Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

August 13, 2018 at 5:15 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Still had a few things to do outside before the Landscapers got here. We’re having all the old bushes and roses pulled out and putting in new bushes and hedges. A high school friend of mine owns his own landscaping service and he’s doing the work for us. And what a job! It looks great, so much better! Thank you Dave great work. I had to call my dermatologist and get an appointment. I have a not so pretty place coming in on my right leg and wanted it to get checked asap! It worries me when something comes up like this. It brings back a lot bad memories having dealt with Melanoma for so long and costing my left leg. More on this when I know more. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 


I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

 


For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!

 


For the Cheese I used Boar’s Head Vermont Cheddar. I tried a sample of it at Kroger a while back and really loved the taste. It melts perfectly and has an excellent Cheddar taste. Our Cheese of choice lately!

 

 

 

 

 


To go with my Burger I baked some of my favorite Fries – Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

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Wild Idea Buffalo Recipe of the Week – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING

August 8, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING. Perfect recipe for the Summertime! You’ll be using Wild Idea Buffalo Tenderloin Tips along with Heirloom Tomatoes and Avocado Dressing (recipe is included). You can find this recipe or purchase the Wild Idea Buffalo Tenderloin Tips or any of the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING
Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!

Ingredients: (4 entree servings)
1 – 12 oz. package Wild Idea Buffalo Tenderloin Tips
2 – tablespoons olive oil
1 – teaspoons salt +
1 – teaspoon pepper _
2 – heirloom tomatoes – cut

Avocado Dressing – recipe below
Cilantro for garnish
Preparation:

1 – Lightly rinse Tenderloin Tips in colander, and blot dry with paper towel.
2 – Transfer the Tenderloin Tips to a bowl with the olive oil, salt and black pepper, and toss to coat. Cover and let rest at room temperature for an hour or two.
3 – Pre-heat grill to high heat. Place Tenderloin Tips on grill and grill for about 4 minutes, turning one or twice during the cooking process. (Or, you could also pan sauté in pan, over high heat in two batches.)
4 – Transfer Tips to a platter and cover, allowing them to rest for 5 minutes.
5 – Lightly season the cut tomatoes with salt and pepper and toss.
6 – Divide the tomatoes and the steak between serving dishes (or create one big platter – great for a buffet) and drizzle with the avocado dressing.

Avocado Dressing

This dressing makes a great dip for veggies too.

Ingredients:
1 – medium sized avocado
1 – lemon, juiced (about ¼ cup)
1 – lime, juiced (about ¼ cup)
2 – whole tomatillos, rinsed
¼ – cup + 2 tablespoons olive oil
1 – teaspoon black pepper
1 – teaspoon salt
½ – teaspoon chili flake *optional
1/3 – cup fresh cilantro

Preparation: Place all ingredients in a blender or food processor and blend until incorporated. Store in the refrigerator in a sealed container.

https://wildideabuffalo.com/blogs/recipes/grilled-tenderloin-steak-tips-with-heirloom-tomatoes-and-avocado-dressing

 

 

Wild Idea Buffalo – TENDERLOIN TIPS 1 LB.

Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious as the premium filet. Versatile for the grill or skillet. 1 lb. package.

https://wildideabuffalo.com/collections/steaks/products/1-lb-tenderloin-tips

Wild Idea Buffalo Recipe of the Week – PASTA ALLA CARRETTIERA WITH ITALIAN BUFFALO MEATBALLS

August 1, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PASTA ALLA CARRETTIERA WITH ITALIAN BUFFALO MEATBALLS. Pasta with Buffalo Meatballs which are made using the Wild Idea Buffalo – Italian Buffalo Sausage. For the Pasta you could use Casarecce Pasta, Pici Pasta, or thick Spaghetti. You can find this recipe or purchase the Wild Idea Buffalo ITALIAN SAUSAGE along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

PASTA ALLA CARRETTIERA WITH ITALIAN BUFFALO MEATBALLS

This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner! (Serves 4)

Ingredients:
1 – 1 lb. Italian Buffalo Sausage
3 – tablespoons olive oil
3 – cloves garlic, about 1 tablespoon
½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper)
½ – cup basil, finely chopped
2 – tablespoons parsley, finely chopped
1 – tablespoon mint, finely chopped
1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best
1 – teaspoon salt
2 – teaspoons sugar
1 – lemon, juiced, about ¼ cup
1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese
1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water

Preparation:
1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil.
2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes.
3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute.
4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated.
5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned.
6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat.
7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate.
8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!
https://wildideabuffalo.com/blogs/recipes/55157697-pasta-alla-carrettiera-with-italian-buffalo-meatballs

 

Wild Idea Buffalo ITALIAN SAUSAGE 1 LB.

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
Ground sausage, not in links.

1 lb. package.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries

July 30, 2018 at 5:08 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries

 

 

To start my morning off I Poached an Egg and served it on a toasted slice of Aunt Millie’s Light Whole Grain Bread. And as always I had my morning cup of Bigelow Decaf Green Tea. Outside its mostly cloudy and 82 degrees, with showers and thunderstorms moving in for the evening. Got the cart and leaf blower out and cleaned off the Deck and driveway areas. After Lunch I finally got around to finishing up touching up the shutters. For Dinner tonight I prepared ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE w/ Baked Fries.

 

 

 

I’m trying the Wild Idea Buffalo – English Roast tonight for Dinner. The Roast weighs 1.5 LBS, just the right size for a couple of people to make some delicious Roast Buffalo Sandwiches. There’s also a recipe for Chive Cream Cheese to top the sliced Roast Buffalo with. For the Roast I’ll need; Extra Light Olive Oil, Sea Salt, Black Pepper, Onion Powder, and Garlic Powder.

 

 

 

 

To make the Chive Cream Cheese I’ll need; an 8 oz. package Philadelphia Cream Cheese, chopped and trimmed green onions, and Caper Juice. Save the Capers for a topping for Sandwich. To prepare it I softened the cream cheese at room temperature and placed in food processor with the green onions and caper juice. Pulse until incorporated. Set aside until it was time to use it.

 

 

 

 

To prepare it; I had the English Roast in the freezer so I sat it in the fridge overnight to thaw. Next day I rinsed the Roast and pat dry. Rubbed Roast with the Extra Light Olive Oil, and Seasonings, cover and rest at room temperature for two hours prior to cooking. Then Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered. Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.

 

 

 

Next I got the Hoagie Buns ready. I’m using Kroger Brand 100% Whole Wheat Hoagie Rolls. I love these, always so fresh and they’re 160 calories and 28 carbs per roll. I spread the Chive Cream Cheese inside of the Roll.

 

 

 

 

 

I removed the Roast from the oven and what an aroma! I got the old Foster Brothers Knife out and sharpened it up. I love this old knife. Mom and Dad have had since they were married. I did some checking on the knife and it’s history and it was made as WW 2 ended, around 1945. So the knife is very old and still the best knife we have! With the knife sharpened I sliced the Roast thin. The Roast came out so tender, sliced real easy! Seasoned the slices with a pinch of Sea Salt.

 

 

 

I piled the Roast Buffalo into Hoagie Roll and sprinkled with the Capers. Wow what a Sandwich! The Roast Buffalo is just flat out mouth watering delicious! Moist and juicy, it’s just so flavorful. Plenty of leftovers for Sandwiches for Lunch.

 

 

 

 

 

 

To go with the Sandwich I baked some Fries. I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a couple of slices of a Honey Crisp Apple.

 

 

 

 

ROAST BUFFALO SANDWICHES WITH CHIVE CREAM CHEESE

This is a great sandwich for casual meals or picnics. Or, use the same ingredients, slicing baguettes into ovals, for open-faced cocktail sandwiches for your next party! Note: If serving a smaller group, the 1.5# English Cut Roast works nicely. Half your other ingredients and reduce the “hot” cooking time to 9 minutes. You could also make these sandwiches with grilled steak meat too!

Ingredients: Makes 9 to 12 sandwiches
1 – 3 lb. Sirloin Tip Wild Idea Buffalo Roast (Or, 1.5# English Roast)
2 – tablespoons olive oil
1 – tablespoon sea salt, plus more for finish seasoning
1 – tablespoon black pepper
1 – teaspoon onion powder
1 – teaspoon garlic powder
1 – 8 oz. package cream cheese
8 – green onions, trimmed and chopped
¼ – cup caper juice
Capers
3 – baguettes

Preparation:

1) Rinse roast and pat dry. Rub roast with olive oil and seasonings, cover and rest at room temperature for two hours prior to cooking.

2) Pre-heat oven to 500°. Place prepped roast in a heavy pot or casserole, uncovered.

3) Place in a hot oven, closing door quickly. Reduce heat to 475°and roast for 13 minutes at 475°. Shut the oven off and leave the roast in oven for 2½ hours. DO NOT OPEN OVEN DOOR.

4) Soften the cream cheese at room temperature and place in food processor with the green onions and caper juice. Pulse until incorporated.

5) Cut the baguettes into 3 or 4 sandwiches and then slice into the side leaving one side of the bread hinged. Gently remove some of the inner soft bread.

6) Spread the chive cream cheese inside of the bread.

7) Remove roast from the oven and shave roast with a slicer or slice thinly with a knife. Season sliced meat with a pinch of sea salt. *You may have pieces or ends that you don’t use that are good to nibble on or to add to a soup.

8) Pile roast buffalo into bread and sprinkle with capers.

