Cumin | My Meals are on Wheels

Wild Idea Buffalo Recipe of the Week – Chili Spiced Uncut Short Ribs with Tangy Mop

May 1, 2024 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Apple Cider Vinegar, Asian Chili Garlic Sauce, baking, Chili powder, Chili Spiced Uncut Short Ribs with Tangy Mop, Cooking, Cumin, Food, Garlic Powder, Grilling, Hoisin sauce, Liquid Smoke, recipes, Roasting, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Uncut Short Rib Plates

This week’s Wild Idea Buffalo Recipe of the Week is some Chili Spiced Uncut Short Ribs with Tangy Mop, the Mop Sauce Recipe is included. To make this recipe some of the ingredients you’ll be needing are Wild Idea Buffalo Uncut Short Rib Plates, Chili Powder, Cumin, Garlic Powder, Liquid Smoke, Apple Cider Vinegar, Hoisin Sauce, Asian Chili Garlic Sauce, and more! 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 2024! https://wildideabuffalo.com/

Chili Spiced Uncut Short Ribs with Tangy Mop
by Jill O’Brien
We had a pre-fathers day celebration at the ranch last weekend; it was loaded with children’s laughter, proud parents, beaming grandparents and great food. Our guests brought sides and dessert, (a great way to throw a party) and I was on the Buffalo Ribs. Not just any ribs – but uncut buffalo short ribs, measuring at about 1 foot square, these make for a very impressive presentation. The kids thought they were cool and experience has taught me that if you can please a child – you’ve nailed it. My preparation is as follows. I use a foil steaming method for this recipe, which is great for hot summer months, when you want a hot meal, but a cool house.

Ingredients
Ingredients:
1 package 8 lbs. Uncut Short Rib Plates (adjust amount of rub based on # of ribs)
5 tablespoons chili powder
2 tablespoons coriander
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons liquid smoke
2 tablespoons olive oil
¼ cup apple cider vinegar

Directions
Preparations:
1 – Rinse ribs and pat dry. Place on 2 sheets of large heavy foil.
2 – Mix spices, liquid smoke and olive oil and make a paste.
3 – Rub all but 1 tablespoon of paste into the ribs, covering both sides.
4 – Pour vinegar on bottom of foil.
5 – Seal the each piece of foil tightly.
6 – Place on high rack over low heat on a gas grill. Close grill hood and let cook undisturbed for 3 hours, or until desired tenderness is reached.
7 – Remove from grill and let rest for 20 minutes.
8 – While ribs are resting, mix ingredients for tangy mop.
9 – Turn grill to medium high heat, about 400*.
10 – Brush tangy mop over ribs and return to grill, turn and brush with more of the mop as desired. Grill for an additional 5 minutes.
The short rib plate is really meaty, tender and tasty. A meal fit for a king (or a Dad).

https://wildideabuffalo.com/blogs/recipes/55676737-chili-spiced-uncut-short-ri

Jennie – O Turkey Recipe of the Week – Lucy Burger

March 8, 2024 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Black pepper, Buns, Burger Sauce, Cooking, Cumin, Food, Garlic Powder, Grilling, Italian Seasoning, Jennie - O Turkey Recipe of the Week, Jennie – O Lean Turkey Burger Patties, Kosher salt, Lucy Burger, Olive oil, Onion Powder, recipes, Sliced American Cheese, Switch

This week’s Jennie – O Turkey Recipe of the Week is a Lucy Burger. To make this Delicious Burger you’ll be needing Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Italian Seasoning, Cumin, Sliced American Cheese, JENNIE-O® Lean Turkey Burger Patties, Olive Oil, Buns, and Burger Sauce (Recipe included) You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2024! https://www.jennieo.com/

Lucy Burger
Looking for a delicious twist to your grilled burger? Try this juicy, cheesy, Lucy Burger with JENNIE-O® Lean Turkey Burger Patties! A delicious melty, cheesy center makes these burgers an instant hit!

Total Time – 1 Hour
Serving Size – Servings: 4

Ingredients
3/4 – teaspoon garlic powder
3/4 – teaspoon onion powder
1/2 – teaspoon kosher salt
1/4 – teaspoon black pepper
1/4 – teaspoon Italian seasoning
1/4 – teaspoon cumin
8 – slices American cheese
2 – (16-ounce) packages JENNIE-O® Lean Turkey Burger Patties
1 – tablespoon olive oil
Iceberg lettuce leaves, or preferred bun

Burger Sauce; recipe follows

Suggested toppings: Sliced tomato, sliced onions and pickles

Burger Sauce

Ingredients

Burger Sauce
1/3 – cup mayonnaise
1 – chipotle chile (from canned chiles in adobo sauce)
2 – teaspoons mustard
2 – teaspoons pickle juice
1 – teaspoon white wine vinegar
1/4 – teaspoon garlic powder
1/4 – teaspoon onion powder
1/4 – kosher salt
1/4 – black pepper

Directions

1) In small bowl combine garlic powder, onion powder, kosher salt, black pepper, Italian seasoning, and cumin.

2) Cut 4 cheese slices into quarters. Leave remaining 4 slices whole.

3) Place 1 patty on a piece of parchment paper. Press patty until it is ¼ – inch thick. Season each side with seasoning mixture. Repeat with remaining patties.

4) Top 4 patties with 1 full slice cheese, pressing in to create a border of meat. Top each cheese slice with 4 quartered and stacked cheese squares. Top each with second patty, pressing edges to seal. Place patties on sheet pan. Transfer to freezer. Freeze for 20 to 30 minutes before grilling.

5) Prepare a grill for medium-high heat. Lightly oil grill racks.

6) Brush burgers with olive oil. Grill 12 to 14 minutes, flipping once, or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

7) Serve burgers in lettuce leaves with Burger Sauce and suggested toppings.

Burger Sauce

1) In food processor place all ingredients. Process until pureed.

Nutrition
Calories – 639
Protein – 50.7g
Carbohydrates – 6.6g
Fiber – 0g
Sugars – 0.6g
Fat – 42.3g
Cholesterol – 197.2mg
Sodium – 1134.7mg
Saturated Fat – 13.5g
https://www.jennieo.com/recipes/lucy-burger/

Appetizer of the Week – Sweet Red Pepper Hummus

December 23, 2023 at 6:02 AM | Posted in Amy's Organic, Appetizer of the Week, CooksRecipes | Leave a comment
Tags: Appetizer of the Week, Apple Cider Vinegar, Cooking, CooksRecipes, Cumin, Extra Virgin Olive Oil, Food, Fresh Lemon Juice, Garbanzo Beans, Parsley, recipes, Red Bell Pepper, Salt, Splenda® Granulated No Calorie Sweetener, Sweet Red Pepper Hummus

This week’s Appetizer of the Week is Sweet Red Pepper Hummus. To make this recipe you’ll be needing Extra Virgin Olive Oil, Fresh Lemon Juice, Apple Cider Vinegar, Parsley, Salt, Cumin, Splenda Granulated No Calorie Sweetener, Garbanzo Beans, Red Bell Pepper, and Olive Oil Flavored Cooking Spray. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Sweet Red Pepper Hummus
A delicious dip to serve at any party!

Recipe Ingredients:
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon apple cider vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cumin
2 tablespoons Splenda® Granulated No Calorie Sweetener
1 (19-ounce) can garbanzo beans, drained
2 cups chopped red bell pepper
Olive oil-flavored cooking spray

Cooking Directions:
1 – Spray non-stick sauté pan with olive oil spray. Sauté red peppers for 4 to 5 minutes. Set aside.
2 – In food processor, add all ingredients including red peppers. Purée for 1 minute, scrape the sides, and continue to purée until smooth.
3 – Refrigerate until serving time.
Makes 15 (1/4 cup) servings.

Nutritional Information Per Serving (1/15 of recipe; 1/4 cup): Calories: 60; Calories from Fat: 15; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 190mg; Total Carbs: 10g; Dietary Fiber: 2g; Sugars: 2g; Protein: 2g.
https://www.cooksrecipes.com/diabetic/sweet_red_pepper_hummus_recipe.html

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE

October 18, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Buns, Caraway Seeds, Chili powder, Cooking, Coriander, Cumin, Food, Garlic Cloves, GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE, Grilling, Jarred Roasted Red Peppers, Lemon, Olive oil, recipes, Salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Sirloin Steaks

This week’s Wild Idea Buffalo Recipe of the Week is GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE. To prepare this week’s recipe you’ll be needing Wild Idea Buffalo Sirloin Steaks, Chili Powder, Caraway Seeds, Coriander, Cumin, Salt, Garlic Cloves, Jarred Roasted Red Peppers, Olive Oil, Lemon, and Buns. This Burger sounds and looks incredible! 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 2023! https://wildideabuffalo.com/

GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE
Living in the country, an hour away from the closest grocery, I often substitute ingredients in recipes, which can sometimes lead to a whole new recipe. My rendition of Harissa Sauce is one of those recipes. It’s my new favorite sauce and although it is terrific on everything (including a spoon), it is particularly great on Wild Idea Bison Sirloin Steaks (or any of our cuts)!

Ingredients: (Makes 2 to 4 servings)

2 – 6 ounce Wild Idea Buffalo Sirloin Steaks
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced
2 to 4 – quality buns, brushed with oil and lightly toasted

Preparation:
1 – Rinse the steaks under cold water and pat dry with paper towels.
2 – Using a fine tine fork, pierce the steaks at an angle a few times on each side. This will assist with getting the flavors of the Harissa Sauce into the meat.
3 – Mix the spices, roasted red peppers, olive oil, and lemon juice together in a blender and puree until smooth.
4 – Rub half of the Harissa Sauce into the prepped steaks, cover and allow them to rest for 2 hours before cooking, or make ahead of time and place in refrigerator to marinade, removing 2 hours before cooking to allow steaks to come to room temperature. Reserve and refrigerate the other half of the Harissa Sauce for the mayonnaise.
5 – Preheat grill to 500°. Shake off excess marinade and grill over hot heat for 2 minutes on each side. Remove steaks from the grill, cover, and allow them to rest for 5 minutes.
6 – Slice steaks thin and pile on to toasted buns. Top with Harissa Mayonnaise, recipe listed below. Fabulous!
7 – Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Ingredients:

½ – batch Harissa Sauce
2 – tablespoons mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped
1 – Gently mix all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/grilled-steak-burgers-with-harissa-mayonnaise

Wild Idea Buffalo Recipe of the Week – Curried Bison Steak with Nectarine Salsa

September 13, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Butter, Cilantro, Cooking, Coriander, Cumin, Curried Bison Steak with Nectarine Salsa, Food, Green Onion, Jill’s Curry Seasoning, lime, Nectarine, recipes, Rice, Salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Premium Bison Steaks

This week’s Wild Idea Buffalo Recipe of the Week is a Curried Bison Steak with Nectarine Salsa. To make this week’s recipe you’ll be needing Wild Idea Premium Bison Steaks, Jill’s Curry Seasoning, Butter, Nectarine, Green Onion, Cilantro, Lime, Salt, Cumin, Coriander, and Rice. 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 2023! https://wildideabuffalo.com/

Curried Bison Steak with Nectarine Salsa
Servings – 2
Prep Time – 30 minutes
Cook Time – 6 minutes
Author: – Jill O’Brien

You will love this combination of flavors! Select your favorite cut from our premium bison steaks; Tenderloin, New York Strip Steak, Ribeye, Top sirloin, Sirloin, Round Heel, Terres Major, Eye of Chuck Filet or Hanger Steak for a sensational meal. Our 100% grass-fed bison steaks, which serve as a paleo-friendly protein, are enhanced with my Curry Seasoning, then pan seared and buttered basted, is oh-so-scrumptious! Served up with fresh Nectarine Salsa, on a bed of Forbidden or Purple Rice, will have you and your guests eating with your eyes first, before lapping up every morsel!

Ingredients
2 – Premium Bison Steaks
1 to 2 – tablespoons, Jill’s Curry Seasoning
3 to 4 – tablespoons butter
1 – nectarine, diced
1 – green onion, diced
¼ – cup cilantro, chopped
1 – lime, juiced
½ – teaspoon salt
½ – teaspoon cumin
½ – teaspoon coriander
Forbidden or Purple rice, prepared as directed

Directions
1 – Rinse the bison steaks and pat dry with a paper towel. Place on a plate and rub with Jill’s Curry Seasoning and cover. Allow the steaks to rest at room temperature, for one to two hours before cooking.
2 – In a seasoned cast iron skillet over medium high heat, sear the steaks, nestling the steak edges up to the pans edge. Sear for 1 minute, turn, and repeat.
3 – Lower the heat to medium, and turn the steaks again adding 2 tablespoons of the butter to the pan. Tilt the pan slightly to spoon the melted butter over the steaks. Continue basting the steaks with the butter for an additional minute.
4 – Turn the steaks again and add the remaining tablespoon of butter and continue to bast the steaks with butter for another minute. Add more butter if needed. *Note: If cooking a 5 to 7 ounce steak, remove the steaks from the pan for medium rare results. If cooking 10 ounce steaks or larger, increase your cooking time accordingly based on size/thickness, adding an additional minute per side for 10 ounce steaks and one and a half minutes for larger steaks. This would give you a medium rare result.
For the Nectarine Salsa
1 – Place the diced nectarine, green onion, cilantro, lime juice and seasonings in a bowl and toss to incorporate. Season to taste. *Note: Leftovers can be refrigerated and is delicious on a spoon as is or serve with crackers & cheese or chips.
Recipe Note
* According to the Carnivore MD and many health experts, 100% grass-fed meat is essential for optimal health. Our protein packed bison steaks excel in both flavor or nutrition, making them a standout option for healthy bison recipes. In addition, this recipe won’t disappoint on presentation or flavor! If you are looking for a recipe on how to cook bison steak, this is it. It’s a new family favorite for us, and I hope you enjoy it as much as we have been!

* Lastly, my tips for cooking rice: Sauté a bit of diced red onion in a tablespoon of butter first, and always use an organic broth in place of water.
https://wildideabuffalo.com/blogs/recipes/curried-new-york-steaks-with-nectarine-salsa

Santa Fe Veggie Quesadillas SATURDAY

February 18, 2023 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: 2% Colby–Monterey Jack Cheese Blend, Black Beans, Canned Unsalted Corn, Cooking, Cumin, Diabetes Self Management, Food, Garlic Salt, Green Onion, Meatless Monday, recipes, Red Bell Pepper, Santa Fe Veggie Quesadillas, Whole Wheat Tortillas

Here’s another Delicious and Healthy Appetizer recipe, Santa Fe Veggie Quesadillas. Made using Red Bell Pepper, Black Beans, Canned Unsalted Corn, Green Onion, Cumin, Garlic Salt, 2% Colby–Monterey Jack Cheese Blend, and Whole Wheat Tortillas. Its only 180 calories and 24 net carbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2023! https://www.diabetesselfmanagement.com/

Santa Fe Veggie Quesadillas
Ingredients
Preparation time: 15 minutes
Cooking time: approximately 10 minutes.

1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained
1/2 cup no-added-salt canned corn, drained
1 green onion, chopped
1/8 teaspoon cumin
1/8 teaspoon garlic salt
Cooking spray
4 eight-inch whole wheat tortillas
1 cup shredded 2% Colby–Monterey Jack cheese blend

Directions
Yield: 12 pieces
Serving size: 2 pieces

* In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla. Serve quesadillas with Sassy salsa if desired.

Nutrition Information:
Calories: 180 calories, Carbohydrates: 27 g, Protein: 9 g, Fat: 4 g, Saturated Fat: 2 g, Sodium: 368 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/santa-fe-veggie-quesadillas/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Wild Idea Buffalo Recipe of the Week – ANCESTRAL BLEND MEATBALLS

December 28, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Allspice, ANCESTRAL BLEND MEATBALLS, Apples, baking, Butter, Cardamom, Cayenne, Cinnamon, Cooking, Cumin, Food, recipes, Wild Idea Buffalo Ancestral Blend, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is ANCESTRAL BLEND MEATBALLS. Included are recipe for the Meatballs and Cucumber and Apple Slaw. Some of the ingredients you’ll be needing are Wild Idea Buffalo Ancestral Blend, Cumin, Cardamom, Cinnamon, Allspice, Cayenne, Butter, Apples and more! 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 2022! https://wildideabuffalo.com/

ANCESTRAL BLEND MEATBALLS
Our rich Ancestral Blend is packed with nutrition, and this recipe is loaded with aromatic spices, which complement this blend delightfully. Serve the meatballs with a Cucumber & Apple Slaw for balanced-flavor perfection. Note: You could also use this recipe to make a delicious burger, topped off with the slaw!

Meatball Ingredients: (makes 20 meatballs)

1 – 1 – pound pkg. Wild Idea Buffalo Ancestral Blend
1 – teaspoon cumin
1 – teaspoon cardamom
1 – teaspoon ginger
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon cinnamon
¼ – teaspoon allspice
¼ – teaspoon cayenne
¼ – teaspoon turmeric
1 – tablespoon olive oil
½ – cup, minced onion
½ – cup, minced apple
¼ – cup butter, melted
Olive oil
Green onions or cilantro, chopped, for garnish

Preparation:

1 – Crumble the meat into a mixing bowl.
2 – Mix all the dry seasonings together in a bowl and sprinkle over the crumbled meat. Mix thoroughly to combine.
3 – Add the onion and apple and incorporate into the meat.
4 – Line a baking sheet with a piece of wax paper.
5 – Pour a bit of olive oil into your palm and rub your hands together. This will help keep the meat mixture from sticking to your hands.
6 – Form and roll meat into 20 meatballs, or to your desired size and place on the baking sheet.
7 – Place the meatballs in the freezer for about 10 minutes.
8 – Preheat oven to 500° or to Broil, and place a rack placed in the center of the oven.
9 – Remove the chilled meatballs from the freezer. Drop each meatball into the melted butter, then place them back onto the baking pan.
10 – Bake or broil the meatballs for 5 to 6 minutes, rolling them halfway through the cooking time.
11 – Remove meatballs from the oven and let them rest for 5 minutes before transferring them to a serving dish.
12 – Garnish with chopped green onions or cilantro, if desired, and serve with Cucumber & Apple Slaw.

Ground & Liver Blend Ancestral Blend Meatballs Cucumber & Apple Slaw
This is a no-recipe recipe; adjust the ingredient amounts based on how many people you will be serving and to your liking.

Ingredients:
1 – English cucumber, julienned or chopped
2 – apples, julienned or chopped
Salt
Pepper
Gochugaru (Korean Red Pepper) or chili flake
Whole fat kieffer

Preparation:

1 – Place cucumbers in a bowl and blot with a paper towel to remove excess water.
2 – Add the apples and toss together.
3 – Season to your liking and drizzle with kieffer.
https://wildideabuffalo.com/blogs/recipes/ancestral-blend-meatballs

Jennie – O Turkey Recipe of the Week – Lucy Burger

October 7, 2022 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Black pepper, Buns, Burger Sauce, Cooking, Cumin, Food, Garlic Powder, Grilling, Italian Seasoning, Jennie - O Turkey Recipe of the Week, Jennie – O Lean Turkey Burger Patties, Kosher salt, Lucy Burger, Olive oil, Onion Powder, recipes, Sliced American Cheese, Switch

This week’s Jennie – O Turkey Recipe of the Week is a Lucy Burger. To make this Delicious Burger you’ll be needing Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Italian Seasoning, Cumin, Sliced American Cheese, JENNIE-O® Lean Turkey Burger Patties, Olive Oil, Buns, and Burger Sauce (Recipe included) You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2022! https://www.jennieo.com/

Lucy Burger
Looking for a delicious twist to your grilled burger? Try this juicy, cheesy, Lucy Burger with JENNIE-O® Lean Turkey Burger Patties! A delicious melty, cheesy center makes these burgers an instant hit!

Total Time – 1 Hour
Serving Size – Servings: 4

Ingredients
3/4 – teaspoon garlic powder
3/4 – teaspoon onion powder
1/2 – teaspoon kosher salt
1/4 – teaspoon black pepper
1/4 – teaspoon Italian seasoning
1/4 – teaspoon cumin
8 – slices American cheese
2 – (16-ounce) packages JENNIE-O® Lean Turkey Burger Patties
1 – tablespoon olive oil
Iceberg lettuce leaves, or preferred bun

Burger Sauce; recipe follows

Suggested toppings: Sliced tomato, sliced onions and pickles

Burger Sauce

Ingredients

Burger Sauce
1/3 – cup mayonnaise
1 – chipotle chile (from canned chiles in adobo sauce)
2 – teaspoons mustard
2 – teaspoons pickle juice
1 – teaspoon white wine vinegar
1/4 – teaspoon garlic powder
1/4 – teaspoon onion powder
1/4 – kosher salt
1/4 – black pepper

Directions

1) In small bowl combine garlic powder, onion powder, kosher salt, black pepper, Italian seasoning, and cumin.

2) Cut 4 cheese slices into quarters. Leave remaining 4 slices whole.

3) Place 1 patty on a piece of parchment paper. Press patty until it is ¼ – inch thick. Season each side with seasoning mixture. Repeat with remaining patties.

4) Top 4 patties with 1 full slice cheese, pressing in to create a border of meat. Top each cheese slice with 4 quartered and stacked cheese squares. Top each with second patty, pressing edges to seal. Place patties on sheet pan. Transfer to freezer. Freeze for 20 to 30 minutes before grilling.

5) Prepare a grill for medium-high heat. Lightly oil grill racks.

6) Brush burgers with olive oil. Grill 12 to 14 minutes, flipping once, or until cooked thoroughly. Always cook to well-done, 165°F as measured by a meat thermometer.

7) Serve burgers in lettuce leaves with Burger Sauce and suggested toppings.

Burger Sauce

1) In food processor place all ingredients. Process until pureed.

Nutrition
Calories – 639
Protein – 50.7g
Carbohydrates – 6.6g
Fiber – 0g
Sugars – 0.6g
Fat – 42.3g
Cholesterol – 197.2mg
Sodium – 1134.7mg
Saturated Fat – 13.5g
https://www.jennieo.com/recipes/lucy-burger/

Wild Idea Buffalo Recipe of the Week – LAYERED NACHOS

September 14, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Black Beans, Buffalo Braised Chuck Roast, Buffalo Shank, Chili powder, Cooking, Corn Chips, Cumin, Food, Ground Buffalo, Layered Nachos, Nachos, recipes, Shredded Colby Cheese, Spices, Wild Idea Buffalo Recipe of the Week

This week’s Wild Idea Buffalo Recipe of the Week is – LAYERED NACHOS. Anytime is good for Nachos! These are made using your choice of Meat from Wild Idea Buffalo. You can use the Wild Idea Buffalo; Buffalo Shank, Buffalo Braised Chuck Roast, or with Buffalo Ground Meat. There are no wrong choices! 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 2022! https://wildideabuffalo.com/

LAYERED NACHOS
This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)

Ingredients:

Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
8 – ounces Colby cheese, shredded
1 – can black beans, rinsed & drained
1 – cup chopped tomatoes
1 – bell pepper, diced
3 – green onions, diced
1 – avocado, chopped, reserve a little for garnish
½ – cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
Lime wedges

Preparation:

1 – In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices, stirring to incorporate. Bring to full heat.
2 – Remove pan from heat, cover the meat, and set aside.
3 – Pre-heat oven to 400°.
4 – Shred your cheese and prep all of your vegetables.
5 – On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 – Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 – Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 -Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments.
https://wildideabuffalo.com/blogs/recipes/layered-nachos

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE

August 10, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Buns, Caraway Seeds, Chili powder, Cooking, Coriander, Cumin, Food, Garlic Cloves, GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE, Grilling, Jarred Roasted Red Peppers, Lemon, Olive oil, recipes, Salt, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Sirloin Steaks

This week’s Wild Idea Buffalo Recipe of the Week is GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE. To prepare this week’s recipe you’ll be needing Wild Idea Buffalo Sirloin Steaks, Chili Powder, Caraway Seeds, Coriander, Cumin, Salt, Garlic Cloves, Jarred Roasted Red Peppers, Olive Oil, Lemon, and Buns. This Burger sounds and looks incredible! 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 2022! https://wildideabuffalo.com/

GRILLED STEAK BURGERS WITH HARISSA MAYONNAISE
Living in the country, an hour away from the closest grocery, I often substitute ingredients in recipes, which can sometimes lead to a whole new recipe. My rendition of Harissa Sauce is one of those recipes. It’s my new favorite sauce and although it is terrific on everything (including a spoon), it is particularly great on Wild Idea Bison Sirloin Steaks (or any of our cuts)!

Ingredients: (Makes 2 to 4 servings)

2 – 6 ounce Wild Idea Buffalo Sirloin Steaks
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced
2 to 4 – quality buns, brushed with oil and lightly toasted

Preparation:
1 – Rinse the steaks under cold water and pat dry with paper towels.
2 – Using a fine tine fork, pierce the steaks at an angle a few times on each side. This will assist with getting the flavors of the Harissa Sauce into the meat.
3 – Mix the spices, roasted red peppers, olive oil, and lemon juice together in a blender and puree until smooth.
4 – Rub half of the Harissa Sauce into the prepped steaks, cover and allow them to rest for 2 hours before cooking, or make ahead of time and place in refrigerator to marinade, removing 2 hours before cooking to allow steaks to come to room temperature. Reserve and refrigerate the other half of the Harissa Sauce for the mayonnaise.
5 – Preheat grill to 500°. Shake off excess marinade and grill over hot heat for 2 minutes on each side. Remove steaks from the grill, cover, and allow them to rest for 5 minutes.
6 – Slice steaks thin and pile on to toasted buns. Top with Harissa Mayonnaise, recipe listed below. Fabulous!
7 – Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Ingredients:

½ – batch Harissa Sauce
2 – tablespoons mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped
1 – Gently mix all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.

Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/grilled-steak-burgers-with-harissa-mayonnaise