March 15, 2019My version of a “hot” Vichyssoise, but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!
March 08, 2018
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!
March 03, 2018
March 07, 2017
One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!
February 24, 2017
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we
August 17, 2016
Brazilian Feijoada (FeeJhona) is a meat purveyor’s favorite kind of recipe, as it is loaded with a variety of cuts of meat. It is often served with white rice and collard or mustard greens. Other buffalo cuts or sausages could be substituted for your personal taste. This is a wining recipe that will take the gold, feed a crowd and please them too!
April 25, 2016
This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed & salted crispy strips! No guarantees on that though. *Recipe can easily be halved.
March 18, 2016
With Wild Idea’s Corned Buffalo Brisket, not making Corned Buffalo Hash is no longer an option in our house. This is one of Dan’s favorite breakfasts, but I had to give it a Jill twist! The creamy spinach is so good with the slightly, crunchy hash. No complaints were registered, just a request to make it again. A great lazy weekend meal.
March 14, 2016
Below are a few of our favorite "O'Brien" Irish recipes, plus a couple of others to make with any leftovers. *Note: All recipes are really good even if it's not St. Patricks day or, even if you're not Irish! ;)