Baked Lemon Pasta | The Pioneer Woman Cooks | Ree Drummond - StumbleUpon I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Start by grating the zest from one lemon. If you don’t have a microplane zester, please remedy that situation immediately. In a skillet, melt the butter over low heat. Add an equal amount of olive oil. And mince it very finely. Oh, yum.
Seafood Pasta Since I left the ranch five days ago—first New York, now Baaaahhhhhston—I’ve been eating seafood as if my life depended on it. I’m on a jag. Please send help before I start eating shrimp for breakfast. This is a tweak version of an older recipe here, one that can be adapted in many different ways depending on the seafood you have, the pasta you want to use, and the kind of sauce you’re in the mood for. I made it for dinner when my mom and Betsy were visiting a couple of months ago (a get-together that’ll be featured on tomorrow’s Food Network episode) and I made it again last week, when I decided to take some new pictures of its splendorous glory. Or its glorious splendor. Begin by quickly browning scallops in a skillet with a little olive oil and a little butter. You don’t need to cook the heck out of them; just get as much color on the outside as you can in as little time as possible—just about 45 seconds to 1 minute per side. Remove the scallops to a plate, and gaze upon their beauty.
Crash Hot Potatoes Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. Anyway, I just love Australia. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here. When the potatoes are tender, place them on the cookie sheet… Or something. Mmmm.
5 best risotto recipes - Cooking Tips and Advice - Food & Recipes - Homemakers According to the United Nations Food and Agriculture Organization, rice is a staple food for more than half of the world's population. In Canada, we may not eat rice with every meal, but there is no rule that says it has to be boring when we do. The next time you're considering a rice-based dish, try making risotto instead. Risotto is a high-starch, sticky rice with a different texture than plain white rice. Here are great risotto recipes to try: 1. 2. 3. 4. 5. Just can't get away from rice? Cool Wild Rice and Mushrooms Canada's central northern lakes and marshes provide us with the finest fragrant long-grain wild rice. Brown Rice Biryani This delicious Indian dish is usually laden with ghee (clarified butter), but this version uses low-glycemic brown basmati rice and contains much less of a healthier fat, but it still has the rich flavour of the original. Spiced Brown Rice Pilau with Eggplant Indian spiced rice dishes make wonderfully appetizing vegetarian main courses.
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description
Perfect Potato Soup I’m Pioneer Woman and I have a confession to make. Are you ready? Here goes. *Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up. I’m picky about potato soup. It’s true. It can’t be too creamy, with no variance in texture. It can’t be too lumpy. It has to be full of flavor or I’ll die a thousand deaths. And most of all…it has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay. But other than those things, I’m not the least bit picky about potato soup! Here’s how I make it: The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I’m an airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. Gosh, I’m thorough with these Cast of Characters set-ups, aren’t I? Not. Start by slicing the bacon into small pieces… This is about six slices. Throw the bacon into a soup pot over medium heat… To dice! Okay, happiness. Easy
espresso chocolate chip shortbread cookie recipe Recipe: espresso chocolate chip shortbread What new views through the lens? I went leaf hunting today and found… tall trees leftover snow on the mountains the big kahuna The rest of the sampler from today’s jaunt is on the photo blog. Right, so the title of today’s post should read “to the dogs(‘ sitters)”. espresso to batter mini chocolate chips Of course, I don’t want any hard feelings to be taken out on my girl. everyone likes some dough roll it out I have made one hundred million billion of these cookies to date. measure the slices slap it on a baking sheet and go I made a double batch of these today. this cookie will solve our energy crisis Espresso Chocolate Chip Shortbread[print recipe]from Smitten Kitchen *Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum. Dissolve espresso powder in boiling water.
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Chicken with Mustard Cream Sauce 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. Make it for someone you love sometime soon. The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper. Cut the chicken breasts in half like this… (Nice hand, Ree. (Not.) So that you wind up with eight smaller, thinner chicken cutlets. Thoroughly salt and pepper both sides of the chicken… Then I need you to use your imagination. The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. Don’t be like me. Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic.
alexandras kitchen | alexandra's kitchen — recipes, photos, food Can you remember one-third cup? That’s really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 450ºF oven and you’re done. As the title of this post mentions, this is part two of a making-the-most-of-a-whole-chicken series. So you have a game plan now, right? Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano Serves 2 2 chicken drumsticks + 2 chicken thighs kosher salt and freshly cracked pepper 1/3 cup white wine 1/3 cup olive oil 1/3 cup freshly grated Parmigiano Reggiano 2-3 cloves garlic, minced a few sprigs fresh thyme 1. 2. 3.
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
My Favorite Meatloaf This is a recipe from my cookbook, and I’m sharing it here because I love it. I’m tired of meatloaf getting a bad rap. Tired of it, I tell you! Within the pages of my cookbook, I proposed that people’s perception of meatloaf became permanently skewed when a certain disheveled rock singer burst on the scene back in the seventies…but after much consideration, I’ve decided that it’s actually the word “loaf” that has contributed the most to meatloaf being such a maligned food. You didn’t know my cookbook delved into such anthropological and sociological issues, did you? Don’t worry. So open your minds for a moment. See? Oops. It’s like in the movie “Somewhere in Time” where Christopher Reeve (rest his soul) is blissfully living in they year 1912, then discovers the 1979 penny in his pocket and is suddenly and violently sucked back to present day. And now. I know this is a really weird photo, but I’m a really weird person so it fits. Grody, I realize, but bear with me. But you don’t have to.