Wild Idea Buffalo Recipe of the Week - CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET

This week's Wild Idea Buffalo Recipe of the Week is - CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET. Made using the Wild Idea Buffalo Corned Brisket along with Potatoes, Leeks, Garlic, Fennel, Milk, Red Cabbage, and Spices. Its one of those Soups that's a meal! You can find this recipe or purchase the CORNED BUFFALO BRISKET along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One!   https://wildideabuffalo.com/

CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!

Ingredients: (Serves 4 to 8)

5 - medium potatoes, peeled and quartered

2 - cups reserved potato water

3 - tablespoons of butter

2 - large leeks, white and light green parts sliced

3 - cloves garlic, chopped

1½ - teaspoons of black pepper

1½ - teaspoons salt

2 - teaspoons crushed fennel

1½ - cups milk

1 - tablespoon lemon

2 - cups red cabbage, thinly sliced

1 - 1 pound pkg. Corned Buffalo Brisket

chives or fennel fronds for garnish

Preparation:

1 - Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
2 - Strain the potatoes, reserving two cups of the potato water.
3 - Transfer the potatoes and reserved water to a blender and puree.

4 - In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
5 - Transfer the leeks to the blender and puree, mixing in with the potatoes.
6 - In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
7 - Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
8 - Bring soup to a gentle boil over medium heat, stirring occasionally.
9 - Before serving whisk in the lemon juice and adjust seasoning to taste.
10 - Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
11 - To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
https://wildideabuffalo.com/blogs/recipes/creamy-potato-leek-soup-with-corned-buffalo-brisket



Wild Idea Buffalo - Corned Brisket
Back by popular demand, our Buffalo Corned Brisket is nitrite free, brine cured and slowly cooked

for juicy tenderness. With Easy “Heat & Eat” instructions on the package it’s a must have product.
1 lb. package

Cooking instructions: Thaw brisket in refrigerator.  Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot.  Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes.  Serve with buttered potatoes, pan juices and coarse mustard.

Ingredients: 100% Grass-fed Buffalo, Water, Sea Salt. Organic: Pure Cane Sugar, Cultured Celery Powder, Garlic Juice, Pickling Spice(yellow mustard, dill seed, brown mustard, allspice, cloves), coriander seed, mace, black peppercorns, bay leaf, cardamon, chili peppers.
https://wildideabuffalo.com/collections/ranch-kitchen/products/corned-buffalo-brisket

It’s Chili, Chowder, or Stew Saturday Recipe - Broccoli and Potato Chowder

This week's It’s Chili, Chowder, or Stew Saturday is a recipe for Broccoli and Potato Chowder. Made using Leeks, Potatoes, Corn, Green Chilies, Broccoli, and Spices. It's only 280 calories per serving. It's off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Broccoli and Potato Chowder

Ingredients

1 can (about 14 ounces) fat-free reduced-sodium chicken broth
1 cup sliced leeks
1/2 cup cubed peeled potato
1/3 cup fresh or frozen corn
1 can (about 4 ounces) diced mild green chiles
3/4 teaspoon paprika
1 1/2 cups broccoli florets
3/4 cup evaporated skimmed milk
2 tablespoons all-purpose flour
Jalapeño pepper sauce (optional)

Directions
1 - In medium saucepan combine broth, leeks, potato, corn, chiles, and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.

2 - Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.

Yield: 2 servings. Serving size: 2 cups chowder.

Nutrition Facts Per Serving:

Calories: 280 calories, Carbohydrates: 51 g, Protein: 19 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 311 mg, Fiber: 5 g

https://www.diabetesselfmanagement.com/recipes/soups-stews/broccoli-potato-chowder/

Soup Special of the Day......Tomato Basil Soup

This week's Soup Special of the Day is a Tomato Basil Soup. The recipe uses; tomatoes, leeks, carrots, shallots, garlic, thyme, bay leaves, and basil. The recipe comes from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines so check it out today! Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Tomato Basil Soup
Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Recipe Ingredients:
1 pound fresh tomatoes, peeled, seeded and chopped

1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

Cooking Directions:
1 - Heat olive oil in a 4-quart saucepan.
2 - Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3 - Add fresh thyme, bay leaves, tomato paste and chicken broth
4 - Simmer on low heat for 20 to 25 minutes.
5 - Remove thyme and bay leaves.
6 - Purée mixture in blender or food processor.
7 - Reheat soup.
8 - Serve with freshly chopped basil in each bowl.
Makes 4 servings.
https://www.cooksrecipes.com/soup/tomato_basil_soup_recipe.html

Healthy Potato Soup Recipes

From the EatingWell website and Magazine its Healthy Potato Soup Recipes. Delicious and Healthy Potato Soup Recipes like; Loaded Baked Potato Soup, Potato-Leek Bisque, and Roasted Cauliflower and Potato Curry Soup. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!   http://www.eatingwell.com/

Healthy Potato Soup Recipes

Find healthy, delicious potato soup recipes including cream of potato, baked potato and potato leek soup. Healthier recipes, from the food and nutrition experts at EatingWell.


