A Tribute to The Pioneer Woman

Well as you know this past Saturday August 27th The Pioneer Woman’s show started on the Food Network. I was SO excited that I had made plans weeks in advance to have a tribute to The Pioneer Woman. So I decided to have a pot luck, like dinner. I made the main course, salad, and dessert and I invited our good friends James, Katie and Timmy over to partake in this extravaganza!

So check it out!

So I made her Pork Sandwiches with cilantro jalapeno slaw as the main dish. But instead of making sandwiches, I thought I would make Sliders (actually Normy came up with the sliders idea, but I agreed it was a good idea, so its my idea) hahaha
So check out my pork:

I added a Heap of love to it too

Then I let that sucker bake for 6 hours.

So then I also made Missy’s Marinated Tomatoes

I wonder if The Pioneer Woman would do this? (I bet she would)

■1 cup Canola Oil

■1/4 cup Balsamic Vinegar

■4 Tablespoons Sugar
■1 teaspoon Salt
■Freshly Ground Black Pepper
■3 whole Green Onions, Sliced
■1/4 cup Chopped Parsley
■18 whole Basil Leaves (chiffonade)
■1/4 teaspoon Ground Thyme
■2 cloves Garlic, Minced Finely
■2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)

■1 whole Baguette, Sliced
■1 clove Garlic, Peeled

Combine all ingredients except tomatoes in a large glass bowl. (I did it in a mason jar and I got the idea from her show, as she says on the show that when making dressings she puts them in a jar and shakes them up, makes life a little easier)

Whisk to combine (Or shake), then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes.

Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.

Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.

I invited Timmy and Katie over and Katie made her Stuffed Mushrooms

I got Katie and Timmy a gift. I am always taking picture (as you all know) and I printed a couple I took of Katie and Timmy and Framed one for her to put in her little apt. Cause she’s like me and has pictures around her place and I thought another picture would be a great addition!

I think they like the gift!

So while we were waiting for Katie’s Shrooms to bake, the drinks started coming…
Hey look at that double fisted! (Good work)

Thinking I will be printing this one and framing it for another gift for Katie and Timmy

Oh hey drink Boobies!

Oh hey the Shrooms are done!

James likes the Shrooms!

Timmy stuffing his face!

Timmy is hungry


sheesh Tim, save some for the rest of us!

Oh look there is Katie

Oh wait I need to check on the pork, Gotta see how it’s doing…

about another hour and it will be done!
OK Let’s get back to having fun!

Katie, leaving a message for her Mom

Oh look they turned on the damn Football game (damn football)

I like hanging out with Timmy and Katie

James made Buttered Rosemary Rolls

He needs to love on them 1st

then add the love, Rosemary and butter and bake them

It’s not too often that I let someone in my kitchen and I get out so they can do what they need to do…But James is Special

I even let him use my knife!

and then he washed it, and the cutting board when he was done! (what a good man)

and then the other two jumped in

Butter is love

James grew that Rosemary in his garden

In the oven they go (and by the way, I SO need to clean my oven)

Pork is done!

We need to let it cool some

OK so while we wait for it to cool, let’s have some more wine!

Let’s Try the Cilantro-Jalapeno Slaw


Oh Jame’s Rolls are done!

Everything needs to hurry up and cool some, so we can EAT!

While we wait, How about some Smooches!

Is it ready yet?

I really can’t wait to eat!

OK so the Pork is shredded

Got the Buns for our sliders

Let’s do this!

MMMMMMMMMMMMMMMMMMMMMMMM

OH WAIT!
Before we eat we MUST Toast The Pioneer Woman!

Have you ever eaten a roll and taken a picture of yourself at the same time?
I have

I didn’t take too many pictures during dinner, as I was to busy stuffing my face! None of us had eaten all day, to save room for the meal we had planned. We were stuffed after dinner!
so after dinner when one is stuffed, well not just anyone, But Crazy Jamie. What does Crazy Jamie do to work off some of that dinner? Well Crazy Jamie does hand stands in her living room onto the couch…

Jamie What are you doing? Normy asks…
Oh nothing honey, just being me…

Honey, you’re crazy…

I know!

Hey Timmy watch out!

Hey Normy,

what are you doing?

Oh nothing using the bush as my microphone as I jam to this song!

So after dinner and cleaning up and doing hand stands in the living room and singing to brushes. We all sat down to watch The Pioneer Woman’s 1st Show!

