Pioneer Woman: Tuscan Chicken Sheet Pan Supper

Tuscan Chicken Sheet Pan Supper

yummmmmmm!

Pioneer Woman: Chicken Piccata

02.19.18

CHICKEN PICCATA

The recipe I chose for February from my new Pioneer Woman cook book [Come and Get It], was Chicken Piccata. 

This has been something I have wanted to try but the capers always kept me away! 

While looking for a recipe to try this month, I was happy to find that PW's recipe omits the capers while still sticking to the original creamy, lemony sauce for the chicken piccata.

It was easy to make and very tasty! I served it over pasta, but mashed potatoes was also suggested.

DELISH!!

Ingredients: 

4 boneless, skinless chicken breasts

1/2 cup flour

4 T butter

4 T olive oil

1 cup white wine or chicken broth (I used broth)

3/4 cup chicken broth

juice of 2 lemons 

1/2 cup heavy cream

1 - 2 tsp parsley

[pasta]

Cooking instructions:

1) If chicken breasts are overly thick, pound until slightly flattened. Season with salt & pepper on both sides, then dredge them in the flour.

2) Shake off excess flour and set aside.

3) In a large skillet, heat 2 T oil and 2 T butter, cooking 2 breasts at a time. 

4) Cook until golden brown and cooked through. Repeat with the remains two. Transfer to plate and set aside.

5) Pour in the wine, chicken broth, and lemon juice. Whisk the sauce, scanning the bottom of the pan to loosen up all the flavorful bits. Let the sauce cook and bubble and thicken until reduced by half.

6) Add the cream, salt and pepper, and whisk the sauce, letting it cook for a few minutes to thicken.

7) Stir in parsley, taste to adjust seasoning. It will be very lemony so you can add a little more cream (which I did, along with thickening my sauce a little more with a tsp. of corn starch).

8) Plate & Enjoy!

YUMMMMM!!!

{hello february}

Two of my greatest blessings call me NANA!!

Rainy Mondays don't get me down ~~Happy Monday!!

Kayla had wisdom teeth surgery early on Tuesday morning, so Nana had an overnight guest! 

<3 <3 <3 

a little breakfast baking...

[PW Orange-Blueberry Muffin Tops]

Raspberry-Banana Smoothie

a cold winter morning = devotions and coffee in bed

39 days until DISNEY!!! 

Fast Passes selected :O)

Pioneer Woman: Orange-Blueberry Muffin Tops

01.31.18

ORANGE-BLUEBERRY MUFFIN TOPS

I got Pioneer Woman's new cook book [The Pioneer Woman Cooks: Come and Get It] for Christmas and I will be doing another try-a-new-recipe per month challenge again this year.

I started with Orange-Blueberry Muffin Tops and they were yummy!!

Ingredients:

1 cup fresh blueberries

1-1/2 cups flour

1-1/2 sticks butter - softened

3/4 cup sugar

1 large egg

3/4 tsp. baking soda 

1 orange

3/4 cups buttermilk

1 cup 10x sugar

Instructions: {HERE}

Feelin' Fall-y

I was still in summer mode when this rainy nor'easter came through yesterday and got me in the mood for all things pumpkin!!! It's like it was saying good-bye summer---hello FALL! I really hate to see this summer come to an end and am beginning to question if FALL is still my favorite season. Anyway, I had a craving for something pumpkin-y, so it was the perfect time to try Pioneer Woman's recipe for PUMPKIN PIE!!!

~Pumpkin Pie~

2 cups pumpkin

1 14 oz.can sweetened condensed milk

2 eggs

1 T. vanilla

1/4 tsp. ground cloves (I used nutmeg)

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 cup packed brown sugar

1 unbaked pie crust

Recipe: HERE

Pioneer Woman: Potato Skins & Chicken Satay

Potato Skins

Russet Potatoes

Oil

Kosher Salt 

Butter

Grated Cheddar Cheese

Bacon

Green Onion -or any 

Sour Cream

Wash potatoes and rub with oil. Salt well. Bake for 40 minutes at 350 degrees. Cut in half lengthwise and scoop out middles. Brush inside skins with melted butter and put back in oven for 5 minutes then brush outside skins with butter and bake 5 more minutes or until crispy. Add a little cheese to each skin and put back in oven until cheese melts. Serve with crumbled bacon, onion, and sour cream. 

Grilled Chicken Skewers w/ satay sauce

Make satay sauce: 

1/4 cup peanut butter

1/8 cup soy sauce

1/8 cup honey

juice from 1 lime

dash crushed red pepper flakes

1 tsp. ginger (minced fresh or powder)

Put chicken on skewers and grill 3-5 minutes on each side or until cooked. 

Serve with a variety of sauces including satay sauce, BBQ sauce, A-1 sauce, honey mustard, or your favorite dipping sauce.

Pioneer Woman: Peach Cobbler

Pioneer Woman's Peach Cobbler

I bought the freshest, juiciest peaches at Beth's and knew exactly which recipe I was going to make with them! 

August: Peach Cobbler

Recipe {HERE}

Yummmmmmmmmmmmmm!!!!

pioneer woman: burger bar & baked beans

Since PW cooks for an army, I halved both the burger and the baked bean recipes. Her burger recipe is super simple, only a few ingredients, including heavy cream which is the secret to these juicy burgers!

BURGERS

2 - 2-1/2 lbs. ground beef

1/4 cup heavy cream

1-2 T. Worcestershire sauce

2-3 dashes hot sauce

sat & pepper - to taste

MY FIXINS' BAR

sauted' onions

raw onions

tomato 

cheese

pickles
relish

mayo

ketchup

mustard

bacon

avocado

other suggestions:

feta

arugula

bbq sauce
sauted' mushrooms
jarred sliced jalapenos


I topped my burger with mayo, sauted' onions, and avocado slices. YUMMMM!

BAKED BEANS

{LINK}

The linked recipe does not have quite the same recipe as the one from the cookbook.
Also, I halved the recipe (amounts below) --

6 slices bacon
1 onion - diced
1/2 red bell pepper - diced
1/2 yellow bell pepper - diced
1/2 green bell pepper - diced
4 (11 oz.) cans pork & beans
1/4 cup bbq sauce
1/2 cup brown sugar
2 T. apple cider vinegar
dash red pepper flakes
1 T. mustard

Cut 3 slices bacon in pieces and fry in pan with onion for 3-4 minutes.
Add peppers and stir around and cook for 2-3 minutes.
Add beans, bbq sauce, brown sugar, vinegar, pepper flakes, and mustard.
Stir and cook until hot and bubbly.
Pour into a 13x9 baking dish and top with remaining bacon strips.
Bake for 1-1/2 - 2 hours in a 325 degree oven until thick and bubbly.


These are seriously THE BEST baked beans I've ever eaten.....and our burgers weren't bad either!!

Pioneer Woman: Key Lime (or Lemon) Pie

Peter usually asks for Lemon Meringue Pie for his birthday (his Nanny's recipe). I noticed that Pioneer Woman's Key Lime Pie is almost the exact same recipe, so for June, I made a twist on PW/Nanny's pie recipes! 

Creamy Lemon Meringue Pie
(Nanny's recipe)

3 egg yolks

1 can sweetened condensed milk

1/2 cup lemon juice

Key Lime Pie 
(Pioneer Woman's recipe)

1 can sweetened condensed milk

2 egg yolks

1 T lime zest

1/2 cup lime juice

Graham Cracker Crust

15 whole graham crackers (the 4 section rectangles)

1/2 stick butter (melted)

1/4 cup sugar

In food processor, pulse crackers into fine crumbs. Add butter, and sugar. Mix together; pour into pie plate. Press into shape. Bake for 5 minutes at 350 degrees. Cool.

Make filling and put into cooled crust.

I used the 3 egg yolks, milk, and lemon juice, and made PW graham cracker crust.

PW recipe calls for whipped topping if desired, but Peter loves meringue on this pie.

Meringue: 

4 egg whites

beat until peaks form

slowly add in 1/2 cup sugar (1 T at a time)

beat until stiff peaks

put on top of filling and seal.

Bake for 15-18 minutes.

Pioneer Woman: Turkey Tetrazzini

For my May recipe from Pioneer Woman's "A Year of Holidays" cookbook, I had planned to do an entire meal for Cinco De Mayo --Beef or Chicken Fajitas, Zesty Lime Rice, and Dulce De Leche Brownies. BUT....life was too crazy and I would be cooking for one, so I scrapped that idea until another less busy, more people in the house time. The recipes just sound so yummy I have to try! 

*Side note: I fixed a basic taco kit instead for my Cinco De Mayo meal...LOL. 

So, May almost got away from me, but I searched through the cook book for something I could whip up and at least not skip a month of the year of monthly meal posting. I had left-overs from the rehearsal dinner/wedding reception, so I did Turkey Tetrazzini! In my opinion, it was just okay, not the best PW recipe I've ever made, but okay. 

TURKEY TETRAZZINI

{Step By Step Recipe Link HERE}

INGREDIENTS:

• 1-1/2 pound Thin Spaghetti, Broken In Half (I used a bag of frozen already-cooked spaghetti)
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered (I used jar-drained)
• 1/2 teaspoon Salt
• 1 cup White Wine (I used chicken broth)
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives (I omitted)
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese (I used cheddar)
• 1 cup Grated Parmesan Cheese
• Salt And Pepper, to taste
• Extra Broth For Thinning
• 1 cup Panko Bread Crumbs (I used regular bread crumbs)

January Recipe {LINK}

February Recipe {LINK} {LINK}

March Recipe {LINK}{LINK}

April Recipe {LINK}

May Recipe {LINK}

Pioneer Woman: Maple-Bacon Scones

For April's recipe, I picked these yummy (and they were YUMMY) Maple-Bacon Scones! :O) 

SCONES

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. 

(I halved the recipe/ made 12 scones)

GLAZE

To make the icing, ix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Add maple extract (I used maple syrup) Stir or whisk until completely smooth. Drizzle over scones and top with crumbled bacon. I love the mix of flavors, the buttery scones, the sweet maple icing, and salty bacon....YUM!!!!!

January Recipe {LINK}

February Recipe {LINK} {LINK}

March Recipe {LINK}{LINK}

April {LINK}