Breakfast at Dinner: Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast

November 22, 2014 at 6:02 PM | Posted in breakfast, Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Breakfast for Dinner – Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 

 

 

Buffalo Sirloin and Eggs 004

The day started off with a light freezing rain. A lot of accidents early this morning and a lot roads were shutdown. By 10:00 this morning it was 35 degrees and everything melted. Turned to a decent day, mostly sunny and about 50 degrees. Puttered around the house doing a few things and then an afternoon of College Football. For dinner tonight Breakfast! I prepared a Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 
A good Breakfast for Dinner tonight sounded like a winner, and it was! I’ve been having a light Breakfast lately, so I’ve been wanting a full and healthy Breakfast. So tonight for dinner that’s what I had, Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

 
I used a Wild idea Buffalo 5 oz. Petite Sirloin, the finest cuts of Buffalo around! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. Heated up a small skillet on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil as it was heating up. I then pan fried the Buffalo Sirloin, fried it about 4 minutes per side. It came out a perfect medium rare, nice char on the outside and a little pink in the middle. As I’ve said before Wild Idea Buffalo is most delicious tasting Buffalo Steak there is, bar none! I switched from using Beef to Buffalo several years ago. For me Beef doesn’t come close to Buffalo, not to mention it’s healthier than Beef also.

 

 

Simply Potatoes Hash Browns

Simply Potatoes Hash Browns

To go with my Steak I prepared one Egg Sunny Side Up, a serving of Simply Potatoes Hash Browns, and 2 slices of Toasted Klosterman Wheat Bread (Buttered with I Can’t Believe It’s Not Butter). Now this is a Breakfast! The Wild Idea Buffalo Steak ties everything together. Sometimes Breakfast is makes a mighty fine Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak

 

 

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/a-la-carte/products/petite-top-sirloin-steaksSteakhouse

 

 

 

 

 

 

Wild Idea
Wild idea Buffalo Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half-inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.
http://wildideabuffalo.com/recipes/buffalo-basics/

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Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

March 11, 2013 at 5:27 PM | Posted in bison, potatoes, Sea Salt, seafood, shrimp | Leave a comment
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Today’s Menu: Buffalo Sirloin and Buffalo Shrimp w/ Baked Potato

 

 

 

 

Heavy, heavy rains since early last night, they even have posted a flood alert for the area. This weather is amazing through the Ohio Buffalo shrimp bison sirloin 003Valley here! Cold and snowy to 60 degrees and sunny to rain and flooding in a matter of days. I wasn’t real sure on what to have for dinner so I dug into the freezer and found a Great Range Buffalo Sirloin Steak. So I had that and some unprepared Shrimp I had leftover from the other nights dinner to go with the Buffalo Sirloin.

 

 

So for my dinner tonight I prepared a Buffalo Sirloin along with Buffalo Shrimp and a Baked Potato. To prepare the Buffalo Sirloin I seasoned it with McCormick Grinder Steakhouse Seasoning. I pan fried it in Canola Oil about 4 minutes per side, to medium rare.

 
To prepare the Shrimp In a resealable plastic bag, I combined flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. Rinse the Shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. Then just fry the Shrimp on medium heat about 2 minutes per side. When done I put them in a large bowl that I had added Kroger Medium Wing Sauce to and shook until well covered with the Sauce. I love Shrimp any and all ways you can fix them! Love the heat on these. Served them with a side of Litehouse Bleu Cheese Dressing to dip them in. I also had a Baked Potato that I topped with Sea Salt and Ground Pepper along with I Can’t Believe It’s Not Butter. For dessert later tonight a Healthy Choice Chocolate Swirl Frozen Yogurt.

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