Wild Idea Buffalo Recipe of the Week – Prairie Oysters /Buffalo Bull Fries

This week’s Wild Idea Buffalo Recipe of the Week is Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli. It’s from Jill O’Brien of Wild Idea Buffalo. Surprise everyone with just how delicious these can be, served with a Herbed Lemon Aioli. You can find this recipe or purchase the Wild Idea Buffalo Bull Fries along with all the other Wild Idea Products at the Wild Idea Buffalo website! So Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/


Prairie Oysters /Buffalo Bull Fries with Herbed Lemon Aioli

You may not believe me, but if I had to describe the flavor of this recipe with only one word, other than delicious, I would have to say elegant. That’s right, elegant. Although I have had a Rocky Mountain Oyster or two in my life at neighbor’s brandings, I confess to not ever having made them until a few months ago. It took me a couple of tries to get it just right, but trust me on this they are delicious and were devoured in minutes. Inspired by a few tips from the great meat guru, Hugh Fearnley-Whittingstall, plus a few of my own tricks. A great addition and conversation edible to any party or game gathering!


Prairie Oysters Buffalo Bull Fries with Herbed Lemon Aioli

Ingredients:
2 – packages Wild Idea Buffalo Bull Fries
Water
¾ – cup extra virgin olive oil
¾ – cup rice vinegar
½ – teaspoon chili flake
½ – teaspoon black pepper
¾ – teaspoon salt
8 – sprigs fresh thyme, leaves only
8 – sprigs fresh parsley
1 – lemon, juiced
1 – green onion
2/3 – cup flour
½ – tablespoon onion powder
1 – tablespoon garlic powder
½ – teaspoon cayenne
3 – cups grape-seed or sunflower oil
fresh lemon



Preparation:
1) In a medium sized pot, over high heat, bring 2 quarts water to a rolling boil. Remove Wild Idea Bull Fries from package and drop into boiling water, boil for two minutes.
2) Drain the bull fries in a colander and rinse under cold water, until room temperature.
3) While the bull fries are cooling, in a blender mix the olive oil, vinegar, chili flake, black pepper, ¼ teaspoon of the salt, fresh thyme leaves and parsley together in a blender. Blend marinade until it is well incorporated. Divide marinade equally, placing half of the marinade in a bowl and leaving the remaining half in the blender.
4) Peel the outside skin off of the bull fries. You may need to make a small slit with a knife to get started, but after the skin should peel away like a banana.
5) Place peeled bull fries on a cutting board and remove any of the tougher tissue from the soft tissue. *This will be obvious, as the tougher tissue is also a little bit darker.
6) Place the peeled and cleaned up bull fries into the marinade in the bowl. Bull fries should be immersed in the marinade. Cover with plastic wrap and allow to rest at room temperature for 1 to 2 hours.
7) Add the juice of the fresh lemon and the green onion to the remaining marinade in the blender and blend until well incorporated. The marinade will be beautifully green in color and very fragrant. Transfer the second marinade into a bowl.
8) Remove the bull fries from the first marinade and place them on cutting board. Cut the bull fries into pop in your mouth, bite size pieces. Place cut bull fries into the second marinade, cover closely with plastic wrap and refrigerate for 6 to 24 hours.
9) Remove marinating bull fries from the refrigerator and drain into a colander. Shake off the excess marinade and lightly blot with a paper towel.
10) In a shallow bowl, mix the flour with the onion & garlic powder, remaining ½ teaspoon of salt and cayenne.
11) In a deep medium sized pan, over medium high heat, heat the oil.
12) Place the bull fries into the flour and toss to coat evenly. *You may want to do this in two batches. Place one flour dredged bull fry piece into the hot oil to test the oil temperature. You will want a nice sizzle and the bull fry should pop to the surface. Add half of the batch slowly and carefully so you do not burn yourself. Use a tong or spoon to move the bull fries’ a round a bit, this will help keep them from sticking together.
13) When golden brown remove the bull fires from the oil with a slotted spoon and place them on a paper sack or paper towel. Season with a sprinkle of salt immediately. Repeat with remaining bull fries.
14) Place warm bull fries in a serving bowl, and squeeze with a wedge or two of lemon. Serve with Herbed Lemon Aioli and hot sauce.

