It’s Chili, Chowder, or Stew Saturday – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

August 3, 2019 at 6:03 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe at the Wild Idea Buffalo website. Soup is on! So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.

https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

March 20, 2019 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that’s a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET 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/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 – medium potatoes, peeled and quartered

2 – cups reserved potato water

3 – tablespoons of butter

2 – large leeks, white and light green parts sliced

3 – cloves garlic, chopped

1½ – teaspoons of black pepper

1½ – teaspoons salt

2 – teaspoons crushed fennel

1½ – cups milk

1 – tablespoon lemon

2 – cups red cabbage, thinly sliced

1 – 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 – Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 – Strain the potatoes, reserving two cups of the potato water.
3 – Transfer the potatoes and reserved water to a blender and puree.
4 – In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 – Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 – In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 – Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 – Bring soup to a gentle boil over medium heat, stirring occasionally.
9 – Before serving whisk in the lemon juice and adjust seasoning to taste.
10 – Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 – To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket

 

 

Wild Idea Buffalo – Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

Turkey Bacon Skillet Breakfast

February 8, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along a second Jennie – O Turkey Breakfast Recipe along to everyone, Turkey Bacon Skillet Breakfast. This one is made using JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Green Cabbage, Red Cabbage, Red Onion, and Spices. Get the Cast Iron Skillet out and heated up for this one! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Bacon Skillet Breakfast
This is a Gluten Free Recipe

Breakfast is the most important meal of the day. In this case, it’s also the most delicious. Lean turkey bacon, caraway seeds and sautéed veggies bring this gluten free skillet recipe to the next level of breakfast flavor.

INGREDIENTS
1½ pounds red potatoes, cubed
2 carrots, chopped
½ (12-ounce) package JENNIE-O® Turkey Bacon
2 tablespoons olive oil
1½ teaspoons caraway seeds
3 cups shredded green cabbage
1 cup shredded red cabbage
1 red onion, chopped
¼ cup chopped fresh parsley

DIRECTIONS
1) Place potatoes and carrots in microwavable safe dish. Microwave, covered, on HIGH 3 minutes; stir. Microwave 2 minutes longer or until tender and set aside.
2) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop and set aside.
3) Heat oil in skillet. Add potato mixture and caraway seeds. Cook stirring occasionally 5 to 7 minutes or until tender. Stir in cabbage and onion. Cook 3 minutes or until cabbage is slightly wilted. Stir in turkey bacon pieces. Cook 3 to 4 additional minutes or until cabbage is tender. Sprinkle with fresh parsley.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 12g
Carbohydrates 44g
Fiber 9g
Sugars 11g
Fat 12g
Cholesterol 30mg
Sodium 500mg
Saturated Fat 2g
https://www.jennieo.com/recipes/264-turkey-bacon-skillet-breakfast

Harvest Turkey Sandwich

January 4, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s another Sandwich recipe from the Jennie – O Turkey website, Harvest Turkey Sandwich. This one uses the JENNIE-O® Premium Fresh Turkey Breast Roast along with Red Cabbage, Carrots, Red Onion, with toppings of either Honey Mustard or Herbed Low Fat Cream Cheese which is all served on a Whole Grain Sandwich Roll. It’s 200 calories and 21 net carbs per serving! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Harvest Turkey Sandwich
Piled high with fresh, crunchy veggies and Jennie-O® Premium turkey breast, this sandwich would belong in the sandwich hall of fame if such a thing existed. A hearty, filling lunch that’s ready in under 15 minutes!

INGREDIENTS
4 whole grain sandwich rolls
4 tablespoons honey mustard or herbed low fat cream cheese spread
8 ounces JENNIE-O® Premium Fresh Turkey Breast Roast, thinly sliced
1 cup shredded red cabbage
1 cup julienned carrots
1 small red onion, thinly sliced

DIRECTIONS
1) Spread each whole grain sandwich roll with honey mustard or the herbed cream cheese.
2) Top rolls with oven roasted turkey breast. Layer red cabbage, carrots, and red onion. Place roll top on sandwich.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 200
Protein 18g
Carbohydrates 25g
Fiber 4g
Sugars 5g
Fat 3.5g
Cholesterol 35mg
Sodium 610mg
Saturated Fat 1g
https://www.jennieo.com/recipes/430-harvest-turkey-sandwich

Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

June 20, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe or purchase the PREMIUM STEAK STRIPS along with all the Wild Idea Products at the Wild Idea Buffalo website. I also left a link to the PREMIUM STEAK STRIPS also. Well, Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too! *Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 1 LB.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

“Meatless Monday” Recipe of the Week – Rye Berry Salad with Red Cabbage, Feta, and Dill

September 21, 2015 at 4:54 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Rye Berry Salad with Red Cabbage, Feta, and Dill. It’s from the PBS/Recipe website. If you’re looking for a recipe for dinner tonight check out the PBS website. Main Dishes, Side Dishes, or Desserts they have a fantastic variety of all. http://www.pbs.org/food/recipes/

 
Rye Berry Salad with Red Cabbage, Feta, and Dill

This rye berry salad dish is wholesome, filling, and nutrient-dense.PBS3

Ingredients
For the Salad:
1 1/4 cup whole rye berries (wheat, emmer, spelt, or barley can be used)
1 Tbsp lemon juice or apple cider vinegar
Half of a medium-small 2-pound red cabbage, finely chopped
1 small bunch of fresh dill, finely chopped (about 3/4 cup)
Half a bunch flat leaf parsley, finely chopped (about 1/2 cup)
About 12 cherry tomatoes, sliced into quarters
4 oz feta cheese, cubed or crumbled
1 quarter of a small red onion, finely minced (about 2 Tbsp minced)
1 Tbsp capers (optional)
Sprigs of dill flowers, for garnish (optional)
For the Dressing:
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1/3 cup olive oil
1 large garlic clove, minced
Sea salt and pepper, to taste
Directions
1 – Place the rye berries in a bowl filled with 4 cups of water and 1 Tbsp of lemon juice or apple cider vinegar. Allow them to soak in this mixture for 12 to 24 hours. You can skip the soaking if you’re in a hurry, but it’s a good thing to do because it will make the rye’s nutrients more available for your body to absorb. Once the grains have soaked, drain the water and place the berries in a pot filled with 5 cups of water. Bring the water to a boil and reduce the heat to low so the grains can simmer for about 1 to 1 1/2 hours or until they are tender. You should taste them every now and then. Some people like them a little chewier (more ‘al dente’) and some people like them softer. You can remove them from heat and drain once you’re happy with the texture. Set the drained berries aside to cool.
2 – Once the berries are cooled, place them in a large salad bowl and add the finely chopped red cabbage, finely chopped fresh dill, chopped parsley, quartered cherry tomatoes, cubed feta cheese, minced red onion, and capers.
3 – To prepare the dressing, place all the ingredients in a lidded jar, shake well and pour half the dressing over the salad. Toss well and taste. If you wish, add more dressing. The rye berries can absorb a lot of the flavor from the dressing so be generous with it. Serve with fresh sprigs of dill flowers if you have some. This salad makes great leftovers the next day!

http://www.pbs.org/food/recipes/rye-berry-salad-red-cabbage-feta-dill/

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