Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS

April 1, 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 – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS. Made using Wild Idea Ground Buffalo Meat along with multiple Spices, Garlic, Tomato Paste, Chicken Broth, and Green Onions. Also included is a recipe for the Saffron Couscous. You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS
Recently, a chef friend of mine sent me a recipe she came across in the New York Times – she did a riff on it using Wild Idea Buffalo meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified with what I had on hand as well as changed structure based on the time that I had.

But this is the great thing about a recipe, it can be used as a guideline and then you can riff away and make it your own! This recipe is filled with a bunch of aromatic spices that are great for both digestion and the taste buds. Win-win!

Ingredients (serves 6):

For the Sauce:
1 – pound Ground Wild Idea Buffalo Meat
2 – tablespoons oil
1 – onion, chopped
1 – teaspoon salt
½ – teaspoon black pepper
1/3 – teaspoon allspice
1 – teaspoon ginger
1 – teaspoon turmeric
2 – teaspoon paprika
¼ – teaspoon cayenne
½ – teaspoon cumin
½ – teaspoon coriander
¼ – teaspoon cinnamon
4 – cloves garlic (2 Tb.), chopped
3 – tablespoons tomato paste
3 – cups, organic chicken broth or vegetable broth
3 – tablespoons chopped parsley
3 – tablespoons chopped cilantro
2 – green onions chopped

For the Couscous:
1 – tablespoon olive oil
2 – cups couscous
2 – cups water or broth
½ – cup chopped apricots
.01 oz. – saffron*

*This is expensive, so if you don’t have it, no worries.

Preparation:
1) In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
2) Crumble in the ground buffalo meat and chopped garlic and stir to incorporate and brown, about 7 minutes.
3) Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
4) Add half of the fresh chopped herbs before serving.
5) For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
6) Serve the meat sauce over the couscous and garnish with remaining chopped herbs.

*I accompanied with a cucumber and red onion salad, mixed with a little yogurt and cilantro.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/north-african-meat-sauce-with-saffron-couscous

Jennie – O Turkey Recipe of the Week – Turkey Tacos with Lime Yogurt Topping

March 27, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week are Turkey Tacos with Lime Yogurt Topping. Kick up Taco Tuesday with this week’s recipe of Turkey Tacos with Lime Yogurt Topping. This one is made using JENNIE-O® Lean Ground Turkey, Sweet Yellow Onion, Chili Powder, Tomato Paste, Garlic Powder, Chicken Broth, HERDEZ® Salsa Casera, and Original WHOLLY GUACAMOLE® Dip. Also included is a recipe for the Lime Yogurt Topping. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Tacos with Lime Yogurt Topping
Set your weeknight dinner apart from the rest with this tasty turkey taco recipe: Lean ground turkey, shredded Cheddar and a zesty Lime Crema topping. Under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small sweet yellow onion, diced
1 tablespoon chili powder
1 tablespoon tomato paste
1 teaspoon garlic powder
½ cup chicken broth
LIME YOGURT TOPPING
1 cup plain Greek yogurt
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon honey
1 tablespoon freshly chopped parsley
salt and freshly ground pepper, if desired
12 hard taco shells
½ cup shredded Cheddar cheese
1 (8-ounce) package shredded lettuce
HERDEZ® Salsa Casera, if desired
Original WHOLLY GUACAMOLE® dip, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, chili powder, tomato paste, garlic powder and broth. Stir, simmering 10 minutes or until onion is tender.
2) To make lime yogurt topping, combine yogurt, lime juice, zest, honey, parsley and salt and pepper, if desired; whisk until smooth.
3) To serve, set out taco bar with turkey mixture, Lime Crema, taco shells, cheese, lettuce, salsa casera and dip, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 28g
Fiber 3g
Sugars 7g
Fat 12g
Cholestero l55mg
Sodium 270mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/821-turkey-tacos-with-lime-yogurt-topping

One of America’s Favorites – Tomato Soup

December 2, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Tomato soup with basil

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream and chicken or vegetable stock. Popular toppings for tomato soup include sour cream or croutons. In the United States, the soup is frequently served with crackers, which may be crumbled onto the soup by the diner, and a grilled cheese sandwich. Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book. Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.

Commercially prepared tomato soup is available in a variety of forms, including canned, condensed and in dehydrated powder form. “Tomato” ranks among the top three flavors of soup produced by the Campbell Soup Company.

The main ingredients for tomato soup are tomato puree and wheat flour.

The cell wall structural importance for the plant’s growth and stability in the ripening process is equally as important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.

High-fructose corn syrup is sometimes added to tomato soup to make it sweeter. HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn’t crystallize readily. HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product. The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups.

Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel. During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product.

Tomato soup served with a grilled cheese sandwich

Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring

Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. Many variations of gazpacho exist.

Tomato soup is often paired with a grilled cheese sandwich, toast, crumpet or English muffin.

 

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 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 – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

Diabetic Dish of the Week – FALL-APART BEER BRISKET

May 14, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)
1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices

Directions

1 – Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
2 – Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
3 – Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.
4 – To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.
NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

Kitchen Hint of the Day!

September 30, 2017 at 5:19 AM | Posted in Kitchen Hints | Leave a comment
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Making Chili……

 

If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn’t work, try a small amount of cornstarch or flour. Some people even say a tablespoon or two of instant mashed potatoes work to thicken a chili. I’ve found the best Chili is cooked in a Crock Pot and let simmer all day! Chili on!

Kitchen Hint of the Day!

September 29, 2015 at 5:32 AM | Posted in Kitchen Hints | Leave a comment
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When making Chili…..

 

If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn’t work, try a small amount of cornstarch or flour. Enjoy that Chili!

Turkey Lasagna Rolls

June 23, 2014 at 5:46 AM | Posted in Jennie-O Turkey Products, Kraft Cheese, Ronzoni Healthy Harvest Pasta, Sargento's Cheese | Leave a comment
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I came across this recipe and wanted to pass it along, it sounds delicious! I haven’t made this one yet so I have no pictures to pass along. Lasagna noodle rolls filled with seasoned spinach and ricotta cheese, and baked in an Italian meat sauce made with Jennie – O Lean Ground Turkey.

 

 

Recipe Ingredients:

Sauce:
8 ounces Jennie – O Lean Ground Turkey
1 medium Onion, chopped
2 Garlic Cloves, finely minced
1 cup sliced fresh Mushrooms
1 cup Water
1 (7.5-ounce) can Diced Tomatoes
1 (6-ounce) can Hunt’s Tomato Paste
1 1/2 teaspoons Dried Oregano, crushed
1 teaspoon Dried Basil, crushed

8 packaged Ronzoni Healthy Harvest Whole Grain Lasagna Noodles

Filling:
1 Egg – Egg Beater’s (1/4 Cup)
1 (15-ounce) Low fat Ricotta Cheese
1 (10-ounce) package frozen chopped Spinach, thawed and squeezed dry
1 cup Sargento Reduced Fat Shredded Mozzarella Cheese
3/4 cup Kraft Reduced Fat Parmesan Cheese

Topping:
1/2 cup Sargento Reduced Fat Shredded Mozzarella Cheese
1/4 cup Kraft Reduced Fat Parmesan Cheese

 

 

Cooking Directions:

For Sauce: In a large skillet cook turkey, onion and garlic until turkey is no longer pink; drain fat. Stir in mushrooms, water, undrained tomatoes, tomato paste, oregano and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
Meanwhile, cook the lasagna noodles according to package directions. Drain noodles; rinse with cold water and drain again.
For Filling: In a mixing bowl, stir together the egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese and 3/4 cup of the Parmesan cheese.
To assemble rolls, spread about 1/2 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end. Place lasagna rolls,seam sides down, in a 11x7x2-inch baking pan. Pour sauce over lasagna rolls. Cover pan with foil.
Bake in a preheated 375°F (190°C) oven for 25 minutes. Remove foil. Sprinkle with the 1/2 cup mozzarella cheese. Bake for 5 to 10 minutes more or until heated through. Let stand 5 minutes before serving. Sprinkle with 1/4 cup Parmesan cheese.
Makes 8 servings.

Crock Pot 3 Bean Buffalo Chili

January 1, 2014 at 6:31 PM | Posted in beans, Crock Pot, spices and herbs, Wild Idea Buffalo | 1 Comment
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili

 

 

 
The first post of 2014! Hope all of you had a great end of 2013 and a promising start to 2014. Started off windy and quite chilly around here this morning, But it cleared up and the sun came out and warmed to in the low 30’s. They say we have Winter weather moving in overnight and into Thursday though. 2-3 inches overnight and early morning then another 1-3 inches through Thursday, not the way to start 2014. But a good way to start the year off in food is to have Crock Pot 3 Bean Buffalo Chili as my first dinner of the year!

 

 

 

3 Bean Buffalo Chili 001
I had made this batch of Chili back in December and had some in the freezer. I set it out overnight in the fridge to thaw. To reheat heat I just emptied the container in a sauce pan and heated it up on medium heat until heated through. Love this Chili!! For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 

 
To prepare it; The Chili has Wild Idea Buffalo Lean Ground Buffalo, Dark Red Kidney Beans, Chili Beans, Great Northern White Beans, and ton of great Spices! Just put it in the Crock Pot, on low, for about 8 hours and you got you some mighty tasty Chili! The Wild Idea Ground Buffalo has such a unique flavor, an almost sweet taste to it. I left the full recipe at the bottom of the post. The longer the Chili simmers the more incredible aroma fills the kitchen!

 

 

 

3-bean-buffalo-chili-0011
Crock Pot 3 Bean Buffalo Chili

 

Ingredients

3-bean-buffalo-chili-0011

 

 

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

 

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

 

 

 

 

Wild Idea Buffalo Ground Round 99 free
Wild Idea Buffalo
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

 

 

http://wildideabuffalo.com/

3 Bean Buffalo Chili w/ Johnny Cakes

November 22, 2013 at 6:32 PM | Posted in beans, chili, Crock Pot, Wild Idea Buffalo | 1 Comment
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Today’s Menu: 3 Bean Buffalo Chili w/ Johnny Cakes

 

 

Cloudy, windy, and rain on and off all day today. They say some really cold weather moving in, a Saturday high of only in the 20’s. Really didn’t feel like cooking a lot today so I got in the freezer and grabbed the Crock Pot 3 Bean Buffalo Chili I had frozen. It’s the last of Chili I had frozen, so I’ll be making a new batch soon! For dinner tonight, I prepared the Crock Pot 3 Bean Buffalo Chili along with some Johnny Cakes.

 

 

Buffalo Chili Johnny Cakes 005

I sat the Chili out overnight in the fridge to thaw and warmed it up in a medium sauce pan. I Love Chili especially this one that I make. I use Wild Idea Buffalo’s Ground Buffalo which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans (rinsed), and 1 Can (15 oz.) Great Northern Beans (rinsed). Then I mix in 1 White Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), 3 Cloves Minced Garlic, and 2 tablespoons of Jiff Reduced Fat Creamy Peanut Butter. First time I added Peanut Butter, a friend of mine that enters a lot of Chili Competitions told me to give it a try. It does give your Chili a rich flavor. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours. Then you have yourself some good, comfort food Chili! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread), which I did tonight, or have a side of Cornbread with it.

 

 

 

To prepare Johnny Cakes all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Virgin Olive Oil, 1 3/4 cups Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. To serve I placed mine on a plate and topped it with my 3 Bean Buffalo Chili and Shredded Cheese. And now it’s Comfort Food Heaven! The Chili is a perfect pairing with Cornbread no matter how you prepare your Cornbread. For dessert later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 3-bean-buffalo-chili-001

Crock Pot 3 Bean Buffalo Chili

 

Ingredients:

2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

 

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

 

 

 

Wild Idea Buffalo Ground Round 99 free

Wild Idea BuffaloGround Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

 

 

http://wildideabuffalo.com/

 

 

 

 

johnny-cakes-005
Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

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