Ready to shake up your dinner routine? Ground buffalo is a lean, flavorful alternative to beef that works beautifully in everything from quick weeknight meals to impressive party dishes. Whether you’re craving cozy comfort food or fresh seasonal flavors, these 20 savory recipes have you covered for any occasion. Let’s dive in and discover your new favorite way to enjoy this versatile protein!
Buffalo Meatloaf with Tangy Glaze
Remember those cozy winter evenings when you just crave something hearty yet a little unexpected? I was rifling through my freezer last week and found some ground buffalo from a local rancher—it sparked the idea for this twist on a classic. Buffalo meatloaf with a tangy glaze has become my new go-to for feeding a crowd without fuss, and it’s surprisingly leaner than beef but just as satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ pounds lean ground buffalo meat
– 1 cup fresh, soft breadcrumbs from a rustic loaf
– ½ cup finely diced sweet yellow onion
– ½ cup rich whole milk
– 2 large farm-fresh eggs, lightly beaten
– 2 tablespoons Worcestershire sauce with its deep umami kick
– 1 teaspoon garlic powder
– 1 teaspoon finely ground black pepper
– ½ teaspoon sea salt
– ½ cup ketchup with a hint of sweetness
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar for brightness
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with cooking spray.
2. In a large mixing bowl, combine the lean ground buffalo meat, fresh soft breadcrumbs, finely diced sweet yellow onion, rich whole milk, lightly beaten farm-fresh eggs, Worcestershire sauce, garlic powder, finely ground black pepper, and sea salt.
3. Use your hands to gently mix everything until just combined—overmixing can make the meatloaf tough, so stop as soon as it’s uniform.
4. Transfer the mixture to the prepared loaf pan and press it down evenly.
5. In a small bowl, whisk together the ketchup, pure maple syrup, and apple cider vinegar until smooth.
6. Spread the glaze evenly over the top of the meatloaf, covering it completely.
7. Bake in the preheated oven for 55 to 60 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer—this ensures it’s cooked through but still juicy.
8. Let the meatloaf rest in the pan for 10 minutes before slicing; this allows the juices to redistribute for a moist texture.
9. Carefully remove the meatloaf from the pan and slice into thick portions.
So, what’s the result? This meatloaf emerges tender and packed with savory flavor, while the glaze caramelizes into a sticky-sweet layer that balances the buffalo’s slight gaminess. Serve it alongside creamy mashed potatoes or a crisp green salad for a comforting meal that feels both familiar and fresh.
Spicy Buffalo Stuffed Peppers
Just when I thought my love for game-day snacks couldn’t get any deeper, I stumbled upon this brilliant mashup while cleaning out my fridge last Sunday. Spicy Buffalo Stuffed Peppers combine everything I crave about wings with the wholesome satisfaction of a veggie-forward meal—perfect for when you want something indulgent yet secretly virtuous.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large bell peppers (any color, but I love the vibrant red ones for sweetness)
– 1 pound ground chicken breast
– 1/2 cup crumbled blue cheese (I prefer the tangy, creamy kind from the specialty dairy case)
– 1/4 cup Frank’s RedHot Buffalo Sauce (the classic, lip-tingling staple)
– 1/4 cup finely diced celery (for that essential crunchy texture)
– 1/4 cup ranch dressing (creamy, herb-flecked, and cold from the fridge)
– 2 tablespoons unsalted butter (rich and melted)
– 1 teaspoon garlic powder (aromatic and finely ground)
– 1/2 teaspoon smoked paprika (for a hint of smoky depth)
– Salt and black pepper (to season generously)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the tops off the 4 large bell peppers and remove the seeds and membranes, creating hollow cups.
3. In a large skillet over medium-high heat, cook the 1 pound ground chicken breast for 5–7 minutes, breaking it into small crumbles with a spatula until no pink remains.
4. Tip: I always blot the cooked chicken with a paper towel to remove excess moisture, which keeps the filling from getting soggy.
5. Stir in the 1/4 cup Frank’s RedHot Buffalo Sauce, 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a pinch of salt and black pepper, cooking for 1 more minute until well combined.
6. Remove the skillet from heat and fold in the 1/2 cup crumbled blue cheese and 1/4 cup finely diced celery until evenly distributed.
7. Spoon the buffalo chicken mixture evenly into the hollowed bell peppers, packing it gently but not too tightly.
8. Tip: For extra crispiness, I like to brush the outside of the peppers lightly with olive oil before baking.
9. Place the stuffed peppers on the prepared baking sheet and bake at 375°F for 20–25 minutes, until the peppers are tender and slightly charred at the edges.
10. Tip: Let them rest for 5 minutes after baking—this helps the flavors meld and makes them easier to handle.
11. Drizzle each pepper with 1 tablespoon of the 1/4 cup ranch dressing just before serving.
Gorgeously charred and brimming with zesty filling, these peppers deliver a satisfying crunch that gives way to juicy, spicy chicken. The cool ranch drizzle cuts through the heat beautifully, making them ideal for serving alongside extra celery sticks or even tucked into a bun for a messy, delicious sandwich twist.
Buffalo and Mushroom Stroganoff
Tis the season for cozy, hearty meals that warm you from the inside out, and this Buffalo and Mushroom Stroganoff is my new go-to for a comforting weeknight dinner that feels special. I stumbled upon this combo after a particularly chilly farmers’ market trip where I snagged some gorgeous buffalo stew meat and earthy cremini mushrooms, and it’s been a hit ever since—even my picky eater asks for seconds!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds of lean buffalo stew meat, cut into 1-inch cubes
– 8 ounces of fresh cremini mushrooms, sliced
– 1 large yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 2 tablespoons of rich unsalted butter
– 2 tablespoons of all-purpose flour
– 1 cup of full-bodied beef broth
– 1 cup of tangy sour cream
– 1 tablespoon of smooth Dijon mustard
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt
– 12 ounces of wide egg noodles
– 2 tablespoons of fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat for the egg noodles later.
2. In a large skillet or Dutch oven, melt the rich unsalted butter over medium-high heat until it sizzles lightly.
3. Pat the lean buffalo stew meat dry with paper towels to ensure a good sear, then add it to the skillet in a single layer, cooking for 5-7 minutes until browned on all sides. Tip: Avoid overcrowding the pan to get a nice crust.
4. Remove the browned meat to a plate, leaving any juices in the skillet.
5. Add the finely diced yellow onion to the skillet, cooking for 4-5 minutes until softened and translucent.
6. Stir in the sliced fresh cremini mushrooms and cook for 6-8 minutes until they release their liquid and turn golden brown.
7. Add the minced fresh garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle the all-purpose flour over the mushroom mixture, stirring constantly for 2 minutes to cook off the raw flour taste and create a roux.
9. Gradually pour in the full-bodied beef broth while whisking continuously to prevent lumps, then bring to a gentle simmer.
10. Return the browned buffalo meat to the skillet, reduce heat to low, cover, and let it simmer for 25-30 minutes until the meat is tender. Tip: Check halfway through and add a splash of water if it gets too thick.
11. While the stroganoff simmers, cook the wide egg noodles in the boiling water according to package directions, usually 8-10 minutes, then drain.
12. Remove the skillet from heat and stir in the tangy sour cream and smooth Dijon mustard until fully incorporated. Tip: Adding dairy off the heat prevents curdling.
13. Season with finely ground black pepper and sea salt, adjusting as needed.
14. Serve the stroganoff sauce over the drained egg noodles, garnished with chopped fresh parsley.
Buttery egg noodles soak up the creamy, savory sauce, while the tender buffalo meat adds a rich, gamey depth that pairs perfectly with the earthy mushrooms. For a fun twist, try serving it over mashed potatoes or with a side of crusty bread to mop up every last bit—it’s so good, you’ll want to lick the bowl clean!
Buffalo Chili with Black Beans
Last week, as a chilly wind whipped through my neighborhood, I found myself craving something bold and warming—a dish that could stand up to the cold with a bit of fiery personality. That’s when I remembered my twist on classic chili, inspired by the tangy, spicy kick of Buffalo wings, and knew it was time to share this cozy, crowd-pleasing recipe with you all. It’s become my go-to for game days and lazy Sundays alike, filling the kitchen with the most incredible aroma that promises comfort in every bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 pound of lean ground beef (90/10 blend)
– 2 tablespoons of smoky chili powder
– 1 teaspoon of earthy ground cumin
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of sea salt
– 1 (15-ounce) can of plump black beans, drained and rinsed
– 1 (28-ounce) can of fire-roasted diced tomatoes, with their tangy juices
– 1/2 cup of tangy Buffalo-style hot sauce (like Frank’s RedHot)
– 1 cup of rich beef broth
– 1/4 cup of fresh cilantro, chopped for garnish
– 1/2 cup of sharp cheddar cheese, shredded for topping
– 1/2 cup of cool sour cream for serving
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until it turns soft and translucent, roughly 5 minutes.
3. Stir in the minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the lean ground beef to the pot, breaking it up with a wooden spoon, and cook until it’s browned and no longer pink, about 7-8 minutes.
5. Sprinkle in the smoky chili powder, earthy ground cumin, finely ground black pepper, and sea salt, stirring to coat the beef evenly for 1 minute to toast the spices.
6. Tip in the drained and rinsed plump black beans and the fire-roasted diced tomatoes with their tangy juices, mixing everything together.
7. Pour in the tangy Buffalo-style hot sauce and rich beef broth, bringing the mixture to a gentle boil.
8. Reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes, stirring every 10 minutes to prevent sticking—this slow cooking melds the flavors beautifully.
9. After simmering, remove the lid and cook uncovered for an additional 10 minutes to thicken the chili to a hearty consistency.
10. Ladle the hot chili into bowls and top with the chopped fresh cilantro, shredded sharp cheddar cheese, and a dollop of cool sour cream.
Now, this chili isn’t just about the heat; it’s a symphony of textures, from the tender beef and creamy black beans to the velvety broth that’s been infused with that signature Buffalo tang. I love serving it over a bed of crispy tortilla chips for added crunch or alongside a slice of crusty cornbread to soak up every last drop—it’s the kind of meal that turns a simple dinner into a festive gathering, warming you from the inside out.
Buffalo Shepherd’s Pie with Sweet Potato Topping
Crisp winter evenings always have me craving something hearty and comforting, but with a little kick to keep things interesting. That’s how this Buffalo Shepherd’s Pie with a sweet potato topping came to be—a cozy twist on a classic that’s become my go-to for feeding a crowd during the holidays. I love how the spicy, tangy filling plays off the creamy, slightly sweet topping; it’s the kind of dish that makes everyone gather around the table, eager for a second helping.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs of lean ground beef
– 1 large yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 cup of finely chopped carrots
– 1 cup of frozen sweet corn kernels
– 1/2 cup of Frank’s RedHot Buffalo Sauce
– 1/4 cup of rich beef broth
– 2 tbsp of unsalted butter
– 2 tbsp of all-purpose flour
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup of heavy cream
– 2 tbsp of melted salted butter
– 1/2 tsp of finely ground black pepper
– 1/2 tsp of sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, until they are fork-tender.
4. While the sweet potatoes cook, heat a large skillet over medium heat and add the 2 tbsp of unsalted butter.
5. Sauté the finely diced yellow onion in the melted butter for 5 minutes, until it becomes translucent and fragrant.
6. Add the minced fresh garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
7. Crumble the 1.5 lbs of lean ground beef into the skillet and cook for 8-10 minutes, breaking it up with a spoon until it’s fully browned.
8. Stir in the 2 tbsp of all-purpose flour and cook for 2 minutes to create a roux, which will help thicken the filling.
9. Pour in the 1/2 cup of Frank’s RedHot Buffalo Sauce and 1/4 cup of rich beef broth, stirring to combine evenly.
10. Add the 1 cup of finely chopped carrots and 1 cup of frozen sweet corn kernels to the skillet, cooking for 5 minutes until the vegetables soften slightly.
11. Season the filling with 1/2 tsp of finely ground black pepper and 1/2 tsp of sea salt, then transfer it to the prepared baking dish, spreading it into an even layer.
