Bison Bar & Grill, Hazen

The Bison Bar & Grill formally opened on Wednesday, August 17, 2016 at 11 a.m. The bar and grill is located where the former Woodshed used to be, next to Cenex and Cinema Flix.

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The above photo is in the bar area. They have added several flat screen TV’s throughout the restaurant. The sections of the restaurant are the bar, dining area and what I’ll call the conference room. We were happy to be invited to the soft opening on Tuesday. There was a good group of people and we were greeted at the door, into the bar area. There was a fountain of whiskey sour we could help ourselves to – that was lovely along with an open bar.

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We grabbed a few drinks and sat in the bar for a bit to chat with friends we saw there. I was sadly feeling under the weather but still managed to have two drinks! My husband tested out the beer and reported back it was nice and cold. They have a variety of boozes, bottles beer and 3 beers on tap – Bud Light, Coors Light and Fat Tire. The tap beer is also available in pitchers.

We went over to the conference room side of the bar and grill where the staff had set up a buffet of appetizers for us to try out including pizza, tortellini, steak and mushrooms, meatballs and more pizza. My personal favorite was the pizza, in particular the white pizza. The meatballs were also good. I’m not a mushroom fan so I can’t comment on that dish. This room is available to reserve for meetings or parties (free of charge!) and can accommodate up to about 60 people I think they said. They have TV screens and equipment to hook up your laptop for presentations.

Shortly, we were greeted by one of the owners who explained the process of opening the bar and grill and their hopes for the future. Then, the manager spoke about the menu, the employees and what to expect. The restaurant seems to be staffed well and everyone seemed eager to serve us. We were broken into groups to be seated.

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We were seated with another couple who we hadn’t met before so it was fun to visit with them. The menu is huge – there is a nice selection of appetizers (nachos, cheese curds, wings, etc.), burgers (beef and bison), wraps, salads, sandwiches, pizza and stromboli and then what I’ll call the larger main meals that are served with soup or salad, a side and the main dish – steaks, seafood, pork, etc. They have several cuts of beef available to order and would like to be known as a steakhouse. My husband went with the prime rib while I ordered Angel’s Quesadilla (named for the chef training in the new staff). The prime rib came with crab chowder (soup of the day) and garlic mashed potatoes with gravy. My dish came with a side of cottage cheese. You can see the serving sizes are quite generous. My dish is on the menu for about $11. The quesadilla was stuffed with melted cheese, chicken, peppers, onions and cilantro. I loved it! It tasted so fresh and I loved it has cilantro in it. I had water and iced tea with my dish. I took half of my dish home as leftovers.

Our dining mates had steaks with salad – a sirloin and a ribeye. Their sides were also the mashed potatoes and the other one was grilled veggies. He said they were great – they were seasoned nicely and I believe it was zucchini and squash. I appreciate they have a veggie side instead of just potatoes. The steaks were cooked as requested and the ribeye looked especially good. The main dishes are served with a fresh loaf of bread.

I felt prices were reasonable. A burger is about $12 and that includes a side. You can upgrade to onion rings for another $2. Steaks of course are more up in the upper $20’s. Pizza and strombolis come in large or small and are about $15 and $20 respectively, depending on toppings.

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Dessert was served to everyone in a nice, small portion. This was a homemade brownie with strawberries and ice cream.

We have been to the restaurant once more as paying customers with my parents and another couple. The nachos were a hit at our table and the burgers are huge. The table ordered a brownie to share and I would recommend sharing it. It was HUGE and came with two scoops of ice cream, whipped cream and chocolate sauce. It was great. Our service has so far always been great.

We really hope the bar and grill succeeds. Our little town needs a place to go for a nice meal or even just a few drinks and an appetizer. They are open Monday-Saturday at 11 a.m. and Sunday at 4 p.m. They have daily specials available. We can’t wait to visit again and again! Best wishes! Be sure if you are local to check this place out and support our local businesses.

Posted in Dinner idea, Feisty Eats, FeistyLife, Misc, Restaurant Reviews, Uncategorized | Leave a comment

Instant Pot Glazed Carrots

It is that time of the year, garden carrots are popping up in all their orange and yellow glory. We had a bunch in our CSA basket and I also had a bunch I had purchased on sale. I personally really like the sweet, glazed cooked carrots BUT I didn’t want to heat up the oven and my house. So after looking around the internet, I came up with this method to glaze the carrots in the Instant Pot using a secret ingredient.

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Baking soda. Yep, I’m not a scientist but there is some reaction with the baking soda that will allow the carrots to glaze. I figured it was worth a try and was quite happy with the results. I left my carrots whole (I like the look) but you could chop them if you wanted to.

