BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

Dinner Tonight: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries





For Breakfast on this Saturday Morning Mom prepared some French Toast. For our Syrup for the French Toast we used Log Cabin Sugar Free Maple Syrup, only 20 calories per serving! Then I

heated up some Johnsonville Turkey Breakfast Sausage Links. And as always I had my morning cup of Bigelow Decaf Green Tea. Mom makes the French Toast around! Love a good Breakfast! Partly cloudy and 57 degrees out, I actually seen some sunshine! Finally drying out after 2 days of heavy rain, but more showers on the way Sunday. Got the cart out of the shed along with the rake and leaf blower. Leaves and limbs everywhere after the wind and rain of two days. Got the front yard and deck all raked and clean. The backyard and side yards were to  wet for me to get my cart on. Watched some College Football for the rest of the afternoon. For Dinner tonight its a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.


So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries. I had been wanting the Pulled Buffalo Chuck Roast for a while. I went to the freezer to find a package and thought I was out of it but then found a 1/2 pack of it in bottom pull out drawer of the freezer. I laid the package in the fridge overnight to thaw. Wild Idea Buffalo Chuck Roast, this is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper.



Delicious Pulled Buffalo that you just heat and serve. I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it.






For my Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.











Wild Idea Buffalo – Pulled Buffalo Chuck Roast

1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!
Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/products/pulled-buffalo-chuck-roast

Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

Dinner Tonight: Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans




I had Scrambled Eggs and Toast for Breakfast. I used 2 small Eggs that I scrambled and toasted up 2

slices of Healthy Life Whole Grain Bread that I lightly buttered with I Can't Believe It's Not Butter. Also that morning cup of Bigelow Decaf Green Tea. Warm morning and day out to be the last day January, 40's this morning and a high in the 50's. Mom went to Church this morning and she left I went to Kroger for her, she only needed a few items. Back home did a load of laundry for Mom and straightened up around the house. For dinner tonight a classic Sunday Dinner, Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans.








It was time for a hearty comfort food dinner, so what better than a Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, Cut Italian Green Beans! I came across this recipe at a site on WordPress, http://dawns-ad-lib.com/ Dawn has all kinds of great recipes so check her site out soon! Anyway she had a Tavern Style Pot Roast that looked and sounded too good to pass up! So I had to give it a try, and very glad I did! This makes one fine meal and quickly became a family favorite.





 I got the Crock Pot and Chuck Roast ready this morning and started the dish. To prepare the dish I used; 1 – 3lb. Chuck Roast, I package of Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, Bob Evan’s Mashed Potatoes, Allens Cut Italian Green Beans, and 2 cans Kroger Brand Baby Carrots




Just open the packet Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, I lined the Slow

Cooker with a plastic Slow Cooker Liner and spray it with Pam Cooking Spray, add your Roast to the Slow Cooker, pour the Sauce over the Roast, turn on the Slow Cooker, put the lid on it, and as the info commercials say “Set it and forget it”. You’ll be cooking it on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.) When done remove the Roast and cut into slices. Simple, easy clean up, and one delicious Roast! The Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce gives it an incredible flavor and richness. You'll have a new item for your Pantry along with a new “Keeper Recipe” after trying this! The original recipe and the website link is at the end of the post.

I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Allens Cut Italian Beans and 2 cans of Kroger Brand Baby Carrots. I was just going to have the Potatoes and Beans but Mom and Dad both wanted some Carrots, so I added the Carrots. Then I also baked some Cornbread for Mom and Dad. Perfect sides for a perfect Roast. For dessert later a slice of Hill and Valley Sugar Free Angel Food Cake.






TAVERN STYLE POT ROAST

INGREDIENTS
2-3 pounds boneless beef chuck
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce

INSTRUCTIONS
1 Place roast into slow cooker. Pour sauce over beef. (No need to add water.)

2 Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

3 Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

We ate it “open faced sandwich” style…on this go ’round.

http://dawns-ad-lib.com/2015/11/15/tavern-style-pot-roast/





Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.

Campbell’s Slow Cooker Sauces Tavern Style Pot Roast:

* With mushrooms and roasted garlic
* 6 or more servings
* Just add beef
* No artificial flavors *NEW_LINE*

Ingredients: Water, Onions, Distilled Vinegar, Crimini Mushrooms, Butter (Cream [Milk], Salt), Modified Food Starch, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Maltodextrin, Contains Less Than 2% of: Sugar, Dehydrated Roasted Garlic, Flavoring, Beer (Malted Barley, Corn Syrup, Hops, Yeast), Spice, Caramel Color.

Nutrition Facts
Serving Size 60 ml
Servings Per Container 6
Amount Per Serving
Calories 50
Calories From Fat 25
% Daily Value
Total Fat 2.5 G 4
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 580 Mg 24
Potassium 0 Mg 0
Total Carbohydrate 6 G 2
Dietary Fiber 0 G 0
Sugars 3 G
Protein 1 G

Wild Idea Buffalo Recipe of the Week - Texas Style Chili “Red”

The cold Winter weather and a good hot bowl of Chili go hand in hand! Which leads to this week's Wild Idea Buffalo Recipe of the Week - Texas Style Chili “Red”. It uses Wild Idea's  Buffalo Chuck Roast. Another delicious recipe from Jill O'Brien of Wild Idea Buffalo.  http://wildideabuffalo.com/



  Texas Style Chili “Red”

Texas Chili “Red”
In addition to the instructions below, I would gather and prep all of the ingredients before starting the process, as I found I needed to stir frequently.  I was saved by my friend Kris, acting sous chef and really good stirrer, thanks Kris. I also used a combination of mild chilies and medium hot chilies, as one of the comments I received from fellow grocery shoppers is you can get it too hot. I adjusted the heat to my liking with cayenne pepper.  The preparation was easy and the outcome delicious.


Ingredients:
1 – 3 lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry and cut into 1/4” pieces
4  - tablespoons olive oil
4 – tablespoons butter
1/3 – cup masa/corn flour
2 – tablespoons Mexican oregano
2 – tablespoons cumin
2 – tablespoons Mexican chili powder
1 – tablespoon salt
1 – teaspoon black pepper
3 – Texas sweet onions, about 7 cups
6 – garlic cloves, diced, about 3 tablespoons
2 – cups organic beef broth
2 – cups water
4 – dried Ancho chilies, stems removed, seeded and coarse chopped
6 – dried medium red chilies, stems removed, seeded and coarse chopped
1 – fresh Serrano chili, stem removed, seeded and finely chopped
1 – tablespoon brown sugar
¼ – cup fresh squeezed lime juice
*optional ½ – teaspoon cayenne pepper

Preparation:

1)   Prep ingredients. Spread meat out onto a large baking sheet and sprinkle with the corn flour.
2)   In a large cast iron or heavy pot, over medium high heat, heat pan and add 2 tablespoons each of the butter and olive oil.
3)   Add half of the floured meat to the pan and allow to brown, stirring occasionally, scraping the bottom up to keep browning even. Remove browned meat from pan with a spoon and place on a plate. Repeat this step with the remaining butter, olive oil and meat.
4)   Add the first browned meat back to the pot, along with the seasonings, stirring to incorporate.
5)   Add chopped onions and garlic, again stirring occasionally, scraping up the bottom. Allow the onions and garlic to cook for about 7 minutes.
6)   Add the broth and water to the pot, stirring again as above.
7)   Reduce heat to simmer and cover the pot.
8)   Place all of the diced chilies in a food processor (small ones work best) and chop. After peppers are a bit more chopped, add ½ cup of the pot liquids to the processor and blend again, creating more of a paste.
9)   Add the pepper paste to the pot, stir to incorporate and cover. Allow the chili to simmer for a couple of hours, stirring as above occasionally.
10) When the meat is tender, add the brown sugar and lime juice. Stir to incorporate, and allow to simmer a few more minutes.
11)  Taste, and adjust seasoning to your taste, adding the cayenne if more heat is needed.

For a complete meal, serve with grilled cheesy quesadillas with fresh relish and Texas style mustard and collard greens.


http://wildideabuffalo.com/2015/texas-style-chili-red/

Wild Idea Buffalo Recipe of the Week - Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash

Talk about your hearty dinners for a cold Winter's Day, this one fits the bill! And it's this weeks Wild Idea Buffalo Recipe of the Week - Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash. Another good one from  Jill O'Brien of Wild Idea Buffalo!





Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash

Ingredients:

1 3 lb. Chuck Roast, rinsed and patted dry
1 Tb.  Olive oil
1 tsp. Salt
1 Tb. Pepper
1/4 cup Apple Cider Syrup
2 bottles Hard Cider
1 Apple, diced
1 tsp. Arrow Root (*optional)
Preheat oven to 500*
Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate.
Roll roast around in pan covering with oil salt & pepper.
Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time.
Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover.
Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time.
Remove from oven and remove roast from pan. Cover Roast and set aside.
Place pot on stovetop and bring to a boil over medium high heat.
Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider).
To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste.
To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious!

Harvest Vegetable Hash

2 Cobs Corn, husked (or frozen corn)
1 Yam or small Acorn Squash, diced
1 Zucchini, diced
1 medium onion, diced
1/2 Tb. Olive Oil
1 Tb. Butter
1/2 tsp. salt
1 tsp. Black Pepper
1 tsp. fresh Rosemary, finely minced
In heavy sauté pan over medium high heat, add olive oil & butter
Add vegetables and seasonings to pan.
Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm.


http://wildideabuffalo.com/2010/buffalo-chuck-roast-with-hard-cider-sauce-and-harvest-hash/

Wild Idea Buffalo - 3 lbs. Chuck Roast
This versatile roast is loaded with flavor making it a regular on the dinner table at the Cheyenne River Ranch. Best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.



http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-lbs-chuck-roast

Today's Menu: Shredded Buffalo Chuck Roast BBQ Sandwich w/ Baked Potato





A rainy morning turned into a beautiful and sunny day, with a beautiful weekend in store! Went to Walmart
for milk, bread, and some chicken thighs to grill for tonight but choose to have some leftovers I had in the fridge. I still had some of the Wild Idea Buffalo Chuck roast left so for dinner I prepared a Shredded Buffalo Chuck Roast BBQ Sandwich w/ Baked Potato.




I hated to waste any food especially the Buffalo Chuck Roast! It's so tender and with such an incredible flavor. I warmed it up and then shredded what was left. Served it on a Aunt Millie's Reduced Calorie Whole Grain Bun and topped it with JB's Fat Boy Chipotle BBQ Sauce. What a great trio; Wild Idea Buffalo, JB's Fat Boy Sauce, and Aunt Millie's. I also had a Baked Potato topped with Sea Salt, Ground Black Pepper, and I can't Believe It's Not Butter. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.





Aunt Millie's Reduced Whole Grain Hamburger Buns

Reduced Calorie Hamburger Buns

Weight Watchers ® PointsPlus ® Value: 3*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.


Nutrition
Facts
Serving size 1 Bun (60g)
Servings per Container 8

Calories 110
   Calories from fat 10
Amount/Serving %DV*
Total Fat 1g 2%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated 0g
Monounsaturated 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 70mg 2%
Total Carbohydrate 25g 9%
Fiber 7g 27%
Sugars 1g
Protein 5g


http://www.auntmillies.com/Products/ProductView.aspx?prod=5885&cat=Buns

BBQ Buffalo for Lunch!

I had  plenty of leftover Buffalo Chuck Roast so for lunch I made a Shredded Buffalo BBQ Sandwich. I JB's Fat Boy Chipotle BBQ Sauce. It made a great dinner last night and a delicious lunch for today!

Used the Wild Idea Buffalo Chuck Roast, Aunt Millie's Light Whole Grain Bun, and

Sundays Pot Roast

Pot Roast and it's only 301 calories and 16 carbs!


Pot Roast


Ingredients

1 lean boneless beef chuck roast (about 4-5 pounds)
1 tablespoon extra virgin olive oil
1 to 2 teaspoons rubbed sage
1/4 teaspoon freshly ground pepper
1 cup low-sodium beef broth
6 medium red potatoes (about 2 pounds), cut in quarters
3 to 4 carrots, cut into 1-inch pieces
1 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water


Directions

In a Dutch oven, brown roast on both sides in oil. Season with sage and pepper. Add broth. Cover and bake at 325°F (160°C) for 2 1/2 hours.
Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.
Remove roast and vegetables to a serving platter and keep warm.
Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Makes 12 servings.


Nutritional Information : Serving Size: 1/12 recipe; Calories: 301; Sodium: 59 mg; Cholesterol: 82 mg; Carbohydrate: 16 gm; Protein: 27 gm; Fat: 14 gm.