STEAK, ROASTED TOMATO AND BEAN CHILI

January 20, 2021 at 6:01 AM | Posted in chili, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for a STEAK, ROASTED TOMATO AND BEAN CHILI to pass along. To make this Dish you’ll be needing Shoulder Steaks, Vegetable Oil, Green Bell Pepper, Onion, No-Salt Added Roasted Tomato Salsa, Chili Powder, Ground Cumin, 2 Cans No Salt Added Black Beans, and optional Toppings. The dish is 289 calories and 17 net carbs. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

STEAK, ROASTED TOMATO AND BEAN CHILI

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

1 – Cut beef steaks into 3/4-inch pieces.
2 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
3 – Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
4 – Return beef and accumulated juices to stockpot.
5 – Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
6 – Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
7 – Serve chili in bowls. Garnish with Toppings, as desired.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 289
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 6 grams
Sodium: 264 milligrams
Cholesterol: 78 milligrams
Protein: 32 grams
Carbohydrates: 23 grams
https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili

Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans

January 19, 2021 at 7:32 PM | Posted in beans, Idahoan Potato Products, Omaha Steaks | Leave a comment
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Today’s Menu: Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Mostly sunny and 42 degrees out today. Had one of those long sleepless nights last night due to Phantom Pains! Every time I would start to doze off they would start. Plus they were the painful ones, very painful. It started last night around 11:00 and continued till about 9:00 this morning. So I spent the day catching up on sleep and resting, these really wiped me out! Feeling better as the day went on. For Dinner tonight I prepared a Tri-Tip Steak and Mushrooms w/ Loaded Baked Potato Casserole and Shellie Beans.

 

Mom had been wanting to try Omaha Steaks for some time and I finally broke down and purchased a few Steaks and Burgers for us. I used the last of the Burgers last night and these are the last 2 Steaks. I’ll purchase more sometime soon. And Yes, I’m having Beef! First time in a while, usually its Buffalo. So with everything I ordered we’ll be having Beef a little more than usual.

 

They come frozen, 6 – 4 oz. Steaks per box. So I got 2 of the Tri-Tips and sat them in the fridge overnight to thaw. They come Seasoned and fully cooked, nice size Tri-Tips. So all I have to is heat them up, and ready to serve! I grabbed a Cast Iron Skillet added a little of Extra Light Olive Oil and heated the Skillet on medium heat. With the Skillet heated I added the Steaks. Cooked the Steaks until they heated up, flipping them once. As the Steaks were cooking I heated up some Mushrooms, for a topping for the Steaks. I heated those up in a small Skillet.

 

For a side dish I prepared a box of Idahoan Loaded Potato Homestyle Casserole. I love all the Idahoan Potato Products. A very quick and easy way to prepare some delicious piping hot Potato Dishes. A very quick and easy way to prepare some delicious piping hot Potato Dishes.

 

 

 

 

 

For a 2nd side I prepared a can of Libby’s Shellie Beans. I had picked up a couple of cans at Meijer. I opened 1 can and added them to a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. I brought the beans to a rolling boil and reduced the heat to low until heated through. These are so good, it’s been a while since I’ve had any. Shellie Beans are Green Beans with added Pinto Beans.

 

 

 

I also baked a small can of Pillsbury Crescent Rolls. For Dessert later a Jello Sugar Free Dark Chery Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks – Fully Cooked Tri-Tip Sandwich Steaks

This beefy and uniquely easy tri-tip sandwich steak is rubbed with a blend of salt & pepper and then fully cooked to the perfect temperature – creating a tender, juicy medium-rare steak. There’s no other steak like this. Simply take it from the freezer, thaw and heat for a flavorful sandwich steak that’s delicious, easy to prepare and perfect every single time.

* Prepared sous-vide style for tender, juicy results
* Fully cooked for the perfect bite
* Hand-cut beef bursting with exceptional flavor
* Easy preparation – simply thaw, heat and serve
* Versatile – great for breakfast, tailgating, quick meals, & more

Preparation
* Thaw in refrigerator 12-24 hours. Steaks are fully cooked. Appliances vary, adjust cook times accordingly.
* GRILL/STOVETOP: Preheat grill or saute pan to medium high. Remove steaks from packaging. Grill or saute steaks 2-3 minutes per side or until warmed. through.

https://www.omahasteaks.com/product/Fully-Cooked-Tri-Tip-Sandwich-Steaks-00000018642?ITMSUF=XFD&shoptype=PROMOTION&shopsrc=PRMTri-Tip+Steaks

 

 


Idahoan Loaded Baked Homestyle Casserole

There’s no better way to start a savory Loaded Baked® homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich, cheesy, bacony side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Prep Instructions
Oven Preparation – Best for Golden Browning

1 -Preheat oven* to 450°F. Combine potatoes and sauce mix in 1½-quart baking dish.
2 – Stir in 1½ cups boiling water, ¾ cup milk, and 1 Tbsp. butter or margarine with whisk.
3 – Bake uncovered for 25 minutes or until top is golden brown and potatoes are tender. Remove from oven and let stand a few minutes before serving (sauce will thicken slightly when cooling).
https://idahoan.com/products/loaded-baked-homestyle-casserole/

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

January 14, 2021 at 7:12 PM | Posted in 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 Bean

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam and had my morning cup of Bigelow Decaf Green Tea. Not feeling as bad, I guess the Prescription has kicked in. But I still took it easy all day. So for tonight’s dinner 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 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had! And these 2 were very tender and flavorful!

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, Daisy Light Sour Cream and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner.

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. I’ve prepared these several 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! I had also baked a loaf of Multi Grain Oval Loaf Bread. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 


Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

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

December 16, 2020 at 7:10 PM | Posted in 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 Bean

 

 

For Breakfast I toasted a Thomas Light English Muffin and had my morning cup of Bigelow Decaf Green Tea. A light snow overnight and had a high of 37 degrees a bit later. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. After that Mom needed some books to read so we headed out to Meijer. Got her her books and picked up a few items as well. They Cook’s Hams on sale so I picked one out for Christmas Dinner. We had bought a small Prime Rib from Costco but we decided that we would save that for New Year’s Dinner. Either way you can’t lose! So for tonight’s dinner 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 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 4 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had! And these 2 were very tender and flavorful!

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, Daisy Light Sour Cream and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner.

 

For a 2nd side I prepared a can of Bush’s Mixed Chili Beans – Kidney and Pinto Beans in Mild Chili Sauce. I’ve prepared these several 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 Multi Grain Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

December 5, 2020 at 7:29 PM | Posted in Bush's, potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

 

 

 

To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.

 

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven on 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

November 21, 2020 at 7:03 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad

 

 

To start my day off I had a cup of Bigelow Decaf Green Tea. 50 degrees, cloudy and rainy all day outside. So I stayed in and cleaned the house today. First did a load of laundry and then dusted and vacuumed. That was about it for my day. Caught up on some shows I had recorded. For Dinner tonight I prepared a 6 oz. Buffalo Sirloin Steak w/ Baked Beans, Baked Potato, and Salad.

 

I had a couple of Wild Idea Buffalo 6 oz. Sirloin Steaks in the freezer and I set them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I first heated the oven on 400 degrees. To prepare it I rubbed the Steak with a teaspoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a Cast Iron Skillet, that I sprayed with Pam Cooking Spray, on medium heat. When the skillet was heated I added my Buffalo Sirloins, I cooked them 2 minutes per side and finished them in the oven to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender. I prepared some Sauteed Mushrooms to go with the Steak.

 

I prepared a can of Bush’s Country Style Baked Beans. Just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Bush’s Beans!

 

 

I also had a baked Russet Potato for a side with Steak. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Also had a small Tossed Salad and a baked a loaf of La Baguetterie Roasted Garlic Oval Bread. Perfect Bread with any Dish! Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 


Wild Idea – FINE CUT SIRLOIN STEAK 6 OZ.
We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

Healthy Herb Recipes

September 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Herb Recipes. Find some Delicious and Healthy Herb Recipes with recipes including Corn Fritters with Yogurt-Dill Sauce, Rosemary-and-Garlic-Basted Sirloin Steak, and Instant-Pot Sausage and Peppers. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

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

Corn Fritters with Yogurt-Dill Sauce
This healthier version of classic corn fritters uses less oil for frying but still packs plenty of fresh corn flavor. A creamy dill sauce on the side brightens up each bite…………………………

Rosemary-and-Garlic-Basted Sirloin Steak
Master the perfectly seared sirloin steak with this easy method, while playing with fresh herbs to enhance the flavor. The key to success: letting the meat come to room temperature before adding to the pan to ensure it cooks evenly. Rosemary and garlic give it an irresistible herby finish. For the best results, let the steak rest before serving………………………………

Instant-Pot Sausage and Peppers
Yellow and green peppers, tomatoes and sweet onion come together in the Instant Pot and make this classic sandwich pop with flavor. Cooking sausage and peppers in your Instant Pot makes this even easier for a busy weeknight. While green peppers are classic, any color bell peppers will work well…………………………………..

* Click the link below to get all the Healthy Herb Recipes
http://www.eatingwell.com/recipes/19231/ingredients/herbs-spices/herbs/

One of America’s Favorites – Steak Diane

September 21, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Steak Diane

Steak Diane is a dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and sometimes flambéed. It was probably invented in London or New York in the 1930s. From the 1940s through the 1960s, it was considered a classic of “Continental cuisine”, and has since become retro.

“Steak Diane” does not appear in the classics of French cuisine, and is first documented in 1940, in Australia. It may have been invented in Belgium, London, or New York.

The name ‘Diana’, the Roman goddess of the hunt, has been used for various game-related foods, but the “venison steak Diane” attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection.

In mid-20th-century New York, there was a fad for tableside-flambéed dishes. By the 1940s, steak Diane was a common item on the menus of restaurants popular with New York café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony, one of which may have originated it, as well as the 21 Club and Le Pavillon. It is often attributed to Beniamino Schiavon, ‘Nino of the Drake’, the maître d’hôtel of the Drake Hotel in New York City, who was said to have created the dish with Luigi Quaglino at the Plage Restaurant in Ostend, Belgium, and named it after a “beauty of the nineteen-twenties” or perhaps “a reigning lady of the European demimonde in the nineteen twenties”. At the Drake, it was called “Steak Nino”.

The earliest attestation, however, is not in New York, but in Australia. Tony Clerici, maître d’hôtel at the Sydney restaurant Romano’s, said he invented it at his Mayfair restaurant Tony’s Grill in 1938 and named it in honor of Lady Diana Cooper. It was Romano’s signature dish, and was mentioned in a 1940 article about the restaurant.

Clerici may have learned the dish from Charles Gallo-Selva, who had previously worked at the Quaglino brothers’ restaurant Quaglino’s in London, which was serving steak cooked tableside in a chafing-dish in 1937. Indeed the head chef of Quaglino’s in the 1930s, Bartolomeo Calderoni, claimed in 1988 to have invented Steak Diane.

Other stories mention the Café de Paris in 1930’s London and the Copacabana Palace Hotel in Rio de Janeiro.

Steak Diane is similar to steak au poivre. The steak is cut or pounded thin so that it will cook rapidly. It is seasoned with salt and pepper, quickly sautéed in butter, and set aside. A sauce is prepared from the pan juices with various flavorings. The three New York city recipes from 1953 use few ingredients besides salt, pepper, and butter: brandy, sherry, chives (Sherry-Netherland); chives, dry mustard, lemon juice, Worcestershire sauce (Drake); chives, parsley, Worcestershire sauce (Colony). Only the Sherry-Netherland recipe explicitly calls for flambéing. Other recipes may use chives, Worcestershire sauce, mustard, thinly sliced mushrooms, shallots, cream, truffles, meat stock, or commercial steak sauce. The sauce is flambéed with brandy, dry sherry, or Madeira, and poured over the steak.

 

 

Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and………

August 13, 2020 at 7:08 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread

 

 

For Breakfast this morning I prepared a Ham, Egg, and Swiss Cheese Breakfast Sandwich. I fried up a few slices of Boar’s Head Sweet Slice Ham, I fried A Medium Egg Sunny Side Up, 1 slice of Private Selection of Swiss Cheese, and all served on a toasted Thomas Light English Muffin. Along with a cup of Bigelow Decaf Green Tea, it was a perfect Breakfast! 93 degrees, humid and partly sunny out today. Got the cart, rake, and leaf blower out to do some yard work. I got my industrial size of weed spray out. Sprayed around my yard and a few of neighbors yard. Good to be outside! For Dinner tonight I prepared a Buffalo Eye of Chuck Filet (6 oz.) w/ Steakhouse Seasoned Diced Potatoes and Baked Garlic Bread.

