Ree Drummond's Blog, page 81
January 24, 2011
The MM Sandwich, PW Style
Before I begin, let me state for the record that Marlboro Man would not touch this adulterated version of his beloved favorite sandwich with a ten foot pole. He asked me to state that unequivocally, for it is his ardent contention that his beloved favorite sandwich—which appears not only in the earliest days of this website, but also in my cookbook—is perfect as is and needs no adornments.
Thus endeth my disclaimer.
My side of the story is this: I love the Marlboro Man Sandwich and all. I do, I promise. I do. But the truth is, I need more things going on in my sandwiches. I need this and that and some of that stuff over there. I need soft, and I need crunchy. I need tangy, and I need spicy. I need cheese, and I need…well, cheese.
I have needs, is what I'm saying. And I have to be me! I have to fly…to shine…to make the sandwiches I want to eat!
I'll stop talking now.
The Cast of Characters: cube steak, butter (duh), onion, red bell pepper, green bell pepper, mushrooms, sherry, Worcestershire, garlic, and deli rolls.
Ooops. Tabasco, too. The world of my Cast of Characters photos is an imperfect place.
This is cube steak. It's tenderized round steak that's been extra tenderized, and I use it for chicken fried steak, too.
Why do I have storebought beef when I live on a cattle ranch? Two reasons:
1. We aren't on "that end" of the cattle business. We raise cows and calves, as well as yearlings, and do not slaughter our own cattle. Occasionally we do get a whole beef for our freezer, but we also buy beef in the grocery store regularly.
2. I like to show the packaging so that the majority of people reading will be able to see what it looks like in the meat aisle.
3. Amen.
Begin by slicing up some green bell peppers: lop off the top and bottom, pull out the innards, then cut the hollowed-out pepper into rings.
Do the same with the red peppers…
Then slice up some onions. Mince some garlic, too.
Next up, rinse/wash/wipe (whatever's your poison) a bunch of white 'shrooms.
Then slice 'em up. Not too thin, not too perfect.
Finally, slice up the cube steak into strips across the grain, then sprinkle with kosher salt and pepper.
Melt some butter in a skillet over high heat.
High, because we want to sear the heck out of the meat without cooking the heck out of it.
In two or three batches, cook the meat.
Cook it for about a minute or so on both sides—just until it's nice and brown.
Remove the meat to a separate plate and set it aside.
Keep the pan hot, then throw in the veggies and garlic.
Stir them around and cook them for a few minutes until they're soft but not flimsy…
Then throw 'em on a separate plate.
By now, the pan is getting dark. That's a good thing.
Throw in a little more butter, for rebellion's (and moisture's) sake.
Throw in the mushrooms…
And stir them around a little bit.
Pour in a cup-and-a-half of sherry. I used cooking sherry—the stuff that's sold in the vinegar aisle of supermarkets. But if you have some of the good stuff, all the better.
But if you don't, that's fine.
But if you do, that's awesome.
But if you don't, don't worry about it.
But if you do, great.
Add some Worcestershire, some Tabasco, and a little salt, then stir and cook the mushrooms around for several minutes, or until the liquid has reduced by half.
Try with all your might not to eat these right this very minute.
I love mushrooms more than life itself. And cooked in butter and any form of wine? I'm toast.
Throw in the meat…
Then throw in the veggies.
Add more of whatever it needs: more sherry if it needs liquid, more Tabasco if it needs more heat…
Or more Worcestershire if it needs a little oomph. Let it cook and bubble up and get hot for a couple of minutes. Be sure to taste the meat and the juice! You want it to be rich, rich, rich…add a little more salt if it needs it.
Throw in a couple of tablespoons of butter at the end, for three important reasons:
1. It'll add richness
2. It'll add dreaminess
3. It's naughty
Melt some butter in a separate skillet…
Then brown the deli rolls until crisp and golden brown.
Place some of the meat and vegetable mixture on the bottom half of the rolls.
Then—this is important…
Do this. You want a little juice to soak into the bottom bun and keep everything nice and moist.
