Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/….

September 15, 2017 at 5:08 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/ Roasted Asparagus and Baked Potato

 

 

To start the morning off I prepared some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Links, toasted a Healthy Life Whole Grain English Muffin, and a cup of Bigelow Decaf Green Tea. The rain has moved on and its sunny and 80 degrees! Did a little house cleaning and the laundry. After Lunch I got the cart out of the shed and enjoyed the day. Mom called later in the day and wanted me to go pick up a few things for her at Kroger. For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and Marsala and Mushroom Sauce w/ Roasted Asparagus and Baked Potato.

 

For Dinner tonight I tried the Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per packaged. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

 

 

 

To prepare it I preheated the oven to 425°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect! First time I tried the Sea Salt Herb Rubbed Tri-Tip Buffalo Steak and like all the other Wild Idea products it was delicious!

 

I topped the steak with a new product I came across at Kroger the other day, Fortun’s Marsala and Mushroom Sauce. First time trying this item also. It’s easily prepared, just heat in a sauce pan or microwave it. I prepared it in a small sauce pan. Good amount of Mushrooms and one tasty Sauce! Here’s another Item I’ll have to keep in stock! They have different varieties and looking forward to trying those also.

 

 

 

For one side I prepared some Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 

Then for another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Really enjoyed this Dinner tonight! For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn with a Diet Trop A Rocka Snapple to drink.

 

 

 

 

 

Wild Idea Buffalo – JILL’S SEA SALT HERB RUBBED TRI-TIP STEAKS

We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.
https://wildideabuffalo.com/collections/ranch-kitchen/products/sea-salt-tri-tip-steaks
https://wildideabuffalo.com/

 

 

Fortun’s Marsala and Mushroom Sauce

A rich Italian tradition made with real veal stock, fresh mushrooms, sautéed onions and Marsala and Madeira wines turns a casual entrée into a culinary event. Just add to your cooked chicken, beef or pork. A few tablespoons are all you need. It’s no surprise this sauce is our best seller!
Fresh mushrooms, sweet Marsala wine, Madeira wine, fresh onions, veal stock, chicken stock, tomato paste, olive oil, garlic, beef stock, plum puree and spices transport you to Italy!
http://www.fortunfoods.com/portfolio-items/marsala-mushroom-sauce/?portfolioCats=5
http://www.fortunfoods.com/

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Wild Idea Buffalo Recipe of the Week – KAMUT KHORASAN WHEAT SAVORY GRAINS

July 12, 2017 at 4:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week from Wild Idea Buffalo there’s no recipe but I’m passing along a brand new product they now carry, KAMUT KHORASAN WHEAT SAVORY GRAINS. It’s a garden blend of savory grains and kale from Patagonia Provisions. This will make a perfect side to any of the Wild Idea Buffalo cuts of Buffalo or the Hertiage Chicken that they also carry. You can purchase all the selections of Buffalo, Chicken, and now Grains all at the Wild Idea Buffalo website. Enjoy and Eat Healthy!

 

 

This garden blend of savory grains and kale from Patagonia Provisions not only give you valued nutrition, but is absolutely fantastic as a buffalo meat accompaniment! This little package is packed with food (you won’t believe how much food is in the package) and flavor! One step cooking instructions and in 10 minutes dinner is ready! Made from 100% organic grains, quinoa, green kale and mushrooms from farmers who practice regenerative agriculture. It’s food you will love and feel good about. You will want to have this as a stocked item in your pantry!

https://wildideabuffalo.com/collections/frontpage/products/green-kale-kamut-khorasan-wheat-savory-grains

Wild Idea Buffalo Recipe of the Week – SMOKED BBQ BUFFALO BRISKET

June 28, 2017 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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With the Wild Idea Buffalo SMOKED BBQ BUFFALO BRISKET all you have to do is reheat it and serve it! It comes already seasoned and cooked. It has a Paprika Rub, then its slow smoked for 12 hours until tender, and finished with a drizzle of organic BBQ sauce. Have the buns ready and get set to enjoy one delicious Smoked BBQ Buffalo Brisket sandwich! You can find and purchase this product at the Wild Idea Buffalo website along with all the other delicious cuts of Buffalo. Check it out today. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

SMOKED BBQ BUFFALO BRISKET 1 LB.

If you don’t have hours to prepare your next barbecue, then let us do the cooking for you! We start with a Paprika rub, then slow smoke for 12 hours until tender, and finish with a drizzle of organic BBQ sauce. Hand cut and ready to heat and eat in just minutes!

Simply reheat with juices in a covered pan over medium heat for 5 minutes and serve! You are going to love this product!

1 lb. package

Ingredients: 100% Grass Fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Smoked Paprika, Garlic Powder, Oregano, Cayenne Pepper and Organic BBQ sauce.

https://wildideabuffalo.com/collections/summer-collection/products/bbq-buffalo-brisket

Wild Idea Buffalo Recipe of the Week – TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE

June 7, 2017 at 4:55 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 Top Sirloins with Champagne Grape Conserve & Blue Cheese. Using Champagne Grapes and Wild Idea Top Sirloins this ones sure to impress and please everyone at dinner! Another good one from Jill O’Brien of Wild Idea Buffalo. You can this recipe and you purchase the Wild Idea Top Sirloins along with all the other delicious and healthy cuts of Buffalo on the Wild Idea Buffalo website. https://wildideabuffalo.com/

 

 

 

TOP SIRLOINS WITH CHAMPAGNE GRAPE CONSERVE & BLUE CHEESE
Champagne grapes are juicy, flavorful and seedless. They are also adorable, which always helps in making a pretty presentation. The sweetness of the grapes with the savory addition of onion and rosemary is a terrific topping for Wild Idea’s rich, grassy Top Sirloin Steaks. *This time of year champagne grapes are available in most groceries, but if unavailable, cherries would make a great substitute.

Ingredients for Steaks:
4 – 5 ounce Wild Idea Top Sirloins (or any prime Wild Idea Steak)
2 – tablespoons olive oil
2 –teaspoons kosher or sea salt
2 – teaspoons black pepper

Ingredients for Sauce: *Sauce will make enough for 4 steaks.
1 – tablespoon butter
¼ – cup onion, minced
1 – cup champagne grapes
¼ – teaspoon each salt & pepper
2 – teaspoons sugar
½ – teaspoon, fresh rosemary, finely chopped
2 – ounces blue cheese, crumbled

Preparation:

1) Rinse steaks and pat dry. Mix olive oil, salt, and pepper together and rub into steaks. Cover with saran wrap and let rest for two hours before grilling.

2) For sauce, melt butter in a small saucepan, over medium high heat. Add onions, salt and pepper and sauté for 5 minutes, stirring occassionally.

3) Add ¾ of the grapes and heat through. Then lightly smash with potato masher to release juices.

4) Stir in sugar, and reduce heat to low and simmer until juices have reduced to half.

5) Add remaining grapes and stir in to incorporate. Heat through.

6) Remove sauce from heat and stir in rosemary. *Can be made ahead and reheated.

7) Preheat grill to 500°. Grill steaks for 2 minutes on each side, closing grill lid during grilling. Remove from heat, cover and allow to rest for 5 minutes.

8) Plate steaks and top with equal portions of grape conserve and sprinkle with blue cheese. Garnish with fresh grapes and fresh rosemary.
https://wildideabuffalo.com/blogs/recipes/93331841-top-sirloins-with-champagne-grape-conserve-blue-cheese

Wild Idea Buffalo Recipe of the Week – HOT DOG DAYS OF SUMMER

May 31, 2017 at 5:29 AM | Posted in Wild Idea Buffalo | Leave a comment
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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. We also recently introduced a dairy free option, for those with special dietary requirements. So fire up the grill and spread out your favorite toppings. Below are a few of our favorites.

 

 

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

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

Relish & Onion Dog: Pickled Relish & Chopped Onions.

Keep it Simple: Ketchup & Mustard.

Pickled Dog: Peperoncini, Pickled Jalapeños and Red Onions.

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

Other favorite toppings: Coleslaw, Sauerkraut, & B.B.Q Sauce.
https://wildideabuffalo.com/blogs/recipes/93332481-hot-dog-days-of-summer

 
BRATS, HOT DOGS, & SAUSAGES

All of our brats, hot dogs & 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 – All about……

May 10, 2017 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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I normally have a recipe or featuring one of their Cuts of Buffalo, but this week its on their Mission Statement and a little about Wild Idea Buffalo. There’s a couple of links below you can clck to read further about Wild Idea Buffalo. Enjoy!

BEYOND ORGANIC
Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely harvested. Our model of raising buffalo leads to a superior source of protein that is healthier for the consumer, the environment, and the animal…….

SUSTAINABLY RAISED
Our bison graze like their ancestors did, eating nothing but the grass beneath their feet. The nutrient-dense grasses they eat produce a delicious, healthy red meat that is rich in the omega-3 fatty acids that the body needs for optimum health. Unlike most buffalo on the market today, Wild Idea Buffalo are never feedlot confined or finished on GMO corn. Additionally, our buffalo restore the wild land they graze to a greater level of biodiversity….

MEET OUR FOUNDERS
Dan & Jill O’Brien created Wild Idea Buffalo Company in 1997 with the mission of preserving the Great Plains by returning buffalo to their native habitat. Many years have passed since their original “wild idea” that began the company, and today Wild Idea Buffalo Company, LLC continues to grow through our customers’ conscientious decisions about the quality and stewardship of the food they purchase……..
https://wildideabuffalo.com/

 

BEST TASTING MEAT
The incredible flavor of Wild Idea Buffalo meat is the result of the animals’ lives being lived more naturally and without unnecessary human interference. Its clean, rich, slightly sweet taste has subtle notes of grass, sage, and we swear – sunshine. Our humane prairie harvests ensure that our buffalo are not exposed to any undue stress that would spoil the flavor of this natural meat. Our buffalo are given respect, dignity, and care throughout their lives. Our buffalo tastes better because they are raised better!

THE BEST MEAT FOR YOU
Wild Idea meat is lower in calories, fat and cholesterol than chicken or fish. It’s higher in protein than beef. Our 100% native grass-fed meat delivers 3.5x more antioxidant omega-3 fatty acids than grain-fed buffalo. Try the red meat that’s good for you!

BUFFALO RESTORE THE PRAIRIE
Prairie restoration is vital to our mission. Our land and animal management practices are as close to nature’s intentions as possible. By giving the buffalo room to roam, the Great Plains prairie is brought back to health. Grasses, forbs, and flowers flourish, providing a sustainable ecosystem for all life. Our vision of sweeping landscapes where the buffalo roam continues to grow, and we are now affiliated with other like-minded ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.
https://wildideabuffalo.com/pages/why-buffalo

Wild Idea Buffalo – INTRODUCING PASTURE RAISED HERITAGE CHICKEN

May 3, 2017 at 4:57 AM | Posted in chicken, Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo just announced that they will be carrying a great new product – PASTURE RAISED HERITAGE CHICKEN. Here’s part of the article introducing the new product. You can click the link at the end of the post to read the entire article. Congrats to Wild Idea Buffalo and Emmer & Co.!  https://wildideabuffalo.com/

 

 

INTRODUCING PASTURE RAISED HERITAGE CHICKEN

HERITAGE CHICKEN

A couple of years ago after one of Dan’s talks at a Patagonia store in California, a young gentleman walked up and introduced himself. His name was Jesse Solomon and much like us, he was trying to change the environment through our food system. He was just getting the final pieces in place for his sustainably raised chicken business, Emmer & Co. Jesse mentioned that he used our philosophy and business model in his approach. Intrigued, we exchanged business cards and said we would keep in touch

For a few years now, we’ve wanted to offer another protein for our customers to make their shopping for sustainable food sources a little easier. But if we were ever going to do that, the production of that product would have to embrace the same environmental and humane animal husbandry values as Wild Idea Buffalo Co.

Our daughter Jilian dabbled with raising chickens and although successful, her experiment was on a very small scale (100 chickens). Our drastic seasonal changes on the Great Plains and harsh weather conditions conspired to limit production. But, her test gave us an inside look at how chickens could and should be raised for food.

Months later, I reached out to Jesse and ordered a dozen chickens. We passed them out to friends so they could give them a try and did our own in-house testing. To quote Dan, “This is the best chicken I’ve ever had.” Still, we needed to know more. As consumers ourselves, it is easy to be swept up in the marketing hype and packages covered with certifications. We’ve seen firsthand that what’s stamped on a package doesn’t often line up what the consumer imagines or has been led to imagine. We needed to see for ourselves. We needed to meet with Jesse and meet the farmers.

One year later (all good things take time) our resident chicken expert, daughter Jilian and I headed to California to do just that. We met Jesse in a parking lot in Red Bluff and wound our way through the California countryside to the Big Bluff Ranch, a 2,776-acre, off-the-grid ranch owned by the Dawley family…….

