Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING/PEPPERONI PIZZA

July 11, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING and a recipe for PEPPERONI PIZZA. I’ve got a new item from Wild Idea Buffalo this week along with a recipe for a PEPPERONI PIZZA.

First its about the new BUFFALO PIZZA TOPPING. Comes in a package and contains 100% grass-fed buffalo, 100% Grass-Fed Buffalo Pepperoni, Organic Mozzarella, Parmesan Reggiano, Pizza Sauce, Basil Pesto (fresh Basil, Parmesan Reggiano, Olive Oil, Minced Garlic, Lemon Juice, Sea Salt, Black Pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, and Onion Powder. It’s not only great for Pizza but also Sliders, Breakfast Scramble, or Sloppy Joes.

For the PEPPERONI PIZZA, it’s made using Wild Idea Buffalo Pepperoni. Also included is a recipe to make the Pizza Dough! So Enjoy a Delicious and Healthier PEPPERONI PIZZA.

You can find the PEPPERONI PIZZA recipe and purchase the BUFFALO PIZZA TOPPING and the Wild Idea Buffalo Pepperoni along with any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PIZZA TOPPING
Seasoned up with ALL your favorite pizza flavors! This convenient package contains all you need to put together a mouth watering pizza, sliders, breakfast scramble, or your favorite- sloppy joes. Limited Supply so order today!

8 oz. Package

Ingredients: 100% grass-fed buffalo, 100% grass-fed buffalo pepperoni, Organic mozzarella, Parmesan Reggiano, pizza sauce, basil pesto (fresh basil, parmesan reggiano, olive oil, minced garlic, lemon juice, sea salt, black pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, Onion Powder.
https://wildideabuffalo.com/collections/monthly-special/products/buffalo-pizza-topping-monthly-feature

PEPPERONI PIZZA
When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced
1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

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 on medium low speed. 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.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

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Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS

May 29, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 quart stewed tomatoes
1 quart tomato sauce
8 golden peperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water
Mix all dry spices together.
1 – In heavy stew pot, over medium high heat, heat olive oil.
2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
5 – Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

Wild Idea Buffalo Recipe of the Week – ONION-MARINATED TRI-TIP STEAK

May 9, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

April 28, 2018 at 5:28 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Cooler out and cloudy today, mid 50’s. Finished up the yard work and we have the yard looking good! A lot of hard work but well worth it. Later in the day went up to see Dad for a while. For Dinner tonight it’s Steak and Potato! I prepared an 8oz. Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast.

 

This is one of several Buffalo Steaks I ordered from Wild Idea Buffalo a while back. And this one is one my favorites, the Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET. The Steak is so flavorful and perhaps the most tender cuts of Buffalo. Of course all the Wild Idea Buffalo Steaks are this way! I had the Steak in the freezer so I sit it in the fridge overnight to thaw.

 

 

 

I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinders Sea Salt and Peppercorn Medley. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Fillet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak along with a sprinkle of Blue Cheese. I seasoned them with a Basil Pesto. I don’t think there’s a better partner for Steak than Mushrooms, except maybe a Baked Potato!

 


To go with the Steak I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-file

 

 

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Burgers

April 11, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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I love Buffalo Meat, Bison if you prefer. For me my favorite “Comfort Food” is preparing a Buffalo 1/3 lb. Buffalo Burger from Wild Idea Buffalo! In fact I just ordered a package of these along with some of the delicious Wild Idea Buffalo Steaks, another favorite! The taste of the Wild Idea Buffalo is like no other. Always tastes so fresh and no matter the product it cooks up perfect. You can read up all about Wild Idea Buffalo at the Wild Idea Buffalo website (https://wildideabuffalo.com/) and you’ll be able to purchase any of the delicious and healthy Wild Idea Buffalo Products. Below I’ve featured 3 of the Ground Buffalo Products, including my favorite the PREMIUM BUFFALO BURGERS. So Enjoy and Eat Healthy in 2018!

 

PREMIUM GROUND BISON and BURGERS
Wild Idea’s Premium Ground & Burgers are richer and sweeter in taste than any other ground red meat you’ve ever eaten! Our Ground & Burgers are packed with protein, low in fat and cholesterol, and has a clean finish that won’t bog you down. https://wildideabuffalo.com/collections/premium-ground-bison-burgers

PREMIUM BUFFALO BURGERS (3 BURGERS PER LB)
Preparefor a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.

Nutritional Chart is based on 1 oz. of Raw product.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

 

BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve – absolutely scrumptious! We did the work for you and… you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/three-1-3-lb-bacon-bleu-burger

 

1 LB. GROUND BRISKET – MONTHLY FEATURE!
It’s BACK! 100% grass-fed/grass-finished Ground Buffalo Brisket makes the best BBQ Burgers! This product is available for a limited time only, so don’t miss out! Jill’s recipe for Ground Brisket BBQ Bacon Cheddar Burgers included with purchase.

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

Wild Idea Buffalo Recipe of the Week – SAUSAGE STUFFED RAVIOLI

March 28, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – SAUSAGE STUFFED RAVIOLI. Made using Wild Idea Buffalo Italian Sausage along with Cremini Mushrooms, Pecorino Romano or Parmesano Reggiano Cheese, Cream, and Green Onions. A Recipe sure to please all! You can find this recipe at Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. Well Enjoy the recipe and Eat Healthy in 2018! https://wildideabuffalo.com/

SAUSAGE STUFFED RAVIOLI
A month ago I had the privilege of spending a couple of weeks in Italy. One of my favorite pasta dishes while I was there was a sausage and mushroom stuffed ravioli with sage butter. After about two weeks of being home I gave into my cravings and gave making homemade pasta another try. I won’t lie, it is a little tricky, but once you have the hang of it, it gets a little easier. The end result wasn’t as perfect as what I was served, but it was delicious and my family loved it. Note, I made a smaller batch, which made about 50 ravioli’s, but the recipe could easily be doubled. And, if made ahead it would be great for a crowd (but, I wouldn’t make it and have company on the same day).

Sausage Filling:
½ – pound Wild Idea Buffalo Italian Sausage
8 – ounces cremini mushrooms, stemmed and coarse chopped
1 – cup grated Pecorino Romano or Parmesano Reggiano cheese
2 – tablespoons cream
4 – green onions, coarse chopped
2 – teaspoons olive oil
2 – teaspoons butter
1 – teaspoon black pepper

Preparation:

1 – In a sauté pan over medium high heat, add olive oil and butter.
2 – Add mushrooms and sauté for about 5 minutes.
3 – Crumble the Buffalo Sausage into the pan and stir into the mushrooms. Sauté until cooked through, about 5 minutes.
4 – Remove the pan from heat and transfer the sausage to a food processor along with the cream. Pulse process until the mixture is incorporated.
5 – Add the cheese and pulse process again until incorporated.
6 – Scrape down the sides and along the bottom to incorporate any missed pieces and add the green onions. Flash process, leaving bits of green visible.
7 – Remove the blade and cover until you are ready to use. You can also make this ahead and refrigerate for a later use.
Pasta Dough:
1 – cup semolina flour *I blended this flour in my smoothie blender to make a little more fine.
1 – cup high protein flour or all-purpose flour +
1 – teaspoon salt
3 – eggs, beaten
1 – tablespoon olive oil +
1 – egg white, beaten

Salt for pasta water
Sage leaves and lemon wedges for garnish

Preparation:

1 – Place flour and salt in a mixing bowl and stir.
2 – Create an impression in the center of the flour and add the eggs and oil.
3 – Using a dough hook, mix the ingredients together. If too stiff, add a little cold water. Cover your mixer with a dishtowel to avoid flying dough.
4 – Scrape the dough off of the hook occassionally and continue to beat the dough for an additional 6 minutes on low to medium low speed.
5 – Remove the dough and place on a floured surface. Knead the dough a few times by hand and shape into a ball. Rub with a little oil and cover with plastic wrap and allow the dough to rest for 30 minutes.
6 – Cut your dough into manageable pieces. I cut mine into 8 pieces.
7 – Press each piece into a rectangular shape with your hand, before running it through a pasta machine or rolling it out by hand.
8 – Set your pasta machine to 2, so the dough will easily pass through, yet flatten out on the first time through. Reset the dial to 5 and send the flattened pieces through again, catching the sheets with your hand as it comes through the pasta machine and pulling it forward. The dough will be very fragile.
9 – Lay your pasta strips on a lightly floured surface.
Assembly Preparation:

* Starting half an inch form the end of a pasta strip place half a tablespoon of filling (or desired amount). Continue down the sheet every inch on half of the pasta sheets.
* Brush the egg whites between the sausage fillings.
* Place another sheet on top of the sausage-covered sheets and press down in between the fillings.
* Cut in between the fillings with a knife and seal the edges together with a fork. *At this point you can cover the ravioli’s, refrigerate and cook at a later time.
* Bring a large pot of cold water to a boil and add 2 tablespoons of salt as the water starts to bubble (it’s an Italian thing).
* Drop Ravioli’s into the pot, adding only as many as the pot will hold without crowding them. I did about 10 at a time. Boil for two minutes and remove with slotted spoon and place on a platter. Repeat until finished.
* To Serve: Place 4 to 5 Ravioli’s on each plate, and drizzle with Sage Butter. Garnish with fried sage leaves, slivers of cheese, and lemon.

