BRAISED BISON
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar.
- For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F.
- Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours.
- Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes.
- For the chile reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste.
- Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat).
- Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup chile reduction.
MINI GRILLED ARTICHOKE HEARTS WITH LOW FAT SPINACH AND ARTICHOKE DIP
Provided by Food Network
Time 15m
Yield 10 to 12 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 175 degrees F.
- Halve all but 2 of the artichoke hearts and grill the rest over medium-high heat on an oiled grill (a grill pan may be substituted) until lightly charred and warmed through. Keep warm in the oven while preparing the spinach and artichoke dip.
- In a large skillet, heat the olive oil over medium-high heat. Saute the onions until tender and translucent, about 3 minutes. Add the spinach and cook until wilted and all the moisture in the pan has evaporated, about 3 minutes. Chop the reserved whole artichoke hearts and add, along with the Greek yogurt, mozzarella and Parmesan. Cook until cheese has melted. Add the basil and nutmeg, season with salt and pepper, and serve on top of grilled artichoke hearts.
KALE AND ARTICHOKE DIP
This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Nutrition Facts : Calories 102 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 365 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 9 grams, Sugar 3 grams
DUBLINER ARTICHOKE DIP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients and spoon the mixture into an 8-inch baking dish. Bake for 30 minutes at 300 degrees F. Serve with crackers, pita chips, or flat bread.
BAKED ARTICHOKE DIP
Steps:
- 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
- Copyright® 2009 SLSH Enterprises, Inc.
SAUSAGE AND ARTICHOKE DIP
Make and share this Sausage and Artichoke Dip recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 55m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a skillet, cook the sausage until no longer pink.
- Add the green onions and garlic; cook for 3-5 minutes longer.
- Drain and set aside.
- In a bowl, mix together the Greek seasoning, mayonnaise, Parmesan cheese, artichoke hearts and sausage mixture.
- Pour into a greased 2-quart baking dish.
- Bake at 350 degrees for 25-30 minutes or until bubbly and lightly browned.
- Serve warm with tortilla chips.
Nutrition Facts : Calories 481.3, Fat 32.2, SaturatedFat 12.2, Cholesterol 115.9, Sodium 1210.5, Carbohydrate 14.5, Fiber 8.9, Sugar 1.6, Protein 34.5
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