5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans







For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin (lightly buttered), fried 2 Jennie - O Turkey Breakfast Sausage Patties, and the morning cup of Bigelow Decaf Green Tea. After Lunch I headed up to the hospital to see Dad. He's looking a lot better and feels a whole lot better. They still have him on heavy duty water pills, and they seem to be working as most of the water has now drained. Another hot and humid day out! Back home did a load of laundry and some house cleaning. For Dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato and Cut Italian Green Beans.

I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare. I topped it with some Sauteed Mushrooms.

For one side I 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.

For another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I also baked a slice of the New York Bakery Light Texas Toast Bread, love this Bread!. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans

Dinner Tonight: 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans






Cloudy morning turned into a sunny afternoon and it warmed up to about 60 degrees! Made a Chili Omelet for Breakfast this morning. Using my Crock Pot 3 Bean Buffalo Chili and Egg Beater's Egg Whites, also sprinkled some fresh shredded Smoked Goda on top of it. A very good start to the day! After Breakfast I started a load of laundry for Mom. Next it was Christmas Present delivery day. I dropped off gifts and candy to a few friends. Love the Spirit of Christmas! Back home did a few things around the house and finished up the laundry. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Tater Tots and Baked Beans. The trio of Steak, Potatoes, and Beans make one delicious meal!





I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1/2 teaspoon of Extra Virgin Olive Oil. Then seasoned it with Dried Rosemary, McCormick’s Grinder Sea Salt and Peppercorn Medley. As the Steak rested I preheated a Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, cooked it 4 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo I’ve ever had. As always when cooking Buffalo, keep an eye on it it will get done quickly. They cook faster than marbled meat and when overcooked will be tough and dry. Buffalo is best cooked medium-rare or rare.






I had picked a bag of Ore Ida Mini Tater Tots at Kroger a while back. Who doesn't like Tater Tots, love these things!  Just bake at 425 degrees for about 15 minutes and done! The tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup.

Then for another side dish I prepared a small can of Bush’s Vegetarian Baked Beans. First time I
prepared these I fell in love with the flavor and taste of the Vegetarian Beans! Only 130 calories, 0 fat, and 24 net carbs per serving. To prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. Love these Beans, becoming one of my favorite sides real quick. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.








Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://wildideabuffalo.com/products/petite-top-sirloin-steaks

Panko Crusted Cod Fish Sandwich w/ Baked Potato

Dinner Tonight: Panko Crusted Cod Fish Sandwich w/ Baked Potato




Around 6:00 this morning as I was waking up, there was loud explosion that went off. It didn't sound as if it was real close but you could hear the bang. Never heard anything on the news about it so not sure what happened. Outside it's another humid and hot day out there. I had a Doctor's appointment today, had to go and let the Doctor check me out to make sure I didn't grow another leg! I need work on my Hoveround Chair and for Hoveround to approve it I have to see the Doc to confirm I still need it! You would think they would know this since I've been an amputee since 2001. Another major flaw in this Obama Care stuff. So for dinner tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Potato.





I purchased the Cod from Kroger yesterday,Wild Caught Cod Loin. To make the Cod I started my rinsing the Cod in cold water and patting dry with a paper towel. I'll need the following to make this; Cod Fillet,  Panko Bread Crumbs, Sea Salt and Ground Black Pepper (to taste), Onion Powder, Garlic Powder, Smoked Paprika, Egg Beater’s, Flour, and Canola Oil. The original recipe is at the end of the post. I only used a 1/4 amount of the Ingredients, I just made 1 Fillet





To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned it  with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Kroger Lite Wheat Bun.




For a side I had a Baked Potato that I has seasoned with McCormick Grinder Sea salt and Peppercorn Medley. Topped it with I Can't Believe It's Not Butter. For dessert later a bowl of Del Monte Sliced Peaches.




Panko Crusted Cod Fish Sandwich

Ingredients:

(4) 4oz. Orange Roughy or Cod Fillets
1c. Panko Bread Crumbs
Sea Salt and Ground Black Pepper, to taste
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 Tbs. Canola Oil

Directions:

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Number of Servings: 4

Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus

Dinner Tonight: Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus




It's a warm day out there today but with low humidity again. Had a Simple Truth Breakfast Sandwich

with Canadian Bacon for Breakfast. After my morning workout went to Meijer, out of the Envy Apples. Leaving Meijer I was waiting to turn on to I-75 and there was 4 cars ahead of me. The light turned green and the cars ahead just sat there, the driver in front of me started honking his horn. Still no movement and the light turned red. So you can right turn on red if nothing is coming, but still the guy up front just sat there on his cell phone. Then several people were honking and he jumps out of his car, cell phone in hand, and starts yelling, "Shut up, I've got an important phone call." I left out his exact words, it was littered with a lot 4 letter words. Anyway he jumps back in his car so cars started to go around him and when that starts he decides to turn himself. The line of traffic finally got on I-75 and everyone that passed this nut job he was flipping off! Takes all kinds I guess. Just another day in the life! For dinner tonight I prepared a Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Skillet Asparagus.




