Panko Crusted Cod Fish Sandwich w/ Baked Potato

March 18, 2014 at 5:14 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato

 

 

 

 

 

Panko Cod Baked Potato 006

 

Not a bad day out today. Sunny and in the 50′s, plus a streak of sunny and warmer days coming up! It’s about time, it seems it’s been an awful long and cold winter. I’m feeling better today than I have and my Dad is getting a little stronger in rehab. They started him with therapy twice a day. It was Fish tonight for dinner. I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.

 

 

 

 
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillet into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

 

Panko Cod Baked Potato 001
To go with my Cod Sandwich I baked a Baked Potato. Seasoned it with McCormick Grinder Sea salt and Black Peppercorn and topped with I can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

 

 

 
Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

 

Number of Servings: 4

Cubed Steak w/ Baked Potato and Green Beans

February 14, 2014 at 6:39 PM | Posted in BEEF, potatoes | Leave a comment
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Today’s Menu: Cubed Steak w/ Baked Potato and Green Beans

 

 

Cubed Steak baked Potato  Snow 008

 

The forecast went from around 1″ of snow for this Afternoon till Saturday Morning to anywhere from 2″-4″. Then a possible 1″-2″ Saturday Afternoon. But they’re also saying by next Thursday a high of 60 degrees! Come on Spring Weather! For dinner tonight I prepared Cubed Steak w/ Baked Potato and Green Beans.

 

 

 

 

Cubed Steak baked Potato  Snow 006
While at Meijer a while back I came across the most tender and delicious Cubed Steak I had ever had. I’ve been buying them ever since! It’s about the only Beef I ever have, normally it’s Buffalo, Fish, Chicken, or Pork. They’re good size patties so I was able to cut them in half and had 1 for dinner and the other half for breakfast. To prepare them I seasoned them with Sea Salt and Ground Black Pepper and I then rolled them in flour that I had mixed with a bit of Hungarian Paprika. Shook off the excess flour and pan fried them in Canola Oil, about 4 minutes per side. They came out delicious! Excellent flavor and very tender, especially for Cubed Steak which sometimes can be somewhat tough and stringy.

 

 

 
For one side I had a Baked Potato that I seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter. Then I heated up a can of Del Monte Cut Green Beans and I had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Mango Chunks Cup.

 

 

 

 

cubed-steak-003 (1)
Cube Steakcubed
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”). Many professional cooks[who?] insist that regular tenderizing mallets cause too much mashing to produce a proper cube steak, and insist on either using specialized cube steak machines, or manually applying a set of sharp-pointed rods to pierce the meat in every direction. This is the most common cut of meat used for chicken fried steak.

 

In Canada as well as in some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
Others distinguish minute steak as:
* simply referring to the cut, which is not necessarily tenderized;
* thinner than cube steak (hence does not need tenderizing);
* cut from sirloin or round, while cube steak cut is from chuck or round.
The term “minute steak” is also used in the United Kingdom, where the term “cube steak” is little known.

Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus

December 29, 2013 at 6:32 PM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus

 

Buffalo T Bone 005

 

Lot of rain today and only a high in the mid 3o’s. Had some Turkey Goetta for breakfast this morning. First time I’ve had it in a while, I really like Goetta! Fries up to nice golden brown with good crunch to it. Had Goetta, one Egg, and Toast. Doctor’s appointment tomorrow afternoon, my 6 month check-up at my Oncologist. For dinner tonight a Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus.

 

 

 

It was the first time I’ve had a Buffalo T-Bone Steak. I have 2 of them, 1 left in the freezer, they came in the Wild Idea Buffalo Holiday Package I had purchased. The Buffalo Ribeye was incredible and I think the T-Bone was even better! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it Canola Oil about 9 minutes, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a thick Steak. It came a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat!

 

 

 

For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, a dab of Daisy Reduced Fat Sour Cream, and I Can’t Believe It’s Not Butter. Then I had some fresh Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The complete recipe and instructions are at the end of the post. Another fine dinner tonight. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

Wild Idea Buffalo T Bone Steak

 

 

Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.

 

http://wildideabuffalo.com/

 

 

 

 

 

Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

 

 

METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.

 

Outback Steakhouse Victoria’s Filet 6 oz w/ Baked Potato

December 19, 2013 at 6:18 PM | Posted in BEEF | 2 Comments
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Today’s Menu: Outback Steakhouse Victoria’s Filet 6 oz w/ Baked Potato

 

 

 

Outback Victoria 6 oz

Outback Victoria 6 oz

What’s up everyone! Things are getting back to normal around here finally. Brought my Mom home from the Hospital and Dad’s over the flu and I’m back on-line again! Mom was lucky she could have easily broke a leg or hip when she slipped on the ice here at home. I heard about 4 people slipped on ice here in the neighborhood, one has a broken leg and one a fractured hip. She was at Mercy South Hospital in Fairfield, Ohio. Many, many thanks to Mercy, nothing but first class treatment and help! For dinner tonight the kitchen is closed and it was Outback Steakhouse to the rescue!

 

 

 

A Steak,Baked Potato, and House Salad sounded just right! I picked up by the Outback’s Curb Service. What a help and plus this service is, especially for those that disabled or handicapped. I ordered the Outback Victoria’s Filet 6 oz w/ Baked Potato and Side Salad. Ordered the Potatoes plain so I could use I Can’t Believe It’s Not Butter and no dressing and used Kraft Fat Free French Dressing. Had a Diet Half and Half Snapple to drink and I was set! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

Outback Steakhouse Victoria’s Filet 6 oz

 

 

http://www.outback.com/?gclid=CL6ZtNSMvbsCFetAMgodlmoASQ

Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato

December 9, 2013 at 6:24 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato

 

Buffalo Terris Major 001

 

About 33 degrees this morning but it’s been dropping ever since. Went to the store early to pick up a few items and then had to take my Dad to the Doctor, he has a lot of heavy congestion. Not good for a person that’s 92. They took some x-rays and waiting for the results tomorrow to see exactly what it is. For dinner tonight I prepared a Wild Idea Buffalo Terres Major Fillet w/ Sauteed Mushrooms, Green Beans, and Baked Potato.

 

 

 

This is always the tenderest cut of Buffalo Steak I can find, and one of the most delicious cuts also! I pan fried it in Canola Oil about 4 minutes per side, which gives you a perfect medium rare! The steak is so tender with just an incredible flavor. As with all the Wild Idea Buffalo cuts it has a slight sweet taste and so tender a knife isn’t really needed!

 

 

 

For a side dish I made some Sauteed Mushrooms. I’ve been using Green Giant Sliced Mushrooms. Really like these, nice taste and keeps so good in a jar. I sautéed them in Extra Virgin olive Oil and a pat of I Can’t Believe It’s not Butter and seasoned with Sea Salt, Ground Roasted Cumin, Parsley Flakes, and Dried Thyme. I also heated up a can of Del Monte Cut Green Beans and had a Baked Potato. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande

 

 
Wild Idea Buffalo 8 oz. Terres Major Fillet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-filet

5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

December 1, 2013 at 6:20 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 9 Comments
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Today’s Menu: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans

 

5oz Buffalo Sirloin  Nut Bread 002
Not quite as cold today, high in the 40′s. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor’s appointment in the morning and they’ll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.

 

 

 

I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.

 

 

 

For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can’t Believe It’s Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

October 29, 2013 at 5:25 PM | Posted in cheese, Ham, Sargento's Cheese, soup | 1 Comment
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Today’s Menu: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich

 

Grilled Ham and Swiss Pot Soup 001
A cool day today but I wanted to get out and take a look at some of the beautiful trees that have all turned to their Autumn colors. So I broke out the Sweat Shirt and got the 4 wheel mobility scooter out. The trees are beautiful, especially on our main road here in the community and down around the lake and clubhouse. I just love this time of year! For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.

 

 

 
For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Oven Roasted Rosemary Ham (Deli Sliced). I’ve been using this ham for a while now. Fantastic taste and sliced real thin. It’s 70 calories and 1 carb per serving (3 Slices). For the Cheese I used 2 slices of Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it’s the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can’t Believe It’s Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.

 

 

 

Grilled Ham and Swiss Pot Soup 004
I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert/snack later I think I’ll have some Pringle’s Fat Free Potato Chips with some Hidden Valley Smoked Bacon Dressing and Dip.

 

 

 

 

 
Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon BitsCampbells Chunky Baked Potato
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbells Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbells canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

 
http://www.campbellsoup.com/Products/Chunky/All/244

Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green Beans

July 2, 2013 at 5:08 PM | Posted in bison, greenbeans, mushrooms, potatoes | Leave a comment
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Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green BeansGreat Range Bison Sirloin 008

 

 
A lot more relaxing day than yesterday! Peace and quiet, spent the day cleaning the fridge and some cabinets. For dinner my favorite kind of Steak, a Bison Sirloin. I prepared a Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green Beans.

 

 
I had a 2 Bison Sirloin Steak package froze that I wanted to use. I prepared 1 for dinner and having the other one for Breakfast, Steak and Eggs! The grill is back on the outs so I pan fried the Bison. I fried it in Canola Oil on medium heat about 4 minutes per side, seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I used Great Range Bison Sirloin, my second favorite Bison next to Wild Idea Buffalo. It came out medium rare and delicious! Love that Bison! Topped it with Sauteed Baby Bella Mushrooms.

