Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Portabella Mushroom Slices and Baked Fingerling Potatoes

June 20, 2018 at 5:23 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sliced Mushrooms, Baked Fingerling Potatoes, and Baked Garlic Loaf Bread.

 

 

To start the morning off I prepared a cup of Bigelow Decaf Green Tea. 93 degrees and still humid. Spent the day at the Eye Doctor with Mom. She had cataracts removed from her right eye. She has the left one done in 2 weeks. Ling day, but worth it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak along with Sliced Mushrooms, O’Brian Shredded Hashbrowns, and Baked Garlic Loaf Bread.

 

 

 

For Dinner tonight I’m having a Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per package. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

 

 

 

 

To prepare it I preheated the oven to 400°. In 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 1 minute 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 had cooked to a medium rare and it came perfect!

 

 

I also prepared some Portabella Mushroom Slices. The slices were thick sliced extra large Portabella Mushrooms.I seasoned with Ground Smoked Cumin, Parsley, Sea Salt, and Ground Pepper. I lightly sautéed them in Extra Light Olive Oil and I Can’t Believe It’s Not Butter. I purchased these at Jungle Jim’s International Market.

 

 

 

 

 

Then for another side I prepared some Simply Potatoes O’Brian Shredded Hash Browns. I tried these for the first time the other day and love them! Perfect seasoning and fry up perfect. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Wild Idea Buffalo – JILL’S SEA SALT HERB RUBBED TRI-TIP STEAKS

We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.

https://wildideabuffalo.com/collections/ranch-kitchen/products/sea-salt-tri-tip-steaks

https://wildideabuffalo.com/

 

 

 

Simply Potatoes O’Brien Hash Browns


Simply Potatoes O’Brien Hash Browns. Made from fresh potatoes. A great combination of quality and taste. Using only real, fresh, never frozen potatoes. A gluten free product.

* Simply Potatoes O’Brien Hash Browns.
* Made from fresh potatoes.
* Net wt 20 oz (1 lb 4 oz) 567g.
* Gluten Free

Ingredients:
Ingredients: Potatoes, Dextrose, O’brien Seasoning (Dehydrated Vegetables [Garlic, Onion, Red And Green Bell Peppers], Salt, Silicon Dioxide [to Prevent Caking]), Contains 1/2% or less of the following: Disodium Pyrophosphate (added to maintain color), Potassium Sorbate Sodium Bisulfite (added to maintain freshness).

Directions:
Instructions: Keep refrigerated.Cook before serving.Simple steps to delicious potatoes.Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Spread in an even layer and press down lightly with spatula. Divide into fourths.Cook 6-7 minutes or until golden brown on the bottom.Drizzle with additional 1 tbsp of vegetable oil. Turn potatoes over. Cook 6-8 minutes.Note: during cooking, potatoes must reach a temperature of 165 degrees F for 2 minutes. Do not eat until fully cooked.For best quality and cooking results, do not freeze.Keep refrigerated.After opening, store in an airtight container and use within 3 days.

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Kitchen Hint of the Day!

June 12, 2018 at 5:00 AM | Posted in Kitchen Hints | 3 Comments
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Save the stale bread…….

I you’re broiling steaks or chops, save a few slices of stale bread and set them in the bottom of the broiler pan to absorb fat drippings. This will eliminate smoking fat, and it should also reduce any danger of a grease fire.

Healthy Recipes For Two

June 10, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Recipes For Two. Delicious and Healthy Recipes For Two like; Sweet Potato and Black Bean Chili for Two, Tortilla Pepperoni Pizza, and Filet Mignon for Two with Sweet Potato Mash. Find this Recipes and more all at the EatingWell website. Plus don’t forget you subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine while there also. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Recipes For Two
Find healthy, delicious recipes for two. Healthier recipes, from the food and nutrition experts at EatingWell.

Sweet Potato and Black Bean Chili for Two
This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado……

Tortilla Pepperoni Pizza
This easy pizza takes only 15 minutes from start to finish and uses simple ingredients you could find in your pantry. Tomato paste adds flavor without sogging out the crust. Skip the pepperoni for a vegetarian-friendly version, or add your own favorite toppings……

Filet Mignon for Two with Sweet Potato Mash
A small quantity of compound butter, seasoned with garlic and herbs, makes a simple but delicious finish for a tender steak. We have rounded out this colorful healthy meal with roasted broccolini and mashed sweet potato—the perfect impressive yet easy dinner for date night-in………..

* Click the link below to get all the Healthy Recipes For Two
http://www.eatingwell.com/recipes/18262/cooking-methods-styles/recipes-for-two/

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

June 6, 2018 at 5:03 PM | Posted in Bush's, 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 Mixed Chili Beans

 

 

For Breakfast I toasted a Healthy Life Whole Grain English Muffin, lightly buttered, and my morning cup of Bigelow Decaf Green Tea. After Breakfast me and Mom went to see Dad. He’s in very bad health. He’s hanging on but it’s hard to see how. He hasn’t had anything to eat for over 2 days now so I’m afraid its just a matter of time. Very sad times here around the house. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans.

 

 

 

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.

 


For one side to go with my Steak Buffalo 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.

 

 

 

 

 


For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. These are fairly new and as all the Bush’s Bean Products Delicious! For me you just can’t beat Bush’s Beans. I’ve prepared these a couple of times now and really like them, nice combo using the Kidney and Pinto Beans. To prepare them just empty the Beans into a small sauce pan. Cover and heat to a simmer. Done! Being new they are sort of hard to find. The only store I have found them is Meijer so far. I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 


Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

 

 

 

 

 

 

Bush’s Best Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce

TWO BEANS ARE BETTER THAN ONE

MIXED CHILI BEANS
For the first time ever, we’ve combined two chili favorites—kidney beans and pinto beans—to create BUSH’S® Mixed Chili Beans. They’re slow-simmered to perfection in a mild sauce flavored with garlic, onion, and spices. They’re a great addition that’ll bring a little variety and a lot of flavor to your next batch of chili.
There’s a lot to love about BUSH’S® Mixed Chili Beans—like the 7g of protein and fiber in every serving. And with no cholesterol or trans fat, there’s goodness in every bite!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 120
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 450mg 13%
Carbohydrates 22g 7%
Dietary Fiber 7g 28%
Protein 7g -%
https://www.bushbeans.com/en_US/product/kidney-and-pinto-chili-beans

Kitchen Hint of the Day!

June 6, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Tough steak…….

To tenderize a tough steak, salt it generously for an hour before cooking to break up tough proteins. Then just wipe off the salt before cooking.

Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

May 25, 2018 at 5:14 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans

 

 

 

Started my morning off by toasting 2 slices of Aunt Millie’s Light Whole Grain Bread, Fried 2 Johnsonville Turkey Breakfast Sausage Links, prepared a Sunnyside Up Egg, and my morning cup of Bigelow Decaf Green Tea. 83 degrees and sunny out today, another beautiful day out there! After Breakfast I went to Menard’s to their Garden Center. I needed a of Peat Moss, Weed Killer Spray, 3 small plant pots, and a bag of Dirt. Later after Lunch I went with Mom to see Dad. So glad we moved him to this new place, so much better! For Dinner tonight I prepared a Cast Iron Skillet Buffalo Hanging Steak w/ Baked Potato and Cut Green Beans.

 

Wild Idea Buffalo had their 16 oz. Hanging Tender Steaks on sale a weeks ago and I ordered a couple of them and I’m having one of them for Dinner tonight. I had it in the freezer so I laid it in the fridge overnight to thaw. To season it I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Dried Rosemary, and Extra Light Olive Oil.

 

 

 

 

For the Steak; I rinsed the Hanger Steak and pat it dry. Then I grabbed a sharp fillet knife and ran the knife along one side of the sinew that runs down the center, creating two fillets. Remove the sinew from fillet that it remains attached to half of the fillet with knife. When I first found this recipe I didn’t know what the word “sinew” meant. I looked it up and the definition is; sinew – a piece of tough fibrous tissue uniting muscle to bone or bone to bone; a tendon or ligament. Learned something new! Which is why I enjoy cooking so much, you’re always learning something! To continue, next I rubbed the steaks with the Olive Oil, Sea Salt, Pepper, and Rosemary . Cover and allow it to rest at room temperature for 2 hours. I cut the other half of the Steak in half again and I’ll be having them for a couple of Steak and Eggs Breakfasts with them.

 

To start I got out a Cast Iron Skillet out. Sprayed it with Pam Cooking Spray and added a 1/2 tablespoon of Extra Light Olive Oil. Heated the Skillet on medium heat. Next I preheated the oven to 400 degrees. Then to start I pan fried it, on medium heat about 2 minutes per side. Starting out cooking it on the stove gave it a nice sear to start. Then I put the Skillet in the oven and roasted it until it had internal temperature of 145 degrees for a medium rare, and it came out perfect, love using Cast Iron Skillets; from the stove to the oven! After removing it from the oven I put the Steak on a plate and lest it rest for 5 minutes before serving. These Steaks are so moist and tender and have that distinct Wild idea Buffalo flavor. The juices off the Steak was just incredible! I also prepared some sauteed Mushrooms to go with Steak.