So then I made dessert! Had to let our tummies settle a little…
so guess what my dessert had in it? I’ll give you one guess…

Oh there is that song again…
Millions of peaches peaches for me
Millions of peaches peaches for free
Millions of peaches peaches for me
Millions of peaches peaches for free

Movin’ to the country I’m gonna eat a lot of peaches
Movin’ to the country I’m gonna eat a lot of peaches
I’m movin to the country gonna eat a lot of peaches
Movin’ to the country gonna eat a lot of peaches

I made Peach Crisp with Maple Cream Sauce

■5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
■1 cup Flour
■1/2 cup Sugar
■1/2 cup Light Brown Sugar, Firmly Packed
■1/2 teaspoon Ground Cinnamon
■1/2 teaspoon Ground Nutmeg
■1/4 teaspoon Salt
■1 stick Butter (1/2 Cup)
■1/2 whole Lemon
■7 Tablespoons Real Maple Syrup, Divided
■1-1/2 cup Whipping Cream
■3 Tablespoons Light Corn Syrup

In a medium bowl, mix flour,

sugar,


light brown sugar,

cinnamon, nutmeg

and salt

using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon.

Squeeze juice from lemon half and stir in with peaches and zest.

Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square)

and cover evenly with crumb topping.

Cover with foil and bake at 350ºF for 15 minutes.

Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup,

3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

What a Great Night!

Lemon Whole Chicken- Jamie Style

I have been a cooking fool lately and I am trying to get all my posts in right away because I have a big post that I want to do, from this weekend. So I am posting like a mad woman!

I made this recipe up. Was going to make one I found, but went a different way and made it up…

Preheat oven to 350

start with a whole chicken, about 3-3 1/2 pounds, washed and dab with a dry paper towel, set aside

Then get a bowl and add this to it

Oh you need to know what that is, don’t you!?

OK so take the zest of one lemon and the juice from one lemon and put that in the bowl 2 minced garlic cloves, and about a tsp of garlic salt and 1/2 a tsp pf black pepper, mix together

Rub it all over the chicken and put the chicken in a dutch oven

bake for 1 – 1 1/2 hours and check the temp of bird to make sure it is done, or cut into the wing and if juices are clear it is done.

Enjoy!

Broccoli with Shaved Cheddar

recipe

2 Tbsp. Mrs. Dash® Original Seasoning Blend

2 cups fresh broccoli, cut into 3 inch pieces
1/2 lemon
1 Tbsp. olive oil
2 Tbsp. cheddar cheese, shredded
cooking spray

1. Preheat oven to 325° F. Spray 9 x 9 x 2 inch pan with pan coat.
2. Toss all ingredients except cheddar cheese in bowl.
3. Lay broccoli mix in pan. Roast in oven for 30 minutes.
4. Remove from oven, sprinkle with cheddar cheese. Return to oven until melted. Serve.

Cajun Style Hashbrowns

When I was a kid, my mom would make hash browns a lot to go with dinner so I decided to make some tonight to go with some meatloaf. Thought it would be a nice change in how I make potatoes.

Peel and shred 6-8 potatoes,

I hate using the shredder/grater (whatever you want to call it) I have almost taken a finger off with it, several times, so I always ask Normy to do it for me.

once you shred the potatoes put them in a bowl and fill with really cold water and keep draining and refilling it until the water is clear. It washes the starch out of the potatoes and helps them cook better and crisp up  (an old trick my friend Stacey taught me)

get a cast iron skillet and turn it up to med heat and add olive oil to coat the pan and about 2 tablespoons of butter.

Once the butter is melted add the shredded potatoes.

Sprinkle some Creole Seasoning over the potatoes,

I did this all on taste and in my opinion you can’t add too much of this stuff, as it is SO good. Also add black pepper.
Cook potatoes for about 10 minutes and turn (make sure not to burn them) Add more seasoning if you want, I DID!

Cook potatoes for about 25-30 minutes or untill done and nice and brown and crispy.
Serve warm with a little more Creole seasoning sprinkled on top

Barbecued Dry-Rubbed Chicken

recipe

3 tablespoons dark brown sugar
2 teaspoons chili powder

2 teaspoons smoked paprika

1 1/2 teaspoons pepper

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon salt
1/4 teaspoon cayenne pepper


3 pounds bone-in, skin-on chicken pieces, breasts halved crosswise, leg quarters separated into thighs and drumsticks
(I used chicken thighs)

1. RUB CHICKEN Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt, and cayenne in small bowl.

Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and refrigerate, covered, 30 minutes or up to 1 hour.

2. GRILL CHICKEN Heat all burners on high, covered, for 15 minutes. Turn all burners to medium-low. (For charcoal grill, open bottom vent on grill. Light about 50 coals; when they are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate. Arrange chicken skin side down and grill until skin is well browned and crisp, 15 to 20 minutes.

3. DREDGE Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, until rub has melted into glaze and white meat registers 160 degrees and dark meat 175 degrees, 15 to 20 minutes. Transfer chicken to platter, tent with foil, and let rest 5 minutes. Serve.

Dinner is served

Brown Sugar Meatloaf

Instead of Meatless Monday’s what about Meatloaf Mondays?!

recipe

1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger
(I added a pinch of patience to my meatloaf)

3/4 cup finely crushed saltines cracker crumbs

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan

and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients

and shape into a loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Traditional Mashed Potatoes

recipe

8 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/2 cup butter
3/4 teaspoon salt
1 tsp of garlic salt
Dash pepper

Place potatoes in a saucepan

and cover with water.

Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
Add milk, butter,

salt, garlic salt and pepper; mash until light and fluffy.

Drumsticks with peach barbecue sauce

Recipe

2 1/2 – 3 pounds chicken drumsticks, skin removed
brine
peach bbq sauce

For the brine:
4c water
1 Tbsp kosher salt (coarse salt)
2 Tbsp brown sugar
a few sprigs fresh thyme

For the sauce:
2 slices bacon
1 bunch fresh thyme (pull out a few sprigs for brine)
olive oil
1/2 onion, diced

2 cloves garlic, minced

2c ketchup

1c peach preserves
1/4c brown sugar
1/4c molasses
2 Tbsp red wine
1 Tbsp dry mustard powder
1 1/2 tsp smoked paprika
1/2 tsp black pepper
pinch (up to 1/8 tsp) cumin

For the brine, combine all ingredients in a gallon-sized zip top bag. (I did a big bowl) Add drumsticks to the brine and refrigerate 30min-2hrs before cooking.

*For barbecue sauce, wrap the bunch of thyme with the strips of bacon.

Brown bacon/thyme bunch in a small drizzle of olive oil in a large saucepan or Dutch oven for 4-5 minutes.

Add onion and cook

over medium heat until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add remaining ingredients,
ketchup

peach preserves

brown sugar

Molasses

Red wine, Dry Mustard

smoked paprika

and stir to combine.

Cover and simmer about 20 minutes

to allow the flavors to blend. You should have 3.5-4 cups of sauce.

When ready to cook chicken, remove drumsticks from brine (discard brine). Toss with 1-2c barbecue sauce in a large bowl. Spread drumsticks over a large cookie sheet covered with foil and sprayed with nonstick spray to prevent sticking.

Bake at 450 degrees 20-25 minutes, rotating halfway through. (I Normy grill ours)

Serve with extra sauce.

Dinner is served!

Bacon, Egg and Toast Cups

As you all know Normy loves Football…And his favorite team is the Denver Bronco’s. So Normy had him a football draft to go too and so I made these for him to bring to his friends…

Usually I complain about Football. But the past year I look at it as a way to cook and bake for Normy and his friends…

OK Now on with the Recipe I made before I made these cupcakes…

Recipe

2-3 tablespoons unsalted butter, melted

8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper

Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat.

Under cook slightly,

the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.

4) Cut each round in half,

then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

Grilled Steak Tacos Recipe

Recipe

 

1 1/2lbs sirloin steak
Marinade-
1/2 cup orange juice

4 tablespoons vegetable oil
2 tablespoons lime juice
4 teaspoons cider vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Tacos-
10 (8 inch) flour tortillas
shredded Monterey jack cheese
lettuce
tomato
Guacamole

In a medium bowl combine orange juice,

oil, lime juice, cider vinegar, oregano, salt and pepper. Add steak and toss in the marinade. Cover and refrigerate for a few hours or overnight.

Heat an outdoor grill to high heat. Remove steak (reserving the marinade) and place onto the grill.

Grill steak for 3-4 minutes per side and brush with the reserved marinade occasionally while grilling. Remove from the grill and

slice into thin strips.

Place a bit of guacamole onto the bottom of each flour tortilla. Top with steak strips, cheese, lettuce and tomato.

The Next day I made Nachos with the left overs: