Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP

May 27, 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 a BISON MINESTRONE SOUP. Comfort Food here we come! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! You can find this recipe and purchase the Wild Idea Buffalo Ground Bison along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!

Ingredients: (serves 8)

1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional

Preparation:

1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup

 

WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

It’s Chili, Chowder, or Stew Saturday – Quick White Bean Soup

May 9, 2020 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Quick White Bean Soup. To make this recipe you’ll be needing Dried White Beans, Canola Oil, Onion, Celery, Ground Black Pepper, Vegetable Stock, Sage, Tomato, Spinach, Salt, Grated Parmesan Cheese, and Basil Pesto. Sounds like a Hearty Soup! 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 2020! https://www.diabetesselfmanagement.com/

Quick White Bean Soup
This easy homemade soup comes together in less than an hour and is perfect for shaking off the winter doldroms.

Ingredients
Preparation time: 15 minutes
Soaking time: Overnight
Cooking time: 25–30 minutes.

1 cup dried white beans (such as navy, great northern, or cannellini), soaked overnight
1 tablespoon canola oil
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
4 cups vegetable stock or water
1/2 teaspoon dried sage
1 can (14 ounces) diced tomatoes
1–2 cups chopped fresh spinach
Salt to taste
Freshly grated Parmesan cheese (optional)
Basil pesto (optional)

Directions
Yield: 6 cups
Serving size: 1 cup

* Drain beans. Heat canola oil in pressure cooker and add drained beans, onion, celery, and a few grinds of fresh pepper. Sauté vegetables and beans for about 5 minutes, until fragrant. Add stock or water and sage. Secure lid and bring to high pressure. Cook for 20 minutes. Turn off heat and allow for natural pressure release. Open lid and add tomatoes and spinach. Simmer until spinach is cooked. Add salt and more fresh ground pepper to taste. Garnish with freshly grated Parmesan cheese or a dollop of basil pesto.

Nutrition Information:
Calories: 162 calories, Carbohydrates: 28 g, Protein: 9 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 230 mg, Fiber: 9 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/quick-white-bean-soup/

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Your one-stop resource for advice, news and strategies for living with diabetes.

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* 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.
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Turkey Pita Pizza

May 8, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s 2nd Jennie – O Turkey Recipe I have a Turkey Pita Pizza. This one is made using JENNIE-O® Extra Lean Ground Turkey Breast, Pita Bread, Olive Oil, Garlic Cloves Mozzarella Cheese, Yellow Peppers, Cherry Tomatoes, Ground Pepper, Red Pepper Flakes, Grated Parmesan Cheese, and Basil Leaves. Its Pizza on a Pita! 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/

Turkey Pita Pizza
These fresh and crispy personal pita pizzas are a quick way to grill up Mediterranean flavors without a lot of work. Just ten minutes of prep time gets you this creative weeknight dinner.

INGREDIENTS
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
4 pita bread
2 tablespoons olive oil
2 garlic cloves, minced
4 ounces thinly sliced mozzarella cheese
1 small yellow pepper, thinly sliced
2 cups cherry tomatoes, halved
½ teaspoon freshly ground pepper
½ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese
¼ cup loosely packed small basil leaves

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Heat grill to medium-low. Brush both sides of each pita bread with oil. Sprinkle with garlic. Top with mozzarella cheese, turkey, yellow pepper, tomatoes, ground pepper, red pepper flakes and Parmesan cheese.
2) Place pitas on preheated, greased grill. Cook, with lid closed, 5 minutes or until cheese is melted and bread is crisp. Sprinkle with basil leaves.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 330
Protein 27g
Carbohydrates 23g
Fiber 4g
Sugars 2g
Fat 16g
Cholesterol 50mg
Sodium 420mg
Saturated Fat 5g
https://www.jennieo.com/recipes/526-turkey-pita-pizza

Mexican-Style Corn on the Cob

May 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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On a post earlier today, I’ve got a BUFFALO CHORIZO QUESADILLAS from Wild Idea Buffalo and to go with that I have a recipe for Mexican-Style Corn on the Cob. And to make this dish you’ll be needing Reduced-Fat Mayonnaise, Chili Powder, Grated Lime Peel, 4 Ears Corn, and Grated Parmesan Cheese. It’s a South of the Border Flare Meal tonight! So this 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 2020! https://www.diabetesselfmanagement.com/

Mexican-Style Corn on the Cob
Chili powder and lime add a bit of kick to this barbecue classic!

Ingredients
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon grated lime peel
4 ears corn, shucked
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings

1 – Prepare grill for direct cooking. Combine mayonnaise, chili powder, and lime peel in small bowl; set aside.

2 – Grill corn over medium-high heat, uncovered, 4 to 6 minutes or until lightly charred, turning 3 times. Immediately spread mayonnaise mixture over corn. Sprinkle with cheese.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 104 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/mexican-style-corn-on-the-cob/

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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.
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Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! 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 recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper

Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html

Diabetic Dish of the Week – Fresh Garlic Shrimp Linguine

April 21, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Fresh Garlic Shrimp Linguine. To make this Delicious Dish you’ll need Multigrain Linguine, Shrimp, Grated Parmesan Cheese, Diet Margarine, Garlic, Seafood Seasoning, Parsley, and Salt. Let the Seafood Fest Begin! 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 2020! https://www.diabetesselfmanagement.com/

Fresh Garlic Shrimp Linguine
Shrimp add a hefty dose of high-quality protein to this traditional pasta dish!

Ingredients
6 ounces uncooked multigrain linguine or spaghetti, broken in half
1/2 pound raw shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
3 tablespoons diet margarine
1 clove garlic, minced
1/2 teaspoon seafood seasoning
1/4 cup finely chopped fresh parsley (optional)
1/8 teaspoon salt (optional)

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Cook linguine according to package directions, omitting salt and fat, about 7 minutes or until al dente. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque. Drain; transfer to medium bowl.

2 – Add cheese, margarine, garlic, and seafood seasoning; toss gently to coat. Add parsley and salt, if desired; toss to combine.

Nutrition Information:
Calories: 270 calories, Carbohydrates: 30 g, Protein: 21 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 91 mg, Sodium: 242 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/fresh-garlic-shrimp-linguine/

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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.
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“Meatless Monday” Recipe of the Week – Pasta with Spinach and Ricotta

March 23, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Pasta with Spinach and Ricotta. I’ve got a delicious side dish for this week’s recipe, Pasta with Spinach and Ricotta. Made using Tricolored Rotini Pasta, Nonstick Cooking Spray, Frozen Chopped Spinach, Garlic, Fat-Free Ricotta Cheese, Water, Grated Parmesan Cheese, and Salt and Black Pepper. 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 2020! https://www.diabetesselfmanagement.com/

Pasta with Spinach and Ricotta
Garnish this dish with some fresh basil leaves and you’ll feel like you’re dining at your favorite Italian restaurant!

Ingredients
8 ounces uncooked tricolored rotini pasta
Nonstick cooking spray
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons minced garlic
1 cup fat-free or part-skim ricotta cheese
1/2 cup water
3 tablespoons grated Parmesan cheese, divided
Salt and black pepper

Directions
Yield: 4 servings
Serving size: about 3/4 cup pasta

1 – Cook pasta according to package directions. Drain well; cover and keep warm.

2 – Spray large skillet with nonstick cooking spray; heat over medium-low heat. Add spinach and garlic; cook and stir 5 minutes. Stir in ricotta, water, and 1 1/2 tablespoons Parmesan cheese. Season with salt and pepper.

3 – Add pasta to skillet; stir until well blended. Sprinkle with remaining 1 1/2 tablespoons Parmesan cheese.

Tip: For a special touch, garnish with fresh basil leaves.

Nutrition Information:
Calories: 286 calories, Carbohydrates: 48 g, Protein: 17 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 278 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pasta-spinach-ricotta/

 

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.
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Diabetic Dish of the Week – Individual Oven Baked Spaghetti Recipe for Diabetics

March 3, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Individual Oven Baked Spaghetti Recipe for Diabetics. Made using Spaghetti, Spaghetti Meat Sauce, Black Pepper, Grated Parmesan Cheese, Mushrooms, Onion, Green Pepper, and Shredded Reduced-Fat Mild Cheddar Cheese. 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 2020! https://www.diabetesselfmanagement.com/

Individual Oven Baked Spaghetti Recipe for Diabetics

Ingredients
Preparation time: 10 minutes
Baking time: 15 minutes

Cooking spray
1 cup cooked spaghetti
1 cup spaghetti meat sauce
2 dashes black pepper
1 tablespoon grated Parmesan cheese
1/2 cup sliced fresh mushrooms
1/8 cup finely diced onion
1/8 cup diced green pepper
1/4 cup finely shredded, reduced-fat, mild Cheddar cheese

Directions
Yield: 1 serving
Serving size: Whole recipe

1 – Preheat oven to 350°F. Coat an individual casserole dish or pie pan with cooking spray and set aside. If using leftover spaghetti or sauce, warm them, separately, in a saucepan or microwave. In a small bowl, combine spaghetti, pepper, and Parmesan cheese; toss to coat spaghetti. Spoon into baking dish. Top evenly with sauce. Sprinkle with mushrooms, onion, and green pepper, and then with Cheddar cheese. Cover with foil and bake for 15 minutes, or until cheese is melted and casserole is heated through.

2 – If you don’t have a favorite homemade spaghetti sauce, try adding browned and drained ground round (about 2 ounces meat per 3/4 cup spaghetti sauce) to a spaghetti sauce low in fat and sodium (such as Healthy Choice). This recipe also works with meatless sauce.

Nutrition Information:
Calories: 499 calories, Carbohydrates: 56 g, Protein: 35 g, Fat: 15 g, Saturated Fat: 6 g, Sodium: 1,112 mg*, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/individual-baked-spaghetti/

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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.
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Turkey Quinoa Alfredo

February 14, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s 2nd Jennie – O Recipe is a Turkey Quinoa Alfredo. This one is made using a package of JENNIE-O® Extra Lean Turkey Breast Cutlets, Quiona, Reduced Fat Alfredo Sauce, Water, Frozen Broccoli, Sweet Corn, Garlic Cloves, Grated Parmesan Cheese, Ground Pepper, and Parsley. 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/

Turkey Quinoa Alfredo
Quinoa? Quin-why not! By using these magic seeds, this simple weeknight dinner recipe is savory, creamy, packed with veggies, super filling and STILL under 500 calories per serving!

INGREDIENTS
1 cup dry uncooked quinoa
2 cups reduced-fat Alfredo sauce, divided
1 cup water
½ (12-ounce) bag frozen broccoli, thawed
2 tablespoons minced sweet onion
2 garlic cloves, minced
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
⅓ cup grated Parmesan cheese
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh parsley

DIRECTIONS
1) Heat oven to 375°F. Prepare a 2½-quart baking dish with non-stick cooking spray. Set aside.
2) In large bowl, stir together quinoa, 1 cup Alfredo sauce, water, broccoli, onion and garlic. Pour half of mixture into prepared dish and spread evenly. Place turkey breast cutlets evenly on top and pour remaining quinoa mixture over turkey. Spread remaining 1 cup Alfredo sauce over turkey and sprinkle with cheese and pepper.
3) Cover with foil. Bake 35 minutes. Remove foil and bake an additional 20 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Garnish with parsley.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 36g
Carbohydrates 31g
Fiber 5g
Sugars 3g
Fat 15g
Cholesterol 90mg
Sodium 790mg
Saturated Fat 8g
https://www.jennieo.com/recipes/801-turkey-quinoa-alfredo

Wild Idea Buffalo Recipe of the Week – DEEP DISH RUSTIC BUFFALO PIZZA

January 15, 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 a DEEP DISH RUSTIC BUFFALO PIZZA. Deep Dish Pizza like you’ve never had! Made using Wild Idea Buffalo Italian Sausage, Spinach Leaves, Eggs, Cloves, Red Bell Peppers, Jarred Roasted Red Peppers, Jarred Sun -Dried Tomatoes, Grated Parmesan Cheese, Provolone Cheese, and Salt and Pepper. The recipe also includes a recipe for the Pizza Crust. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

DEEP DISH RUSTIC BUFFALO PIZZA
Buffalo Rustic Pizza serves 8 to 12
This is an adaptation of a recipe from a gourmet magazine, from years ago.

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage

2 lbs. spinach leaves, washed

4 eggs

15 oz. ricotta cheese

2 garlic cloves, minced

5 red bell peppers, roasted, peeled, seeded and coarsely chopped

or 24 oz. jarred roasted red peppers, coarsely chopped

8.5 oz. jarred sun-dried tomatoes, flash processed

2 cups Parmesan cheese, grated

8oz. provolone cheese, sliced

salt and pepper

Dough Ingredients:

4 cups flour

2 teaspoons sugar

1 cup cold salted butter, sliced

4 eggs, lightly beaten

 

Instructions:

1.) Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.) In same skillet, over medium heat, add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.) Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.) In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.) In mixing bowl, using a pastry hook, mix together dough ingredients in order listed. Mix until incorporated.

6.) Form dough into a ball and removing 1/3 of dough. Roll 2/3 of dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.) Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.) In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.) Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½ hours. Remove and allow to rest for 10 minutes before cutting.
https://wildideabuffalo.com/blogs/recipes/93348097-deep-dish-rustic-buffalo-pizza

 

Wild Idea Buffalo – 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!

Ground sausage, not in links.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/1-lb-italian-sausage

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