Wild Idea Buffalo Recipe of the Week – Buffalo Beans
June 10, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Beans, Buffalo Beans, Coffee, Cooking, Food, Green Onions, Maple Syrup, Olive oil, Onions, recipes, Roasted and Chopped Green Chilies, Shredded Cheddar Cheese, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo
Wild Idea Buffalo Recipe of the Week – Buffalo Beans WEDNESDAY
This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Beans. I can just taste and smell the aroma of this dish! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Olive Oil, Onions, Spices, Roasted and Chopped Green Chilies, Maple Syrup, a cup of Strong Coffee, Beans, Green Onions, Shredded Cheddar Cheese and more! Oh these Wild Idea Buffalo Recipes just keep coming! 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/
BUFFALO BEANS
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or 
served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!
Ingredients:
1 – pound Ground Buffalo
2 – tablespoons olive oil
2 – onions, chopped
4 – cloves garlic, chopped
2 – teaspoons salt
1 – teaspoon black pepper
1 – tablespoon cumin
2 – teaspoons coriander
2 – teaspoons chili powder
1 – teaspoon oregano
½ – teaspoon smoked paprika
1 – 8 ounce can roasted and chopped green chilies
1 – cup ketchup
¼ – cup mustard
½ – cup maple syrup
½ – cup strong coffee
2 – cans beans, rinsed
Green onions or shredded cheddar cheese
Preparation:
1 – In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
2 – Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
3 – Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-beans
Wild Idea Buffalo Recipe of the Week – SLOPPY JOE’S WITH SWEET CORN
April 22, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Cooking, Dijon Mustard, Food, Maple Syrup, recipes, SLOPPY JOE'S WITH SWEET CORN, Sloppy Joes, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo, Worcestershire sauce
This week’s Wild Idea Buffalo Recipe of the Week is – SLOPPY JOE’S WITH SWEET CORN. Kicked up Sloppy Joe’s made using Wild Idea Ground Buffalo along with Onion, Garlic, Spices, Worcestershire, Dijon Mustard, and Maple Syrup. The family is going to love Sloppy Joe’s Night! You can find this recipe or purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
SLOPPY JOE’S WITH SWEET CORN
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, Barbeque Sandwich and of course Sloppy Joe’s. Whatever you call it, they are delicious!
This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version, that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too. *For best flavor profile, make a day ahead. Leftovers were even better!
Ingredients:
2 – tablespoons olive oil
1 – large onion, diced
1 – 1 lb. packages Wild Idea Ground Buffalo
2 – cloves garlic, minced
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon chili powder
1 – teaspoon cumin
½ – teaspoon smoked paprika
¼ – teaspoon cloves
½ – cup water
2 – cups tomato sauce
½ – cup ketchup
2 – tablespoons Worcestershire
1 – tablespoon Dijon mustard
2 – tablespoons Maple Syrup
¼ – cup fresh squeezed lemon juice, or other citrus
Preparation:
1 – In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring occasionally, until tender and lightly caramelized. About 10 minutes.
2 – Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
3 – Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
4 – Add the fresh squeezed lemon and season to taste.
5 – Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
https://wildideabuffalo.com/blogs/recipes/sloppy-joes-with-sweet-corn
Sunrise Turkey Bacon Breakfast Pizzas
April 3, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Cooking, Egg Substitute, Food, Jennie O Turkey Bacon, Maple Syrup, recipes, Reduced Fat Mozzarella Cheese, Sunrise Turkey Bacon Breakfast Pizzas, Switch, Whole Grain Low Fat Waffles
Here’s another Delicious and Healthy Jennie – O Recipe, Sunrise Turkey Bacon Breakfast Pizzas. This one is made using JENNIE-O® Turkey Bacon, Whole Grain Low Fat Waffles, Egg Substitute, Reduced Fat Mozzarella Cheese, and Maple Syrup. Start your morning off the Healthy way! 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/
Sunrise Turkey Bacon Breakfast Pizzas
Not enough time in the morning? This lean and tasty breakfast pizza recipe is your quick breakfast solution. Ready in under 15 minutes, low in carbs and under 300 calories per serving!
INGREDIENTS
6 whole grain low-fat waffles
6 slices JENNIE-O® Turkey Bacon
1½ cups cholesterol-free real egg product
6 tablespoons reduced-fat mozzarella cheese
maple syrup, if desired
DIRECTIONS
1) Heat oven to 400°F. Place waffles in a single layer on a large baking sheet. Cook turkey bacon as specified on the package; crumble and set aside. In non-stick skillet, lightly spray with cooking spray, cook eggs, stirring often, until set.
2) Place waffles in oven and bake 5 minutes. Remove waffles from oven and top with eggs, bacon and cheese. Return to oven and bake an additional 5 to 8 minutes longer or until waffles are toasted and cheese is melted. Serve pizzas with maple syrup, if desired. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 130
Protein 8g
Carbohydrates 15g
Fiber 1g
Sugars 2g
Fat 4.5
Cholesterol 10mg
Sodium 420mg
Saturated Fat 1g
https://www.jennieo.com/recipes/654-sunrise-turkey-bacon-breakfast-pizzas
Creamy Baked Custard with Maple Syrup
November 17, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 4 CommentsTags: Baking, Cooking, Creamy Baked Custard with Maple Syrup, dessert, Diabetes Self Management, Egg Substitute, Fat Free Half and Half, Food, Maple Syrup, Nutmeg, recipes, Sugar, Vanilla
Well I posted a Delicious and Healthy Chicken Dinner for your Sunday Meal and here’s a Dessert to go with it, Creamy Baked Custard with Maple Syrup. Made using Fat-Free Half-and-Half, Egg Substitute, Sugar, Vanilla, Nutmeg, and Maple Syrup. This Dessert is only 131 calories and 1 gram of fat per serving. The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes so be sure to check out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Creamy Baked Custard with Maple Syrup
When you’re craving a guilt-free sweet treat, dig into this creamy custard. Containing only 131 calories and 1 gram of fat, this delectable dessert only tastes sinful — so go ahead and indulge yourself tonight.
Ingredients
2 1/2 cups fat-free half-and-half
1/2 cup cholesterol-free egg substitute
1/4 cup sugar
2 teaspoons vanilla
Dash ground nutmeg
3 cups boiling water
2 tablespoons maple syrup
Directions
1 – Preheat oven to 325°F. Lightly spray 6 custard cups or ramekins with nonstick cooking spray.
2 – Combine half-and-half, egg substitute, sugar, vanilla, and nutmeg in large bowl. Pour into prepared custard cups.
3 – Pour boiling water into 13×9-inch baking dish. Place custard cups in dish. Bake 1 hour and 15 minutes. (Centers will not be completely set.) Remove cups from pan. Cool completely on wire rack. Cover with plastic wrap; refrigerate overnight.
4 – Drizzle with maple syrup before serving.
Yield: 6 servings.
Serving size: 6 ounces.
Nutrition Facts Per Serving:
Calories: 131 calories, Carbohydrates: 23 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 17 mg, Sodium: 139 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-baked-custard-with-maple-syrup/
Sunday’s Chicken Dinner Recipe – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
October 20, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Sunday's Chicken Dinner | 2 CommentsTags: Brussels sprouts, Chicken, Cooking, Diabetes, Diabetic Dish of the Week, Diabetic Gourmet Magazine, Food, MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH, Maple Syrup, recipes, Squash
This week’s Sunday’s Chicken Dinner Recipe is – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Make 2019 a Healthy One!
MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or 
gramma.
Ingredients
4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock
Directions
1 – In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 – Season the chicken pieces with salt and pepper.
3 – Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 – Remove chicken from pan and reserve.
5 – In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 – Remove from pan and hold separately from chicken.
7 – Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 – Add chicken back to the pan, cover, and reduce heat to medium low.
