Ree Drummond's Blog

April 18, 2014

Cheddar Chive Biscuits Here’s another of my favorite Easter recipes from my holiday cookbook that came out last fall. Wanted to share today in case you needed a last minute Easter recipe!


I love drop biscuits. My grandmother used to make them and there’s something about them that triggers the “I’m a little girl at Grandma Helen’s house and I’m wearing her velour slippers and her Oscar de la Renta perfumed body lotion and life is safe and warm” response in my brain. I just love them—the texture, the ease of making them, everything.


These beauties are a variation of my standby drop biscuit recipe, and I love them in the springtime.


I also love them in the fall.


You get the picture.


 

 

 

Cheddar Chive Drop BiscuitsGrate up a whole bunch of cheddar cheese. I used white cheddar, but you can use sharp cheddar—anything you like! And as you can see, I used the fine grate…but it’s all going in the food processor in a minute anyway, so any grate is great.


Ha.


 

 

 

Cheddar Chive Drop BiscuitsNext, slice up a whole bunch of chives. Truth be told, these are actually the dark parts of green onions, which I sub for chives in a pinch. But if you have fresh chives…splendid!


 

 

 

Cheddar Chive Drop BiscuitsThrow some all-purpose flour, baking powder, and salt into the food processor with the cheese and chives…


 

 

 

Cheddar Chive Drop BiscuitsAnd pulse them a few times to get everything largely mixed together. You’ll still see some flecks of chives, but you won’t be able to distinguish between the flour and the cheese.


 

 

 

Cheddar Chive Drop BiscuitsNext comes the salted butter, which should be very, very cold! I cut it into uniform squares so it would all mix in evenly.


 

 

 

Cheddar Chive Drop BiscuitsPulse it several times, until the mixture mostly resembles coarse crumbs but still has a few chunks o’ butter visible.


 

 

 

Cheddar Chive Drop BiscuitsThen pour in buttermilk, pulsing as you go.


 

 

 

Cheddar Chive Drop BiscuitsThen stop when the buttermilk has all been added and the dough just barely comes together. You don’t want to keep mixing and mixing the dough, as it will make the biscuits tragic and terrifying. Also, the dough shouldn’t be overly wet. But if it seems ridonkulously dry/crumbly, just add a couple of tablespoons of buttermilk and it should be fine.


 

 

 

Cheddar Chive Drop BiscuitsNext, just drop the biscuit dough onto a baking sheet in 1/4 cup (approximately!) portions. You can use two spoons, or you can use a handy scoop like I did here. (Or you can even use muffin pans. Grandma Helen used to!)


 

 

 

Cheddar Chive Drop BiscuitsYou can see that there are still like flecks of chive throughout. (If you want to have bigger flecks, just wait until the very end to pulse in the chives.) And the cheddar? Well, it’s part of the dough!


 

 

 

Cheddar Chive Drop BiscuitsThen just bake ‘em for 12 to 15 minutes, until they’re beautifully golden!


 

 

 

Cheddar Chive Drop BiscuitsAnd you don’t have to do this…


 

 

 

Cheddar Chive Drop BiscuitsBut I like to brush the tops with a leetle melted butter.


 

 

 

Cheddar Chive Drop BiscuitsThen, to make ‘em purty, sprinkle on some extra sliced chives (or green onions!)


You’ll love these for Easter…or pretty much any day of the year.


And now I’m suddenly missing Grandma Helen. I might have to go track down some Oscar de la Renta perfumed body lotion next time I’m in civilization.


Have a wonderful weekend, friends!


Here’s the handy dandy printable.




Recipe
Cheddar-Chive Drop Biscuits

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 30




Print Recipe

Ingredients
6 cups All-purpose Flour1/4 cup Baking Powder3/4 teaspoons Salt8 ounces, weight White Cheddar Cheese, Grated1/3 cup Sliced Chives (or Green Onions)1-1/2 cup Cold Salted Butter, Cut Into Small Pieces, Plus More For Brushing2-1/2 cups Buttermilk Preparation Instructions

NOTE: Recipe can easily be halved.


Preheat oven to 425 degrees.


Combine flour, baking powder, salt, cheese, and chives in a food processor. Pulse until everything's mixed together. Add butter and pulse until mostly incorporated, but with a few remaining chunks of butter. Pour in buttermilk while pulsing, stopping just when the dough comes together. (Add a little more buttermilk if dough is overly dry.)


Drop dough onto a baking sheet in 1/4 cup portions (bigger if you'd like!) and bake for 12-15 minutes, or until golden brown.


Brush with melted butter and sprinkle with more chives!


If you do not have a food processor, cut together the dry ingredients with the butter, then stir in the other ingredients.



Posted by Ree | The Pioneer Woman on April 18 2014




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Published on April 18, 2014 08:21 • 5 views

April 16, 2014

Easter CookiesThis is one of my favorite Easter recipes from my holiday cookbook, so I wanted to share it with you here!


I have a handful of incredibly talented baker friends (Bridget? Are you listening?) who approach decorating sugar cookies with the precision and artistry that Michelangelo applied to the ceiling of the Sistine Chapel…and I’m not even exaggerating. Their icing is smooth and beautiful, their piping techniques flawless. When I hold their cookies in my hands, I feel I’m in the presence of greatness.


My cookies…well, not so much.


I’m from the 1970′s school of cookie decorating. Bake them. Slap some icing on them. Throw some sprinkles in their general direction and hope not too many wind up on the floor. Watch The Brady Bunch and Gilligan’s Island while you eat them with a tall glass of whole milk, which was called “milk” back then, by the way. And fine.


I still do this today.


But that’s another story for another time.


 

 

Easter CookiesAdd some shortening and sugar to the bowl of a mixer. Shortening, because it’s white, which is symbolic of Easter.


Not really. Shortening, because it’s what my mom always used growing up and I’m sorry to say, but it results in a softer cookie.


But butter can easily be swapped in, and I use it 50% of the time I make these cookies!


Or, if you want to play both sides, use half shortening and half butter. Be a cookie dough diplomat!


 

 

 

Easter CookiesThen zest an orange…


 

 

 

Easter CookiesAnd add it in.


 

 

 

Easter CookiesMix it together…


 

 

 

Easter CookiesThen add eggs…


 

 

 

Easter CookiesAnd vanilla, then mix it together again. Scrape the sides with a rubber spatula, then mix it again for a couple of seconds.


