Soup Special of the Day!…….Potato, Chorizo, and Spinach Chowder

March 26, 2017 at 5:03 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is a Potato, Chorizo, and Spinach Chowder. It’s made with Wild Idea Buffalo Chorizo. You can purchase the Chorizo and find the recipe all on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

Potato, Chorizo, and Spinach Chowder

Wild Idea’s sausage are so flavorful they turn can turn and average recipe into an extraordinary recipe. Simple preparation and it’s packed with flavor! (Makes 6 servings)

Ingredients:

1 – pound Wild Idea Buffalo Chorizo
1 – small onion, chopped
1 – pound potatoes, chopped
3 – cups buffalo or organic beef broth
1 – teaspoon each; salt, pepper, and Italian seasoning
1 – cup cream
5 – ounces baby spinach, chopped
Grated Parmesan

Preparation:

1) In a stockpot over medium high heat, coarse crumble Chorizo sausage into heated pan. *The fat will release from the sausage shortly, so additional oil is not necessary.

2) Add onions and garlic. Stir in to incorporate and sauté until the meat is browned.

3) Add the chopped potatoes and stir to incorporate. Continue to cook, stirring occasionally for 5 minutes. *This will help absorb some of the oils from the sausage.

4) Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

5) Increase heat back to medium high and add the cream. Bring to full heat.

6) Add the spinach and stir to incorporate, cooking only about 2 minutes, then shut the heat off.

7) To serve, ladle desired portions into bowls and top with grated cheese. Super good!

https://wildideabuffalo.com/blogs/recipes/84680961-souper-bowls

Wild Idea Buffalo Recipe of the Week – BUFFALO BACON CHEESEBURGER

March 22, 2017 at 5:25 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO BACON CHEESEBURGER. My favorite Burgers are the Wild Idea Buffalo Burgers! Love these so much, easy to prepare and the most delicious Burger you can find! This one is made using Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon or Pancetta. You can find the recipe and both Wild Idea Buffalo items all on the Wild Idea Buffalo website. Plus the Ground Round is on sale right now, so don’t miss out! Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

BUFFALO BACON CHEESEBURGER

Ingredients: (makes 6 to 8)

2 – pounds Wild Idea Ground Buffalo
2 – tablespoons olive oil

½ – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

1 – teaspoon Worcestershire sauce

2 – teaspoon salt & pepper

6 to 8 – ounces Irish cheddar cheese

6 to 8 – ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 – onion, sliced and sautéed lightly

6 to 8 – hamburger buns or sour dough bread, lightly toasted
Preparation:

1 – Mix all spice ingredients, but Buffalo into paste.

2 – Add ground Buffalo and mix thoroughly together with hands.

3 – Pat into 6 or 8 patties, about 1” thick.

4 – Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 – Top burgers with cheese slices and grill with lid shut for one more minute.

6 – Remove burgers from the grill and allow them to rest for a couple of minutes.
7 – Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.
https://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

 

 

 

Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/monthly-special/products/1-lb-ground-buffalo

Buffalo Cheese Burger w/ Baked Fries

March 16, 2017 at 5:08 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Buffalo Cheese Burger w/ Baked Fries

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. After Breakfast I headed out to Meijer to pick up a few items and then stopped at McDonald’s to pick up Breakfast for Mom. Back home had Lunch and then headed over to see Dad. He’s made great progress and as long as there are no setbacks he’ll be released next week! He’s been gone about 1 1/2 months, be good to have him back home. For Dinner tonight I prepared a Buffalo Cheese Burger w/ Baked Fries.

 

 

Been awhile since I’ve had one of my Buffalo Burgers! I used the Wild Idea Buffalo Buffalo Burger. I always have a couple of packages of them in the freezer so I grabbed one of the patties and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After I flipped it, I topped it with a slice of Kraft Sharp Cheddar Cheese and then served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Lean and delicious, love these Buffalo Burgers!

 

Then for a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 


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

 

 

 

 

 

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO HASH WITH CREAMED SPINACH

March 15, 2017 at 5:41 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO HASH WITH CREAMED SPINACH. It’s made using Wild Idea Buffalo CORNED BRISKET. Add Potatoes, Onions, and Spinach and you set to go! You can find this recipe at the Wild Idea Buffalo website and you can also purchase the Buffalo Corned Brisket or any of the other delicious and healthy cuts of Buffalo they have. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

CORNED BUFFALO HASH WITH CREAMED SPINACH

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!

Ingredients for Hash: (serves 2)
1 ½ – tablespoons oil
2 – medium potatoes, pre-cooked and chopped (*Leftovers work well.)
¼ – cup chopped onion
1 – cup chopped Wild Idea Corned Buffalo Brisket
2 – eggs
½ – cup hot water
salt & pepper

Ingredients for Creamed Spinach: (serves 2)
1 – tablespoon butter
¼ – cup onion, minced
1 – teaspoon garlic, minced
2 – big handfuls spinach
1/3 – cup heavy cream
salt & pepper
Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the oil and add the potatoes, onion, and a pinch of salt & pepper. Allow the potatoes to brown a bit before stirring. Continue to cook until the potatoes are lightly browned, about 8 minutes. Add the Corned Buffalo and mix to incorporate. Continue to cook for 3 minutes.
2 – Simultaneously in another sauté pan over medium -to- medium low heat, melt the butter for the creamed spinach. Add the onions and garlic and cook until tender, about 6 minutes. Add the spinach and cover, stirring occasionally until spinach is wilted. Add the heavy cream and stir in to incorporate. Reduce heat to low and allow the cream to reduce and thicken a bit.
3 – Transfer the hash to a plate and cover with foil. Wipe the pan out with a paper towel and return to the burner over medium heat. Brush the pan with the remaining oil. Add the eggs to the pan, and then add the hot water and cover. Baste for 1 to 2 minutes.
4 – To serve, divide the spinach between two plates and top with desired amount of hash. Place basted egg on the top and season with a pinch of salt & pepper.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-hash-with-creamed-spinach

 

 

Wild Idea Buffalo – CORNED BRISKET

Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.

1.5 lb. OR 2 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with your favorite beer or liquid in a heavy pot. Bring to a boil then reduce heat to a simmer. Top with sliced cabbage, cover and heat through for 15 minutes. Slice and serve with, buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/frontpage/products/corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – Beer Bottle Bacon Wrapped Stuffed Buffalo Burger

March 8, 2017 at 6:25 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a Beer Bottle Bacon Wrapped Stuffed Buffalo Burger. Using two of Wild Idea Buffalo’s finest products; Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon. Fire up the grill for these Buffalo Burgers! Another good one from Jill O’Brien of Wild Idea Buffalo. Find this recipe along with the Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

Beer Bottle Bacon Wrapped Stuffed Buffalo Burger

By: Jill O’Brien

Recently my brother forwarded on a u-tube clip of the B.B.Q. Guys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! They had ribs grilling too, but that was just for snacking! No kidding. I thought to myself, “heart attack” and “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly!

 
Ingredients for Meat: (makes 3 burgers)
1 – pound Wild Idea Buffalo Burger
6 – strips Wild Idea Buffalo Bacon
½ – teaspoon each salt & pepper
1 – tablespoon olive oil
1 – bottle beer

Preparation for Meat:
1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls.
2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly.
3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks.
4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly.
5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately.

*I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad.

Caramelized Vegetable and Mozzarella Stuffing
Ingredients:
8 – ounces crimini mushrooms, steams removed and sliced
1 – medium sweet onion, chopped
2 – tablespoons butter
1 – tablespoon olive oil
½ – teaspoon each salt & pepper
2 – cloves garlic chopped
1/3 – cup julienned sundried tomatoes, chopped
4 – ounces mozzarella cheese, shredded

Preparation: (stuffs 3 burgers) *I prepared outside on grill burner.

1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned.
2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes.
3) Remove pan from heat and allow to come to come to room temperature.
4) Once cooled off, stir in shredded mozzarella cheese.

This is sooo yummy, you will be sneaking bites out of the pan!

Mediterranean Stuffing: (stuffes 3 burgers)
Ingredients:
1 – cup chopped spinach
¼ – cup pepperoncini, chopped
¼ – cup kalamata olives, chopped
¼ – cup julienned sundried tomatoes, chopped
¼ – teaspoon each salt & pepper
5 – ounces feta cheese, crumbled

Preparation: Mix all ingredients in bowl to incorporate.

This is super delicious too!
http://wildideabuffalo.com/2015/beer-bottle-bacon-wrapped-stuffed-buffalo-burger/

Buffalo Cheese Burger w/ Baked Fries

March 5, 2017 at 5:53 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Buffalo Cheese Burger w/ Baked Fries

 

 

For Breakfast this morning I fried up some Simply Potatoes Shredded Hash Browns, heated 2 Jimmy Dean BreakfastBuffalo Cheese Burger w Baked Fries 010 Turkey Sausage Links, toasted 1 slice of Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. After Breakfast I headed out to McDonald’s to pick up Breakfast for Mom. In the 20’s to start the day but the sun came out and it warmed up to a high of 60 degrees! Stayed home all day today and caught up on some laundry, cleaning the house, and got out the leaf blower and cleaned up the deck and driveway areas. Beautiful afternoon out! Got everything done so I kicked back and watched some shows I had recorded. For Dinner tonight I prepared a Buffalo Cheese Burger w/ Baked Fries.

 

 

It had been too long since I’ve had one of my Buffalo Burgers, in fact too long! I used the Wild Idea Buffalo 1/3 lb. Buffalo Cheese Burger w Baked Fries 001Buffalo Burger. I always have a couple of packages of them in the freezer so I grabbed one of the patties and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, on medium heat, in Extra Light Virgin Olive Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. After I flipped it, I topped it with a slice of Kraft Sharp Cheddar Cheese and then served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Lean and delicious, love these Buffalo Burgers!

 

 

Grilled Cheese and Baked Fries 003

 

Then for a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a bowl of Dole Sliced Peaches.

 

 

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers

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

 

 

 

 

 

 

Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)Alexia Organic Yukon Fries
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET WITH COLCANNON

March 1, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is CORNED BUFFALO BRISKET WITH COLCANNON. It’s one of many delicious recipes found on the Wild Idea Buffalo website. Also at the site you’ll be able to order the Wild Idea Corned Buffalo Brisket used to make this week’s dish, and you can purchase any of the delicious and healthy cuts of Buffalo. It’s Wild Idea Buffalo, check it out soon! Enjoy and Eat Healthy! http://wildideabuffalo.com/

 

 

CORNED BUFFALO BRISKET WITH COLCANNON

Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

Ingredients for Corned Brisket:

1 – Wild Idea Corned Buffalo Brisket, with package juices and seasoningscorned-buffalo-brisket-with-colcannon
½ to 1 – bottle beer (avoid stout or dark beer)

Instructions:

1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 – lbs. butter potatoes or golden potatoes, washed

½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs

4 – green onions, chopped

½ – cup hot milk

3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
water
salt

Preparation:
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of Wild Ideawater from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
http://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-with-colcanon

Wild Idea Buffalo Recipe of the Week – BUFFALO-GIRL’S BEST CHOCOLATE CAKE

February 22, 2017 at 6:30 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO-GIRL’S BEST CHOCOLATE CAKE. Besides all the delicious and healthy Buffalo Recipes on the Wild Idea Buffalo website (http://wildideabuffalo.com/) you’ll also find Side Dishes and Desserts, like this week’s recipe! You can also purchase any of the delicious cuts of Buffalo. I just prepared a Buffalo Flat-Iron Steak for Dinner a few days ago. If you love Buffalo or if you’ve been wanting to try it check the Wild Idea Buffalo site out. Enjoy and Eat Healthy! http://wildideabuffalo.com/

 

 

BUFFALO-GIRL’S BEST CHOCOLATE CAKE

If you love chocolate and you love cake, you’ll love this recipe. Dark, dense, moist and lick-your-plate-delicious (if plate licking is allowed in your house). This one’s a keeper for the recipe box.

Ingredients:
6 – tablespoons salted butterbuffalo-girls-best-chocolate-cake
2 – oz. bitter chocolate
12 – oz. semi-sweet chocolate
6 – tablespoons cocoa powder
1 – cup + 2 tablespoons sugar
½ cup water
½ – cup milk

2 – tablespoons rum
1½ -teaspoon vanilla
5 – eggs

¾ – cup + 2 tablespoons flour
¾ – teaspoon baking powder
¾ – teaspoon baking soda
½ – teaspoon salt
¼ – cup vegetable oil

Butter
Wax paper
Water

Preparation:

* Preheat oven to 350°. Place a rack in the middle of the oven and one on the bottom. Place a pan of water on the lowest rack.
* In a saucepan over low heat, add the first seven ingredients and allow them to melt, stirring occasionally.
* Transfer melted ingredients to a mixing bowl. On medium speed, add rum, vanilla and the eggs, one at a time, mixing well after each before adding the other.
* Add the remaining ingredients in the order listed, mixing well to ensure all ingredients are incorporated, stopping and scraping the bottom of the bowl a couple of times.
* Butter two 8” round cake pans with butter and line the bottom with a circle of wax paper. Buttering the top of the wax paper too.
* Divide batter into cake pans. Tap the pan bottom on the counter top a few times to remove any air bubbles. Place the pans in the oven and bake for about 35 minutes.
* Remove cakes from the oven and run a knife around the edge of the cake. Invert onto racks that are lined with a piece of wax paper, tapping the bottom of the pan to release cakes. Allow the cakes to completely cool.
* Frost with Sour Cream Ganache, recipe follows.