 

 
For side dishes, my cousin picked up a small mess of Half Runner Green Beans. It’s tough finding any this year, first time we’ve had fresh in a while. No better side than Green Beans, especially fresh ones! I also had a Baked Potato. For dessert a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 
Great Range Brand BisonGreat Range Bison Sirloin

About Great Range Brand Bison
and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

 

http://www.greatrangebison.com/index.html

Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

May 5, 2013 at 5:25 PM | Posted in Aunt Millie's, baking, chicken, potatoes | Leave a comment
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Today’s Menu: Baked Buffalo Chicken Breast Sandwich w/ Baked Potato

 

 
It’s been a cloudy and rainy day today but at least it’s warm out! For dinner I prepared one of my favorite Chicken dishes; Baked Buffalo Chicken Breast Sandwich w/ Baked Potato. I love finishing the Chicken off in the oven and the flavor and heat of the Kroger Wing Sauce along with the Litehouse Light Bleu Cheese Dressing. If you want about 5 minutes before your Chicken is done you can add a slice of Swiss or Provolone Cheese to it and let it melt over the Chicken Breast.

 

To prepare my Chicken I needed 3 (4 ounce) Boneless Skinless Chicken Breasts, 6 Tablespoons favorite Wing Sauce (I used Kroger WingBaked Buffalo Chicken 003 Sauce), and 1/2 Cup Litehouse Lite Bleu Cheese Dressing/Dip, and Aunt Millie’s Light Whole Grain Buns . To start I Preheated the oven to 400°F. Then Sprayed large non-stick skillet and 8×8″ baking dish with Pam cooking spray. Added the chicken to skillet & cooked 4-5 minutes each side until browned. Placed the chicken in dish and poured Wing Sauce over chicken and baked (uncovered) 20 minutes. I served it on an Aunt Millie’s Light Whole Grain Bun and topped it with some Litehouse Light Bleu Cheese Dressing. I made 3 Chicken Breasts 2 for dinner for myself and Mom and 1 for lunch tomorrow.

 

To go with the Baked Buffalo Chicken Breasts I had a Baked Potato seasoned with Sea Salt and Ground Black Pepper and topped with I Can’t Believe It’s Not Butter and a dab of Daisy Reduced Fat Sour Cream. For dessert/snack later some slices of Kraft 2% Sharp Cheddar along with Ritz Whole Grain Crackers.

 

 

 

Baked Buffalo Chicken Breasts

Ingredients
3 (4 ounce) Boneless Skinless Chicken Breasts
Sea Salt and Black Pepper, to taste
4 Tablespoons favorite Wing Sauce (I used Kroger Wing Sauce)
Swiss or provolone Cheese (Optional)
1/2 Cup Lighthouse Lite Bleu Cheese Dressing/Dip
Aunt Millie’s Light Whole Grain Buns
Directions
* Preheat oven to 400°F.
* Spray large non-stick skillet and 8×8″ baking dish with cooking spray.
*Season Chicken and add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish and…
* Pour Wing Sauce over chicken and bake (uncovered) 25 minutes.
* If you add a slice of Swiss or Provolone Cheese, top the Chicken with a slice about 5 minutes before the Chicken is done.
* Serve with Bleu Cheese Dressing and Serve on Aunt Millie’s Light Whole Grain Bun.

Top Sirloin Buffalo Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

April 11, 2013 at 5:19 PM | Posted in bison, greenbeans, potatoes, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , ,

Today’s Menu: 8 oz. Top Sirloin Buffalo Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 
It’s amazing what a few warm days and a couple of rain showers does to the plants and trees in the Spring. We went from barren flower Top Sirloin Bison 003beds and leafless trees to flowers sprouting all over and trees full of buds! I love the Spring, not the pollen that comes with it though. Parents are both still suffering with head colds and I’ve been lucky so far to avoid it. For dinner I prepared them both Soup and a Salad, neither has much of an appetite. For myself; an 8 oz. Top Sirloin Buffalo Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans. My appetite is fine!

 
My order from Wild Idea Buffalo arrived yesterday afternoon and I couldn’t wait to have one of the 8oz. Buffalo To Sirloins! As I’ve said before there are no better tasting Buffalo, or Bison if you prefer, than Wild Idea Buffalo. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. To prepare it I pan fried it in Canola Oil, about 4 1/2 minutes per side to a beautiful and delicious Medium Rare. This order is just as mouth watering as the other orders, it almost just melts in your mouth and the taste just incredible! I topped it with a side of Sauteed Baby Bell Mushrooms.

 

For side dishes I prepared a Baked Potato, that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with Newman’s Own Pineapple Salsa. I also heated up a single serving can of Del Monte Cut Green Beans. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 

Wild Idea Buffalo        http://wildideabuffalo.com/

 

 

Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz.Wild Idea

 

 
Wild Idea Buffalo meat is:

Lower in calories, fat, and cholesterol than chicken or fish.
40% more protein than beef.
Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
Red Meat That’s Good for You!

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