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

June 8, 2022 at 7:14 PM | Posted in potatoes, 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 Toast

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 84 degrees and sunny to start the day. Heavy rain and thunderstorms moving in around 3:00 this afternoon. It was a costly day today. I had to have a new starter put on my car. Then I had to replace the toilet in the hall bathroom, it had a small crack in it. Then as they were installing the new one they had to replace some of the piping below it. So much for saving up for a new outdoor wooden deck!  For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas 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 to 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 I 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!

 

 

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 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

4 oz. Buffalo Cheese Burger w/ Baked Fries

April 22, 2022 at 7:19 PM | Posted in Aunt Millie's Live Carb Smart, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 4 oz. Buffalo Cheese Burger w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 78 degrees and sunny out today! Finally a beautiful Spring Day out and on Earth Day! After my Tea I went to Meijer, still amazed at Food Prices! It’s hard seeing how big families are making it. Speaking of rising prices Gas went up 14 cents overnight. Where is it going to end? Back home it was yard work all afternoon, and loved it. Such a beautiful day. That was about it for the day. For Dinner tonight I prepared a 4 oz. Buffalo Cheese Burger w/ Baked Fries. I prepared Mom a Turkey Burger and Fries.

 

For my Burger I used the Wild Idea Buffalo Premium 4 oz. Burger. Same great taste and quality as the bigger Wild Idea Buffalo Burgers but these are 4 oz. Just love all the Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small Cast Iron Skillet that I sprayed with Pam Cooking Spray and 1/2 tablespoon of Extra Light Olive Oil, seasoned my Burger with the Wild Idea Omnivore Salt. I then pan fried it about 3 minutes per side, and done. After I flipped the Burger I added a slice of Kraft Deli Style Sharp Cheddar Cheese. I’m serving it on a Aunt Millie’s Live Carb Smart Bun.

 

 

I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Cherry Jello Cup.

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO – PREMIUM BUFFALO BURGERS (8 OZ. PACKAGE)
Get to grilling with our ready-made quarter pound burgers! These convenient burgers come two per package and are perfect for portion control grilling or summer camping! Not only are they easy to prepare, they are handcrafted from our 95% lean, 100% grass-fed buffalo meat! Have one, or stack them up for a half-pound burger deluxe! Available in 2 – 4 oz. burgers per 1/2 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/premium-buffalo-burgers-2-4-oz-8oz-package

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

March 7, 2022 at 7:00 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 Toast

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Heavy rain and flooding all over in our area. It started out at 61 degrees at 7:00 this morning and fell to 42 degrees by 2:00 this afternoon. Very strong winds out also. Took Mom for her radiation Treatment, 6 to go! Rain and winds kept me in once we got back home. A neighbor’s car port collapsed this afternoon from the winds! For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas 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 to 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 I 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!

 

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 Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

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

4 oz. Buffalo Cheese Burger w/ Baked Fries

February 25, 2022 at 7:20 PM | Posted in Aunt Millie's Live Carb Smart, Kraft, Kraft Cheese, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 4 oz. Buffalo Cheese Burger w/ Baked Fries

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. 33 degrees and cloudy, the winds gave us a chill factor of 20 degrees. Had to have Mom over for her Radiation Treatment, 12 to go! The Doctor checked her today and said everything was good! Back home I cleaned the house today, dusted and vacuumed. That was about it for the day. For Dinner tonight I prepared a 4 oz. Buffalo Cheese Burger w/ Baked Fries.

 

For my Burger I used the Wild Idea Buffalo Premium 4 oz. Burger. Same great taste and quality as the bigger Wild Idea Buffalo Burgers but these are 4 oz. Just love all the Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a small Cast Iron Skillet that I sprayed with Pam Cooking Spray and 1/2 tablespoon of Extra Light Olive Oil, seasoned my Burger with the Wild Idea Omnivore Salt. I then pan fried it about 3 minutes per side, and done. After I flipped the Burger I added a slice of Kraft Deli Style Sharp Cheddar Cheese. I’m serving it on a Aunt Millie’s Live Carb Smart Bun.

 

I also baked some Ore Ida Crinkle Cut Fries, served these with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 

 

 

 

WILD IDEA BUFFALO – PREMIUM BUFFALO BURGERS (8 OZ. PACKAGE)
Get to grilling with our ready-made quarter pound burgers! These convenient burgers come two per package and are perfect for portion control grilling or summer camping! Not only are they easy to prepare, they are handcrafted from our 95% lean, 100% grass-fed buffalo meat! Have one, or stack them up for a half-pound burger deluxe! Available in 2 – 4 oz. burgers per 1/2 lb. package.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/premium-buffalo-burgers-2-4-oz-8oz-package

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

January 22, 2022 at 7:03 PM | Posted in potatoes, 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 Toast

 

For Breakfast this morning I prepared a Sunny Side Up Egg, 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, and had a cup of Bigelow Decaf Green Tea. Good start to a cold morning! It was 8 degrees with a wind chill at 1 degree! We had a high of 29 degrees and partly sunny out. I’m feeling a lot better today, my stomach is still a little upset but bad. Did some computer work today. I deleted a lot files and updated a few things and ran scans. Not much else to do today. For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas 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 to 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 I 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 Texas Toast. For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Raspberry Snapple 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.
https://wildideabuffalo.com/products/petite-top-sirloin-steaks

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

December 21, 2021 at 7:05 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potato

 

 

I had a Breakfast Sandwich to start the day. I baked a small can of Pillsbury Buttery Biscuits and prepared some Johnsonville Turkey Breakfast Sausage Patties. These 2 make the perfect Breakfast Sandwich! 46 degrees and sunny outside. After Breakfast I did a load of laundry. Then I gave Mom a hand in filling out all the paper work for upcoming surgery in January to remove the 2 Skin Cancer (Basal Skin Cancer) spots. Not a lot going on today. For Dinner tonight I prepared a couple of 6 oz. Buffalo Sirloin Steak w/ Baked Beans and Baked Potatoes.

 

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 to 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 preheat 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. I also had an Aunt Millie’s Live Carb Smart Dinner Roll, love these Rolls! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Coke Zero to drink.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.
Cut from the primal sirloin, we cherry-pick only the finest cuts. Our Fine Cut Sirloin Steaks are versatile, delicious and a great choice for steak sandwiches or steak and eggs. Available as a 6 oz. steak.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks?variant=231910354

 

 

 

 

 

 

Russet Potatoes……
Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method.

Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Golden Fries

December 9, 2021 at 6:52 PM | Posted in Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Golden Fries

 

For Breakfast this morning I had a Sunny Side Up Egg, 2 Johnsonville Turkey Breakfast Sausage Links, Baked Toast, and a cup of Bigelow Decaf Green Tea. I love Baked Toast but another one of those “I just don’t prepare it” items. You bake it instead of toasting it. Using a baking sheet, just butter your Bread and put it on the baking sheet and bake until it’s baked how you like. 50 degrees and partly cloudy out. After Breakfast I mad a Meijer Delivery order which was delivered at about 1:00. I got the cart out of the shed along with the rake and leaf blower. Cleaned up around the yard. For Dinner tonight I prepared a Cast Iron Skillet Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sauteed Mushrooms and Baked Golden Fries.

 

I had the Steaks in the freezer so I sat them in the fridge to thaw all night. To prepare the Steak I preheated the oven to 400°. Then I took a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 2 minutes on each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I cooked it to medium rare and it came perfect! In the same skillet I also Sauteed some Mushrooms. Seasoned them with Ground Cumin, Dried Parsley, Sea Salt, and Ground Pepper.

 

For a side I baked some Ore Ida Golden Fries, I haven’t had these in quite a while, I usually have the Crinkle Cut Fries. Served with sides of Heinz 57 Sauce and Daisy Light Sour Cream. I also had a couple of the Aunt Millie’s Live Carb Smart Dinner Rolls. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 


WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-

 

 

 

 

 

 

Ore Ida Golden French Fries
Our delicious Golden French Fries are a classic favorite. Plus, they have the perfect crispy golden outside and fluffy inside you need to win at mealtime.
Nutritional Info

Nutrition Facts
Serving Size 3 oz (84g/about 14 pieces)
Serving Per Container About 27
Amount Per Serving
Calories 90 Calories From Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars1g
Protein 1g 2%
https://www.oreida.com/product/00013120002786

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

November 6, 2021 at 7:17 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 Toast

 

For Breakfast I made a packet of Pioneer Peppered White Gravy, toasted 2 slices of Aunt Millie’s Live Carb Smart Wheat Bread, heated up 2 Johnsonville Turkey Breakfast Sausage Links, and had a cup of Bigelow Decaf Green Tea. A chilly 26 degrees this morning, and a heavy frost. For the day we had a high of 56 degrees and sunny. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. Later I cleaned the house, dusted and ran the vacuum. Then I went out to the shed and pulled out the snow shovel and bags of salt and placed them near the front of the shed. It will be that time of the year soon. For Dinner tonight we had a 5oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas 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 to 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 I 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 Texas Toast. For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with 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.
https://wildideabuffalo.com/products/petite-top-sirloin-steaks

One of America’s Favorites – Cheeseburger

October 11, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Cheeseburger served with French fries

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty, but the burger can include many variations in structure, ingredients, and composition. The cheese is normally added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. As with other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato, onion, pickles, mustard, mayonnaise, ketchup, or bacon.

In fast food restaurants, the cheese used is normally processed cheese, but other cheeses may be used instead, such as cheddar, Swiss, mozzarella, blue cheese, and pepper jack. Also, in rare cases, spinach and olives are added.

 

By the late nineteenth century, the opening of the vast grasslands of the Great Plains to cattle ranching had made it possible for every American to enjoy beef almost daily. Hamburger was one of the cheapest way for even the poorest of Americans to eat beef.

Adding cheese to hamburgers became popular in the late-1920s to mid-1930s, and there are several competing claims as to who created the first cheeseburger. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father’s Pasadena, California sandwich shop, “The Rite Spot”, and “experimentally dropped a slab of American cheese on a sizzling hamburger.”

An early example of the cheeseburger appearing on a menu is a 1928 menu for the Los Angeles restaurant O’Dell’s which listed a cheeseburger smothered with chili for 25 cents.

Other restaurants also claim to have invented the cheeseburger. For example, Kaelin’s Restaurant in Louisville, Kentucky, said it invented the cheeseburger in 1934. One year later, a trademark for the name “cheeseburger” was awarded to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado. According to Steak ‘n Shake archives, the restaurant’s founder, Gus Belt, applied for a trademark on the word in the 1930s. Another example of the hamburger invention. “The history of the hamburger appears to be divided into two aspects: the American-type hamburger, with which most people are familiar, and the idea of the hamburger from Hamburg, Germany. The essential difference is in the name and sandwich. Hamburgers may have been inspired in the German city with the profusion of beef from cows in the country terrain. Given the lack of refrigeration, the meat had to be cooked immediately, and the Hamburg beef patties became popular.
The steamed cheeseburger, a variation almost exclusively served in central Connecticut, is believed to have been invented at a restaurant called Jack’s Lunch in Middletown, Connecticut, in the 1930s.
The largest cheeseburger ever made in the world weighed 2,014 pounds, “60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced onions, 40 pounds of pickles, and 40 pounds of cheese.” The record was broken by Minnesota’s Black Bear Casino breaking the previous Cheeseburger record 881 pounds.
In the United States, National Cheeseburger Day is celebrated annually on September 18.

Some cheeseburger ingredients

The ingredients used to create cheeseburgers follow similar patterns found in the regional variations of hamburgers, although most start with ground beef. Common cheeses used for topping are American, Swiss, and other meltable cheeses. Popular toppings include lettuce, tomato, onion, pickles, bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce or chili, but the variety of possible toppings is broad.

A cheeseburger may have more than one patty or more than one slice of cheese—it is reasonably common, but by no means automatic, for the number to increase at the same rate with cheese and meat interleaved. A stack of two or more patties follows the same basic pattern as hamburgers: with two patties will be called a double cheeseburger; a triple cheeseburger has three, and while much less common, a quadruple has four. A burger with 20 patties is called a score burger.

Sometimes cheeseburgers are prepared with the cheese enclosed within the ground beef, rather than on top. This is sometimes known as a Jucy Lucy.

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

October 9, 2021 at 7:11 PM | Posted in Wild Idea Buffalo | 1 Comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast

 

For Breakfast I toasted a Thomas Light English Muffin and I topped it with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Another perfect Autumn Day out there today! We had a high of 75 degrees and sunny all day. I got all my yard work done early and spent the afternoon watching College Football. For Dinner tonight we had a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Baked Texas Toast.

 

I prepared one of our favorite Steaks, a Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas 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 Texas Toast. For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Lemonade/Tea Snapple.

 

 

 

 

 

 

 

 

 

 

 

 

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

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