Wild Idea Buffalo Recipe of the Week – Beer Bottle Bacon Wrapped Stuffed Buffalo Burger

March 8, 2017 at 6:25 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Beer Bottle Bacon Wrapped Stuffed Buffalo Burger. Using two of Wild Idea Buffalo’s finest products; Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon. Fire up the grill for these Buffalo Burgers! Another good one from Jill O’Brien of Wild Idea Buffalo. Find this recipe along with the Wild Idea Buffalo Burger and Wild Idea Buffalo Bacon on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

Beer Bottle Bacon Wrapped Stuffed Buffalo Burger

By: Jill O’Brien

Recently my brother forwarded on a u-tube clip of the B.B.Q. Guys making Bacon Wrapped Beer Can Stuffed Burgers. For their recipe they used a half-pound of 80% lean ground beef, pork bacon, and then stuffed it with pulled pork, roast beef, and cheese! They had ribs grilling too, but that was just for snacking! No kidding. I thought to myself, “heart attack” and “I bet using Wild Idea Buffalo Bacon, and our 95% lean ground buffalo, that I could make a healthier, delicious version”. Below are two options that I think you will really enjoy, and it’s Paleo friendly!

 
Ingredients for Meat: (makes 3 burgers)
1 – pound Wild Idea Buffalo Burger
6 – strips Wild Idea Buffalo Bacon
½ – teaspoon each salt & pepper
1 – tablespoon olive oil
1 – bottle beer

Preparation for Meat:
1) Spread meat out onto a plate. Sprinkle the salt, pepper, and olive oil over the meat. Mix the seasoned meat together with your hands and portion into three even sized balls.
2) Transfer the balls of buffalo meat to a platter. Press a beer bottle into the center of the portioned meat and bring the meat that squishes out to the sides, up the sides of the bottle uniformly.
3) Wrap the meat with two pieces of Wild Idea Buffalo Bacon, overlapping the two pieces. Secure bacon with a couple of toothpicks.
4) Remove beer bottle, and stuff with one of the fillings below, pressing in lightly.
5) Pre-heat grill to medium high heat, around 450°. Insure grill grates are clean and oiled. Using a spatula transfer the burgers to the grill, turn the burners that they are directly under the burgers off, and drop the remaining lit burners that are to the sides or side of them to a medium low setting. This will drop your grill temperature to around 325°. Close lid and grill for about 12 minutes rotating burgers halfway through cooking. Move burgers over direct heat, and turn burner to high. Close lid and grill for about two minutes. Remove from grill and serve immediately.

*I served the stuffed buffalo burgers with foil wrapped grilled potatoes, which kept all the hot cooking outside. Accompany with a green salad.

Caramelized Vegetable and Mozzarella Stuffing
Ingredients:
8 – ounces crimini mushrooms, steams removed and sliced
1 – medium sweet onion, chopped
2 – tablespoons butter
1 – tablespoon olive oil
½ – teaspoon each salt & pepper
2 – cloves garlic chopped
1/3 – cup julienned sundried tomatoes, chopped
4 – ounces mozzarella cheese, shredded

Preparation: (stuffs 3 burgers) *I prepared outside on grill burner.

1) In a sauté pan over medium high heat, heat butter and olive oil. Add onions, mushrooms, salt, and pepper and sauté stirring occassionally, for about 25 minutes, or until nicely browned.
2) Add the garlic cloves and sundried tomatoes, stirring in to incorporate. Continue cooking for another 5 minutes.
3) Remove pan from heat and allow to come to come to room temperature.
4) Once cooled off, stir in shredded mozzarella cheese.

This is sooo yummy, you will be sneaking bites out of the pan!

Mediterranean Stuffing: (stuffes 3 burgers)
Ingredients:
1 – cup chopped spinach
¼ – cup pepperoncini, chopped
¼ – cup kalamata olives, chopped
¼ – cup julienned sundried tomatoes, chopped
¼ – teaspoon each salt & pepper
5 – ounces feta cheese, crumbled

Preparation: Mix all ingredients in bowl to incorporate.

