Wild Idea Buffalo Recipe of the Week - LAYERED NACHOS

This week's Wild Idea Buffalo Recipe of the Week is - LAYERED NACHOS. It's getting to be that time of year when those Nachos taste that much better! Made using your choice of Meat from Wild Idea Buffalo. You can use the Wild Idea Buffalo; Buffalo Shank, Buffalo Braised Chuck Roast, or with Buffalo Ground Meat. There are no wrong choices! You can find this recipe or purchase any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

LAYERED NACHOS
This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)

Ingredients:

Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.

1 - tablespoon olive oil
2 - teaspoons chili powder
2 - teaspoons cumin
1½ - teaspoons salt
1 - teaspoon black pepper
1 - teaspoon garlic powder
1 - teaspoon oregano
1 - teaspoon smoked paprika
½ - teaspoon coriander
8 - ounces Colby cheese, shredded
1 - can black beans, rinsed & drained
1 - cup chopped tomatoes
1 - bell pepper, diced
3 - green onions, diced
1 - avocado, chopped, reserve a little for garnish
½ - cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
Lime wedges

Preparation:

1 - In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices,

stirring to incorporate. Bring to full heat.
2 - Remove pan from heat, cover the meat, and set aside.
3 - Pre-heat oven to 400°.
4 - Shred your cheese and prep all of your vegetables.
5 - On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 - Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 - Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 -Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments.
https://wildideabuffalo.com/blogs/recipes/54142529-layered-nachos

Wild Idea Buffalo Recipe of the Week - SOUTHWEST BUFFALO MEATLOAF 2

This week's Wild Idea Buffalo Recipe of the Week is a SOUTHWEST BUFFALO MEATLOAF 2. Wild Idea has taken most of the work out of having a delicious Meatloaf with a Bake and Eat Southwest Meatloaf. All you do is just thaw, place in a loaf pan, and bake for 50 minutes. Then enjoy a delicious Meatloaf! This is just one of the delicious and healthy Heat and Eat items that you'll find at Wild Idea Buffalo website. You can order any of the Wild Idea Items and don't forget to check out all their delicious recipes! So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/


SOUTHWEST BUFFALO MEATLOAF 2

Looking for a delicious, healthy meal to serve your family?  You've got to try our Bake & Eat

Southwest Meatloaf.  This is true comfort food that is oven ready and will bring smiles to everyone's face, including the cooks!  Loaded with Tillamook cheddar cheese, green chilis, and Mexican seasonings for a real south of the border taste.  Super convenient & easy to cook.  Just thaw, place in a loaf pan, and bake for 50 minutes!

2 lb. package.

Preparation:

1 - Preheat oven to 425 degrees
2 - Form into a loaf shape and place on a baking sheet or in a loaf pan (6x8)
3 - Place meatloaf in pre-heated oven and bake for 50 minutes uncovered
4 - Remove meatloaf from oven and drain pan juices into a sauce pan (there will be about 2/3 cup of juices), cover the meatloaf with foil and let it rest
5 - Thicken juices with a little cornstarch slurry for a gravy. Serve over meatloaf.
Ingredients: 100% Grass-Fed Buffalo, Tillamook Cheddar Cheese, Tomato, Onion, Green Chili Peppers, Eggs, Sea Salt, Garlic, Cumin,  Chili Powder, Black Pepper, Coriander.
https://wildideabuffalo.com/collections/ranch-kitchen/products/bison-meatloaf

Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Burgers

I love Buffalo Meat, Bison if you prefer. For me my favorite "Comfort Food" is preparing a Buffalo 1/3 lb. Buffalo Burger from Wild Idea Buffalo! In fact I just ordered a package along with some of the delicious Wild Idea Buffalo Steaks, another favorite! The taste of the Wild Idea Buffalo is like no other. Always tastes so fresh and no matter the product it cooks up perfect. You can read up all about Wild Idea Buffalo at the Wild Idea Buffalo website (https://wildideabuffalo.com/) and you'll be able to purchase any of the delicious and healthy Wild Idea Buffalo Products. Below I've featured 3 of the Ground Buffalo Products, including my favorite the PREMIUM BUFFALO BURGERS. So Enjoy and Eat Healthy in 2018!



