The Bison Girl :: a lifestyle of good cooking, good eating & living well

Awhile back, I started a tradition where, when I leave town, I leave a pot pie behind in the fridge for while I'm gone. Last year, when I was off to the Missouri bison ranch for a few days, I suggested leaving a pan of enchiladas instead (as it was the dead of summer, and I thought it would be more appropriate). Instead I got an interesting suggestion... what about both in one dish... An Enchilada Pot Pie?  I was a little hesitant, but went forward with it anyway... making it up as I went along. This past week, I made another trip down to the Missouri bison ranch (and in addition to the usual Chicken Pot Pie), I also thought I'd give another go round to the Enchilada Pot Pie so that I could document it and blog it as the last time I made it, it was pretty well received.

Today was one of those days where an idea just hit me. I've been spending the last couple of days really thinking and reflecting about new ideas for my job and how to finish out the year strong. Part of that includes coming up with new content and ideas to share with my followers and customers to keep them engaged and interested. But having been doing this for 4 years, sometimes I feel like I get into a rut, or the ideas are all dried up. So that led to a lot of bison meat reflecting the past two days. :)  Which luckily... inspired this creation that I'm sharing with you today: Bison Cheeseburger Crescent Rolls.