Wild Idea Buffalo Recipe of the Week - GRILLED JERK BUFFALO RIBS

This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED JERK BUFFALO RIBS. You can use either the Wild Idea Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips to make this week’s recipe. Included is a recipe for the Jerk Marinade. Fire up your grill and get these Ribs on! You can find this recipe or purchase the Wild Idea Buffalo Ribs or any of the other Wild Idea Products at the Wild Idea Buffalo website. Also if you're looking for a great Burger, order the Buffalo Premade Patties or the Ground Buffalo for the best Burger you’ll find! Enjoy and Eat and Make 2019 a Healthy One!  https://wildideabuffalo.com/

GRILLED JERK BUFFALO RIBS
This recipe will work for both short ribs and back ribs with a little adjustment, which is noted below. You may want to double this recipe as seconds are often requested

Ingredients:

1 – pkg. Buffalo 2.5 lbs. BBQ Back Ribs or 3 lbs. Short Rib Strips
2/3 – cup ketchup
Jerk Marinade

Ingredients:

1 – cup pineapple juice
¼ – cup soy
3 – cloves garlic
¼ – cup brown sugar
2 – tablespoons jerk seasoning
Jerk Seasoning

6 ½ tsp. Onion Powder
3 ½ tsp. Salt
2 tsp. Brown Sugar
¾ tsp. Nutmeg
¾ tsp. Crushed Red Pepper
¾ tsp. Ginger
¾ tsp Cayenne Pepper
½ tsp. Black Pepper
½ tsp. anise
½ tsp Cinnamon

Preparation:
1 – Rinse ribs and pat dry with paper towel.
2 – Mix all marinade ingredients together in blender and pulse to incorporate.

3 – Divide marinade in half.
4 – For BACK RIBS: Place ribs and half of marinade in plastic bag and massage marinade into ribs. Marinate ribs for 4 to 24 hours hours. For SHORT RIBS: Place ribs in slow cooker with half of marinade and 1 cup of water. Cover and braise for 6 hours on medium. Increase heat to shorten braising time or decrease heat to lengthen braising time. Meat will become very tender and bones may fall away. If your preference is for chewier ribs decrease braising time.
5 – Mix the other half of marinade with ketchup and set aside.
6 – Remove ribs from marinade, shaking off excess, (do carefully for braised ribs, as meat will be fall apart tender). Place ribs on foil, curling edges of foil to hold ribs in place, but leaving top open. Brush both sides of ribs with Jerk BBQ sauce.
7 – Pre-heat gas grill to medium high heat of about 400°.
8 – Place foil pan of ribs on grill over heat and make a few slits in the foil with a knife. Close grill lid and grill for 6 minutes each side. Remove SHORT RIBS, but repeat process for BACK RIBS adding more sauce if desired.
Serve Jerk Buffalo Ribs with Fruited Coleslaw, and Coconut Rice with Black Beans. These accompaniments are very complimentary to this dish.

https://wildideabuffalo.com/blogs/recipes/55653953-grilled-jerk-buffalo-ribs

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad,  and Baked Texas Lite Toast

For Breakfast I toasted a Thomas Light 100% Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its finally starting to fill like Spring around here! Cloudy but a high of 77 degrees! I finally found a handyman and someone to mow the lawn! He lives about 2 streets from me and he's great references and lives close by. I went to Home depot after Breakfast. I needed some paint, paint brushes, and picked up a bag grass seed. I've got a couple places in the yard that need to be seeded. Then I'm the deck painted next week. Go the old homestead looking good! For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad,  and Baked Texas Lite Toast.

I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and
Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!









For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free  Dark Chocolate Pudding topped with a dab of Cool Whip Free.









Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-ste

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

Kitchen Hint of the Day!

Let it rest, twice.........


Cold steaks don’t cook evenly. Placing a chilled piece of meat in a pan or on the grill makes it difficult for the heat to reach the center. Let the steaks rest out on the counter at least 30 minutes before cooking. After cooking, it’s just as important to let the steaks rest again for 5–10 minutes, so the juices redistribute and the fibers relax. Cutting into a steak the moment it comes off the heat will result in a tough dry steak.

