Ree Drummond's Blog

May 2, 2016

DSC_4646If you’ve been reading my website for any length of time (ten years this week—whaaaa?) you will know that we aren’t exactly what you’d call a huge fish family.


In fact, we aren’t much of a fish family at all.


In fact, you will hardly ever catch us eating fish.


In fact, I can’t remember the last time a piece of fish entered our home.


Now let me clarify a couple of things! We love shellfish; we’ll eat shrimp to beat the band…especially if it’s served with a steak. Ha. We just don’t do much fish fish. While I love it, Marlboro and the kids don’t love it, so we just stay where many families in landlocked states live: In chicken and beef territory.


If you’re in a similar situation but ever happen to find yourself in the position of having a couple of beautiful pieces of salmon out of the blue, however, this is a tremendously delicious dinner that takes almost absolutely no time to make. Just the way I love to eat salmon (or any piece of fish, for that matter)—with a sticky sauce that’s got more flavor than I know what to do with.


 

DSC_4553Here’s what you need: Salmon fillets (these are Sockeye)…


 

 

DSC_4558Butter (and olive oil)…


 

 

DSC_4557Honey…


 

 

DSC_4556Low sodium soy sauce (I’ve made this before with regular soy sauce and it’s way too salty, man!)…


 

 

DSC_4555Limes…


 

 

DSC_4554And cilantro if you’ve got it! If you don’t, this dish doesn’t hinge on it or anything.


 

 

DSC_4568Start by sprinkling the salmon with salt…


 

 

DSC_4569And pepper.


 

 

DSC_4573This is purely a personal choice: You can slice off the skin (or have the butcher do it) or leave it on. I’m a skin girl, so I’m leaving it on.


 

 

DSC_4580Heat some olive oil and a little bit of butter in a nonstick (if you have it) skillet over medium to medium-high heat. Add the salmon, skin side down (if you left the skin on; if you didn’t leave the skin on, just put the prettiest side down first), and cook it for a good 4 to 5 minutes in order to get that skin nice and crisp. Watch it and don’t let it burn, and don’t let the salmon cook to smithereens. If you keep the heat on medium to medium-high (depending on how hot your flame gets), it should be fine!


 

 

DSC_4583Carefully flip the salmon over to the other side and cook it for another couple of minutes.


 

 

DSC_4584I flipped them back over just to show what it looks like if you take off the skin before cooking. Hard to pass up that gorgeous salmon color!


Okay, after the cooking time, remove the salmon to a clean plate…


 

 

DSC_4586Then add a little more butter to the pan…


 

 

DSC_4588Along with some honey…


 

 

DSC_4593Some soy…


 

 

DSC_4595And plenty of lime juice. Yum!


 

 

DSC_4600Stir it together and let it bubble up and thicken over medium heat for a couple of minutes. Give it a taste and make sure the balance of flavors is just what you want. I wound up adding a touch more honey and soy since the limes were juicy; you really want that sweet/soy/acid perfection!


 

 

DSC_4606Return the salmon to the pan, either skin side up or down—up to you! Spoon the glaze over the top…


 

 

DSC_4610And keep going…


 

 

DSC_4615Until it’s a sticky-sweet mess. I’m getting hungry!


Of course, what else is new?


 

 

DSC_4619Meanwhile mix together some cooked rice with a squeeze of lime. You can even zest in some of the lime zest if you’re feeling dangerous.


 

 

DSC_4620Spoon it onto a plate…


 

 

DSC_4627Add a piece of salmon…


 

 

DSC_4631And spoon the drippy, sticky sauce over the top.


 

 

DSC_4635Spoon on enough to seep down into the rice below.


 

 

DSC_4639Then just add some chopped cilantro…


 

 

DSC_4640And a wedge of lime for an extra squeeze or two…


 

 

DSC_4650And dinner is served!


 

 

DSC_4652Heavenly! And so darn easy, you won’t be able to see straight. Make it for friends, make it for family…or just make it for yourself.


You deserve it!


Here’s the handy dandy printable.


 


 •  0 comments  •  flag
Twitter icon
Published on May 02, 2016 05:16 • 5 views

April 27, 2016

I have many, many, many recipes in the archives of this website, and sometimes I forget just how “long ago” they were posted! So as not to let them languish, I wanted to bring a few must-makes (also known as must-eats) to the forefront today.


And when I say these are “must-makes,” I do mean it! You’ll fall in love instantly.


Go make one! Hurry!


 

salsa2Restaurant Style Salsa. I know I sometimes casually toss around phrases like “the best ever,” but this salsa truly is the best salsa in the universe. Addictive and perfect! You will make it by the gallon.


 

 

4326411577_d6293b71da_oDrip Beef, Two Ways. Oh my. Oh me oh my. Gimme a pot of shredded meat, a toasted roll, and juice to dip it in and I’m a happy camper.


 

 

quesadillasQuesadillas de Camarones, also known as Shrimp Quesadillas! I’ve made no secret of the fact that I am obsessed with quesadillas of any kind, and this is probably my most favorite variety. They’re good for casual company!


 

 

5278973957_3f9f9a21c2_o1Fig-Prosciutto Pizza. I just realized how long it’s been since I’ve made this pizza. I’m going to remedy that this week! You’ve got to try this, no matter how weird the combo sounds. It’s magical and it works.


And it’s pizza. How could it not be good?


 

 

chipotleAhhhh. Chipotle Steak Salad! A good, basic salad with warm, medium-rare sliced steak and a spicy-creamy dressing. Sweet dreams are made of this!


 

 

granolabars1Homemade Granola. Okay, I have to tell you something. I am extremely picky about granola. Extremely! This is basic and simple, but toasty and yummy all at the same time. You can cut it into bars or break it into clusters—whatever works! If I have it in my pantry, it will be gone in no time at all.


 

 

pattymeltPatty Melts. It would make perfect sense that I would follow up a salad recipe and a granola recipe…with the drippiest, most decadent burger I can imagine. I have almost the same level of weakness for patty melts that I have for quesadillas—and if you try this one, you’ll feel the same way. Tremendously satisfying!


 

 

buffaloBuffalo Chicken Salad. Everything that’s wonderful about Buffalo wings, but in salad form. The best of both worlds!


 

 

kalecitrusI’m going to end with another big, beautiful salad: Kale Citrus Salad! If I could pick one meatless salad to live on the rest of my life, this would pretty much be it. Yes, of course…it’s partly because of the huge chunks of goat cheese. But the kale and dressing are a perfect match!


Hope you try these tasty morsels soon!


Love,

P-Dubster


 •  0 comments  •  flag
Twitter icon
Published on April 27, 2016 06:12 • 19 views

April 25, 2016

IMG_3327I have a few disclaimers about these crazy rolls, which I made yesterday on a whim since I had half a batch of cinnamon roll dough leftover from Saturday.


1. I was working with no recipe whatsoever, and had no plan. The idea came together in about 5 minutes. Kind of like my idea to start a blog 10 years ago.


2. I did not have all the ingredients I normally would have wanted: I was low on the right cheeses, had no pepperoni, no black olives, and so on. In other words, I was totes prepared.


3. I could not find my camera anywhere, then ultimately gave up and decided to use my iPhone to photograph this recipe. So, no offense to iPhone, but if these photos lack a little somethin’-somethin’, you’ll know why.


4. As stated above, I wound up making these rolls because I had leftover dough from making cinnamon rolls on Saturday, and that’s what gave me the idea to roll out a rectangle of basic dough, fill it with ingredients, roll it up, slice it, and bake it. But after the whole experience, I determined that the next time I make these babies, I will use a true pizza dough with a little more chew to it. This dough was a little too soft to pass for pizza. (The recipe below calls for pizza dough.)


But other than that, everything totally went according to plan! Ha.


 

IMG_3254This is half of the dough recipe, and it was in the fridge for about 36 hours. It’s best to make this recipe when the dough is really cold, so go ahead and plop it onto a floured surface right out of the fridge.


 

 

IMG_3258Roll it out until it’s very flat…


 

 

IMG_3262Then drizzle on a little olive oil and spread it into a thin layer…


 

 

IMG_3271And sprinkle the crust with salt.


 

 

IMG_3274Grab a jar of marinara or pizza sauce…


 

 

IMG_3275Drop spoonfuls all over the crust…


 

 

IMG_3279Then spread it into a single layer and sprinkle the whole surface with grated Parmesan. As I said earlier, I was totally low on Italian cheeses in my fridge—I don’t know what happened! Low on Parmesan, low on mozzarella, and I’m going to the store today. I can’t let this ever happen to me again, as I found it very frightening.


Low on cheese? Me? What’s the world coming to?!?


 

 

IMG_3282You’re looking at all the mozzarella I had left, which is why it is so meager. If I had my regular stash, I would have put at least a couple of layers of slices on—and probably three. My printable recipe below reflects this.


Oh, and about the mozzarella: This is good ol’ Americanized sliced mozzarella cheese, not the bright white fresh mozzarella sold in balls. I think the latter would actually be a little too watery for this recipe and might result in a little bit of a doughy mess, so in this case I recommend the mass produced, supermarket stuff!


 

 

IMG_3286At this point in your life, you could add some other pizza fixings: chopped (or whole) slices of pepperoni, cooked and crumbled Italian sausage, chopped black olives, herbs…the list goes on! I kept it simple because I really just wanted to play around.


 

 

IMG_3291But oh! I happened to have a half-jar of pesto in my fridge.


Basil hasn’t taken off in my garden yet. It’ll be another six weeks or so.


Translation: It’ll be an eternity or so.


Hurry up, basil! I need you in my life.


 

 

IMG_3297Smear it all over the cheese…


And then I decided to try something weird.


 

 

IMG_3299I unwrapped a few pieces of string cheese and lay them in a line across the top of the dough.


 

 

IMG_3302I repeat: I have no idea what I’m doing or how this is going to turn out.


But it’s bread and cheese, friends. What could possibly go wrong?


 

 

IMG_3304Starting at the string cheese end, roll the dough toward you, trying to keep the roll as tight as possible. Note that I had taken my time to get to this point and the dough wasn’t as chilled anymore—and was therefore starting to get a little soft…and tough to handle. The colder the dough, the better the rolls will stay together!


 

 

IMG_3308Pinch the ends together, then roll the dough over so that the seam is facing down.


 

 

IMG_3310Slice it in half right down the middle, then cut slices about 1 inch thick (or a little thinner is good, too!) Use a serrated knife to make cutting easier.


 

 

IMG_3313Place the rolls, cut side up, in a baking pan (or iron skillet, if you want to be all rustic and charming.)


 

 

IMG_3320Let the rolls sit and rise for just a bit, while you preheat the oven to 400 degrees.


 

 

IMG_3322Bake them for about 15 to 18 minutes, until they’re hot and bubbly…like this!


 

 

IMG_3327Now, while the string cheese in the middle is a great idea and all—I mean, it’s cheese; there’s nothing more that can be said—There is a little complication in that the longer the rolls sit in the pan after coming out of the oven, the more the cheese continues to melt. If they sit too long before you serve them, the string cheese will just melt right down to the bottom of the rolls, leaving a little gap in the center of each roll. Now, this is by no means a bad thing—melted cheese never is—but if you’re wanting to keep the cheese in the center, go ahead and serve them up right out of the oven. I considered that freezing the string cheese before rolling it into the rolls might help a bit, as it would buy a little more time to allow the bread to get done without totally melting the cheese. I’ll try that next time!


And I’ll keep trying until I get it right.


It’s for the art.


 

 

IMG_3328Serve it with a side of warm marinara…


 

 

IMG_3329And a super hearty appetite!


 

 

IMG_3330Here’s the handy dandy printable. No precise measurements or amounts—just use what you have, and have fun doing it!


 


 •  0 comments  •  flag
Twitter icon
Published on April 25, 2016 05:13 • 16 views

April 18, 2016

DSC_4287This is a variation of the curious Apple Dumplings I posted here ages and ages and ages ago, when I was still in my thirties and my kids were all little and my jowls were much less pronounced.


But I’m a lot wiser now! And I wouldn’t trade that for all the collagen in the world.


I digress.


I made these peach numbers last Sunday and posted the step-by-step on Snapchat (my new obsession; username @thepioneerwoman). The results were totally predictable: The crazy little dumplings were just as good—probably better—than the original apple version.


Here’s how to make them!


 

DSC_4233First, lay out the finest puffed pastry dough available to you. It should, if possible, be crafted by artisan hands and contain only cold butter from grass-fed cows, the finest chilled water from a pure mountain spring, salt from the Mediterranean sea, and stone-milled flour.


 

 

DSC_4231Or you can just use these.


Ha.


In fact, you kinda need to use these. Forget that whole puffed pastry stuff—you can use that next time!


 

 

DSC_4234First, smear butter in the bottom of a baking dish.


 

 

DSC_4235Tear off a triangle and place a frozen peach on the large end. The original recipe calls for fresh apple slices, but peaches are ah-may-zing…and frozen peaches work just poifectly.


 

 

DSC_4236Roll it up inside the crescent roll…


 

 

DSC_4238Place it in the pan…


 

 

DSC_4239And keep going until you fill the pan. (Note that I used a slightly smaller pan here, so I didn’t use the full amount in the recipe below. Don’t let that throw you off.)


 

 

DSC_4242Now melt some butter in a saucepan and pour in some sugar.


 

 

DSC_4243Stir it until it just comes together. It will be grainy and very weird. Add a splash of vanilla…


 

 

DSC_4244And pour the grainy weirdness all over the crescent rolls.


 

 

DSC_4245All I can say right now is this: Trust me.


Just trust me.


 

 

DSC_4249Sprinkle it with cinnamon…


And now brace yourself.


 

 

DSC_4248And after you’ve braced yourself, crack open any pop in the category of Sprite, 7-Up, or Mountain Dew.


The apple version uses Mountain Dew.


For the peach version, I decided to use Sprite.


Call me crazy and unpredictable!


 

 

DSC_4250And now. Take a deep breath. Steady yourself. And then pour about half the can (maybe a little more) in the pan.


 

 

DSC_4252You know what this is gonna do? It’s gonna just become part of the mix and result in this magical mystery syrup that’ll make the dumplings irresistible.


 

 

DSC_4267Bake them at 350 for 40 minutes, until the dumplings look like magic.


 

 

DSC_4268Gosh.


 

 

DSC_4273GOSH.


 

 

DSC_4278Serve up two at a time, then spoon a little sauce from the pan over the top.


 

 

DSC_4283Oh, and you must top it with the finest cream available to you—preferably cream from a rare breed of goat from the Alps.


Reddi Wip is a solid choice as well.


 

 

DSC_4284Ha. Ha? Ha! I got a little carried away.


 

 

DSC_4285But oh…do I love it when I get carried away.


 

 

DSC_4286Guys. Gals. Friends. Romans. Countrymen. If you think the apple version is good, wait till you try the peach ones.


 

 

DSC_4287It’s craziness. Pure craziness. And it’s even better after a couple of hours, when it has sat for a bit. So be sure you have neighbors to help you finish it up or you’re going to be tempted.


Not that I’d know anything about that.


Here’s the handy dandy printable!


 •  0 comments  •  flag
Twitter icon
Published on April 18, 2016 03:39 • 32 views

April 11, 2016

DSC_4339Weirdness makes the world go round! And that is most certainly true with these crispy, slightly sweet chicken strips, which are a version of the famous chicken that originated at Planet Hollywood restaurants years ago. The minute I heard about their chicken strips way back when, I was intrigued. I’ve been a fan of sugared cereal all my life. Don’t tell my children.


The breading for the chicken is—get ready—Cap’n Crunch, and even though it’s sweet as all get-out, once you incorporate the chicken and add some salt to balance things, the result is a super delicious coating that both crisps and slightly caramelizes (because of the sugar) as it fries. A sprinkling of salt after frying makes everything perfect, and a side of ketchup is absolutely required.


Here’s how to make this crazy chicken!


 

DSC_4253For the breading assembling line: Add some flour to one dish…


 

 

DSC_4254Along with salt and pepper…


 

 

DSC_4255And whisk it all together.


 

 

DSC_4256In a separate dish, whisk a couple of eggs. Done!


 

 

DSC_4257Well, hello Captain!


I mean Cap’n.


 

 

DSC_4260Pour some into a third dish…


 

 

DSC_4262And crush it up using a cup or a bowl or your fist—whatever your mood!


 

 

DSC_4264Keep crushing it until you have just a few bigger chunks…


 

 

DSC_4265And some fine Cap’n Crunch crumbs.


Seriously, they should just sell Cap’n Crunch crumbs by the barrel full. Count me in for at least two barrels in my initial order!


 

 

DSC_4289Now, you can cut up chicken breasts if you’d like, but if you can buy a package of chicken tenders, they really are the best cut to use for this highly gourmet and sophisticated recipe.


 

 

DSC_4290To bread the chicken, drop the pieces one at a time in the flour.


 

 

DSC_4291Dredge it and shake off the excess…


 

 

DSC_4292Then dip it in the egg, turning to coat it completely.


 

 

DSC_4295Put it straight into the CCC (also known as Cap’n Crunch Crumbs)…


 

 

DSC_4296And turn it to coat it completely.


 

 

DSC_4297Set it on a plate…


 

 

DSC_4301Then bread the rest.


What I love about these is the golden color—gawgeous!


Now heat a little vegetable oil in a skillet over medium heat…


 

 

DSC_4311Then drop in a few strips and fry them gently for a few minutes on the first side, moving them around a little to make sure they don’t burn. Check the underside every now and then and adjust the heat up or down according to how it’s doing.


 

 

DSC_4313When the first side is even more golden than the first side (and a little crispy), turn them over with tongs and let them finish cooking.


 

 

DSC_4315Remove them to a paper towel to drain.


 

 

DSC_4317Yum yum YUM!


 

 

DSC_4328You’ll want to flip them over on the paper towel after a minute or two to let the other side drain out any excess oil. And give them a generous sprinkling of salt at this point! That sweet-salty thing is super tasty.


 

 

DSC_4336And again: Serve these wonderfully weird babies with ketchup. It’s the perfect flavor complement.


(Though Sriracha is pretty durn good, too.)


 

 

DSC_4339Enjoy every bite of these, my friends! They may not be fancy, but they fun and oh, so flavorful. And weird in the most wonderful way.


Here’s the handy dandy printable!


 


 •  0 comments  •  flag
Twitter icon
Published on April 11, 2016 04:20 • 29 views

April 4, 2016

There are as many variations of quesadillas on this website as there are grains of sand in all the beaches of the world.


Not really. There are seven.


The point is, quesadillas are one of my favorite things to eat on earth, and I never get tired of them! Lately, even though flour tortillas are the usual choice, I happen to be a sucker for quesadillas made with corn tortillas because you get that lovely texture and flavor of a corn tortilla and it just puts a nice little crazy spin on things.


 

DSC_4219I made these babies yesterday. We gobbled ’em down!


 

DSC_4144Heat a skillet over medium-high heat and drizzle in a little (just a little) vegetable oil. Throw in some ground beef (don’t pay attention to my amount—I made extra meat mixture for later ’cause that’s how I roll)…


 

 

DSC_4147Cook it and crumble it until it’s totally browned.


 

 

DSC_4149Then, because you want to get on your cardiologist’s good side, drain off a good amount of the fat.


 

 

DSC_4150This was fatty beef! It just kept going…and going…and going…


 

 

DSC_4152Once the fat is drained, add some chili powder, cumin, cayenne, oregano, tomato paste, and salt.


 

 

DSC_4153Pour in some hot water…


 

 

DSC_4158And stir it until it’s all combined. Simmer it on low for a few minutes while you get everything else ready.


 

 

DSC_4159And by everything else, I mean cheese! Lots of it! Monterey Jack!


Or any ol’ cheese you want.


(But Monterey Jack is the best for quesadillas.)


(But use any ol’ cheese you want.)


(As long as it’s Monterey Jack.)


 

 

DSC_4160I also made some pico de gallo! Finely diced jalapenos…


 

 

DSC_4162Diced tomato…


 

 

DSC_4164Diced onion…


 

 

DSC_4165Chopped cilantro…


 

 

DSC_4166And a lime!


 

 

DSC_4168Stir it all together with a little salt…and you’ve got the best condiment known to man.


 

 

DSC_4172Now it’s quesadilla time! Heat a separate skillet over medium heat and smear butter around the bottom.


 

 

DSC_4174Throw in a tortilla. This is a corn tortilla because as I stated above, I’m obsessed with corn tortilla quesadillas.


Obsessed, I tell you.


CONSUMED!


Okay, so that’s a bit of an overstatement.


 

 

DSC_4176Cover the tortilla with cheese, because I’m obsessed with cheese.


Obsessed, I tell you.


CONSUMED!


And that isn’t even close to being an overstatement.


 

 

DSC_4177Spoon a generous amount of the taco meat on top of the cheese…


 

 

DSC_4182Top it with a little more cheese…


 

 

DSC_4184Top it with another tortilla, then carefully flip it over with a spatula.


 

 

DSC_4187Let it sit until the cheese is totally melted/sizzly and the tortilla has soaked up all the wonderfulness of the cheese. Note that the corn tortillas won’t get crisp during this process as they would if you were to fry them in oil. But they get nice and soft and slightly crisp around the edges…and oh, that corn tortilla flavor. Love it!