Emmer & Co.’s mission, product and people met our expectations, allowing us to confidently and proudly offer their product to our customers. Here are a few “bullet points” on their product:

* 100% heritage birds, certified by the American Poultry Association
* 100% pasture raised
* No antibiotics, hormones or filler fluid
* Supplement feeds are non-gmo blend of wheat, peas & soy
* 112 days to maturity vs. 42 days on factory farms
* Humane, respectful processing & air chilled finish
* 60% less fat, 50% less cholesterol, 35% fewer calories with lower sodium, and more protein than factory-farmed chickens

 

* Check out the entire story on – INTRODUCING PASTURE RAISED HERITAGE CHICKEN
https://wildideabuffalo.com/blogs/blog/introducing-heritage-chicken

 

Wild Idea Buffalo Recipe of the Week – Eggs Benedict with Bison Bresaola

February 15, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | 1 Comment
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For this week’s Wild Idea Buffalo Recipe of the Week, Eggs Benedict with Bison Bresaola. Made with Wild Idea Bison Bresaola, which is 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. Another good one from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
Eggs Benedict with Bison Bresaola
By: Jill O’Brien
Say goodbye to the questionable Canadian Bacon and hello to Wild Idea’s Bison Bresaola! Our Bresaola is brine cured, aged and then slowly smoked for a moister version of this Italian favorite. The subtle tang of the cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

 
Ingredients:Eggs Benedict with Bison Bresaola
1 – 8 ounce pkg. Wild Idea Bison Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

 

Preparation:
1) Allow Wild Idea Bison Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

 

 

Hollandaise SauceWild Idea
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
http://wildideabuffalo.com/2015/eggs-benedict-with-bison-bresaola/

 

 

Wild Idea Buffalo 8 oz. Bresaola
We start with our 100% grass-fed bison meat, and cure with sea salt and a blend of traditional style Bresaola herbs. BresaolaTo maximize flavor we dry age for five weeks. It is then air-dried and slowly smoked, creating a moist version of this Italian classic. This new Wild Idea premium buffalo product will soon become a favorite. Delicious by itself, or use in salads, sandwiches, benedicts or anti pasto. Mangiare Bene!

8 oz. package

Ingredients: Grass-Fed Buffalo meat, Sea Salt, Pure Cane Sugar. Organic:Juniper Berry, Black Pepper, Sage, Rosemary, Marjoram, Cultured Celery Powder, Cardamom.

http://buy.wildideabuffalo.com/products/bresaola

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

November 16, 2016 at 6:10 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
BUFFALO and EGGPLANT PARMESAN CASSEROLE

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8)

Ingredients:BUFFALO and EGGPLANT PARMESAN CASSEROLEbuffalo-and-eggplant-parmesan-casserole

3 – eggplants, sliced
2 – tablespoons olive oil
1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage
3 – tablespoons garlic, chopped
1 – onion, chopped
2 – teaspoon salt
1 – tablespoon black pepper
1 – tablespoon oregano
28 – ounces Italian style stewed tomatoes, chopped
8 – ounces fresh mozzarella, sliced
1 – cup fresh basil, julienned
4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.Wild Idea
3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Wild Idea Buffalo Recipe of the Week – Summer Sausage Canapes

August 10, 2016 at 5:09 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Summer Sausage Canapes. A healthy and delicious hors d’oeuvre made with Wild Idea Buffalo Summer Sausage. You can find this recipe at the Wild Idea Buffalo website! At the Wild Idea site you can find a great selection of delicious and healthy recipes and purchase any of the Wild Idea Buffalo Meats and products. Check it out soon! http://wildideabuffalo.com/

 

 

Summer Sausage Canapes

Sometimes big flavor comes in small bites! This quick hors d’oeuvre can be whipped up in minutes, with just a few ingredients from your fridge.
IngredientsSummer Sausage Canapes
1 – 10 oz. Buffalo Summer Sausage
24 – rectangular *Italian Style crackers, *They are super thin, extra crispy, and not too salty!
12 – ounces Irish cheddar cheese
¼ – cup mayonnaise
1 – tablespoon horseradish
¼ – lemon, juiced
1 – tablespoon caper juice
salt & pepper
capers

Preparation
1) Slice the Wild Idea Summer Sausage into 12 circles, and then slice the circles into halves.Wild Idea
2) Slice the cheese into 24 rectangular slices.
3) In a small mixing bowl, mix the mayonnaise, horseradish, lemon and caper juice together. Season with salt and pepper to taste.
4) Stack the cheese and meat onto the crackers. Garnish with the sauce and capers, and arrange on a platter or board. Serve with cold beer!

http://wildideabuffalo.com/blogs/recipes/54019905-summer-sausage-canapes

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