Wild Idea Buffalo Recipe of the Week - COOKING WITH JILL O'BRIEN - HOW TO GAS GRILL A BUFFALO STEAK

At the Wild Idea Buffalo website there are several cooking videos about Buffalo of course. This video is entitled - COOKING WITH JILL O'BRIEN - HOW TO GAS GRILL A BUFFALO STEAK. And believe me there is nothing that can compare to a Medium Rare Grilled Wild Idea Buffalo Steak or Burger! So delicious and flavorful. My freezer has a good supply of different Steaks and Burgers. So here's the video with Jill O' Brien on how to grill that perfect Steak! There are 2 links, 1 link is the video link to the Wild Idea Buffalo website and the other is the link to the You Tube video. Don't forget you can check out all the Wild Idea Buffalo Recipes or purchase any of the Wild Idea Products at the Wild Idea Buffalo website Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/



　

* Jill is grilling the Wild Idea Buffalo New York Strip Steak so I left a link and info on that Steak at the end of the post. Enjoy!

　

　

　

COOKING WITH JILL O'BRIEN - HOW TO GAS GRILL A BUFFALO STEAK

In this video from our "How to Cook Buffalo Meat" series Jill will show you how to gas grill buffalo to perfection!
https://wildideabuffalo.com/blogs/recipes/cooking-with-jill-obrien-how-to-gas-grill-a-buffalo-steak



　
https://www.youtube.com/watch?time_continue=7&v=ft7Un7d676w



　

　

　

　

WILD IDEA BUFFALO - NEW YORK STRIP STEAK

A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz or 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

Kitchen Hint of the Day!

Why let meat rest before slicing.........


* The juices get redistributed and reabsorbed. Your meat will be jucier.
* The fibers relax. Your meat will be more tender.
* The meat finishes cooking.

Wild Idea Buffalo Recipe of the Week - Why Wild Idea Buffalo? WEDNESDAY

Hey everyone, usually on Wednesday's I have a recipe from Wild Idea Buffalo to share with all of you. But today instead of a recipe I'm going to pass along some info and back ground on Wild Idea Buffalo. I've been ordering my Buffalo from Wild Idea for a few years now. I've tried other Buffalo or Bison but none can really compare to best tasting Buffalo there is that I have found! So here's a little history and info on Wild Idea Buffalo! Enjoy and Make 2019 a Healthy One!


MISSION
"I have dedicated my life to preserving and restoring the Great Plains grasslands. These same principles are the foundation of Wild Idea Buffalo Company. By returning the bison to their native homeland, we're not only re-wilding a threatened ecosystem, we are keeping prairies intact, with carbon stored safely underground, and producing the healthiest red meat on the planet."

Dan O'Brien
Buffalo Rancher / Carbon Cowboy

BEYOND ORGANIC
Raising buffalo humanely has allowed us to supply conscientious consumers with the delicious, healthy, 100% grass-fed meat they demand. We have left no stone unturned in our effort to “go beyond organic.” We treat our buffalo and their prairie ecosystem with the respect and care that both deserve. Our buffalo are 100% grass-fed/grass-finished, 100% antibiotic, hormone & pesticide free, and 100% humanely harvested. Our model of raising buffalo leads to a superior source of protein that’s good for you, the environment, and the animals.

SUSTAINABLY RAISED

Our bison roam over large landscapes like their ancestors did, eating nothing but the grass beneath their feet. Their grazing patterns naturally regenerate the prairie, enhancing the level of biodiversity. The nutrient-dense prairie grasses they eat are loaded with omega-3 fatty acids, producing a delicious, healthy red meat that that the body needs for optimum health. Unlike most buffalo on the market today, Wild Idea Buffalo are never feedlot confined or finished on GMO grains.

MEET OUR FOUNDERS
Dan & Jill O’Brien created Wild Idea Buffalo Company in 1997 with the mission of preserving the Great Plains by returning buffalo to their native habitat. Many years have passed since their original “wild idea” that began the company, and today Wild Idea Buffalo Company, LLC continues to grow through our customers’ conscientious decisions about the quality and stewardship of the food they purchase.

 BEST TASTING MEAT

The incredible flavor of Wild Idea Buffalo meat is the result of the animals’ lives being lived more naturally and without unnecessary human interference. Its clean, rich, slightly sweet taste has subtle notes of grass, sage, and we swear – sunshine. Our humane prairie harvests ensure that our buffalo are not exposed to any undue stress that would spoil the flavor of this natural meat. Our buffalo are given respect, dignity, and care throughout their lives. Our buffalo tastes better because they are raised better!