PREMIUM GROUND BISON and BURGERS
Wild Idea's Premium Ground & Burgers are richer and sweeter in taste than any other ground red meat you've ever eaten! Our Ground & Burgers are packed with protein, low in fat and cholesterol, and has a clean finish that won’t bog you down.  https://wildideabuffalo.com/collections/premium-ground-bison-burgers




PREMIUM BUFFALO BURGERS (3 BURGERS PER LB)

Prepare for a whole new level of burger. Conveniently pre-made into one-third-pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with three 1/3 Lb patties. 95% Lean.

Nutritional Chart is based on 1 oz. of Raw product.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

BACON BLUE BURGER (3 BURGER PER LB)
Our 100% prairie grass-fed Premium Ground Buffalo mixed with our 100% Buffalo Bacon, Blue Cheese and just the right amount of seasoning! For additional flavor try it with grape jelly or your favorite preserve - absolutely scrumptious! We did the work for you and... you’re welcome! Three one-third pound handcrafted burgers per package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/three-1-3-lb-bacon-bleu-burger

1 LB. GROUND BRISKET - MONTHLY FEATURE!
It's BACK! 100% grass-fed/grass-finished Ground Buffalo Brisket makes the best BBQ Burgers! This product is available for a limited time only, so don't miss out! Jill's recipe for Ground Brisket BBQ Bacon Cheddar Burgers included with purchase.

1 lb. package
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-brisket

One of America's Favorites - Cheeseburger

Cheeseburger

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon.

In fast food restaurants, the cheese used is normally processed cheese, but other cheeses may be used instead, such as cheddar, Swiss, mozzarella, blue cheese, and pepper jack. Also, in rare cases, spinach and olives are added.



By the late nineteenth century, the opening of the vast grasslands of the Great Plains to cattle ranching had made it possible for every American to enjoy beef almost daily. Hamburger was one of the cheapest way for even the poorest of Americans to eat beef.

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot", and "experimentally dropped a slab of American cheese on a sizzling hamburger."

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O'Dell's which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants also claim to have invented the cheeseburger. For example, Kaelin's Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name "cheeseburger" was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak 'n Shake archives, the restaurant's founder, Gus Belt, applied for a trademark on the word in the 1930s. Another example of the hamburger invention.  "The history of the hamburger appears to be divided into two aspects: the American-type hamburger, with which most people are familiar, and the idea of the hamburger from Hamburg, Germany. The essential difference is in the name and sandwich. Hamburgers may have been inspired in the German city with the profusion of beef from cows in the country terrain. Given the lack of refrigeration, the meat had to be cooked immediately, and the Hamburg beef patties became popular.

The largest cheeseburger ever made in the world weighed 2,014 pounds, "60 pounds  of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles, and 40 pounds of cheese." The record was broken by Minnesota's Black Bear Casino breaking the previous Cheeseburger record 881 pounds.

In the United States, National Cheeseburger Day is celebrated annually on 18 September.



The ingredients used to create cheeseburgers follow similar patterns found in the regional variations

A cheddar-stuffed cheeseburger

of hamburgers. First start with the beef ground chuck would make the best tasting burger to make it even better and healthier use grass fed grass finish beef. Popular regional toppings include bacon, avocado or guacamole, sliced sautéed mushrooms or onions, cheese sauce and/or chili. Less common ingredients include egg, feta cheese, salsa, jalapeños, and other kinds of chili peppers, anchovies, slices of ham, mustard, gyros meat, or bologna, horseradish, sauerkraut, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, potato chips, a pat of butter, pineapple, and tofu.

A cheeseburger may have more than one hamburger patty and more than one slice of cheese. A stack of two patties is called a double cheeseburger; a triple cheeseburger has three, and a quadruple has four. Some cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.

Wild Idea Buffalo - All about......

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

Cajun Meatballs

You can make these ahead of time and freeze them in resealable plastic bags, then add the sauce when heating them up. A quicker way to make these is to purchase a package of Honeysuckle White Turkey Meatballs or Jennie - O Turkey Meatballs and then when heating add your BBQ Sauce and Peach Preserve Sauce Mixture to them. Add Hot Sauce also to give them a little heat, optional. These make perfect appetizers for your upcoming Super Bowl Party or a treat for the family!

Cajun Meatballs

Ingredients
1 pound Lean Ground Turkey or Buffalo
1 1/2 teaspoons Frank's Red Hot Sauce
2 tablespoons Cajun Seasoning
1 tablespoon Worcestershire Low Sodium Sauce
1 tablespoon Dried Parsley
1/4 cup finely chopped Onion
1/4 cup Progresso Italian Style Bread Crumbs
1/4 cup 2% Milk
1 Egg
1/2 cup BBQ Sauce
1/2 cup Smucker's Peach Preserves


Directions
1 - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2 - In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3 - Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4 - In a small bowl, combine the barbeque sauce and peach preserves.
5 - When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Wild Idea Buffalo Recipe of the Week - Layered Nachos

This week's Wild Idea Buffalo Recipe of the Week is Layered Nachos. Kick the Nachos up a couple notches on the flavor table with these Ncahos. You'll be using Wild Idea Buffalo Shank or Ground Buffalo, either way you can't go wrong! You can find this recipe and purchase any of the Wild Idea Buffalo Cuts of Meat on the Wild Idea Buffalo website.  http://wildideabuffalo.com/

Layered Nachos

This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)


Ingredients:

Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.
1 - tablespoon olive oil
2 - teaspoons chili powder

2 - teaspoons cumin
1½ - teaspoons salt
1 - teaspoon black pepper
1 - teaspoon garlic powder
1 - teaspoon oregano
1 - teaspoon smoked paprika
½ - teaspoon coriander
8 - ounces Colby cheese, shredded
1 - can black beans, rinsed & drained
1 - cup chopped tomatoes
1 - bell pepper, diced
3 - green onions, diced
1 - avocado, chopped, reserve a little for garnish
½ - cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
Lime wedges

Preparation:

1 - In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices, stirring to incorporate. Bring to full heat.
2 - Remove pan from heat, cover the meat, and set aside.
3 - Pre-heat oven to 400°.
4 - Shred your cheese and prep all of your vegetables.
5 - On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 - Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 - Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 - Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments

http://wildideabuffalo.com/blogs/recipes/54142529-layered-nachos





3.5 LBS. BUFFALO SHANKS

Bison bone-in shanks are great for the traditional Italian dish “Osso Buco”. The marrow is also coveted as a delicacy and is wonderful on toast points. The shank is cut from the leg portion of the bison. Four bone in shanks / 3.5 lbs.

http://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-5-lbs-buffalo-shanks

Wild Idea Buffalo Recipe of the Week - Italian Wedding Soup

This weeks recipe is a soup, Italian Wedding Soup. This ones made with Wild Idea Buffalo's Ground Buffalo. As always I've the link to this and many other healthy Buffalo recipes below.



Italian Wedding Soup

By: Jill O'Brien

Italian Wedding Soup
Serves 6
My rendition of a classic favorite. Easy and elegant for a perfect light meal.

Ingredients:

1 egg, beaten
½ teaspoon fennel
1 teaspoon basil
1 teaspoon garlic, minced
1 teaspoon onion powder
1 teaspoon salt
2 teaspoons black pepper
2 tablespoon olive oil
1 pound ground bison
2 quarts chicken stock
½ cup orzo pasta
3 cups spinach, chopped and packed
grated parmesan to pass, optional


Preparation:

* Mix eggs, seasoning and olive oil together.
* Add ground bison and mix thoroughly.
* Form into small meatballs, making 40.
* Place on baking sheet and bake meatballs in a 425* preheated oven.
* In stock pot, over medium high heat bring chicken stock to a boil.
* Add orzo, meatballs and juices from meatball pan to the stock. Bring to a boil.
* Reduce heat and cook until pasta is tender, about 8 minutes.
* Add spinach and cook for 2 minutes
* Ladle soup into bowl and pass with grated parmesan.


http://wildideabuffalo.com/2010/italian-wedding-soup/





Wild Idea Buffalo

1 lb. Ground Buffalo
We grind our finest roasts and steaks to bring you the most delicious burgers anywhere. 90% - 92% Lean. 1 lb. Package.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-buffalo

3 Bean Buffalo Chili w/ Johnny Cakes

Dinner Tonight: 3 Bean Buffalo Chili w/ Johnny Cakes

A while back I purchased 3lbs. of Wild Idea Ground Buffalo and have been waiting to use 2 lbs of it to make a Crock Pot full of  3 Bean Buffalo Chili ! Well today's the day. I made myself an early breakfast, exercised, and then started getting everything started to make a crock pot full of 3 Bean Buffalo Chili! For dinner I made 3 Bean Buffalo Chili w/ Johnny Cakes.



I usually use Extra Lean Jennie - O ground Turkey when making my Crock Pot 3 Bean Chili but I had been wanting to use Buffalo, or Bison if you prefer, for a while now but Bison is a bit more pricier than ground Turkey. Wild Idea Buffalo had Ground Buffalo on sale so I purchased 3 lbs. of it, so I had my Ground Buffalo for the Chili! I used 2 lbs. of it to make the Chili. To make the Chili, along with the 2 lbs. of Wild Idea Ground Buffalo, I added the following; 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 1/2 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 1 Tbs Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. The full recipe and instructions follow at the end of the post.


I used my older stand-up Crock Pot, it's my Mom's and she's had it for at least 20 years or more and it still works like it's brand new. I lined it with Reynold's Crock pot Liners, a must if you use a Crock Pot a lot! These liners make cooking in a Crock Pot even easier. Just put them in the Crock Pot and spray with Pam Non Stick Cooking Spray. When your food is done just empty it from the Pot and dispose of the liner. It can't get much easier. I then browned the  Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Added all the remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers. Stirred until it was well mixed. While that was cooking I opened all 3 cans of Beans, rinsing the Kidney Beans and Great Northern Beans. I mixed all 3 cans together in a large bowl and added the 2nd can of Tomato Paste to the Beans and stirred. Then I added half of the bowl of Beans to the Crock Pot and topped it with the Buffalo and Spices mix and topping that with the rest of the Beans. Covered with the lid , and let simmer and cook, on low, for about 8 hours. About 2 hours into the cooking time your kitchen should fill up the fantastic aroma of the Chili!



The Turkey 3 Bean Chili is delicious but it can't compare with Buffalo 3 Bean Chili! The Buffalo meat just has that sweet taste to it that makes it different than other meats, plus it's healthier than other meats. If you've never had Buffalo Chili you have to try it when you can! As I've also said the Wild Idea Buffalo is the best Buffalo I've ever had, and a lot of that is how the Buffalo is raised at Wild Idea. I've left info all about Wild Idea Buffalo along with the web link at the bottom of the post. Along with The Chili I made a side of Johnny Cakes (Fried Cornbread). For dessert later a slice of Pillsbury Nut Quick Bread topped with a couple of scoops of Breyer's Carb Smart Vanilla Ice Cream.

3 Bean Buffalo Chili

Ingredients
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, unseeded and Chopped
1 Tbs Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers


Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread ears.

Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* 40% more protein than beef.
* Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
* Red Meat That’s Good for You!

Wild Idea Buffalo is unlike any other meat company. We began with a vision of actually improving the eco-system of the Great Plains. Our buffalo are raised on the wide open spaces of South Dakota where they eat only the native grasses beneath their feet. They spend their whole lives roaming freely on thousands of acres, and never see a feedlot or slaughterhouse. The result is better lives for the bison, the restoration of over 100,000 acres of the prairie, and sweet, delicious red meat that is actually good for you. Not such a wild idea after all!


http://wildideabuffalo.com/





Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!