One of America’s Favorites – Finger Steaks

April 5, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A finger steak

Finger steaks consist of 2–3” long by 1/2″ wide strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. Typically they are served with French fries and a buttered piece of thick toast. They are commonly found in restaurants, bars, and fast-food joints (either handmade or of the frozen variety) in Southern Idaho and less frequently in nearby states but are not well known outside the Inland Northwest.

Finger steaks are purported to have been first served in a restaurant setting at Boise, Idaho’s “Milo’s Torch Lounge” (aka The Torch) in 1957. Milo Bybee claimed to have invented finger steaks while wondering what to do with leftover tenderloin scraps when he was working as a butcher for the U.S. Forest Service in McCall. Bybee went to work as a chef at the Torch in 1946. According to a local lifestyle reporter, Milo’s claim of inventing finger steaks is questioned and that it may have been passed onto him by the original owners of The Torch. Either way, their origin is so closely tied to Idaho that one suggestion for the Idaho state quarter design was to “do something with the fact that Idaho is the home of finger steaks” submitted to the state arts commission on a napkin.

Finger steaks were produced as a frozen food by B and D Foods, which was founded in 1972 to supply its Signature Finger steak to a chain of fast food restaurants, the Red Steer, a now defunct chain of fast food burger joints in Idaho.

 

One of America’s Favorites – Horseshoe Sandwich

March 8, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Horseshoe Sandwich

The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States. It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty, cheese sauce, and then French fries.

While hamburger has become the most common meat on a horseshoe, the original meat was ham. The “horseshoe” name has been variously attributed to the horseshoe-like shape of a slice of bone-in ham, or to the horseshoe-like arrangement of potato wedges around the ham.

It’s not uncommon to substitute other meat for the hamburger, such as chicken or ham, or use more than one type of meat. The fries may also be substituted with tater tots, waffle fries, or other forms of fried potatoes.

Though cheese sauces vary by chef, it is generally derived from Welsh rarebit. Common ingredients include eggs, stale beer, butter, sharp cheddar cheese, Worcestershire sauce, flour, dry mustard, paprika, salt and pepper, and a dash of cayenne pepper.

A smaller portion, with one slice of bread and one serving of meat, is called a pony shoe.

A breakfast horseshoe is also available. The hamburger and French fries are replaced with sausage or bacon, eggs, and hash browns. The cheese sauce can also be substituted with milk gravy.

Ross’ Restaurant in Bettendorf, Iowa is known for a similar dish called the Magic Mountain. Instead of a hamburger patty, the sandwich contains steamed loose-meat. It has been enjoyed by politicians and celebrities including Barack Obama and Bette Midler.

The horsehoe was invented at the Leland Hotel in Springfield, but its inventorship has been the subject of controversy. The sandwich was created in 1928 by Leland Hotel chef Joe Schweska. His kitchen assistants included Tony Wables and Steve Tomko, who has also sometimes been credited as the inventor of the horseshoe and who served the horseshoe in his own restaurants later on. The Leland, located on the corner of Sixth and Capitol (now an office building), was one of Springfield’s leading hotels. It was built in 1867 and has housed hundreds of prominent Americans. The structure is five stories high and contained 235 rooms. Chef Tomko also took his horseshoe recipe to the Red Coach Inn after leaving the Leland Hotel.

In the 2015 Thomas’ Breakfast Battle, hosted by Thomas’ Breads, Mike Murphy won a $25,000 prize for his breakfast horseshoe. The contest featured chefs from throughout the country combining local flavor with Thomas’ English muffins. Murphy’s winning horseshoe included eggs, bacon, cheese sauce, sausage gravy and hash browns on top of the English muffin. He prepared the dish on an episode of Fox & Friends to promote the contest.

Kitchen Hint of the Day!

January 6, 2018 at 6:17 AM | Posted in Kitchen Hints | Leave a comment
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When making fresh French Fries……

For the best French fries, let cut potatoes stand in cold water an hour before frying. Dry well before cooking. The trick is to fry them twice. The first time, just fry them for a few minutes and drain off the grease. The second time, fry them until golden brown.

One of America’s Favorites – Beef on Weck

February 2, 2015 at 6:29 AM | Posted in One of America's Favorites | Leave a comment
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A traditional beef on weck

A traditional beef on weck

A beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus. Accompaniments include horseradish, a dill pickle spear, and french fries.

