Use our spice primer to learn what spices go with which foods, and how to experiment.
So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches.
Buffalo Chicken Rolls
I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain.
Cajun Chicken Pasta
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.
Braided Spaghetti Bread & The official blog of Americas favorite frozen dough
We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes
The Pioneer Woman Cooks
Ah, is there anything sweeter on earth than having your punk-arse little sister visit? Mine’s visiting this week, which means I’ve totally regressed back to childhood and the water’s great! We’ve sipped wine, laughed until we’ve experienced stress incontinence, and cooked until our fingers are pruney and falling off our hands. And our tummies are plump and full. Marlboro Man had to go out of town for a couple of days, so one of the things Betsy and I made was our favorite pasta dish of all time.
Unbelievably Easy Roast Beef
I present to you all a Christmas roast. It’s the perfect holiday meal. This roast beef is rich and flavorful, while still very buttery and tender without actually using any butter!
Fajita Seasoning
We love to eat fajitas, especially in the summer time. It is a great quick and easy meal all in one that you do not need your oven for. The problem I have had is my husband likes the store bought mixes like this. I have tried marinades and fancier recipes but he always says he likes the package mixes best. I don’t like buying them because of all the “extra” stuff they have in them.
Creamy Caprese Pasta
Sigh. It’s Monday. I know.
Chocolate Chip Cookie Dough Peanut Butter Cups
Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me.
Perfect Buttercream
You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter?
Change Your Life Rich Red Wine Sauce
You will understand why the French are masters of cuisine. Similar to the classic French Bordelaise sauce, this velvety rich sauce makes a classic topping for beef and lamb. I love it on beef tenderloin or filets mignon, which, although they are beloved by many, often have a metallic or liver undernote. It really illuminates a lightly smoked pork chop. As heretical as it may seem, it is great on pulled pork. I like to serve boiled baby potatoes on the side, and I douse them with this sauce too.
Pasta Carbonara Recipe
12 ounce(s) linguine 3 large egg yolks 1/2 cup(s) grated Parmesan or Romano (2 oz), plus more for sprinkling 6 ounce(s) sliced bacon (7 slices), cut into 1/4-in. pieces Cook the pasta according to package directions. Reserve 3/4 cup of the cooking water and drain the pasta.
