Pioneer woman recipes
8 years ago
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Comments (20)Brad - something else occurred to me this morning. You've mentioned health issues that prohibit you from having too much salt. And you've also mentioned using the packaged onion soup mix in several dishes. Something occurred to me that might be a good solution. Penseys offers two types of dehydrated onions. One of them is called California Toasted Onions. I think these onions might provide the flavoring you find appealing in the onion soup mix - WITHOUT any sodium. My mother has heart issues and cannot have any salt. For years she also made many recipes that contained the package of onion soup mix. I bought her a package of the toasted onions from Penzeys and it is a great substitution. Do you have a Penzeys near you? Of course Penzeys sells on line also. However, a trip to a Penzeys on a cold winter day might be a really fun thing for you and your Mom to do. All of their seasoning and spices have a sample jar you can smell. And there are free recipe cards and a free catalog which also contains recipes. Teresa...See MoreNow that we've mastered fried chicken, milk gravy?
Comments (4)I drain all but about 4 TBLS of fat from the pan - leave all those good, cooked, bits at the bottom! Add 4 TBLS of flour and use a whisk to make a roux, scraping to incorporate all those bits into the roux. I let about three cups of milk get to room temperaure while I'm cooking. Whisk in about two cups, slowly, (my heat is on about Med) of the milk. Reduce heat to low, add seasoning salt and a little crushed black pepper (can use white pepper, I'm not going to buy it, just for gravy). Whisk again, add more milk, to the consistancy you like. Turn off heat. Sprinkle a tiny bit of paprika and tiny bit of crushed red pepper flakes. Whisk again and taste. Adjust seasonings to your taste. I do this for sausage (biscuits and gravy), chicken fried steak and fried chicken....See MoreWhat's your favorite recipe for Iced Coffee?
Comments (29)We normally drink a local brand, Peet's, selecting the Italian Roast (a lot stronger and more bitter than French Roast) and have it preground in a #2 grind, which is one small step above powder (Turkish). A standard drip grind is #6 and espresso is #4, for comparison. We do a Melitta drip with Melitta woven filters, which make a much better brew than standard paper filters. For iced coffee, we do a double-strength brew: make our usual coffee, then immediately use it to pour through a fresh batch of grounds. DH grew up in Hong Kong so he prefers the taste of sweetened condensed milk in iced tea and coffee drinks. If we make a large batch, we chill it in the frig for a few hours so that no ice cubes dilute it. But if we're desperate, a few ice cubes in a glass chill it quickly, and this brew is so strong, a 1/4 cup of water is barely noticeable in a tall glass. Chocolate syrup is a nice addition, except you have to add extra for it to make any impact on what is basically a triple-strength espresso drink. Unbelievably, my DH can drink this right before going to bed and drop off to sleep like a baby....yeah, I'm jealous of that!...See MoreHow do you make your migas?
Comments (11)Here is my recipe for Migas, which I have been making for decades. When I have leftover Mexican food, I generally make it into breakfast burritos. Migas 2 tbsp olive oil (approx) 1/4 cup minced onion 2 cloves garlic, chopped 1-2 jalapeño peppers (use Serrano chilies if you want it spicier) 1/2 red bell pepper, chopped 2 tsp cumin* 1 tsp oregano* 4 corn tortillas, cut into 3/4" squares 3 eggs 2 tbsp green salsa salt, to taste 1/3 cup cooked beans or 1/4 cup bean dip (heated in MW) 1/4 cup warmed Spanish rice (optional) 1/3 cup grated Manchego or chopped Cotija cheese 1/3 cup chopped cilantro Heat olive oil in large skillet. Add onions and saute for a few minutes - then add the garlic and peppers and saute for 2 minutes more. Add the cumin and oregano and stir in to blend together. Add the tortillas squares and saute, stirring to make sure that all sides of the tortilla square get coated with seasoned oil. You may need to add a small amount of oil at this point, but it should be minimal. Beat the eggs with the salsa, and add about 1/2 tsp salt, if needed. Pour the egg mixture over the tortilla mixture, and scramble until the eggs are almost done. Add the beans or bean dip (and rice, if you have it) and stir to combine and finish cooking the eggs. Reduce heat, add cheese, and stir to combine. Turn off heat, and stir in cilantro. Serve on warmed plates with tortilla chips, if desired, and guacamole. *If you use bean dip that has been seasoned with a lot of cumin and oregano, you can omit the cumin and oregano here. Options: Add chorizo or other sausage to the sauteed vegetables. You can use chopped tomatoes instead of salsa. Serves three. To make a breakfast burrito, I make a simple omelet using two eggs in a 7" non-stick pan, cover, and set aside. Then I take a large flour tortilla (12" diameter) add 2-3 slices of smoked turkey breast or ham, and top that will a thin layer of bean dip, Spanish rice, sauteed onions and bell pepper and then half of the omelet (I usually make two at a time and use two skillets). Then I top the egg with Habanero hot sauce and grated melting cheese (usually cheddar or Swiss), and then transfer the tortilla to a heated 12" skillet, cover it, and leave it on medium heat for 5-7 minutes, or until the cheese has melted and the tortilla is slightly crisp. Then I remove it to a plate and fold over the sides. It's probably not a burrito because the tortilla gets crisp, but I'm not sure what else to call it. Lars Note that mine look like mush, but they taste much better than the look. This post was edited by publickman on Sun, Sep 21, 14 at 16:23...See More
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