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

March 29, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: baking, Buffalo Italian Sausage Piadina, Cooking, Flour, Food, fresh basil, Grated Parmesan Cheese, mushrooms, Olive oil, recipes, Roma Tomatoes, Sliced Mozzarella, Wild Idea Buffalo Italian Sausage, Wild Idea Buffalo Recipe of the Week, YEAST

This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO ITALIAN SAUSAGE PIADINA. To make this week’s recipe some of the ingredients you’ll be needing are Yeast, Flour, Olive Oil, Sliced Mozzarella, Mushrooms, Wild Idea Buffalo Italian Sausage, Roma Tomatoes, Fresh Basil, Grated Parmesan Cheese and more! 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. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

BUFFALO ITALIAN SAUSAGE PIADINA

Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door. It’s great for making ahead of time for easy entertaining or casual family meals. Simply prepare your crust in advance, have toppings ready to go and have your guests create their own!

(Serves 8 )
Piadina Dough

Ingredients:

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.
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.
10 – Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.
https://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

Diabetic Side Dish of the Week – Simple Sautéed Kale

March 26, 2023 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
Tags: Cooking, Diabetic Side Dish of the Week, Food, Garlic Cloves, Ground Black Pepper, Kale, Olive oil, recipes, Red Wine Vinegar, Salt, Simple Sautéed Kale, Water

This week’s Diabetic Side Dish of the Week is a Simple Sautéed Kale. To make this week’s Dish you’ll be needing Olive Oil, Garlic Cloves, Kale, Water, Red Wine Vinegar, Salt, and Ground Black Pepper. 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 your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Simple Sautéed Kale
Here’s a terrific way to fix kale! In this easy recipe, kale is sautéed in olive oil with garlic and a touch of red wine vinegar to make a beautiful and delicious side dish.

Recipe Ingredients:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 1/2 pounds kale, ribs removed, leaves coarsely chopped (about 10 cups total)
1/2 cup water
1 tablespoon sherry or red wine vinegar
Salt and ground black pepper to taste

Cooking Directions:
1 – Heat oil in large saucepan over medium heat. Add garlic; cook for 30 seconds or until fragrant. Add kale and water; increase heat to medium-high and toss gently to combine. Cover; cook for 5 minutes.
2 – Uncover and continue to cook, stirring until all of liquid has evaporated. Stir in sherry; season with salt and pepper.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/simple_sauteed_kale_recipe.html

Jennie – O Turkey Recipe of the Week – Garden Turkey Salad Shells

March 24, 2023 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: Cooking, Deli JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast, Food, Garden Turkey Salad Shells, Garlic Clove, Grated Parmesan Cheese, Italian Seasoning, Jennie - O Turkey Recipe of the Week, Jumbo Pasta Shells, Olive oil, recipes, Red Peppers, Red Wine Vinegar, Sugar, Switch, Zucchini

This week’s Jennie – O Turkey Recipe of the Week is Garden Turkey Salad Shells. To make this week’s recipe you’ll be needing Jumbo Pasta Shells, Deli JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast , Zucchini, Red Peppers, Grated Parmesan Cheese, Olive Oil, Red Wine Vinegar, Garlic Clove, Italian Seasoning, and Sugar. There’s 320 calories and 29 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2023! https://www.jennieo.com/

Garden Turkey Salad Shells
This fresh make-ahead starter is your answer to weeknight grilling. Simply serve these delicious JENNIE-O® Garden Turkey Salad Shells, vegetable and cheese stuffed pasta shells while the grill is heating up.

Total Time – 1 Hours 30 Minutes
Serving Size – 5 Servings

Ingredients
15 – jumbo pasta shells
12 – ounces JENNIE-O® Hickory Smoked Honey Roasted Turkey Breast from the service deli, chopped
1 – cup shredded zucchini
1/2 – cup finely chopped red pepper
2 – tablespoons grated Parmesan cheese
3 – tablespoons olive oil
3 – tablespoons red wine vinegar
1 – clove garlic, minced
1/2 – teaspoon Italian seasoning
1/2 – teaspoon sugar

Directions
1) Cook pasta according to package directions.

2) In large bowl, combine turkey, zucchini, pepper, and cheese.

3) In small bowl, whisk oil, vinegar, garlic, seasoning, and sugar. Pour over turkey and toss.

4) Spoon turkey mixture into each pasta shell. Place shells, filled side up, in baking dish. Cover and chill several hours or overnight.

