Sometimes you just have a strong desire to just eat “bad” food. “Bad” as in not-that-great-for-you food. Well, that hankering happened for me over the weekend. I was in the mood for macaroni and cheese. It had been months since the last time I had a good, baked mac & cheese. Luckily for me this desire also came with the ability to make another Pioneer Woman recipe. This recipe also came from my favorite cookbook of hers: Recipes From an Accidental Country Girl, her first one.Continue reading “PW Recipe 5 – Macaroni and Cheese”
- Name of Recipe: Zucchini Bread
- Cookbook: Come and Get It
- TV Episode: N/A
- Rating: 5.0 out of 5
Every year my family plants a garden in the spring and in the late summer and into the early fall we reap the harvest. Tomatoes of various sizes, eggplants, peppers, zucchini, string beans, cucumbers, the list could go on. While many of our plants are very prolific (this year, especially, the cherry tomatoes), our zucchini plants this year did not do as well as usual. While we still were able to eat some home-grown summer squash, the numbers were far fewer than in years past.
One day, our fridge was overloaded with some large zucchinis, so I figured it’d be a good idea to whip up some zucchini bread. You know, kind of like April 2020 when everyone had those bananas that were beginning to turn brown and the whole world started baking banana bread.
I was a little hesitant to try Ree’s zucchini recipe. After all, I love the one that we use in our family from my grandmother. So, PW had big shoes to fill! And guess what? It did!
This recipe came together quickly and the bread baked beautifully. I also like that it makes two loaves. It was smart on Ree’s part. The first loaf didn’t last very long so it was good that we had a second one to eat through. The bread was super moist and flavorful — the addition of cinnamon really makes the flavors pop.
This is definitely a recipe I will be making again!
I have some progress pics below…
- Name of Recipe: Buttered Parsley Noodles
- Cookbook: Dinnertime
- TV Episode: N/A
- Rating: 3.0 out of 5
Late last week I shared with you my second recipe from Pioneer Woman: Beef Stroganoff.
Traditionally, stroganoff is served over a bed of egg noodles or other pasta which helps to make it a “complete meal.” (I say “complete meal” because I doubt the amount of vegetables in a single serving of stroganoff counts as a full serving, but I digress…) So I was a little surprised to find that PW’s recipe for stroganoff didn’t include any pasta. In fact, she recommends serving it with her Buttered Parsley Noodles.
At first, I was a little hesitant. Regular pasta is thicker than egg noodles and with beef as the main ingredient, I didn’t want the bite to be too hearty. But, I figured I’d give it a go anyway. Plus, when you are cooking-through someone’s recipe backlog, anytime you can sneak in an extra recipe or two is extremely beneficial.
This is a simple side dish that is very low fuss. It’s basically buttered noddles, but with a heightened flavor profile. This recipe calls for pappardelle noodles, which is a pasta shape I have not used before in my cooking. Much thicker than linguine, pappardelle is great when you want to substitute out something like egg noddles. Unlike egg noodles, though, pappardelle is a long pasta, similar to spaghetti or fettuccine so just be prepared for that.
Combining garlic, lemon zest and juice, salt, pepper, and of course, butter and parsley, these noodles a quick side dish that comes together before you know it. I only gave it a 3 out of 5 because it didn’t really add to the beef stroganoff recipe I made. I think I would have preferred traditional egg noddles in that instances. But, on it’s own, this side dish is great!
See the picture above for how it turned out!
For my second Pioneer Woman recipe, I decided to make one of my favorite dishes: Beef Stroganoff.
- Name of Recipe: Beef Stroganoff
- Cookbook: Dinnertime
- TV Episode: Kitchen Confessional: Dinner Through the Decades (Season 10, Episode 4)
- Rating: 1.75 out of 5
As someone who did not grow up eating a lot of red meat, beef stroganoff was not something I can really remember having as a child or even a teenager. I fell in love with beef stroganoff a number of years ago when my best friend made it for dinner for us. He claims that the recipe is from his grandmother, but he leaves out certain ingredients such as mushrooms since he doesn’t like them. Needless to say, this has been the version I’ve been making for a few years.
Until I stumbled upon Ree’s recipe. Featured in her cookbook, Dinnertime! this recipe looks amazing and it is super simple.Continue reading “Ryan Cooks PW Recipe 2”
- Name of Recipe: Teriyaki Salmon and Kale Sheet Pan Supper
- Cookbook: Come and Get It
- TV Episode: N/A
- Rating: 3.5 out of 5
The first recipe on this journey was an easy one. I also loved that it was a sheet pan recipe, so clean up was extremely minimal.
This recipe was so easy and almost hands-off, so there were no pitfalls except for the fact that I think I need to add more kale to the sheet pan. That stuff really cooks down, like spinach, and I forgot about that.
There were basically three main steps to this dish: kale on the pan and season, add salmon and cover with teriyaki, bake! Super, super simple. It’s a wonderful week-night meal since it can be ready in under 25 minutes. It is also an easily scalable recipe. As a first recipe, this one was the perfect choice. It was not very involved and it tasted amazing so it gave me the renewed confidence that I needed for this project.
Here are some pictures below, since I’m trying to take more of them during the cooking process.
See? An easy recipe with only a few ingredients and only one dirty dish. This is a true winner!
We served this meal with a side of white rice, but it would be even better with brown rice or quinoa!
I can see why people flock to Ree’s website and TV show. Her recipes are simple and are designed for modern parents — quick recipes, easy clean up makes for a real winner in my book. I have a feeling I’ll be coasting through these Sheet Pan suppers in no time! Who wouldn’t want a beautiful and tasty meal with little cleanup?
With only one more day to go before our FIRST Pioneer Woman recipe review comes to the website, we are highlighting Ree’s most recent cookbook. The New Frontier was published in the Fall of 2019 and discusses how life can sometime change quickly, or not so quickly. Now that Ree doesn’t have to cook for as many mouths, her recipes are changing. She’s also using more current kitchen appliances like an Instapot. She’s also cooking healthier meals, some of them meatless!
Though this is a wonderful cookbook and does contain some modern food trends. There’s also a font change which may take some getting used to.
Soon, though, Ree will be publishing her 7th cookbook. It comes out in October and I can’t wait to get my copy!
Today we are featuring Ree’s fourth cookbook: Dinnertime.
This book is filled with food, fun, and tips to make dinner time a cinch. Filled with many recipes, especially those for the busy cook, this will be one that will surely be a staple in your kitchen for many years to come.
Today, we are taking a trip back in time to Ree’s second cookbook. Much like her first one, this one is more of blog-feel, but this one has more recipes than her first cookbook. Everyone looks so young on the cover! Look at the kids. Some wonderful and tasty recipes are included in this book, many of them comfort food. I can’t wait to dive right in!
Today, we are featuring one of Ree’s more recent cookbooks. Come and Get It is a cookbook filled with recipes for the modern home-cook: sheet pan suppers, meals ready in under 40 or 20 minutes, but it also includes recipes for days when you need to impress someone or want to go that extra mile. Personally, I find this cover the least inviting (I think it’s the green cover), but so far the recipes seem to be holding up!
Today, we are featuring Ree’s holiday-themed cookbook.
Her third cookbook and her largest (to date) features recipes for almost every holiday you would need. Sure, there’s the standard Thanksgiving and Christmas. But, there also New Year’s Eve, Father’s Day, Easter, and Cinco de Mayo!
Packed with ready to go menus, this cookbook will help make your holiday meal stress-free. That way you can spend more time with your loved ones.
This cookbook contains some wonderful recipe including a few different versions of Ree’s Thanksgiving Dressing (what we in the north call “stuffing”), Dr. Pepper Cupcakes, and Three-Meat Lasagna which is perfect for Father’s Day. Also, make sure to make Platter of Darkness for Halloween. It’ll be a real treat!