Go ahead and drizzle a little on the underside of the top bun, too.
Next, lay a big slice of cheese over each of the sandwiches. I used provolone, but Swiss, Pepper Jack, or any cheese will do!
Heck, I think Cheese Whiz would be sublime.
But that's just me.
Throw the sandwiches under the broiler just long enough for the cheese to melt—about a minute.
Then add a couple more peppers and onions, place the top half of the bun on top…and start getting excited!
Now this is my kind of sandwich. Lots of different things going on, the flavors of butter, garlic, and sherry…all the good things in life.
Even if Marlboro Man thinks it's a sacrilege!
Enjoy, my friends.
Recipe: MM Sandwiches – PW Style!
Prep Time: 15 Minutes
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Cook Time: 30 Minutes
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Difficulty: Easy
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Servings: 8
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Ingredients
4 Tablespoons Butter2 pounds Cube Steak (round Steak That's Been Extra Tenderized) Kosher Salt Freshly Ground Pepper1 whole Large Yellow Onion, Halved And Sliced Thick2 whole Green Bell Peppers, Sliced Into Rings2 whole Red Bell Peppers, Sliced Into Rings3 cloves Garlic, Minced16 ounces, weight White Mushrooms, Sliced2 Tablespoons (additional) Butter1-½ cup Sherry (regular Or Cooking Sherry Is Fine)4 Tablespoons Worcestershire Sauce4 dashes Tabasco (more To Taste)8 whole Deli Rolls (the Crustier The Better)2 Tablespoons (additional) Butter8 slices Cheese (Provolone, Swiss, Pepper Jack) Preparation Instructions
Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.
Heat 4 tablespoons butter in a large skillet over high heat. As soon as it's melted (but before it burns) brown strips of cube steak in two or three batches, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside.
Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.
Melt 2 add'l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.
Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 2 tablespoons butter at the end. Keep hot.
Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.
Serve immediately.
January 21, 2011
Sour Cream Enchiladas
This was such an easy throw-together meal last night. Reminded me of the meatless days of yore.
They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned out. Add a little shredded chicken if you're into that sort of thing, and sprinkle on a little cilantro for freshness if you have some on hand.
I ain't got no cilantro. It's winter and my garden's dayd.
Here's how you make 'em:
Start by lopping off the tops of a bunch of green onions.
You'll need about a cup when it's all said and done. Flavor to the max!
Like, totally.
Add the green onions to two cups of sour cream, then measure a half teaspoon of ground cumin…
And a fourth a teaspoon of cayenne.
This adds a nice spice, so if you can't HANDLE the heat, knock it down to an eighth of a teaspoon.
Add a good amount of grated sharp cheddar.
Confession: I used the pre-grated stuff. I had a big bag of it in the fridge and I didn't feel like looking for my grater.
And I didn't feel like exerting myself. Grating can be hard work.
Set the sour cream/cheese mixture aside, then one by one, fry the tortillas in a little canola oil.
No more than five to seven seconds per side…not enough to crisp 'em.
With tongs, pull the tortilla out of the oil and immediately dunk it in enchilada sauce (you'll have this simmering on the stove.)
Pull the tortilla out of the sauce, then lay it flat on a cutting board or plate. Plop some of the sour cream mixture right in the middle.
Roll it up…
Then lay it face down in a rectangular baking dish. Repeat until they're all filled.
Yum. Yum yum.
Sprinkle on the cheese, then throw it in the oven for 15 to 20 minutes.
Hot and bubbly!
Serve up two enchiladas at a time, then add a dollop of sour cream and a few slices of green onion.
Divine!
Dig right in–you've earned it!
The filling is nice: the sour cream and cheese melt together to create a nice texture. Not too cheesy, not too creamy. Nice and mild. And the green onion flavor is fabulous.
Enjoy, guys…and have a wonderful weekend.
Love,
P-Dub
Recipe: Sour Cream Enchiladas
Prep Time: 15 Minutes
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Cook Time: 20 Minutes
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Difficulty: Easy
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Servings: 6
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Ingredients
12 whole Corn Tortillas Canola Oil, For Frying1 can (20 Ounce) Enchilada Sauce2 cups Sour Cream3 cups Sharp Cheddar Cheese, Grated1 cup Sliced/chopped Green Onions½ teaspoons Ground Cumin¼ teaspoons Cayenne Pepper Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
January 19, 2011
Pantry Pasta for Two
I'm always so busy making meals for the six people in my family (three of whom are boys and will eat me out of house and home if I don't say my prayers right), I sometimes forget that not all households are swarming with millions of hungry mouths. So last night I whipped up a quick and easy pasta dish for two people, just for kicks.
Problem is, it wound up being enough for four people. Moderation has never been my strong suit.
This is a really easy dish to throw together, and the results are wonderful. I call it Pantry Pasta because most of the ingredients come from…the pantry! And technically, since my freezer is in the pantry and the chicken I use came from the freezer, the chicken also came from the pantry! I realize that sounds gross.
Let's make it, baby.
Begin by cutting a red onion in half from root to tip. Lop off the tip, then peel off the skin.
Make several slices, then cut in the other direction to dice.
Grab some olives. Any variety will do, but the more salty and naughty, the better.
Pop out the pits if they have some.
Then squish 'em up or give 'em a rough chop.
Pour some olive oil in a large skillet over medium-low heat.
Throw in the onions and stir them around, cooking them for a good several minutes.
Grab some garlic cloves…
And mince it up finely.
Then throw it in with the onions. Cook it for another minute.
Throw in a can of diced tomatoes, juice and all.
Toss in the olives…
Then stir to combine.
Pour in a little wine for flavor and moisture…
Then simmer it on the lowest heat while you make the chicken. Stir it occasionally while you're making the chicken.
Pound the chicken so that it's a uniform thickness, then sprinkle it generously with salt and pepper.
Add some olive oil and butter to a large skillet over medium-high heat.
Then add in the chicken and cook it until it's brown on both sides and done in the middle.
To serve, arrange cooked linguine on a small platter or plate, then spoon 3/4 of the sauce over the pasta.
Set the chicken breasts on top.
Then spoon the rest of the sauce over the top of the chicken.
Okay, so this looks like pasta for four. Maybe even pasta for six.
Grate up some Parmesan cheese…
Then sprinkle it over the top.
Then stand back and behold what you have created from such simple ingredients.
Enjoy this!
Recipe: Pantry Pasta for Two
Prep Time: 15 Minutes
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Cook Time: 20 Minutes
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Difficulty: Easy
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Servings: 2
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Ingredients
2 Tablespoons Olive Oil½ whole Red Onion, Diced3 cloves Garlic, Minced1 can (14.5 Ounce) Diced Tomatos With Juice⅓ cups Assorted Olives, Pitted And Roughly Chopped⅓ cups White Wine2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness Kosher Salt Freshly Ground Black Pepper1 Tablespoon Olive Oil1 Tablespoon Butter Grated Parmesan Cheese½ pounds Linguine, Cooked Al Dente And Drained1 teaspoon Olive Oil Preparation Instructions
Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.
January 17, 2011
Cherry Cake Pudding
This cake reminds me a little of my grandma Iny's prune cake, in that it's a sticky, gooey, sweet delight. But this one's chock full of cherries and is a tad easier to prepare. Serve it on a Friday night when you have friends over, just to ensure that you'll have no cake leftover. It's addictive and difficult to resist!
I use these cherries. They're packed in a light syrup (contrary to the label's claim of "heavy syrup") and are not to be confused with cherries packed in water or cherry pie filling.
Who knew canned cherries were so complicated?
Drain the syrup/juice into a measuring cup and set the cherries aside.
This can didn't quite produce a cup of cherry juice…and we need a cup of cherry juice! We need a cup of cherry juice oh, so badly. In fact, in our entire lives we've never needed a cup of cherry juice quite this much.
So just add enough water…
To top it off.
Now just forget about the cherries for awhile. I know it's difficult, but we need to get the other ingredients ready.
Pour some sugar into the bowl of an electric mixer.
Throw in some softened butter.
Mix it together until it's all combined…
Then crack in an egg.
And mix it until it's…mixed!
Add baking powder and salt to some flour, then sift it all together.
Alternate adding the flour mixture with some whole milk until it's all mixed in.
Scrape the sides of the bowl once, then give it a good mix again.
Done!
Next, add in the cherries.
Then chop up some nuts…
And add those into the bowl.
Mix it all together gently, then go butter a square baking pan generously.
Pour the batter on in…
And spread it to even out the surface.
Then pop it in the oven for about 40 minutes or so, until the surface is nice and golden brown and the cake is no longer jiggly like my bottom.
While the cake is baking, make the sauce: pour the cherry juice into a small saucepan…
Then mix some sugar with a little flour…
And pour it into the pan.
Boil it for 8 to 10 minutes, then turn off the heat and stir in a tablespoon of butter.
The cake is done! Not jiggly like my bottom at all.
Pour about a third of the sauce over the top of the cake…
Then spread it out with the back of a spoon and let it soak into the cake for a few minutes.
Use a large spoon to scoop out portions of the warm cake.
Then drizzle on a little more sauce.
(China Check: Lenox "Chirp.")
To top it off, plop on a nice dollop of freshly whipped cream. I like to leave it unsweetened, too. Cuts all this sugary nonsense going on.
This is scrumptious!
And it has fruit in it. So it's actually really good for you.
(Just don't quote me on that.)
Enjoy!
Love,
Pioneer Woman
Here's the printable. Triple checked for accuracy!
Recipe: Cherry Cake Pudding
Prep Time: 15 Minutes
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Cook Time: 40 Minutes
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Difficulty: Easy
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Servings: 10
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Ingredients
Cake1 cup Sugar2 Tablespoons Butter, Softened1 whole Egg1 cup All-purpose Flour1 teaspoon Baking Powder⅛ teaspoons Salt½ cups Whole Milk1 can (15 Ounces) Cherries In Syrup (NOT Cherry Pie Filling) Drained, Juice Reserved½ cups Pecans, Finely Chopped Sauce:1 cup Juice From Cherries (add Water To Make 1 Cup If Necessary)1 cup Sugar1 Tablespoon All-purpose Flour1 Tablespoon Butter½ teaspoons Vanilla Extract Unsweetened Freshly Whipped Cream Preparation Instructions
Preheat oven to 325 degrees. Generously butter a square 9 x 9-inch baking dish.
Cream sugar and butter. Add egg and mix well. Sift flour, baking soda, and salt then add to mixing bowl alternatively with milk. Add cherries and chopped nuts and mix gently. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.
While cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan. Boil for 8 to 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon butter and vanilla extract.
Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit.
Spoon out pieces of warm, sticky cake and top with unsweetened whipped cream.
January 14, 2011
Beef Stew with Beer and Paprika
This is a scrumptious, simple beef stew recipe that's perfect for warming your soul after a long week of feeding cattle and horses in the snow.
Or, at least, watching your husband leave the house so he can feed cattle and horses in the snow.
It's cold out there! Plus, I'm more useful in the kitchen.
At least that's what I tell myself.
Start with some stew meat, usually sold in the grocery store with the label of—are you ready? "Stew Meat."
Aren't you glad to have me here to explain these things?
Heat some olive oil and a little bit of butter (for color and flavor) in a large dutch oven or pot.
Add the meat in two or three batches (to avoid overcrowding) and remove it to a separate plate.
Chop up some onions…
And some garlic…
And add them to the pot. Brown them for a few minutes…
Then pour in some hot water.
Unwrap a few cubes of beef bouillon…
And drop them on in. And if you could also chronically forget to care about the appearance of your fingernails, it would sure make me feel better about myself.
Thank you for your cooperation.
(Oh, and you can also just use regular beef stock if you have it handy.)
Next, grab a can of beer.
This is important: Don't drink it.
Instead, pour it into the pot.
Next, cut the browned stew meat into smaller pieces.
Then throw it on into the pot.
Be sure to let all the juices from the meat drip off the plate. You don't want the glorious deliciousness to go to waste.
Or is it the delicious glory?
I always get the two confused.
Next, add some salt.
And if you could use your distorted hand that looks approximately the size of Texas, I'd be most obliged.
Thank ya kindly.
Grab some Worcestershire…
And add in a good tablespoon or so.
Not Shown: A little tomato paste. For richness.
Add a little sugar…
And, finally…
A little paprika.
Now, cover the pot and allow the stew to simmer for a good hour-and-a-half. The meat will start to become tender (it takes a long time over low heat) and the rest of the flavors will blend so nicely.
At this point, thoroughly wash, then chop into chunks, a few carrots…
Then chop some red potatoes into wedges.
Add them all to the pot, then cover again and cook until both carrots and potatoes are tender, about thirty more minutes. If the water/liquid level gets low, just add in a little more hot water with a bouillon cube dissolved in it. You could also splash in a little more beer if you're feeling dangerous!
Yum! Looking so delicious.
You'll want to taste the stew at this point, adding in whatever seasoning you think it might need.
Also, I didn't have any fresh parsley on hand, but sprinkling some over the top makes for a nice finish.
And that, my friends, is a simple beef stew! Serve it with crusty french bread and a crisp iceberg salad, then watch the folks around your table smile with utter contentment.
This is what they call comfort food.
Here's the handy-dandy printable:
Recipe: Beef Stew with Beer and Paprika
Prep Time: 10 Minutes
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Cook Time: 2 Hours30 Minutes
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Difficulty: Easy
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Servings: 6
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Ingredients
3 Tablespoons Olive Oil1 Tablespoon Butter2 pounds Stew Meat1 whole Medium Onion, Diced3 cloves Garlic, Minced1 can Beer, 12 Ounce Can4 cups Beef Stock2 cups Water1 Tablespoon Worcestershire Sauce2 Tablespoons Tomato Paste½ teaspoons Paprika½ teaspoons Kosher Salt Freshly Ground Black Pepper1-½ teaspoon Sugar4 whole Carrots, Washed, Unpeeled, And Roughly Sliced4 whole New Potatoes, Quartered Minced Parsley (optional) Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Knife Winners!
Here are the winners of the Wusthof knives:
#256 Christy B: Grilled shrimp over linguini in a white wine/garlic sauce. And french bread, of course! And a glass of wine.
#14133 Michael: Smoked sausage and dirty rice, and that's what we're having!
#30369 Michelle Joy: DUCK FAT FRIES!
Congrats, winners! Contact prizes@thepioneerwoman.com to claim your loot.
Have a wonderful weekend, everyone!
January 13, 2011
Everyone Needs Knives
Today…
Because good knives are fundamental to any productive kitchen…
Because the kids and I just picked up the last of the Lego explosion that occurred at our house yesterday afternoon, even though I think I still have a couple wedged between my toes…
Because it's seven degrees outside…
And because because I love ya, I'm giving away 3 (three) Wusthof Classic 6-Piece Knife Sets.
Wusthof knives are my favorite, and this is an awesome set.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
"If you could eat anything you wanted for dinner tonight, what would it be?"
Would you choose to eat your grandmother's chicken and dumplings? Or would you opt for sushi prepared by hand by Morimoto? Would a double bacon cheeseburger dripping with chipotle sauce and caramelized onions float your boat? Or would you be happy with a bowl of Froot Loops?
Just shout out your number one choice of meal for dinner tonight and you're automatically entered to win one of the knife sets.
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon and a cattle prod.
No entries after noon Friday.
Winners will be chosen randomly and announced Friday night.
Good luck!
____________________________________
Contest sponsored by Pioneer Woman with cooperation from the wonderful CHEFS Catalog. Wusthof does not know who I am. I just love their knives. Over and out.
January 12, 2011
Jan's Dilly Bread
This is a lovely old recipe from Jan, a church friend of ours when I was growing up. Jan and her husband Bob (who happened to be the physician that removed my tonsils in 1985) had the most exquisitely darling children, not the least of whom is Kristen, whom I actually looked into adopting when I was around fifteen because I loved the little blond darling so much. The judge didn't go for it, and even if he had, I think Jan and her husband Bob would have strenuously objected. (Name that movie.)
I made Jan's Dilly Bread over the weekend and loved it. It's a cinch to make, has a great texture and the delicious flavor of dill seed, and—brace yourself if the following phrase causes you to recoil (but the fact that the phrase is "following" means you haven't even read it yet, so you don't know what to brace yourself against.)—cottage cheese. But in the finished product I promise you can't see so much as one single curd.
Oh, man. If you hate cottage cheese, I can actually hear you screaming as you run from your computer. I realize this is your idea of purgatory. But trust me. It works. We need the cottage cheese to be on the warm side of lukewarm, so stick it in a small saucepan over very low heat for just a minute or two. Doesn't need to be hot! Just nice and warm for the yeast.
Meanwhile, dissolve some yeast in warm water. Again, not so warm that it'll kill the yeast…but warm enough to make the yeast happy.
Back to the cottage cheese: add in some sugar…
Softened butter…
Baking soda and salt…
And some dill seed, and while we're on the subject: how good is dill seed in bread? Oh my goodness. To die for.
Jan's recipe also calls for minced dried onions, but I omitted them because I'm a rebel without a cause.
Actually, I just didn't have any minced dried onions in the house.
Finally, add in a couple of eggs.
Stir it all around…
Then pour in the yeast/water mixture and stir it gently.
Finally, stir in the flour in batches…
Until totally combined.
After that, you'll want to cover the bowl with plastic wrap and keep it in a relatively warm place until doubled in bulk, about an hour and a half or so. (If it appears the dough isn't rising, set it on a warm pan.)
Punch down the dough, then place it in a generously greased round baking dish. Cover lightly with plastic wrap and let it rise again for about 45 minutes.
Bake the bread in a preheated 350 degree oven and brush with melted butter.
Oh, and I don't have photos of the rising and punching and transferring because I'm a rebel without a cause.
Actually, I just forgot to take the photos. Happens.
Delish!
I like the round shape of the loaf, because you can easily cut it into wedges.
And of course, butter is always required.
One note: I wound up baking the bread in the upper half of the oven, and I noticed that the dill seeds got a little too brown. For this reason, I'd recommend baking in the lower half of the oven.
Tastes delicious, great texture, super easy to throw together. A winning combo. Thank you, Jan!
Here's the printable:
Recipe: Jan's Dilly Bread
Prep Time: 2 Hours
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Cook Time: 45 Minutes
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Difficulty: Easy
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Servings: 12
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Ingredients
1 package (2 1/4 Teaspoons) Active Dry Yeast¼ cups Warm Water1 cup Cottage Cheese, Heated To Lukewarm2 Tablespoons Sugar1 Tablespoon Minced Dried Onion1 Tablespoon Softened Butter2 teaspoons Dill Seed1 teaspoon Salt¼ teaspoons Baking Soda1 whole Egg2-¼ cups Flour (more If Needed) Preparation Instructions
Dissolve yeast in warm water. Combine warm cottage cheese, sugar, minced onion, butter, dill seed, salt, soda, and egg. Stir to combine.
Stir in yeast mixture gently, then add flour gradually, stirring gently.
Cover dough with plastic wrap and allow it to rise until double in bulk. Punch down dough, then turn into a well-buttered round baking dish. Cover with plastic wrap and let rise for 45 more minutes.
Preheat oven to 350 degrees. Bake bread in lower half of the oven for 40 to 50 minutes. Brush top with melted butter after baking. Serve warm with butter!
January 9, 2011
Chicken Tortilla Soup
I love, love, love, love Chicken Tortilla Soup. So over the weekend, I made some.
The end.
Wasn't that a beautiful story?
Good! I'll tell you another one: Once upon a time there was a person. That person was you. You made this soup. And you were happy.
The end.
*Burp*
Here's how you make it:
First, mix up some seasonings. This is cumin, chili powder, and garlic powder. I also stirred in some salt.
You could easily just use some premade taco seasoning or your own combination of delicious spices (chipotle powder, for instance) to make the soup all your own.
Grab a couple of boneless, skinless chicken breasts.
Drizzle on some olive oil…
And sprinkle on some of the spice.
Throw the chicken into a preheated 375 degree oven, then cook the chicken breasts till they're done—around twenty or twenty-five minutes.
(Note: You can also boil the chicken in a pot of water or heck, just use some leftover rotisserie chicken from the deli. It's just that I have no delis in my life.)
(Feel sorry for me yet?)
Yum! I made a few extra breasts because they're handy to pull out of the fridge and put on salads, sandwiches, etc.
Shred the chicken with two forks…
Then set the chicken aside while you get the soup ready.
Next up, dice some onion, garlic, green bell pepper, and red bell pepper. If you have yellow bell pepper, too, that would be positively gorgeous.
Next, add some olive oil to a pot over medium-high heat…
Then dump in the veggies. Stir to cook them around a bit.
Add in most of the remaining spice mix, holding back a bit until you're sure the soup needs it. Stir around and cook for a minute or two.
Throw in the shredded chicken and stir it around to combine.
Then crack open a can of Rotel…
And pour it on in, juice and all. This'll provide a lovely flavor and add additional spice, which makes for such a delicious soup.
If you don't have Rotel in your area, a can of diced tomatoes and a can of chopped green chilies would work fine.
Next, grab some low-sodium chicken broth…
And drizzle it on in.
(Boiling water and chicken bouillon cubes are fine, too.)
(I like to give you substitutes as often as I can, because I don't want anyone to feel trapped by their their pantry stock.)
After that, throw in two or three tablespoons of tomato paste, just to give the background of the soup a little dimension.
Crack open a couple of cans of black beans…
Drain them…
Then throw 'em right into the pot.
Now just bring the whole sordid mess to a boil, then reduce the heat and simmer for thirty minutes or so.
Go do The Shred or Winsor Pilates or Callanetics or Jane Fonda or P2X90RBC3P0, or whatever the hot new workout is.
And go ahead and do it for me, too, will you?
Thank you for your cooperation.
About thirty minutes in, sprinkle some cornmeal into a little warm water.
Stir it to combine…
Then pour the weird mixture into the soup. As the soup continues to cook over the next thirty minutes or so, the cornmeal will give the soup a little heft, as well as a lovely hint of a corn flavor.
You must trust Pioneer Woman.
While the soup is cooking, get some of the toppings ready: cut a red onion in half. Then make several slices. The closer together the slices, the more fine the dice will be.
Now, if you would please pretend that I took a photo of the finely diced onion, I'd be much obliged.
Thank ya kindly.
There it is—the finely diced onion, right behind this lovely avocado, which I just sliced in half.
Use a spoon to scoop out each half of the avocado in one piece…
Then cut the avocado into chunks. This avocado was pretty soft; it's actually best to use slightly firmer ones. Easier to sprinkle on the soup that way.
You'll also need some corn tortillas.
Seriously. Corn tortillas are my life these days.
Did you know corn tortillas blow flour tortillas out of the water in so many ways?
At least that's how I feel today, January 10, 2011.
Slice the tortillas into strips…
Then cut the strips so that they're all a uniform size.
Okay, back to the soup. It's time to give it a stir and take a nice taste or two. You really want the seasoning to be right, so add more salt if needed, more cumin if you need more of that deep, distinctive flavor, or more chili power if you need more heat.
Then turn off the stove and let the soup sit for fifteen minutes or so.
This is something I've recently figured out: soup tastes better if you turn off the pot and pause just a bit before serving.
Is this some age-old culinary truth that everyone knew about but me? Because if that's the case, I'm really late for the party.
Right before serving, throw in the tortilla strips…
And gently stir them around for a sec. By the time you get this into the bowls, the strips will be nice and soft.
Ladle the soup into bowls, making sure to get plenty of chunks (chicken, veggies, beans, tortilla strips) in each bowl. Then add on the toppings: a nice dollop of sour cream, onions, avocado, cheese (Monterey Jack is good), and—don't leave this out—cilantro! The cilantro adds some scrumptious freshness.
You can also quickly fry some tortilla strips in oil and add some crispy ones to the top if you want to impress your friends!
But you guys are already my friends. We don't need to bother with that stuff.
And don't skimp on the toppings. They're part of the whole experience.
Completely divine. That's what this is.
You'll love it beyond words.
Enjoy, my friends!
Love,
PW
Recipe: Chicken Tortilla Soup
Prep Time: 10 Minutes
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Cook Time: 1 Hour30 Minutes
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Difficulty: Easy
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Servings: 8
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Ingredients
2 whole Boneless, Skinless Chicken Breasts1 Tablespoon Olive Oil1-½ teaspoon Cumin1 teaspoon Chili Powder½ teaspoons Garlic Powder½ teaspoons Salt1 Tablespoon Olive Oil1 cup Diced Onion¼ cups Diced Green Bell Pepper¼ cups Red Bell Pepper3 cloves Garlic, Minced1 can Rotel Tomatoes And Green Chilies32 ounces, fluid Low Sodium Chicken Stock3 Tablespoons Tomato Paste4 cups Hot Water2 cans Black Beans, Drained3 Tablespoons Cornmeal Or Masa5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches Garnishes: Sour Cream Diced Avocado Diced Red Onion Salsa Or Pico De Gallo Grated Monterey Jack Cheese Cilantro Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
January 7, 2011
Goldmine
Thank you for bearing with me this week as I juggled many, many balls, helped my older daughter finish a science fair project, recorded (try not to laugh) my audiobook here on the ranch, turned forty-two, moved furniture around, cleaned stacks of papers off my desk, cleaned out my closet, cleaned my ears, and bathed. It's been a busy week around here!
I have this site called Tasty Kitchen. I think I might have mentioned it before?
I love Tasty Kitchen so much. Right now I'm working on a Tasty Kitchen redesign (hopefully launching at the end of January) that is delicious and user-friendly, and will highlight your recipes (and your food blog, if you have one) in such wonderful ways.
As part of Tasty Kitchen, there's also a Tasty Kitchen Blog, where I'm fortunate enough to have the most incredibly talented (and ever-growing) group of contributors. Contributors on Tasty Kitchen often hand-select a recipe that's been submitted to Tasty Kitchen, then prepare it step-by-step. It's a great way to highlight member-submitted recipes that stand out as particularly delicious.
Months later, we have a veritable goldmine of step-by-step recipes on the Tasty Kitchen. Here are the spots you can find all of them:
Archive – A Tasty Recipe
Archive – Step-by-Step Recipes
To make it easy, though, I've chosen a representative recipe from each of the Tasty Kitchen contributors. Check out these beauties.
(Click on each photo below to be taken to the step-by-step recipe and to read about the Tasty Kitchen member that originally contributed it.)
(Click on the contributors' names below to check out their own blogs.)
Get ready for scrumptiousness. (Is that a word?)
Oreo Cheesecake Cookies by Maria.
Bacon and Parmesan Pasta by Erica.
Banana Split Ice Cream Cake by Alice.
Pecan Pie Muffins by Amy.
Rosemary Flatbread by Natalie.
Thai Honey Peanut Chicken by Three Many Cooks.
White Chocolate Walnut Blondies by Dara.
Okinawan Takoraisu (Taco Rice) by Rachael.
Yumminess abounds!
In closing, I'd like to show you a Tasty Kitchen recipe prepared by another contributor.
She's not my favorite contributor.
She's not even my second favorite.
Or my third.
She's actually kind of weird.
I only let her hang around the joint because I'm sort of related to her.
Butter Chicken by Ree.
(I just put that in there to humor her! She gets sensitive when I leave her out.)
Enjoy this goldmine of recipes, guys! There are some absolute beauties in there—not just the step-by-step pictorials, but the recipes themselves.
Love,
PW
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