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

While searching for ideas for bison sliders, I knew I wanted to make one with a cheese I normally don't use in my cooking. I've had brie before a few times, and have really enjoyed it, so while perusing my local grocery's artisan cheese section, I decided to go that direction with this slider. I actually created the slider in two different variations: a brie stuffed slider and a second with the cheese on top, both with cabernet onions, both of which worked very well and in following this recipe, use whichever serves your preference. The first stop is preparing the brie. You'll need to cut it into small cubes if you'll be going the path of stuffing your cheese (which was probably my favorite way) . If you're planning to put the cheese on top, then you'll want to slice the cheese. After preparing your cheese is a good time to prepare your onions. Cut a yellow or white onion into slices and then cut in half. Add with a small drop of olive oil to a ho...

Holy cow! It's August! The summer is just flying by... before you know it, we'll be making chili and watching football. But we're not quite there yet. We still have one glorious month of summer left. And every August I celebrate Bison Burger Month. While I may have made that designation up, it's a great time, because my company, NebraskaBison.com, spends each August celebrating the most popular and common cut of bison meat... Bison Burger! We do that by having month long sales on our Ground Bison and Bison Burger Patties at the best prices that we offer all year. In addition, we post all kinds of recipes and cooking tips on our social media sites and blogs to help introduce people to bison meat or inspire others to branch out in their bison cooking. So... 1. Check out the awesome deals on Ground Bison and Bison Burgers on my site . 2. Check out our Instagram or Facebook feeds to follow along with all the ground bison inspiration we post throughout the month. ...

So, my appetite for meatballs seems to only continue to grow, as you can probably tell from my Instagram feed . And bison just works so great for meatballs. The meat is tasty and it really kicks up any pasta dish. So, despite the fact, that I'm planning a pasta and meatballs lunch with my grandma and cousins this weekend, I decided to try a new meatball concoction for lunch today! I've been thinking about this for awhile, but just hadn't put it into action until now, but I wanted to try out making cheesy meatballs with a bit of a kick - and I really liked how these turned out! As usual, this recipe is super easy, and really doesn't take much... just a little time. And, although I usually bake my meatballs, in the spirit of trying new things, I decided to cook these in my cast iron skillet.

I've had this recipe stewing in my brain for quite awhile – just waiting for the right mood, the right time and the right combination of ingredients to pop into my mind. Finally, yesterday I decided to take the plunge and try it. I'm calling it the "Spicy Island Bison Burger" -- and it's quite a bit different from what I'm usually into making. For one, I don't generally go for pineapple. But for some reason, lately, I've really been feeling like grilled pineapple on a burger just might be a fun thing to try. So... here it comes: a Grilled Bison Burger with Grilled Pineapple and a jalapeño cream cheese "sauce".

I moved into my first apartment nearly 8 years ago now. Can that really be right?! The point of me bringing this up is to say that in 8 years of living in a home with my own kitchen, providing for myself, and cooking for myself, I can honestly say I never had the urge to make sloppy joes until just a couple months ago. I've always been of the mindset: "Why would you make a sloppy joe, when it's the same ingredients as a burger... and then you could just have a burger?!" But for some reason, just a few months ago, I really just wanted a sloppy joe. So I went against all my instincts and started browning up some bison burger instead of forming it into patties and throwing them on the grill. And to tell you the truth... I REALLY liked it! So, here I am yesterday, going back through old instagram pictures and came across my sloppy joe image and I thought: "Yup... I'm hungry for that again." So, I thawed out another pound of ground bison and got to work...

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.

Earlier this week, I inundated my  NebraskaBison.com Instagram feed  with several braggy pictures about what I was cooking that night. I was trying something new - and was so excited about it... I couldn't help but show off a little bit. Meatball subs honestly aren't something I eat on a regular basis–or ever–but for some reason the other day I got it in my head that I wanted a meatball sub, and darn it, I was going to make one! You see, I've been on a meatball kick lately. I've made a couple batches of  really good bison meatballs  and just continue to be hungry for them. So naturally, a bison meatball sub seemed like a great idea!

Every once in awhile, I just get a hankering for spaghetti and meatballs, really kind of randomly. I've tried making bison meatballs a few times before, and they've always been just OK. This time, however... I found a keeper! These meatballs were awesome and went so well with my spaghetti dinner and just hit the spot on a cold night. This meatball recipe is pretty simple, and only uses a few basic ingredients which you probably already have. 

I LOVE bison burgers. I suppose that's probably a given, since you're on a website called "The Bison Girl." I also love sharing bison burgers with friends and family and introducing them to how awesome bison burgers can taste. My cousin recently moved to Lincoln and she still hadn't had a bison burger yet, so after she got settled in, I invited her over for one. Over the few years I've been associated with my company, I have come to cook many bison burgers, and, I think, I've gotten pretty good at it. As burgers have always been one of my favorite foods, and I realized some time ago that I always enjoyed them even more in steak houses or burger restaurants, I taught myself some time ago how to cook a restaurant quality burger. When it comes to bison burgers, my theory is that you're paying extra for this better quality meat, you should make a better quality burger. Don't skimp on any of the ingredients. You might think I have a lot of st...