Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buffalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Make 2019 a Healthy One!
https://wildideabuffalo.com

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo

2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin
1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon,

break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.
https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo





Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO

Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Wild Idea Recipe of the Week – Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

You can start your mornings off with not only a delicious Breakfast Sandwich but also a healthy one! It’s this week’s Wild Idea Buffalo Recipe of the Week – Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches. Made with Wild Idea Breakfast Sausage. Add some eggs, cheese, and the Buttermilk Biscuit and you are set! Another delicious Buffalo recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe along with all the other delicious recipes and order any of the Wild Idea Buffalo Products from the Wild Idea Buffalo website! Enjoy and Eat Healthy! http://wildideabuffalo.com/

Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea’s Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go!

Ingredients:
1 – pound Wild Idea Breakfast Sausage

1 – tablespoon oil
4 – ounces cheese, slice
4 – farm fresh or organic eggs
4 – buttermilk biscuits
salt & pepper
butter

Preparation:
1) Portion out Wild Idea Buffalo Breakfast Sausage into four patties.
2) Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side. During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese.
3) While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk.
4) To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg.

Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter)
Terrific warm with butter & jam!

Ingredients:
2 – cups unbleached flour

1 – tablespoon sugar
4 – teaspoons baking powder
½ – teaspoon salt
½ – cup butter, chilled, sliced
1 – dollop real mayonnaise
½ – cup buttermilk

Preparation:Wild Idea
1) In mixing bowl, whisk together dry ingredients.
2) Cut in the butter, until mixture is course crumbles.
3) Add the mayonnaise and the buttermilk and mix until just incorporated.
4) Place dough on lightly floured surface and knead, about 20 times.
5) Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting.
6) Bake at 450°, for 8 to 10 minutes, or until golden brown.

http://wildideabuffalo.com/blogs/recipes/93320513-breakfast-sausage-egg-buttermilk-biscuit-sandwiches

Wild Idea Recipe of the Week - Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

You can start your mornings off with not only a delicious Breakfast Sandwich but also a healthy one! It’s this week’s Wild Idea Buffalo Recipe of the Week – Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches. Made with Wild Idea Breakfast Sausage. Add some eggs, cheese, and the Buttermilk Biscuit and you are set! Another delicious Buffalo recipe from Jill O’Brien of Wild Idea Buffalo. You can find this recipe along with all the other delicious recipes and order any of the Wild Idea Buffalo Meats from the Wild Idea Buffalo website! Enjoy and Eat Healthy!  http://wildideabuffalo.com/

Breakfast Sausage and Egg Buttermilk Biscuit Sandwiches

My mothers buttermilk biscuits, made with fresh, homemade buttermilk, were a family favorite. What makes them even better is Wild Idea's Buffalo Breakfast Sausage, a farm fresh egg, and cheddar cheese! You will have not only a tasty sandwich, but the energy to start your day. These are great for kids of all ages, and for when you are on the go!

Ingredients:
1 – pound Wild Idea Breakfast Sausage

1 – tablespoon oil
4 – ounces cheese, slice
4 – farm fresh or organic eggs
4 – buttermilk biscuits
salt & pepper
butter

Preparation:
1)   Portion out Wild Idea Buffalo Breakfast Sausage into four patties.
2)   Brush sauté pan with a little oil, over medium heat, and place patties into heated pan. Cook for about 4 minutes on each side.  During the last two minutes of cooking, add the cheese slices and cover the pan to melt cheese.
3)   While sausage is cooking, heat remaining oil in sauté pan, over medium heat and add your eggs. Season with salt and pepper, cover, and cook until the yolk is medium, about 4 minutes. This will make for a soft, but not runny or hard yolk.
4)   To assemble, butter the warm biscuits with butter, top with cheesy sausage patty and egg.

Buttermilk Biscuits (makes about 12 biscuits, but is determined by size of biscuit cutter)
Terrific warm with butter & jam!

Ingredients:
2 – cups unbleached flour

1 – tablespoon sugar
4 – teaspoons baking powder
½ - teaspoon salt
½ - cup butter, chilled, sliced
1 – dollop real mayonnaise
½ - cup buttermilk

Preparation:
1)   In mixing bowl, whisk together dry ingredients.
2)   Cut in the butter, until mixture is course crumbles.
3)   Add the mayonnaise and the buttermilk and mix until just incorporated.
4)   Place dough on lightly floured surface and knead, about 20 times.
5)   Roll out to 1” thick and cut with biscuit cutter, pressing down, but not twisting.
6)   Bake at 450°, for 8 to 10 minutes, or until golden brown.

http://wildideabuffalo.com/blogs/recipes/93320513-breakfast-sausage-egg-buttermilk-biscuit-sandwiches