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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Saturday, August 31, 2013
Pioneer Woman Review: "Building Pens"
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
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 RecipeIngredients
Directions
NotesYou 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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Friday, August 30, 2013
Bread-and-Butter Radishes
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.
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
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.
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 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:
For the okra:
For the bacon jam:
For the okra:
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Cream Cheese Frosting
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.
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
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.
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 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:
For the mint syrup:
To serve:
For the tea:
For the mint syrup:
To 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 CocktailServes 6 1 bunch fresh mint, keep a few sprigs to the side 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
(Images: Maureen Petrosky) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/SCVrdKGJjHI/story01.htm | |||
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Apricot Jam: Preserving Summer's Sweetest Stone Fruit
As summer winds down and a slight chill creeps into the air to mark the beginning of autumn, you can usually find me hovering over the stove in the kitchen, working to preserve the last of summer's bounty. Throughout August my focus is usually on preserving pickles, blackberries, and sometimes even early apples - but stone fruits such as peaches, plums, and apricots are abundant as well. This simple apricot jam is one of my favorites, because I love to use it as a glaze for fruit tarts and other desserts throughout the winter and the holiday season. It is equally delicious on its own simply spread on toast or a biscuit - or, to jazz it up a bit, add about a third a cup of Amaretto to the pot with the apricots and lemon juice. In fact, if you love the idea of boozy jam, please don't miss my Cherries Jubilee jam made with Kirsch brandy! Apricot Jam RecipeIngredients
Directions
via Food Fanatic http://www.foodfanatic.com/2013/08/apricot-jam-preserving-summers-sweetest-stone-fruit/ | |||
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How To Make Chicken Stock in the Pressure Cooker — Cooking Lessons from The Kitchn
Making chicken stock is one of the top reasons why many people own and love their pressure cooker. Not only will a pressure cooker help you to make a big pot of stock in just about 1 hour, it will likely taste richer and more fully flavored than the slow-simmered version, too. Read on for our favorite way to make chicken stock in the pressure cooker. Bones plus MeatOne of the more satisfying aspects of making chicken stock is its economy since stock is a fantastic way to use up leftover bones and trimmings. Just store them up in a heavy-duty plastic bag the freezer until you have about three pounds worth. That said, the meat of the chicken does add extra flavor, so it's a good idea to pop in a whole, raw drumstick or two (drumsticks are dark meat and dark meat has more flavor). I like to brown any uncooked chicken pieces for my stock to add additional depth of flavor and color. Note: apparently, the Maillard Reaction can occur in the pressure cooker despite the fact that it is a super-moist environment. This is due to the fact that the PC can raise the boiling temperature above 212°F and into the range where the Maillard Reaction can occur. Because of this, some people skip the browning process altogether and I have noted it as optional on the recipe. Adding AromaticsWhen I make stock, I tend to keep it as simple as possible, as often I am making a big batch for the freezer and I want it to be versatile. The aromatics in this recipe can't be detected on their own, but taken all together, they offer a supporting role to the chicken. This recipe includes carrot and onion but not celery (I find that celery flavor just disappears in the pressure cooker). The garlic is optional but I like it for its mellow sweetness. The peppercorns add a little savory punch and I drop in a few bay leaves for their subtle aroma. The lemon is there to balance out the sweetness a little and a little bit of salt pulls everything together. Do not cut the vegetables into small pieces as they might disintegrate and cause a cloudy stock. The pressure cooker can handle larger chunks of vegetables, so just quarter the onion and cut the carrot into large 3-4" chunks. The garlic can stay whole — just smash it slightly. One thing to note here is that while I'm calling this a stock, in strict classic French cuisine terms, it's actually a seasoned broth. In a home cooking (that is, non-restaurant) environment, the terms are fairly interchangeable, and I find that a fully-flavored broth is more versatile for our kind of cooking. Here's a little more about the difference between the two, if you're interested: What's the Difference? Stock vs. Broth. Is Organic Necessary?I only use sustainably-raised meat these days, so the question of organic is moot for me. But if you're inclined to buy the cheapest factory-raised chickens you can, I would advise you to be careful here. When making stocks, you are boiling the essence out of your ingredients — even more so with pressure cooked stocks since pressure cooking brings liquid way over the temperature for boiling (212°F), usually as high as 250°F. Here's a little exercise: after making pressure cooked chicken stock, take a close look at the bones. They will likely be soft and crumbling, close to being dissolved. Now, after seeing that, don't you want the healthiest, most chemical-free chicken you can get? (This goes for your vegetables as well!) If price is a concern, keep an eye out for sales and freeze until needed. More on the EconomicsSince I didn't have any chicken bones and scraps saved up to make my broth for this post, I purchased three pounds of good, organic chicken drumsticks at Whole Foods, which were on sale for about $2 per pound. I got 3 quarts of broth from this batch, meaning I now have a freezer full of delicious, organic chicken broth for a little over $2 a quart. That's more economical, more delicious, and way more sustainable than any canned or boxed broth I can purchase in the store. When you include straining, ladling, and clean up, I would say the whole process took about 1 1/2 hours, with more than half of it hands off while the pressure cooker was doing its work. The Pressure Cooker VariationsI used my large 8.5-quart Fissler pressure cooker for this recipe as I wanted to make a lot of stock to store in my freezer. You can make this with a smaller pressure cooker but it will take roughly the same amount of time to make the smaller quantity (maybe a little less to bring up to high pressure and to release the pressure after cooking). See the Recipes Notes for adjusting the amount to make 2 quarts in a 6-quart pressure cooker. If you have an electric pressure cooker, simply consult your manual and adjust the directions to suit your particular make and model.A superior, delicious chicken stock can be had in less than one hour! How To Make Chicken Stock in the Pressure CookerMakes 3 quarts What You NeedIngredients Equipment Instructions
Recipe Notes
Want more smart tutorials for getting things done around the home? (Images: Dana Velden) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/VV7hWwJKa8c/story01.htm | |||
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