# data[].attributes.attachment_link.readable_text
Slow Cooker Chicken Tortilla Soup

My sister Betsy is visiting, which means my sides hurt from laughing and I haven't stopped cooking for three days. Bets and I love to cook and eat together, and you never know what direction we're going to head. Some visits we do nothing but bake cookies. Other visits we cook up weird stir fry dishes and appetizers. Other visits we try to master bread.

This visit has been all about the slow cooker. I have to point out that Bets and I did not grow up in a slow cooker house. Our mom was a great cook and made hearty, homey food, but she just didn't routinely use a slow cooker. So it's fun to figure out these things together!

Here's a soup we made Saturday. It's my favorite kind of slow cooker recipe in that it requires no pre-cooking or sauteing or browning. You literally throw everything in, turn it on, then go live your life until it's done.

Dice an onion. Alternately, have your kid sister dice an onion.

(Pssst. You can also sprinkle on a packet of taco seasoning if you wanna be particularly sassy.)

Zeal? Never mind.

You will love this, friends!

Here's the handy dandy printable.

Slow Cooker Chicken Tortilla Soup

Prep Time:

10 Minutes

Difficulty:

Easy

Cook Time:

5 Hours

Servings:

12 Servings

3 whole Chicken Breasts

2 teaspoons Chili Powder

1 teaspoon Cumin

Salt And Pepper, to taste

1 whole Medium Onion, Chopped

1 whole Red Bell Pepper, Seeded And Chopped

1 whole Seeded Yellow Bell Pepper, Chopped

1 can (28 Ounce) Whole Or Diced Tomatoes, With Juice

1 can Rotel

3 cups Low Sodium Chicken Broth (more If You Like The Soup More Liquidy)

4 ounces, weight Tomato Paste

1 whole Chipotle Pepper In Adobo (may Add 2 To 3 If You'd Like)

1 can Black Beans, Drained And Rinsed

1 Lime, Juiced

Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese

Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.

Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.

Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

Slow Cooker Chicken Tortilla Soup

Prep Time:

10 Minutes

Difficulty:

Easy

Cook Time:

5 Hours

Servings:

12 Servings

3 whole Chicken Breasts

2 teaspoons Chili Powder

1 teaspoon Cumin

Salt And Pepper, to taste

1 whole Medium Onion, Chopped

1 whole Red Bell Pepper, Seeded And Chopped

1 whole Seeded Yellow Bell Pepper, Chopped

1 can (28 Ounce) Whole Or Diced Tomatoes, With Juice

1 can Rotel

3 cups Low Sodium Chicken Broth (more If You Like The Soup More Liquidy)

4 ounces, weight Tomato Paste

1 whole Chipotle Pepper In Adobo (may Add 2 To 3 If You'd Like)

1 can Black Beans, Drained And Rinsed

1 Lime, Juiced

Fixins: Sour Cream, Avocado, Cilantro Leaves, Grated Cheese

Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.

Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.

Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

Chicken and Rice Soup

Basic Breakfast Potatoes

# data[].attributes.attachment_link.description
Slow Cooker Chicken Tortilla Soup My sister Betsy is visiting, which means my sides hurt from laughing and I haven't stopped cooking for three days. Bets and I love to cook and eat together, and you never know what direction we're going to head. Some visits we do nothing but bake cookies.

# data[].attributes.body
ALIN:  Important: Cut milk in half- only 1cup.

# data[].attributes.attachment_link.readable_text
This dish ain't fancy.

This dish ain't difficult to make. (Huh. Understatement of the modern era.)

This dish...ain't not delicious.

Okay, I'll stop now. I'm sorry. But I'm fluent in both Hillbilly and Double Negative. They just speak to me sometimes.

My mom used to make a dish like this, which is really nothing at all like the original Chiles Rellenos, but I'm keeping the name intact all the same. It's a versatile, flavorful, and comforting combination of roasted green chiles, cheese, and a creamy egg mixture. And its applications are endless!

Serve it...with a fruit salad and tiny grandma rolls for a nice ladylike lunch.
Serve it...for breakfast with warm corn tortillas. (My personal favorite.)
Serve it...with grilled chicken for a nice weekend dinner.

Just serve it.

Then eat it.
You'll love it!
I don't even have cans of Hatch.

But life isn't about being unhappy where you're not. It's about being happy where you are. And I are on a cattle ranch in Oklahoma in November. So I use these here chiles.
And the girl was happy...
I like color, even in my black pepper. What can I say?

If you've got the guts, that is.

If you can HANDLE the cayenne.

And yes, I could roast my own. But first I'd have to buy some Poblano or Anaheim chiles.

And I don't want to go to the store.

Bake at 325 for about 30 minutes, or until completely set.

And you'll love it, too!

Here's the printable:

Lazy Chiles Rellenos

Lazy Chiles Rellenos

# data[].attributes.attachment_link.description
This dish ain't fancy. This dish ain't difficult to make. (Huh. Understatement of the modern era.) This dish...ain't not delicious. Okay, I'll stop now. I'm sorry. But I'm fluent in both Hillbilly and Double Negative. They just speak to me sometimes.

# data[].attributes.body
Ingredients
This soup has ground beef, cabbage, onion, celery, kidney beans, and diced tomatoes.

HOW DO YOU MAKE BEEF AND CABBAGE SOUP?

Prepare beef- You start by seasoning the ground beef. Shape into balls and brown in oil. Drain the grease.

Prepare veggies- Chop cabbage and tomatoe into large chunks. Cut one  onion into rings. Chop 3 stalks of celery.

Put it together- add veggies to meatball pot, cabbage first. Cover with  other veggies and one can ofkidney  beans.

Add seasoning & liquid- sprinkle salt, pepper, garlic powder, onion powder, and fennel. Cover with beef broth or tomato juice (whichever we have).

Let this all simmer on low to medium heat until cabbage is tender.

# data[].attributes.body
(Must use a mild green chile.... for mom.)

# data[].attributes.attachment_link.readable_text
This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:
Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff
So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.

I feel cleansed.

These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.

Wait. Now I'm confused. So I'll just move forward with this recipe. A pretty easy, throw-together dinner!

Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it's best not to use seasoning mixes that contain salt. But otherwise, season away!
Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.
And guess what? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate "Green Chile" in the recipe title. I didn't want to pigeonhole it.

Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn't how I rolled yesterday.

Oh my, did this ever smell good.

Now, this is the hard part, but it's very important: You need to let the pan sit about 15-20 minutes before you serve up the enchiladas. They stay together much better this way, and they'll still be nice and warm.

I'll say it again: Bada BING!

Here's the handy dandy printable!

Chicken Enchiladas

16 whole Corn Tortillas

2 whole Boneless, Skinless Chicken Breasts

Cumin, For Sprinkling

Chili Powder, For Sprinkling

1 whole Large Onion, Diced

3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!

3 cups Grated Cheddar/Jack Cheese, More If Needed

Sour Cream, For Serving

Diced Tomato, For Serving

Chopped Cilantro, For Serving

Preheat the oven to 350 F.

One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

Chicken Enchiladas

16 whole Corn Tortillas

2 whole Boneless, Skinless Chicken Breasts

Cumin, For Sprinkling

Chili Powder, For Sprinkling

1 whole Large Onion, Diced

3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!

3 cups Grated Cheddar/Jack Cheese, More If Needed

Sour Cream, For Serving

Diced Tomato, For Serving

Chopped Cilantro, For Serving

Preheat the oven to 350 F.

One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.

Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.

Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.

# data[].attributes.attachment_link.description
This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were: Chicken & Green Chile Enchiladas Green Chile & Chicken Enchiladas Enchiladas with Chicken and Green Chile Enchiladas with Green Chile and Chicken Green Enchiladas (grody!)

# data[].attributes.body
Note: Please have potatoes and onions cut (in large pieces) so I can add later.

# data[].attributes.attachment_link.description
This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did.

# data[].attributes.body
Prep time

20 mins

Cook time

6 hours

Total time

6 hours 20 mins

Tender and juicy seasoned and pan seared chicken thighs slow cook with a flavorful and light cilantro lime sauce. This meal is packed with flavor and absolutely delicious!

Author: Alyssa

Serves: 4-6

INGREDIENTS

2 pounds boneless skinless chicken thighs*

1 teaspoon cumin

½ teaspoon paprika

¼ teaspoon pepper

2 Tablespoons olive oil

1.5 cups chicken broth

¼ cup lime juice

½ cup heavy cream

2 Tablespoons cilantro, chopped

1 tablespoon cornstarch mixed with 1 tablespoon cold water

INSTRUCTIONS

1. Heat a skillet to medium high heat and add olive oil. In a shallow bowl combine cumin, paprika, and pepper. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown. Transfer chicken to slow cooker.

2. Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add heavy cream, cilantro, and cornstarch and water and mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.

1. Serve over rice, or quinoa and garnish with additional fresh cilantro.

# data[].attributes.attachment_link.readable_text
I can't believe Fourth of July is almost here. I have so many questions!
WHO can believe a year has passed since the last Fourth of July?
WHAT in the world is happening?
WHEN will time stop flying by?
WHERE in the world are my lawn chair cushions?
WHY do my dogs prefer sleeping on the freshly lain mulch in my garden instead of their dog beds?
HOW am I going to get my house organized by Friday?

Anyway, I'll be sorting out the answers to those questions in the coming days. Please light a candle for me. But in the meantime, I wanted to share this luscious recipe for BBQ chicken made right in the comfort of your own kitchen. Because you know what? Even though Fourth of July is a big grilling holiday, that doesn't mean that everyone:

1. Has a grill
2. Is able to grill
3. Knows how to grill
4. Wants to grill
5. Believes in grilling
6. Finds joy in grilling
7. Enjoys sweating, coughing, and singed arm hair.

Friends, this chicken is divine. Just ask my nephew. He was over for the day on Saturday when I whipped up a batch, and he absolutely devoured it. Then, in church yesterday, he leaned forward right after communion and said, "Aunt Ree, I think you should make that barbecue chicken on the Fourth of July."

If you knew my nephew, who is never particularly enthusiastic about food in general, you'd understand just what a ringing endorsement that really was.

Drizzle some olive oil onto a rimmed sheet pan.

Of course, you can use any kind of chicken you'd like. Legs are delicious, too. But I don't think there's anything more delicious than juicy, flavorful chicken thighs, and they're relatively cheap, especially if you buy them in big family packs. Perfect for a Fourth of July crowd!

For these, I did both!

Yum!

(Pssst. Pasta salad recipe coming next!)

And keep all your arm hair intact.

Here's the handy dandy printable!

Oven Roasted BBQ Chicken Thighs

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Delicious!

Oven Roasted BBQ Chicken Thighs

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

Delicious!

# data[].attributes.attachment_link.description
I can't believe Fourth of July is almost here. I have so many questions! WHO can believe a year has passed since the last Fourth of July? WHAT in the world is happening? WHEN will time stop flying by? WHERE in the world are my lawn chair cushions?

# data[].attributes.body
4 hard boiled eggs
2 small containers of prepared oatmeal

Oatmeal prep:
Use one packet instant oatmeal. Follow packet directions, using milk, not water. (We like it creamy, notdry)
Top with 1 tsp. brown sugar , diced apple (1/8 of apple is fine) , and a few raisins.

# data[].attributes.attachment_link.readable_text
Raise your hand if you love recipes with the word "Bake" in the title.

This is a classic old recipe shared with my mom by her friend Betty Daley. I always loved it growing up, but the first time I made it for my own household years ago, it was met with mixed reviews. The original recipe calls for quite a bit of sour cream, and since my nuclear family is a little sensitive to large amounts of the stuff, I've adapted it through the years to suit the picky palates of the people I live with.

Picky palates of the people. Thursday morning alliteration for you.

You'll need ground chuck.

Okay, fine. Any ground beef will do.

But ground chuck is best. Flavor to the max. Like, totally.

Please grate your own. Please?

Oh, and I like No Yolks. This is not a paid advertisement. No Yolks doesn't know me. I just like the firm, wonderful texture of No Yolks.

No Yolks No Yolks No Yolks.

Sorry.

And that's it for the seasoning, and what I actually love about this dish. But you can certainly add in some Italian seasoning or red pepper flakes to give it a little kick.

Note: Some other versions of Sour Cream Noodle Bake call for stirring the noodle mixture and the meat mixture together in one big batch, but I prefer the layered approach. Either way is yummy, though-go forth and do what you'd like!

Bake it in a 350 degree oven for about 20 minutes-just long enough for the cheese to melt.

As you can see, I already have my hunk of bread ready.

Enjoy!

Sour Cream Noodle Bake

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Sour Cream Noodle Bake

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

# data[].attributes.attachment_link.description
Raise your hand if you love recipes with the word "Bake" in the title. This is a classic old recipe shared with my mom by her friend Betty Daley. I always loved it growing up, but the first time I made it for my own household years ago, it was met with mixed reviews.

# data[].attributes.body
Mom likes grilled cheese sandwiches. I sometimes add pastrami to them- always trying to get protein in. :)

# data[].attributes.attachment_link.readable_text
This is a hearty, delicious, make-you-feel-good soup that's equally suited for a weeknight meal or a casual supper with friends. Bite-sized meatballs, made extra delicious with freshly grated Parmesan and minced garlic, are added to a flavorful broth that's stock (pun intended) full of vegetables. Serve it with a big loaf of crusty Italian bread and plenty of extra Parmesan and the world will immediately feel like a warmer, kinder, gentler place.

I love that quality in a soup.

Or you can just keep moving forward from this point, which is the road I have chosen to take.

Or is it wiggle room? I always get that confused.

That and 87,674,000 other things.

Then you need to grab some cheesecloth and make a bouquet garni -or, quite simply, a little bundle of herbs tied with a little twine. In this herb bundle, we'll use parsley...

*Now pretend I'm showing a photo of me gathering and tying the little herb bundle*

*Now pretend I'm organized and on top of things*

*Now pretend I'm petite and tan*

*Thank you for your cooperation.*

I was chasing daylight here. A little dark. Sorry.

Then reduce the heat to low and simmer for 30 minutes. The flavors from the herb bundle will seep into the brothy mixture and very, very special things will go on.

How do you make the little Frenchie sign above vowels in Frenchie words? I missed the day of school where they taught those keystrokes.

So, so wonderful.

And don't forget the crusty bread.

Enjoy! Here's the printable recipe:

Italian Meatball Soup

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

Italian Meatball Soup

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

# data[].attributes.attachment_link.description
This is a hearty, delicious, make-you-feel-good soup that's equally suited for a weeknight meal or a casual supper with friends. Bite-sized meatballs, made extra delicious with freshly grated...

# data[].attributes.body
Butternut squash soup.

# data[].attributes.attachment_link.description
Get Butternut Squash Soup Recipe from Food Network

# data[].attributes.attachment_link.readable_text
This is a comfort food from my childhood on the golf course, and something I highly recommend if you've never come across it in your life. It's beautiful, simple homemade Chicken and Noodles-a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It's so perfectly yummy and soul-pleasing.

While you could certainly go the turbo homemade route and make your own egg noodles (recipe below), I"ll show you a quick and easy alternative that I think is just as good.

You won't believe how delicious such a simple dish can be.

Now. You can certainly make your own noodles. They're a cinch. If that's the way you want to go, here's the step-by-step recipe. Just cut them shorter than these if you do take this purely homemade route.

But.

Ingredients: flour, water, and eggs. That's it.

I've made my own noodles, and I've used Reames. And I'd serve Reames to guests every day of the week and twice on Sunday.

***This is not a paid advertisement for Reames Egg Noodles, for Lord's sake.***

But they taste the same. And that's a very, very good thing.

a) I love cooked carrots

and

b) This makes it easier for those who don't like cooked carrots to pick them out and pipe down

I'm a rebel that way.

I've been on a real turmeric kick lately. Try it sometime! It's magical.

But it really shouldn't need it.

It's starting to get real here, folks.

Yum.

But that's not what I'm going for here.

Oh dear. This is comfort food. This is home.

This is what happens...

And awww-look how cute! Matching mother-daughter alien hands!

Look. It's a photography thing. Exposure and all that stuff. In order to properly expose the darker contents of the pot, my hand is always pink and freaky and bright white.

I'll cover it sometime on Pioneer Woman Photography. It's too painful for me to discuss here.

I charged her five bucks, though.

Enjoy this! It's what life is all about.

Homemade Chicken and Noodles

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Homemade Chicken and Noodles

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

# data[].attributes.attachment_link.description
This is a comfort food from my childhood on the golf course, and something I highly recommend if you've never come across it in your life. It's beautiful, simple homemade Chicken and No...

# data[].attributes.attachment_link.readable_text
I made this for a quick dinner last night, so I thought I'd share it with you this morning. It's almost identical to a recipe I posted here back in ancient times, also known as 2009, but it's much quicker, easier, and will leave more time for you and your husband to catch up on old Season 3 episodes of 24, which have recently been playing on some cable channel without commercial interruptions.

Along those lines, I would like to say that I don't think my central nervous system will make it to Season 4. I just don't.

Anyway, in the old, ancient version of this pasta, I took the time to roast the red peppers myself over the stovetop burner, and I added toasted pine nuts, which added a nutty flavor and a little crunch. But last night, I had no time for roasting. I had no time for nutty crunch. I just had time to whip up a quick, easy pasta. And I just had time for Jack Bauer.

I love, love, love these things. You can find lots of different brands, lots of different sizes of jars. But jarred roasted red peppers are absolutely, positively something you should stock in your pantry or fridge if you don't already. They're just smashing in sauces like this one, but they're also perfect cut into strips on a sandwich, chopped and spooned over a block of cream cheese with crackers, or just eaten on a plate for lunch with a pile of cottage cheese.

Pasta. It is everything.

Here's the handy dandy printable.

Quick and Easy Roasted Red Pepper Pasta

12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)

1/2 whole Large Onion, Finely Diced

1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped

1 cup Vegetable Or Chicken Broth

1/2 teaspoon Salt, More To Taste

Freshly Ground Black Pepper

1/2 cup Heavy Cream (more To Taste)

1/2 cup Parmesan Shavings (more For Serving)

Finely Minced Parsley

Chopped Fresh Basil (if You Have It!)

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Quick and Easy Roasted Red Pepper Pasta

12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)

1/2 whole Large Onion, Finely Diced

1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped

1 cup Vegetable Or Chicken Broth

1/2 teaspoon Salt, More To Taste

Freshly Ground Black Pepper

1/2 cup Heavy Cream (more To Taste)

1/2 cup Parmesan Shavings (more For Serving)

Finely Minced Parsley

Chopped Fresh Basil (if You Have It!)

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

# data[].attributes.attachment_link.description
I made this for a quick dinner last night, so I thought I'd share it with you this morning. It's almost identical to a recipe I posted here back in ancient times, also known as 2009, bu...

# data[].attributes.attachment_link.readable_text
First of all, naming recipes cracks me up.
Spinach and Mushroom Quesadillas with Fontina and Goat Cheese.
Fontina and Goat Cheese Quesadillas with Spinach and Mushrooms.
Spinach and Fontina Quesadillas with Mushrooms and Goat Cheese.
Spinach and Mushrooms Quesadillas.
Quesadillas with Spinach, Mushrooms, Fontina, and Goat Cheese.
Quesadillas with a Bunch of Yummy Stuff Inside.
Okay. Just had to get that out.

Second: I could eat quesadillas every day of my life. I've carried on and on here about how much I love quesadillas, and I have a handful of varieties on PW Cooks. Here are a couple of my favorites:

Quesadillas de Camarones
Grilled Chicken and Pineapple Quesadillas

I love vegetarian varieties of quesadillas, too, so last night I whipped up a yummy batch packed with sauteed mushrooms and spinach. I added sherry to the veggies while they were cooking, which gave them a nice, rich flavor, and I used Fontina and goat cheese to switch things up a bit. You can use Monterey Jack in place of the Fontina, but do give the goat cheese a try if you have some available.

Goat cheese in quesadillas will make your skirt fly up.

Like, totally.

Begin by slicing a bunch of mushrooms.

Wine + Mushrooms = TrueLuv4Evr

Color = Flavor.

Amen.

Words can not express to you how much I love wilted spinach.

I want to grow old with it.

That was four words. Forgive me.

Make these for dinner tonight!

You'll love every single bite of them.

Love,
Pioneer Woman

Spinach and Mushroom Quesadillas

Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.

Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.

To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.

Slice quesadillas into four wedges and serve immediately.

Spinach and Mushroom Quesadillas

Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.

Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.

To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.

Slice quesadillas into four wedges and serve immediately.

# data[].attributes.attachment_link.description
First of all, naming recipes cracks me up. Spinach and Mushroom Quesadillas with Fontina and Goat Cheese. Fontina and Goat Cheese Quesadillas with Spinach and Mushrooms. Spinach and Fontina Quesadi...

# data[].attributes.attachment_link.readable_text
Heat vegetable oil or olive oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.

In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.

Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.

# data[].attributes.attachment_link.description
Chicken Quesadillas are absolutely a go-to recipe in our household, but while I've made them on my show (and have posted different variations of quesadillas here through the years), I just re...

# data[].attributes.attachment_link.description
This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and sugar. Use a rich egg bread or a moist white loaf.

# data[].attributes.attachment_link.readable_text
It doesn't get much better than pot pie. It just doesn't. It's that brothy gravy...that golden, crisp crust...those tender, flavorful vegetables.

Gosh, gosh, gosh. Times a million. Infinity.

Here's one I made awhile back. What I love about pot pie is, you can cook the chicken right then and there...or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion...or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn't have to be a huge ordeal!

Here's how I made it.

Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Have a huge Thanksgiving dinner and wrap up the turkey leftovers.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

Stir the chicken into the veggies and let it warm up...

Finally, just let the mixture bubble up until it's nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

(Or grab a dang storebought pie crust. I'm the last person on earth that's gonna judge you.)

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won't soften like it is here. But I have an impatience problem.)

But only if you want to be like me.

A real staple for fall and winter, baby!

(Sorry I called you baby.)

Here's the handy dandy printable!

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol') spoonful!

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol') spoonful!

# data[].attributes.attachment_link.description
It doesn't get much better than pot pie. It just doesn't. It's that brothy gravy...that golden, crisp crust...those tender, flavorful vegetables. Gosh, gosh, gosh. Times a million. Infinity...

# data[].attributes.attachment_link.readable_text
The Oscars is this Sunday night, and if you're the kind of human that likes to put on your favorite new top, dab on a little extra lip gloss, brush your hair until it shines, and settle in with a glass of wine just as the ceremony is beginning, I have the perfect little treat for you.

(I'll probably be wearing yoga pants and have my hair in a knot on top of my head, judging from my typical Sunday evenings. But don't be like me.)

Puffed Pastry Pizzas are not just alliterative...they're also completely delightful. They have a nice light texture, you can change up the toppings, and most of all, they're so incredibly easy to make with really impressive results. My idea of fun, if I were having a group of girlfriends over to watch the Oscars, which I'm not because I live too far out of town and five miles down a gravel road and everyone would wind up getting home way too late for a Sunday night in rural America, but that's okay; I can fantasize anyway, would be to make a slew of the pizzas, each a different variety, then slice them up and serve them on huge, honking platter. What a presentation!

But here's the good news: you don't have to have an Oscar party to have an excuse to make these babies. They're allowed on any night of the week/year/decade/century!

Here's how to make them.

Just keep in mind you'll need to factor in the time to thaw your puffed pastry!

Oh, and I wash mushrooms. I've read for years that you're supposed to wipe mushrooms clean with a damp cloth. But I choose to rebel against this for one very important reason:

I don't like to ingest dirt.

Amen.

Healthy, of course, being a relative term.

(And the wine is optional! You can use broth instead, or just cook the mushrooms without any added liquid.)

(But wine, for me, is never optional.)

Finally, grate up some mozzarella. You won't need too much, and just as was the case with my Chicken Mozzarella Pasta on Monday, you can use the fresh stuff that I'm using here, or you can use regular ol' supermarket mozzarella. Either one is fine!

You don't want to lay on too much cheese, as it can cause some chaos as the pastry puffs in the oven, so just keep it light! The star of the pizzas really is the puffed pastry itself.

(Don't tell the toppings I said that.)

Now, a couple of things: First, don't be alarmed if you look in the oven during baking and you see crazy things happening on one or both of the pizzas. Sometimes, because of the toppings, one little area of the pastry will puff up and freak out on you...but it's totally fine! If it's a really big puff/air bubble, I'll reach in with a sharp little knife and pierce it ("I pierced the toast!" Name that movie), which can cause it to settle down.

Or, usually, after you take the pizzas out of the oven, you can just press the bubble down or wait and watch it settle down by itself!

Either way, it's always best to let the pizzas sit for a good 10 minutes before you serve them. Helps the pastry settle down and the toppings cool down a bit, and it will help hone your skills of patience, which you'll need because these pizzas are so gloriously inviting.

Enjoy these, guys. They're yummy.

Here's the handy dandy printable!

Puffed Pastry Pizza

Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.

When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat.

Preheat oven to 415 degrees, then start on the pizza toppings.

In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.

To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.

On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.

On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.

Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.

Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they'll calm down.

Sprinkle on basil, slice into pieces, and serve!

Puffed Pastry Pizza

Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.

When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat.

Preheat oven to 415 degrees, then start on the pizza toppings.

In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.

To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.

On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.

On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.

Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.

Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they'll calm down.

Sprinkle on basil, slice into pieces, and serve!

# data[].attributes.attachment_link.description
The Oscars is this Sunday night, and if you're the kind of human that likes to put on your favorite new top, dab on a little extra lip gloss, brush your hair until it shines, and settle in with a glass of wine just as the ceremony is beginning, I have the perfect little treat for you.

# data[].attributes.attachment_link.readable_text
My mom visited a month ago, and just before she left I called her and said, " Mom?" The End.

No, that wasn't really the end. I just like to do that sometimes. I said, " Mom? Will you please bring your recipes?" Then I batted my eyelashes and waited for her answer.

" Sure," she said. And I jumped for joy. Because you see, my mom's "recipes" amount to two enormous-like, the most gargantuan I've ever seen-three-ring binders stuffed with plastic sleeves that contain every wonderful, fabulous recipe she's used since The Dark Ages, or at least since around 1968. She still collects and tests recipes, so her plastic sleeves are updated with modern, interesting foods.

So I have a confession to make, seriously. When I looked forward to my mother's visit, all I could think about was getting my hands on her recipe binders...and honestly, I secretly had the thought, Maybe she'll forget them and leave them at my house. Then, while she was here and I was tidying up the kitchen, I "absentmindedly" put the binders in my pantry so they'd be out of the way. And sure enough, when she pulled away from my house the following Monday morning and drove back to Tennesse, she did so without her binders. And I've had them ever since.

I'll have to make my peace with God about whether or not I subliminally, subconsciously, maybe, sorta, kinda, willed her recipe binders into being left here, but boy howdy, have I had some fun with those suckers! One of the first things I zeroed in on was this recipe for Apple Dumplings. Emailed to her by a friend known only as "Donna," it uses Granny Smith apples, Pillsbury Crescent Rolls, and...GULP: a can of Mountain Dew. Oh, and more butter than you've ever seen on this website, ever. I had no idea what to expect, but it looked so easy, I had to try.

The result? I had to throw the pan away. These apple dumplings were SO indescribably delicious, after I took one bite to try them out, I proceeded to take thirty-four more. Then I became racked with guilt, fear, and shame, and I took another bite. Then I tossed the pan into the garbage. They were evil. And they had to be destroyed.

For those of you with will power, though, these are really surprisingly delightful! The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more "apple dumpling-y". And the Mountain Dew, coupled with the obscene amound of butter, creates a yummy, sweet sauce at the end. Serve these beauties with ice cream (or, if you're on a diet, a huge dollup of sweetened whipped heavy cream) and you'll be left wondering how such ordinary ingredients can be so sublime.

The Cast of Characters: Granny Smith apples, Butter, Sugar, Vanilla, Cinnamon, Pillsbury Crescent Rolls, and a can of Mountain Dew.

Start by peeling and coring 2 Granny Smith apples. It doesn't matter if they're a little bruised and battered. My boys used these to play raquetball earlier that day, and they worked just fine.

Next, cut the apples into eight slices.

Butter a 9 x 13 inch baking pan. (Mine was a little smaller and I later ran out of room, so please don't take matters into your own hands and choose some funky pan that's too small. I'll regret it the rest of my life.)

Now I want you to cast aside any preconceived notions you might have about refrigerator crescent rolls. Then I want you to open the can of crescent rolls and unroll the dough.

Just pretend it's puffed pastry. And really what's the big difference? (I have a feeling someone out there is going to answer that for me.)

In any event, roll up an apple slice in each of the cresent rolls.

]
Like this!

Now lay each one into the buttered baking pan. And let's just acknowledge the elephant in the room: the black smudge on my left thumb. It isn't mascara. It isn't Sharpie pen. It's grease from the underside of my tripod head, which can stick a little. I would have Photoshopped it out, but that wouldn't be keepin' it real, now, would it?

Now, melt 2 sticks regular (salted) butter in a saucepan.

Dump in 1 1/2 cups sugar...

And here's the kicker: just barely stir together.

Also add in 1 teaspoon vanilla...

And barely stir. You definitely want the mixture lumpy and grainy.

Now pour the very low-calorie mixture over the top of the dumplings, making sure to thoroughly coat them.

I'm so pleased to be able to bring you healthy, low-fat cuisine. Makes me feel like I'm doing my part in the world.

Now, the recipe calls for a 12-ounce can of Mountain Dew, but I wound up using only one of these little ones. And by the way, aren't these just the cutest little things?

And there's another black smudge. I can't escape them...they're taking over. But I'm just happy you guys accept me, black smudgy fingers and all.

So what you want to do is, pour Mountain Dew all around the edge of the pan.

I also deviated from the rules a bit and poured it down the center. But only because I was feeling dangerous.

NOW. Sprinkle the top with cinnamon and bake at 350 degrees for 30-45 minutes, watching to make sure they don't get too brown. (You'll definitely want them golden brown and crispy on top, though.)

And here's what they'll look like.

Now, when I first pulled the pan out of the oven, there was quite a lot of liquid sloshing around in the pan. This happened because I used a smaller pan than the recipe called for, and I had to leave out two dumplings. So if you use a 9 x 13-incher, you should be fine. I poured a little of the excess liquid into a separate bowl before I began cutting into the dumplings.

Oh, baby. Honestly, these are to die for. See how crispy they are on top, and how soft and dumpling-y they are on the bottom? That combination of textures is what's so delicious.

Serve it with vanilla ice cream (cinnamon ice cream would be perfect, too), and don't be afraid to top the whole thing with some of the sweet sauce from the bottom of the pan.

If you want to just drink that stuff with a straw, that'd be fine, too.

Enjoy!

Apple Dumplings

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Apple Dumplings

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

# data[].attributes.attachment_link.description
My mom visited a month ago, and just before she left I called her and said, " Mom?" The End. No, that wasn't really the end. I just like to do that sometimes. I said, " Mom? Will you please bring your recipes?" Then I batted my eyelashes and waited for her answer.

# data[].attributes.body
Green chile or spinach w/ artichoke

# data[].attributes.attachment_link.readable_text
Strata is otherwise known as "the breakfast casserole that your overnight guests will think you toiled away on all morning when in reality, you simply whipped it up the night before and just popped in the oven."

"Strata" is much shorter.

Stratas are egg casseroles made with bread-lots of it. You could call them savory bread puddings. Two things I love about stratas (besides how delicious they are):

1. They're make-ahead.

2. You can make them with just about any ingredients you desire or have on hand.

Look at that golden eggy bread! Sigh.

Let's make a Bacon and Cheese Strata and then I'll show you a few more of my favorite variations.

Start with bread. Any bread will do, but I tend to go for the fresh baked French loaves in my grocery store. Rip it into chunks; don't even bother cubing it. When you measure, press it down a bit in the measuring cup. A large glass measure works well here, and too much bread is better than too little.

You'll also need milk, eggs, and seasoning. For the seasoning, I almost always keep it simple: salt, pepper, and mustard powder. Mustard powder adds a little tang and keeps things interesting.

Whisk the eggs first, then whisk in the milk and seasoning.

Here's where you can get creative. We're adding crispy bacon, shallots, cheese (lots of cheese), and parsley.

Last, stir in the bread. Pour the whole thing into a greased pan, cover, and refrigerate for at least 6 hours and up to 24. At first, you'll think the mixture looks too wet, too milky. That's where the time in the fridge works its magic.

The next morning, sip your coffee, read the paper, do some online shopping, all while your sumptuous strata bakes in the oven.

The strata will poof gorgeously in the oven and deflate once it rests. You do want to give it about 5 minutes to rest after coming out of the oven. This gives the eggs a chance to set up. Also, you won't risk burning the roof of your mouth.

The recipe for this strata can be found below. Here are a few variations!

Spinach Artichoke Strata

Replace salt, pepper, and mustard with 1 1/2 teaspoons Greek seasoning.

Whisk 3 ounces softened cream cheese into the egg mixture, then stir in:

10 ounces chopped frozen spinach, thawed and squeezed dry

1 can (14-ounce size) quartered artichoke hearts, drained

1 cup grated Swiss cheese

1/2 cup grated Parmesan

a dash of Tabasco

Italian Strata

Heat 1 tablespoon oil in a pan. Saute 1/2 cup onion for 1 to 2 minutes. Add 8 ounces sliced cremini mushrooms. Cook, stirring frequently for about 5 minutes. Add 2 cloves minced garlic and cook 1 minute more. Remove to a plate with a slotted spoon.

Stir into the egg mixture:

1 cup quartered pepperoni slices

3/4 cup sliced green olives

1 1/2 cup grated mozzarella

1/2 cup Parmesan

mushrooms/onions/garlic

Green Chile

Stir into the egg mixture:

4 ounces chopped green chiles, drained

1 cup chopped tomatoes

2 tablespoons salsa

2 cups grated Monterey Jack or Pepper Jack

If your tomatoes are very juicy, remove some of the seeds and pulp.

Serve with sliced avocado and salsa.

Please don't feel limited to these variations. I'd love to hear your ideas for flavors-roasted veggies and goat cheese, pesto and chicken ... I'll stop now. Let's hear yours!

Bacon and Cheese Strata

Grease a 9x13 pan.

Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside.

Whisk eggs for 1-2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread.

Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24.

Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.

Bridget

Bridget Edwards likes cookies. She's been decorating them for over a decade and eating them for as long as she can remember. The author of two cookie books, Decorating Cookies and Decorating Cookies Party, Bridget believes: 1.) Cookies are made to be eaten, not to be perfect. 2.) Making pretty shouldn't require an art degree or a fancy overhead projector. 3.) Your time is better spent EATING cookies with family and friends than slaving over decorating them. Bridget shares cookies and recipes for all things sweet on her blog, Bake at 350. She resides in the Lone Star State with her husband, teenage son, and two kitties.

Bacon and Cheese Strata

Grease a 9x13 pan.

Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside.

Whisk eggs for 1-2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread.

Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24.

Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.

# data[].attributes.attachment_link.description
Strata is otherwise known as "the breakfast casserole that your overnight guests will think you toiled away on all morning when in reality, you simply whipped it up the night before and just popped in the oven." "Strata" is much shorter. Stratas are egg casseroles made with bread-lots of it.

# data[].attributes.body
We do NOT eat pork

# data[].attributes.attachment_link.readable_text
Preheat the oven to 350 degrees. Generously spray 18 muffin cups with nonstick cooking spray.

In a large skillet over medium-high heat, crumble and cook the sausage until it's about ¾ brown. Add the onion and reduce the heat to medium-low. Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Remove this from the heat and set it aside to cool.

Crack the eggs into a bowl and add the salt, pepper, and chili powder. Whisk it until it's combined. Add the cheddar and bell pepper and stir them in. When the sausage has cooled slightly, Add it by the spoonful and stir it until it's all mixed together.

Use a measuring cup to scoop the mixture into the muffin cups and bake them for 20-22 minutes, until they're puffy and just barely set. Within a minute or two, the casseroles will start to flatten just a little bit. This is normal! Run a knife along the edges of each muffin cup and lift them out of the pan. Serve them warm with a little fruit.

Helpful tip: The casseroles freeze beautifully! Just seal them tightly in plastic zipper bags. Thaw and reheat in the microwave when you're ready to serve them.

Change it up!

* Substitute half the diced bell pepper with finely chopped mushrooms.
* Add several dashes of hot sauce to the egg mixture for a little more spice.
* Substitute pepper jack cheese for the cheddar.

# data[].attributes.attachment_link.description
Preheat the oven to 350 degrees. Generously spray 18 muffin cups with nonstick cooking spray. In a large skillet over medium-high heat, crumble and cook the sausage until it's about ¾ brown. Add the onion and reduce the heat to medium-low. Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft.

# data[].attributes.body
Substitute meat in recipe with pastrami or chicken sausage (Trader Joes)

# data[].attributes.attachment_link.readable_text
Fact: Real cowboys don't eat quiche.

But that just leaves more for me!

I've been making this deep-dish quiche-and variations of it-for about ten years. The first time I made it was for a fancy-schmancy baby shower I threw for my sister-in-law Missy, who was about 8 1/2 months pregnant at the time, which means I was about six months pregnant at the time, which means the second the shower guests left, Missy and I both fell on the sofas in my living room, started crying, and didn't move for a year. Still, to this day, when I eat this quiche I start feeling weak-in-the-knees tired and automatically start trying to pick out baby names. And I'm not even pregnant anymore.

It's a good thing this quiche is so delicious. Though you can use this recipe to make two quiches in a standard pie pans, I like to make one big one in a deep french tart pan so there's a much higher filling-to-crust ratio; the pans are available at Williams-Sonoma or any cooking or baking supply. And the filling for this quiche is totally adaptable-throw in asparagus tips, broccoli, and whatever cheeses you have in your fridge. In addition, the filling can be made ahead of time and stored in the fridge until you're ready to pour it into the crust and bake it. I did this when I made seven of the suckers for Missy's baby shower, and I think it's the only thing that prevented me from going into premature labor over the whole ordeal.

Whatever you do, serve this quiche to women. It's how it was meant to be served.

The Cast of Characters: 1/2 recipe for Perfect Pie Crust, eggs (not pictured), heavy cream, onions, artichoke hearts, mushrooms, grated swiss cheese, butter, thick cut bacon, salt, and pepper. Fresh parsley and chives are optional.

Don't you love how I forgot...um...the EGGS in the above photo? I'm nothing if not thorough.

I'm nothing if not brilliant. In my own mind.

I love giving you these health tips. I consider it my purpose on earth.

When it's done, remove the mixture from the heat and set it aside, allowing it to cool for about 20 to 30 minutes.

Plus, I didn't have any other choice. That's part of why I think it worked splendidly.

No. Not really.

NOTE: the quiche should not appear to be totally firm and set. A little jiggle is just fine.

I really like quiche to contain a bunch of ingredients, and for the egg/cream mixture to be simply a binding element that keeps it all together. This quiche definitely fits that bill.

Here's the recipe!

Pioneer Woman's Quiche

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don't clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you'd like a little kick.)

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

Pioneer Woman's Quiche

Preheat oven to 400 degrees.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don't clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you'd like a little kick.)

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

# data[].attributes.attachment_link.description
Fact: Real cowboys don't eat quiche. But that just leaves more for me! I've been making this deep-dish quiche-and variations of it-for about ten years.

# data[].attributes.body
Swap out or eliminate pork

# data[].attributes.attachment_link.readable_text
This is a delicious breakfast-or-shower-or-brunch-or-luncheon casserole that is not only flavorful, it's disturbingly easy to prepare AND can be made up o 24 hours ahead of time and kept in the fridge until baking time. (GOSH, I'm into the run-ons tonight.) The recipe comes from the annals of my mother's recipe collection, and I believe it originated in the Service League/Junior League cookbook in the town where I grew up. And can I get a big "AMEN" for the following statement?

" The best recipes in the world reside in Junior League cookbooks, particularly those whose origin is in the southern states."

Thank you for letting me get that out. Oh, and Amen. AMEN!

Anyway, I want you to know that I just now sauntered (moseyed? sashayed?) into the kitchen, grabbed all the necessary ingredients, and whipped this up. Then tomorrow, I'll provide up-to-the-minute photos, commentary, and dumb remarks as I bake and serve this yummy creation.

I like keeping the bits on the small side; it decreases the risk that suspicious, finicky eaters might ask, " What's this white stuff?"

And now come the terms. Run, don't walk, to the fridge and quickly remove 2 (yes, I said "two") CORRECTION: 1 1/2 sticks of butter. Then slice it and begin placing slices all over the top of the bread and cheeses.

Now pause for a moment. Feel really guilty. Now continue.

* Note: this step of the recipe-laying the butter in pats all over the top-is a bit of an experiment. The original recipe calls for you to "mix the milk with the remaining ingredients", which would include the butter. However, when I've made it in the past, mixing the cold milk and butter just doesn't make much of a homogenized mixture and bits of butter always settled at the bottom of the milk. So to make it easier, I'm experimenting with this method this time. My only concern is that the butter might pool as the dish bakes. However, I think it's close enough to the onion rolls to partly be absorbed. We'll find out!

* Mid-Baking Update: I believe if I continue using the pats-of-butter-on-top method, I'll probably use 1 1/2 sticks of butter instead of 2. It looks delicious so far, yes, but AWFULLY buttery...even for me.

Man, they think of everything, don't they?

And go chase your baby through the house because he's wearing a tutu. And, well, he shouldn't be wearing a tutu.

I don't KNOW why he shouldn't...he just shouldn't, okay?

Same to all of you. See you in the morning for breakfast!

(By the way, bake at 325 degrees, COVERED, for 45 minutes. Then remove foil, increase heat to 350, and bake an additional 10-15 minutes. Let stand five minutes before serving.)
____________________

Good morning, darling friends! I just pulled it out of the oven...

In a word, folks, this is DELICIOUS.

Enjoy!

Sleepin' in Omelette

Generously butter an 9x13 baking dish.

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

Sleepin' in Omelette

Generously butter an 9x13 baking dish.

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

# data[].attributes.attachment_link.description
This is a delicious breakfast-or-shower-or-brunch-or-luncheon casserole that is not only flavorful, it's disturbingly easy to prepare AND can be made up o 24 hours ahead of time and kept in the fridge until baking time. (GOSH, I'm into the run-ons tonight.)

# data[].attributes.attachment_link.readable_text
There are as many variations of quesadillas on this website as there are grains of sand in all the beaches of the world.

Not really. There are seven.

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

I made these babies yesterday. We gobbled 'em down!

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

Or any ol' cheese you want.

(But Monterey Jack is the best for quesadillas.)

(But use any ol' cheese you want.)

(As long as it's Monterey Jack.)

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

Obsessed, I tell you.

CONSUMED!

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

Obsessed, I tell you.

CONSUMED!

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

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

Here's the handy dandy printable.

Taco Quesadillas

In a large skillet over medium-high heat, brown the ground beef and drain the excess fat. Add the chili powder, cumin, cayenne, tomato paste, water, and salt and stir to combine. Allow it to simmer for a few minutes and keep warm.

Heat a separate skillet over medium heat. Smear butter in the bottom and place a tortilla in the skillet. Top with a generous amount of cheese, and sprinkle with beef. Place the other tortilla on top. Let it cook for a minute or two, until the cheese starts to melt. Use a spatula to flip it to the other side and let it cook until the cheese is totally melted and the edges of the tortillas are starting to sizzle. (Note that the tortillas will not be overly crisp.)

Remove it from the heat and repeat with the other tortillas and other ingredients. Slice the quesadillas in half and top with lettuce and pico de gallo and serve.

Alternatively, you can top a whole quesadilla with lettuce and pico de gallo, then fold it over. (You may also use flour tortillas instead of corn.)

Taco Quesadillas

In a large skillet over medium-high heat, brown the ground beef and drain the excess fat. Add the chili powder, cumin, cayenne, tomato paste, water, and salt and stir to combine. Allow it to simmer for a few minutes and keep warm.

Heat a separate skillet over medium heat. Smear butter in the bottom and place a tortilla in the skillet. Top with a generous amount of cheese, and sprinkle with beef. Place the other tortilla on top. Let it cook for a minute or two, until the cheese starts to melt. Use a spatula to flip it to the other side and let it cook until the cheese is totally melted and the edges of the tortillas are starting to sizzle. (Note that the tortillas will not be overly crisp.)

Remove it from the heat and repeat with the other tortillas and other ingredients. Slice the quesadillas in half and top with lettuce and pico de gallo and serve.

Alternatively, you can top a whole quesadilla with lettuce and pico de gallo, then fold it over. (You may also use flour tortillas instead of corn.)

# data[].attributes.attachment_link.description
There are as many variations of quesadillas on this website as there are grains of sand in all the beaches of the world. Not really. There are seven. The point is, quesadillas are one of my favorite things to eat on earth, and I never get tired of them!

# data[].attributes.body
I heat these up, add some chili and cheese on top for a one-serving tamale casserole.

# data[].attributes.body
Mom likes her rice soft, not al dente (same w/ pasta). I like to use the rice cooker. When I do it is 2 cups of rice and 5 cups of water. I add a little bit of vegetable oil and salt.

# data[].attributes.body
My mother adores anything with corn. (Corn bread with chili is a winner.)

# data[].attributes.attachment_link.readable_text
Tomorrow's Food Network episode is one of my favorites so far, for a couple of reasons. One, it chronicles the last day of a week of freezer cooking (cooking and freezing meals and ingredients for later)...and I happen to love freezer cooking. Two, it chronicles an epic supermarket trip my boys and I took, and they really made me laugh that day. They were nutso.

There'll be recipes and ideas on the show, but I thought I'd list some of my favorite freezer-friendly recipes for you, as well as give little freezer tips here and there. This is by no means comprehensive...I could go on all day!

MY APPROACH

First, my overall approach to freezer cooking: Generally speaking, I do a mix of one-dish meals-things like casseroles, soups, stews, and chilis-but I also like to prepare ingredients up to a certain stage and freeze them so I can grab them and start cooking some of my favorite meals. One of the things that some folks don't love about freezer cooking is that there are sooooo many casseroles, which can get to be a little old after awhile...but if I have a bunch of individual ingredients prepped and ready to go, not everything has to wind up being in casserole form. (I'll give you some examples in a minute.)

Also note: When you have a freezer full of food, you can then fill your fridge with salad greens, spinach, and other veggies so you can make a big, healthy salad on the side. Perfect!

MY CONTAINERS

When I do freezer cooking, I almost never freeze things in nice baking dishes or Pyrex pans-primarily because I don't want to tie them up for such a long time.

I'm an ardent fan of foil baking pans of various sizes: You can buy them in bulk at warehouse clubs, and in most cases you can wash and reuse them a time or two...or, if you're not in the mood to wash anything, you can just toss them once the food is gone.

Plastic freezer bags of various sizes are another favorite freezer vessel of mine, and my general approach is filling the bag, then totally flattening it as I seal it. So whether it's taco meat or soup, they freeze flat and allows me to stack them as high as they'll go. This is much better than filling 'em in an upright position, which makes 'em more bulky.

More rarely, I'll whip out my trusty vacuum sealer ...but sometimes it can be a pain. I usually just use it when want to cut up a large piece of meat into smaller steaks or freeze pieces of raw chicken. Usually, Ziplocs are good enough for me.

LABELING

Labeling is very important from two angles: First, it's always a good idea to know how many centuries ago something was cooked. Second, in the case of foil-covered pans or storage containers, you generally can't see clearly what's inside. Labeling keeps you from having to "break the seal" and peel the foil back or open a container. A Sharpie is my favorite tool, as it writes as clearly on foil as it does on plastic.

One helpful thing you can do is to write, along with what the dish is and the date, baking/warming instructions on each package, i.e. "375/40 minutes." Of course, you'll need to add the thawing time to that (or adjust the baking time accordingly.)