Herbed Lemon Aioli

Ingredients:
2 – egg yolks
1 – large garlic clove
½ – teaspoon salt
½ – teaspoon Dijon mustard
1 – teaspoon fresh thyme leaves
3 – fresh parsley sprigs
½ – teaspoon lemon zest
1 – lemon, juiced
1/3 – cup olive oil
pinch cayenne

Preparation:

Place all ingredients in blender, except olive oil, and mix until incorporated. With blender running, slowly add oil in from the top spout, blending to incorporate. Place contents into serving bowl and refrigerate until needed.  Sprinkle with a pinch of cayenne.

https://wildideabuffalo.com/blogs/recipes/55687041-prairie-oysters-buffalo-bull-fries-with-herb-lemon-aioli

Diabetic Dish of the Week - HOLIDAY APPETIZER MEATBALLS

This week's Diabetic Dish of the Week is - HOLIDAY APPETIZER MEATBALLS. Easily made and ready for your freezer. Made using Lean Ground Pork. Serve with choice of dipping sauces; Toasted Onion Dip, Ginger-Orange Dip, and Barbecue-Cranberry Dip. 200 calories and 1 carb per serving (7 meatballs). The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly recipes for all occasions. Enjoy and Eat Healthy through the Holidays!  https://diabeticgourmet.com/

HOLIDAY APPETIZER MEATBALLS
These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. They're great for making grinder sandwiches, too. Serve one or more of these dips with the meatballs: Toasted Onion Dip, Ginger-Orange Dip and Barbecue-Cranberry Dip.

Yield: Yield: 7 dozen meatballs.
Serving size: 7 meatballs.

Ingredients

2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper

Directions

1 - Heat oven to 375 degrees F.
2 - With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
3 - Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
4 - Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
5 - Bake for 20-30 minutes.
6 - Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
7 - Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Nutrition information Per Serving:

Calories: 200

Protein: 13 g
Fat: 16 g
Sodium: 390 mg
Cholesterol: 55 mg
Carbohydrates: 1 g
https://diabeticgourmet.com/articles/meatball-appetizer-recipes-that-are-low-carb-and-diabetic-friendly/

One of America's Favorites - Cheese and Crackers

Cheese and crackers

Cheese and crackers is a common dish consisting of crackers paired with various or multiple cheeses. It is also known as cheese and biscuits outside the United Kingdom, United States and Canada. Historically the fare of sailors, soldiers, and pioneers, it became popular in American restaurants and taverns around the 1850s. It is prepared using various types of cheeses, and is often paired with wine. Mass-produced cheese and crackers brands include Handi-Snacks, Ritz, Jatz and Lunchables.




Cheese and crackers is a common snack food or hors d'oeuvre consisting of crackers paired with

Cheese and crackers with red wine and other foods

various cheeses. In the United States it has also been served as a dessert, with the addition of ingredients such as jam, jelly, marmalade or preserves. It is also commonly served at parties in the U.S., and in the Southern United States, it is relatively common for hot chili pepper jelly to be served atop cream cheese and crackers at cocktail parties. Cheese and crackers has a relatively high amount of protein, per the cheese as an ingredient.

Cheese and crackers is a common food-pairing that can serve to complement various cheeses, and the dish can be paired with wines. The cheese can be sliced or cubed, and served separately with crackers or pre-placed atop the crackers.


Cheese and crackers has been consumed by various sailors such as immigrants, whalers and explorers before refrigeration existed, using hardtack crackers and cheese. It has also been consumed by various land explorers.


Cheese and crackers increased in popularity circa the 1850s, when bakers began producing thinner

Cheese and crackers with cubed cheddar cheese

crackers with a lighter texture compared to hard tack. During this time period, the combination was placed on restaurant menus as an after-dessert course and was also served in saloons. Cheese and crackers was a food ration used by soldiers during the American Civil War (1861–1865). Some soldiers at the time referred to cheese and crackers as a "square meal". Cheese and hardtack was consumed along with dried venison meat by Ezra Meeker during his time on the Oregon Trail in 1852. In 1915, mountaineer Philip Rogers consumed cheese and hardtack along with raisins and nuts during his expedition around Mount Rainier in Washington state.

Circa the beginning of the 20th century, cheese and crackers was being prepared in homes and cooked by baking it and adding additional ingredients after cooking, such as paprika and mustard. At this time, the combination was sometimes served with soups and salads, and was used on salads for decades thereafter. It was also commonly served at parties beginning around this time. It was consumed as a dessert, rather than after-dessert by some during the Great Depression in the United States, and was sometimes consumed by President Franklin D. Roosevelt and Eleanor Roosevelt in the White House for dessert, along with other foods.

Starting in the 1950s, cheese and crackers was recommended as a snack for children by parenting experts, home economists and authors of cookbooks. The snack increased in popularity during the mid-1980s when Oscar Mayer introduced its Lunchables product, which included cheese, crackers and lunch meat, and occurred in part to boost the company's lunch meat sales.

A Handi-Snack

Handi-Snacks is a mass-produced cheese and crackers snack food that is prepared using processed cheese. Lunchables is another commercial product that includes cheese and crackers as ingredients. Fancy cheese and crackers was a cheese and crackers lunch product purveyed by Oscar Mayer in the mid-1980s that included additional foods such as lunch meat and a dessert.

Jennie - O Recipe of the Week - Peppery Blue Cheese Turkey Roll-Ups FRIDAY

This week's Jennie - O Recipe of the Week is - Peppery Blue Cheese Turkey Roll-Ups. Prepared using thinly sliced JENNIE-O® Cracked Pepper Turkey Breast, Fat-Free Blue Cheese Dressing, and Celery. Easy made Snack or Appetizer! You can find this recipe along with all the other delicious and healthy recipes. So Enjoy and Eat Healthy in 2018!  https://www.jennieo.com/

Peppery Blue Cheese Turkey Roll-Ups

These quick and easy roll-ups pack a lot of flavor with pre-seasoned deli meat, blue cheese and celery. Try them as a snack or appetizer.

INGREDIENTS
½ pound thinly sliced JENNIE-O® Cracked Pepper Turkey Breast, from the service deli
½ cup fat-free blue cheese dressing
4 celery stalks, cut into 4 pieces

DIRECTIONS
1) Lay turkey on work surface. Spread turkey with thin layer of dressing.
2) Place single celery stick on short edge of turkey slice and roll up tightly.
3) Repeat with remaining turkey slices and ingredients.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 13g
Carbohydrates 12g
Fiber 2g
Sugars 4g
Fat 1g
Cholesterol 25mg
Sodium 780mg
Saturated Fat 0g
https://www.jennieo.com/recipes/149-peppery-blue-cheese-turkey-roll-ups

Smoked Gouda and Turkey Dip

The 2nd Jennie - O Turkey recipe I'm passing along is - Smoked Gouda and Turkey Dip. Made using JENNIE-O® Oven Browned Turkey Breast along with Heavy Cream, Smoked Gouda Cheese, Green Onions, Walnuts, Pimentos, sliced Apples and Crackers for dipping. Low Carb and Low Sodium, one delicious appetizer. You can find this recipe at the Jennie - O Turkey website. Enjoy and Eat Healthy in 2018!  https://www.jennieo.com/

Smoked Gouda and Turkey Dip
Get out the crackers. This marvelously melt-y dip recipe makes an amazing no-gluten appetizer that’s highly recommended by us. Low in sodium, low in carbs and done in under 15 minutes!

INGREDIENTS

⅔ cup heavy cream
8 ounces smoked Gouda cheese, cut into small chunks or shredded
½ pound minced JENNIE-O® Oven Browned Turkey Breast, from the service deli
2 green onions, minced
¼ cup chopped walnuts, toasted
1 tablespoon diced pimiento
sliced apples and crackers for dipping, if desired

DIRECTIONS
1) In medium saucepan, heat cream to scalding; slowly add cheese. Stir continuously over low heat until completely melted.
2) Stir in turkey, onions, walnuts and pimiento. Stir and heat through.
3) Pour into heated bowl and serve with sliced apples and crackers for dipping, if desired.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 180
Protein 11g
Carbohydrates 2g
Fiber 0g
Sugars 1g
Fat 14g
Cholesterol 55mg
Sodium 430mg
Saturated Fat 8g
https://www.jennieo.com/recipes/233-smoked-gouda-and-turkey-dip

