Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

June 29, 2022 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 – Potato Pie – Buffalo Wing Style. How about some Pie, Potato Pie! This is made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

June 24, 2022 at 7:09 PM | Posted in greenbeans, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 88 degrees, sunny, but not as humid. I had to be at the hospital at 7:45 this morning for my scans. They took them of my liver, lungs, and bladder. I showed a little blood in my urine when I went to the Urologist a couple of weeks ago. Hopefully it’s nothing serious! Then I had to have Mom over to the treatment center to check and see if they cleared up all the skin cancer. He was really pleased with it! All of it’s gone but 1 small spot. We go to the Dermatologist in July and he’ll decide to whether to remove it by radiation or just to remove it surgically. Sort of a stressful day. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.

 

I had a couple of Wild Idea Buffalo 10 oz. New York Strip Steaks left in the freezer so I grabbed them out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. I first turned the oven on to 400 degrees. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

 

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!

 

 

 

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a Quart of our Canned Green Beans. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a with Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.
https://wildideabuffalo.com/collections/steaks/products/new-york-str

Wild Idea Buffalo Recipe of the Week – BACON, MUSHROOM and SWISS KETO BURGER ON CREAMED SPINACH

June 22, 2022 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 BACON, MUSHROOM and SWISS KETO BURGER ON CREAMED SPINACH. It’s made using the Wild Idea Keto Burger along with the Wild Idea Bacon. With toppings of sliced Mushrooms and Swiss Cheese. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BACON, MUSHROOM and SWISS KETO BURGER ON CREAMED SPINACH
You may say Keto-Diet, but we say Keto-licious!

Burger Ingredients: (per serving)

1 – 4oz. or 8oz. Wild Idea Keto Burger
1 – tablespoon olive oil
salt and pepper
3 – strips Wild Idea Bacon or other grass-fed/organic bacon
1 – cup sliced mushrooms
1 – oz. Swiss cheese, sliced

Preparation:

1 – Rub the pre-portioned burger with a little olive oil and season with salt and pepper.
2 – In a large, heavy skillet over medium high heat, heat the remaining oil.
3 – Add the bacon to the pan, and the mushrooms, keeping them separate. Add the prepped burger to the pan too, nestling it up against the edge of the pan.
4 – Turn the bacon as needed and cook until crispy. Remove once cooked and place on paper.
5 – Sauté the mushrooms and season them with a little salt and pepper to as they are sautéing.
6 – Turn the burger every minute, keeping the uncooked edge nestled to the side. Cook 4 oz. burgers for about two minutes each side and the 8 oz. burgers about 3 minutes each side for medium rare.
7 – While the burger is still in the pan, top with the mushrooms, the bacon and the slices of cheese. Add any mushrooms to the top of the burger.
8 – Transfer the burger to a plate and tent with foil.

Creamed Spinach Ingredients:

¼ – cup onion, chopped
2½ – ounces of fresh spinach
1 – tablespoon butter
¼ – cup cream
salt, pepper, chili flake

Preparation:

1 – Using the burger pan (or in a separate pan), over medium heat, add the butter and the onions. Sauté the onions for about 3 minutes, stirring occasionally.
2 – Add the spinach and stir to incorporate. Cook until the spinach has wilted.
3 – Add the cream and mix together. Cook until the cream stats to thicken about 3 minutes.
4 – Season the creamed spinach to taste.
5 – To serve, pile the creamed spinach in the center of the plate and top with the Bacon, Mushroom & Swiss Burger.
Eat with pure joy!
https://wildideabuffalo.com/blogs/recipes/bacon-mushroom-swiss-keto-burger-on-creamed-spinach

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

June 15, 2022 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 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, Porcini Pasta, or thick Spaghetti. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! 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

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

June 8, 2022 at 7:14 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 84 degrees and sunny to start the day. Heavy rain and thunderstorms moving in around 3:00 this afternoon. It was a costly day today. I had to have a new starter put on my car. Then I had to replace the toilet in the hall bathroom, it had a small crack in it. Then as they were installing the new one they had to replace some of the piping below it. So much for saving up for a new outdoor wooden deck!  For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Toast. I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven to 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 I moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak!

 

 

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

 

 

 

 

I also baked a slice of the New York Bakery Texas Toast. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

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/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – Bison Heart

June 8, 2022 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 Bison Heart. To make this dish you’ll be needing Wild Idea Buffalo Heart, Wild Idea Buffalo Bacon, Butter, Onions, Garlic, Tomatoes, White Wine, Sour Cream, and Basil. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BISON HEART
My friend and Wild Idea supporter, Angela A. shared her recipe for cooking heart. I put it to the test and can report that it is absolutely delicious and heart-healthy!

Ingredients:

2-3 – lbs of Buffalo Heart cut into large cubes

6 – oz of Buffalo Bacon or Organic Bacon

2 – oz butter

2 – onions, chopped

2 – cloves of garlic, chopped

6 – fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste

1/4 – bottle of white wine

8 – oz of sour cream

Fresh or dried basil and parsley

Preparation:

1 – Cut the bacon into small bits and fry in 2 oz of butter
2 – Add the chopped onions garlic and sauté.
3 – Add buffalo heart to the bacon onions and garlic, and let it brown.
4 – Add 1/2 cup of water, tomatoes or paste, and the wine..
5 – Simmer for 30 minutes covered and then for 15 minutes without the lid. Stir the sour cream into the sauce.
6 – Sprinkle with fresh herbs.
*Serve with rice or mashed potatoes. I like the sauce chunky but one could strain or puree it.
https://wildideabuffalo.com/blogs/recipes/bison-heart

 

Wild Idea Buffalo – HEART
A heart-healthy, old time favorite! Cube and add to stews or pot pies, or simmer whole. Available as a 2.5 – 3 lb. package (average weight).
https://wildideabuffalo.com/collections/delicacies/products/heart?variant=232726014

Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread

June 4, 2022 at 7:04 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread

 

To start my morning I Scrambled a couple of medium size Eggs, prepared some Simply Potatoes Hash Browns, heated up 2 Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Very good Breakfast! Another beautiful day out there! 82 degrees, sunny with a light breeze. Watered the front lawn and all the plants and my garden. My Tomato and Pepper Plants both are loaded! I should have plenty of both when ripe. I had everything done so I got the cart out of the shed and rode around enjoying the beautiful day. For Dinner tonight I prepared Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread.

 

For the noodles I used Meijer Extra Wide Yolk Free Pasta. Easy to prepare as all Pasta is. I heated a pot of water. Once boiling I salted the water and added the Pasta, stirring often. Boiled it for 10 minutes. Removed from the heat and drained the pasta. Set aside in a bowl as the Buffalo and Gravy both were ready.

 

As usual I used Wild Idea Buffalo Steak Strips. To prepare these I used a small Cast Iron Skillet. Sprayed it with Pam Non Stick Spray and added a tablespoon of Cooking Olive Oil. Heated it on medium heat. When the Skillet was ready I added my Steak Strips, seasoned them with Wild Idea Buffalo Omnivore Salt Seasoning. I cooked them for only 2 minutes a side, and done. These are just tender and delicious! Set aside until ready to use.

 

For the Gravy I’m using a small bottle of Heinz Mushroom Gravy. I’m also adding a small jar of Pennsylvania Dutchman Sliced Mushrooms, my favorite. I love Mushrooms! So as the Noodles and Buffalo Strips were cooking I got a small Saucepan. Sprayed it with Pam Non Stick Spray, heated it on medium low. Added the Heinz Gravy and drained jar of Sliced Mushrooms to the Gravy and stir until heated.

 

To put this Meal together I made a bed of the Noodles in a bowl. Topped it with some of the Buffalo Strips and topped that with Mushroom Gravy. Topped it all with a sprinkle of Parsley. It’s one delicious Dish! The Noodles, Buffalo and Mushroom Gravy work perfectly together. The Dish has 3 of my favorites Pasta, Buffalo and Mushroom Gravy! I also had a slice of Italian Bread. I had bought Italian Loaf Bread at Meijer. For Dessert/Snack later a 100 Calorie Bag of Snyder’s Pretzels with a Diet 1/2 and 1/2 Lemonade Iced Tea to drink.