Nutrition
Calories – 320
Protein – 20g
Carbohydrates – 31g
Fiber – 2g
Sugars – 6g
Fat – 10g
Cholesterol – 30mg
Sodium – 520mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/garden-turkey-salad-shells/

Wild Idea Buffalo Recipe of the Week – Orange Glazed Buffalo Brisket

March 22, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: baking, Balsamic vinegar, Brown Sugar, Cooking, Food, Olive oil, orange, Orange Glazed Buffalo Brisket, Orange Marmalade, recipes, Spices, sweet onion, Wild Idea Buffalo Brisket, Wild Idea Buffalo Recipe of the Week, Worcestershire sauce

This week’s Wild Idea Buffalo Recipe of the Week is an Orange Glazed Buffalo Brisket. To make this week’s recipe you’ll be needing Wild Idea Buffalo Brisket, Balsamic Vinegar, Worcestershire Sauce, Brown Sugar, Olive Oil, Spices, Sweet Onion, Orange, and Orange Marmalade (for the Glaze). You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

Orange Glazed Buffalo Brisket
I love this recipe for spring and early summer. It’s easy to prepare and the results are delicious.
Servings – 6 to 8
Prep Time – 15 minutes
Cook Time – 2 hours 5 minutes

Author:
Jill O’Brien

Ingredients
1 – 3 pound Buffalo Brisket
¼ – cup balsamic vinegar
¼ – cup Worcestershire Sauce
¼ – cup brown sugar
2 – tablespoons olive oil
1 – tablespoon liquid smoke
1 – tablespoon garlic powder
½ – tablespoon black pepper
½ – tablespoon salt
1 – small sweet onion, quartered
1 – orange, peeled
½ to 1 cup orange marmalade, for the glaze
1 – orange, cut into wedges for garnish

Directions
1 – Rinse the buffalo brisket and pat dry with paper towels. Place the brisket in a glass dish or gallon size baggie.
2 – Mix the remaining ingredients, except for the marmalade, in a blender and flash pulse until fully incorporated. Pour the marinade over the brisket and rotate the brisket to coat. Cover or seal the brisket and marinade for 4 to 24 hours.
3 – Remove the brisket from the refrigerator 2 hours prior to cooking. Place two sheets of heavy foil one on top of the other, on a work surface and curl the foil edges, making a dish like shape. Remove the Buffalo Brisket from the marinade and place on the foil. Pour the marinade over the brisket, and seal the foil tightly. Place the foil sealed brisket in a baking pan.
4 – Pre-heat your oven to 375°. Place the sealed roast in the oven on the middle rack and braise for 2.5 hours.
5 – Remove the brisket from the oven and allow it to rest in the foil for 15 minutes. Open the foil and place the brisket on the cutting board and carve as desired.
6 – Pour the pan juices into a sauce pan and place on the stove top over medium high heat. Bring to a light boil, then whisk in the orange marmalade. Pour the orange glaze over the carved brisket and accompany with slabs of grilled sweet onions.
https://wildideabuffalo.com/blogs/recipes/orange-glazed-brisket

Kitchen Hint of the Day!

March 19, 2023 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: Food, Salt, Cooking, Olive oil, Grilling, Pepper, Vegetables, Roasting, Kitchen Hints, recipes, Cooking Tips, baking

Cooking Vegetables on the grill…..

Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.

Quick Rosemary-Garlic Flatbread

March 12, 2023 at 6:01 AM | Posted in Appetizers, CooksRecipes | 2 Comments
Tags: baking, BUITONI Refrigerated All Natural Pesto with Basil, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Cooking, CooksRecipes, Food, fresh basil, Garlic, Naan Bread, Olive oil, Quick Rosemary-Garlic Flatbread, recipes, Rosemary

Here’s another Delicious Appetizer Recipe from the CooksRecipes website, Quick Rosemary-Garlic Flatbread. To make this recipe you’ll be needing Naan Bread, Olive Oil, BUITONI Refrigerated All Natural Pesto with Basil, Rosemary, Garlic, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, and Fresh Basil. 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 your recipe needs! Enjoy and Eat Healthy in 2023! https://www.cooksrecipes.com/index.html

Quick Rosemary-Garlic Flatbread
This rosemary, garlic and pesto-flavored flatbread is delicious, quick and easy to make. Great with pasta main dishes or a green salad. Drizzle with olive oil before serving, if desired.

Recipe Ingredients:
2 (9 x 7-inch) naan or flatbreads or 1 (15 x 10-inch) foccacia bread
1 tablespoon olive oil
1 tablespoon BUITONI Refrigerated All Natural Pesto with Basil
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped garlic
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 tablespoon shredded fresh basil

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Position rack in the middle position in the oven.
2 – Place bread on jelly-roll pan or large baking sheet.
3 – Combine oil and pesto in small bowl; brush bread with mixture. Sprinkle evenly with rosemary, garlic and cheese.
4 – Bake for 8 to 10 minutes or until cheese melts and bread is beginning to brown. Remove from oven. Sprinkle with basil; drizzle with additional olive oil, if desired.
Makes 10 to 12 servings.
https://www.cooksrecipes.com/appetizer/quick_rosemary-garlic_flatbread_recipe.htmlm

Wild Idea Buffalo Recipe of the Week – CARIBBEAN CABBAGE SOUP

March 8, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Buffalo Broth, Cabbage, CARIBBEAN CABBAGE SOUP, carrots, Celry, Cooking, Food, Green Bell Peppers, Jill’s Jerk Seasoning, Olive oil, Onion, recipes, Tomatoes, Water, Wild Idea Buffalo Recipe of the Week, Wild Idea Ground Buffalo

This week’s Wild Idea Buffalo Recipe of the Week is a CARIBBEAN CABBAGE SOUP. To make this week’s you’ll be needing Olive Oil, Onion, Jill’s Jerk Seasoning, Wild Idea Ground Buffalo, Celery, Carrots, Green Bell Peppers, Tomatoes, Water, Buffalo Broth, and Cabbage. Soups on! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

CARIBBEAN CABBAGE SOUP
SERVINGS – 10 to 12
PREP TIME – 30 minutes
COOK TIME – 30 minutes

AUTHOR:
Jill O’Brien

This aromatic brothy soup is loaded with vegetables and our ground buffalo meat. It will leave you pleasantly satiated, yet wanting more! It’s super easy to put together, using my new Jerk Seasoning. You can feed a crowd, or refrigerate or freeze for a daily healthy meal!

INGREDIENTS
1 – tablespoon olive oil
1 – onion, chopped
5 – tablespoons Jill’s Jerk Seasoning
1 – pound Wild Idea Ground Buffalo
5 – stalks celery, including leafy tops, chopped, keep leaves separate
3 – carrots, chopped
1 – green bell pepper, chopped
2 – 14oz. cans diced tomatoes
1 – cup water
8 – cups buffalo broth or organic chicken broth
1 – head cabbage, chopped

DIRECTIONS
1 – In a soup pot, over medium high heat, add the oil, onions and one tablespoon of the Jerk Seasoning and sauté for six minutes.
2 – Crumble in the Ground Buffalo and one more tablespoon of the seasoning, and sauté until browned, breaking up the pieces a bit more as the meat cooks, about 7 minutes.
3 – Add the chopped celery stalks (minus the leaves), carrots, bell pepper, and one more tablespoon of the seasoning. Stir to incorporate and sauté for about 5 minutes.
4 – Add the diced tomatoes. Rinse each tomato can with a half a cup of water and add to the pot, along with the broth and one more tablespoon of the seasoning. Bring to a full boil.
5 – Add the cabbage and the last tablespoon of seasoning and bring to a boil.
6 – Reduce the heat and stir in the celery leaves.
7 – Serve in bowls and pass with grated parmesan cheese. So good!
https://wildideabuffalo.com/blogs/recipes/caribbean-cabbage-soup

Wild Idea Bufflo Recipe of the Week – BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE

February 22, 2023 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: blue cheese crumbles, BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE, Cooking, Fig Preserves, Food, Honey Bourbon, Jill’s Steak Rub, Olive oil, recipes, Unsalted Butter, Wild Idea Bufflo Recipe of the Week, Wild Idea Tenderloin Filet

This week’s Wild Idea Buffalo Recipe of the Week is a BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE. To make this week’s recipe you’ll be needing Wild Idea Tenderloin Filet, Olive Oil, Jill’s Steak Rub, Honey Bourbon, Unsalted Butter, Fig Preserves, and Blue Cheese Crumbles. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023! https://wildideabuffalo.com/

BUTTER BASTED TENDERLOIN WITH HONEY FIG BUTTER and BLUE CHEESE
SERVINGS 2
PREP TIME 15 minutes
COOK TIME 6 minutes
AUTHOR: Jill O’Brien

“Oh my!” Along with “wonderful, scrumptious, delightful!” are many of the many words that will fall out of the mouths of those who eat this dish! A bit indulgent in the butter, but for special occasions, it’s worth breaking your butter quota. If you have a butter quota… ; ) It’s truly so good!

