COD WITH MUSHROOM-HERB DUXELLES

June 1, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for COD WITH MUSHROOM-HERB DUXELLES. To make this wonderful Salmon Dish you’ll be using Mushrooms (Porcini, Shitake, Bolete, White, Baby Bella, Morels), Shallot, Green Onions, Parsley, Thyme, Salt, Pepper, Breadcrumbs, Canola Oils, Low Sodium Tomatoes, Balsamic Vinegar, and Cod. The Dish is 240 calories and 15 net carbs per serving. 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 2021! https://diabeticgourmet.com/

COD WITH MUSHROOM-HERB DUXELLES
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs. Recipe for Cod with Mushroom-Herb Duxelles from our Main Dishes recipe section.

Ingredients

8-oz fresh mushrooms (ie: Porcini, Shitake, Bolete, White, Baby Bella, Morels)
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 Tbsp canola oil
1 can (14oz) low-sodium crushed tomatoes
1 Tbsp balsamic vinegar
1-1/2 lb. Cod fillets (or other white fish fillet, such as halibut, haddock or tilapia), about 4 oz each

Directions

1 – Preheat oven to 400F (200C).
2 – In food processor, mince mushrooms until finely chopped.
3 – In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
4 – Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
5 – In a lightly oiled 9×13-inch (22×33-cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
6 – Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

NOTES:
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs.

Recipe Yield: Yield: 6 servings.

Serving size: 1 fish fillet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Cholesterol: 55 milligrams
Protein: 27 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/cod-with-mushroom-herb-duxelles

Appetizer of the Week – Goat Cheese Crostinis with Sweet Onion Jam SATURDAY

May 15, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Goat Cheese Crostinis with Sweet Onion Jam. To make this week’s recipe you’ll be needing Olive Oil, Yellow Onions, Dry Red Wine, Water, Brown Sugar, Balsamic Vinegar, Salt, Pepper, Soft Goat Cheese, Light Cream Cheese, Thyme, and Loaf French Bread. The Dish is 172 calories and 25 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 2021! https://www.diabetesselfmanagement.com/

Goat Cheese Crostinis with Sweet Onion Jam
These crostinis are an elegant appetizer for your next dinner party!

Ingredients
1 tablespoon olive oil
2 medium yellow onions, thinly sliced
3/4 cup dry red wine
1/4 cup water
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
2 ounces soft goat cheese
2 ounces light cream cheese, softened
1 teaspoon chopped fresh thyme, plus additional for garnish
1 loaf (16 ounces) French bread, cut into 24 slices (about 1 inch thick), lightly toasted

Directions
Yield: 24 crostinis
Serving size: 2 crostinis

1 – Heat oil in large skillet over medium heat. Add onions; cook and stir 10 minutes. Add wine, water, brown sugar, balsamic, salt, and pepper; bring to a simmer. Reduce heat to low; cook, uncovered, 15 to 20 minutes or until all liquid is absorbed. (If mixture appears dry, stir in a few tablespoons of additional water.) Cool 30 minutes or cover and refrigerate until ready to use.

2 – Meanwhile, stir goat cheese, cream cheese, and 1 teaspoon thyme in small bowl until well blended.

3 – Spread 1/2 teaspoon goat cheese mixture on each slice of bread. Top with 1 teaspoon onion jam. Garnish with additional thyme.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 430 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/goat-cheese-crostinis-with-sweet-onion-jam/

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* 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.
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Wild Idea Buffalo Recipe of the Week – PIZZA MEATBALLS WITH PESTO PASTA

April 7, 2021 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 PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill’s recipe will dish up both comfort and flavor. And, the aroma of this dish will call people to the kitchen and the taste will make them smile. We could all use a smile. 😊
So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.

Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)

1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 – teaspoon oregano
1 – teaspoon fennel seed, crushed
½ – teaspoon thyme
1 – teaspoon black pepper
½ – teaspoon salt
½ – teaspoon garlic powder
2 – tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional – if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice – cooked al dente
Basil Pesto *recipe below or purchased

Preparation:

1 – Mix all ingredients other than the meat together.
2 – Crumble in the ground buffalo meat and mix until well incorporated.
3 – Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 – Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 – Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 – Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 – Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

2 – cups fresh basil leaves, packed
2 – cups shredded parmesan cheese
3 – garlic cloves, chopped
1 – teaspoon salt
1 – teaspoon pepper (I like a little more)
2 – tablespoon. lemon juice
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health

 

 

WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.

1 lb. package

Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

“Meatless Monday Recipe of the Week” – Polenta Fontina “Paninis” with Mushroom Sauce

December 21, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week” is a Polenta Fontina “Paninis” with Mushroom Sauce. To make this week’s recipe you’ll be needing Unsalted Butter, Shallots, Exotic Mushrooms, Button Mushrooms, Thyme, Salt Pepper, Wisconsin Fontina Cheese, Sun Dried Tomatoes in Oil, and Tube Polenta. Oh, and no Meat! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Polenta Fontina “Paninis” with Mushroom Sauce
These fried mini polenta ‘sandwiches’ are filled with a fontina cheese and sun-dried tomato mixture and served with a thyme-seasoned wild mushroom and shallot sauce.

Recipe Ingredients:
2 tablespoons unsalted butter – divided use
1/3 cup minced shallots or onion
2 (4-ounce) packages sliced mixed exotic mushrooms or 1 (8-ounce) package sliced cremini or button mushrooms (4 cups total)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Wisconsin Fontina Cheese – divided use
1/4 cup chopped well drained sun-dried tomatoes in oil
1 (16-ounce) tube polenta or flavored polenta, cut crosswise into 16 (1/3-inch) slices

Cooking Directions:
1 – Melt 1 tablespoon of the butter in a small skillet over medium heat. Add shallots; cook and stir 3 minutes. Add mushrooms, thyme, salt and ground black pepper; cook and stir 5 minutes or until mushrooms are tender. Set aside; keep warm.
2 – Meanwhile, combine 1/2 cup of the cheese and tomatoes.
3 – Heat remaining 1 tablespoon butter on a large nonstick griddle or 12-inch nonstick skillet over medium heat until melted and bubbly.
4 – Arrange 8 slices polenta in skillet; top with cheese mixture and remaining 8 slices polenta. Cook 3 minutes. Carefully turn; continue cooking 3 minutes or until hot and cheese is melted.
5 – Transfer paninis to four serving plates; top with warm mushroom sauce and remaining 1/2 cup cheese.
Makes 4 servings.
https://www.cooksrecipes.com/mless/polenta_fontina_paninis_with_mushroom_sauce_recipe.html

Thyme-Basted Ham with Roasted Grapes

December 16, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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If you’re looking for that perfect Christmas Ham recipe here it is, Thyme-Basted Ham with Roasted Grapes. This Delicious Ham is made using Bone In Fully Cooked Ham, Ground Black Pepper, Grape Jelly, Unsalted Butter, Thyme, Grapes, and Shallots. Here’s the Ham! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Thyme-Basted Ham with Roasted Grapes

Enjoy this amazingly delicious — and amazingly easy — ham with roasted potatoes and fresh spring peas or asparagus. Vary the recipe by using currant or apple jelly or orange marmalade instead of the grape jelly, and chopped fresh rosemary or sage instead of the thyme. You can also use 2 teaspoons dried thyme instead of fresh. If you’re cooking for a smaller crowd, adapt the recipe using ham steaks, brushed with a smaller amount of the jelly basting mixture, and heated in the oven with grapes and shallots.

Recipe Ingredients:
6 to 8 pound bone-in fully-cooked ham, trimmed
Freshly ground black pepper
1/2 cup grape jelly
4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces
2 tablespoons thyme, chopped fresh
3 cups grapes, red, green, or a combination
4 shallots, halved lengthwise and cut into 1/4-inch slices

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Position rack in lower third of oven.
2 – Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.
3 – Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside.
4 – In a medium bowl, combine the grapes and shallots. Set aside.
5 – Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120°F (50°C), add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140°F (60°C), 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)
6 – Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.
Makes 15 to 20 servings.

Nutritional Information Per Serving (4 ounces): Calories: 280 calories; Protein: 33 grams; Fat: 11 grams; Sodium: 2040 milligrams; Cholesterol: 105 milligrams; Saturated Fat: 5 grams; Carbohydrates: 14 grams; Fiber: 0 grams.
https://www.cooksrecipes.com/pork/thyme-basted_ham_with_roasted_grapes_recipe.html

Diabetic Dish of the Week – Balsamic Beef, Mushrooms, and Onions

September 22, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Balsamic Beef, Mushrooms, and Onions. To make this week’s dish you’ll be needing Sweet Onions, Olive Oil, Salt, Balsamic Vinegar, Mushrooms, Boneless Beef Top Sirloin, Thyme, and Black Pepper. The Dish is 216 calories and only 6 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 2020! https://www.diabetesselfmanagement.com/

Balsamic Beef, Mushrooms, and Onions
This easy-to-prepare yet satisfying dish will free up your time for all those holiday to-do on your list. Serve it as the centerpiece of a hearty dinner that will fuel you up for a night of holiday shopping, wrapping or cleaning.

Ingredients
2 large sweet onions, sliced
3 teaspoons olive oil, divided
1/2 teaspoon salt, divided
4 to 5 teaspoons balsamic vinegar, divided
3 ounces (about 1 cup) mushrooms, sliced
1 boneless beef top sirloin (about 1 pound), cut into 1/2-inch-thick slices
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon black pepper

Directions
Yield: 4 servings
Serving size: about 3 ounces beef and 1/3 cup vegetables

1 – Heat large nonstick skillet over medium heat. Add onions; cook and stir 15 minutes.

2 – Stir in 2 teaspoons oil and 1/4 teaspoon salt. Add 3 teaspoons balsamic vinegar, 1 teaspoon at a time, stirring to scrape up browned bits.

3 – Reduce heat to medium-low. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms are tender. Transfer to medium bowl. Cover and set aside.

4 – Increase heat to medium-high. Add remaining 1 teaspoon oil. Add beef; sprinkle with remaining 1/4 teaspoon salt, thyme, and pepper. Cook 4 to 6 minutes or until browned.

5 – Turn off heat. Drizzle remaining 2 teaspoons balsamic vinegar over beef. Stir in vegetables. Serve immediately.

Nutrition Information:
Calories: 216 calories, Carbohydrates: 7 g, Protein: 26 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 360 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/balsamic-beef-mushrooms-and-onions/

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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.
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“Meatless Monday” Recipe of the Week – Wild and Brown Rice with Exotic Mushrooms

September 21, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild and Brown Rice with Exotic Mushrooms. To make this week’s recipe you’ll be needing Unseasoned Brown and Wild Rice Blend, Water, Morel Mushrooms, Margarine, Button Mushrooms, Garlic, Thyme, Salt, Pepper, and Green Onions. A perfect Meatless Fall Recipe! 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/

Wild and Brown Rice with Exotic Mushrooms
For the perfect excuse to utilize all your fresh fall produce, whip up this savory recipe for rice with cremini and poricini or morel mushrooms — it’s the ideal entrée to set the tone for your early autumn menu!

Ingredients
1 2/3 cups packaged unseasoned brown and wild rice blend
6 cups water
1/2 ounce dried porcini or morel mushrooms
3/4 cup boiling water
2 tablespoons margarine
8 ounces cremini (brown) or button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions

Directions
Yield: 8 servings
Serving size: 1/8 of total recipe

1 – Combine rice and water in large saucepan; bring to a boil over high heat. Cover; simmer over low heat until rice is tender (check package for cooking time). Drain, but do not rinse.*

2 – Meanwhile, combine porcini mushrooms and boiling water in small bowl; let stand 30 minutes or until mushrooms are tender. Drain mushrooms, reserving liquid. Chop mushrooms; set aside.

3 – Melt margarine in large, deep skillet over medium heat. Add cremini mushrooms and garlic; cook and stir 5 minutes. Sprinkle thyme, salt, and pepper over mushrooms; cook and stir 1 minute or until mushrooms are tender.

4 – Stir drained rice, porcini mushrooms, and reserved mushroom liquid into skillet; cook and stir over medium-low heat 5 minutes or until hot. Stir in green onions. Garnish, if desired.

*Note: Rice may be prepared up to 3 hours before serving and kept covered at room temperature until added to fresh mushroom mixture.

Nutrition Information:
Calories: 175 calories, Carbohydrates: 30 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 304 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/wild-brown-rice-with-exotic-mushrooms/

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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.
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Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

August 5, 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 – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

 

GROUND BISON – BASIC COOKING INSTRUCTIONS
Our naturally lean ground buffalo is a healthy, delicious staple for all of your favorite ground meat dishes! You can literally go wild: grill, sear, bake, broil or sauté.

* Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.

* Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.

* Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.

* Broiling: Cooking meat in the oven on broil. Second rack placement is best.

* Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.
https://wildideabuffalo.com/blogs/recipes/ground-bison-basic-cooking-instructions

Diabetic Side Dish of the Week – Green Bean, Walnut, and Blue Cheese Pasta Salad

July 26, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a recipe for Green Bean, Walnut, and Blue Cheese Pasta Salad. To make this week’s recipe you’ll be needing Gemelli Pasta, Green Beans, Olive Oil, White Wine Vinegar, Thyme, Dijon Mustard, Lemon Juice, Honey, Salt, Black Pepper, Walnuts, and Reduced Fat Crumbled Blue Cheese. Perfect Past Salad to beat this Hot Weather with! 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/

Green Bean, Walnut, and Blue Cheese Pasta Salad
Craving a light dinner that’s easy to prepare and ready in minutes? You can’t go wrong with this satisfying pasta salad! Featuring a base of gemelli pasta topped with fresh green beans, blue cheese, and a homemade dressing, it will keep you fueled for hours.

