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!

Onions, peppers and zucchini recipe

Recipe: Avocado Lime Chicken and Vegetables

Just look at how wonderful and beautiful this California Chicken Veggie Grilled Pasta Bowl is.

LOOK at it.

My attempt did not turn out as pretty… or at all pretty. (I won’t even show you what it looked like with the avocado cream sauce. For some reason… it turned… like yellow.)

I mean… look at it…

Avocado lime chicken recipe

Probably because I didn’t have all the ingredients necessary, as per usual.

Probably because I cooked it up faster than I should have.

Probably because I wasn’t being good to the food.

Probably because all the zucchini sank to the bottom of the pot and got kinda stuck…

It didn’t taste bad though! How can it when you start with some of my favorite ingredients: onions and peppers and a surprise appearance by zucchini!

Onions, peppers and zucchini recipe

Suffice it to say I sauteed onions, peppers and zucchini, added spiced chicken, and then combined it all with the pasta and an avocado cream “sauce” usually reserved for my Black Bean Soup.

So… I achieved edible.


Recipe fail but tummy win. I’ll take whatever I can get.

Check out Whole and Heavenly Oven for more great recipes. I’m kinda in love with it right now.

Recipe: #mondaymealprep and Crockpot Jambalaya

To plan weekly meals takes time.

To plan weekly meals you intend on prepping same-day takes even more time.

To plan weekly meals you intend on prepping same-day AND staying sane means… well, for me, it meant fail.

I usually take about four hours on a Sunday finding coupons and store deals and planning my husband’s and my weekly dinners, planning for enough leftovers for us to each take another meal to work, and then going grocery shopping in the hectic afternoon crowd at Dillon’s.

Oh, joy, Sundays.

Well, last week, I wanted to pre-plan and pre-prepare our week of meals so I would have less cooking and cleaning to do during the week.

I won’t lie.

It was pretty awful and exhausting, and I’m not sure I want to do it again.

Of course, I might just need more practice. Blargh.

My meal list:

  • To-Go Breakfast Sandwiches
  • Crockpot Jambalaya
  • Roasted Italian Sausage, Peppers and Onions with Red Potatoes
  • Chicken Tortilla Soup in the Crockpot

I also planned a crockpot-cooked Braised Venison meal that went HORRIBLY wrong. We’re not going to talk about it.


My grocery list:

  • Too long to type
  • Too long to think about

Out of four meals, I only had the breakfast sandwiches and two others prepped by 6 p.m. And I was pooped!

Egg Sausage Breakfast Sandwich on English Muffin

Roasted Italian Sausage with Peppers, Onions and Red Potatoes

I froze the breakfast sandwiches and the Roasted Italian Sausage Pepper Bake for later. (In the future, I won’t freeze the onions and peppers for these. I’ll just refrigerate them. They burned and turned to mush when I cooked them.)

Double blargh…

Fail or not, I got out of this weekend of prep 10 Berry Banana Smoothies, six delicious breakfast sandwiches, one bake and one crockpot.

I guess I can’t complain!

Holy Trinity Cajun Mirepoix

Crockpot Jambalaya

  • 1 lb. boneless skinless chicken thighs, cubed
  • 6 oz. andouille sausage, sliced
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno chili, seeded and chopped
  • 2 celery stalks, chopped
  • 1 tsp. dried thyme
  • salt and pepper
  • 2 tsp. Cajun seasoning (Check out this recipe for it!)
  • 3 cups vegetable stock
  • 28 oz. can diced tomatoes
  • 12 large shrimp, peeled and deveined
  • 2 cup cooked long-grain white rice

Adapted from The Judy Lab via Delish

The night before you want to have Crockpot Jambalaya, do the following:

Cook rice according to package directions. Remove from heat into a storage container for refrigeration. (You could also do this night of, if you want.)

Season the chicken with the homemade Cajun spice, and then saute until browned. Add to your large crockpot.

Saute the andouille sausage until just darkened. (My husband and I like it best when the edges are nearly black.) Add to the crockpot.

Saute the chopped onion, peppers, celery and garlic with olive oil, salt and pepper, and then add those to the crockpot, too.

Saute the shrimp in olive oil with salt and pepper until just pink, and then remove to a container you can refrigerate. (You can also do this night of, if you want.)

Add the remaining ingredients, except the rice and shrimp, to the crockpot.

Shove everything into the refrigerator until the next morning.

On your lunch break the next day, start your crockpot at about noon or 1 p.m. Add the rice and shrimp when you get home from work and leave it be until they’re heated through.

Aaaaaaand enjoy!

Pretty yum, even without a proper roux…

Recipe for Crockpot Jambalya Soup

St. Patrick’s Day celebrations

Because St. Patrick’s Day fell on a Thursday — figures — Wichita held its festivities the weekend before with bar crawls and a parade.

I avoided the bar crawls and missed the parade (on purpose… crowds) because I really only wanted one thing.

Corned Beef Hash.

Where does one go to get a great Irish-themed meal on St. Patrick’s Day?

One goes to the Public.

Public celebrated Opening at the Brickyard Saturday, March 12, welcoming spring-like weather in early March and crowds of green-clad patrons excited for Irish fare and Irish beer.

Public Oldtown Wichita KS
An empty patio, but wait…


St. Patrick's Day crowd in Wichita Kansas
Full patio! With bagpipers!

But I did not get an Irish beer.

I know, I know! I should have ordered a Guinness or an Irish Red or something… but I really wanted an IPA, and Sculpin IPA by Ballast Point out of San Diego was on tap.

Craft Beer Dedicated to the Craft
So delicious IPA by Ballast Point.

Of course, I had to have one. (It was awesome, by the way.)

I also had to have Corned Beef Hash, and I’m a lucky duck because I got to watch my meal being made by Public Chef and Owner Travis Russell in the Brickyard’s super awesome food truck — a refurbished trailer that I think really needs a name.

Public at the Brickyard Food Truck Trailor in Wichita Kansas
What do you think? Betty? Stella? Frank? I’ll have to ask if it already has a name…


Public Oldtown Chef Owner Travis Russell cooking in Wichita Kansas
Hash on the grill!


Public Old Town Wichita Kansas
Looking at this menu makes me hungry again.


Corned Beef Hash at the Brickyard
zomg. Corned Beef Hash.

Super tender beef. Amazing flavors. I want to eat this everyday forever.

I happily also ran into a friend and listened to some pipers!

skinnyshae St. Patricks Day


Bag pipers play at the Brickyard in Wichita Kansas



My husband and I also celebrated St. Patrick’s Day on the actual St. Patrick Day with a kilt, a checkered hat and a Wichita State University game.

St. Patricks Day Date in Wichita Kansas
We went out. In public. Together. That nearly never happens. Go couple!

Neither of us wore green.


Happy St. Patrick’s Day! Er… late.

#sundaysmoothieprep: Peanut Butter Banana Fluff

If you mix the appropriate amount of peanut butter, banana, almond milk and Greek yogurt, you will get fluff.



And it will make your snack tummy a happy tummy. Or your breakfast tummy. Or your lunch tummy. All happy.

Peanut Butter Banana Fluff Smoothie
serves 2 12-oz. mason jars


  • 2 cups almond milk
  • 1/4 cup Bolthouse Farms Protein PLUS Vanilla
  • 1/2 cup Cheribundi tart cherry juice
  • 5.3 oz. plain Greek yogurt
  • 2 bananas
  • 2 Tbs. peanut butter
  • 1 Tbs. chia seeds
  • 1 Tbs. coconut oil

Blend and enjoy!

Of course, I had extra after filling my two mason jars to the very top. I drank it for a snack before bed, but I think this would have been amazing added to oatmeal.

No joke.

It was like a marshmallow.

peanut butter marshmallow.

#sundaysmoothieprep: Berry Delicious Smoothie

There’s blueberries.

There’s bananas.

There’s Bolthouse Farms Green Goodness.

And it’s purple and delicious.

Smoothie (10)

Perfect for my birthday! February babies celebrate with purple.

Berry Delicious Smoothie
Berry Delicious Smoothie and Berry Stylish Lipstick for my very purple birthday!

Berry Delicious Smoothie
serves 2 12-oz. mason jars and 1 8-oz. milk bottle

  • 2 cups frozen blueberries
  • 2 bananas
  • 2 cups Bolthouse Farms Green Goodness
  • 16.9 oz. coconut water
  • 5.3 oz. plain Greek yogurt (1 container of Fage)
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. lemon juice


Blend and enjoy!

You will have slightly more than the servings indicated above. I recommend pouring it into a glass and drinking it right away.

Because yum.

Princess Bride
Birthday girl picks the movie! Of course, Princess Bride.


Birthday girl also needed to tackle the laundry... piling it on my table seemed appropriate.
Birthday girl also needed to tackle the laundry… piling it on my table seemed appropriate.

Recipe: Cajun Chicken Pasta (the spicy version)

My favorite food is spicy.

Doesn’t usually matter what the food is as long as “spicy” is a key adjective.

Cooking spicy food is my forte. I am SO. GOOD. at spicy food it’s hilarious and sometime inedible. Whipping up a quick pasta dish with chicken, peppers, onions and a whole lot of Cajun spice fit right into my main event menu.

Here is the spicier version of my Cajun Chicken Pasta.

Cajun Chicken Pasta (1)

Cajun Chicken Pasta

  • 1-2 lb. boneless, skinless chicken breast, cut into 1-inch cubes
  • 8 oz. rotini pasta, cooked to al dente
  • 1 green bell pepper, diced
  • 1 jalapeno, diced
  • 1 onion, diced
  • ~ 1 cup chicken stock or broth
  • ~ 1/2 cup milk or cream
  • 1 Tbs. butter
  • Cajun Spice Mix (see below for homemade!)

Cook the pasta to al dente according to package instructions. Drain and set aside while following the rest of the instructions.

Cube the chicken and toss with Cajun Spice Mix. Set aside.

Dice the onion, green bell pepper and jalapeno and saute on high heat with olive oil in a large cast iron skillet. Dress with salt, pepper and red chili flakes to taste. Once they’ve sweat, push them to the sides of the pan so you’ve got a ring of flavor.



Cajun Chicken Recipe

Add more olive oil to the center of the pan, and then kerplop the spiced chicken right in the middle.

Cajun Spice Mix

Cook until nearly completely done. You don’t want to overcook the chicken, and it’s not done with the heat yet.

Once the chicken is nearly cooked through, add 1 tablespoon of butter about about a half cup of milk or cream to the pasta pot. Toss the pasta on top, and then stir to melt the butter and coat the pasta.

Add the chicken, peppers and onion mix to the pasta pot. Stir to combine.

Use the 1 cup of chicken stock or broth to boil off any yummy bits stuck to the cast iron pan, and then add it all into the pasta pot.

Heat the pot on medium-low, cover and simmer until flavors combine. Kill the heat and let it sit uncovered for five minutes, or until the liquid has thickened.


Serve with chopped green onion, diced crisp bacon or all on its own. Enjoy it while it’s hot and spicy!

Cajun Spice Mix: 2 tsp. salt, 1/2 tsp. fresh ground black pepper, 1 tsp. thyme-dry, 1 tsp. oregano-dry, 2 tsp. paprika, 1 tsp. onion powder, 1 tsp. garlic powder and 1 tsp. cayenne pepper. Add another dash of red chili flakes to kick it up a notch! Makes enough for the recipe above.