The Pioneer Woman Dinner Rolls – No Kneading Required!

So for my Thanksgiving feast I started my meal off with some bacon wrapped asparagus! Bacon makes everything better! And my thinking was the asparagus is good for you (vegetable) and then bacon is bad for you, so you have one good and one bad it evens out and that makes it ok!

Bacon Wrapped Asparagus






and I made rolls, check them out…


■4 cups Milk

■1 cup Sugar

■1 cup Vegetable Oil
■9 cups Flour
■2 packages (4 1/2 Tsp.) Active Dry Yeast
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■2 Tablespoons Salt

Pour 4 cups of milk into a stock pot or Dutch oven.
Add one cup of sugar
and 1 cup of vegetable oil.
Stir to combine.

Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees).

Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.

When the mixture is the right temperature add in 4 cups of flour


and 2 packages of (4-1/2 teaspoons) of active dry yeast.

After the yeast and flour are nicely incorporated,
add another 4 cups of flour.
Stir together
and allow to sit, covered with a tea towel or lid, for an hour.
After about an hour it should have almost doubled in size.
If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans.
Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes



These rolls were SO good dipped in the juice from the cranberry sauce that I made…(recipe to follow)


Burgundy Mushrooms

So Thanksgiving morning I awoke around 6AM and couldn’t WAIT TO COOK!

I don’t think there was anyone (that I know of) that was as excited as me to cook Thanksgiving dinner. I planned for weeks! Got all my recipes I wanted to make, printed them, made my list, went to the store more than once. (More like Normy went to the store for me) Went to the liquor store.

So the longest thing that took to cook at my Thanksgiving dinner was not the Turkey. It was the Mushrooms! I have been wanting and trying to find the perfect time to cook these mushrooms as they take 9 hours to cook…

Normy had to go to the store twice for mushrooms and got the same cashier and he was really wanting to know what Normy was making with all these mushrooms, over 4 pounds is what he ended up buying. Normy replied with some 9 hour mushroom dish my wife is cooking with wine…

So here it is…Make these when you ever have the time. You won’t be disappointed!

Oh and Pioneer Woman, I love you!


4 pounds White Button Mushrooms
2 sticks Butter
1-1/2 teaspoon Worcestershire Sauce
1 liter Burgundy Wine (other Reds Will Work)
1 teaspoon Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seed

5 cloves Garlic, Peeled
2 teaspoons Salt

Thoroughly wash the mushrooms
and throw them into a large stockpot.
Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer,
covered, for six hours.

Remove the lid, then continue cooking, uncovered, for three hours.

Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.
Dip crusty bread in the juice—yum!

Mushrooms keep for days in the fridge. You’ll love ’em!

Turkey Brine

Hope everyone has recovered from Thanksgiving. I cooked from about 6AM and was still cleaning up till about 11PM. It was a long day for me! And here are a few conclusions that I came too this year…

Not making Turkey, I don’t like Turkey! I had a couple bites and well I just really don’t care for it. Thinking I will make Prime Rib Next Time.

Next time I won’t do all the cooking myself. I made everything. (By choice) Next time I will make a few things, and let others chip in, cause damn it’s a LOT of work!

Think dinner should be ready around 4PM. We ate at 7PM. Think that was too late. Granted it was earlier than when we normally eat.

should have all the food made by the time guests get to our house. It’s hard to talk to people and cook. I’d rather focus on one thing, preferable talking to my guests when they get there.

And that’s all I can think of right now….

So for my Thanksgiving I started a day before and brined my turkey. First time I ever brine a turkey…

Oh and I did a Pioneer Woman Themed Thanksgiving! (Gosh I love her)


3 cups Apple Juice Or Apple Cider
2 gallons Cold Water
4 Tablespoons Fresh Rosemary Leaves

5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
5 whole Bay Leaves
Peel Of Three Large Oranges


Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot.
Place uncooked turkey (we got our bird from Whole Foods!)
in brine solution,


then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine.

Submerge turkey in a pot or sink of fresh, cold water.
Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water,
pat dry, and cook according to your normal roasting method.


For our turkey we just added salt and pepper and butter and We also added a little wine…


Let’s carve this bird…or one another!


See my new platter? Bought that JUST for Thanksgiving!



How many men does it take to carve a Turkey?

My plate

Stay turned for the rest of the recipes for the stuff on my plate! Lot’s of yummy foods!

Happy Thanksgiving from The Norman’s!

Salmon with Orange Vinaigrette


1 cup orange juice
1 lime, freshly squeezed and juiced
1 teaspoon chili powder
1 teaspoon Dijon mustard
1/2 cup fat-free Italian dressing
4 salmon fillets, about 6 oz each
Salt and pepper to taste
1 tablespoon olive oil
4 teaspoons minced fresh cilantro leaves

Preheat oven to 425.

Place orange juice in a small saucepan. Bring to a boil and cook until liquid is reduced to about 1//4 cup. Cool slightly. Transfer to a blender. Add the lime juice, chili powder and mustard, cover and process until well blended. (If you want more onion flavor; add about 4 teaspoons finely chopped red onion and blend) While pulsing, gradually add the italian dressing in a steady stream; process until well blended.

Season salmon fillets with salt and pepper. and brush a little of the Vinaigrette on Salmon.

Bake salmon at 425 for 10-12 minutes (depending on thickness)

Serve with orange vinaigrette and garnish with chopped cilantro leaves.


Sesame Chicken Salad with Ginger-Lime Dressing

1/4 cup Ginger-Lime Syrup – Recipe

4 ounces fresh ginger, peeled and thinly sliced (1 cup) (I didn’t have fresh ginger, so I used pickled ginger)
1 cup fresh lime juice
1 cup sugar


In a small saucepan, combine the ginger, lime juice
and sugar
and bring to a boil. Boil for 2 minutes. Let cool to warm, then puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible.

2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons soy sauce
2 teaspoons fresh lime juice
3 tablespoons plus 2 teaspoons extra-virgin olive oil
6 radishes, thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
Freshly ground white pepper
1/3 cup sesame seeds
1 bunch of watercress (6 ounces), thick stems discarded

Preheat the oven to 350°. In a small bowl, combine the Ginger-Lime Syrup with the vinegar and soy sauce.

In a medium bowl, toss the radishes with 1 teaspoon of the olive oil and season with salt.
Refrigerate the radishes.

Season the chicken breasts with salt and white pepper. Spread the sesame seeds in a shallow dish and press the skinned side of the chicken breasts into the sesame seeds to coat.

Set a large, ovenproof skillet over high heat until very hot. Add the remaining 3 tablespoons of olive oil to the skillet and heat until smoking. Add the chicken breasts, sesame-coated side down, and cook over high heat until the sesame seeds are golden brown, about 3 minutes. Turn the chicken breasts. Transfer the skillet to the oven and bake the chicken for about 5 minutes, or until just cooked through.

Set the chicken breasts on plate and garnish with the radish slices and watercress sprigs. Drizzle the ginger dressing on top and serve. (I also added cucumber slices to mine)

Broccoli-Cheese Soup

I Love Christmas! Always have! Don’t know why? But I do! One of my most favorite things to do the week before Thanksgiving is decorate our apt for Christmas.

Festive! Don’t you think!? And then I Love to watch Christmas movies! I LOVE White Christmas, and The Polar Express, and Love Actually and The Holiday and Elf and National Lampoons Christmas Vacation, The Family Stone etc.

I drive Normy crazy with playing Christmas music too!

And I Drive Normy nuts with always wanting to make Pioneer Woman Recipes too! Oh look and here is another one…Oh but I heard no complaints on this one…just the amount of milk and half and half as Normy is lactose intolerant…


1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Splash Of Chicken Broth If Needed For Thinning

Melt butter in a pot over medium heat,

then add the onions.
Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top.
Stir to combine and cook for 1 minute or so,
then pour in milk
and half-and-half.
Add nutmeg,
then add broccoli,

a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low.
Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.




Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)


I served mine with Ham Sandwich’s:
Take 4 slices of bed (for 2 people)

add May-o


Sliced Cheese

and ham and you have you a ham sandwich with soup!



Flank Steak with Soy Sauce, Olive oil, Garlic, Salt and Pepper

Got the idea for this recipe here

1 pound Flank Steak
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
Freshly ground pepper

In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Preheat grill to high and Grill steak 8-10 minutes or longer depending how well done you like your meat. Let rest for a few minutes and then slice and serve.




Lemon Pepper Potatoes

I LOVE Lemon! I drink Lemon water EVERY DAY! I use so much lemon juice that my mother in law gets it for me in bulk from Sam’s! I bring a water bottle with me to work every day and it ALWAYS has LOTS of ice and LOTS of lemon. If I go anywhere I bring my lemon water with me. I get a lot of “crap” for bringing my water bottle with me. But I don’t care. I want my lemon water! After having it for so long, I don’t like regular water anymore. and why am I telling you a story about lemon? Well the recipe I am about to share with you is all about lemon!

Start by Preheating your oven to 375

Take 8-10 Yukon gold potatoes and wash then and then cut them in half and then in cubes. Add them to a bowl

Then take two lemons and cut them in half and juice the two lemons over potatoes

Then Add Lemon Pepper seasoning, Garlic Salt, and fresh ground pepper to potatoes


and drizzle a few Tbsp of olive oil over potatoes and mix together and then spread evenly on a sheet pan, with a piece of parchment paper to help the potatoes from sticking to the pan

Bake for 45- 60 minutes until fork tender, flipping and turning a couple of times, so potatoes get a little color on all sides.




Eat nice and warm

I served mine with a Tabasco, sour cream I made up literally while I was going to get some sour cream to eat with my potatoes. Just took about 1/2 cup of sour cream and a few dashes of tabasco and stirred together (add more if you like a lot of kick) and serve with potatoes. (You can’t go wrong with Tabasco, if you ask me).

Lemon Pepper Chicken

Here is a Jamie Recipe for you! I thought of this all on my own!


Get you a 5 1/2 whole chicken, maybe a little more than that


preheat your oven to 350 degrees

wash that chicken. I try to get the ones without the guts, as I really don’t care for sticking my hand up its bum! grosses me out and then I don’t want to eat anything for a day or two. Dry chicken with paper towels.

Then place the chicken in a roasting pan

and get the following items:

1/4 cup melted butter
Olive oil
Lemon Juice
Lemon Pepper seasoning
Kosher Salt

You could use fresh juice from a lemon or two instead of the lemon juice in a bottle. (I was out of lemons, so I went with the stuff in a bottle)

Tie the legs together, it helps them from burning and drying out, helps hold the chicken together to help keep it moist too (That Food Network is so helpful)

Then rub, coat the chicken under and over with olive oil, then add a couple of Tbsp of lemon juice, on bottom and over the top, more if you like a lot of lemon.

Then season to taste with Lemon Pepper seasoning and salt.



then last, brush a little of the butter over the top and legs and bake at 350 for 30 minutes covered, then take lid off and baste with more butter and bake for 30 more minutes (uncovered), and bake for 30 more minutes and baste again. I baked mine for about 1 1/2 hours and basted every 30 minutes, the 1st 30 I covered the chicken and the last hour I left uncovered so the skin would be crispy! (I love chicken skin, I always ask Normy for his skin. Gross, I know! My favorite is to get a rotisserie chicken from King Soopers or Cosco and eat all the skin and then let Normy eat the chicken.)

Take the chicken out of the oven and either check the temp and internal temperature should be 165 or cut a slit in the side of one of the legs and if the juices run clear, that baby is done!

Let it rest for about 10 minutes



then rip a leg off and eat it!

Moist and juicy and lemony!