I'll share my recipe, if you'll share yours, April 13, 2012

14 years ago

Pantry Pasta

2011 Ree Drummond

Show: The Pioneer Woman Episode: All Stocked Up

Ingredients

1/2 whole red onion, diced

2 tablespoons olive oil

One 14.5 ounce can diced tomatoes with juice

1/3 cup chicken stock or white wine

1/3 cup assorted olives, pitted and roughly chopped

1 whole jar artichoke hearts, halved

2 cloves garlic, minced

Salt and freshly ground black pepper

8 ounces pasta, cooked al dente and drained

2 to 3 tablespoons jarred pesto

1/2 cup fork chunked feta

3 tablespoons dry toasted pine nuts

Directions

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.

Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

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Comments (7)

Jasdip
14 years ago
Another recipe from my e-book, from favediets.com

Slow-Cooker Venetian Chicken

3 1/2 lb chicken, cut up and skin removed
1 tsp paprika
1/4 cup whole wheat flour
1 tsp basil
salt and pepper
4 dried mushrooms
1/4 cup sun-dried tomatoes, chopped
1 small onion, chopped
2 tbsp red wine vinegar
8-oz can tomato sauce
1 tbsp lemon zest

Combine flour, basil and salt and pepper. Coat chicken and saute in a skillet.

Rinse mushrooms and break into small pieces; remove and discard stems.

Place mushrooms, sun-dried tomatoes and onion in a slow cooker. Place chicken on top. Combine wine, tomato sauce and lemon zest and pour over chicken.

Cook on Low 5-6 hours until chicken is tender and juices run clear. Serve over pasta, and top with parmesan cheese and chopped parsley.
patti43
14 years ago
Luckygardnr, that pasta sounds good--bet it's even good cold.

This is a recipe I almost made for Easter, but made breads instead. Really want to try it though.

PINEAPPLE COFFEE CAKE

4 c. flour
1 c. sugar
2 T. baking powder (yes, 2 TABLEspoons)
2 t. baking soda
1 t. salt
2 egg
2 c. vanilla yogurt
1 c. oil
2 t. vanilla
1 1/2 c. crushed pineapple (well drained) (reserve the juice)

Topping:
3/4 c. flour
1/2 c. sugar
1/2. c. butter
1/2 c. chopped walnuts

Pineapple Glaze:
2 cups powdered sugar
reserved pineapple juice from crushed pineapple

In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don't throw out that pineapple juice! Save it for the glaze. Pour cake batter into a greased 9x13 pan.

Topping:
Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter.

Bake cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.
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I'll share my recipe, if you'll share yours, April 30, 2012
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Comments (9)
I made these in 2-8 inch pans instead of 9x13. I froze one. Topped with lettuce,sour cream, onions, black olives etc. I don't use cilantro! Ground Beef Enchiladas Ingredients: For the Sauce: 1 large (29 oz) can tomato sauce 1/2 cup water 2 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 bay leaf Salt and freshly ground black pepper, to taste For the Filling: 1 T. canola oil (or other flavorless oil) 1 medium onion, diced 1 poblano or green bell pepper, finely chopped 1 lb. lean ground beef 3 cloves garlic, minced 1/4 cup water 1/8 tsp. cayenne pepper 1/2 tsp. ground cumin 1 1/4 tsp. chili powder 1/2 tsp. dried oregano 1 tsp. brown sugar 2 oz. cream cheese 10 to 12 flour tortillas (you may need more or less depending on the size) 1 to 2 cups cheese, shredded (Cheddar, Monterey Jack, etc.) Optional garnish: chopped cilantro Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray. In a medium saucepan, combine all of the sauce ingredients. Bring to a boil, then reduce the heat and simmer, stirring occasionally, while you prepare the filling. Discard the bay leaf before assembling the enchiladas.In a large skillet, heat the canola oil over medium heat. Add the onion and poblano/green pepper. Cook, stirring occasionally, until the vegetables soften.Add the ground beef and garlic. Cook the beef until browned, breaking it up with a spatula or wooden spoon as it cooks. Drain off any accumulated fat.Add the water, cayenne pepper, cumin, chili powder, oregano, and brown sugar to the beef mixture. Season to taste with salt and pepper. Simmer until most of the water has been absorbed. Taste again, and add additional salt and pepper if necessary.Allow the beef mixture to cool slightly, then add the cream cheese. Stir to combine.To assemble the enchiladas, spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.Fill the tortillas with a little bit of the meat mixture.Place the tortillas seam-side down in the baking dish.Pour the remaining sauce over the tortillas. (You may have a little more than you need.) Sprinkle cheese over the top of the enchiladas.Bake for 25 to 30 minutes, or until the enchiladas are bubbly and golden brown on top. Serve hot, topped with chopped cilantro, if desired. Sour cream,onions,etc
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I'll share my recipe, if you'll share yours, April 18, 2012
Q
Comments (4)
This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.
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I'll share my recipe, if you'll share yours, April 10, 2012
Q
Comments (3)
This recipe is different. I'm going to try it next time I buy fish. FISH PIE (The View from Great Island) 1 lb haddock (or cod, salmon) cut in chunks (or shrimp, crab, lobster) 2 Tbsp flour 1 cup fresh asparagus, chopped in 11/2 inch pieces 1/2 cup sliced scallions 2 Tbsp chopped parsley 1/2 cup grated cheddar cheese 1/2 cup grated Swiss cheese 1/4 cup mayonnaise 1/4 cup heavy cream 2 eggs, well beaten salt and fresh cracked pepper 1 unbaked pie crust Topping: 1 sleeve Ritz crackers 3 Tbsp soft butter Grind crackers in food processor until fine (or put crackers in a sealed baggie and crush with a rolling pin). Put the crumbs in a bowl and work in the softened butter with your fingers until the butter is completely incorporated and the mixture is an even sandy consistency. Set aside. Preheat oven to 375. In a small bowl, toss the fish with the flour, just to coat the pieces evenly, Set aside. In a large bowl mix the eggs with the cream and mayonnaise. Season with salt and pepper. Add in all the rest of the ingredients (except the topping) and mix to combine well. Turn into an unbaked pie crust. Top with a good layer of cracker topping. Bake for 35-40 minutes until browned
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I'll share my recipe, if you'll share yours, April 6, 2012
Q
Comments (3)
That DOES sound good Lucky! These are my Baking powder biscuits. I've tried a few recipes, but these work for me every time. My tried and true. I cut the recipe in half for the two of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup cold butter, cubed 2 cups milk, approximately In large bowl, whisk flour, baking powder and salt. Using a pastry blender or two knives (I use my fingers), cut in the butter until coarse crumbs. Pour 1 3/4 cups milk over top, stirring with a fork to form a ragged dough. Turn dough onto lightly floured board. With lightly floured hands, pat, or roll dough lightly into 3/4" thickness. Cut into round biscuits and place on ungreased cookie sheet. Gather up scraps and press into one final biscuit. Brush tops with remaining milk, if desired, and bake in 375 degree oven for 30 minutes or until golden. Let cool on rack.
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glenda_al
14 years ago
To ME, this is the bestest cornbread

Irondale Cafe Cornbread
1 1/2 teaspoons baking powder
2 1/2 teaspoons vegetable oil
2 1/2 teaspoons melted butter
2 beaten eggs
1 1/2 cups fat free cultured buttermilk
1 1/2 cups whole milk
1 1/2 cups self- rising white cornmeal
1 1/2 cups self- rising White Lily flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9x13 pan.
Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean.
Brush top liberally with melted butter.
Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.
Jasdip
14 years ago
I like the sounds of your pasta recipe, too Luckygardner.
Love olives in my pasta, and artichoke hearts would add more to it.

What is chunky pesto though? I don't care for much pesto, so I'm wondering if I left it out what I could use in it's place.
patti43
14 years ago
Glenda, if you say so, I believe! Harry would love it, I know. No sugar!! He doesn't like "sweet" cornbread.
glenda_al
14 years ago
patti, I'm not a sweet cornbread person.

When Irondale Cafe changed ownership, the menu stayed the same, but the cornbread changed for the better.

They give you a big ole warm square, and you butter the inside as soon as you get to your table. They have preserves if you want as well, at the table.
luckygardnr
Original Author
14 years ago
Jasdip, this is Ree's pantry recipe. It's what she finds in her pantry to make a meal. If your pantry doesn't include pesto, I don't think you need to use it. Throw something else in. Good luck!

I'll share my recipe, if you'll share yours, April 13, 2012

Comments (7)

Jasdip

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I'll share my recipe, if you'll share yours, April 13, 2012

Comments (7)

Jasdip

patti43

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Jasdip

patti43

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