Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans

Dinner Tonight: Buffalo Heel Steak and Sauteed Mushrooms w/ Roasted Butternut Squash and Cut Green Beans




To start the morning off I made a Chili and Cheese Egg White Omelet. I used the leftover 3 Bean Turkey Chili from Dinner the night before along with Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Frank's Red Hot Sauce, and for the Omelet I used Egg Beater's Egg Whites. Egg Beater's are great to use, only 25 calories per serving for the Egg Whites. I also toasted a couple of slices of Aunt Millie's Light Bread and my morning cup of Bigelow Decaf Green Tea.





A hot one out there today, 88 degrees and humid. After I had Breakfast I wen to McDonald’s to pick up Breakfast for Mom. Cleaned the house today then after Lunch went up to Dad at the rehab unit. Got back home about the time of the Eclipse. My neighbors had a spare pair of the special glasses so I was able to watch it, it was amazing! For Dinner tonight I prepared a Buffalo Heel Steak and Sauteed Mushrooms w/ Butternut Squash, Cut Green Beans, Baked Light Garlic Bread Slice.








I had purchased the Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK a while back and had it in the freezer. I put in the fridge to thaw overnight. Second time I’ve prepared the Heel Steak, and what a beautiful cuts of meat they are! Very lean with no fat. To prepare it I’ll need my Cast Iron Skillet, Extra Light Olive Oil, McCormick Grinder Sea Salt and Peppercorn Medley, Crushed Rosemary and Fresh Thyme.







To start it I rubbed the Steak with a light coat of Extra Light Olive Oil. Then seasoned it with the Crushed Rosemary, fresh Thyme, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the

Steak rested I preheated the Cast Iron Skillet, that I sprayed with Pam Cooking Spray and a 1/2 tablespoon of extra Light Olive Oil, on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 minutes per side to a beautiful Medium Rare, It cooked up beautifully. As I said it’s the first time I’ve had Heel Steak, it’s a great cut of meat that’s so tender and flavorful! I’m the newest member of the Buffalo Heel Steak Club! I’m ready to order more from Wild Idea! The Steak was huge so I plenty leftover for Steak and Eggs in the morning or for Lunch tomorrow.



Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the
Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

For a second side I heated up a can of Del Monte Cut Green Beans. I also reheated a couple of slices of leftover Pillsbury French Bread. Had a Diet Peach Snapple to drink. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.










Wild Idea Buffalo – 12 OZ. ROUND HEEL STEAK

This cut is a favorite of Jill’s: loaded with flavor, it comes from the most tender part of the primal round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional. Rub with a little olive oil, salt and pepper and grill or pan sear.

Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Kabobs

It’s Prime Time Grilling Season and a perfect time for the Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Kabobs! Let the neighbors get a whiff of this on the grill! The link to Wild idea Buffalo is at the end of the post.


Wild Idea Buffalo Kabobs
By: Jill O’Brien


Wild Idea Buffalo Kabobs (serves 4)

Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or already have in your refrigerator.

Kabob Ingredients:

1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!

http://wildideabuffalo.com/2014/wild-idea-buffalo-kabobs/

Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Kabobs

It's Prime Time Grilling Season and a perfect time for the Wild Idea Buffalo Recipe of the Week - Wild Idea Buffalo Kabobs! Let the neighbors get a whiff of this on the grill! The link to Wild idea Buffalo is at the end of the post.




Wild Idea Buffalo Kabobs

By: Jill O'Brien




Wild Idea Buffalo Kabobs (serves 4)

Summer is here & it’s time to grill.  You’ll love this easy to prepare and grill Buffalo Kabob recipe.  The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store.  Buffalo Kabobs make a beautiful plate and tastes delicious!  Vegetables are suggestions, so feel free to change to the vegetables you like or already have in your refrigerator.

Kabob Ingredients:

1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt

Preparation:

1)   Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2)   Mix all marinade ingredients in a blender and flash process to incorporate.
3)   Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process.  Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4)   Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5)   Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6)   Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!


http://wildideabuffalo.com/2014/wild-idea-buffalo-kabobs/

Wild Idea Buffalo 12 oz. Round Heel Steak

This cut is a favorite of Jill's, as it's loaded with flavor and comes from the most tender part of the round.  A hidden cut that only skilled artisan butchers are aware of.  We've cut it into a 12 oz. portion, making it a perfect dinner for two option.  Marinade is optional - but not necessary.  Rub with a little olive oil, salt and pepper and grill or pan sear.  Jill likes to serve this cut on a cutting board with grilled vegetables. Forks are optional!


http://buy.wildideabuffalo.com/collections/premium-steaks/products/round-heel-steak