FREEZER-FRIENDLY INGREDIENTS

While I have a zillion one-dish recipes (casseroles, etc.) that I love to cook and freeze, one of my favorite freezer cooking tricks is making ready-to-go ingredients in bulk. Here are some things I do...and why:

Grilled chicken breasts. I love grilling up a whole bunch of marinated chicken breasts, then freezing them whole in packages of 2 or 4. (I don't want to put a whole bunch in one large bag because then I'd have to open and close it, which would affect the quality over time.) If you have frozen grilled chicken breasts, you can thaw them out and:

* Slice them and put them on top of a Caesar Salad
* Dice them and put them on top of a Cobb Salad or Chef's Salad
* Chop them, quickly saute in a little oil and taco seasoning, and put them on tacos or inside quesadillas.
* Dice them and stir them intoTortilla Soup.
* Leave them whole and put them insidepanini.
* Shred them and put them in chilis, soups, or pastas.

Or cut 'em in half, melt cheese on top, throw on some bacon, and make these sliders!

That's a whole lot of dinner options right there, and you don't have to worry about stocking your fridge with raw chicken all the time; it's cooked up, all ready to go! You just have to remember to remove it from the freeze and thaw it out.

Browned Hamburger. Oh, the possibilities. I freeze it in smaller bags and larger bags so I'll have the right quantity for what I need. Here are the worlds that are opened up:

Tacos. Throw it into a skillet with tomato sauce and taco seasoning and heat it up real quick, and you can have regular tacos, taco salads, nachos, even...

Taco Pizza with shredded lettuce and diced tomatoes on top! (The recipe I linked to doesn't have meat on it, but you'd just put it on top of the cheese layer.)

* Make a quickSpaghetti Sauce! (see below.)

* Make chili and sloppy joes (see below!)

Uncooked hamburger patties. Flash freeze them on a sheet pan for 30 minute so, then freeze in zipper bags 2, 4, or 6 at a time. I love just forming a slew of patties all at once, then not having to worry about it.

All the better to make Patty Melts with, my dear!

BREADS AND BREAKFASTS

Pie Crust. Formed into disks and stored in ziplocs. To use, just remove, let thaw for 30 minutes or so, then roll out.

Pizza Dough. Unrisen, stored in ziplocs.

Muffins of all varieties! I love these muffins from my mom

Sweet rolls of all shapes and sizes. These Blueberry Lemon Sweet Rolls are divine, and you can freeze them, unrisen and unabaked...then thaw and bake them later. Or you can freeze them all ready to go and warm them when you're ready.

Baked French Toast. I make full batches, and freeze them in smaller foil containers (either round or square) before the baking stage. Then I just pop 'em in the oven straight from the freezer. Yummy breakfast!

* You can also do a savory version using crumbled sausage, onion, cheese, etc.

Cooked, crumbled breakfast sausage for things like these breakfast burritos.

SOUPS, STEWS, AND SAUCES

(Freeze these flattened in Ziploc bags, or in storage containers. Then just thaw them out and heat them up!)

Spaghetti Sauce. Fabulous!

Yum.

CASSEROLES

Either thaw them completely before baking, or bake, covered in foil, at a lower temperature for 30-45 minutes before increasing to the regular temperature for the normal cooking time.

Lasagna, of course.

Chicken Pot Pie. (I make this on the show tomorrow.) I love using these round foil cake pans for pot pie. The perfect size!

OTHER STUFF

Then there's other stuff, like Hot Ham & Roast Beef Sandwiches. Make a ton, then just toss 'em in the oven as you need 'em.

Or for sandwiches like this.

I'll stop there-I don't want to overload you! Hope this gives you some great ideas for the fall when school starts. And remember to serve big salads with all this stuff: load it with raw veggies so you have a nice balance.

Hope you love the show tomorrow, guys. I'll post more freezer ideas in the coming weeks!

Love,
P-Widdle-Diddle

# data[].attributes.attachment_link.description
Tomorrow's Food Network episode is one of my favorites so far, for a couple of reasons. One, it chronicles the last day of a week of freezer cooking (cooking and freezing meals and ingredients for later)...and I happen to love freezer cooking.

# data[].attributes.body
Follow directions so we can keep this casserole in freezer for future needs. Also, must sub out sausage with beef option.

# data[].attributes.attachment_link.description
Get Spicy Chicken Spaghetti Recipe from Food Network

# data[].attributes.body
Sweet Potato Hash

This sweet potato hash recipe is a healthy, delicious, vegetarian side that is easy to make and can even be a full meal.

Categories Clean, Paleo, Side, Vegan, Vegetarian

Difficulty Easy

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 157 kcal

Author Lacey Baier

Ingredients

2 tbsp olive oil

3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

1/2 medium white onion, diced

2 stalks celery, diced

1 1/2 tsp sea salt

1/2 tsp ground black pepper

2 cloves garlic, minced

sliced green onions, for garnish

Instructions

1. Heat oil in large pan over medium-high heat.

2. Add the potatoes, onion and celery to the oil and sprinkle with the salt and pepper. Stir to combine.

3. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are almost tender.

4. Turn the heat to high and add the garlic, stirring to combine. Cook on high for 2-5 more minutes until sweet potatoes are nicely browned.

5. Serve hot and with sliced green onions, if desired.

# data[].attributes.body
Easy 4-Ingredient Egg Bake

June 4, 2017 0

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

30 Minutes

SERVINGS:

9 Servings

INGREDIENTS

1 whole Sheet Frozen Puff Pastry, Thawed

11 Large Eggs

3/4 cups Half-and-half

Salt And Pepper, to taste

1-1/2 cup Shredded Cheese (any Variety)

INSTRUCTIONS

Preheat oven to 400ºF. Lay thawed puff pastry out on a floured work surface. Roll the puff pastry into a 12 x 12 inch square.

Gently move the sheet to an 8 x 8 inch baking dish and fit the puff pastry into the dish. Make sure the pastry comes up the ides of the dish. Crimp the edges along the top with a fork to help the pastry hold to the sides.

Crack eggs into a large bowl. Add half-and-half and whisk until very frothy. Add ¾ teaspoon salt and ground pepper to taste. Add shredded cheese. Stir well to combine. (This is the time to add additional ingredients if desired.)

Pour the egg mixture into the prepared crust. Bake for 25–35 minutes, until the center is puffy and the crust is golden. Cool for 5 minutes before cutting.

# data[].attributes.attachment_link.readable_text
I done came home from church yesterday and done made myself a dang frittata! Marlboro Man had taken the girls to the big city to a soccer game, and since the boys had had a big breakfast, they weren't in the mood for lunch.

I, however, was most certainly in the mood for lunch. Because...when am I ever not in the mood for lunch? And so, after spotting a few half-empty and leftover ingredients in my fridge, I knew I had no choice but to whip up a frittata.

A frittata, my friends, is basically a crustless quiche, and one of the glorious things about is is that you cook the filling ingredients and bake the frittata in the same skillet. Super simple, super easy.

Another huge advantage to frittatas is that you can use up a whole bunch of random leftover ingredients that might be languishing in your fridge. You'll see what I used here in a sec, but there's no limit to what you can throw in. So use this recipe only as a general guide. Change up the cheeses, veggies, add meats...have some fun!

Oh! And speaking of the skillet: While you could fight with a regular skillet and try to get the frittata not to stick, having a good, ovenproof nonstick skillet really is essential with it comes to making a frittata. Being able to slide it right out of the pan and slice it up while it's still warm is the way to go!

Here's how I made mine.

For a frittata, you need eggs.

Aren't you glad you have me here to explain these things to you?

It's one of my favorite cheeses anyway.

And by the way: who's Jack?

I love olives. I love them so much, in fact, I once ordered a dirty martini with extra olives and asked them to hold the dirty martini.

The server just...kind of...looked at me.

Oh, and about the salt: Always consider the fillings you'll be using in the frittata before salting the eggs. If you're going to be adding salty ham, bacon, sausage, prosciutto, or anything overly salty, hold back a bit on the salt. If most of the ingredients aren't inherently salty, be sure to add enough salt. Eggs need it!

Which brings me to my next globally important declaration: I can't stand overly browned eggs! I must have had a negative childhood experience involving overly browned eggs and a monster or something, because I have a very visceral, angry, sometimes violent reaction to them. I like frittatas that are just barely browned on top, and the only way you can control this is to make sure the temperature of the oven isn't too hot, and to watch the frittata like a hawk as it's baking.

Which is exactly what I did.

Nonstick skillets are beautiful things at times like this.

A fruit and a frittata.

A fruit a frittata.

Afruita frittata.

Hakuna frittata.

HAKUNA MATATA. Sing it with me, everyone!

This is how my mind works.

Oh, and I want to show you the frittata's underbelly real quick. See how lightly golden brown it is? Just a nice, light non-crust crust. That's what that minute on the stovetop did.

And this brown doesn't bother me, for some reason. I'm consistent like that!

In other news, I can't believe it's almost 2014. It seems like only yesterday I was 15 and had a poster of Billy Idol on the ceiling of my bedroom.

But that's another story for another time.

Here's the handy dandy printable!

Frittata

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

2 dashes Hot Sauce, Optional

1 whole Medium Onion, Halved And Sliced Thin

1 whole Baked Potato, Cooled And Diced

2 cups Torn Kale Leaves Or Whole Spinach Leaves

2 whole Jarred Roasted Red Peppers, Sliced Thin

1/4 cup Chopped Green Or Black Olives

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)

In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.

Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.

NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

Frittata

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

2 dashes Hot Sauce, Optional

1 whole Medium Onion, Halved And Sliced Thin

1 whole Baked Potato, Cooled And Diced

2 cups Torn Kale Leaves Or Whole Spinach Leaves

2 whole Jarred Roasted Red Peppers, Sliced Thin

1/4 cup Chopped Green Or Black Olives

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)

In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.

Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.

NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers. Have fun!

# data[].attributes.attachment_link.description
I done came home from church yesterday and done made myself a dang frittata! Marlboro Man had taken the girls to the big city to a soccer game, and since the boys had had a big breakfast, they were...

# data[].attributes.headline
Easy Calzone (Minus pork- need to substitute.)

# data[].attributes.subject
Easy Calzone (Minus pork- need to substitute.)

# data[].attributes.attachment_link.readable_text
What's the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to.

We love calzones in our house! Always have, always will. They're easy to eat, and you can fill them with whatever ol' pizza-friendly ingredients you like. You can serve them with marinara as a dipping sauce or you can pour marinara sauce over the calzones after they're baked.

And you can make them with your favorite homemade pizza crust, which I'm happy to do...OR you can do what I did last night and take this easy, just-as-delicious road.

Here's what you need: Frozen (unrisen) dinner rolls or bread dough, ricotta cheese, Parmesan, mozzarella, sausage, onion, Italian seasoning (not pictured because I'm a dork), parsley, salt and pepper (not pictured because I'm an airhead), and pepperoni if you're into that sort of thing.

Note: If you do not have a thirteen-year-old nephew named Stu, you may have a hard time executing this important step.

(See that wound on my finger? Airsoft.)

Now it's time to bake 'em! 400 degrees for 8-12 minutes, until they're nice and golden brown.

Enjoy, everyone!

Here's the handy dandy printable:

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

# data[].attributes.attachment_link.description
What's the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to. We love calzones in our house! Always have, always will....

# data[].attributes.attachment_link.readable_text
Important note: this recipe has absolutely nothing to do with Thanksgiving.

I'm so glad I got that out. I feel cleansed!

I whipped up these little mushroom appetizers yesterday for two reasons:

1. I love stuffed mushrooms in any form and am always thinking of fun little variations.
2. I wanted to.

You'll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes.

(And here are a couple of other 'shroom recipes if you'd like to have a variety):

Original Stuffed Mushrooms
Mushrooms Stuffed with Brie

Begin by cutting an onion in half from root to tip. Next, peel off the skin and slice the onions thinly.

You can leave out the wine if you're a good girl or boy.

When it comes to cooking with wine, I'm not a good girl.

I'm also not a boy.

I realize that made no sense.

Let the onions cook down until most of the liquid is gone, about 5 minutes. Then splash in some Worcestershire sauce. Stir it around to combine.

But just a couple.

Yum and a half.

(You can also use Swiss.)

(That includes you!)

Here's the printable:

French Onion Soup Stuffed Mushrooms

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

French Onion Soup Stuffed Mushrooms

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

# data[].attributes.attachment_link.description
Important note: this recipe has absolutely nothing to do with Thanksgiving. I'm so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reason...

# data[].attributes.body
(Mom loves corn!)

# data[].attributes.attachment_link.readable_text
This isn't technically corn pudding, as it doesn't use any eggs, but that's what folks 'round these parts sometimes call it. It's getting to be that time of year when corn is in abundance, and neighbors bring by ears of corn like it's going out of style. And I absolutely love this method of preparing the stuff; you basically slice off the kernels with a sharp knife, then-and this is key-scrape out all the creamy, milky goodness that resides inside the cob. Add a little cream, butter, salt, and pepper, bake in the oven, and you have a crunchy, fresh summer side dish that's always, always a crowd pleaser. It's nothing short of heavenly. Let's make it and you'll see what I mean!

Now I like to generously add fresh-ground pepper. Regular ground pepper is fine, but I don't think it packs the same punch for this dish.

Now go forth and cut kernels, scrape out milk, and make this fresh corn casserole!

Fresh Corn Casserole

Fresh Corn Casserole

# data[].attributes.attachment_link.description
This isn't technically corn pudding, as it doesn't use any eggs, but that's what folks 'round these parts sometimes call it. It's getting to be that time of year when ...

# data[].attributes.attachment_link.readable_text
I've always wanted to make Truvy's "Cuppa Cuppa Cuppa Cake" from Steel Magnolias. And last night I realized my dream.

I won't even show you the process shots, because there are hardly any process shots. The cake is painfully, ridiculously, unabashedly easy to throw together.

To paraphrase Truvy, it's a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Mix it and bake it till brown and bubbly. Serve it with ice cream to cut the sweetness.

Amen.

I did what Truvy said. I mixed flour (self-rising), sugar, and fruit cocktail. (Note: I went ahead and used a whole can of fruit cocktail, as I really thought the cake could use the moisture.) I baked it till brown and bubbly. Note that the original recipe (and the one I list below) calls for baking the cake in a square pan. But I decided to double it and make a larger cake last night. It's the kinda gal I am.

After tasting how rich it is, however, I won't be doubling it next time.

Help me, Rhonda.

Scoop it out...

Plop it on a plate...

Then-and this is very, very important-whip up some heavy cream without sweetening it. Just keep it pure and holy. After tasting a little bite of the finished cake, I knew serving it with ice cream would be sweetness overload-the cake itself is almost too sweet on its own.

Plop a generous amount of unsweetened whipped cream on top.

The verdict? It was really yummy. Warm, uncomplicated...definitely under the "comfort food" umbrella. Definitely on the sticky side. I did want to taste a little salt; I'll probably toss a little in the flour mixture next time. The unsweetened whipped cream really did turn out to be a vital part of the experience; it changed the flavor of the cake by taking away that cloying sweetness that otherwise makes it "too much."

And it took exactly ninety seconds to get it in the oven. For that reason alone, it's a cake to keep in your repertoire.

God bless you, Truvy. Will you come do my hair?

Love,
Pioneer Woman

Cuppa Cuppa Cuppa Cake

Preheat oven to 350 degrees. Grease 8-inch square baking dish with butter.

Stir together flour, sugar, and fruit cocktail with juice until just combined.

Pour into buttered pan and bake until warm and bubbly.

Serve warm with unsweetened whipped cream.

Cuppa Cuppa Cuppa Cake

Preheat oven to 350 degrees. Grease 8-inch square baking dish with butter.

Stir together flour, sugar, and fruit cocktail with juice until just combined.

Pour into buttered pan and bake until warm and bubbly.

Serve warm with unsweetened whipped cream.

# data[].attributes.attachment_link.description
I've always wanted to make Truvy's "Cuppa Cuppa Cuppa Cake" from Steel Magnolias. And last night I realized my dream. I won't even show you the process shots, because ...

