5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

January 22, 2022 at 7:03 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

 

For Breakfast this morning I prepared a Sunny Side Up Egg, 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had a cup of Bigelow Decaf Green Tea. Good start to a cold morning! It was 8 degrees with a wind chill at 1 degree! We had a high of 29 degrees and partly sunny out. I’m feeling a lot better today, my stomach is still a little upset but bad. Did some computer work today. I deleted a lot files and updated a few things and ran scans. Not much else to do today. For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Toast. I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven to 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then I moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

I also baked a slice of the New York Bakery Texas Toast. For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Raspberry Snapple to drink

 

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – PRAIRIE HARVEST GREEN CHILI STEW

January 19, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – PRAIRIE HARVEST GREEN CHILI STEW. With the Winter Season here what better meal than PRAIRIE HARVEST GREEN CHILI STEW! Comfort Food at it’s best. Made using Wild Idea Buffalo Stew Meat along with your choice of Pheasant, Grouse or Chicken Breast. You’ll also need Hatch Green Chilies and lots of Spices. Just imagine the aroma of this while its cooking! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Wild Idea Buffalo Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.
https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

 

Wild Idea Buffalo Stew Meat

Wild Idea Buffalo Stew Meat
Our super-convenient pre-cut stew meat is cut from both the chuck and sirloin primal on our bison. Ready to use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff.

1 lb. packages.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/stew-meat

Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE

January 12, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Gorgonzola Port Sauce. To make the Sauce you’ll be needing Butter, Garlic Clove, Crushed Peppercorns, Port, Gorgonzola Crumbled Cheese, and Heavy Cream. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Buffalo Steaks with Gorgonzola Port Sauce
*Pan sear or grill steaks according to buffalo steak cooking instructions.

Ingredients:
2 – tablespoon butter
1 – tablespoon garlic clove, minced
1 – tablespoon crushed peppercorns
1/2 – cup Port
1/3 – cup Gorgonzola, crumbled
1/3 – cup heavy cream

Preparation:
1) In sauce pan over medium heat, melt butter
2) Add garlic and peppercorns, and saute for about 4 minutes
3) Deglaze the pan with the port.
4) Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes.
5) Serve immediately or remove from heat, cover and reheat when needed. Delish!
https://wildideabuffalo.com/blogs/recipes/grilled-14-oz-ribeye-with-gorgonzola-port-sauce

 

 

 

RIBEYE STEAK
Steak lovers are serious about their rib eyes. Our juicy, meaty rib eyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

January 7, 2022 at 6:55 PM | Posted in Aunt Millie's Live Carb Smart, Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

 

For Breakfast I cup of Bigelow Decaf Green Tea. Another cold morning here, 9 degrees with a wind chill at 0 degrees! We had a high of 21 degrees but the winds kept it much colder. So another inside day here. I cleaned and straightened Mom’s big freezer. Then moved to the Pantry and did the same. Mom is feeling a lot better today, which is good! For Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries.

 

I’m using the Wild Idea Buffalo Pulled Chuck Roast. I had the package in the freezer so I sat it in the fridge to thaw overnight. The Pulled Chuck Roast is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! It’s Seasoned with Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve.

 

I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Live Carb Smart Hamburger Bun, the buns are only 50 calories and 2 net carbs per Bun! I topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it. One of my favorites!

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with Salt and Pepper. Baked them at 425 degrees for 19 minutes. They are only 90 calories and 10 net carbs. Served them with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast
1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread

January 6, 2022 at 7:18 PM | Posted in noodle, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread

 

To start my morning I had a cup of Bigelow Decaf Green Tea. 15 degrees this morning with a wind chill at 9 degrees. For the day it was 21 degrees with a few snowflakes in the late afternoon. They had a few inches just south of us. Mom isn’t feeling good today so I took care of her. She started feeling better toward the evening. For Dinner tonight I prepared Noodles, Buffalo Strips, Brown Mushroom Gravy and Italian Bread.

 

For the noodles I used Meijer Extra Wide Yolk Free Pasta. Easy to prepare as all Pasta is. I heated a pot of water. Once boiling I salted the water and added the Pasta, stirring often. Boiled it for 10 minutes. Removed from the heat and drained the pasta. Set aside in a bowl as the Buffalo and Gravy both were ready.

 

As usual I used Wild Idea Buffalo Steak Strips. To prepare these I used a small Cast Iron Skillet. Sprayed it with Pam Non Stick Spray and added a tablespoon of Cooking Olive Oil. Heated it on medium heat. When the Skillet was ready I added my Steak Strips, seasoned them with Wild Idea Buffalo Omnivore Salt Seasoning. I cooked them for only 2 minutes a side, and done. These are just tender and delicious! Set aside until ready to use.