 

 

DSC_4193Yum! Now, you can grab a fork and cut into it right here and now, or you can treat it a little more like a taco…


 

 

DSC_4199By shredding some lettuce…


 

 

DSC_4207And sprinkling it on top with a little pico de gallo.


 

 

DSC_4210These are actually three halves of a quesadilla arranged together on the plate.


Another approach you could take is to pile the lettuce and pico de gallo on one whole quesadilla, then fold it as if it were a real taco! You need to lean over your plate in this case as it would be a very messy proposition…


 

 

DSC_4219Either way you eat ’em, this is a nice variation of a regular quesadilla.


 

 

DSC_4222(But you can use a flour tortilla if you prefer. Still scrumptious! All the flavor of a taco, but with melted cheese. Mmmm!)


Here’s the handy dandy printable.


 


 •  0 comments  •  flag
Twitter icon
Published on April 04, 2016 04:46 • 59 views

March 29, 2016

DSC_1187This is one of my favorite recipes from my newest cookbook, and I want to share it with you today because a) It has nothing to do with lovely, pastel Easter recipes, b) We’re not to far away from burger/grilling season (huh? How did that happen?), and c) This is hands-down one of the most delicious burgers I have ever, ever, ever eaten. It is a loose interpretation of what an official Hawaiian burger would look like if there was such a thing as an official Hawaiian burger, and I don’t know if there is or not, because how in the world would I ever find something like that out? I suppose I could Google “Official Hawaiian Burger” and spend the rest of the day researching it and determining the authentic elements of what one would involve…


(But I think I’d rather just eat this one instead.)


Here’s how to make it!


 

DSC_1153First, stir together the sauce ingredients: Mayo, teriyaki sauce, honey, and a little cayenne for heat.


Oh, this sauce. It is so incomparably scrumptious, but was it ever a journey to get here. My first attempt at a sauce for this burger involved—get ready—orange marmalade, and it turned out to be one of the most unpalatable (read: grody!) things I’d ever prepared in my natural born life. So if you ever have the bright idea of attempting to mix mayo, soy sauce, and orange marmalade together—which, of course, you won’t since you’re a logical person—run, run, RUN from the kitchen!


 

 

DSC_1166On a grill pan, quickly grill the pineapple slices and bell pepper rings until they have nice grill marks on both sides. Remove them and put them on a plate.


 

 

DSC_1158Season the ground beef with salt and pepper and form it into 4 equal-sized patties. Cook them on the grill pan or in a skillet over medium heat for 4 to 5 minutes on the first side, then flip them over…


 

 

DSC_1159And add a splash of teriyaki sauce on top of each one. Let it sink in a second…


 

 

DSC_1164Then place a slice of provolone on top and let it melt while the burger cooks through, 4 minutes or so more, until it’s no longer pink in the middle.


 

 

DSC_1174Butter a griddle or separate skillet and grill th ebuns over medium heat until golden brown. Spoon a little bit of the sauce on the cut side of the buns and allow it to slightly soak into the bread. This stuff is…MAGICAL!


 

 

DSC_1178Place the patties on the bottom buns and top each one with a couple of pineapple slices…


 

 

DSC_1179Some thinly sliced red onion…


 

 

DSC_1180The bell pepper and some green leaf lettuce.


 

 

DSC_1187This is a huge, beautiful burger and calls for a steak knife…


 

 

DSC_1189And, most certainly, a dish of extra sauce on the side, which will be gone by the time you finish the burger. Irresistible! Try this once. I know you’ll be hooked.


Here’s the handy dandy printable.


 


 •  0 comments  •  flag
Twitter icon
Published on March 29, 2016 07:36 • 29 views

March 21, 2016

DSC_4141Chicken thighs are my life. Absolutely, positively my life. If I had to choose a cut of chicken to eat the rest of my days, I would choose thighs every day of the week, and nine hundred times on Sunday. I always wonder why breasts get all the dang attention in this world. Thighs are the way to go, baby!


(Sorry. There’s just no elegant way to talk about breasts and thighs without sounding immature.)


(Or maybe I’m the one that’s immature. I seem to be the only one snickering.)


ANYWAY, ANYHOW, ANYHOO…this is a loose adaptation of an old Emeril recipe and can be changed up however you’d like in order to send the flavors in different directions. This is a lemon/chicken/wine/broth approach, but you can add herbs, a little tomato paste, a splash of cream at the end—seriously, anything goes.


Here’s how I make ’em!


 

DSC_4054First, dice up an onion so it’ll be ready.


 

 

DSC_4043Then add some olive oil to an ovenproof skillet and turn the heat to medium-low to start heating it up.


 

 

DSC_4046Grab the chicken thighs and sprinkle them generously with salt and pepper on both sides….


 

 

DSC_4047Then violently hurl them into a bowl of seasoned (with salt, pepper, and whatever else you want) flour…


 

 

DSC_4048Turning them over to dredge and shake off the excess.


 

 

DSC_4052Set them on a plate until the oil is nice and hot and ready.


 

 

DSC_4056Set the chicken, skin-side down, in the pan.


I love the skin side.


Move the thighs around, shake the pan, whatever you need to do for the next 3 or so minutes in order to ensure that the first side gets evenly golden brown and doesn’t burn. Keep your eye on ’em!


 

 

DSC_4062Then turn ’em over and let ’em cook on the other side for a minute or two.


 

 

DSC_4068Remove them to a plate and set them aside for a minute. (You don’t need to cook them through at this stage! They’ll go in the oven here in a minute.)


 

 

DSC_4071Back to the skillet: If there’s a lot of grease in the pan, pour off all but about 1/4 cup. Then add the onions to the pan…


 

 

DSC_4072Along with some minced garlic. I actually added twice this amount! The garlic makes it so durn good.


 

 

DSC_4073Oops! I forgot to take pics of the onions cooking, but basically, you want to stir them around and cook them for a couple of minutes until they start to soften. Then pour in some white wine and let it cook/reduce for a minute as you stir and scrape the pan.


 

 

DSC_4075Next, pour in some chicken broth. Now, if you would rather not use wine, or if you don’t have any wine, just use all broth—it’ll still be delicious.


 

 

DSC_4077Now you just need to cook the liquid for a minute or two to let it reduce. If you need to, splash in a little more broth (if it evaporates/reduces too fast.)


 

 

DSC_4079Next, whack a lemon in half…


 

 

DSC_4082And squeeze in the juice, using your hand as a sieve so the seeds won’t wind up in the dish.


 

 

DSC_4084Oh, and add some lemon zest, too! If you’re a normal person who plans ahead, you will have zested the lemon before you halved and juiced it. But I don’t operate that way…unfortunately.


In any event, just add half the zest to the skillet, because you’ll need the rest later!


Oh, and you can add more lemon if you’d like. Whatever your acid-loving heart desires.


 

 

DSC_4086Stir some salt and pepper into the liquid, then nestle the chicken thighs, skin side up, into the liquid. There shouldn’t be a ton in the pan—But make sure there’s enough to slightly slosh around.


 

 

DSC_4088Now, cover the skillet—which, in my case, means inverting a second skillet on top…but if you have a lid, that works swimmingly—and put it in a 350 degree oven for about 15-20 minutes. This will allow the chicken to start to cook through and stay nice and moist!


 

 

DSC_4090After that time, remove the lid…


 

 

DSC_4091And carefully spoon the liquid over each chicken thigh. This coats it with the flavor, but it also gets some of the onions on top of the thighs…and I’ll show you the global significance of that here in just a moment.


Before I do that, pop the skillet back into the oven for about 10 to 15 minutes…


 

 

DSC_4108Until it’s sizzling and beautiful. And just look at those onions! They’re like a little bonus.


 

 

DSC_4102And remember that remaining lemon zest? Just stir it into some cooked rice along with a sprinkling of salt.


 

 

DSC_4110Pile it onto a plate…


 

 

DSC_4113Grab one of those sensationally succulent thighs…


 

 

DSC_4118And put it on the side of the rice, spooning the cooking liquid all over the top.


 

 

DSC_4121Oh, and while the chicken was in the oven, I made some super simple green beans. Lemme show you what I did.


 

 

DSC_4093Small iron skillet. Butter. Medium-high heat.


 

 

DSC_4094Sad, pallid green beans. But I’m about to make ’em delicious!


 

 

DSC_4095Throw them into the pan…


 

 

DSC_4098And cook them until they’re starting to blister (you might need to turn the heat up to high for this!) Use tongs to move them around the pan.


 

 

DSC_4099When they have great little blackened areas, turn the heat to low and pour in some soy sauce. Not a ton, just enough to coat the beans.


 

 

DSC_4100Stir them around until the soy just becomes part of the mix…and that, my green bean loving friends, is it.


 

 

DSC_4123This makes a lovely, lovely dinner.


 

 

DSC_4137Some oven-roasted grape tomatoes would also be nice. But I didn’t have any in my fridge, so I’ll just save that dream for next time.


 

 

DSC_4141And as usual…the chicken thighs totally came through for me. Moist, flavorful, beautiful.


Below is the handy dandy printable! But before that, here are some of my favorite recipes made with chicken thighs:


Penne with Chicken Thighs


Linguine with Chicken Thighs


Cashew Chicken (yum!)


Orange Chicken (double yum!)


 


 •  0 comments  •  flag
Twitter icon
Published on March 21, 2016 04:22 • 49 views

March 18, 2016

DSC_6956I have a problem with ice cream sauces, whether it’s strawberry sauce, caramel sauce, or this hot fudge sauce I’m sharing with you today: I pretty much love them so much that I don’t really need to eat them with ice cream. I only need a spoon. Now, I guess you could call this a good thing because I’m saving the ice cream calories, which would most assuredly wind up on my bottom. But you could also call it a bad thing because once I eat a spoonful, particularly of this silky, velvety chocolate goodness—I’m liable to eat the whole jar.


So see? I’m better off going ahead with the ice cream!


I’m glad we had this talk.


 

DSC_6877There’s nothing complicated about this stuff! In a medium saucepan, gently whisk together cocoa powder and sugar.


 

 

DSC_6880Gently whisk in some heavy cream, then turn the heat to medium and whisk it as it warms up.


 

 

DSC_6887When the (very thick) mixture starts to heat up, drop in some butter and stir it until it’s totally melted.


 

 

DSC_6890When it’s melted and smooth (sorry, the lighting makes it hard to see!), add vanilla and stir it to combine.


And that’s seriously it! Ridonkulously easy.


 

 

DSC_6901Serve it right away if you have guests hanging around or you can pour it into a jar!


 

 

DSC_6902Mmmmmmm!


 

 

DSC_6903This’ll keep in the fridge forever! Well…for as long as it’ll take you to go through it, which is like nine hours. Ha.


 

 

DSC_6963Or, in this case, eight hours.


Okay, seven.


Okay, no hours. This was right after I made the sauce! I’m incorrigible. But if you do refrigerate it, just be aware that it will solidify in the fridge. To heat it, just grab a spoonful (or nine) and put it in a bowl, then microwave it for 20 seconds, give it a stir, and microwave it for 10 more seconds. Yum!


Here’s the handy dandy printable!


 


 •  0 comments  •  flag
Twitter icon
Published on March 18, 2016 07:35 • 56 views

March 16, 2016

I can’t believe it’s 2016, let alone March, let alone the middle of March…let alone the day before St. Patrick’s Day! Things are sneaking up on me left and right these days.


Thought I’d share some St. Paddy’s Day recipes below as I prep a new recipe for tomorrow. (Guinness Float for breakfast, anyone?)


 

Guinness FloatGuinness Float! I just decided to start with the craziest thing on the list. Vanilla (or coffee…or caramel) ice cream with Guinness stout poured over. Very weird and very tasty!


 

 

 

Irish Grilled CheeseIrish Grilled Cheese. The secret’s in the cheese. I want this for breakfast. Right now.


 

 

 

Corned Beef & CabbageCorned Beef & Cabbage. I doctor up packaged corned beef and cook wedges of cabbage over a little Guinness just for kicks. A balsamic glaze gives it just the right kick.


 

 

 

Irish Hills CupcakesIrish Hills Cupcakes. They’re unapologetically green and they remind me of the ol’ Irish hills.


At least what I’ve heard about Irish hills. I’ve never been there! Ha.


 

 

 

Irish CoffeeIrish Coffee. Speaking of “I want this for breakfast…”


 

 

 

Sunday Night StewSunday Night Stew. Throw in lamb instead of beef, and this hearty stew is just perfect!


 

 

 

homemade-shamrock-shakes-06And don’t forget homemade Shamrock Shakes! These were made by my friend Jessica over on PW Food & Friends, and I pretty much need one of these right now.


Happy St. Paddy’s Day Eve, everyone!


 •  0 comments  •  flag
Twitter icon
Published on March 16, 2016 06:52 • 36 views

Ree Drummond's Blog

Ree Drummond
Ree Drummond isn't a Goodreads Author (yet), but she does have a blog, so here are some recent posts imported from her feed.
Follow Ree Drummond's blog with rss.