For a charming presentation, wrap in parchment and tie with butcher string. This helps with ease in transportation too. The sandwiches can be made in advance and refrigerated. Remove from the refrigerator an hour before serving.
https://wildideabuffalo.com/blogs/recipes/roast-buffalo-sandwiches-with-chive-cream-cheese

 

 


Wild Idea Buffalo – ENGLISH ROAST 1.5 LBS.

After many requests for smaller-sized roasts, we are now offering a 1½ pound, Petite English Cut Roast. This cut is from the Chuck Shoulder, which is loaded with flavor. Jill has recommended cooking techniques to ensure you have great success, which we will include with your order. Leftovers (if there are any) make a tasty sandwich for the next day.
1.5 lbs.

https://wildideabuffalo.com/collections/roasts-ribs-stew/products/english-roast-1-5-lbs

Bacon and Blue Buffalo Burger w/ Shredded Hash Browns

July 26, 2018 at 5:14 PM | Posted in hash browns, Healthy Life Whole Grain Breads, Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon and Blue Buffalo Burger w/ Shredded Hash Browns

 

 

I just had a cup of Bigelow Decaf Green Tea for Breakfast. Having a hard time with my allergies here the last 2 or 3 days. So I’m not quite up to par today with a bad headache. But after I had my Tea I went to the local Kroger here up the road for a few items. Then stopped by McDonald’s and picked up Breakfast for Mom. After Lunch I ran the vacuum and dusted. Then took it easy the rest of the afternoon. For Dinner tonight its a Bacon and Blue Buffalo Burger w/ Shredded Hash Browns.

 

 

I’m having another one of the Wild Idea Buffalo – BACON BLUE BURGER. I tried this for the first time a while back and loved them! It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burger. I’m dressing it up a bit this time. To prepare I’ll need; Maytag Crumbled Blue Cheese, 1 slice of Boar’s Head Bacon, Smucker’s Sugar Free Blackberry Jam, and a toasted Healthy Life Multi Grain English Muffin.

 

 


To start it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. And as all the Wild Idea Buffalo Burgers it cooked up perfect!

 

 

 

As the Burger was cooking I toasted a Healthy Life Multi Grain English Muffin. By using the Muffin instead of Burger Bun I saved on Calories, Fat, and carbs. I also microwaved a slice of Boar’s Head Bacon.

 

 

 

 

 

To assemble the Burger I took the bottom slice of the Muffin and added some of the Smucker’s Sugar Free Blackberry Jam. Next I added the Burger, Bacon Slice, Crumbled Blue Cheese, and the top half slice of the Muffin. And I had one incredible Burger! The Burger its self has bits of Wild Idea Buffalo Bacon in it along with Blue Cheese. Then the added Maytag Blue Cheese, Bacon slice, and Blackberry Jam just put this Burger over the top! That was my last Wild Idea Bacon Blue Burger that I had in the freezer. I’ll be ordering more but right now Wild Idea is out of stock on them.

 

 

The Maytag Crumbled Blue Cheese I used is hard to find. I used to buy it at the Kroger Cheese Shop but they no longer carry it. So now I have order it DIRECT from Maytag Dairy Farms (https://www.maytagdairyfarms.com/) I also ordered some of their Cheddar Cheese Spread. Both are so good, the best Blue Cheese that I have ever found!

 

 

 


Then for a side I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

 

 

 

 

 

Maytag Farms

Seventy seven-years after the first wheels of Maytag Blue Cheese were made, our family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. We are still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish and we are proud to be a part of it.

On October 11, 1941, the first wheels of Maytag Blue Cheese were formed and put to age in our caves. Today, the tradition continues.
https://www.maytagdairyfarms.com/

Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

July 25, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – 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 the Wild Idea Buffalo – HANGING TENDER STEAK along with all the Wild Idea Products at the Wild Idea Buffalo website, Enjoy and Eat Healthy in 2018! 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

 

 

Wild Idea Buffalo – 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. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Wild Idea Buffalo Recipe of the Week – BUFFALO CARBONARA

July 18, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO CARBONARA. Made using Wild Idea Buffalo – Uncured Smoked Buffalo Bacon, which happens to be one of the “Monthly Specials” at Wild Idea Buffalo. You can find this recipe and purchase the SMOKED BUFFALO BACON along with all the Wild Idea Products at the Wild Idea Buffalo website. Below is a link and info on the SMOKED BUFFALO BACON along with this week’s recipe BUFFALO CARBONARA. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

SMOKED BUFFALO BACON

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

BUFFALO CARBONARA

BUFFALO CARBONARA
This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! (Serves 4)

Ingredients:

Wild Idea Buffalo 10 oz. Uncured Smoked Buffalo Bacon, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 eggs + 1 yolk, room temperature
½ lemon, juiced & warmed
1½ to 2 cups Parmesan or Pecorino Romano, grated
1 teaspoon black pepper +
1 pound spaghetti, cooked al dente
1 to 2 cups reserved pasta water
*optional: asparagus tips or frozen peas, cooked al dente
salt to taste

