Tag Archives: pioneer woman

BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

Thai Mango Peanut Chicken with Sesame Noodles

Mango Asian Chicken with Sesame Noodles

  • Servings: 2
  • Difficulty: easy
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Mango Asian Chicken with Sesame Noodles
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Tonight I was craving some Asian food and found a sticky orange peanut Thai chicken recipe (CarlsbadCravings.com) but wanted to take to the mango route because I have done several orange chicken recipes lately. I mashed this recipe up with a Sesame noodle dish I found on from the Pioneer Woman, Ree Drummond.

If you like sweet but spicy this is a great recipe for you. The sauce turns into the this thick sticky mess with notes of peanuts, mango, sweet and spicy. Serving it up on top of the Sesame noodles even balanced it out even more because that dish is overall savory and the chicken overall sweet and tangy.

Ingredients
Chicken
Package of Chicken Thighs (boneless, skinless, trimmed of fat)
Rub
1 tbs of olive oil
1 tsp of ginger
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 tsp of cumin
2 pinches of Salt and pepper

Sauce
1/3 cup of soy sauce
1/2 cup of orange juice
1/2 cup of Mango Chutney
2 tbs of ketchup
1/3 cup Natural peanut butter
1 tbs Rice wine vinegar
1 tbs Fish Sauce
3 tbs of Brown Sugar
1 tbs of Sriracha
2 tbs of corn starch
3 cut green onions
handful of chopped cilantro

Sesame noodles
12 oz Vermicelli noodles
1/4 cup of Soy sauce
1 tbs of sugar
2 tbs rice vinegar
2 tbs of Sesame oil
1 tbs of Hot Chili oil
1 tbs of olive oil
4 diced green onions

Directions:
1. Trim your chicken thighs and then coat with a rub and set aside in a plastic bag for up to 24hrs.

2. When ready to cook you will have a cast iron skillet on medium high heat and then a second pot for the noodles on high heat until boiling.

3. Sear your chicken when your cast iron skillet on both sides. About 3-4 minutes each side. Thighs are resilient and forgiving. Remove your chicken and set aside. Let’s make the sauce.IMG_0014

4. Mix all your sauce ingredients into a bowl and turn the skillet heat down to medium and add everything to the skillet. Stir until thickened and sticky. Add the chicken back along with the green onion and cilantro and stir and coat the chicken well with the sauce/glaze. Turn down to medium low and tend to your noodles.

5. Once the water is boiling cook your pasta accordingly. When done, strain them and add them back to the pot with all the other ingredients and stir until well coated. Remove from heat until ready to serve. IMG_0016

6. Bring it all together by plating the noodles and topping with the sticky peanut mango chicken. Serve and enjoy.
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Pea Salad

Pea Salad

  • Servings: 4
  • Difficulty: easy
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Pea Salad
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When trying to build an Easter meal, it’s hard to ignore peas, asparagus and ham. Peas just seem like Spring..deep green and bright. I saw this on the Pioneer Woman and thought I would adapt her recipe. I think what drew me in was her use of little chunks of cheese. I like peas in pasta and figured the little cheese chunks would be similar.

Pop of peas, with tangy sour cream, salty cheese and tiny red onions cutting through it all. Super easy but hit the spot and complimented the ham and potatoes.

Ingredients:
1 package of Peas (2 cups)
4 slices of crispy bacon (diced)
Red onion (diced tiny) I used about 2 tbs use your onion sense
3 ounces of fresh cheddar cut into little cubes (a little bigger than the pea)
1/4 cup of Sour cream
1 tsp of Dukes Mayo
1 tsp of White Wine Vinegar
Parsley

Directions:
1. Dice your onions and cheddar. If you are not an onion fan use less and be sure to chop finely.
When your peas are thawed out mix your wet ingredients and pour into a bowl with your peas, onions and cheese chunks. Mix well and refrigerate until ready to serve.

2. I wanted my bacon to stay crispy so cooked it, chopped it and waited to incorporate just before serving. Top with Parsley for a touch of freshness and attractiveness.
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Orange Chicken and Broccoli Stir Fry

Orange Chicken and Broccoli Stir Fry

  • Servings: 3
  • Difficulty: easy
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Orange Chicken and Broccoli Stir Fry
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Jill saw an episode of Pioneer Woman where Ree talked about how she and her daughters like Orange Chicken from Panda Express. She also posted a recipe where she tried to replicate it. I do like a stir fry but lean towards Thai over Chinese. So I bumped up the spice level and also the Soy and Rice Wine Vinegar.

I really need to lose some weight so decided I wouldn’t fry the chicken. Also I wanted to add some broccoli and the crunch of water chestnuts. Although I forgot the water chestnuts as luck would have it but will keep them on the ingredients.

The flavors turned out great. Spice and heat masked underneath a sweet “orangey” sauce. I wish I would have been more patient in the reduction of the sauce to let it thicken up a bit. No impact on the flavor but just the texture and consistency. Hope you enjoy a healthier and “spicer” version of Panda Express.
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Ingredients
2 Chicken breasts or thighs cut into bite sized pieces
1 Head of broccoli
1 jalapeno (seeded and diced)
Handful of shredded carrots
Water Chestnuts (optional)
Brown Rice (optional)
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Orange-Soy Sauce:
¾ cup of fresh Orange Juice
2 tbs of GF Soy Sauce
2 tbs of Rice Wine Vinegar
2 dashes of Sesame oil (little goes a long way)
2 tbs of Chili Oil
1 tbs of Honey
2 cloves of garlic (pressed or zested)
2 tsp of fresh grated Ginger
2 tsp of Red Chili Flakes
1 tbs of Sriracha
Pinch of Salt

1 tsp of Cornstarch
¼ cup of water

Garnish:
Green onions
Orange zest
Rice

Directions:

1. Cut your chicken into bite sized pieces. Put them in a bowl and shake some soy sauce on the raw chicken and some vinegar. Just a light coating. In a Wok or large pot on medium heat add your chili oil and your sesame oil. Cook your chicken until browned and then remove from the pot and set aside.
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2. Start your sauce by adding all the ingredients (except the cornstarch and water) into the same pan and whisk until it starts to thicken (7-10mins). Then to thicken it even more, mix the ¼ of water and cornstarch together and then pour it directly into the mixture and continue to stir.

3.Chop up all your veggies and divide into 2 bowls. One with orange zest and garlic and then the other with your sturdy veggies (broccoli, carrots, jalapenos) est of them.

I then added my sturdy veggies and mixed them for about 3 mins and then added the garlic and orange zest. One note is if you like more crunch or raw broccoli you can cut it larger and soften it in less time. Mix until the sauce until everything is coated evenly. IMG_9063

4. Serve over rice and garnish with a little orange zest, green onions and Sriracha.
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Peanut Butter-finger Ice Cream Pie with Caramel Sauce

Peanut Butter-finger Ice Cream Pie with Caramel Sauce

  • Servings: 12
  • Difficulty: easy
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Peanut Butter-finger Ice Cream Pie with Caramel Sauce
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Jill adapted this ice cream pie from Pioneer Woman, Ree Drummond. If you like peanut butter cups and butterfingers in your ice cream you will love this one. Looks and tastes decadent but super easy to make.

Ingredients:
Crust
4-5 graham crackers crushed up
1/3 unsalted butter, melted

Filling
2 pint of vanilla ice cream (Blue Bell is best)
1/4 cup of chopped pecans
2 Reese’s peanut butter cups (chopped up)
2 Butterfingers (chopped up)

Caramel Sauce
1 cup brown sugar
1/2 cup half-and-half
4 tbs of butter
1 tbs of vanilla extract
pinch of kosher salt

More chopped pecans for topping

Directions:
1. Make your pie crust by crushing your graham cracker into a fine dust. Stir in melted butter and then pour into a pie plate and press until you have an even crust. Let is set up for 5-10mins. Bake it at 350 degrees for about 6 mins until golden brown. Set aside and let it cool.

2. Crush your candy and chop your pecans. Mix with the softened ice cream until well incorporated. Pour the mixture onto the pie crust and spread evenly. Cover with plastic and put into the freezer to set up for 2 hours.

3. To make your caramel sauce you mix the butter, sugar, half-n-half on medium low in a small sauce pot. Let it melt and thicken up and then add your vanilla extract and set aside.

Cut your pie, top with caramel sauce and top with a few chopped pecans.