Dinner Tonight: Buffalo 10 oz. New York Strip Steak and Sauteed Mushrooms w/ Baked Potato and Cut Asparagus
Started my day off by Poaching an Egg and serving it on top of a toasted Healthy Life Whole Grain
I had ordered a couple of Wild Idea Buffalo 10 oz. New York Strip Steaks and had them in the
Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!
For a side dish I baked a Russet 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 prepared some Cut Asparagus with Bacon Bits. I had purchased the Asparagus at the local Kroger just the other day. I washed the Asparagus and trimmed off the stalk ends. I then cut the Asparagus into 3 pieces. Heated up a medium size skillet that I had sprayed with Pam Cooking Spray. I had placed the Asparagus pieces in a bowl and seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley, Garlic Salt, Smoked Real Bacon Bits, and Extra Virgin Olive Oil. Mixed well. Then added the Asparagus to the preheated skillet. Cooked them for about 8 minutes. Removed from the heat and served. Sprinkled Kraft Reduced Fat Grated Parmesan Cheese and done! For dessert later a bowl of Dole Sliced Peaches.
Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK