Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

August 21, 2017 at 4:55 PM | Posted in Wild Idea Buffalo | 3 Comments
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Today’s Menu: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

 

 

To start the morning off I made a Chili and Cheese Egg White Omelet. I used the leftover 3 Bean Turkey Chili from Dinner the night before along with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Frank’s Red Hot Sauce, and for the Omelet I used Egg Beater’s Egg Whites. Egg Beater’s are great to use, only 25 calories per serving for the Egg Whites. I also toasted a couple of slices of Aunt Millie’s Light Bread and my morning cup of Bigelow Decaf Green Tea.

 

 

 

A hot one out there today, 88 degrees and humid. After I had Breakfast I wen to McDonald’s to pick up Breakfast for Mom. Cleaned the house today then after Lunch went up to Dad at the rehab unit. Got back home about the time of the Eclipse. My neighbors had a spare pair of the special glasses so I was able to watch it, it was amazing! For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Butternut Squash, Cut Green Beans, Baked Light Garlic Bread Slice.

 

 

 

I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. Second time I’ve prepared the Heel Steak, and what a beautiful cuts of meat they are! Very lean with no fat. To prepare it I’ll need my Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.

 

 

 

 

To start it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.

 

 

 

 

 

 

Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

June 10, 2017 at 5:22 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans

 

 

To start this sunny Saturday morning off I prepared some Simply Potatoes Shredded Hash Browns, fried 2 Jennie – O Turkey Breakfast Sausage Patties, toasted a Healthy Life Whole Grain English Muffin that I topped with Smucker’s Sugarless Blackberry Jam, and my morning cup of Bigelow Decaf Green Tea. First time I’ve the Jennie – O Sausage Patties in a while, love them! Another beautiful Summer Day out there, 88 degrees but low humidity. But by Sunday in the 90’s and humid! Did a couple of loads of laundry for Mom after Breakfast. Then after Lunch ran a couple of errands for her. All caught up for the rest of the day so I kicked back and caught up on some shows I had recorded. For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Red Potatoes and Cut Green Beans.

 

I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. First time I’ve prepared or had Heel Steak, and what a beautiful cut of meat! Very lean with no fat. To prepare it I’ll need a Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.

 

 

 

 

To prepare it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.

 

For one side I prepared some Roasted Baby Red Potatoes. Preheated the oven on 400 degrees. Next, I washed and scrubbed the Potatoes off. To prepare them I needed; 1 tablespoon Extra Light Olive Oil, Dried Rosemary, Dried Thyme, McCormick Grinder Sea Salt and Peppercorn Medley. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up I cut the Baby Red Potatoes in half. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and added them to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the oven, for about 15 – 20 minutes until they are fork tender. This is why I love using Cast Iron Skillets, from the stove to the oven, and then an easy clean up.

 

 

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Weight Watcher’s Devine Triple Chocolate Ice Cream Bar, only 80 calories and 12 net carbs per bar.

 

 

 

 

 

 

Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK
This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

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