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Instant Pot Glazed Carrots, serves 4-6 as a side dish

Ingredients

  • 2-3 lb. carrots, cleaned and trimmed
  • 1 Tablespoon butter
  • ½ tsp. baking soda
  • 1 Tablespoon honey

Directions:

Place your IP on high saute and add butter. Let it melt and add in your carrots saute for just a minute or two. Add in the baking soda and honey. Put on and lock lid in place with IP on manual for 4 minutes. Once it has come to pressure and time is up, quick release the steam using an oven mitt. Remove from IP and serve.

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I found no need to add more liquid – the butter and natural juices from the carrots was enough for this short time. These reheat just fine in the microwave. Enjoy!

Posted in Sides, Veggie | 1 Comment

Yogurt Fruit Tart

I kind of dreamed up this recipe/saw similar ones online. That happens often – I get an idea from somewhere and then tweak it to what I have on hand or to my tastes. This could be served as a breakfast, snack or even as a dessert because it is perfectly sweet and tasty, but still healthy. This light and fresh recipe will be a hit throughout the summer. Truth be told, I could just eat the crust on its own. And how perfect is this design for the end of the summer Olympics? USA – Slay All Day!

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I have recently become somewhat obsessed with dates. I got these huge ones at Sam’s Club and they are perfectly chewy and sweet and why did it take me all of these years to try dates? The crust is blended in the food processor – easy. Dates, walnuts (I think cashews or pecans would also work well here) some unsweetened coconut and a dash of cinnamon. I truly could have (and might one day) rolled these into little balls and then dredged them in some more coconut for some energy bites. I’m afraid I might lack self-control around those though.

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Yogurt Fruit Tart – serves 8

Crust:

  • 2 cups pitted dates (about 16), if you have dried dates, just soak them for about 10 minutes in warm water before using
  • 1 3/4 cup walnuts
  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon ground cinnamon

Yogurt:

  • 1 1/2 cups super thick and creamy vanilla yogurt (Greek would be best)
  • 1-2 scoops vanilla protein powder (optional but helps to thicken the yogurt)
  • 1/8 teaspoon almond extract
  • 1/4 sugar free jam or preserves, whatever flavor you like, I used blackberry

Toppings

  • Berries of your choice, I used blackberries, raspberries, blueberries and some dried coconut

In a food processor, pulse together the dates, nuts, coconut flakes and cinnamon until the mixture clumps together and is evenly sized. Press into a greased 9” springform pan. Use your fingers (wet with water for ease) to spread crust evenly.

Stir together yogurt, protein powder and almond extract. Pour on top of the crust.

In a microwave, gently melt your jam and spread it over your tart.

Top with berries in any design you like. Serve chilled. Keep leftovers in the fridge. I did freeze some of ours and let it thaw in the fridge and that worked great as well.

I had made this with the intention of eating slices for breakfast but we really enjoyed this as a refreshing dessert on a string of warm days.

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My fruit choices and that delicious crust – turned out perfect!

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Give this healthy tart a try. Enjoy!

Posted in Breakfast, Dessert, Healthy Living, Pie | Leave a comment

Summer Cauliflower Salad

I saw this recipe on Facebook (there is always something super mouth watering posted on Facebook, am I right?) and it jumped out at me right away because I love cauliflower and I had almost all of the other ingredients in my fridge at that moment. Done!

CauliSalad

This is great served as a side dish and keeps well in the fridge for a week.

Summer Cauliflower Salad, serves about 6 as a side

INGREDIENTS

1 head cauliflower
Salt and pepper to taste
2 tablespoons olive oil

For the dressing:

1/2 cup plain yogurt
1 heaping tablespoon dijon mustard
1 scant tablespoon honey
2 tablespoons fresh dill, chopped
1 teaspoon olive oil
1 garlic clove, crushed
Juice of 1/2 lemon
3-4 spring onions, chopped
3 stalks celery, diced
3-4 hardboiled eggs, chopped
Salt & pepper to taste

PREPARATION

  1. Preheat oven to 400˚F.
  2. Slice cauliflower into small florets.
  3. Place cauliflower onto baking sheet and season with salt, pepper and olive oil.
  4. Bake in preheated oven for 25 minutes or until lightly browned and a bit crispy.
  5. In a large bowl, combine all dressing ingredients. Set aside.
  6. Once cauliflower is cooked, set aside and let cool slightly before adding to the yogurt dressing.
  7. Refrigerate until cold. (This could be served warm, but I preferred it overnight after the flavors could mix together.)
  8. Garnish with more freshly chopped dill before serving.

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If you really love mustard (I do) add even more to the dressing. The celery and dill really add a bright freshness to this salad. This is basically a potato salad recipe with the cauliflower replacing the potatoes. It is a perfect side dish for summer. Enjoy!

Posted in Appetizer, Dinner, Main Dish, Salad, Sides, Veggie | Leave a comment

Guilt-free Banana Ice Cream

This recipe certainly isn’t anything new on the internet and I most certainly did not invent it. However, I want to share it with you here as I do think it is a perfect summer treat.