Bison Cube Steak w/ Gravy, Mashed Potatoes, and Mixed Chili Beans

Dinner Tonight: Bison Cube Steak w/ Gravy, Mashed Potatoes, and Mixed Chili Beans







For Breakfast this morning I had a Jimmy Dean Simple Scramble Cup - Turkey Sausage Crumbles, Egg Whites, Shredded Cheddar Cheese. I also had a cup of Bigelow Decaf Green Tea. 41 degrees and rain all day! Started raining on and off since late yesterday. Still not feeling up to par. I can't seem to shake these Sinuses! Did some light cleaning and took it easy for the rest of the afternoon. For Dinner tonight I’m preparing a Bison Cube Steak w/ Gravy, Mashed Potatoes, Mixed Chili Beans, and Baked Sesame Bread Loaf.




I finally found Bison Cube Steak! I came across them at the Buffalo Gal website (http://www.buffalogal.com/) They have good selection of various meats like; Bison, Wild Boar, Yak, and more! Not real sure on trying the Yak, we’ll see. Anyway I bought a package of 2 Bison Cube Steak, 6 Pack of Bison Sliders, and a package of 2 Bison New York Strips. So tonight its the Bison Cube Steak.







I’ll be preparing the same way I sometimes do Pork or Beef Cubed Steaks. First grabbed a skillet ,added Extra Light Olive Oil, and heated it on medium heat. When using Bison always remember that it will cook up a bit faster, because Bison is so lean. Bison is best best prepared to medium rare. To prepare them I seasoned them with Hungarian Paprika, Sea Salt and Ground Black Pepper. Then took Progresso Italian Style Breadcrumbs and poured it in a pie tin. Then took the cube Steak and put them in the pie pan with the Breadcrumbs. Made sure both sides were covered. Shook off the excess and pan fried them about 3 minutes per side.


The Bison Cube Steak fried up perfectly. They cam out tender and moist, sliced up very easily.
Topped it with some of the Pioneer Peppered White Gravy. I’ll be having this more and more!











To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s
Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes and Cube Steak. I love Gravy on about anything!







For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat

Bush’s Beans. I’ve prepared these a few times now and really love them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! I had also baked a loaf of Kroger Bakery Sesame Bread Loaf. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.











Buffalo Gal Bison Cube Steaks

Try with your favorite “country-fried” steak recipe. Receive 4 (4-6 oz.) steaks. (package is over 1 lb.)
http://www.buffalogal.com/Bison-Cube-Steaks-P36.aspx

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

Dinner Tonight: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries




For Breakfast on this Sunday Morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off! One delicious Breakfast anytime of the week! Its a Wintery Morning out today. We've had Rain, Sleet, Snow Flurries, and Freezing Rain. Snowing or raining most of the day. Sort of down and out today, still dealing with my Sinuses. Rested most of the day. So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.




I'm using the Wild Idea Buffalo Chuck Roast. This is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.






I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and
heated it on medium low until heated through. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it.





For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.





Wild Idea Buffalo – Pulled Buffalo Chuck Roast

1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper

https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans





For Breakfast I Poached an Egg and served it on a toasted Thomas Light 100 Calorie Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its rain all day and a high of 60 degrees. I took easy all day, having problems with Phantom Pains. The started early this morning and lasted most of the afternoon. So I rested most of the day. These Phantom Pains are so painful and stressful, it really just drains you. So for dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.




I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the
Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it  1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.


For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!











For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.





Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.

https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Kitchen Hint of the Day!

Bison and Buffalo.........


Bison meat and buffalo meat are not the same but offer similar health benefits. Both are considered lean and contribute significantly more iron to your diet than beef. They are high in protein and vitamins, including vitamin B12, vitamin A, zinc, selenium, iron and others.

“Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries

Dinner Tonight: “Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries





For Breakfast to start this Wednesday off I Poached an Egg and served it on a toasted Thomas Light 100% Multi Grain English Muffin. Had a cup of Bigelow Decaf Green Tea to drink. 48 degrees out
today but rain on and off all day. But that's a good thing, it's melting the snow! Not a lot going on today so I did a few things around the house and grabbed a push broom and swept the driveway. We used a lot of salt out there due to the ice. For dinner tonight I prepared “Not So Sloppy” Buffalo Joes w/ Baked Crinkle Fries.




It’s Sloppy Joe Night tonight for dinner! We haven't had these in a long time, and they really sounded good! A delicious and a super easy meal to make. To make the Sloppy Joes I used a 1 lb. package of Wild Idea Buffalo Ground Round, 1 jar of Hormel Not So Sloppy Joe Sauce, and Aunt Millie's Reduced Calories Whole Grain Hamburger Buns. Using Buffalo, or Bison, instead of Beef will give your Sloppy Joe a deeper and richer flavor.






Used a large skillet to brown the Buffalo in I seasoned it with Morton’s Salt Substitute, Ground Black Pepper, and Roasted Ground Cumin. After the Buffalo was browned and no longer pink I added the jar of Not So Sloppy Joe Sauce stirring and making sure the Sauce and Buffalo was well mixed. Simmer until it’s warm, and served. I love the Hormel Not So Sloppy Joe Sauce. It’s a good thick sauce well seasoned with Spices, Onions, Green Peppers among other ingredients (70 calories and 15 carbs per serving). I served them on the Kroger Wheat Bun. Another delicious dish using Wild Idea Buffalo. For a side I baked some Ore Ida Crinkle Fries, with a side of Hunt’s Ketchup for the Fries. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.











Hormel Not So Sloppy Joe Sauce

Richer and Thicker and Far From Ordinary

Not-So-Sloppy-Joe® sloppy joe sauce is as distinctive as its name. Not-So-Sloppy-Joe® sloppy joe sauce has a hint of barbecue flavor and is richer and thicker than other sloppy joe sauces.

Since its beginning in 1985, there’s been one very graphic way to show the thick and rich texture of Not-So-Sloppy-Joe® sloppy joe sauce: the “drip test.” When you hold up a sloppy joe made with Not-So-Sloppy-Joe® sloppy joe sauce, there are no drips. It’s that rich and thick.

Nutrition Facts
Serving Size: 1/4 Cup
Amount per Serving
Calories 70
Calories from Fat 4.5

Total Fat 0.5g
Saturated Fat 0g
Cholesterol 0mg
Sodium 810mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 10g
Protein 1g

http://www.hormelfoods.com/brands/notSoSloppyJoe/default.aspx

Wild Idea Buffalo 1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

Quick and Easy Chili Recipes

From the EatingWell website and Magazine its Quick and Easy Chili Recipes. It's Chili Season all year but the cold weather makes it "Prime Tine" Chili Season! So from the EatingWell website its Quick and Easy Chili Recipes with recipes like; Chicken Chili Verde, Chili-Cheese Nachos, and Chili-Topped Sweet Potatoes. Find these delicious and healthy recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/


Quick and Easy Chili Recipes

Find healthy, delicious black bean chili recipes, from the food and nutrition experts at EatingWell. (http://www.eatingwell.com/)


Chicken Chili Verde
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can't find in regular green bell peppers..........


Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired.......


Chili-Topped Sweet Potatoes
Transform ordinary baked potatoes into a full dinner with these chili-topped spuds. In this healthy recipe, we use sweet potatoes for an added nutrient kick. Sprinkle on extra toppings as you see fit—sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices........



