Wild Idea Buffalo Recipe of the Week – CHORIZO HASH

October 27, 2021 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 CHORIZO HASH. To make this week’s recipe you’ll be needing Wild Idea Buffalo Chorizo, Olive Oil, Onions, Squash, Cumin, Coriander, Salt, Pepper, Chili Powder, Spinach, Lemon, and Chili Flake. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

I used half a pound of Chorizo for this recipe, but if you were wanting to feed a crowd for a casual dinner, just double it up! I think you are going to really like this!

Ingredients: (serves 6 or 4 hungry ranchers)
1 – half pound package Wild Idea Buffalo Chorizo
1 – tablespoon olive oil
1 – cup onions, chopped
2 – cups squash or yams, diced & partially cooked through
1 – teaspoon each; cumin, coriander, salt & pepper
1/4 – teaspoon chili powder
2 to 3 cups – spinach, chopped
I – lemon, juiced
Chili Flake


1 – Prep all ingredients as noted in ingredient list.
2 – In a large sauté pan or cast iron skillet over medium high heat, add olive oil, onions and spices. Stir to incorporate and allow to start to brown.
3 – Crumble in the Chorizo Sausage and break up into the onions with a spatula. Continue to cook until lightly browned.
4 – Stir in squash or yams and stir to incorporate, stirring occasionally. About seven minutes.
5 – Add chopped spinach and stir to incorporate. Add lemon juice and stir in. Reduce heat to low.
6 – Season to taste and finish with a sprinkle of chili flake.
Serve immediately with crusty bread. Leftovers make a great breakfast with a poached egg on the top!



Wild Idea Buffalo Chorizo Sausage
Our Mexican-style Chorizo makes any dish taste delicious! Wild Idea Buffalo Chorizo has a flavor that is every bit traditional Chorizo, seasoned with just the right spices, but our 100% grass-fed bison meat adds a lighter twist with powerful health benefits. Available in a 1 lb. package.

Embrace the Herb: Make Coriander Chicken

June 8, 2014 at 7:39 AM | Posted in PBS | Leave a comment
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A delicious sounding recipe idea from the PBS website, Coriander Chicken! I’ve left the link to the recipe at the end of the post, while there check out all their recipes.



Embrace the Herb: Make Coriander ChickenPBS3
Coriander is one of those controversial herbs that people either love or hate. The most frequent complaint I hear is from people who say it tastes like soap. The irony is that it’s often the people who hated it the most that end up loving it the most over time, myself included. It’s an acquired taste, if ever there was one.
Despite the fact that it can take some getting used to, coriander has been cultivated for at least 4000 years by humans. With a native habitat that spans from Southeast Asia to Southern Europe, it’s hard to say who started using it in food first, but the whole plant, from the roots to leaves to seeds is edible, each part with it’s own unique flavor……

1 teaspoon ground coriander seed
1/4 teaspoon salt
1/8 teaspoon ground white pepper
280 grams (10 ounces) chicken thighs (about 2 large thighs)
4 grams garlic (1 small clove), grated
20 grams minced cilantro, (1/4 packed cup finely minced)
4 grams ginger, finely minced
4 grams garlic, (1 small clove) finely minced
1 teaspoon doubanjiang (or your favorite Asian chili sauce)
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/8 teaspoon salt

In a small bowl, combine the ground coriander seed, salt and white pepper.
Smear the grated garlic all over the chicken and then sprinkle the coriander mix onto the chicken.
To prepare the sauce, add the cilantro, ginger, garlic, doubanjiang, sesame oil, vegetable oil, and salt to a small bowl and stir to combine.
Place the chicken skin-side down in a non-stick pan and put a heavy pan on top of the chicken to press it down (cast iron skillets work great).
Turn the heat on to medium and let the chicken cook until the skin is browned and crisp (about 4-5 minutes).
Flip the chicken and fry until the chicken is cooked through (another 2-3 minutes). Slice the chicken and drizzle the sauce on top. Serve immediately.
Yield: 2 servings


Kitchen Hint of the Day!

September 12, 2013 at 8:30 AM | Posted in Kitchen Hints | 1 Comment
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To revive wilted greens – To crisp cut – up the greens like lettuce, cilantro, or anything else that wilts, soak them in ice water for 15 – 20 minutes. This also works for limp asparagus and carrots.

Grilled Shrimp Tacos w/ Sliced Papaya and Mango

April 26, 2013 at 5:07 PM | Posted in fruits, shrimp, tacos, vegetables | 2 Comments
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Today’s Menu: Grilled Shrimp Tacos Sliced Papaya and Mango


Spent the morning with Dad at the rehab center. It was another sunny but cool day but they say in the 70’s for the weekend! For dinnerShrimp Tacos 007 a tasty and light meal; Grilled Shrimp Tacos. Instead of using the grill I used a cast iron grill pan. I also cut back on the recipe because I only made 3 Tacos, the recipe I listed below is for 6 Tacos.


To prepare the Shrimp you’ll need the following ingredients to make the Marinade; 1/4 cup Extra Virgin Olive Oil, 1/4 cup Lime Juice, 2 tablespoons chopped fresh Cilantro, 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced, 1 tablespoon Honey, 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, and 1/2 teaspoon Sea Salt. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.


Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately. The Shrimp came out incredible! The Marinade just gives it all kinds of flavor. You can use your own favorite Taco toppings, which is what I used. Very good recipe! I also had a small bowl of Sliced Mango and Sliced Papaya on the side. For dessert later a Jello Sugarless Dark Chocolate Pudding.





Grilled Shrimp Tacos

(Serves 6)

1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tablespoons chopped fresh Cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon Honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon Sea Salt
1 Small can of Sliced Black Olives
Diced Mango and Pineapple
Shredded Lettuce
1 pound Jumbo Shrimp (16 to 20 count), peeled and deveined
6 flour Tortillas (6-inch)

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
2. Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
3. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.
4. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately.

Diabetic Easter Recipes

March 23, 2013 at 1:59 PM | Posted in spices and herbs | Leave a comment
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With Easter getting closer I thought I would leave a couple of Diabetic Friendly recipe ideas from the web site of Diabetic Gourmet. If you have never visited the site you need too. It’s packed full of diabetic friendly recipes! http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Easter/




diabetic gourmet



Adobo-Crusted Lamb Loin Chops

Makes 4 servings


1 tablespoon fennel seed
1 tablespoon cumin seed
2 teaspoons coriander seed
1/2 teaspoon dried rosemary
2 teaspoons cracked pepper
1/2 teaspoon kosher salt
2 teaspoons minced garlic
2 teaspoons dried oregano
1/2 teaspoon dried thyme
2 teaspoons lime zest
8 lamb loin chops, 1-inch thick
4 tablespoons olive oil

In a dry skillet, toast fennel, cumin, coriander, rosemary and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender.
Stir in salt, garlic, oregano, thyme and lime zest.
Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and let stand for at least 1 hour.
Preheat oven to 400F.
Heat two oven-proof large skillets over medium-high heat; add 2 tablespoons of olive oil to each pan and bring just to the smoking point.
Place four lamb chops in each hot pan and sear for 5 minutes; turn lamb to sear the second side for an additional 2 minutes.
Place the pans into the oven and continue to cook the chops for 5 to 10 minutes or until lamb is cooked to your liking.
Nutritional Information (Per Serving)
Calories: 316
Protein: 25 g
Sodium: 307 mg
Cholesterol: 80 mg
Fat: 22 g
Dietary Fiber: 2 g
Carbohydrates: 4 g

Apricot-Glazed Ham

Serves 20


5 pound fully cooked whole boneless ham
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup apricot nectar
2 tablespoons lemon juice

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.
Nutritional Information (Per Serving)
Calories: 208
Protein: 25 g
Sodium: 1572 mg
Cholesterol: 64 mg
Fat: 9 g
Saturated Fat: 3 g
Dietary Fiber: 0 g
Carbohydrates: 6 g

Easy Curried Chicken and Vegetable Stew

December 22, 2012 at 11:24 AM | Posted in chicken, vegetables | Leave a comment
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Easy Curried Chicken and Vegetable Stew

1 16 ounce package Frozen Stew Vegetables
4 large Skinless Chicken Thighs or Skinless Chicken Breasts (1-1/2 to 1-3/4 pounds total)
1/4 teaspoon Black Pepper
1/4 teaspoon Sea Salt
1 10 3/4 ounce can Reduced-Fat and Reduced-Sodium Condensed Cream of Chicken Soup
2 teaspoons Curry Powder
1 tablespoon snipped fresh Cilantro
1 tablespoon snipped fresh Basil

1. Place frozen stew vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken. Sprinkle with pepper and sea salt. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro and basil.

I’m all out, What can I use?

September 6, 2012 at 9:57 AM | Posted in cooking, Food | Leave a comment
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Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.

I’m all out of Cilantro, What can I use?

Try – Parsley and Lemon Juice

Turkey Tacos

April 1, 2012 at 5:03 PM | Posted in diabetes, diabetes friendly, Food, ground turkey, Kraft Cheese, low calorie, low carb, tacos | 2 Comments
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Today’s Menu: Turkey Tacos

I wanted something light and healthy and went with Turkey Tacos. I used Jennie – O Extra Lean Ground Turkey, 120 calories and 0 carbs. I browned the Turkey lightly frying in Extra Virgin Olive Oil. After browning added Old El Paso Taco Seasoning and also added a tablespoon of Ground Smoked Cumin and 1 tablespoon Cilantro.

I used Old El Paso Stand Up Taco Shells and for the Taco fillings I used Shredded Lettuce, diced Jalapenos, chopped Black Olives, Kraft 2% Mexican Blend Cheese, and Old El Paso Medium Taco Sauce. Love Tacos especially these Turkey Tacos. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

It’s About the Beans!

November 18, 2011 at 11:33 AM | Posted in beans, diabetes, diabetes friendly, Food, low calorie, low carb | 1 Comment
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A couple of Bean recipes to pass along, thanks for sharing them Katie! I passed along the web site where she found them also, http://www.cooksrecipes.com

Black Bean Burgers

Wholesome, tasty black bean burgers served with a cilantro ‘mayonnaise’.

3 (15-ounce) cans black beans, drained
2 1/2 cups uncooked quick-cooking oats
1 medium-size sweet onion, diced
1 (4.5-ounce) can diced green chiles, drained
1/2 cup egg substitute
1 cup ketchup
3/4 teaspoon garlic salt
3/4 teaspoon pepper
3/4 cup all-purpose flour
3/4 cup white cornmeal
2 to 3 tablespoons vegetable oil
12 hamburger buns
Cilantro Mayonnaise (recipe follows)
Toppings: lettuce leaves, tomato slices

Mash beans coarsely with a potato masher in a large bowl. Stir in oats and next 6 ingredients.
Cover and chill 1 hour. Shape mixture into 12 patties.
Stir together flour and cornmeal; dredge patties in mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook patties in batches 6 minutes on each side, adding additional oil as needed. Serve on hamburger buns with Cilantro Mayonnaise and desired toppings.

Makes 12 servings.

Note: Uncooked patties may be frozen. Thaw in refrigerator, and cook as directed. Freeze cooked patties up to 1 month. To reheat, bake in a shallow pan at 350°F (175°C) for 25 to 30 minutes.

Cilantro Mayonnaise:
1/3 cup egg substitute
1/2 teaspoon dry mustard
2 tablespoons white wine vinegar
1 cup vegetable oil
1/3 cup chopped fresh cilantro

Process egg substitute, dry mustard, vinegar, and 1/2 cup oil in a blender just until combined. With blender on high, add remaining 1/2 cup oil in a slow, steady stream.
Stir in chopped fresh cilantro.

Makes 1 1/4 cups.

Note: Mayonnaise may be covered and stored in refrigerator up to 1 week.



Herbed Bean and Sweet Potato Hash

This colorful vegetarian hash, bursting with loads of flavor, can be served anytime of the day, with or without the egg topper!

Herbed Bean and Sweet Potato Hash

1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.

Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutrient Information Per serving: Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg

Recipe provided courtesy of The Bean Education & Awareness Network.



Indian Curry Fish

July 30, 2011 at 3:08 PM | Posted in diabetes, diabetes friendly, fish, Food, low calorie, low carb, tilapia | Leave a comment
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I was looking for a Tilapia recipe for next week and came across this which should jazz my Tilapia up! From the www.diabeticlivingonline.com web site.

With simple switches of ingredients, fish goes on a culinary tour of the world. Take your pick of an East Indian curry, a New Orleans po’ boy, or an Asian-inspired noodle bowl.
SERVINGS: 4 servings (1 fillet, 1/2 c. vegetables, 1/3 c. lentils per serving)

4     5-ounce fresh or frozen skinless tilapia fillets, about 1/2 inch thick
1/4     teaspoon salt
1/4     teaspoon ground black pepper
1     tablespoon olive oil
2     cups fresh pea pods
2     cups halved cherry tomatoes
1     tablespoon snipped fresh cilantro
1     teaspoon curry powder
1/2     teaspoon garam masala
1-1/3     cups hot cooked lentils
Fresh cilantro leaves (optional)

1. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt and pepper.

2. Place fish in a single layer in prepared baking pan. Tuck under any thin edges. Bake, uncovered, for 4 to 8 minutes or until fish flakes easily when tested with a fork.

3. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add pea pods and tomatoes; reduce heat to medium. Cook and stir for 2 to 4 minutes or until vegetables are tender.

4. To serve, stir half of the snipped cilantro, half of the curry powder, and half of the garam masala into the vegetable mixture. Stir the remaining snipped cilantro, the remaining curry powder, and the remaining garam masala into the cooked lentils. Divide lentil mixture and vegetable mixture among four dinner plates; top with fish. If desired, sprinkle with cilantro leaves. Makes 4 servings (1 fish fillet, 1/2 cup cooked vegetables and 1/3 cup cooked lentils per serving)

Po’ Boy Variation: Prepare as above, except substitute 1 cup sliced onion and 3 cups fresh baby spinach leaves for the pea pods and tomatoes; cook onion about 10 minutes, adding spinach for the last 2 minutes of cooking. Substitute 1-1/2 teaspoons Cajun seasoning for the cilantro, curry powder, and garam masala. Substitute 4 whole grain hot dog buns, split and toasted, for the lentils. Serve the fish on the rolls topped with the onion mixture. Omit cilantro leaves. If desired, serve with lemon wedges.
PER SERVING: 322 cal., 8 g total fat (2 g sat. fat), 71 mg chol., 624 mg sodium, 28 g carb., 3 g fiber, 34 g protein.
Daily Values: 58 percent vitamin A, 25 percent vitamin C, 6 percent calcium, 13 percent iron.
Exchanges: 1 vegetable, 1.5 starch, 4 lean meat.
Carb Choices: 2.

Noodle Bowl Variation: Prepare as above, except substitute 4 cups broccoli florets and 1 carrot, thinly bias sliced, for the pea pods and tomatoes; cook broccoli and carrot for 8 to 10 minutes or until crisp-tender. Substitute 2 teaspoons toasted sesame oil and 1/2 teaspoon crushed red pepper for the cilantro, curry powder, and garam masala. Substitute 1-1/3 cups hot cooked soba noodles for the lentils. Sprinkle with 2 teaspoons toasted sesame seeds. Omit cilantro leaves.
PER SERVING: 294 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 298 mg sodium, 22 g carb., 3 g fiber, 35 g protein.
Exchanges: 1 vegetable, 1.5 starch, 4 lean meat, .5 fat.
Carb choices: 1.5


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The Saboscrivner

The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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