12. Drain the cooked sweet potatoes and return them to the pot, mashing them with a potato masher until smooth.
13. Mix the mashed sweet potatoes with 1/4 cup of heavy cream and 2 tbsp of melted salted butter until creamy and well-combined.
14. Spread the sweet potato topping evenly over the beef filling in the baking dish, using a fork to create decorative ridges on the surface.
15. Bake in the preheated oven for 25-30 minutes, until the topping is lightly golden and the filling is bubbling around the edges.
16. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and the dish to set.
Know that first bite—the creamy sweet potato gives way to a spicy, savory beef filling with just the right tang from the Buffalo sauce. I love serving this with a crisp green salad to balance the richness, or for a fun twist, scoop it into individual ramekins for a personalized presentation that’s perfect for holiday gatherings.
Buffalo and Quinoa Stuffed Zucchini
A few weeks ago, I was staring at a pile of zucchini from my garden and some leftover buffalo meat in the fridge, wondering how to combine them for a hearty weeknight meal. This Buffalo and Quinoa Stuffed Zucchini was born from that delicious experiment, and it’s become a family favorite for its satisfying, protein-packed filling. I love how the quinoa soaks up all those bold flavors, making each bite a perfect balance of savory and wholesome.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 medium zucchini, halved lengthwise
– 1 lb lean ground buffalo meat
– 1 cup cooked quinoa, fluffy and cooled
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup shredded sharp cheddar cheese
– 1/2 cup tomato sauce, rich and smooth
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tsp smoked paprika, warm and aromatic
– 1/2 tsp kosher salt, coarse and clean
– 1/4 tsp freshly ground black pepper, finely ground
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Scoop out the seeds from the zucchini halves using a spoon, creating a hollow boat, and place them cut-side up on the baking sheet.
3. Drizzle the zucchini boats with 1 tablespoon of rich extra virgin olive oil and sprinkle with a pinch of kosher salt.
4. Bake the zucchini in the preheated oven for 15 minutes, until slightly tender but still firm.
5. While the zucchini bakes, heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.
6. Add the finely diced yellow onion to the skillet and sauté for 5 minutes, until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 more minute, being careful not to let it burn.
8. Add the lean ground buffalo meat to the skillet, breaking it apart with a spoon, and cook for 8-10 minutes until browned and cooked through.
9. Drain any excess fat from the skillet, then mix in the fluffy cooked quinoa, rich tomato sauce, warm smoked paprika, coarse kosher salt, and finely ground black pepper.
10. Remove the skillet from heat and let the mixture cool slightly for 2 minutes to prevent the cheese from melting too quickly.
11. Fold in the shredded sharp cheddar cheese until evenly distributed throughout the filling.
12. Spoon the buffalo and quinoa filling generously into the pre-baked zucchini boats, packing it down lightly.
13. Return the stuffed zucchini to the oven and bake for an additional 20 minutes, until the cheese is bubbly and the tops are golden brown.
14. Let the stuffed zucchini rest for 5 minutes before serving to allow the flavors to meld and make them easier to handle.
Glistening with melted cheese, these stuffed zucchini offer a delightful contrast between the tender, slightly crisp vegetable shell and the savory, hearty filling. The buffalo meat brings a lean, robust flavor that pairs beautifully with the nutty quinoa, making it a comforting yet nutritious dish. For a fun twist, try drizzling with a bit of hot sauce or serving alongside a crisp green salad for a complete meal that’s sure to impress.
Buffalo Burgers with Blue Cheese
Holiday gatherings always have me craving something bold and satisfying, and these Buffalo Burgers with Blue Cheese are my go-to for feeding a hungry crowd. I love how the spicy kick from the buffalo sauce mingles with the creamy, tangy blue cheese—it’s a flavor combo that never fails to impress my friends and family. Trust me, once you try these, you’ll be making them all season long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ pounds of high-quality ground beef (80/20 blend for juiciness)
– 4 soft brioche burger buns, lightly toasted
– ½ cup of tangy buffalo sauce, divided
– ½ cup of crumbled creamy blue cheese
– ¼ cup of rich mayonnaise
– 1 tablespoon of unsalted butter, melted
– 4 crisp iceberg lettuce leaves
– 1 large ripe tomato, sliced into ¼-inch thick rounds
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of kosher salt
Instructions
1. In a large mixing bowl, gently combine the ground beef, ¼ cup of buffalo sauce, black pepper, and kosher salt until just incorporated—overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape them into ¾-inch thick patties, pressing a slight indentation in the center of each to prevent puffing during cooking.
3. Preheat a grill or skillet over medium-high heat until it reaches 400°F, ensuring a good sear.
4. Place the patties on the hot surface and cook for 4–5 minutes per side, or until the internal temperature reaches 160°F for medium doneness.
5. While the burgers cook, brush the cut sides of the brioche buns with melted butter and toast them in a separate pan over medium heat for 1–2 minutes until golden brown.
6. In a small bowl, mix the remaining ¼ cup of buffalo sauce with mayonnaise to create a spicy spread.
7. Once the burgers are done, remove them from the heat and let them rest for 3 minutes to allow the juices to redistribute.
8. Assemble the burgers by spreading the buffalo-mayo mixture on the bottom buns, then layering a lettuce leaf, a tomato slice, a burger patty, and a generous sprinkle of blue cheese crumbles, finishing with the top bun.
Buttery brioche buns cradle these juicy patties, with the blue cheese melting slightly into the warm beef for a creamy contrast. I love serving them with extra buffalo sauce for dipping and a side of crispy sweet potato fries—it’s a meal that’s as fun to eat as it is delicious.
Buffalo Tacos with Avocado Crema
Last night, as I was craving something spicy and satisfying, I remembered the buffalo tacos I used to make for game day gatherings—they always disappeared first! There’s something about that tangy, fiery buffalo sauce paired with cool, creamy avocado that just hits the spot, especially on a busy weeknight when you want flavor without fuss. Let me share my go-to recipe, which I’ve tweaked over the years to be quick yet packed with that classic buffalo kick we all love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon rich extra virgin olive oil
– 1/2 cup tangy buffalo sauce
– 1/4 cup creamy sour cream
– 1 ripe avocado, peeled and pitted
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon finely ground black pepper
– 8 small corn tortillas, warmed
– 1/2 cup crumbled blue cheese
– 1/4 cup finely chopped fresh cilantro
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces, to the skillet in a single layer to ensure even browning.