* Click the link below to get all the Quick and Easy Chili Recipes
http://www.eatingwell.com/recipes/18951/cooking-methods-styles/quick-easy/dinner/chili/

Wild Idea Buffalo Recipe of the Week - LEMON CHICKEN

This week’s Wild Idea Buffalo Recipe of the Week is Chicken, Lemon Chicken! Wild Idea has paired with Emmer and Co. and their Heritage Chicken. Baked Chicken at its finest! You can find this recipe and purchase the Heritage Chicken along with any of the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!  https://wildideabuffalo.com/

LEMON CHICKEN

This dish is great hot or cold. And, it’s even better than I remember – using an Emmer & Co. Heritage Chicken!

Ingredients: (serves 4 to 6)

1 – 3 pound Emmer & Co. Heritage Chicken
1 – cup lemon juice
1 – tablespoon flour
1 – teaspoon paprika
1 – teaspoon black pepper
1 – teaspoon salt
1 – tablespoon olive or coconut oil
1 – tablespoon+ unsalted butter
½ – cup chicken stock
3 – tablespoons brown sugar
2 – lemons, sliced and wedged
Fresh thyme sprigs

Preparation:

1 – Rinse chicken and blot dry with a paper towel. Place chicken on cutting board breast side down and remove the backbone with sharp cutting shears, cutting along each side of the backbone. Open the chicken up and turn over. Cut the skin over the breastbone with a scissors. Turn the chicken back over. Using a knife, cut along each side of the breastbone to remove. Cut through the remaining cartilage with a heavy, sharp knife. (There are tutorials for this on-line too.)
2 – Place chicken halves in a glass, baking dish and add 1 cup of lemon juice. Cover and allow the

chicken to marinade in the juice for 8 to 24 hours.
3 – Remove chicken from lemon juice. Reserve ½ cup of the remaining lemon juice and blot the chicken dry. *Preheat oven to 300°.
4 – Mix flour paprika, salt and pepper together and sprinkle over skin-side of the chicken.
5 – In a heavy skillet over medium high heat, heat the oil and butter.
6 – Place seasoned chicken skin down in the pan to brown, nestling up against the sides of the pan to brown the edges. This step takes about 10 minutes.
7 – While chicken is browning, mix reserved lemon, chicken stock and brown sugar together.
8 – Lightly butter a baking dish and place browned chicken, skin side up in the pan.
9 – Pour lemon juice mixture over chicken and top chicken with lemon slices and thyme sprigs. Cover the baking pan with foil and seal.
10 – Bake in preheated oven for 1 hour and 45 minutes.
11 – Transfer the chicken to a platter and accompany with the pan juices.
* Serve with Lemon & Chive Pasta. Pasta recipe included with purchase.
https://wildideabuffalo.com/blogs/recipes/lemon-chicken

Kitchen Hint of the Day!

Slow and Low..........


Remember: to preserve flavor and prevent burning, it's important to always cook slow and keep your heat low. Especially when cooking Buffalo (Bison) because it's so lean.

Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE

This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Grogonzola Port Sauce. Grilling instructions for the Ribeye and how to prepare the Gorgonzola Port Sauce are below. You can find this recipe or purchase the Wild Idea Buffalo – RIBEYE STEAK along with all the other Wild Idea products all at the Wild Idea Buffalo website. Enjoy and eat Healthy! https://wildideabuffalo.com/



GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE
14 oz. Grilled Ribeye Steaks - With the size of this steak you will want to increase your grilling time. Here's what I did.
1) Rinse steak and pat dry. Rub generously with olive oil and season with salt and pepper, or seasonings of your choice.
2) Allow steak to rest at room temperature for an hour or two. Before grilling place the seasoned steak in the freezer for 20 minutes. *This is a new trick that I tested out and it works. It allows the outside and the inside to cook more uniformly. This is optional however - not necessary.
3) Insure your grill is clean and preheat to high, 500° to 550°.
4) Place steak on hottest part of grill, close the lid and grill for 3 minutes.
5) Turn steak and repeat above step
6) Turn steak again, placing on the grill for a nice scoring pattern and grill for an additional 2 minutes.
7) Remove the steak from the grill and cover with foil and allow to rest for 5 minutes. This will give you a beautiful medium rare steak. *If making the Gorgonzola Port Sauce to serve with the steak, I sprinkled gorgonzola or blue cheese crumbles on top of scored side of steak, before covering it with foil.

Buffalo Steaks with Grogonzola Port Sauce

*Pan sear or grill steaks according to buffalo steak cooking instructions.

Ingredients:
2 - tablespoon butter
1 - tablespoon garlic clove, minced
1 - tablespoon crushed peppercorns
1/2 - cup Port
1/3 - cup Gorgonzola, crumbled
1/3 - cup heavy cream

Preparation:
1) In sauce pan over medium heat, melt butter
2) Add garlic and peppercorns, and saute for about 4 minutes
3) Deglaze the pan with the port.
4) Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes.
5) Serve immediately or remove from heat, cover and reheat when needed. Delish!
https://wildideabuffalo.com/blogs/recipes/grilled-14-oz-ribeye-with-gorgonzola-port-sauce





Wild Idea Buffalo RIBEYE STEAK

Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.

https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks?variant=29456760961

Bison Cube Steak w/ Gravy, Mashed Potatoes, and Mixed Chili Beans

Dinner Tonight: Bison Cube Steak w/ Gravy, Mashed Potatoes, and Mixed Chili Beans






To start my day off I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1

package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Over cast and 45 degrees out today. After I had Breakfast I went to the local Kroger for a few items and stopped and picked up Breakfast for Mom at McDonald's. Mom went on to Church after Breakfast. I did laundry and cleaned the house. Spent the rest of the day watching NFL Football. For Dinner tonight I’m preparing a Bison Cube Steak w/ Gravy, Mashed Potatoes, and Mixed Chili Beans.

I finally found Bison Cube Steak! I came across them at the Buffalo Gal website (http://www.buffalogal.com/) They have good selection of various meats like; Bison, Wild Boar, Yak, and more! Not real sure on trying the Yak, we’ll see. Anyway I bought a package of 2 Bison Cube Steak, 6 Pack of Bison Sliders, and a package of 2 Bison New York Strips. So tonight its the Bison Cube Steak.






I’ll be preparing it the same way I sometimes do Pork or Beef Cubed Steaks. First grabbed a skillet

,added Extra Light Olive Oil, and heated it on medium heat. When using Bison always remember that it will cook up a bit faster, because Bison is so lean. Bison is best best prepared to medium rare. To prepare them I seasoned them with Hungarian Paprika, Sea Salt and Ground Black Pepper. Then took Progresso Italian Style Breadcrumbs and poured it in a pie tin. Then took the cube Steak and put them in the pie pan with the Breadcrumbs. Made sure both sides were covered. Shook off the excess and pan fried them about 3 minutes per side.




The Bison Cube Steak fried up perfectly. They came out tender and moist, sliced up very easily.
Topped it with some of the Pioneer Peppered White Gravy. I’ll be ordering more of the Bison Cube Steak!












To go with the Cubed Steak you always have to have Mashed Potatoes! I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also made a packet of the Pioneer Peppered White Gravy to top the Mashed Potatoes and Cube Steak. I love Gravy on everything!








For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili

Sauce. For me you just can’t beat Bush’s Beans. I’ve prepared these a few times now and really love them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being fairly new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Garlic Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.








Buffalo Gal Bison Cube Steaks

Try with your favorite “country-fried” steak recipe. Receive 4 (4-6 oz.) steaks. (package is over 1 lb.)

http://www.buffalogal.com/Bison-Cube-Steaks-P36.aspx

6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans

Dinner Tonight: 6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans






For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea. 30 degrees out this morning. Cloudy and 40 degrees for the day. After Breakfast I went to the local Kroger for a few items and then stopped by McDonald's to pick up Breakfast for Mom. Later I got the cart out of the shed along with a rake and leaf blower. Raked some leaves and cleaned off the deck and driveway areas. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Roasted Butternut Squash and Cut Green Beans.



I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the it I rubbed the
Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.


Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious
Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.






Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and
heat until heated through. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.













Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks