Buffaloed Buffalo Burger w/ Baked Potato

July 29, 2015 at 4:59 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffaloed Buffalo Burger w/ Baked Potato

 

Buffaloed Buffalo Burger w Baked Potato 008
This morning I made something for Breakfast I haven’t had in quite a while, Eggo’s! I love those things, just never think about them when I’m in the store. But as I was going through the frozen Food Section of Meijer I seen them and grabbed a box of the Eggo’s with Nutrigrain. These are lower in calories than the normal ones. Outside the weather is still the same hot, humid, and muggy! Hopefully that changes tomorrow and gives us some relief. Got the leaf blower out early this morning and blew out all the leaves and such around the house. Back inside had some computer work to catch up on and that was about it. For dinner tonight a new recipe, Buffaloed Buffalo Burger w/ Baked Potato.

 

 
I came across a recipe for Buffalo Turkey Burgers so I thought I would convert it over to a Buffaloed Buffalo Burger.I Buffaloed Buffalo Burger w Baked Potato 001had a 1 lb. package of Wild Idea Buffalo Ground Round, 99% Lean in the freezer so I let it thaw in the fridge overnight. To make this Buffalo creation I’ll need; 2 tablespoons Frank’s Hot Sauce (divided), 2 teaspoons Roasted Ground Cumin, 2 teaspoons Chili Powder, 2 Garlic Cloves (minced), 1/2 teaspoon Sea Salt, 1/8 teaspoon Ground Black Pepper, 1 pound Wild Idea Buffalo Ground Round – 99% Lean, 4 Kroger Lite Wheat Buns, 1 cup Shredded Lettuce, and 2 tablespoons Litehouse Lite Blue Cheese Dressing. I knew this was going to be good with all these ingredients!

 

 
So to prepare it I started by combining 1 tablespoon hot sauce, cumin, chili powder, garlic, salt and pepper, in a large bowl. Add the Buffalo and mixed lightly but thoroughly. Shape into four 1/2-in.-thick patties. In a large skillet coated with cooking spray I cooked the burgers over medium heat about 4 1/2 minutes on each side or until the burgers had a nice char on the outside and medium rare on the inside. Always remember when cooking Buffalo, or Bison if you prefer, meats that Buffalo gets done a lot quicker than Beef or Turkey because it’s so lean. I served burgers on buns with lettuce, blue cheese salad dressing and remaining hot sauce. A 1 lb. package will make 4 Burgers. The Wild Idea Buffalo Burgers are good every time but this kicked up version takes a couple of notches higher! Moist, juicy, and delicious. The combo of the hot sauce and blue cheese is perfect with the buffalo. Another Keeper Recipe.

 

 

Buffaloed Buffalo Burger w Baked Potato 014
And if having Burgers you got to have Potatoes, and I love Potatoes. So I had a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley and topped it with I Can’t Believe It’s Not Butter. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 
Wild Idea Buffalo – 1 lb. Ground Round, 99% LeanWild Idea Buffalo Ground Round 99 free
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.

http://buy.wildideabuffalo.com/collections/ground-burgers/products/1-lb-ground-round-99-lean

Sharp Cheddar Buffalo Burger w/ Baked Fries

November 9, 2013 at 6:50 PM | Posted in Aunt Millie's, Ore - Ida, Sargento's Cheese, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sharp Cheddar Buffalo Burger w/ Baked Fries

 

Wild Idea Buffalo 14 lb 001
A perfect Fall Day out today! Sunny and about 60 degrees. Got the cart out and rode around and spent some time down by the lake. Talked to a couple of people fishing, they had caught a few small Bass. A local Church here in the area was going around the neighborhood raking people’s lawn for them, and we had a ton of leaves so thank you to all of them! For dinner, Sharp Cheddar Buffalo Burger w/ Baked Fries.

 

 

 

I used my favorite Buffalo Burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

For a side with my Burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

Wild Idea

 
Wild Idea Buffalo Burgers
4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

Ore Ida Simply
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Wild Idea Buffalo Recipe of the Week – Southwest Burger

October 16, 2013 at 9:13 AM | Posted in Wild Idea Buffalo | 1 Comment
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Another great Buffalo Burger idea from Jill O’Brien of Wild Idea Buffalo. It’s the Southwest Burger with a Jalapeno infused Hollandaise!

 

Wild Idea Buffalo Southwest Burger
Southwest Burger *The winner and favorite in our buffalo burger cook off!

(makes 3 to 4 burgers or 8 to 10 sliders)

Ingredients: Southwest Buffalo Burger

1 1 lb. Wild Idea Ground Buffalo
1 Tb. olive oil +
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1 tsp. garlic powder
1 cup pepper jack cheese, small cubes
½ cup (2) green chili’s, roasted, peeled coarse chopped
Pico de Gallo
Jalapeno Hollandaise
Buns of choice

 

Preparation:

1.) Mix meat, olive oil, spices, cheese and chili’s together in bowl with hands and portion into desired patty size.
2.) Refrigerate for ½ hour to assist with binding.
3.) Preheat clean grill to 500*+.
4.) Brush burgers with a little extra olive oil and place burgers on hot grill, grilling 2 minutes each side. Keep grill lid closed.
5.) Brush with olive oil and grill ½ minute each side to give burger a bit of a crust.

Serve on buns and top with Pico de Gallo and Jalapeno Hollandaise! Accompany with *Tequila, Lime Buffalo Chips. *Recipe included with purchase.

 

Pico de Gallo (makes 2 cups)

Ingredients:

1¼ cup finely diced cherry tomatoes
½ cup finely diced onion, white, red or green
¼ cup finely chopped cilantro
1 Tb. sugar
¼ tsp. cardamom
½ tsp. each: coriander, cumin, salt & pepper

Juice of 1 – Lime

*optional: pinch of cayenne

Toss all ingredients together. Season to taste.

 

Jalapeno infused Hollandaise

Ingredients:

2 organic eggs, yolks only
½ teaspoon coarse mustard
½ teaspoon garlic, chopped
2 tablespoons lemon juice
½ teaspoon black pepper
1 Jalapeno, roasted, peeled and seeded
1 stick salted organic butter, melted

1.) Place all ingredients in blender and puree.
2.) With blender going, slowly add melted butter. Blend until mixture becomes thick.

Place leftover hollandaise in container and store in refrigerator for up to 5 days. Use as a spread on sandwiches or as a dip for crudités.

 
http://wildideabuffalo.com/2013/southwest-burger/

 

 

 

Wild Idea Buffalo Ground Round 99 free

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. Package

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-ground-round-99-lean

Buffalo Cheese Burger w/ Baked Fries

August 30, 2013 at 5:39 PM | Posted in Healthy Life Whole Grain Breads, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Cheese Burger w/ Baked FriesBuffalo Cheese Burger 007

 

 

 
Late afternoon a friend of mine meet me over at a place here in West Chester, Union Square. They had the The Union Centre Food Truck Rally going on all day there. It was a fund-raiser for the Boys and Girls Clubs here in Butler County. Seemed to be a good turnout as the vendors we talked to said it had been steady all day. There was about 11 Food Trucks and a few vendors that were cooking from a tent. Didn’t stay long though, just too humid out. A passing shower made it worse. For dinner tonight a simple but one of my all-time dinner classics, Buffalo Cheese Burger w/ Baked Fries!

 

 

I used my favorite Buffalo Burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Sharp Cheddar Cheese and served it on a Healthy Life Whole Grain Bun.

 

 

For a side with my Cheese Burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Tried these for the first time earlier and really like them. Served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

Wild Idea Buffalo Burgerswild Idea Burgers
4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

 

 

Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style FriesOre Ida Simply

You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g

 
http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Buffalo gaining ground as leaner, healthier red meat

July 25, 2013 at 9:14 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
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Interesting article I came across yesterday about my favorite meat, Buffalo. I left the link at the end of the post.

 

 

 

Buffalo gaining ground as leaner, healthier red meat

 

 

American bison were nearly driven to extinction in the late 1880s, but their remarkable comeback has allowed the likes of buffalo burgers, short ribs and tenderloin steaks to find homes on 21st century restaurant menus and kitchen tables.

No, it’s not a stampede, but the bison industry has something to hang its hat on: U.S. beef consumption has declined 25 percent since its 1980s peak to about 57 pounds per person annually. Meanwhile, demand for buffalo, aka bison, has shot up, registering six straight years of double-digit growth, according to the National Bison Association.
Sales have outstripped supply and sent prices soaring. The association reports the average price paid for a young bull carcass at the start of the year was 89 percent higher than just five years ago. At the retail level, that translates to ground bison in the neighborhood of $12 a pound.

Meanwhile, the number of bison has shown a dramatic rebound. From fewer than 1,000 animals around 1900, the U.S. herd has grown to an estimated 220,000 on both private and public lands. Bison producers are in all 50 states and include 4,400 private ranches and farms.

North of the border, the Canadian herd also is pegged at 220,000, according to the association.
Lean burgers
Buffalo burgers have been on the menu of Triangle Char & Bar since its opening five years ago, says Michael Lotz, director of operations.
“We get a lot of athletes that come in here because it’s so lean,” says Lotz, citing its 90-10 ratio of lean to fat. (That’s a moot point, since the “Home on the Range” burger also comes with cheddar cheese, bacon, a fried onion ring and French fries.) The West Ashley restaurant goes through between 35 and 50 pounds a week.

Still, Lotz is seeing its overall popularity on the rise. “The only reason we know this is because (buffalo) is a loss leader for us.” The bison costs the restaurant $2 more a pound than its beef — both are grass-fed.

If buffalo comes to be regarded as “the other red meat,” the reputation is not undeserved. A 3.5-ounce serving of cooked bison weighs in with 2.42 grams of fat versus 8 grams for the same amount of select-grade beef, according to U.S. Department of Agriculture data on the association’s website.

Another difference lies in the fact that it’s illegal to use growth hormones in bison. Bison usually aren’t treated with antibiotics, either.

Like beef, bison also is rich in protein, iron, zinc and vitamin B12. Furthermore, some tout bison as being a good source of omega-3 fatty acids. Both bison and beef that are exclusively grass-fed have substantially higher levels of these heart-healthy fats than conventional, grain-fed beef.

Many people find the taste of bison on par with beef or better, describing a richer but “cleaner” flavor with a hint of sweetness.

“People like it, it’s well-received when we have it,” says Marc Collins, executive chef of Circa 1886 in Charleston. Earlier this year Collins featured bison short ribs on his menu.

“Unless you were looking for it and really had a discerning palate, you might have a hard time finding a difference” between the flavor of the two meats, he says.

The leanness of bison takes getting used to, Collins says. “If you like your steaks on the medium well to well side … if it’s not going to be grain-fed, you’re not going to have that extra fat to move it along.” He, like others, recommends less cooking to keep it from drying out.
Sustainable mission
Jill O’Brien is one of the faces in the burgeoning bison industry. She, her husband, Dan, and another partner are owners of Wild Idea Buffalo Company, which sells 100 percent grass-fed buffalo direct to consumers on its website, wildideabuffalo.com, as well as wholesale to restaurants and stores.
O’Brien strode across the floor of the Charleston Area Convention Center last week wearing floral-stitched, pointy-toed cowboy boots. She was in town for the American Association of Meat Processors Association conference.

O’Brien brought buffalo hot dogs to enter in the association’s annual American Cured Meat Championships. “Specialty meats,” including buffalo pastrami and buffalo summer sausage, was one of 20-some categories in the contest.

“I’m a newbie,” O’Brien said inside the exhibit hall where hundreds of cured meats of all shapes and sizes were hidden from view behind a black curtain. The smell was intense, as if the room were sealed inside a Slim Jim wrapper, and the array of bacons, hams, sausages and more was stunning.

The 50-year-old was a long way from home: Wild Idea’s ranches are in South Dakota near Badlands National Park.

The ranches support a herd of 700 bison that roam and graze over 95,000 acres, about twice the size of Mount Pleasant, and include both private and leased lands. The company was started in 1997 by Dan O’Brien as a way to keep his ranch going, converting from a cattle operation, and began with just 13 bison calves.

But the owners view their mission as something much larger than just a meat company. Wild Idea took on a partner a couple of years ago, not so much to grow the meat business “but to grow the idea of sustainability, conservation and grassland preservation,” Jill O’Brien says.

“In order to have a larger environmental impact, you need big landscapes,” and buffalo do want to roam, she says.

For she and her husband, buffalo meat is not what they produce; she calls it “a byproduct” of their desire to boost bio-diversity and help the environment.

“Our mission is to leave our little corner of the world a little better than we found it,” she says. “The bison are a tool in that change. It’s allowing enough space and room for all things not just to live, but to thrive.”

O’Brien says both of them have other jobs “to support our bad habit … or good habit, I should say.” A former restaurateur, she does freelance catering, although that is becoming less as Wild Idea’s business grows. Dan O’Brien is the author of nine books, both novels and nonfiction, and teaches writing. He has twice received an artist’s grant from the National Endowment for the Arts.

“We believe in eating less meat, but of a higher nutritional quality,” she says.
Local demand rises
At Whole Foods Market in Mount Pleasant, meat team leader Roger Ducker “absolutely” has noticed growing demand for buffalo in the nine years since the store opened in 2004.
“The tonnage has increased every year,” he says. “We typically see spikes around New Year‘s and that early part of the year because so many folks make … resolutions to eat healthier. They go for the bison because it’s lean.”

They have different cuts at different times, but regularly offer popular grilling items such as rib-eye and New York strip steaks, and ground bison for burgers. As sales have risen, he says it’s allowed the store to bring in a wider variety of cuts from flank steak to filet mignon in the past few years.

“It’s a good alternative for somebody who needs the protein and needs the red meat in their diet. It’s a good source for that, it’s super-low in cholesterol, really high in iron, it drives that health-conscious customer who wants red meat in their diet.”

Buffalo won’t be on everyone’s shopping list, no matter how much they aspire to eat better. The least expensive buffalo at Whole Foods, including ground and stew meat, starts at $12 a pound and tops out at $33 a pound for filets.

Wild Idea’s buffalo meat also is “quite a bit more expensive” than conventional beef, O’Brien acknowledges. For a more equal comparison, she says the price of their all grass-fed bison should be judged against all grass-fed beef.

“We just don’t bring in anybody,” Ducker says of Whole Foods’ suppliers. “Sometimes these smaller, sustainable operations have trouble keeping up with demand and it does drive the price up.”

Reach Teresa Taylor at 937-4886.

 

 

http://www.postandcourier.com/article/20130724/PC1206/130729766/1002/buffalo-gaining-ground-as-leaner-healthier-red-meat

Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches

June 3, 2013 at 5:21 PM | Posted in Aunt Millie's, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches

 

 

A beautiful day out today! About 71 degrees and sunny , a perfect day. I was able to get the 4 wheeler out for a while and got around to cleaning the shed , finally! For dinner I went light, not much of an appetite today. I prepared a 1/4 lb. buffalo Burger topped with Provolone Cheese with sides of Light Potato Chips and Sliced Peaches.

 
I used my favorite burger, Wild Idea Buffalo 1/4 Buffalo Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. IBuffalo burger 001 then pan fried it in Canola Oil about 3 1/2 minutes per side. Buffalo gets done rather quickly due to it’s so lean. I topped it with a slice of Sargento Ultra Thin Provolone Cheese and served it on a Aunt Millie’s Light Whole Grain Bun.

