5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

November 12, 2019 at 6:50 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, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Well we got our first Snow of the Season. Some places had up to 4 inches, we only had an inch of Snow. But it is one cold day out there, 20 degrees and a wind chill of 14 degrees. Spent some of the day clearing snow off both cars and then salting the driveway. Both cars were under the Car Port but the Snow was blowing all night. Not much else going on today. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

I’ll be using the 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 5 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.

 

 

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!

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. 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

8oz Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

October 13, 2019 at 6:40 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato

 

 

 

For Breakfast I toasted a Thomas Light English Muffin and topped it with some Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Another chilly morning out there, 35 degrees! For the day it was Sunny and a high of 67 but the wind made it feel a lot cooler. After Breakfast I went to Kroger for Mom for a few items and then stopped and picked up Breakfast for her at McDonald’s. She went on to Church a bit later. Did a load of laundry and then grabbed the rake, leaf blower, and the cart out of the shed and raked leaves. Had everything done by Lunch and settled in the easy chair for an afternoon of some NFL Football. For Dinner tonight I prepared an 8oz. Buffalo Top Sirloin Steak w/ Roasted Asparagus and Baked Potato.

 

 

A while back I purchased 6 Wild Idea Buffalo Steaks, one of them being a Top Sirloin Steak 8oz. that I’m having tonight.  To prepare it; I rubbed the Steak with a 1/2 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 1/2 minutes 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.

 

 

 

For one side I prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Light  Olive Oil, McCormick Garlic Salt, McCormick Grinders of Sea Salt and Peppercorn Medley. Rinse cleaned the Asparagus and cut the tough ends off of the Asparagus before Seasoning. Laid the Asparagus Spears out in a single layer on a foil lined baking sheet baking sheet. Placed the pan in oven and cook for approximately 8 minutes. Topped it with a sprinkle of Kraft Reduced Fat Parmesan Cheese before serving.

 

 

 

 

For another 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! Always an excellent Dinner when having any of the Wild Idea Buffalo Products! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with Coke Zero to drink.

 

 

 

 

 

 

 

 


Wild Idea Buffalo – Top Sirloin Steak 8oz.

Famous for their flavor, these juicy steaks are perfect for the grill.
https://wildideabuffalo.com/collections/steaks/products/8-oz

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

September 26, 2019 at 6:39 PM | Posted in Wild Idea Buffalo | 3 Comments
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Today’s Menu: 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast

 

 

To start the day off I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly Cloudy and a high of 77 degrees, no humidity. But we have possible record setting heat coming in later this week. After Breakfast I went to Kroger for Mom and then stopped and picked up Breakfast for her at McDonald’s. Caught up on a few things in the house and outside. For Dinner tonight its a 6 oz. Buffalo Sirloin w/ Baked Potato and Texas Toast.

 

 

I had a ordered 7 Wild Idea Buffalo Steaks and they came in late yesterday afternoon. So for Dinner tonight I’m having one of them, a 6 oz. Buffalo Sirloin. I love these Wild Idea Buffalo Steaks, always lean and so delicious! I turned the oven on to 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. 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! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 


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

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

September 10, 2019 at 6:41 PM | Posted in Wild Idea Buffalo | 4 Comments
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 

For Breakfast this morning I prepared a couple of Scrambled Eggs, toasted 2 slices of Aunt Millie’s Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Sunny and 94 degrees, and very humid outside today. Summer has returned! Not a lot going on. Caught up on some little jobs around and outside the house. Too hot and humid to do a lot outside. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 

 

I was ready for a Steak tonight! I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 

For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 

 

 

 

Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also had a couple of slices of La Baguetterie Roasted Garlic Oval Bread that was leftover. For Dessert/Snack a bowl of Skinny Pop – Pop Corn along with a Sprite Zero to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
Flat-Iron Steak 8 oz.

Kitchen Hint of the Day!

August 28, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Have a beer……………

Next time you grill a Steak – If you’re grilling a steak on a closed barbecue, here’s a neat trick to try. Open a can of beer and place it on the hottest part of the grill. It will boil and keep the meat moist, while adding flavor, too.

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

August 3, 2019 at 6:42 PM | Posted in Wild Idea Buffalo | 2 Comments
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Mixed Chili Beans

 

 

For Breakfast I made an Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet, Meijer Diced Ham, and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread and had my morning cup of Bigelow Decaf Green Tea. Sunny and 89 degrees out, humidity isn’t too bad. After I had Breakfast I went to Kroger for Mom. Later on went to see my cousins their Mom, my Aunt passed away yesterday. Just seeing if I could do anything for them. Got the cart out and took a spin around the neighborhood. So 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 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.

 

 

 

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!

 

 

 

 

 

 

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 Multi Grain Oval Loaf Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Sprite 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 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

Kitchen Hint of the Day!

July 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Do Not Move and Do Not Poke Zone……

When Grilling Steak – Let your steak develop a seared crust on the grill before moving or flipping it. If you try to lift the meat before it’s ready, it’ll stick to the grates.