 

 

The kummelweck roll gives the sandwich its name and a distinctive taste. A kummelweck (sometimes pronounced “kimmelweck” or “kümmelweck”) is topped with kosher salt and caraway seeds. Kümmel is the German word for caraway, and weck means “roll” in the south-western German dialects of the Baden and Swabia areas (northern Germans generally say Brötchen), although the kind of weck used for this sandwich in America tends to be much softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck. The sandwich has been introduced to new areas of the United States with population movement. In Austria, a similar type of small white-bread is known as Kümmelweckerl (diminutive from Wecken, which refers to a whole big bread, i.e. Brotwecken)

 
The origin and history of the beef on weck sandwich is not well established. It is believed that a German baker named William Wahr, who is thought to have emigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. A local pub owner is said to have used the roll to create the beef on weck, with the thought that the salty top of the roll would make his patrons purchase more drinks.
A typical beef on weck is made from slow-roasted rare roast beef that is hand carved in thin slices to provide about 1⁄2 inch (13 mm) of meat on the bottom half of the roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Prepared horseradish is usually provided for the diner to spread on the top half of the roll to taste. The traditional side dishes for a beef on weck are french fries and a kosher dill pickle spear.

 
The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where it has been introduced. Expatriates from Western New York have taken the dish and brought it to other areas after relocating. It has also been featured by chefs on cooking shows including the PBS special Sandwiches That You Will Like. Bobby Flay, Anthony Bourdain and other chefs have featured the beef on weck, or a variant, on their television programs.

The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the restaurant was “Buffalo Wild Wings and Weck” or as “BW3”, the third W referring to weck. The chain no longer serves weck outside of the Western New York area and no longer uses the original name, but some still refer to the company with the extra “W” in its abbreviation.

 

 

Beef on Weck Sandwich – Beef on Weck Sandwich Recipe:

I came across this recipe for Beef on Weck off one of my favorite sites What’s Cooking America. http://whatscookingamerica.net/

Whats Cooking America

 

Some people consider Beef on Weck (thinly sliced slow-roasted rare roast beef piled as high as 6 inches) on a freshly baked kummelweck roll, the Best Roast Beef Sandwich in America. Also called Beef on Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites.

This sandwich is a tradition and a staple of Buffalo, New York, as it is Buffalo’s signature sandwich. The key to a good Beef on Weck is freshness and freshly-carved beef! In Buffalo, the beef must be on the rare side, preferably carved right off the bone and served on a salty kimmelweck roll. In fact, it is this roll that makes the sandwich unique. Few, if any, restaurants outside the Buffalo area serve this sandwich or even know what it is.
Beef on Weck Sandwich – Beef on Weck Sandwich Recipe:

Yields: 8 sandwiches
Prep time: 15 min
Cook time: 50 minutes
Ingredients:

1 (3- to 4-pounds) beef roast (tenderloin, Prime Rib, or eye of round)
1/4 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper
Cornstarch Glaze (see recipe below)
8 Kimmelweck or Kaiser rolls*
2 tablespoons caraway seeds
2 tablespoons coarse salt**
Prepared horseradish

* Kimmelweck roll is a salty roll that is similar to a Kaiser roll.

** Rock salt (like the kind used for pretzels) is the preferred salt used in Buffalo. If you can’t get this, any salt with granules larger than table salt will do. I used coarse salt.
Preparation:

Preheat oven to 425 degrees F.

Rub roast with olive oil, salt, and pepper. Place roast on rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast. Bake, uncovered, 40 to 45 minutes or until thermometer registers 130 to 135 degrees F. Remove from oven and transfer to a cutting board; let stand 15 minutes before carving. Reserve meat juice, and carve meat into very thin slices (as thin as you can slice).

Reduce oven temperature to 350 degrees F.

Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick. Remove from oven and cut each roll in half lengthwise.

To assemble sandwiches, divide sliced beef on the bottom half of each roll, spoon with reserved beef juice, and top with the top half of each roll. Serve with horseradish on the side.

Makes 8 sandwiches.

Cornstarch Glaze:
1/2 cup cold water
1 tablespoon cornstarch

In a small saucepan over medium-high heat, stir together water and cornstarch. Heat mixture to a gentle boil. Reduce heat to low, and stir until mixture thickens and is translucent. Remove from heat and let cool.

 
http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm

Kitchen Hint of the Day!

