Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin with Collard Greens

February 2, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed pork tenderloin with collard greens. A Stuffed Pork Roast with Collard Greens, hurry up Dinner! To make this Recipe you’ll need a 1 pound Lean Pork Tenderloin, Dried Apricot halves, Black Pepper, Onion Powder, Oregano, Collard Greens, Extra Virgin Olive Oil, Onion, Garlic, and Salt. This one should be one Delicious 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 2020! https://www.diabetesselfmanagement.com/

Stuffed pork tenderloin with collard greens

Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes

1 pound lean pork tenderloin
12 dried apricot halves (about 1/2 cup)
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 pound collard greens, stemmed, washed, and drained, but not dry
1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 dashes salt

Directions
Yield:
4 servings

Serving size:
3 ounces of meat and 1 cup of greens

1 – Heat oven to 400°F. Line a baking pan with nonstick aluminum foil (or use regular aluminum foil sprayed with nonfat cooking spray). Place tenderloin on a cutting board, and use a slightly oiled (olive oil) sharpening steel or boning knife to make a hole in the center of the tenderloin all the way through. Stuff dried apricots into the cavity, working from one end at a time and making sure to stuff them all the way into the middle. Place tenderloin in pan and sprinkle with black pepper, onion powder, and oregano. Cook for 45 minutes, or until a meat thermometer reads at least 160°F. If you prefer your pork well done, cook until thermometer reads 170°F. Remove and let rest 5 minutes before slicing.

2 – While meat is resting, roll a collard leaf into a tight roll. Using a sharp slicing knife, slice into thin strips. Repeat until all of the greens resemble green ribbons. Heat oil in a large skillet over medium-high heat and add onion and garlic. Cook until onions are almost transparent. Add greens (which should still be damp) and sauté, moving rapidly until greens have relaxed and deepened in color, 2–3 minutes. If mixture starts to stick to the pan, add 1 tablespoon water. Remove greens from heat. To serve, place approximately 1 cup of greens on a dinner plate. Cut tenderloin into 1 1/2-inch slices. Place meat slices on top of greens.

Nutrition Information:
Calories: 297 calories, Carbohydrates: 19 g, Protein: 35 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 90 mg, Sodium: 89 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin-with-collard-greens/

 

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Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe

June 16, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week’s recipe. A really easy recipe to prepare. It’s from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/

Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.

Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano

Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.

Yield: 4 servings.

Serving size: One 4-ounce breast.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/

Kitchen Hint of the Day!

July 20, 2015 at 4:58 AM | Posted in Kitchen Hints | Leave a comment
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Use those Spices and Herbs…..

 

If you feel your food is too bland, avoid using salt to spice it up; opt for garlic powder or onion powder instead.

Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,…

December 27, 2013 at 6:31 PM | Posted in carrots, fish, risotto, Zatarain's | Leave a comment
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Today’s Menu: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread

 

 

Blackened Grouper Risotto Carrots 001

It’s been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom’s over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.

 

 

 

Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can’t stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he’s down there after the first of the year, and keeps me in mind!

 

 

 

For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

 

 

 
Lundberg Creamy Parmesan RisottoLundberg Risotto2
Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Wild Idea Buffalo – Buffalo Brats!

December 21, 2013 at 12:26 PM | Posted in brats, Wild Idea Buffalo | Leave a comment
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Buffalo Brats 002

 

I had ordered a Wild Idea Buffalo Holiday Package that included a 1 lb. package of Buffalo Brats. So today for lunch I prepared my first one. It was real easy to prepare; just put about a 1/2 ich of water in a medium skillet and heated on medium heat. As the water started to boil I added the Brat and put the lid on, Cooked for about 10 minutes and removed the lid and let it cook another 4 minutes. It’s one good Buffalo Brat! Seasoned just right and very tender. Just another one I’ll have to keep in stock in the freezer.

 

 

 

 

 

Wild Idea Buffalo Brats
Wild Idea Buffalo 1 lb. – Buffalo Brats
Backyards, ballparks, tailgating and outdoor gatherings demand a brat. Ours command an entirely new level of respect, delivering all the juiciness that signals fun, along with all the health benefits from our 100% grass-fed bison. Go ahead, take two. 4 Per Package / 1 lb.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Celery Seed, Coriander, Garlic Powder, Marjoram, Onion Powder, Pure Cane Sugar, Sea Salt] Encased in a natural pork casing.

 

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-brats

Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

October 30, 2013 at 5:22 PM | Posted in Bob Evan's, fish, Sea Salt, seafood | Leave a comment
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Today’s Menu: Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

 

 

Haddock  and Bay Shrimp 004
A cloudy and dreary day out today, a bit warmer but damp. It looks like it’s going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.

 

 
It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it’s one item that’s reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain’s Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!

 

 
Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 2 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan’s Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 
Baked Bay Scallops:

Ingredients:

2 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt

Directions:

Total prep and cook time: 45 minutes
Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Wild Idea Buffalo Recipe of the Week – Buffalo Chili Dogs

October 2, 2013 at 9:01 AM | Posted in bison, Hot Dogs, Wild Idea Buffalo | Leave a comment
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It’s Wednesday and time for the Wild Idea Buffalo Recipe of the Week, which is Buffalo Chili Dogs!

 

Buffalo Chili DogsWild Idea Buffalo Chili Dogs
By: Jill O’Brien
Ingredients:

1 – pkg. Wild IdeaBuffaloHot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra

 
Instructions:

* Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
* Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
* While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
* Remove browned buns and place hot dogs on buns.
* Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!

 

http://wildideabuffalo.com/2012/buffalo-chili-dogs/

 

 

 

1 lb. Uncured Smoked Buffalo Hot Dogs *New Recipe!Wild Idea Buffalo Hot Dogs
Rediscover hot dogs! Wild Idea’s 100% Nitrite Free are made from our 100% premium lean grass-fed buffalo — no filler, no junk, all flavor! You won’t find these dogs in your mega supermarket cooler. Ours are handmade dogs, prepared and smoked in our own plant. Meaty, seasoned, and 100% delicious, we bet they’ll change the way you think about hot dogs. Kids will love them and adults will too! Time to come back to hot dogs. 6 – 7 hot dogs Per Package / 1 lb. pkg.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Powder, Ground Mustard, Onion Powder, Organic Milk powder (organic skim milk), Paprika, Pure Cane Sugar, Sea Salt] & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
Encased in a natural sheep casing.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-hot-dogs

Chicken Ferocious

September 8, 2013 at 9:44 AM | Posted in chicken, spices and herbs | 2 Comments
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A delicious and healthy Chicken Ferocious Dinner. Diabetic friendly and for those watching their calories and carbs as it comes in at 250 calories and 20 carbs.

 

Chicken Ferocious

 
Ingredients:

2 teaspoons Extra Virgin Olive Oil
4 skinless, boneless Chicken Breast halves – cut into 1 inch pieces
1 1/2 cups Distilled White Vinegar
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Light Sodium Soy Sauce
1 tablespoon Red Pepper Flakes, or to taste
2 tablespoons Garlic Powder, or to taste
1 tablespoon Onion Powder, or to taste
1 tablespoon Ground Cumin
1/2 teaspoon Ground Ginger
1 (8 ounce) package Button Mushrooms, sliced
3 Green Onions, chopped
3 teaspoons Cornstarch
2 tablespoons Cold Water

 

 
Directions:

Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and Splenda Granulated Sweetener; stirring until sweetener is dissolved. Season with red pepper flakes, garlic powder, onion powder, cumin, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more Splenda Granulated Sweetener; if it is too sweet, add more vinegar.
Once the sauce is to your liking, add the mushrooms and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
Makes 4 servings.

Breakfast: Sunnyside Up Egg, Buffalo Breakfast Sausage, Toast, and Green Tea

June 8, 2013 at 8:10 AM | Posted in Aunt Millie's, breakfast, Wild Idea Buffalo | Leave a comment
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Had Buffalo Breakfast Sausage For the first time for Breakfast this morning, and loved it as i do all Buffalo cuts of meat. I ordered it fromBuffalo Sausage Breakfast 007 Wild Idea Buffalo along with 3 Buffalo Steaks. It fried up perfect and was seasoned just right! With a hint of Sage and Maple along with Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water. With all that it had to be good! Along with the Sausage I had one Egg, Sunnyside Up, and Aunt Millie’s Whole Grain Bread that was toasted and spread with I Can’t Believe It’s Not Butter. I also had a fresh brewed Bigelow Decaf Green Tea. Good way to start the day!

 

 

 

 

 

 
Wild Idea Buffalo Breakfast SausageWild Idea Buffalo Breakfast Sausage
Our prairie bison mixed with hints of sage and maple makes this a healthy breakfast meat alternative. Serve it up with sunny-side eggs and pancakes or use in stuffing and sauces. One pound package of ground breakfast sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/breakfast-sausage

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