Archive of ‘Game’ category

Chipotle Zucchini Bison Burgers

I’ll be completely honest…I totally forgot how hard being a student really is.  I haven’t been in college full time for…a lot of years and jumping right back into it has been a rather rude awakening.  The summer term is especially brutal–it’s only a couple classes but it’s the fast and furious version…I’m in class from 8 to 4:30 with only one break for lunch.  There hasn’t been a day this week when I didn’t feel like my brain had been liquified.

On top of all that, we’re on a really tight budget.  This gives me a new appreciation for “budget eating,” since this is the first time in my life I haven’t had disposable income.  I mean, my undergrad was free and I was making money from the Army all through that (not to mention they fed me three times a day anyway) and when I was working, I was making decent money…at least I realize now that it was decent ;-)

Now, even though the GI Bill is picking up a good part of this med school deal, I’m at a private school this year and it’s only paying about half.  Oh, and then there’s the bureaucratic part of it…meaning I’m relying on federal and private loans until the GI Bill actually kicks in.  Long story.  Oh, red tape.

photo 2 (1)

ANYWAY…we’re eating on a budget.  And on severe time constraints.  So this is the first of many meals I came up with that was ready in about a half hour, start to finish, with minimal ingredients.  As an added bonus, it tastes really good.  I’m obsessed with chipotle pepper lately and put it in everything.  And they don’t have to be bison…they can be whatever ground meat you have on hand.  I’m starting to realize just how pricey beef in general can be, so for this coming week I actually bought a bunch of ground pork and sausage, for example!

Chipotle Zucchini Bison Burgers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 lbs Ground Bison (or other ground meat)
  • 1 Zucchini, grated
  • 1 T Coconut Aminos
  • 1 Egg
  • 2 t Ground Chipotle Pepper
  • ¼ t Garlic Powder
  • 2 t Apple Cider Vinegar
Instructions
  1. Mix all of the ingredients well in a large bowl by hand. Don't over-mix.
  2. Heat a skillet over medium-high heat. Add a dollop of coconut oil or fat of your choice.
  3. Form burger patties and cook them in the skillet to desired done-ness.
  4. Serve with condiments of choice.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Chili Dog Pie

Ross was a real trooper all last week as he less-than-happily-but-lovingly supported me in my latest obsession with fitness competition as he choked down meals of dry baked chicken and unseasoned steamed veggies with me.  I figured tonight was time for a change of plans.

Whilst I diligently re-heated my 4 ounces of boneless, skinless chicken breast and 1/2 cup of frozen broccoli with exactly 4 ounces of baked sweet potato, there were powerful aromas wafting through the house…from the stovetop, from the oven, from…everywhere.  This baby is worth it.  Or so I’m told.

OK that was a HUGE lie.  I totally had this for dinner.  And then went back for seconds.  Sorry.  Wait, no I’m not.

This really reminded me of the macaroni and hot dog casseroles my mom used to make me when I was a little kid.  Except there is neither hot dog nor macaroni in mine.  Go figure.

INGREDIENTS

1 T Olive Oil

1 lb Ground Beef or Bison

1/2 Small Onion, diced

1 c Prepared Enchilada Sauce (I use El Pato)

1 t Chili Powder

1/2 t Cumin

1/4-1/2 t Cayennne Pepper (depending on how hot you want it!)

Salt and Pepper to taste

4 Large Andouille or Bratwurst Sausages, sliced and cooked

1 Large Sweet Potato, grated

1 T Olive Oil

INSTRUCTIONS

First make the chili…it’ll need some  time.  Heat a pot over medium-high and add the olive oil.  Sautee the onion until translucent.  Add the ground beef and cook until browned, then add the seasonings and enchilada sauce.  Bring to a boil and then cover and reduce heat to low.  Allow to simmer for at least an hour but longer is always better!

For the hash brown layers, heat the last tablespoon of olive oil over medium heat.  Cook the grated sweet potato (with a little salt and pepper to taste) until slightly browned and fragrant.

When you are ready to assemble your pie, lightly grease a 2 QT baking dish.  Place half of the hash browns on the bottom and press down firmly.  Arrange the cooked sausages on the hash brown layer.  Pour the chili on top.  Then place the last half of the hash browns on top.

Bake at 350 degrees for 30-40 minutes until the pie is nicely browned on top and bubbling.  Let rest for 5-10 minutes before serving!

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Buffaloaf

So, so glad Ross is home…I can actually cook again instead of re-heating skinless chicken breast!

I’ll keep this short and sweet–I’ve got two-a-day cardio sessions all month and it’s already kicking my ass.  Sadness.  But anyway I got the idea for this recipe from the Appaloosa Grill in Denver…definitely a killer restaurant with an awesome gluten-free menu!

(I’d also like to apologize for my sh*t photography skillz…trust me, this was GOOD!  Pinky Swear!!)

INGREDIENTS

3 lbs Ground Bison

3 Eggs

1 Onion, diced

1 Bell Pepper, diced

1 t Dry Mustard

1 t Salt

1 t Black Pepper

2 Cloves Garlic, minced

2 T Coconut Aminos

2 T Shredded Horseradish

INSTRUCTIONS

Mix all ingredients together and combine well by hand.  Press into a greased loaf pan.

Bake at 375 degrees for 1 hour, 15 minutes.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Paleo “Corn” Dogs

Last week while he was home, I convinced Ross to let me make him some tripe, and as a sort of compromise I made us some sweet potato tots on the side…aaaand I’m not really sure how we landed on the topic but at some point one of us suggested we take a hotdog and wrap it in a giant sweet potato tot.  Because wouldn’t that be awesome?!

Oh, and in case you were wondering, my husband does not like tripe.  Moving on.

Being the awesome wife I am, I made it happen.  While my attempt at a tot-like exterior failed (miserably) I ended up with a nice, sticky batter with a nice, nutty texture.  Plus these were just super fun to eat.  Food on a stick is always welcome in our house.

I used some bison bratwurst I found at the Natural Grocer’s, but in this day and age you can get more “traditional” hotdogs sans nitrates/nitrites/preservatives/sugars at many major food stores.  I know Applegate Farms has some good ones in both beef, pork, turkey, and chicken varieties and Nieman Ranch Fearless Franks are to die for.  Since the sweet potato is so, well, sweet, I’d even bet this would be phenomenal with some spicy Italian sausage or chorizo.

INGREDIENTS

6 Hot Dogs or Sausages (nitrate/nitrite/sugar/preservative free!)

1 c Mashed Sweet Potato

3 Eggs

1 T Apple Cider Vinegar

6 T Coconut Flour

1/4 c Ground Flax

1/2 t Salt

1/2 t Baking Soda

1/2 t Chili Powder

INSTRUCTIONS

Combine your sweet potato, eggs, and vinegar and beat until smooth.  Whisk together the coconut flour, flax, salt, baking soda, and chili powder in a separate bowl.  Beat the dry mixture into the wet ingredients by large spoonfuls until you have a lump-free, sticky dough.

Spear your hotdogs/sausages with kebab skewers or chopsticks.  Pat them dry with paper towels.

Form small balls of dough with your hands and carefully wrap the hotdogs, bit by bit.  I found that I actually had to wipe my hands off between dogs to keep it from sticking to my hands.

Arrange corndogs on a greased cookie sheet.  Bake at 350 degrees for 15-20 minutes, or until golden brown.  Serve with ketchup and mustard!

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Baked Bison Bacon Burgers

Say that 5 times fast…

While I’ve been hesitant in the past to let The Man cook anything for me–with the exception of bacon and eggs–this past week I relented.  Thanks to an insane week at work with lots of other extracurricular goodies coming my way, I pretty much said, “F*ck it” and told Ross he could plan and make dinner as many nights as he wanted to.

This is going to be a regular thing, fo’ sho’.

In his defense, my Man has a decent culinary repertoire.  His Mom’s meatloaf and Rosemary Chicken are his staples I confess I can’t turn down.  But last night he decided to get creative, and I was a little anxious.

Oh, Sweetie, I can’t believe I ever…ever…doubted you…

Ingredients

(Serves 2-4)

1 lb Ground Bison

1 Egg

1 Small Onion, diced

1/2 c Chopped Mushrooms

1 t Sea Salt

1 t Black Pepper

1 t Dried Rosemary

1 t Prepared Steak Seasoning

4 Thick Slices of Bacon

Instructions

Combine bison with egg, veggies, and seasonings.  Form into 4 burger patties, though make sure they’re not too flat.  Wrap each burger in a slice of bacon and secure with a toothpick.

Bake at 350 degrees, uncovered, for 30 minutes.

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather