Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks

December 26, 2013 at 9:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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I had never heard of this one but what a great combo, Buffalo Steak and Oysters! This recipe, from Jill O’Brien, is from 2011 and is this weeks Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks.

 
December 9, 2011
Carpetbag Steaks
By: Jill O’Brien

 

 

Wild Idea Buffalo Carpetbag Steaks

Carpetbag Steaks (serves 4)

* Tenderloin or New York steaks work well for this dish.

Ingredients:

For Steaks:

4 Buffalo Steaks, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
3 tablespoons unsalted butter
8 fresh oysters, shucked and coarsely chopped
2 tablespoons fresh squeezed lemon
2 tablespoons shallots, minced
½ teaspoon Tabasco sauce
½ cup parmesan, grated
½ cup dry bread crumbs
2 tablespoons fresh parsley, chopped
For Cajun Cream Sauce

1 tablespoon butter
2 teaspoons Cajun seasonings + to taste
1 tablespoon fresh lemon juice
½ cup cream
Cajun Seasoning:

4 teaspoons paprika
1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
Mix together and set aside. Keep remaining in sealed container.

 
Directions:

* Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
* Place oysters and lemon juice in bowl and let set for ½ hour.
* Melt 2 tablespoons of butter in sauté pan over medium high heat.
* Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
* Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
* Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
* Stuff pocket of steaks with warm oyster stuffing.
* In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
* Remove and cover with foil.
* In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
* Quickly whisk in cream and bring to full heat.
* Serve steaks atop dirty rice and drizzle all with Cajun cream sauce.

 
http://wildideabuffalo.com/2011/carpetbag-steaks-2/

 

 

 

 

Wild Idea
http://buy.wildideabuffalo.com/

Wild Idea Buffalo Recipe of the Week – Cabbage Rolls in Tomato Sauce

December 11, 2013 at 9:47 AM | Posted in Wild Idea Buffalo | 1 Comment
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Buffalo always makes it better, just like these Cabbage Rolls! It’s this week’s Wild Idea Buffalo Recipe of the Week by Jill O’Brien. Enjoy!

 
Cabbage Rolls in Tomato Sauce
By: Jill O’Brien

Wild Idea Buffalo Cabbage Rolls in Tomato Sauce 2
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls

Ingredients:

8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 pound ground bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked
Tomato Sauce

Ingredients:

2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic
Preparation:

1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 -Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild & brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.

 
http://wildideabuffalo.com/2013/cabbage-rolls-in-tomato-sauce/

 

 

 

 

Wild Idea Buffalo Ground Round 99 free

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Wild Idea Buffalo – Asian Style Meatballs with Cilantro Yogurt Sauce

December 8, 2013 at 10:27 AM | Posted in Wild Idea Buffalo | 5 Comments
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Here’s the second of three Buffalo Meatball recipes from Jill O’Brien of Wild Idea Buffalo, Enjoy!

 

 
Asian Style Meatballs with Cilantro Yogurt SauceWild Idea Buffalo Asian Style Meatballs with Cilantro Yogurt Sauce
(Makes 16 to 20 meatballs)

 

 

Ingredients:

1 lb. Ground Buffalo

1½ tablespoons fish sauce

1 tablespoon sesame oil

1 teaspoon lemon zest

1 tablespoon lemon juice

½ cup shallots, finely diced

3 cloves garlic, minced

½ cup cilantro, finely chopped

1 tablespoons mint, finely chopped

¼ teaspoon salt

½ teaspoon black pepper

 

Preparation:

1) Mix all ingredients together, except buffalo.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands.

3) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after forming meatballs.

4) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

5) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve with cucumbers and radishes with Cilantro Yogurt Sauce. *Optional: Serve on a bed of brown basmati rice.

 

Cilantro Yogurt Sauce (Makes 1 ½ cups)
Ingredients:

2 cups fresh cilantro, chopped

¼ cup fresh mint leaves

1 jalapeno, seeded

2 tablespoons garlic, chopped

1 teaspoon cumin

1 tablespoon lemon juice

½ teaspoon salt

1 cup whole milk or low-fat yogurt, room temperature
Instructions: Place all ingredients but yogurt into blender and puree. Pour yogurt into bowl and whisk in cilantro mixture. This sauce is great on so many things and will keep well in refrigerator for later use.
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

 

Wild Idea Buffalo Ground Round 99 free

Wild Idea Buffalo – 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Wild Idea Buffalo: Buffalo Curry Meatballs

December 7, 2013 at 10:30 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s the first of 3 different Buffalo Meatball recipes by Jill O’Brien of Wild Idea Buffalo. Made with 1 lb. Ground Buffalo from Wild Idea Buffalo, you know it has to be good!

