Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries

Dinner Tonight: Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries





I've never seen weather like were having this Spring! After a run of nice warm Spring days, today's high is

going to in the 50's and Sunday morning a freeze warning and struggle to see 50. Enough is enough, bring on the  permanent warm Spring days! Good news, My Dad was released from the rehab center this afternoon and is back home and resting comfortably. Mom prepared her Dad their meal and for myself a  Smoked Cheddar and Mushroom Bison Burger w/ Baked Fries.




I used my favorite Buffalo Meat, the Wild Idea Buffalo 1/4 lb. Bison Pattie. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I skillet fried it in Canola Oil about 3 1/2 minutes per side. Served it on a Aunt Millie’s Light Whole Grain Bun topped with a slice of Bordens Smoked Cheddar and Sauteed Baby Bella Mushrooms. I just love the taste of Buffalo, I don't miss Beef at all! To go with my Buffalo Burger I had Baked Ore Ida Crinkle Fries with a side of Hunt's Ketchup for dipping. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn. Did I mention how cool it was out today!




Wild Idea Buffalo 4 – 1/4-Lb Buffalo Burgers
Prepare for a whole new level of burger. Conveniently pre-made into one-quarter pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 4 – 1/4 Lb patties.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/4-1-4-lb-ready-made-buffalo-burgers-1-lb-pack

Smoked Cheddar and Mushroom Bison Burger w/ Baked Crinkle Fries

Dinner Tonight: Smoked Cheddar and Mushroom Bison Burger w/ Baked Crinkle Fries




In a span 24 hours here in the Ohio Valley it Thundered, Rained, Sleeted, Freezing Rain, and now it's Snowing. We have about 2" on the ground and they said we could expect anywhere from 6" to 8" with more coming over the weekend. Welcome to Ohio!

For dinner one of my favorites a Smoked Cheddar and Mushroom Bison Burger w/ Baked Crinkle Fries! Just love that Bison or Buffalo. I had ordered some Bison Products from http://www.buffalogal.com/. I had tried the Bison Top Sirloin about a week ago and tonight I'm trying the Buffalo Gal 1/3 Buffalo Patties. Their a really good looking plump Burger. I pan fried it on medium heat in Canola Oil about 4 minutes per side. The Burger came out moist and juicy with that fantastic Bison taste. I'll give it two thumbs up, excellent Bison Burger! I served it on a Healthy Life Whole Grain Bun topped with Sauteed Mushrooms and a slice of Borden Smoked Cheddar.


For a side I had a serving of Baked Ore Ida Crinkle Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.



Buffalo Gal 1/3 lb. Bison Patties

Description
6 (1/3 lb.) ready to grill burgers. Extra lean. Receive 2 (1 lb.) packs. 100% Buffalo.

Nutrition (3.5 oz.):
Fat: 2g, Sat. Fat: .5g, Calories: 110, Calories from Fat: 15, Carbs: 0g, Protein: 22g, Cholesterol: 60mg, Sodium: 55mg

Suggested Cooking Tips:
Bison burger is lean (ranging from 93-96% lean) so when grilling or pan frying the burger - place it on medium heat - COVER. Allow the burger to do its cooking on one side. Don't poke, smash or continually flip the burger because you want to maintain all of the moisture and fat in the meat. When burger appears mostly cooked - flip one time and in 30-45 seconds it should be ready to serve. You might find that using a meat thermometer is helpful when first cooking the burger. It should reach 160 degrees internal temp.

http://www.buffalogal.com/13-lb-Bison-Patties-P1.aspx

Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos

Today's Menu: Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos

Still fighting a nasty sinus infection but the Stuffed Jalapenos helped somewhat to clear that up! For dinner I prepared  Turkey Breast Panini w/ Chunky Potato Soup and Bacon Wrapped Stuffed Jalapenos.

I used Jennie - O Extra Lean Turkey Breast/Hickory Smoked. It comes packaged as a half Turkey Breast and it's 98% fat free and only 50 calories and 0 carbs! For the panini wrap I used Flatout Foildit Flatbread and it's 100% Whole Wheat with Flax and it's only 90 calories and 15 carbs. I then put the Turkey slices and a slice of Borden's Smoked Cheddar on the Wrap and grilled it for 5 minutes in the Panini Grill. First time I used the Jennie - O Turkey Breast. It's very tender and flavorful. Plus you can freeze the remaining breast to use later. Thank you Jennie - O!

For sides I warmed up a can of Cambell's Chunky Potato and Cheese & Bacon Bits Soup. A great tasting and thick soup. As Campbell's says "It's a soup that eats like a meal". I also preapared a side of Bacon Wrapped Stuffed Jalapenos. Stuffed with chopped fresh Cilantro, fresh grated Dutch Smoked Gouda Cheese, and Ground Turkey. Then wrapped with Jennie - O Turkey Bacon and broiled in the oven for 20 minutes, turning once. These are fantastic!! The Jalapeno, Ground Turkey, Gouda cheese and Cilantro make an incredible flavor. The Jalapenos have a bit of heat but are also a bit sweet from roasting. Looking for a great appeitizer give these a try! I left the full recipe at the end of the post. For dessert/snack later while watching Monday Night Football a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Bacon Wrapped Stuffed Jalapenos.

Ingredients

1/2 cup (2 ounces) grated Dutch Smoked Gouda
2 tablespoons chopped fresh cilantro leaves
6 large jalapeno peppers
1/4 Pound Ground Turkey (99% Lean)
Sea Salt, Parsley, Roasted Ground Cumin, Ground Black Pepper; to taste
6 strips bacon, uncooked

Directions

1)Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

2) Brown Ground Turkey until no longer pink. Season with Sea Salt, Ground Pepper, Roasted Ground Cumin, and Parsley.

3) In a small bowl, mix together the Ground Turkey, Gouda Cheese and Cilantro.

4) Using a paring knife, cut off the top of the peppers and reserve. Scoop out the veins and the seeds, discarding both. Stuff the cheese mixture inside the peppers, packing it tightly. Replace the cap on each pepper, secure with a toothpick if needed. Wrap the slice of bacon, top to bottom, around each pepper, covering the cap, and secure with a toothpick. Put the peppers on the baking sheet.  broil, turning occasionally, until the bacon is crisp and the peppers are tender, about 20 minutes total. Transfer to a serving platter and serve.