Wild Idea Buffalo Recipe of the Week – BUFFALO ITALIAN SAUSAGE PIADINA

July 31, 2019 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 Buffalo Italian Sausage Piadina. An Italian Flat Bread that’s topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

 

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

(Serves 8 )
Piadina Dough Ingredients:Buffalo Italian Sausage Piadina

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

1 – Mix yeast, water and ½ cup flour together.
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.buffalo-italian-sausage-piadina-ingredients
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
* Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

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Chicken Parmigiana and Texas Toast (Light)

July 5, 2018 at 5:18 PM | Posted in chicken, pasta | 2 Comments
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Today’s Menu: Chicken Parmigiana and Texas Toast (Light)

 

 

To start this July 5th morning off I prepared some Simply Potatoes Garlic and Herb Hash Browns, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly buttered), and had my morning cup of Bigelow Decaf Green Tea. I’ve had the Garlic and Herb Hash Browns a few times now and really like them. After eating and doing the dishes I went to McDonald’s and picked up Breakfast for Mom. Later on finished touching up a couple of the shutters outside. Then a high school Friend of mine that owns a Land Scape Business came over and gave me an estimate on some new land scape for our front yard. I’m wanting to take out all the old Knockout Roses in the front flower bed and the side bed. Replace them with some type of bushes. Still thinking it over but he gave us an estimate so we’ll see. For Dinner tonight I prepared Chicken Parmigiana and Texas Toast (Light).

 

Well I’m trying something new I cam across at Meijer yesterday, Michael Angelo’s Chicken Parmigiana. I was browsing through the Meijer Frozen Foods Department, looking for something new. And I came across the Michael Angelo’s Chicken Parmigiana. The picture on the box along with the description of the dish had me sold!

 

 

 

 

To prepare it you either bake it or microwave it, as most times I’m baking it. To start I preheat the oven to 400°F. Removed the tray from the carton. Placed the tray on a cookie sheet. Cooked with the film on for 50 minutes. Removed it from the oven and removed the film, let it stand for 5 minutes before serving.

 

 

 

 

 

 

It’s surprising just how delicious this is! The Breaded Chicken is fantastic, the Breading of the Chicken was excellent,  the Seasoning is spot on, and Spaghetti came out tender. Put all that together and you have one delicious Chicken Parmigiana! They have 13 different Family Dinners and I’m looking forward to trying them!

 

 

 

 

 

To go with the Chicken Parmigiana and baked us some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

Michael Angelo’s Chicken Parmigiana

Breaded chicken breast with vine-ripened tomato sauce, Spaghettini pasta, mozzarella and a sprinkle of Parmesan.
COOKING INSTRUCTIONS
* DO NOT THAW. KEEP FROZEN UNTIL READY TO USE.
* YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY.

ONE – PREHEAT OVEN TO 400°F.
REMOVE ENTRÉE FROM CARTON.
TWO – PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8″ FROM HEATING ELEMENT). COOK WITH FILM ON FOR 45-50 MINUTES.
THREE – CAREFULLY REMOVE ENTRÉE FROM OVEN.
REMOVE FILM, AND LET STAND FOR 5 MINUTES BEFORE SERVING.
http://www.michaelangelos.com/product/chicken-parmigiana/?size=family#

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Wild Idea Buffalo Recipe of the Week – BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS

June 27, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS. You’ll be using the Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon to make the recipe. Plus you have 2 options for stuffing the Buffalo Burgers; Caramelized Vegetable and Mozzarella Stuffing and Mediterranean Stuffing. Either way will be a winning Burger! You can find this recipe at the Wild Idea Buffalo website where you can also purchase all the Wild Idea Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BEER BOTTLE BACON WRAPPED STUFFED BUFFALO BURGERS
My brother forwarded on a u-tube clip of the B.B.Q. Guys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! They had ribs grilling too, but that was just for snacking! No kidding. I thought to myself, “heart attack” and, “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and its Paleo friendly!

Ingredients for Meat: (makes 3 burgers)

1 – pound Wild Idea Buffalo Burger
6 – strips Wild Idea Buffalo Bacon
½ – teaspoon each salt & pepper
1 – tablespoon olive oil
1 – bottle beer

Preparation for Meat:

1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls.

2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly.

3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks.

4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly.

5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately.

I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad.

Filling Options:

Caramelized Vegetable and Mozzarella Stuffing (stuffs 3 burgers)

Ingredients:
8 – ounces crimmini mushrooms, steams removed and sliced
1 – medium sweet onion, chopped
2 – tablespoons butter
1 – tablespoon olive oil
½ – teaspoon each salt & pepper
2 – cloves garlic chopped
1/3 – cup julienned sun-dried tomatoes, chopped
4 – ounces mozzarella cheese, shredded

Preparation:

1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned.

2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes.

3) Remove pan from heat and allow to come to come to room temperature.

4) Once cooled off, stir in shredded mozzarella cheese.

This is sooo good, you will be sneaking bites out of the pan! 🙂

Mediterranean Stuffing :(stuffs 3 burgers)

Ingredients:
1 – cup chopped spinach
¼ – cup pepperoncini, chopped
¼ – cup kalamata olives, chopped
¼ – cup julienned sun-dried tomatoes, chopped
¼ – teaspoon each salt & pepper
5 – ounces feta cheese, crumbled

Preparation: Mix all ingredients in bowl to incorporate.

This too is super good too!
https://wildideabuffalo.com/blogs/recipes/beer-bottle-bacon-wrapped-stuffed-buffalo-burgers

Wild Idea Buffalo Recipe of the Week – Italian Buffalo Sausage and Mushroom Pizza

October 11, 2017 at 5:32 AM | Posted in Wild Idea Buffalo | Leave a comment
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This guy loves Pizza! And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. Included are the recipes for the Pizza, Pizza Dough, Basil Pesto, and Caramelized Onions. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo. https://wildideabuffalo.com/

 

 

Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour and cornmeal

Preparation:

1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:

* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold
Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. 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.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

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)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:

* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Caprese Turkey Flatbread

September 2, 2017 at 6:20 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Came across a recipe off the Jennie – O Turkey website (https://www.jennieo.com/) that I wanted to pass along to everyone, Caprese Turkey Flatbread. Made using the JENNIE-O® Turkey Breast Roast along with fresh sliced Mozzarella, Roma Tomatoes, Fresh Basil, a Balsamic Glaze, and its all served on a Naan Flatbread. 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! https://www.jennieo.com/

 

Caprese Turkey Flatbread
There’s nothing flat tasting about this flatbread! Our Caprese Turkey Flatbread comes layered with mozzarella,
JENNIE-O® Turkey Breast Roast, Roma tomatoes and a balsamic glaze on top of fresh Naan. And with turkey as the main protein, it’s all the delicious with less guilt!

INGREDIENTS

2 Naan flatbreads
1 tablespoon olive oil
½ teaspoon garlic powder
8 ounces fresh sliced mozzarella
4 ounces JENNIE-O® Turkey Breast Roast, grab-n-go dinner from the service deli
2 roma tomatoes, sliced thin
10 fresh basil leaves, torn
1 teaspoon balsamic glaze

DIRECTIONS

1) Heat oven to 350°F.
2) Mist baking sheet with non-stick cooking spray.
3) Rub flatbreads with olive oil; sprinkle with garlic powder. Top with mozzarella, shredded turkey, and sliced tomatoes.
4) Bake 30 minutes or until cheese is melted and flatbreads are golden brown.
5) Remove from oven. Sprinkle basil leaves on top of flatbread and drizzle with balsamic.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories280
Protein19g
Carbohydrates10g
Fiber1g
Sugars1g
Fat18g
Cholesterol70mg
Sodium210mg
Saturated Fat9g
https://www.jennieo.com/recipes/1075-caprese-turkey-flatbread

 

Turkey Breast Roast
A grab-n-go dinner

* GLUTEN FREE
* FULLY COOKED
* ALL BREAST MEAT
Find this product in the deli section of your grocery store.
https://www.jennieo.com/products/102-turkey-breast-roast

Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

June 21, 2017 at 5:02 PM | Posted in Jennie-O Turkey Products, pasta, Sargento's Cheese | Leave a comment
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Today’s Menu: Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread

 

 

For my Breakfast this morning I prepared a 2 Egg Scrambled Eggs, that I topped with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smoky Chipotle Taco Sauce. Then I reheated part of the Monster Pork Chop that was leftover from last night. I also toasted a couple of slices of Healthy Life Whole Grain Bread, lightly buttered with I Can’t Believe It’s Not Butter. And as every morning a cup of Bigelow Decaf Green Tea. Outside it’s partly cloudy with a high around 85 degrees and a bit more humid. After Breakfast I went to the Post Office for Mom, picked up a prescription at Kroger, and stopped by the bank ATM machine. Back home not a lot going on today. After a light Lunch I headed out to Meijer Lawn and Garden. looking for some solar lights for the yard. For Dinner tonight a new recipe, Baked Rigatoni with Turkey w/ Baked Multi Grain Loaf Bread.

 

This 1 of 2 Pillsbury based recipes that I’m trying this week. The Baked Rigatoni with Turkey that I’m preparing was originally made with Ground Beef but as I do with a lot of recipes I put my little spin on them. To make the dish I’ll need; 2 1/2 cups uncooked Rigatoni Pasta (about 7 oz) – I used Racconto Rigatoni, 1 lb Jennie – O Extra Lean Ground Turkey Breast, 1 jar (23.9 oz) Ragu Mushroom Sauce, 1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz), 1/4 cup Kraft Reduced Fat Grated Parmesan Cheese, and Dried Basil Leaves.

 

 

Ready for the oven….

Then to prepare it; I started by preheating the oven to 350°F. Next spray 11×7-inch (2-quart) glass baking dish with Pam Cooking Spray. Cook and drain the Pasta as directed on package, using the minimum cooking time. Meanwhile, in 10-inch nonstick skillet, cook the Jenni – O Turkey over medium-high heat about 12 minutes, stirring occasionally, until thoroughly cooked; drain.

 

 

 

 

….and done!

In the baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese. Bake uncovered for 20 minutes or until thoroughly heated. Garnish with the Basil and serve! I have another one of those “keeper recipes”, it turned out great! Rigatoni is incredible all by itself, but add in the Turkey, Sauce, and Cheese and you have a winning dish. I always substitute Beef with Jennie – O Turkey or Wild Idea Buffalo. Ground Buffalo would go great with also. I’ve left the original Pillsbury recipe and web link at the end of the post.

 

 

To go with Pasta I baked a loaf of the La Brea Bakery Multi Grain Loaf Bread. For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple.

 

 

 

 

 

 

Baked Rigatoni with Turkey

Ingredients

2 1/2 cups uncooked Rigatoni Pasta (about 7 oz), I used Racconto Rigatoni
1 lb Jennie – O Extra Lean Ground Turkey Breast
1 jar (23.9 oz) Ragu Mushroom Sauce
1 1/2 cups Sargento Shredded Mozzarella Cheese (6 oz)
1/4 cup Kraft Reduced Fat Grated Parmesan Cheese
Dried Basil Leaves, if desired

Steps

1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. Cook and drain Pasta as directed on package, using minimum cook time.
2 Meanwhile, in 10-inch nonstick skillet, cook Turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3 In baking dish, stir together cooked Pasta, Turkey, Sauce and 1 cup of the Mozzarella Cheese. Sprinkle with remaining 1/2 cup Mozzarella Cheese and the Parmesan Cheese.
4 Bake uncovered 20 minutes or until thoroughly heated. Garnish with basil.

Nutritional Information

Serving Size: 1 Serving
Calories 270
Total Fat 8g0%
Saturated Fat 3 1/2g0%
Sodium 440mg 0% Total Carbohydrate 27g0%
Dietary Fiber 4g0%
Protein 22g

Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS

April 5, 2017 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is PAPPARDELLE AND PESTO MEATBALLS. It’s a kicked up version of Spaghetti and Meatballs, PAPPARDELLE AND PESTO MEATBALLS. You’ll be using the Wild Idea Ground Buffalo to make the Meatballs. Comes with recipes for the Meatballs, Tomato Sauce, and the Pappardell. It’s all from the Wild Idea Buffalo website where you can find may delicious and healthy recipes and also purchase any of the Wild Idea Buffalo products. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

PAPPARDELLE AND PESTO MEATBALLS

A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread. Great for a family style dinner – that kids will love, or sophisticated enough to serve at your next dinner party.

All the components make this recipe seem complicated, but the preparation is very easy and does not take a lot of time. For a super short-cut, you could buy ready-made pesto. Bon Appetito!

 

 

Meatball Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – teaspoon salt
1 – teaspoon black pepper
1/3 – cup pesto (recipe follows)
4 – ounces fresh Mozzarella, torn or shredded
olive oil
melted butter

Preparation:

1 – Break ground buffalo apart in a pie pan or bowl, and press out flat. Sprinkle with salt and pepper.
2 – Spoon pesto over the top of the meat and cover with the shredded mozzarella.
3 – Fold the meat into itself and mix together with hands until all ingredients are equally distributed.
4 – Form meat into silver dollar sized meatballs, or size of your liking and place on lightly oiled baking sheet.
5 – Chill meatballs for one hour in the refrigerator.
6 – Position oven rack on top rung and preheat oven to broil.
7 – For best browning, brush chilled meat balls with a little melted butter.
8 – Broil meatballs for about 7 minutes or until browned. *For larger meatballs increase your cooking time based on size.

