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

March 26, 2018 at 5:24 PM | Posted in al fresco, Alexia Potato Products, Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 53 degrees and cloudy out today. Well Dad is in a rehab center here in West Chester until Friday. We love dad but we really needed the break, we are totally exhausted. We went up for a couple hours this afternoon to be with him. He’s doing real good but his health is quickly getting worse. After Breakfast I went Walmart for printing ink and copy paper. I stopped by the ATM, got gas, and picked up Breakfast for Mom before coming home. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

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

 

 

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

 

 


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

 

 

 

 

 

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

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 


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-fri

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

March 13, 2018 at 5:07 PM | Posted in Alexia Potato Products, Boar's Head, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

 

 

For Breakfast I had a Cheese Omelet. Made it with 2 medium size eggs, a splash of 2% milk, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Also had a slice of toasted Healthy Life Whole Grain Bread and my morning cup of Bigelow Decaf Green Tea. Cold morning and day out there today. 22 degrees in the morning with one cold wind blowing. Had a high of 39 degrees, keep thinking Spring is Coming! Did some house cleaning today; ran the vacuum, dusted, and cleaned the kitchen. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.

 

 

 

I started by grabbing a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. If you’ve never tried this Bacon you need to give it a try. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!

 

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

 


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

 

 

 

 

 


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

 

 

 

 

Wild Idea Buffalo 1/3-Lb Buffalo Burgers

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

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

 

 

 

 

 


Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.

https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Meanwhile back at the SayersBrook Bison Ranch…………BISON TORTILLA WHEELS

March 10, 2018 at 6:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from SayersBrook website (http://www.sayersbrook.com/) a recipe for BISON TORTILLA WHEELS. Made using the SayersBrook Corned Bison. The perfect appetizer for your next party! You can find this recipe or purchase the Corned Bison all at the SayersBrook site. Besides a full selection of Bison items you can also find items like; Heat and Eat, Elk, Wild Boar, Ostrich, Rabbit, and more. So be sure to check the site out today! Now on to the recipe for BISON TORTILLA WHEELS. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

BISON TORTILLA WHEELS

BISON TORTILLA WHEELS USING BISON PASTRAMI
You can also use chopped ground bison or chopped cooked sausage. Whatever meat you’re using, it’s going to taste great!

Ingredients
1 (8-oz.) pkg. cream cheese
2 tsp. hot sauce
1/3 c. sour cream
8 large pimento stuffed olives, chopped
2 T. finely chopped parsley
2 T. hot peppers, chopped
1 T. crushed garlic
1 lb. Bison pastrami (corned bison)
1 tsp. lemon pepper
1 doz. 8-inch flour tortilla wraps

Instructions
1 – Combine the first eight ingredients in a bowl and mix well.
2 – Spread a thin layer of the cream cheese mixture over a flour tortilla.
3 – Then, place a thin layer of the pastrami over the top of the cream cheese mixture.
4 – Roll up tightly and secure with toothpicks if necessary.
5 – Then repeat with the remaining cream cheese mixture and tortillas.
6 – Cover and refrigerate until ready to serve.
7 – Remove toothpicks and cut into 3/4 inch slices.
http://cooking-buffalo.com/bison-tortilla-wheels/

 

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Toll Free
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Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Kitchen Hint of the Day!

March 7, 2018 at 6:00 AM | Posted in bison, Kitchen Hints | Leave a comment
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When cooking Bison Steaks………..

Off the Bison Council website – For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Trust your meat thermometer, not your eyes!

http://www.thebisoncouncil.com/cooking-with-bison#bison-basics

Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans

March 1, 2018 at 6:29 PM | Posted in Wild Idea Buffalo | 4 Comments
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Today’s Menu: Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans

 

 

 

To start my morning off I had a bowl Cherrios along with a cup of Bigelow Decaf Green Tea. We have some light rain in the morning and some thunderstorms and high wind in the afternoon, a high around 60 degrees. After I had my Cereal I went to McDonald’s to pick up Breakfast for my Mom and Dad. Not a lot going on today so I caught up on some shows I had recorded. For Dinner tonight it was Comfort Food! I prepared a Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes, Green Beans, and Light Texas Toast.

 

 

 

I was already planning to have a Wild Idea Buffalo Steak this week but a couple of days ago I seen an episode of Pioneer Woman and she had a recipe for Ribeye Chicken Fried Steak. I knew I wanted to try it with my Buffalo Steak. I used a Wild Idea Buffalo 8 oz. Top Sirloin Steak. To make the dish I’ll need; Buffalo Top Sirloin Steak, Cracker Meal Mix (made with Wheat Saltine Crackers), Flour, Cayenne Pepper, 2% Milk, Egg Beater’s Egg Substitute, and Extra Light Olive Oil (for frying). The original recipe also has a recipe for the Gravy but I’m using a packet of Pioneer Peppered White Gravy. Look at that Rich Deep Red color of the Buffalo Top Sirloin!

 

 

To prepare it; I placed the Top Sirloin between 2 pieces of plastic wrap and gently flattened it with the smooth side of a meat mallet. Removed the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Next I seasoned it with Morton’s Lite Salt and Ground Black Pepper and set it aside.

 

 

 

 

Next I made the Cracker Meal. I used 10 of the Kroger Brand Wheat Saltine Crackers. Put them in a Hefty Zip Lock Plastic Bag and crushed them up. Then in a shallow dish, stirred together the Cracker Meal, Flour, Cayenne and some Salt. In another shallow dish, whisk together the Milk and Eggs.

 

 

 

 

I dredged my Top Sirloin in the Flour Mixture, shaking off any excess. Now dip it into the Egg Wash, letting any extra drip off. Returned the Steak to the Flour Mixture and coated it well. Put onto a plate and it rest.

 

 

 

 

 

Finally I heated a 1/4 inch of Olive Oil in a Cast-Iron Skillet over medium heat. When hot, I fried the Steak until golden brown, 2 minutes per side and 3 minutes a side in a 400 degree oven. Drain on paper towels and keep warm until it was ready to serve.

 

 

 

 

 

First time Chicken Frying a Buffalo Steak and it turned out delicious! The Cracker Meal gave a great crust while keeping the Steak at Medium Rare! That added touch of the Cayenne Pepper was perfect, added that little taste of heat. Topped it with some Peppered White Gravy, and Gravy makes everything better! I love my Steak, but this was one of the best Steak Dinners I’ve had in quite sometime. Wild Idea Buffalo Steaks are the best bar none! I left the original recipe along with the web link at the end of the post.

 

 

 

For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a can of Del Monte Cut Green Beans and baked a slice of New York Bakery Light Texas Toast. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.

 

 

 

 

 

 


Wild Idea Buffalo – 8 oz. Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

 

 

 

 

 

Pioneer Woman – Chicken Fried Steak

Ingredients

Steak:
Four 10-ounce boneless rib-eye steaks
Kosher salt and freshly ground black pepper
1 cup cracker meal
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 cup whole milk
2 large eggs
Canola oil, for frying
Gravy:
1/3 cup all-purpose flour, plus more if needed
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

Directions
1 – For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station.

2 – In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs.

3 – Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest.

4 – When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm.

5 – For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.

6 – Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

7 – Serve the steaks with the gravy.
https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-2-3504898

Wild Idea Buffalo Recipe of the Week – REUBEN CHOWDER

February 28, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – REUBEN CHOWDER. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) At the site you can also purchase any of the Wild Idea products. Enjoy and Eat Healthy in 2018!

REUBEN CHOWDER
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!

Ingredients: (4 to 6 servings)
1 – tablespoon butter
2 – stalks celery, chopped
½ – onion, chopped
½ – teaspoon caraway seed, crushed or chopped
½ – teaspoon salt & pepper, each
2 – cups vegetable stock or broth
2 – potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 – tablespoon cornstarch
4 – cups milk
3 – ounces Swiss cheese, chopped
3 – cups cabbage, chopped
2 – cups Wild Idea Corned Buffalo, cubed or pulled
1/2 – lemon, juiced
½ – teaspoon cayenne pepper
Shredded Swiss
Rye Croutons
Green Onion

Preparation:

1 – In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 – Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 – Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 – Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 – Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 – Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 – To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
RYE CROUTONS:

Ingredients:
2 to 3 – slices of rye bread, cubed
2 – tablespoons olive oil
1 – teaspoon garlic or onion powder
¼ – teaspoon cayenne pepper

* Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.

https://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Meanwhile back at the SayersBrook Bison Ranch……..Bison Cubes

February 24, 2018 at 6:03 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Bison Cubes. Perfect for Stews, Casseroles, and Kabobs. Bison is just one of the Meats you can purchase at SayersBrook site. You can also purchase, Heat and Eat items, Wild Boar, Elk, Ostrich, Rabbit, and more all athe SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Now more on the Bison Cubes. Enjoy and Eat Healthy!

 

Bison Cubes
Our bison cubes are an ideal focal point for your favorite stew, Kabob or casserole recipe. Tender, faster cooking, meaty chunks will complement your favorite vegetables and won’t get “lost in the sauce.” Bison cubes will add protein to your meal with less fat and cholesterol than other meats. After all, your favorite recipes deserve the best. 64 oz (4-16 oz packages) of Bison Cubes.
Make them part of your favorite recipe. 64 oz (4-16 oz packages) of Bison Cubes.
http://www.sayersbrook.com/bison-cubes-4lbs/

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…….Roast Bison (3lbs)

February 17, 2018 at 6:00 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a Roast Bison (3lbs). A beautiful 3 lb piece of Bison Bottom Round Roast! At the SayersBrook site you’ll find a full selection of Bison Products; Burgers, Ground Bison, Steaks, and Roasts. But besides Bison you can also choose from items like; Elk, Wild Boar, Ostrich, Hams, Turkey, and more! So make sure to check the site out today. Now more on the Roast Bison (3lbs). Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

 

Roast Bison (3lbs)
Our Bison Roast is a beautiful 3 lb piece of Bottom Round Roast. It is absolutely delicious. Serve it with roast potatoes and your favorite vegetables or if you’re in the mood for something exotic, grill baby artichokes and hand-turned mushrooms. Each roast is hand cut and hand trimmed to SayersBrook exacting specifications.
The centerpiece of your table. 1 (3lb) Bison Roast.
http://www.sayersbrook.com/roast-bison-3lbs/

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch………Bison Back Ribs

February 10, 2018 at 6:17 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Bison Back Ribs. 4 lbs. of Delicious Bison Back Ribs! At the SayersBrook site besides the Bison Back Ribs you can choose from all the Bison Products like; Burgers, Steaks, Roasts, and more. Plus you can purchase the other SayersBrook items of Elk, Wild Boar, Ostrich, Rabbit, Pheasant, and more. Also don’t forget to check out their Recipe section. So make sure to check their site out today! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

Bison Back Ribs
There is nothing baby-ish about Bison Back Ribs. They are big on meatiness and even bigger on flavor. If you are a rib aficionado, Bison Back Ribs are the ones for you. They’re able to stand up to the zestiest BBQ sauce or marinade without disintegrating.
These ribs go to the front of the class. Approx 4 lbs of Bison Back Ribs.
http://www.sayersbrook.com/bison-back-ribs-4-lbs/

 

 


SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

February 7, 2018 at 7:08 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:
1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.
3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry

 

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 minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

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