Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS
May 31, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: Buffalo Chili Dogs, Cheddar cheese, Chili, Cooking, Food, Grilling, Hot Dog Buns, Olive oil, recipes, Spices, Wild Idea Buffalo Hot Dogs, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Chili Dogs. To make this week’s Delicious Recipe you’ll be needing Wild Idea Buffalo Hot Dogs, Wild Idea Buffalo Chili (recipe included), Cheddar Cheese, Hot Dog Buns, Olive Oil, Wild Idea Premium Ground Buffalo, and Spices. Hello Summertime! You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
BUFFALO CHILI DOGS
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 (Serves 6 to 8):
1 – package Wild Idea Buffalo Hot Dogs ( https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/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 – tablespoon olive oil
Optional toppings: pickled jalapeños, raw onion or your favorite extra
Preparations:
1 – Preheat inside gas grill to 550°. (Set half of the grill on high and the other half on low).
2 – Place hot dogs over hot side of 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 2 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). Serve with optional toppings and a lot of napkins!
4-Bean Bison Chili
Ingredients (Serves 10 to 12):
2 – pounds Wild Idea Premium Ground Buffalo ( https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo )
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 pepperoncini, diced + juices
1 – 15 oz. can each: butter beans, black beans, kidney beans and pinto beans, (drained – but not rinsed)
1 – lemon, juiced
2 – cups water
Preparations:
1 – Mix all dry spices together.
2 – In heavy stew pot, over medium high heat, heat olive oil.
3 – Add buffalo 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. Serve with Cheesy Jalapeño Corn Bread (recipe included upon request with purchase).
Chili freezes nicely. Portion out and freeze for a quick meal at a later date.
https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs
Wild Idea Buffalo Recipe of the Week – Butter Basted Tenderloin with HoneyFig Butter and Blue Cheese
May 24, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: blue cheese crumbles, Butter Basted Tenderloin with HoneyFig Butter and Blue Cheese, Cooking, Fig Preserves, Food, Honey Bourbon, Jill’s Steak Rub, Olive oil, recipes, Unsalted Butter, Wild Idea Buffalo Recipe of the Week, Wild Idea Tenderloin Filet’s
This week’s Wild Idea Buffalo Recipe of the Week is a Butter Basted Tenderloin with HoneyFig Butter and Blue Cheese. To make this recipe you’ll be needing 8 ounce Wild Idea Tenderloin Filet’s, Olive Oil, Jill’s Steak Rub, Honey Bourbon, Unsalted Butter, Fig Preserves, and Blue Cheese Crumbles. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
Butter Basted Tenderloin with HoneyFig Butter and Blue Cheese
Servings – 2
Prep Time – 15 minutes
Cook Time – 6 minutes
Author: Jill O’Brien
“Oh my!” Along with “wonderful, scrumptious, delightful!” are many of the many words that will fall out of the mouths of those who eat this dish! A bit indulgent in the butter, but for special occasions, it’s worth breaking your butter quota. If you have a butter quota… ; ) It’s truly so good!
Ingredients
2 – 8 ounce Wild Idea Tenderloin Filet’s
1 – tablespoon olive oil
1 – tablespoon Jill’s Steak Rub, or seasonings of your choice
½ – cup Honey Bourbon
6 – tablespoons unsalted butter
¼ – cup fig butter or fig preserves
2 to 4 ounces Blue Cheese crumbles
Directions
1 – Rinse the steaks and pat them dry with a paper towel.
2 – Place the steaks on a plate and rub the olive oil and the seasonings into the steaks.
3 – Cover the steaks and rest at room temperature for two hours.
4 – Remove the cover and place the steaks in the freezer for 10 minutes.
5 – Heat a seasoned, cast iron skillet over high heat on the stove top.
6 – Remove the steaks form the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times, choosing a different edge, so sides brown up.
7 – Remove the steaks from the pan and place on a plate.
8 – Remove the pan from the heat and deglaze the pan with the bourbon. This keeps the bourbon from flaming up. Return the pan to the heat and scrape up the bits from the pan, while reducing the bourbon to just a trace.
9 – Lower the heat to medium and add the butter, whisking in to incorporate.
10 – Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
11 – Remove the steaks from the pan and cover with foil.
12 – While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.
13 – Remove from the heat.
14 – To serve, place the steak on the plate, drizzle with the Honey Fig Bourbon Butter and top with blue cheese crumbles.
* Accompany the Butter Basted Steak with asparagus or brocollini and crispy pan fried purple yams or potatoes. The combination of textures will add to the flavor and pleassure profile.
https://wildideabuffalo.com/blogs/recipes/butter-basted-tenderloin-with-honey-fig-butter-blue-cheese
Wild Idea Buffalo Recipe of the Week – Carne Asada Tostadas
May 17, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Carne Asada Tostadas, Cooking, Corn Tortillas, Food, Grilling, Hot Sauce, Olive oil, recipes, Shredded Cheese, Wild Idea Buffalo Recipe of the Week, Wild Idea Carne Asada Steak Strips
This week’s Wild Idea Buffalo Recipe of the Week is Carne Asada Tostadas. To make this week’s recipe you’ll be needing Wild Idea Carne Asada Steak Strips, Olive Oil, Corn Tortillas, , Hot Sauce, and Shredded Cheese. Dinner is served! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
Carne Asada Tostadas
Servings – 5
Prep Time – 15 minutes
Cook Time – 6 minutes
Author: Jill O’Brien
Our all new, pre-cut and marinaded, ready-to-cook Carne Asada Steak Strips will help get dinner on the table quick! And, once you’ve tried the olive oil/hot sauce or sriracha coating on the tortillas, you will use it for any tortilla! So good!
Ingredients
1 – 1 pound pkg. Wild Idea Carne Asada Steak Strips
2 to 4 tablespoons olive oil
5 – corn tortillas
1 – tablespoon hot sauce or sriracha
5 – ounces shredded cheese
accompaniments of choice
Directions
1 – Place the Carne Asada strips in a bowl, cover and allow them to rest at room temperature for one to two hours.
2 – Drain the marinade away form the steak strips and pat the strips with a paper towel.
3 – In a large heavy skillet, over medium high to high heat, heat one to two tablespoons of olive oil. Add the steak strips to the hot pan and sauté for three to four minutes. If using a smaller pan, work in two batches, so steak strips brown nicely. Add more olive oil if needed.
4 – Remove from the heat, loosely cover until ready to use.
5 – Simultaneously, heat a flat griddle over medium high heat and mix the remaining two tablespoons olive oil with one tablespoon of hot sauce or sriracha. Coat both sides of each tortilla with the olive oil/sriracha and place on the heated griddle. Cook the tortillas until they start to puff up, then flip. Sprinkle the toasted side of the tortilla with the cheese, while the other side tis browning. When she’s is melted and tortilla is slightly crispy remove from the heat.
6 – Top the tostadas with the Carne Asada and your favorite accompaniments.
https://wildideabuffalo.com/blogs/recipes/carne-asada-tostadas
Wild Idea Carne AsadaSteakStrips
Our all NEW, pre-cut, pre-marinated steak strips are ready-to-cook for Carne Asada, so you can create delicious Mexican style meals in minutes! We start with our premium steak cuts from the New York, Top Sirloin, Ribeye, Tenderloin & Sirloin, and hand cut them into steak strips. This is followed by a 48-hour marinade in tomatillos, lime, cilantro, and seasonings to maximize Carne Asada flavor. Sold in 1-pound packages.
*To use: Place marinated steak strips in a bowl and allow to rest at room temperature for 1 to 2 hours. Drain excess marinade from the bowl and pat strips down with a paper towel to remove excess moisture before cooking.
Package Size : Carne Asada 1 lb.
https://wildideabuffalo.com/collections/steaks/products/copy-of-corned-brisket-1-pound?variant=40782823358547
Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE
May 10, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: BISON STEAKS WITH CHIMICHURRI SAUCE, Chimichurri Sauce, Cooking, Food, Grilling, recipes, Wild Idea Buffalo Hanging Tender Steak, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. The recipe is made using one of my favorite cuts, the Wild Idea Buffalo – HANGING TENDER STEAK. These are so tender and delicious! The Steaks are marinated in a Chimichurri Sauce. Chimichurri Sauce is a herb sauce that originated in Argentina. The recipe and preparation are both included below. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
Bison Steaks with Chimichurri Sauce
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own
liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.
Chimichurri Ingredients:
1 – cup fresh parsley, coarsely chopped
1 – tablespoon oregano
½ – tablespoon black pepper
1 – tablespoon chili flake or chili powder
½ – teaspoon salt
6 – cloves garlic
1 – teaspoon lemon juice
1/3 – cup white wine vinegar
1/3 – cup olive oil
Preparation:
1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.
I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce
HANGING TENDER STEAK 16 OZ.
Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. Available as a 16 oz. steak.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks?variant=231909774
Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO
May 3, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Bell Peppers, BUFFALO PICADILLO, Butternut Squash Spirals, Cooking, Food, Garlic, Raisins, recipes, Spices, Tomatoes, White Wine, Wild Idea Premium Ground Buffalo, Wild Idea Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!
Ingredients: (serves 6)
1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin
1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals
Preparation:
1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.
https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo
Wild Idea Buffalo – Ground Buffalo (1 Pound)
Wild Idea’s 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 naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean. Available in a 1 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
Wild Idea Buffalo Recipe of the Week – SOUTHWEST BUFFALO BURGER
April 26, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Burgers, Cooking, Food, Grilling, Jalapeno Hollandaise, Pepper jack cheese, Pico de gallo, recipes, SOUTHWEST BUFFALO BURGER, Wild Idea Buffalo Premium Ground Buffalo, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. Made using the always delicious and always fresh Wild Idea Premium Ground Buffalo. Below is a recipe for the SOUTHWEST BUFFALO BURGER and also included is the recipes for the Pico de Gallo and Jalapeno infused Hollandaise. Then at the end of the post info on the Wild Idea Premium Ground Buffalo along with the web link. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
SOUTHWEST BUFFALO BURGER
This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger. (Makes 3 to 4 burgers or 8 to 10 sliders)
Ingredients:
1 Wild Idea 1 lb. Premium Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Infused Hollandaise (recipe below)
Buns of choice
Preparation:
1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.
Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.
Pico de Gallo (makes 2 cups)
Ingredients:
1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper
Juice of 1 – Lime
*optional: pinch of cayenne
1.) Toss all ingredients together. Season to taste.
Jalapeno infused Hollandaise
Ingredients:
2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted
1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.
3.) Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.
https://wildideabuffalo.com/blogs/recipes/54920001-southwest-buffalo-burger
Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.
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.
1 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
Wild Idea Buffalo Recipe of the Week – Butter Basted Tenderloin with Honey Fig Butter and Blue Cheese
April 19, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Blue cheese, BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE, Cooking, Fig Preserves, Food, Honey Bourbon, Jill’s Steak Rub, Olive oil, recipes, Unsalted Butter, Wild Idea Buffalo Recipe of the Week, Wild Idea Tenderloin Filet’s
This week’s Wild Idea Buffalo Recipe of the Week is a Butter Basted Tenderloin with Honey Fig Butter and Blue Cheese. To make this week’s recipe you’ll be needing 8 ounce Wild Idea Tenderloin Filet’s, Olive Oil, Jill’s Steak Rub, Honey Bourbon, Unsalted Butter, Fig Preserves, and Blue Cheese Crumbles. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
Butter Basted Tenderloin with Honey Fig Butter and Blue Cheese
“Oh my!” Along with “wonderful, scrumptious, delightful!” are many of the many words that will fall out of the mouths of those who eat this dish! A bit indulgent in the butter, but
for special occasions, it’s worth breaking your butter quota. If you have a butter quota… ; ) It’s truly so good!
Servings – 2
Prep Time – 15 minutes
Cook Time – 6 minutes
Author: Jill O’Brien
Ingredients
2 – 8 ounce Wild Idea Tenderloin Filet’s
1 – tablespoon olive oil
1 – tablespoon Jill’s Steak Rub, or seasonings of your choice
½ – cup Honey Bourbon
6 – tablespoons unsalted butter
¼ – cup fig butter or fig preserves
2 to 4 ounces Blue Cheese crumbles
Directions
1 – Rinse the steaks and pat them dry with a paper towel.
2 – Place the steaks on a plate and rub the olive oil and the seasonings into the steaks.
3 – Cover the steaks and rest at room temperature for two hours.
4 – Remove the cover and place the steaks in the freezer for 10 minutes.
5 – Heat a seasoned, cast iron skillet over high heat on the stove top.
6 – Remove the steaks form the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times, choosing a different edge, so sides brown up.
7 – Remove the steaks from the pan and place on a plate.
8 – Remove the pan from the heat and deglaze the pan with the bourbon. This keeps the bourbon from flaming up. Return the pan to the heat and scrape up the bits from the pan, while reducing the bourbon to just a trace.
9 – Lower the heat to medium and add the butter, whisking in to incorporate.
10 – Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
11 – Remove the steaks from the pan and cover with foil.
12 – While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.
13 – Remove from the heat.
14 – To serve, place the steak on the plate, drizzle with the Honey Fig Bourbon Butter and top with blue cheese crumbles.
https://wildideabuffalo.com/blogs/recipes/butter-basted-tenderloin-with-honey-fig-butter-blue-cheese
Wild Idea Buffalo Recipe of the Week – Meatball Ramen
April 12, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Bone Broth, Cilantro, Cooking, Food, Green Onions, Jill’s Mexican Seasonings, Meatball Ramen, Olive oil, Ramen Noodles, recipes, Soft Hard Boiled Eggs, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
This week’s Wild Idea Buffalo Recipe of the Week is a Meatball Ramen. To make this week’s recipe you’ll be needing Wild Idea Ground Buffalo, Olive Oil, Jill’s Mexican Seasonings, Soft Hard Boiled Eggs, Ramen Noodles, Bone Broth, Green Onions, and Cilantro. Another Delicious one from Wild Idea Buffalo! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
Meatball Ramen
A new favorite for the recipe box, any time of the year! It’s nutrient dense and oh-so-good!
Ingredients
1 – pound Wild Idea Ground Buffalo
4 – tablespoons olive oil
Jill’s Mexican Seasonings
4 – eggs, soft hard boiled and halved
5 to 10 – ounces ramen noodles
2 – quarts bone broth
3 – green onions, chopped, reserve dark green part for garnish
Cilantro, chopped
Directions
Servings – 4
Prep Time – 30 minutes
Cook Time – 15 minutes
1 – Break the ground meat up into a bowl. Add two tablespoons of the olive oil and half of the packet of Jill’s Mexican Seasoning, and mix together. Form into 16 meatballs. Sprinkle the outside of the meatballs with a bit more of the seasoning.
2 – In a heavy pan, over medium high heat, heat the remaining two tablespoons of oil and add the meat balls to the hot skillet. Brown the meatballs on all sides rolling them a bit as they cook. About, 7 minutes.
3 – Remove the cooked meatballs from the pan and loosely cover them until you are ready to serve.
4 – In the same skillet, add the white and light green parts of the green onions, and sauté for a couple of minutes.
5 – Add the bone broth, and bring to a boil, scraping up the pan bits from the bottom of the pan as it comes to full heat. Allow the broth to reduce a bit. Season to taste with more of the Mexican Seasoning and salt.
6 – While the broth is reducing, prepare the Ramen according to package directions. *I cook for about 3 minutes then rinse under hot water.
7 – To plate, divide the Ramen between four bowls and top with the meatballs and halved eggs. Pour the hot broth over the noodles and meatballs, and garnish with remaining green onions and cilantro.
Author: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/meatball-ramen
Wild Idea Buffalo Recipe of the Week – BISON BACK RIBS
April 5, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: baking, BISON BACK RIBS, Brown Sugar, Cooking, Food, Fresh Cracked Black Pepper, Grilling, Japanese Chili Powder, recipes, Smoked Garlic Salt. BBQ, Sweet Paprika, Wild Idea Bison Back Ribs, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is BISON BACK RIBS. To make this recipe you’ll be needing Wild Idea Bison Back Ribs, Fresh Cracked Black Pepper, Sweet Paprika, Brown Sugar, Japanese Chili Powder, and Smoked Garlic Salt. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo
website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
BISON BACK RIBS
Ingredients:
Wild Idea Bison Back Ribs.
Dry spices
fresh cracked black pepper
sweet paprika
a touch of brown sugar
Japanese chili powder
smoked garlic salt
Directions
1 – Squeezed limes over each section, covered and put in fridge for 6 hours.
2 – Then place ribs on a rack in aluminum tray, add one beer (good beer), seal tight and put on the bbq (used as oven at 225 degrees, no direct heat or use oven), cook for 2-2.5 hours until tender.
3 – Cut each rib (shears made this easy), made BBQ sauce with ketchup, hoisin sauce and soy sauce, brushed just a bit of sauce on each rib, and seared off on a hot grille.
They were THE hit of the day on the beach!
https://wildideabuffalo.com/blogs/recipes/bison-back-ribs
Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA
March 29, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: baking, Buffalo Italian Sausage Piadina, Cooking, Flour, Food, fresh basil, Grated Parmesan Cheese, mushrooms, Olive oil, recipes, Roma Tomatoes, Sliced Mozzarella, Wild Idea Buffalo Italian Sausage, Wild Idea Buffalo Recipe of the Week, YEAST
This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO ITALIAN SAUSAGE PIADINA. To make this week’s recipe some of the ingredients you’ll be needing are Yeast, Flour, Olive Oil, Sliced Mozzarella, Mushrooms, Wild Idea Buffalo Italian Sausage, Roma Tomatoes, Fresh Basil, Grated Parmesan Cheese and more! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/
BUFFALO ITALIAN SAUSAGE PIADINA
Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door. It’s great for making ahead of time for easy entertaining or casual family meals. Simply prepare your crust in advance, have toppings
ready to go and have your guests create their own!
(Serves 8 )
Piadina Dough
Ingredients:
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
Directions
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.
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.
10 – Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
https://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina
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