Twice-Baked New Potatoes

(Review by Tammy)

This is a petite version of the tradition twice-baked potato- Overflowing with goodness!  These would be a perfect party food.  Proof that good things do come in small packages.

INGREDIENTS

12 New potatoes, scrubbed clean

2 Tablespoons olive oil

4 ounces cream cheese, softened

1/2 cup sour cream

1 1/2 cups grated Montery Jack cheese

1 Tablespoon minced chives

1 garlic clove, finely minced

Salt and black pepper to taste

1.  Preheat oven to 375

2.  Drizzle the potatoes with olive oil and toss them to coat.

3.  Roast the potatoes for 20-25 minutes or until they are tender and the skin is slightly crisp.

4.  Halve the potatoes.  Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

5.  To the scooped out potatoes, add the cream cheese, sour cream...

6.  Montery Jack, chives, garlic and salt and pepper to taste.

7.  Mash until the potato mixture is totally smooth.  

8.  Scoop the mixture into the potato shells.  At this point you can cover and refrigerate them until dinner time.

9.  Bake the potatoes for 20-25 minutes or until golden brown on top.  Enjoy!

Roasted Cauliflower (Ree Drummond)

(Review by Tammy)

I made this one weekday for lunch.  It was quick and easy and really had a nice flavor.  Next time I'll probably skip the breadcrumbs altogether because we liked it plain.

INGREDIENTS

1 cauliflower head, cut into bite-size pieces

1/4 cup olive oil

Salt and Pepper to taste

11/2 cups panko bread crumbs

4 Tablespoons butter, melted

1.  Preheat the oven to 400.

2.  Spread the cauliflower on a large sheet pan and drizzle it with the olive oil.

3.  Toss the cauliflower to coat it evenly.  Add salt and pepper to taste.

4.  Roast the cauliflower for 15 to 20 minutes or until golden brown with some darker parts.

5.  Add the bread crumbs to a bowl...

6.  Then pour in the melted butter and toss the bread crumbs to combine.

7.  Place the cauliflower in a medium baking dish (or individual dishes), then mound the bread crumbs on top.

8.  Roast for 5 minutes or until the bread crumbs are golden on top.  A perfect, yummy side dish.

Rigatoni and Meatballs (Ree Drummond)

 (Review by Tammy)

Who doesn't love pasta and meatballs?  Meatballs are my favorite.  These are really good-I of course added more spices 'cause we've got to have a little more flavor down here.  

INGREDIENTS

(MEATBALLS)

6 thick slices crusty bread

3/4 pound ground beef

3/4 pound ground pork

3 garlic cloves, minced

2 eggs, beaten

1/4 cup minced flat-leaf parsley

3/4 up freshly grated Parmesan cheese, plus more for serving

1/4 cup whole milk

1/4 teaspoon salt

Freshly ground black pepper to taste

1/2 cup olive oil

(RIGATONI AND SAUCE)

1 yellow onion, diced

3 garlic cloves, minced

1/2 cup red wine, optional

One 28 ounce can crushed tomatoes

One 28 ounce can whole tomatoes

1/4 teaspoon salt

Freshly ground black pepper to taste

1 teaspoon sugar

1/4 cup minced flat-leaf parsley

12 fresh basil leaves, cut in chiffonade (optional)

2 pounds rigatoni, cooked al dente (I forgot to buy rigatoni, so I just used the pasta I already had.)

1.  Place the bread on a baking sheet.  Bake for 30 minutes in a 200 oven or until totally dry.

2.  Break the bread into chunks...

3.  And pulse until the bread turns into crumbs.

4.  Throw the meat into a large mixing bowl.

5.  Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt and pepper.  Use clean hands to mix together until well combined.

6.  Use a scoop to retrieve a small amount of the meat mixture...

7.  And roll in your hands to make meatballs (about 25).  Place the pan in the freezer for 10-15 minutes, just to firm them up.

8.  Heat the olive oil in a heavy pot over medium-high heat.  Working with 8-10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.

9.  Remove from the pan to a plate while you make the rigatoni and sauce.

10.  Add the onion and garlic to the pan.  Stir and cook for a minute or two, until the onion begins to soften.

11.  Add the wine and cook for another minute.  (I omitted this step)

12.  Add the crushed tomatoes...

13.  Whole tomatoes...

14.  Salt, pepper and sugar...

15.  And parsley and basil.

16.  Stir the sauce to combine all the ingredients...Cover and reduce the heat to simmer.  Cook for 30 minutes, stirring occasionally.

17.  Then throw in the meatballs!

18.  Stir gently, then cover and cook for 20 minutes, stirring once or twice, until the meatballs are cooked through.

19.  Heap the rigatoni on a large platter and pile the meatballs and sauce on the top.  Sprinkle on some extra minces parsley and serve with extra grated Parmesan.  

Good, good!

Pam's Pie Crust (Ree Drummond)

(Review by Tammy)

This was the easiest pie crust I've ever made...and quite tasty.  The recipe makes 2.  Store in the fridge for up to a week or in the freezer for up to 6 months.

INGREDIENTS

2 1/2 cups all purpose or pastry flour

1 teaspoon salt

1 Tablespoon sugar

1 cup cold butter cut into chunks

1/4 cup cold water

1.  Lightly mix 2 cups of the flour, the salt and the sugar in a mixing bowl or in the bowl of a food processor.

2.  Cut the butter into the flour using a pastry cutter or by pulsing the food processor.  The mixture should look like large crumbs and begin to cling together in clumps.  Add the remaining 1/2 cup flour and mix lightly or pulse the processor 2-3 times.

3.  Do not over mix this flour.  It should coat the clumps.

4.  Sprinkle the cold water over the dough and with your hands or a wooden spoon, mix it until the dough holds together, then shape the dough into 2 discs.  At this point, you may wrap the dough in plastic wrap for storage.

5.  Have ready 2 sheets of parchment paper that are each at least 12 inches square.  Place 1 disc of dough between them.  Starting at the center, roll the pin out to the edge.  Turn the dough and parchment as necessary and continue rolling, always from the center to the outer edge. After a couple of rolls, lift the parchment paper away from the dough to loosen and replace the parchment.  Flip the whole thing and loosen the other paper sheet.  Continue rolling until the dough is large enough for your pie pan.

Cowboy Quiche (Ree Drummond)

(Reviewed by Tammy)

My husband was so impressed with this recipe!  He made me feel like a famous chef with all of his raving.  I definitely have to make this one again.

INGREDIENTS

1 recipe Pam's Pie Crust (found here)

8 slices bacon, fried until chewy

2 yellow onions, sliced

2 Tablespoons butter

8 eggs

1 1/2 cups heavy cream

Salt and pepper to taste

2 cups grated sharp Cheddar cheese

1.  Preheat oven to 400.

2.  Begin by rolling out the pie dough.

3.  Gently lay it in a large tart or deep dish pie pan...

4.  And press it into the grooves in the pan.  Set aside.

5.  Chop up the bacon into bite-size pieces.

6.  In a heavy skillet over medium-low heat, fry the onions in the butter until deep golden brown, 12-15 minutes

7.  Mix the eggs, cream, and salt and pepper in a bowl.

8.  Add the bacon, onions, and cheese....

9.  And stir to combine.

10,  Pour the filling into the pie shell, cover lightly with aluminum foil, and bake for 45 minutes.  Remove the foil and bake for an additional 10 minutes or until the quiche is set and the crust is golden brown.

11.  Remove from the oven and allow to sit for 10 minutes.

Fabulous!

Shepherd's Pie (Ree Drummond)

(Review by Tammy)

This was my first time to cook Shepherd's Pie.  Can you believe it?  I've heard about it for years, just never got around to trying it.  After enjoying the beef stew recipe so much, I knew I'd like this one too.  I wasn't disappointed.  It's so tasty and comforting.  I know you'll love it.  

INGREDIENTS

At least 4 cups leftover Beef Stew (recipe here)

Mashed potatoes

Minced parsley for garnish (optional)

1.  Preheat the oven to 375

2. Place the leftover stew in an ovenproof skillet or baking dish.  

3.  Make your mashed potatoes.

4.  Spoon mashed potatoes all over the surface of the stew...

5.  Then use a spoon or spatula to spread them out.  

6.  Then just put the skillet into the oven and bake it until the top is nice and golden brown.  

7.  Dish up and enjoy!

Curry Chicken Pasta Salad (Ree Drummond)

(Reviewed by Grace)

I made this for lunch yesterday.  Ree uses her favorite chicken salad recipe, and adds a little curry and pasta.  On a scale of one to ten for this recipe's flavor, I'd have to give it a 5.  The chicken salad has celery and the white/light green parts of a green onion.  Personally, we didn't like the crunchiness as much as others. If I had to try this recipe again, I'd take out the celery and use the dark green parts of the green onion.  We also did not include the grapes or almonds in this recipe.

Curry Chicken Pasta Salad

Ingredients:

1 recipe Basic Chicken Salad

2 tablespoons brown sugar

3 tablespoons curry powder, more or less to taste (we did MORE!)

6 ounce's bow tie pasta, cooked and drained

3/4 cup regular or golden raisins (we did not include this)

For the Basic Chicken Salad:

1/2 cup mayonnaise 

1/2 plain yogurt or sour cream (we did yogurt)

1/2 cup half-and-half

2 tablespoons lemon juice

2 tablespoons sugar

Kosher salt to taste 

Freshly ground black pepper to taste 

2 cups shredded or diced grilled chicken

2 or 3 celery stalks, chopped

3 green onions, sliced (white and light green parts only)

2 to 3 cups red and green grapes, halved

1.2 cups silvered almonds (we didn't include this)

A small handful of fresh dill, minced 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1. First stir together the mayo, yogurt, and half-and-half.  This is the base of the salad dressing, and you can change it up by adding whatever spices you like.  (we added a bit of Tony's)

2. Add the lemon juice, sugar, and more salt and pepper.  Stir this together and set aside.

3. Throw the chicken, celery, green onions, and grapes into a bowl.

4.  Pour three-quarters of the dressing over the top, and add the fresh dill.

Note- I didn't read ahead on the Curried Chicken Pasta Salad (ALWAYS READ AHEAD!! (:  ).  You were supposed to substitute the regular sugar for the brown sugar.

 5.  Add the curry and toss to combine. Add the cooked pasta and...

voila!  Curry Chicken Pasta Salad.

Pizza Dough (Ree Drummond)

(Reviewed by Tammy)

Ree uses this pizza dough in several recipes throughout her cookbook.  It is very simple to make, but honestly not my favorite crust.  I prefer a chewier crust.  I've posted my favorite recipe for pizza dough here.  Try this one for yourself and see what you think.  Heads up-this dough has to rise at least an hour.

INGREDIENTS

1 scant teaspoon active dry yeast

3/4 cup warm water

2 cups all-purpose flour

3/4 teaspoon kosher salt

3 Tablespoons olive oil

1.  Combine the yeast and warm water in a small bowl.  Allow it to sit for 10 minutes.

2.  Add the flour to the bowl of an electric mixer. 

 3.  Sprinkle in the salt.

4.  Turn the mixer on low, then slowly pour in the olive oil.

5.  Finally pour in the yeast/water mixture.

6.  Stop mixing when everything comes together.  Transfer to a lightly oiled bowl and cover with plastic wrap (or a Charles Viancin silicone lid like I used.  I LOVE these lids!)

7.  Allow the dough to rise 1 hour before using.

Here I've used it in the Carnitas Pizza.

Carnitas Pizza (Ree Drummond)

(Reviewed by Tammy)

This pizza is a carnivore's dream!  Seriously there was a pile of meat on it!  My husband was out of town so it was just us 4 girls who tried it.  Everyone gave it a thumbs up!  I have to say, one piece filled me up.  The meat was super tender with an incredible flavor from the pineapple mango juice-just a hint of sweet.  Combine that with the cumin, chili powder and tomatillo salsa and you have a marvelous flavor.

If you're thinking of trying this recipe, allow yourself plenty of time.  The roast needs to cook 3-4 hours and the crust has to rise for an hour.  

INGREDIENTS

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon Kosher salt

One 3-4 pound chuck roast

2 Tablespoons canola oil

Two 12-ounce cans pineapple, papaya or mango juice

1 recipe Pizza Dough (found here)

Olive oil for drizzling

1 cup jarred tomatillo salsa 

12 ounces fresh mozzarella, thinly sliced

1 yellow onion, thinly sliced and sautéed until golden

1 red bell pepper, thinly sliced and sautéed until golden

3 green onions, sliced

sour cream and guacamole for serving (optional)

Let's get started. 

1. Preheat the oven to 300.

2.  Mix the chili powder, cumin, oregano and salt.

3.  Rub the spices on both sides of the roast.

4.  Heat the canola oil in a large pot over high heat and sear both sides of the roast until brown.

5.  Now onto the juice.  Pour both cans into the pot with the meat.  Cover and roast for about 4 hours or until the meat is falling apart.  Use 2 forks to shred the meat, then return it to the liquid to keep warm.

6.  Roll out the pizza dough into a rectangle, as thin as it will go.  Drizzle a baking sheet with olive oil and transfer the dough to the baking sheet.  Spoon on the tomatillo salsa, then spread thinly all over the surface of the dough.

7.  Lay the mozzarella slices all over the top, then add the yellow onion and pepper.

8.  Bake the pizza for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

9.  Lay the warm shredded meat over the top.  Sprinkle with the sliced onions, slice into pieces and serve!  Try some guacamole or sour cream on top.

our goal

Hi everyone!

We are Tammy (mom) and Grace (daughter).  Both of us absolutely adore the Pioneer Woman (Ree Drummond). We love her show, recipes, giveaways...everything!  I (Grace) decided to try a few of her recipes a couple of weeks ago.  Every one that I tried was delicious.  I'm not the best cook, but her recipes were easy to follow.  We got an idea to choose 30 recipes from her  "Food From My Frontier" cookbook to go through the month of April.  We will post about the recipes we do, and whether we liked it or not.  Tonight, we are making Carnitas Pizza, along with her Caprese Salad.  We both can't wait to try it out and let you know what we think!  Pictures will be posted soon.  (:

Tammy & Grace