# data[].attributes.attachment_link.description
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.

# data[].attributes.body
Stuffed Bell Peppers

August 4, 2016 0

PREP TIME:

15 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

6 Servings

INGREDIENTS

6 whole Bell Peppers (can Use 8 If Needed)

2 Tablespoons Olive Oil

8 ounces, weight Lean Ground Beef

Salt And Pepper, to taste

1 whole Medium Onion, Diced

3 cloves Garlic, Minced

1 whole Large Zucchini, Diced

4 whole Roma Tomatoes, Diced

1 cup Cooked Rice (mix Of White And Brown Is Fine)

2 cups Pepper Jack Cheese, Divided

INSTRUCTIONS

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.

Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)

When you're ready to make dinner, preheat the oven to 350 degrees F.

Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Serve piping hot!

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

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

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

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

Here's how I make 'em!

First, dice up an onion so it'll be ready.

I love the skin side.

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

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

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

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

Below is the handy dandy printable! But before that, here are some of my favorite recipes made with chicken thighs:
Penne with Chicken Thighs Linguine with Chicken Thighs
Cashew Chicken (yum!)

Orange Chicken (double yum!)

Pan-Roasted Chicken Thighs

Preheat the oven to 350 degrees.

Heat the olive oil in an ovenproof skillet over medium heat.

Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup.

Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.

Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.

Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

Pan-Roasted Chicken Thighs

Preheat the oven to 350 degrees.

Heat the olive oil in an ovenproof skillet over medium heat.

Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup.

Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually.

Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.

Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

# data[].attributes.attachment_link.description
Chicken thighs are my life. Absolutely, positively my life. If I had to choose a cut of chicken to eat the rest of my days, I would choose thighs every day of the week, and nine hundred times on Su...

# data[].attributes.attachment_link.readable_text
Note: Since this recipe is featured on the Food Network episode this morning, I'm bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who've made it with great success. Crowd-pleaser!

This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It's a cinch to throw together, and if you don't have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!), paprika, white pepper (plenty, to help the spice factor), and garlic or onion powder, you're doing just fine. And you can add Cajun extras to this dish-things like Andouille sausage, crawfish, or shrimp. Play with it...have fun!

Just remember: part of the deliciousness of this pasta dish is the spicy kick. So don't wimp out on me, baby.

Here's how you make it.

Oh. And pasta would come in handy. Fettuccine is best for this one.

Get my drift?

It's pre-seasoned cast iron. With a lid, ladies and gentlemen.

Could life be any more exciting than this?

The sad thing is, I'm not exaggerating when I say that.

I'm excited by cookware: that's the gospel truth.

Note: be aware of whether or not your Cajun spice contains salt. If it does not, you'll need to lightly salt both the chicken and the veggies. If it does contain salt, be careful not to overdo it; stop a little short, then just add more cayenne to make sure you get enough spice without oversalting.

Yum.

Just look at that deep golden color! Be sure to taste the sauce at this point; add a little cayenne and whisk it around to give it a little more kick.

And be sure to add all the delectable juices from both the chicken and the vegetables.

This is like liquid gold, my friends. Don't waste a drop of it.

When the sauce is done, drain the pasta, which should be nice and al dente.

Then, when your twelve-year-old daughter does the same thing, shriek, "Quit! It's not dinnertime yet!"

Then sit there and relish all the beautiful double standards in parenting.

Enjoy!

Cajun Chicken Pasta

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Cajun Chicken Pasta

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

# data[].attributes.attachment_link.description
Note: Since this recipe is featured on the Food Network episode this morning, I'm bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who've made it with great success. Crowd-pleaser!

# data[].attributes.attachment_link.description
Start with a skillet and finish with a slow cooker. A saute of onion, garlic and ground beef is simmered with tomato and oregano, then layered in a slow cooker with raw lasagna noodles and a creamy blend of cottage cheese, Parmesan and mozzarella.

# data[].attributes.attachment_link.readable_text
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I'm getting ready to tell you why. Are you ready? Here goes:

It's delectable, tangy, strange, creamy, and bold! That's why.

But really, guys. So good. Instantly transforms plain ol' chicken breasts, plain ol' pork chops, plain ol' medium rare steak.

Make it for someone you love sometime soon.

(Nice hand, Ree. You should be so proud.)

(Not.)

Don't be like me.

About the brandy: you can use dry white wine instead, and most of the time I would probably reach for the wine because it's a much more familiar, predictable (and dang delicious flavor). But oh, is the brandy a deliciously different experience. Try it sometime!

Let the booze bubble up and reduce by half.

Then just whisk it together and let this bubble up a bit and start to thicken.

Here's the handy dandy printable:

Chicken with Mustard Cream Sauce

*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with a green salad, spooning the sauce over the top.

Yum and...yum.

Chicken with Mustard Cream Sauce

*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Serve chicken with a green salad, spooning the sauce over the top.

Yum and...yum.

# data[].attributes.attachment_link.description
This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I'm getting ready to tell you why. Are you ready? Here goes: It's delectable, tangy, strange, cre...

# data[].attributes.headline
Green Chile Chicken (Will need to decrease the heat for mom.)

# data[].attributes.subject
Green Chile Chicken (Will need to decrease the heat for mom.)

# data[].attributes.attachment_link.readable_text
Green Chile Chicken

I made this for dinner last night and it was heaven on a plate. Green chiles are one of my favorite ingredients on earth, and since I had a pile of fresh ones, I decided to roast 'em and highlight 'em in a simple grilled chicken dish.

This recipe is ultra versatile! I whipped up my own marinade for the chicken, but you can use storebought...or you could skip the marinade and just season the heck out of the chicken before you grill it. And speaking of grilling...you don't even have to grill the chicken at all; you can just cook it in a skillet. I served my chicken with rice and beans, but you can serve it with corn tortillas and veggies...or you can serve the chicken on a bun and call it a sandwich.

But the most versatility you have with this recipe is this: You can totally change up what you wear whenever you make it. Plaid, polka dots, skirts, shorts, overalls...anything goes!

Ha.

First, make the marinade for the chicken. Again, you can basically marinate the chicken in anything you want, homemade or storebought. Take an hour to whip up an elaborate marinade yourself...or crack open a bottle of Italian dressing. Totally up to you! I whipped up something simple: Olive oil...

(Oh, and foodblogger confession time: Because I didn't want to run out of daylight, I didn't marinate the chicken for the full four hours. Don't be like me.)

With some seasoned black beans (these are canned, but you can make this homemade recipe if you've got the time.)

You'll love this recipe. Lots of options, lots of ways to serve...and lots and lots of flavor, baby.

Here's the handy dandy printable!

Green Chile Chicken

Prep Time:

4 Hours

Difficulty:

Easy

Cook Time:

45 Minutes

Servings:

6 Servings

1/2 cup Olive Oil

3 Tablespoons Lime Juice

2 whole Chipotle Peppers In Adobo Sauce (more To Taste)

2 cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Salt

1/2 teaspoon Black Pepper

6 whole Boneless, Skinless Chicken Breasts

6 whole Hatch, Anaheim, Or Poblano Chiles

1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated

Pico De Gallo Or Salsa, For Serving

Beans, For Serving

Rice For Serving

First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works.

After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.

Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).

Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.

Green Chile Chicken

Prep Time:

4 Hours

Difficulty:

Easy

Cook Time:

45 Minutes

Servings:

6 Servings

1/2 cup Olive Oil

3 Tablespoons Lime Juice

2 whole Chipotle Peppers In Adobo Sauce (more To Taste)

2 cloves Garlic

1 teaspoon Ground Cumin

1 teaspoon Salt

1/2 teaspoon Black Pepper

6 whole Boneless, Skinless Chicken Breasts

6 whole Hatch, Anaheim, Or Poblano Chiles

1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated

Pico De Gallo Or Salsa, For Serving

Beans, For Serving

Rice For Serving

First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works.

After the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.

Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).

Remove the chicken from the skillet and serve it with rice and beans on the side. Top the chicken with a spoonful of pico de gallo or salsa.

Grilled Chicken Sandwich with Apricot Sauce

# data[].attributes.attachment_link.description
I made this for dinner last night and it was heaven on a plate. Green chiles are one of my favorite ingredients on earth, and since I had a pile of fresh ones, I decided to roast 'em and high...

# data[].attributes.headline
Pollo Asado (Replace oranges with lemon or lime because oranges in meat marinades cause me stomach trouble.)

# data[].attributes.subject
Pollo Asado (Replace oranges with lemon or lime because oranges in meat marinades cause me stomach trouble.)

# data[].attributes.attachment_link.readable_text
Pollo Asado

There was an insanely authentic and delicious Mexican food dive in the general vicinity of my college campus. It was basically a hut with a drive-through-I'm not even sure it had a seating area inside-and it was the perfect fare for my fellow dormmates and me: high on fat and flavor, incredibly cheap, open all night. The two or three people who worked there were friendly and upbeat and made the most incredible quesadillas I've ever eaten-ones I've never been able to duplicate to this day. What was that mysterious cheese? I think it was all a dream. They also sold carne asada and pollo asado tacos and burritos. I didn't eat them because I was a vegetarian in college for reasons I still don't understand. But I still don't understand acid wash, either. Or neon scrunchies. Or Sun-In.

Pollo Asado is marinated Mexican (or Cuban, depending on your perspective) grilled chicken, seasoned in any number of ways. I took a basic/citrus approach, but you can add cumin or other spices to give it whatever kick you like. But the magic, to me, is not the chicken itself, but what you do with it after it's cooked: serve the pieces whole, with warm tortillas and pico de gallo...and whatever other scrumptious sides you can manage.

It's how grilled chicken should always be served.

Here's what you need for the marinade.

And glass bowls are better. But I have to be me.

And lots and lots of cilantro, not shown because I'm an airhead.

But there's nothing like homemade beans. Recipe below.

And whatever other sides you can round up: guacamole, sour cream, grated cheese, salsa verde, etc.

I'm a rebel that way.

You'll love this simple meal. Easy to adapt and make it your own.

Enjoy, guys!

Here are the printables. (Crossing my fingers the old printable format will be up and running this week-thanks for being patient.)

Prep Time:

2 Hours

Difficulty:

Easy

Cook Time:

25 Minutes

Servings:

8 Servings

1/2 cup Olive Oil

1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)

2 whole Lemons, Juiced

2 whole Limes, Juiced

4 whole Garlic, Cloves Peeled And Smashed

2 whole Onions, Peeled And Quartered

1 teaspoon Salt

1 teaspoon Black Pepper

16 whole Chicken Legs

Flour Tortillas, Warmed

Corn Tortillas, Warmed

Pico De Gallo

Guacamole

Cooked Beans (pinto, Black, Refried)

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

Prep Time:

2 Hours

Difficulty:

Easy

Cook Time:

25 Minutes

Servings:

8 Servings

1/2 cup Olive Oil

1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)

2 whole Lemons, Juiced

2 whole Limes, Juiced

4 whole Garlic, Cloves Peeled And Smashed

2 whole Onions, Peeled And Quartered

1 teaspoon Salt

1 teaspoon Black Pepper

16 whole Chicken Legs

Flour Tortillas, Warmed

Corn Tortillas, Warmed

Pico De Gallo

Guacamole

Cooked Beans (pinto, Black, Refried)

In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process.

Preheat broiler to high. Arrange oven rack toward bottom of oven.

Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.

Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and/or salsa verde.

Eating in Chicago

# data[].attributes.attachment_link.description
There was an insanely authentic and delicious Mexican food dive in the general vicinity of my college campus. It was basically a hut with a drive-through-I'm not even sure it had a seat...

# data[].attributes.attachment_link.readable_text
If you've been reading my website for any length of time (ten years this week-whaaaa?) you will know that we aren't exactly what you'd call a huge fish family.

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

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

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

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

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

Here's what you need: Salmon fillets (these are Sockeye)...

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

Of course, what else is new?

You deserve it!

Here's the handy dandy printable.

Honey Soy Salmon

Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.

Honey Soy Salmon

Season the salmon with salt and pepper. Heat a little olive oil in a nonstick skillet over medium to medium-high heat and place the salmon, skin side down (if you left the skin on) in the pan. Cook for 5 minutes on the first side, being careful not to burn the surface. Carefully flip to the other side and cook for another 2 minutes. Remove the salmon to a clean plate.

In the same skillet, add the butter, honey, soy sauce, and juice from the 2 limes. (You can also zest in the lime before you juice it if you'd like.) Stir and cook over medium heat for a couple of minutes, until the glaze is thick. Taste and adjust the flavors, adding more of whatever you'd like. Cook if for another minute or two if you like the glaze very thick.

Place the salmon back into the skillet and spoon the sauce all over the top. Stir together cooked rice with a little lime juice (and zest, if you'd like.) Serve the salmon over the rice, spooning on extra sauce. Sprinkle with chopped cilantro, add a lime wedge, and chow down.

# data[].attributes.attachment_link.description
If you've been reading my website for any length of time (ten years this week-whaaaa?) you will know that we aren't exactly what you'd call a huge fish family. In fact, we a...

# data[].attributes.attachment_link.readable_text
I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined...it was fate. And I can't explain my hankering at all. I simply woke up, got out of bed, and followed the light.

I made vegetable lasagna in high school once. I can't remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of parsley. So really, it was Parsley Lasagna, and it was a long time before I could eat parsley after that. It was also a long time before anyone could eat my cooking after that. It was also a long time before I could wear sandals after that, as I was deep in the throes of Ballet Toes during that period of my life, and my feet weren't suitable for public viewing.

Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it's 6:00 in the morning as I type this and sometimes synapses fire that shouldn't.

Yesterday I tweeted that I couldn't decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. The responses were split down the middle, which gave me confidence that no matter what direction I headed, I couldn't go wrong. But then a few folks threw a wrench in my thinking and said, "Use both." Yum.

In the end, I was in the mood for tang and stuck with just tomato. But next time, I think I'll do the Béchamel on one layer/tomato on another layer approach.

See? I hardly finish one meal when I'm thinking about the next one. It's a little problem I have.

Here's what I made yesterday:

Start with a chopped onion.

I love chopping mushrooms. I think when I do it.

Kind of like when I mow the yard. I have the best ideas on the lawn mower.

Are you tired of me saying "minute" yet?

Just curious.

(Yes, my wedding band is missing a stone. It happened a long time ago, when I was welding pipe in our back yard.)

(I wasn't really welding pipe.)

And add some basil if you have it available.

I love you, basil. Why have you stayed away for so long?

Also-important-taste the sauce, checking the seasonings and adding more salt if necessary.

Also, if it wasn't already obvious, boil some lasagna noodles and have them ready.

Remove from the oven and allow the pan to sit for ten minutes before serving.

Enjoy!

Vegetable Lasagna

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serve with crusty French bread.

Vegetable Lasagna

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serve with crusty French bread.

# data[].attributes.attachment_link.description
I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined...it was fate. And I can't explain my hankering...

# data[].attributes.attachment_link.readable_text
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe.

You've probably already figured that out by now.

I was cooking my Thanksgiving recipes yesterday-chopping and rinsing and brining-and out of the blue, I knew.

It came to me in a vision. I saw it written on a bright white wall. "Ree," the bright white wall read. "You must make beef with snow peas. It is your destiny."

I have long since stopped trying to ignore visions of words written on bright white walls. Every time I follow what the words on the wall tell me to do, things have always worked out okay in my life!

What about you guys? How often do you do what the bright white wall tells you to do?

Oh. You don't see visions of words written on bright white walls?

Never mind.

Let's just make the beef with snow peas and forget this ever happened...okay?

My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. And the flavor is totally phenomenal. With a very sharp knife-cut it into very thin strips. You'll want to slice against the grain, slightly on a diagonal (rather than a ninety degree angle to the grain.)

Yes, I'm married to a cattle rancher. Why do you ask?

Sometimes I slice the peel off of ginger, take a big whiff, and can't believe what I've just experienced. I have similar reactions when I smell:

Rosemary
Cilantro
Lemongrass

I close my eyes and want to die from bliss when these scents enter my world.

And some corn starch.

And angels sang from the heavens.

Did you hear that?

There it is again!