June 22, 2014 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

December 26, 2013 at 6:17 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, Sargento's Cheese | Leave a comment
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Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

 

 

Turkey Burger Cheese Mushroom 006
Well the Holiday’s are over and time to get things back to normal. We didn’t have a lot of decorations so we’ll keep what we have up till this weekend. It’s been a cold but sunny day out today. Ran a couple of errands for Mom and that’s been about it for today. I warmed up the leftovers from the Christmas Feast for Mom and Dad for dinner. Myself, I really didn’t want leftovers so I prepared a Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries.

 

 

 
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

Jennie o Lean Turkey Burgers

Jennie o Lean Turkey Burgers

Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

 

 

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

Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

December 22, 2013 at 6:27 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, Ore - Ida, salad, Sargento's Cheese | Leave a comment
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Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

 

Mushroom Cheddar Turkey Burger 002

 

The rains and storms finally ended, we ended up with over 2″ of rain. We avoided any storm damage like some of the area had. Had to go to Walmart and pick up several items. It just still amazes me on Walmarts prices compared to Kroger! A box of Bigelow Decaf Green Tea at Walmart $1.28 – Kroger $1.98, Tide Detergent Walmart $11.49 – Kroger $12.39, Ball Park Turkey Franks, Fisher Nuts, Del Monte Products, it all keeps adding up. Look before you buy! For dinner tonight I prepared Mushroom and Sharp Cheddar Turkey Burgers w/ Baked Fries for everyone.

 

 

 

I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried them in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served them on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with some sauteed sliced Baby Bella Mushrooms and a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. I had also bought a bag of Salad that I made for Mom and Dad. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar

 

 

 

 

Jennie o Lean Turkey Burgers

Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

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

Blackened Tilapia Fish Sandwich w/ Baked Fries

December 12, 2013 at 6:10 PM | Posted in fish, Ore - Ida, tilapia | Leave a comment
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Today’s Menu: Blackened Tilapia Fish Sandwich w/ Baked Fries

 

 

 

Another very cold start to the day, 1 degree this morning! Had a bad case of cabin fever coming on so I got out today before it got any worse! Picked up items at Meijer and Walmart, groceries and finished up my Christmas shopping list. Then dropped a gift and a bag of my Mom’s Buckeyes off to one of my best friends, got gas, and ran the car through the car wash to get the dirt and salt off of it, then home. Felt good to get out for a while! For dinner tonight I prepared a Blackened Tilapia Fish Sandwich w/ Baked Fries.

 

Blackened Tilapia   Fries 004

 

I had the Tilapia in the freezer and let it thaw in the fridge overnight. To prepare it I rinsed the fillet off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Canola Oil to my Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. The fillet just melted in my mouth. I served it on an Meijer Bakery Wheat Mini Sub Bun. I topped it with some Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip. If you haven’t tried this Spread, and you like some added heat this is your Spread! It’s not that over powering heat but it is Spicy. It’s a creamy and thick Spread so if you like Spicy give it a try.

 

 

 

I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

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

Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

November 20, 2013 at 6:12 PM | Posted in Aunt Millie's, Jennie-O Turkey Products, mushrooms, Ore - Ida | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries

 

Mushroom Cheddar Turkey Burger 002
Oh yeah it was about 12 degrees this morning! Sunny but a cold day today. I hadn’t been to Costco in a while so they open at 10:00 am. so I was there when they opened, best time to get an electric cart that’s fully charged. Picked up 2 big and beautiful Walleye Fillets, after cutting them down I’ll get at least 6 nice size smaller fillets. Picked up some other bulk items that I was running low on and picked up some items that always gets me in the Holiday Spirit. I bought a case of Green Beans, Baked Beans, and a case of Turkey Stuffing and delivered to our local food shelter. I’m a firm believer that it is better to give than receive. And with so many people in need it feels good to help when you can. For dinner tonight, Mushroom and Sharp Cheddar Turkey Burger w/ Baked Fries.

 

 
I used Jennie – O Turkey Burger Patties (Lean). Only 180 calories and 9 g fat and already made into patties. Pan fried it in a 1/2 Tbs of Canola Oil and seasoned it with Sea Salt and Ground Black Pepper. I served it on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

Jennie o Lean Turkey Burgers
Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product

 

Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%

 

– See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf

 

 

 
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

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
Tags: , , , , , , ,

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

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