I received my latest order from Wild Idea Buffalo yesterday afternoon and couldn't wait to have one

of the Buffalo 10 oz. New York Strip Steaks I had ordered! So I froze the rest of the order and kept

one Steak out and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are. To prepare it all I'll need is McCormick Grinder Sea Salt and Peppercorn Medley, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Sea Salt and Peppercorn. Once the skillet is hot I added the Steak let it sear on the high heat for about 4 minutes. Then turned it once and cooked for 3 1/2 more minutes to a perfect medium rare. The Steak is every bit as delicious as it looked! The taste so fresh and has a slight sweet taste to it. Moist and tender and so delicious! You just can't beat these Wild Idea Buffalo Steaks, Bison or Beef.



For one side I prepared some baked Ore Ida Steak Fries, seasoned with Sea Salt and Ground Black

Pepper with a side of Hunt's Ketchup for dipping. Then I also prepared some Skillet Asparagus. To prepare this I heated a large nonstick skillet over medium-high heat. I trimmed and cut the Asparagus and set aside. Added Extra Virgin Olive Oil to pan; swirled to coat. Added the Asparagus to the pan and seasoned with Sea Salt, Black Pepper, and Garlic Salt; cooked about 3 minutes until the Asparagus was crisp-tender and browned and served. Wow, quite a meal! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.  








 10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks

Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

Dinner Tonight: Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans

Had to fast overnight for my 4 month checkup at the Family Doctor; checking Sugar, Cholesterol, and such. Glad it's over, I don't like going to a doctor and especially a Family Doctor. After that I had to take Dad for a Doctor appointment later in the morning. Back home did the usual, cleaned up the house and cleaned up around the house a bit. Have one of my favorites for dinner tonight, fresh Florida Gulf Coast Grouper! Tonight I prepared a Fried Gulf Coast Grouper w/ Smashed Potatoes and Green Beans.

A good friend of mine gave me a call early last evening and said he just came in from Florida and he was coming by to drop off some Gulf Coast Grouper off to me! And this was fresh caught Grouper, never frozen. He came home Monday and it was caught on early Sunday evening off the Gulf Coast of Florida. They filleted what they had and put them on ice, then straight to my fridge! Now that's fresh! A big “thank you” to Jim for the Grouper! Wow I’ve got some beautiful fillets of Grouper. I coated the fillets in seasoned flour that I seasoned with McCormick Grinder Sea Salt and Black Peppercorn Medley. I fried the fillets in Extra Virgin Olive Oil on medium heat until they were a  golden brown, flipping them over one time. What fantastic tasting fillets! So fresh and meaty, love these Groupers. I'll have leftover Grouper for lunch tomorrow.


For sides I had Smashed Potatoes, Green Beans, and a slice of Klosterman Wheat Bread. To make the Smashed Potatoes I used Petite Gourmet Potatoes. I cut each Potato in half. Then after putting them in a bowl I added a tablespoon of Extra Virgin Olive Oil and then McCormick Grinder Sea Salt and Black Peppercorn Medley, Dried Dill, and Parsley and mixed until all were coated. I then boiled them for 20 minutes. Then put them in a serving bowl and with a fork smashed them up. Added I Can’t Believe It’s Not Butter and continued to smash and mix. The Green Beans were Del Monte Cut Green Beans. For dessert later a Jello Sugar Free Dark Chocolate Pudding.




Grouper

A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round
* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice

Dinner Tonight: Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice





Happy Memorial Day to all our Military Men currently serving and protecting our Country and to all the fallen heroes that lost their lives protecting our Country. It's been a cloudy one here, hot and humid with rain on and off. Had a grilled Ham, Egg, and Cheese Sandwich to start my day off with. So not much going on, did a little house cleaning inside and outside and that was about it. For dinner tonight I prepared a Baked Atlantic Salmon Fillet w/ Roasted Asparagus and Whole Grain Brown Rice.

I picked the Atlantic Wild Caught Salmon up at Kroger yesterday, they had some beautiful fillets! To prepare it I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and Dill. I preheated the oven on 400 degrees. Then got a small roasting pan and sprayed that with Pam Cooking Spray. Baked until it was fork tender, about 12 minutes. The Salmon was delicious! Very moist, fresh tasting, and seasoned just like I like it.





To go with the Salmon I prepared some Roasted Asparagus and Whole Grain Brown Rice. To

prepare the Asparagus  I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 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. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast 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. I roasted these at the same time I was baking the Salmon.





Then for another side I prepared some Uncle Ben's Whole Grain Brown Ready Rice. Comes in a microwave ready pouch, just heat for 90 seconds and serve! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Ground Pork Burger w/ Baked Fries

Dinner Tonight: Ground Pork Burger w/ Baked Fries

A break from the snow today and not real cold today. But it looks as though we are in for a week of cold weather, below zero a few mornings and below freezing all week. Did a few chores indoor and then outside clearing the driveway, again! Got most of slush and snow off and salted it . I wanted to get all I could off before the big freeze tomorrow. After that settled in for a day of NASCAR and College Basketball. For dinner tonight it's a Ground Pork Burger w/ Baked Fries.






I bought a 1 lb. package of Kroger Ground Pork at Kroger the other day and made 5 Pork Burgers out of it, freezing 4 of them and having one for my dinner tonight. I seasoned it McCormick Grinder Sea salt and Black Peppercorn. Then pan fried it in a small skillet in Extra Virgin Olive Oil, 4 1/2 minutes per side. Served it on a Healthy Life Whole Grain Bun and topped it with a slice of Simple Truth Muenster Cheese. The Ground Pork is always so moist and flavorful, again Kroger has some of the best Pork Products around. I also baked some Ore Ida Steak Fries, served with a side of Hunt's Ketchup. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.





Ore Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato

SERVING SIZE 84 g
CALORIES 110
FAT 3 g
SODIUM 290 mg
CARBS 19 g


https://www.oreida.com/Products/S/Steak-Fries#.VMlqcWjF8Xs

Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans

Dinner Tonight: Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans

Cold but not too bad out this morning. Had a light Breakfast of Egg Beater's Egg Whites, a Slice of Sargento Ultra Thin Swiss Cheese, on a Thomas Light While Grain English Muffin. After Breakfast ran to Kroger for Mom and stopped by Dunkin Donuts and picked them up a couple of Glazed Donuts, that's where I get my love of Donuts from! I sadly did not have one. Also took a friend of mine a big slice of the Turkey Lasagna I made yesterday. Back home and cleaned up around the house and that was about it. For dinner tonight another good one, Wild Idea Buffalo 10 oz. New York Strip Steak w/ Baked Steak Fries and Chili Beans.





I've been wanting to try the Wild Idea Buffalo 10 oz. New York Strip Steak for sometime now. I finally ordered one on my last order to Wild Idea Buffalo. I had it in the freezer so I let it thaw overnight in the fridge. I cut the package open, and what a beautiful cut of meat! To prepare this was going to easy, needing some Extra Virgin Olive Oil and McCormick Grinder Sea Salt and Black Peppercorn. I broke out the cast Iron Skillet to fry this baby up! A Cast Iron Skillet will give it a nice even heat across the Fillet. I started by spraying the Cast Iron with Pam Cooking Spray and preheating the Skillet on medium heat. As that was heating up I rubbed extra Virgin Olive Oil all over the Fillet, making sure I covered the entire Fillet. I then seasoned it on all sides with the McCormick Grinder Sea Salt and Black Peppercorn. I then fried it in the Cast Iron about 4:00 minutes per side. I timed it because I wanted my Steak medium rare, and Buffalo cooks a lot quicker than Beef (Tastes better and is healthier also). Pulled the Steak from the Skillet and let it rest for 5 minutes before slicing it. You could have cut this Fillet with a spoon! Tender, Moist, and the incredible Wild Idea Buffalo flavor!

For one side I prepared Ore Ida Steak Fries, been a while since I've had these. I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn along with a side of Hunt's Ketchup for dipping. Then I also heated up a can of Bush's Chili Beans - Kidney Beans in Mild Chili Sauce. Something new from Bush's Beans that I came across at Meijer yesterday. Buffalo New York Strip Steak, Baked Potato, and Beans, one mighty fine dinner! For dessert later a Jello Sugar free Dark Chocolate Pudding Cup.















Wild Idea Buffalo 10 oz. New York Strip Steak

10 oz. New York Strip Steak
A classic American favorite, lean and luscious. 10 oz.

http://buy.wildideabuffalo.com/collections/premium-steaks/products/new-york-strip-steaks

Health Benefits of 100% Grass Fed Bison
Wild Idea Buffalo meat is:

* Lower in calories, fat, and cholesterol than chicken or fish.
* Higher in protein than beef. Nutrient-dense, flavor rich, outrageously lean, and high in antioxidant Omega 3 fatty acids and vitamin E.
* 100% native grass fed – delivering 3.5x more omega-3 fatty acids than grain-fed bison. Red Meat That’s Good for You!


Beyond Organic

Wild Idea Buffalo was started with a simple idea: supply delicious, healthy, 100% grass-fed meat to consumers interested in sustainability.  To that end, we have left no stone unturned in our effort to “go beyond organic” and provide the best tasting red meat available.

Wild Idea Buffalo Co has chosen therefore not to have its product USDA Certified Organic, but
rather “go beyond organic” with the way we raise our buffalo.  We believe in providing the buffalo and the ecosystem that we share with the buffalo the respect and care that they both deserve.  All our animals are 100% grass-fed, hormone/antibiotic/pesticide free, 100% free roaming, and always humanely field harvested.  The humane manner in which Wild Idea Buffalo raises and harvests its buffalo leads to a superior product which is healthier for the consumer, the environment, and the animal.

Quite simply, if you are searching for the healthiest,  most sustainable, and most humanely raised red meat available then look no further than Wild Idea Buffalo Co.  Our approach to raising buffalo is second to none with a difference you can taste with your first bite.

Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

Dinner Tonight: Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes

It's been one rainy day around here today. It started last night and continued throughout today, about 40 degrees out. But we got some real cold weather moving in, which means some freezing rain or snow. Not much happening around the house today. Went to Kroger to pick up a prescription for Dad and a few items I needed. Big easy chair and TV day this afternoon! For dinner tonight I prepared a Panko Crusted Veal Cutlet w/ Skillet Roasted Herb Carrots and Fingerling Potatoes.

While at Jungle Jim’s International Market yesterday I purchased some Veal Cutlets, Mushrooms, and Fingerling Potatoes. They have the best Veal anywhere around our area, so I always pick some up when I'm there. To prepare it I got the big three out to bread these beautiful Veal Cutlets; Flour, Egg Beaters, and Panko Bread Crumbs. I seasoned the the Veal with Sea Salt and Ground Black Pepper. I then rolled them in Flour. I then took some Hungarian Paprika and Seasoned the Egg Beater’s with it, and dipped the the veal Cutlets in it shaking off any excess. For the last coating I rolled the Veal in Shake and Bake Seasoned Panko, pressing them in the Crumbs firmly to make sure the Cutlets were completely covered. These were thick cutlets so I had to fry them a little bit longer than you would normally would fry Veal. I fried them in Extra Virgin Olive Oil about 5 minutes per side. The coatings gave it a fantastic golden brown coating and the cutlet was tender and moist, and seasoned just right. You could cut by using a fork! Using the same pan I quartered some Button Mushrooms and Sauteed them for one side dish.

Then for my other sides I prepare Skillet Roasted Herb Carrots and Fingerling Potatoes. I washed and patted dry the Carrots and Fingerling Potatoes. I cut the Carrots into bite size pieces parboiled them in water for about 5 minutes, drained the water and set the Carrots aside in a bowl. I did this to soften them up a bit before Roasting them. Then I cut the Fingerling Potatoes in half, lengthwise. Put the Carrots and Potatoes in a large bowl and seasoned them with; Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Thyme, Dried Rosemary, a sprinkle of Garlic salt, and a pinch of Rubbed Sage. Tossed everything in the bowl until all pieces were coated with the seasoning. Using a large cookie sheet I spread the Carrots and Potatoes out on the sheet. Then transferred it to the oven and Roasted them at 400 degrees until they were fork tender, about 20 minutes. I love Carrots and Fingerling Potatoes, but with the Herbs and Seasoning it makes just them that more delicious! It's been one delicious Comfort Food Dinner! For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream topped with Smucker's Sugar Free Chocolate Fudge Topping Sauce.

* Parboil -  The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying.

Veal
From Wikipedia, the free encyclopedia
Veal is the meat of young cattle (calves), as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.