* Sage Butter: In a saucepan over medium heat, add 1 – stick salted butter and 2 small bundles of fresh sage leaves or about 1/3 cup fresh sage leaves. Allow butter and leaves to simmer, stirring occasionally for about 5 minutes. Reduce heat if needed. Remove butter from heat until needed. Remove leaves and drizzle over the pasta.
https://wildideabuffalo.com/blogs/recipes/sausage-stuffed-ravioli

Wild Idea Buffalo Recipe of the Week – IRISH STEW and COLCANNO

March 7, 2018 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 – IRISH STEW and COLCANNO. A great recipe for your St. Patty’s Day Party, IRISH STEW and COLCANNO. Made using Wild Idea Buffalo Chuck Roast, a mix of Vegetables, and Spices. Included are recipes for the Colcannon, Vegetables, and Stew. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast all at the Wild Idea Buffalo website. So have a Happy St. Patrick’s Day and Eat Healthy in 2018! https://wildideabuffalo.com/

 

IRISH STEW and COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
2 – lbs. butter potatoes
3 – tablespoons butter
½ – teaspoon each salt and pepper

Vegetables Ingredients:
6 – carrots, peeled and sliced
4 – parsnips, peeled and sliced
4 – leeks, halved and sliced
2 – teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 – 3 – lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.

Buffalo Chuck Roast

1 – teaspoon olive oil
1 – teaspoon garlic powder
1 – teaspoon thyme
1 – teaspoon salt
1 – teaspoon pepper
2 – bay leaves
2 – celery stalks
½ – onion, chopped
1 – cup cherry tomatoes, halved
2 – bottles of amber beer
2 – cups buffalo stock or organic beef stock
½ – cup red wine
1 – tablespoon arrowroot or cornstarch

Preparation:
* Colcannon (Irish mashed potatoes with cabbage)

1 – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
2 – Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
3 – Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
4 – Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
5 – Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.

* Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.
1 – Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
2 – Roast vegetables for about 10 minutes or until they are al dente and slightly browned.

* Stew:

1 – Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
2 – Roll prepped roast around in the herbs in the crockpot, until evenly covered.
3 – Add bay leaf, celery, onion, tomatoes, beer, and stock.
4 – Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
5 – Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
6 – Turn crockpot back to high, letting juices come to a boil.
7 – Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
8 – Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

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

Wild Idea Buffalo Recipe of the Week – REUBEN CHOWDER

February 28, 2018 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 – REUBEN CHOWDER. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) At the site you can also purchase any of the Wild Idea products. Enjoy and Eat Healthy in 2018!

REUBEN CHOWDER
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!

Ingredients: (4 to 6 servings)
1 – tablespoon butter
2 – stalks celery, chopped
½ – onion, chopped
½ – teaspoon caraway seed, crushed or chopped
½ – teaspoon salt & pepper, each
2 – cups vegetable stock or broth
2 – potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 – tablespoon cornstarch
4 – cups milk
3 – ounces Swiss cheese, chopped
3 – cups cabbage, chopped
2 – cups Wild Idea Corned Buffalo, cubed or pulled
1/2 – lemon, juiced
½ – teaspoon cayenne pepper
Shredded Swiss
Rye Croutons
Green Onion

Preparation:

1 – In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 – Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 – Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 – Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 – Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 – Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 – To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
RYE CROUTONS:

Ingredients:
2 to 3 – slices of rye bread, cubed
2 – tablespoons olive oil
1 – teaspoon garlic or onion powder
¼ – teaspoon cayenne pepper

* Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.

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

Wild Idea Buffalo Recipe of the Week – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

December 6, 2017 at 6:30 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. No Buffalo recipes this week but a couple of delicious pies! One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Meats, Chicken, and Merchandise. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

Pre-heat oven to 450°.

In mixer using pastry blender, mix flour, salt & sugar.

In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

Add chilled butter to flour mixture until incorporated.

Slowly drizzle in egg mixture.

Remove dough from mixer with floured hands, shape into ball and cut in half.

Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

Chill the piecrust for 30 minutes in the refrigerator.

Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

Place in 450° pre-heated oven and bake for 25 minutes.

Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Savory Buffalo Sausage Stuffing

November 22, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s another Wild Idea Buffalo recipe – Savory Buffalo Sausage Stuffing. Made with Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage. It’s a perfect Stuffing for the Holidays! You can find this recipe or purchase the Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Savory Buffalo Sausage Stuffing:

Ingredients:
2 – tablespoons butter
2 – tablespoons olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – tablespoon pepper
1 – 16 oz. bag herb seasoned stuffing
2 – cups organic chicken stock

Preparation:

1 – In heavy skillet over medium high heat, heat butter and olive oil.
2 – Crumble in sausage and add onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3 – Add herbed stuffing and stir to incorporate.
4 – Slowly add you stock. Mixture should be moist and hold together.
5 – Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes.
6 – Delicious with turkey, buffalo or by itself.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

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