Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans
March 30, 2014 at 5:19 PM | Posted in Bob Evan's, greenbeans, JB's Fatboy Sauces and Rub, Pork, pork chops | Leave a commentTags: Baking, Bob Evan's Mashed Potatoes, Canola Oil, Cast Iron Skillet, Cooking, Costco, Del Monte Cut Green Beans, Dinner, Food, JB's Fat Boy Haug Waush BBQ Sauce, Marinate, McCormick Grinder Sea Salt, Pork Chops
Today’s Menu: Baked Pork Chops w/Mashed Potatoes and Cut Green Beans
Plenty of sunshine all day today, but had a light cool breeze and in the 40’s. They say it will hit close to 70 degrees tomorrow and sunny! Hope they’re right for tomorrow is Holiday here in the Cincinnati area, it’s Opening Day! The Red’s first game of the year and a positive sign Spring is here. Pulled my 4 wheel mobility cart out of the shed and charged it up and cleaned it up a bit. Went to Kroger for Mom and picked up a few things for her and home. For dinner tonight it’s a Baked Pork Chops w/ Mashed Potatoes and Cut Green Beans
Had this Chop froze so I laid it out overnight in the fridge to thaw. It’s one of Pork Chops I had bought at Costco a while back. Costco has some of the finest meats around and the Pork Chops are right there with some of the best! I started by marinating them in J B’s Fat Boy’s Haugwash Barbcue Sauce. Just the name Fat Boy’s Haugwash makes my mouth water! If you’ve never tried any of their Rubs or Sauces you got to give them a try! The best I’ve ever had, bar none. Wish it was a little lower in calories and carbs but it’s worth cutting back on other things to fit this in the dinner. Anyway I marinated the Chops in the Sauce and refrigerated it for 4 hours. I removed the chops from the fridge and shook off any excess of the sauce and then seasoned it with McCormick Grinder Sea Salt and Grinder Black Peppercorn. I then pan fried the Chops in a Cast Iron Skillet, browning both sides then baked the Chops at 400 degrees for 20 minutes flipping the Chops over after 10 minutes, internal temperature was at 150 degrees. They came out moist, tender, and delicious!
For one side dish I heated up some Bob Evan’s Mashed Potatoes, just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then I heated up a small can of Del Monte Cut Green Beans. Also had a slice of Klosterman Wheat Bread and an ice-cold Diet Dr. Pepper to drink. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Panko Crusted Cod Fish Sandwich w/ Baked Potato
March 18, 2014 at 5:14 PM | Posted in fish, potatoes | Leave a commentTags: Aunt Millie's Reduced Calorie Hamburger Buns, Baked Potato, Cod, Cooking, Dinner, Fish, Food, McCormick Grinder Sea Salt, Panko Bread Crumbs
Today’s Menu: Panko Crusted Cod Fish Sandwich w/ Baked Potato
Not a bad day out today. Sunny and in the 50’s, plus a streak of sunny and warmer days coming up! It’s about time, it seems it’s been an awful long and cold winter. I’m feeling better today than I have and my Dad is getting a little stronger in rehab. They started him with therapy twice a day. It was Fish tonight for dinner. I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.
To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillet into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie’s Reduced Calorie Whole Grain Bun.
To go with my Cod Sandwich I baked a Baked Potato. Seasoned it with McCormick Grinder Sea salt and Black Peppercorn and topped with I can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Panko Crusted Cod Fish Sandwich
Ingredients:
(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil
Directions:
* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.
Number of Servings: 4
Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans
February 18, 2014 at 6:10 PM | Posted in beans, potatoes, Wild Idea Buffalo | 3 CommentsTags: Buffalo T Bone Steak, Canola Oil, Cast Iron Skillet, Cooking, Dinner, Extra Virgin Olive Oil, Food, Joan of Arc Spicy Chili Beans, McCormick Grinder Sea Salt, Potatoes, Splenda, Wild Idea Buffalo
Today’s Menu: Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans
Well our warm-up has started, about time! It was sunny with a high of around 45, that’s plus 45 not minus 45! It put a dent in all the snow and ice we have built up around here. They say 60 by Thursday but a chance for severe weather with it, heavy rains and high winds with a chance of tornadoes. Hopefully nothing too bad. For dinner tonight I prepared a Wild Idea Buffalo – Buffalo T-Bone Steak w/ Baked Potato and Kicked Up Chili Beans.
This is the last of the two Wild Idea Buffalo T – Bone Steaks I had in the freezer. They came in the Wild Idea Buffalo Holiday Package I had purchased back in December. I laid it in the fridge overnight to thaw. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it, in a Cast Iron Grill Pan, in Canola Oil about 9 minutes or so, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a very thick Steak. It came out a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat with incredible flavor! Topped it with a side of Sauteed Baby Bella Mushrooms and a spoonful of Daisy Reduced Sour Cream.
For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, and I Can’t Believe It’s Not Butter. For my other side I prepared a Bean favorite of mine, Kicked Up Chili Beans. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.
Kicked Up Chili Beans
Ingredients:
1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey Bacon or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard
Directions:
Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve
Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and ….
January 24, 2014 at 6:21 PM | Posted in greenbeans, mushrooms, potatoes, Wild Idea Buffalo | 1 CommentTags: Bison, Cooking, Del Monte Foods, Dinner, Extra Virgin Olive Oil, Food, Ground Pepper, Herbs, McCormick Grinder Sea Salt, Mushrooms, Pam Cooking Spray, Wild Idea Buffalo Bone In Rib Eye Steak
Today’s Menu: Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes
Another below zero morning to start the day, minus 7. The day didn’t warm up any at all, it may have hit the teens but the wind chill kept it around zero. Went to the store early this morning since I probably won’t be able to do it over the weekend due to more snow coming. After that I came home and I wanted to get this last snowfall off the driveway and salted before the next one comes in later tonight. Even in a wheelchair shoveling snow is a workout, and a pain the butt! Done for the day until dinner. For dinner I prepared a Wild Idea Buffalo Bone in Ribeye Steak w/ Sauteed Mushrooms and Green Beans w/ Potatoes.
This was my last Bone in Buffalo Ribeye Steak (Cowboy Steak). I had ordered a Wild Idea Holiday Package of Buffalo, which included 2 – T-Bone Buffalo Steaks, 2 – 16 oz. Bone-In Ribeye Steaks, 2 Packs of 1/4 lb. Buffalo Burger Patties, and a 1 lb. Package of Buffalo Brats. What a beautiful cut of meat the Ribeye are! It’s about 1 1/2″ thick with just enough of marbling to make it perfect. To prepare it I rubbed it with Extra Virgin Olive Oil and then seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it using a Cast Iron Skillet that I preheated on medium heat. When it was ready I placed the Ribeye in the pan and on the first side fried it about 4 1/2 minutes then flipping it to the other side for another 4 1/2 minutes. I then removed it from the pan and let it set covered with foil for 7 minutes. I had it an internal temperature of 140 degrees for a medium rare, and it came out perfect. So moist and tender and with that distinct Wild idea Buffalo flavor. Way to big for one meal as the other one was, I’ll have the leftover for breakfast or lunch tomorrow. Thank you Wild Idea Buffalo!
For one side I had some Sauteed Baby Bella Mushrooms. Sateed in Extra Virgin Olive Oil and seasoned with Sea Salt, Dried Rosemary, Dried Thyme, Roasted Ground Cumin, and a 1/2 Pat of I Can’t Believe It’s Not Butter. Then I also heated a can of Del Monte Cut Green Beans with Potatoes. I also had a slice of Klosterman Wheat Bread. Great sides to go with one mouth-watering Bone in Buffalo Ribeye Steak. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.
Wild Idea Buffalo 16 oz. Bone-In Ribeye Steak (Cowboy Steak)
The Ribeye cap and bone add the extra richness to this cut. Our Bone-In Ribeyes make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Cut to 16 oz. each.
Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor
Del Monte’s tender blue lake green beans and hearty potatoes are grown in the best soils in America. Del Monte green beans and potatoes are harvested and packed at the peak of ripeness to capture delicious flavor and essential nutrients. Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor have a dash of sea salt and no artificial flavors. Brighten your plate with this easy side dish or add to soup, casseroles and salads.
Del Monte Blue Lake Cut Green Beans & Potatoes with Ham Style Flavor:
* Low fat
* With natural sea salt
* Kosher
Nutrition Facts
Del Monte – Cut Green Beans & Potatoes Drained
Servings: 1 1/2 Cup
Calories 30 Sodium 240 mg
Total Fat 0 g Potassium 160 mg
Saturated 0 g Total Carbs 7 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 1 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 6% Calcium 2%
Vitamin C 4% Iron 2%
Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato, Green Beans and…
July 18, 2013 at 5:13 PM | Posted in bison, greenbeans, Healthy Life Whole Grain Breads, mushrooms, potatoes | Leave a commentTags: Bison, Black pepper, Canola, Corn, Great Range, Green Bean, McCormick Grinder Sea Salt, Trans fat
Today’s Menu: Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato, Green Beans and Whole Grain Bread
As I went to the bank and running a couple of errands I noticed how good the Corn crops are looking this year. This time last year they looked terrible from lack of any rain. This year we’ve had plenty of rain and the Corn has really flourished, good news for our farmers. For dinner I prepared a Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato, Green Beans and Whole Grain Bread.
I had a Great Range Bison Sirloin Steak froze that I wanted to use. The grill is still on the outs so I pan fried the Bison. I fried it in Canola Oil on medium heat about 4 minutes per side, seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I used Great Range Bison Sirloin, my second favorite Bison next to Wild Idea Buffalo. It came out medium rare and delicious! A little char on the outside and moist and pink in the center, Love that Bison! Topped it with Sauteed Baby Bella Mushrooms.
Along with Buffalo Sirloin and Mushrooms I prepared a Baked Potato that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn and topped with I Can’t Believe It’s Not Butter. I also had a side of some leftover Green Beans my Mom I prepared yesterday along with a couple of slices of Healthy Life Whole Grain Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.
Great Range Brand BisonGreat Range Bison Sirloin
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.
http://www.greatrangebison.com/index.html
Healthy Life Original 
100% Whole Wheat Bread
Compare Healthy Life Breads to other breads and you’ll know why Healthy Life Bread is the Answer!
35 Calories per Slice
5 Net Carbs
Low Fat
98% Fat Free
0g Trans Fat
No Saturated Fat
No Cholesterol
Excellent Source of Fiber
Good Source of Calcium
No High Fructose Corn Syrup
No Artificial Colors or Flavors
14g Whole Grain Per Serving
http://www.healthylifebread.com/pages/original/100-whole-wheat-bread.php
Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green Beans
July 2, 2013 at 5:08 PM | Posted in bison, greenbeans, mushrooms, potatoes | Leave a commentTags: Baked Potato, Bison, Black pepper, Canola, Green Bean, McCormick Grinder Sea Salt, Steak, Wild Idea Buffalo
Today’s Menu: Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green Beans
A lot more relaxing day than yesterday! Peace and quiet, spent the day cleaning the fridge and some cabinets. For dinner my favorite kind of Steak, a Bison Sirloin. I prepared a Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Fresh Green Beans.
I had a 2 Bison Sirloin Steak package froze that I wanted to use. I prepared 1 for dinner and having the other one for Breakfast, Steak and Eggs! The grill is back on the outs so I pan fried the Bison. I fried it in Canola Oil on medium heat about 4 minutes per side, seasoning it with McCormick Grinder Sea Salt and Black Peppercorn. I used Great Range Bison Sirloin, my second favorite Bison next to Wild Idea Buffalo. It came out medium rare and delicious! Love that Bison! Topped it with Sauteed Baby Bella Mushrooms.
For side dishes, my cousin picked up a small mess of Half Runner Green Beans. It’s tough finding any this year, first time we’ve had fresh in a while. No better side than Green Beans, especially fresh ones! I also had a Baked Potato. For dessert a Healthy Choice Vanilla Bean Frozen Yogurt.
Great Range Brand Bison
About Great Range Brand Bison
and Rocky Mountain Natural Meats
Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide. An in-house grading system was developed to guarantee premium quality and consistency to the end user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.
Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches
June 3, 2013 at 5:21 PM | Posted in Aunt Millie's, Wild Idea Buffalo | 2 CommentsTags: Black Peppercorn, Buffalo burger, Buffalo New York, Calorie Mini Bag of jolly Time Pop Corn, Canola, McCormick Grinder Sea Salt, Potato Chips, Pound (mass)
Today’s Menu: Provolone Buffalo Burger w/ Reduced fat Potato Chips and a side of Peaches
A beautiful day out today! About 71 degrees and sunny , a perfect day. I was able to get the 4 wheeler out for a while and got around to cleaning the shed , finally! For dinner I went light, not much of an appetite today. I prepared a 1/4 lb. buffalo Burger topped with Provolone Cheese with sides of Light Potato Chips and Sliced Peaches.
I used my favorite 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 Provolone Cheese and served it on a Aunt Millie’s Light Whole Grain Bun.
For sides for my Buffalo Burger I had some Ruffles Light Wavy Chips, 80 calories and 17 carbs per serving and I had a small bowl of Del Monte No Sugar Added Sliced Peaches. For dessert/snack later a 100 Calorie Mini Bag of jolly Time Pop Corn.
Wild Idea Buffalo
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.
Also available: Buy a Burger Bundle and receive 10 packages for the price of 9.
$12.50
Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries
May 11, 2013 at 5:15 PM | Posted in Aunt Millie's, cheese, mushrooms, Ore - Ida, Wild Idea Buffalo | 3 CommentsTags: Beef, Black pepper, Black Peppercorn, Canola, Hunt, McCormick Grinder Sea Salt, Ore-Ida, Wild Idea Buffalo
Today’s Menu: Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries
I’ve never seen weather like were having this Spring! After a run of nice warm Spring days, today’s high is going to in the 50’s and 
Sunday morning a freeze warning and struggle to see 50. Enough is enough, bring on the permanent warm Spring days! Good news, My Dad was released from the rehab center this afternoon and is back home and resting comfortably. Mom prepared her Dad their meal and for myself a Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries.
I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar and Sauteed Baby Bella Mushrooms. I just love the taste of Buffalo, I don’t miss Beef at all! To go with my Buffalo Burger I had Baked Ore Ida Crinkle Fries with a side of Hunt’s Ketchup for dipping. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. Did I mention how cool it was out today!
Wild Idea Buffalo 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.
Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes,…
May 4, 2013 at 5:49 PM | Posted in bison, Bob Evan's, Wild Idea Buffalo | 1 CommentTags: Beef, Bison, Buffalo, Grill, Kroger, Marination, McCormick Grinder Sea Salt, Teriyaki, Wild Idea Buffalo
Today’s Menu: Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls
Spent the afternoon at the rehab center visiting my Dad. He goes in for a minor surgery Tuesday morning and then hopefully about 
another week in rehab and he’ll be home again. For dinner today I had a Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls.
I had ordered some Wild Idea Ground Buffalo, Buffalo top Sirloin Steaks, and a couple Buffalo 8 oz. Terres Major Filets. I had never tried the Terres Major cut but was told it was one of the most tender cuts of meat. I had wanting to try it but it was always sold out on Wild Idea Buffalo web site up until last week when I placed my order, and I see now it’s sold out again! That’s got to be a good sign for some good Buffalo Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the outdoor grill and grilled it. It wasn’t a real thick cut so I had to a close eye on it, so not to let it burn. Buffalo or Bison cooks very quickly because it’s so lean. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare. I now know why it’s always sold out! As all the Wild Idea Buffalo cuts it had an incredible flavor, a wild and almost sweet flavor. Tender, so tender that it almost shredded when I sliced it! Sorry Beef you’re not a close second to Buffalo!
To go with that juicy steak I had purchased some Teriyaki Marinated Mushrooms from Kroger Deli yesterday. Also I made a side of the Bob Evans Mashed Potatoes, heated up some Walmart Marketside Sugar Snap Peas, and baked a couple of rolls of Walmart Bakery Savory Garlic Knot Rolls. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Wild Idea Buffalo Terres Major Filet
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.
Smoked Cheddar Bison Burger w/ Baked Fries
April 22, 2013 at 8:56 PM | Posted in Aunt Millie's, cheese, potatoes, Wild Idea Buffalo | Leave a commentTags: Black pepper, Black Peppercorn, Canola, Garlic Powder, McCormick Grinder Sea Salt, Olive oil, Omega-3 fatty acid, Wild Idea Buffalo
Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Fries
It was only 32 degrees this morning when I first got up but it warmed up real quick. Turned out to be a beautiful sunny Spring Day,
(Earth Day), and it warmed up to about 68 degrees! I was going to grill out but it looks as though I’m going to have to make some repairs on the grill or perhaps buy a new one as it wouldn’t light. So dinner was prepared indoors and I prepared; Smoked Cheddar Bison Burger w/ Baked Fries.
I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. The last time I placed an order I ordered 3 packages of them, plenty in stock for the early grilling season! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar. The taste of Buffalo is so much better than Beef, especially Wild Idea Buffalo. It’s all on how their raised which makes them taste better than most Buffalo meat. I left a link at the bottom of the post to give you some background on Wild Idea Buffalo.
For a side I got the Potato Fry Cutter out and cut some fresh Golden Potato Fries. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, Garlic Powder, and just a touch of Extra Virgin Olive Oil. Baked them on 425 degrees until done. Served with a side of Hunt’s Ketchup. Also had an ice-cold Peach Diet Snapple. For dessert later a Jello Sugar Free Double Chocolate Pudding.
Wild Idea Buffalo
100% Grass Fed & Free Roaming
Wild Idea bison graze much like their ancestors, eating nothing but the grass beneath their feet. The nutrient dense native grasses they eat, produce a delicious, healthy red meat, rich in omega 3s. Unlike most buffalo, ours are NEVER feedlot confined or corn finished. Our bison are 100% Grass-Fed and Free Roaming, 100% Antibiotic and Hormone Free, 100% Humanely Harvested. Always!
Restore & Reduce
Our food system turns native prairies into grain fields for feedlot animals—not people. It turns a naturally bio-diverse landscape into a monoculture, destroying thousands of species in the process. Our buffalo help restore the land they graze to greater biodiversity. There are no fossil fuels used to plant and fertilize crops, and no trucks moving feed and animals to feedlots.
Decadently Delicious
The incredible flavor of Wild Idea Buffalo’s meat is the result of lives more naturally lived. Its clean, rich, slightly sweet taste has subtle notes of grass, sage and we swear—sunshine. Our animals are given respect, dignity and love. They lived and died free so you can enjoy with guiltless pleasure.
Wild Idea Buffalo meat is:
*Lower in calories, fat, and cholesterol than chicken or fish.
*40% more protein than beef.
*Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
*100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison.
*Red Meat That’s Good for You!
http://wildideabuffalo.com/
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