THE BEST MEAT FOR YOU
Wild Idea meat is lower in calories, fat and cholesterol than chicken or fish. It’s higher in protein than beef. Our 100% native grass-fed meat delivers 3.5x more antioxidant omega-3 fatty acids than grain-fed buffalo. Try the red meat that’s good for you!

BUFFALO RESTORE THE PRAIRIE
Prairie restoration is vital to our mission. Our land and animal management practices are as close to nature's intentions as possible. By giving the buffalo room to roam, the Great Plains prairie is brought back to health. Grasses, forbs, and flowers flourish, providing a sustainable ecosystem for all life. Our vision of sweeping landscapes where the buffalo roam continues to grow, and we are now affiliated with other like-minded ranchers, including Native American ranchers and Nature Conservancy herds, positively impacting over 150,000 acres of grasslands.

https://wildideabuffalo.com/

Bison Chopped Sirloin Steak w/ Baked Fries

Dinner Tonight: Bison Chopped Sirloin Steak w/ Baked Fries






Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Had another rough night dealing with Phantom Pains. These were very painful through out the night so I got little to no sleep. Outside its rain and thunderstorms on and off, 47 degrees. I was all caught up on work so I tried to get some sleep after the Phantom Pains finally let up around 9:00 this morning. For Dinner tonight I prepared a Bison Chopped Sirloin Steak w/ Baked Fries.





I love the SayersBrook Bison Ranch – Bison Chopped Sirloin Steak! I had a package of 2 in the
freezer so I laid it in the fridge overnight to thaw. I've got Mom eating these now, she loves them after trying them.










I preheated the oven on 400 degrees. To prepare them I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron
Skillet out to prepare these. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Virgin Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steaks. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 6 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. I cooked Mom's a bit longer, she likes hers medium well. These have an excellent taste to them and cook up beautifully, another very good item from SayersBrook Ranch! I topped the Chopped Steak with some Sauteed Mushrooms and A-1 Sauce Thick/Hardy.


I also baked some Ore Ida Golden Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.















SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

WILD IDEA BUFFALO - PREMIUM BUFFALO HOT DOGS

Here's all the info you need about the Buffalo Hot Dogs that make the Wild Idea Buffalo Chili Dogs.

Wild Idea Buffalo’s casing-free hot dogs are incredible – one bite and you’ll be hooked. *Nitrite free, and made from our 100% grass-fed buffalo – no filler, no junk. Just mouth-watering flavor in every bite. You won't find these premium Buffalo Hot Dogs in your supermarket cooler.  Our hot dogs are meaty, seasoned, smoked, 100% delicious, and they’ll change the way you think about hot dogs.
https://wildideabuffalo.com/

1 lb. package

Ingredients: 100% Grass-fed Buffalo, Water, Free Binder (modified potato starch, trehalose, carrot fiber), Sea Salt; Organic: Pure Cane Sugar, Paprika, Onion Powder, Garlic Powder. Cultured Celery Powder, Organic: Ground Mustard, Coriander and Black Pepper

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/buffalo-hot-dogs

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.

It’s Chili, Chowder, or Stew Saturday – Classic Beef Stew

This week's It’s Chili, Chowder, or Stew Saturday Recipe is – Classic Beef Stew. Your choice you can use Buffalo or Beef to make this Delicious and Healthy Stew! It's from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes. You'll also find Diabetic News and Diabetes Management, so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/


Classic Beef Stew

Ingredients
1 tablespoon canola oil

1 pound stew beef or buffalo
1 large onion, chopped into 1-inch chunks
1/2 cup red wine
3 large cloves garlic, cut in half
1 cup low-sodium broth (beef, chicken, or vegetable)
3 medium (3–4 ounces each) red-skinned potatoes, scrubbed and quartered
2 large carrots, peeled
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1–2 tablespoons chopped fresh parsley

Directions
Heat canola oil in pressure cooker until hot, add meat, and brown. Add onion and cook about 5 minutes more. Add wine, garlic, and broth and bring to a boil. Scrape browned bits of cooked meat from bottom of pressure cooker. Place lid on cooker and cook at high pressure 15 minutes. Quick-release pressure. Open cooker and add potatoes, carrots, thyme, oregano, and bay leaves. Replace lid and cook at high temperature for 5 minutes. Quick release pressure and remove lid. Cut cooked carrots into large chunks. Add salt and pepper to taste and chopped parsley before serving. Simmer stew uncovered if you desire a thicker consistency.

