Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 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 a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

Sunday’s Chicken Dinner Recipe – Southwest Chicken Skillet

August 25, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is a Southwest Chicken Skillet. Provide Southwestern flavors to the Sunday Dinner with this week’s recipe of Southwest Chicken Skillet. Made using Boneless and Skinless Chicken Breast Halves, Mexican-Style Tomatoes, Yams, Green Chile’s, Hominy, Fresh Cilantro, and Mild Green Taco Sauce. You can find this recipe at the CooksRecipes website. The Cooks site has one of the largest selections of recipes that I have come across, so be sure check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

This week’s Sunday’s Chicken Dinner Recipe is – Southwest Chicken Skillet.

Southwest Chicken Skillet
A Southwestern-style skillet supper with chicken breasts, Mexican-style tomatoes, diced yams, green chiles, hominy and fresh cilantro seasoned with mild green taco sauce.

Recipe Ingredients:
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
6 garlic cloves, finely chopped
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 large yam, peeled, cut into 1/2-inch dice
1 (4-ounce) can diced green chiles
1 (15-ounce) can yellow or white hominy, drained
1/2 cup chicken broth
1/2 cup packed chopped fresh cilantro – divided use
1/4 cup bottled mild green taco sauce

Cooking Directions:
1 – Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Transfer chicken to a bowl; set aside.
2 – Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook about 30 seconds. Add stewed tomatoes, yam, chiles, hominy, broth, 1/4 cup cilantro and taco sauce.
3 – Return chicken to skillet, including any juices in bowl, stir to combine and cover skillet. Reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes, removing cover last 5 minutes to reduce juices to sauce consistency.
4 – Transfer to large deep serving platter. Garnish with remaining cilantro.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/southwest-chicken-skillet-recipe.html

Diabetic Dish of the Week – CANDIED YAMS

March 27, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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Diabetic Dish of the Week – CANDIED YAMS TUESDAY

This week’s Diabetic Dish of the Week is – CANDIED YAMS. Here’s the perfect Diabetic Friendly side dish for your Easter Dinner, CANDIED YAMS. Yans, Brown Sugar, Raisins, and Nutmeg are just a few the ingredients making up the recipe. The recipe is off one om favorite Recipe Sites- the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes for Appetizer, Soup and Salad, Entree, and Dessert items! Along with Diabetic Management Tips and Diabetic News. So check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

CANDIED YAMS

Ingredients

6 medium yams, boiled in skin until tender (about 20 – 30 minutes)
1/3 cup raisins*
1 Tbsp brown sugar
3 Tbsp sugar substitute
2 tsp cinnamon
1/2 tsp nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water

Directions

1 – Preheat the oven to 350F.

2 – Cool yams, peel, and slice lengthwise.

3 – Place the yam slices in a covered baking dish. 4 – Sprinkle the raisins over the yams.

5 – In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams. Dot with margarine and add water.

6 – Cover the baking dish and bake for 30 minutes.

7 – Remove the cover, then bake another 15 – 20 minutes.

* Note: If you leave out the raisins, it reduces the nutritional information by these amounts: 3.2g carbohydrate; 2.4 g sugars; 12 calories; Fiber 0.2g.

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams

Recipe Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 81
Fat: 3 grams
Sodium: 63 milligrams
Protein: 1 grams
Carbohydrates: 14 grams
https://diabeticgourmet.com/diabetic-recipe/candied-yams

Kitchen Hint of the Day!

November 26, 2017 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
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What about Yams……..

Yams are a good source of vitamin C – 27% of the daily value for fighting infections such as colds and flu and quick wound healing, anti-aging, strong bones, and healthy immune function. It also provides good amounts of fiber, potassium, manganese, and metabolic B vitamins.

What Is The Difference Between A Sweet Potato And A Yam?

July 15, 2017 at 5:05 AM | Posted in sweet potatoes | Leave a comment
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I was curious was there a difference between a Sweet Potato and Yam? The answer: YES. I came across the Sweet Potato website (http://www.ncsweetpotatoes.com/) and found the answer. I’ve also found an excellent website that gives you everything you need to know about the Sweet Potato along with a good selection of recipes. Enjoy and check the site out!

Yam vs. Sweet Potato:

A true yam is a starchy edible root of the Dioscorea genus, and is generally imported to America from the Caribbean. It is rough and scaly and very low in beta carotene.

Depending on the variety, sweet potato flesh can vary from white to orange and even purple. The orange-fleshed variety was introduced to the United States several decades ago. In order to distinguish it from the white variety everyone was accustomed to, producers and shippers chose the English form of the African word “nyami” and labeled them “yams.”

Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Despite the label regulations, most people still think of sweet potatoes as yams regardless of their true identity.

http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/

Kitchen Hint of the Day!

December 4, 2016 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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Those Yams…..

 
Yams are a good source of vitamin C – 27% of the daily value for fighting infections such as colds and flu and quick wound healing, anti-aging, strong bones, and healthy immune function. It also provides good amounts of fiber, potassium, manganese, and metabolic B vitamins.

Soup Special of the Day! – Black Bean, Yam, and Buffalo Andouille Stew

November 20, 2016 at 6:18 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Soup Special of the Day is a Black Bean, Yam, and Buffalo Andouille Stew. Made with Wild Idea Buffalo Andouilli Sausage along with Yams, Black Beans, Tomatoes, and a combination of Spices! Heat up the cool Fall days with this week’s recipe! You can find this recipe at the Wild Idea Buffalo website and purchase the Wild Idea Buffalo Andouilli Sausage and all the delicious cuts of Buffalo. http://wildideabuffalo.com/

 

Black Bean, Yam, and Buffalo Andouille Stew

A healthy, hearty, super tasty combination that is also quick and easy to put together! Now that’s a touch down! (Makes 4 to 6 servings)

Ingredients:

1 – tablespoon unsalted butterWild Idea
1 – tablespoon olive oil
1/2 – onion, diced
1 – yam (about 3 cups), peeled and diced
1 – teaspoon cumin
½ – teaspoon cardamom
1 – teaspoon chili powder
3 – cups vegetable broth
1 – 10 oz. can chopped tomatoes
½ – pound Wild Idea Buffalo Andouilli Sausage
2 – cans black beans, drained & rinsed
Crumbled Feta cheese

Preparation:

1) In heavy stockpot, heat butter and olive oil over medium high heat.

2) Add chopped onions, yams, and spices, stirring to incorporate, and sauté for 7 minutes.

3) Add broth, stewed tomatoes, and Andouille sausage and bring to a full boil. Reduce heat to simmer and cook for about 10 minutes.

4) Add black beans, stir to incorporate, and allow to come to full heat.

5) Ladle hot soup into bowls and garnish with crumbled feta or goat cheese! Yum!
http://wildideabuffalo.com/blogs/recipes/84680961-souper-bowls

Wild Idea Buffalo Recipe of the Week – Winter Buffalo Bacon & Spinach Salad

December 10, 2014 at 6:38 AM | Posted in Wild Idea Buffalo | Leave a comment
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A perfect Recipe for a Winter’s Day, Winter Buffalo Bacon & Spinach Salad. It’s this weeks Wild Idea Buffalo Recipe of the Week. Another delicious recipe from Jill O’Brien of Wild Idea Buffalo.

 

Winter Buffalo Bacon & Spinach Salad

Wild Idea Buffalo Winter Buffalo Bacon & Spinach Salad
Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried

Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN

 

 

Ingredients:

1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.

Preparation:

1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.

 
http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/

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