n top of the poatatoes. (Pioneer Woman says you can never have
Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. Drain and rinse. Add olive oil and lemon juice, salt and pepper. Pioneer Woman says DO NOT UNDERSALT! Toss and then add zucchini, tomatoes, parsley and feta cheese. Toss.
Add more of whatever you think it needs. PW says she likes to go heavy on the feta. Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. Cover and refrigerate a few hours before serving.
Warm the milk in a medium saucepan over medium-low heat. .
Stir in chocolate chips. Stir until melted (\"though there will still be lovely particles of chocolate throughout,\" the Pioneer Woman's words, not mine.).
If it's too chocolatey for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar (I added the sugar).
Serve in mugs, and it should be rich and creamy, and perhaps even better with whipped cream and/or marshmallows.
n heated skillet. Drop batter by 1/4 cup measures and
or until the liquid reduces by half.
Sprinkle in flour
ow sodium chicken broth followed by a splash of heavy cream
now you want it. Oh, by the way? This is not
late. Place meat mixture, followed by a spoonfull of juice from
ugar over the butter followed by a generous sprinkling of cinnamon
Begin by grilling the ears of corn
pot, cover with water by 2 to 3 inches. Bring
o cook down until reduced by half, about 2 minutes.
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a ...
ock and cover with water by 2 inches. Bring to a
Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
eat mixture on each, followed by a spoonful of juice from
eat back to pot, followed by carrots and onions. Pour beef
Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.
Serve with cornbread or on nachos, tacos, etc.
killet over medium heat. One by one, using tongs, fry tortillas
nions to the pot, followed by the herbs, spices and chicken