Yield: 4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:

Calories: 269 calories, Carbohydrates: 20 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 80 mg, Sodium: 233 mg, Fiber: 3 g

https://www.diabetesselfmanagement.com/recipes/soups-stews/classic-beef-stew/

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries



For Breakfast on this first day of 2019 I prepared a Poached Egg, heated up a couple of Jimmy Dean Turkey Sausage Patties, toasted a slice of Aunt Millie's Light Whole Grain Bread, and had my
morning cup of Bigelow Decaf Green Tea. A great way to start 2019! Cloudy and 42 degrees out today. Not a lot going on today, gave Mom a hand in doing a couple of loads of laundry. After that and Lunch it was College Football for the rest of the day. So for my first Dinner of the year I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.



I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use the Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!





For the Buffalo Burger I used my favorite as always, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!


To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent 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 Dr. Pepper to drink.












Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

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.

Healthy New York Strip Steak Recipes

From the EatingWell website and Magazine its Healthy New York Strip Steak Recipes. Delicious and Healthy New York Strip Steak Recipes like; Steak and Vegetables with Chimichurri Sauce, Wine-Glazed Steak, and Steak Diane. Find these delicious and healthy Steak Dinners and more all at the EatingWell website. Enjoy and Eat healthy in 2018!  http://www.eatingwell.com/


Healthy New York Strip Steak Recipes

Find healthy, delicious New York strip steak recipes, from the food and nutrition experts at EatingWell.



Steak and Vegetables with Chimichurri Sauce
Originally from Uruguay and Argentina, chimichurri is a sauce or marinade with the main ingredients being fresh parsley and garlic. In this recipe it is paired with grilled steak, zucchini and tomato skewers..............


Wine-Glazed Steak
This sirloin steak owes its bold flavor to a tantalizing mix of red wine, balsamic vinegar, soy sauce and honey. Try it for a quick 30-minute dinner........

Steak Diane
A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans........



* Click the link below to get all the Healthy New York Strip Steak Recipes
http://www.eatingwell.com/recipes/19145/ingredients/meat-poultry/beef/steak/new-york-strip/

Kitchen Hint of the Day!

It's true, let it rest.........


Let the meat 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.

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries







For Breakfast this morning I Poached an Egg and served it on a Thomas Light 100% Multi Grain English Muffin. I also had a cup of Bigelow Decaf Green Tea for Breakfast. Overcast, rain, and 44 degrees out today. Good day to in and do nothing! Did some cleaning of the new computer and the computer desk. Cleaned and straightened the Pantry and that was it for the day. Got caught up and some shows I had recorded. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.





I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on
medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use the Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!




For the Buffalo Burger I used my favorite as always, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual. Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that

I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!





To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with
McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Diet Snapple to drink.











Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack

Healthy Sausage Recipes

From the EatingWell website and Magazine its Healthy Sausage Recipes. Delicious and Healthy Sausage Recipes like; Sweet Potato and Sausage Strata, Catfish and Sausage Jambalaya, and Scrambled Turkey Nachos. Find these recipes and much more all at the EatingWell website! Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Sausage Recipes
Find healthy, delicious sausage recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Sausage Strata
A strata, especially this one that can be prepared the day before, is a brilliant idea for feeding a house full of guests. Hot Italian sausage balances the sweetness of the sweet potatoes and gives this healthy breakfast casserole a kick.......


Catfish and Sausage Jambalaya
This one-pot jambalaya recipe is ready in 45 minutes. Catfish is paired with spicy Italian turkey sausage, aromatic vegetables, spices and brown rice in this southern-inspired meal.......


Scrambled Turkey Nachos
These tasty nachos, topped with eggs, turkey sausage and Cheddar cheese, are perfect to serve at your next brunch.............