Loaded Baked Potato Soup
This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes with bacon, Cheddar, sour cream and chives. To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth. Serve it with a green salad and crusty bread to clean up the bowl........


Potato-Leek Bisque
It's hard to believe how rich and creamy this potato-leek soup is even though there's not a drop of cream in it. Croutons topped with anchovy, olives and leek are a crunchy, savory foil to the soup. But skip them if you like and incorporate all the cooked leeks into the soup instead..............


Roasted Cauliflower and Potato Curry Soup
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired............



* Click the link below to get all the Healthy Potato Soup Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Potato%20Soup%20Recipes&sort=re

Stuffed Turkey Braided Bread

For a second recipe from the Jennie - O Turkey website I have a recipe for a Stuffed Turkey Braided Bread. This one is made using JENNIE-O® Lean Ground Turkey along with Mushrooms, Leeks, Fresh Thyme, and Parmesan. You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Turkey Braided Bread
Wow the crowd in every course! Start this holiday meal with this stuffed turkey braided bread! This recipe features mushrooms, leeks, fresh thyme, Parmesan and JENNIE-O® Lean Ground Turkey for a savory start to your celebration.

INGREDIENTS

½ (1-pound) package JENNIE-O® Lean Ground Turkey
3 leeks, thinly sliced
1 (8-ounce) package assorted mushroom, sliced
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 (13.2-ounce) package puff pastry dough
1 egg, lightly beaten or ¼ cup egg substitute
½ cup grated Parmesan cheese

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add leeks, mushrooms, thyme and salt and cook 10 minutes. Spread mixture on jelly-roll pan to cool completely.
3) Place puff pastry sheet on parchment paper-lined baking sheet. Make 3-inch slits diagonally along each side of puff pastry, about 1 inch apart. Brush strips with egg. Place turkey mixture down center of pastry and fold dough strips across diagonally overlapping. Brush with remaining egg mixture. Sprinkle with Parmesan cheese. Bake 25 minutes or until browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 370
Protein 15g
Carbohydrates 30g
Fiber 2g
Sugars 4g
Fat 21g
Cholesterol 25mg
Sodium 770mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1126-stuffed-turkey-braided-bread

Stuffed Turkey Braided Bread

I have a second Jennie - O recipe for you today, Stuffed Turkey Braided Bread. This one looks so good, a perfect for the upcoming Holiday Meals! Made using JENNIE-O® Lean Ground Turkey along with mushrooms, leeks, fresh thyme, Parmesan Cheese. You can find this recipe along with all the other delicious and healthy recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!   https://www.jennieo.com/


Stuffed Turkey Braided Bread
Wow the crowd in every course! Start this holiday meal with this stuffed turkey braided bread! This recipe features mushrooms, leeks, fresh thyme, Parmesan and JENNIE-O® Lean Ground Turkey for a savory start to your celebration.

INGREDIENTS

½ (1-pound) package JENNIE-O® Lean Ground Turkey
3 leeks, thinly sliced
1 (8-ounce) package assorted mushroom, sliced
1 tablespoon chopped fresh thyme leaves
1 teaspoon kosher salt
1 (13.2-ounce) package puff pastry dough
1 egg, lightly beaten or ¼ cup egg substitute
½ cup grated Parmesan cheese

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add leeks, mushrooms, thyme and salt and cook 10 minutes. Spread mixture on jelly-roll pan to cool completely.
3) Place puff pastry sheet on parchment paper-lined baking sheet. Make 3-inch slits diagonally along each side of puff pastry, about 1 inch apart. Brush strips with egg. Place turkey mixture down center of pastry and fold dough strips across diagonally overlapping. Brush with remaining egg mixture. Sprinkle with Parmesan cheese. Bake 25 minutes or until browned.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories370
Protein15g
Carbohydrates30g
Fiber2g
Sugars4g
Fat21g
Cholesterol25mg
Sodium770mg
Saturated Fat6g
https://www.jennieo.com/recipes/1126-stuffed-turkey-braided-bread

Wild Idea Buffalo Recipe of the Week - APPLE WOOD SMOKED BRAT SAUTÉ

This week's Wild Idea Buffalo Recipe of the Week is - APPLE WOOD SMOKED BRAT SAUTÉ. It's a one pan dish and made using Wild Idea Apple Wood Smoked Brats along with Leeks, Apples, Carrots, Celery, Cabbage, and Spices. You can find this recipe or purchase or purchase the Wild Idea Apple Wood Smoked Brats along with all the other delicious cuts of Buffalo all at the wild Idea Buffalo website. Enjoy and Eat Healthy!  https://wildideabuffalo.com/




APPLE WOOD SMOKED BRAT SAUTÉ
This flavor balanced dish requires only one pan and can be put together in 20 minutes. Simple, delicious, and did I mention one pan!

Ingredients: (serves 4)

2 - Wild Idea Apple Wood Smoked Brats, sliced
1 - leek, halved lengthwise and sliced
1 - apple, peeled and chopped
3 - carrots, peeled and sliced
3 - stalks celery, sliced
½ - small cabbage, sliced
1 - tablespoon olive oil
1 - tablespoon butter
2 - teaspoons caraway seeds, lightly crushed
1 - teaspoon salt
1 - teaspoon black pepper
Fresh dill sprigs
1 - cup Riesling wine

Preparation:

1- Prep all ingredients. (Takes about 10 minutes.)

2 - In a large sauté pan over medium high heat, add oil and butter.
3 - Add, leeks and caraway seeds and sauté for about 3 minutes.
4 - Add apple slices and sauté for another 2 minutes, stirring occassionally.
5 - Add carrots and stir into incorporate. Cook for about 3 minutes.
6 - Add celery and stir to incorporate.
7 - Add sliced brats and stir into other ingredients. Then top with cabbage and season with salt and pepper. Add the fresh dill sprigs and the Riesling wine. Cover and steam for about 2 minutes.
8 - Stir to incorporate and season to taste.
9 - Divide sauté into 4 bowls and serve with crusty toasted bread
https://wildideabuffalo.com/blogs/recipes/applewood-smoked-brat-saute


12 OZ. APPLEWOOD SMOKED BRATWURST

Applewood Smoked Bratwurst are back!  We slow smoke these bratwursts with rich applewood chips for a light, applewood smoke taste that really brings out the sweetness of our grass-fed buffalo meat.  This is our only smoked Bratwurst and we are very pleased with the results.  Wild Idea Buffalo Company's Applewood Smoked Bratwurst are perfect for the autumn shift in the year.

We know you'll enjoy this Bratwurst.  Order a package today, you’ll be glad you did.

3 Bratwurst per package
12 oz. package

Ingredients: 100% Grass-Fed Buffalo, Water, "Free" Binder (Modified Potato Starch, Trehalose Carrot Fiber), Sea Salt, Organic: Black Pepper, Garlic Powder. Cultured Celery Powder, Organic: Pure Cane Sugar, Onion Powder, Coriander, Celery Seed, and Marjoram.  Encased in an organic pork casing.

*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/frontpage/products/applewood-smoked-bratwurst

Low-Calorie Salads and Side Dishes Perfect for Potlucks

From the EatingWell website its Low-Calorie Salads and Side Dishes Perfect for Potlucks. The EatingWell website is loaded with delicious and healthy recipes like these, so enjoy!   http://www.eatingwell.com/

Low-Calorie Salads and Side Dishes Perfect for Potlucks

Enjoy lighter versions of your favorite salads and sides.

Bringing a healthy dish to a party ensures that you'll have something to eat you can feel good about (and so will everyone else). We've got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you'll be sure to wow everyone's taste buds.



Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill......


Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme.....


Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread.....



* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_salads_and_side_dishes_perfect_for_potlucks

Wild Idea Buffalo Recipe of the Week - Irish Stew and Colcannon

The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast  or any of the other delicious Buffalo cuts of meat.    http://wildideabuffalo.com/

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ - lb. cabbage or kale, sliced

¼ - cup parsley sprigs
4 - green onions, chopped
½ - cup hot milk
2 - lbs. butter potatoes
3 - tablespoons butter
½ - teaspoon each salt and pepper

Vegetables Ingredients:
6 - carrots, peeled and sliced
4 - parsnips, peeled and sliced
4 - leeks, halved and sliced
2 - teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 - 3 - lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 - teaspoon olive oil
1 - teaspoon garlic powder
1 - teaspoon thyme
1 - teaspoon salt
1 - teaspoon pepper
2 - bay leaves
2 - celery stalks
½ - onion, chopped
1 - cup cherry tomatoes, halved
2 - bottles of amber beer
2 - cups buffalo stock or organic beef stock
½ - cup red wine
1 - tablespoon arrowroot or cornstarch

Preparation:

* - Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* - Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
*  - Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
*  - Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
*  - Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* - Vegetables: For best results, prep vegetables ahead of time and roast right before serving.

Preheat oven to 400°.

* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
 Stew:

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Imagine Organic Creamy Potato Leek

Came across this at Meijer and I've been hooked ever since. I had the Potato Leek for lunch today. They have several different kinds and I'm looking forward to trying them all! Below is a description and Nutrition info.

Organic Creamy Potato Leek Soup

Discover the robust flavor of Imagine Organic Creamy Potato Leek Soup. Enjoy its smooth texture and perfect balance of fresh herbs and delicate seasonings. One spoonful tells you that this soup is made from the finest organic vegetables, harvested at the peak of ripeness. Feed your imagination with the best that nature has to offer.
Available in 16 and 32 oz. sizes
Certified Organic by Quality Assurance International (QAI)
Ingredients
filtered water, organic potatoes, organic onions, organic leeks, organic expeller pressed safflower oil, and/or sunflower oil and/or canola oil, sea salt, organic garlic, organic onion powder, organic spice.
Nutritional Information
Serving Size    
1 Cup (240mL)
   
Servings per Container    
about 2
   
Calories    
70
   
Calories from Fat    
15
   
         
      Amount Per Serving     % Daily Value
Total Fat    
1.5g
   
Saturated Fat    
0g
   
Cholesterol    
5mg
   
Sodium    
680mg
   
Total Carbohydrate    
12g
   
Protein    
3g