Wild Idea Buffalo Recipe of the Week – Taco Salad

March 31, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a Taco Salad. To make this week’s recipe you’ll be needing Wild Idea Premium Ground Buffalo, Onion, Olive Oil, Jill’s Mexican Seasoning, salt, Pepper, Arugula, Cherry Tomatoes, Avocado, Chèvre Cheese, Corn Tortilla Croutons (recipe included), Cilantro Vinaigrette (recipe included) and Hot Sauce. Could be your best Taco Salad ever! 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/

TACO SALAD
A little twist on a on a favorite salad!

Ingredients:

1 – pound Wild Idea Premium Ground Buffalo
1 – onion, diced
1 to 2 – tablespoons olive oil
1 – package Jill’s Mexican Seasoning (or other taco/Mexican seasoning)
salt & pepper to taste
arugula greens
cherry tomatoes, diced
avocado, diced
chèvre cheese, crumbled
corn tortilla croutons (recipe below)
cilantro vinaigrette (recipe below)
hot sauce

Preparations:

1 – In a large, heavy skillet over medium high heat, add the olive oil, onion and crumble in the ground meat. Sauté for about 5 minutes stirring occasionally before adding the dry spices. Continue to cook until meat is browned.
2 – Arrange greens on individual plates or on a platter. Top with desired amounts of meat, tomatoes, avocado, sprinkle with cheese and homemade corn tortilla croutons. Drizzle with cilantro vinaigrette and a few good shakes of hot sauce.

Cilantro Vinaigrette Ingredients:

2 – cups cilantro leaves, packed
1 – cup rice vinegar
1/3 – cup sugar
1 – teaspoon salt
2 – teaspoons black pepper
¾ – cup olive oil

Preparations:

1 – Mix all ingredients together in blender until incorporated.

Corn Tortilla Croutons Ingredients:

corn tortillas
olive oil
salt and/or Mexican seasoning

Preparations:

1 – Heat 2 tablespoons of oil in a skillet and add corn tortillas, one at a time. Fry until they start to puff and are lightly brown, then turn.
2 – Remove from oil and lightly salt and season. Cut or break into pieces.
https://wildideabuffalo.com/blogs/recipes/taco-salad

Wild Idea Buffalo Recipe of the Week – BISON MEATBALLS WITH TOMATO FENNEL SAUCE

March 24, 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 BISON MEATBALLS WITH TOMATO FENNEL SAUCE. To make the Buffalo Meatballs you’ll be needing Wild Idea Premium Ground Buffalo, Olive Oil, Salt, and Pepper. Then for the Sauce you’ll need Onion, Fennel Bulb, Butter, Crushed Fennel, Salt, Pepper, Chili Flakes, Crushed Tomato, and Lemon. Additional Ingredients of Pasta, Fennel Fronds, Fresh Oregano, and Grated Parmesan. Wow, Dinner is served! 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/

BISON MEATBALLS WITH TOMATO FENNEL SAUCE
A simple recipe packed with flavor and nutrition!

Meatball Ingredients:

1 – pound Wild Idea Premium Ground Buffalo
4 – tablespoons olive oil
1 – teaspoon of salt
1 – teaspoon black pepper
Preparations:

1 – Crumble ground meat in a bowl with 3 tablespoons olive oil, salt & pepper. Mix thoroughly.
2 – Roll into 24 meatballs and place on an oiled (using the remaining olive oil) baking sheet. Broil at 500° for about 7 minutes.

Sauce Ingredients:

1 – onion, halved and sliced thin
1 – fennel bulb, halved and sliced thin
2 – tablespoons butter
2 – teaspoons crushed fennel
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon chili flake
24 – ounces crushed tomatoes
squeeze of lemon
Preparations:

1 – In a heavy pot over medium high heat, add butter, onions and fennel and sauté for 5 minutes before adding the dry spices.
2 – Continue to sauté until vegetables are tender. Add the crushed tomatoes and stir to incorporate. Reduce heat to low and simmer for 15 minutes. Add a fresh squeeze of lemon before serving.


Other Ingredients:
*pasta or zucchini or squash noodles
* fennel fronds and fresh oregano
* grated Parmesan
To Serve: Spoon sauce over pasta of choice or zucchini or squash noodles, top with hot meatballs and garnish with fennel fronds and oregano.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/bison-meat-balls-with-tomato-fennel-sauce

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

March 17, 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 PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. 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/

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin
1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.
https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

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

October 7, 2020 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 BUFFALO and EGGPLANT PARMESAN CASSEROLE. To make this dish you’ll be needing Wild Idea Premium Ground Buffalo, Eggplants, Olive Oil, Garlic, Onion, Salt, Black Pepper Oregano, Italian Style Stewed Tomatoes, Mozzarella Cheese, Fresh Basil, Grated Parmesan Cheese, and Panko Style Bread Crumbs. You can find this recipe and purchase the Wild Idea Buffalo Premium Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://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:

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

Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

August 5, 2020 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 – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

 

GROUND BISON – BASIC COOKING INSTRUCTIONS
Our naturally lean ground buffalo is a healthy, delicious staple for all of your favorite ground meat dishes! You can literally go wild: grill, sear, bake, broil or sauté.

* Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.

* Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.

* Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.

* Broiling: Cooking meat in the oven on broil. Second rack placement is best.

* Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.
https://wildideabuffalo.com/blogs/recipes/ground-bison-basic-cooking-instructions

Wild Idea Buffalo Recipe of the Week – Swedish Meatballs WEDNESDAY

February 19, 2020 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 Swedish Meatballs. Swedish Meatballs made healthier, using Wild Idea Premium Ground Buffalo. The perfect appetizer or entree! Made using the always Delicious Wild Idea Premium Ground Buffalo, Onion, Panko Breadcrumbs, Salt, Allspice, Cardamom, Black Pepper, Eggs, Milk, Butter, and Lingonberry Preserves. A recipe for a Brown Gravy is also included. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SWEDISH MEATBALLS
Recently my good friend asked for Swedish Meatballs for his birthday and although I’m half Scandinavian, I don’t believe I’ve ever made them before. They were a hit with the birthday guests, so I thought you might enjoy them too. Serve as an appetizer or as entree and accompany with mashed potatoes, pickled cucumbers, and current jelly.

Ingredients: (makes 40 meatballs)
2 – 1-pound Wild Idea Premium Ground Buffalo
1 – onion, finely minced (I chop and then pulse process in food processor)
1 – cup panko crumbs
2 – teaspoons salt
1 – teaspoon allspice
1 – teaspoon cardamom
1 – teaspoon black pepper
2 – eggs, beaten
½ – cup milk
½ – cup butter melted or ¼ cup olive oil
Current or Lingonberry Preserves
Gravy recipe below.

Preparation:

Preheat oven to 500°.
Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs.
In another bowl mix the spices, eggs, and milk together and pour over the other ingredients.
Using your hands (food gloves work well for this) mix together until well incorporated. Divide mixture into 40 pieces and roll into firm balls.
Place meatballs on a baking sheet, allowing a little space between them.
Roll or brush the meatballs in melted butter or olive oil.
Place in a hot oven and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
Remove from oven and gently loosen from the pan and transfer to your gravy pan. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes.
Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.

Quick Brown Gravy
I make the gravy on the thin side, so the meatballs will have just a light glazing of the sauce. Add more flour if you prefer a thicker sauce.

Ingredients:
¼ – cup butter
1 to 2 – tablespoons flour
2 – cups buffalo or organic beef broth
½ – cup heavy cream
1 – teaspoon black pepper, or more to taste
season to taste with salt
*optional: A splash of dry sherry

Preparation:

In a skillet over medium high heat, melt the butter and whisk in the flour stirring constantly.
Whisk in the buffalo stock and bring to a boil.
Whisk in the cream, and continue to stir until sauce comes to a boil. Reduce the heat to low and allow the sauce to thicken a bit, about 5 minutes – stirring occassionally. *You can remove from heat until needed or refrigerate and reheat when needed.
Add the meatballs and increase heat to medium high to get all good and hot, about 5 minutes.
https://wildideabuffalo.com/blogs/recipes/90810881-swedish-meatballs

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

February 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buffalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com

 

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin
1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.
https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – JILL’S FAVORITE BUFFALO BURGERS

September 26, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – JILL’S FAVORITE BUFFALO BURGERS. Nothing like a good Burger. Especially when it’s a Wild Idea Buffalo Burger! The recipe uses Wild Idea Premium Ground Buffalo. I switched over to using Buffalo Meat over Beef after I was diagnosed with Diabetes 2. Not only is Buffalo healthier than Beef but its so much more delicious. If you’ve never tried Buffalo it’s time! You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

JILL’S FAVORITE BUFFALO BURGERS
This recipe adds a little extra savoriness to the 100% grass-fed goodness!

Ingredients:
(serves 6 to 8)
2 – pounds Wild Idea Premium Ground Buffalo
2 – tablespoons olive oil

1/2 – teaspoon mustard

1 – teaspoon ketchup

1 – teaspoon thyme

2 – teaspoon salt & pepper

Preparation:
1. Mix all ingredients, but Buffalo together.
2. Add Buffalo & mix thoroughly with hands. Pat into 6 patties.
3. Place in refrigerator to firm up burgers.
4. Grill over high heat for 3 minutes each side for Medium Rare. Dan & I like to drizzle a little more olive oil over and sear for another half minute per each side for medium. This give the burgers a bit of a crust on the outside.
5. Remove from the grill, and sprinkle with a high quality finishing salt. Allow to rest for a couple of minutes before serving.

Serve on high quality buns, with your favorite toppings.
https://wildideabuffalo.com/blogs/recipes/jills-favorite-buffalo-burgers

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

January 17, 2018 at 6:27 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buufalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.

https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – SOUTHWEST BUFFALO BURGER

October 25, 2017 at 5:35 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO BURGER. Made with the always delicious Wild Idea Premium Ground Buffalo. I’ve used this countless times for various dishes and Burgers and it’s always top grade meat! And to give that Southwest zing you’ll also be using; pepper jack cheese, green chili’s, Pico de Gallo, and Jalapeno Hollandaise. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo or any of the other delicious cuts of Wild Idea Buffalo all at the Wild Idea Buffalo website.Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

SOUTHWEST BUFFALO BURGER

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

Ingredients:

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

Preparation:

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

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

Pico de Gallo (makes 2 cups)

Ingredients:

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

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

Jalapeno infused Hollandaise

Ingredients:

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

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

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.

https://wildideabuffalo.com/blogs/recipes/54920001-southwest-buffalo-burger

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