Healthy Bison Burgers

Bison meat is a very healthy alternative to beef, having little to no fat and generally being very proteinacious and filling. For those of us who love burgers but want to lose weight, here is a good recipe!

You will need:
-1 package of Bison Meat (this is usually enough to make two sizable burgers)
-1 package of Turkey Bacon
-Crushed Red Pepper Flakes
-Garlic
-Onions
-Wheat Buns
-Cheese

Start by grilling your bacon in a pan with a little butter. Turkey bacon has over 50% less fat than pork bacon and is also a good source of protein. I usually grill up about twelve: four for the burgers and a few more to keep on as snacks later.

While this is going on, dispense your bison meat in a bowl that you can hand-grind it in. Add your spices. Garlic is good (fresh is nice, but dried works, too) and red pepper flakes will give it a nice zing. I add salt, pepper and cayenne to it, too, just for that extra spice.

Mix these up quite nicely. Next, grill them to your order. If you have a Foreman grill, I find they become medium well at about 13 minutes on the highest heat setting (425 degrees). Put your cheese on them so they melt, nicely.

Before you put that in, your bacon should be done. Once this is so, take them out of your pan, then take a fresh onion and dice/chop it to your liking. Toss that in and add some salt and pepper for tasty grilling.

Serve on a wheat bun and there you go! A thick, juicy bacon burger with barely any fat on it.

Ingredients
1 Box Macaroni & Cheese
1 Can Baked Beans

Directions
Make both ingredients to directions on specified containers.
Pour baked beans into macaroni & cheese once complete.

Serve!
In a bowl. Eat with a spoon. Bask in your poverty.

This is the creamy green sauce from the best taco shop in Austin Texas.

4 Large Jalapeno peppers (The more scarred they are the hotter they will be.)
1-2 cloves roasted garlic
1/4 cup extra virgin olive oil
coarse sea salt, to taste

Wash and clean the jalapenos.

The jalapenos will then need to be roasted, the correct way is to wrap them in tin foil and slowly roast them over an open flame. I have become fond of roasting them using a propane torch which makes this process much faster. The peppers are done when blackened with a slightly crispy skin.

Put the roasted peppers in a ziplock bag and chill in the fridge for about half an hour. After chilled, carefully peel the burnt skin from the peppers, then cut the stems. The peppers will need to be halved and de-veined, this is for texture purposes not to reduce the heat.

Toss every thing into a blender, be careful with the salt it brings out a lot of flavor but over doing it is bad. I recommend starting with the garlic and peppers and drizzling in the oil to keep it smooth. Care should be taken not to add too much oil as it will become runny. Once most of the big chucks have been smoothed out salt to taste and keep blending until it is creamy. Serve cold.

Keep refrigerated, and it will last for about a week.

This stuff is great on about anything, eggs, tacos, chips, etc.

If you want it hotter you can add Serrano Peppers to the mix, the serrano has a neutral flavor compared to the jalapeno and thus will add a lot of heat without changing the flavor. It can also be scaled fairly easily, just be very careful with the oil, and blend in batches so that the salt flavors evenly.

Tyewa Dawnsister fucked around with this message on 10-01-2009 at 08:04 AM.

I'm in charge of cooking a birthday dinner for a friend of mine for tomorrow night. Her favorite meal is, I quote, "chicken and rice". Boring. I decided to take it a different direction.

2 - 3 lbs chicken thigh filets
1t cumin
1t red pepper flake
1t chili powder
1t salt
.5t black pepper
olive oil
1 medium onion, chopped
3 (or more) cloves of garlic, crushed or finely sliced
2 cups short grain (arborio) rice
1 cup chicken stock
.5 cup roasted red pepper, chopped
14.5 oz canned chopped tomato
.75 can of black beans (rinsed)
16oz frozen corn
.25t salt (additional)
fresh cilantro, chopped

First, combine the red pepper flake, chili powder, 1t of salt, and black pepper. This will be our spice rub.

Rub all the chicken with the spices. Use it all.

Saute the chicken in olive oil, a few pieces at a time, for about 7 minutes per batch. Flip the pieces a few times during the cooking process. Ideally you'll end up with a nice, browned finish on the outside of the chicken.

Most of the time, I encourage snacking as you cook... but DO NOT PUT ANY OF THIS DAMN CHICKEN IN YOUR MOUTH! It's not cooked through yet. Set it aside for later.

Throw the onions and garlic into the pot and let them saute until the onions are translucent. Add the rice and saute for an additional couple minutes.

Add everything else in to the pot (except the cilantro). Bury the chicken in the rice and other goodies so it continues to cook, then reduce your heat to a simmer.

Cover the pot and let everything cook for about half an hour. Check and see if the rice is done; if it's not, let it cook some more. (Duh.)

At the last 5 - 10 minutes of cooking time, add the cilantro and give everything a good stir.

Plate and enjoy!

quote:

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I wish nem-x would say this more often:
Looks like a sig to me

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I don't know what it's called, I just know the sound it makes... when it takes a man's life.

Rather simple recipe: good beer, good steak, and MOTHERFUCKING FIRE.

If someone asks, though, I'll re-type them out though.

Oh, and Parce, those Bison burgers sound delicious.

Put packet contents on meat.

Eat with boiled veg.

I'm a rubbish cook.

Almost Nutri-Grain Bars

Makes 15 bars
Prep Time: 15min
Cook Time: 40min

Ingredients:

1cup rolled oats
1 cup whole wheat flour
2/3 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 cup oil
1 egg
1 tsp vanilla
1/4 cup apple juice
10 oz. Jam
1 tbl spn water

Combine oats, flour, brown sugar, baking soda and salt in a bowl and mix thoroughly. Add the oil, egg, vanilla and apple juice and mix with a spoon or a mixer. Press 2/3 of the mix evenly into a greased 8x12 pan. Mix the jam with the water and spread evenly over the mix. Crumble the remaining oat mixture over the top and bake at 325* for 30-40min or until golden brown. Before cutting, cool completely.

Cost per serving (1 bar) ~ $0.13

You might play with it a bit. I've seen people say you don't need the water to thin out the jam, that 1 1/4 cups of oats is better and that you only really need 1/4 cup brown sugar. But hey... we all like a bit extra sugar! Oh, and the wife generally uses raspberry jam or something yummy like that. Jelly isn't so great on them.

5 boneless, skinless chicken breasts (about 20-24 oz. by weight)
8 oz bottle of hot sauce, plus any additional hotness you might choose to add
8-16 oz of ranch dressing, depending on how spicy you like it
2 oz. cream cheese
shredded sharp cheddar cheese to taste

Begin by boiling the chicken tits. While they're cooking, combine your hot sauces together, if need be. Once the boobs are cooked, shred them in a blender or with a couple of forks. Put the shredded meat in a smallish baking dish.

Mix the hot sauce, ranch dressing and cream cheese together over low heat until it looks like bloody semen. No, seriously. Sprinkle some cheddar over the meat, drizzle the sauce over over that, then top with some more cheese. You can omit one or both additions of the cheddar if you like.

Bake the mess for about 20-25 minutes at 350 degrees. Serve with tortilla chips or just a fork. Make sure you have wet wipes for the next day. Preferably with some aloe vera. It burns a whole hell of a lot worse coming out, but it's worth the pain.