* Click the link below to get all the Healthy Sausage Recipes
 http://www.eatingwell.com/recipes/22791/ingredients/meat-poultry/sausage/

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

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





For Breakfast on this Saturday Morning Mom prepared some French Toast. For our Syrup for the French Toast we used Log Cabin Sugar Free Maple Syrup, only 20 calories per serving! Then I

heated up some Johnsonville Turkey Breakfast Sausage Links. And as always I had my morning cup of Bigelow Decaf Green Tea. Mom makes the French Toast around! Love a good Breakfast! Partly cloudy and 57 degrees out, I actually seen some sunshine! Finally drying out after 2 days of heavy rain, but more showers on the way Sunday. Got the cart out of the shed along with the rake and leaf blower. Leaves and limbs everywhere after the wind and rain of two days. Got the front yard and deck all raked and clean. The backyard and side yards were to  wet for me to get my cart on. Watched some College Football for the rest of the afternoon. For Dinner tonight its a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.


So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries. I had been wanting the Pulled Buffalo Chuck Roast for a while. I went to the freezer to find a package and thought I was out of it but then found a 1/2 pack of it in bottom pull out drawer of the freezer. I laid the package in the fridge overnight to thaw. 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.



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 Alexia Organic Yukon Select 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/products/pulled-buffalo-chuck-roast

Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries

Dinner Tonight: Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries





For Breakfast this morning I cooked up some Simply Potatoes Shredded Hash Browns, lightly fried 2 Johnsonville Turkey Breakfast Sausage Links, toasted a slice of Aunt Millie's Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea for Breakfast. Chilly morning out there today, 34 degrees! Partly cloudy and a high of 55 degrees. After Breakfast I headed out to Meijer for a few items. On the way back home I stopped by the ATM and stopped by McDonald's and picked up Breakfast for Mom. Back home got out the leaf blower and cleaned off the deck and driveway areas. For Dinner tonight I prepared a Chicken Bacon and Vermont Cheddar Cheese Buffalo Burger w/ Baked Fries.



I started by getting a skillet and spraying it with Pam Non Stick Cooking Spray and heating it on
medium heat. For the Bacon I’m using al fresco Uncured Chicken Bacon. It fries up perfect with an excellent taste. I buy it at Meijer, it’s the only store I’ve found to carry it. I need to 2 slices but fried up 5 slices. Always remember when frying Bacon use Bacon Math. Just decide how many slices you’ll need and double it or so. Because, at least when I fry Bacon, you end up eating as much as you fix as you’re preparing it!





For the Buffalo Burger I used my favorite, the Wild Idea Buffalo 1/3-Lb Buffalo Burgers as usual.
Their meaty, juicy and just flat out delicious! Preheated up a small skillet, on medium heat, that I sprayed with Pam Non Stick Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Peppercorn Medley. I then pan fried it, in Extra Light Olive Oil, about 3 1/2 minutes per side. After flipping the Burger I added a slice of Boar’s Head Vermont Cheddar with about 1 minute of cook time left. Topped with the Chicken Bacon and served the Burger on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun. The Burger was juicy and delicious, as all the Wild Idea Burgers are. Just love a good Burger, Buffalo Burger!



For the Cheese I used Boar’s Head Vermont Cheddar. I really love this Cheese, excellent taste and it melts up perfectly on Burgers or Grilled Sandwiches!













To go with my Burger I baked some Alexia Organic Yukon Select Fries. Seasoned them with
McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent 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 Dr. Pepper to drink.












Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-1-3-lb-ready-made-buffalo-burgers-1-lb-pack











Boar’s Head Vermont Cheddar Cheese

Crafted in the Green Mountain state with whole milk sourced from regional family dairy farms, this classic cheese has a mild flavor and creamy texture. Vermont Cheddar skewered with seedless grapes and Boar’s Head Ovengold Turkey makes an elegant kabob-style appetizer.
https://boarshead.com/products/cheese/15012-pre-cut-vermont-cheddar-cheese-white

Healthy Bison Recipes

From the EatingWell website and Magazine its Healthy Bison Recipes. Delicious and Healthy Bison Recipes like; Green Chile Bison Burger, Mexican Bison Stew, and Guinness-Marinated Bison Steak Sandwiches. If you've never tried Bison you are in for a treat! I switched from using Beef to using Bison back in 2007, and I'm healthier for it! Using Bison or Buffalo, I save myself Calories, Carbs, and Fat. Which is important for me being in a wheelchair and having Diabetes 2. So check all these Delicious and Healthy Bison Recipes out at the EatingWell site! Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Green Chile Bison Burger
Take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison. You could make these with freshly roasted green chiles, but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you're in a hurry. Serve with a sliced tomato salad............


Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas...........


Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion..........



* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Kitchen Hint of the Day!

Cooking Buffalo or Bison........


Buffalo or Bison steaks require about 1/3 less cook time than beef steaks. It's recommend cooking each side for about 6 minutes per 1 inch of thickness on high heat to maintain its moist and tender texture. For the best taste, most bison steaks and roasts should be cooked to an internal temperature of 120–140° F when taken off grill or out of oven. Use your meat thermometer, not your eyes. Buffalo is not only healthier but takes less time and less heat!

Leftovers: Buffalo Italian Sausage Lasagna w/ Baked French Bread

Dinner Tonight: Leftovers - Buffalo Italian Sausage Lasagna w/ Baked French Bread





For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea and a toasted Healthy Life Whole Grain English that I lightly Buttered with I Can't Believe It's Not Butter. A chilly 33 degrees

this morning but it turned into a perfect Spring Day! Sunny and 71 degrees out! Got the Cart out of the shed and did a little yard work and then finished cleaning the outdoor furniture. Also still going through junk in the shed. Later went to see Dad for a bit. For Dinner tonight I reheated the Leftover Buffalo Italian Sausage Lasagna w/ Baked French Bread. I've left the original post from yesterday for the recipe and directions. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.






I tried something a little different tonight, Buffalo Italian Sausage Lasagna. I used a 1 lb. package of Wild Idea Buffalo Italian Sausage and a box of Hamburger Helper Lasagna. Using the Buffalo Italian Sausage in place of the Hamburger. To prepare it I just followed the instructions on the Lasagna box to prepare it. The box contained the Sauce Mix and Pasta and I added 1 lb. of Wild Idea Buffalo Italian Sausage, 2 3/4 cups of hot Water, and 1/2 cup of 2% White Milk.






I just browned the Ground Sausage, drained and removed from heat. Then stirred in the Sauce Mix and hot water until dissolved. Stir in the Milk and Pasta. Returned to heat , and heated until boiling. Reduced the heat. Cover, and simmer about 12 minutes (Stirring occasionally). When the Pasta got tender removed from the heat and served! Came out really tasty! Good flavor and seasoning.








The Pasta came out tender and went perfect with the Ground Buffalo Italian Sausage substitute.I

topped it with a sprinkle of Kraft Reduced Fat Grated Cheese and Sargento Shredded Mozzarella Cheese. It makes 5 servings. I also baked a loaf of Pillsbury French Bread. It turned out to be a Comfort Food Dinner, can't wait to have it again.











Wild Idea Buffalo Italian Sausage

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian

Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you've tried it will be a staple in your house!

Ground sausage, not in links.

1 lb. package.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/products/1-lb-italian-sausage






Hamburger Helper Lasagna

Lasagna skillet-meal mix of pasta and Italian-style sauce mix for hamburger.

Hamburger Helper dinner mixes help bring busy families together for a hearty, wholesome meal. With Hamburger Helper, it’s simple to create a home-cooked skillet meal–just add ground beef to the specially selected pasta, rice, potatoes, or stuffing and seasoned sauce mixes to create a wide variety of flavorful dinners. Bring an Italian-style favorite to your table with the enriched pasta, tomato, oregano, and cheddar cheese of Hamburger Helper Lasagna. Each package makes five one-cup servings. Hamburger Helper can add a host of flavors to your mealtime solutions: other Italian-style favorites include Four Cheese Lasagna and Cheesy Italian Shells. After all, who couldn’t use a little help in the kitchen?

Ingredients
Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dried Garlic, Dried Onion, Citric Acid, Dextrose, Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Basil, Dried Enzyme Modified Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Calcium Chloride), Maltodextrin, Oregano, Hydrolyzed Soy and Corn Protein, Color (Yellow Lakes 5&6, Red Lake 40 and Other Color Added), Natural and Artificial Flavor, Autolyzed Yeast Extract, Paprika, Egg. Freshness Preserved By Ascorbic Acid.

