Wild Idea Buffalo Recipe of the Week – Bloody Mary Steak Salad

November 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
Tags: , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week it’s a Bloody Mary Steak Salad.This one uses the Wild Idea Buffalo Flank Steaks combined with Spicy V-8 Juice, Salt, Brown Sugar, and Paprika. You’ve got the beginning of one delicious meal! You can find this recipe or purchase the Wild Idea Buffalo Flank Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Bloody Mary Steak Salad
By: Jill O’Brien
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color!

Ingredients for Steak: *Serves 4
2 – 14 ounce Wild Idea Buffalo Flank Steaks
1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8.Bloody Mary Steak Salad
1 – tablespoon salt
1 – tablespoon brown sugar
2 – teaspoons paprika

Ingredients for Salad:
1 – small red onion, diced
1 – cucumber, partially peeled (I use a alternating striping method) & chopped
3 – stalks celery hearts, chopped
2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped
8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice
4 – tablespoons rice vinegar
1 – tablespoon horseradish
2 – teaspoons Worcestershire
1 – slosh hot sauce, or to your liking
½ – teaspoon celery seeds, lightly crushed
¼ – cup olive oil

fresh lime wedges
sea salt & fresh cracked pepper

Preparation:

1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling.

2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours.

3) Add remaining vegetables to the onion/cucumber mix and toss.Wild Idea

4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving.

5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome.

6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper.

Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
https://wildideabuffalo.com/blogs/recipes/54670145-bloody-mary-steak-salad

Wild Idea Buffalo Recipe of the Week – Steak Au Poivre

November 6, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is Steak Au Poivre. This week’s recipe uses the Wild Idea 5 oz. Top Sirloin Steaks along with Peppercorns, Unsalted Butter, Cognac, Organic Beef Broth, Cream, and Salt. You can find this recipe or purchase the Wild Idea Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 Healthy One! http://wildideabuffalo.com/

Steak Au Poivre

This classic is timeless in taste and in elegance, and perhaps one of the all time greatest preparations that ever happened to a steak. Any fine cut steak will work, but my cooking time in this recipe is based on Wild Idea Buffalo’s 5 oz. Top Sirloin. Adjust your cooking time based on the size of your steak. I also use more cognac than broth as I prefer the richness and the aromas of the cognac, this too can be adjusted to your liking.

Ingredients:
2 – 5 oz. Top Sirloin Steaks (or other fine cut steaks)Steak Au Poivre
2 – tablespoons peppercorns, crushed
2 – tablespoons unsalted butter
½ – cup cognac
1/3 – cup buffalo broth or organic beef broth
3 – tablespoons cream
salt

Preparation:
1) Rinse steaks and pat dry.
2) Place peppercorns on a small plate and press the steaks into the peppercorns on both sides. Cover and set aside for one hour at room temperature.
3) Preheat the oven to 220°.
4) In a heavy saucepan or skillet over medium high heat, melt 1 tablespoon of the butter. Add the steaks immediately and sear each side for two minutes.
5) Using a tong, before removing the steaks from the pan, pick the steaks up one at a time and carefully sear the sides of the steak, while holding the steak with the tongs. About one minute per steak.
6) Remove the pan from the heat and transfer the seared steaks onto an ovenproof plate and cover with foil. Place the steaks in the preheated oven and shut the oven off.
7) Return the pan to medium high heat and melt the remaining tablespoon of butter and any remaining peppercorns from the plate. Do not let the butter brown.
8) Add the cognac in two batches to keep flame reasonable. The pan will ignite impressively, but then will quickly subside. Keep the pan lid close at hand to subdue should you need, or remove the pan from the heat and add the cognac to eliminate any flare-ups. Allow the cognac to reduce down to about half, stirring occasionalWild Idealy to scrape up the brown bits from the bottom of the pan.
9) Stir in the broth and continue to cook, reducing down to ¼ cup, or until sauce starts to thicken.
10) Whisk in the cream and a pinch of salt and allow the cream to slightly caramelize to a rich cognac color, whisking occasionally. This will take about 3 minutes. Remove sauce from heat.
11) To serve, place the steaks on plates and sprinkle with salt. Spoon the sauce over the steaks. Accompany with any kind of potatoes and vegetable of your liking.

http://wildideabuffalo.com/blogs/recipes/120741761-steak-au-poivre

 

 


PETITE TOP SIRLOIN STEAK 5 OZ.
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING

October 30, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING. You’ll be using Wild Idea Buffalo Tenderloin Tips along with Heirloom Tomatoes topped with an Avocado Dressing (RECIPE INCLUDED BELOW). We’ve had the Wild Idea Buffalo Tenderloin Tips a few times now and love them! So tender and delicious. So you can find this recipe or purchase the Wild Idea Buffalo Tenderloin Tips along with any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING
Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!

Ingredients: (4 entree servings)
1 – 12 oz. package Wild Idea Buffalo Tenderloin Tips
2 – tablespoons olive oil
1 – teaspoons salt +
1 – teaspoon pepper _
2 – heirloom tomatoes – cut

Avocado Dressing – recipe below
Cilantro for garnish
Preparation:

1 – Lightly rinse Tenderloin Tips in colander, and blot dry with paper towel.
2 – Transfer the Tenderloin Tips to a bowl with the olive oil, salt and black pepper, and toss to coat. Cover and let rest at room temperature for an hour or two.
3 – Pre-heat grill to high heat. Place Tenderloin Tips on grill and grill for about 4 minutes, turning one or twice during the cooking process. (Or, you could also pan sauté in pan, over high heat in two batches.)
4 – Transfer Tips to a platter and cover, allowing them to rest for 5 minutes.
5 – Lightly season the cut tomatoes with salt and pepper and toss.
6 – Divide the tomatoes and the steak between serving dishes (or create one big platter – great for a buffet) and drizzle with the avocado dressing.

Avocado Dressing

This dressing makes a great dip for veggies too.

Ingredients:
1 – medium sized avocado
1 – lemon, juiced (about ¼ cup)
1 – lime, juiced (about ¼ cup)
2 – whole tomatillos, rinsed
¼ – cup + 2 tablespoons olive oil
1 – teaspoon black pepper
1 – teaspoon salt
½ – teaspoon chili flake *optional
1/3 – cup fresh cilantro

Preparation: Place all ingredients in a blender or food processor and blend until incorporated. Store in the refrigerator in a sealed container.

https://wildideabuffalo.com/blogs/recipes/grilled-tenderloin-steak-tips-with-heirloom-tomatoes-and-avocado-dressing

 

 

Wild Idea Buffalo – TENDERLOIN TIPS 1 LB.

Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious as the premium filet. Versatile for the grill or skillet. 1 lb. package.

http://wildideabuffalo.com/collections/butchers-specialty-cuts/products/1-lb-tenderloin-tips

 

Wild Idea Buffalo Recipe of the Week – Italian Buffalo Sausage and Mushroom Pizza

October 23, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

I love Pizza, And this week’s Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage and Mushroom Pizza. It’s made with Wild Idea Buffalo Italian Sausage. Included are the recipes for the Pizza, Pizza Dough, Basil Pesto, and Caramelized Onions. It’s another great recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe or purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Italian Buffalo Sausage and Mushroom Pizza (3 medium or 6 small pizza)
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe.

Ingredients:
* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour and cornmeal

Preparation:
1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:
* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold
Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Basil Pesto
*I am not a ground 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 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:
* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Wild Idea Buffalo Recipe of the Week – BUFFALO WELLINGTON

October 16, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO WELLINGTON. To make this week’s recipe you can use either the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks. Included are the recipes for a Pate and Marsala or Madiera Sauce.Better than Beef Wellington, it’s Buffalo Wellington! You can find this recipe or purchase the Wild Idea Buffalo Tenderloin Steaks or Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

BUFFALO WELLINGTON
(serves 6 to 8)

The traditional Wellington is typically made using the Tenderloin cut and Foie Grois Pate. I find this dish plenty rich without the Foie Gras and prepare a savory vegetable pate instead. You can prepare using whole Tenderloin, or my favorite is using individual pre-cut steaks (Tenderloin or Top Sirloin steaks work well), creating the perfect portion. Another option for hors d’oeuvres, is using our Tenderloin Tips, for a delicious pop in your mouth Petite Wellingtons.

Ingredients:

6 or 8 – 5oz. to 8oz. Tenderloin Steaks or Top Sirloin Steaks, rinsed and patted dry
1 Tb. olive oil
1 tsp. salt
1 tsp. black pepper
2 to 4 sheets Puff Pastry, thawed (4 serving per sheet for 5oz steaks, 2 servings per sheet for 8oz. You may have some scraps left over.)

Ingredients for Pate: (Makes enough for 8 Steaks, or 1 whole Tenderloin. Left overs can be tossed with rice or used in a soup at a later time.)

4 Tb. butter
1 cup onion, diced
4 medium cloves garlic, chopped
½ cup carrot, shopped and flash processed
½ cup celery, chopped and flash processed
2 cups mushrooms, diced
2 cups mushrooms, sliced
1 tsp. fresh rosemary, minced
2 tsp. dry thyme
1 tsp. salt
1 tsp. black pepper
1½ cup’s dry sherry
½ cup red wine

Preparation:

1 – Rub individual steaks with olive oil and season with salt and pepper.
2 – Heat heavy sauté pan over medium high heat and place prepped steaks in hot pan.
3 – Brown for 1 minute each side for 5 oz. cut or 2 minutes each side for 8oz. cut.
4 – Remove from pan, and set aside, loosely covered with saran.
5 – Return pan to heat and add butter, onion, garlic, carrots, celery and seasonings. Sauté for 6 minutes.
6 – Add chopped mushrooms and continue to sauté for an additional 4 minutes.
7 – Fold in remaining sliced mushrooms and sauté for 2 minutes.
8 – Deglaze pan with sherry and bring to full heat. Reduce heat to medium low and simmer until liquids are almost gone, about 10 minutes.
9 – Add red wine and simmer until all liquids are gone, but pate is still moist.
10 – Remove pate from pan and allow it to come to room temperature. Reserve pan, do not wash.
11 – Cut puff pastry into squares, roll out lightly or stretch gently with hands.
12 – To assemble pat juices away with paper towel from the bottom of prepared steaks and place in the center of the pastry. Top steaks with desired amount of vegetable pate. Pull two opposite pastry corners up and over steak and pate, folding in sides. Pinch pastry together, right below pastry corner, leaving a leaf like tab. Repeat with the other two corners. Pinch all together at top, pulling on pastry corners to create a leaf like design. Place Wellingtons on lightly oiled baking sheet or non-stick baking sheet. Wellingtons can be loosely covered with saran wrap and placed in the refrigerator until ready to bake, for up to 2 hours.
13 – Pre-heat oven to 475*. Place Wellingtons in hot oven and bake until pastry is golden brown, 7 to 10 minutes.
Serve with wild rice and Wine Sauce.

Ingredients for Marsala or Madiera Sauce:

2 Tb. butter
1 cup sliced mushrooms
2 cups Dry Marsala, Dry Madeira or lighter bodied red wine
2 cups buffalo or organic beef stock
1 Tb. arrowroot

Preparation:

Return sauté pan to medium high heat and add the butter. While butter is melting, scrape up the brown bits from the bottom. Add mushrooms and sauté for a few minutes. Add wine and stock, and bring to full heat. Reduce heat to medium low and simmer until liquids have reduced to half. Turn heat back to medium high. Mix arrowroot with ¼ cup cold water and whisk into hot sauce. Reduce heat to low. Season to taste. Serve immediately or remove from heat and reheat for later use.
https://wildideabuffalo.com/blogs/recipes/93350785-buffalo-wellington