 

 

 

Easter CookiesSift together flour, baking powder, and salt…


 

 

 

Easter CookiesThen alternate adding them…


 

 

 

Easter CookiesWith some whole milk…


 

 

 

Easter CookiesAnd mix it until everything comes together in a big lump and it looks so good that you can hardly keep yourself from eating a big ol’ pinch.


 

 

 

Easter CookiesThen just divide the dough in half, form each half into a ball, and flatten the ball slightly into a disc shape. Refrigerate these for at least a couple of hours!


Just keep in mind that if you subbed butter in the dough, it will be too tough to roll out straight out of the fridge (whereas the shortening dough can be rolled immediately.) Just allow a little time for the dough to slightly soften!


 

 

 

Easter CookiesWhen you’re ready to make the cookies, preheat the oven to 350 degrees and remove one of the discs of dough.


 

 

 

Easter CookiesRoll it out on a floured surface …


 

 

 

Easter CookiesThen cut away! Use a cross, a flower, a lamb, a butterfly…whatever you’ve got.


 

 

 

Easter CookiesThen just bake ‘em for 9-10 minutes or so.


Pull them out just before the cookies get brown; you want them to be pure and holy!


Then you just have to let them cool.


 

 

 

Easter CookiesWhile they’re cooling, make the luscious easy buttercream frosting, which starts with…buttah! Salted, please.


 

 

 

Easter CookiesThen powdered sugar…


 

 

 

Easter CookiesThen a little milk.


 

 

 

Easter CookiesThen just whip it, scrape the bowl, whip it, scrape the bowl, until it’s nice and irresistible.


 

 

 

Easter CookiesThen, for different colors, divide the frosting into different bowls and add drops of food coloring…


 

 

 

Easter CookiesAnd stir it together.


 

 

 

Easter CookiesMake as much frosting as you want, mix up as many colors as you want!


 

 

 

Easter CookiesNow, this is where my 1970′s style of cookie decorating comes in: Slap some on…


(And don’t be alarmed that my nails weren’t painted earlier in this post and they are now. These photos were taken on two different days.)


 

 

 

Easter CookiesSpread it around, using the knife to make little outlines…


 

 

 

Easter CookiesThen decorate it…


 

 

 

Easter CookiesHowever you want!


 

 

 

Easter CookiesI love my cross cookie cutter.


 

 

 

Easter CookiesIt’s very…crossy.


And Eastery!


 

 

 

Easter CookiesI also love sanding sugar. It’s very sparkly.


 

 

 

Easter CookiesAnd these candy buttons! They’re fun to play with.


 

 

 

Easter CookiesAnd don’t get me started on this lamb.


(Brown sanding sugar is highly underrated.)


 

 

 

Easter CookiesThese are fun. Sweet and imperfect and yummy.


Hope you can whip some up this week!


Here’s the handy dandy printable.




Recipe
Easter Cookies

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 24




Print Recipe

Ingredients
1-1/3 cup Shortening Or Softened Butter1-1/2 cup Sugar Zest Of 1 Orange2 whole Eggs1 teaspoon Vanilla Extract4 cups All-purpose Flour3 teaspoons Baking Powder1/2 teaspoon Salt2 Tablespoons Whole Milk2 teaspoons (additional) Whole Milk FROSTING1 cup Salted Butter, Softened4 cups Powdered Sugar1/4 cup Heavy Cream Food Coloring (optional) Miscellaneous Sprinkles And Decorations Preparation Instructions

To make the dough: Add the shortening (or butter), sugar, and zest to the bowl of an electric mixer. Beat until smooth, then add the eggs and vanilla. Beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder, and salt. Alternate adding the dry ingredients with the milk until the dough comes together.


Divide the dough in half, then flatten both halves into discs and place them in separate plastic bags. Chill the dough for a couple of hours. (Note that if you use butter in the dough, you won't need to refrigerate it as long; or if you do, you'll need to allow more time for the dough to soften before you roll it out.)


After the dough is chilled, preheat the oven to 375 degrees. Roll out both halves of the dough to 1/3 inch thick and cut out as many cookies as you can. Place the cookies on a baking sheet lined with a baking mat or parchment paper and bake them for 8 to 10 minutes, or until they're just barely done. You want them to be set, but not brown. Remove them from the oven and let them cool completely before decorating.


To make the frosting, beat the butter, sugar, and cream until very light and fluffy. Divide the frosting into smaller portions and color with food coloring as desired. Use a dinner knife to spread the frosting on the cookies, then use sanding sugar, sprinkles, and other decorations to make 'em purty!



Posted by Ree | The Pioneer Woman on April 16 2014




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Published on April 16, 2014 02:14 • 11 views

April 14, 2014

Black Bean SoupI have several things to say about this recipe I’m sharing today.


First: It has nothing to do with Easter. But I’ll make that up to you.


Second: Oh, was it good.


Third: Beans are my life. Don’t tell anyone.


Finally, this recipe, and the title thereof, raises an important philosophical question that I’ve been wanting to address, and that is this:


WHAT IS THE DIFFERENCE BETWEEN BLACK BEANS AND BLACK BEAN SOUP?


I don’t really expect an answer.


I’m just putting out there.


Here’s how I made the beans. I mean bean soup. I mean beans. I mean bean soup.


 

 

Black Bean SoupI did a quick soak of the beans because I didn’t decide to make them until after church yesterday. (Otherwise I would have soaked them early in the morning for a few hours.) To do a quick soak, just put the beans in a pot with hot water and bring them to a boil. Boil them for 2 minutes…


 

 

 

Black Bean Souphen turn off the heat and let the beans sit in the water for an hour.


 

 

 

Black Bean SoupThen just drain them, rinse them in cold water…and it’s as if you’ve soaked them for several hours!


 

 

 

Black Bean SoupSo just put the beans into a medium-sized pot…


 

 

 

Black Bean SoupAnd add 4 cups of low-sodium chicken broth and a cup of water.


 

 

 

Black Bean SoupYou can certainly use all water if you’d like, but I think using chicken broth (or vegetable broth, if you prefer!) always adds a little more flavor.


Just use the low-sodium or no-sodium stuff or you’ll regret it the rest of your life.


 

 

 

Black Bean SoupMeanwhile, while the beans were quick-soaking (soaking quick? quickly soaking? soakling quicky? huh?) you chopped up an onion…


 

 

 

Black Bean SoupAnd three colors of bell pepper.


 

 

 

Black Bean SoupAnd garlic! Garlic is a must.


 

 

 

Black Bean SoupAdd in the garlic and all the veggies…


 

 

 

Black Bean SoupThen turn on the heat…


 

 

 

Black Bean SoupAnd bring everything to a bawl.


Otherwise known as a boil.


 

 

 

Black Bean SoupThen just reduce the heat to low, cover it, and let the baynes (otherwise known as beans) cook for a good 1 1/2 hours or so.


 

 

 

Black Bean SoupThe beans aren’t done at this point, but they’re getting there!


 

 

 

Black Bean SoupAt this point, add some seasonings: salt…


 

 

 

Black Bean SoupChili powder…


 

 

 

Black Bean SoupAnd cumin. Really basic, really good!


 

 

 

Black Bean SoupNow just return the pot to the stove for another hour or so (maybe less, maybe more, just watch it) until the liquid level is to your liking. I like really thick, stewy beans…but if you like things a little more liquidy, splash in a little more broth as you go. Do this also if the beans get overly thick while cooking.


 

 

 

Black Bean SoupWhen it’s just about ready, get some fixins ready! Some extra diced bell pepper, sour cream, avocado, cilantro. I was fresh out of limes or I would have cut up some wedges!


But alas. I was limeless.


I hate being limeless.


Limeless is for the birds.


 

 

 

Black Bean SoupBut there’s no sense in dwelling on what I don’t have; just look at what I do have!


 

 

 

Black Bean SoupAhh…luscious!


And here, you’ll totally understand the point in my headnote above. Beans? Bean soup?


No one really knows which.


 

 

 

Black Bean SoupNow. This is totally lovely on its own. Hearty, comforting, satisfying.


 

 

 

Black Bean SoupBut with sour cream? Sublime.


 

 

 

Black Bean SoupAnd how ’bout a little more diced bell pepper?


 

 

 

Black Bean SoupAnd how ’bout a little diced avocado and cilantro?


 

 

 

Black Bean SoupAnd how ’bout…


 

 

 

Black Bean SoupSome strips of corn tortilla?


 

 

 

Black Bean SoupTo all those questions, my answer is this: Yes, yes, a thousand time yes!


Here’s the handy dandy printable.




Recipe
Black Bean Soup

Prep Time: 2 Hours
Cook Time: 2 Hours
Difficulty: Easy
Servings: 6




Print Recipe

Ingredients
1 pound Dried Black Beans4 cups Low Sodium Chicken Broth2 cups Water3 cloves Garlic, Minced1 whole Medium Onion, Diced1 whole Red Bell Pepper, Seeded And Diced1 whole Green Bell Pepper, Seeded And Diced1 whole Yellow Bell Pepper, Seeded And Diced1 teaspoon Kosher Salt (more To Taste)1-1/2 teaspoon Chili Powder1-1/2 teaspoon Cumin FIXINS Sour Cream Avocado, diced Cilantro Leaves Lime Wedges Corn Tortillas Cut Into Strips Preparation Instructions

Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight *OR* add beans to a medium pot and cover with hot water. Bring to a boil, then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water.


In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)


Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.



Posted by Ree | The Pioneer Woman on April 14 2014




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Published on April 14, 2014 02:15 • 13 views

April 11, 2014

The winners of the mixer giveaway are…


#1006 Mary Beth J: “Riding in a horse show!”

#40672 Ashley F: “We are chillin in Bama and then driving home to VA on Sunday.”

#77410 Faith: “Working at a garage sale to raise money for a mission trip.”


Congrats, winners! Contact prizes@thepioneerwoman.com to claim your mixer!


 

pinkmixerToday, because it’s the start of the weekend, and because I love ya, I’m giving away three (3)of these gorgeous KitchenAid mixers.


What a bright, happy, springy color!


TO ENTER

To enter this giveaway, just shout out your weekend plans in the Comments section of this post, whether you’re tilling up your garden or climbing Mount Everest. (Or staying in and doing spring cleaning!)


One entry per person, please.


I’ll announce winners on Sunday!


Love,

P-Dub


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Published on April 11, 2014 04:27 • 16 views

pinkmixerToday, because it’s the start of the weekend, and because I love ya, I’m giving away three (3)of these gorgeous KitchenAid mixers.


What a bright, happy, springy color!


TO ENTER

To enter this giveaway, just shout out your weekend plans in the Comments section of this post, whether you’re tilling up your garden or climbing Mount Everest. (Or staying in and doing spring cleaning!)


One entry per person, please.


I’ll announce winners on Sunday!


Love,

P-Dub


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Published on April 11, 2014 04:27 • 55 views

April 10, 2014

Salisbury Steak MeatballsThis is a very special recipe for two important reasons: One, it’s delicious, hearty, and comforting. Noodles. Meatballs. No brainer!


Two (and even more importantly!), it is a part of Land O’Lakes’ campaign. Between now and May 31, for every Land O’Lakes recipe (including this one!) that’s pinned (or repinned!) on Pinterest, the Land O’Lakes Foundation will donate nine meals to Feeding America®, which works to fight hunger in the United States. The goal is to donate 2.7 million meals. I participated with Land O’Lakes in Pin a Meal, Give a Meal last year, and it was amazing to see how many people pinned recipes in order to trigger meal donations.


So in a nutshell: Any Land O’ Lakes recipe you pin on Pinterest (including this one!) will trigger a donation of 9 meals to Feeding America®. Pin as many as you want! Here’s their Pinterest page, where you can browse them:


Land O’ Lakes on Pinterest


And here’s the Land O’Lakes website, which is brimming with great recipes. You can pin recipes straight from there, too. (At the bottom of this post, I’ve also linked to my other blogging friends who are participating in Pin a Meal, Give a Meal so you can check out their pinnable recipes, too.)


Land O’ Lakes


And now for the meat-a-ball recipe! I cooked and photographed it while Land O’ Lakes was visiting last month, and I’ve been eager to post it! I have a hard time sitting on cooking posts, as I have well established in the past. Ha. (I’m working on my patience…I’m working on my patience…I’m working on my patience…)


 

Salisbury Steak MeatballsHere’s what you need: 1 Land O Lakes® Butter Half Stick, ground beef, seasoned breadcrumbs, brown mustard, ketchup, beef bouillon, Worcestershire sauce, salt, pepper, onion, beef broth, ketchup, cornstarch, egg noodles, and minced parsley. It’s not a tiny list of ingredients, but most of ‘em are staples!


 

 

 

Salisbury Steak MeatballsCombine the ground beef and seasoned breadcrumbs in a big ol’ bowl.


 

 

 

Salisbury Steak MeatballsThen add the mustard (adds tang and wonderfulness)…


 

 

 

Salisbury Steak MeatballsThen add the ketchup (adds flavor and ketchupiness)…


 

 

 

Salisbury Steak MeatballsNext, for a little more savoriness, crumble up the bouillon and add it in. (You can also use powdered beef base if you’ve got that in your pantry.)


 

 

 

Salisbury Steak MeatballsWorcestershire sauce is next…


 

 

 

Salisbury Steak MeatballsThen salt and a good amount of black pepper.


 

 

 

Salisbury Steak MeatballsUse your (very clean) hands to smash it all together, then grab a good 2 tablespoons of the mixture and roll it into neat balls. Repeat until all the meat mixture is rolled up! (Look. You can see me in the scoop. Freaky, man!)


 

 

 

Salisbury Steak MeatballsNow, into a pan or skillet, add half of the half stick of Land O Lakes® Butter. The entire recipe takes just 4 tablespoons…and that is the appeal of the half-sticks. They’re not just to be cute and adorable!


 

 

 

Salisbury Steak MeatballsMelt the butter over medium-high heat…


 

 

 

Salisbury Steak MeatballsThen add the meat-a-balls! Depending on the size of your pot, you can do this in either one or two batches. (I did two batches because I didn’t want to crowd the pot too much.)


 

 

 

Salisbury Steak MeatballsStir the meatballs around the pan…


 

 

 

Salisbury Steak MeatballsUntil they’re nice and brown on the outside. (They don’t need to be done in the middle; they’ll finish cooking later!) Remove them to a plate…


 

 

 

Salisbury Steak MeatballsThen throw the onions into the pot and start to sauté them. You’ll want to cook them for a good 2 to 3 minutes until they’re starting to get soft and golden.


 

 

 

Salisbury Steak MeatballsWhen the onions are starting to get deep golden brown…


 

 

 

Salisbury Steak MeatballsPour in the beef broth…


​​

 

 

 

Salisbury Steak MeatballsMore ketchup and mustard…


 

 

 

Salisbury Steak MeatballsAnd more Worcestershire. Stir the sauce around, scraping the bottom of the pan to loosen up all the flavorful bits that were left after browning the meatballs. That’s flavor right there!


 

 

 

Salisbury Steak MeatballsMix up the cornstarch with a little more broth…


 

 

 

Salisbury Steak MeatballsAnd when the sauce is really bubbling…


 

 

 

Salisbury Steak MeatballsPour in the cornstarch mixture. Stir it around…


 

 

 

Salisbury Steak MeatballsThen add in the meatballs!


 

 

 

Salisbury Steak MeatballsLet it all simmer for a good 15 minutes or so, until it’s nice and thick and the meatballs are totally cooked through.


 

 

 

Salisbury Steak MeatballsWhile it’s simmering, cook and drain the egg noodles and pour them into a large serving bowl…


 

 

 

Salisbury Steak MeatballsThen top with the other half of the half-stick of butter…


 

 

 

Salisbury Steak MeatballsAnd toss it around until the noodles are nice and buttery.


 

 

 

Salisbury Steak MeatballsSprinkle some minced parsley over the noodles…


 

 

 

Salisbury Steak MeatballsThen grab spoonfuls of meatballs and sauce…


 

 

 

Salisbury Steak MeatballsAnd spoon them all over the noodles.


 

 

 

Salisbury Steak MeatballsMake sure you get all the sauce on there! It’s part of the glory of this dish. Delicious!


 

 

 

Salisbury Steak MeatballsFinally, sprinkle on a little more minced parsley. Dinner is served!


You will love this, guys. Pure and holy comfort food. To the max. Like, totally.


The printable recipe is below, but first, here are some other recipes in the Pin a Meal, Give a Meal campaign:


Raspberry Almond Scones at Two Peas and Their Pod

Gnocchi with Brown Butter Cream Sauce and Kale at The Little Kitchen

Churros with Salted Caramel Sauce at The Novice Chef

Sriracha Garlic Toasts with Shrimp at A Farmgirl’s Dabbles

Mini Chicken Pot Pies at A Spicy Perspective

Strawberry Layer Cake with Amaretto Swiss Meringue Buttercream at Bake at 350

Caramelized Banana Topped Dutch Baby at Fifteen Spatulas

Parmesan Rosemary Brussels Sprouts Bacon Pizza by Picky Palate


If you love ‘em, pin ‘em!


$1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.


I have partnered with Land O’Lakes for an exclusive endorsement of

Land O Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.


 

And here’s the handy dandy printable!




Recipe
Salisbury Steak Meatballs

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 12




Print Recipe

Ingredients
2 pounds Ground Beef3/4 cups Seasoned Breadcrumbs1/4 cup Brown Mustard1/4 cup Ketchup1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes1 Tablespoon Worcestershire Sauce1/2 teaspoon Salt1/2 teaspoon Black Pepper1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter1 whole Large Onion, Halved And Sliced2-1/2 cups Beef Broth1 Tablespoon Worcestershire Sauce (addition)1 Tablespoon Ketchup (additional)2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste1 teaspoon Kitchen Bouquet (optional)1 pound Egg Noodles, Cooked To Al Dente And Drained Minced Fresh Parsley Preparation Instructions

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.


Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.


In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.


Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.


Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.


Recipe note: Sauce should be thick and glossy!


Disclosure: This recipe sponsored by Land O' Lakes.



Posted by Ree | The Pioneer Woman on April 10 2014




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Published on April 10, 2014 06:56 • 36 views

April 7, 2014

lemonlimecakeOh, dear. Oh, my.


Oh, help.


Oh, BEHAVE!


(Name that movie.)


 

Lemon Lime CakeOkay, first of all: the intricate surface of this cake is not due to my superior cake sculpting skills.


 

 

 

Lemon Lime CakeIt’s entirely due to this beautiful, brilliant bundt pan, which I bought last week in a fit of culinary impulse while at my favorite restaurant supply store in the big city. I had no idea what I was going to do with it, I just knew I had to make it mine.


Yesterday after we got home from church, I decided to try it out using the classic 7-Up Cake recipe many of us grew up with, which I posted on this website several years ago. It’s as moist and delicious as ever, and for this I gave it a little extra citrus twist, and wound up loving the results.


