BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

April 5, 2020 at 6:31 PM | Posted in Healthy Life Whole Grain Breads, Ore - Ida, Wild Idea Buffalo | 1 Comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

 

For Breakfast I toasted a Thomas Light English Muffin and topped it some Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and 58 degrees outside today. I rearranged some shelves in the shed and repaired a couple of shelves. That was about it for my day. Well we are starting our 4th week of isolation, with weeks to go! 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. This 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 Healthy Life Wheat Hamburger Bun and 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.

 

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Coke Zero 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

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

April 1, 2020 at 6:41 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 I had a Poached Egg that I served on a toasted Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Cloudy and 51 degrees out today. Got the cart, rake, and leaf blower out and did some yard work. I first sprayed for some weeds around the flower beds. The raked the front and side yards. Then took the leaf blower and cleaned off the deck and driveway areas. Good to be out in the yard at least as the home isolation continues! For Dinner tonight its Mom’s favorite, Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

We love these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a package of 2 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 8 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 100 Calorie Mini Bag of Snyder’s of Hanover Waffle Pretzels 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/

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

March 27, 2020 at 6:33 PM | Posted in Bush's, 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 Bean

 

 

For Breakfast I toasted a Thomas Light English Muffin and had my morning cup of Bigelow Decaf Green Tea. 64 degrees and rain showers most of the day. I had to be at Kroger to pick up a food order I had placed yesterday. I had to pick them early so to try to get a few Meat Items. They say the later in the day your order is the less chance you have of getting Meat, Milk, and Eggs. There was already quite a few in line to Pick Up. I could go to the store but i can’t take a chance of catching something and bringing home and Mom catch it, she’s 92! So I just have to play it safe and stay in Isolation. 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 Multi Grain Oval Loaf 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.

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

March 18, 2020 at 6:42 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)

 

 

 

Isolation day 8. For Breakfast this morning a cup of Bigelow Decaf Green Tea. Heavy rains and 50 degrees out today, local flooding also. But it’s another day of staying in. Almost everything but grocery stores are closed now. They just said all spas, beauty salond and barber shops are to be closed after today. Its getting a little swcary out. I was ordering food from on line but Amazon and Walmart both are out of about everything. My Cousins stopped by and dropped off some bread and Snapple for me, thank you! But they said that the shelves were about bare at Kroger and Jungle Jim’s International Store. I hope and pray things turn around soon! For Dinner tonight its Mom’s favorite, Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

We love these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a package of 2 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 8 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 100 Calorie Mini Bag of Snyder’s of Hanover Waffle Pretzels and a Diet Mango Snapple 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/

Wild Idea Buffalo Recipe of the Week – CORNED BUFFALO BRISKET WITH COLCANNON

March 4, 2020 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 CORNED BUFFALO BRISKET WITH COLCANNON. Made using Wild Idea Corned Buffalo Brisket and 1 Bottle of Beer. There’s also a recipe for the Colcannon. You can find this recipe and purchase the Wild Idea Corned Buffalo Brisket along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! http://wildideabuffalo.com/

CORNED BUFFALO BRISKET WITH COLCANNON
Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

Ingredients for Corned Brisket:

1 – Wild Idea Corned Buffalo Brisket, with package juices and seasoning ½ to 1 – bottle beer (avoid stout or dark beer)

Instructions:

1 – In a heavy pan over medium high heat, add beer and package contents.
2 – Bring to a boil, cover and reduce heat to low and allow to heat through. About 7 minutes.
3 -Transfer Corned Brisket to cutting board and pull apart in pieces or slice.

Colcannon (Irish mashed potatoes with cabbage or kale.)
A great twist on your standard mashed potatoes and a great way to get some extra veggies in. Note: I used both cabbage & kale for a greener outcome and I also pureed a second time in my smoothie blender, which produced green potatoes. If you do not puree greens twice, your potatoes will be a very pale green with pieces of vegetables, which is equally delicious and pretty.

Colcannon Ingredients:

2 – lbs. butter potatoes or golden potatoes, washed

½ – lb. cabbage or kale, sliced
¼ – cup parsley sprigs

4 – green onions, chopped

½ – cup hot milk

3 – tablespoons butter
, melted, plus more for serving
2 – teaspoon salt
1 – teaspoon black pepper
water
salt

Preparation:
1 – Place potatoes in pot of boiling water and simmer until fork tender, about 30 minutes. Drain all but 1 inch of Wild Ideawater from the pot and continue to cook uncovered until water is gone and pan bottom is dry.
2 – Allow the potatoes to cool a bit for easy handling and then pull the skins off the cooked potatoes while they are still warm.
3 – While potatoes are cooking, in another pot, bring about 2 cups of salted water to a boil. Add cabbage or kale, cover and simmer until tender. About 5 minutes. Add parsley and green onions and continue to simmer for two minutes.
4 – Drain vegetables in a colander. Press vegetables with the back of a spoon to release water. Place cabbage mixture in blender or food processor with ¼ cup hot milk and process until finely chopped.
5 – Place the potatoes in a mixing bowl and mash with a potato masher. Then add ¼ cup hot milk, melted butter, salt and pepper, and mix until fluffy.
6 – Add the cabbage puree and mix until just incorporated. Reheat if needed before serving. Pass with extra butter.
https://wildideabuffalo.com/blogs/recipes/corned-buffalo-brisket-with-colcanon

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

February 22, 2020 at 6:49 PM | Posted in 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 a couple of Breakfast Tacos. To make I Scrambled a couple of Eggs, heated up some Meijer Diced Ham, a sprinkle of Sargento Off the Block Sharp Cheddar Cheese and some Ortega Smoky Chipotle Taco Sauce to top everything off. I served it all in Mission Carb Smart Mini Street Soft Tacos. I love these, they are only 70 calories and 3 net carbs for a serving of 2! Love these Breakfast Tacos! I also had a cup of Bigelow Decaf Green Tea. 50 degrees and sunny out today, not bad weather for the end of February! Did a couple of loads of laundry and cleaned out the bedroom closet, what a mess! For Dinner tonight its Mom’s favorite, Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

We love these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a package of 2 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 8 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 100 Calorie Mini Bag of Snyder’s of Hanover Waffle Pretzels 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/

Wild Idea Buffalo Recipe of the Week – Swedish Meatballs WEDNESDAY

February 19, 2020 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 Swedish Meatballs. Swedish Meatballs made healthier, using Wild Idea Premium Ground Buffalo. The perfect appetizer or entree! Made using the always Delicious Wild Idea Premium Ground Buffalo, Onion, Panko Breadcrumbs, Salt, Allspice, Cardamom, Black Pepper, Eggs, Milk, Butter, and Lingonberry Preserves. A recipe for a Brown Gravy is also included. You can find this recipe or purchase the Wild Idea Premium Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

SWEDISH MEATBALLS
Recently my good friend asked for Swedish Meatballs for his birthday and although I’m half Scandinavian, I don’t believe I’ve ever made them before. They were a hit with the birthday guests, so I thought you might enjoy them too. Serve as an appetizer or as entree and accompany with mashed potatoes, pickled cucumbers, and current jelly.

Ingredients: (makes 40 meatballs)
2 – 1-pound Wild Idea Premium Ground Buffalo
1 – onion, finely minced (I chop and then pulse process in food processor)
1 – cup panko crumbs
2 – teaspoons salt
1 – teaspoon allspice
1 – teaspoon cardamom
1 – teaspoon black pepper
2 – eggs, beaten
½ – cup milk
½ – cup butter melted or ¼ cup olive oil
Current or Lingonberry Preserves
Gravy recipe below.

Preparation:

Preheat oven to 500°.
Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs.
In another bowl mix the spices, eggs, and milk together and pour over the other ingredients.
Using your hands (food gloves work well for this) mix together until well incorporated. Divide mixture into 40 pieces and roll into firm balls.
Place meatballs on a baking sheet, allowing a little space between them.
Roll or brush the meatballs in melted butter or olive oil.
Place in a hot oven and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
Remove from oven and gently loosen from the pan and transfer to your gravy pan. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes.
Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.

Quick Brown Gravy
I make the gravy on the thin side, so the meatballs will have just a light glazing of the sauce. Add more flour if you prefer a thicker sauce.

Ingredients:
¼ – cup butter
1 to 2 – tablespoons flour
2 – cups buffalo or organic beef broth
½ – cup heavy cream
1 – teaspoon black pepper, or more to taste
season to taste with salt
*optional: A splash of dry sherry

Preparation:

In a skillet over medium high heat, melt the butter and whisk in the flour stirring constantly.
Whisk in the buffalo stock and bring to a boil.
Whisk in the cream, and continue to stir until sauce comes to a boil. Reduce the heat to low and allow the sauce to thicken a bit, about 5 minutes – stirring occassionally. *You can remove from heat until needed or refrigerate and reheat when needed.
Add the meatballs and increase heat to medium high to get all good and hot, about 5 minutes.
https://wildideabuffalo.com/blogs/recipes/90810881-swedish-meatballs

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

February 9, 2020 at 12:02 AM | Posted in SayersBrook Ranch | 1 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 I Scrambled a couple of Eggs, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread and I had a cup of Bigelow Decaf Green Tea. I topped the Scrambled Eggs with a sprinkle of Sargento Off the Block Sharp Cheddar Cheese and some Ortega Smoky Chipotle Taco Sauce. A few snow flurries blowing around this morning. Light Rain and 38 degrees for the day. Not a whole lot going on today. After Breakfast I went Meijer for a few items and stopped by the Bank and ATM. For Dinner tonight its Mom’s favorite, Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).

 

We love these Chopped Bison Steaks from SayersBrook Bison Ranch! I had them in the freezer so I grabbed a package of 2 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 8 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 later a bowl of Smart Pop – Pop Corn and a Sprtie 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/

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

January 15, 2020 at 6:52 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Crinkle Fries

 

 


I just had a cup of Bigelow Decaf Green Tea for Breakfast. Gone most of the day at a friend’s house. They had a family emergency so I helped out where I could. Hopefully every thing will work out for them. 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. This 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 Reduced Calorie Whole Grain Hamburger Bun and 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.

 

For my Fries I’m using Ore Ida Crinkle Cut Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero 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

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 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 Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

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