Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

June 14, 2019 at 6:43 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus

 

 

For Breakfast I had a Poached Egg, a toasted slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Big change in the weather, is was down right Chilly out yesterday but today its sunny and 76 degrees out. After Breakfast went and picked up Breakfast for Mom at McDonald’s. After Lunch I went with a High School friend of mine and we went to the Hospital to spend some time with another old classmate of ours. He had a heart transplant last week. He’s doing real good with all the tests coming back positive! So good news there. For Dinner tonight I prepared a Buffalo Bone-In Ribeye Steak w/ Baked Potato and Roasted Asparagus.

 

 

 

I had purchased a couple of Wild Idea Buffalo – Bone – In Ribeye Steaks (Cowboy Steak) 16oz. while they were on sale a couple of weeks ago. I had them in the freezer and I took one out and let it thaw overnight in the fridge. To prepare it I’ll need; Extra Light Olive Oil, McCormick Grinder Sea Salt and a Grinder of Peppercorn Medley and Dried Rosemary.

 

 

 

 

 

I first turned the oven to 400 degrees. Next I got the large Cat Iron Skillet out and added a 1/2 tablespoon of Extra Light Olive Oil to it. Heated the Skillet on medium. As that was heating up I Seasoned the Ribeye with a rub of the Extra Light Olive Oil, seasoned with the Sea Salt and peppercorn Medley Grinders, and the Dried Rosemary. Let it sit until the Skillet was fully heated. When ready I added the Ribeye. I cooked it 2 minutes per side and then into the oven. I cooked it for 4 minutes and then turned it over to the other side and continued to cook it for minutes. Checked it with the Meat thermometer and had it at 147 degrees, perfect temperature.

 

 

 

 

The Ribeye came out a perfect medium rare! This has to be Big Boss of Ribeyes! Love cooking Steak with Bone – In. The Steak is so tender and moist, it cuts so easy! Wild Idea Buffalo as always just incredible! The Steak was 16 oz. so plenty of leftovers for Breakfast or Lunch tomorrow!

 

 

 

 

 

 

For one side I had a baked Russet Potato for a side with the Oysters. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

For another side I prepared Roasted Asparagus. I love pairing Asparagus with Potatoes! To prepare it I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of CrumbledBacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place the Asparagus in a baking tray sheet. Add the Bacon, Garlic Salt, Salt, Pepper, and Extra Light Olive Oil and toss to coat. Bake for 10 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and delicious!

 

 

 

 

 

At the last minute I also made some Fried Cornbread Cakes (Johnny Cakes). To prepare them all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

 

WILD IDEA BUFFALO – BONE-IN RIBEYE STEAK (COWBOY STEAK) 16 OZ.

The ribeye cap and bone add the extra richness to this classic 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.

https://wildideabuffalo.com/products/bone-in-ribeye

Advertisements

Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato

June 3, 2018 at 5:17 PM | Posted in fish | Leave a comment
Tags: , , , , , , , , , ,

Today’s: Menu: Fried Walleye Fillet w/ Roasted Asparagus, Baked Potato, and Baked Garlic Bread Loaf

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin that I lightly Buttered with I Can’t Believe Its Not Butter. I also had my morning cup of Bigelow Decaf Green Tea. After Breakfast i went to Walmart for a few items and went to their Garden Center also. I stopped at McDonald’s and picked up Breakfast for Mom. Outside had rain early and then partly sunny and 85 degrees. After Lunch I finished repotting some Pepper Plants and Herb Plants I had bought at Walmart. We finally got the shed cleaned out and organized! Now I have all kinds of room for storage and work. For Dinner tonight I prepared Fried Walleye Fillet w/ Roasted Asparagus and Baked Potato.

 


While at Meijer the other day I bought a couple of fillets of Walleye. I first rinsed the fillets in cold water and patted them dry with paper towel. Then to prepare them I seasoned them with McCormick Grinder Sea Salt and Black Pepper Medley. Put the fillets in a Hefty Plastic Bag and added some Progresso Italian Style Bread Crumbs, sealed the bag and shook till the fillet was well coated. I then fried them in Extra Light Olive Oil on medium heat, about 4 minutes per side till golden brown! I love Walleye, as I do most Fish. Walleye is so meaty and has such a fresh flavor!

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.

 


For another side I prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has became the family’s favorite Baked Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

Walleye Nutrition Facts

1 – 6 ounce serving
Calories 148 Calories from fat 17
% Daily Value 1
Total Fat 1.9g 3%
Sat. Fat 0.4g 2%
Cholesterol 137 mg 46%
Sodium 81mg 3%
Total Carbs. 0g 0%
Dietary Fiber 0g 0%
Protein 30.4g
Calcium 174.9 mg

Blog at WordPress.com.
Entries and comments feeds.

the frozen biscuit

family style food, whole ingredients

Guam Christian Blog

Lifting up God’s people

Peace of Gluten Free Cake

Making living a gluten free life a "peace of gluten free cake"

Cook with Natty

Just trying to make life taste good

Eater's Digest

Understand what you feed your body

CRACK AN EGG!

Just another WordPress.com site

Never Not Hungry

A (mostly) food blog with delicious and doable recipes.

The Gastronomy Gal

Simplicity in food and travel

MAP 195 NETWORK BY OBAID KHAN!

map195@outlook.com & call me 00923219679935

Cooking with Kathy Man

Celebrating delicious and healthy food

Honey Homestead

My quest to grow 3 beehives into financial independence & the homestead that followed

SurreyKitchen

Living Life and Food

Eat the Vegan Rainbow

tips & tricks for plant-based home cooks

Shanice eats

Food, Music & Lifestyle journal

Tony's Fun Kitchen

Food Recipes, Good Times, Fun Conversation

Zest4Food

Savour the seasons with me on a virtual culinary journey and discover international cooking and baking recipes

vickidelbrouck

how to shop the sales and plan menus your kids will love