Horseradish Turkey Burgers

April 5, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along another Jennie – O Turkey Burger recipe, Horseradish Turkey Burgers. This one is made using 2 Jennie – O products, JENNIE-O® Extra Lean Ground Turkey Breast and JENNIE-O® Sweet Italian Turkey Sausage Links. Just remove the casing from the Sausages and mix it with the Extra Lean Ground Turkey Breast and you have the makings of one delicious Burger! Also included is a recipe for the Jalapeño Mayo. Spice your Burgers up with this recipe! You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. So Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

 

Horseradish Turkey Burgers
Bored with burgers? It’s time to spice up your burger. Horseradish, Dijon and grilled jalapeño mayo brings the heat to this dinner recipe that’s under 500 calories per serving.

INGREDIENTS
Jalapeño mayo:
2 jalapeños, stemmed, halved lengthwise, seeded
¼ cup fat-free mayonnaise
1 teaspoon Dijon mustard
Burgers:
⅔ cup whole wheat panko breadcrumbs
¼ cup milk
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 links JENNIE-O® Sweet Italian Turkey Sausage Links, casings removed
4 green onions, thinly sliced
2 tablespoons horseradish, drained
1 tablespoon Dijon mustard
4 reduced-calorie wheat hamburger buns, halved
¼ cup crumbled blue cheese, if desired
4 lettuce leaves

DIRECTIONS
1) Coat grill with non-stick cooking spray and place over medium-high heat. Add jalapeños, cut side down; cook 5 minutes or until charred on all sides. Remove jalapeños from grill, and place in blender or food processor. Add mayonnaise and mustard. Blend until smooth. Set aside.
2) In medium bowl, combine breadcrumbs and milk and soak 5 minutes. Add ground turkey, sausage, green onions, horseradish and mustard to crumb mixture. Mix to combine. Form meat mixture into 4 burgers. Spray grill pan or grill with non-stick spray over medium-high heat. Grill burgers 6 minutes per side. Always cook to well-done, 165°F as measured by a meat thermometer. Toast hamburger buns, cut side down 1 minute.
3) Assemble burger with jalapeño mayo on bottom bun. Add lettuce, burger, blue cheese and bun top
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 360
Protein 42g
Carbohydrates 32g
Fiber 5g
Sugars 6g
Fat 8g
Cholesterol 90mg
Sodium 780mg
Saturated Fat 2g
https://www.jennieo.com/recipes/657-horseradish-turkey-burgers

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Diabetic Dish of the Week -Turkey Burgers with Grilled Onions and Blue Cheese

February 19, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Turkey Burgers with Grilled Onions and Blue Cheese. You’ll combine Ground Turkey Breast along Garlic, Worcestershire Sauce, Oil, Paprika, Cumin, Salt, and Pepper. When I make my Turkey Burgers I use Jennie – O Extra Lean Ground Turkey Breast. It’s less calories and less fat than regular Ground Turkey. The Burger is topped with Onions and Blue Cheese. A Burger to please for sure! You can find this recipe at the Diabetes Self Management website. At the Diabetes Management site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Current Diabetes News and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Turkey Burgers with Grilled Onions and Blue Cheese

Ingredients
1 pound ground turkey breast meat*
4 cloves garlic, minced
2 teaspoons Worcestershire sauce (see note)
6 teaspoons extra-virgin olive oil, divided
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon black pepper, divided
1/2 teaspoon salt, divided
8 ounces thinly sliced onions
1 ounce crumbled blue cheese

Directions
1 – Combine turkey, garlic, Worcestershire sauce, 2 teaspoons oil, paprika, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Shape into 4 patties.

2 – Heat 2 teaspoons oil in large nonstick skillet over medium-high heat, swirling to coat bottom of pan. Cook patties 4 minutes on each side or until no longer pink in center. Remove from heat and place on serving platter; cover to keep warm.

3 – Add remaining 2 teaspoons oil to pan residue in skillet. Heat over medium-high heat and cook onions 4 minutes or until beginning to richly brown, stirring frequently. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon onions over patties and top with cheese.

*Note: Ground turkey breast is made from white meat only, with no skin. It’s leaner than regular ground turkey, which is made from white and dark meat with some skin. Frozen ground turkey is usually all dark meat with skin, and is 15% fat, similar to ground sirloin.

**Note: Check the nutrition label on the Worcestershire sauce to be sure it’s gluten-free. Some varieties may contain gluten, while others are gluten-free.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 237 calories, Carbohydrates: 8 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 491 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-burgers-grilled-onions-blue-cheese/

One of America’s Favorites – Buffalo Wings

December 3, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Buffalo wings with blue cheese dressing

A Buffalo wing, in the cuisine of the United States, is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried then coated and/or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. The Buffalo wing was invented in 1964 at Anchor Bar in Buffalo, New York by Teressa Bellissimo. They are generally served hot, along with celery sticks and/or carrot sticks with blue cheese dressing for dipping.