Betty Crocker – Hamburger Helper-lasagna

Servings:  1- Cup Prepared
Calories 290 Sodium 730 mg
Total Fat 11 g Potassium 0 mg
Saturated 5 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 4 g
Trans 1 g Protein 20 g
Cholesterol 55 mg

Buffalo Italian Sausage Lasagna w/ Baked French Bread

Dinner Tonight: Buffalo Italian Sausage Lasagna w/ Baked French Bread




For Breakfast on this Sunday morning I made a Breakfast Sandwich. I first toasted a Healthy Life Whole Grain English Muffin. Then I lightly fried a few thin-cut slices of Boar's Head Sweet Sliced Ham. As the Ham was finishing cooking I added a slice of Sargento Ultra Thin Swiss Cheese. Then I

also I had a cup of Bigelow Decaf Green Tea. Outside it was sunny and 59 degrees, nice day out. They say the 70's and low 80's starting Monday, hope they are right! Anyway after Breakfast I went to Kroger for a couple of items then stopped by McDonald's to pick up Breakfast for Mom. Mom went on to Church after Breakfast. I did a couple of loads of laundry for her then cleaned the house, dusted and vacuumed. Later on got the leaf blower out and cleaned off the deck and driveway areas. Before I made Dinner I went to see Dad for a bit. He has good days and bad days, was doing good today. For Dinner tonight I prepared a Buffalo Italian Sausage Lasagna w/ Baked French Bread.




I tried something a little different tonight, Buffalo Italian Sausage Lasagna. I used a 1 lb. package of Wild Idea Buffalo Italian Sausage and a box of Hamburger Helper Lasagna. Using the Buffalo Italian Sausage in place of the Hamburger. To prepare it I just followed the instructions on the Lasagna box to prepare it. The box contained the Sauce Mix and Pasta and I added 1 lb. of Wild Idea Buffalo Italian Sausage, 2 3/4 cups of hot Water, and 1/2 cup of 2% White Milk.






I just browned the Ground Sausage, drained and removed from heat. Then stirred in the Sauce Mix and hot water until dissolved. Stir in the Milk and Pasta. Returned to heat , and heated until boiling. Reduced the heat. Cover, and simmer about 12 minutes (Stirring occasionally). When the Pasta got tender removed from the heat and served! Came out really tasty! Good flavor and seasoning.








The Pasta came out tender and went perfect with the Ground Buffalo Italian Sausage substitute.I topped it with a sprinkle of Kraft Reduced Fat Grated Cheese and Sargento Shredded Mozzarella Cheese. It made 5 servings so plenty of leftovers for Dinner tomorrow. I also baked a loaf of Pillsbury French Bread. It turned out to be a Comfort Food Dinner, can't wait to have it again. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.










Wild Idea Buffalo Italian Sausage

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you've tried it will be a staple in your house!

Ground sausage, not in links.

1 lb. package.

Ingredients: 100% Grass-fed Buffalo, Organic Spices: {Black Pepper, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika} Red Wine Vinegar, Salt, Water.
https://wildideabuffalo.com/products/1-lb-italian-sausage






Hamburger Helper Lasagna

Lasagna skillet-meal mix of pasta and Italian-style sauce mix for hamburger.

Hamburger Helper dinner mixes help bring busy families together for a hearty, wholesome meal. With Hamburger Helper, it’s simple to create a home-cooked skillet meal–just add ground beef to the specially selected pasta, rice, potatoes, or stuffing and seasoned sauce mixes to create a wide variety of flavorful dinners. Bring an Italian-style favorite to your table with the enriched pasta, tomato, oregano, and cheddar cheese of Hamburger Helper Lasagna. Each package makes five one-cup servings. Hamburger Helper can add a host of flavors to your mealtime solutions: other Italian-style favorites include Four Cheese Lasagna and Cheesy Italian Shells. After all, who couldn’t use a little help in the kitchen?

Ingredients
Enriched Pasta (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Dried Garlic, Dried Onion, Citric Acid, Dextrose, Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Basil, Dried Enzyme Modified Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Calcium Chloride), Maltodextrin, Oregano, Hydrolyzed Soy and Corn Protein, Color (Yellow Lakes 5&6, Red Lake 40 and Other Color Added), Natural and Artificial Flavor, Autolyzed Yeast Extract, Paprika, Egg. Freshness Preserved By Ascorbic Acid.

Betty Crocker – Hamburger Helper-lasagna

Servings:  1- Cup Prepared
Calories 290 Sodium 730 mg
Total Fat 11 g Potassium 0 mg
Saturated 5 g Total Carbs 27 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 4 g
Trans 1 g Protein 20 g
Cholesterol 55 mg