CHICKEN SALAD STUFFED AVOCADO

May 14, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine | 1 Comment
Tags: , , , , , , , , , , , , ,

From the Diabetic Gourmet is a recipe for CHICKEN SALAD STUFFED AVOCADO. To prepare this recipe you’ll be needing Lime, Chicken Breasts, Red Cabbage, Carrots, Radish, Brown Mustard, Garlic Powder, and Olive Oil. There’s 2190 calories and 2 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CHICKEN SALAD STUFFED AVOCADO
Recipe for Chicken Salad Stuffed Avocado from our Main Dishes recipe section.

Ingredients

2 medium avocados
Juice of 1 lime
2 cups chopped cooked chicken breast, about 1/2-inch pieces
2 Tbsp. chopped red cabbage
2 Tbsp. diced carrots
2 Tbsp. diced radish
4 tsp. spicy brown mustard
1/2 tsp. garlic powder
1 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
Lime wedges for garnish

Directions

1 – Carefully cut avocados in half lengthwise. Remove pits. Scoop out pulp into mixing bowl and set avocado shells aside.
2 – Add lime juice and mash avocado. Add chicken, cabbage, carrots, radish, mustard, garlic powder, olive oil, salt and pepper to taste and mix gently to combine.
3 – Spoon mixture into avocado shells, mounding in the center and serve immediately with lime wedges. Or serve immediately on whole-grain bread for sandwiches or whole-wheat tortilla for wraps.

Recipe Yield: Makes 4 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 290
Fat: 16 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 146 milligrams
Protein: 29 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/chicken-salad-stuffed-avocado

Chicken, Peach, and Cabbage Salad

February 20, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , ,

I’m passing along a recipe for a Chicken, Peach, and Cabbage Salad. To make this Salad you’ll be needing Chicken Breasts, Red Cabbage, Peach, Celery, Fat Free Plain Yogurt, Orange Juice, Curry Powder, Salt, and Black Pepper. There’s 154 calories and 8 net carbs per serving. 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 2022! https://www.diabetesselfmanagement.com/

Chicken, Peach, and Cabbage Salad
For days when you’re craving a homemade meal but don’t have much time, this low-carb and colorful salad comes together quickly and provides a hearty dose of protein to keep

you fueled.

Ingredients
1 1/2 cups diced cooked chicken breast, chilled
1 cup shredded red cabbage
1 medium ripe peach, peeled, pitted, and cut into 1-inch pieces or 1 small mango, peeled and diced
1 stalk celery, diced
1/4 cup fat-free plain yogurt or 2 tablespoons fat-free yogurt plus 2 tablespoons fat-free sour cream
3 tablespoons peach nectar or orange juice
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions
Yield: 3 servings
Serving size: 1 cup

1. Combine chicken, cabbage, peach, and celery in medium bowl. Toss gently but well.

2. Stir together yogurt, juice, curry powder, salt, and pepper in small bowl. Stir into salad mixture. Mix gently but well.

Nutrition Information:
Calories: 154 calories, Carbohydrates: 10 g, Protein: 23 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 174 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/chicken-peach-and-cabbage-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Buttermilk Coleslaw

July 2, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

I have a recipe for a Buttermilk Coleslaw to pass along from Jennie – O. To make the Coleslaw you’ll be needing Green Cabbage, Red Cabbage, Carrots, Onions, Buttermilk, Mayonnaise, Dijon Mustard, Apple Cider Vinegar, Kosher Salt, and freshly Ground Black Pepper. Great side dish for any meal! There’s 106 calories and 6 net carbs per serving. Great side for any meal! 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 2021! https://www.jennieo.com/

Buttermilk Coleslaw
This homemade coleslaw recipe brings together shredded cabbage, carrots and onion in a tasty buttermilk dressing to compliment your dinner menu.

Total Time – 40 Minutes
Serving Size – Makes 6 Servings

Ingredients
4 – cups shredded green cabbage

1- cup shredded red cabbage

1/2 – cup shredded carrots

1/4 – cup grated onion

3/4 – cup buttermilk

1/4 – cup mayonnaise

1 – tablespoon Dijon mustard

2 – teaspoons apple cider vinegar

2 – teaspoons sugar

Kosher salt and freshly ground black pepper

Directions
1.) In large bowl, combine cabbage, carrots, and onion.

2.) In medium bowl, whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Season to taste with salt and pepper. Pour mixture over cabbage mixture. Toss to combine. Refrigerate until serving.

Nutrition
Calories 106

Protein 2.1g

Carbohydrates 8.3g

Fiber 2.1g

Sugars 5.4g

Fat 7.3g

Cholesterol 5.1mg

Sodium 170.4mg

Saturated Fat 1.2g
https://www.jennieo.com/recipes/buttermilk-coleslaw/

Jennie – O Turkey Recipe of the Week – Baja Blast Turkey Tacos

June 25, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is Baja Blast Turkey Tacos. Ready for some Tacos! To make this week’s Recipe you’ll be needing Shredded Cheddar Cheese, package of JENNIE-O® Turkey Breast Cutlets, Avocado, Jalapeno Pepper, Cilantro, Red Cabbage, Green Onion, and Lime Wedges. Also included is a recipe for the Thai Chili Garlic Sauce, which you’ll need Plain Greek Yogurt, Thai Style Chili Sauce or Paste, and Minced Garlic. 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 2021! https://www.jennieo.com/

Baja Blast Turkey Tacos
Featuring shredded turkey, avocado, jalapeno and more, these Baja Blast Turkey Tacos are perfected with a Thai Chili Garlic Sauce. The best part, this recipe uses cheese taco shells, making it keto diet friendly.

Total Time – 30 Minutes
Serving Size – Makes 4 Servings

Ingredients
1-1/3 – cups shredded cheddar cheese
1 – (17.6-ounce) package JENNIE-O® Turkey Breast Cutlets
1 – avocado, diced
1/4 – cup minced jalapeno pepper
1/4 – cup chopped cilantro
1/4 – cup shredded red cabbage
1/4 – cup chopped green onions
4 – lime wedges

Thai Chili Garlic Sauce
1/4 – cup plain Greek yogurt
3 – tablespoons Thai style chili sauce or paste
1 – teaspoon minced garlic

Directions
1.) Heat oven to 375°F. Line large baking sheet with parchment paper. Divide cheese into 4 mounds on parchment paper spreading each into a 5-inch circle. Be sure to leave some space between each circle as they will expand a bit as they melt. Bake 5 minutes, rotate the tray in the oven, and bake 3 to 5 minutes longer or until the edges are beginning to brown very slightly and the cheese takes on a lace-like appearance. Let the cheese circles cool a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars. Let the cheese hang until hardened and completely cooled into the shape of a taco shell.

2.) Cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fingers or tongs. Place turkey, avocado, jalapeno pepper, cilantro, red cabbage, and green onion into cheese taco shells. Drizzle with Thai chili garlic sauce and serve with a lime wedge.

Thai Chili Garlic Sauce
3.) In small bowl, mix all ingredients. Refrigerate until ready to use.

Nutrition
Calories 387
Protein 40.8g
Carbohydrates 11.7g
Fiber 2.9g
Sugars 6.3g
Fat 19.4g
Cholesterol 96.1mg
Sodium 452.8mg
Saturated Fat 7.9g
https://www.jennieo.com/recipes/baja-blast-turkey-tacos/

Italian Turkey Salad

June 18, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , ,

I have another Jennie – O Recipe to pass along, Italian Turkey Salad. To make this recipe you’ll need Rotini Pasta, Red Onion, Olives Bell Peppers, Tomato, Celery, Broccoli Florets, Red Cabbage, JENNIE-O® Turkey Breast Roast, and Italian Salad Dressing. 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 2021! https://www.jennieo.com/

Italian Turkey Salad
This Italian Turkey Salad is not only delicious, it’s packed with veggies that make for a substantial meal. Made with pasta, vegetables and turkey breast at 360 calories per serving.
Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
1 pound rotini pasta
1 small red onion, diced
½ cup sliced ripe olives
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup diced yellow bell pepper
1 small tomato, diced
4 stalks celery, diced
1 cup broccoli florets
1 cup shredded red cabbage
1 pound shredded JENNIE-O® Turkey Breast Roast
1¼ cups Italian salad dressing

Directions
1) Cook pasta until al dente; drain and cool.

2) In large bowl, combine cooked pasta, onion, olives, peppers, tomato, celery, broccoli and cabbage. Add turkey; toss to mix.

3) Pour dressing over turkey and vegetables. Toss to coat.

Nutritional Information
Calories 360 Fat 5g
Protein 26g
Cholesterol 45mg
Carbohydrates 52g
Sodium 860mg
Fiber 4g
Saturated Fat 1.5g
Sugars 7g
https://www.jennieo.com/recipes/italian-turkey-salad/

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

March 10, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

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 and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! 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

Asian Vegetable and Soba Noodle Salad

March 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
Tags: , , , , , , , , , , , ,

I have a recipe for a Asian Vegetable and Soba Noodle Salad to pass along. Some of the ingredients you’ll be needing are Soba, Bell Peppers, Red Cabbage, Jicama, Peanuts, Sesame Oil, Rice Vinegar and more. 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 2021! https://www.diabetesselfmanagement.com/

Asian Vegetable and Soba Noodle Salad

Ingredients
Preparation time: 25 minutes
Chilling time: 1 hour

5 ounces soba
3/4 cup coarsely sliced fresh red bell pepper
3/4 cup coarsely sliced fresh green bell pepper
1 cup sliced fresh red cabbage
1 cup peeled, matchstick-sliced fresh jicama
3/4 cup coarsely sliced green onions
3/4 cup matchstick-sliced unpeeled cucumber
1/4 cup chopped, unsalted peanuts
1 tablespoon sesame oil
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper

Directions
Yield: 8 servings
Serving size: 1 cup

1 – Bring a medium pot of water to a boil. Add soba noodles, cover, and cook about 5 minutes until noodles are tender yet firm. Place noodles in strainer and rinse with cool water. In a large salad bowl, place sliced red pepper, green pepper, red cabbage, jicama, green onions, cucumber, and peanuts. Add cooled, drained noodles. In a small mixing bowl, whisk sesame oil, vinegar, minced garlic, soy sauce, and black pepper together. Pour dressing over salad and toss ingredients until they are well distributed. Chill for approximately 1 hour before serving.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 19 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 222 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/asian-vegetable-and-soba-noodle-salad/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

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

January 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , , ,

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. Enjoy and Eat Healthy in 2020! 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

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
Tags: , , , , , , , , , , , , ,

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
Tags: , , , , , , , , , , ,

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

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Whole and Heavenly Oven

Where healthy meets indulgent

Callywood Farms

Nourish Your Body, Excite Your Taste Buds, and Give Back to the Earth

The Happy Viking

I'm not a Viking woman... but I like the sound of it.

Diabetes Meal Ideas

This I can eat

the muffin anne

Vegan, mother, cooker

Home of Malones

A lifestyle blog sharing her tales of motherhood and love for fashion, food, entertainment and travel.

Rochelle's Kitchen London

Simple home cooking for family and friends...

Dinner at the Franzens

Here's what is cooking at our house

Siiri's Blog

The Journey to Self Reliance

The Spinning Sheep

Exploration into Medieval, Early Modern, and Regency Clothing, Fiber Arts, Textiles, and Foodstuffs

Kate’sKitchen

Sometimes healthy, sometimes not, but ALWAYS delicious!

My Chinese Home Kitchen

My name is Chen Jing. Welcome to my Chinese Home Kitchen!

cookingpleasure

eat well, stay healthy!!!

The No Nose Kitchen

A cooking blog focused on providing recipes with an emphasis on texture for those struggling with anosmia.