May 08, 2017

Lemon Chicken

This dish is great hot or cold. And, it’s even better than I remember - using an Emmer & Co. Heritage Chicken!
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April 30, 2017

Jill's Roast Heritage Chicken

After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.


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March 29, 2017

Pappardelle and Pesto Meatballs

A fresh spin on traditional spaghetti and meatballs. Pappardelle (pronounced; Pop a dell a) noodles although egg based, are mostly very light, but this will depend on the brand you can find. My favorites are Rustichella D’arbruzzo or DeCecco. This recipe is a wonderful combination of flavors. For a complete meal I accompanied this dish with a Citrus Salad with Orange Chev Vinaigrette (recipe included with purchase upon request) and crusty bread. Great for a family style dinner - that kids will love, or sophisticated enough to serve at your next dinner party.

 

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March 07, 2017

Corned Buffalo Hash with Creamed Spinach

One more reason to try our Corned Buffalo Brisket! A great lazy weekend brunch, where you get to eat your buffalo meat and have your vegetables too!

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February 24, 2017

Corned Buffalo Brisket with Colcannon

Our heat and eat Corned Buffalo Brisket just might be the very best thing that we make! All the corned brisket flavor, but made with our 100% grass-fed/grass-finished bison and no added nitrites. Here are the very simple heating recommendations and my recipe for Colcanon. You will love this!

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February 13, 2017

Buffalo-Girl's Best Chocolate Cake

If you love chocolate and you love cake, you will love this recipe. Dark, dense, moist, and lick-your-plate-delicious (if plate licking is allowed in your house).  

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January 06, 2017

Italian Wedding Soup

You don’t have to be Italian or getting married to enjoy this delicious, aromatic soup. Super easy, with minimal preparation and it makes a beautiful presentation! Serve the soup with crusty open-faced cheese sandwiches for dunking.

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December 08, 2016

Jill & Julia’s Bison Bourguignon

I have made a couple of variations of this amazingly delicious, classic dish, but after reading Julia & Julia - I had to check out Julia’s recipe in Mastering The Art of French Cooking. My modifications to Julia’s recipe were based on using 100% grass-fed bison, my personal taste, and the steps I thought unnecessary. View recipe

October 03, 2016

Dakota Tacos "Indian Tacos"

My secret ingredient in the preparation of the fry bread, is club soda, which makes the dough and bread lighter. I also use coconut oil, which has a good nutritional profile, and is great for deep frying. Be sure to fry at a high enough heat, 375° to limit oil absorption and to give the edges a nice crispiness. The slightly spicy, seasoned meat balances nicely with the creamy, Zesty Sour Cream Dressing.

 

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September 05, 2016

Buffalo Bacon Cheeseburger

In memory of Jim Harrison, who appreciated good food!

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