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name “Buffalo” is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken “fingers”, chicken fries, chicken nuggets, popcorn chicken, and shrimp. It also describes other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a Buffalo flavor seasoning.

There are several different claims about the invention of Buffalo wings. One of the claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who owned the bar with husband Frank in 1964. At the time chicken wings were inexpensive and undesirable, primarily being used for stock or soup.

Several versions of the story of the invention of the Buffalo wing have been circulated by the Bellissimo family and others including:

* Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.
* Dominic Bellissimo (Frank and Teressa’s son) told The New Yorker reporter Calvin Trillin in 1980: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.
* There was mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.
Although an article published about the Anchor Bar in a local newspaper during 1969 does not mention Buffalo wings, a local competitor of the Anchor Bar, Duff’s Famous Wings, began selling Buffalo wings in that year.

* Another claim is that a man named John Young, who moved to Buffalo from Alabama in 1948, began serving uncut chicken wings that were breaded, deep fried and served in his own special

A cook preparing Buffalo wings

tomato based “Mambo Sauce” at his Buffalo restaurant beginning in 1964. Prior to opening his restaurant he had a conversation with a boxer who traveled and in a later interview Mr. Young recalled: “He told me that there was a restaurant in Washington, D.C. that was doing a good business with wings and I decided to specialize”. In the same interview Young stated that the Anchor Bar didn’t offer Buffalo wings as a regular menu item until 1974. He registered the name of his restaurant, John Young’s Wings ‘n Things, at the county courthouse before leaving the Buffalo area in 1970. In 2013, at the National Buffalo Wing Festival, held in Buffalo, New York, John Young’s contributions were acknowledged when he was inducted into the festival’s National Buffalo Wing Hall of Flame.

In 1977 the city of Buffalo issued an official proclamation celebrating Anchor Bar co-owner Frank Bellissimo declared July 29, 1977 to be Chicken Wing Day. Throughout the 1970s and 1980s Buffalo wings gained in popularity as a bar food and appetizer across the United States and Canada. Large franchises specializing in Buffalo wings have emerged, notably Buffalo Wild Wings founded in 1982 and Hooter’s in 1983. McDonald’s began selling Mighty Wings as an optional item in 1990 at their restaurant locations in the United States. In 1994, following four Super Bowl appearances by the Buffalo Bills football team, the Domino’s pizza chain added Buffalo wings to their national menu, followed by Pizza Hut the next year.

As the market for chicken wings became larger, restaurants began to create and use a variety of sauces in addition to buffalo sauce. Some of these new chicken wing sauces were influenced by Chinese, Japanese, Thai, Caribbean, and Indian cuisines. Other flavors created by restaurants include unique combinations, such as Blueberry BBQ Wing Sauce and Maple/Bacon Glaze for example, to help keep customer interest and grow their businesses. Because of the increased cost in the price of chicken wings, and a desire by some diners for a neater eating experience, restaurants began to offer a menu item called “boneless wings,” sometimes marketed under the name wyngz. Boneless wings are essentially small pieces of skinless, boneless chicken breast that are coated in flour and spices then fried or baked. They are usually coated in or served with similar sauces as chicken wings. The growth of popularity in recent years in Buffalo wing consumption and restaurants serving wings have led to actual and perceived shortages of chicken wings in the United States during certain times.

In many areas of the United States chicken wing festivals are held with Buffalo wings being used in competitive eating events, such as at Philadelphia’s Wing Bowl and the National Buffalo Wing Festival. It has also become commonplace for restaurants to offer a wing eating contest featuring a customer eating a certain number of wings, coated in their hottest sauce during a set period of time. Many bars and restaurants intentionally create an extra-hot sauce for this purpose, and customers are usually rewarded with their picture posted on the restaurant’s wall or website, a commemorative T-shirt, a free meal or a combination of rewards for successfully completing the challenge.

Roasted Chicken Wings

Chicken
The chicken wings used for Buffalo wings are usually segmented into three parts with the end section of the wing, called the flapper or pointer, being discarded. Typically, the wings are deep-fried in oil, without breading or flour until they are well browned. Alternatively, they may be baked, grilled, or broiled.

Sauce
Cayenne pepper, hot sauce and melted butter or margarine are the base of the Buffalo wing sauce, which may be made mild, medium, or hot. Commercial ready-to-use wing sauce is made with varying levels of spiciness. The cooked chicken wings are placed in a bowl or pot and shaken to coat the wings completely covering them in sauce before serving.

Service
Traditionally, Buffalo wings are usually served with small sticks of celery and blue cheese dipping sauce on the side. sliced carrots or whole baby carrots are often served with buffalo wings rather than the usual sides.

 

Diabetic Dish of the Week – PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI

November 27, 2018 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI. Wow, what a great dish to serve up for the upcoming Christmas and New Year’s holidays. Using a Beef Top Sirloin Petite Roast that’s topped with a Blue Cheese and Green Onion mix. Then served with a Sauted Broccolini. The recipe comes from the Diabetic Gourmet Magazine website where you’ll find a huge selection of Diabetic Friendly Recipes. So Enjoy and eat healthy in 2018! https://diabeticgourmet.com/

PEPPERED TOP SIRLOIN ROAST WITH SAUTEED BROCCOLINI
Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 tablespoon seasoned pepper
1/2 cup crumbled blue cheese
1/4 cup butter, softened
1 tablespoon chopped green onion
12 ounces Broccolini, trimmed
1 red onion, cut into 1/2-inch thick slices and separated into rings
1/4 cup water

Directions

1 – Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2 – Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 60 to 75 minutes for medium rare to medium doneness.
3 – Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4 – Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
NOTES:
Top Sirloin is one of the most versatile cuts of beef. It is lean, well-flavored, juicy and tender. It is also a lean cut according to USDA guidelines.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 207
Fat: 12 grams
Saturated Fat: 6 grams
Fiber: 0.3 grams
Sodium: 132 milligrams
Cholesterol: 76 milligrams
Protein: 22 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peppered-top-sirloin-roast-with-sauteed-broccolini

Cheese Appetizer Recipes

September 23, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its, Cheese Appetizer Recipes. If you’re a Cheese Lover like myself you are going to love these recipes! Delicious and Healthy recipes like; Creamy Cheese Fondue, Blackberry and Cream Cheese Cracker, and Turkey-Apple-Brie Sandwiches. Find these Cheesy Delights and more all at the EatingWell website. Plus you can subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Cheese Appetizer Recipes
Find healthy, delicious cheese appetizer recipes including goat cheese, tomato and mozzarella, and cream cheese appetizers. Healthier recipes, from the food and nutrition experts at EatingWell.

Creamy Cheese Fondue
Green apples, broccoli florets and veggie sticks are the perfect dippers for this decadent cheese fondue……..

Blackberry and Cream Cheese Cracker
Fresh blackberries and light cream cheese make a pretty, sweet topping for a crispbread snack, especially with a little mint sprinkled on top. Besides being beautiful and delicious, blackberries are packed with antioxidants and vitamins……..

Turkey-Apple-Brie Sandwiches
Hollowed-out baguettes hold a satisfying combo of tart apples, creamy Brie and protein-rich, shredded turkey……….

* Click the link below to get all the Cheese Appetizer Recipes
http://www.eatingwell.com/recipes/19163/ingredients/dairy/cheese/

Wild Idea Buffalo Recipe of the Week – RED, WHITE, and BLUE BUFFALO BACON BURGERS

July 4, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – RED, WHITE, and BLUE BUFFALO BACON BURGERS. Happy 4th of July everyone! And what better way to celebrate than having some delicious and healthy RED, WHITE, and BLUE BUFFALO BACON BURGERS. Made using Wild Idea Buffalo – Premium Ground Buffalo and Wild Idea Buffalo Bacon. Plus don’t forget that Wild Idea Buffalo also has 5 different premade Buffalo Burger Patties you can purchase. You can find all the Wild Idea Buffalo Recipes and purchase any of the Wild Idea Products all at the Wild Idea Buffalo website! So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

RED, WHITE, and BLUE BUFFALO BACON BURGERS
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2) Mix above with Ground Buffalo until well incorporated.
3) Divide into 6 portions and at pat out into bun size patties.
4) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5) Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes.
7) Remove burgers from heat, and allow too rest for a few minutes.
8) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!
https://wildideabuffalo.com/blogs/recipes/55691265-red-white-blue-buffalo-bacon-burgers

 

 

 


Wild Idea Buffalo – PREMIUM GROUND BUFFALO 1 LB.

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.
1 lb. package.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

January 29, 2018 at 6:08 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won’t miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site’s, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!

 

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

September 5, 2017 at 5:12 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns

 

 

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, fried an Egg Sunnyside Up, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. Mostly cloudy today and a high around 75 degrees. Not feeling up to par today, had those Phantom Pains throughout the night. They finally ended around 10:00 this morning. Got a few things done around the house then I caught up on some sleep. For Dinner tonight a new Buffalo Burger from Wild Idea Buffalo! I prepared a Bacon, Blue, Cheese, and Egg Buffalo Burger w/ Hash Browns.

