Buffalo Strips w/ Mushrooms, Potato Pancakes and Sugar Snap Peas

October 25, 2020 at 7:15 PM | Posted in Potato Pancakes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Strips w/ Mushrooms, Potato Pancakes and Sugar Snap Peas

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Only 49 degrees and cloudy out today, a good day to stay in. And I did after I picked up a grocery order from Kroger. With the increase of the China Flu I thought I would start to pick my groceries up. I just order online and schedule a time to pick them up. Did a load of laundry and a few chores around the house. For Dinner tonight Cast Iron Skillet Buffalo Strips w/ Sauteed Mushrooms, Potato Pancakes and Sugar Snap Peas.

 

To prepare them; I first Rinsed the Wild Idea Bison Steak Strips and pat them dry. I then added a light amount of Extra Light Olive Oil to them, making sure the Strips were completely covered on all sides. Then I seasoned them with Wild Idea Buffalo Omnivore Salt. The Omnivore Salt is a blend of Natural Sea Salt and Organic Spices. Then I left the Strips rest. Next I got a Cast Iron Skillet and added 1 tablespoon of the Extra Light Olive Oil, heated the Skillet on Medium High Heat.

 

Over Medium High heat, I cooked the Bison Strips for about 4 minutes, tossing to turn occasionally. I removed the Strips from the skillet into a bowl. I turned the Heat to Medium and then using the same Skillet I Sauteed some Mushrooms. I seasoned those with Ground Roast Cumin, Dried Parsley, Sea Salt, and Ground Black Pepper. Turning and tossing the Mushrooms often and for about 4 minutes. I removed them from the Skillet into a bowl. I used the same Skillet and Sauteed the Mushrooms.

 

For one side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family love’s these Potato Pancakes! They turn out so good and easy to reheat the leftovers.

 

For a side I prepared a bag of Mann’s Stringless Sugar Snap Peas. To prepare them I used a medium size skillet. I added a tablespoon of Extra Light Olive Oil and heated it on medium heat. As the skillet was heating I emptied the bag of Snap Peas into the skillet. Stirred a few times and cooked them for 5 minutes. Ready to serve. Very good Snap Peas, nice and full! For Dessert/Snack later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – PREMIUM STEAK STRIPS
Pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill. Available in a 12 oz. package.
https://wildideabuffalo.com/products/1-lb-premium-steak

 

 

 

 

 

 

Manischewitz Potato Pancake Mix

Directions Makes 18-24 pancakes. You Will Need: Medium bowl, 2 eggs, 2 1/4 cups cold water, vegetable oil, large skillet. 1. Mix: In a medium bowl, beat two eggs with a fork until blended. Add 2 1/4 cups cold water and mix well. Stir in the contents of this package. Allow batter to thicken for 3 to 4 minutes. Stir. 2. Fry: Drop tablespoons of batter into 1/8 inch hot vegetable oil in a large skillet and brown on both sides.

Nutrition Facts

Serving size: 3 cakes
Amount Per Serving
Calories 80
Calories from Fat 10
Calories from Saturated Fat
Amount Per Serving and/or % Daily Value*
Total Fat 1g (1%)
Saturated Fat 0.5g (4%)
Polyunsaturated Fat
Monounsaturated Fat
Trans Fat 0g (0%)
Cholesterol 0mg (0%)
Sodium 500mg (21%)
Potassium
Total Carbohydrate 18g (6%)
Dietary Fiber 2g (9%)
http://www.manischewitz.com/sidesandmixesproducts.htm

Healthy Bison Recipes

April 22, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bison Recipes. Buffalo or Bison is my favorite! I switched from Beef over to Buffalo back in 2005 when I was diagnosed with Diabetes 2. And very glad I did, I love the taste and freshness of Buffalo and it cooks up so easy! Anyway here’s some Delicious and Healthy Bison Recipes to pass along. You ‘ll find recipes like Buffalo and Black Bean Chili, Grilled Buffalo Steak with Radicchio-Beet Skewers, and Grilled Bison-Mushroom Burgers. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Buffalo and Black Bean Chili
In this healthy buffalo and black bean chili recipe, the buffalo is cooked with sweet red bell peppers and spiced with two types of chili powder, cocoa powder and espresso powder, making this chili mouthwatering and memorable. Ground buffalo, also known as ground bison, is a healthy alternative to ground beef because it’s naturally lower in fat and has a rich, delectable flavor. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes…………………………………….

Grilled Buffalo Steak with Radicchio-Beet Skewers
Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing. Buffalo is a tasty option but, because it’s so lean, is best cooked rare to medium-rare………………………………….

Grilled Bison-Mushroom Burgers
Adding smoky, umami-packed ground mushrooms to grilled burgers builds flavor and keeps things juicy while bumping up the patty size. This burger is super-tasty made with ground beef too, but we love bison as a sustainable alternative packed with rich flavor. Look for it in the meat section of well-stocked supermarkets………………………………………

* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Wild Idea Buffalo Recipe of the Week – Buffalo Parmesan

February 19, 2014 at 9:56 AM | Posted in Wild Idea Buffalo | Leave a comment
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Great recipe idea from Jill O’Brien of Wild Idea Buffalo, Buffalo Parmesan! I left the link to the recipe and while there check out all the Wild idea Buffalo selections of Buffalo Meat.

 

 

 

Buffalo Parmesan (serves 2)Wild Idea Buffalo Buffalo Parmesan

 
Ingredients:

 

For Sauce:

1 28 oz. canned diced tomatoes
1 onion, peeled and cut in half
5 tablespoons butter
salt to taste

For Pasta:

2 cups (or desired amount) fettuccini, cooked el dente
1 cup pasta water, reserved from cooking
¼ cup olive oil
½ cup grated Parmesan
½ teaspoon salt
½ teaspoon black pepper

For Steak:

8 to 12 oz. Bison Steak
1 teaspoon salt
1 teaspoon pepper
½ cup flour
1 egg, beaten
½ cup panko crumbs
½ cup grated Parmesan cheese
2 tablespoons vegetable oil

Preparation:

1) In saucepan over medium heat add canned tomatoes, onion, butter and a pinch of salt. Simmer, mashing occasionally for 45 minutes.
2) Remove onion, and season with salt to taste. Set aside or reheat for later use.
3) Boil pasta to el dente, according to directions. Drain pasta, reserving 1 cup of the pasta water. Rinse under cold water and set aside.
4) In a blender or food processor, mix ¼ cup olive oil, Parmesan, and salt and pepper, pulsing until well mixed. Set aside.
5) Arrange top oven rack to the middle of the oven. Preheat broiler to high.
6) Rinse steaks under cold water and pat dry. Cut into desired medallions. Pounding out is optional. Season steaks with desired amount of salt & pepper.
7) Mix panko crumbs and 2 tablespoons Parmesan together. Rub mixture together with your hands to incorporate.
8) Place flour and panko on shallow plates and beat egg. Arrange in order of use; flour, egg, panko crumbs.
9) Heat two tablespoons of oil in heavy sauté pan over medium heat.
10) Dust steaks in flour, dip in eggs and roll in panko crumbs. Place in hot oil and brown on both sides about 30 seconds per side. Remove and set aside.
11) While steaks are cooking, bring reserved pasta water to a boil and add el dente pasta to reheat. Drain again and immediately toss with desired amount of Parmesan Pesto.
12) Twirl pasta with fork and arrange on baking dish, top with steaks and spoon ½ cup tomato sauce over each steak. Divide remaining grated Parmesan over the steaks and place under the broiler. Broil until lightly browned, about 3 minutes.
13) Transfer to plates and garnish with chopped parsley or green onion.

For a complete meal, serve with green salad and artisan bread. Finish with something chocolate!
http://wildideabuffalo.com/2014/buffalo-parmesan/

 

 

 

 

Wild Idea BuffaloTerres-Major-Filet_grande
8 oz. Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-terres-major-filet

Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks

December 26, 2013 at 9:41 AM | Posted in Wild Idea Buffalo | 2 Comments
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I had never heard of this one but what a great combo, Buffalo Steak and Oysters! This recipe, from Jill O’Brien, is from 2011 and is this weeks Wild Idea Buffalo Recipe of the Week – Carpetbag Steaks.

 
December 9, 2011
Carpetbag Steaks
By: Jill O’Brien

 

 

Wild Idea Buffalo Carpetbag Steaks

Carpetbag Steaks (serves 4)

* Tenderloin or New York steaks work well for this dish.

Ingredients:

For Steaks:

4 Buffalo Steaks, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
3 tablespoons unsalted butter
8 fresh oysters, shucked and coarsely chopped
2 tablespoons fresh squeezed lemon
2 tablespoons shallots, minced
½ teaspoon Tabasco sauce
½ cup parmesan, grated
½ cup dry bread crumbs
2 tablespoons fresh parsley, chopped
For Cajun Cream Sauce

1 tablespoon butter
2 teaspoons Cajun seasonings + to taste
1 tablespoon fresh lemon juice
½ cup cream
Cajun Seasoning:

4 teaspoons paprika
1 teaspoon each: cayenne, black pepper, salt, onion powder, garlic powder, and thyme
Mix together and set aside. Keep remaining in sealed container.

 
Directions:

* Prep steaks as above. Make a slit in center of the steak creating a pocket. Rub steaks with olive oil, salt and pepper. Allow to rest at room temperature for 2 hours.
* Place oysters and lemon juice in bowl and let set for ½ hour.
* Melt 2 tablespoons of butter in sauté pan over medium high heat.
* Add shallots, drained prepped oysters and hot sauce. Sauté for 4 minutes.
* Add parmesan cheese and fold in to incorporate, allowing to slightly melt.
* Remove from heat, add bread crumbs and parsley. Stir to incorporate and season with salt and pepper to taste.
* Stuff pocket of steaks with warm oyster stuffing.
* In heavy skillet over medium high heat, melt 1 tablespoon unsalted butter. Sear each side of steaks 2 minutes for 5 oz. or 3 minutes for 8 to 10 oz. steaks.
* Remove and cover with foil.
* In same pan add 1 tablespoon butter, 1 tablespoon lemon juice and 1 tablespoon Cajun seasonings. Stir to incorporate.
* Quickly whisk in cream and bring to full heat.
* Serve steaks atop dirty rice and drizzle all with Cajun cream sauce.

 
http://wildideabuffalo.com/2011/carpetbag-steaks-2/

 

 

 

 

Wild Idea
http://buy.wildideabuffalo.com/

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