I love products that are partially prepped, as it makes for less time in the kitchen. In the featured recipes below, I used our pre-seasoned Stir Fry Strips, which cook up in a jiffy for healthy, delicious meals. I had a little fun with them and I hope you do too!
So much flavor on a stick. Great for meals or party hors d'oeuvres.Ingredients: (Makes 8, 4” skewers)
- 1 - 8 ounce package Wild Idea Buffalo Regular Stir Fry Strips
- 1 - teaspoon tamari soy sauce
- 2 - teaspoons fish sauce
- 2 - teaspoons lime juice
- 1 - tablespoon red curry paste
- 2 - teaspoons maple syrup
- 1 - tablespoon honey
- 1 - tablespoon olive oil
- 1 - teaspoon coriander
- 1 - teaspoon ginger
Peanut Sauce (below)
Cilantro - garnish
- Soak bamboo skewers in water.
- Mix the soy, fish sauce and lime juice in a bowl and microwave until warm/hot.
- Add the remaining ingredients in order, stirring as you add to incorporate.
- Add the Buffalo Stir Fry Strips and mix in until coated. Marinate for 1 hour.
- Weave the meat on the skewers.
- On an oil rubbed griddle, over medium high heat, place the skewers on the griddle and sear for a minute on each side.
- Remove from heat and serve on cabbage salad or rice and drizzle with Peanut Sauce.
Short Cut: Jump right to step 5 and drizzle with store bought Peanut Sauce.
My rendition of this oh-so-yummy dipping sauce and dressing.
- ½ - cup creamy peanut butter
- ¼ - cup yogurt
- ¼ - cup boiling water
- 1 - tablespoon rice vinegar, heated with water
- 1 - tablespoon lime-juice, heated with water
- 2 - teaspoons brown sugar
- 1 - tablespoon red curry paste
- ½ - tablespoon tamari soy sauce
- 1 - tablespoon Asian fish sauce
- ¼ - teaspoon red pepper flakes
- Place peanut butter and yogurt in a blender.
- In a separate bowl, add the hot seasoned water, brown sugar and curry paste and stir to dissolve. Stir in the tamari and the fish sauce.
- Add the seasoned water to the blender and mix to incorporate.
- Taste and adjust ingredients to your liking.
- Pour sauce in a container and cover. Refrigerate until needed. Remove form refrigerator an hour or so before using.
A whole meal wrapped up in a tortilla. If you're looking for a keto burrito, use iceberg lettuce leaves and voilà! Or, toss it together in a bowl! Whichever way - it's el-yummo! Ingredients: (Serves 2 to 4)
- 1 - 8 ounce package Wild Idea Buffalo Spicy Stir Fry Strips
- 1 - cup cauliflower rice
- 1 - tablespoon butter +
- ¼ - cup olive oil
- ½ - onion, sliced
- ½ - red & green bell pepper, sliced
- Jill’s Mexican Seasoning or other Mexican seasonings
- 2 - burrito sized tortillas
- 6 - ounces shredded Mexican cheese
Preparation: (You will need a large skillet and a griddle.)
- In a large heavy skillet, over medium high heat, add the butter and the cauliflower rice. Sprinkle with Mexican seasonings and a pinch of salt. Stir occasionally, until al dente, then add ¼ cup water and cover to steam until tender. Transfer to a bowl.
- In the same skillet add a tablespoon of olive oil and the onions. Add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to one edge of the pan and slide that portion of the pan off the heat.
- Add a little more olive oil and the peppers. Again, add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to the edge of the pan, under the onions.
- Add about a tablespoon more of olive oil and toss in the Stir Fry Strips. Add a sprinkle of Mexican seasonings and push around for a quick sauté, about 4 minutes. Remove the pan from the heat.
- Lightly warm the tortillas in the microwave and butter one side. Place the buttered side on a medium high griddle. Top each with 3 ounces of shredded cheese, ensuring you get the edges (it’s the glue). When lightly toasted, remove from the griddle and pile the prepared ingredients mostly in the middle. Tuck the ends in and roll it up, squeezing a bit at the end to seal.
Note: Once you start eating it, it’s a bit of a commitment… but one you won’t mind! ; )
Buffalo Wings that taste like buffalo with a whole lot of heat! But, it's nothing that veggies with homemade blue cheese dressing and a cold beer can't balance. I had to do it!Ingredients:
- 2 - 8 ounce packages Wild Idea Buffalo Stir Fry Strips (Note: I used one regular and one spicy.)
- 8 - ounces Franks Hot Sauce
- ¼ - cup corn starch
- ¼ cup olive oil
- Mix the stir Stir Fry Strips and 6 ounces of the hot sauce in a bowl. Marinate for 1 hour or longer if you want hotter results.
- Using your hands, take wing sized portions and form into an oval/wing type shape and place on a saran covered baking sheet. Place in the freezer for 30 minutes or until firm, but not frozen.
- Pre-heat the oven to 500° with rack in the middle of the oven.
- Sprinkle the corn starch on a plate and place the remaining hot sauce in a smallish bowl. Remove the buffalo wings from the freezer and give them a roll in the corn starch. After all is completed, dip them into the hot sauce.
- Place baking sheet in the oven to heat and heat the oil until hot in the microwave. Remove sheet pan from oven and put the hot oil on the pan. Place the dipped wings on the hot oiled baking sheet and place in the oven. (Note: You have to move quickly here, as keeping things hot is key in keeping wings together.) Bake for 5 to 7 minutes, open oven and carefully spoon some of the hot oil over the top of the wings. Bake for an addition 2 to 5 minutes (based on your oven and the heat that has escaped).
- Remove from the oven and allow them to rest for a few minutes. Using a spatula transfer them to a serving tray.
Accompany with carrots & celery and blue cheese dressing. For a meal, you may want to serve with some smashed new potatoes, dipped in hot sauce and oven roasted. So fun! So good!
Blue Cheese Dressing
What’s there not to love…
- ½ - cup sour cream
- ½ - cup mayonnaise
- 2 - teaspoons Dijon mustard
- 2 - teaspoon lemon juice
- 2 - teaspoons cider or white vinegar
- 4 - ounces crumbled blue cheese
- onion & garlic powder, to taste
- salt & pepper, to taste
Preparation: Mix first 5 ingredients together, then crumble in the blue cheese. Season with remaining spices to taste.
Photo Credit: Jill O'Brien