Friday, September 25, 2020
Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)
Today’s Menu: Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light)
For Breakfast this morning I had toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 79 degrees and mostly sunny out today. After Breakfast
I went to Kroger and then Meijer, we needed quite a few things. Back home did some laundry and few chores around the house. For Dinner tonight its one of our favorites, Chopped Bison Sirloin and Sauteed Mushrooms w/ Baked Potato and Texas Toast (Light).
For Dinner tonight it’s one of our favorites, SayersBrook Ranch Bison Chopped Sirloin Steak. I love this Chopped Steak. To start I preheated the oven on 400 degrees. To prepare it I’ll need McCormick Grinder Sea Salt and Peppercorn Medley, McCormick Crushed Rosemary, and McCormick Thyme Leaves (all seasoning to taste). I got the Cast Iron Skillet out to prepare it. I first sprayed it with a very light coat of Pam Cooking Spray and then 
added a tablespoon of Extra Light Olive Oil. Heated it on medium heat. When the pan was heated I added the Chopped Steak. I cooked each side 2 minutes.Then finished it in the oven, at 400 degrees for 7 minutes. It cooked up beautifully, perfect medium rare! Had a nice little char on the outside and moist and juicy inside. These are so tender you could slice them with a spoon and have an excellent taste to them. This might be all the SayersBrook Ranch Bison Chopped Sirloin Steak that we have left. They no longer make the Chopped Steak, very sad!
I topped the Chopped Steak with some A-1 Sauce Thick/Hardy. Also cooked up some Sauteed Mushrooms.
I also prepared a Baked Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. I also baked a slice of New York Bakery Lite Texas Toast, One delicious meal tonight. The Chopped Steak, Potato, and Texas Toast just seem to work the best! For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Pretzels and a Sprite Zero to drink.
SayersBrook Ranch Bison Chopped Sirloin Steak
If you like the flavor of the sirloin, love the Bison Burger but want to take it up a notch, then the Chopped Sirloin Steak is for you! 4 lbs (4 packages each with 2-8oz chopped sirloin steaks).
Great flavor of the sirloin but also extremely tender and juicy.
http://www.sayersbrook.com/bison-chopped-sirloin-steak-4-lbs/
Friday, August 7, 2020
Thursday, June 4, 2020
Wild Idea Buffalo Recipe of the Week - Bison and Pasta Bake
This week's Wild Idea Buffalo Recipe of the Week is a Bison and Pasta Bake. I can't wait to try this one! To make this week's dish you'll need Wild Idea Ground Buffalo, Olive Oil, Salt, Black Pepper, Oregano, Fennel, Basil, Garlic Powder, Pizza Sauce, Ziti Pasta, Mozzarella Cheese, Grated Parmesan Cheese, and Parsley. Looking forward to this one! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles
out of this recipe, which fed four people each. Approved by my grandkids, who are two and five years old! Honest deliciousness!
Ingredients: (serves 8 to 16, based on appetite)
1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ - cup Parmesan, grated
Italian Parsley, fresh basil or green onions for garnish
Preparation:
1 - In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings.
Push the meat around the pan breaking it up and incorporating the spices. Continue to cook until the meat is browned.
2 - Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 - Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 - Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 - Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 - Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/
Bison and Pasta Bake
A great make ahead dish that can be frozen and popped in the oven at any time. I made four small casseroles
Ingredients: (serves 8 to 16, based on appetite)
1 – pound Ground Buffalo Meat
1 – tablespoon olive oil
1 – teaspoon salt
1 – teaspoon black pepper
2 – teaspoons oregano
2 – teaspoons fennel, crushed
2 – teaspoons basil
2 – teaspoons garlic powder
1 – 14 oz. jar pizza sauce
1 – 1 pound bag penne or ziti pasta, cooked al dente
8 – ounces mozzarella or cheddar cheese, chopped or grated
½ - cup Parmesan, grated
Italian Parsley, fresh basil or green onions for garnish
Preparation:
1 - In a pan over medium high heat add oil and heat, then crumble in ground buffalo and add the dry seasonings.
2 - Add the jar of pizza sauce and stir to incorporate. Remove from the heat.
3 - Place the cooked pasta in a large bowl and add the meat sauce and the mozzarella cheese. Toss to incorporate.
4 - Transfer the pasta mix to a lightly buttered casserole pan or divide between smaller pans.
5 - Cover the pan with foil and bake in a 375° preheated oven for 30 minutes. *If baking a frozen pan, extend cooking time to 45 minutes.
6 - Remove the foil from the pan and top with the grated parmesan cheese. Bake uncovered until the cheese is melted and the top is slightly browned.
Serve immediately and accompany with a vegetable salad.
https://wildideabuffalo.com/
Sunday, March 22, 2020
Wild Idea Buffalo Recipe of the Week - PIZZA MEATBALLS WITH PESTO PASTA
This week's Wild Idea Buffalo Recipe of the Week is PIZZA MEATBALLS WITH PESTO PASTA. This one is made using the Ground Wild Idea Buffalo Meat along with Pizza Sauce, Oregano, Fennel, Thyme, Salt and Pepper, Garlic Powder, Olive Oil, Bread Stuffing, Pasta, and Basil Pesto (recipe included). A true Italian Style Buffalo Meal! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020!
PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill's recipe will dish up both comfort and flavor.
So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.
Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all
use a smile. :)
*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.
Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)
1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 - teaspoon oregano
1 – teaspoon fennel seed, crushed
½ - teaspoon thyme
1 - teaspoon black pepper
½ - teaspoon salt
½ - teaspoon garlic powder
2 - tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional - if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice - cooked al dente
Basil Pesto *recipe below or purchased
Preparation:
1 - Mix all ingredients other than the meat together.
2 - Crumble in the ground buffalo meat and mix until well incorporated.
3 - Rub your hands with olive oil to roll the meat balls and place on a baking sheet.
4 - Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 - Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 - Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 - Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.
Ingredients:
2 - cups fresh basil leaves, packed
2 - cups shredded parmesan cheese
3 - garlic cloves, chopped
1 - teaspoon salt
1 - teaspoon pepper (I like a little more)
2 - tablespoon. lemon juice
1 - cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
Photo Credit: Jill O'Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health
WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a "must have" for countless healthy, meaty meals. We grind our finest
roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it's delicious? Average 95% lean.
1 lb. package
Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
PIZZA MEATBALLS WITH PESTO PASTA
We could all use a little comfort (and health) during this challenging time and where better to find solace than with a delicious, healthy meal. Jill's recipe will dish up both comfort and flavor.
So, create your own personal retreat by filling your home with great tunes and scented aromas and cozy up to comfort.
Pizza Meatballs with Basil Pesto Pasta
The aroma of this dish will call people to the kitchen and the taste will make them smile. We could all
*Substitute spices with others, such as Italian seasoning for the meatballs and fresh spinach for the pesto.
Ingredients: (makes 54 meatballs – serves 6 to 12 entrées)
1 – 1 pound Ground Wild Idea Buffalo Meat
1½ – cup pizza sauce
1 - teaspoon oregano
1 – teaspoon fennel seed, crushed
½ - teaspoon thyme
1 - teaspoon black pepper
½ - teaspoon salt
½ - teaspoon garlic powder
2 - tablespoons olive oil, plus more for rolling meat balls
1 – cup crushed seasoned bread stuffing (*Optional - if you leave out, reduce pizza sauce to 1 cup)
Pasta of your choice - cooked al dente
Basil Pesto *recipe below or purchased
Preparation:
1 - Mix all ingredients other than the meat together.
2 - Crumble in the ground buffalo meat and mix until well incorporated.
4 - Bake at 425°in a preheated oven, on the top rack for about 7 minutes.
5 - Prepare pasta per directions, reserving ½ cup of the pasta water. Do not rinse the pasta.
6 - Pour the reserved pasta water back in the pot and add the pasta and desired amount of pesto. Toss to incorporate and heat through.
7 - Place desired amount of pasta on plate and top pasta with 4 to 6 meatballs.
Basil Pesto
*I am not a pine nut fan, but if you are, add ¼ cup to ingredients.
Ingredients:
2 - cups fresh basil leaves, packed
2 - cups shredded parmesan cheese
3 - garlic cloves, chopped
1 - teaspoon salt
1 - teaspoon pepper (I like a little more)
2 - tablespoon. lemon juice
1 - cup olive oil
Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.
Photo Credit: Jill O'Brien
https://wildideabuffalo.com/blogs/recipes/dishing-up-comfort-health
WILD IDEA BUFFALO PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a "must have" for countless healthy, meaty meals. We grind our finest
1 lb. package
Looking for a bulk discount?! Check out our 12 lb., 24 lb., and 40 lb. Ground Bundles that ship FOR FREE!
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo
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