Wild Idea Buffalo Recipe of the Week - Bison and Pasta Bake

This week's Wild Idea Buffalo Recipe of the Week is a Bison and Pasta Bake. I can't wait to try this one! To make this week's dish you'll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020!   https://wildideabuffalo.com/

Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles

out of this recipe, which fed four people each. Approved by my grandkids, who are two and five years old! Honest deliciousness!

Ingredients: (serves 8 to 16, based on appetite)

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ - cup Parmesan, grated
Italian Parsley, fresh basil or green onions for garnish

Preparation:

1 - In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings.

Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 - Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 - Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 - Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 - Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 - Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/blogs/recipes/bison-pasta-bake

Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:

1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.

3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry


Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week - SLOPPY JOE'S WITH SWEET CORN

This week's Wild Idea Buffalo Recipe of the Week is - SLOPPY JOE'S WITH SWEET CORN is - SLOPPY JOE'S WITH SWEET CORN. Kicked up Sloppy Joe's made using Wild Idea Ground Buffalo along with Onion, Garlic, Spices, Worcestershire, Dijon Mustard, and Maple Syrup. The family is going to love Sloppy Joe's Night! You can find this recipe or purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2012!  https://wildideabuffalo.com/

SLOPPY JOE'S WITH SWEET CORN
This ground BBQ concoction has been called many things, including; Steam Burger, Tavern Sandwich, Spoon Burgers, Barbeque Sandwich and of course Sloppy Joe’s. Whatever you call it, they are delicious!

This hearty sandwich was a childhood favorite for simple suppers and was a huge treat for tailgate events (and still is)! My following recipe is a modified New York Times version, that one of our customers recommended. I modified it based on my own taste, as well as what I had on hand. Garnish it with homemade pickles and flash sautéed fresh sweet corn, for grown-up goodness, that kids will love too. *For best flavor profile, make a day ahead. Leftovers were even better!

Ingredients:

2 – tablespoons olive oil
1 – large onion, diced
1 – 1 lb. packages Wild Idea Ground Buffalo
2 – cloves garlic, minced
1 – teaspoon salt
1 – teaspoon black pepper
1 – teaspoon chili powder
1 – teaspoon cumin
½ - teaspoon smoked paprika
¼ - teaspoon cloves
½ - cup water
2 – cups tomato sauce
½ - cup ketchup
2 – tablespoons Worcestershire
1 – tablespoon Dijon mustard
2 – tablespoons Maple Syrup
¼ - cup fresh squeezed lemon juice, or other citrus

Preparation:

1 - In a heavy skillet over medium heat, heat oil and add onions. Cook the onions, stirring

occasionally, until tender and lightly caramelized. About 10 minutes.
2 - Increase your heat to medium high and crumble in the ground buffalo, and the garlic and dry spices. Cook the meat until browned, stirring occasionally, breaking up the larger pieces up with your spoon.
3 - Add the tomato sauce, ketchup, Worcestershire, mustard and syrup and stir to incorporate. Reduce your heat to low and simmer for 30 minutes, or until desired consistency is reached.
4 - Add the fresh squeezed lemon and season to taste.
5 - Serve on toasted buns and top with pickles and fresh sautéed sweet corn with green onions. So good!
https://wildideabuffalo.com/blogs/recipes/sloppy-joes-with-sweet-corn

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

This week's Wild Idea Buffalo Recipe of the Week - PAPPARDELLE AND PESTO MEATBALLS. Take your Spaghetti and Meatballs to a new level by using Pappardelle Noodles in place of the Spaghetti and by making Buffalo Meatballs in place of the normal Meatballs you use. Also included is a Tomato Sauce and Pesto sauce recipes. To make the Meatballs you'll be using Wild Idea Ground Buffalo. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild idea Buffalo website. You can purchase any of the Wild Idea Buffalo cuts of meats at the Wild Idea site. 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:

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

* In deep pot, over medium high heat, add stewed tomatoes and smash with a potato masher, breaking tomatoes into pieces.
* Add crushed tomatoes and bring to a light boil.
* Add remaining ingredients, stirring to incorporate.
* Reduce heat to simmer and allow tomato sauce to thicken, about 15 minutes or until desired consistency is achieved.
* 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:

* Fill a large pot with water and salt and bring to a boil.
* Add Pappardelle to the pot and cook uncovered for 7 minutes.
* 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.
* Lightly warm pesto in microwave for 30 seconds.
* 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 - 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 - Dakota Tacos "Indian Tacos"

This week's Wild Idea Buffalo Recipe of the Week  is Dakota Tacos "Indian Tacos". It's made using the delicious Wild Idea Ground Buffalo Meat. Also include are recipes for Fry Bread and a Zesty Sour Cream Dressing. You can find this recipe and purchase the Wild Idea Ground Buffalo Meat all on the Wild Idea Buffalo website!   http://wildideabuffalo.com/

My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

Taco Ingredients:
1 – pound Wild Idea Ground Buffalo Meat

1 – small onion, chopped
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
2 – cups lettuce leaves, or chopped lettuce
1 – cup grated cheddar cheese
Zesty Sour Cream Dressing, recipe below

Preparation:

1) Measure all spice ingredients, and set aside.

2) In a sauté pan over medium high heat, heat the olive oil.

3) Add the chopped onion and crumble in the ground buffalo.

4) Sprinkle seasonings over the meat, and stir to incorporate, breaking up the meat into smaller pieces as you stir.

5) Cook until meat is browned, about 7 minutes. Cover, set aside, and re-heat when the fry bread is ready.

6) To assemble, place warm fry bread on plates, and top with the hot seasoned meat, lettuce, and cheese. Drizzle with the Zesty Sour Cream Dressing and enjoy!

Fry Bread *Recipe makes 4 fry bread servings, with 275 calories per each.
Ingredients:
2 – cups unbleached organic flour, plus a half cup more for handling and rolling out

2 – teaspoon baking soda
¼ - teaspoon salt
½ - cup 2% milk
½ cup club soda
3 – cups coconut oil
Preparation:

1) Mix flour, baking soda, and salt together in a bowl and sift to incorporate.

2) Add milk and soda and stir in until incorporated. The dough will be slightly sticky.

3) Flour hands and pat dough into a ball, place the dough on a floured surface and divide into 4 equal servings. Using floured hands press portions into a disk shape and roll out into about a six-inch diameter with a floured rolling pin.

4) In a 8 inch diameter saucepan, over medium high heat, heat coconut oil. Oil is at the right temperature when at 375°, or you can test by inserting a wooden spoon into the oil, the oil is ready if it bubbles up around the spoon.

5) Drop fry bread disk into oil carefully, one at a time, cooking about one minute each side or until golden. Place cooked fry breads on a paper bag or paper towels until ready to serve.

*Fry Bread is best served soon after cooking, or while still warm.

Zesty Sour Cream Dressing

Ingredients:
¾ - cup sour cream
2 – tablespoons fresh squeezed lime juice
2 – tablespoons canned, roasted, peeled green chilies with juice, puréed
¼ - teaspoon cayenne pepper, optional or to taste
salt to taste
Preparation: Mix all ingredients together and whisk to incorporate. Store in refrigerator until needed.

http://wildideabuffalo.com/blogs/recipes/dakota-tacos-indian-tacos

Wild Idea Buffalo Recipe of the Week - Buffalo, Bacon Cheeseburgers

This week's Wild Idea Buffalo Recipe of the Week is a Buffalo, Bacon Cheeseburgers. Being a Burger type of guy, I love this recipe! It's made with a couple of Wild Idea Buffalo products,  Wild Idea Ground Buffalo and Wild Idea Buffalo Bacon. You can find this recipe and purchase all of the Wild Idea Buffalo cuts of meat at the Wild Idea Buffalo website.  http://wildideabuffalo.com/



Buffalo, Bacon Cheeseburgers

Ingredients: (makes 6 to 8)

2 - pounds Wild Idea Ground Buffalo

2 - tablespoons olive oil

½ - teaspoon mustard

1 - teaspoon ketchup

1 - teaspoon thyme

1 - teaspoon Worcestershire sauce

2 - teaspoon salt & pepper

6 to 8 - ounces Irish cheddar cheese

6 to 8 - ounces Wild Idea Buffalo Bacon or Pancetta, pan fried

1 - onion, sliced and sautéed lightly

6 to 8 - hamburger buns or sour dough bread, lightly toasted


Preparation:

1 - Mix all spice ingredients, but Buffalo into paste.

2 - Add ground Buffalo and mix thoroughly together with hands.

3 - Pat into 6 or 8 patties, about 1” thick.

4 - Grill buffalo burgers over high hot gas heat. Grill with lid closed for 2 minutes each side. Sprinkle cooked burgers with a pinch of finishing salt.

5 - Top burgers with cheese slices and grill with lid shut for one more minute.

6 - Remove burgers from the grill and allow them to rest for a couple of minutes.
7 - Place burgers on bun and op with pan-fried bacon or pancetta, and lightly sautéed onions.

http://wildideabuffalo.com/blogs/recipes/buffalo-bacon-cheeseburgers

Wild Idea Buffalo Recipe of the Week - Chocolate Buffalo Brownies

This week's Wild Idea Buffalo Recipe of the Week is Chocolate Buffalo Brownies. Yes, Brownies made with  Wild Idea Ground Buffalo! Gluten free and made with sugar substitute. You can find this recipe and purchase the Wild Idea Ground Buffalo all at the Wild Idea Buffalo website, Enjoy!     http://wildideabuffalo.com/


Chocolate Buffalo Brownies

No kidding! These Chocolate Buffalo Brownies are made with Wild Idea’s 100% grass-fed, ground bison meat. They are also gluten free, and with sugar substitute, Paleo friendly! But, the best part is - they’re dense, slightly chewy, and delicious! And, if you don’t tell, no one will ever guess that these brownies are made with healthy bison meat!

Ingredients: (Makes 24 to 30 Brownies)

10 - ounces Wild Idea Ground Buffalo
6 - eggs
¾ - cup sugar or sugar substitute
2 - vanilla bean pods, seeds only or 2 teaspoons vanilla
½ - cup dark fruit jam * I’ve used black raspberry and black cherry.
6 - tablespoons butter or coconut oil *I used half of each.
1 - cup cocoa powder
½ - teaspoon salt
2 - teaspoons baking powder

Preparation:

1 - Rinse ground buffalo under cold water and pat dry with a paper towel.
2 - Place ground buffalo in food processor with half of the eggs and mix until well blended.
3 - Add remaining eggs, vanilla seeds, jam, and butter and mix well.
4 - Add cocoa powder, salt, and baking powder and mix well, stopping occassionally to scrape down the sides.
5 - Pre-heat oven to 375°, with oven rack positioned in mid upper level of oven.
6 - Butter an 8”x12” baking pan and sprinkle with cocoa powder. Tap out excess cocoa.
7 - Pour batter in prepared pan and spread evenly. Bake for 45 minutes.
8 - Remove the brownies form the oven and place in the refrigerator.
9 - While brownies are starting to cool, make the frosting.
10 - Remove slightly cooled brownies from the refrigerator and frost. Return the frosted brownies to the refrigerator and let them cool completely, at least four hours.
11 - Cut brownies into desired portions and garnish with fruit.


Quick Chocolate Frosting Options:

* Option 1: 6 ounces each semi-sweet chocolate and milk chocolate mixed, with 2 tablespoons butter, and 1/3 cup cream. Heat over low heat, stirring occasionally.

* Option 2: 12 ounces semi-sweet chocolate chips and 2 tablespoons butter. Melt over low heat, stir occasionally, and stir in ½ cup sour cream at room temperature.

http://wildideabuffalo.com/blogs/recipes/chocolate-buffalo-brownies

Wild Idea Buffalo Recipe of the Week - Buffalo Sloppy Joe's

This week's Wild Idea Buffalo Recipe of the Week is Buffalo Sloppy Joe's. Your Sloppy Joe's just got tastier and healthier with these Buffalo Sloppy Joe's. You'll be using my favorite Ground, Wild Idea Ground Buffalo. The recipe includes a delicious and Sloppy Joe's Sauce. You can find this recipe and purchase the Wild Idea Ground Buffalo all right on the Wild Idea Buffalo website! You can purchase any of the Wild Idea Buffalo cuts of meat there also, Enjoy and eat healthy!    http://wildideabuffalo.com/

 Buffalo Sloppy Joe's

There is something about a Sloppy Joe that makes me feel like a kid again. It brings back fond memories of county fairs and the smell of roaster pans filled with this barbecue concoction. I like to make a batch up and have on hand when a hot sandwich is in order.

Ingredients:
2 - teaspoons olive oil
1 - onion, diced fine
2 - pounds Wild Idea Ground Buffalo
2 - teaspoons each: black pepper, cumin, mustard
1 - teaspoons each: salt, chili powder
2 - tablespoons brown sugar
1 - tablespoons garlic, chopped
¾ - cup ketchup
¾ - cup water
hamburger buns
pickles

Instructions:

1 - In heavy skillet over medium high heat, heat oil.
2 - Add chopped onion and sauté for 4 minutes.
3 - Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in.
4 - When the meat is browned, add ketchup and water, stir to incorporate and let come to full heat.
5 - Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns.
http://wildideabuffalo.com/blogs/recipes/95037121-buffalo-sloppy-joes

Wild Idea Premium Ground Buffalo

Wild Idea Ground Buffalo is a "must have" for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it's delicious? Average 95% lean.

http://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week – Cabbage Rolls in Tomato Sauce

Buffalo always makes it better, just like these Cabbage Rolls! It’s this week’s Wild Idea Buffalo Recipe of the Week by Jill O’Brien. Enjoy!    http://wildideabuffalo.com/

Cabbage Rolls in Tomato Sauce
By: Jill O’Brien

I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls

Ingredients:

8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 pound ground bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked
Tomato Sauce

Ingredients:

2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic
Preparation:

1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.

2 – Remove core from cabbage center.
3 -Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild & brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.


http://wildideabuffalo.com/2013/cabbage-rolls-in-tomato-sauce/

Crock Pot 3 Bean Buffalo Chili w/ Cornbread

Dinner Tonight: Crock Pot 3 Bean Buffalo Chili w/ Cornbread




I had a Simple Truth Breakfast Sandwich to start the day, Egg White and Canadian Bacon. After

Breakfast I went out and started the car and let it warm up a bit. Another cold one out there at 9 degrees! Had to get out for a while today, I had a bad case of Cabin Fever! Felt great to get out. Stopped for gas, then the bank, and on to Kroger. I picked up a Birthday Cake for my Mom, her Birthday is tomorrow. Mom will be 88 Friday! Moms my best friend, cherish every day she's around. Tonight I prepared my Crock Pot 3 Bean Buffalo Chili w/ Mini Skillet of Cornbread.







What better than a big bowl of Chili on a cold Winter's Day! I’ve been out of Chili for a while now,

so it's high time to solve that problem! Plus I’ve been wanting some for a while now so it's time. It’s loaded with nothing but good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush's Chili Beans (Red Beans), 1 Can (16 oz.) Bush's chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush's Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).




To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large
skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.






Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined

with all those spices and beans, it’s just hard to beat! You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.








Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush's Chili Beans (Red Beans)
1 Can (16 oz.) Bush's chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush's Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.



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.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*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.

Wild Idea Buffalo Recipe of the Week - Sloppy Joe’s

From dinner, to parties, to taligating at the game this week's Wild Idea Buffalo Recipe of the Week will work perfect. This week it's Sloppy Joe’s. Made with Wild Idea Ground Buffalo. Throw in some Spices, Brown Sugar, and Ketchup you are set to go! Another Comfort Food Classic from Jill O'Brien of Wild idea Buffalo. You can find this recipe and purchase the Wild Idea Ground Buffalo all on the Wild Idea Buffalo website.      http://wildideabuffalo.com/



Sloppy Joe’s
By: Jill O'Brien

Wild Idea Buffalo Sloppy Joe’s (serves 12)

A great stick to your rib sandwich, when you need to feed a bunch of hungry guests or teenagers.  To confirm it would satisfy, I made a batch for the plant crew at Wild Idea. It was a hit and fed 12.


Ingredients:
2 tsp. olive oil
1 onion, diced fine
2 lbs. Wild Idea Ground Buffalo
2 tsp. each: black pepper, cumin, mustard
1 tsp. each: salt, chili powder
2 Tb. brown sugar
1 Tb. garlic, chopped
¾ cup ketchup
¾ cup water
12 hamburger buns

Instructions:

In heavy skillet over medium high heat, heat oil. Add chopped onion and sauté for 4 minutes. Crumble ground buffalo into pan, stirring together and breaking into smaller pieces. Add spices while meat is browning and stir in. When meat is browned, add ketchup and water, stir to incorporate and let come to full heat. Season to taste with salt and pepper. Serve on hamburger buns or smaller slider size buns for smaller kids. Great for casual dinner, after the game or tailgate parties!

http://wildideabuffalo.com/2013/sloppy-joes-2/

Wild Idea Buffalo Recipe of the Week - New Mexico Green Chili

Got a good one for this week's Wild Idea Buffalo Recipe of the Week, New Mexico Green Chili. Using Wild Idea Ground Buffalo and Wild Idea bulk Chorizo. Another good one from Jill O'Brien of Wild Idea Buffalo.   http://wildideabuffalo.com/


New Mexico Green Chili

By: Jill O'Brien

New Mexico Green Chili
This recipe is super easy and quick to make. Before I added the cilantro, I wasn’t so sure if the seasonings were in balance, but after adding it, it was a game changer, and was just terrific! Serve chili by itself, and accompany with with cornbread, or tortillas. Or, pour the chili over squash, enchiladas, or chips and top with cheese, just to name a few!


Ingredients:
1 – pound Wild Idea Ground Buffalo
1 – pound – Wild Idea bulk Chorizo
4 – tablespoons salted butter
3 – onions, diced, about 3 cups
3 – garlic cloves, minced, about 2 tablespoons
2 ½ – tablespoons cumin
2 – tablespoons salt
1½ – tablespoons Mexican oregano
1½ – tablespoons black pepper
½ – tablespoons chili powder
¼ – cup masa/corn flour
2 – pounds roasted Hatch green chilies, flash processed or diced
2 – cups organic chicken broth
1 – bottle Tecate or other beer
2 – tablespoons lime
1 – tablespoon sugar
1 – bunch cilantro, chopped
*Optional, 2 – cups cherry tomatoes, chopped
*Grated queso or pepper jack cheese

Preparation:
1)   In heavy pot, over medium high heat, melt the butter. Add the ground meats, breaking into pieces to the pan, along with the onions, garlic and spices, stirring occasionally as the meat and onions brown.
2)   Sprinkle corn flour over browned meat and stir.
3)   Stir in green chilies, beer, and broth, and bring to a full boil.
4)   Reduce the heat to a simmer, cover and simmer for a half hour, covered.
5)   Remove lid and simmer for an additional half hour uncovered, stirring occasionally.
6)   Stir in the lime and the sugar. Turn the  heat off and cover until you are ready to serve.
7)   Right before serving stir in cilantro and season to taste.
8)   Serve with diced tomatoes and cheese for toppings.


http://wildideabuffalo.com/2015/new-mexico-green-chili/