5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

June 6, 2018 at 5:03 PM | Posted in Bush's, 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 Mixed Chili Beans

 

 

For Breakfast I toasted a Healthy Life Whole Grain English Muffin, lightly buttered, and my morning cup of Bigelow Decaf Green Tea. After Breakfast me and Mom went to see Dad. He’s in very bad health. He’s hanging on but it’s hard to see how. He hasn’t had anything to eat for over 2 days now so I’m afraid its just a matter of time. Very sad times here around the house. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.

 


For one side to go with my Steak Buffalo 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.

 

 

 

 

 


For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 


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://wildideabuffalo.com/products/petite-top-sirloin-steaks

 

 

 

 

 

 

Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce

TWO BEANS ARE BETTER THAN ONE

MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans

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Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

June 3, 2018 at 5:17 PM | Posted in fish | Leave a comment
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Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I lightly Buttered with I Can’t Believe Its Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. After Breakfast i went to Walmart for a few items and went to their Garden Center also. I stopped at McDonald’s and picked up Breakfast for Mom. Outside had rain early and then partly sunny and 85 degrees. After Lunch I finished repotting some Pepper Plants and Herb Plants I had bought at Walmart. We finally got the shed cleaned out and organized! Now I have all kinds of room for storage and work. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

 


While at Meijer the other day I bought a couple of fillets of Walleye. I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 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 seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 


For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has became the family’s favorite Baked Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

May 25, 2018 at 5:14 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

 

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 83 degrees and sunny out today, another beautiful day out there! After Breakfast I went to Menard’s to their Garden Center. I needed a of Peat Moss, Weed Killer Spray, 3 small plant pots, and a bag of Dirt. Later after Lunch I went with Mom to see Dad. So glad we moved him to this new place, so much better! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans.

 

Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them and I’m having one of them for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

Then for another side I prepared a small can of Delmonte Cut Green Beans. Just empty the can into a small sauce pan and heat until heated through. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 


16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

April 28, 2018 at 5:28 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Cooler out and cloudy today, mid 50’s. Finished up the yard work and we have the yard looking good! A lot of hard work but well worth it. Later in the day went up to see Dad for a while. For Dinner tonight it’s Steak and Potato! I prepared an 8oz. Buffalo Teres Major Steak and Sauteed Mushrooms w/ Baked Potato and Texas Light Toast.

 

This is one of several Buffalo Steaks I ordered from Wild Idea Buffalo a while back. And this one is one my favorites, the Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET. The Steak is so flavorful and perhaps the most tender cuts of Buffalo. Of course all the Wild Idea Buffalo Steaks are this way! I had the Steak in the freezer so I sit it in the fridge overnight to thaw.

 

 

 

I pan fried it in Extra Light Olive Oil and seasoned it with a bit of Crushed Dry Thyme along with McCormick Grinders Sea Salt and Peppercorn Medley. I fried it about 4 minutes on one side and about 3 1/2 minutes on the other side, it gets done very quickly because it’s so lean. The Fillet came out medium rare with a beautiful char on it! These Wild Idea Buffalo Teres Major Steaks are tender and delicious, love them! I also prepared some Sauteed Mushrooms to go with my Steak along with a sprinkle of Blue Cheese. I seasoned them with a Basil Pesto. I don’t think there’s a better partner for Steak than Mushrooms, except maybe a Baked Potato!

 


To go with the Steak I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – 8 OZ. TERES MAJOR FILET

The Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder within the primal chuck, it is considered to be of similar quality to the filet mignon with its mouth-watering flavor and tenderness.
http://wildideabuffalo.com/products/8-oz-terres-major-file

 

 

 

 

New York Bakery Lite Texas Toast
With half the fat of our Garlic Texas Toast, New York Bakery® Lite Texas Toast has the same garlic taste with half the guilt.

Conventional Oven*

Pre-heat oven to 425°f.
* Place slices flat on baking sheet
* Bake 5 – 8 minutes on middle shelf of oven
* To brown on both sides, turn over and bake an additional 2 minutes
*Oven temperatures may vary
Box contains 8 slices.
http://www.nybakery.com/products/lite-texas-toast/

8 oz. Buffalo Top Sirloin Steak w/ Baked Potato and Texas Toast (Light)

April 12, 2018 at 5:07 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8 oz. Buffalo Top Sirloin Steak w/ Baked Potato and Texas Toast (Light)

 

 

For Breakfast to start this beautiful morning off I fried a Johnsonville Turkey Breakfast Sausage Patty. As that was cooking I toasted a Healthy Life Whole Grain English Muffin. I made the two into a Breakfast Sandwich. Also had that morning cup of Bigelow Decaf Green Tea. Sunny and 74 degrees today! After Breakfast I headed to Kroger for Mom and then stopped at those Golden Arches and picked up Breakfast for Mom. Beautiful outside so I got my 4 wheel cart out and did some yard work. For Dinner tonight I prepared a 8 oz. Buffalo Top Sirloin Steak w/ Baked Potato and Texas Toast (Light).

 

I prepared one of the Wild Idea Buffalo 8 oz. Top Sirloin Steak tonight. I had it in the freezer so I let it thaw overnight in the fridge. So easy to prepare these. I start by rubbing a very light coat of Extra Virgin Olive Oil on it and then season it with McCormick Grinder Sea Salt and Peppercorn Medley. I pan fried in a medium size skillet. I added a 1/2 tablespoon of Extra Virgin Olive Oil to the pan and preheated the skillet on medium heat, added the Steak and fried it about 4 minutes per side. I topped it with some Sauteed Mushrooms that I prepared. Love the combo of Steak and Mushrooms! Came out a perfect Medium Rare, nice char on the outside with a pink moist and juicy center. You just can’t beat the Wild Idea Buffalo Steaks.The Steak was nice size so with the leftovers I’ll have Steak and Eggs in the morning for Breakfast. Topped it with some Sauteed Mushrooms.

 


To go with the Steak I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

Wild Idea Buffalo – 8 oz. Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

 

 

 

 

 

 

Wild Idea Buffalo – Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability. To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but rather “go beyond Wild Idea Buffalo Buffalo-Grassorganic” with the way we raise our buffalo. We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve. All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested. The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.
Quite simply, if you are searching for the healthiest, most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co. Our approach to raising buffalo is second to none with a difference you can taste with your first bite.
http://wildideabuffalo.com/beyond-organic/

Tempura Shrimp and Baked Potato

March 9, 2018 at 6:08 PM | Posted in potatoes, Seapak, shrimp | Leave a comment
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Today’s Menu: Tempura Shrimp and Baked Potato

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea, not much of an appetite this morning. After Breakfast I headed out to Meijer, just needed a few items. Stopped by McDonald’s and picked up Breakfast for Mom and Dad. I’ve had a nagging Sinus Headache since yesterday so I took it easy this afternoon. For Dinner tonight I prepared Tempura Shrimp and Baked Potato.

 

 

 

 

I came across the SeaPak Tempura Shrimp at Meijer in the Frozen Food Aisle. I love using the SeaPak Seafood Products, first time trying the Tempura Shrimp. As all their products its easy to prepare. First I preheat oven to 400°f. Arranged the frozen shrimp in single layer on a small baking sheet covered with foil and sprayed with Pam Non Stick Cooking Spray. I baked the Shrimp for 18 minutes, turned the shrimp over after 6 minutes.

 

 

 

The Shrimp was big and came out with a great Tempura Crust, the Shrimp was delicious! Love the crunchiness and the Shrimp was so tasty. I’ll have to keep a box of these in the freezer. Served it with a side of Heinz Shrimp Cocktail Sauce.

 

 

 

 

 

To go with the Shrimp I prepared a Baked Potato. I took a medium-sized Russet Potato and took a small knife and made small punctures all around the Potato. Put the Potato in a Microwavable Bowl and cooked for 7 minutes and 20 seconds on high heat. Served the Potato Seasoned with McCormick Grinders of Sea Salt and Peppercorn Medley and I Can’t Believe It’s Not Butter. Love a good Potato! For Dessert later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

SeaPak Tempura Shrimp
– Keep frozen until ready to prepare.
– Due to differences in appliances, cooking times may vary and require adjustment.
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!

PREPARATION:
SAUCE
thaw unopened packet in a cup of hot water.

BAKE
1 – preheat oven to 400°f.

2 – arrange frozen shrimp in single layer on baking sheet.

3 – bake 18 minutes on middle oven rack.

4 – for best results, turn shrimp over after 6 minutes.
https://seapak.com/products/tempura-shrimp

Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

February 18, 2018 at 5:54 PM | Posted in bison, potatoes, SayersBrook Ranch | Leave a comment
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Today’s Menu: Bison Chopped Sirloin Steak w/ Sauteed Mushrooms and Baked Potato

 

 

To start my morning off I had Steak and Eggs. I love these SayersBrook 4 oz. Bison Filet Mignon! To prepare it I just seasoned it with some McCormick Grinder Sea Salt and Peppercorn Medley. I then grabbed a small skillet, sprayed it with Pam Non Stick Cooking Spray, and added a 1/2 tablespoon of Extra Light Olive Oil. Heated it on medium heat. Fried the first side 3 minutes and flipped it over and cooked it another 2 minutes. It came out a perfect medium rare! It was so tender and juicy. Then I also fried up a Sunny Side Egg and toasted a couple of slices of Healthy Life Whole Grain Bread. Sure tough to beat a Steak and Egg Breakfast! Also as usual, had my morning cup of Bigelow Decaf Green Tea.

 

 


32 degrees out to start the morning and had a high of 50 degrees with partly cloudy skies. Went to Kroger after Breakfast, just needed a couple of items. Then to McDonald’s to pick up Breakfast for Mom and Dad. Mom went on to Church and I stayed home and kept an eye on Dad. Dad and the Dementia is getting worse with each passing day and nothing we can do about it. So for Dinner it was a Bison Chopped Sirloin Steak w/ Sauteed Mushrooms, Baked Potato, and Texas Toast.

 

 

 

For Dinner tonight it’s the always delicious SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. Another very good item from SayersBrook Ranch! I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of the New York Bakery Garlic Texas Toast. For Dessert later a Weight Watcher’s Ice Cream Bar.

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Crispy Chicken Strips and Baked Potato

January 25, 2018 at 5:55 PM | Posted in Perdue Chicken Products, potatoes | Leave a comment
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Today’s Menu: Crispy Chicken Strips and Baked Potato

 

 

Last minute Dinner Menu due to a few problems. Everything fine now though. Tonight I prepared Crispy Chicken Strips and Baked Potato

 

 

 

 

 

 


I had something else planned for Dinner but that was put on hold as we were dealing with a family emergency again. I wanted a hot Meal and something easy to prepare. Mom had a package of PERDUE Crispy Chicken Strips in the freezer so I grabbed those. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 165°F. Turn the Strips halfway through heating time. They come out golden brown and delicious!

 

I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked
* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.
https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast

November 27, 2017 at 6:01 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had a cup of Bigelow Decaf Green Tea. Outside it’s sunny and 61 degrees, not bad weather for a November 27th! After Breakfast I headed out to Meijer to do some grocery shopping and then swung by Kroger for a couple of items. Stopped by the ATM and got gas before heading home. Got the cart out of the shed after Lunch. Went around the outside of the house and gathered up some leaves. Then took the leaf blower and cleaned off the deck and driveway. Really a nice day out today. For Dinner tonight I prepared a Chopped Bison Sirloin Steak w/ Cut Green Beans, Baked Potato, and Texas Toast.

 

 

For Dinner tonight it’s one of my favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them.

 

For a side I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I love all Beans but Green Beans are my favorite along with the Seasoned Pinto Beans.

 

 

 

 

I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Chopped Bison Sirloin

SayersBrook Ranch Bison Chopped Sirloin Steak

If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.

http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Bourbon and Brown Sugar Beans

November 11, 2017 at 5:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Bourbon and Brown Sugar Beans

 

 

For Breakfast this morning I prepared an Egg, sunny side up. I also prepared some Simply Potatoes Shredded Hash Browns, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Nice start to a chilly November Morning. 31 degrees out there this morning. It was mostly cloudy and a high of 42 degrees. Mom had some things to do today so i did the laundry for her and looked after Dad. Did a few chores around the house after Lunch. Everything done, I watched some College Football the rest of the afternoon. For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak and Mushrooms w/ Baked Potato, Bourbon and Brown Sugar Beans, and baked Texas Toast.

 

 

Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a couple of weeks ago and I ordered a couple of them and I’m having one of them for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with that!

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 

For a side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

Then for another side I prepared some Bush’s Grillin’ Beans Bourbon and Brown Sugar. Not sure if I’ve had these before or not, but they sure are good! As all Bush Beans are. I just emptied the can into a small sauce pan and heated them until they started to simmer and the Beans heated. Love these Bush Beans! I also baked a slice of the New York Bakery Garlic Texas Toast. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 


Wild Idea Buffalo – 16 oz. Hanging Tender Steak
Also known as the hanger steak, this is a coveted favorite of butchers. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/hanging-tender-

 

 

 

 

 

A TASTE OF TENNESSEE
BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®

When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

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