 

 

 

 

 

WILD IDEA BUFFALO – PREMIUM STEAK STRIPS
Pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill. Available in a 12 oz. package.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

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

June 1, 2022 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 GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! A perfect Sandwich for this Summer Heat, delicious, light and easy to prepare. To prepare this week’s recipe you’ll be needing Wild Idea Buffalo Bacon, Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you’ll sneak a few slices to eat as your cooking it! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

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

Ingredients: (Makes 3 to 4 sandwiches)

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

Preparation:

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

 

 

 

Wild Idea Buffalo 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, 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! Available in a 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/search?type=product%2Carticle%2Cpage&q=SMOKED+BUFFALO+BACON

Wild Idea Buffalo Recipe of the Week – EGGS BENEDICT WITH BUFFALO BRESAOLA

May 18, 2022 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 EGGS BENEDICT WITH BUFFALO BRESAOLA. I’ve got a good one for your Breakfast or a Brunch, EGGS BENEDICT WITH BUFFALO BRESAOLA. Made using Wild Idea Buffalo Bresaola, English Muffins, Butter, Eggs, Olive Oil, Water, Salt, Pepper, and Hollandaise Sauce. Also included is a recipe for the Hollandaise Sauce. Another winning recipe from Wild Idea Buffalo! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

EGGS BENEDICT WITH BUFFALO BRESAOLA
The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

Ingredients:
1 – 8 ounce pkg. Wild Idea Buffalo Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

Preparation:
1) Allow the Buffalo Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
https://wildideabuffalo.com/blogs/recipes/93318401-eggs-benedict-with-bison-bresaola

Wild Idea Buffalo Recipe of the Week – Buffalo Wings

May 11, 2022 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 Wings. Wings? Buffalo? These wings are healthier and are made with Buffalo Stir-Fry Strips! To make these Wings you’ll be needing Wild Idea Buffalo Stir Fry Strips, Frank’s Hot Sauce, Corn Starch, and Olive Oil. Also included is a recipe for Blue Cheese Dressing. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Buffalo Wings
Buffalo Wings that taste like buffalo with a whole lot of heat! But, it’s nothing that veggies with homemade blue cheese dressing and a cold beer can’t balance. I had to do it!

Ingredients:

2 – 8 ounce packages Wild Idea Buffalo Stir Fry Strips (Note: I used one regular and one spicy.)
8 – ounces Franks Hot Sauce
¼ – cup corn starch
¼ cup olive oil

Preparation:
1 – Mix the stir Stir Fry Strips and 6 ounces of the hot sauce in a bowl. Marinate for 1 hour or longer if you want hotter results.
2 – Using your hands, take wing sized portions and form into an oval/wing type shape and place on a saran covered baking sheet. Place in the freezer for 30 minutes or until firm, but not frozen.
3 – Pre-heat the oven to 500° with rack in the middle of the oven.
4 – Sprinkle the corn starch on a plate and place the remaining hot sauce in a smallish bowl. Remove the buffalo wings from the freezer and give them a roll in the corn starch. After all is completed, dip them into the hot sauce.
5 – Place baking sheet in the oven to heat and heat the oil until hot in the microwave. Remove sheet pan from oven and put the hot oil on the pan. Place the dipped wings on the hot oiled baking sheet and place in the oven. (Note: You have to move quickly here, as keeping things hot is key in keeping wings together.) Bake for 5 to 7 minutes, open oven and carefully spoon some of the hot oil over the top of the wings. Bake for an addition 2 to 5 minutes (based on your oven and the heat that has escaped).
6 – Remove from the oven and allow them to rest for a few minutes. Using a spatula transfer them to a serving tray.
Accompany with carrots & celery and blue cheese dressing. For a meal, you may want to serve with some smashed new potatoes, dipped in hot sauce and oven roasted. So fun! So good!

Blue Cheese Dressing
What’s there not to love…

Ingredients:

½ – cup sour cream
½ – cup mayonnaise
2 – teaspoons Dijon mustard
2 – teaspoon lemon juice
2 – teaspoons cider or white vinegar
4 – ounces crumbled blue cheese
onion and garlic powder, to taste
salt and pepper, to taste
Preparation: Mix first 5 ingredients together, then crumble in the blue cheese. Season with remaining spices to taste.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/stick-it-stuff-it-or-wing-it

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My World (and recipes too)

-On life, love, & laughter with an occasional side of despair (and recipes, too!)

The Mom Corner

Food and Lifestyle Blog

My Travels

Anna Potthoff

Living In Midwest

Food from the Heartland & the Heart

Clean Plate Mama

Clean food recipes made from real food ingredients.

Leedle’s Eatles

Cooking made easy!