 

 

I’m having another of the Wild Idea Buffalo – BACON BLUE BURGER. I tried this for the first time last week and could not wait to this Buffalo Burger again! This time I’m dressing it up a bit more. Adding Cheese, a fried Egg, and A-1 Sauce! It’s another new Wild Idea Buffalo Product. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burgers.

 

 

 

To prepare it I’ll need McCormick Grinder Sea Salt and Black Peppercorn, a slice of Kraft Deli Deluxe Sharp Cheddar Cheese, 1 Egg, Jack Daniel’s Honey Smokehouse BBQ Sauce, and a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To start it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. 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 flipping it I added the slice of Sharp Cheddar with about 1 minute of cooking time left. As the Burger was cooking I fried my Egg in another skillet. The Egg got done as the Burger was finishing.

 

 

 

To serve the Burger I grabbed the Bun and on the bottom Bun added the Burger, topped it with some of the BBQ Sauce, and topped it with the Egg and the top Bun. This Burger is loaded and ready! Like the first time I tried this Burger there was nice bites containing the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger. The added Cheese, Egg, and BBQ Sauce sent this one into another level!It’s a bit messy after the Egg Yoke starts to flow but well worth it! First time I prepared a Buffalo Burger topped with an Egg, and not the last! I love all the Wild Idea Buffalo Products but this one is quickly becoming a favorite! Just a flat out excellent Burger!

 

Then for a side I prepared some Simply Potatoes Shredded Hash Browns. Seasoned them with Salt and Pepper and served them sprinkled with Sargento Reduced Fat Shredded Sharp Cheddar. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

Bacon Blue Buffalo Burger w/ Baked Fries

August 29, 2017 at 5:38 PM | Posted in Alexia Potato Products, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Bacon Blue Buffalo Burger w/ Baked Fries

 

For Breakfast this 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! Outside passing thunderstorms, humid and 80 degrees. After Breakfast we took Mom’s car to Auto Shop, a small hole in the exhaust. Back home did some work around the house for the remainder of the afternoon. For Dinner tonight a new Buffalo Burger from Wild Idea Buffalo! I prepared a Bacon Blue Buffalo Burger w/ Baked Fries.

 

Well another new item from the folks at Wild Idea Buffalo, the Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB). If you follow my blog you know I love Buffalo (Bison) and use it when ever I can. My favorite brand is the Wild Idea Buffalo. The best Buffalo Steaks and Burgers that I’ve found! They have been coming out with some new Buffalo Products of late and I’m trying the Bacon Blue Buffalo Burger. It comes frozen and there’s 3 – 1/3 lb. Burger Patties. The Premium Ground Buffalo is mixed with Wild Idea Buffalo Bacon, Blue Cheese, and seasoning. I’ll be preparing it as I do all Wild Idea Buffalo Burgers.

 

 

To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, lightly seasoned. 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. Served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Love these New Wild Idea Buffalo – BACON BLUE BURGERS!There was nice bites containing the Blue Cheese and there was bits of the Buffalo Bacon throughout the Burger, excellent Burger! I had the Burger plain. It was the first time having it and I just wanted to taste the natural flavor, and it was fantastic. Wild idea suggests topping it with Grape Jelly. I think next time I may top it off with some Wild Idea Buffalo Bacon and some Smucker’s Sugarless Blackberry Jam. But a great Burger from Wild Idea Buffalo!

 

 

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! Plus they are only 120 calories and 15 net carbs. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Wild Idea Buffalo – BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/products/three-1-3-lb-bacon-bleu-burger

 

 

 

 

 

 

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 – Red, White, and Blue Buffalo Burgers

July 5, 2017 at 4:59 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a Red, White, and Blue Buffalo Burgers. The Wild Idea Buffalo Patties or Ground Buffalo are delicious no matter how you prepare them! With this recipe you’ll be using Wild Idea Premium Ground Buffalo. With toppings of Wild Idea Buffalo Bacon, Blue Cheese and a touch of Chokecherry or Plum Preserves. Makes my mouth water! You can find this recipe or purchase any of the Wild Idea cuts of Buffalo all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Red, White, and Blue Buffalo Burgers

The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Premium Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1) Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2) Mix above with Ground Buffalo until well incorporated.
3) Divide into 6 portions and at pat out into bun size patties.
4) In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5) Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6) Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes.
7) Remove burgers from heat, and allow too rest for a few minutes.
8) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!

https://wildideabuffalo.com/blogs/recipes/55691265-red-white-blue-buffalo-bacon-burgers

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