INGREDIENTS
2 – 8 ounce Wild Idea Tenderloin Filet’s
1 – tablespoon olive oil
1 – tablespoon Jill’s Steak Rub, or seasonings of your choice
½ – cup Honey Bourbon
6 – tablespoons unsalted butter
¼ – cup fig butter or fig preserves
2 to 4 ounces Blue Cheese crumbles

DIRECTIONS
1 – Rinse the steaks and pat them dry with a paper towel.
2 – Place the steaks on a plate and rub the olive oil and the seasonings into the steaks.
3 – Cover the steaks and rest at room temperature for two hours.
4 – Remove the cover and place the steaks in the freezer for 10 minutes.
5 – Heat a seasoned, cast iron skillet over high heat on the stove top.
6 – Remove the steaks form the freezer and place the steaks in the preheated skillet, snugging the edge up to the side of the pan. Sear for 1 minute. Repeat 3 more times, choosing a different edge, so sides brown up.
7 – Remove the steaks from the pan and place on a plate.
8 – Remove the pan from the heat and deglaze the pan with the bourbon. This keeps the bourbon from flaming up. Return the pan to the heat and scrape up the bits from the pan, while reducing the bourbon to just a trace.
9 – Lower the heat to medium and add the butter, whisking in to incorporate.
10 – Add the steaks back to the pan and spoon the butter over the steaks, tilting the pan occasionally for two more minutes.
11 – Remove the steaks from the pan and cover with foil.
12 – While the steaks are resting, quickly whisk in the fig preserves or fig butter to the butter in the pan.
13 – Remove from the heat.
14 – To serve, place the steak on the plate, drizzle with the Honey Fig Bourbon Butter and top with blue cheese crumbles.

* Accompany the Butter Basted Steak with asparagus or brocollini and crispy pan fried purple yams or potatoes. The combination of textures will add to the flavor and pleassure profile.
https://wildideabuffalo.com/blogs/recipes/butter-basted-tenderloin-with-honey-fig-butter-blue-cheese

Kitchen Hint of the Day!

February 19, 2023 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: Bking, Cooking, Cooking Tips, Corn Oil, Food, Grilling, Kitchen Hints, Olive oil, recipes, Roasting, Skillets

It’s all in the skillets…..

A couple of easy tips to cook healthier. Use nonstick cooking spray instead of oil, shortening, or butter. If you do use oil, choose olive, avocado, corn, peanut, sunflower, safflower, vegetable, or flaxseed oil.

Diabetic Dish of the Week – Flank Steak with Italian Salsa

February 14, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
Tags: baking, Balsamic vinegar, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Flank Steak, Flank Steak with Italian Salsa, Food, fresh basil, Kalamata Olives, Olive oil, Plum Tomatoes, recipes, Roasting

This week’s Diabetic Dish of the Week is Flank Steak with Italian Salsa. Flank Steak kicked up a few notches on the flavor scale! Made using Lean Flank Steak, Garlic, Salt, Pepper, Olive Oil, Balsamic Vinegar, Plum Tomatoes, Kalamata Olives, and Fresh Basil. Add side dish of Asparagus, Broccoli, or your favorite Vegetable Dish to make a complete Meal! 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 2023! https://www.diabetesselfmanagement.com/

Flank Steak with Italian Salsa
Add some Mediterranean flair to your next steak dinner!

Ingredients
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 lean flank steak (1 1/2 pounds)
1 tablespoon minced garlic
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 cup diced plum tomatoes
1/3 cup chopped pitted kalamata olives
2 tablespoons chopped fresh basil

Directions
Yield: 6 servings

Serving size: 3 ounces steak with 3 tablespoons tomato salsa mixture

1 – Whisk together vinegar and oil in medium glass bowl. Place steak in shallow bowl; spread with garlic. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over steak. Spoon 2 tablespoons vinegar mixture over top of steak. Marinate in refrigerator at least 20 minutes or up to 2 hours.

2 – Prepare grill for direct cooking or preheat broiler. Add tomatoes, olives, basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to remaining 2 teaspoons vinegar mixture in glass bowl; mix well. Set aside.

3 – Drain steak; discard marinade. Let garlic remain on steak. Place steak on grid over medium-hot coals. Grill 5 to 6 minutes per side for medium-rare doneness.

4 – Transfer steak to carving board. Tent with foil; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with tomato salsa mixture.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 4 g, Protein: 18 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 35 mg, Sodium: 407 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/flank-steak-italian-salsa/

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