This is super delicious too!
http://wildideabuffalo.com/2015/beer-bottle-bacon-wrapped-stuffed-buffalo-burger/

Wild Idea Buffalo Recipe of the Week -Red, White, and Blue Buffalo Burgers

October 5, 2016 at 5:20 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Red, White, and Blue Buffalo Burgers. You’ll be using one of my favorites, Wild Idea Premium Ground Buffalo and also the Wild Idea Buffalo Bacon. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Buffalo cuts of meat! Enjoy and Eat Healthy! http://wildideabuffalo.com/

 
Red, White, and Blue Buffalo 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. Premium Ground Buffalo
3 – tablespoons olive oil, plus a little morered-white-and-blue-buffalo-burgers
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.Wild Idea
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 2.5 minutes. Turn burgers and top with blue cheese. Close lid and grill for an additional 3 minutes.
7) Remove burgers from heat, and allow too rest for a few minutes.
8) Place Buffalo Blue Burgers on bun, drizzle with a little of the warmed preserves and top with Buffalo Bacon. Delicious!

http://wildideabuffalo.com/blogs/recipes/55691265-red-white-blue-buffalo-bacon-burgers

Wild Idea Buffalo Recipe of the Week – Buffalo, Bacon Cheeseburgers

September 28, 2016 at 5:11 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo, Bacon Cheeseburgers. Being a Burger type of guy, I love this recipe! It’s made with a couple of Wild Idea Buffalo products, Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon. You can find this recipe and purchase all of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

Buffalo, Bacon Cheeseburgers

Ingredients: (makes 6 to 8)

2 – pounds Wild Idea Ground Buffalobuffalo-bacon-cheeseburgers

2 – tablespoons olive oil

½ – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

1 – teaspoon Worcestershire sauce

2 – teaspoon salt & pepper

6 to 8 – ounces Irish cheddar cheese

6 to 8 – ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 – onion, sliced and sautéed lightly

6 to 8 – hamburger buns or sour dough bread, lightly toasted

 
Preparation:

1 – Mix all spice ingredients, but Buffalo into paste.Wild Idea

2 – Add ground Buffalo and mix thoroughly together with hands.

3 – Pat into 6 or 8 patties, about 1” thick.

4 – Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 – Top burgers with cheese slices and grill with lid shut for one more minute.

6 – Remove burgers from the grill and allow them to rest for a couple of minutes.
7 – Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.

http://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

Buffalo Irish Coddle

March 17, 2016 at 11:30 AM | Posted in Uncategorized | Leave a comment
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From the Wild Idea Buffalo website it’s all Irish with their Buffalo Irish Coddle. This version uses Wild Idea Buffalo Bacon and Wild Idea Buffalo Brats and a load of Vegetables with a hint of Cayenne Pepper to heat it up a bit! You can find this recipe and purchase the Wild Idea Buffalo Bacon and Wild Idea Buffalo Brats all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

BUFFALO IRISH CODDLE (serves 8)
This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to your liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy.

Ingredients:BUFFALO IRISH CODDLE
1 – 8 ounce package Wild Idea Buffalo Bacon
1 – 1 pound package Wild Idea Buffalo Brats
2 – tablespoons olive oil
3 – organic onions, sliced ¼” thick and quartered
2 – quarts organic chicken broth
1½ – pound organic baby golden potatoes, sliced
4 – cups organic carrots, peeled and sliced
1 – turnip, peeled and cubed
1 – cup parsley, chopped
2 – teaspoons black pepper
1 – teaspoon salt
2 – teaspoons dried thyme
*Optional – ¼ teaspoon cayenne

Preparation:Wild Idea

1 – In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon.
2 – Add the brats to the pan, and allow to brown, turning occassionally.
3 – Remove brats, and place on a paper bag or paper towel.
4 – Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occassionally.
5 – While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices.
6 – Add most of the bacon back to the pot, reserving a little to sprinkle on top for garnish. Stir to incorporate.
7 – Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again.
8 – Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender.
9 – Taste and adjust seasonings to your preference.
10 – To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon and Spinach Salad

October 7, 2015 at 5:01 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon & Spinach Salad. This one uses the Wild Idea Buffalo Bacon along with Spinach, Walnuts, Beans, Eggs, and Spices to heat this dish up! Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe and purchase the Wild Idea Buffalo Bacon all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 

 

Winter Buffalo Bacon & Spinach SaladWild Idea Buffalo Winter Buffalo Bacon & Spinach Salad
By: Jill O’Brien

Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette (serves 2)
Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried

Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

Ingredients:

1 – Tb. Dijon mustardWild Idea
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.

 

http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/

Wild Idea Buffalo Recipe of the Week – California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise

May 27, 2015 at 5:34 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise. You’ll be using Wild Idea’s 100% grass-fed/finished, 100% nitrite free, Buffalo Bacon. Plus a recipe fora delicious Jalapeño Hollandaise Sauce to top it off with! Another classic from Jill O’Brien of Wild Idea Buffalo. You can this recipe along with many others on the Wild Idea Buffalo we site, you can also purchase all the healthy and delicious cuts of the Wild Idea Buffalo Meats. http://wildideabuffalo.com/

 
California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
By: Jill O’Brien

No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange.
Ingredients: (per serving)California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
4 – strips Wild Idea Buffalo Bacon
1 – English Muffins, split
butter
2 – farm fresh or organic eggs
4 – teaspoon olive oil
2 – cups boiling water
salt & pepper
4 – slices fresh avocado, sprinkled with salt & pepper
4 – slices tomato, sprinkled with salt & pepper
*optional , baby spinach leaves
Jalapeño Hollandaise Sauce – recipe below
Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges

Preparation:
1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels.
2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter.
3) To poach eggs, pre-crack eggs into individual ramekins.
4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted.
5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired.

Jalapeño Hollandaise Sauce
I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip.

Ingredients:Wild Idea
3 – egg yolks
½ – teaspoon coarse mustard
½ – teaspoon garlic, chopped
2 – tablespoons lemon juice
½ – teaspoon black pepper
1 – stick salted organic butter, melted and still hot
1 – Jalapeño, roasted, peeled, seeded, and coarse chopped

Preparation:
1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate.
3) When ready to serve, flash blend again, and add the roasted Jalapeño.
http://wildideabuffalo.com/2015/california-benedict-meats-buffalo-bacon-jalapeno-hollandaise/

Wild Idea Buffalo Recipe of the Week – BUFFALO IRISH CODDLE

March 11, 2015 at 5:38 AM | Posted in Wild Idea Buffalo | 1 Comment
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Just in time for St. Patrick’s Day it’s the Wild Idea Buffalo Recipe of the Week, BUFFALO IRISH CODDLE. You’ll be using 2 ingredients from the Wild Idea Buffalo selection of meats; Wild Idea Buffalo Bacon and Wild Idea Buffalo Brats. Enjoy your St. Patrick’s Day meal with BUFFALO IRISH CODDLE. From Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
BUFFALO IRISH CODDLE

BUFFALO IRISH CODDLE

BUFFALO IRISH CODDLE

By: Jill O’Brien

Buffalo Irish Coddle (serves 8)
This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to you liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy.
Ingredients:
1 – 8 ounce package Wild Idea Buffalo Bacon
1 – 1 pound package Wild Idea Buffalo Brats
2 – tablespoons olive oil
3 – organic onions, sliced ¼” thick and quartered
2 – quarts organic chicken broth
1½ – pound organic baby golden potatoes, sliced
4 – cups organic carrots, peeled and sliced
1 – turnip, peeled and cubed
1 – cup parsley, chopped
2 – teaspoons black pepper
1 – teaspoon salt
2 – teaspoons dried thyme
*Optional – ¼ teaspoon cayenne

 

Preparation:Wild Idea
1) In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon.
2) Add the brats to the pan, and allow to brown, turning occasionally.
3) Remove brats, and place on a paper bag or paper towel.
4) Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occasionally.
5) While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices.
6) Add most of the bacon bake to the pot, reserving a little to sprinkle on top, for garnish. Stir to incorporate.
7) Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again.
8) Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender.
9) Taste and adjust seasonings to your preference.
10) To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.

 
http://wildideabuffalo.com/2015/buffalo-irish-coddle/

Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon & Spinach Salad

December 10, 2014 at 6:38 AM | Posted in Wild Idea Buffalo | Leave a comment
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A perfect Recipe for a Winter’s Day, Winter Buffalo Bacon & Spinach Salad. It’s this weeks Wild Idea Buffalo Recipe of the Week. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo.

 

Winter Buffalo Bacon & Spinach Salad

Wild Idea Buffalo Winter Buffalo Bacon & Spinach Salad
Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried

Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

 

 

Ingredients:

1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.

 
http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/

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