When checking for doneness, resist the urge to repeatedly poke, stab, or pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food. Grill on!

Healthy Recipes for Cast-Iron Skillets

July 24, 2019 at 6:02 AM | Posted in Eating Well | Leave a comment
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Healthy Recipes for Cast-Iron Skillets from the EatingWell website and Magazine. Find Delicious and Healthy Recipes for Cast-Iron Skillets with recipes like; Strip Steaks with Smoky Cilantro Sauce and Roasted Vegetables, Charred Tomato and Chicken Tacos, and Peach and Blueberry Cobbler. Get those Cast Iron Skillets ready! You can find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Recipes for Cast-Iron Skillets
Use your cast-iron skillet in these delicious cast-iron recipes for dinner, side dishes and desserts.

Strip Steaks with Smoky Cilantro Sauce and Roasted Vegetables
In this healthy dinner recipe, a cast-iron pan does double duty by searing the steaks and roasting the vegetables. Not a fan of cilantro? The sauce is great with parsley instead…….

Charred Tomato and Chicken Tacos
Charring tomatoes in a cast-iron skillet yields smoky results………

Peach and Blueberry Cobbler
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet……………….

* Click the link below to get all the Healthy Recipes for Cast-Iron Skillets
http://www.eatingwell.com/recipes/22136/cooking-methods-styles/cast-iron-skillet/slideshow/healthy-recipes-for-cast-iron-skillets/

Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans

July 16, 2019 at 6:32 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Cut Green Beans

 

 


For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, Shredded Cheddar Cheese. Also had my morning cup of Bigelow Decaf Green Tea. Partly cloudy, 94 degrees and humid out today. After Breakfast I went to Kroger for Mom and stopped by McDonald’s to pick up Breakfast for her. Did some laundry and cleaned the house today. Waited around for the cable repair to show up. Still having problems with the picture freezing up and having to reboot it. For Dinner tonight, Buffalo Flat Iron Steak w/ Sauteed Mushrooms, Baked Potato, and Green Beans.

 

 

 


I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow.

 

 

 


It’s a beautiful, lean, cut of Buffalo. I started by rubbing it with a light coat of Extra Virgin Olive Oil and seasoning it with Dried Rosemary, Dried Thyme, and McCormick Grinder Sea Salt and Black Peppercorn. I pan fried it in a Cast Iron Skillet on medium high heat for about 3 1/2 minutes per side. Came out a perfect medium rare, nice outside char with a moist and juicy pink center!This was an awesome tasting Steak! A huge difference between the Beef Flat iron Steaks and Buffalo Flat Iron Steaks is how much more tender the Buffalo is. At times Flat Iron Beef can be tough, not the Wild Idea Buffalo Flat Irons! Served it with Sauteed Mushrooms.

 

 

 


For a side I prepared a Baked Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, topped it with I Can’t Believe It’s Not Butter.

 

 

 

 

 


Then I also heated up a can of Del Monte Low Sodium Cut Green Beans. I also baked a 1/2 loaf of a Mini French Bread Loaf. Bought this at the Kroger Bakery. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

June 25, 2019 at 6:38 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

 

 

For Breakfast this morning I fried up a few slices of Kahn’s Bologna, used a 1/2 slice of Kraft Deli Style Sharp Cheddar Cheese, and toasted a Thomas Light English Muffin. And I had myself a Breakfast Sandwich. Also had a cup of Bigelow Decaf Green Tea. Sunny and 82 degrees out today! That’s right, I said Sunny! They say no rain until sometime Saturday, I hope they are right. This area needs to dry out from all the rain. Got the cart out of the shed and did some yard work most of the day. Feels so good to be outside with sunshine! Yes, I had plenty of sunscreen on! So for Dinner tonight I had a Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas.

 

 

 

 

I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow. Next I turned the oven on to 400°F.

 

 

 

 

 

I got my Cast Iron out and added a 1 tablespoon of Extra Light Olive Oil. Heated it on medium heat. When heated up I added the Flat Iron Steak to the skillet. I seared for 1 minute and flipped it over and cooked it another 2 minutes. Removed it from the heat and let it rest for 5 minutes. And Wow what a Steak! So juicy and tender, with that Wild Idea Buffalo taste that’s like no other. All their Buffalo are raised on the free range of the Great Plains grasslands. So good! I also Sauteed some Baby Bella Mushrooms. Sauteed in Extra Light Olive Oil and Blue Bonnet Light Butter. seasoned with Sea Salt, Pepper, Dried Thyme, and Parsley.

 

 

 

 

 

For one side dish I prepared Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! 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, Walnut Pieces, 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, add the Walnut Pieces, 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! The Walnuts work perfect with the Squash. I really love Butternut Squash! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.

 

 

 

 

Then for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! I also baked a loaf of Italian Bread that I had purchased at Walmart Bakery. For Dessert later tonight a few slices of a Honey Crisp Apple.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.
We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

 

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