Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

February 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO 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 along with all the delicious and healthy recipes at the Wild Idea Buffalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Make 2019 a Healthy One! 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 – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

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BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

February 10, 2019 at 6:31 PM | Posted in Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

 

For Breakfast on this Sunday Morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast anytime of the week! Its a Wintery Morning out today. We’ve had Rain, Sleet, Snow Flurries, and Freezing Rain. Snowing or raining most of the day. Sort of down and out today, still dealing with my Sinuses. Rested most of the day. So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.

 

 

 

 

I’m using the Wild Idea Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.

 

 

 

 

 

 

I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it.

 

 

 

 

 

For my Fries I’m using Ore Ida Crinkle Cut 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 Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

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

February 6, 2019 at 6:28 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I Poached an Egg and served it on a toasted Thomas Light 100 Calorie Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its rain all day and a high of 60 degrees. I took easy all day, having problems with Phantom Pains. The started early this morning and lasted most of the afternoon. So I rested most of the day. These Phantom Pains are so painful and stressful, it really just drains you. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

 

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

 

 

 

 

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

 

 

 

 

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and 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 steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.

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

Wild Idea Buffalo Recipe of the Week – Prairie Oysters /Buffalo Bull Fries

February 6, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli. It’s from Jill O’Brien of Wild Idea Buffalo. Surprise everyone with just how delicious Rocky Mountain Oysters can be, served with a Herbed Lemon Aioli. You can find this recipe or purchase the Wild Idea Buffalo Bull Fries along with all the other Wild Idea Products at the Wild Idea Buffalo website! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli
You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant. Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!

Prairie Oysters Buffalo Bull Fries with Herbed Lemon Aioli
Ingredients:
2 – packages Wild Idea Buffalo Bull Fries
Water
¾ – cup extra virgin olive oil
¾ – cup rice vinegar
½ – teaspoon chili flake
½ – teaspoon black pepper
¾ – teaspoon salt
8 – sprigs fresh thyme, leaves only
8 – sprigs fresh parsley
1 – lemon, juiced
1 – green onion
2/3 – cup flour
½ – tablespoon onion powder
1 – tablespoon garlic powder
½ – teaspoon cayenne
3 – cups grape-seed or sunflower oil
fresh lemon

Preparation:
1) In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2) Drain the bull fries in a colander and rinse under cold water, until room temperature.
3) While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4) Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5) Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6) Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7) Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8) Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9) Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself. Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon. Serve with Herbed Lemon Aioli and hot sauce.

Herbed Lemon Aioli

Ingredients:
2 – egg yolks
1 – large garlic clove
½ – teaspoon salt
½ – teaspoon Dijon mustard
1 – teaspoon fresh thyme leaves
3 – fresh parsley sprigs
½ – teaspoon lemon zest
1 – lemon, juiced
1/3 – cup olive oil
pinch cayenne

Preparation:

Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed. Sprinkle with a pinch of cayenne.
https://wildideabuffalo.com/blogs/recipes/55687041-prairie-oysters-buffalo-bull-fries-with-herb-lemon-aioli

Super Bowl Party – Wild Idea Buffalo – BUFFALO CHILI DOGS

January 31, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Nothing better than Chili and Chili Dogs at a Super Bowl Party! Wild Idea Buffalo – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.co

Buffalo Chili Dogs (Serves 6)

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

Ingredients:

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

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

Makes 10 to 12 entrée servings.

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

Ingredients:

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

1 – In heavy stew pot, over medium high heat, heat olive oil.
2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – 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.
5 – Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

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

WILD IDEA BUFFALO – PREMIUM BUFFALO HOT DOGS

January 31, 2019 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s all the info you need about the Buffalo Hot Dogs that make the Wild Idea Buffalo Chili Dogs. Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won’t find these premium Buffalo Hot Dogs in your supermarket cooler. Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs. https://wildideabuffalo.com/

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*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/brats-sausages-hot-dogs/products/buffalo-hot-dogs

Wild Idea Buffalo Recipe of the Week – DAKOTA TACOS “INDIAN TACOS

January 30, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – DAKOTA TACOS “INDIAN TACOS. Each day between now and the Super Bowl I’ll be posting a Wild Idea Buffalo Recipe that will be a perfect food for your Super Bowl Party! Today’s recipe is a recipe for DAKOTA TACOS “INDIAN TACOS”. You’re having a Super Bowl Party and it’s halftime and time to feed the Party. It’s time to Wow the crowd with DAKOTA TACOS “INDIAN TACOS”! Included is the recipe for the Tacos, Zesty Sour Cream Dressing, and a recipe for the Fry Bread. This Fry Bread is what sets these Tacos apart from other Tacos! The Tacos are made using Wild Idea Ground Buffalo Meat along with Spices, Onion, Cheddar Cheese, Zesty Sour Cream Dressing, and its served on the Fry Bread! You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo Meat or any of the delicious and healthy Wild Idea Products. So check the site out today. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

DAKOTA TACOS “INDIAN TACOS”
My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat
1 – small onion, chopped
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1) Measure all spice ingredients, and set aside.

2) In a sauté pan over medium high heat, heat the olive oil.

3) Add the chopped onion and crumble in the ground buffalo.

4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!

Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.

Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out
2 – teaspoon baking soda
¼ – teaspoon salt
½ – cup 2% milk
½ cup club soda
3 – cups coconut oil

Preparation:

1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

*Fry Bread is best served soon after cooking, or while still warm.

Zesty Sour Cream Dressing

Ingredients:
¾ – cup sour cream
2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ – teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.
https://wildideabuffalo.com/blogs/recipes/dakota-tacos-indian-tacos

“Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries

January 23, 2019 at 6:31 PM | Posted in Hormel, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: “Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries

 

 

For Breakfast to start this Wednesday off I Poached an Egg and served it on a toasted Thomas Light 100% Multi Grain English Muffin. Had a cup of Bigelow Decaf Green Tea to drink. 48 degrees out today but rain on and off all day. But that’s a good thing, it’s melting the snow! Not a lot going on today so I did a few things around the house and grabbed a push broom and swept the driveway. We used a lot of salt out there due to the ice. For dinner tonight I prepared “Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries.

 

 

 

 

 

It’s Sloppy Joe Night tonight for dinner! We haven’t had these in a long time, and they really sounded good! A delicious and a super easy meal to make. To make the Sloppy Joes I used a 1 lb. package of Wild Idea Buffalo Ground Round, 1 jar of Hormel Not So Sloppy Joe Sauce, and Aunt Millie’s Reduced Calories Whole GrainHamburger Buns. Using Buffalo, or Bison, instead of Beef will give your Sloppy Joe a deeper and richer flavor.

 

 

 

 

 

Used a large skillet to brown the Buffalo in I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Buffalo was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Buffalo was well mixed. Simmer until it’s warm, and served. I love the Hormel Not So Sloppy Joe Sauce. It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). I served them on the Kroger Wheat Bun. Another delicious dish using Wild Idea Buffalo. For a side I baked some Ore Ida Crinkle Fries, with a side of Hunt’s Ketchup for the Fries. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g

http://www.hormelfoods.com/brands/notSoSloppyJoe/default.aspx

 

 

Wild Idea Buffalo 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

January 23, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast along with an incredible homemade stuffing (recipe below). You can find this recipe or purchase any of the healthy and delicious Wild Idea Buffalo Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!
http://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast & Gravy:
1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast 
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.

http://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Wild Idea Buffalo Recipe of the Week – MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO

January 16, 2019 at 6:03 AM | Posted in scallops, seafood, Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week its MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO. Made using Wild Idea Buffalo Chorizo. You can purchase the Buffalo Chorizo or any of the other Wild Idea Products at the Wild Idea Buffalo website and don’t forget to check out all their delicious and healthy recipes. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

MUSSELS IN TOMATO BROTH WITH BUFFALO CHORIZO
The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.

Ingredients: (For two servings.)
1 – teaspoon olive oil +
4oz. – Wild Idea Buffalo Chorizo
½ – cup yellow onion, diced
1 – clove garlic, chopped
½ – teaspoon each salt & pepper
1 – teaspoon crushed fennel seeds
1 – teaspoon chili flake *optional
1 – 15oz. can, diced tomatoes
1 – cup white wine
12 to 16 mussels, washed and de-bearded

*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.

Preparation:

1 – In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
2 – Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
3 – Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
4 – Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
5 – Add chorizo back to pan and stir to incorporate and heat.
6 – Serve direct from pan or spoon into serving bowls.
* Garnish with cilantro and lemon wedge. Serve with warm artisan bread.
https://wildideabuffalo.com/blogs/recipes/mussels-in-tomato-broth-with-buffalo-chorizo

 

 

Wild Idea Buffalo CHORIZO SAUSAGE
Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic Spices [Black Pepper, Chili Pepper, Coriander, Cumin, Oregano, Paprika, Red Pepper], Organic Red Wine Vinegar, and Salt

https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

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