Breakfast at Dinner: Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast

Dinner Tonight: Breakfast for Dinner - Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

The day started off with a light freezing rain. A lot of accidents early this morning and a lot roads were shutdown. By 10:00 this morning it was 35 degrees and everything melted. Turned to a decent day, mostly sunny and about 50 degrees. Puttered around the house doing a few things and then an afternoon of College Football. For dinner tonight Breakfast! I prepared a Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.

A good Breakfast for Dinner tonight sounded like a winner, and it was! I've been having a light Breakfast lately, so I've been wanting a full and healthy Breakfast. So tonight for dinner that's what I had, Buffalo Sirloin Steak w/ Eggs, Hash Browns, and Wheat Toast.






 I used a Wild idea Buffalo 5 oz. Petite Sirloin, the finest cuts of Buffalo around! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. Heated up a small skillet on medium heat, adding 1 tablespoon of Extra Virgin Olive Oil as it was heating up. I then pan fried the Buffalo Sirloin, fried it about 4 minutes per side. It came out a perfect medium rare, nice char on the outside and a little pink in the middle. As I've said before Wild Idea Buffalo is most delicious tasting Buffalo Steak there is, bar none! I switched from using Beef to Buffalo several years ago. For me Beef doesn't come close to Buffalo, not to mention it's healthier than Beef also.

To go with my Steak I prepared one Egg Sunny Side Up, a serving of Simply Potatoes Hash Browns, and 2 slices of Toasted Klosterman Wheat Bread (Buttered with I Can't Believe It's Not Butter). Now this is a Breakfast! The Wild Idea Buffalo Steak ties everything together. Sometimes Breakfast is makes a mighty fine Dinner! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak


Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.





http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaksSteakhouse






Wild idea Buffalo Steak Cooking Times:

Length of cooking time depends on the thickness of steaks. Adjust to your personal preference.
* 1/2″ thick: 2 minutes each side.
* 1″ thick: 3 minutes first side, and 2 minutes second side for medium rare.
* 1½” thick: 4 minutes each side for medium rare.
For thicker cuts, increase cooking time by 1 minute per half inch per side, for medium rare.
Temperature Guide–Internal temperatures of meat:
* Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.


http://wildideabuffalo.com/recipes/buffalo-basics/

Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans

A little hotter and more humid outside, ugh! Went this morning and picked my car up, $178.00. But it beats a new car payment, still runs good at 145,00 miles. My Dad is doing better, they have up out of the wheelchair and walking with the use of a walker. Hope the improvement continues and he can make it home. September 4th is his Birthday, he'll be 93! Mom ate dinner with Dad at the rehab center so I cooked for one tonight. I prepared a Bison Sirloin & Sauteed Mushrooms w/ Mashed Potatoes and Cut Green Beans.








I used a Great Range Bison Sirloin, sold here locally at Kroger. I seasoned it with McCormick Grinder Sea salt and Black Peppercorn and pan fried it in Canola Oil, about 4 minutes per side  to a beautiful medium rare with a nice char on the outside and a little pink and moist and tender inside, love that Bison! Served with a side of Sauteed Whole Mushrooms.








For another side dish I prepared my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready.  Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Greek Yogurt.








Great Range Bison

About Great Range Brand Bison and Rocky Mountain Natural Meats

Great Range Brand Bison is produced and distributed by Rocky Mountain Natural Meats. Rocky Mountain Natural Meats started in 1986 as a small meat distributor devoted solely to bison. From the beginning, our focus was to provide high quality bison meat and great service to grocers, distributors and restaurants nationwide.

An in-house grading system was developed to guarantee premium quality and consistency to the end-user – this became the Great Range Bison brand. Carcass characteristics such as fat color, fat cover, muscle color, ossification and weight are the major factors in determining if the product receives the Great Range Bison brand. By working closely with our producers and assisting them with ration formulation, our quality control begins at the source. Today, Rocky Mountain Natural Meats processes over 400 head of bison per week.

Chili Spud and Grilled Cheese

Dinner Tonight: Chili Spud and Grilled Cheese

It's been pouring the rain since last night. Already Flood Warnings out for different areas around here. Not quite as humid out though. Just did some work on the computer, scans and deleting some old files and such. For dinner something a bit different, a Chili Spud and Grilled Cheese. A hearty but easily prepared meal.








For my Chili Spud I used a medium size Russet Potato with toppings and seasoning of; McCormick Grinder Sea Salt and Black Peppercorn, Dried Parsley, Chives, Hormel Turkey Chili with Beans, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I started by adding the Chili to a small sauce pan and heating on medium until it was completely heated.  To prepare the Potato, I gave it a good wash and scrub and poked about a dozen holes in it all around the Potato. Then I microwaved it for 3 minutes and 15 seconds. With the Potato done I split it in the middle and seasoned it withe McCormick Grinder Sea Salt and Black Peppercorn. Topped it with Turkey Chili, sprinkled it with the Parsley and Chives, and topped it all with the Shredded Cheese! Now this one Awesome Potato!








Then for my Grilled Cheese I used Klosterman Wheat Bread and Sargento Ultra Thin Sharp Cheddar. I added a couple of pats of I Can't Believe It's Not Butter to a flat grill pan. As that melted took two slices of Klosterman Bread, added my Cheese between the slices and grilled it on the pan. Flipped over once and frying until both sides were golden brown and the Cheese was melted.Grilled Cheese is still and always will be one of the Classic Comfort Foods! Chili Spud and Grilled Cheese, very good dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Sargento® Ultra Thin Sliced Sharp Cheddar Cheese

Once you try Sargento Ultra Thin slices, you’ll see why they were given the Nielsen Breakthrough Award, naming them a top innovative food product in 2014.


Our delicious and perfectly aged Sharp Cheddar, sliced ultra thin to add just the right amount of bold flavor to your favorite cold cut sandwiches, warm Panini or veggie wraps.


Nutrition Facts
Serving Size 1Slice (11g)
Amount Per Serving
Calories 45 From Fat 30
% Daily Value
Total Fat 3.5g 5%
Saturated Fat 2g10%
Trans Fat
Cholesterol  10mg 4%
Sodium  70mg 3%
Total Carbohydrate   %
Dietary Fiber 0g0%
Sugars
Protein 3g


http://www.sargento.com/products/224/sargento-ultra-thin-sliced-sharp-cheddar-cheese/

Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Dinner Tonight: Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes

Wow what a gorgeous day to start off the early Memorial Day Weekend! Sunny, not a cloud in the sky, and a high of 70 degrees. A perfect day! Went to Kroger for a few items for myself and my Mom and back home. Did a little price comparison update between Kroger and Walmart, more on the results later. Took the cart out for a while and went down to the lake. For dinner tonight it was Grilled Pork Chops w/ Roasted Asparagus and Roasted Herb Potatoes.

Fired the grill up for part of the meal. I had bought a package of Kroger Center Cut Pork Chops while at Kroger earlier, beautiful looking Chops! I seasoned the Chops with McCormick Grinder Sea Salt and Black Peppercorn, after seasoning I sprayed a light coat of Pam Cooking Spray on both sides of the Chops. I always do this when grilling to help the Meat not to stick on the grill grate. I grilled the Chops till a thermometer read 150 degrees, grilled about 4 1/2 minutes per side. I flipped them one time and after flipping them I brushed on some JB's Haug Waush BBQ Sauce on them. JB's is my favorite BBQ Sauce, it's a  flavorful and a nice thick sauce with several different kinds. The Chops came out moist and full of flavor!

Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Herb Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, Rubbed Sage, and 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that’s heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That’s why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.








With your oven already at 400 degrees you can make the Roasted Asparagus also. 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. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 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 seasoned. 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. Chops, Red Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

Surf and Turf and Baked Potato

Dinner Tonight: Surf and Turf and Baked Potato

Another cool and rainy morning, about 43 degrees this morning. Finally cleared up and the sun came out in the late afternoon though. Went to the bank, mailed a few letters, and stopped by Kroger to pick up a few items for my Mom and myself. For dinner tonight it's a Surf and Turf and Baked Potato!







The Surf part is Crab Cakes. I used Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there's 2 to box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are real good to be frozen! They're just the right size, about 3.5 ounces each, and full of flavor. Served it with some Louisiana Remoulade Dressing for dipping. I'll be keeping a box or two of these in the freezer.








Then for the Turf part I prepared a Wild idea Buffalo 5 oz. Buffalo Top Sirloin. My favorite meat, Buffalo! I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it in Extra Virgin Olive Oil about 4 minutes per side, medium rare. Absolutely love these Steaks! I also a Baked Potato that i seasoned with the McCormick Grinder Sea salt and Black Peppercorn and topped with i Can't Believe It's Not Butter. For dessert/snack later a 100 Calorie Mini bag of Jolly Time Pop Corn.

Wild Idea Buffalo - 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.




http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks