Bison Sliders with a Tuscan Flair

Sliders are exceptionally easy to make. You form any meat into a ball,  bake it or grill it. In fact, meatballs and sliders are first cousins so check out this post, and the link in it to find a slew of other “Meat-Into-Ball” recipes. Rocket scientists need not apply to put together a slider, monkeys can be a success here.  You know what the problem is with making something this easy? You make it a lot, and it gets boring. Fast.

I’ve made several kinds of sliders over the past weeks on Food Prep Sunday. I’ve used various cheeses, ground turkey or ground beef. I can say they were all pretty great to eat, but none… NONE have rocked my world like this recipe made with ground BISON meat below. Yes.

The Bison Slider.

This recipe is inspired by the flavors of Tuscany, and while theses aren’t the exact ingredients you’ll find in every Tuscan recipes, you’ll love the unique flavors united here. Joined in a holy matrimony of amazing balls, AMAZEBALLS… errr…..

These Bison Sliders:

Bison Sliders with a Tuscan Flair

Paleo, gluten-free, grain-free, dairy-free and loaded with flavor. It sort of pisses me off to share them.

How to make Bison Sliders with a Tuscan Flair

  • 1.25 lbs. of ground bison
  • 1/2 cup red onion, finely diced
  • 1/2 cup almond flour
  • 1/4 cup pine nuts
  • 1/4 cup sun-dried tomato, finely diced
  • 1 egg yolk
  • 5 sage leaves, finely diced
  • 1/2 tsp. pink Himalayan salt
  • 2 tsp. of olive oil

Preheat the oven to 375 degrees. Caramelize the red onion in a pan with a teaspoon of olive oil. When onions are soft, brown, and slightly sweet to taste add to a large bowl. In the same hot pan, add another teaspoon of olive oil, and the pine nuts. Toast them until they are just slightly browned (about 3-5 minutes). Add the pine nuts to the same bowl as the red onion.  Add remaining ingredients to the bowl, give them a good stir to make sure they are equally mixed together, adding in the egg and bison meat in LAST. With your hands, gently fold the meat into the other ingredients. The meat to non-meat ration does not have to be perfect! Over mixing the meat can make it rubbery and dense, so just few good folds will do.

I used an ice cream scoop to create equal-sized bison sliders (12 to be exact), and bakes them for 18 minutes.

I had 4 of these guys for lunch today, and since they were such a great mix of fats, and protein I wanted to add a little carb to balance it out and fill me up. I used a corn tortilla to wrap them in, and it’s too bad I haven’t tried out this sweet potato “bun” recipejust yet, because it looks like a great way to serve these bison sliders.

Bison Sliders with a Tuscan Flair

Here’s to your Monday being less ridiculous than you anticipated!

JisforJudy.com

Creamy Cauliflower Sauce over Zoodles!

I promised I’d never be one of those bloggers who worked their ass off to develop a site, and then abandon it when life got in the way.  You know what I’m talking about. How many blog sites have you visited that downright dead, void of all activity, and clicking the link is like wandering into a virtual ghost town? Last post by that blogger? 2 years ago. Thousands of sites are neglected, ok way more than that, and it’s friggin’ sad.

JisforJudy.com doesn’t want to be that site, guys!!

I’ve definitely taken a hiatus the past few weeks to focus on my other great love, CrossFit! I’ve been coaching for a few months now and with that has come the amazing opportunity of getting to know our members! Ok ok, they start out as members but sort of become extended family you enjoy yelling at. So technically, more like close family. I’ve also been focused on my training, learning a new CrossFit software program called WODIFY, and in general just having a social life! Rest assured I’ve not forgotten the importance of healthfully prepared meals and the restorative powers cooking has on my soul. So, without further adieu I give you my most recent adaptation of a recipe I found online that needed tweaking to make it crazy delicious AND a healthy side to any meal!

Check out this Creamy Cauliflower Sauce over Zucchini Noodles (Zoodles!):

Creamy Cauliflower Sauce over zoodles

This “pasta”  side dish is a bucket of rainbows smothered in unicorn vomit. Creamy Cauliflower Sauce over Zoodles is paleo, gluten-free, grain-free, dairy-free, vegetarian, and vegan. Get up off the floor, man.  This shit is really happening. 

How to make Creamy Cauliflower Sauce over Zoodles

  • 4 zucchini, medium
  • 8 cups cauliflower florets
  • 7 cups of water
  • 1/4 cup of pine nuts
  • 1 tsp. of pink Himalayan salt (more to taste)
  • 1/2 tsp. pepper (more to taste)
  • 1/4 cup full fat coconut milk
  • 4 sage leaves
  • 8 large cloves of garlic
  • 2 tbsp. coconut oil

One important tool you’ll require is this Spiral Slicer. That’s how the zoodles are made. You’ll want to noodle the zucchinis first with that device, then set aside.

In a sautee pan, place 1 tbsp. of coconut oil and 8 large cloves of garlic on medium heat. Sautee until the garlic is aromatic and browned (3-5 minutes). Burned garlic will have a bitter flavor so don’t over do it! Using a slotted spoon remove garlic and put it into the blender. Add the pine nuts to the remaining oil in the pan, and roast for 3-5 minutes as well. Don’t burn your nuts. Place them in a bowl and set aside when fully toasted.

In a large pot, add the 7 cups of water and bring to a boil. When the water is boiling add the cauliflower. It will take 10-12 minutes for the cauliflower to soften. When it does, use a slotted spoon to remove the cauliflower and place into the blender with the salt, pepper, coconut milk, and sage leaves. DON’T THROW OUT THE BOILING WATER THOUGH! You may need to add it bit by bit into the blender to create the desired sauce consistency.

After the sauce is ready add your zoodles to the sautee pan with the remaining tbsp. of coconut oil and sautee until the zoodles are a little softer, around 5-7 minutes. The pour in your sauce, fold them together and toss the pine nuts on right before serving for added crunch!

It was the perfect side for this Baked Paleo Pork Scallopini:

Paleo Pork Scallopini with Creamy Cauliflower Sauce over Zoodles

Eat up guys!

JisforJudy.com