Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza

July 29, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza. A classic Pepperoni Pizza but topped with Buffalo Pepperoni! It is made with 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni. Included is the recipe for the Pizza Dough. 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/

Pepperoni Pizza

When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced

Pepperoni Pizza

1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!

PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)Wild Idea

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
1 – In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

Wild Idea Buffalo Recipe of the Week – GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES

July 22, 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 GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES. A BLT made even better using Wild Idea Buffalo Bacon! A perfect Sandwich for this Summer Heat, delicious, light and easy to prepare. To prepare this week’s recipe you’ll be needing Wild Idea Buffalo Bacon, Tomatoes, Avocados, Mozzarella, Basil Pesto, and the Bread. Fix plenty of Bacon because you know you’ll sneak a few slices as your cooking it! 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/

GRILLED BACON, TOMATO, AVOCADO AND CHEESE SANDWICHES
Sensational flavor in every bite!

Ingredients: (Makes 3 to 4 sandwiches)

1 – 10oz. package Wild Idea Buffalo Bacon
4 – Oroweat, Thin Sandwich Buns (or other bread of choice)
2 – tomatoes, sliced thin and seasoned with salt and pepper
2 – avocados, sliced thin, with a squeeze of lime and seasoned with salt & pepper
4 – ounces mozzarella or provolone cheese
Olive Oil
Basil Pesto

Preparation:

1) In a large, heavy skillet, heat about two tablespoons olive oil, over a medium high, gas grill burner. Add bacon and pan fry until crispy. This process may need to be done in two or more batches based on pan size.
2) Transfer cooked bacon to a paper lined platter and let rest for a minute. Place the bacon on a cutting board and chop coarsely (this makes it easier to eat).
3) Preheat gas grill to medium heat, around 350*.
4) While the grill is heating, generously brush the outside of the sandwich buns with olive oil and place the oiled side on a cookie sheet. Spread the inside of the buns with the basil pesto, and then layer each side with cheese. Divide and place the chopped bacon on one side of the buns and layer the other side with the sliced tomatoes and then the avocado.
5) Place the cookie sheet on the pre-heated grill and close the lid. Grill for about 6 minutes, or until the bottom of the buns are browned and crispy.
6) Remove the cookie sheet from the grill. Place the bacon side on top of the tomato avocado side and gently press together. Cut in half and serve.
So good!
https://wildideabuffalo.com/blogs/recipes/grilled-bacon-tomato-avocado-and-cheese-sandwiches

 

 


Wild Idea Buffalo Smoked Buffalo Bacon

Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon! Available in a 10 oz. package.

Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/10-oz-uncured-smoked-buffalo-bacon

Wild Idea Buffalo Recipe of the Week – Bison and Pasta Bake

June 3, 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 and Pasta Bake. I can’t wait to try this one! To make this week’s dish you’ll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! 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/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles out of this recipe, which fed four people each. Approved by my grand kids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ – cup parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 – In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings. Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 – Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 – Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 – Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 – Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 – Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

Jennie – O Turkey Recipe of the Week – Cheesy Italian Turkey Sliders

January 31, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Cheesy Italian Turkey Sliders. These Zesty Italian Sliders are made using a package of JENNIE-O® Italian Style Turkey Sausage, Marinara Sauce, Slider Buns, and sliced Mozzarella Cheese. Perfect Sliders for your Super Bowl Party or just for the Family. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Cheesy Italian Turkey Sliders
An Italian dish that’s good for the soul and good for the body. Made with all-natural Italian style turkey sausage that’s pre-seasoned with zesty Italian flavor, so you can throw together a delicious dinner in no time.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Italian Style Turkey Sausage
8 ounces prepared marinara sauce
8 slider buns, slider
4 slices mozzarella cheese, halved

DIRECTIONS
1) Spray skillet with non-stick cooking spray. Heat skillet over medium heat. Cut turkey roll into 8 slices. Add turkey to hot skillet. Cook approximately 14 to 16 minutes, turning slices occasionally. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In small saucepan, over medium heat, add marinara sauce. Heat until hot. Place turkey slice on bottom slider bun. Top with mozzarella cheese, marinara sauce and bun top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 15g
Carbohydrates 20g
Fiber 3g
Sugars 3g
Fat 12g
Cholesterol 50mg
Sodium 570mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1266-cheesy-italian-turkey-sliders

“Meatless Monday” Recipe of the Week – Vegetarian Pizza for Diabetics

November 11, 2019 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Pizza for Diabetics. The Pizza is ready with this week’s recipe of Vegetarian Pizza for Diabetics. There’s recipes for the Pizza Crust and Sauce. It has toppings of Red Onion, Mushrooms, Red Bell Peppers, Green Bell Peppers, and Mozzarella Cheese. You can find this recipe at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and much more so be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Vegetarian Pizza for Diabetics
Preparation time: 40 minutes. Cooking time: 20 minutes.

Ingredients
Crust:
1 envelope rapid-rise yeast
1 tablespoon sugar
1 cup plus 1 tablespoon warm water (115°F)
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup plus ½ cup all-purpose flour
1 cup whole wheat flour
¼ teaspoon garlic powder
Nonstick cooking spray
Sauce:
1 cup canned crushed tomatoes, low-sodium
1 tablespoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon dehydrated onions
Toppings:
1 cup sliced red onion
½ cup sliced mushrooms
¼ cup diced red bell pepper
¼ cup diced green bell pepper
½ cup shredded, part-skim mozzarella cheese

Directions
Combine yeast, sugar, and water in a small bowl and mix until yeast and sugar are dissolved. Let rest 10 minutes. Add salt, olive oil, 1 cup all-purpose flour, 1 cup whole wheat flour, and garlic powder and stir well, until a dough forms. Add a few more drops of water if needed to make the dough stick together without becoming too sticky. Spread remaining ½ cup all-purpose flour on a surface to prevent sticking, place dough on surface, and knead 2 minutes, then cover with a dry dish towel and let rise on kneading surface for 15–25 minutes. Heat oven to 400°F. Spray a pizza pan with nonstick cooking spray. Spread dough into a 12-inch circle. In a small bowl, combine sauce ingredients and stir well. Spoon sauce over crust and spread evenly. Layer toppings evenly on pizza in the order listed, then bake for about 15–20 minutes until cheese is bubbly and crust lightly browned. Let sit for a few minutes, then cut into 8 slices.

Yield: 4 servings.

Serving size: 2 slices.

Nutrition Facts Per Serving:
Calories: 366 calories, Carbohydrates: 57 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 8 g, Sodium: 233 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-pizza/

 

 

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“Meatless Monday” Recipe of the Week – Italian Vegetarian Bake

November 4, 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 Italian Vegetarian Bake. This a Vegetable Casserole made using; Zucchini, Onion, Celery, Vegetarian Vegetable Flavor Bouillon Cube, Spinach, Spices, Mozzarella Cheese, Ricotta Cheese, Romano Cheese, and BUITONI Refrigerated Marinara Sauce. Now that’s Italian! The recipe is from one of my favorite recipe sites, the CooksRecipes website. At the Cooks site you’ll find one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Vegetarian Bake
Serve squares of this deliciously wholesome vegetable casserole topped with marinara sauce and shredded Romano cheese.

Recipe Ingredients:
2 tablespoons olive oil
2 large zucchini, diced (about 2 cups)
1 small onion, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/4 teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese – divided use
3/4 cup seasoned bread crumbs
3/4 cup ricotta cheese
3 large eggs, lightly beaten
1/4 cup BUITONI Refrigerated Freshly Shredded Romano Cheese
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Grease 9 x 5-inch loaf pan.
2 – Heat oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.
3 – Combine spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.
4 – Bake for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_vegetarian_bake_recipe.html

Panino Italiano

September 27, 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 recipe for Panino Italiano. This Sandwich is made using; JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, Olive Oil, Onion, Garlic, Crusty Bread, Black Pepper, Salami, Basil Leaves, and Mozzarella Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Panino Italiano
Hot, melt-y and chock full of savory Italian flavor, this sandwich recipe is the answer to your easy weeknight dinner cravings. Sautéed onion, fresh basil and lean turkey breast. Ready in under 30 minutes!

INGREDIENTS
1 ½ tablespoons olive oil, divided
1 cup sliced onion
4 cloves garlic, minced
8 slices crusty bread
2 teaspoons freshly ground black pepper
4 slices salami
8 slices JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, from the service deli
1 cup basil leaves
4 slices fresh mozzarella cheese

DIRECTIONS
1) In medium skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 10 minutes or until softened and golden, stirring occasionally.
2) Brush each bread slice with remaining oil. Sprinkle with pepper. Turn slices over. Top 4 slices with salami, turkey, basil, cheese and onion mixture. Top with remaining bread slices, peppered side up.
3) Place sandwiches in heated Panini press or sandwich maker. Cook 5 minutes or until golden and cheese is melted. Cut in half to serve.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 32g
Carbohydrates 29g
Fiber 6g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 930mg
Saturated Fat 7g
https://www.jennieo.com/recipes/753-panino-italiano

Wild Idea Buffalo Recipe of the Week – Pasta Pie

September 25, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Pasta Pie. This is made using Wild Idea Ground Buffalo along with Jill’s Italian Seasoning, Pasta, Pesto (Recipe Included), Spinach, Tomatoes, Mozzarella Cheese, Parmesan Cheese, Eggs, Cream, and Seasonings. Suggested side dish would be a Salad. You can find this Recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and make 2019 a Healthy One! https://wildideabuffalo.com/

Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
1 – 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 – ounces pasta, linguini, spaghetti or other, cooked el dente
½ – cup pesto (*recipe below or pre-made pesto)
2 – cups packed, chopped, fresh spinach
1 – cup chopped tomatoes, seeded
8 – ounces shredded mozzarella cheese
4 – ounces shredded parmesan cheese
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 – Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
3 – Lightly oil into a deep-dish pie pan.
4 – In a large bowl toss the pasta with the pesto.
5 – Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
6 – Whisk the eggs with the cream and toss into the pasta mixture.
7 – Press the ingredients into a deep-dish pie pan and cover with foil.
8 – Bake at 375° for 30 minutes.
9 – Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
10 – Remove form the oven and allow to rest for 5 minutes before serving.
11 – Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Basil Pesto
Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded Parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
1 – tablespoon lemon juice (I like a little more)
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

“Meatless Monday” Recipe of the Week – Four Cheese Mostaccioli Vegetable Lasagna

September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Four Cheese Mostaccioli Vegetable Lasagna. You’ll need the Four Cheese – Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, and Provolone Cheese. For the Pasta its Mostaccioli along with all the other ingredients. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Mostaccioli Vegetable Lasagna
A wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.

Recipe Ingredients:
1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
3 – Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
4 – Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
5 – Blend in flour, nutmeg and salt. Microwave 30 seconds.
6 – Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
7 – In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
8 – In an additional bowl, combine mozzarella and provolone cheese.
9 – Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
10 – Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
11 – Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
12 – Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Makes 8 servings.

*1 1/2 cups dry, uncooked mostaccioli.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.

https://www.cooksrecipes.com/mless/four_cheese_mostaccioli_vegetable_lasagna_recipe.html

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

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