 

For the Gravy I’m using a small bottle of Heinz Mushroom Gravy. I’m also adding a small jar of Pennsylvania Dutchman Sliced Mushrooms, my favorite. I love Mushrooms! So as the Noodles and Buffalo Strips were cooking I got a small Saucepan. Sprayed it with Pam Non Stick Spray, heated it on medium low. Added the Heinz Gravy and drained jar of Sliced Mushrooms to the Gravy and stir until heated.

 

To put this Meal together I made a bed of the Noodles in a bowl. Topped it with some of the Buffalo Strips and topped that with Mushroom Gravy. Topped it all with a sprinkle of Parsley. It’s one delicious Dish! The Noodles, Buffalo and Mushroom Gravy work perfectly together. The Dish has 3 of my favorites Pasta, Buffalo and Mushroom Gravy! I also had a slice of Italian Bread. I had bought Italian Loaf Bread at Meijer. For Dessert later a Jello Sugar Free Dark Cherry Jello. Take Care and Stay Safe All!

 

 

 

 

 

 

WILD IDEA BUFFALO – PREMIUM STEAK STRIPS
Pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill. Available in a 12 oz. package.
https://wildideabuffalo.com/products/1-lb-premium-steak-strips

 

 

Wild Idea Buffalo Recipe of the Week – BISON FAJITAS

January 5, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Kick your Fajitas into the next level of flavor with this week’s Wild Idea Buffalo Recipe of the Week, Bison Fajitas. You’ll be using the “Ready to Cook” Wild Idea Buffalo Fajita Strips as the main ingredient. Toppings include; Avocado, sliced (or guacamole), Pico de Gallo (Salsa), Sour Cream, and Shredded Cheese. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow this easy to use recipe below using Wild Idea Buffalo Fajita Strips and you’ll have a healthy, delicious dinner in a jiffy!
You’ll love the convenience and all will love the taste! Ole!

Ingredients:

1 – 12 ounce Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Accompaniment Ingredients (as desired):

1 to 2 – tortillas per person, based on size, warmed
avocado, sliced, or guacamole
pico de gallo or salsa
sour cream
shredded cheese

Preparations:

1 – In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison Fajita Strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2 – Remove from pan and cover with foil.
3 – Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4 – Slide vegetables to one side of the pan and return the bison Fajita Strips. Reheat for one minute, tossing occasionally.
5 – Serve hot out of the skillet with accompaniments.
Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/93319361-bison-fajitas

Wild Idea Buffalo Recipe of the Week – CABBAGE ROLLS IN TOMATO SAUCE

December 29, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – CABBAGE ROLLS IN TOMATO SAUCE. Included is a recipe for both the Cabbage Rolls and Tomato Sauce. Some of the Ingredients you’ll be needing are Cabbage Leaves, Wild Idea Buffalo Ground Bison, Green Onion, Spices, Rice, Crushed Tomatoes, Brown Sugar and more! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

 

CABBAGE ROLLS IN TOMATO SAUCE
(Serves 4 to 8)
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls
Ingredients:
8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 lb Ground Bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked

Tomato Sauce
Ingredients:
2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic

Preparation:
1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 – Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.
https://wildideabuffalo.com/blogs/recipes/93349825-cabbage-rolls-in-tomato-sauce

Wild Idea Buffalo Recipe of the Week – BUFFALO CONFIT

December 22, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a BUFFALO CONFIT. To make this week’s recipe you’ll be needing Wild Idea Buffalo French Shank, Garlic, fresh Thyme, fresh sprigs of Rosemary, Bay Leaves, White Wine, Kosher Salt, Onion, and 1 pound of Buffalo Fat (rendered). Included is the recipe for the Buffalo Confit and the Cracklings. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

BUFFALO CONFIT
Confit means “cooked in fat”. I brine the meat first (do this with duck too), before adding the fat. The results of this recipe will give you tender, rich meat, but is balanced nicely with the bright acidity of the fresh herbs. Wonderful for a show-stopping, center of the table event, or shred and use in appetizers or tacos. It’s sooo good!

Ingredients:

1 – Wild Idea Buffalo French Shank
2 – heads of garlic, peeled and smashed
10 – fresh sprigs of thyme
10 – fresh sprigs of rosemary
8 – bay leaves
2 – bottles + white wine
½ – cup kosher salt
1 – onion, chopped
1 – pound buffalo fat, rendered (about two cups of fat) duck fat could be used as a substitute

Preparations:

1. Place the shank, half the garlic, thyme, rosemary & bay leaves, salt and enough wine to to immerse shank in a zip lock bag. Smush the bag to mix the ingredients and seal. Place the bag in a bowl in case of a leak, refrigerate and marinate for 36 hours.

2. To render the buffalo fat, chop up first in smaller pieces. Place in a deep pan over medium low heat and cover. Stir occasionally, but carefully as the fat will sputter.

3. Pour about 1/4 cup of rendered fat in the bottom of a Dutch oven, over medium high heat. Add the other half of the garlic cloves and the chopped onion. Sauté for about 10 minutes stirring occasionally.

4. Remove the shank from the marinade and place in the pot. Add remaining fresh herbs and pour in the marinade. Add more wine, enough to immerse the shank and bring the wine to full heat.

5. Tip shank on its side, with bone side closest to the top. Pour the hot rendered fat over the top. Cover and place in a 250° degree preheated oven. Cook for 5 to 6 hours, or until the meat is pull apart tender.

6. Transfer the shank to a shallow bowl and pour some of the liquid over the top and cover. *Optional: The bone of the shank will be very loose. Remove from the meat, brush with a little oil and place under the broiler to brown, about 5 minutes. This step makes for a prettier presentation, as the bone will be white otherwise.

7. Remove the other solids from the pot and place in a bowl, pick out the herbs. Place the wine/broth back on the stove top and bring to a boil.

8. Place the meat on a platter and return the bone to the meat. Pour about a half cup of the hot wine/broth over the top. Pass with more of the hot wine broth. Surround the shank with roasted vegetables. I used, purple potatoes, purple carrots and Brussels sprouts.

9. Reheat the onions and the garlic in the microwave and serve alongside.

Note: Carve the meat or pull apart while it is hot. The meat will firm up as it cools. Store leftover meat in the wine/broth and reheat in it as well.

Cracklings:
The fat pieces left after rendering, make Cracklings, a great crunchy little snack for people or pets! For people toss with a little salt and fresh herbs. Or, break into tiny pieces and sprinkle on salads.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/buffalo-confit

 

6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potato

December 21, 2021 at 7:05 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potato

 

 

I had a Breakfast Sandwich to start the day. I baked a small can of Pillsbury Buttery Biscuits and prepared some Johnsonville Turkey Breakfast Sausage Patties. These 2 make the perfect Breakfast Sandwich! 46 degrees and sunny outside. After Breakfast I did a load of laundry. Then I gave Mom a hand in filling out all the paper work for upcoming surgery in January to remove the 2 Skin Cancer (Basal Skin Cancer) spots. Not a lot going on today. For Dinner tonight I prepared a couple of 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potatoes.

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven to 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheat a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

 

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also had an Aunt Millie’s Live Carb Smart Dinner Roll, love these Rolls! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.
Cut from the primal sirloin, we cherry-pick only the finest cuts. Our Fine Cut Sirloin Steaks are versatile, delicious and a great choice for steak sandwiches or steak and eggs. Available as a 6 oz. steak.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks?variant=231910354

 

 

 

 

 

 

Russet Potatoes……
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method.

Wild Idea Buffalo Recipe of the Week – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING

December 15, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING. You’ll be using Wild Idea Buffalo Tenderloin Tips along with Heirloom Tomatoes topped with an Avocado Dressing (RECIPE INCLUDED BELOW). We’ve had the Wild Idea Buffalo Tenderloin Tips a few times now and love them! So tender and delicious. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING
Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!

Ingredients: (4 entree servings)
1 – 12 oz. package Wild Idea Buffalo Tenderloin Tips
2 – tablespoons olive oil
1 – teaspoons salt +
1 – teaspoon pepper _
2 – heirloom tomatoes – cut

Avocado Dressing – recipe below
Cilantro for garnish

Preparation:
1 – Lightly rinse Tenderloin Tips in colander, and blot dry with paper towel.
2 – Transfer the Tenderloin Tips to a bowl with the olive oil, salt and black pepper, and toss to coat. Cover and let rest at room temperature for an hour or two.
3 – Pre-heat grill to high heat. Place Tenderloin Tips on grill and grill for about 4 minutes, turning one or twice during the cooking process. (Or, you could also pan sauté in pan, over high heat in two batches.)
4 – Transfer Tips to a platter and cover, allowing them to rest for 5 minutes.
5 – Lightly season the cut tomatoes with salt and pepper and toss.
6 – Divide the tomatoes and the steak between serving dishes (or create one big platter – great for a buffet) and drizzle with the avocado dressing.

Avocado Dressing
This dressing makes a great dip for veggies too.

Ingredients:
1 – medium sized avocado
1 – lemon, juiced (about ¼ cup)
1 – lime, juiced (about ¼ cup)
2 – whole tomatillos, rinsed
¼ – cup + 2 tablespoons olive oil
1 – teaspoon black pepper
1 – teaspoon salt
½ – teaspoon chili flake *optional
1/3 – cup fresh cilantro

Preparation: Place all ingredients in a blender or food processor and blend until incorporated. Store in the refrigerator in a sealed container.
https://wildideabuffalo.com/blogs/recipes/grilled-tenderloin-steak-tips-with-heirloom-tomatoes-and-avocado-dressing

 

 

Wild Idea Buffalo – TENDERLOIN TIPS 1 LB.
Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious as the premium filet. Versatile for the grill or skillet. 1 lb. package.
https://wildideabuffalo.com/collections/steaks/products/1-lb-tenderloin-tips

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