Wild Idea Buffalo Recipe of the Week – BISON CURRY

June 17, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Bison Curry. To make this delicious dish you’ll be needing Wild Idea Ground Buffalo, Olive Oil, Red Curry Paste, Water, Onion, Mini Red Peppers, Fish Sauce, Coconut Milk, Cilantro, Lemongrass Paste, Peanuts, Basil, and Jasmine Rice. One special Curry! You can find this recipe and purchase the Wild Idea 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/

The flavors in curry can take you to faraway places right in your own kitchen. This super easy recipe will have you on a culinary journey in a snap! Approved by Dan & Jill. 😉


1 – pound Ground Buffalo Meat
2 – tablespoons olive oil
3 – tablespoons red curry paste
3 – tablespoons water
1 – onion, chopped
5 – mini red peppers, sliced
2 – tablespoons fish sauce
1 – can coconut milk
½ – cup cilantro, chopped
2 – slices fresh ginger (or a pinch of ginger)
2 – teaspoons lemongrass paste
Chopped peanuts
Cilantro and/or fresh basil, chopped
Jasmine or Basmati rice


1 – In a heavy skillet or wok, over medium high heat add oil and crumble in the ground buffalo meat. Push around the pan occasionally to brown.
2 – Halfway through browning the meat, mix the curry paste with the water and drizzle over the meat.
3 – Add the chopped onion and stir to incorporate and continue to cook until the meat is nicely browned and onions are al dente.
4 – Add the sliced red peppers and stir to incorporate.
5 – Deglaze with the fish sauce, then add the coconut milk, lemongrass paste and ginger.
6 – Reduce the heat to medium low and simmer until desired consistency is achieved. If curry gets too thick, add a little water.
7 – To serve, place a scoop of rice in the center of a bowl and add the curry. Garnish with chopped peanuts, cilantro and/or basil leaves.

Teriyaki Turkey and Rice

January 24, 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 Turkey Recipe is a Recipe for Teriyaki Turkey and Rice. With this recipe you’ll be needing JENNIE-O Savory Roast Turkey Breast Tenderloin, Red Peppers, Red Onion, Pineapple, Teriyaki Sauce, Frozen Green Peas, Jasmine Rice, Almonds, and Cilantro. You can find this recipe along with all the other Delicious and Healthy Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!

Teriyaki Turkey and Rice
Fresh, fruity and flavorful, this Asian weeknight dinner recipe is brimming with fresh veggies, tender stir-fried turkey tenderloins and crunchy almonds. Low in fat and under 500 calories per serving.

1 tablespoon vegetable oil
1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, thinly sliced
1 red pepper, thinly sliced
¾ cup thinly sliced red onion wedges
1 cup pineapple pieces
⅓ cup teriyaki sauce
1 cup frozen green peas
2 cups jasmine rice, cooked
½ cup sliced almonds, toasted
3 tablespoons chopped cilantro

1) Heat wok or skillet over high heat. Add oil and stir-fry turkey strips 5 to 7 minutes or until well-done, 165°F as measured by a meat thermometer.
2) Add red pepper, onion and pineapple. Stir-fry 3 minutes or until peppers are tender-crisp.
3) Add teriyaki sauce, peas, rice, almonds and cilantro; stir-fry 3 to 5 minutes or until hot.
* Always cook to an internal temperature of 165°F.


Calories 330
Protein 27g
Carbohydrates 41g
Fiber 4g
Sugars 9g
Fat 6g
Cholesterol 50mg
Sodium 770mg
Saturated Fat 1g

Avocado, Turkey and Rice Salad

November 24, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Recipe to pass along to everyone – Avocado, Turkey and Rice Salad. Here’s a great idea for some of those Turkey leftovers. To make this dish you’ll need; leftover JENNIE-O® OVEN READY™ Turkey, Jasmine Rice, Green Onions, Celery, Sunflower Seeds, Raisins, and Avocados. There’s also a recipe included for the Green Chili Dressing. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/


Avocado, Turkey and Rice Salad
Try this recipe with any OVEN READY™ product.

This salad recipe is full of fresh flavor. Tangy green chilies, cilantro and avocado mingle with sunflower seeds, golden raisins and lean turkey. Under 500 calories per serving!

4 cups cooked jasmine rice
½ cup thinly sliced green onions
2 cups chopped leftover JENNIE-O® OVEN READY™ Turkey
1 cup sliced celery
½ cup sunflower seed kernels, toasted
½ cup golden raisins
2 avocados, peeled and diced

⅓ cup cilantro leaves
¼ cup canned green chilies
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey

1) In large bowl, combine rice, onions, turkey, celery, sunflower seeds, raisins and avocados. Set aside.
2) To make the dressing, process cilantro, chilies, garlic, oil, vinegar and honey in a food processor or blender until smooth. Drizzle over salad.
*Always cook to an internal temperature of 165°F.


Calories 410
Protein 16g
Carbohydrates 54g
Fiber 6g
Sugars 11g
Fat 16g
Cholesterol 15mg
Sodium 240mg
Saturated Fat 2g

Village Harvest Brown Jasmine Rice

August 22, 2013 at 9:42 AM | Posted in rice | Leave a comment
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For dinner later today I’m going to prepare Village Harvest Brown Jasmine Rice. First time I’ll be preparing or ever having Jasmine Rice. Here’s a little background on it.

Village Harvest Brown Jasmine RiceVillage Harvest Brown Jasmine Rice

Keeping the bran intact and removing only the hull (the outermost layer of grain), brown rice maintains beneficial nutrients lost with further processing, which means more health benefits with every delicious bite. Grown in the heart of Thailand, Village Harvest’s Brown Jasmine Rice has the slightly sweet flavor of traditional jasmine and the benefits of brown rice in every kernel. These soft, moist, long grains are ideal for a variety of cuisines, but essential for preparing authentic Thai, Vietnamese and Chinese dishes.



1 Cup Village Harvest Organic Brown Jasmine Rice, rinsed in cold water
2 1/2 Cups Water or Broth
In a quart pan, combine rice with 2 1/2 cups of water or stock and bring to a boil.

Cover tightly and simmer at low heat for 35 minutes.
Remove from heat. Fluff with fork. Makes about 3 cups of cooked rice.
Number of servings (yield): 4


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