Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 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 PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

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Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

December 1, 2018 at 6:28 PM | Posted in potatoes, seafood, shrimp, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Surf and Turf – Shrimp (Surf) and 5 oz. and Buffalo Petite Top Sirloin Steak (Turf)

 

 

To start my Saturday morning off I Scrambled a couple of Eggs and topped them with a little Ortega Smoked Chipotle Taco Sauce and a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had a cup of Bigelow Decaf Green Tea. Rain and thunderstorms and 58 degrees outside today, warmer but wetter. Did some inside chores inside today. I had ordered new brushes for the sweeper and I put those on and I also new tires for my Hoveround and I put the new tires on. Later on watched some College Football. For Dinner tonight its Surf and Turf. I prepared Shrimp (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) along with a small Baked Potato.

 

 

 

 

While at Kroger yesterday I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they’re not bad. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Added about 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate. Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

 

 

 

 

For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side 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.

 

 

 

 

 

I also 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 a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero to drink.

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 28, 2018 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 Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

It’s Chili, Chowder, or Stew Saturday – BUFFALO GUMBO

November 23, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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BUFFALO GUMBO
This week’s It’s Chili, Chowder, or Stew Saturday Recipe is BUFFALO GUMBO. Gumbo is delicious so many ways and using many different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Below I’ve left the recipe and instructions. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/). You can also purchase any of the wild Idea Buffalo Products! So Enjoy and Eat Healthy in 2018!

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE

November 21, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE WEDNESDAY
September 20, 2017 at 5:23 AM | Posted in Wild Idea Buffalo | 2 Comments Edit this post
Tags: Baking, Bison, Cooking, Food, GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE, Grilling, recipes, Ribeye Steak, Wild Idea Buffalo Recipe of the Week
This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Grogonzola Port Sauce. Grilling instructions for the Ribeye and how to prepare the Gorgonzola Port Sauce are below. You can find this recipe or purchase the Wild Idea Buffalo – RIBEYE STEAK along with all the other Wild Idea products all at the Wild Idea Buffalo website. Enjoy and eat Healthy! https://wildideabuffalo.com/

 

GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE
14 oz. Grilled Ribeye Steaks – With the size of this steak you will want to increase your grilling time. Here’s what I did.

1) Rinse steak and pat dry. Rub generously with olive oil and season with salt and pepper, or seasonings of your choice.
2) Allow steak to rest at room temperature for an hour or two. Before grilling place the seasoned steak in the freezer for 20 minutes. *This is a new trick that I tested out and it works. It allows the outside and the inside to cook more uniformly. This is optional however – not necessary.
3) Insure your grill is clean and preheat to high, 500° to 550°.
4) Place steak on hottest part of grill, close the lid and grill for 3 minutes.
5) Turn steak and repeat above step
6) Turn steak again, placing on the grill for a nice scoring pattern and grill for an additional 2 minutes.
7) Remove the steak from the grill and cover with foil and allow to rest for 5 minutes. This will give you a beautiful medium rare steak. *If making the Gorgonzola Port Sauce to serve with the steak, I sprinkled gorgonzola or blue cheese crumbles on top of scored side of steak, before covering it with foil.

Buffalo Steaks with Grogonzola Port Sauce
*Pan sear or grill steaks according to buffalo steak cooking instructions.

Ingredients:
2 – tablespoon butter
1 – tablespoon garlic clove, minced
1 – tablespoon crushed peppercorns
1/2 – cup Port
1/3 – cup Gorgonzola, crumbled
1/3 – cup heavy cream

Preparation:
1) In sauce pan over medium heat, melt butter
2) Add garlic and peppercorns, and saute for about 4 minutes
3) Deglaze the pan with the port.
4) Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes.
5) Serve immediately or remove from heat, cover and reheat when needed. Delish!
https://wildideabuffalo.com/blogs/recipes/grilled-14-oz-ribeye-with-gorgonzola-port-sauce

 

RIBEYE STEAK
Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks?variant=29456760961

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

November 19, 2018 at 6:22 PM | Posted in al fresco, Alexia Potato Products, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 


For Breakfast this morning I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. Overcast, rain, and 44 degrees out today. Good day to in and do nothing! Did some cleaning of the new computer and the computer desk. Cleaned and straightened the Pantry and that was it for the day. Got caught up and some shows I had recorded. 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 the 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 as always, 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!

 

 

 

 


To go with my Burger I baked some 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 Peach Diet Snapple 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

Wild Idea Buffalo Recipe of the Week -BUFFALO PASTRAMI and ZUCCHINI LINGUINI

November 14, 2018 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 Pastrami and Zucchini Linguine. Can it get much healthier, Buffalo Pastrami and Zucchini Linguine! It uses Wild Idea Buffalo Pastrami. Another good one from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Pastrami online at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! http://wildideabuffalo.com

 

 

 

BUFFALO PASTRAMI and ZUCCHINI LINGUINI

Ingredients:

1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguini, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated parmesan
Cooking Directions:

1 – Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
https://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini

 

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

Pastrami comes pre-sliced in a 4 oz. or 8 oz. package.

Buffalo Pastrami & Zucchini Linguini
Buffalo Pastrami and Peach Sandwiches with Orange Aioli
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*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/8-oz-buffalo-pastrami

6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans

November 12, 2018 at 6:28 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans

 

 

 

 

For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. 30 degrees out this morning. Cloudy and 40 degrees for the day. After Breakfast I went to the local Kroger for a few items and then stopped by McDonald’s to pick up Breakfast for Mom. Later I got the cart out of the shed along with a rake and leaf blower. Raked some leaves and cleaned off the deck and driveway areas. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans.

 

 

 


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.

 

 

 

 


Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

 

 


Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Wild Idea – 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

It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

November 10, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s Chili, Soup, or Stew Saturday recipe is – PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you’ll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Wild Idea Buffalo Recipe of the Week -SAVORY GRAIN RECIPES – TABBOULEH

November 7, 2018 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 -SAVORY GRAIN RECIPES TABBOULEH. Made using Wild Idea Buffalo GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS. You’ll also need Cherry Tomatoes, Red Onion, Parsley, Mint, and Spices. A perfect dish on its own or with any of the Wild Idea Buffalo products! You can find this recipe or purchase the GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS or any of the Wild Idea Products all at the Wild Idea Buffalo website. I just purchased 4 Wild Idea Buffalo Steaks and a package of the Wild Idea Buffalo 1/3 lb. Burger Patties yesterday! So be sure to check their site out soon. Well, Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

SAVORY GRAIN RECIPES – TABBOULEH
The trio of grains add an additional layer of textures and flavor. Feel free to switch out the mint with basil or dill, based on your taste. You can also sprinkle some crumbled feta on top right before serving, or better yet, serve with warm pita’s smeared with goat cheese and topped with Kalamata olives! Great as a meal itself, or use as a side dish. Next time I will make my grandfather’s recipe for Kibbeh and serve together!

Ingredients: (Recipe can easily be doubled.)

SAVORY GRAIN RECIPES – TABBOULEH

½ – prepared Kale and Kamut, about 1½ cups
½ – cup cherry tomatoes, chopped
½ – cup red onion, finely chopped
¾ – cup parsley, chopped
2 to 3 – tablespoons mint, julienned
¼ – cup lemon juice
¼ – cup olive oil
½ – teaspoon cracked pepper
pinch of chili flake – to taste
pinch of salt – to taste

Preparation:

1 – Prepare the Kale & Kamut Savory grains per direction, adding only ¾ cup water. Divide the prepared grains in half, reserving the other for later use, or use all to make a double batch for a larger group.
2 – Add the grains and vegetable to a bowl and toss to incorporate.
3 – Drizzle with the lemon and the olive oil and season to taste.
4 – Serve at room temperature or store in the refrigerator until needed, pulling an hour or so
https://wildideabuffalo.com/blogs/recipes/savory-grain-recipes

 

 

GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS

GREEN KALE and KAMUT KHORASAN WHEAT SAVORY GRAINS
This garden blend of savory grains and kale from Patagonia Provisions not only give you valued nutrition, but is absolutely fantastic as a buffalo meat accompaniment! This little package is packed with food (you won’t believe how much food is in the package) and flavor! One step cooking instructions and in 10 minutes dinner is ready! Made from 100% organic grains, quinoa, green kale and mushrooms from farmers who practice regenerative agriculture. It’s food you will love and feel good about. You will want to have this as a stocked item in your pantry!
https://wildideabuffalo.com/collections/ranch-pantry/products/green-kale-kamut-khorasan-wheat-savory-grains

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