Pioneer Woman in hardback.

This just came out today. Can't wait. Everything this woman creates is amazing. 

Pumpkin Turkey Chili

Perhaps my favorite chili recipe yet. I served it with cornbread & apple pies. A perfect autumn meal.

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow or red bell pepper
2 cloves garlic, minced
1 pound ground turkey
2 cans diced tomatoes
2 generous cups pumpkin puree
2 - 2 1/2 tablespoons chili powder
1 teaspoon ground black pepper
1 generous dash of salt
1 can chopped green chilies
1 can corn, drained
1 can black beans, rinsed
Shredded cheddar cheese
Sour cream
Handful of chopped cilantro

Heat the oil in a large skillet over medium heat, & saute the onion, peppers & garlic until tender. Stir in the turkey, cooking until brown. If necessary, transfer to a larger pot to mix & cook the rest of the ingredients. Season with chili powder, pepper, salt & cilantro. Reduce heat to low, cover, & simmer 20 minutes (or longer, if possible). Serve topped with cheddar cheese & sour cream.

(Adapted from this recipe)

Pies in a Jar

Yesterday friend Jill & I made Pies in a Jar. I think it's one of the more domestic things I've ever done, & it was fun, fun, fun. I think they'll make perfect mini-gifts, or if nothing else, will serve as a great last minute dessert when we're craving something warm & comforting. They go straight from the freezer to the oven. Doesn't get easier than that, right?

(This apple peeler is now on my wish list.)

The recipe suggests using half-pint mason jars, which makes me especially happy since I love small glass jars They're just cute, right? We found ours at a local home store on the Upper East Side for a very reasonable price - about $1 a piece.

Directions

Step 1:
Make the crust, enough to fill four mason jars (or use your own favorite recipe).

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)

Step 2:
Divide the dough into fourths, & line the sides & bottom of the un-greased jar. Reserve enough dough for the topper.

Step 3:
Make the filling (you need 1/2 cup per jar). You can use any filling you'd like (think cherries, peaches, raspberries!). A basic recipe -

2 cups prepared fruit (pitted, diced, peeled, etc.)
2 tablespoons brown sugar
2 tablespoons flour
1 tablespoons butter (divided between the pies)
Cinnamon, nutmeg, vanilla, citrus zest, almond extract, etc. to taste

When your filling is all combined, divide it between the jars & dot a pat of butter on top of each (about 1/4 tablespoon)

Step 4:
Top it off. Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Seal the edges with your fingers or a fork.

A crumb topping would also be a yummy addition:

1/4 cup brown sugar
1/4 cup flour
2 tablespoons oats
1/4 tablespoon cinnamon
3 tablespoons cold butter

Combine sugar, flour & cinnamon. Cut in butter. Add oats and stir to combine.

Another option - a miniature lattice on top.

Finish off the toppers by brushing pies with soft butter & sprinkling with sugar.

Step 5:
Put them in the freezer! Place the metal lids back on, sealing tightly.

Step 6:
Cook & eat! Preheat oven to 375. Remove the metal lids & place frozen glass jars directly on a baking sheet. Bake for about 50-60 minutes, or until the tops are golden brown & the middles are bubbly. If you're baking them fresh & not frozen they take about 45 minutes. Depending on your filling you can pop them right out of the jar & onto a plate, or enjoy them straight out of the jar.

Yum.

More photos here. 

(Our Best Bites)

Mom's Best-Ever Blueberry Muffins

These have been a staple in my parent's home ever since I can remember. Just pretend they don't have shortening in them. It's a necessary evil in this recipe & makes all the difference. Yum!

2/3 cups shortening

1 cup sugar

3 eggs
3 cups flour

2 heaping teaspoons baking powder

1 teaspoon salt

1 cup milk

1 can drained or 2 cups fresh blueberries

Cream shortening & sugar. Add three eggs, one at a time, beating after each. Sift dry ingredients & add alternately with the 1 cup milk. Fold in berries. Fill greased muffin cups 2/3 full & bake at 375˚ until browned about 20 minutes. Note: wet ingredients work best when at room temperature.

They're extra yummy with a nice crumb topping on top, too.

This mixture will keep for 2 to 3 weeks in the refrigerator (so they say). Makes 2 dozen muffins.

(My mother)

Blueberry Cornmeal Pancakes with Orange Maple Butter

The texture of these pancakes is amazing. Light & fluffy, with a unique texture thanks to the cornmeal. The orange syrup gives the perfect zip. 

1 cup all purpose flour

1/2 cup cornmeal

1/4 cup sugar

1 1/4 teaspoon baking powder

1 teaspoon coarse salt

1/2 teaspoon baking soda

1 1/2 cups low-fat buttermilk

1/4 cup whole milk

3 tablespoons unsalted butter, melted & cooled

1 large egg, lightly beaten

2 cups fresh blueberries

Orange Maple Butter

Pure maple syrup

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, & baking soda. In another bowl, whisk together buttermilk, milk, butter & egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200˚ (to keep pancakes warm). Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes (don't wait for bubbles to form on this recipe... they won't show up!). Flip, & cook until golden brown, about 2 minutes. Repeat with remaining batter & blueberries, adding more butter  to griddle & keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange maple butter & pure maple syrup.

Orange Maple Butter

4 ounces unsalted butter, softened

1 tablespoon fresh orange juice

1 tablespoon pure maple syrup

1 teaspoon finely grated orange zest

1/4 teaspoon coarse salt

Using a rubber spatula, combine ingredients in a small bowl. Orange maple butter can be refrigerated in an airtight container for up to one week.

Or, substitute the real maple syrup using this  syrup "recipe" base from my family - melt a stick of butter in a sauce pan. Add a generous cup of brown sugar, & a bit of water until bubbly. Add corn starch & liquid until syrup reaches desired consistency. Add a bit of vanilla, orange zest & orange juice & remove from heat.

(Martha Stewart Living)

Crispy Yogurt Chicken

Oh, how I love Pioneer Woman.

Chicken legs (or thighs, etc - I used 6 small drumsticks)

2 cups plain, unflavored yogurt

Parsley

Garlic

Juice of one lemon

Salt

Butter

Two cups Panko Bread Crumbs

Begin by pouring two cups of plain yogurt into a mixing bowl. Peel & mince a couple of cloves of garlic & add them to the yogurt. Next, chop up a small amount of parsley & add it to the yogurt as well. To this add the juice of one lemon. Mix together to combine.

Rinse your chicken & pat it dry. Give it a nice sprinkling of (kosher) salt.

In another bowl place the bread crumbs. Give them a sprinkling of salt too, & then a bit of a stir.

Butter a baking dish. With a pair of tongs, place the chicken one piece at a time into the yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the Panko bread crumbs. Cover each piece thoroughly with bread crumbs & place in the baking dish.

Finally, place a slice of butter over the large part of each chicken piece. Cover with foil & bake at 350˚ for 1 hour, removing the foil for the last 15 minutes of cooking. When the chicken is nice & golden, remove from the oven & enjoy.

I served ours with a mushroom rice pilaf & a spinach salad with lots of cherry tomatoes. Delicious!

(Pioneer Woman)

Jill's Banana Bread

Cream together for two minutes:
1 cup butter
1 cup sugar

Add: 
2 eggs (beating after each)
3 mashed, ripe bananas

Separately, sift & stir (then add):
2 cups flour
1 teaspoon baking soda

Grease one large loaf pan or four small loaf pans. Fill two-thirds full. Bake at 300˚ for 1 hour, or 50 minutes for smaller loaf pans.

.

(From my friend Jill Lloyd)

Individual Raspberry Cobblers.

These little wonders are probably my favorite sweet thing I've made in months & months. They're amazing. Really, really amazing. Thanks Pioneer Woman. I have a special place in my heart just for you & your baked goods.

2 cups self-rising flour (must use self-rising)
2 cups sugar
2 cups milk
2 sticks (1 cup) butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter & vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350 degrees for 45 minutes or until golden brown & crisp around the edges. Invert onto a cooling rack & serve warm with vanilla ice cream or whipped cream.

Photo of my results here.

