 7 minutes.
2) Remove pan from heat and transfer the bacon to a cutting board. Chop ¼ of the cooked bacon into small pieces.
3) Return the pan to the heat, and add 2 tablespoons olive oil and the finer chopped bacon. Allow the bacon to cook for a minute or so for a little extra crispiness.
4) Whisk in Dijon, maple syrup, salt & pepper and, rice vinegar. Stir to incorporate, scrapping up the brown bits from bottom of the pan. Heat for 1 to 2 minutes.
5) Place spinach in large bowl, pour hot bacon dressing over spinach and toss.
6) Divide spinach between four plates and top with berries, blue cheese, Buffalo Bacon and almonds. Drizzle with the Hot Bacon Dressing! Yes please!!!!

Serve with crusty bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-berry-blue-cheese-salad-with-hot-bacon-vinaigrette

 

 

Wild Idea Buffalo – UNCURED SMOKED BUFFALO BACON 10 OZ.

Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*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/products/10-oz-uncured-smoked-buffalo-bacon

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