C’mon! Let’s make it!


I mean bake it!


Let’s go.


 

 

Lemon Lime CakeStart with 3 sticks of softened butter. And did you know that if you set cold butter on the countertop above your dishwasher while it runs through the cycle, it hastens the softening process?


It’s true.


 

 

 

Lemon Lime CakeTo the 3 sticks of butter, add 3 cups of sugar. (Are we seeing a pattern here?)


 

 

 

Lemon Lime CakeCream the butter and the sugar together…


 

 

 

Lemon Lime CakeThen drop in 5 eggs, one at a time, mixing after each one.


 

 

 

Lemon Lime CakeIt helps to crack the eggs into a bowl or a small pitcher ahead of time. Lessens the likelihood that you’ll drop some shell in there while the mixer’s going, which lessens the likelihood that you’ll cuss.


Cussing while baking is banned in seventeen states. So the more you can do to prevent it, the better off you’ll be!


 

 

 

Lemon Lime CakeMix this together until it’s all combined.


 

 

 

Lemon Lime CakeThen, in a separate bowl, combine 3 cups of flour (seeing? pattern? here?) with a little salt and add the dry mixture a cup at a time until it’s mixed together.


 

 

 

Lemon Lime CakeNext, with the mixer on low, pour in some 7-Up! Or Sprite! Or Sierra Mist!


(Or…Orange Crush, anyone?)


(You didn’t hear that from me.)


 

 

 

Lemon Lime CakeFinally, zest a lemon and a lime…


 

 

 

Lemon Lime CakeAnd mix it into the batter. Scrape the sides thoroughly, then mix it again until it’s all combined.


 

 

 

Lemon Lime CakeSpray the crazy, wacky bundt pan (or any bundt pan) with baking spray…


 

 

 

Lemon Lime CakeSpoon all the batter into the pan…


 

 

 

Lemon Lime CakeEven out the top…


 

 

 

Lemon Lime CakeThen bake the cake for a good 1 hour 10 minutes…or a little longer if it needs it! (A toothpick inserted should not come out totally clean; but it shouldn’t be wet with batter.) Then let it cool in the pan for 15 minutes…


 

 

 

Lemon Lime CakeBefore turning it out to cool completely.


 

 

 

Lemon Lime CakeMagical! I love how evenly it browned, and how beautifully golden it is.


This pan is a revelation.


 

 

 

Lemon Lime CakeWhen it was cool, I put it on a cake platter and got to work on the glaze.


 

 

 

Lemon Lime CakeAll I know is, something delicious needs to go in those crevices.


 

 

 

Lemon Lime CakeFor the glaze, I put some powdered sugar in a sifter with a dash of salt.


 

 

 

Lemon Lime CakeThen, after sifting it, I threw in some more lemon and lime zest…


 

 

 

Lemon Lime CakeSqueezed in some lemon and lime juice…


 

 

 

Lemon Lime CakeAnd whisked it around to see where I was. It was almost perfect, but needed to be just a teeny bit thinner.


 

 

 

Lemon Lime CakeA tablespoon of water later, and it was just right!


 

 

 

Lemon Lime CakeI just used a spoon to drizzle the glaze all over the place, getting it in all the crevices and letting it drip everywhere.


 

 

 

Lemon Lime CakeThen I sprinkled on some more zest just to make it purty.


 

 

 

Lemon Lime CakeHonestly, in the end I really couldn’t tell if it was scary or beautiful.


 

 

 

Lemon Lime CakeSo I think I’ll just go with scary beautiful!


 

 

 

Lemon Lime CakeAnd once I cut into a slice and remembered just how darn good this cake is, I really didn’t care what it looked like.


 

 

 

Lemon Lime CakeThis was delicious. The cake is super moist, but the added zip of the lemon and lime zests really made it extra flavorful.


 

 

 

Lemon Lime CakeAnd then you have the beautiful surface, which holds yummy little wells of the glaze.


 

 

 

Lemon Lime CakeEveryone in the Drummond house loved it!


(They just got a little tired of waiting so that I could snap a photo of every single slice.)


Enjoy this, friends! And be sure to head over to Pioneer Woman Home and Garden to enter to win the beautiful bundt pan…and some other great baking stuff!


Here’s the handy dandy printable.




Recipe
Lemon-Lime Pound Cake

Prep Time: 15 Minutes
Cook Time: 1 Hour15 Minutes
Difficulty: Easy
Servings: 16




Print Recipe

Ingredients
Cake3 sticks Butter3 cups Sugar5 whole Eggs3 cups All-purpose Flour1/2 teaspoon Salt1 cup 7-up1 Tablespoon Lemon Zest1 Tablespoon Lime Zest GLAZE2 cups Powdered Sugar, Sifted1/4 teaspoon Salt1 Tablespoon Lemon Zest, Dried For At Least 30 Minutes1 Tablespoon Lime Zest, Dried For At Least 30 Minutes1 Tablespoon Lemon Juice1 Tablespoon Lime Juice1 Tablespoon Water + More As Needed Preparation Instructions

Preheat oven to 325 degrees.


In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the 7-Up until combined. Add 1 tablespoon of both lemon and lime zest and mix. Scrape the bowl and mix again.


Thoroughly spray a bundt pan (I used a Jubilee bundt pan) with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour 10 to 1 hour 15 minutes. Remove the pan from the oven and let it sit in the pan for 15 minutes. Carefully turn it out onto a cake plate and let it cool.


Combine all the glaze ingredients in a bowl and gently whisk until thick but pourable. Use a large spoon to drizzle it all over the cake. Let the glaze set, then slice and serve!


Optional: Sprinkle with a little extra lemon and lime zest.



Posted by Ree | The Pioneer Woman on April 7 2014




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Published on April 07, 2014 02:15 • 16 views

March 31, 2014

tortelliniI am a lover of any form of pasta primavera, and I pretty much have been for the past 25-plus years. This recipe is a spinoff of the one I posted here back in the dark ages of this cooking website—except instead of big chunks of veggies, I keep them in a fine dice, and instead of penne pasta, I use cheese tortellini—and my two girls and I absolutely devoured it for dinner last night.


Marlboro Man and the boys, meanwhile, had beef and bean burritos. How’s that for reinforcing gender stereotypes on a Sunday evening?


Ha. It wasn’t intentional, man. It just…happens sometimes.


Anyway, back to the pasta: It was delicious! You’ll love it!


Here’s how I made it.


 

Tortellini PrimaveraMince up some onion pretty finely.


Zees ees a somewhat delicate deesh, so I want all the ingredients to be delicate, too!


 

 

 

Tortellini PrimaveraMince up some garlic, too!


 

 

 

Tortellini PrimaveraNext, peel some carrots…


 

 

 

Tortellini PrimaveraCut them into matchsticks…


 

 

 

Tortellini PrimaveraThen cut the sticks into a dice.


 

 

 

Tortellini PrimaveraCut some florets off a head of cauliflower…


 

 

 

Tortellini PrimaveraThen break it into very small pieces.


Remember: Zees ees a delicate deesh!


 

 

 

Tortellini PrimaveraGrab some frozen peas and have them at the ready…


 

 

 

Tortellini PrimaveraThen grab a hunka hunka burning ham…


 

 

 

Tortellini PrimaveraAnd cut it into pieces. Fun fact: I didn’t realize this was sliced ham until after I diced it up!


But ham is ham, man…no matter how you slice it.


Or dice it.


 

 

 

Tortellini PrimaveraMelt some butter in a large skillet, and throw in the onions and garlic.


 

 

 

Tortellini PrimaveraStir it around and cook it for a minute or so…


 

 

 

Tortellini PrimaveraThen throw in the carrots…


 

 

 

Tortellini PrimaveraAnd the cauliflower…


 

 

 

Tortellini PrimaveraThen stir it and cook it for another minute.


(I’m not cooking anything too long because I want the veggies to remain somewhat crisp and delightful. Not mushy and pitiful.)


(I love how the color of the carrots starts to transfer a bit to the cauliflower. Purty.)


 

 

 

Tortellini PrimaveraNext, pour in a good splash of white wine…


 

 

 

Tortellini PrimaveraAnd a splash of broth…


 

 

 

Tortellini PrimaveraThen cook it for 2 or 3 minutes, or until the liquid is mostly reduced.


 

 

 

Tortellini PrimaveraAnd now for the fun part: pour in some heavy cream…


 

 

 

Tortellini PrimaveraThen add a little salt (it doesn’t need much!) and plenty of pepper…


(I repeat: Go easy on the salt. Because of the cheese mixture in the tortellini [not to mention the Parmesan we're about to the sauce], the dish has plenty of salt going on as it is. Taste before adding more than just a sprinkle.)


 

 

 

Tortellini PrimaveraAdd about a half a cup of Parmesan…


 

 

 

Tortellini PrimaveraThen stir it together and let the sauce bubble up and become magical.


 

 

 

Tortellini PrimaveraOh! I forgot about the tortellini.


 

 

 

Tortellini PrimaveraCook it and drain it and tell it you’ll be right back.


 

 

 

Tortellini PrimaveraBack to the sauce: pour the frozen peas right on in…


 

 

 

Tortellini PrimaveraAlong with the ham.


 

 

 

Tortellini PrimaveraThen stir it around so it’s all wonderfully, beautifully, sublimely combined. The peas and ham will heat up pretty quickly if the sauce is nice and hot.


 

 

 

Tortellini PrimaveraGrab some basil if you have some.


 

 

 

Tortellini PrimaveraYou can chop it up, or you can roll the leaves into a tight roll and slice it really thin.


 

 

 

Tortellini PrimaveraThen just sprinkle it in…


 

 

 

Tortellini PrimaveraAnd stir it around.


 

 

 

Tortellini PrimaveraNow just toss in the tortellini!


 

 

 

Tortellini PrimaveraOh…baby.


 

 

 

Delicious!


 

 

 

It’s everything that’s lovely about pasta primavera—crisp spring veggies, flavorful cream sauce—but the tortellini really makes it magical.


 

 

 

Tortellini PrimaveraEnjoy every single bite! And you can make this even quicker and easier-er by using frozen peas and carrots. Supah fast!


Some other things you can add:


* Chopped or sliced mushrooms. Saute with the carrots and cauliflower.

* Finely diced red pepper. Not exactly a spring veggie, but it adds pretty color!

* Diced zucchini. Ditto about it not being a spring veggie…but I won’t tell anyone.

* Crumbled goat cheese. Stir into the sauce for a little extra richness.

* Softened cream cheese. Stir into the sauce for a little extra naughtiness.

* And of course, substitute any kind of pasta for the tortellini. Of course, it will then no longer be called Tortellini Primavera. Proceed at your own risk.


 

 

 

Here’s the handy dandy printable.




Recipe
Tortellini Primavera

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 6




Print Recipe

Ingredients
2 Tablespoons Butter1 whole Medium Onion, Finely Diced3 cloves Garlic, Minced3 whole Carrots, Peeled And Diced1 cup Cauliflower, Broken Into Small Pieces1/4 cup White Wine1/4 cup Chicken Broth1/3 cup Heavy Cream1/2 cup Grated Parmesan Cheese Salt And Pepper, to taste8 whole Basil Leaves, Chopped (or Chiffonade)3/4 cups Cooked Ham, Diced1 cup Frozen Peas Extra Parmesan, For Serving Extra Basil, For Serving1 pound Cheese Or Spinach Tortellini Preparation Instructions

Cook tortellini a couple of minutes less than package directions call for. Drain and set aside.


Melt the butter in a large skillet over medium-high heat. Add the onions and garlic and stir to cook for 1 minute. Add the carrots and cauliflower, stir, and cook 1 minute. Splash in wine and broth, then cook for 2 to 3 minutes, until the liquid reduces a bit. Stir in cream and Parmesan and stir.


When the mixture is hot, stir in peas, ham, salt, and pepper. Allow them to heat up in the sauce. When the sauce is hot, stir in the tortellini. Check for seasonings, add more if needed, and serve with extra Parmesan and basil.



Posted by Ree | The Pioneer Woman on March 31 2014




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Published on March 31, 2014 04:03 • 23 views

March 27, 2014

Hummus WrapI have a confession to make. Are you ready? Here goes.


I have become a room service person.


Now, obviously this doesn’t come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year—mostly for my cookbook tour last fall—I worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn’t a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.


Thank you for letting me share.


Oh, and I have a point: Last week I went to Dallas for one day—and, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn’t normally eat for lunch on the ranch, because I like to try different things—was a hummus wrap. I didn’t have enormous expectations—I mean, how good could a hummus wrap be?—but it sounded decent at the time.


It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.


I promise, it’ll rock your world, too! Absolutely delicious.


 

Hummus WrapFirst, get a big ol’ tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!


 

 

 

Hummus WrapNow, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It’s important, though, not to crisp the tortilla at all—you still need it to be soft and pliable!


You could also just throw it into a skillet for 30-45 seconds or so. Same difference!


Then just set the tortilla to the side and let it cool.


 

 

 

Hummus WrapNext, slice up a medium red onion.


“Red onion.” Otherwise known as a dang purple onion.


What the heck is up with that nomenclature?


 

 

 

Hummus WrapAnyway, melt 1 teeny tiny tablespoon—and that doesn’t really make sense, because a tablespoon is a tablespoon. It really isn’t a question of degree—in a skillet over medium-low heat.


 

 

 

Hummus WrapThen throw in the red I mean purple I mean red onions…


 

 

 

Hummus WrapAnd cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they’re soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.


The flavor of these babies. Oh my.


 

 

 

Hummus WrapNext, get the other ingredients ready! Grab a jar of roasted red peppers…


(This ain’t no paid advertisement or product placement; it just happens to be the brand I have in the pantry right now.)


 

 

 

Hummus WrapTake out one of the peppers and slice it into strips.


Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.


But I wanted to eat this century sometime.


 

 

 

Hummus WrapNext, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that’s more your poison)…


 

 

 

Hummus WrapThen slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)


 

 

 

Hummus WrapYour onions should be cool by now.


 

 

 

Hummus WrapSo grab some feta cheese and use a fork to break it into chunks.


I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.


I think the hummus wrap in the hotel might have used goat cheese instead—I can’t remember. But either would be delicious.


 

 

 

Hummus WrapYou also need some greens! This is what I had in the fridge.


(Again: Ain’t no paid advertisement. Ain’t no product placement. Ain’t no woman like the one I’ve got.)


(Sorry, I’ve just had that song stuck in my head lately.)


 

 

 

Hummus WrapAdd a couple of cups of greens to a bowl. (Smile for the camera. I see you!)


 

 

 

Hummus WrapDrizzle in a tablespoon or two of whatever dressing you’d like. This is a vinaigrette I had in the fridge.


(Ain’t no paid advertisement. Ain’t no product placement. Ain’t no sunshine when she’s gone.)


(I’ll stop now.)


 

 

 

Hummus WrapThen just toss the greens so they’re coated.


 

 

 

Hummus WrapThe very last thing you need is hummus! Preferably with your thumbprint in it.


Oops.


 

 

 

hummusYou can make your own hummus if you have the stuff! It’s always better homemade. Here’s my recipe.


But if you do buy hummus, I love the Sabra brand. It doesn’t have that weird vinegary taste that some storebought hummus can have. I love the stuff.


 

 

 

Hummus WrapGrab a big ol’ spoonful…


 

 

 

Hummus WrapSchmear it down the middle third of the tortilla…


 

 

 

Hummus WrapThen start laying on all the stuff! The red onions…


 

 

 

Hummus WrapThe roasted red pepper strips…


 

 

 

Hummus WrapThe artichoke hearts…


 

 

 

Hummus WrapLookin’ good so far!


 

 

 

Hummus WrapNow all it needs are the salad greens…


 

 

 

Hummus WrapAnd the feta.


 

 

 

Hummus WrapI could barely get it wrapped!


 

 

 

Hummus WrapNow just slice it in half…


 

 

 

Hummus WrapAnd totally go for it. You’ll probably want to split this with someone; half was plenty for me!


And I hardly ever say that.


 

 

 

Hummus WrapThis was…outstanding—maybe even better than the room service version. And every single thing works—I can’t think of one ingredient I’d want to leave out. The onions, especially, add incredible flavor. Same with the feta…and the vinaigrette-tossed greens…and, of course, the hummus. A flavor explosion!


Hope you enjoy it as much as I did. It really is heavenly.


Here’s the handy dandy printable.


 



Recipe
Heavenly Hummus Wrap

Prep Time: 10 Minutes
Cook Time: 1Minute
Difficulty: Easy
Servings: 2




Print Recipe

Ingredients
1 Tablespoon Butter Or Olive Oil1/2 whole Red Onion, Halved And Sliced1 whole Spinach Flour Tortilla (large)1/4 cup Hummus (homemade Or Storebought) - More If Needed1 whole Roasted Red Pepper (jarred), Sliced3 whole Canned Artichoke Hearts, Halved2 cups Mixed Greens1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)1/4 cup Feta Cheese Crumbles Preparation Instructions

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.


Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.


To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.


Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!



Posted by Ree | The Pioneer Woman on March 27 2014




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Published on March 27, 2014 04:07 • 39 views

March 24, 2014

shortribMy unbridled love for short ribs is no secret. I’ve written love sonnets about them here before. Short ribs are amazing and beautiful and magical, and while I don’t make them very often, I love them a little more each time I do. For those of you who don’t know about short ribs, they’re pretty much like the most tender, flavorful pot roast you could ever imagine, and they come on a nice, handy little stick. Okay, bone. You get the idea.


I’ve got a couple of other short rib recipes on my site. There’s Short Ribs with Wine and Cream, and there’s Braised Short Ribs with Polenta, and there’s Short Ribs in Tomato Sauce, and trying to decide which one I like better is like choosing between three of my children. I love short ribs any way I can get ‘em.


Last week I had a package of short ribs in the fridge, and I decided to go the sandwich route.


It turned out to be one of the most profoundly wise decisions of my life.


 

Short Rib SandwichesShort ribs! The answer to all of life’s confusion. But a little bit of a warning: these suckers ain’t cheap. Buy them at a supermarket (not a specialty store!) and buy ‘em on sale!


 

Short Rib SandwichesFirst, preheat the oven to 300 degrees. Then get everything prepped: Mince up 3 to 4 cloves of garlic…


 

 

 

Short Rib SandwichesThen peel some carrots, cut them into thin matchsticks…


 

 

 

Short Rib SandwichesAnd dice them up.


 

 

 

Short Rib SandwichesNext, dice up some onion!


I love onion and carrot together. And I know celery is supposed to always be a part of this mix…but I’ll be darned if I’m not totally ambivalent about celery. I can take it or leave it. Especially when I don’t have any celery in my refrigerator.


I like to denigrate things I can’t have.


 

 

 

Short Rib SandwichesSalt and pepper the short ribs all over…


 

 

 

Short Rib SandwichesThen heat some olive oil in a heavy pot over high heat…


 

 

 

Short Rib SandwichesAnd throw in the short ribs.


 

 

 

Short Rib SandwichesUse tongs to turn them so that they’re largely seared on all sides (a hot pan is essential)…


 

 

 

Short Rib SandwichesThen, when they’re nice and seared, remove them to a plate…


 

 

 

Short Rib SandwichesAnd turn down the heat just a bit to medium-high.


 

 

 

Short Rib SandwichesThrow in the onions, carrots, and garlic…


 

 

 

Short Rib SandwichesAnd stir them around to cook them for just a couple of minutes.


 

 

 

Short Rib SandwichesNow, in the 45 years that I’ve been alive on this earth, I’ve learned that nothing brings out the deliciousness of short ribs more than a good amount of red, red wine. So pour in about a cup or so! You won’t be sorry.


 

 

 

Short Rib SandwichesI also like to add beef stock or beef broth. Just gives the whole thing a little more savoriness.


I didn’t realize until just now that “savoriness” is a word! No red squiggly line appeared! I just discovered a word that no one ever knew about before, ever!


I invented Post-Its!


(Name that movie.)


 

 

 

Short Rib SandwichesNow, what you wanna do is let this bubble up and cook for a minute or so.


 

 

 

Short Rib SandwichesThen: the big moment. Nestle the seared short ribs right into the liquid!


 

 

 

Short Rib SandwichesThen just put the lid on the pot and stick it in the oven for 2 1/2 to 3 hours. I set it for 3, but around 2 1/2 hours in, I decided to check it.


 

 

 

Short Rib SandwichesOh…my…goodness. First of all, they look amazing. Second of all, they look amazing. Third of all, you can not FATHOM how good my house smelled at this point. Beef simmering in red wine and broth. Fourth of all, they look amazing.


I stuck a fork in one of them and thought they just needed a tiny bit longer, so I put the lid back on and stuck them back in the oven for 20 minutes.


 

 

 

Short Rib SandwichesWhen I pulled them out, I spooned the veggies and liquid all over the top.


Now, at this point, you can just move forward with the shredding and the making of the sandwich.


However, I prefer, if I have time, to refrigerate it to get a lot of the fat off the top. So I let the short ribs cool considerably, then just stuck the lid on the pot and stuck the whole dang thing in the fridge overnight.


 

 

 

Short Rib SandwichesFor lunch the next day, I pulled the pot out of the fridge. You’ll see that all the fat has risen to the top and hardened. Now, if you’d rather not have the fat covering the meat and veggies, you can remove the beef and veggies with a slotted spoon before you refrigerate them. (Just store them separately in the fridge.) That way it’s much easier to get the fat off the top.


I didn’t do that, because I just wanted to stick it in the fridge and not mess with it.


 

 

 

Short Rib SandwichesSo I just picked around everything and got most of the fat off, leaving a little bit (which never bothers me.)


Is any of this making sense?


I sure hope so.


 

 

 

Short Rib SandwichesThen I just heated it up on the stovetop until the liquid and meat were nice and hot! After that, the meat just needed to be taken off the bones and shredded.


 

 

 

Short Rib SandwichesThe meat should literally fall off the bones. You can just get rid of these, or you can use them to make stock, or you can give them to your unapologetically carnivorous dogs.


 

 

 

Short Rib SandwichesYou’ll also notice, as you take the meat off the bones, that there is a tough piece of tissue that you can easily separate from the meat. Just get rid of this, too. (Or again: dogs.)


 

 

 

Short Rib SandwichesKeep shredding until you have big chunks of short rib meat. (I like to leave mostly chunks rather than completely shredding it.) And that liquid—you can not believe how amazing it is! Getting most of the fat out of there just leaves the pure, adulterated liquid. It is a dadgum miracle.


 

 

 

Short Rib SandwichesNow, you can do whatever size of sandwiches you want! Use little dinner rolls, regular deli rolls, slices of French bread…but I decided to use a crusty baguette. It was one of those brown-and-serve numbers, so I stuck it in the oven for a few minutes so it was nice and crusty on the outside, soft on the inside.


 

 

 

Short Rib SandwichesThen I sliced it down the middle…


 

 

 

Short Rib SandwichesGrabbed the meat…


 

 

 

Short Rib SandwichesAnd laid it right on!


 

 

 

Short Rib SandwichesI didn’t want to lose any of the flavor of the cooking liquid, so I spooned the onions/carrots all over the top along with some of the juice.


 

 

 

Short Rib SandwichesThen the lid went on…


 

 

 

Short Rib SandwichesAnd I sliced it into individual sandwiches.


 

 

 

Short Rib SandwichesOh. And if you want to have a little extra fun?


 

 

 

Short Rib SandwichesLay a wedge of Brie on top and stick it under the broiler for a minute.


 

 

 

Short Rib SandwichesI apologize to all mankind and the universe for what I have done.


 

 

 

Short Rib SandwichesI put these on a plate to take a pretty picture, but the honest truth is that Marlboro Man and I had already stood at that cutting board a little while before and scarfed down half of them. These were all that were left!


 

 

 

Short Rib SandwichesThey’re really that good. If you want to make a sandwich you’ll never, ever forget, buy some short ribs and whip this one up.


 

 

 

Short Rib SandwichesIt’ll make a permanent imprint on your soul.


Here’s the handy dandy printable!




Recipe
Short Rib Sandwiches

Prep Time: 5 Minutes
Cook Time: 3 Hours
Difficulty: Easy
Servings: 4




Print Recipe

Ingredients
2-1/2 pounds Beef Short Ribs Salt And Pepper Olive Oil, For Searing1 whole Medium Onion, Finely Diced3 whole Carrots, Finely Diced3 cloves Garlic, Minced1 cup Red Wine1 cup Beef Broth1 whole Baguette Loaf (or Smaller Crusty Buns) Preparation Instructions

Preheat oven to 300 degrees.


Salt and pepper the short ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the short ribs on all sides over about 2 minutes. Remove to a plate.


Reduce heat to medium high. Add onions, carrots, and garlic and stir to start cooking. After a minute or two, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.


If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top. Once it's hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but that's okay.) Reheat on the stovetop, then shred the short ribs.


Toast the baguette until warm, then split down the middle. Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top. Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife. Serve immediately!


(If you don't have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)


Variation: Melt brie cheese on top of the sandwich!



Posted by Ree | The Pioneer Woman on March 24 2014




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Published on March 24, 2014 02:00 • 39 views

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