6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

May 3, 2019 at 6:24 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

 


To start the day off I toasted a Thomas Light English Muffin, topped it off with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Showers and thunderstorms on and off with a high of 73 degrees. Managed to go to Meijer to get some grocery shopping done. We needed quite a few things, I had not been to the store in a while. Stopped by the ATM and then to McDonald’s and picked up Breakfast for Mom. Did a few things around the house and outside swept the shed out. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the 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 preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes on 1 side and flipped it over and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

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

April 17, 2019 at 6:32 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, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I toasted a Thomas Light 100% Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its finally starting to fill like Spring around here! Cloudy but a high of 77 degrees! I finally found a handyman and someone to mow the lawn! He lives about 2 streets from me and he’s great references and lives close by. I went to Home depot after Breakfast. I needed some paint, paint brushes, and picked up a bag grass seed. I’ve got a couple places in the yard that need to be seeded. Then I’m the deck painted next week. Go the old homestead looking good! For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite 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 on 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 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!

 

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with a dab of Cool Whip Free.

 

 

 

 

 

 

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/collections/steaks/products/petite-top-sirloin-ste

Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

April 10, 2019 at 6:29 PM | Posted in bison, SayersBrook Ranch | Leave a comment
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Today’s Menu: Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)

 

For Breakfast this morning it was French Toast and Turkey Sausage Links. I used Aunt Millie’s Light Whole Grain Bread, Egg Beater’s, Ground Nutmeg, Ground Cinnamon, and 2% Milk to make the French toast. For toppings I used log Cabin Sugar Free Maple Syrup and I Can’t Believe It’s Not Butter. For the Sausage I used Johnsonville Turkey Breakfast sausage Links. I also had my morning cup of Bigelow Decaf green Tea. It’s a mostly cloudy day and 65 degrees outside today. Trees and flowers are heading to full blooms, its beautiful outside! Got the cart out and did some yard work and then later took a ride around the neighborhood. For Dinner tonight its Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

 

 

 

 

Mom loves these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a bag of it and let it thaw in the fridge overnight. 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. 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. Just 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.

 

 

 

 

 

 

 

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.

 

 

 

 

 

 

 

 

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/

Fried Oysters w/ Baked Potato and Texas Toast (Lite)

April 8, 2019 at 6:27 PM | Posted in oysters, potatoes, seafood | Leave a comment
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Today’s Menu: Fried Oysters w/ Baked Potato and Texas Toast (Lite)

 

For Breakfast this morning I prepared some 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light Multi Grain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam, and had my morning cup of Bigelow Decaf Green Tea. A mix of rain and sun with a high of 70 degrees outside today. Not real active today. Woke up about 5:00 this morning with Phantom Pains again! The continued till about 2:00 this afternoon. So just relaxed most of the day. Then I also got back my test results from last week and it was not good. I was told I had severe Neuropathy. I go to my Family Doctor at 8:30 tomorrow morning to go over everything. Not good news but I’ve been here before. All I can do is face it head on! I’ll update tomorrow. For Dinner tonight Fried Oysters w/ Baked Potato and Texas Toast (Lite).

 

 

I’m keeping my post a bit short tonight. I’m having trouble accepting the test results and I need a little downtime. Take care all, be back tomorrow!

 

 

Shrimp, Stuffed Clams, and Baked Potato

April 7, 2019 at 6:32 PM | Posted in potatoes, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp, Stuffed Clams, and Baked Potato

 

 

For Breakfast this morning I toasted a Thomas Light 100% Multigrain English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Light rain in the morning and a thunderstorm moved in later in the day, high of 71 degrees. Went and picked up Breakfast for Mom and then she went to Church. Did some light cleaning around the house and cleaned the oven. Later finished tearing out some old shelves in the shed. Getting ready to make some improvements out in the shed. For Dinner tonight its Shrimp, Stuffed Clams, and Baked Potato.

 

 

 

 

 

So for the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat. I seasoned them with Old Bay Seasoning and a sprinkle of Morton’s Lite Salt and added the Shrimp to the skillet. Cooked them 2 minutes per side, turning the Shrimp once. And Done!

 

 

 

 

I purchased The Stuffed Clams from the Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand) that they carry in the Seafood Case. We have these every so often and love having them! For the Stuffed Clams I preheated the oven on 425 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 25 minutes. Meaty and seasoned just right, with a side of Louisiana Remoulade Sauce. It’s the perfect dip for all Seafood.

 

 

 

 

I also baked a small Russet Potato that I seasoned with McCormick Grinder Sea salt and Peppercorn Medley. For Dessert a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 


Matlaw’s Stuffed Clams
Set Sail for Something Different for Dinner Tonight!

It’s the dreaded question, “What’s for dinner tonight?” Instead of reaching for another steak, pork chop, or that old standby, chicken nuggets for the kids, set sail for something different:
a bounty of delicious options from under the sea.

With families today looking for healthier and more flavorful meal options than ever before, seafood lovers young and old will enjoy discovering new items in the frozen seafood section that are convenient, affordable and tasty. That’s why, Matlaw’s, creator of America’s #1 Seafood Appetizer, has introduced a full line of products that the whole family will love.

From classic New England Style, Bacon and Cheese, Chorizo or Chili Lime Stuffed Clams served in a natural clam shell; to Crispy Original, Barbecue, or Coconut Popcorn Shrimp; and Southwest Tortilla Breaded Cod, Jalapeño Breaded Cod, or Pubstyle Battered Cod, these exciting new flavor combinations are sure to have family members asking for more every night of the week.

For many families the Stuffed Clams have become a favorite. Each natural clamshell is filled with a delectable matlawsbreadcrumb stuffing with clams, green and red peppers, and delicate spices, and individually frozen to insure freshness and flavor. They’re great on the grill and so easy to prepare. Instead of turning on the oven and heating up the kitchen, simply wrap in a foil “boat” and place right on the grill on medium heat for 25 minutes. Pair with a crunchy green salad and top with butter and lemon, (or a dash of hot sauce for the truly adventurous), is all it takes to satisfy the family.

With Matlaw’s it couldn’t be easier to serve up a seafood feast at dinner time, lunch time or party time too. Discover even more recipes, tasty food pairing suggestions, menu recommendations, special offers, coupons and more at http://www.Matlaws.com/setsail.com

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

March 18, 2019 at 5:30 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Served it with a sprinkle of Sargeto Off the Block Aged Sharp Cheddar Cheese. Mostly sunny and 46 degrees outside today. After Breakfast I went to Walmart for a few items. Walmart finally has a large amount of new electric carts to use! Now I don’t have to get there at 6:00 in the morning to grab a charged cart or find the one cart that works. Anyway I stopped by McDonald’s to pick up Breakfast for Mom on the way home. Later in the day I went out to the shed and gathered up some things that we no longer need and sat them out for the garbage in the morning. Almost got the shed in shape. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

 

I had a Wild Idea Buffalo 6 oz. Sirloin Steak in the freezer and I set it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare the 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 preheated a Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

 

 

 

 

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.

https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

 

Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast

February 22, 2019 at 6:32 PM | Posted in potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast

 

To start my Friday morning off I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Cloudy and 47 degrees out today with heavy rain on the way for tomorrow. After Breakfast I went up to the local Kroger and picked up a couple of things for Mom and then stopped by McDonald’s and picked up Breakfast for her. Later on I went to Home Depot, we needed a new snow shovel and I looked for some touch up paint for a wall. For Dinner tonight its a Buffalo Teres Major Fillet Steak along with a Baked Potato and Texas Toast.

 

 

 

 

I prepared one of my favorite cuts of Steak, the always tender Wild Idea Buffalo Teris Major Steak. I started by brushing it lightly with Extra Light Olive Oil and then Seasoning it with McCormick Grinder Sea Salt and Grinder Peppercorn Medley. I had the Buffalo Teres Major Fillet Steak w/ Baked Potato and Texas Toast.

 

 

 

 

 

 

To prepare it I’m using a Cast iron Skillet that I sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat and also turned the oven on to 400 degrees. With the Steak Seasoned and Skillet heated i added the Steak to the Cast Iron. Cooked it about 1 1/2 minutes a side and then put into the oven to finish. That’s a reason I love using Cast Iron Skillets, from the stove to the oven! I want to get it to 145 degree internal temperature. Then I pulled it out of the oven and let it set for 5 minutes, to finish cooking and let that delicious juice return to the Steak. Came out a perfect medium rare, moist and delicious! These Wild Idea Buffalo Steaks are just so incredibly delicious! I also made some Sauteed Mushrooms to go with the Steak.

 

 

 

 

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 New York Bakery Lite Texas Toast. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 


Wild Idea Buffalo 8 oz. Teres Major Fillet

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.
https://wildideabuffalo.com/products/8-oz-terres-major-f

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

February 6, 2019 at 6:28 PM | Posted in 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 Poached an Egg and served it on a toasted Thomas Light 100 Calorie Multigrain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Outside its rain all day and a high of 60 degrees. I took easy all day, having problems with Phantom Pains. The started early this morning and lasted most of the afternoon. So I rested most of the day. These Phantom Pains are so painful and stressful, it really just drains you. So 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 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 on 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 moved the skillet to the oven and cooked it another 4 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!

 

 

 

 

 

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 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/collections/steaks/products/petite-top-sirloin-steaks

Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

January 13, 2019 at 6:29 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

 

 

For Breakfast this morning I heated up a Jimmy Dean Simple Scrambles Cup – Turkey Sausage, Egg Whites, Cheddar Cheese. I really love these they are only 150 Calories and 3 Carbs per cup, can’t beat that! I also had a cup of Bigelow Decaf Green Tea. We ended up with around 10 inches of snow! That’s a lot for around this area! Had a high of 32 degrees. After Lunch I salted the driveway after my neighbor cleared it off with his snow blower. Then shoveled the walkway to the shed and salted that.  After that watched Football the rest of the afternoon. For Dinner tonight I prepared a Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) Dinner.

 

 

 

 

 

I’ll be using Bay Scallops for the Surf part of the meal, purchased from Kroger Seafood Department. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

 

 

For the Turf part I’ll be using 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 a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side 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. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

 

 


I also 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 a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper 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://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 

 

 

 

 

Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Taking Mom out to eat, Texas Roadhouse

January 3, 2019 at 6:34 PM | Posted in BEEF, potatoes | 2 Comments
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Today’s Menu: Texas Roadhouse

Texas Roadhouse – 8 oz Choice Sirloin

We were going to go to the Texas Roadhouse for my birthday last week but the wait was too long so we went tonight and we got in right away. First time I’ve been to the Texas Roadhouse in many, many years. I just don’t eat out very often due to my Diabetes 2 but I make exceptions for Mom. We both ordered the 6 oz. Sirloin with Sautéed Mushrooms and Baked Potato. The meal came out perfect! I had my Steak Medium Rare and it so delicious and cooked perfect. Mom had hers Medium Well and hers came out the same. Great job by Texas Roadhouse! Back to the Kitchen tomorrow, till tomorrow!

* Just stock photos of the Steak, I don’t like taking pictures in restaurants.

6 oz. Sirloin with Sautéed Mushrooms and Baked Potato
USDA Choice Sirloin*
6 oz. (250 cal.)

USDA CHOICE SIRLOIN*
Most popular because they are hearty, flavorful and a great value. Served with your choice of two sides. 6 oz. / 8 oz. / 11 oz. / 16 oz. portions.
https://www.texasroadhouse.com/menu/interactive-menu/steaks/usda-choice-sirloin

https://www.texasroadhouse.com/

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