Perfect Pancakes

So as you all know, I love The Pioneer Woman, she inspires me! I have loved her and her cooking and recipes and blog since the moment I found her. So then as soon as I found her and started to cook her food, I found out that oh man her food is SO good so I decided that I needed to print every single recipe she had on her blog. So then I printed them and I decided hmmm where can I put them to keep them all together and organized? So I got some binders. So then I thought hmmmm I don’t want these recipes to get messed up when I cook, I can get a little messy in the kitchen sometimes, so I got my handy-dandy laminating machine out and decided to laminate the recipes too. I am dedicated!

So here are my binders, I need more, these two are full…

all Pioneer Woman Recipes, laminated and hole punched and they are in the order of when she made them on her blog. I need to print an index out of the order they should be in for when I make them…So I can put them back in the appropriate place (obsessed much).

Yep laminated, I guess I have too much time on my hands…

Lots of recipes, ALL by The Pioneer Woman

2nd binder full of the same…

I wanna make that recipe…

I want to make every recipe she has, well except for a few, but most I would LOVE to make and I will!

Oh and here is a recipe of hers for ya now…

Recipe

3 cups Plus 2 Tablespoons Cake Flour
1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Mix together dry ingredients in large bowl.

Mix together milk,

eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.

Serve with an obscene amount of butter and warm syrup.

Remoulade Sauce

I LOVE this sauce! I always make it, and I always make this recipe

Make it with fish, crab cakes, potatoes, a turd…anything! This sauce is good on anything and everything! I added a few extra ingredients to make it my own…(as always)

1 cup mayonnaise (I always add extra, because you can never have too much may-o)

1/4 cup grainy mustard (the recipe calls for Creole mustard, I didn’t have this mustard so I looked up what it had in it, so I used a grainy mustard and then

added horseradish too)

1 teaspoon cayenne pepper

1 lemon, juiced

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika
creole seasoning, to taste (I add this stuff to like everything I make these days, it’s crack, but better for you!) MMMMMM

Mix all the ingredients in a small bowl.

Serve with the fish, or crab cakes or anything your heart desires! (but tastes best on seafood)

I served mine with Fish Filets, and it made them taste EVEN better!

PW’s Pico de Gallo

Recipe

5 whole Plum (Roma) Tomatoes

1/2 whole Large (or 1 Small) Onion

3 whole Jalapeno Peppers

Cilantro

Lime Juice
Salt To Taste

Chop jalapeno, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapeno to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

One-Bite Wonders

What I cooked One Year ago today: London Broil (Marinated & Grilled)

Sautéed Mushrooms

Recipe

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces) or left-over baked ham
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
6 large eggs

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion (very finely chopped because the frittatas will be small and you don’t want big chunks of onion); saute 2 minutes or until crisp-tender and lightly browned.

Add ham; sauté about 3 minutes.

Remove from heat; let cool while you combine the other ingredients. Combine eggs,

pepper, thyme, cayenne,

and cheese in a large bowl;

stir with a whisk.

Add ham and onion mixture,

stirring with a whisk.

Spoon mixture into 24 miniature muffin cups coated with cooking spray.

Each cavity will only hold about two teaspoons of the mixture. It won’t seem like enough but remember they will puff up during cooking. They do end up fairly small, they are the perfect size for a one bite treat. If you want them bigger, like the size of a mini cupcake, they only fill 12 of the cavities in the mini muffin tin.

Bake at 350° for 20 minutes or until set.

Ground Beef Tacos

Recipe

2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine

Taco shells
Additional taco garnishes

In a large skillet over medium heat, add the oil

and chopped onion.

Cook, stirring often,

until the onion is softened, about 4-5 minutes. Add the ground beef and cook,

breaking up the meat into smaller chunks,

until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.

Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper.

Cook for about 30 seconds and then

add the tomato sauce

and jalapeno.

Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.