Important Note: If you prefer, pour half the marinade into a separate bowl to be used in the stir fry later.

Grab a bunch of snow peas. Some folks like to peel off the strings as they would with sugar snap peas...

But that's really too much work for me. So I just line up a few at a time and lop off the tops and bottoms.

And I don't care who knows it!

Jasmine rice: 1 cup of rice, 2 cups of water, 1/4 teaspoon salt. Bring it to a boil. Reduce the heat to a simmer and cover. Cook for 15 minutes. Turn off heat, leave it covered for ten more minutes. Poifect, poifect rice, baby.

Poifect.

Time to cook everything: Heat 3 tablespoons of oil in a very heavy skillet or wok over high heat. IMPORTANT: The oil must be very, very hot! Throw in the snow peas and stir them around for less than a minute. You want them to stay crisp.

Remove them from the pan. Let the pan get very hot again. It's essential that the skillet be hotter than Hades.

I have no idea what that just meant.

But I've forgiven myself.

Turn it over and cook it for 30 seconds...

(Note: It does not bother me to boil the same liquid that was used for the meat, but if you poured off half the liquid before soaking the meat, just pour the extra liquid in here.)

Serve the platter on the dinner table with a big serving bowl of rice.

Yep. It's official.

I'm happy.

Enjoy this, guys! It really is a simple stir fry recipe that can be adapted in any number of ways: use chicken instead of beef, change up the vegetables...anything goes. Just make sure you let the pan get very hot before adding the ingredients!

You'll love it.

Beef with Snow Peas

1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

1/2 cup Low Sodium Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

Salt As Needed (use Sparingly)

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Beef with Snow Peas

1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

1/2 cup Low Sodium Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

Salt As Needed (use Sparingly)

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

# data[].attributes.attachment_link.description
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe. You've probably already figured that out by now.

# data[].attributes.attachment_link.readable_text
I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket...or the chicken dish I'm sharing with you today. Just give me some meat, a pot with a lid, some combination of liquid ingredients, and I'll be eating out of your hand...as long as your hand is holding braised meat.

That might have been the weirdest introductory sentence of any recipe I've ever posted.

This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot over high heat, then sauteing a mix of vegetables-onions, peppers, mushrooms, tomatoes-in the same pot. Spices are added, followed by a little wine, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen...

And magic does happen.

I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to leave the skin on or you'll regret it the rest of your life.

Not that I'm dramatic or anything.

Let's make Chicken Cacciatore!

Here's what you need: salt, pepper, butter, olive oil, flour, chicken, onion, bell peppers, garlic, mushrooms, canned tomatoes, wine, ground thyme, turmeric, Parmesan cheese, and parsley.

And noodles. Gotta have the noodles.

Begin by heating butter and olive oil in a pan over medium-high heat.

The start to any good meal!

Generously salt and pepper both sides of the chicken.

Don't even think about removing that scrumptious skin.

Dredge both sides of the chicken in flour. Just a light coating is fine.

Place the chicken (four pieces at a time) face down in the sizzling butter/oil mixture...

Brown them on both sides, about a minute on each side.

Remove them to a plate and repeat with the remaining chicken.

Halve an onion from root to tip, then cut it into slightly thick slices.

Remember that the veggies will cook in the oven for an hour or so, so you want them to hold together.

Lop off the top and bottom of the pepper, pull out the innards, and cut it in half.

I love saying 'innards.' I can't promise it will be the last time today.

Slice the red pepper into thick slices.

Repeat with green bell peppers.

You can use yellow and orange, too-whatever you have on hand!

Next, slice up some 'shrooms. Again, not too thin.

And finally, plenty 'o garlic!

Did you know I have a disorder that causes me to use at least 50% more garlic than is probably recommended or necessary?

It's the rebel in me, man.

After you remove the chicken from the pot, pour off half the oil/butter mixture to keep the dish from being too greasy. Then throw the onions and peppers into the pan.

Stir them around and cook them for a minute over high heat...

Then throw in the 'shrooms.

Stir them around and cook for a minute.

It's not important that the vegetables get done at this stage, of course, since we'll be cooking them in the oven shortly.

Next comes ground thyme...

And another disorder of mine...

TURMERIC.

I apologize for the all caps, but it was the only way I could convey the expression on my face:

Eyes wide
Right eyebrow raised
Tongue out
Mouth drooling

I love turmeric.

Have I mentioned I'm fond of turmeric?

But that's nothing compared to my love for turmeric.

Now, into the hot skillet goes 3/4 cup of wine...and okay, 1 cup.

Let it cook and boil/bubble for about 30 seconds.

Then add a large can of tomatoes, juice and all. I used whole because it's what I had in the pantry, but if you prefer not to have the large chunks of tomatoes, go ahead and used the diced variety.

If you do use whole, squeeze or otherwise break up the tomatoes a bit.

Stir in the tomatoes and cook for another minute, then go ahead and add the chicken-skin side up-to the pot.

Don't totally submerge the chicken; keep the skin above the surface so it'll retain its golden brown color and crispy skin.

Cover the pot now and place it into a 350-degree oven for about 45 minutes.

After 45 minutes, reach into the oven with a mitt and remove the lid. Crank up the the temp to 375, then cook it for another 15 or 20 minutes. This'll allow the top of the chicken-and the veggies, for that matter-to get a little more sizzly and colorful.

And...here it is.

Chicken Cacciatore!

But we're not quite ready to serve yet.

First, remove the chicken and set it on a clean (and preferably warm) plate.

Next, remove as many vegetables as you can with a large slotted spoon. Place 'em in a bowl and keep 'em warm.

After that, set the pot back on the stove and bring the remaining liquid to a boil. This'll thicken it up a little and intensify the flavor.

Note that this step is not mandatory. If you'd rather just pull the pot out of the oven and dig right in, it'll still be delicious.

But I like this step. This step is my friend.

(Just be sure to taste it and add a little salt and pepper if it needs it.)

I went with egg noodles this time because I like the whole comfort food angle of Chicken Cacciatore. But feel free to use linguine, spaghetti, or any pasta that makes your skirt fly up. Drain it and heap it on to a platter.

Spoon the vegetables over the top...

Then arrange the chicken pieces.

Next, spoon the reduced and thickened sauce over the whole thing. No need to add it all-just eyeball it and add the amount you think it needs. You'll want to add enough that it moistens the pasta below, but not so much that it's positively swimming in liquid.

Yum. How good does this look?

Next, sprinkle on a little chopped parsley for some herbaceous freshness.

Then-and this is the great part-use a great big spoon to serve up individual portions. You should be able to get one helping in one large spoonful: chicken, noodles, veggies, and all!

A little sprinkling of grated Parmesan won't hurt.

Neither will a little extra sauce.

Repeat after me:
If some is good, more is better...if some is good, more is better...if some is good, more is better...
Enjoy this, my friends!

(And go with the chicken thighs. You'll be so glad you did.)

Here's the handy printable:

Chicken Cacciatore

Chicken Cacciatore

# data[].attributes.attachment_link.description
I am a lover of braised meats, whether it be pot roast or short ribs or beef brisket...or the chicken dish I'm sharing with you today. Just give me some meat, a pot with a lid, some combi...

# data[].attributes.attachment_link.readable_text
Okay. I think we've more than established that when it comes to correct methods for cooking and serving Passover food, I am not the authority to consult.

You want chocolate sheet cake that uses a pound of butter? I'm your man.
You want mac and cheese loaded with bacon? You've come to the right place.
Got a hankering for a big ol' steak with blue cheese sauce? Check.

Need a good resource for kosher-for-Passover recipes? Run, don't walk, toward the trillions of human beings on earth who know more than I.

That said, thank you for loving me through my weak attempt at showing my love and respect for my Jewish brothers and sisters by crossing the threshold into Passover recipes.

I'm getting ready to try it again.

Call me determined.

Please bear with me.

Today I'm making...brisket!

Let me take this opportunity to say that I absolutely, positively love brisket. I've made a braised brisket recipe for years that I've included both here on my website and in my cookbook, I love it so much. And once you understand that scientifically, cuts of beef like brisket are tough because of their connective tissue, and that the connective tissue requires cooking over low heat for several hours before it can begin to soften and dissolve, you'll realize that cooking brisket is an absolute cinch. All you have to do is marinate it, pop it in the oven, and have a talk with yourself about patience. It's the easiest thing in the world.

Begin with a brisket that's been trimmed of all fat (mine still has some left on it.) In my neck of the woods, whole briskets are sold as huge slabs of meat with the fat still intact-the package is usually around 8 pounds in weight. But in larger cities, I've noticed that very neatly trimmed briskets are often sold ready to go-look for that option if you can find it.

***IMPORTANT: For the love of all that is good and right, please do not buy a "Corned Beef Brisket". Trust me. I did it very early in my marriage and my saliva glands are still gushing from the salt content.***

NOTE: I believe there are some ketchups and onion soup mixes that are specifically made to be kosher for Passover, so you might want to look into those options. I just used the regular brands.

ANOTHER NOTE: You can also substitute bottled chili sauce for the ketchup for a slightly different flavor. Yum!

Then cover the meat tightly with aluminum foil. Stick the pan into the fridge for at least 12 hours-24 hours is better.

When you're ready to cook it, stick the pan directly into a 275-degree oven. Keep it tightly covered in foil.

And...that's it! Just walk away and enjoy your day-you only have one life to live.

Halfway through the cooking time-oh, I'd say around 3 hours-remove the pan from the oven and carefully flip the brisket to the other side. This isn't absolutely necessary, but I like to do it to make sure the other side of the meat stays flavorful and moist.

(The smell reminds me of when I make these meatballs. Ketchup Heaven.)

That's a very, very, very good sign.

Now you just need to slice it up. Use a very sharp knife, and slice the brisket in the opposite direction of the grain.

This is so incredibly delicious. It has a really strong, rich flavor, and the meat is so flavorful and tender.

Serve it with a kosher-for-passover noodle kugel and you're good to go!

Enjoy, my friends.

Passover Brisket

1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)

1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)

1 package Onion Soup Mix (make Sure It's Kosher)

Place trimmed brisket into a large baking pan.

Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.

Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good.

Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Serve with a kosher-for-passover noodle kugel!

Passover Brisket

1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)

1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)

1 package Onion Soup Mix (make Sure It's Kosher)

Place trimmed brisket into a large baking pan.

Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.

Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.

Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.

When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good.

Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.

Serve with a kosher-for-passover noodle kugel!

# data[].attributes.attachment_link.description
Okay. I think we've more than established that when it comes to correct methods for cooking and serving Passover food, I am not the authority to consult. You want chocolate sheet cake that us...

# data[].attributes.body
(sub. the wine with chicken broth)

# data[].attributes.attachment_link.readable_text
If you're looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn't it.

If you're looking for a dadgum delicious pasta dish that's perfect for either family or company, you've landed in the right spot.

Cook the linguine according to package directions. You'll want it al dente-not too mushy; with a nice bite.

Whew. That was exhausting.

Remove these from the pan when they're done, then fry the other two breasts until golden. The whole time, monitor the butter/oil and make sure it's not turning black. Remove the pan from heat if the butter starts to burn.

And charred doesn't work too well.

Notice the good stuff in the bottom of the pan.

Not that anyone cares, but in case there's a secret Lenten Police Force watching: I didn't drink any. Just ask God.

I can't tell you how good my kitchen smells right about now.

I cant tell you how much I love mushrooms.

Me? I'm sticking with the cream. It's a middle child thing.

Or is it a ranch wife thing?

Or a mother-of-four thing?

I'm always confusing which labels I use for which rationalizations.

Honestly, I try not to like capers. I want not to like capers. They're weird little greenish-brownish mystery pellets.

But the flavor-OH, the flavor they impart. They're tangy and special. Trust me.

It's good. Oh, is it ever good. *IMPORTANT: Be sure to taste the sauce at this point, and add plenty of salt and black pepper. Make sure it's adequately salted!

Only we smell better. Most of the time.

And I'll eat his mushrooms. Marlboro Man doesn't do mushrooms.

Because a-pasta without a-cheese is like a-kiss without a-squeeze.

Don't you forget it.

People will fall in love instantly.

They'll like the pasta, too.

Enjoy!

Chicken Scallopine

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Chicken Scallopine

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don't under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

# data[].attributes.attachment_link.description
If you're looking for a classic, no modifications, authentic recipe for Chicken Scallopine/Scallopini, this probably isn't it. If you're looking for a dadgum delicious pasta dish ...

# data[].attributes.attachment_link.readable_text
Foodies, please cover your eyes! Shield yourself from the deadly rays of prosaic 1960's cuisine!

We're about to dive into the world of comfort food.

Can cuisine be "prosaic"? I'll have to ponder that today.

All I know is this. I had a baby. Then I had another baby. Then I had a third baby, a boy. After my third baby, a boy, was born, I found myself back on the ranch with two young daughters and yet another suckling infant, and I was starving all the time. If I wasn't eating Cinnamon Toast Crunch by the truckload, I was gnawing on a divine Mexican chicken casserole my BFF Hyacinth brought me or a box of Krispy Kreme doughuts my father-in-law picked up the city.

That was back in Krispy Kreme's glory days.

It all helped my milk production. But still, I was starving.

And then, one dark and stormy night, my good friend Beth (a ranching neighbor of ours) and her mother Diane (also a longtime rancher) knocked on my door and brought me...dinner.

They brought me meatballs.

I won't wax rhapsodic about how much these meatballs changed my life. They were so simple, so savory, so comforting and warm and delicious...I almost cried. Come to think of it, I think I did cry. I always thought it was my hormones regulating to normal levels. But maybe it was totally meatball-induced.

Here's how you make the babies:

His name was Alfie.

Trivia: This is the "baby" referenced at the beginning of this post.

Hope you enjoy!

Oh. I'm sorry. Did someone say " Mmmmm?"

These really are so delicious, folks. They're almost like little "meatloaf balls", with a lot more flavorful surface area than a big slice of meatloaf. And the sauce is just a classic sweet/sour ketchup concoction and it makes you think of Grandma. My kids love this dish, which is a miracle. And they're delicious warmed up the next day and placed on a toasted sandwich bun with melted mozzarella on top. Yikes.

* Note that these meatballs are not in the same category of regular Italian meatballs that would go in Spaghetti and Meatballs-those have more of a breadcrumb/parsley/Parmesan flair. These are more in the comfort food/meatloaf category. If you'd like to serve them with pasta, regular egg noodles tossed in a tiny bit of melted butter would be divine.

For the mashed potato recipe, click here:

Delicious, Creamy Mashed Potatoes

BBQ Meatballs

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

BBQ Meatballs

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

# data[].attributes.attachment_link.description
Foodies, please cover your eyes! Shield yourself from the deadly rays of prosaic 1960's cuisine! We're about to dive into the world of comfort food. Can cuisine be "prosaic"...

# data[].attributes.body
Turkey

# data[].attributes.attachment_link.description
Nancy Fuller's family is gathering at the farmhouse for another Fuller Thanksgiving, but this year the kids are in charge of everything from the centerpieces to the place settings. Nancy prepares a Thanksgiving feast featuring a Roasted and Braised Turkey with Cognac Gravy, Root Vegetable Mash with Thyme Brown Butter, Pull Apart Butter Rolls with Everything Seasoning, Pecan Pie and, for the grownups, Bourbon Cranberry Cocktails.

# data[].attributes.body
(Need rice as a side dish)

Yield: 5 Servings

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours 5minutes

Course: Main Course

Cuisine: American

Slow Cooker Brown Sugar Garlic Chicken made with just five ingredients, you can set it in the morning in just minutes and have the perfect weeknight meal!

INGREDIENTS

5 chicken thighs

2 tablespoons garlic minced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1/3 cup brown sugar packed

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the chicken, salt, pepper and garlic to the slow cooker.