Meanwhile back at the SayersBrook Bison Ranch......German Bologna

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its another new product - German Bologna. Fully cooked and ready to eat, the perfect snack! This is just one of new items you can purchase at the SayersBrook site. You can choose items like; Elk, Bison, Wild Boar, Ostrich, Rabbit, Hams, and more! Plus be sure to check out their recipe selections. Now more on the German Bologna. Enjoy and Eat Healthy in 2018!  http://www.sayersbrook.com/




German Bologna

German Bologna 8 oz. 3 x 8 oz packs. Slice and Eat

Our slice 'n eat german bologna. Spiced according to an old German family recipe. Absolutely great for hors d'oeuvres.

They're fully cooked and ready to eat. All our slice and eat sausages boast tremendous mouth watering flavors. Great on crackers and hors d'oeuvres. They make great gifts. Many flavors. You can't stop at just one!
http://www.sayersbrook.com/german-bologna/





SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Healthy Finger Food Recipes

From the EatingWell website and Magazine its Healthy Finger Food Recipes. Delicious and Healthy Finger Food Recipes like; Crunchy Popcorn Cauliflower, Roasted Buffalo Chickpeas, and Edamame with Aleppo Pepper. You can find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Finger Food Recipes
Find healthy, nutritiious, finger food recipes, from the food and nutrition experts at EatingWell.

Crunchy Popcorn Cauliflower
A cunchy, savory pretzel-pecan coating turns roasted, caramelized cauliflower into an irresistible appetizer or kids' snack that mimics flavored popcorn. Serve this popcorn cauliflower straight from the oven with a dipping sauce and watch these tasty little bites disappear......


Roasted Buffalo Chickpeas
Soaking chickpeas in vinegary hot sauce gives them a mouthwatering tang before they crisp up in the oven. The result? An addictively crunchy snack that's actually good for you........


Edamame with Aleppo Pepper
With fruity undertones and a slight cumin taste, Aleppo pepper gives this healthy protein snack some satisfying flavor........



* Click the link below to get all the Healthy Finger Food Recipes
http://www.eatingwell.com/recipes/22813/holidays-occasions/occasions/parties-entertaining/appetizers/finger-food/

Jennie - O Turkey Recipe of the Week - Cheddar Turkey Bacon Dip

This week's Jennie - O Turkey Recipe of the Week is - Cheddar Turkey Bacon Dip. Perfect for parties, tail gating, or a family appetizer! Made with JENNIE-O® Turkey Bacon along with Fat Free Sour Cream, Ranch Dressing Mix, and Cheddar Cheese. Plus it's under 300 calories per serving. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Cheddar Turkey Bacon Dip
Fans of cheddar, crispy turkey bacon and lean, carb-conscious snacks beware: This recipe is highly enjoyable. It’s also easy to make and under 300 calories per serving!

Cheddar Turkey Bacon Dip

Fans of cheddar, crispy turkey bacon and lean, carb-conscious snacks beware: This recipe is highly enjoyable. It’s also easy to make and under 300 calories per serving!

INGREDIENTS

8 slices JENNIE-O® Turkey Bacon
1 (16-ounce) carton fat-free sour cream
1 (1-ounce) packet ranch dressing mix
1 cup shredded Cheddar cheese
celery, carrots, crackers or chips, if desired

DIRECTIONS

1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.
2) In bowl, mix sour cream, dressing mix, crumbled bacon and cheese. Refrigerate 1 hour. Serve with celery, carrots, crackers or chips, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 170
Protein7g
Carbohydrates 10g
Fiber 0g
Sugars 0g
Fat7g
Cholesterol 30mg
Sodium 520mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/633-cheddar-turkey-bacon-dip

Turkey Nachos

I got another great appetizer to pass along from the Jennie - O Turkey website, Turkey Nachos. Made with JENNIE-O® Lean Taco Seasoned Ground Turkey along with all your other favorite Nacho Ingredients! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!  https://www.jennieo.com/


Turkey Nachos
This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey

12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

Kitchen Hint of the Day!

Cheese Plates.......


Always bring cheese to room temperature one hour before serving it. Even if the cheese becomes a little melty, the flavor will be much better.

It's Nuts I tell you.............SOUTHERN HEAT MIX

This week from nuts.com website (https://nuts.com/) its Southern Heat Mix. A combination of  kicked up peanuts, pepitas, toasted corn kernels, flavored sesame sticks and Cajun corn sticks. Perfect appetizer for your next party or as a snack watching TV. This is just one of many snacks that you can purchase at the Nuts site (https://nuts.com/). Besides a great assortment of delicious and healthy snacks you choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there's FREE shipping on orders over $59, see for details. On to more about the Southern Heat Mix. Enjoy and Eat Healthy!




SOUTHERN HEAT MIX

Brace yourself for the scorch of our Southern Heat Mix. This delicious blend of peanuts, pepitas, toasted corn kernels, flavored sesame sticks and Cajun corn sticks is great with a cold drink. Spicy, crunchy Southern Heat Mix is ideal for parties or for just snacking around for the bold, adventurous eater.

Ingredients
Peanuts (peanut oil), Cajun Sesame Sticks (Unbleached wheat flour (contains malted barley flour as a natural enzyme additive), soybean oil,sesame seeds, bulgur wheat, cajun seasoning(salt, spices dehydrated onion, torula yeast, green bell pepper, dehydrated garlic, cocoa powder (treated with alkali), oleoresI paprika (color) salt, beet powder (color), turmeric (color)) Cajun Corn Sticks (Yellow Corn Masa, Soybean Oil, Cajun Seasoning (maltodextrin, salt, spices and herbs, onion powder, tomato powder, garlic powder, natural flavoring, green pepper powder, cornstarch - modified)), Corn Nuts (Corn, corn oil, salt), pepitas, cayenne pepper. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 30g (~1.1 oz.)

Amount per serving
Calories 125
Calories from Fat 30

%DV
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 180mg 8%
Total Carbohydrate 21g 7%
Dietary Fiber 2g 8%
Sugars 0g
Protein 4g
Vitamin A 0%
Vitamin C 2%
Calcium 1%
Iron 3%
Storage

Store under refrigeration for up to 6 months.
https://nuts.com/snacks/trail-mix/southern-heat-mix.html




Order securely online or call us:

800-558-6887 or 908-523-0333
https://nuts.com/

Healthy Appetizer Recipes

From the EatingWell website and Magazine its - Healthy Appetizer Recipes. Delicious and Healthy Appetizer Recipes for the whole family to enjoy! Recipes like; Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Oven-Fried Zucchini Sticks, and Lemon-Garlic Marinated Shrimp. It's all at the EatingWell website and Magazine. Enjoy and Eat Healthy!  http://www.eatingwell.com/


Healthy Appetizer Recipes

Find healthy, delicious appetizer recipes including deviled eggs, chicken appetizers, and low-calorie finger foods. Healthier recipes, from the food and nutrition experts at EatingWell.



Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots.......


Oven-Fried Zucchini Sticks
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping........


Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.....




* Click the link below to all the Healthy Appetizer Recipes
http://www.eatingwell.com/recipes/18041/appetizer/

Wild Idea Buffalo Recipe of the Week - BISON SAUSAGE STUFFED POMME DE TERRE

This week’s Wild Idea Buffalo Recipe of the Week is Bison Sausage stuffed Pomme de Terre. It's the perfect hors d oeuvres! It’s made with Wild Idea Buffalo Breakfast Sausage, which I’ve tried and love! You can find this recipe and purchase the Wild Idea Buffalo Breakfast Sausage all on the Wild Idea Buffalo website. Enjoy and Eat Healthy!          http://wildideabuffalo.com/.

BISON SAUSAGE STUFFED POMME DE TERRE

It makes great sense to put 100% grass-fed bison meat inside the apple of the earth. Golden roast potatoes, with our Wild Idea Buffalo Breakfast Sausage and blue cheese make for a wonderful combination. Insure you purchase organic potatoes to avoid the harsh chemicals that are used in growing regular potatoes. These savory and scrumptious, sausage stuffed potatoes are terrific for brunch or as hors d oeuvres.  Makes 24 to 35, depending on the size of your potatoes.

Ingredients:

1 – pound Wild Idea Buffalo Breakfast Sausage
6 – ounces blue cheese, crumbled
1 – teaspoon salt
1 – teaspoon black pepper
1 – pound organic baby golden or red potatoes
2 – tablespoons olive oil
½ - teaspoon garlic salt
½ - teaspoon black pepper

Preparation:
1)   In a sauté pan, over medium high heat, crumble in the sausage. Stir occasionally to evenly brown sausage. When sausage is browned remove from the heat and allow too come to room temperature.
2)   Boil potatoes until tender, but still slightly firm. Drain and cool to room temperature.
3)   Place cooked buffalo sausage into a food processor and pulse process for 15 seconds. Add crumbled blue cheese, salt and pepper, and process again to incorporate.
4)   Cut potatoes in half while still slightly warm, and spoon the inside of the potato out. Reserve for other use.
5)   Rub the outside and lip of the potato shells with the olive oil and season with garlic salt and pepper.  Place hollow side down on a baking sheet and toast in a 400° oven for 10 minutes, or until golden brown.
6)   Remove from oven, turn hollow side up, and allow to come to room temperature. Fill the hollow toasted potato shells with the buffalo sausage cheese mixture. *At this point you could cover and refrigerate, and bake at a later time.
7)   Place stuffed potatoes in a 400° pre-heated oven and bake for 7 minutes, or until sausage is heated through.
8)   Remove from oven and transfer to a serving platter. Top with sundried tomato relish.

Sun-dried Tomato Relish

Ingredients:

4 – ounces sundried tomatoes in oil, drained and diced
3 – green onions, diced
¼ - cup cilantro, chopped
1 – fresh lemon, juiced
1 - tablespoon real maple syrup
pinch cayenne
salt and pepper to taste

Toss all ingredients in a bowl and season with salt and pepper to taste.

http://wildideabuffalo.com/blogs/recipes/93321793-bison-sausage-stuffed-pomme-de-terre

Choose This, Not That Holiday Treats

From the Diabetic Living Online website its - Choose This, Not That Holiday Treats. You can still enjoy the Holiday treats and not over do it withtips and recipes from the Diabetic Living Online website. Less calories and carbs and Diabetic Friendly! Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/

Choose This, Not That Holiday Treats

Yummy, tempting treats are everywhere this time of year. What do you do if you're following a diabetic diet? Good news! We've picked the best options from the holiday treat table. Just be sure to count them as part of your regular meal plan so your blood glucose and weight loss goals aren't forgotten.



How to Stand Up to Tempting Holiday Treats

When the holidays roll around, there's never a lack of tempting treats. For a person with diabetes, it's important to be armed with better-for-you options that satisfy your holiday cravings. The following substitutions, while more healthful than the traditional treats, still contain calories, fat, and carbohydrates, which need to be accounted for in your daily eating plan.


Choose Fat-Free Kettle Corn Over Caramel Corn

Choose This: Orville Redenbacher's SmartPop! 94% Fat Free Microwave Kettle Korn (1 cup = 19 cal., 4 g carb., 0 g fat, 1 g pro.)

Not That: Homemade or purchased caramel corn (1 cup = 236 cal., 36 g carb., 11 g fat, 1 g pro.)

Popcorn is typically a healthy snack choice, but caramel corn is loaded with sugar and butter -- and calories and fat. Snacking on Orville Redenbacher's SmartPop! Kettle Korn saves many calories and carbohydrates because it's sweetened with a sugar substitute.....


Choose Sugar-Free Hard Candies Over Caramels

Choose This: Werther's Original Sugar Free Hard Candies (1 piece = 8 cal., 3 g carb., 0 g fat, 0 g pro.)

Not That: Homemade or purchased caramels (1-inch square = 80 cal., 12 g carb., 4 g fat, 0 g pro.)

Traditional caramels are made with sugar, sugar, and more sugar, which makes them hard to work into a healthy eating plan. Trading a piece of sugar-free hard caramel candy not only saves carbohydrates and fat, it also takes longer to eat, making it a longer-lasting treat....



* Click the link below to get all the - Choose This, Not That Holiday Treats
http://www.diabeticlivingonline.com/food-to-eat/nutrition/choose-this-not-that-christmas-treats

SayersBrook Cookbook

Speaking of Christmas Gifts from the SayersBrook Bison Ranch how about a cookbook, the

SayersBrook Cookbook!


Check out our new SayersBrook cookbook featuring a great selection of our favorite recipes perfect for anyone who enjoys great tasting food. The book features Appetizers & Beverages, Soups & Salads, Vegetables & Side Dishes, Main Dishes, Breads and Desserts and includes such items as Bison Bacon Wrapped Shrimp, Bison Taco Dip, Buffalo Soup, Bison Stuffing, Bison Kabobs, Bison w/ Broccoli, Five Spice Braised Bison, Zucchini Bison Wellington as well as other non-bison items such as Always Ready Bran Muffins, Crazy Meatballs, Kitty's Best German Potato Salad, Easy Oven Stew. - $12.50
http://www.sayersbrook.com/sayersbrook-cookbook/

Kitchen Hint of the Day!

Saving time in the kitchen on Thanksgiving.....


Tons of Thanksgiving sides and appetizers cook at 350 degrees — so go ahead and toss in more than one dish at a time. Just be sure to program separate timers and be sure to add extra minutes to account for the oven door opening and closing.

One of America's Favorites - Fruit Salad

A plate of fruit salad made of pear...

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either in their own juices or a syrup. When served as an appetizer or as a dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup. In different forms fruit salad can be served as an appetizer, a side-salad, or a dessert.








There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a

Fruit salad with kiwifruit, strawberries, blueberries, ..

different kind of sauce other than the fruit's own juice or syrup. Common ingredients used in fruit salads include strawberries, pineapple, honeydew, watermelon, grapes, banana, and kiwifruit. Various recipes may call for the addition of nuts, fruit juices, certain vegetables, yogurt, or other ingredients.

One variation is a Waldorf-style fruit salad, which uses a mayonnaise-based sauce. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient. A variation on fruit salad uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries), and also often include miniature marshmallows. Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste. In the Philippines, fruit salads are popular party and holiday fare, usually made with buko, or young coconut, and condensed milk in addition to other canned or fresh fruit.

Mexico has popular variation of the fruit salad called Bionico which consists various fruits drenched in condensed milk and sour cream mix.

There is also an extended variety of fruit salads in Moroccan cuisine, often as part of a kemia, a selection of appetizers or small dishes analogous to Spanish tapas or eastern Mediterranean mezze.

A fruit salad ice cream is also commonly manufactured, with small pieces of real fruit embedded in, flavored either with juices from concentrate, fruit extracts, or artificial chemicals.








Fruit cocktail is often sold canned and is a staple of cafeterias, but can also be made fresh. The use of the word "cocktail" in the name does not mean that it contains alcohol, but refers to the secondary definition "An appetizer made by combining pieces of food, such as fruit or seafood". Fruit cocktail is sometimes used to make pruno.

In the United States, the USDA stipulates that canned "fruit cocktail" must contain a certain percentage distribution of pears, grapes, cherries, peaches, and pineapples to be marketed as fruit cocktail. It must contain fruits in the following range of percentages:

* 30% to 50% diced peaches, any yellow variety

A bowl of fruit salad.

* 25% to 45% diced pears, any variety
* 6% to 16% diced pineapple, any variety
* 6% to 20% whole grapes, any seedless variety
* Few to no cherry halves, any light sweet or artificial red variety (like maraschino cherries)
Both William Vere Cruess of the University of California, Berkeley and Herbert Gray of the Barron-Gray Packing Company of San Jose, California have been credited with the invention of fruit cocktail. Canned fruit cocktail and canned fruit salad are similar, but fruit salad contains larger fruit while fruit cocktail is diced.

Jennie - O Recipe of the Week - Sweet Potato and Bacon Bites

This week's Jennie - O Recipe of the Week is Sweet Potato and Bacon Bites. Crisp baked Sweet Potato slices topped with crème fraiche, chives and turkey bacon. A perfect appetizer for the Holiday Season. You can find this recipe idea along with all the other delicious and healthy recipes at the Jennie - O website. Eat Healthy and Make the SWITCH!  https://www.jennieo.com/


Sweet Potato and Bacon Bites

This holiday appetizer recipe boasts crisp sweet potatoes slices topped with crème fraiche, chives and turkey bacon. With little prep time, it’s an easy win when entertaining.

INGREDIENTS

2 large sweet potatoes, sliced into ¼-inch slices
kosher salt to taste
mascarpone cheese
chopped fresh chive leaves
HORMEL® bacon pieces
freshly ground pepper



DIRECTIONS

1) Heat oven to 400°F.
2) Place sweet potato slices on parchment-lined baking sheet; spray with cooking spray and sprinkle with salt. Bake 20 minutes, turning half way through. Let stand 10 minutes. Dollop with ½ teaspoonmascarpone cheese, sprinkle with chives, turkey bacon pieces and pepper. Serve immediately.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories170
Protein4g
Carbohydrates4g
Fiber1g
Sugars1g
Fat15g
Cholesterol45mg
Sodium470mg
Saturated Fat7g
https://www.jennieo.com/recipes/1090-sweet-potato-and-bacon-bites

Bacon and Cheese Log

From the CooksRecipes website (http://www.cooksrecipes.com/index.html) a classic appetizer for the Thanksgiving and Christmas Seasons, a Bacon and Cheese Log. 7 ingredients make up this delicious recipe that everyone will enjoy! The Cooks site has recipes that will please all tastes. So be sure to check them out soon!


Bacon and Cheese Log

Cheese logs are always a party favorite, especially with bacon in the equation! Serve with lightly salted crackers.

Recipe Ingredients:

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
12 slices (about 1/2 pound) bacon, cooked crisp and crumbled

2 green onions, thinly sliced
1 (6 or 8-ounce) jar process Wisconsin Cheddar cheese spread
1/2 cup finely chopped pecans
Snipped parsley

Cooking Directions:

1 - Beat together cream cheese and butter until smooth. Add bacon and green onions, mixing until thoroughly blended.
2 - Shape into a log about 8-inches long, cover and refrigerate overnight.
3 - Coat log with cheese spread. Roll in pecans and garnish with snipped parsley. Chill.
4 - Serve with lightly salted crackers.
Makes 12 servings.
http://www.cooksrecipes.com/appetizer/bacon_cheese_log_recipe.html

Meanwhile back at the SayersBrook Bison Ranch.........Bison Taco Dip

This week from the SayersBrook Bison Ranch its a Bison Taco Dip recipe! A tailgater's delight with this delicious and healthy appetizer. It's made with SayersBrook Ground Bison, which can be purchased here on the SayersBrook website. Besides the Bison products you can also purchase Elk, Wild Boar, Ostrich items along with many other items. Plus make sure you check out the recipe section also! Enjoy and Eat Healthy!  http://www.sayersbrook.com/. Below is the recipe and web link for the Bison Taco Dip and also a link to purchase the Ground Bison.

Bison Taco Dip

Ingredients:
1 lb. ground Bison
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 can hot chili beans
1 c. shredded cheese
Preparation:

Brown Bison and mix with taco seasoning according to package directions. Add tomatoes and chili beans and mix. Spread in baking dish and sprinkle cheese over top.

Heat in 375° oven until bubbly. Serve with tortilla chips or Frito chips. Serves 10.
http://www.sayersbrook.com/bison-taco-dip/


SayersBrook Bison Ranch - Ground Bison Meat

Most times a recipe using ground meat cautions you to drain it as part of the preparation instructions. This is because of the fat content of the meat. In addition to being unhealthy, what you are draining is uneconomical. You're pouring money down the drain, literally. With Ground Bison Meat from SayersBrook Bison Ranch, you won't have this problem. In fact, we recommend that you spray your fry pan or skillet with a non-stick spray. It's the good old American custom of getting what you pay for. Conveniently packaged in 1 lb units, Ground Bison Meat can be used in any recipe calling for beef. Now, you can make chili, lasagna, or your favorite casserole with a red meat that is over 90% lean. One serving (1/3 lb) of ground bison contains 3.6 g fat, 216 calories, 0 g carbs and 25 g of protein. 4 lbs Ground Bison Meat in 4 (1 lb) packages.
The Secret weapon in your fight against fat. 4 lbs Ground Bison Meat in 4 (1 lb) packages.

http://www.sayersbrook.com/ground-bison-meat-4-lbs/