Buffalo Enchiladas

This recipe will leave you wanting "one more bite"! A great make ahead meal for family gatherings or entertaining! Or, make up a batch for the next tail-gate event. The recipe is easy, but the assembly can be a little fussy. I've added a short cut option at the end for when time is tight. I promise you, you are going to love, love, love this!

Pulled Chuck Tacos

If you are looking to feed a crowd or to make a fabulous product for many meals, this recipe is one to hold on to. The Chuck Roast is one of my favorite cuts, as it is so flavorful. And, it’s super simple and only has 4 ingredients!

Braised Chuck Roast in Milk Gravy

This recipe for a classic Italian dish called “Maiale al Latte” (braised in milk) was featured in the New York Times and was inspired by the late Italian chef Marcella Hazan.

Buffalo 'Al Pastor' Tacos

Chris Black shares his Buffalo 'Al Pastor' Tacos using Wild Idea Pulled Buffalo.

Corned Buffalo Brisket (Heat & Eat)

Our Corned Buffalo Brisket is a Heat & Eat product that you are going to love! Follow these simple instructions for the best Corned Brisket of your life!

English Roast with Orange Rosemary Butter

When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot & High then Low & Slow. It’s a winner every time.

Jamaican Soup

Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Hot & High then Low & Slow Roasting Method

Jill’s cooking video will show you how to get a Sirloin Tip roast “Prime Rib” tender. It’s almost too good to be true... but it's true!

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!
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