Wild Idea Buffalo Recipe of the Week – SAUSAGE STUFFED RAVIOLI

August 25, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is 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 and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! 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

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

August 14, 2021 at 7:00 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

For Breakfast I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had my morning cup of Bigelow Decaf Green Tea. 85 degrees, humid and partly cloudy out today. After Lunch I went and had Mom’s car washed and swept out the inside. Then I stopped by the ATM. Not a lot going on today. Did a little yard work and swept out the shed. For Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.

 

I’m using the Wild Idea Buffalo Pulled Chuck Roast. I had the package in the freezer so I sat it in the fridge to thaw overnight. The Pulled Chuck Roast is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! It’s Seasoned with Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.

I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Live Carb Smart Hamburger Bun, the buns are only 50 calories and 2 net carbs per Bun! I topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it. One of my favorites!

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with Salt and Pepper. Baked them at 425 degrees for 19 minutes. They are only 90 calories and 10 net carbs. Served them with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

Jill’s Potato Salad

August 11, 2021 at 6:01 AM | Posted in Wild Idea Buffalo | 4 Comments
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Here’s a recipe for Jill’s Potato Salad. Just one of the delicious Side Dish Recipes that you can find at the Wild Idea buffalo website, and you can find a few Dessert Recipes also! To make this recipe you’ll be needing Organic Potatoes, Farm Fresh Eggs, Onion, Celery, Dill, Dijon Mustard, Salt, Pepper, Cayenne Pepper, Chili Flakes, Pickle Juice, and Mayonnaise. Perfect Side Dish! You can find this recipe and purchase all of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

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

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

Preparation:

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

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

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

4) Add mayonnaise mixture to eggs and mix together.

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

Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue

August 4, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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If you’re looking for a unique appetizer I’ve got one for you and it’s this week’s Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue. To make this recipe you’ll be needing Wild Idea Buffalo Tongue, Organic Butter, Onion, Garlic Clove, Salt, Black Pepper, White Wine, Crostini, and Horseradish Sauce. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Wine Braised Buffalo Tongue
Ingredients (Makes about 24 Appetizers or 4 Entrees):
1 – pound package Wild Idea Buffalo Tongue
1 – stick organic butter
1 – onion, diced
2 – cloves garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
5 – cups white wine
24 – crostini
chive cream cheese or horseradish sauce

Preparations:
1 – In a 4-quart pot over medium high heat, melt ½ stick of the butter.
2 – Add half of the onion, garlic and seasonings to the pan.
3 – Add 4 cups of white wine and bring to a full boil.
4 – Rinse tongue under cold water, add it to the pot and bring to a boil.
5 – Reduce the heat to low, cover the pot and simmer for about 2.5 hours, turning the tongue occasionally.
6 – Remove the tongue from the pot and place on a plate. Allow the tongue to cool until you can comfortably touch it with your hands.
7 – To peel the tongue, make a small slit between the skin and the meat of the tongue with a pairing knife, using your fingers to peel the skin away from the meat (if skin is resistant, return tongue to pot and continue to braise on low for another hour).
8 – In 3-inch deep sauté pan over medium high heat, add the other half stick of butter. Add the peeled tongue, and brown on all sides.
9 – Add the remaining half of the onion, garlic and seasonings and saute for a 5imnutes.
10 – Add the white wine and bring to a full boil, then reduce to simmer until most of the wine has been absorbed.
11 – Remove the tongue and transfer it to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until the wine is completely absorbed.
12 – Slice the tongue thin and season to taste. Place sliced tongue on the crostini, top with the onions, and garnish with a dollop of chive cream cheese or horseradish cream.
Or, for an entrée, serve over mashed potatoes with the caramelized onions and horseradish cream. Delish!

Photo Credit: Jill O’Brien

https://wildideabuffalo.com/blogs/recipes/wine-braised-buffalo-tongue

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

July 21, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Italian Sausage and Mushroom Pizza. To make this week’s recipe some of the Ingredients you’ll be needing are Wild Idea Buffalo Italian Sausage, Basil Pesto, Pizza Sauce, Mushrooms, Caramelized Onions, fresh Mozzarella, Flour, Cornmeal, and more! Also included are recipes for Pizza Dough, Basil Pesto, and the Caramelized Onions. Love these Pizza Nights! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Italian Buffalo Sausage and Mushroom 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. (Makes 3 medium or 6 small pizza)
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 – HOT DOG DAYS OF SUMMER

July 14, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is, HOT DOG DAYS OF SUMMER. Here’s some great ideas for the next time you fire the grill for Wild Idea Buffalo BRATS, HOT DOGS, and SAUSAGES. You can find this recipe and purchase the Wild Idea Buffalo Hot Dogs and Sausages along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

HOT DOG DAYS OF SUMMER
No matter how you like to top your dog, the key ingredient is still the hot dog itself. Wild Idea’s skinless Buffalo Hot Dogs are made from our 100% premium grass-fed buffalo meat and organic seasonings. So, fire up the grill and spread out your favorite toppings.

Pizza Dog Topping: Pizza Sauce and melted Mozzarella. You might also want to add some Wild Idea’s Buffalo Pepperoni!

HLT: Hot Dog, Lettuce and Tomato with Mayo. Wild Idea Buffalo Bacon might be an additional tasty topping too!

Relish and Onion Dog: Pickled Relish and Chopped Onions.

Keep it Simple: Ketchup and Mustard.

Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions.

Chili Cheese Dog: Hot Dog smothered in Chili and Cheese!

Other favorite toppings: Coleslaw, Sauerkraut, and B.B.Q Sauce.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93332481-hot-dog-days-of-summer

 

Wild Idea Buffalo – BRATS, HOT DOGS, and SAUSAGES
All of our brats, hot dogs and sausages are made in-house from our 100% free-roaming grass-fed buffalo meat, with just the right amount of spice! The result: delicious-tasting products that are good and good for you too! What a Wild Idea! *All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET (HEAT and; EAT)

March 3, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is a CORNED BUFFALO BRISKET (HEAT & EAT). When Irish Eyes are Smiling….. and they will be if you serve them this week’s recipe of CORNED BUFFALO BRISKET (HEAT & EAT). You’ll be using the Wild Idea Buffalo – Corned Brisket. How you eat it is all up to you! Serve as Sandwiches or Heat it up with some of your favorite Beer and Sliced Cabbage. Irish Eyes will be Smiling! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

 

 

Wild Idea Buffalo – CORNED BUFFALO BRISKET (HEAT & EAT)
For Sandwiches: Thaw brisket in the refrigerator. Our Corned Brisket is ready to eat. Simply slice for sandwiches or add to a charcuterie board.

Heating Instructions: Thaw brisket in the refrigerator. Place the Corned Brisket, the juices from the package and a cup or two of your favorite beer in a heavy pot, cover and bring to a light boil. Top the corned brisket with sliced cabbage, reduce heat to low and simmer for 10 to 15 minutes.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-heat-eat

HEART HEALTH

February 10, 2021 at 3:00 PM | Posted in Wild Idea Buffalo | Leave a comment
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HEART HEALTH
It’s true – you are what you eat, and you are what you eat, eats too. With this in mind and in celebration of February’s American Heart Month, we’d like to share some important heart-health facts on grass-fed meat.

Grass-fed meat has:

Lower total fat content & health-promoting fats such as;
Omega-3 fatty acids – key component to heart health
Conjugated linoleic acid (CLA) – a fat that has been shown to reduce heart disease and cancer risks
More antioxidant vitamins (health boosters) such as; Vitamin E
Beta-carotene and; Vitamin C

“Specifically, bison contains an increased ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA), 3–4 times more anti-inflammatory omega-3 PUFA and is particularly high in alpha linolenic acid. In addition, ruminants such as bison are a major contributor of conjugated linoleic acid (CLA) to the human diet, providing significantly more CLA than other non-ruminant meat sources such as pork, fish, chicken, and turkey. The dietary inclusion of a specifically rich source of CLA may be advantageous as CLA is believed to have anti-inflammatory properties, and may have an important role in the prevention of cardiovascular disease and cancer.”

When it comes to omega-3 fatty acids (which our body does not make on its own) – it’s important that we turn to foods that include this essential fat, which has been shown to prevent heart disease. Consuming our native, grass-fed buffalo meat that delivers 3.5x more omega-3s – is a not only a good choice but a go-to choice for a healthy heart.

“Omega-3 fatty acids have been shown to significantly reduce the risk for sudden death caused by cardiac arrhythmias and all-cause mortality in patients with known coronary heart disease. Omega-3 fatty acids are also used to treat hyperlipidemia and hypertension.”

Evidence has also shown that “some antioxidant vitamins appear to be important in reducing the risk of coronary heart disease (CHD).” With the power-packed antioxidant vitamins found in grass-fed meat, these healthy, can-do substances protect a person’s cells, keeping us free from “oxidative stress” and boosting overall health.

Besides the known health benefits of grass-fed meat, it’s also important to consider its role in weight health, which directly correlates to heart health. Being overweight leads to many conditions such as, high blood pressure or diabetes that lead to heart disease. Consuming a healthy, balanced diet of 100% grass-fed/finished bison with other whole plant-based foods, play a critical role in maintaining a healthy weight and lifestyle.