2. Mix it up then flip the chicken skin side up.

3. Sprinkle on the brown sugar.

4. Cook on low for 8 hours or on high for 4 hours.

# data[].attributes.headline
Cheesy Taco Pasta. Prep Time: 5 minutes. Cook Time: 20 minutesTotal. INGREDIENTS.           1/2 pound pasta                                     1 pound ground beef.                           2 tablespoons taco seasoning (or 1 packet)                                                 3/4 cup water.                                        1 cup jarred salsa.                                  1 cup shredded cheddar cheese.        INSTRUCTIONS- Cook the pasta according to the directions on the box and drain.in another pot, add the ground beef to the pan and brown well.Drain the fat.Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.Add the pasta and salsa into the pot with the cheese.Stir to combine.Serve immediately, preferably with crunchy tortilla chips (optional) on top.

# data[].attributes.subject
Cheesy Taco Pasta. Prep Time: 5 minutes. Cook Time: 20 minutesTotal. INGREDIENTS.           1/2 pound pasta                                     1 pound ground beef.                           2 tablespoons taco seasoning (or 1 packet)                                                 3/4 cup water.                                        1 cup jarred salsa.                                  1 cup shredded cheddar cheese.        INSTRUCTIONS- Cook the pasta according to the directions on the box and drain.in another pot, add the ground beef to the pan and brown well.Drain the fat.Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.Add the pasta and salsa into the pot with the cheese.Stir to combine.Serve immediately, preferably with crunchy tortilla chips (optional) on top.

# data[].attributes.body
Instead of wine, use more chicken stock.

Easy One Pot Roasted Chicken Dinner

This Easy One Pot Roasted Chicken Dinner recipe is SO easy to make, and it's the perfect family meal with all the fixings and gravy, made in only one pan!

Prep Time 30 minutes

Cook Time 30 minutes

Resting time 10 minutes

Total Time 1 hour

Servings 6 servings

Author Chrissie (thebusybaker.ca)

Ingredients

1 tablespoon olive oil

6 large bone-in skin-on chicken thighs or chicken drumsticks

a pinch or two of salt and pepper (for seasoning the chicken)

3 tablespoons all purpose flour

1 teaspoon chopped fresh or dried thyme

1 teaspoon chopped fresh or dried rosemary

a pinch or two of salt and pepper

2/3 cup good quality white wine

2 1/2 cups chicken stock

8 small russet or white potatoes (or 6 medium), washed and each chopped into 4-8 pieces

6 medium carrots, peeled and chopped

fresh thyme and rosemary for garnish, if desired

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.

2. Heat a very large oven-safe pan over medium-high heat on the stove top and add the olive oil.

3. Brown the chicken pieces in the pan on all sides, until the outside has reached a nice golden brown.

4. Remove the chicken pieces from the pan and set them aside on a plate.

5. Add the potatoes and carrots to the pan with the chicken liquid and allow the vegetables to brown slightly in the liquid on all sides for about 5-7 minutes.

6. Remove the vegetables to a plate and set aside once they've caramelized slightly.

7. Turn the heat to medium. Add the flour to the liquid left in the pan and whisk until the flour is absorbed.

8. Whisk in the thyme, rosemary and salt and pepper and continue to toast the flour for about one more minute, whisking constantly.

9. Slowly add the wine and whisk as you add it to prevent lumps.

10. Add the chicken stock slowly, whisking as you add it to break up any lumps that form.

11. Let the sauce bubble away, whisking gently as it cooks for about 4 minutes.

12. Add the potatoes and carrots back into the pan, nestling them into the sauce until they're submerged.

13. Add the chicken pieces into the sauce as well, nestling them into the sauce and vegetables.

14. Cover the pan with the lid and roast for about 35-40 minutes at 325 degrees Fahrenheit or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the potatoes are tender.

15. Remove the pan from the oven when the chicken is cooked through and allow it to rest, covered, for about 5 minutes before serving.

# data[].attributes.body
https://tastesbetterfromscratch.com/wprm_print/10963

# data[].attributes.attachment_link.title
Healthy Banana Bread - Tastes Better From Scratch

# data[].attributes.attachment_link.description
My favorite Skinny Banana Bread recipe has no butter or oil, is low sugar, and just over 100 calories/slice!

# data[].attributes.body
Prep Time 10 minutes

Cook Time 45 minutes

Resting Time 10 minutes

Total Time 1 hour 5 minutes

Servings 2 to 3 servings

Instructions

Preheat your oven to 400°F and lightly grease a 7x5-inch baking dish. Set aside.

Start Your Potatoes

1. Place chopped potatoes in a medium pot and cover with cold water. Add 1/4 teaspoon salt. Bring potatoes to a simmer and cook until fork-tender, 10 to 15 minutes. Drain, cover, and set aside.

Make the Filling

1. While your potatoes cook, in a medium skillet over medium heat, cook ground beef until well-browned, breaking up the meat as you go. Drain fat and transfer hamburger to a plate.

2. Return the pan to the stove and heat oil over medium heat. Add onions and carrot and cook until the onions begin to soften and turn translucent around the edges, about 5 minutes. Add garlic and thyme and cook for 30 seconds.

3. Stir in flour and ketchup/tomato paste and cook for 1 minute. Slowly whisk in the chicken broth and Worcestershire sauce. Bring to a simmer and cook for 3 to 5 minutes, until thickened. Remove from heat and stir in hamburger, peas, and salt and pepper to taste. Transfer the mixture into your prepared baking dish, smooth into an even layer, and set aside.

Finish Potatoes

1. Use a fork or potato masher to mash potatoes until smooth. Add butter and stir until butter is completely incorporated. Repeat with the milk/cream. Salt and pepper to taste. Finally, add the egg yolk and stir until well-combined. Spoon potatoes over your meat mixture and spread evenly over the top. If your dish is very full, place it on a baking sheet to catch any drips while it cooks.

2. Bake for 20 to 25 minutes, until the potatoes are lightly golden. Allow to cool for 10 to 15 minutes before serving, and enjoy!

# data[].attributes.attachment_link.readable_text
This Easy Shepherd's Pie With Ground Beef is a perfect dinner for two or three people. The ground beef filling, made completely from scratch, is rich and a little tangy, with a hint of sweetness from the carrots and the onions. It's so good that you'll want to eat it with a spoon before it even goes into the oven. And the potato topping is buttery and creamy and glorious.
One of the perks of running a food blog is that my job makes it super easy to score bonus points with friends and family since I am constantly feeding them the food I make to the site. People love good food, and they love you a little more if you're the one giving it to them. 😉

And I hit the mother lode of bonus points with my dad for today's recipe, Easy Shepherd's Pie With Ground Beef.

My dad loves Shepherd's Pie so leftovers from my test version went straight to him, and that single 7×5-inch dish of food immediately catapulted me to #1-favorite-daughter status.

And I feel like I totally earned that position because this is some really excellent Shepherd's Pie I'm sharing with you today. The ground beef filling, which is made completely from scratch, is rich and a little tangy, with a hint of sweetness from the carrots and the onions. It's so good that you'll want to eat it with a spoon before it even goes into the oven. And the potato topping is buttery and creamy and glorious.

My dad has already requested this for Father's Day (replacing his traditional feast of Chicken Curry), and I don't know what better recommendation there is for this dish than that.

And before I get a million messages about this, I want to pause and say, I know that this pie is technically a Cottage Pie.

Shepherds Pie vs Cottage Pie

For those who don't know the difference, both Shepherd's and Cottage Pies are made with meat, gravy, and usually vegetables, and covered with potatoes. Generally, Shepherd's Pie is made with lamb, Cottage Pie with beef. Though the term "Cottage Pie" was used as a blanket term for all meat/potato pies for about 100 years before people started calling the version with lamb "Shepherd's Pie."

That said, I don't think most people make that distinction here in America. Every Shepherd's Pie I've ever been served, except those I've had in the UK, have been made with beef, and when I was doing research for this post, no one I asked had any idea what Cottage Pie was.

And since I'd like the people in the US who enjoy Shepherd's Pie to be able to find this "Shepherd's Pie," that's what I'm going with. (Sorry, fellow pedants. It hurts my heart too.)

How to Make Shepherd's Pie

Shepherd's Pie is actually an incredibly easy dinner to make, and if you cook your potatoes and filling simultaneously, the active cooking time is only about 20 minutes before the whole thing goes into the oven. The potato topping is just your standard easy mashed potatoes with an egg yolk whisked in at the end (the yolk helps with browning and gives the topping a little extra richness).

And the filling comes together quickly. While your potatoes are cooking, you brown a bit of hamburger and then cook some onions, carrots, and garlic in the same pan. Stir in some ketchup or tomato paste, which adds a great depth of flavor, and flour to thicken the mixture, along with broth and Worcestershire sauce. That simmers for a couple minutes to thicken, and then you just stir together your meat and gravy and peas, layer your pie and bake.

Dinner's done when the top is a lovely golden brown, which will take about 25 minutes, just enough time to clean up and pour yourself a glass of wine.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Recipe Notes

This recipe makes two huge servings or three more reasonable ones. If you'd like to double the recipe, it doubles with no preparation changes and can be made in an 8×8-inch baking dish.

You can omit the peas completely if you don't like them or replace them with corn. You can also add corn to the peas if you just really like corn.

To make a true Shepherd's Pie, ground lamb can be substituted for the ground beef.

Looking for more comfort food for two? Try my Pesto Chicken Pasta, Homemade Spaghettios, and Deluxe Mac and Cheese.

Easy Shepherd's Pie With Ground Beef (Dinner for Two)

Recipe Adapted From The Best One-Dish Suppers

# data[].attributes.attachment_link.title
Easy Shepherd's Pie With Ground Beef (Dinner for Two) - Baking Mischief

# data[].attributes.attachment_link.description
This Easy Shepherd's Pie With Ground Beef is a perfect dinner for two or three people. The ground beef filling, made completely from scratch, is rich and a little tangy, with a hint of sweetness from the carrots and the onions.

# data[].attributes.attachment_link.description
These Mediterranean Chickpea Mason Jar Salads are an easy make-ahead meal. Great for a vegetarian packed lunch or fast dinner, they are loaded with plant-based protein and feature a flavorful red wine vinaigrette.

# data[].attributes.attachment_link.title
Blueberry and Grilled Peach Quinoa Parfaits

# data[].attributes.attachment_link.description
Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator for at least 30 minutes.

# data[].attributes.body
Speedy meal
Creamy Garlic Shrimp

Creamy Garlic Shrimp With Parmesan is a deliciously easy Shrimp Recipe! Coated in a rustic and buttery sauce ready in less than 10 minutes, people will think there is a hidden chef in your kitchen! Transform ingredients you most likely already have in your refrigerator into an incredible dinner!

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Dinner

Cuisine: American

Keyword: Shrimp

Servings: 4 people

Calories: 488kcal

Author: Karina

Ingredients

1 tablespoon olive oil

1 pound (500 grams) shrimp, tails on or off

Salt and pepper, to taste

2 tablespoons unsalted butter

6 cloves garlic minced

1/2 cup dry white wine* or chicken broth

1 1/2 cups reduced fat cream**

1/2 cup fresh grated Parmesan cheese

2 tablespoons fresh chopped parsley

Instructions

Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.

Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add the parmesan cheese and allow sauce to gently simmer for a further minute or so until the cheese melts and sauce thickens.

Add the shrimp back into the pan, sprinkle with parsley. Taste test sauce and adjust salt and pepper, if needed.

Serve over pasta, rice or steamed veg.

Notes

*Use a good quality dry white wine such as a pinot griot or chardonnay.White wine can also be substituted for chicken broth or left out completely. The flavour in the sauce will be altered.**I use reduced fat cream (or light cream) for this recipe. Substitute with half and half if you wish, being careful not to bring the sauce to a boil or it may curdle. You can also use evaporated milk as a low calorie substitution.Heavy or thickened cream may also be used and will not require thickening with cornstarch. Allow cream to reduce in a gentle simmer until thickened to your liking.

Nutrition

Calories: 488kcal | Carbohydrates: 4g | Protein: 30g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 234mg | Sodium: 110mg | Potassium: 223mg | Vitamin A: 35.3%| Vitamin C: 11.2% | Calcium: 37.5% | Iron: 15.6%

# data[].attributes.body
3 ingredients

# data[].attributes.body
Easy and yummy

# data[].attributes.attachment_link.title
How to make Boneless Beef Short Ribs - Episode 108

# data[].attributes.attachment_link.readable_text
It always cracks me up that Beef Stroganoff is a popular comfort food in America, considering Beef Stroganoff is a Russian dish. But you won't catch me talking about politics here on The Pioneer Woman Cooks! No sirree, Bob!

Wait. Who said anything about politics? No one, apparently.

Sorry. I'm always trying to stir up trouble around here!

Anyway, here's the Stroganoff recipe I included in my newest Dinnertime cookbook, because there are few things in this world-whether in America or Russia-that say "dinnertime" to me more than this. I've been wanting to share it with you since I cooked and photographed it over a year ago, and I hope you make it soon because it will open up worlds (get it?1/) of deliciousness.

Again: Sorry. I'm in a strange mood this morning.

You'll need:
sirloin steak
salt, pepper, and olive oil
onion, carrots, and mushrooms
brandy, cognac, or other booze (if you're into that sort of thing)
beef stock
cornstarch
sour cream
Dijon mustard
noodles
parsley
an appetites

Season some sirloin steak, cut into bite-sized pieces, with salt and pepper, then heat olive oil in a heavy skillet over medium-high heat. Add half the meat to the pan...

Either way, I know you'll love it.

Here's the handy dandy printable!

Beef Stroganoff

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.

Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and add 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.

In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijob. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.

Serve over cooked noodles and sprinkle with parsley.

Beef Stroganoff

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.

Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and add 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high. Cook to reduce the liquid by about a third, 3 to 4 minutes.

In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Turn off the heat. Stir in the sour cream and Dijob. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.

Serve over cooked noodles and sprinkle with parsley.

# data[].attributes.attachment_link.description
It always cracks me up that Beef Stroganoff is a popular comfort food in America, considering Beef Stroganoff is a Russian dish. But you won't catch me talking about politics here on The Pioneer Woman Cooks! No sirree, Bob! Wait. Who said anything about politics? No one, apparently. Sorry.

# data[].attributes.attachment_link.readable_text
Easy Baked Chicken Drumsticks Recipe is the perfect way to make juicy and tender chicken that your whole family will love! These chicken legs are coated in a simple, and flavorful marinade, then baked to perfection.

In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.

Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken. Close the bag and massage the marinade into the chicken for a few seconds.

Refrigerate the chicken in the marinade for at least 30 minutes. For best flavor allow the chicken to marinate for 2-12 hours.

Preheat the oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray.

Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes. Flip the chicken and cook for an additional 5-10 minutes, until cooked through.

**Chicken should reach an internal temperature of 165 degrees before consumption.

# data[].attributes.attachment_link.description
Easy Baked Chicken Drumsticks Recipe is the perfect way to make juicy and tender chicken that your whole family will love! These chicken legs are coated in a simple, and flavorful marinade, then baked to perfection. In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.

# data[].attributes.body
Slow Cooker Quinoa Enchilada Casserole - Damn Delicious

# data[].attributes.attachment_link.readable_text
Greetings from Italia!

I basically just inhaled 2 espressos, 4 gelatos, and 5 plates of pasta.

In a span of 17 hours.

I'm not ashamed one bit.

Nope.

Because I'll be on the quinoa enchilada casserole diet immediately upon returning home.

It's a spin off of this popular recipe.

But since we're heading into the Fall, let's dust off those slow cookers and put them to work.

Other than the garnishes and cheeses, you'll dump everything right in.

Literally.

Even the uncooked chicken.

So just come home from work, add your cheese, wait 10 minutes, and serve.

Or.

Add cheese. Extra cheese.

Wait 2 min.

Then serve.

Then add extra extra avo.

Slow Cooker Quinoa Enchilada Casserole

SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!!

Ingredients:

2 boneless, skinless chicken breasts

1 1/4 cups chicken broth

1 cup uncooked quinoa, rinsed

1 (10-ounce) can enchilada sauce

1 (4.5-ounce) can chopped green chilies

1/2 cup corn kernels, frozen, canned or roasted

1/2 cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese

3/4 cup shredded mozzarella cheese

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced

Directions:

1. Place chicken into a 6-qt slow cooker.

2. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.

5. Serve immediately, garnished with avocado and tomato, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

# data[].attributes.attachment_link.description
Greetings from Italia! I basically just inhaled 2 espressos, 4 gelatos, and 5 plates of pasta. In a span of 17 hours. I'm not ashamed one bit. Nope. Because I'll be on the quinoa enchilada casserole diet immediately upon returning home. It's a spin off of this popular recipe.

# data[].attributes.attachment_link.readable_text
Slow Cooker Brownies

By: The Giadzy Kitchen

If you're a fan of fudgy brownies, this easy slow-cooker recipe is for you!

Photo Credit: Elizabeth Newman

open slideshow

If you're a fan of fudgy brownies, this easy slow-cooker recipe is for you!

Serving size:

Serves 8

1/2 cup (1 stick) butter, melted

1 cup sugar

1/2 cup light brown sugar

3 eggs

1 teaspoon pure vanilla extract

1 cup flour

1/2 cup cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 cup bittersweet chocolate chips

1/2 cup chopped walnuts

nonstick cooking spray

Vanilla Ice Cream, optional

Instructions:

In a medium bowl, whisk together the butter and sugars until well combined. Whisk tin the eggs one at a time followed by the vanilla until smooth. In a separate bowl, combine the flour, cocoa, salt and baking powder. Fold the dry ingredients into the wet until a few streaks fo dry remain. Add the chocolate chips and the walnuts and fold until combined.

Spray the inside of a 4 quart slow cooker with nonstick cooking spray. Pour the batter into the prepared slow cooker and cook on high for 3 hours. Remove the insert and place on wire rack to cool until just warm. Use a large spoon to scoop out servings of brownie and top with a scoop of vanilla ice cream if desired.

Article by The Giadzy Kitchen

# data[].attributes.attachment_link.description
By: The Giadzy Kitchen If you're a fan of fudgy brownies, this easy slow-cooker recipe is for you! Photo Credit: Elizabeth Newman open slideshow If you're a fan of fudgy brownies, this easy slow-cooker recipe is for you!

# data[].attributes.attachment_link.description
These Mediterranean Chickpea Mason Jar Salads are an easy make-ahead meal. Great for a vegetarian packed lunch or fast dinner, they are loaded with plant-based protein and feature a flavorful red wine vinaigrette.

# data[].attributes.body
Tin a jar from Pinterest

# data[].attributes.attachment_link.readable_text
Usually when I make freezer meals, I make a variety of different things including casseroles and various meat and seafood dishes. It's great to do it that way when I have a lot of time and have prepared. But when I just want to throw some meals together quickly and don't want to spend hours planning and shopping for ingredients, I make chicken dump recipes. Most of them can be cooked in the crock pot, saving even more time!

These time-saving recipes are just a sample of the ones I have in my ebook, Chicken Dump Recipes.

Chicken dump recipes are fast to make and often, they include ingredients that I already have in the house. They are perfect to make if I happen to have some spare time come up. These dump dinner recipes are perfect for freezing and make a wonderful gift for someone who has just had a baby, is experiencing an illness or going through a hard time.

To get the recipes in this article along with free printable labels and full shopping lists, sign up here.

Last week, I had some appointments booked for Wednesday but then found out that my sitter for that day couldn't make it so I had to cancel my appointments and found myself with sort of an extra day. I went on Tuesday and bought a lot of chicken and Wednesday made two sets of ten chicken meals. Each session took me about an hour so in just two hours, I had 20 meals made!

In my morning chicken dump session, I made Chicken Hurry, Caribbean Chicken, Lemon and Garlic Chicken, Sticky Chicken, and Cantonese Chicken. I made two of each of the five recipes, so in one hour, I had ten meals. In the afternoon, I made Teriyaki Chicken, French Canadian Chicken, Cindy's Chicken, Pepper Lime Chicken, and Lemon Mustard Chicken.

It is such a feeling of accomplishment to look in your freezer and see so many meals ready for busy weeknight dinners.

For all of my chicken dump recipes, printable grocery lists and printable labels, you can purchase my Chicken Dump Recipes. You can read more about it here.

You asked and it is now available! Beef Dump Recipes!

You also have the option to purchase all the chicken dump recipes and beef dump recipes together at a savings!

The key to successful chicken dump meals is having all your ingredients out before you start assembling. This saves time and aggravation!

1. Get out all ingredients.

2. Label resealable freezer bags (you can use a permanent marker or print labels to stick on) with the name and cooking instructions.

3. Prop the bottom of the bags and fold over the top so that they will stay open.

4. Add chicken into each bag. You can use boneless, skinless thighs or breasts.

5. Once the chicken is in all of the bags, dump the ingredients for the recipe into the bag.

6. When all the ingredients are in each bag, remove the excess air, seal the bags, lay flat, and freeze.

chicken
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
3 Tbsp. dry onion soup mix*

*I use an MSG-free, gluten-free dry onion soup mix

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crock pot on low for 4-6 hours.

chicken
8 oz. can pineapple chunks with juice
1/4 cup packed brown sugar
1/2 tsp. nutmeg
1/3 cup orange juice
1/2 cup raisins

Cooking instructions:

Thaw. Bake at 350° for an hour or in the crock pot on low for 4-6 hours.

chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crock pot on low for 4-6 hours.

chicken
2 Tbsp. vegetable oil
1 Tbsp. soya sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. **if you are making these gluten free, be sure to use gluten free soya sauce

chicken
1/2 cup ketchup
1/4 cup melted honey
1/4 cup soya sauce**
2 Tbsp. lemon juice

Cooking instructions:

Thaw. Bake at 350° for one hour or in the crock pot on low for 4-6 hours.
Notes:

The recipes work best with 3-5 chicken breasts or 8-10 thighs per bag. If you are adding a lot more or a lot less chicken, you may need to adjust the recipes accordingly.

If you plan the meals so that they have some common ingredients, it saves even more money.

All dump dinner recipes can be made gluten free by following the notes indicated.

I heard from a reader who suggested using slow cooker liners. I had never heard of such a thing, but it sounds like a way to save even more time because it eliminates the cleanup of the crock pot.

Don't forget to check out the other chicken dump recipes for even more options!

To get the recipes in this article along with free printable labels and the shopping lists, simply sign up here.

Buy my Chicken Dump Recipes book which includes 25 recipes divided into 5 plans. Each plan comes with printable grocery lists and printable labels. Read the list of included recipes.

You can also purchase both the Beef Dump Recipes and Chicken Dump Recipes together for more meal options and savings!

# data[].attributes.attachment_link.description
Usually when I make freezer meals, I make a variety of different things including casseroles and various meat and seafood dishes. It's great to do it that way when I have a lot of time and have prepared.

# data[].attributes.body
Roasted and Braised Turkey with Cognac Gravy Recipe | Nancy Fuller | Food Network

# data[].attributes.attachment_link.title
Roasted and Braised Turkey with Cognac Gravy

# data[].attributes.attachment_link.description
Get Roasted and Braised Turkey with Cognac Gravy Recipe from Food Network

# data[].attributes.attachment_caption
12 Brilliant Meal Prep Ideas to Free Up Your Time

# data[].attributes.body
Ideas and recipes

# data[].attributes.attachment_link.title
12 Brilliant Meal Prep Ideas to Free Up Your Time

# data[].attributes.attachment_link.description
A little planning ahead will ensure you’re making healthy choices all week long. Steal these brilliant meal prep ideas for portion control and cooking in bulk.

# data[].attributes.attachment_link.title
Creamy Garlic Butter Chicken and Potatoes Recipe - Easy Chicken and Potatoes Recipe

# data[].attributes.body
I cut the recipe in half and substitute the cream with milk.

# data[].attributes.attachment_link.title
CHICKEN THIGH SHEET PAN DINNERS / COOK WITH ME

# data[].attributes.attachment_link.title
Chia Pudding Recipe 4 Ways | Healthy Breakfast Idea

# data[].attributes.attachment_link.title
5 Tasty Breakfast Meal Prep Ideas | Simple Grab N' Go | Julia Pacheco

# data[].attributes.attachment_link.title
Tasty Meal Prep That Doesn’t Suck - Guide To Meal Prepping

# data[].attributes.attachment_link.readable_text
by Alyssia Sheikh

Salted Caramel No Bake Energy Bites with Dates, Oats, & Cashews

These salted caramel no bake energy bites may be tiny...but they're packed with tons of nutritious fuel! Because, we don't just want to eat a healthy snack. We want a snack that will actually leave us feeling full and satisfied. (That is, unless we're snacking just to snack and not because we're hungry...)

You don't have to let those late-day cravings or an afternoon slump get you off track! Since these are no bake energy bites with dates, you get plenty of natural sugars for sweetness. And, a convenient midday boost of energy!

But, you also get long lasting energy from the slow digesting carbohydrates in the oats. Plus, between the oats and the cashews in these healthy vegan energy bites, there's plenty of fiber and some wholesome fats to keep you feeling full!

Hold Up...Where's the 'Salted Caramel' in these No Bake Energy Bites??

Obviously, actual salted caramel could not fit into a healthy energy bites recipe. It's pure sugar! But, we can create that same, crave-able salted caramel flavor in our no bake energy bites. And, it's all thanks to an unexpected duo of nutritious ingredients: dates and tahini. Say whaaaat? You better believe it!

Usually, we see dates at their wrinkliest and driest. But, they're actually a fresh fruit that grows on the date palm. (And, they're still pretty wrinkly even when they're fresh.) Because they're very high in natural sugars, dates are scrumptiously sweet and super sticky. And, that sweetness produces a surprisingly caramel-like taste.

Then, to really put the 'salted' in these salted caramel no bake energy bites, I threw a bit of tahini into the mix! Now, most people know tahini as an ingredient in hummus. But, it can add creamy, savory, salty goodness to loads of other recipes.

In reality, tahini is just sesame seed 'butter' or paste-like peanut butter or almond butter. On its own, tahini tastes fairly bitter. But, paired with the super sweet dates in these no bake energy bites, it adds just the right amount of savory flavor!

No Bake Energy Bites make Healthy Snacking EASY

Too often, we make excuses (myself included!) for choosing not-so-fuel-filled snacks. Or, we rely on ultra-processed foods because being healthy is too hard. And, yes, prepping healthy homemade snacks does take some extra time, effort, and consideration.

But, there are SO many ways to keep things simple. Prime example: these salted caramel no bake energy balls! You only need a food processor and a few basic ingredients-many or all of which you probably already have at home. No baking, no cooking, just healthy vegan snacks that you can prep in minutes. Great for vegan meal prep snacks or packed school lunches!
Check out my 100+ Healthy Vegan Recipes eBook for more easy snacks like this!
Craving More Easy Vegan Recipes?

Salted Caramel No Bake Energy Bites

Author: Alyssia Sheikh

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 15-20 energy bites 1x

# data[].attributes.attachment_link.title
Salted Caramel No Bake Energy Bites | Mind Over Munch

# data[].attributes.attachment_link.description
by Alyssia Sheikh These salted caramel no bake energy bites may be tiny...but they're packed with tons of nutritious fuel! Because, we don't just want to eat a healthy snack. We want a snack that will actually leave us feeling full and satisfied. (That is, unless we're snacking just to snack and not because we're hungry...)

# data[].attributes.attachment_link.title
9 Easy And Healthy Snacks For Your Weekend

# data[].attributes.attachment_link.title
How to make Steak and Onions (Bistec Encebollado) Puerto Rican Style

# data[].attributes.body
Cutting the breast allows it to cook faster.

# data[].attributes.attachment_link.readable_text
Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner!

Easy and delicious comfort food at its finest. Lightly floured boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Filled with caramelised flavour, you will LOVE how easy this is!

CHICKEN BREAST

Crispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. The combination of your dreams! Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. However, this recipe yields perfectly juicy breasts lightly floured and pan fried.

With all of the creamy sauce recipes I have on this site ( Creamy Garlic Tuscan Shrimp, Creamy Dijon Chicken, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands out from the crowd!

Ready in less than 30 minutes and perfect for any night of the week...even special occasions!

HOW TO COOK CHICKEN BREAST

You're going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets (like you did for our Chicken Marsala). Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.

We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.

Cook the sauce in the same pan as the chicken. Don't get rid of any chicken bits from the pan as they add tons of flavour into the sauce!

COOKING WITH GARLIC

If you've gone ahead and read the recipe already, you may be thinking one of two things:

A whole head of garlic?

A. This woman is crazy. TOO MUCH GARLIC. YUCK!
B. Oh my god, finally, the perfect amount of garlic.

The beauty of this chicken breast recipe is that the garlic is NOT overpowering AT ALL! The secret to having SO much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock (or broth) for 5-6 minutes over medium heat. This allows the garlic to soften beautifully with a hint of sweetness.

GARLIC FLAVOUR

YOU can make this as garlicky as you want! How? For a stronger garlic flavour, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. Explained in detail here.

The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. There is so much caramelization happening in this pan, its CRAZY GOOD!

For a much milder sauce, add the garlic cloves whole.

If you've never cooked with whole garlic cloves before, you may be breaking into a cold sweat right about now. I promise you there's no need for a freak out. Cooking them the way you will here relaxes their usual intense flavour, instead giving them a subtle sweetness. They become so soft, like butter!

Of course, if you LOVE garlic with chicken breasts, then feel free to mince or finely chop all of the cloves and add them in.

TIPS

You can use heavy cream, whipping cream or thickened cream in the sauce.

For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.

The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed. HOORAY!

SIDES THAT GO WITH CREAMY GARLIC CHICKEN BREASTS

We love this chicken breast recipe with steamed rice or mashed potatoes! You can also serve it over pasta, cauliflower mash or zucchini noodles.

LOOKING FOR MORE CHICKEN BREAST RECIPES? TRY THESE!

Creamy Parmesan Carbonara Chicken (No Egg)
Balsamic Baked Chicken Breast With Mozzarella Cheese
Crispy Chicken Parmesan (Parmigiana)
RECIPE NOW ON VIDEO

# data[].attributes.attachment_link.description
Golden pan fried Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic! Easy and delicious comfort food!

# data[].attributes.attachment_link.description
Gluten free chocolate zucchini muffins made with almond flour and no refined sugar! Perfect for a delicious healthy treat! #shorts #zucchini #zucchinimuffins...

# data[].attributes.attachment_link.title
Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipe

# data[].attributes.attachment_link.readable_text
The only gluten-free banana bread recipe you'll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.

&frac13; cup melted unsalted butter , dairy-free use non-dairy butter like Earth Balance, Smart Balance or coconut oil

1 ½ cups gluten-free flour (I like Pillsbury gluten-free)

¼ teaspoon xanthan gum , leave out if your flour already has it in it

Spray a 4 x 8 loaf pan with cooking spray.

In a mixing bowl, mash the ripe bananas until smooth.

Add the baking soda to the mashed bananas.

Stir the melted butter into the mashed bananas.

Stir in the sugar, salt, eggs, and pure vanilla extract.

Mix in the gluten-free flour and xanthan gum(leave out if your flour already has it in it).

Pour the batter into a greased loaf pan.

Bake on the center rack for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Please watch your banana bread because all ovens are different.

Cool completely before slicing. Enjoy!

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.

The best way to measure gluten-free flour is the "spoon & level" method. Using a spoon, scoop the flour into the measuring cup. After you've spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Three mashed bananas are equal to 1 cup.

Dairy-Free Options: Smart or Earth Balance Butter or coconut oil

Pro Tip: You can also mix it up a little by adding mini chocolate chips, blueberries, nuts, or raisins.

Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.

Store in an air-tight container,

Mama says "Check all of your labels."

# data[].attributes.attachment_link.title
Easy Gluten-Free Banana Bread - Mama Knows Gluten Free

# data[].attributes.attachment_link.description
The only gluten-free banana bread recipe you'll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.

# data[].attributes.body
Yummy

# data[].attributes.attachment_link.title
3 Healthy(ish) DESSERTS | Vegan + Gluten-Free + Dairy-Free

# data[].attributes.attachment_link.title
Dark Chocolate Walnut Date Bars- Healthy Appetite with Shira Bocar

# data[].attributes.attachment_link.title
Fluffy Egg Cups | Best Breakfast Egg Muffins Recipe