(Makes 24 cobblers)

Cheddar & Chive Scones

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1 1/4 teaspoons kosher salt

1 stick unsalted butter, chilled & cut into 1/4-inch dice

2/3 cup heavy cream, plus 1 tablespoon for brushing

1 cup (about 4 ounces) freshly grated cheddar cheese

1 tablespoon finely chopped chives

Heat oven to 425˚.

In a large bowl, combine the flour, sugar, baking powder, & salt. Using a pastry blender or 2 knives held in a criss-cross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cups of the cream. Add the cheddar & chives & use your hands to combine (the dough should be crumbly). Knead the dough a few times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch thick disk. Transfer to a baking dish. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes, or until golden.

For a hearty sandwich, split a scone in half, spread with mustard, & fill with leftover turkey or ham.

Makes 8 scones.

(From an old friend - source unknown, but they're delicious!)

Serrated

Have you heard about serrated peelers? I'm clearly behind in my culinary tools, but friend Kelsey introduced me to this little wonder & I had to get one myself (& maybe a few other things while at Crate & Barrel, like this decorating squeeze bottle - I'll use it someday, right?? - & these ramekins so that I can make these chocolate molten cakes again. My ramekins sadly perished in our recent move).

It makes peeling peaches so much easier.

Molten Chocolate Cakes with Mint & Ice Cream

Crate & Barrel ramekin.

My husband's aunt made these for a bridal shower she held for me four years ago (!). That day was almost happier than my wedding day. Almost.

2 tablespoons butter

2 tablespoons sugar

6 ounces semisweet or bittersweet chocolate, coarsely chopped

1 1/2 sticks unsalted butter

3 large egg yolks

1 1/2 cups powdered sugar

1/2 cup flour

Ice cream flavor of choice

Strawberries

Powdered sugar

Mint sprigs

Butter eight 6 ounce ramekins with the two tablespoons of butter & sprinkle with sugar, shaking off excess. In a medium saucepan, melt the chocolate with the butter. Cool slightly. Whisk the eggs & egg yolks in a medium bowl. Whisk in the powdered sugar, melted chocolate & flour. Pour into prepared ramekins, dividing equally. Place ramekins on a baking sheet (note: can be made several hours ahead at this point - cover & chill until ready to bake).

Preheat oven to 450˚. Bake cakes for 10 to 12 minutes, until edges are cooked but center is still soft. Remove from oven. While still warm, run a small knife around cakes to loosen, turn out onto serving platters & place topside up, serving with ice cream of choice, sliced strawberries, powdered sugar & mint sprigs.

Serves 8.

(Marguerite Henderson for KSL)

Triple Citrus Cupcakes

3 1/3 cups all-purpose flour

2 teaspoons coarse salt

1 pound (4 sticks) unsalted butter, room temperature

2 cups sugar

3 tablespoons finely grated lemon zest (from 3 lemons)

3 tablespoons finely grated orange zest (from 2 oranges)

3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)

1 teaspoon pure vanilla extract

9 large eggs, room temperature

Citrus Glaze

Whisk together:

1 1/2 cups confectioners' sugar, sifted

1/4 teaspoon finely grated citrus zest, such as orange, lemon, or lime

3 tablespoons fresh citrus juice, such as orange, lemon, or lime

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

(Martha)

Huckleberry Crumble Crumb Cake

Sadly, New York does not have everything.

Since you can't find huckleberries in the Northeast (boo), I'll likely substitute raspberries or blueberries when I'm not visiting the Northwest where they are readily accessible.

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 cups flour

1/2 teaspoon salt

1 teaspoon Baking Powder

3/4 cup milk

1 1/2 teaspoon vanilla

1 tablespoon orange rind, grated

1 1/2 cups huckleberries

1/2 teaspoon cinnamon

1/2 cup sugar

1/2 cup flour

1/4 cup butter

Cream shortening & 1 1/2 cups sugar. Beat in eggs one at a time. Add vanilla & orange rind. Add dry mixture alternately with milk, blending. Fold in huckleberries. Pour batter into greased 9" square pan ( I used a 9x13"). Prepare topping by mixing the flour & sugar and then cutting in the butter. Sprinkle over batter in pan

Bake at 350º for 45 minutes.

Shrimp Tacos.

1/2 cups orange juice
4 tablespoons fresh lime juice
4-5 tablespoons sour cream
Kosher salt and black pepper
1/2 small cabbage (abt 16 oz) shredded
1 1/2 cups corn kernels (thawed, or from 2 ears)
1 jalapeno (or more for desired heat)
Splash of Franks hot sauce (or your favorite brand)
2 tablespoons olive oil
1 tablespoon butter
2 pounds peeled and deveined medium shrimp
flour tortillas, warmed

In a large bowl, whisk orange and lime juices, sour cream, hot sauce, salt and pepper. Add cabbage, corn, and jalapeno to combine. Let sit, tossing occasionally for 10 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Season shrimp with salt and pepper. Add butter and then shrimp to skillet. Cook shrimp until opaque and slightly browned.

Serve the shrimp with the slaw in the tortillas.

Serves about 4.

Made it last night and it was a huge hit. Definitely on the permanent rotation now.

(Adapted from Real Simple.)

Lemon Pepper Risotto

When I asked friend Kelsey what I could make with mascarpone cheese, she passed along this recipe. We loved the fresh flavors mixed with the cheeses, especially the bright lemon. It's a new favorite that I'm sure we'll be eating often.

2 1/2 cups chicken stock

1 cup orzo
1 lemon, juiced

1/4 cup heavy cream
1/4 cup grated Parmesan
2 tablespoons mascarpone
2 tablespoons butter
2 tablespoons fresh chives
¼ cup sun dried tomatoes, julienne
1 tablespoon cracked black pepper
1 teaspoon lemon zest

In a medium sauce pan, bring the chicken stock to a boil. Add orzo & cook for 7 to 8 minutes until liquid is almost absorbed & orzo is tender. Turn heat off.

*I love the idea of adding salmon. I'll try that next time.

Stir in the remaining ingredients. Season with salt & pepper, if necessary, & serve.

(Kelsey Nixon Egan)

Pasta with Sun-Dried Tomatoes

Ingredients:

1/2 pound fusilli (spirals) pasta

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound fresh mozzarella, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

(Barefoot Contessa)

French Macaroons.

Macaroons are one of my very favorite indulgences & I never thought I could actually make them myself. I now have a newfound appreciation for those shops that make these light little treats so well (without breaking them into a thousand pieces - there were a number of casualties involved in my process), & unfortunately - why they charge so much!

1 cup confectioners' sugar

3/4 cup almond flour

2 large egg whites, room temperature

Pinch of cream of tartar

1/4 cup superfine sugar

3/4 cup seedless raspberry jam, for filling

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)

Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

See recipe link for more variations. My results here. 

(Martha)

Fresh Fruit & Mint Salad

1 papaya or mango
1 cup strawberries
2 kiwis
1 banana
2 navel oranges
3 tablespoons honey
3 to 5 sprigs fresh mint
1 cup raspberries or blueberries (or both!)

Peel & dice the mango or papaya, & put in a medium bowl. Trim the strawberries' stems & half or quarter, if large. Add to the bowl of fruit. Peel & dice the kiwi, add to bowl. Peel & slice the bananas, add to bowl.

Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin & pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.

Lightly stir the honey into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, & stir into the fruit salad. Add the berries & set aside for 10 minutes or up to 2 hours.

Serves 4-6.

(Food Network)

Kelsey's Fudge Brownies.

Kelsey was kind enough to share her recipe for her unbelievable perfectly-fudgy brownies. See her fun blog + more of her recipes here.

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup high-quality semisweet chocolate morsels (I used baking chocolate squares, roughly chopped)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x13 baking dish. Combine the melted butter, sugar, & vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, & salt. Gradually incorporate the dry ingredients into the wet ingredients until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, & cool pan on wire rack before cutting. Dust with powdered sugar & top with raspberries before serving.

(Food for Thought)

Brown Sugar Black Beans

1 can black beans rinsed & drained
1 1/3 cups tomato juice (may substitute tomato sauce & water)
2 cloves garlic minced
1 teaspoon ground cumin
2 tablespoon Olive oil
1 ½ teaspoon salt
2 tablespoon fresh chopped cilantro
1/4 to 1/2 cup brown sugar, to taste

Cook all ingredients until beans are softened.