6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

November 21, 2020 at 7:03 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

 

 

To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven on 400 degrees. To prepare 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, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Wild Idea – 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 Steak Strips Hoagie and Baked Fries

October 13, 2020 at 7:14 PM | Posted in Ore - Ida, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Buffalo Steak Strips Hoagie and Baked Fries

 

 

For Breakfast this morning I Scrambled a couple of Eggs and topped them with a sprinkle of Sargento Off the the Block 4 State Cheddar. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread that I topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. Sunny and 70 degrees out today. With the rain and wind that came in overnight my yard and deck were full of leaves! So I got my cart, rake, and leaf blower out of the shed. I ended up filling up 2 1/2 large garbage bags with leaves. Then gave a neighbor a hand raking his yard. For Dinner tonight I prepared a Buffalo Steak Strips Hoagie and Baked Fries.

 

To make my Hoagie I’ll be using Wild Idea Buffalo – Premium Steak Strips, Extra Light Olive Oil, Wild Idea Omnivore Salt, Meijer Perfection Whole Grain Mini Sub Buns, Hellman’s Organic Mayonnaise- Spicy Chipotle, and Pennsylvania Dutchman Sliced Mushrooms. I was going through the freezer looking for something for upcoming Dinner and came across a package of Wild Idea Buffalo – Premium Steak Strips. I had forgot that I had purchased them a while back and had them in the freezer. I sat the package in the fridge overnight to thaw. The package contains pre-cut strips from the Tenderloin, New York Strip, Ribeye and Sirloin. I had some a quite a while back and they are just flat out delicious!

 

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 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.

 

To serve I got one of the Hoagie Rolls and added some of the Spicy Chipotle Mayonnaise to the bottom half of the roll, I put on nice and thick. I have fallen in love with this Mayo! Nice Spice, a little heat but nothing overpowering. Then I added my Buffalo Steak Strips, topped that with the Sauteed Mushrooms and it’s ready to eat! Those Steak Strips are nothing less than incredible! So tender and flavorful. The Chipotle Mayo and Sauteed Mushrooms are perfect with the Steak Strips. One very delicious Steak Hoagie!

 

To go with the Hoagie I baked some Ore Ida Crinkle Cut Fries, my favorites. I served them with a side of Hunt’s Ketchup. For Dessert later a Dole Diced Peach Cup.

 

 

 

 

 

 

 

 

 

 

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

Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and………

August 13, 2020 at 7:08 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread

 

 

For Breakfast this morning I prepared a Ham, Egg, and Swiss Cheese Breakfast Sandwich. I fried up a few slices of Boar’s Head Sweet Slice Ham, I fried A Medium Egg Sunny Side Up, 1 slice of Private Selection of Swiss Cheese, and all served on a toasted Thomas Light English Muffin. Along with a cup of Bigelow Decaf Green Tea, it was a perfect Breakfast! 93 degrees, humid and partly sunny out today. Got the cart, rake, and leaf blower out to do some yard work. I got my industrial size of weed spray out. Sprayed around my yard and a few of neighbors yard. Good to be outside! For Dinner tonight I prepared a Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread.

 

First time trying the Wild Idea 6 oz. Buffalo Eye of Chuck Filet. I’ll be preparing it in a Cast Iron Skillet, cooking it the same way as I do the other Wild Idea Buffalo Steaks. For Seasoning I’ll need Extra Virgin Olive Oil, Dried Rosemary, and Wild Idea Omnivore Salt.

 

To prepare it I turned the oven on to 400 degrees. Next I rubbed the Steak with a 1/2 tablespoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and the Wild Idea Omnivore Salt. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 2 minutes on 1 side and flipped it over and cooked it another 1 minute. Then I moved the Cast Iron to the oven to finish cooking. It came out to a beautiful Medium Rare! The Wild Idea Buffalo Eye of Chuck Filet came out flavorful and very tender! Like all the Wild Idea Buffalo Steaks, Delicious!

 

For a side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse Seasoning, I added some Sea Salt.

 

 

 

 

I also baked a loaf of Kroger Bakery Garlic Bread. Perfect Bread for any Steak! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo Eye of Chuck Filet (6 oz.)
Don’t let the name fool you. This tender, tasty little steak is cut from the beginning of the ribeye, which is tucked inside the chuck. Easy to use, simply rub with oil, season and grill! Available as a 6 oz. steak.

https://wildideabuffalo.com/collections/steaks/products/eye-of-chuck-filet

Kitchen Hint of the Day!

August 5, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Its time to flip that burger……………………..

You’ll know to flip the patties when you see liquid pooling on the uncooked surface. Be careful not to char the meat or press down on the patties with a spatula while cooking, you’ll squeeze out all those flavorful juices.

Kitchen Hint of the Day!

July 15, 2020 at 6:00 AM | Posted in bison, Kitchen Hints | Leave a comment
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Bison, a Healthier Red Meat. …

How healthy is it you ask – A 3-ounce grass-fed cooked bison burger has 152 calories, 7 grams of total fat and 3 grams of saturated fat. This same serving of bison is relatively low in cholesterol (60 milligrams), is an excellent source of vitamin B12 and a good source of iron and has the antioxidant selenium. Love that Bison!

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

July 11, 2020 at 6:38 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 Baked Texas Lite Toast

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Mostly sunny, 90 degrees and a little less humid out today. After I had my Tea I went to Kroger for Mom. Back home I took her car and had it washed and filled it with gas. Got a few things done outside and straightened the shed up. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Lite Toast.

 

I prepared my favorite Steak Dinner, 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!

 

 

 

I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

 

 


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/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – BISON STEAK – BASIC COOKING INSTRUCTIONS……..

July 1, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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No recipe this week but with the grilling season in full gear I’m passing along BISON STEAK – BASIC COOKING INSTRUCTIONS along with GROUND BISON – BASIC COOKING INSTRUCTIONS. Just follow these excellent suggestions and instructions to get the most out of your cuts of Buffalo. And if you’re having Buffalo use the best, the Wild Idea Buffalo. At the Wild Idea Buffalo website you’ll find a full selection of Buffalo cuts of meat along with Seasonings, Books, the Ranch Gift Store and Pet Food and Treats. So be sure to check it out! https://wildideabuffalo.com/

BISON STEAK – BASIC COOKING INSTRUCTIONS
A note from Jill: The ingredients of Wild Idea Buffalo Meat are simple: fresh water, native grass and sunshine, producing a naturally delicious, healthy, and sustainable red meat. Wild Idea Buffalo steaks are tender, with a rich, slightly sweet taste and are very user friendly. Because Wild Idea Buffalo steaks are naturally lean, we recommend that you cook them no more than medium. I have broken the cooking suggestions down per cut, followed by grilling/searing instructions.

Gas Grilling: Ensure the grill grate is clean. Preheat the grill to high heat, 500° and close the lid. Brush the grill grate with oil. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on a plate, cover with foil and let the steak rest for 5 minutes before serving.

Char Grilling: Ensure the grill grate is clean. Pile coals high in the center, light and allow the coals to become white, for best heat. Using tongs spread coals around evenly. Oil grill grate and place low and close to coals. Place prepared steaks on the grill, close grill lid during grilling and follow cooking times below. Remove the steak from the grill, place on plate and rest as above.

Pan Searing: Heat seasoned (rubbed with oil) cast iron skillet over medium high heat and allow pan to become very hot. Place prepared steaks in the hot pan and follow cooking times below. Remove steak from pan and place on plate. Cover tightly with foil and let steak rest for 5 minutes.

Steak Cooking Times
The length of the cooking time depends on the thickness of the steak. Turn the steaks after 1½ minutes and repeat until cooking time/desired doneness is achieved.

*1/2” thick or for 5 & 6 oz. sized steaks: 2 minutes each side for medium rare.

*1” thick: 3 minutes on the first side and 2 minutes on the second side for medium rare.

*1½” thick: 4 minutes for the first side and 3 minutes on the second 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, before resting:

Rare – 125 degrees / Medium Rare – 135 degrees / Medium – 145 degrees.

Other Cooking Tips

Resting and Freezing:
If you have the time, this little trick does make for a plumper, slightly juicier steak. After resting the steaks for two hours prior to cooking, place the steaks in the freezer for 20 to 40 minutes before grilling. This allows the steaks outside and inside to cook at a more even rate. Follow the cooking instructions as listed based on the steaks thickness and the freezer time noted below. After cooking, cover the steaks and rest at room temperature for 5 minutes before serving.

Freezer Time Guide: 10 minutes = smaller steaks, 20 minutes = medium steaks and 25 minutes = large steaks.
https://wildideabuffalo.com/blogs/recipes/bison-steak-basic-cooking-instructions

 

GROUND BISON – BASIC COOKING INSTRUCTIONS
Grilling: Cooking meat over hot coals or high gas fire. For best results, grill grate should always be clean and positioned close to heat. Inside grill temperature desired 500°. Recommend closing the grill lid during grilling time.

Pan Searing / Pan Frying: Cooking meat in an oil rubbed heavy skillet, uncovered over medium high heat to high heat.

Sautéing: Cooking meat quickly, in a small amount of oil or fat over medium high to high heat. If browning meat, sauté in small batches for best results.

Broiling: Cooking meat in the oven on broil. Second rack placement is best.

Baking: Cooking in oven at 325° to 375°. This method would be used for meatloaves and casseroles.
https://wildideabuffalo.com/blogs/recipes/ground-bison-basic-cooking-instructions

Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans…………..