Ingredients
2 cups uncooked gemelli pasta
2 cups trimmed halved green beans
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped walnuts, toasted*
1/2 cup reduced-fat crumbled blue cheese

Directions
Yield: 8 servings

1 – Cook pasta according to package directions, omitting salt. Add green beans during the last 4 minutes of cooking. Drain. Transfer to large bowl.

2 – Meanwhile, whisk oil, vinegar, thyme, mustard, lemon juice, honey, salt, and pepper in medium bowl until smooth and well blended.

3 – Pour dressing over pasta and green beans; toss to coat evenly. Stir in walnuts and cheese. Serve warm or cover and refrigerate until ready to serve.**

*Note. To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1–2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

**Note. If serving cold, stir walnuts into salad just before serving.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 119 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/green-bean-walnut-and-blue-cheese-pasta-salad/

 

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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.
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Wild Idea Buffalo Recipe of the Week – FAVORITE SUMMERTIME RECIPES

July 8, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I’ve got a couple of recipes for this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Bacon Blue Burgers and Jill’s Potato Salad. Perfect family gathering recipes! The Buffalo Bacon Blue Burgers are made using Wild Idea Ground Buffalo, Olive Oil, Thyme, Chokecherry or Plum Preserves, and Blue Cheese. Also included is a recipe for Jill’s Potato Salad! A 2 for 1 Special today! You can find these recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

FAVORITE SUMMERTIME RECIPES
Here are a couple of our favorite “Jill” recipes to help make your summer or next celebration a little more delicious!

Buffalo Bacon Blue Burgers
The quintessential Buffalo Burger, complete with Buffalo Bacon, Blue Cheese and a touch of fruit preserves! This – soon to be new favorite, will have you making it again, and again and again. Enjoy!

Ingredients:

2 – 1 lb. Ground Buffalo
3 – tablespoons olive oil, plus a little more
1/2 – teaspoon mustard
2 – teaspoon ketchup
1/2 – teaspoon thyme
2 – teaspoon salt & pepper
1 – 10 oz. package Buffalo Bacon
6 – ounces blue cheese
½ – cup chokecherry or plum preserves, warmed
6 – hamburger buns

Preparation:

1 – Mix 2 tablespoons olive oil, mustard, ketchup, thyme, salt and pepper together.
2 – Mix above with Ground Buffalo until well incorporated.
3 – Divide into 6 portions and at pat out into bun size patties.
4 – In large skillet over medium high heat, add the other tablespoon of olive oil. Place buffalo bacon in pan and cook until crispy or desired doneness, turning once during cooking time.
5 – Preheat grill to high heat, 500 degrees. Insure grill grates are clean.
6 – Brush burgers with a little oil and place on grill. Close grill lid during grilling time. Grill for 1.5 minutes then turn. Repeat again on each side, grilling for a total of 6 minutes.
7 – After the last turn, top the burgers with blue cheese. Close lid and grill for an additional 3 minutes.
8 – Remove burgers from heat, cover and allow them to rest for a few minutes.
9 – Place Buffalo Blue Burgers on bun, top with crispy bacon and drizzle with a little of the warmed preserves. Delicious!
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

Jill’s Potato Salad
Everyone has a recipe for potato salad, but I have to tell you this one often gets, “the best potato salad I’ve ever had” comments. Hope you like it too! Best if made a few hours or day before serving, to allow flavors to emulsify.
Ingredients:

3 – lbs. organic potatoes, skins left on and washed
1 – dozen farm fresh eggs (or the best you can find), hard-boiled
½ – cup onion, minced
1 – cup celery, sliced
1 – teaspoon dill
2 – teaspoons Dijon mustard
½ tablespoon salt
½ – tablespoon black pepper
½ – teaspoon cayenne pepper
1 – teaspoon chili flake
¼ – cup dill pickle juice
1 – cup mayonnaise

Preparation:

1) Boil potatoes in slated water until tender. Drain and allow too cool.

2) Hard boil eggs, peel and slice with egg slicer and place in large bowl.

3) In separate bowl, mix the remaining ingredients together, stirring to incorporate.

4) Add mayonnaise mixture to eggs and mix together.

5) Cut potatoes in bite size pieces and add to egg mixture. Fold to incorporate. Season to taste.
https://wildideabuffalo.com/blogs/recipes/favorite-summertime-recipes

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