 
For sides for my Buffalo Burger I had some Ruffles Light Wavy Chips, 80 calories and 17 carbs per serving and I had a small bowl of Del Monte No Sugar Added Sliced Peaches. For dessert/snack later a 100 Calorie Mini Bag of jolly Time Pop Corn.

 

 

 

 

 

 

Wild Idea Buffalowild Idea Burgers
4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

Also available: Buy a Burger Bundle and receive 10 packages for the price of 9.
$12.50

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese

February 22, 2013 at 6:18 PM | Posted in Aunt Millie's, bison, cheese, Velveeta/Kraft Dinners | Leave a comment
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Today’s Menu: Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese

 

Wild Idea Buffalo Burger 007

 

Not much at all going on around here today. The weather started out bad with freezing rain but it warmed up to about 40 degrees but cloudy. For dinner tonight I prepared another of those delicious Wild Idea Buffalo 1/4 lb. Burgers. So for dinner tonight I prepared a Smoked Cheddar Buffalo Burger w/ Side Salad and Velveeta Shells and Cheese.

I seasoned it with Sea Salt and Ground Black Pepper and pan frying it in a tablespoon of Canola Oil. I fried it about 3 – 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Bun and topped with a slice of Borden Smoked Cheddar. As always these Burgers just drip of delicious! I’ll be ordering more of these real soon from Wild Idea Buffalo.
For sides I prepared a single serving of Del Monte Cut Green Beans and I also microwaved a single serving of Velveeta/Kraft Shells & Cheese (made with 2% milk). And along with that a made a small Side Salad consisting of Ice Berg Lettuce, sliced Baby Bella Mushrooms, a sliced Radish, and Kraft Light Creamy French Dressing. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Dole Chef Ready Diced Mango and Pineapple.

 

 
Wild Idea Buffalo 4 – 1/4-Lb Buffalo BurgersWild Idea

 
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 

 

 

 

Velveeta Shells and Cheese – 2% Milk Cheesevelveeta

Shells and Cheese – 2% Milk Cheese. Microwaveable shell pasta and cheese sauce. Made with 2% milk cheese; 1/2 the fat of regular microwaveable shell and cheese. Ready in 3-1/2 minutes. Fat per serving: Regular Microwaveable Shells and Cheese: 8 g.
Nutrition Facts
Calories in Velveeta Shells and Cheese

Serving Size: 1 serving
Amount Per Serving
Calories 360.0
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 20.0 mg
Sodium 940.0 mg
Potassium 0.0 mg
Total Carbohydrate 49.0 g
Dietary Fiber 2.0 g
Sugars 4.0 g
Protein 13.0 g

Bison Smoked Cheddar Burger w/ Baked Crinkle Fries

November 18, 2012 at 6:23 PM | Posted in bison, Healthy Life Whole Grain Breads, Uncategorized | Leave a comment
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Today’s Menu: Bison Smoked Cheddar Burger w/ Baked Crinkle Fries
I’m having one of those Wild Idea 1/4 lb. Buffalo Burgers. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side. It fried up perfectly! Great tasting and juicy Burger and as good as it looks in the picture it tasted even better. I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. I love these Buffalo Burgers!

For a side I had I baked some Alexia Crinkle Fries. Baked at 450 degrees for 20 minutes and I seasoned them with Sea Salt and Ground Black Pepper. For dessert later/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Bison Smoked Cheddar Burger w/ Green Giant Green Beans w/ Almonds and…

November 1, 2012 at 5:16 PM | Posted in bison, cheese, Healthy Life Whole Grain Breads | 1 Comment
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Today’s Menu: Bison Smoked Cheddar Burger w/ Green Giant Green Beans w/ Almonds and Mozzarella Cheese Stixs

It was freezer cleaning floaters day around here to day as we cleaned out the refrigerator’s freezer and my Mom’s stand up freezer today. So for dinner it was a Potluck Dinner of the odds and ends we found floating in the freezers. You know how easy it is to let leftovers and half packages of different items gradually get pushed back to the back of your freezer and then wonder how come you don’t have any room in your freezer! My Mom prepared her and my Dads Potluck Dinner and I prepared mine. I had Bison Smoked Cheddar Burger w/ Green Giant Green Beans w/ Almonds with a appetizer of baked Mozzarella Cheese Sticks.

I had a Wild Idea Buffalo 1/4 lb. Bison Burger. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 minutes per side. It fried up perfectly! I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. I love Bison meat over Beef and Wild Idea is even tastier than normal Bison. It’s got that slight taste of Wild game and a little hint of sweet. Wild Idea Buffalo is one of the best I’ve had. Looking forward to trying their other cuts of Buffalo.

For sides I had an appetizer of baked Alexia Mozzarella Sticks and a single serving of Green Giant Green Beans w/ Almonds. I had enough of the Alexia Mozzarella Sticks leftover for everyone to have an appetizer. The Green Giant Green Beans come frozen in a microwavable pouch. Just heat for 3 minutes and it’s ready. Sometimes a freezer Potluck meal is the best! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 
Alexia Mozzarella Stix

Combining the delicious flavor of savory mozzarella cheese with classic Italian herbs and olive oil for a new Old World taste.

Serving Size: 2 stix (37g)
Servings per container: 6.1
Calories [per serving]: 120
Calories from fat: 60
DAILY %
Total Fat 6.0g 9%
Saturated Fat 2.5g 13%
Trans Fat 0.0g
Poly-
unsaturated
Fat 2.0g
Mono-
unsaturated
Fat 1.5g
Cholesterol 10.0mg 3%
Sodium 10mg 10%
Potassium 35mg 1%
DAILY %
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g

 

http://www.alexiafoods.com/products/appetizers/mozzarella-stix

 
Green Giant Simply Steam® Green Beans & Almonds

Conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties. Over 25 varieties are now endorsed by Weight Watchers®, and most selections have only a 1 or 2 PointsPlus™ value per serving!

Nutrition Facts
Serving Size 2/3 cup (81g)

Amount Per Serving
Calories from Fat 15Calories 40

% Daily Values*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g

Bison Smoked Cheddar Burger w/ Baked Crinkle Fries

October 8, 2012 at 5:32 PM | Posted in baking, bison, diabetes, diabetes friendly, Healthy Life Whole Grain Breads | 1 Comment
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Today’s Menu: Bison Smoked Cheddar Burger w/ Baked Crinkle Fries

 
Well after having the delicious Wild Idea Buffalo Top Sirloin Bison Steak I couldn’t wait to try their 1/4 lb. Bison Burger that I ordered. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in Extra Virgin Olive Oil about 3 minutes per side. It fried up perfectly! Great tasting and juicy Burger and as good as it looks in the picture it tasted even better. I topped it with a slice of Bordon’s Smoked Cheddar Cheese and served it on a Healthy Life Whole Grain Bun. So I’ve had Wild Idea Buffalo’s Top Sirloin Steak and now their 1/4 lb. Bison Burger and my overall rating is nothing but delicious for their products! Can’t wait to order some of the different Bison selections they have.

For a side I had I baked some Alexia Crinkle Fries. Baked at 450 degrees for 20 minutes and I seasoned them with Sea Salt and Ground Black Pepper. For dessert later something new, TCBY Tropical Mango/Peach Frozen Yogurt. I sampled it the other day and purchased a pint right away! Creamy with chunks of Mango and Peach.
Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

 

TCBY Tropical Mango Peach
Real chunks of tropical mango and ribbons of peach mango swirl set in low fat mango peach frozen yogurt.

Nutrition Facts
Tcby – Tropical Mango Peach Frozen Yogurt
Servings: 1
Calories 110 Sodium 40 mg
Total Fat 2 g Potassium 0 mg
Saturated 2 g Total Carbs 21 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 16 g
Trans 0 g Protein 2 g
Cholesterol 10 mg
Vitamin A 6% Calcium 10%
Vitamin C 15% Iron 0%

http://tcbygrocery.com/products/pints/

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