Showing posts with label Pioneer Woman. Show all posts
Showing posts with label Pioneer Woman. Show all posts
Monday, September 5, 2011
Pioneer Woman Potluck
Bacon-Wrapped Jalapeño Ridiculousness
Here's a great Pioneer Woman recipe - unbelievably good jalapeno poppers. They are a much-loved appetizer for a crowd, and you can make them ahead of time. If you have any left over, chop them up and add them to scrambled eggs for your breakfast. I love that and I don't even like eggs. Keep these tips in mind when making the poppers:
1. Seed the jalapenos while wearing plastic gloves or plastic bags on your hands.
2. If you are serving guests who can't handle spicy food, carefully remove all the seeds and membranes. The end result will not be very hot.
3. If you have guests who like to travel up the Scoville heat scale, leave a few seeds and/or membranes. Leaving all the seeds will be too much.
4. You can make them ahead of time and refrigerate overnight, uncooked. You can also cook them and freeze them until later - just reheat in a warm oven.
Bacon-Wrapped Jalape
ño
Preheat the oven to 275ºF.
Begin by cutting jalapeños in half lengthwise. Try to keep the stems intact.
Secure the jalapeños with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.
Serve hot or at room temperature.
Thursday, September 1, 2011
The. Bread.
This is another Pioneer Woman technique. She says that anytime she goes to a family get-together, everyone asks, "Are you going to bring The Bread?". It's just bread and butter, but the technique of baking then broiling browns the butter and makes the bread unbelievably flavorful and irresistible. People usually think there is something else in the bread, like garlic, but it's just bread and butter.
The. Bread.
One loaf of French bread, split
2 sticks of salted butter, softened (you won't need to use all of it unless your bread is huge)
Spread about 3/4 of a stick of butter on each piece of bread. Place side by side on a baking sheet.
Bake for 10 minutes on 350. Turn the oven off and the broiler on. Watch the bread as it browns and slightly blackens. Don't be afraid of the blackening; just a little bit won't make it taste burned. Steel your nerves and remove from oven when golden, brown, and spotty black.
Sunday, February 6, 2011
Pioneer Woman's Asian Noodle Salad
Pioneer Woman is famous for down-home recipes that use meat, butter, and cheese plentifully. But this recipe is from her "Cowgirl Food" section, meaning that her husband Marlboro Man and the other ranch hands wouldn't touch it. I love it! Chock full of vegetables, the flavorful, Asian-inspired salad is delicious. And it has cashews!You can mix and match the vegetables - leave out what you don't like and add more of what you do. The original recipe called for bean sprouts, but I left those out due to food safety issues and general dislike. Other than that, I made it as is. I cooked the pasta and chopped the vegetables the day before, but I kept the dressing separate from the salad until I was ready to serve it.
Asian Noodle Salad
INGREDIENTS:
½ head sliced napa cabbage, or more to taste
½ head sliced purple cabbage, or more to taste
½ bags baby spinach, or more to taste
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, sliced thin
chopped cilantro, up to 1 bunch, to taste
3 whole scallions, sliced
3 whole cucumbers peeled and sliced
1 can (about 10 oz.) whole cashews, lightly toasted in skillet (watch so they don't burn!)
_____
FOR THE DRESSING:
1 whole lime, juiced
8 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons sesame oil
⅓ cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves garlic, chopped
2 whole jalapenos, chopped (remove seeds and ribs unless you want dressing to be spicy)
chopped cilantro to top salad (optional)
Mix salad ingredients in a large bowl or platter. Whisk dressing ingredients in a separate bowl, then toss with salad. Top with cilantro if desired.
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