Wild Idea Buffalo Recipe of the Week - BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI. It’s made using the Wild Idea Buffalo Pastrami. One Delicious and Healthy Sandwich! You can find this recipe or purchase the Wild Idea Buffalo Pastrami or any of the Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PASTRAMI AND PEACH SANDWICH WITH ORANGE AIOLI
This sandwich is terrific grilled, but also great as a cold sandwich. Just slice, stack and serve! (Makes 4 servings)

Ingredients

2 - packages 8 oz. Buffalo Pastrami

2 - Peaches, halved and pit removed
1 - Red Onion, peeled and sliced, lightly oiled
4 oz. - White Cheddar, or mild cheese
8 - slices Artisan Whole Grain Bread
1 - Tb. Butter
2 - Tb. Orange Marmalade
8 - Tb. Orange Aioli *see recipe below

Make Orange Aioli, and refrigerate until needed.

1 - Preheat gas grill to medium high heat. Ensure grill grid is clean.
2 - Divide Pastrami into 4 piles.
3 - Spray grill with non-stick spray (I don’t usually use grilling spray, but it works great for grilling fruit).
4 - Place the piled Buffalo Pastrami, Red Onion, and Peach halves on grill, and heat for 1½minutes on the first side. Close grill lid during cooking.
5 - Turn all items over. Divide cheese, and place on top of hot Buffalo Pastrami. Place a dollop of orange marmalade on top of each onion slice. Brush one side of bread with butter and place on grill, butter side down. Close lid and continue to grill for 1 minute.
6 - Remove items as they are ready, bread should be light grilled, cheese should be melted, and onions should be soft.
7 - Remove peaches, pull skin off and slice each half in two.
8 - Layer Buffalo Pastrami with cheese, grilled peaches and red onion on non- grilled side of bread. Spread on Orange Aioli and place remaining grilled bread on top.
Pass with additional Aioli, and serve with green salad.

Orange Aioli:

2 egg yolks, blend until pale
1 Tb. orange juice concentrate, at room temperature

½ tsp. dry mustard
½ tsp. each, salt & pepper
¼ tsp. cayenne pepper
¾ cup olive oil

1 - In blender mix egg yolks until pale.
2 - Add, orange juice concentrate, and spices. Puree until blended.
3 - With motor running slowly add olive oil.
4 - Adjust seasoning to your taste.
Pour Orange Aioli into glass container and refrigerate until needed.
https://wildideabuffalo.com/blogs/recipes/55663553-buffalo-pastrami-and-peach-sandwiches-with-orange-aioli



Wild Idea Buffalo - BUFFALO PASTRAMI
We are excited to reintroduce our Buffalo Pastrami. Loaded with flavor and super tender, our Buffalo

Pastrami will change the way you think of this old classic. Guaranteed to make the best Rueben Sandwich you've ever had!

Pastrami comes pre-sliced in a 4 oz. or  8 oz. package.
Ingredients: 100% Grass-fed Buffalo,Water Sea Salt. Organic: Pure Cane Sugar, Black Pepper. Cultured Celery Powder, Garlic Juice, Organic Coriander

*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/charcuterie/products/8-oz-buffalo-pastrami

The Sunday Pizza - White Cheddar Pizza with Bacon

Here's a recipe to get those taste buds going! It's this week's Sunday Pizza - White Cheddar Pizza with Bacon. Bacon, White Cheddar, Walnuts, and Parsley as part of the toppings. It's from one of my favorite sites, CooksRecipes.  http://www.cooksrecipes.com/index.html



White Cheddar Pizza with Bacon

Homemade pizza dough topped with crumbled smoked bacon, chopped walnuts, fresh sage, Italian parsley and white cheddar cheese.

Recipe Ingredients:

Pizza Dough:
1 cup water
2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon minced fresh sage leaves
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons olive oil

Toppings:
2 cups cooked and crumbled smoked bacon
2 cups shredded white cheddar cheese
1 cup chopped walnuts, toasted
1 cup loosely packed Italian parsley leaves

Cooking Directions:

1 - For the dough, heat the water to 120°F to 130°F (50°C to 55°C). Mix 1 cup of flour with the cornmeal, sage, yeast, salt, and sugar. Add the water and oil. Mix until almost smooth. Gradually add enough remaining flour to make a firm dough. Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place until doubled in size, about 1 hour. Punch the dough down; allow to rise one more time.
2 - For the toppings and assembly, cook the bacon until done, but not crisp. Drain on a paper towel.
3 - Preheat the oven to 500°F (260°C).
4 - Divide the dough in half; roll or press each half into a 9-inch circle. Place on a pizza pan or large baking sheet. Top each with cheese, bacon, and walnuts.
5 - Bake for 8 to 10 minutes or until the dough is lightly browned. Sprinkle with parsley.
Makes 2 pizzas.

http://www.cooksrecipes.com/pizza_recipes/wisconsin_white_cheddar_pizza_with_bacon_recipe.html

Sloppy Chicken Joes w/ Mashed Potato Skins

Dinner Tonight: Sloppy Chicken Joes w/ Mashed Potato Skins

It was sort of like having Chicken Wings and Potato Skins except with a lot less calories and carbs! I made some Sloppy Chicken Joes along with Mashed Potato Skins. I used Perdue Lean Ground Chicken and McCormick Sloppy Joe Seasoning Mix. I also used Healthy Life Whole Grain Sandwich Buns and Crumbled Bleu Cheese to top the Chicken with. The recipe for the Sloppy Chicken Joes and Mashed Potato Skins are at the end of the post. I saw the Mashed Skin's on an Rachael Ray Show and they looked delicious, and they were!


Mashed Potato Skins
Directions
These potatoes taste like skins with the works and sour cream but they are boiled, not fried. The bacon is baked on a slotted broiler pan so the fat falls away. The sour cream is replaced with buttermilk, which is tangy but made from skimmed milk. I use whole milk Cheddar but it is super sharp so a little goes a long way!

Ingredients

    * 6 slices Turkey Bacon
    * 2 pounds small Yukon Gold Potatoes, halved
    * 1 cup Buttermilk
    * Sea Salt and freshly Ground Black Pepper
    * 1/4 cup fresh Chives, chopped
    * 1/2 cup Extra-Sharp Cheddar Cheese, Yellow or White ( I used White )

Directions:

Preheat the oven to 350 degrees F.

Arrange the bacon on a sheet pan and bake for 12 to15 minutes until crisp. Cool and chop.

Put potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives, Cheddar and fold in bacon.


Sloppy Chicken Joes

Ingredients

1 pkg. McCormick Sloppy Joe Seasoning Mix
1 lb. Lean Ground Chicken
1 can (6 oz.) Tomato Paste *
1¼ cups Water
Crumbled Bleu Cheese for topping
Healthy Life Whole Grain Sandwich Buns

Directions:

Brown Chicken in large skillet on medium-high heat. Drain fat.
Stir in Seasoning Mix, tomato paste and water.
Bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
 Serve on buns top Chicken with Crumbled Bleu Cheese.

* Substitution: Use 1 can (15 oz.) tomato sauce in place of tomato paste and water.