9 – Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 – Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 – Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 – Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 – Spoon sauce over chicken and serve.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash
Sunday’s Chicken Dinner Recipe – Sweet ‘n’ Smoky Oven Barbecued Chicken
April 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a commentTags: Baking, BBQ Sauce, Chicken, Cooking, CooksRecipes, Food, Maple Syrup, Mustard, recipes, Spices, Sunday's Chicken Dinner, Sweet 'n' Smoky Oven Barbecued Chicken
This week’s Sunday’s Chicken Dinner Recipe is – Sweet ‘n’ Smoky Oven Barbecued Chicken. Broiler-Fryer Chicken with a Sweet ‘n’ Smoky Oven Barbecue Sauce! Fillthat Sunday Dinner Table with this delicipus Chicken Recipe. Includes the recipe for the BBQ Sauce also. The recipe is from the CooksRecipes website which has a huge selection of recipes tp please all tastes, diets, and cuisines so check it out today! Enjoy and 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Sweet ‘n’ Smoky Oven Barbecued Chicken
Recipe Ingredients:
1 broiler-fryer chicken, cut in serving pieces
1/2 cup water
1 teaspoon hickory smoked salt
1 large onion sliced
1/4 teaspoon ground black pepper
Barbecue Sauce:
1/2 cup ketchup
1/2 cup vegetable oil
1/2 cup maple syrup
2 tablespoons prepared mustard
1/4 cup white distilled or cider vinegar
Cooking Directions:
1 – Place chicken skin side up, in baking pan. Pour water around chicken. Tuck onion slices in and around the chicken. Sprinkle with hickory smoked salt and pepper.
2 – Bake chicken, uncovered, for 30 minutes in 375°F (190°C) oven.
3 – Combine ingredients for barbecue sauce and pour over chicken, bake 30 minutes longer.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/sweet_%27n_smoky_oven_barbecued_chicken_recipe.html
Ohio Festivals March 1 – 3, 2019
March 1, 2019 at 5:23 PM | Posted in Festivals | Leave a commentTags: Beer, Bock Fest, Cincinnati, Craft Beer, Festivals, Maple Syrup, March Maple Madness, Ohio
March 1-3, 2019
27th Annual Bockfest
Cincinnati, Ohio
Bockfest is a celebration of historic Over-the-Rhine, Cincinnati’s brewing heritage and the coming of spring. There are several bock beer festivals that take place around the world, but Cincinnati’s Bockfest is the oldest and largest in the United States. Bockfest occurs during the first weekend of March.
http://www.bockfest.com/
March 2-3 & 9-10, 2019 March Maple Madness Driving Tour
Statewide, Ohio
A statewide event sponsored by the Ohio Maple Producers Association and syrup makers across Ohio. Spend a day in Ohio’s beautiful countryside and see how clear, sweet sap from the maple tree becomes golden, delicious maple syrup. See website for details.
https://www.ohiomaple.org/maple-madness.html
Diabetic Dish of the Week – Maple and Sage Pork Chops
January 22, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Cooking, Diabetes Self Management, Diabetic Dish of the Week, Food, Maple and Sage Pork Chops, Maple Syrup, pork chops, recipes, Sage
This week’s Diabetic Dish of the Week is – Maple and Sage Pork Chops. Boneless Pork Chops, Fresh Sage, and Maple Syrup make up this week’s recipe. The Chop is 203 calories and 2 carbs per serving. You can find this recipe from the Diabetes Self Management website along with the huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Maple and Sage Pork Chops
Ingredients
2 tablespoons finely chopped fresh sage, plus additional for garnish
2 teaspoons olive oil
1/2 teaspoon salt
4 boneless pork chops (about 4 ounces each)
2 teaspoons maple syrup
Directions
1 – Combine 2 tablespoons sage, oil, and salt in small bowl. Rub mixture evenly over pork chops. Place on rimmed baking sheet.
2 – Broil pork chops 4 minutes. Turn over; brush evenly with syrup. Broil 4 minutes or until pork chops are browned and barely pink in center. Garnish with additional sage.
3 – Serving Suggestion: This delicious dish is perfect for a cold day. Serve it with fresh roasted vegetables to combine the unique flavors of fall with the delightful flavor of the tender pork.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 203 calories, Carbohydrates: 2 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 62 mg, Sodium: 342 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/maple-sage-pork-chops/
Wild Idea Buffalo Recipe of the Week – SLOPPY JOE’S WITH SWEET CORN
September 19, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a commentTags: Cooking, Dijon Mustard, Food, Maple Syrup, recipes, SLOPPY JOE'S WITH SWEET CORN, Sloppy Joes, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo, Worcestershire sauce
This week’s Wild Idea Buffalo Recipe of the Week is – SLOPPY JOE’S WITH SWEET CORN is – SLOPPY JOE’S WITH SWEET CORN. Kicked up Sloppy Joe’s made using Wild Idea Ground Buffalo along with Onion, Garlic, Spices, Worcestershire, Dijon Mustard, and Maple Syrup. The family is going to love Sloppy Joe’s Night! You can find this recipe or purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2012! https://wildideabuffalo.com/
SLOPPY JOE’S WITH SWEET CORN
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, Barbeque Sandwich and of course Sloppy Joe’s. Whatever you call it, they are delicious!
This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version, that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too. *For best flavor profile, make a day ahead. Leftovers were even better!
Ingredients:
2 – tablespoons olive oil
1 – large onion, diced
1 – 1 lb. packages Wild Idea Ground Buffalo
2 – cloves garlic, minced
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon chili powder
1 – teaspoon cumin
½ – teaspoon smoked paprika
¼ – teaspoon cloves
½ – cup water
2 – cups tomato sauce
½ – cup ketchup
2 – tablespoons Worcestershire
1 – tablespoon Dijon mustard
2 – tablespoons Maple Syrup
¼ – cup fresh squeezed lemon juice, or other citrus
Preparation:
1 – In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring occasionally, until tender and lightly caramelized. About 10 minutes.
2 – Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
3 – Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
4 – Add the fresh squeezed lemon and season to taste.
5 – Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
https://wildideabuffalo.com/blogs/recipes/sloppy-joes-with-sweet-corn
Jennie – O Turkey Recipe of the Week – Blueberry Turkey Bacon Pancakes
September 14, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Blueberries, Blueberry Turkey Bacon Pancakes, Cooking, Food, Jennie - O Turkey Recipe of the Week, Jennie O Turkey Bacon, Maple Syrup, pancakes, recipes, Switch
This week’s Jennie – O Turkey Recipe of the Week is – Blueberry Turkey Bacon Pancakes. Start you morning off with Blueberry Turkey Bacon Pancakes. Made using JENNIE-O® Turkey Bacon. Flapjacks topped with fresh Blueberries, Chopped Turkey Bacon, and Maple Syrup! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/
Blueberry Turkey Bacon Pancakes
Blueberry turkey bacon pancakes are a flavor combination of savory yet sweet that satisfies all your taste cues! Chopped turkey bacon plus fresh blueberries are an easy way to lift up ordinary pancakes to delicious new heights. You’ll be doing a slow clap for these flapjacks.
INGREDIENTS
2 cups pancake mix
6 slices Jennie – O Turkey Bacon
½ cup coarsely chopped fresh blueberries
maple syrup
garnish: fresh blueberries, additional chopped blueberry turkey bacon
DIRECTIONS
1) Prepare pancake batter according to package directions.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop turkey bacon.
3) Stir chopped bacon and blueberries into pancake batter. Heat griddle to medium heat (350°F). Drop batter by ¼ cup onto lightly greased hot griddle. Cook 2 to 3 minutes and flip. Cook another 2 minutes.
4) Serve with maple syrup. Garnish with blueberries and bacon, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories 280
Protein 12g
Carbohydrates 36g
Fiber 4g
Sugars 2g
Fat 10g
Cholesterol 80mg
Sodium 840mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1222-blueberry-turkey-bacon-pancakes
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