Bison Slider Recipe

Kansas Bison Burgers + Slider Recipe

In February, I took a road trip across eastern Kansas to experience the unique bison burger recipes and craft beer the state had to offer.

And to write a guest blog post for Four Kansas Bison Burgers Worth Stopping For.

I ate at Wahoo Fire + Ice Grill for a West Coast-inspired burger; at Blanc Burgers + Bottles for a tangy, sweet, spicy, savory burger I looooooved; at Merchants Pub + Plate for a new recipe bison burger with the most flavorful sauce; and at my all-time forever favorite Public at the Brickyard for the sweet and tangy Prairie Sliders (and a surprise bison chili!).

(Have you noticed how much more often “+” is used instead of “&”? Not that I mind. I’m not a fan of the ampersand, but + has taken over.)

All in all, you could have said that – after four bison burgers and driving 500 miles in two days – I’d be sick to death of bison, but… of course… I had to make my own.

And I had to make them spicy.


Homemade Bison Burgers

  • 1 lb. natural ground bison
  • 3 cloves of garlic
  • 2 Chipotle peppers in Adobo sauce
  • 1 tsp. olive oil
  • salt and pepper
  • 1 egg, beaten
  • 1/2 green bell pepper, diced
  • 1/2 small onion, diced
  • 2-3 Tbs. shredded cheddar cheese
  • Slider buns

Process the garlic, Chipotle peppers, olive oil and salt and pepper until you get a slightly chunky sauce.

Garlic, Chipotle peppers in Adobo sauce with salt, pepper and olive oil

Mix the sauce with the bison, beaten egg, diced peppers and onions, cheese and a bit more salt and pepper, and then form into sliders.

Raw bison burger sliders

If you’re also good at baking – which, by the way, I’m not – you could also make your own slider buns. I popped a few store-bought buns in the oven to give them a nice toast.

Store-bought slider buns in the oven

Otherwise, go straight to searing these beauties in a cast iron skillet on high heat. A little lubrication in the pan doesn’t hurt. I used olive oil.

Bison burger sliders on the stovetop

Bison is pretty lean so make sure you don’t overcook the sliders – or they’ll taste like sawdust.

Bison Burger with Salad

Serve your bison slider with hot mustard, mixed greens and a side salad – complete with roasted chickpeas, almonds, sunflower seeds and Kalamata olives. Dress to your desire and consume.

I also wrote a blog post about craft beers in Kansas that hasn’t published yet so keep your eye out!

Recipe: Honey Sriracha Venison

Now that I’m home for lunch and dinner, I can finally post some recipes! Before Wichita Restaurant Week, my husband and I “grilled” up this new take on Honey Sriracha Beef… with venison.

Remember when I said I had two deer worth of meat in my freezer? Well, I wasn’t joking. I haven’t bought beef yet this year, and I don’t think I’ll need to with the rich, red, clean meat my husband brought home in December.

I imagined slow cooking deer into a delightful barbacoa featured by Tasty by Buzzfeed, but I haven’t quite worked out a time to do it. Instead, I decided to try my luck with honey, Sriracha and soy sauce and grilling indoors.

Venison Recipe

My husband cut the backstrap into inch-ish cubes — mostly because I didn’t want to — and waited for me to mix the marinade, which is really more like a sauce.

Honey Sriracha Deer (1)

Deer Marinade

Honey, Sriracha and soy sauce are all you need for this recipe. And wine — see picture above — because who cooks without wine?

(Note: The wine goes in you, not the sauce.)

Kabob Recipe

I also chopped up an onion and a green bell pepper, dressed in salt, pepper, olive oil and golden balsamic vinegar to grill alongside the meat.

Venison Recipe

Usually, you would want to kabob these nuggets and turn them over an outdoor grill.

When the temperature is 25 degrees F and the Kansas wind is being a mad bro, you don’t really have the option of cooking over open, burning charcoal.

The neighborhood would go up in smoke.

Instead, my kitchen did.

Grill pan
Indoor grill pan doused in olive oil, and I should have used straight vegetable because of the smoke point. Alas!


BBQ tongs
Outdoor grilling tongs because the normal kitchen tongs were dirty and also… those things are Hulk mode. Long as my arm.

And with every fan in the house spinning on high, plus a stand fan aimed at the wide open backdoor, the house was still full of smoke.

Kids, don’t grill indoors.

Even if you’re just using  your stove…

Deer Recipes

Smoke or not, these little nuggets were gold.

Honey Sriracha Deer

  • 1-2 lbs. venison backstrap, cut into 1-inch cubes
  • 2 Tbs. Sriracha
  • 2 Tbs. soy sauce
  • 1 Tbs. honey
  • 1/2 tsp. salt, plus more for the onions and peppers
  • 1/4 tsp. white pepper
  • 1/4 tsp. cracked black pepper
  • 1/2 tsp. golden balsamic vinegar
  • 1 Tbs. olive oil
  • 1 red onion, cut into large sections
  • 1 green bell pepper, cut into large sections


Chop the onion and pepper and toss with salt, cracked black pepper, golden balsamic vinegar (apple cider or white wine vinegar also work in a pinch) and olive oil.

Heat a cast iron skillet with a little olive oil and saute the onions and peppers until they’ve just got a bit of crunch left. You don’t want them to be shmushy.

Salt and pepper the venison, with the white pepper, and then coat it in Sriracha, soy sauce and honey.

Coat a cast iron grill pan with VEGETABLE or CANOLA oil — probably don’t use olive oil unless you have a powerful range hood — and heat to crazy hot.

That pan needs to be hot, hot, HOT — smokin’ before you put the meat on it.

Grill the venison in batches of six to eight pieces to medium rare.* Remove from the heat and set aside.

Once everything is cooked, load the plate with deer and a bowl with the veggies and chow down with your spouse or a friend. Two forks and several napkins required.

*My husband checked both deer to ensure they were healthy, without disease and safe to consume at medium rare. If you have not ensured your venison is consumable at this temperature, please understand that deer is susceptible to the same gut bacteria as beef and needs to be cooked accordingly. 

Aaaannnnd after that lovely note, enjoy!

Venison Recipes


Recipe: Black Bean Soup

I can successfully cook about four dishes.

Maybe five, if I’m having a good week.

One of those dishes is Black Bean Soup. I’ve posted about it before, but I’m a better blogger now, and the recipe changes every time I make it.

So it’s happening again.

And the recipe below is the one I like best because peppers.

Black Bean Soup

  • EVOO or oil of your choice
  • 2 large or 4 small carrots, peeled and chopped
  • 1 small onion, diced
  • 1 red and 1 green bell pepper, diced
  • 1 jalapeno (or 2, if you like it hot), diced
  • 1 Tbs. vinegar (white wine, apple cider or golden balsamic)
  • 1 tsp. ground cumin, coriander, chili, garlic and paprika
  • 1 tsp. thyme
  • 1 1/2 cups water
  • 2-4 Chipotle peppers in Adobo sauce
  • 2-4 cloves garlic
  • 1 lime juiced
  • 1 5.3-oz. container plain Greek yogurt
  • 1 avocado
  • 1 32-oz. container of chicken or vegetable stock
  • 2 15 oz.-cans black beans
  • 1 cup frozen corn kernels

Chopped carrots, green and red bell peppers, jalapeno and onion saute and simmer until soft in olive oil.

Black Bean Soup

Onions and carrots go in first. Hot pot with a little olive oil, salt and pepper. They burn fast – so I add a cup of water, set the heat to medium and cover for 5-10 minutes. Once soft, you’re free to crank the heat up for the peppers and a bit more olive oil. I usually add some vinegar here – white wine, apple cider or golden balsamic. If the produce sticks too much, add the other 1/2 cup of water.


Seasoning is key since much of the produce will be simmered to squish. Ground cumin, coriander, chili, paprika and garlic with some thyme… because I love thyme, and I put it in everything.


Process garlic cloves and Chipotle peppers into a chunky paste. A little German Shepherd doesn’t hurt, either #whenyouseeit

Add the paste, black beans and chicken or vegetable stock to the pot. Salt and pepper again, and stir to combine.

Bring to a boil, reduce heat to low and cover for 10-15 minutes.

Add frozen corn – or fresh, if you’re into doing that first. Canned is too much and not that tasty in this soup. Just FYI. Plus, frozen corn is cheaper.

12357830_776953135781897_669823865_n (1)

While the soup is simmering, or whatever soup does over heat sans boil, add the juice of one lime, a 5.3-oz. container of plain Greek yogurt and an avocado to the food processor. Spin until smooth.


Chop green onions or chives or shred cheese to top the soup. I do not recommend Goldfish crackers for this… you Goldfish cracker eaters.


Serve soup with a dollop or two of the avocado yogurt sauce and toptions of your choice. (If your soup isn’t soupy enough, add 1-2 cups of water, more salt and pepper, and let it go on the heat for a little longer.)


Eat two servings.

Do it.

It’s worth it.

Also, with vegetable stock, this dish is totes vegan.

I’m not.

But this dish is.

The other items I’m pretty bomb at cooking are Roasted Garlic Tomato Soup, Veal Meatball Soup, Turkey Sausage Skillet and Bang Bang Shrimp – which we’re having tomorrow so be prepared for the AWESOME that is bagged salad and pre-cooked shrimp in sweet, spicy sauce.

Cooking for the win.

Power Yoga + Hockey

My pleasant Saturday not only included shopping. I also worked out and spent the evening with friends!

I have a YMCA membership again!

Do you know what that means?

skinnyshae and YMCA Jill doing weird yoga moves in classPower Yoga on Saturday mornings.

Epic happiness.

Yesterday, Saturday, December 17, I went to Power Yoga for the first time in six(ish) months.

In that time, I had not performed a single asana or salutation. Add to that the fact that I have not seriously exercised since Thanksgiving and welcome to my Sunday morning.

I am so sore.

During practice, my hips were too tight to go deep in any twist or pigeon (and I love pigeon). My shoulders and arms were too weak to do a full vinyasa. I cheated and put my knees on the ground every time. No up-dog, just cobra.

I am surprised at how well I did, though. The last time I went to Power Yoga, I did not do well. I figured after my hiatus that I would not be able to keep up with the class whom I recognized as regular Power Yoga people.

But I did.

Now, in all honesty, I had to hang out in Child’s Pose a few times, and none of my poses were as perfect as they used to be (see above photo – That is a nice Downward Dog Pose).

After Yoga, I went shopping. Remember?

And then Husband and I went to dinner with friends!

We went to P.F. Chang’s and had a GREAT server. She was awesome, but busy, so other people brought us our food and made our drinks… incorrectly.

I felt like one of those people who complained at restaurants about everything. I used to be a server and bartender, and I acted like those people who drove me nuts. I just felt awful about it.

However, when everything was correct, our food was awesome. I ate Orange Shrimp for the first time.

So good.

And we ate too much.

After dinner, we went to a Wichita Thunder hockey game! I have not been to a hockey game since I was about 13.

Thunder won 3-0! And I saw about four fights because that’s what boys do when they get frustrated.

They hit each other.

If it weren’t for hecklers, I would have enjoyed the game so much more. (The profanity and loud screaming was mildly annoying, but I was surrounded my hockey fans. Husband and his friend controlled themselves well, I thought!)

Note: Don’t get me wrong. I do not usually care about profanity, but screaming it in an arena full of child hockey fans doesn’t set well with me. They repeat EVERYTHING they hear.


Overall, I had a really great Saturday! Even the late night cleaning I did when we got home!

This girl vacuums at midnight :)

Hockey fan? I used to be obsessed, but now I just enjoyed watching the game and making Husband explain what was going on. He does the same thing with UFC. “What’s a Kimura?”