Preparation:

1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain.
2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done.
3) Remove bacon/garlic from pan and set aside.
4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender.
5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired.
6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan.
7) Drizzle egg and cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again.
8) Season to taste and garnish with shaved Parmesan or Pecorino.

https://wildideabuffalo.com/blogs/recipes/54915329-buffalo-carbonara

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans

July 17, 2018 at 5:16 PM | Posted in greenbeans, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans

 

 

For Breakfast morning I toasted a Healthy Life Multi-Grain English Muffin that I buttered with I Can’t Believe It’s Not Butter and had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Home Depot to check out the Grills. They had a few on sale I wanted to check out. Didn’t purchase a Grill but picked up Mom a couple of Hanging Baskets of Flowers for outside. Not much else going on today! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Green Beans.

 

 

 


Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them. I had prepared 1 of them a few weeks ago and I’m having the other one for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 


For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Then for another side I prepared some fresh, just picked Green Beans. Mom’s Cousin, who used to bring me the Lake Okeechobee Crappie, called and said their Green Beans were in and come out and pick some up. We love fresh Green Beans! She gave us 2 large gallon plastic bags full. So we cooked them up for Dinner tonight. Nothing like fresh Green Beans! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 


Wild Idea Buffalo – 16 OZ. HANGING TENDER STEAK

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. 1 lb.
https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

 

 

 

 

Green Beans


Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. – Wikipedia

Nutrition Facts
Green bean
Amount Per 1 cup 1/2″ pieces (100 g)
Calories 31
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 6 mg 0%
Potassium 209 mg 5%
Total Carbohydrate 7 g 2%
Dietary fiber 3.4 g 13%
Protein 1.8 g 3%

Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING/PEPPERONI PIZZA

July 11, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING and a recipe for PEPPERONI PIZZA. I’ve got a new item from Wild Idea Buffalo this week along with a recipe for a PEPPERONI PIZZA.

First its about the new BUFFALO PIZZA TOPPING. Comes in a package and contains 100% grass-fed buffalo, 100% Grass-Fed Buffalo Pepperoni, Organic Mozzarella, Parmesan Reggiano, Pizza Sauce, Basil Pesto (fresh Basil, Parmesan Reggiano, Olive Oil, Minced Garlic, Lemon Juice, Sea Salt, Black Pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, and Onion Powder. It’s not only great for Pizza but also Sliders, Breakfast Scramble, or Sloppy Joes.

For the PEPPERONI PIZZA, it’s made using Wild Idea Buffalo Pepperoni. Also included is a recipe to make the Pizza Dough! So Enjoy a Delicious and Healthier PEPPERONI PIZZA.

You can find the PEPPERONI PIZZA recipe and purchase the BUFFALO PIZZA TOPPING and the Wild Idea Buffalo Pepperoni along with any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PIZZA TOPPING
Seasoned up with ALL your favorite pizza flavors! This convenient package contains all you need to put together a mouth watering pizza, sliders, breakfast scramble, or your favorite- sloppy joes. Limited Supply so order today!

8 oz. Package

Ingredients: 100% grass-fed buffalo, 100% grass-fed buffalo pepperoni, Organic mozzarella, Parmesan Reggiano, pizza sauce, basil pesto (fresh basil, parmesan reggiano, olive oil, minced garlic, lemon juice, sea salt, black pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, Onion Powder.
https://wildideabuffalo.com/collections/monthly-special/products/buffalo-pizza-topping-monthly-feature

PEPPERONI PIZZA
When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced
1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

Wild Idea Buffalo Recipe of the Week – RED, WHITE, and BLUE BUFFALO BACON BURGERS

July 4, 2018 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 – RED, WHITE, and BLUE BUFFALO BACON BURGERS. Happy 4th of July everyone! And what better way to celebrate than having some delicious and healthy RED, WHITE, and BLUE BUFFALO BACON BURGERS. Made using Wild Idea Buffalo – Premium Ground Buffalo and Wild Idea Buffalo Bacon. Plus don’t forget that Wild Idea Buffalo also has 5 different premade Buffalo Burger Patties you can purchase. You can find all the Wild Idea Buffalo Recipes and purchase any of the Wild Idea Products all at the Wild Idea Buffalo website! So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

RED, WHITE, and BLUE BUFFALO BACON BURGERS
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2) Mix above with Ground Buffalo until well incorporated.
3) Divide into 6 portions and at pat out into bun size patties.
4) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5) Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes.
7) Remove burgers from heat, and allow too rest for a few minutes.
8) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
https://wildideabuffalo.com/blogs/recipes/55691265-red-white-blue-buffalo-bacon-burgers

 

 

 


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

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