Our nutrient dense, lower calorie and higher protein grass-fed buffalo meat is not just beneficial for your heart health, but for the heart of our planet. New studies show that one in five global deaths are caused by pollution, and our food supply can either be a part of that pollution or a part of the solution.

As always, we believe, that eating less meat, but of a higher more nutrient rich and sustainable quality is not just in the best interest of our health, but of our planet’s health too.

For a better understanding of the benefits of Wild Idea’s 100% grass-fed/finished buffalo meat and to offer transparency, learn more about the nutritional data here.

Sources:
EatWild – Basics
US National Library of Medicine National Institutes of Health
National Library of Medicine – National Center for Biotechnology Information
American Family Physician
https://wildideabuffalo.com/blogs/blog/heart-health

One of America’s Favorites – Buffalo Burger

February 1, 2021 at 6:02 AM | Posted in bison, Buffalo, One of America's Favorites | Leave a comment
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A buffalo burger and sweet potato fries

Buffalo burgers are hamburgers made with meat from the water buffalo, beefalo or American bison (Bison bison).

 

 

 

 

 

Author Dan O’ Brien said that buffalo meat is sweet and tender and has a unique taste. He also said that it has to be prepared as carefully as fresh fish. The magazine Women’s Health said that the taste of beef burgers and buffalo burgers is almost indistinguishable, but that buffalo burgers are a bit sweeter and more tender. It normally costs more than beef.

Frozen buffalo burger patties

Buffalo burgers have less cholesterol, less fat, and less food energy than burgers made from beef or chicken. The American Heart Association recommended buffalo burgers in 1997 as more heart-healthy than chicken or beef. The burger is high in nutrients such as protein, zinc, and vitamin B12. Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle. An 85-gram (3-ounce) serving of buffalo meat has 390 kilojoules (93 kilocalories) and 1.8 g of fat compared to 770 kJ (183 kcal) and 8.7 g of fat in the same serving as beef. A recipe for simple buffalo burgers was listed in Men’s Health Muscle Chow. The magazine EatingWell came up with a buffalo burger recipe that is low in cholesterol and high in calcium.

 

 

 

* I switched from Beef to Buffalo/Bison many years ago after I found out I had Diabetes 2. Buffalo is healthier and the tastes and flavors can’t compare. My favorite is from Wild Idea Buffalo, I’m a long time customer (https://wildideabuffalo.com/) .

 

 

 

Jill’s Pumpkin Pie

November 25, 2020 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a comment
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I also have a recipe for Jill’s Pumpkin Pie which also comes from the Wild Idea Buffalo website. To make this Pie you’ll be needing are Flour, Sugar, Salted Butter, Sugar, Eggs, Cider Vinegar, Lemon Juice, Cream, and Ice Cubes. Also included is a recipe for the Pie Filling. You can find this recipe at the Wild Idea Buffalo website where you can also purchase any of the Wild Idea Products. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flaky crust on the bottom. You may also need to cover crust half way through baking pie, to keep from over 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 – lb. 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 use half of each.
2 – tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.
2 – In mixer using pastry blender, mix flour, salt & sugar.
3 – 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.
4 – Add chilled butter to flour mixture until incorporated.
5 – Slowly drizzle in egg mixture.
6 – Remove dough from mixer with floured hands, shape into ball and cut in half.
7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.
8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine pronged fork, about 8 times.
9 – Chill the piecrust for 30 minutes in the refrigerator.
10 – 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 dried beans, rice or pie weights.
11 – 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.
12 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
A few extra ingredients for a richer, creamer filling. 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:

1 – In mixer, beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
2 – Pour pumpkin mixture into prepared piecrust.
3 – Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
4 – Remove pie from oven and allow to cool for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

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Aldis Ferlach O'Peigh

Telling Tall Tales

EAT it NOW or EAT it LATER

my belly is so FULL!

Zest For Cooking

I love to cook and share my love of food!

Quaint Cooking

For the love of the vintage kitchen

The Short (Dis)Order(ed) Cook

Just a short, anxious woman who likes making a mess in the kitchen

Feasting on Veggies

Healthy eating after breast cancer

MealTrips

Get your cravings anytime

All Fall Y'all

All Fall. All year round.

Cassie's Kitchen

mostly healthy, always tasty

Memories and Such

Memories of a very ordinary life

Welsh Girl Foodie

Welsh Girl living in Scotland who loves to cook and eat!

Megan's kitchen recipes

Random food recipes I've found online

Mustard With Mutton

DIARY OF A GLUTTON

Lite Cravings

A Healthy Approach to Indulgence

The Southern Search

Finding out where food comes from, one southern staple at a time.

Tikkas To Tapas

Food for the Soul

Planted in the Kitchen

Easy Vegan Recipes