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

Wild Idea Buffalo Recipe of the Week – Pasta alla Carrettiera with Italian Buffalo Meatballs

This week’s Wild Idea Buffalo Recipe of the week is Pasta alla Carrettiera with Italian Buffalo Meatballs. Using 1 pound package Wild Idea Italian Buffalo Sausage. Take your Spaghetti and Meatballs to new level with this recipe. It’s from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/



Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4)
This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner!

Ingredients:
1 – 1 pound package Wild Idea Italian Buffalo Sausage

3 – tablespoons olive oil
3 – cloves garlic, about 1 tablespoon
½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper)
½ – cup basil, finely chopped
2 – tablespoons parsley, finely chopped
1 – tablespoon mint, finely chopped
1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best
1 – teaspoon salt
2 – teaspoons sugar
1 – lemon, juiced, about ¼ cup
1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese
1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water

Preparation:
1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil.
2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes.
3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute.

4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated.
5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned.
6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat.
7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate.
8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!

http://wildideabuffalo.com/2015/pasta-alla-carrettiera-with-buffalo-meatballs/

Wild Idea Buffalo Recipe of the Week – Pasta alla Carrettiera with Italian Buffalo Meatballs

This week’s Wild Idea Buffalo Recipe of the week is Pasta alla Carrettiera with Italian Buffalo Meatballs. Using 1 pound package Wild Idea Italian Buffalo Sausage. Take your Spaghetti and Meatballs to new level with this recipe. It’s from Jill O’Brien of Wild Idea Buffalo.  http://wildideabuffalo.com/





Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4)
This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner!




Ingredients:
1 – 1 pound package Wild Idea Italian Buffalo Sausage

3 – tablespoons olive oil
3 – cloves garlic, about 1 tablespoon
½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper)
½ – cup basil, finely chopped
2 – tablespoons parsley, finely chopped
1 – tablespoon mint, finely chopped
1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best
1 – teaspoon salt
2 – teaspoons sugar
1 – lemon, juiced, about ¼ cup
1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese
1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water



Preparation:
1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil.
2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and

toss or stir regularly, until tender, about 3 minutes.
3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute.
4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated.
5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned.
6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat.
7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate.
8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!

http://wildideabuffalo.com/2015/pasta-alla-carrettiera-with-buffalo-meatballs/

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/


BUFFALO and EGGPLANT PARMESAN CASSEROLE

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:BUFFALO and EGGPLANT PARMESAN CASSEROLE

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.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Wild Idea Buffalo Recipe of the Week – Buffalo and Eggplant Parmesan Casserole

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/


BUFFALO and EGGPLANT PARMESAN CASSEROLE

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.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Wild Idea Buffalo Recipe of the Week - Italian Buffalo Sausage Stuffed Pasta Shells

This week's Wild Idea Buffalo Recipe of the Week is Italian Buffalo Sausage Stuffed Pasta Shells. Healthy Italian cooking using Wild Idea Italian Buffalo Sausage. Another delicious one from Jill O'Brien of Wild Idea Buffalo!  http://wildideabuffalo.com/



Italian Buffalo Sausage Stuffed Pasta Shells

Italian Buffalo Sausage Stuffed Pasta Shells with Paprika Cream (serves 6)

This dish can be made ahead and heated in the oven for entertaining ease. The ingredients may have you think that it is a heavy, filling, dish, but the mild cheese flavors married with the grass-fed, artisan Buffalo Italian Sausage, touched with a drizzle of the slightly spicy cream, is really quite elegant. You’ll be wanting one more bite, even after you think you have had enough. Enjoy!



Ingredients:
1 – 1 lb. package Wild Idea Italian Buffalo Sausage

1 – tablespoon olive oil
½ – onion (about ½ cup), finely diced
2 – garlic cloves, minced
1 – teaspoon ground fennel
1 – teaspoon salt
1 – teaspoon black pepper
1 – 8 oz. package fresh mozzarella, torn into pieces
4 – oz. parmesan, grated
1 – 12 oz. box large pasta shells, prepared el dente

Paprika Cream Sauce, Ingredients:
1 – pint heavy cream
½ – cup sherry
½ – teaspoon cayenne
2 – teaspoons paprika
½ – teaspoon each salt & pepper

Preparation:
1) In heavy skillet over medium high heat, heat oil. Crumble sausage into pan, stirring to lightly break meat up, but leaving in identifiable pieces.
2) Add onion, garlic, fennel, salt and pepper, and sauté until meat is browned.
3) Transfer cooked meat to a bowl, and allow to come to room temperature.
4) Prepare pasta according to package instructions, drain and lightly rinse.
5) Place prepared shells open side down on a paper towel to remove hidden water.
6) Add cheeses to meat mixture and toss to incorporate.
7) Stuff meat into pasta shells, giving a light squeeze to shells after filling to seal, and place seam side down onto lightly oiled casserole pan.
8) Preheat oven to 425°. Cover casserole pan with lid or foil and place in hot oven for 30 minutes.
9) While pasta is in the oven prepare sauce. Over medium high heat, add all ingredients into saucepan and bring to a boil, whisking occasionally. Reduce heat to simmer and reducing ingredients by half or thicken to desired consistency.
10) Remove hot stuffed pasta shells from oven and place on plates or platter. Drizzle with thickened cream and garnish with scallions and chili flake.


http://wildideabuffalo.com/2014/italian-buffalo-sausage-stuffed-pasta-shells/