Wild Idea Buffalo Recipe of the Week – SOUTHWEST BUFFALO BURGER

October 9, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. Made using the always delicious and always fresh Wild Idea Premium Ground Buffalo. Below is a recipe for the SOUTHWEST BUFFALO BURGER and also included is the recipes for the Pico de Gallo and Jalapeno infused Hollandaise. Then at the end of the post info on the Wild Idea Premium Ground Buffalo along with the web link. You can find this recipe along with all the other delicious recipes and purchase any of the Wild Idea Products at the Wild Idea Buffalo web site. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

SOUTHWEST BUFFALO BURGER
This fantastic burger was the winner and favorite in our buffalo burger cook off! This simple recipe makes one fantastic burger. (Makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients:

1 Wild Idea 1 lb. Premium Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Hollandaise
Buns of choice

Preparation:

1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.
https://wildideabuffalo.com/blogs/recipes/54920001-southwest-buffalo-burger

 

 

 

 

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 minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
1 lb. package.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – Enchilada Pie

October 2, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is a Enchilada Pie. This recipe is made using Wild Idea Ground Buffalo, Jill’s Mexican Seasonings, Green Onions, White Corn Tortillas, Shredded Mexican Blend Cheese, and Chili Verde Sauce ( (*recipe below or pre-made sauce). You can find this recipe and purchase the Wild Idea Ground Buffalo and Jill’s Mexican Seasonings along with all of the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Enchilada Pie (serves 8)
Layers of homemade green chili sauce, seasoned ground buffalo and cheese – what’s not to love… Great addition to tailgate parties too!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
½ – pkg. Jill’s Mexican Seasonings (or other Mexican seasonings)
4 – green onions, chopped
8 – white corn tortillas, chopped
16 – ounces shredded Mexican Blend Cheese
3 – cups Chili Verde Sauce (*recipe below or pre-made sauce)

Preparation:

1 – In a sauté pan over medium high heat add oil and crumble in ground buffalo meat.
2 – Add Mexican seasonings and green onions and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
3 – Remove meat from heat and cover.
4 – Lightly oil into a deep-dish pie pan.
5 – Pour ½ cup of the chili verde sauce into the pie pan.
6 – Layer the pie-pan with a third of the tortillas, followed by half of the meat, then 6 ounces of the cheese and one cup of the chili verde sauce.
7 – Repeat the above step and top with the last third of tortillas and last half cup of chili verde sauce.
8 – Cover with foil and bake at 375° for 30 minutes.
9 – Remove foil and top with remaining 4 ounces of cheese and continue to bake until cheese is melted.
10 – Remove the enchilada pie from the oven and serve
11 – Serve with additional chili verde sauce or pico de gallo. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Chili Verde Sauce
Ingredients:

10 – Tomatillos, husk removed and washed
1 – cup water
4 – green chilies, roasted, peeled and seeded
½ – cup packed cilantro leaves
1 – teaspoon each: cumin, coriander, and salt
Juice of 2 limes (1/2 cup)

1 – Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2 – Place tomatillos and water in blender with all other ingredients.
3 – Blend until well incorporated.
4 – Return to saucepan and let simmer until desired thickness is achieved.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Wild Idea Buffalo Recipe of the Week – Pasta Pie

September 25, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – Pasta Pie. This is made using Wild Idea Ground Buffalo along with Jill’s Italian Seasoning, Pasta, Pesto (Recipe Included), Spinach, Tomatoes, Mozzarella Cheese, Parmesan Cheese, Eggs, Cream, and Seasonings. Suggested side dish would be a Salad. 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 make 2019 a Healthy One! https://wildideabuffalo.com/

Pasta Pie (serves 8)
Made with garden fresh ingredients this recipe believe it or not is light and so good. Serve it up with a delicious salad for a simple, fab, flavorful meal!

Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – tablespoon olive oil
1 – 1 oz. pkg. Jill’s Italian Seasoning (or other Italian seasoning)
8 – ounces pasta, linguini, spaghetti or other, cooked el dente
½ – cup pesto (*recipe below or pre-made pesto)
2 – cups packed, chopped, fresh spinach
1 – cup chopped tomatoes, seeded
8 – ounces shredded mozzarella cheese
4 – ounces shredded parmesan cheese
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 – Add the Italian seasonings and stir in to incorporate. Break up the meat with a spatula as you stir and continue to brown the meat.
Remove meat from heat and cover.
3 – Lightly oil into a deep-dish pie pan.
4 – In a large bowl toss the pasta with the pesto.
5 – Add the meat, spinach, tomatoes, the mozzarella cheese and half of the parmesan cheese, tossing to incorporate.
6 – Whisk the eggs with the cream and toss into the pasta mixture.
7 – Press the ingredients into a deep-dish pie pan and cover with foil.
8 – Bake at 375° for 30 minutes.
9 – Uncover the pie and cover with remaining Parmesan cheese and continue to cook until cheese is melted.
10 – Remove form the oven and allow to rest for 5 minutes before serving.
11 – Drizzle with a little more pesto and garnish with fresh tomatoes. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.

Basil Pesto
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)
1 – tablespoon lemon juice (I like a little more)
1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style

September 18, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week – Potato Pie – Buffalo Wing Style. Made using the Wild Idea Ground Buffalo along with Jill’s Chili Seasoning (or other chili seasoning), Celery, Carrots, Green Onions, Wing Sauce, Potatoes, Mexican Blend Cheese, Blue Cheese, Eggs, and a Cup of Cream. All this and Baked in a Pie! You can find this delicious dish and purchase the Wild Idea Ground Buffalo along with all the Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Potato Pie – Buffalo Wing Style “doesn’t taste like chicken” (serves 8)
Ground Buffalo sautéed with carrots, celery and onion and seasoned with “buffalo wing sauce” and then baked into a pie with golden potatoes and cheese. Yup – it’s pretty tasty.

Ingredients:

1 – pound Ground Buffalo
1 – tablespoon olive oil
3 – tablespoons Jill’s Chili Seasoning (or other chili seasoning)
2 – cups celery, chopped
1 – cup carrots, chopped
4 – green onions, chopped
1 – cup wing sauce
8 – potatoes, pre-cooked and chopped
8 – ounces Mexican blend cheese
4 – ounces blue cheese, crumbled
2 – eggs, beaten
¼ – cup cream

Preparation:

1 – In a sauté pan over medium high heat add the oil and crumble in the ground buffalo meat.
2 -Add the chili seasonings and stir in to incorporate, breaking up the meat with a spatula as you stir.
3 – Add the carrots celery and green onions and continue to cook until meat is browned and vegetables are slightly tender.
4 – Remove meat/vegetable mix from heat and allow the meat mixture to cool a bit, about 10 minutes.
5 – Lightly oil into a deep-dish pie pan.
6 – In a bowl mix the meat, potatoes and cheeses together.
7 – Whisk the eggs with the cream and fold into the mixture.
8 – Press the mixture into a deep dish pie-pan and cover with foil.
9 – Bake at 375° for 30 minutes. Remove the foil and palace under broiler until top is browned and crusty.
10 – Remove from heat and serve.

Serve with wing sauce and additional blue cheese crumbles or dressing. Note: If making ahead of time and refrigerating for baking later increase cooking time by 10 minutes.
https://wildideabuffalo.com/blogs/recipes/meat-pies-oh-my

Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS

September 11, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week – PAPPARDELLE AND PESTO MEATBALLS. Take your Spaghetti and Meatballs to a new level by using Pappardelle Noodles in place of the Spaghetti and by making Buffalo Meatballs in place of the normal Meatballs you use. Also included is a Tomato Sauce and Pesto sauce recipes. To make the Meatballs you’ll be using Wild Idea Ground Buffalo. 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. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

PAPPARDELLE AND PESTO MEATBALLS
A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread. Great for a family style dinner – that kids will love, or sophisticated enough to serve at your next dinner party.

All the components make this recipe seem complicated, but the preparation is very easy and does not take a lot of time. For a super short-cut, you could buy ready-made pesto. Bon Appetito!

Meatball Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – teaspoon salt
1 – teaspoon black pepper
1/3 – cup pesto (recipe follows)
4 – ounces fresh Mozzarella, torn or shredded
olive oil
melted butter

Preparation:

1 – Break ground buffalo apart in a pie pan or bowl, and press out flat. Sprinkle with salt and pepper.
2 – Spoon pesto over the top of the meat and cover with the shredded mozzarella.
3 – Fold the meat into itself and mix together with hands until all ingredients are equally distributed.
4 – Form meat into silver dollar sized meatballs, or size of your liking and place on lightly oiled baking sheet.
5 – Chill meatballs for one hour in the refrigerator.
6 – Position oven rack on top rung and preheat oven to broil.
7 – For best browning, brush chilled meat balls with a little melted butter.
8 – Broil meatballs for about 7 minutes or until browned. *For larger meatballs increase your cooking time based on size.

Quick Tomato Sauce Ingredients:
1 – 28oz. can whole stewed Italian tomatoes
1 – 28 oz. can crushed Italian tomatoes
1 – teaspoon garlic powder
1 – teaspoon crushed fennel
1 – teaspoon oregano
1 – teaspoon Italian seasoning
1 – teaspoon salt
1 – pinch chili flake
1 – lemon, juiced *1/4 cup
1 – teaspoon balsamic syrup
2 – tablespoons sugar

Preparation:

1 – In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
2 – Add crushed tomatoes and bring to a light boil.
Add remaining ingredients, stirring to incorporate.
3 – Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
4 – Season to taste with a pinch more of salt and an additional squeeze of lemon or to your liking.

Pappardelle Ingredients:
12 – ounces Pappardelle
4 – quarts water
2 – tablespoons salt
1/2 – cup pesto, or more if you prefer – room temperature

Preparation:

1 – Fill a large pot with water and salt and bring to a boil.
2 – Add Pappardelle to the pot and cook uncovered for 7 minutes.
Remove from heat and strain water from the pot, leaving about 1 to 2 tablespoons of water in the pot. Do not return to heat.
3 – Lightly warm pesto in microwave for 30 seconds.
4 – Add pesto to the Pappardelle and toss gently.

Other Recipe Ingredients:
½ – cup Italian parsley, chopped
Parmigiano Reggiano, shaved

Entrée Assembly:

1 – Place pesto coated Pappardelle on plates or in a bowl.
2 – Cover with tomato sauce and top with pesto meatballs.
3 – Garnish with parsley and shaved Parmigiano Reggiano.

Basil Pesto
* I am a non-pine-nut person. If you prefer them in your pesto, simply add them to the recipe. Recipe can easily be cut in half.

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)
1 – tablespoon lemon juice (*I like a little more)1 – cup olive oil

* Place all ingredients in blender and puree until smooth. Refrigerate unused amounts for another use (and there are many).
https://wildideabuffalo.com/blogs/recipes/pappardelle-and-pesto-meatballs

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

The 2 Spoons

Just a couple of Texans sharing our life with you and cooking good food!!

Penny's Food Blog

so many recipes, so little time . . .

Girl Meets Kitchen

Motherhood, Hospitality + Simple, Real Food.

Homemade Noms

Low Carb & Keto Cooking Magic

A Sprinkle and A Splash

Tasty Food, Family Approved

Hunger for Spice

Food Adventures creating low-carb, gluten-free and refined sugar-free recipes

Bread & Grapes

Vegan Food Blog

Season Generously

Sharing recipes, meal-plans, shopping lists, and cooking tips & tricks

Healthy Living &  Wholesome Recipes

Active, Holistic And Well Being

Whole and Heavenly Oven

Cooking healthy has never been sweeter!

The Maximized Lifestyle

Maximizing your day-to-day.

A Way With The Spoon

Healthy-ish recipes for everyday meals

Low carb living sinful baking

Low carb living...it's not as hard as you think

Simply Sundays!

For the love of home cooking

AMERICA ON COFFEE

Americans' daily coffee ritual... A communal enjoin!

My Spice Cuisine

Good food equals to good mood -Unknown

RefreshHer

Find refreshment for your heart, home and life