Hope you have a lovely Sunday!

weekend happenings.


dinner w/ friends.

food for fourdessert for fourcleaning house (and scaring the cat).

scardy catmenu planning.

my cookbookbreakfast lunch & dinner.

coffee with cream and a breakfast smoothiebroccoli peas corn and ramenchicken spinach peanuts with ricegettin’ my learn on (at the museum w/ Ashley).

Wichita Kansaspharmacyhistorical Wichita pharmacyhistorical museum wichita kansashistorical museum wichita kansashistorical museum wichita kansashistorical museum wichita kansashistorical museum wichita kansas(classic) fashion.

uke singershistorical museum wichita kansas

how was your weekend?

Spicy Chicken with Spinach and Peanuts

One of my favorite dishes!

half bunch spinachSuch pretty greens!

serrano peppers seededTiny spoon (accidentally stolen from some restaurant I worked at) is perfect for seeding peppers. You still get it all over your hands, though.

saute chicken with green onionsSaute the chicken after marinating in sesame oil. I love sesame oil.

mixed greens rice and chicken with peanutsSesame chicken, greens, green onions, Serrano peppers, peanuts and rice.

Bowl for Shae!A delicious dish!

Spicy Stir-Fried Chicken with Spinach and Peanuts

  • 2 tablespoons soy sauce, divided
  • 3 teaspoons Asian sesame oil, divided
  • 2 teaspoons golden brown sugar, divided
  • 3 boneless chicken breast, cut crosswise into 1/3-inch wide strips
  • 3 tablespoons olive oil, divided
  • 4 green onions, white parts and green parts chopped separately
  • 2 teaspoons chopped seeded Serrano chiles
  • 1 large bunch greens
  • 1/4 cup chopped unsalted peanuts
  • white or brown rice

Whisk 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tablespoon soy sauce, 2 teaspoon sesame oil and 1 teaspoon sugar in small bowl and set aside.

Heat 2 tablespoons peanut oil in large non-stick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon olive oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Saute until tender, 1 to 6 minutes, depending on type of greens. Spinach takes about 4 depending on the amount you use. Return chicken to skillet. Add reserved sauce mixture.

Season with salt and pepper. Sprinkle with green onions and peanuts. Serve over rice (if you like rice).

Enjoy your dinner!

Meal FAIL: Crab Wontons

Why can’t I cook crab?!

The Tale of Crab FAIL

Meal FAILWell, I stayed home from class tonight, you see, I wasn’t feeling well.

I thought, perhaps, some comfort food might brighten my mood.

The evening began so well…

Meal FAIL cookingOne teaspoon of crab and cream cheese (almost, goodness, it seemed to be too much) wrapped neatly, or not so neatly, I’m not that good at it, in a tiny Wonton square.

cooking not a chefTiny little triangles…

skinnyshae not a cook not a chef FAIL…patiently waiting for their canola oil bath.

Hot oil at 350 degrees FThe water oil had to be just the right temperature, you see, or the little triangles would go Goldilocks and complain, hiss and wheeze.

hot oil bathThe evening began so well… but the crab wontons turned on me.

They turned on me.

deep fried air pocketsAir pockets? But, no! I sealed them with water… egg wash, you say?

But the recipe simply said, “water.”

You see it simply said, “water.”

Crab & Cream Cheese Wontons
8 oz cream cheese, softened
half small onion, finely chopped
½ tsp soy sauce, regular or light
¼ tsp garlic powder
⅓ cup crab claw meat, finely chopped
1 package wonton wrappers
Water, for sealing wontons
½ quart  canola oil

Blend ingredients. Drop one teaspoonful on each wonton wrapper, just slightly off-center. Fold in half diagonally and seal with water, forming a triangle. Fry in hot canola oil until crispy and light golden brown, and then…

…complaining and hissing and wheezing and BOOM!

FAIL crab wontons.

Foodie FAIL you would like to share? It’s always crab… or chili.