Wild Idea Buffalo Recipe of the Week – TACOS “BUFFALO STYLE”

May 20, 2020 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 – TACOS “BUFFALO STYLE”. This week’s recipe can be made using Wild Idea Buffalo Chorizo Sausage or Wild Idea Ground Buffalo. You’ll also be needing Olive Oil, Flour Tortillas, Asadero Cheese, Pico de Gallo, and Lime. Easy to prepare and Delicious to eat! You can find this recipe and purchase the Wild Idea Buffalo Chorizo Sausage or the Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

TACOS “BUFFALO STYLE”
There are many ways to put a taco together and I have tried to stay mostly authentically true. I like a little grease on the outside and a nice balance of simple ingredients on the inside. So good!

Ingredients: (makes 8 to 12 tacos based on tortilla size)

1 – 1 pound Wild Idea Buffalo Chorizo Sausage
1 – tablespoon olive oil
¼ – cup water
OR:
1 – 1 pound Ground Buffalo
1 – tablespoon olive oil
½ – package Jill’s Mexican Seasonings
¼ cup water

Accompaniment Ingredients: (as desired)

White corn or flour tortillas
Olive oil
4 – ounces asadero or other cheese, crumbled/shredded

Pico de gallo
Fresh lime
Other toppings of your choice

Preparation:

1 – In a skillet over medium high heat, heat olive oil and crumble in Chorizo or Ground Buffalo and seasoning. Push around the skillet breaking up the meat as it cooks in smallish pieces but not to where it is beady.
2 – Once browned add water and reduce the heat to low.
3 – In another skillet or on a flat top griddle over medium heat, swirl on a little oil.
4 – Place tortillas on griddle and leave just until the tortillas starts to puff up a bit. Flip the tortillas adding another drizzle of oil to the pan and top the warm side with a sprinkle of the crumbled cheese. Leave for about 45 seconds. Outside of tortilla will have light brown spots but will still be bendable.
5 – Remove and place in a tortilla holder forming a U shape (or you can make your own using foil).
6 – Divide the meat between your tortillas and top with pico de gallo
7 – Serve with fresh lime wedges and whatever else makes you happy.
https://wildideabuffalo.com/blogs/recipes/tacos-buffalo-style

 

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.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic: Red Wine Vinegar, Chili Pepper, Salt, Oregano, Red Pepper, Cumin, Paprika, Black Pepper, Coriander.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

Wild Idea Buffalo Recipe of the Week – BUFFALO CHORIZO QUESADILLAS

May 6, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO CHORIZO QUESADILLAS. Made using Wild Idea Buffalo Chorizo Sausage, Flour Tortillas, Shredded Cheddar Cheese, Avocados, and Pico de Gallo. Wow, what a Dinner this will turn out to be! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO CHORIZO QUESADILLAS
Great for casual family dinners or for parties, when you are looking for a little south of the border flavor!

Note: Quesadillas can also be prepared in 375* oven. Bake until tortillas are lightly browned.

Ingredients: (makes 8 quesadillas)

1- 1 pound Wild Idea Buffalo Chorizo Sausage
16 – flour tortillas
2 – cup shredded cheddar cheese.
4 – avocados, peeled and each sliced into 12
2 – cups pico de gallo

Preparation:

1 – In skillet over medium high heat, crumble Chorizo into pan and brown. About five minutes.
2 – Spread eight of the tortillas out onto flat baking sheets.
3 – Layer ingredients on top of tortillas: First, sprinkle with one cup of cheese, then top with Chorizo, top chorizo with 6 avocado slices per tortilla, then spoon on pico de gallo, finish with remaining cup of cheese and cover with other tortillas.
4 – Preheat outdoor gas grill to medium high. With large spatula gently transfer quesadillas to grill. Close grill lid and allow to cook for two minutes, checking half way through.
5 – Using large spatula, with support of hand on top of quesadilla, flip quesadilla over and repeat step above. (The melted cheese will help hold the quesadillas together.)
6 – Remove from grill and let rest for a few minutes before cutting. Cut in to six pie-shaped pieces or smaller sizes for hors d’oeuvres.
Pass with extra pico de gallo and sour cream. Muy Bueno!
https://wildideabuffalo.com/blogs/recipes/buffalo-chorizo-quesadillas

 


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.

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Organic: Red Wine Vinegar, Chili Pepper, Salt, Oregano, Red Pepper, Cumin, Paprika, Black Pepper, Coriander.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-chorizo-sausage

Caribbean Jerk Turkey Tacos

March 20, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got another Jennie – O Turkey Taco Recipe to pass along, Caribbean Jerk Turkey Tacos. Bring a little taste of the Islands with this week’s recipe of Caribbean Jerk Turkey Tacos. These are made using JENNIE-O® Slow Roasted Dark Turkey, Jamaican Jerk Seasoning, Mayonnaise, Celery, Pineapple, Light Brown Sugar, Lime Juice, Ground Ginger, Thyme, and Flour Tortillas. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020!  https://www.jennieo.com/

Caribbean Jerk Turkey Tacos
By combining amazing Caribbean Jerk spices with the convenience of tortilla shells, this simple Mediterranean dinner recipe is a delicious mashup of favorites. Ready in under 30 minutes!

INGREDIENTS
2 tablespoons Jamaican jerk seasoning
⅓ cup fat-free mayonnaise
1½ cups shredded JENNIE-O® Slow Roasted Dark Turkey
½ cup celery, thinly sliced
1 cup pineapple, chopped
2 tablespoons light brown sugar
2 tablespoons lime juice
1 teaspoon ground ginger
1 teaspoon chopped fresh thyme
8 soft taco-size (6-inch) flour tortillas, warmed
lime wedges, if desired
thyme sprigs, if desired

DIRECTIONS
1) In medium bowl, combine jerk seasoning, mayonnaise, turkey and celery.
2) In medium bowl, combine pineapple, sugar, lime juice, ginger and thyme.
3) Spoon turkey mixture onto each tortilla. Top with pineapple salsa. Fold in half to serve. Serve with lime wedges and thyme, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 9g
Carbohydrates 22g
Fiber 1g
Sugars 6g
Fat 5g
Cholesterol 25mg
Sodium 640mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/784-caribbean-jerk-turkey-tacos

“Meatless Monday” Recipe of the Week – Layered Tamale Casserole

December 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Layered Tamale Casserole. Made using Black Beans, Onions, Zucchini, Red Bell Peppers, Garlic, Corn, Spices, Flour Tortillas, Green Taco Sauce, Wisconsin Monterey Jack Cheese, and Wisconsin crumbled Queso Blanco Cheese. What Meat, none needed for this recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Layered Tamale Casserole
This layered vegetable tamale casserole is sure to please.

Recipe Ingredients:
1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup shredded Wisconsin Monterey Jack cheese
3/4 cup Wisconsin crumbled Queso Blanco cheese

Cooking Directions:
1 – Place water and beans in bowl of food processor. Process until smooth. Set aside.
2 – Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
3 – Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce.
4 – Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.

Makes 8 servings.
https://www.cooksrecipes.com/mless/layered_tamale_casserole_recipe.html

“Meatless Monday” Recipe of the Week – QUESADILLAS

December 16, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – QUESADILLAS. Made using Mexican Cheddar or Monterey Jack Cheese, Green Onion, Canned Chopped Green Chilies, Flour Tortillas, and Chunky Salsa. It’s an Easy Made Vegetarian QUESADILLAS Recipe! You can find this recipe at the Diabetic Gourmet Magazine website where you’ll also find a huge selection of Diabetic Friendly and Vegetarian Recipes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

QUESADILLAS
Ingredients

1 cup shredded Mexican Cheddar, Monterey Jack, Pepper Jack, or brick cheese
1 green onion, minced
1-3 tablespoons canned chopped green chilies (to taste)
4 8-inch flour tortillas
Chunky salsa, for topping or dip

Directions

1 – In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
2 – Spray a medium skillet with nonstick cooking spray and place over medium heat.
3 – When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
4 – When the cheese begins to melt, about 1 minute, fold the tortilla in half.
5 – Continue cooking until lightly browned and crisp on both sides, about 1 minute.
6 – Transfer to a cutting board.
7 – Repeat with the remaining tortillas and filling.
8 – Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Recipe Yield: Yield: 8 servings (2 wedges)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 134
Fat: 6 grams
Fiber: 1 grams
Sodium: 211 milligrams
Cholesterol: 12 milligrams
Protein: 6 grams
Carbohydrates: 14 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/quesadillas

“Meatless Monday” Recipe of the Week – 3-Cheese Enchiladas

November 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – 3-Cheese Enchiladas. No Meat Needed! You’ll need Shredded Mild Cheddar Cheese, Shredded Monterey Jack Cheese, Shredded Mozzarella Cheese, Refried Beans, Salsa, Green Onions, Ground Cumin, Flour Tortillas, Sliced Ripe Olives, and Sour Cream. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

3-Cheese Enchiladas
3-Cheese EnchiladasThese delicious, three cheese, bean and salsa enchiladas are quick and easy to assemble.

Recipe Ingredients:
1 cup (4 ounces) shredded mild cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (16-ounce) can refried beans
1 (24-ounce) jar salsa – divided use
1/3 cup thinly sliced green onions
1/3 teaspoon ground cumin
12 (6-inch) flour tortillas
Sliced ripe olives (optional)
Additional sliced green onions (optional)
Sour cream (optional)

Cooking Directions:
1 – In a medium bowl, mix all of the cheeses.
2 – In another bowl, combine beans, 1 cup salsa, 1 1/2 cups cheese mixture, green onions and cumin.
3 – Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish.
4 – Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until heated through.
6 – Serve with sliced ripe olives, green onions and sour cream if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/3_cheese_enchiladas_recipe.html

It’s Chili, Chowder, or Stew Saturday – Green Chili Stew

November 23, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Green Chili Stew. This week’s It’s Chili, Chowder, or Stew Saturday recipe is Green Chili Stew. Made using Fresh Sausage or Cubed Pork, Mild Green Chilies, Corn (3 cans), Celery, Potatoes, Tomatoes, Chicken Broth, Flour Tortillas, and Spices. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Green Chili Stew

Recipe Ingredients:
2 pounds fresh sausage links or cubed pork
3 (4-ounce) cans diced mild green chiles
3 (12-ounce) cans corn, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, diced
8 cups (32 ounces) chicken broth
1 teaspoon dried oregano
2 teaspoons ground cumin
Salt, to taste
Flour tortillas
1 tablespoon vegetable oil

Cooking Directions:
1 – In large Dutch oven or deep skillet with lid, brown meat over medium-high heat until lightly browned; crumble into pieces.
2 – Add remaining ingredients to pot; cover and simmer for one hour.
3 – Serve hot with flour tortillas.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 410; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 95mg; Total Carbs: 36g; Fiber: 5g; Protein: 36g; Sodium: 990mg.
https://www.cooksrecipes.com/soup/green_chili_stew_recipe.html

Enticing Enchiladas

October 11, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Also from the Jennie – O Turkey website I have a recipe for Enticing Enchiladas. This one is also made using JENNIE-O® Lean Ground Turkey.  You’ll also need Red Bell Peppers, Onion, Garlic, Chili Powder, Mild Enchilada Sauce, Monterey Jack Cheese, and served on Taco Size Flour Tortillas with toppings of Shredded Lettuce, Diced Tomato, and Avocado. Again you can find this recipe at the Jennie – O Turkey erbsite. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Enticing Enchiladas
If you haven’t tried turkey enchiladas, you’re missing out on one of life’s great pleasures. With a prep time of just 20 minutes, this kid-friendly Mexican dinner has under 500 calories per serving.

INGREDIENTS
1 tablespoon vegetable oil
1 green or red bell pepper, chopped
½ cup chopped onion
4 cloves garlic, minced
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 tablespoon Mexican seasoning or chili powder
2 (10-ounce) cans mild enchilada sauce, divided
1 cup shredded Mexican cheese blend or Monterey jack cheese, divided
12 taco-size flour tortillas
1 cup shredded lettuce
½ cup diced tomato
½ cup diced ripe avocado, if desired

DIRECTIONS
1) Heat oven to 375ºF. Heat oil in large skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in seasoning and ½ cup enchilada sauce. Remove from heat; stir in ½ cup cheese.
2) Spread ½ cup enchilada sauce over bottom of 13 x 9-inch baking dish. Spoon about 3 tablespoons turkey mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Spoon remaining enchilada sauce evenly over enchiladas. Cover with foil; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Return to oven and bake uncovered 10 minutes or until cheese is melted and sauce is bubbly. Garnish with lettuce and tomato. Top with avocado, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 26g
Carbohydrates 42g
Fiber 4g
Sugars 4g
Fat 18g
Cholesterol 70mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/220-enticing-enchiladas

Turkey and Hashbrown Brunch Lasagna

September 13, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Turkey recipe I have a Turkey and Hashbrown Brunch Lasagna. This one is made using JENNIE-O® Slow Roasted Dark Turkey along with Shredded Hash Browns, Egg Substitute, Half and Half, Chives, Shredded Cheddar Cheese, and Flour Tortillas. Wow this sounds like one delicious dish! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Hashbrown Brunch Lasagna
Lasagna isn’t just for dinner anymore. When it’s layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch.

INGREDIENTS
8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
1 pound frozen shredded hash browns
10 large eggs or 2½ cups egg substitute
¼ cup half-and-half
1 tablespoon butter
2 tablespoons finely chopped chives
kosher salt
freshly ground pepper
6 (6-inch) flour tortillas
2 cups shredded Cheddar cheese
sour cream, chopped fresh chives, if desired

DIRECTIONS
1) Heat oven to 350°F.
2) In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
3) In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter. Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
4) Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese. Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 22g
Carbohydrates 24g
Fiber 1g
Sugars 1g
Fat 16g
Cholesterol 55mg
Sodium 590mg
Saturated Fat 8g
https://www.jennieo.com/recipes/1239-turkey-and-hashbrown-brunch-lasagna

“Meatless Monday Recipe of the Week – “Chicken”-Style Tofu Fajitas

April 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – “Chicken”-Style Tofu Fajitas. Made using Tofu, Salsa, Yogurt, Lettuce, Cheddar Cheese and served on Flour Tortillas. Tofu takes the place of Chicken in the dish. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

“Chicken”-Style Tofu Fajitas
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!

Recipe Ingredients:
8 fajita-size (6 to 7-inch) flour tortillas
1 (10 to 12-ounce) package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese (optional)

Cooking Directions:
1 – Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
2 – Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
3 – Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
Makes 8 fajitas (2 fajitas per serving).
https://www.cooksrecipes.com/mless/%27chicken%27-style_tofu_fajitas_recipe.html

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