Lot of rain today and only a high in the mid 3o's. Had some Turkey Goetta for breakfast this morning. First time I've had it in a while, I really like Goetta! Fries up to nice golden brown with good crunch to it. Had Goetta, one Egg, and Toast. Doctor's appointment tomorrow afternoon, my 6 month check-up at my Oncologist. For dinner tonight a Buffalo T-Bone Steak w/ Baked Potato and Roasted Asparagus.
It was the first time I've had a Buffalo T-Bone Steak. I have 2 of them, 1 left in the freezer, they came in the Wild Idea Buffalo Holiday Package I had purchased. The Buffalo Ribeye was incredible and I think the T-Bone was even better! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it Canola Oil about 9 minutes, 5 minutes on one side and 4 1/2 on the other. Had to cook it a bit longer than normal, a thick Steak. It came a perfect medium rare and just bursting with incredible flavor! As any Wild Idea Buffalo cut, just a perfect piece of meat!
For one side I had a Baked Potato that I topped with McCormick Grinder Sea Salt and Black Peppercorn, a dab of Daisy Reduced Fat Sour Cream, and I Can't Believe It's Not Butter. Then I had some fresh Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. The complete recipe and instructions are at the end of the post. Another fine dinner tonight. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Wild Idea Buffalo 16 oz. T-Bone Steak
Can’t make up your mind? Try the best of both: cut from the mid section of the New York and Tenderloin, conveniently cut into one juicy steak. Cut to 16 oz.
http://wildideabuffalo.com/
Roasted Asparagus
INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese
METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.
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