 

 
By: Jill O’Brien

 

Curried Buffalo Meatballs (Makes16 to 20 meat balls)Wild Idea Buffalo Curry Meatballs

 
Ingredients:

1 lb. Ground Buffalo

1 teaspoon cardamom

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon coriander

¼ teaspoon nutmeg

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cayenne pepper

1 tablespoon olive oil

1 tablespoon butter

3 green onion, sliced *reserve dark green tops for garnish

2 cups unsweetened coconut milk

1 tablespoons yellow curry paste

1 dried hot chili, or 1 tsp crushed red pepper

1 tablespoon fish sauce

1 tablespoons brown sugar

1 tablespoon fresh ginger

 

 

Preparation:

1) Mix all dry spices together with olive oil.

2) Crumble ground buffalo meat into spice mixture. Mix thoroughly with hands. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.

3) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

4) In sauce pan over medium high heat melt butter. Add onions and sauté for 3 minutes.

5) Add remaining ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. Reheat sauce before serving.

6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Pour curry sauce over meatballs and garnish with green onions.

 
http://wildideabuffalo.com/2013/december-story-by-jill-obrien/

 

 

Wild Idea Buffalo Ground Round 99 free

 

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

December 2, 2013 at 6:22 PM | Posted in chicken, potatoes, vegetables | 4 Comments
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Today’s Menu: Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary

 

Roasted Chicken and Cauliflower 005

 

Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40’s with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it’s here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.

 

 

 

Came across the Pan-Roasted Chicken with Cauliflower in Mom’s issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I ve left the full recipes and web links to all the recipes at the end of the post.

 

 

Roasted Chicken and Cauliflower 004

For the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller’s Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.

 
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!

 

 
I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You’ll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Helthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Pan-Roasted Chicken with Cauliflower

 

ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.

Tip
An Extra Buck Will Buy You…Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken

 
http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/

 

 

 
Roasted Red Potatoes with Rosemary

Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.

Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

 

 

Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback

What to do With – Leftover Green Beans and Ham

November 10, 2013 at 10:08 AM | Posted in greenbeans, Ham, vegetables | Leave a comment
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Put those leftover Green Beans and Ham to work by making a Leftover Green Beans and Ham Vegetable Medley! Nothing but good things in this one.

 

Leftover Green Beans and Ham Vegetable Medley

 

INGREDIENTS:

1 tablespoon extra virgin olive oil
2 cups carrots, julienned
2 cups leftover green beans, drained
1 cup frozen green peas
2 cups fresh broccoli florets
1 cup sliced green bell peppers
1 cup sliced red bell peppers
4 cups cooked ham, cut into thin strips
1/2 cup Egg Beater’s
1 tablespoon low sodium soy sauce
1/2 cup water
1 teaspoon cornstarch

DIRECTIONS:
1. Heat a wok or large skillet with oil on medium heat. Place carrots, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
2. Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
3. In a small, lightly greased skillet, scramble the Egg Beater’s until firm. Cut up into small pieces.
4. Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

Kitchen Hint of the Day!

September 12, 2013 at 8:30 AM | Posted in Kitchen Hints | 1 Comment
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To revive wilted greens – To crisp cut – up the greens like lettuce, cilantro, or anything else that wilts, soak them in ice water for 15 – 20 minutes. This also works for limp asparagus and carrots.

Chicken Ferocious

September 8, 2013 at 9:44 AM | Posted in chicken, spices and herbs | 2 Comments
Tags: , , , , , , ,

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.

That Cheesecake Craving!

September 5, 2013 at 5:32 PM | Posted in dessert | Leave a comment
Tags: , , , , , , ,

I had been wanting a Cheesecake for quite some time now. So today I stopped up at a local Kroger and purchased the ingredients, 1 box Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling Cheesecake, a container of Cool Whip Free (for topping), and 1 Graham Cracker Crust (I used a Kroger Brand Pre-Made Crust). Dessert tonight Cheesecake!

Turkey Tacos and Cheesecake 002

 

So easy to make! In a bowl add 1 box Jello Mix (2 for a denser cake), 1 3/4 cups Fat Free Milk (I used 2% instead). Stir for 2 minutes and pour into the pre-made pie crust, cover and refrigerate for at least 3 hours before serving. You’re done!

Turkey Tacos and Cheesecake 004

 

I topped mine with Cool Whip Free but for Mom and Dad I had also bought some Blackberries and I made a Simple Blackberry Sauce for them. Found the recipe on an internet search, from http://www.heathersdish.com/1/simple-blackberry-sauce/. It is as it says a Simple Blackberry Sauce, and delicious! I left the full recipe below along with a web link to her site. To make the sauce I needed 1 bag frozen blackberries (I used Fresh Blackberries), 1/3 cup sugar (I used Splenda), 2 Tbsp cornstarch, and 3 Tbsp fruit juice or water (I used lime juice). Then pour the berries into a small saucepan and cover with sugar (Splenda), then stir to coat the berries with the Splenda (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving! Very tasty topping!

 
 

Jell-O Sugar-Free Fat – Free Instant Pudding & Pie Filling, CheesecakeJello Cheesecake Mix
Creamy, cool, and satisfying, it’s no wonder Jell-O Pudding has been an American family favorite for more than 63 years. Low in calories, Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling is not only delicious but also high in calcium. Everyone loves the flavor of this creamy pudding. In fact, 64 percent of moms say Jell-O Pudding is a favorite snack for kids. When you could go for something rich, smooth, and delicious, turn to Jell-O Sugar-Free Cheesecake Instant Pudding and Pie Filling.

*Good source of calcium when made with milk
*1/3 fewer calories than regular pudding
*Kosher
Ingredients
Modified Food Starch, Maltodextrin, Tetrasodium Pyrophosphate and Disodium Phosphate (For Thickening), Contains less than 2% of Nonfat Milk, Natural and Artificial Flavor, Salt, Calcium Sulfate, Xanthan Gum, Mono- and Diglycerides (Prevent Foaming), Aspartame and Acesulfame Potassium (Sweeteners), Yellow 5, Yellow 6, Artificial Color. Phenylketonurics

Directions
Pudding directions: 1. beat pudding mix into 2 cups cold fat free milk in bowl with wire whisk 2 minutes. 2, Pour at once into 4 individual serving dishes. (Pudding will be soft-set and ready to eat within 5 minutes). Makes 4 (1/2 cup) Servings. Pie directions; 1. Prepare as directed for pudding, reducing milk to 1 3/4 cups(For fuller pie, use 2 pkg (4-serving size each) and 2 3/4 cups milk). 2 Pour at once into 9 inch Honey Maid Graham Cracker Pie Crust. Refrigerate at least 1 hour (3 hours for fuller pie) or until set. Note: pudding will not set if made with soy milk.

 

 
SIMPLE BLACKBERRY SAUCETurkey Tacos and Cheesecake 010

 

1 bag frozen blackberries (I believe mine was a 12-oz bag)
1/3 cup sugar
2 Tbsp cornstarch
3 Tbsp fruit juice OR water (I used lime juice – it’s what I had on hand)

 
Pour the frozen berries (or fresh if you have them) into a small saucepan and cover with sugar, then stir to coat the berries with sugar (this also helps break up the berries and release some of the juices). Bring to a simmer over medium-low heat and cook for about 2-3 minutes until the sugar is absorbed. Meanwhile stir together the cornstarch and juice/water. Once the sugar is dissolved, remove from heat and gently stir in the cornstarch mixture. Put back on the heat for an addition 30-60 seconds until it’s as thick as you want it. Let cool before serving!

 

http://www.heathersdish.com/1/simple-blackberry-sauce/

Wild Idea Buffalo Recipe of the Week – Lasagna

September 4, 2013 at 9:01 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , ,

I haven’t had Lasagna made with Buffalo Italian Sausage, YET! This just sounds like one of those keeper recipes. Another delicious and healthy recipe from Jill O’Brien of Wild Idea Buffalo. I can’t wait to try this one!

 

 

LasagnaWild Idea Buffalo Lasagna
By: Jill O’Brien

Lasagna (serves 4 to 6)
Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini
Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

* Heat olive oil in heavy sauce pan over medium high heat.
* Coarsely crumble in Buffalo Italian Sausage and stir once.
*Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
*Add red wine and stir.
*Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
*Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
*Season to taste.
Assembly:

* Lightly oil lasagna pan or casserole dish.
* Cover bottom of pan with one cup meat sauce.
* Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
* Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
* Cover with foil and bake at 375* for 45 minutes or until bubbly.
* Cover top with grated Parmesan and allow to melt or lightly brown.

 

http://wildideabuffalo.com/2012/lasagna/

 

 

 
Wild Idea Buffalo -1 lb. Italian SausageWild Idea Buffalo Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of grilling or Italian dishes, without sacrificing a bit of flavor. One pound package of ground sausage, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.

 

 

http://buy.wildideabuffalo.com/products/1-lb-italian-sausage

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