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

March 27, 2020 at 6:33 PM | Posted in Bush's, 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. 64 degrees and rain showers most of the day. I had to be at Kroger to pick up a food order I had placed yesterday. I had to pick them early so to try to get a few Meat Items. They say the later in the day your order is the less chance you have of getting Meat, Milk, and Eggs. There was already quite a few in line to Pick Up. I could go to the store but i can’t take a chance of catching something and bringing home and Mom catch it, she’s 92! So I just have to play it safe and stay in Isolation. 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 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 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.

Healthy Snap Pea Recipes

March 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Snap Pea Recipes. Delicious and Healthy Snap Pea Recipes including recipes for Steak, Pepper and Sugar Snap Stir Fry, Beef-Vegetable Ragout, and Creamy Salmon and Sugar Snap Cauliflower Gnocchi. Love those Snap Peas! 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 Snap Pea Recipes
Find healthy, delicious snap pea recipes, from the food and nutrition experts at EatingWell.

Steak, Pepper and Sugar Snap Stir Fry
Turn to this beef stir-fry recipe for a quick and easy dinner. The tender, spicy steak is cooked in the same wok or skillet as the crisp, colorful vegetables and smells divine as the dish is cooking………………….

Beef-Vegetable Ragout
This recipe fits the bill for casual get-togethers, and it’s prepared in only 30 minutes. Spoon the mixture over pasta and serve with crusty bread or corn bread and wedges of melon………………………..

Creamy Salmon and Sugar Snap Cauliflower Gnocchi
Tender cauliflower gnocchi combine with a quick cream sauce, tender peas and flaky salmon for an unforgettable weeknight dinner. This one is so good you might make it for special occasions. If you don’t like smoked salmon, use fresh………………………………

* Click the link below to get all the Healthy Snap Pea Recipes
http://www.eatingwell.com/recipes/20766/ingredients/vegetables/peas/snap/

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

March 8, 2020 at 6:30 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 prepared a Potatoes and Ham Breakfast Skillet. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. Just cooked the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a Fried Egg Sunnyside Up. And Breakfast is served! Had my morning cup of Bigelow Decaf Green Tea also. 70 degrees and mostly sunny, also windy out there. After Breakfast I did a couple of loads of laundry. After Lunch I took my car up and had it washed and I vacuumed it out also while there. Back home did some light cleanup around the house. 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 it in the fridge overnight to thaw. I love these Wild Idea Buffalo Steaks, always lean and so delicious! To prepare it I turned the oven on to 400 degrees. Next I rubbed the Steak with a teaspoon 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! 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

Kitchen Hint of the Day!

February 18, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Let it sit……………………………

Take your steak out of the fridge about 20 minutes before grilling to bring it to room temperature. A freezing-cold steak won’t cook evenly.Once your steak is off the grill, wait at least 5 minutes before slicing. This gives the juices a chance to settle back into the meat.

Healthy Meat Main Dish Recipes

February 16, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Meat Main Dish Recipes. Delicious and Healthy Meat Main Dish Recipes with recipes including Steak, Pepper and Sugar Snap Stir Fry, Cajun Skillet Pork Chops with Asparagus and Cheesy Polenta, and Slow-Cooker Flank Steak Au Jus Sandwiches. 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 Meat Main Dish Recipes
Find healthy, delicious recipes for main dish with meat, including meatballs, meatloaf and casserole recipes, from the food and nutrition experts at EatingWell.

Steak, Pepper and Sugar Snap Stir Fry
Turn to this beef stir-fry recipe for a quick and easy dinner. The tender, spicy steak is cooked in the same wok or skillet as the crisp, colorful vegetables and smells divine as the dish is cooking……………

Cajun Skillet Pork Chops with Asparagus and Cheesy Polenta
The Cajun pork chop rub adds a delicious smoky flavor to this easy skillet dish. This polenta has a nice sharp bite thanks to Cheddar cheese. Don’t have any on hand? Try Parmesan or Gouda instead…………………….

Slow-Cooker Flank Steak Au Jus Sandwiches
Juicy flank steak, beefy sauce and caramelized onions come together easily to create this delectable hoagie sandwich. The flank steak is tender, moist and flavor-packed, making it a great base recipe not only for these sandwiches but also for any recipe that calls for shredded beef, such as Italian sandwiches or chili…………………..

* Click the link below to get all the Healthy Meat Main Dish Recipes
http://www.eatingwell.com/recipes/22790/main-dishes/meat/

Buffalo 5oz. Petite Top Sirloin w/ Fried Okra and Cut Green Beans

January 25, 2020 at 6:41 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo 5oz. Petite Top Sirloin w/ Fried Okra and Cut Green Beans

 

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. Light rain and snow showers out today, high of 37 degrees. After lunch I went to the post office, then by the bank to the ATM, and then stopped and got gas. Cleaned and straightened the fridge and pantry. Just trying to find stuff to do to stay busy. For Dinner tonight a Buffalo 5oz. Petite Top Sirloin w/ Fried Okra and Cut Green Beans.

 

 

 

 

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.

 

Well this is a first, I’m having Fried Okra. I’ve had Okra in Gumbo but never on its own, until tonight! Mom said it had been forever since she had some so I thought I would give it a try. I bought a package at Meijer. I found many recipes for it online. I combined a few of them and came up with this recipe for Fried Okra. I’ll be needing fresh Okra (cut into 1/4 or 1/2 inch slices), Cornmeal, Flour, Cayenne Pepper, Black Pepper, Sea Salt, Egg, Low Fat Buttermilk, and Extra Light Olive Oil. I’ll be preparing them in a small Dutch Oven. To prepare it; Heat about 2 inches of Olive Oil in a small Dutch Oven, to about 350 F. As the skillet was heating, using a pie pan, whisk together the Cornmeal, Flour, Cayenne, Black Pepper, and Salt. Then in another bowl, beat the egg into the buttermilk. Next I dipped the Okra slices in the Buttermilk, then the cornmeal mix, tossing to coat. Added the Okra slices to the hot oil and cooked until Golden Brown. After they turned Golden Brown I removed them to a paper towel lined plate, to drain on paper the towels, added a sprinkle of the Sea Salt and served. Well Okra has a new fan! I really enjoyed these and can’t wait to have them again!

 

I also opened up a can of Del Monte Cut Green Beans. I heated them up in a small sauce pan on medium heat. Stirred often until heated, then served.I also baked a slice of the New York Bakery Light Texas Toast. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels along with 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

 

 

 

 

 

Okra sliced

Okra…………

Okra the Superfood. Okra looks like a ridged pepper, but actually belongs to the same plant family as hibiscus and cotton. … It is also a good source of potassium and calcium and is high in antioxidants, fiber, and vitamin C. The oil from okra is high in good fat (unsaturated) such as oleic and linoleic acids.
Okra is a nutritious food with many health benefits. It’s rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Okra may benefit pregnant women, heart health, and blood sugar control. It may even have anticancer properties.

Diabetic Beef Recipes

December 28, 2019 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Diabetic Beef Recipes. Delicious and Healthy Diabetic Beef Recipes with recipes including; Steak Enchilada Bowls with Sweet Potato Rice, Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa, and Dressed-Up French Dip Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Diabetic Beef Recipes
Find healthy, delicious diabetic beef recipes, from the food and nutrition experts at EatingWell.

Steak Enchilada Bowls with Sweet Potato Rice
You won’t miss the regular rice in these hearty bowls, which feature sweet potato “rice” that’s quickly made in your food processor. The simple swap means a welcome burst of color and flavor, plus way more vitamin A, vitamin C and potassium. This quick and easy recipe is sure to become a weeknight favorite. It takes about half an hour to prep, but you can make it even faster by swapping in store-bought sweet potato rice…………………………

Chipotle Skirt Steak Tacos with Smoky Tomatillo Salsa
Here’s a pro tip from chef Rick Bayless, who shared this skirt steak taco recipe: puree a can of chipotles in adobo sauce and keep it in your fridge. Adobo is a vinegary tomato sauce, so along with the chipotles (smoked jalapeños), it becomes an all-purpose marinade that’s spicy, smoky and salty, all in one. In this recipe you brush it on the steak before grilling but Bayless also does the same move on eggplant, chicken and fish. And having the sauce on hand means you’re ready to whip up this easy grilled dinner at a moment’s notice. Source: EatingWell Magazine, June 2019………………………….

Dressed-Up French Dip Sandwiches
This makeover French dip recipe adds taste and zing to the traditional sandwich. Slow-cooked sweet onions and beef still steal the show, but our mustard spread and roasted pepper relish add taste and color that will make these sandwiches a hit with any crowd. Source: Diabetic Living Magazine…………………………

*Click the link below to get all the Diabetic Beef Recipes
http://www.eatingwell.com/recipes/22999/health-condition/diabetic/dinner/meats/beef/

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 at 6:02 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 Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

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

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