Sour Cream Ganache

A perfect not-too -sweet, chocolate frosting with just the right amount of tang!

Ingredients:
24 – ounces semi-sweet chocolate, broken in bits or use chips
2 – tablespoons butter
16 – ounces sour cream, at room temperature.
1 – teaspoon vanilla

Preparation:Wild Idea

* In double boiler, melt chocolate with butter.
* Place sour cream in a glass bowl and microwave for about 20 seconds.
* Whisk in melt chocolate and stir until well incorporated.
8 Whisk in vanilla.
* Let the ganache rest until it has set up a bit for ease in frosting cakes. *Or, you can pour over cakes if you prefer less frosting.
http://wildideabuffalo.com/blogs/recipes/buffalo-girls-best-chocolate-cake

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

February 18, 2017 at 6:04 PM | Posted in mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

 
For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, 1 Jimmy Dean Turkey sausagebuffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-006 Patty, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Warmed up again out there, and they say it’s going to stay above normal for the next week! It was cloudy, windy, and high in the low 60’s. Not bad at all mid February. After Lunch went to spend time with Dad at the rehab center. He’s made great progress and may get to come home in a week or so! So proud of him!! Outside another Spring like day out, cloudy but 68 degrees! For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 
I had placed an order with Wild idea Buffalo a while back for a few items, one being a 8 OZ. BUFFALO FLAT-IRON buffalo-flat-iron-steak-w-sauteed-mushrooms-roasted-assparagus-005STEAK. Had it in the freezer so I sat it in the fridge overnight to thaw. It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

Buffaloed Buffalo Burger w Baked Potato 014

 

 

 

 

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

 

Fried Walleye w Risotto and Cut Green Beans 004

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert later a Jello Sugar-Free Dark Chocolate Pudding Cup.

 

 

 

 

Wild Idea Buffalo – 8 OZ. FLAT-IRON STEAKColombian 8 oz Flat-Iron Steak
We carefully fillet our flat irons from the upper shoulder-blade of the primal chuck. The flat-iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat-iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
http://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Wild Idea Buffalo Recipe of the Week – Eggs Benedict with Bison Bresaola

February 15, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

For this week’s Wild Idea Buffalo Recipe of the Week, Eggs Benedict with Bison Bresaola. Made with Wild Idea Bison Bresaola, which is 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. Another good one from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
Eggs Benedict with Bison Bresaola
By: Jill O’Brien
Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

 
Ingredients:Eggs Benedict with Bison Bresaola
1 – 8 ounce pkg. Wild Idea Bison 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 Wild Idea Bison 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 SauceWild Idea
*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.
http://wildideabuffalo.com/2015/eggs-benedict-with-bison-bresaola/

 

 

Wild Idea Buffalo 8 oz. Bresaola
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. BresaolaTo maximize flavor we dry age for five weeks. It is then air-dried and slowly smoked, creating a moist version of this Italian classic. This new Wild Idea premium buffalo product will soon become a favorite. Delicious by itself, or use in salads, sandwiches, benedicts or anti pasto. Mangiare Bene!

8 oz. package

Ingredients: Grass-Fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.

http://buy.wildideabuffalo.com/products/bresaola

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The Simple Times

simple healthy living

The Tiny Potager

Self Sufficiency and Sustainable Living

The Waffle Blog

BECAUSE I JUST CAN'T SEEM TO MAKE UP MY MIND

Miami Cuisine

Simple Recipes / Recetas Simples

Trkingmomoe's Blog

Low Budget Meals for the New Normal

My Dumbo Eats

My culinary adventure

Eat-notized

There is no heartfelt love than the ardor of FOOD……

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

lynz real cooking

lynz real life

mad & delicacy

Italian food, recipes and more.....

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Food & Zen

Life is Food

Fun Foodie Family

Where you are always allowed to play with your food!

Buying Seafood

A Resource on the Best in Fish and Shellfish

dineANDrhyme

a blog that combines food & poetry mixed with vlogging

Eating on the Grounds

Because There's Nothing Better Than a Church Potluck!