Wild Idea Buffalo Recipe of the Week - BUFFALO and EGGPLANT PARMESAN

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and EGGPLANT PARMESAN
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.
* Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Chicken Parmigiana and Texas Toast (Light)

Dinner Tonight: Chicken Parmigiana and Texas Toast (Light)





To start this July 5th morning off I prepared some Simply Potatoes Garlic and Herb Hash Browns, heated up a couple of Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie's

Light Whole Grain Bread (lightly buttered), and had my morning cup of Bigelow Decaf Green Tea. I've had the Garlic and Herb Hash Browns a few times now and really like them. After eating and doing the dishes I went to McDonald's and picked up Breakfast for Mom. Later on finished touching up a couple of the shutters outside. Then a high school Friend of mine that owns a Land Scaping Business came over and gave me an estimate on some new land scaping for our front yard. I'm wanting to take out all the old Knockout Roses in the front flower bed and the side bed. Replace them with some type of bushes. Still thinking it over but he gave us an estimate so we'll see. For Dinner tonight I prepared Chicken Parmigiana and Texas Toast (Light).



Well I'm trying something new I cam across at Meijer yesterday, Michael Angelo's Chicken
Parmigiana. I was browsing through the Meijer Frozen Foods Department, looking for something new. And I came across the Michael Angelo's Chicken Parmigiana. The picture on the box along with the description of the dish had me sold!









To prepare it you either bake it or microwave it, as most times I'm baking it. To start I preheat the
oven to 400°F. Removed the tray from the carton. Placed the tray on a cookie sheet. Cooked with the film on for 50 minutes. Removed it from the oven and removed the film, let it stand for 5 minutes before serving.










It's surprising just how delicious this is! The Breaded Chicken is fantastic, the Seasoning is spot on, and Spaghetti cam tender. Put all that together and you have one delicious Chicken Parmigiana! They have 13 different Family Dinners and I'm looking forward to trying them!











To go with the Chicken Parmigiana and baked us some slices of New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.














Michael Angelo's Chicken Parmigiana

Breaded chicken breast with vine-ripened tomato sauce, Spaghettini pasta, mozzarella and a sprinkle

of Parmesan.
COOKING INSTRUCTIONS
* DO NOT THAW. KEEP FROZEN UNTIL READY TO USE.
* YES, OVENS TAKE LONGER, BUT IT TASTES (AND SMELLS) BETTER THAT WAY.

ONE - PREHEAT OVEN TO 400°F.
REMOVE ENTRÉE FROM CARTON.
TWO - PLACE TRAY ON COOKIE SHEET ON CENTER RACK OF OVEN (6-8" FROM HEATING ELEMENT). COOK WITH FILM ON FOR 45-50 MINUTES.
THREE - CAREFULLY REMOVE ENTRÉE FROM OVEN.
REMOVE FILM, AND LET STAND FOR 5 MINUTES BEFORE SERVING.
http://www.michaelangelos.com/product/chicken-parmigiana/?size=family#




New York Bakery Lite Texas Toast

With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

Caprese Turkey Flatbread

Came across a recipe off the Jennie - O Turkey website (https://www.jennieo.com/) that I wanted to pass along to everyone, Caprese Turkey Flatbread. Made using the JENNIE-O® Turkey Breast Roast along with fresh sliced Mozzarella, Roma Tomatoes, Fresh Basil, a Balsamic Glaze, and its all served on a Naan Flatbread. You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. So Enjoy and Make the SWITCH!    https://www.jennieo.com/


Caprese Turkey Flatbread
There’s nothing flat tasting about this flatbread! Our Caprese Turkey Flatbread comes layered with mozzarella,
JENNIE-O® Turkey Breast Roast, Roma tomatoes and a balsamic glaze on top of fresh Naan. And with turkey as the main protein, it’s all the delicious with less guilt!

INGREDIENTS

2 Naan flatbreads
1 tablespoon olive oil
½ teaspoon garlic powder
8 ounces fresh sliced mozzarella
4 ounces JENNIE-O® Turkey Breast Roast, grab-n-go dinner from the service deli
2 roma tomatoes, sliced thin
10 fresh basil leaves, torn
1 teaspoon balsamic glaze

DIRECTIONS

1) Heat oven to 350°F.
2) Mist baking sheet with non-stick cooking spray.
3) Rub flatbreads with olive oil; sprinkle with garlic powder. Top with mozzarella, shredded turkey, and sliced tomatoes.
4) Bake 30 minutes or until cheese is melted and flatbreads are golden brown.
5) Remove from oven. Sprinkle basil leaves on top of flatbread and drizzle with balsamic.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories280
Protein19g
Carbohydrates10g
Fiber1g
Sugars1g
Fat18g
Cholesterol70mg
Sodium210mg
Saturated Fat9g
https://www.jennieo.com/recipes/1075-caprese-turkey-flatbread





Turkey Breast Roast A grab-n-go dinner

* GLUTEN FREE
* FULLY COOKED
* ALL BREAST MEAT
Find this product in the deli section of your grocery store.
https://www.jennieo.com/products/102-turkey-breast-roast

Wild Idea Buffalo Recipe of the Week - PAPPARDELLE AND PESTO MEATBALLS

This week's Wild Idea Buffalo Recipe of the Week is PAPPARDELLE AND PESTO MEATBALLS. It's a kicked up version of Spaghetti and Meatballs, PAPPARDELLE AND PESTO MEATBALLS. You'll be using the Wild Idea Ground Buffalo to make the Meatballs. Comes with recipes for the Meatballs, Tomato Sauce, and the Pappardell. It's all from the Wild Idea Buffalo website where you can find may delicious and healthy recipes and also purchase any of the Wild Idea Buffalo products. Enjoy and Eat Healthy!  https://wildideabuffalo.com/



PAPPARDELLE AND PESTO MEATBALLS

A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread.  Great for a family style dinner - that kids will love, or sophisticated enough to serve at your next dinner party.

All the components make this recipe seem complicated, but the preparation is very easy and does not take a lot of time. For a super short-cut, you could buy ready-made pesto. Bon Appetito!

Meatball Ingredients:

1 – pound Wild Idea Ground Buffalo
1 – teaspoon salt
1 – teaspoon black pepper
1/3 – cup pesto (recipe follows)
4 – ounces fresh Mozzarella, torn or shredded
olive oil
melted butter

Preparation:

1 - Break ground buffalo apart in a pie pan or bowl, and press out flat. Sprinkle with salt and pepper.
2 - Spoon pesto over the top of the meat and cover with the shredded mozzarella.
3 - Fold the meat into itself and mix together with hands until all ingredients are equally distributed.
4 - Form meat into silver dollar sized meatballs, or size of your liking and place on lightly oiled baking sheet.
5 - Chill meatballs for one hour in the refrigerator.
6 - Position oven rack on top rung and preheat oven to broil.
7 - For best browning, brush chilled meat balls with a little melted butter.
8 - Broil meatballs for about 7 minutes or until browned. *For larger meatballs increase your cooking time based on size.

Quick Tomato Sauce Ingredients:
1 – 28oz. can whole stewed Italian tomatoes
1 – 28 oz. can crushed Italian tomatoes
1 – teaspoon garlic powder
1 – teaspoon crushed fennel
1 – teaspoon oregano
1 – teaspoon Italian seasoning
1 – teaspoon salt
1 – pinch chili flake
1 – lemon, juiced *1/4 cup
1 – teaspoon balsamic syrup
2 – tablespoons sugar

Preparation:

1 - In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
2 - Add crushed tomatoes and bring to a light boil.
Add remaining ingredients, stirring to incorporate.
3 - Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
4 - Season to taste with a pinch more of salt and an additional squeeze of lemon or to your liking.

Pappardelle Ingredients:
12 – ounces Pappardelle
4 - quarts water
2 – tablespoons salt
1/2 – cup pesto, or more if you prefer - room temperature

Preparation:

1 - Fill a large pot with water and salt and bring to a boil.
2 - Add Pappardelle to the pot and cook uncovered for 7 minutes.
3 - Remove from heat and strain water from the pot, leaving about 1 to 2 tablespoons of water in the pot. Do not return to heat.
4 - Lightly warm pesto in microwave for 30 seconds.
5 - Add pesto to the Pappardelle and toss gently.

Other Recipe Ingredients:
½ - cup Italian parsley, chopped
Parmigiano Reggiano, shaved

Entrée Assembly:

* Place pesto coated Pappardelle on plates or in a bowl.
* Cover with tomato sauce and top with pesto meatballs.
* Garnish with parsley and shaved Parmigiano Reggiano.

Basil Pesto
I am a non-pine-nut person. If you prefer them in your pesto, simply add them to the recipe. Recipe can easily be cut in half.

Ingredients:
2 - cups fresh basil leaves, packed
2 - cups shredded parmesan cheese
3 - garlic cloves, chopped
1 - teaspoon salt
1 – teaspoon pepper (*I like a little more)
1 - tablespoon lemon juice (*I like a little more)1 - cup olive oil

* Place all ingredients in blender and puree until smooth. Refrigerate unused amounts for another use (and there are many).
https://wildideabuffalo.com/blogs/recipes/pappardelle-and-pesto-meatballs

Wild Idea Buffalo Recipe of the Week - Buffalo Italian Sausage Piadina

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Italian Sausage Piadina. An Italian Flat Bread that's topped with Wild Idea Buffalo Italian Sausage, Mozzarella, Mushrooms, and Tomatoes. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage all online at the Wild Idea Buffalo website.    http://wildideabuffalo.com/


Buffalo Italian Sausage Piadina
Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza.  The dough is wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!


(Serves 8 )


Piadina Dough Ingredients:

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

Buffalo Piadina Toppings:

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Wild Idea Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

Directions
1 - Mix yeast, water and ½ cup flour together.

2 - Cover and let rest for 20 minutes. Mixture will be double in size and bubble.
3 - Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
4 - Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
5 - Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
6 - Place grill tiles or bricks on grill grates and turn heat to 400*.
7 - Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
8 - Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
9 - Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

http://wildideabuffalo.com/blogs/recipes/93472961-buffalo-italian-sausage-piadina

The Sunday Pizza - Three Cheese Pasta Pizza

Pasta, Pizza, and Mozzarella team up to make this week's Sunday Pizza - Three Cheese Pasta Pizza. It's from the CooksRecipes website which is home a fantastic selection of all recipes, check it out soon!    http://www.cooksrecipes.com/index.html


Three Cheese Pasta Pizza

Three Cheese Pasta PizzaTwo popular foods, pasta and pizza, team up to create an irresistible combination.

Recipe Ingredients:

Crust:
1/4 cup melted butter
2 cups bread crumbs
1/4 teaspoon each dried basil, dried oregano, dried parsley and garlic salt

2 tablespoons grated Wisconsin Parmesan cheese

Pasta Layer:
1/2 cup sour cream
1 large egg
1/2 teaspoon each dried basil and dried oregano
1 teaspoon dried parsley
1/2 cup grated Wisconsin Parmesan cheese
1 cup shredded Wisconsin Mozzarella cheese
1/2 cup shredded Wisconsin Cheddar cheese
2 cups cooked spaghetti pasta

Topping:
1 (14.5-ounce) can pasta-style tomatoes, drained or 2 large fresh tomatoes, sliced
1 (3-ounce) package sliced pepperoni
1/2 cup sliced mushrooms
2 tablespoons each chopped green onions and red or green bell pepper (optional)
1 (8-ounce) can tomato sauce
1 cup shredded Wisconsin Mozzarella cheese

Cooking Directions:

1 - Mix crust ingredients in 11-inch deep dish pizza pan or a 12x8 inch baking dish at least 1 1/4 inches deep. Firmly press into bottom of dish, forming crust.
2 - Mix all ingredients for pasta layer.
3 - Arrange half of tomatoes and half of pepperoni on top of crust mixture. Top with pasta mixture. Top with mushrooms, onions and pepper. Cover with tomato sauce, remaining tomatoes, pepperoni and mozzarella cheese.
4 - Bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes.
Makes 4 servings.

Tip: For more flavor, substitute asiago or Romano cheese for Parmesan cheese. Substitute provolone or Gruyère cheese for mozzarella and cheddar cheese in pasta layer for a stronger flavor.

http://www.cooksrecipes.com/pizza_recipes/wisconsin_three_cheese_pasta_pizza_recipe.html