Wild Idea Buffalo Recipe of the Week – Buffalo Italian Sausage and Mushroom Pizza

July 20, 2016 at 5:15 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

I love Pizza! And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo.  http://wildideabuffalo.com/

 
Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.
Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Italian SausageBuffalo Italian Sausage & Mushroom Pizza2
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour & cornmeal
Preparation:

1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:

* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold
Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:Wild Idea

* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Advertisements

Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

November 19, 2014 at 6:04 PM | Posted in Wild Idea Buffalo | 3 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 

 

 

Mom 11 19 14 014

Had to start my morning off by going to the Dermatologist, my least favorite doctor exam to go to. But I always have to play it safe being a Melanoma Cancer Survivor, so it’s worth it. And everything has been looking so good the Doctor has moved my visits to just a yearly visit! I’ve come along way, health wise. Another cold morning, especially with the wind. Stopped by Kroger for Mom after the doctors and back home. Anyway for dinner tonight I prepared a Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 
I used the Wild Idea Buffalo Pulled Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned. It’s seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Buffalo Meat that you just heat and serve. I served it on a Healthy Life Whole Grain Hamburger Bun and topped it with just a bit JB’s Fat Boy Chipotle BBQ Sauce. What a sandwich! For a side I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Wild Idea Buffalo Pulled Buffalo Chuck Roast
Wild Idea Buffalo – 1 lb. Pulled Buffalo Chuck Roast

Our pulled Buffalo Chuck Roast is rubbed with our own blend of Mexican seasonings and then slowly braised to fall apart tender. We’ve done the work for you, so all you need to do is heat and eat! Use in all of your favorite Mexican dishes, like tacos, enchiladas and quesadillas. Or add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
http://wildideabuffalo.com/

Wild Idea Buffalo Recipe of the Week – Buffalo Basics for Buffalo Ground Products

September 17, 2014 at 5:26 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , ,

No recipe this week just some info and tips on the Wild Idea Buffalo Ground Products.

 
Ground Products:

Wild idea Buffalo 1 lb. Premium Ground Buffalo
90% Lean Wild Idea Ground Buffalo

We use the finest cuts for our trim. A healthy, delicious staple for all of your favorite ground meat dishes! Grill, sear, bake or sauté.

 
99% Lean Ground Round

We use the Top Round and remove all exterior fat, for this super lean meat. It is rich and dark in taste and color. Use as a substitute for ground meat dishes, or use for Steak Tartar. When grilling or sautéing do not over cook, as meat will be become dry. Recommend cooking no more then medium rare.

 
Wild Idea Ready Made Buffalo Burgers

I find it easier to prepare the ready-made patties while they are still partially frozen. Pull apart partially thawed burgers. Rub with olive oil and salt and pepper. To achieve a medium rare temperature, place on a hot grill for 2.5 minutes each side, closing grill during grilling time.

 
Temperature Guide–Internal temperatures of meat:
Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

 
http://wildideabuffalo.com/

Wild Idea Buffalo Recipe of the Week – Buffalo Italian Sausage & Mushroom Pizza

September 10, 2014 at 5:27 AM | Posted in pizza, Wild Idea Buffalo | 5 Comments
Tags: , , , , , , , , , ,

I love Pizza! And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage & Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo.

 
Italian Buffalo Sausage & Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

 

Wild Idea Buffalo Italian Sausage & Mushroom Pizza

Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour & cornmeal
Preparation:

1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

 

 

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

 

Ingredients:

* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold
Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

 

 

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

 

 

Caramelized Onions

Ingredients:

* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.

 

http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

 

 

 

 

Wild Idea Buffalo Italian Sausage

Wild Idea Buffalo – 1 lb. Italian Sausage
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!

One pound package of ground sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-italian-sausage

“Not So Sloppy” Buffalo Joe w/ Baked Fries

September 7, 2014 at 5:18 PM | Posted in Hormel, Ore - Ida, Uncategorized | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: “Not so Sloppy” Buffalo Joe w/ Baked Fries

 

 

Buffalo Sloppy Joes Baked fries 004

Another one of those long days around here today. i made me and Mom Breakfast and then I had to go the store for a few items and back home, here is where it starts to wrong! Mom had left to go to Church and then to see Dad at rehab center. So I unloaded the groceries and put them away and went in the spare room and did my daily exercises. Went back to my Hoveround and the tire was flat! So I got my walker and was going for the phone to call my neighbor to give me a hand to change the tire, and I tripped and fell. Banged my head pretty good on the wall and slightly twisted my knee. Finally managed to call my neighbor and he came over to change the tire, luckily I had a couple of older tires that were still usable. The knee aches a bit but everything back to normal. For dinner tonight I prepared “Not So Sloppy” Buffalo Joe w/ Baked Fries.

 

 

 
It’s been a while since its been Sloppy Joe Night, too long! It’s a delicious and a super easy meal to prepare. To make the Sloppy Joe I used Wild Idea Buffalo – Premium Ground Buffalo (my favorite meat), 1 jar of Hormel Not So Sloppy Joe Sauce, and Healthy Life Whole Grain Buns.Using a large skillet to brown the Bison in, I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Bison was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Bison were well mixed. Simmer until it’s heated throughout, and serve. I love using Not So Sloppy Joe Sauce! It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). Buffalo makes a great Sloppy Joe Sandwich. I served it on a Healthy Life Whole Grain Bun with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Plenty of leftovers for Sandwiches for Lunch. For dessert later a Healthy Choice Dark Fudge Swirl frozen Greek Yogurt.

 

 

 

 

Wild idea Buffalo 1 lb. Premium Ground Buffalo
Wild Idea Buffalo – 1 lb. Premium Ground Buffalo
A must have for many 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 is packed with protein and naturally low in fat and calories. Did we mention, it’s delicious! Average 95% lean. 1 lb. Package.
http://buy.wildideabuffalo.com/collections/ground-buffalo/products/1-lb-ground-buffalo

 

 

 

 

 

 

 

Hormel Not So Sloppy Joe SauceNot so sloppy Joe

 

Richer and Thicker and Far From Ordinary

 

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

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

 

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

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

 

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

Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

August 23, 2014 at 5:04 PM | Posted in Aunt Millie's, Ore - Ida, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries

Hash Browns Turkey Spam Cheese 005

 

 

Hey everyone! Started my day off with a Simply Potatoes Hash Browns/Turkey Spam (Cubed)/ Sargento Reduced Fat Shredded Sharp Cheddar Cheese Hash. I just love using Turkey Spam for any meal! Caught up on some laundry and household chores and the spent the rest of the afternoon visiting Dad at the rehab center. Very muggy out today, about 85 degrees. For dinner tonight it’s a Extra Sharp Cheddar and Mushroom Buffalo Burger w/ Baked Fries.

 

 

Extra Sharp Cheddar Mushroom Buffalo Burger 009
I used my favorite Buffalo, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers. Just love these Buffalo Burgers.Preheated up a small skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done! I topped it with a fresh slice of Borden Extra Sharp Cheddar and Sauteed Mushrooms, served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun. Hard to beat these Wild Idea Buffalo Burgers, just sooo delicious!

 

 
Then for a side I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 

Wild Idea Buffalo 1 3- b Buffalo Burgers

Wild Idea Buffalo 3 – 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

 

 

 
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

 

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive

Wild idea Buffalo Recipe of the Week – Osso Bucco

August 20, 2014 at 5:34 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

This week’s Wild idea Buffalo Recipe of the Week – Osso Bucco. It’s from Jill O’Brien of Wild Idea Buffalo.

 

Osso Bucco
By: Jill O’Brien
Serves 4
If you are looking for a great recipe with an alternative cut of meat look no further. Our Osso Bucco recipe will help you prepare a fantastic meal. Just like your Italian grandma made it — if she were a frontierswoman.

 

Wild Idea Buffalo Osso Bucco on Creamy Risotto

Osso Bucco on Creamy Risotto

Ingredients:
* 1 pkg. buffalo shanks, rinsed, patted dry and tied with butcher string
* ½ cup flour
* 1 teaspoon kosher salt
* 1 tablespoon black pepper
* 1 tablespoon dried thyme
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 cup mushrooms, sliced
* 2 clove garlic, chopped (2 tablespoons)
* 1 teaspoon salt
1 tablespoon black pepper
* 1 bottle white wine
* ¼ cup parsley, finely chopped
* 4 fresh thyme sprigs
* zest of 1 lemon
* 2 tablespoons arrow root or corn starch
* ½ cup wine
* 1 cup tomatoes, diced

 

 

Preparation:

1 – Mix flour with 1 teaspoon salt, 1 tablespoon pepper and thyme.
2 – Roll shanks in flour mixture.
3 – In heavy deep sauté pan over medium high heat, add half of the butter and oil.
4 – Place shanks in pan and brown on both sides. Remove shanks from pan.
5 – Heat remaining butter & oil and add onions, mushrooms and garlic and sauté for 10 minutes.
6 – Deglaze pan with white wine.
7 – Return shanks. Add parsley, thyme and lemon and bring to full heat.
8 – Cover shanks and place in 350* oven for 2 hours. Turn half way through.
9 – Remove shanks from pan and place on platter. Cover with foil to keep heat in.
10 – Return pan & juices to stove top over medium high heat. Add thickening agent to ½ cup white wine, and whisk into pan juices. Bring to a boil.
11 – Pour sauce over shanks. Garnish with chopped tomatoes and lemon wedges.

 
http://wildideabuffalo.com/2012/osso-bucco/

Wild Idea Buffalo Recipe of the Week – Buffalo Bolognese Sauce

August 13, 2014 at 5:27 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , ,

Everything is better when you use Buffalo, including Bolognese Sauce. It’s this week’s Wild Idea Buffalo Recipe of the Week – Buffalo Bolognese Sauce. Another great one from Jill O’Brien of Wild Idea Buffalo.

 

 

 

Buffalo Bolognese SauceWild Idea Buffalo Bolognese Sauce
By: Jill O’Brien

 
Our clean, earthy and slightly sweet Italian Buffalo Sausage gives this red sauce an extra richness without the heaviness. Sure to be a hit with the family or great for casual entertaining.

 

Serves 4

INGREDIENTS:

1 tablespoon olive oil
1 – Pound Italian Buffalo Sausage
* 1 – onion, diced
* 1 tablespoon fresh garlic, chopped
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 2 teaspoon dried, crushed fennel
* ½ teaspoon fresh rosemary, finely diced
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/2 – cup red wine
* 1 quart crushed tomatoes, (rinse jar with 1 cup water)
* 1 tablespoon brown sugar
* ½ tablespoon balsamic vinegar
* 1 tablespoon lemon juice
* Spaghetti, prepared el dente
PREPARATION:

1.) Heat olive oil in heavy sauce pan over medium high heat.
2.) Coarsely crumble in Buffalo Italian Sausage and stir once.
3.) Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4.) Add red wine and stir.
5.) Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6.) Reduce heat to low and simmer uncovered for ½ hour or until desired thickness is achieved. Stir occasionally.
7.) Season to taste.

 

Serve over pasta, and sprinkle with freshly grated parmesan and garnish with fresh basil leaf. Accompany with warm Italian Bread and Caesar Salad for a complete meal.

 
http://wildideabuffalo.com/2012/buffalo-spaghetti-meat-sauce/

Wild Idea Buffalo Recipe of the Week – Buffalo Bacon Caprese Salad

August 6, 2014 at 5:41 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

What’s better than a crisp Summer salad, how about a Buffalo Bacon Caprese Salad! It’s this week’s Wild Idea Buffalo Recipe of the Week Buffalo Bacon Caprese Salad from Jill O’Brien of Wild Idea Buffalo. Enjoy!

 

 

Buffalo Bacon Caprese SaladWild Idea Buffalo Bacon Caprese Salad
By: Jill O’Brien
Buffalo Bacon Caprese Salad with Sweet Basil Vinaigrette (per salad)
Fresh garden tomatoes and fresh mozzarella are a dynamo combination, but I miss the lettuce. And since I’ve added lettuce, why not Buffalo Bacon! *A big thanks to my friend Pam for her assistance with the food photography shoot.

 

 
Buffalo Bacon Caprese Salad

Sweet Basil Vinaigrette Ingredients:
2 – cups basil leaves, packed
1 – cup rice vinegar
1/3 – cup sugar
1 – teaspoon salt
2 – teaspoons black pepper
¾ – cup olive oil

 

Salad Ingredients:
2 – Buffalo Bacon strips
1 – tablespoon oil
1 – cup lettuce, washed dried and torn
8 – cherry tomatoes, halved (or tomato slices)
2 – ounces fresh mozzarella, torn or sliced
8 – small fresh basil leaves, whole and Julienne
Sweet Basil Vinaigrette
Balsamic Glaze *try Gia Russo brand
Preparation:
1) Place all of the vinaigrette ingredients in blender, except olive oil and blend until incorporated. With blender running slowly add the olive oil. Transfer to a jar or sealed container.
2) In a frying pan over medium high heat, heat oil. Add Buffalo Bacon and cook for two minutes each side, or to your desired crispiness. Remove from pan and place on a paper towel.
3) Toss lettuce with a tablespoon of vinaigrette and arrange on a plate.
4) Top with tomatoes, mozzarella and fresh basil leaves.
5) Add bacon to the plate, and pour an additional tablespoon or desired amount of the dressing over the whole salad.
6) Drizzle with Balsamic Glaze.

 
http://wildideabuffalo.com/2014/buffalo-bacon-caprese-salad/

 

 

 
10 oz. Uncured Smoked Buffalo BaconWild Idea Buffalo Uncured Smoked Buffalo Bacon
You won’t find any pork in our buffalo bacon!

Our bacon is made with 100% buffalo meat. It is lightly smoked with a hint of maple.

Get your day off to a great start with our healthy and delicious 100% nitrite free buffalo bacon. It will remind you of the old west when cowboys cooked their bacon trailside over a campfire!

Ingredients: Buffalo, organic sea salt, maple syrup, brown sugar, veg stable (celery powder, sea salt, silicon dioxide (anti-caking))

 
http://buy.wildideabuffalo.com/collections/from-the-smokehouse/products/10-oz-uncured-smoked-buffalo-bacon

Kitchen Hints of the Day!

August 6, 2014 at 5:33 AM | Posted in diabetes, Kitchen Hints | 2 Comments
Tags: , , , , , , , , , ,

Thank you to Connie and Nick for passing along these helpful Diabetes Hints and items to keep in stock.

 
* Heart-healthy cereals such as Cheerios and high-fiber mixes are a good bet.
* Olive oil or a similar healthy cooking oil is essential.
* Look for jellies and jams labelled as “reduced sugar.”
* Go for low-fat dairy items, such as 1% milk and cheese.
* Make sure your meat is as lean as possible and avoid methods of cooking (such as frying) that can impact its health benefits. Consider using tofu rather than meat for some meals.
* If you feel your food is too bland, avoid using salt to spice it up; opt for garlic powder or onion powder instead.

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

SurreyKitchen

Living Life and Food

Eat the Vegan Rainbow

tips & tricks for plant-based home cooks

Shanice eats

Food, Music & Lifestyle journal

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

vickidelbrouck

how to shop the sales and plan menus your kids will love

Green Kitchen Stories

Healthy Vegetarian Recipes.

joypassiondesire

No matter what you have been through, you can feel good again

The Wooden Skillet

- Wholesome + Healing + Real Food -

oliviagonzalez

Chef, Blogger and Food Photographer

The Literary Feast

“One cannot think well, love well, sleep well, if one has not dined well.” - Virginia Woolf

Home Cooking Heaven

Delicious, hearty, homecooked recipes

More Time at the Table

Cooking with Alyce Morgan

The Painted Apron

This WordPress.com site is about inspiration, creativity, painting & food!