3. Cook the chicken for 6–8 minutes, stirring occasionally, until it turns golden brown and reaches an internal temperature of 165°F on an instant-read thermometer.
4. Pour 1/2 cup tangy buffalo sauce over the cooked chicken, stirring to coat evenly, and simmer for 2 minutes until the sauce thickens slightly and clings to the chicken.
5. In a small bowl, combine 1 ripe avocado, peeled and pitted, 1/4 cup creamy sour cream, 1 tablespoon freshly squeezed lime juice, and 1/4 teaspoon finely ground black pepper.
6. Mash the avocado mixture with a fork until smooth and creamy, with no large chunks remaining.
7. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
8. Assemble each taco by placing a spoonful of the buffalo chicken onto a warmed tortilla.
9. Top each taco with a dollop of the avocado crema, 1/2 cup crumbled blue cheese, and 1/4 cup finely chopped fresh cilantro.
Every bite of these tacos delivers a perfect balance: the crispy, saucy chicken contrasts beautifully with the smooth, cooling avocado crema, while the blue cheese adds a sharp, tangy punch that cuts through the heat. I love serving them with extra lime wedges for a bright squeeze and a side of crunchy slaw to round out the meal—they’re messy in the best way, so don’t forget the napkins!
Buffalo Meatballs in Marinara Sauce
Perfect for a cozy winter evening, these Buffalo Meatballs in Marinara Sauce have become my go-to comfort food after a long day. I love how the lean buffalo meat pairs with the tangy tomato sauce—it’s a hearty twist on classic Italian that always impresses my family. Honestly, I started making these on busy weeknights because they come together so quickly, and now they’re a staple in our meal rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound ground buffalo meat
– 1 large farm-fresh egg, lightly beaten
– 1/2 cup fine Italian-style breadcrumbs
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 24 ounces jarred marinara sauce (I prefer a robust, herb-infused brand)
– 1 teaspoon dried oregano
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
Instructions
1. In a large mixing bowl, combine the ground buffalo meat, beaten farm-fresh egg, fine Italian-style breadcrumbs, freshly grated Parmesan cheese, dried oregano, finely ground black pepper, and sea salt. Tip: Mix gently with your hands just until combined—overworking can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, placing them on a plate; you should get about 20 meatballs.
3. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the finely diced yellow onion to the skillet and sauté for 3–4 minutes until softened and translucent.
5. Stir in the minced aromatic garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Push the onion and garlic to the edges of the skillet, then add the meatballs in a single layer. Brown them for 2–3 minutes per side until golden all over. Tip: Don’t crowd the skillet—work in batches if needed to ensure even browning.
7. Pour the jarred marinara sauce over the meatballs, scraping up any browned bits from the bottom of the skillet.
8. Reduce the heat to low, cover the skillet, and simmer for 15–20 minutes until the meatballs are cooked through and the sauce has thickened slightly. Tip: Check doneness by cutting into a meatball—it should be no longer pink inside.
9. Remove from heat and let rest for 5 minutes before serving.
Just out of the skillet, these meatballs are tender and juicy, with a savory depth from the buffalo meat that shines through the tangy marinara. I love serving them over a bed of al dente spaghetti or with crusty bread to soak up every last drop of sauce—it’s a dish that feels both rustic and elegant.
Buffalo and Spinach Lasagna
Remember that time I tried to impress my in-laws with a fancy dinner and ended up ordering pizza? Well, this Buffalo and Spinach Lasagna is my redemption story—a comforting, crowd-pleasing dish that’s surprisingly simple to pull off, even on a hectic weeknight. It’s become my go-to for cozy gatherings, where the spicy kick of buffalo sauce mingles beautifully with creamy cheeses and earthy spinach, creating a lasagna that’s anything but ordinary.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 pound of lean ground buffalo meat
– 12 no-boil lasagna noodles
– 2 cups of shredded mozzarella cheese, divided
– 1 cup of freshly grated Parmesan cheese
– 15 ounces of creamy ricotta cheese
– 10 ounces of frozen chopped spinach, thawed and squeezed dry
– 1/2 cup of tangy buffalo sauce
– 1/4 cup of rich unsalted butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a large skillet over medium-high heat, brown 1 pound of lean ground buffalo meat for 8–10 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Drain any excess fat from the skillet, then stir in 1/2 cup of tangy buffalo sauce until the meat is evenly coated; set aside.
4. In a medium saucepan over medium heat, melt 1/4 cup of rich unsalted butter, then whisk in 1/4 cup of all-purpose flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
5. Gradually pour in 2 cups of whole milk, whisking constantly to prevent lumps, and bring to a gentle simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove the saucepan from heat and stir in 1/4 teaspoon of finely ground black pepper and 1/4 teaspoon of garlic powder.
7. In a mixing bowl, combine 15 ounces of creamy ricotta cheese, 10 ounces of thawed and squeezed-dry chopped spinach, and 1 cup of freshly grated Parmesan cheese until well blended.
8. Spread a thin layer of the white sauce over the bottom of the prepared baking dish.
9. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
10. Spread half of the ricotta-spinach mixture evenly over the noodles.
11. Spoon half of the buffalo meat mixture over the ricotta layer.
12. Drizzle with a third of the remaining white sauce and sprinkle with 1/2 cup of shredded mozzarella cheese.
13. Repeat the layers: 4 noodles, remaining ricotta-spinach mixture, remaining buffalo meat, another third of white sauce, and 1/2 cup of mozzarella.
14. Top with the final 4 noodles, the last of the white sauce, and the remaining 1 cup of shredded mozzarella cheese.
15. Cover the dish tightly with aluminum foil and bake for 30 minutes.
16. Remove the foil and bake for an additional 15–20 minutes, until the cheese is bubbly and golden brown on top.
17. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
18. A slice of this lasagna reveals tender noodles layered with spicy, savory buffalo meat and a creamy, cheesy filling that’s perfectly balanced by the subtle bitterness of spinach. Serve it with a crisp green salad to cut through the richness, or enjoy leftovers the next day—the flavors deepen beautifully overnight, making it even more irresistible.
