Pioneer Woman Review: "Building Pens"

It's an exciting day on the Drummond Ranch because brand new pens are being built and Tex-Mex recipes are being cooked! Ree is fixing a spread of grilled chicken, lemonade, refried beans and chili to deliver to the hard working family and cowboys that are building the pens. The main course for this Tex-Mex feast is Pollo Asado, which is a bright and flavorful citrus marinated grilled chicken recipe. Ree starts by juicing a mountain of limes, lemons and oranges and then adding olive oil, salt and pepper. Ree uses giant zip top bags to marinate 32 chicken legs (16 in each bag). This is a great marinating technique to ensure that all of the meat is coated in the citrus juice.  In addition to the juice mixture, Ree adds onions, garlic and the juiced fruit to the bags for some extra flavor. After a few hours in the fridge, the chicken legs get grilled on Ree and Ladd's enormous and drool-worthy grill, then packed up for the Tex-Mex lunch. To quench the cowboys' thirst after all of the hole digging and pen building, Ree is mixing up a vat of fresh, homemade lemonade. She mixes together fresh lemon juice, water and simple syrup to create a simple, but perfectly refreshing drink. The pens that are being built are replacing an old set of pens built by Ladd's dad when he was in college. The pens had been around for quite some time and been lovingly referred to as 'Papa's Pens.' What makes this show so compelling are these glimpses into the strong family relationships and ties to their ranch. Generations of Drummonds have been ranching this land and, while Ree did not grow up on a ranch herself, she has completely embraced the lifestyle and is fostering these traditions in her own children. The Drummond kids are always right in the action, and today is no different. They are digging holes, driving tractors and playing with small field mice they find at the pen site. All this with smiles on their faces. It's refreshing to see such happy and hardworking kids. To keep her happy kiddos fed, Ree is mixing up a batch of Chile Con Queso. She starts by sautéing onions and ground breakfast sausage. After that is all cooked, things get a little bit wacky. Ree adds in a staggering amount of Velveeta. Yes, that rubbery, not-quite-cheese product. Talk about guilty pleasure food. I personally try to stay away from the stuff, but I'll be honest: if I was presented with a bowl of this Chile Con Queso, I'm not sure I could totally resist dipping in a chip or two. Or 10. Ree finishes off this faux-cheese sauce with some diced up jalapeño for some extra heat. Is it possible for a recipe to be so wrong that it's right? Next up are Ree's Refried Beans. She starts by boiling dry pinto beans with some thick cut bacon and just enough water to cover. Once the beans are tender, they get poured into a skillet of sizzling butter and onions and mashed until they are the perfect smooth, yet chunky refried bean consistency. Typically, a refried bean recipe could stop there, but Ree is all about taking things to the next level. She adds several handfuls of shredded cheddar cheese (real cheese, this time) and stirs it into the mashed beans. A few jarred jalapeños top off this skillet of beans and they're ready for delivery to the cowboys. To round this meal out, Ree walks us through her perfect Pico de Gallo recipe. Chopped Roma tomatoes, diced onion, cilantro, salt, lime juice and diced jalapeño get tossed together in a large bowl. That's it! This Pico de Gallo recipe is an incredible blend of textures and flavors and can be used to top just about anything. It's the same Pico de Gallo recipe that inspired my favorite Seven Layer Dip Recipe. Ree's Tex-Mex feast gets devoured by the hungry cowboys (and kids) after their long morning of work. The only thing that this lunch was missing was a dessert! It's a little shocking that Ree didn't whip up a Tex-Mex dessert or even a simple, but decadent Sea Salt Chocolate Chip Cookie recipe.  She will no doubt make up for it in the upcoming months of holiday episodes. I can't wait! Thank you for reading and remember to peruse our section of Pioneer Woman recipes today!   via Food Fanatic http://www.foodfanatic.com/2013/08/pioneer-woman-review-building-pens/

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dry fruits milkshake

dry fruits milkshake is a healthy beverage as well a great energy supplement for anyone who wants a quick boost of energy. this milkshake is very rich in iron and calcium. good for occasions when you are low in energy levels and quickly wants o super charge your energy levels. this milkshake can also be prepared during fasting or vrat occasions too. i have posted many milkshakes recipes in my blog like banana milkshake, mango milkshake etc. i enjoyed all these milkshakes. but if i have to choose one milkshake which is packed with energy then i would mention this milkshake recipe. it is an ideal drink for growing up kids or for people looking for energy drinks. i have used all the dry fruits like almonds, pistachios, cashews, raisins, dates, dried figs and a pinch of saffron in this milkshake. you can exclude any dry fruit you don't have or increase as well as decrease the quantity as per your liking. this dry fruits milkshake is very filling and you might like to skip a meal after having it. i have used soy milk instead of regular milk to make it. you can use regular milk or also make with almond milk. there will be tiny chewy bits of dates and figs in this milkshake and that what makes this milkshake different from the regular ones. you can chew the figs and dates while drinking the milkshake. if you are looking for more healthy beverages then do check papaya lassi, chickoo milkshake, sweet lassi and banana mango milkshake. dry fruits milkshake Author: dassana Recipe type: beverages Cuisine: indian Serves: 2-3 ¼ cup almonds ¼ cup unsalted pistachios, shelled ¼ cup cashews ¼ cup raisins 7-8 dates, chopped 2-3 dried figs, chopped a pinch of saffron 2.5 cups milk – chilled soy or dairy milk sugar as required a few dry fruits reserved from the above lot for garnishing – either slice or chop the dry fruits. first blend all the dry fruits in ½ cup milk. then add sugar and milk. blend well. stir and pour in glasses. garnish with a few dry fruits slices and serve dry fruits milkshake immediately. 3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/tBXQXht7QwY/

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Pizelle Cookies: An Italian Family Tradition

While growing up with some Italian in your blood, it's no surprise that on  Christmas day you open not one but TWO pizzelle irons as gifts. True story, it really happened one year. Although I did return one (I mean who needs TWO pizzelle irons?) I break out the one a few times a year to make these delicious thin, crisp cookies. In all reality I don't know why I'm not making these all the time. Oh right, probably the stick of butter that goes into them. You might be thinking, "Wait, Steph aren't you the healthy fanatic?" It's true dear readers, and in all reality I HAVE healthed up this recipe, and they are freaking DELICIOUS. Don't believe me? Just head over to my Pumpkin Pizzelle recipe and drool all you like. But for you purists out there who just want a super traditional recipe that will leave your mouth watering, stray no further. Feel free to eat these plain, sprinkle with powdered sugar, slather on some nutella and make a sandwich, or shape into an ice cream cone while still warm and enjoy with your favorite scoop later on, once they are cool. I love "healthing up" cookies for you guys, like this Almond Biscotti Recipe. Enjoy! Pizelle Recipe Print This Recipe Ingredients 3 eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 stick butter, melted 3/4 cup whole wheat flour 1 cup bread flour 2 teaspoons baking powder lemon zest, optional 1 1/2 tablespoons anise seed, optional Directions Beat eggs, add sugar, gradually add melted butter, then vanilla Mix flour, baking powder, anise (if using) Add dry mixture to wet gradually, stir in lemon zest (if using) Drop spoonfuls on a hot pizzelle iron and cook according to iron instructions (mine has a light that goes on and off when they are done) remove and cool on a wire rack, or roll into ice cream cone shape and set aside to cool.   Notes You can take two of these and make nutella sandwiches, or sprinkle with powdered sugar and serve with ice cream... or just eat them all up plain! Source: Heirloom recipe from the Italian side of Steph's family via Food Fanatic http://www.foodfanatic.com/2013/08/pizelle-cookies-an-italian-family-tradition/

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Bread-and-Butter Radishes

Saved 192 Save to profile 192 Difficulty: Easy | Total Time: 35 mins, plus at least 24 hrs pickling time | Makes: 1 pint Pickling radishes mellows their peppery bite, giving them a sweet-and-sour flavor while maintaining their crisp texture. Throw these quick pickles on a simple green salad, a burger, or a sweet butter tea sandwich. Game plan: These pickles will last in the refrigerator for up to 5 days. 1/2 cup red wine vinegar 1/4 cup granulated sugar 1/4 cup water 2 teaspoons kosher salt 1/2 teaspoon yellow or brown mustard seeds 1/4 teaspoon coriander seeds 1/4 teaspoon whole black peppercorns 1 bay leaf 1 bunch red radishes (about 10 to 13 radishes) Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes. Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar. When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f4f6b00/sc/26/l/0L0Schow0N0Crecipes0C10A90A90Ebread0Eand0Ebutter0Eradishes/story01.htm

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Vinegar and Spice Oven Ribs

Saved 644 Save to profile 644 Difficulty: Easy | Total Time: 2 hrs 35 mins, plus at least 12 hrs marinating time | Makes: 4 to 6 servings These pork ribs are tender and juicy right out of the oven, at room temperature, or even cold, which makes them perfect picnic food. And you don't need a fork or knife to eat them, just plenty of napkins. Game plan: The ribs need to be marinated for at least 12 hours, so plan accordingly. Watch Christine Gallary of the CHOW Test Kitchen make these easy oven-baked ribs in an episode of our video series The Easiest Way. 1 cup packed dark brown sugar 1/3 cup cider vinegar 1/4 cup finely grated lemon zest (from about 4 medium lemons) 6 medium garlic cloves, finely chopped 3 tablespoons kosher salt 2 tablespoons paprika 1 tablespoon freshly ground black pepper 2 full racks baby back pork ribs (about 5 to 6 pounds) Place all the ingredients except the ribs in a medium bowl and whisk to combine; set aside. Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight. The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes. Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f4f6aff/sc/26/l/0L0Schow0N0Crecipes0C256380Evinegar0Eand0Espice0Eoven0Eribs/story01.htm

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Charred Okra with Bacon Jam

Adapted from "Fire in My Belly: Real Cooking" by Kevin Gillespie with David Joachim Saved 41 Save to profile 41 Difficulty: Easy | Total Time: 1 hr 20 mins | Makes: 4 servings Top Chef finalist Kevin Gillespie wowed the judges early in season 6 with this recipe for bacon jam. He braises bacon with onion, brown sugar, chicken broth, and Espelette pepper, then blends it into a sweet-savory jam. Toss it with split fresh okra pods that are charred in a cast-iron skillet to remove some of their characteristic slime. Spread the leftover bacon jam on toast or biscuits with eggs, or layer it into a tasty meatloaf or egg salad sandwich. What to buy: Piment d'Espelette is France's only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute hot paprika. Game plan: The bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using. For the bacon jam: 8 ounces thick-cut bacon, cut crosswise into 2-inch pieces 1/4 medium yellow onion, thinly sliced 3 tablespoons packed dark brown sugar 3 cups low-sodium chicken broth or stock 1 tablespoon honey 1/2 teaspoon ground piment d'Espelette 1/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter For the okra: 12 ounces fresh okra 1/4 teaspoon kosher salt For the bacon jam: Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes. Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes. Add the sugar and stir to combine. Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes. Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes. Add the remaining cup of broth, honey, Espelette, measured salt, and black pepper and stir to combine. Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using.) For the okra: Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside. Heat a large, well-seasoned or enameled cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl. Remove the pan from the heat, add the okra in the bowl and 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f420247/sc/26/l/0L0Schow0N0Crecipes0C30A780A0Echarred0Eokra0Ewith0Ebacon0Ejam/story01.htm

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Cream Cheese Frosting

Saved 38 Save to profile 38 Difficulty: Easy | Total Time: 10 mins | Makes: About 4 cups This basic cream cheese frosting recipe is really easy to remember: Just beat together 2 sticks of butter, 2 packages of cream cheese, 2 cups of powdered sugar, and a splash of vanilla extract. It has just the right balance of sweetness and tang, so you can spread it on almost any sweet, from pumpkin cupcakes to ginger cake, or sandwich some between oatmeal cookies. Game plan: Refrigerate the frosting in a zip-top bag or an airtight container with a tightfitting lid for up to 4 days. You can also freeze it for up to 3 months; when you're ready to use it, defrost it in the refrigerator, place it in the bowl of a stand mixer fitted with the paddle attachment, and beat until fluffy. This recipe makes enough frosting to cover one 13-by-9-inch sheet cake, an 8-inch layer cake, or 18 to 24 cupcakes. 2 sticks unsalted butter, at room temperature 2 (8-ounce) packages cream cheese (1 pound), at room temperature 2 cups powdered sugar, sifted 1 teaspoon vanilla extract Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle again. Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f3bf067/sc/26/l/0L0Schow0N0Crecipes0C30A7830Ecream0Echeese0Efrosting/story01.htm

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Creamy Cucumber Salad

Saved 60 Save to profile 60 Difficulty: Easy | Total Time: 1 hr 15 mins | Makes: 4 servings Removing the excess moisture from cucumbers is vital to getting the rich texture that a creamy cucumber salad should have. Toss thinly sliced cucumbers with salt, let them sit for an hour, and then gently press out the moisture with paper towels. Mix the seasoned cucumbers with sour cream, vinegar, and fresh herbs. Serve this light, summery salad next to a piece of grilled salmon. 1 pound English cucumber (about 1 medium cucumber), sliced 1/8 inch thick 3/4 teaspoon kosher salt 1/2 cup sour cream 2 tablespoons finely chopped fresh dill, chives, or a mixture of both 1 tablespoon white wine vinegar 1/4 teaspoon freshly ground black pepper Place a colander or fine-mesh strainer over a large bowl. Add the cucumbers and 1/2 teaspoon of the salt and toss to combine. Let sit at room temperature for 1 hour. Line a work surface with 1 layer of paper towels. Using your hands, remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture. Discard the liquid in the bowl and wipe it dry (no need to wash). Combine the sour cream, herbs, vinegar, pepper, and remaining 1/4 teaspoon of salt in the bowl. Add the cucumbers and stir to evenly coat. Serve immediately or refrigerate in an airtight container for up to 24 hours. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f332db2/sc/14/l/0L0Schow0N0Crecipes0C30A7810Ecreamy0Ecucumber0Esalad/story01.htm

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Tea and Whiskey Highball

Adapted from Nick Mautone Saved 25 Save to profile 25 Difficulty: Easy | Total Time: 30 mins, plus 3 hrs chilling time | Makes: 8 drinks Author and former Gramercy Tavern managing partner Nick Mautone says he prefers a rich, smoky style of whiskey for these highballs, such as an Islay malt from Scotland like Laphroaig, or a robust single-cask Kentucky bourbon like Blanton's. For the tea he uses a Lapsang Souchong for a deep, smoky flavor, but you can substitute any other black tea. Game plan: The tea must be refrigerated for at least 3 hours before adding the remaining ingredients and serving, so plan accordingly. For the tea: 2 oranges 2 quarts water 8 teaspoons or 8 tea bags black tea For the mint syrup: 1 bunch fresh mint, ends trimmed 2 cups granulated sugar 1 cup water To serve: 2 cups Scotch or bourbon Ice 8 mint sprigs, for garnish For the tea: Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding as much of the white pith as possible. Set half of the zest aside for steeping and refrigerate the remaining half in a zip-top bag or other airtight container for garnishing. Bring the water to a boil, remove from the heat, and add the loose tea or tea bags and the orange zest set aside for steeping. Let steep for 5 minutes. Pour through a fine-mesh strainer into a 3-quart heatproof container; discard the solids in the strainer. Refrigerate the tea until cold, at least 3 hours. Meanwhile make the mint syrup. For the mint syrup: Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes. Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover and refrigerate until ready to use. To serve: When ready to serve, stir the Scotch or bourbon and half of the mint syrup (about 1 cup) into the tea. Taste and add more syrup as needed. Fill 8 highball glasses with ice and add several strips of the remaining orange zest to each glass. Pour the tea mixture over the ice, garnish with a sprig of mint, and serve. via Latest Recipes from CHOW.com http://chow.feedsportal.com/c/34948/f/645490/s/2f2b1210/sc/26/l/0L0Schow0N0Crecipes0C10A5380Etea0Eand0Ewhiskey0Ehighball/story01.htm

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Pitcher Cocktail for Your Labor Day Party: Sparkling Cojito — The 10-Minute Happy Hour

I refuse to believe this summer is coming to an end. So for this week's taste of happiness in less than 10 minutes, join me in mixing up the perfect coconut-infused, island-inspired pitcher drink for any Labor Day soiree. A Cojito is a simple spin on the classic Mojito. You probably can guess by it's name that we're going coconut for this week's cocktail. This can be achieved by mixing in coconut milk, coconut liqueurs or simply substituting coconut rum for the traditional white rum called for in a Mojito. Coconut rums fall on the the sweeter side of spirits, and since we're spinning off of the traditional Mojito, this drink has granulated sugar too. The recipe below scales back on the sugar, but if you don't like your drinks to be sweet, feel free to skip the sugar all together. The addition of mint, fresh squeezed lime juice, and my staple in summer cocktails, seltzer for some fizz all make this cocktail refreshing and delicious and the perfect pitcher drink for your weekend. Grab your muddler (or a nice long wooden spoon works too), mix a batch of sparkling Cojitos, put your feet up and celebrate summer with a smash up of Hawaii and the Carribbean all in one glass. Serve alongside some grilled pineapple sprinkled with cayenne pepper for a delicious Labor Day treat your friends and family will thank you for. Sparkling Cojito Cocktail Serves 6 1 bunch fresh mint, keep a few sprigs to the side for garnish 1/2 cup sugar 3 tablespoons water 4 limes juiced 3 cups coconut rum, like Blue Chair Bay 1 liter seltzer water Ice Lime wedges for garnish In a large pitcher, combine the mint, sugar and water, and muddle. Add the lime juice and rum, and stir to combine. Fill the pitcher with ice and add the seltzer. Pour into ice filled glasses and garnish with a sprig of mint and a lime wedge. Recipe Notes If your party includes a wild game of badminton, its a good idea to keep extra seltzer on your bar for guests to top off their Cojitos. This is for partygoers who like their drinks on the lighter side. For a creamier take on this cocktail feel free to add 1 16-ounce can of coconut milk before adding the ice and the seltzer. (Images: Maureen Petrosky) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/SCVrdKGJjHI/story01.htm

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