Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

December 2, 2020 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 Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast. Recipe is for the Bison Roast along with a Gravy and an incredible homemade stuffing recipes. You can find this recipe and purchase the Wild Idea Buffalo 3 lb. Sirloin Tip Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast and Gravy:
1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.
https://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

October 28, 2020 at 7:09 PM | Posted in Omaha Steaks | Leave a comment
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Today’s Menu: Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

 

 

 

To start the day I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Same gloomy weather outside again. High of 53, cloudy, gray, and light rain. A very nice lady that leaves here in our community saves the frozen meals that she does not use from Meals on Wheels and the Free Store and every week or two I’ll go up and she gives them to me. Then I go around to 4 or 5 neighbors and pass them out to the ones that need it. She feels good like I do to help others. That’s what it is all about! So for Dinner tonight I heated up the Leftover Pot Roast, Potatoes, and Carrots. I made a Pot Roast Sandwich with a side of Vegetables. I used Healthy Life Wheat Buns for the Sandwich. I’ll be purchasing more of the Omaha Steaks Pot Roast. I’ve left the original post from last night for the description and preparation. Take Care and Stay Safe!

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.

* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Pot Roast, Carrots, Red Potatoes, and Cornbread

October 27, 2020 at 7:17 PM | Posted in BEEF, carrots, potatoes | Leave a comment
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Today’s Menu: Pot Roast, Carrots, Red Potatoes, and Cornbread

 

 

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Cloudy, light rain, and 49 degrees outside again. Our 3rd day in a row of this weather. The only good thing is with all the rain and wind of late the large tree across the street has finally lost all its leaves. Nothing going on outside so I did a few chores around the house. I measured one of the cabinets and I’m thinking about installing a Lazy Susan. I had to have Mom at her Family Doctor for a checkup and then I had to to Kroger and pick up a prescription for her. So for Dinner tonight I prepared a Pot Roast along with Carrots, Red Potatoes, and Cornbread.

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes!

 

Finally I also prepared a small Cast Iron Skillet of Cornbread. For the Corn Bread I’m using Martha White White Corn Meal. The Cornbread goes perfect with anything! Then for Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.
* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

ITALIAN BRAISED BEEF ROAST

September 9, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for an ITALIAN BRAISED BEEF ROAST to pass along. This one is made using Beef Shoulder Roast Boneless, Flour, Olive Oil, Balsamic Vinegar, Onions, Shallots, Dates, Salt, and Pepper. One delicious Pot Roast! 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 2020! https://diabeticgourmet.com/

ITALIAN BRAISED BEEF ROAST
Ingredients

1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper

Directions

1 – Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2 – Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil.
3 – Cover tightly and cook in 325F oven 2-1/4 to 3-1/4 hours or until pot roast is fork-tender.
4 – Remove pot roast; keep warm.
5 – Cook liquid and vegetables over medium-high heat to desired consistency.
6 – Carve pot roast. Serve with sauce.
NOTES:
Cooking food for a long period of time in an amount of liquid, covered, is known as braising. Braising usually involves a large piece of meat that is browned in some oil or fat before being combined with liquid and cooked either on the stovetop or in the oven.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 283
Fat: 12 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 214 milligrams
Cholesterol: 104 milligrams
Protein: 34 grams
Carbohydrates: 10 grams
https://diabeticgourmet.com/diabetic-recipes/italian-braised-beef-roast

BUFFALO VS BISON

July 26, 2020 at 12:03 PM | Posted in Wild Idea Buffalo | Leave a comment
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One question that we often receive is: “What is the difference between buffalo and bison?” Quite simply, both names refer to the same animal. Understandably, this has caused some confusion, but both terms are used interchangeably, and both are accepted.
For some background, the name buffalo is thought to have originated from European explorers who confused the animal they found in the New World with animals they were more familiar with – African or Asian Buffalo. As with the misnaming of Native Americans (Indians), the name stuck. Our National Mammal was only given the name bison after European scientists studied the skeletons years later. Today, the word buffalo is still often used for the American Bison. For example; Buffalo Gap National Grasslands, Buffalo Bill, the Buffalo Nickel, Buffalo Bills and Buffalo, South Dakota… etc.

There are two sub-species of American Bison (Bison bison). The first is the Plains Bison – originally found in huge numbers on the Great Plains. The second is the Wood Bison, which lived in smaller herds on the woody edges of the Great Plains and are now mostly found in the forests of Central Canada.

At Wild Idea Buffalo Company, we raise 100% Grass-Fed Buffalo (Bison bison) that roam much like their ancestors did on the Great Plains of South Dakota and long before the names got muddled.

Learn more about how we raise our buffalo (or “bison” if you prefer 😉) here.

https://wildideabuffalo.com/blogs/blog/buffalo-vs-bison

https://wildideabuffalo.com/

Healthy Bison Recipes

April 22, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bison Recipes. Buffalo or Bison is my favorite! I switched from Beef over to Buffalo back in 2005 when I was diagnosed with Diabetes 2. And very glad I did, I love the taste and freshness of Buffalo and it cooks up so easy! Anyway here’s some Delicious and Healthy Bison Recipes to pass along. You ‘ll find recipes like Buffalo and Black Bean Chili, Grilled Buffalo Steak with Radicchio-Beet Skewers, and Grilled Bison-Mushroom Burgers. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it’s naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes…………………………………….

Grilled Buffalo Steak with Radicchio-Beet Skewers
Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing. Buffalo is a tasty option but, because it’s so lean, is best cooked rare to medium-rare………………………………….

Grilled Bison-Mushroom Burgers
Adding smoky, umami-packed ground mushrooms to grilled burgers builds flavor and keeps things juicy while bumping up the patty size. This burger is super-tasty made with ground beef too, but we love bison as a sustainable alternative packed with rich flavor. Look for it in the meat section of well-stocked supermarkets………………………………………

* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Kitchen Hint of the Day!

April 13, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pork…………………………

Pork With a Bit of Pink Is Perfectly Fine. … A juicy pork chop with some pink in the middle has finally been given the official okay by the USDA. Previously the agency recommended that pork be cooked to 165 degrees, same as poultry. For professional chefs, the 145 degree number has been common practice.

Kitchen Hint of the Day!

January 5, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Season your Roast before searing……….

Even if your recipe doesn’t call for it, rubbing the roast with salt and pepper (and other optional dried herbs and spices) before searing it adds extra flavor to the meat as well as to the finished dish.

Low-Calorie Fall Recipes

November 23, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Calorie Fall Recipes. Delicious and Healthy Low-Calorie Fall Recipes with recipes including Slow-Cooker Clam Chowder, Rib Roast with Dijon-Sour Cream Sauce, and Apple-Cranberry Cobbler. Find these delicious Fall recipes and more all at the EatingWell website. Also you can subscribe to one of my favorite Magazines, the EatingWell Magazine. Each issue full of healthy tips and healthy recipes. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Calorie Fall Recipes
Find healthy, delicious low-calorie fall recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Clam Chowder
Plan to make this slow-cooker chowder recipe when you have a busy day at work. Put in just a few minutes of prep in the morning and you’ll be rewarded with a hearty clam chowder come dinnertime…………….

Rib Roast with Dijon-Sour Cream Sauce
This classic rib roast is seasoned with rosemary and marjoram and served with an incredibly simple—yet divine—mustard and sour cream sauce……………..

Apple-Cranberry Cobbler
Topped with a crunchy, low-fat granola, this warm, fruity cobbler recipe is loaded with apples, cranberries and spices. It serves 2 and can be on the table in just 40 minutes………….

* Click the link below to get all the Low-Calorie Fall Recipes
http://www.eatingwell.com/recipes/20161/low-calorie/seasons/fall/

Kitchen Hint of the Week!

November 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Roasting tip…………….

When roasting, to ensure even cooking and to prevent burning on the bottom, make sure meat or chicken is elevated on a metal rack. If you don’t have a rack handy, rest the meat on a bed of cut-up vegetables, which becomes a delicious side dish.

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