Buffalo Sloppy Joes with Coleslaw
Whenever I’m craving something hearty with a spicy kick, I turn to this twist on a classic—it’s my go-to for casual dinners or game-day gatherings, and it always brings back memories of cozy family meals. With just a few pantry staples, you can whip up a satisfying dish that’s packed with flavor and perfect for feeding a crowd.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of lean ground beef
– 1 small yellow onion, finely chopped
– 2 cloves of fresh garlic, minced
– 1/2 cup of tangy buffalo sauce
– 1/4 cup of ketchup
– 1 tablespoon of Worcestershire sauce
– 4 soft brioche buns
– 2 cups of crisp shredded green cabbage
– 1/2 cup of creamy mayonnaise
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of granulated sugar
– 1/4 teaspoon of finely ground black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound of lean ground beef and 1 small yellow onion, finely chopped, breaking up the beef with a wooden spoon until browned and crumbly, approximately 8-10 minutes.
3. Stir in 2 cloves of fresh garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 1/2 cup of tangy buffalo sauce, 1/4 cup of ketchup, and 1 tablespoon of Worcestershire sauce, mixing well to coat the beef evenly.
5. Reduce the heat to low and simmer the mixture uncovered for 10 minutes, stirring occasionally, until thickened slightly.
6. While the beef simmers, combine 2 cups of crisp shredded green cabbage, 1/2 cup of creamy mayonnaise, 1 tablespoon of apple cider vinegar, 1 teaspoon of granulated sugar, and 1/4 teaspoon of finely ground black pepper in a medium bowl, tossing until the cabbage is well-coated.
7. Toast 4 soft brioche buns in a toaster or under a broiler set to 400°F for 2-3 minutes until golden and crisp.
8. Spoon the hot beef mixture onto the bottom halves of the toasted buns, then top generously with the prepared coleslaw and the bun tops.
9. Serve immediately while warm.
Now, dig into these sloppy joes for a messy, delicious bite where the spicy buffalo sauce melds with the cool, crunchy coleslaw. The soft buns soak up the juices perfectly, making each mouthful a balance of heat and freshness—try pairing them with extra pickles or a side of crispy fries for a complete meal.
Buffalo and Sweet Potato Hash
Every time I’m craving something hearty yet wholesome, my mind goes straight to this Buffalo and Sweet Potato Hash. It’s become my go-to weekend brunch dish, especially after a chilly morning walk with my dog, when I need something to warm me up from the inside out. There’s something so comforting about the savory buffalo and sweet potatoes mingling together in the skillet.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 pound ground buffalo meat
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon finely ground black pepper
- ½ teaspoon sea salt
- 4 farm-fresh eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the ground buffalo meat to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
- Transfer the cooked buffalo meat to a plate, leaving any drippings in the skillet.
- Add the diced sweet potato and finely chopped yellow onion to the skillet, stirring to coat in the drippings.
- Cook the sweet potato and onion, stirring occasionally, until the sweet potato is tender and lightly browned, about 10-12 minutes. Tip: Cover the skillet for the first 5 minutes to help steam the sweet potatoes, then uncover to crisp them up.
- Stir in the minced garlic, smoked paprika, finely ground black pepper, and sea salt, cooking for 1 minute until fragrant.
- Return the cooked buffalo meat to the skillet, mixing everything together evenly.
- Create four small wells in the hash mixture with the back of a spoon.
- Crack one farm-fresh egg into each well. Tip: Crack each egg into a small bowl first to avoid shell fragments and ensure they slide in neatly.
- Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. Tip: Check by gently shaking the skillet; the eggs should jiggle slightly but not be liquidy on top.
- Sprinkle the chopped fresh parsley over the top before serving.
Serve this hash straight from the skillet for a rustic touch. The tender sweet potatoes and savory buffalo create a delightful contrast, while the runny egg yolks add a creamy richness that ties it all together. I love pairing it with a simple green salad or some toasted sourdough to soak up every last bite.
Buffalo Bolognese Pasta
Every year around the holidays, my kitchen becomes a chaotic but joyful hub of experimentation, and this Buffalo Bolognese Pasta was born from one of those happy accidents. I was craving something hearty and comforting but with a bit of a kick, and after a few tweaks to my classic Sunday sauce, this spicy, tangy twist on Bolognese became an instant family favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 4 cloves of fresh garlic, minced
– 1 pound of high-quality ground beef (85% lean)
– 1/2 cup of dry red wine
– 1 (28-ounce) can of San Marzano crushed tomatoes
– 1/2 cup of Frank’s RedHot Original Cayenne Pepper Sauce
– 1/2 cup of whole milk
– 1/2 cup of freshly grated Parmesan cheese, plus more for serving
– 1 pound of dried rigatoni pasta
– Kosher salt and freshly cracked black pepper
– Fresh parsley, chopped for garnish
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 2 finely diced medium carrots, and 2 finely diced celery stalks to the pot, seasoning with a pinch of kosher salt to help them sweat.
3. Cook the vegetables, stirring occasionally, until they are softened and the onion is translucent, about 8-10 minutes.
4. Stir in 4 cloves of minced fresh garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
5. Increase the heat to medium-high and add 1 pound of high-quality ground beef, breaking it up with a wooden spoon into small crumbles.
6. Cook the beef until it is no longer pink and is nicely browned, about 7-8 minutes, then spoon off any excess fat from the pot.
7. Pour in 1/2 cup of dry red wine to deglaze the pot, scraping up any browned bits from the bottom with your spoon, and let it simmer until reduced by half, about 3 minutes.
8. Add 1 (28-ounce) can of San Marzano crushed tomatoes, 1/2 cup of Frank’s RedHot Original Cayenne Pepper Sauce, and 1/2 cup of whole milk to the pot, stirring to combine everything thoroughly.
9. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot partially with a lid, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
10. While the sauce simmers, bring a large pot of generously salted water to a rolling boil and cook 1 pound of dried rigatoni pasta according to package directions until al dente, usually 10-12 minutes.
11. Once the sauce has simmered for 30 minutes, stir in 1/2 cup of freshly grated Parmesan cheese until melted and fully incorporated, then season with kosher salt and freshly cracked black pepper as needed.
12. Drain the cooked rigatoni pasta, reserving 1/2 cup of the starchy pasta water, and add the pasta directly to the sauce in the Dutch oven.
13. Toss the pasta and sauce together over low heat for 1-2 minutes, adding a splash of the reserved pasta water if needed to loosen the sauce to a creamy consistency that coats the pasta.
14. Serve the pasta immediately in warm bowls, garnished with additional freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.
Oh, the magic of this dish is in its layers—the tender pasta cradles a sauce that’s deeply savory from the slow-cooked beef and vegetables, with a bright, vinegary heat from the hot sauce that tingles without overwhelming. I love serving it with a simple green salad and some crusty garlic bread to soak up every last bit of that spicy, cheesy sauce.
Buffalo and Cabbage Stir-Fry
Picture this: it’s a busy weeknight, and I’m craving something hearty yet healthy that won’t keep me in the kitchen for hours. That’s when I turn to this Buffalo and Cabbage Stir-Fry—a dish that’s become my go-to for satisfying those comfort food cravings without the guilt. I love how the bold flavors come together in just one pan, making cleanup a breeze after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb ground buffalo meat
- 1 medium head of green cabbage, thinly sliced into crisp ribbons
- 1 large yellow onion, finely diced
- 3 cloves of garlic, minced to release their aromatic punch
- 2 tbsp rich extra virgin olive oil
- 1/4 cup low-sodium soy sauce
- 2 tbsp pure maple syrup for a touch of natural sweetness
- 1 tbsp freshly grated ginger root
- 1 tsp toasted sesame oil for a nutty finish
- 1/2 tsp finely ground black pepper
- 2 green onions, thinly sliced for garnish
Instructions
- Heat 1 tbsp of rich extra virgin olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
- Add 1 lb of ground buffalo meat to the skillet, breaking it apart with a spatula into small crumbles.
- Cook the buffalo meat for 5-7 minutes, stirring occasionally, until it is browned and no longer pink. Tip: Avoid overcrowding the pan to ensure proper browning and caramelization.
- Transfer the cooked buffalo meat to a plate, leaving any rendered fat in the skillet.
- Add the remaining 1 tbsp of rich extra virgin olive oil to the skillet, then toss in 1 finely diced large yellow onion.
- Sauté the onion for 3-4 minutes until it becomes translucent and slightly golden at the edges.
- Stir in 3 cloves of minced garlic and 1 tbsp of freshly grated ginger root, cooking for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning and turning bitter.
- Add 1 thinly sliced medium head of green cabbage to the skillet, tossing to combine with the onion mixture.
- Cook the cabbage for 6-8 minutes, stirring frequently, until it wilts and turns tender-crisp with a vibrant green color.
- Return the cooked buffalo meat to the skillet, mixing it evenly with the cabbage.
- Pour in 1/4 cup of low-sodium soy sauce, 2 tbsp of pure maple syrup, 1 tsp of toasted sesame oil, and 1/2 tsp of finely ground black pepper, stirring to coat everything thoroughly.
- Simmer the stir-fry for 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken. Tip: Taste and adjust seasoning if needed, but the soy sauce and maple syrup should provide a balanced savory-sweet base.
- Remove the skillet from heat and garnish with 2 thinly sliced green onions.
Enjoy the tender, juicy buffalo meat paired with the crisp-tender cabbage, all coated in a savory-sweet sauce that’s subtly enhanced by the nutty sesame oil. For a creative twist, serve it over a bed of fluffy quinoa or stuff it into warm tortillas for a quick wrap—it’s versatile enough to make any meal feel special without extra fuss.
Buffalo Empanadas with Chimichurri
Nestled between holiday feasts and cozy winter nights, I found myself craving something bold and handheld—a snack that could stand up to game-day crowds or a quiet evening by the fire. That’s how these Buffalo Empanadas with Chimichurri came to be, born from a fridge clean-out that turned into a family favorite. I love how the spicy filling contrasts with the herby sauce, and they’re perfect for making ahead and reheating for impromptu gatherings.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (about 14 ounces) of store-bought empanada dough discs, thawed if frozen
– 1 pound of shredded cooked chicken breast, preferably from a rotisserie chicken for extra flavor
– ½ cup of tangy Buffalo hot sauce, like Frank’s RedHot
– 4 ounces of creamy blue cheese crumbles
– 2 tablespoons of unsalted butter, melted
– 1 large farm-fresh egg, beaten for egg wash
– For the chimichurri: 1 cup of fresh flat-leaf parsley leaves, ½ cup of fresh cilantro leaves, 3 cloves of aromatic garlic, ¼ cup of rich extra virgin olive oil, 2 tablespoons of red wine vinegar, ½ teaspoon of finely ground black pepper, and ¼ teaspoon of sea salt
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.
2. In a medium mixing bowl, combine the shredded cooked chicken breast, tangy Buffalo hot sauce, creamy blue cheese crumbles, and melted unsalted butter until evenly coated. Tip: If the mixture seems dry, add an extra tablespoon of Buffalo sauce for more moisture.
3. Lay out the store-bought empanada dough discs on a clean, lightly floured surface to keep them from tearing.
4. Spoon about 2 tablespoons of the chicken filling onto the center of each dough disc, leaving a ½-inch border around the edges.
5. Brush the edges of the dough discs with the beaten farm-fresh egg wash using a pastry brush—this helps seal them better.
6. Fold each dough disc over the filling to form a half-moon shape, then press the edges firmly with a fork to crimp and seal. Tip: Make sure no filling leaks out to avoid burning in the oven.
7. Place the assembled empanadas on the prepared baking sheet, spacing them about 1 inch apart.
8. Brush the tops of the empanadas lightly with the remaining egg wash for a golden-brown finish.
9. Bake in the preheated oven for 18–20 minutes, or until the empanadas are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even cooking.
10. While the empanadas bake, make the chimichurri: In a food processor, pulse the fresh flat-leaf parsley leaves, fresh cilantro leaves, aromatic garlic cloves, rich extra virgin olive oil, red wine vinegar, finely ground black pepper, and sea salt until finely chopped but not puréed, about 10–15 seconds.
11. Remove the empanadas from the oven and let them cool on the baking sheet for 5 minutes before serving.
12. Serve the warm empanadas with the chimichurri sauce on the side for dipping.
Remarkably flaky and packed with a spicy kick, these empanadas offer a satisfying crunch that gives way to a tender, cheesy filling. The bright, herbaceous chimichurri cuts through the heat beautifully, making each bite a balanced delight. For a fun twist, try serving them with extra blue cheese crumbles sprinkled on top or alongside a crisp celery salad to round out the meal.
Buffalo and Lentil Soup
Zesty winter evenings call for something hearty and warming, and this Buffalo and Lentil Soup has become my go-to comfort food after a long day of holiday shopping. I love how the rich buffalo flavor melds with the earthy lentils, creating a bowl that’s both nourishing and deeply satisfying—it’s the kind of meal that makes you want to curl up on the couch with a blanket.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 pound ground buffalo meat, lean and grass-fed
- 1 cup dried brown lentils, rinsed and picked over
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and chopped into small pieces
- 2 celery stalks, finely sliced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, rich and savory
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 2 tablespoons extra virgin olive oil, fruity and robust
- 1 teaspoon smoked paprika, for a hint of warmth
- 1 teaspoon dried thyme, aromatic and earthy
- Salt and freshly ground black pepper, to season
- Fresh parsley, chopped for garnish
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Add 1 pound of ground buffalo meat to the pot, breaking it up with a wooden spoon, and cook until browned and no longer pink, approximately 5-7 minutes. Tip: Don’t overcrowd the pot to ensure proper browning for deeper flavor.
- Transfer the cooked buffalo meat to a plate, leaving any rendered fat in the pot.
- Add 1 large finely diced yellow onion, 2 chopped carrots, and 2 sliced celery stalks to the pot, stirring to coat in the fat, and sauté until softened, about 5 minutes.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
- Return the browned buffalo meat to the pot along with 1 cup of rinsed brown lentils, 4 cups of low-sodium beef broth, 1 can of diced tomatoes with juices, 1 teaspoon of smoked paprika, and 1 teaspoon of dried thyme.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the lentils are tender. Tip: Check the lentils at 30 minutes—they should be soft but not mushy for the best texture.
- Season with salt and freshly ground black pepper to taste, stirring well to combine. Tip: Taste and adjust seasoning gradually, as the broth and tomatoes already add saltiness.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Mouthwatering and robust, this soup boasts a thick, stew-like consistency with tender lentils and savory buffalo meat that melts in your mouth. The smoky paprika adds a subtle depth, making it perfect for serving with crusty bread or over a bed of rice for a heartier meal—leftovers taste even better the next day as the flavors continue to meld.
Buffalo Stuffed Bell Peppers
Aren’t we all looking for that perfect weeknight dinner that feels indulgent but comes together without fuss? As someone who juggles a busy schedule, I love recipes that pack a punch of flavor with minimal cleanup, and these Buffalo Stuffed Bell Peppers are exactly that—a fun twist on game day wings that’s become a regular in my rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large, vibrant red bell peppers, halved and seeded
– 1 pound of lean ground chicken
– 1/2 cup of finely diced celery
– 1/4 cup of crumbled creamy blue cheese
– 1/2 cup of tangy buffalo sauce
– 1 cup of cooked long-grain white rice
– 1/2 cup of shredded sharp cheddar cheese
– 2 tablespoons of rich unsalted butter
– 1 teaspoon of aromatic garlic powder
– 1/2 teaspoon of finely ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Place the halved bell peppers cut-side up on the prepared baking sheet.
3. In a large skillet over medium-high heat, melt the rich unsalted butter until it sizzles lightly.
4. Add the lean ground chicken to the skillet, breaking it apart with a wooden spoon, and cook for 5-7 minutes until it turns opaque and is no longer pink.
5. Stir in the finely diced celery, aromatic garlic powder, and finely ground black pepper, cooking for another 2 minutes until the celery softens slightly.
6. Remove the skillet from heat and mix in the tangy buffalo sauce, cooked long-grain white rice, and crumbled creamy blue cheese until well combined.
7. Evenly divide the chicken mixture among the bell pepper halves, packing it gently into each one.
8. Top each stuffed pepper with shredded sharp cheddar cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender when pierced with a fork and the cheese is bubbly and golden brown.
10. Carefully remove the baking sheet from the oven and let the peppers cool for 5 minutes before serving.
Creamy, spicy, and utterly satisfying, these peppers offer a delightful crunch from the tender-crisp bell peppers against the savory, cheesy filling. For a fun twist, drizzle with extra buffalo sauce or serve alongside cool ranch dressing for dipping—it’s a crowd-pleaser that’s as perfect for dinner as it is for your next gathering.
Buffalo and Eggplant Parmesan
Zesty and unexpected, this Buffalo and Eggplant Parmesan came to me during a frantic weeknight when I wanted something comforting but different from the usual chicken version. I had some ground buffalo from the farmers’ market and a beautiful globe eggplant, and the rest is history—a hearty, flavorful twist that’s become a winter staple in my house.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large globe eggplant, sliced into 1/2-inch rounds
– 1 lb ground buffalo meat
– 2 cups rich marinara sauce
– 1 cup freshly grated Parmesan cheese
– 1 cup shredded whole-milk mozzarella cheese
– 1/2 cup Italian-style breadcrumbs
– 2 farm-fresh eggs, lightly beaten
– 1/4 cup all-purpose flour
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with extra virgin olive oil.
2. Lay the eggplant rounds on paper towels, sprinkle with sea salt, and let sit for 10 minutes to draw out moisture—this prevents sogginess.
3. Pat the eggplant dry with fresh paper towels to remove excess liquid and salt.
4. Dredge each eggplant round in all-purpose flour, then dip into the lightly beaten farm-fresh eggs, and coat evenly with Italian-style breadcrumbs.
5. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Fry the breaded eggplant rounds for 3-4 minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels.
7. In the same skillet, add the ground buffalo meat and cook over medium heat for 8-10 minutes, breaking it up with a spoon until browned and no pink remains.
8. Stir in the rich marinara sauce, dried oregano, and finely ground black pepper, and simmer for 5 minutes to blend flavors.
9. Arrange half of the fried eggplant rounds in a single layer at the bottom of the prepared baking dish.
10. Spoon half of the buffalo meat sauce over the eggplant, then sprinkle with half of the freshly grated Parmesan cheese and half of the shredded whole-milk mozzarella cheese.
11. Repeat the layers with the remaining eggplant, sauce, and cheeses.
12. Bake uncovered at 375°F for 25-30 minutes, until the cheese is bubbly and lightly browned on top.
13. Let the dish rest for 5 minutes after baking to set the layers for easier serving.
Bold and satisfying, this casserole boasts a crispy eggplant exterior that gives way to tender layers, with the lean buffalo meat adding a rich, savory depth. Serve it over a bed of al dente pasta or with a simple green salad for a complete meal that’s sure to impress at any gathering.
Buffalo Kebabs with Yogurt Sauce
Crafting a meal that’s both bold and comforting is my favorite way to bring everyone to the table, and these Buffalo Kebabs with Yogurt Sauce are a perfect example. I first made them for a game-day gathering last fall, and now they’re a regular in my rotation—they’re that good, with just the right kick to wake up your taste buds without overwhelming them. Trust me, once you try them, you’ll be hooked too.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 2 tablespoons unsalted butter, melted
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup plain whole-milk Greek yogurt
– 1 tablespoon fresh lemon juice
– 1 tablespoon finely chopped fresh dill
– 1 small garlic clove, minced
– 1 tablespoon extra-virgin olive oil
– 1 medium red onion, cut into 1-inch chunks
– 1 large red bell pepper, seeded and cut into 1-inch pieces
Instructions
1. In a medium bowl, whisk together the Frank’s RedHot Original Cayenne Pepper Sauce, melted unsalted butter, garlic powder, smoked paprika, fine sea salt, and freshly ground black pepper until fully combined.
2. Add the cubed boneless, skinless chicken breasts to the bowl, tossing thoroughly to coat each piece evenly in the marinade. Tip: Let the chicken marinate for at least 15 minutes at room temperature for deeper flavor—if you have time, refrigerate it for up to 2 hours.
3. While the chicken marinates, prepare the yogurt sauce by combining the plain whole-milk Greek yogurt, fresh lemon juice, finely chopped fresh dill, and minced garlic clove in a small bowl. Stir until smooth, then set aside.
4. Preheat a grill or grill pan to medium-high heat, about 400°F. Lightly brush the grill grates with extra-virgin olive oil to prevent sticking.
5. Thread the marinated chicken cubes onto skewers, alternating with chunks of red onion and pieces of red bell pepper. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to avoid burning.
6. Place the skewers on the preheated grill. Cook for 4–5 minutes per side, turning once, until the chicken is cooked through with clear juices and reaches an internal temperature of 165°F. Tip: Avoid overcrowding the skewers on the grill to ensure even cooking and nice grill marks.
7. Remove the skewers from the grill and let them rest for 2–3 minutes before serving.
8. Serve the kebabs hot with the prepared yogurt sauce on the side for dipping.
Delightfully juicy and packed with a tangy, smoky heat from the marinade, these kebabs pair perfectly with the cool, creamy yogurt sauce to balance each bite. I love serving them over a bed of fluffy rice or with warm pita bread to soak up every last drop—they’re always a hit, whether for a casual dinner or a festive get-together.
Buffalo and Wild Rice Casserole
You know those cozy winter evenings when you just want something hearty, comforting, and a little bit special to gather around? Yesterday, after a long day of holiday errands in the chilly December air, I found myself craving exactly that—a warm, savory dish that felt like a hug in a baking dish. This buffalo and wild rice casserole is my go-to for feeding a crowd with minimal fuss, and it’s packed with flavors that somehow feel both rustic and celebratory.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground buffalo meat
– 1 cup uncooked wild rice blend
– 2 cups low-sodium chicken broth
– 1 cup finely diced yellow onion
– 3 cloves minced garlic
– 1 cup shredded sharp cheddar cheese
– 1/2 cup full-fat sour cream
– 2 tbsp unsalted butter
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/4 tsp sea salt
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium-high heat, melt the unsalted butter until it sizzles slightly.
3. Add the finely diced yellow onion and sauté for about 5 minutes, until it turns translucent and fragrant.
4. Stir in the minced garlic and cook for 1 more minute, being careful not to let it burn—this releases its aromatic flavor.
5. Add the ground buffalo meat to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until it’s browned and no longer pink.
6. Sprinkle in the smoked paprika, freshly ground black pepper, and sea salt, stirring to coat the meat evenly for enhanced depth.
7. Pour in the Worcestershire sauce and let it simmer for 2 minutes to meld the savory notes.
8. In the prepared baking dish, combine the uncooked wild rice blend and low-sodium chicken broth, spreading them in an even layer.
9. Tip: For perfectly cooked rice, ensure the broth covers the rice by about half an inch—add a splash more if needed.
10. Spoon the buffalo meat mixture over the rice and broth in the baking dish, distributing it uniformly.
11. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
12. Remove the foil and sprinkle the shredded sharp cheddar cheese evenly over the top.
13. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
14. Tip: Let the casserole rest for 5 minutes after baking—this helps the flavors settle and makes it easier to serve.
15. Gently fold in the full-fat sour cream and chopped fresh parsley until well incorporated for a creamy, fresh finish.
16. Tip: For extra richness, you can stir in an extra tablespoon of sour cream just before serving if desired.
Kind of magical how this casserole comes together with such a satisfying texture—the wild rice adds a nutty chewiness that pairs beautifully with the tender, savory buffalo. I love how the melted cheddar forms a golden crust on top, while the sour cream lends a tangy creaminess throughout. Serve it straight from the dish with a side of crisp green salad or some crusty bread to soak up every last bit of flavor.
Summary
Savory ground buffalo offers a delicious, lean alternative for any meal. We hope this roundup inspires your next kitchen adventure! Try a recipe, leave a comment with your favorite, and share your creations by pinning this article on Pinterest. Happy cooking!