Quick Tomato Sauce Ingredients:
1 – 28oz. can whole stewed Italian tomatoes
1 – 28 oz. can crushed Italian tomatoes
1 – teaspoon garlic powder
1 – teaspoon crushed fennel
1 – teaspoon oregano
1 – teaspoon Italian seasoning
1 – teaspoon salt
1 – pinch chili flake
1 – lemon, juiced *1/4 cup
1 – teaspoon balsamic syrup
2 – tablespoons sugar

Preparation:

1 – In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
2 – Add crushed tomatoes and bring to a light boil.
Add remaining ingredients, stirring to incorporate.
3 – Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
4 – Season to taste with a pinch more of salt and an additional squeeze of lemon or to your liking.

Pappardelle Ingredients:
12 – ounces Pappardelle
4 – quarts water
2 – tablespoons salt
1/2 – cup pesto, or more if you prefer – room temperature

Preparation:

1 – Fill a large pot with water and salt and bring to a boil.
2 – Add Pappardelle to the pot and cook uncovered for 7 minutes.
3 – Remove from heat and strain water from the pot, leaving about 1 to 2 tablespoons of water in the pot. Do not return to heat.
4 – Lightly warm pesto in microwave for 30 seconds.
5 – Add pesto to the Pappardelle and toss gently.

Other Recipe Ingredients:
½ – cup Italian parsley, chopped
Parmigiano Reggiano, shaved

Entrée Assembly:

* Place pesto coated Pappardelle on plates or in a bowl.
* Cover with tomato sauce and top with pesto meatballs.
* Garnish with parsley and shaved Parmigiano Reggiano.

Basil Pesto
I am a non-pine-nut person. If you prefer them in your pesto, simply add them to the recipe. Recipe can easily be cut in half.

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

* Place all ingredients in blender and puree until smooth. Refrigerate unused amounts for another use (and there are many).
https://wildideabuffalo.com/blogs/recipes/pappardelle-and-pesto-meatballs

Wild Idea Buffalo Recipe of the Week – Buffalo and Eggplant Parmesan Casserole

July 13, 2016 at 4:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or the Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
BUFFALO and EGGPLANT PARMESAN CASSEROLE

 

Ingredients:

3 – eggplants, slicedBUFFALO & EGGPLANT PARMESAN CASSEROLE

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preparation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.Wild Idea
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

“Meatless Monday” Recipe of the Week – Five Cheese Pasta Casserole

July 4, 2016 at 5:04 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Five Cheese Pasta Casserole. For the five Cheese you’ll be using Swiss cheese, Wisconsin Mozzarella Cheese, Wisconsin Parmesan Cheese, Wisconsin Provolone Cheese, and Wisconsin Ricotta Cheese. You can find this recipe on one of my favorite sites, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Five Cheese Pasta Casserole

Five cheese pasta ‘n cheese—this hearty casserole is creamy, cheesy and oh so yummy!

Recipe Ingredients:

12 to 14 ounces desired pasta shape or macaroniCooksrecipes 2
1 cup Wisconsin Swiss cheese, shredded
1 cup Wisconsin Mozzarella cheese, shredded
2 tablespoons Wisconsin Parmesan cheese, grated
1 cup Wisconsin Provolone cheese, shredded
1/2 cup Wisconsin Ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
3/4 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cooking Directions:

1 – Prepare pasta according to package directions.
2 – In large bowl, combine Swiss, mozzarella, and Parmesan cheeses. Reserve 3/4 cup of cheese mixture.
3 – Add noodles to remaining cheese in bowl.
4 – Combine remaining ingredients. Add to noodle mixture and gently mix.
5 – Pour evenly into greased 13x9x2-inch baking pan. Sprinkle with reserved cheeses.
6 – Broil 10 minutes on middle rack.
Makes 12 servings.

http://www.cooksrecipes.com/mless/five_cheese_pasta_casserole_recipe.html

Wild Idea Buffalo Recipe of the Week – Buffalo Italian Sausage Piadina

May 18, 2016 at 5:17 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage Piadina. An Italian Flat Bread that’s topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage all online at the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Buffalo Italian Sausage Piadina
Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!
(Serves 8 )
Piadina Dough Ingredients:Buffalo Italian Sausage Piadina

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

Directions
1 – Mix yeast, water and ½ cup flour together.Wild Idea
2 – Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
3 – Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 – Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 – Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 – Place grill tiles or bricks on grill grates and turn heat to 400*.
7 – Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 – Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 – Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

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