June 9, 2020 at 6:57 PM | Posted in Bob Evan's, greenbeans, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and Baked Crescent Rolls

 

 

 

To start this day off I Scrambled a couple of Eggs, fried up 2 Johnsonville Turkey Breakfast Sausage Links, and a cup of Bigelow Decaf Green Tea. 92 degrees and partly cloudy out, rain shower late in the day. Then took Mom to Jungle Jim’s International Market and stopped at Wendy’s and Picked up Breakfast for her. I love shopping at Jungle Jim’s! There is is so many items to choose from. After Lunch I ran a friend of mine to pick her car up at the mechanics. Back home did a few thing around the house. For Dinner tonight I prepared a Savory Buffalo Meatloaf w/ Mashed Potatoes, Mushroom Brown Gravy, Green Beans, and Baked Crescent Rolls.

Wild Idea Buffalo now has a Wild idea Buffalo Savory Meatloaf, and couldn’t wait to try it! So I recently ordered a few items and 1 of them being their Meatloaf! It’s a 2 lb. Meatloaf and its already seasoned and ready to bake. Its Seasoned with Ketchup, Onion, Rolled Oats, Eggs, Olive Oil, Worcestershire Sauce (white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Garlic Powder, Ground Mustard, Sea Salt, Black Pepper, Thyme.

 

I had it in the freezer so all I had to do was set it in the fridge overnight to thaw. To prepare it is the easy part! I first preheat the oven to 375 degrees. Next I formed into a loaf shape and placed it in a loaf pan. Placed the Meatloaf in pre-heated oven and baked for 40 minutes, uncovered. With about 10 minutes of cooking time left I brushed with the sauce I had made earlier I left the recipe for the Sauce at the end of the post). ) Removed the Meatloaf from oven, tented it with foil and rest for 10 minutes before serving.

 

 

Served, and we have a Winner! This is just flat out Delicious! It came out moist and so flavorful and fresh tasting! The Sauce I made up worked perfect with it. Meatloaf made healthier and more delicious!

 

 

 

To go with the Meatloaf of course you have to have Mashed Potatoes. I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

I also prepared a Quart Jar of the Canned Green Beans. I cooked them with a piece of Fatback Pork in the kettle. Love these Canned Green Beans, they are so fresh tasting! Then I also baked a loaf of Pillsbury French Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

Wild idea Buffalo Savory Meatloaf
Our Heat and Eat Savory Meatloaf is here! It’s perfect for when we are needing a little convenience and a lot of comfort! Dinner is ready in less than an hour!
Preparation:
1) Preheat oven to 375 degrees
2) Form into a loaf shape and place on a baking sheet or in a loaf pan
3) Place meatloaf in pre-heated oven and bake for 35 – 40 minutes – uncovered.
**Optional you can brush with ketchup or sauce of your choice and continue baking for the last 10 minutes**
4) Remove meatloaf from oven – cover – and rest for 10 minutes before serving.

Ingredients: Grass-Fed Buffalo, Organic : Ketchup, Onion, Rolled Oats, Eggs, Olive Oil, Worcestershire Sauce (white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavors, chili pepper extract), Garlic Powder, Ground Mustard, Sea Salt, Black Pepper, Thyme.
*Contains Fish (Anchovies) and Egg
https://wildideabuffalo.com/collections/ranch-kitchen/products/homestyle-meatloaf

 

 

Meatloaf Glaze
½ cup Ketchup
3 tablespoons Heinz 57 Sauce
1 teaspoon Worcestershire sauce
1 teaspoon Hot Sauce
2 teaspoons Cumin
Salt and Pepper, to taste
2 teaspoons Honey
2 tablespoons Dried Parsley

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

May 20, 2020 at 6:56 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, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I had Poached Egg that I served on a Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Rain showers early, not quite as heavy as the last 2 days. We ended up getting just over 4 inches of rain the last 2 days. High of 60 degrees and windy also. I did a load of laundry after Breakfast. Did a few small jobs around the house, not much going on. The Ohio Gov. lifted the Stay at Home orders. Now it’s just a a Recommendation to stay in. We have to wear a face mask to go to any stores or such. Plus there seems to be a bit more selections in the grocery stores now. 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 we 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/Snack later a 100 Calorie Mini Bag of Snyder’s Waffle Pretzels and 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 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.

Healthy Bison Recipes

May 20, 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. Find Delicious and Healthy Bison Recipes with recipes like Indian-Spiced Stuffed Eggplant, Mexican Bison Stew, and Red Curry Bison Short Ribs with Baby Bok Choy. So 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.

Indian-Spiced Stuffed Eggplant
Lots of Indian spices flavor these stuffed eggplants. They can be a complete meal, but if you are feeling extra energetic, make this dish part of a multicourse Indian feast along with curried vegetables, basmati rice, yogurt salad and some Indian breads. As a side dish, plan on one-quarter of an eggplant per person………………………………..

Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas……………………………

Red Curry Bison Short Ribs with Baby Bok Choy
Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat. Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet. If you have time, prepare this dish through Step 2 a day ahead–the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice…………………………………

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

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