 

First time trying the Wild Idea 6 oz. Buffalo Eye of Chuck Filet. I’ll be preparing it in a Cast Iron Skillet, cooking it the same way as I do the other Wild Idea Buffalo Steaks. For Seasoning I’ll need Extra Virgin Olive Oil, Dried Rosemary, and Wild Idea Omnivore Salt.

 

To prepare it I turned the oven on to 400 degrees. Next I rubbed the Steak with a 1/2 tablespoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and the Wild Idea Omnivore Salt. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 2 minutes on 1 side and flipped it over and cooked it another 1 minute. Then I moved the Cast Iron to the oven to finish cooking. It came out to a beautiful Medium Rare! The Wild Idea Buffalo Eye of Chuck Filet came out flavorful and very tender! Like all the Wild Idea Buffalo Steaks, Delicious!

 

For a side I prepared some Simply Potatoes Steakhouse Seasoned Diced Potatoes. Just love using all the Simply Potatoes Products, always easy to prepare, fresh and delicious Potato Dishes. These come seasoned with Steakhouse Seasoning, I added some Sea Salt.

 

 

 

 

I also baked a loaf of Kroger Bakery Garlic Bread. Perfect Bread for any Steak! For Dessert later a 100 Calorie Mini Bag of Snyder’s Pretzels along with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo Eye of Chuck Filet (6 oz.)
Don’t let the name fool you. This tender, tasty little steak is cut from the beginning of the ribeye, which is tucked inside the chuck. Easy to use, simply rub with oil, season and grill! Available as a 6 oz. steak.

https://wildideabuffalo.com/collections/steaks/products/eye-of-chuck-filet

6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

August 6, 2020 at 6:55 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I had a cup of Bigelow Decaf Green Tea also. 81 degrees and partly cloudy out today. After my Tea I went Kroger and then Meijer for a few items. On the way back home I stopped and picked up Breakfast for Mom at Wendy’s. Later on took Mom’s car up and had it washed and stopped and got gas. Back home got the shop vac out and vacuumed her car. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

I had the 6 oz. Buffalo Sirloin in the freezer and sat a couple of them in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I always try to have a supply of them in the freezer. To prepare it I turned the oven on to 400 degrees. Next I rubbed the Steak with a 1/2 tablespoon of Extra Light Olive Oil. Then seasoned it with Dried Rosemary and the Wild Idea Omnivore Salt. As the Steak rested I preheated a Cast Iron Skillet. When the Skillet was heated I added my Buffalo Sirloin, I cooked it 2 minutes on 1 side and flipped it over and cooked it another 1 minute. Then I moved the Cast Iron to the oven to finish cooking. It came out to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and tender.

For one side 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. Perfect side for any Steak Dinner!

 

I also baked a slice of New York Bakery Lite Texas Toast. I just love the trio of the Wild Idea Buffalo Steak, Baked Potato, and Texas Toast! plus it’s Mom Approved! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FINE CUT SIRLOIN STEAK 6 OZ.

We cherry-pick only the finest cuts of the sirloin. These sirloin steaks are a great choice for steak sandwiches, or steak and eggs. Cut from the primal sirloin, these steaks are versatile and delicious. 6 oz.
https://wildideabuffalo.com/products/fine-cut-sirloin-steaks

 

 

 

 

 

Wild Idea Buffalo Omnivore Salt

Wild Idea Buffalo Idea Buffalo Company is excited to share Omnivore Salt with our customers. Omnivore Salt is fantastic blend of natural sea salt, harvested from the salt beds off the coast of Northern California, and organic spices. We have used Omnivore Salt while cooking our 100% grass fed buffalo to great success. Order today and don’t miss this limited time opportunity.
https://wildideabuffalo.com/collections/ranch-pantry/products/omnivore-salt

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