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This is guilt-free because while it has the consistency and ice cold comfort of full-fat ice cream, it is simply made of frozen bananas. Yep, just frozen ripe bananas whirred around in a food processor until creamy. You can serve it as is or trash it up a little bit since you are being so good. I suggest the latter! In fact, this “ice cream” is great served up with the No Bake Honey Bites I made earlier this week. Trust me!

Guilt-free Banana Ice Cream, serves two

  • 2-3 ripe bananas, peeled and frozen in half or in chunks
  • Food processor or heavy duty blender
  • Toppings of choice: I suggest no bake honey bites, caramel sauce, cinnamon, mini chocolate chips and coconut flakes as seen here

Directions

Add your frozen bananas to the food processor and process. It’ll take a minute or so for them to break up. Continue processing until they become creamy, scraping down the sides of the processor as needed. Scoop into bowls, garnish with whatever you like and eat on a hot summer day.

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I’m not the biggest banana fan but I don’t hate them. This is my favorite way to enjoy them quite possibly. Those clearanced out brown bananas are perfect for this dish. The more toppings the better, right?

Posted in Dessert | Leave a comment

No Bake Honey Bites

I am very lucky that I have a friend I work with who has access to honey that is made on his parents land. Honey is expensive! He hooks me up a few times a year and as a small thank you, I try to bake him something here or there.

HoneyBites

This latest go around, I didn’t feel like baking since it was super hot outside. Instead, I came up with these No Bake Honey Bites that are a little nice and a little naughty. They have some good for you ingredients and some not-so-good for you ingredients. They are rolled up into little bites so you can pop one or two in your mouth and not feel too guilty. I got this recipe from Gimme Some Oven website and doubled it for about 50 bites.

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No Bake Honey Bites, makes about 50 bites, recipe via Gimme Some Oven

INGREDIENTS:

2 cups (dry) oatmeal (I used old-fashioned oats)
1 1/3 cup toasted, sweetened coconut flakes
1 cup peanut butter
1 cup ground flax seed
1 cup mini semisweet chocolate chips
2/3 cup honey
2 tablespoons chia seeds 
2 teaspoons vanilla extract

DIRECTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for at least an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated or freeze. I think they would be fine stored on the counter, but I personally prefer them chilled.

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These bites are perfectly sweet with honey, coconut flakes and mini chocolate chips. But, you don’t have to start the oven and warm up the house for these sweet treats. They are great for a snack, pre or post workout, breakfast or as dessert. I’ll be back later this week with a dessert idea including these bites. Enjoy!

Posted in Baking, Breakfast, Cookies, Dessert | 2 Comments

Spicy Sausage, Kale and Zucchini Noodles

This summer we have really been enjoying our CSA share through Forager Farm. We purchased a single share and have been very pleasantly surprised on the bulk of veggies we receive each week.

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When we moved to Hazen, I thought a CSA share wouldn’t be something possible for us. Generally, bigger cities have access to these services. While we do have a garden at home (thanks to my husband), it won’t start producing until later this summer. These early veggies have been awesome!

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That said, we are gone several evenings each week where I don’t make meals. I have occasionally found myself in a pinch to use up a bunch of veggies before they go bad. I am entirely too cheap to waste food. It’s sad to know there are hungry people in our great state when I have access to so much great food.

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With a fridge full of zucchini and kale, I came up with this dish to use up those wonderful veggies. It turned out great and the leftovers heated up nicely. And, of course, it was really healthy with all those veggies.

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Spicy Sausage, Kale and Zucchini Noodles, serves 4

Ingredients

  • 1 lb. spicy sausage – any meat, decased if needed
  • 2 large garlic cloves, minced
  • 1/2 cup diced spring onion (use the white/red parts)
  • 1/4 cup loosely packed basil leaves, chopped
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 5-6 heaping cups chopped kale and or pac choy, chopped
  • 3 medium zucchinis, spiralized
  • 1/3 cup grated Parmesan cheese and more to garnish

Instructions

  1. Heat a large skillet over medium-high heat. Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely, crumbling it as it cooks. Remove the sausage with a slotted spoon and set aside to drain. Reserve about 1 tablespoon grease. (Add in some olive oil if you don’t have enough grease.)
  2. Add in the garlic, onions, basil, red pepper flakes and chopped greens. Let cook for 2-3 minutes until greens wilt. Then, add in the zucchini noodles and toss 3-5 more minutes or until noodles are al dente and any water is evaporated.
  3. Add in the Parmesan cheese and sausage and toss until combined and cheese is melted.
  4. Divide into bowls and serve, garnish with more cheese and spring onions.

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We both enjoyed this dish. I think it would be good served with a dollop of marinara as well. I added more red pepper flakes because I love the heat. Enjoy!

Posted in Dinner, Dinner idea, Main Dish, Veggie | 1 Comment