 

For a 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.

 

 

 

 

 

 

Then for another side I prepared a small can of Delmonte Cut Green Beans. Just empty the can into a small sauce pan and heat until heated through. I also baked a loaf of the RiverRoad Bake House Garlic Oval Loaf Bread. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 


16 OZ. HANGING TENDER STEAK

Also known as the hanger steak, this is a coveted favorite of butchers. There is only one hanging tender steak per bison and it is cut from the primal plate. The deep rich flavor and delicate tenderness requires less cooking time. Roast whole or cut for medallions or kebabs. 1 lb.

https://wildideabuffalo.com/collections/steaks/products/hanging-tender-steaks

Healthy Taco Recipes

May 24, 2018 at 5:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Taco Recipes. It’s all about one of my favorite meals, the Taco! Delicious and Healthy Taco Recipes like; Quick Steak Carne Asada Tacos, Shrimp Tacos with Avocado Crema, and Huevos Rancheros Tacos. Find these fantastic recipes and more all the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Taco Recipes
Find healthy, delicious taco recipes including beef, chicken, fish and pork tacos. Healthier recipes, from the food and nutrition experts at EatingWell.

Quick Steak Carne Asada Tacos
The key to making the easiest tacos ever? Using prepared carne asada. We make this healthy dinner with just three ingredients—thanks to the help of convenience items like frozen meals—and then freshen it up with sliced avocado………….

Shrimp Tacos with Avocado Crema
Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that’s also impressive and delicious enough for a weekend dinner party………..

Huevos Rancheros Tacos
When you combine these two Tex-Mex favorites, the delicious question becomes whether to enjoy them at breakfast, brunch, lunch or dinner!…………

* Click the link below to get all the Healthy Taco Recipes
http://www.eatingwell.com/recipes/19775/cuisines-regions/latin-american/mexican/tacos/

Meanwhile back at the SayersBrook Bison Ranch……..WAGYU “KOBE” BEEF

May 19, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its WAGYU “KOBE” BEEF. Sayersbrook has domestic Wagyu beef raised by a network of family farmers who use traditional Japanese methods to raise the cattle. So now you can purchase a variety of WAGYU “KOBE” BEEF along with; Bison, Wild Boar, Elk, Rabbit, Quail, Ostrich, and more! So be sure to check the SayersBrook site out for these products, sales, ne items, and recipes! Now more on the WAGYU “KOBE” BEEF. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

WAGYU “KOBE” BEEF
Sayersbrook has domestic Wagyu beef raised by a network of family farmers who use traditional Japanese methods to raise the cattle.

It’s the ultimate steak experience delivered to you door.

We carry

* Wagyu Beef New York Strip loin steaks – perfectly marbled, pre-portioned and ready to cook.
* Wagyu Beef Rib-eye steaks – Juicy, tender with unique marbling.
* Wagyu Ground Beef – luxurious, rich and beefy flavor.
AVAILABLE AFTER APRIL 30, 2018
http://www.sayersbrook.com/wagyu-kobe-beef/

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Healthy Arugula Recipes

May 19, 2018 at 5:01 AM | Posted in Uncategorized | Leave a comment
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From the EatingWell website and Magazine its Healthy Arugula Recipes. Delicious and Healthy Arugula Recipes like; Sausage, Mushroom and Pesto Grilled Pizza, Steak and Pepper Tartines with Arugula Salad, and Asparagus Salad Topped with Poached Eggs. Find these recipes and more all the EatingWell Magazine. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Arugula Recipes
Find healthy, delicious arugula recipes, from the food and nutrition experts at EatingWell.

Sausage, Mushroom and Pesto Grilled Pizza
Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti………

Steak and Pepper Tartines with Arugula Salad
These open-face, knife-and-fork steak sandwiches are topped with Gruyère cheese to make them reminiscent of a Philly cheesesteak. If you can’t find shaved sandwich steak in your grocery store, try slicing a flank steak very thin……….

Asparagus Salad Topped with Poached Eggs
This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks………….

 

* Click the link below to get all the Healthy Arugula Recipes
http://www.eatingwell.com/recipes/21664/ingredients/vegetables/greens/arugula/

Wild Idea Buffalo Recipe of the Week – ONION-MARINATED TRI-TIP STEAK

May 9, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a ONION-MARINATED TRI-TIP STEAK. Made using the the always Delicious and Tender Wild Idea Buffalo Whole Tri-Tip Steak also included is a recipe for a flavorful Marinade that will also tenderize. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Buffalo Whole Tri-Tip Steak or any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

ONION-MARINATED TRI-TIP STEAK
Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper

Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!
https://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

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