Ree Drummond's Blog, page 93

Brown, Hot, and Plenty of It: Vol. I

First, an important clarification: The Pioneer Woman Cooks is not meant to be an encyclopedia of innovative gourmet recipes. It is a reflection of what is going on in my kitchen day in and day out, whether that's necessarily thrilling or not.

*The above disclaimer has never been more applicable than it is right now.*

Be afraid. Be very afraid.

My girls left yesterday for a whole week, which means I'm the only female around our homestead (well, except for Daisy the Cow) for the next seven...

Tasty.

 

We're just about the hit the one-year anniversary of Tasty Kitchen, and what a year it's been. The recipes that are submitted on a daily basis are everyone's best, and totally apart from the fact that the site is kinda my baby, I've actually become a regular user. I've found a goldmine of recipes that are never, ever leaving my repertoire.

 

Here are some yummy recipes that have caught my eye over the last couple of weeks alone. One thing I love about Tasty Kitchen is that so many...

Grilled Ribeye Sandwich Spread

*Viewer warning* If the sight of ground up meat—or meat salads—makes you want to hurl, you might want to check back here tomorrow.

My mother-in-law calls this "Roast Spread."

Her mother (my husband's grandmother) calls it "Sandwich Spread."

My BFF Hyacinth calls it "Beef Salad."

I know another person who calls it "Roast Salad."

I'm sticking with Sandwich Spread, because that's what Edna Mae calls it, and Edna Mae's sour cream pancakes are among the most praised recipes in my cookbook. I've l...

Blackberry Cheesecake

I wound up with more blackberries than I knew what to do with on the Fourth, and rather than do something healthy with the luscious deep purple beauties, I decided to make a big, fat cheesecake.

It's the kinda gal I am.

There are so many ways to make a blackberry cheesecake. You can top the crust with syrupy blackberries before pouring in the filling. You can bake the blueberries right into the filling itself. You can add a strained blackberry puree to the filling to create a beautiful...

The Fourth

I got up early Sunday morning and made twice-baked potatoes.

 

 

Then I heated one up in the microwave and ate it for breakfast with a cold Diet Dr. Pepper.

What's wrong with me?

Who does that?

I do that, evidently.

 

 

Then I cut up fruit for sangria: lemons, limes, oranges, green apples…and later I added grapes and an extra special ingredient.

 

 

To the fruit I added Bacardi orange rum, Absolut Citron vodka, about four bottles of Pinot Grigio, and two bottles of Chardonnay. To all o...

Baseball, Hot Dogs, Apple Pie, and Chevrolet

Okay, forget about the baseball, hot dogs, and Chevrolet part. Today on Tasty Kitchen, Apple Pie—and all of its possible incarnations—is the focus. I'm sitting here at 9:45 on a Friday night and I really believe if I don't have a piece of apple pie before I go to bed tonight, I'm going to die a thousand deaths.

So I shall make an apple pie. I shall, I say—I shall!

 

The only problem is figuring out which version to make.

 

 

Or whether to make apple pie…or one of these apple pie...

Old Glory

 

Did you know the official names of the colors used in the American flag are "Old Glory Blue" and "Old Glory Red?"

 

And did you know the official name of the white used in the American flag is called…"White?" You learn something new every day!

 

Today, because I'm cooking for the Fourth, because I pulled the last of the hornworms off my tomato plants this morning, because I accidentally stepped on one and it squished all over the sidewalk, and because I love ya lots, I'm giving away one a

Berries for the Fourth

 

Fourth of July is about fireworks, grilling…and berries!

 

Here are some of my favorite berry recipes—I'm including the printables here for convenience. If you'd like to check out the individual step-by-step photos, just click on the recipe titles themselves.

 

I'm making four of these this week! At this time, I will decline to specify which ones. Assume they're the ones with the most sugar and butter.

 

My Mom's Blueberry Pie.

 

 

 

My Favorite Blackberry Cobbler. Crispy, crunchy, ...

Ponzu Beef and Chicken Fajitas

This is the second of two recipes I cooked over on the Tasty Kitchen Blog using different Kikkoman (a sponsor of Tasty Kitchen) products. First came the Panko Mozzarella Sticks I posted back in May. Today it was beef and chicken fajitas made with Ponzu Sauce, a savory citrus-based sauce typically used in Japanese recipes. I switched things up a little bit for this one and made some scrumptious fajitas for lunch. And now I'm finally happy.

Ponzu Beef and Chicken Fajitas

Scrumptious!

(Hint...

Spinach with Garlic Chips

I've been a lover of spinach for as long as I can remember, and I'll take it however I can get it: uncooked, in a big salad loaded with bacon, hard boiled eggs, and caramelized red onions (see recipe here), in a cream sauce, served beside a juicy steak (see recipe here; enter at your own risk), or as the greens on a grilled chicken sandwich (recipe here.)

Spinach, for those of you who pay attention to such matters, is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium...