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Pretty dishes... BUT!

hello everyone welcome back to Vicky's,country home it smells amazing in my,kitchen right now I'm making the demand,bro family spaghetti sauce and I'm,making a giant pot of it and a lot of,its gonna get jarred up so that I have,it handy all year but I thought I wanted,to pop on here and just kind of make a,short video and let you know something I,just found out right before Christmas I,went into our giant box store and I saw,these pretty dishes and I thought oh,those would look pretty in my videos so,I bought myself a few pieces came home,and washed them and right after that I,saw an article that made me hesitate so,what am I talking about,I've found some pioneer woman ceramic,dishes and they're really pretty and,colorful not something I use every day,but they will look pretty occasionally,in my videos but right after I've washed,them,I found this article so I want to share,it with you and this is only so you can,make informed decisions because some of,you may have gotten this dishware for,Christmas or bought it for yourself I,want you to be able to use it and good,use it and not worry about any potential,effects that it could have what was the,article about Pioneer Woman vintage,floral teal dipping bowl as high as 6140,parts-per-million lead,children should not be exposed to more,than 90 parts per million and this is,the particular bowl that was tested and,it's very similar to one of these bowls,that I have and that is very alarming,however apparently for newly,manufactured items in the United States,the sole u.s. testing standard is called,a leach test and that's used to,determine the potential toxicity for,pottery and dishware and this woman has,paid for this test independently and,she's done her research and I'm gonna,link the article so you can read it for,yourself and make your own informed,decision and she says she does not have,an immediately immediate lead poisoning,concern with these dishes but the,long-term use potential is what she has,concern over and after reading her,article I agree with it it's it might,not be leaching lead right now,again she used different tests it's in,the glaze it's in the paint and I don't,know the exact procedures but it's not,the leach test so these are not leaching,right now however if you're putting them,in the dishwasher if you're using them,daily if they chip and I've heard that,that is very easy to do with these these,are apparently not super sturdy so if,you're using it and you chip the paint,or glaze you need to be aware of that,because at that point it opens the door,for the leaching to happen so especially,if you have children that,are using these dishes you need to be,aware of this so there's other toxicants,she says in these also again something,to be aware of and make your own,decision but I wanted to share this with,you so that these are these are so,readily available and they're pretty and,people are getting them and buying them,and gifting them and they're not being,aware that this potential exists so read,the article decide for yourself and if,you do choose to use these just be,cautious I'm going to use these but I,will use a lot of caution they will be,hand washed they will be protected when,they're stored so they don't ship easily,because I don't want to take that risk,so I hope this was informative I I,really hope you all had a wonderful,Christmas if you enjoyed it please give,me a thumbs up subscribe and share it,and especially hit that notification bow,so you know when I do upload and video,and it hasn't been often like Italy life,is busy but I love you all god bless and,we'll talk again soon

Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network

Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network

i'm gonna whip up sour cream noodle bake,it's an old-fashioned recipe it's real,meaty and cheesy and my husband and kids,love it now i've got two and a half,pounds of ground beef that's all brown,now normally i would drain off all the,fat after this but there's hardly any,fat to drain so that's convenient for me,now into the beef i'll add two cans of,just regular tomato sauce,then i'll add a little salt and pepper,and then just to give it a little kick,i'll add some crushed red pepper not too,much,okay now i'm going to let the sauce,simmer now i have a pound of just,regular old egg noodles,they should be ready,so i'll just drain them into a bowl,it's a really great layered dish,really simple but still lots of things,going on,okay,now i'll just add some creamy stuff to,the noodles first about two and a half,cups of just regular cottage cheese and,if you think you don't like cottage,cheese don't worry you won't even know,it's in there i promise,and then i'll add a good cup of sour,cream,some salt and pepper,and then part of what makes this so,delicious i add a good amount of green,onions the green onions just add a,really nice tang a really deep flavor,and because the noodles are hot it sort,of melts the creamy mixture,all right the creamy mixture is totally,coating the noodles so now it's just,about assembling it,i'll start with a quarter of the noodles,i'm doubling the regular recipe so i,have to keep track of the amounts i have,just throw about a quarter in there that,looks good,and i'll smooth them out,and then i'll just ladle a quarter of,the sauce over the noodles,the original sour cream noodle bake,recipe calls for just combining all the,sauce and all the noodles together but i,really like layering it because it keeps,the elements separate and then every,bite you get you get a little bit of,cheese a little bit of creaminess it's,really nice,and then i'll top this layer with some,grated sharp cheddar cheese and i grated,this myself i like the consistency of,cheese you grate yourself rather than,the pre-graded stuff,okay now on to the next layer,now i'll top the final layer with more,cheese,okay now these are all assembled i'm,just going to let them cool and pop them,in the freezer and then they'll be ready,to throw in the oven whenever we want,them,the guys are having a big morning of,working cattle over on tim's ranch today,and i'm making them a rib sticking,ranch-style lunch they are gonna be,hungry when they're finished,to go with the ribs i'm making twice,baked potato casserole it's pretty much,everything that's wonderful about twice,baked potatoes but in casserole form now,of course twice baked potatoes in any,form have to have bacon so i fried up a,bunch,and i just need to chop it up,you know you can use store-bought bacon,bits for twice baked potatoes but i,think nothing is like bacon you fry,yourself,particularly when you're cooking for,cowboys,they detect things like this,they might run me out of town if they,find out i used artificial bacon pieces,okay i got the bacon all chopped i'll,let that sit for a sec now i've got to,add a lot of butter to this casserole,because i baked a lot of potatoes,so i've got four sticks of softened,butter i want it to be really really,soft then when the warm potato mixture,goes in it melts really quickly,okay and four,and a whole container of sour cream,everyone likes sour cream with potatoes,let's face it,okay now for the potatoes i've got 16,big baking potatoes and i rubbed them in,a little bit of vegetable oil and then,baked them at 400 for about an hour,they're nice and tender very hot,so i'll just cut it in half,oh nice and hot,and i'll use a little towel so it won't,be too hot in my hands,and i like to use just a big tablespoon,to slowly scrape the insides out,okay that's the last potato scooped and,i've got nice little flecks of potato,skin all throughout so now i'll season,all of this it's a lot of potato so it,needs a good amount of salt,and of course plenty of black pepper and,then i also like to add some seasoned,salt it just adds a few different,flavors a little bit of extra saltiness,all right that looks great now i'll,throw in all of this delicious bacon,okay now the green onions go in,i also grated a lot of cheese a couple,of cups of cheddar jack,and i'll sprinkle that over the top,and then i definitely need some milk in,here so that everything will mix,together well so i'll just pour in a,couple of cups of milk,all right,now i just need to break out my mussels,i've got a potato masher and i'll just,go right in,and smush all this together,this takes a little while there are a,lot of ingredients in here the potatoes,don't have to be completely smooth but i,don't want there to be any huge chunks,okay,looks perfect,get the extra off now i'm going to put,all of this into a big foil container,i think it'll all fit,whenever i'm making twice baked potatoes,for a crowd it can get a little much to,refill the skins after the mixture is,done this is the perfe

The Pioneer Woman's Top 10 Comfort Food Recipes | The Pioneer Woman | Food Network

The Pioneer Woman's Top 10 Comfort Food Recipes | The Pioneer Woman | Food Network

okay i just browned a whole bunch of,beef i salted and peppered it sprinkled,it with flour before i fried i'll start,with a bed of big chunks of onions i've,also got big chunks of carrots,some mushrooms these are just brown,mushrooms you can use white i've got,some fresh herbs rosemary and parsley,and i'm just going to throw them in,whole i have some red potatoes and i,scrubbed them really well cut them into,chunks this is where the beef goes in,for the meat i used rump roast but i am,not content just to use beef in my beef,stew i'm going to cut some fried bacon,into chunks,it can't hurt can it,sprinkle that on,now every stew needs a really good,cooking liquid and what better way to,whip up one than to pour in some beer,i've just got a bottle of beer i'll pour,about half of it in,i know just what to do with the rest,that will come later,and then i always add a little bit of,tomato paste to any stew recipe i use,i'm going to add most of the can,some garlic ooh garlic and beer how good,does that look and a dash of,worcestershire sauce,and then i'll whisk this together that,looks great,so this gets poured all over the top,now because of the tomato paste that's,pretty thick so i have some beef broth,and i'll pour in just enough,until it starts to come up the side any,kind of roast that is stuck in your,freezer for a long time needs many many,hours to cook for it to be tender if you,have cooking liquid in there it'll,happen even faster,one last thing to add i just can't help,myself,a whole jalapeno i just sliced it in,half didn't even seed it,that is gonna be one yummy stew,i'll put the lid on set it on low for,six hours,and that is gonna be dinner for the,drummond house i'll melt butter with,olive oil and throw in garlic,parsley and lemon zest,mix it together,then add the fettuccine and toss it,around,then the juice of a lemon,a sprinkling of salt and pepper,a quick toss and it's ready,then the stew,a little parsley,and that's the whole scrumptious package,i'm adding three pounds of ground beef,and two pounds of just regular pork,breakfast sausage to a big pot,and then i'll add about five cloves of,minced garlic,now i'm just gonna cook the meat mixture,until it's totally browned i'm gonna add,two 28 ounce cans of diced tomatoes,and then i'll add two cans,of tomato paste and i'm going to add,some salt and pepper,it's a lot of meat so it needs some,seasoning,i'll add some fresh herbs later,it just needs to simmer uncovered for,about 45 minutes,okay now i'm going to add half of the,herbs to the sauce,and then i'm going to save the rest of,the herbs for the cheese mixture,okay the sauce is pretty much ready so,i'll go ahead and make the cheese,mixture for the lasagna i've got two big,containers of cottage cheese all right,now to the cottage cheese i'll add four,beaten eggs and that helps bind the,lasagna all together,and then a cup of grated parmesan,then i'll add a little bit of salt and,pepper,and mix it all together,the cottage cheese mixture is a little,more mild than the ricotta flavor so you,really really taste the meat and the,sauce,all right that's all stirred together,now i'll just throw in the rest of the,herbs the parsley and the basil,all the elements are ready and i'm gonna,start assembling it i'll lay four,lasagna noodles in the bottom of these,disposable foil pans,all right on top of the layer of noodles,i'm going to spoon a fourth of the,cheese mixture,right over the top,so i'll just spread that all over the,noodles,now on top of the cheese mixture i'm,gonna lay slices of mozzarella,it's just a big old spoonful pretty much,on top of each slice of cheese,all right and spread that out now i'm,going to repeat the layer exactly like,the first one,it needs to bake at 350 for about 45,minutes to an hour,until it's hot and bubbly,i'll leave the foil on so the top won't,get too burned,i start by boiling five pounds of,potatoes then mash them over low heat to,keep them from getting watery and that's,when i get serious,and getting serious means adding a stick,and a half of butter eight ounces of,cream cheese and a cup of heavy cream,then you mash it all in,add some seasoned salt,some regular salt and some black pepper,then i spread the potatoes in a butter,dish and as if that's not decadent,enough,i dot the top of the potatoes with,butter,okay i'm just dicing up the carrots and,celery i diced them pretty fine because,my kids prefer smaller pieces of veggies,but you can make them big if you like it,you can also use root vegetables add,different vegetables that you have in,your fridge,all right,dice the celery,okay got all the veggies chopped so i've,got half an onion and i'll add that to,the pot,and then the carrots and celery go in,all right and then the chicken that i,pulled off the bones,all goes in,okay,about a teaspoon of salt,and then some black pepper,okay and then i'll add a half a teaspoon,of ground thyme,great flavor just about a quarter,teaspoon of turmeric,also known as turmeric i never know how,to

The Pioneer Woman's Top 10 Chicken Recipe Videos | The Pioneer Woman | Food Network

The Pioneer Woman's Top 10 Chicken Recipe Videos | The Pioneer Woman | Food Network

foreign,spicy chicken sandwiches so I'm making a,breading assembly line for the chicken,so I've got some flour cayenne pepper,and salt super simple and then I've got,some beaten eggs and I'm going to add,buttermilk,and some hot sauce Louisiana hot sauce,by the way Louisiana,and then I just have a bowl of Panko,bread crumbs which makes them nice and,crispy and I'm going to go ahead and,bread the chicken first so I have,chicken cutlets which is basically a,chicken breast that's cut in half,through the middle to make two thinner,breasts,so first I'll dunk it in the flour this,is like a proper breading assembly line,then into the egg buttermilk mixture,and then into the Panko bread crumbs and,then everything sticks the flour that,you put on the chicken first helps the,breading stick it just creates kind of a,glue,just so you know in case anybody asks,you to justify your breading actions,okay so look at this page it's going to,be totally crispy so I've got one,chicken breast breaded I'm going to do,the same thing to the other three,ah all right before I fry the chicken,I'm actually going to make the spicy,sauce that the chicken's gonna get,dunked in so Louisiana hot sauce this is,where most of that bottle went,and butter,hello it doesn't get any simpler than,that does it,and then I'll stir this together and,it's good to have this all ready to go,you don't really even need to heat it up,in fact it's better if you don't it,sticks better that way okay so the sauce,is ready so now it's time to fry the,chicken,I have a mixture of oil and butter and,I've got the skillet on about medium,high heat I'm going to put them in top,side down so they'll be really pretty,and I'm going to cook these on both,sides until they're golden brown and,totally cooked through,the chicken is looking great,so look how pretty,crispy and Lush buttery and golden and,beautiful,okay so taking them out of the skillet,and then,you guessed it,take one of the chicken breasts and just,plop it into the sauce you want to be,careful not to be too rough on it so it,doesn't completely fall apart and then,the chicken goes on the bun and then I,don't believe in a whole lot of stuff on,top except I do believe in pickles I,believe in this sandwich I'll tell you,that,um now I've got some butter and olive,oil in the skillet,very compelling footage there,and I'm gonna get some chicken going I,need to get some salt,and I'm going to season both sides of,these little thin chicken cutlets,and I am making,spinach artichoke chicken so one thing,you should know about me if we ever,start to get serious,is that I love spinach artichoke dip it,is a weakness of mine it is all I want,in life,it's super quick you just make it in one,pan and you can serve it with bread or,salad or pasta or rice anything you want,to serve on the side is fine,so I'm going to put the chicken in,they cook really fast so you're if,you're into really fast cooking,which we are these days aren't we gang,yeah when we decide we're hungry we want,to eat 17 seconds later so we can't have,these great big chicken breasts that,takes 17 minutes to cook no no siree so,I'm gonna cook this chicken on both,sides until it's done,and in the meantime I'm gonna go find my,bench scraper the parmesan cheese and,other things I forgot to lay out this,morning,see you back here in a sec,good good okay,the chicken is almost completely done,so I took the chicken out of the pan and,here it is,and this is my absolute favorite way to,cook a quick dinner you make some kind,of protein in the skillet with butter,and oil and then,you use what's left in the pan to make a,luscious sauce so that starts with some,red onion had to get my bench scraper,it was out in the pasture lad was using,it to cut pipe no I'm just kidding no I,don't think it could be kind of five,you're right Todd,oh and then I'm gonna stir the onion and,garlic around in the skillet,so of course part of spinach artichoke,dip,are the artichokes and I'm just using,artichokes in a jar they're already,chopped up and you just want to quickly,saute the artichokes and the onion and,garlic,so,get ready to have some fun I'm going to,add a tiny Splash teeny tiny splash of,white wine,oh my oh my oh my,tiny is a relative term,what's Tiny to some is not tiny to,others what kind of white wine is it,let's see oh it is wait I don't have,time,here it go what is it Todd,I'm gonna add a splash of peanut Grigio,that's okay Todd you really don't need,to know how to pronounce wine at this,stage in your life and it doesn't give,the whole dish a really strong wine,flavor and if you don't want to use wine,you can just use a little bit of chicken,broth or veggie broth Anything Goes,now of course spinach artichoke dip is a,creamy luscious,masterpiece,and I'm pouring in about three quarters,of a cup of cream,it looks fantastic and it's got kind of,the flavor of the chicken that I cooked,earlier,and because the skillet was so hot this,has thickened up pretty quickly so now,I'm gonna add some Pa

The Pioneer Woman's TOP 5 Pasta Recipe Videos | Food Network

The Pioneer Woman's TOP 5 Pasta Recipe Videos | Food Network

i'm going to make the mac and cheese,first because it can stay in the fridge,for a while and then i'll bake it later,i've got some butter melting on the,stove,and i'll add some flour to that to make,a roux,you know when we have birthday parties,for the kids around our place we don't,have pinatas and 50 kids running around,it's pretty much a family gathering,another excuse to get the family,together,and i'm just whisking it together over,kind of medium low heat,my husband lad has both of our boys out,on the ranch doing work he's trying to,keep our baby occupied so he doesn't,find out the secret about the surprise,party,you got to hold it up high like this so,you get on their backs okay,okay you wanna go put the spray truck up,all right maybe we'll get something,okay the roo's been bubbling for a few,minutes and now i'm going to add the,milk,whisk it as you add it,now this needs to cook for a good five,minutes to bubble up so i'm going to add,the macaroni to the boiling water,i'm making two pounds of macaroni,noodles,don't be alarmed i have a really large,family to feed,and then to this white sauce i'm going,to add some dry mustard i really like,the flavor of dry mustard so i add quite,a bit i'm adding four,teaspoons but if you're not quite sure,how you'll feel about it,add two and then give the white sauce a,taste and see if you like it then you,can always add more,now as if the white sauce isn't rich,enough i'm gonna make it just a little,bit richer by adding some beaten eggs,and it just kind of takes it over the,top and makes it ultra decadent but,before i add the beaten eggs to the hot,white sauce i need to temper the eggs a,little bit,so while i whisk the eggs i'll just,drizzle in some of the hot,white sauce,and just like you don't want to jump,into a freezing cold pool,you don't want to pour beaten eggs into,a really hot pan of sauce or they'll,turn to scrambled eggs,whisk the white sauce and just drizzle,them in slowly,okay the white sauce is really thick,it's really smooth and it's really rich,with the addition of the eggs,i've got a bunch of grated sharp cheddar,i'm going to leave off a couple of cups,of cheese,because we'll need to top the finished,macaroni and cheese with it,you just need to stir the grated cheese,into the white sauce and please resist,the temptation to stick a large,tablespoon in here and start eating it,out of the pot,i speak from experience here,okay add a little bit of seasoning,salt,a little bit of seasoned salt this is,optional but just use whatever seasoned,salt you have in your pantry,and black pepper i like to use this what,i call black dust,and the cheese sauce is done,and in goes the macaroni,this is pretty much all i ate for the,first 10 years of my life,it's the only reason i grew as a child,because i ate macaroni and cheese okay,just stir it make sure all the macaroni,is evenly coated oh my gosh this looks,so good,can i borrow a fork,okay it's done now we just need to pour,it into the pans,oh my gosh,i mean,this is a lot of macaroni and cheese,have you ever seen anything like this in,your life,i'm almost ashamed,but only almost,i do kind of wish i'd lifted weights for,the past couple of months though this is,heavy,and then sprinkle the extra cheese on,top,and,that is about the most delicious looking,mac and cheese in the world,and i think i probably should taste it,just to make sure it's okay for my,children of course,and speaking of the children i hope my,baby hasn't found out about the surprise,party yet it's his first surprise party,so i'm hoping it all goes off without a,hitch,that is good i'm gonna make a big batch,of cheese stuffed pasta shells with,tomato sauce they are very very popular,in my house now i've been grating up a,bunch of cheeses and i'll make the,filling for the pasta shells it starts,with a whole bunch of ricotta cheese,i'm actually making two pans of shells,one to pop in the freezer and one to,take home for dinner tonight this is a,lot of ricotta cheese,now for some sharper cheese i've got,some grated parmesan and grated romano i,also have two eggs and those go right in,i'm just gonna get some basil and,parsley together,this is a really great meatless meal,i love it because you can serve the,shells with a salad and that's a great,meal in itself,and then some salt and pepper this is a,lot of cheese mixture so it really needs,some seasoning,and then i'll just use my mussels to get,this all combined,now part of what makes this so easy is,that you can use jarred marinara sauce,and i'll just put a little bit in the,bottom of the pan,just to have a little foundation of,sauce,and now i boiled a whole bunch of jumbo,pasta shells,i'll hold it open with my hand and get,some of the delicious cheesy filling,and then it goes cheese side down in the,sauce,i'm gonna fill up this pan then i'll do,the other one i'll top the whole thing,with more marinara sauce just pour it,right out of the jar,and that is why jarred marinara sauce is,so wonderful you just crack

Pioneer woman +Dish Collection

Pioneer woman +Dish Collection

hello my YouTube darling welcome back to,my Channel today I wanna share with you,what I got from Walmart I mean today the,shop and I want to share with you all,that I got that's all okay number one is,first you see one okay many metals your,insert your arm,and then you hold it when it hot like,that and then you got that polka dot you,look at this red polka dot I say miss my,friend silly now she had the same thing,as me with flowery I love love you,makes you happy okay and then my number,two measuring cup measuring cup with a,mouth with a turquoise red at the top,flowery and from one cup up to four cups,so it's nice beautiful doctor handle,okay and then the mini pie pan this is,two pieces only I got today the yellow,and the red yellow with a blue color,with flowery,thank you anyone red and blue to the,same thing cut the flower pretty pretty,pretty baby mini casserole sorry,wicked,okay I'm very careful about this you,know this is the blue navy blue with the,flower and you open thank you,I almost drop oh my god,comes through the full Club this color,like a green ease and otherwise very,nice and let's go to six pieces and it I,need my glasses cuz I can see six pieces,of stoneware see this one speaks one two,three small medium and large and this is,what they look like not cute,focus camera man yeah it's really nice,then I got the mini spatulas a small one,turquoise polka dot white in the reed,with flour it's cute and then they have,words over here pioneer born okay next,is um my onion see the onion the onion,is a six point five green take a look at,the bad boy you you know this is 8.5,tall with 9-inch like 8.5 by 9 with when,I put plus there's a plastic so I didn't,open yet,I just want to share to my YouTube,darling this is really cute look at the,nice turquoise too with the wood blocks,and I think it's ah its port in pieces,what did pieces beauty be okay then I,bought the keychain right so cute here,nice I have that in my kitchen okay now,that's all for today and I hope you guys,enjoy and don't forget to click the bill,down below and don't forget to subscribe,to my channel now I'm thirsty to drink,mmm this is a the Pioneer Woman - I like,it about this the other day and I like,you because if you put warm water it,takes like six hours and it's still 1,and then you can drink okay well that's,all for today I hope you enjoy and don't,forget darling buy this at Walmart,Archie okay bye bye now,I hope you enjoying it my glasses see,you guys,okay have a nice day mom one chip two

Ree Drummond's Lightened-Up Nachos | The Pioneer Woman | Food Network

Ree Drummond's Lightened-Up Nachos | The Pioneer Woman | Food Network

i am going to make a lightened up,version of nachos so i've got six corn,tortillas and i just cut them into very,small little wedges,and i'm gonna put them into a bowl,kind of break them apart,and then just spray them with olive oil,cooking spray,this is the best way to kind of get a,really light coating of,oil on the tortillas so after the oil,i'm going to season the tortillas,it's ranch dressing mix ranch seasoning,wow,so then i have a well-oiled baking sheet,and i'll sprinkle the chips,on the sheet,and spread them out into a single layer,and these are going to be baked because,normal nachos are made with tortilla,chips which are,unapologetically fried and that's why,they're so darn amazing,but that doesn't mean that these won't,be amazing too they're just they'll just,be kind of a different,kind of amazing,okay so let's go put these in the oven,alex,so i've got the oven on 425 degrees and,i'm going to put these in for 10 minutes,and i'm gonna stir them halfway just to,make sure they're getting evenly crisped,all right alex look look at the chips,wow they look like real chips they do,and they taste like real chips covered,in ranch seasoning that is,so i let the chips cool slightly and i'm,going to top them and turn them into,nachos so i've got some canned corn i,drained it really well so it wouldn't be,very liquidy,these are basically just,loaded nachos you want to,make this for like a football watching,party,or just like,a wednesday night,whatever is more appropriate that's more,my speed black beans and i drained them,and rinsed them and made sure to drain,off most of the liquid,and now these nachos do have cheese,because,you basically can't make nachos without,cheese but not very much for me,this is like a drop in the bucket of the,amount of cheese i usually use for,nachos but,it's pepper jack which means it's a,little bit more flavorful than a lot of,cheeses,and it's really creamy and if you don't,just completely cover everything with,cheese you can celebrate the ingredients,that are underneath,so i've also got some jarred jalapenos,and then these go back into the oven,just long enough for the cheese to melt,so let's get them in there,yum okay that's not gonna take long so,let's go over here,and you've gotta have some kind of salsa,to serve with nachos so i'm gonna make,just a really simple avocado salsa so,i've got finely chopped tomatoes,and finely chopped red onion,yum,and then lots of lime juice,it reminds me pico de gallo is something,that i've got to start making more and,more i used to make it all the time it,used to be a condiment in our house you,used to make go a lot all the time and,it just kind of fell off my radar,poor lad,i'm sure he wakes up some nights,thinking where did the pico de gallo go,a little bit of cumin,a little bit of salt and pepper,and then what is something that all pico,de gallo or salsa has to have cilantro,cilantro and a lot,whenever i started kind of making salsa,and pico de gallo it took me a long time,to realize you basically have to add as,much cilantro as you have tomatoes and,other ingredients okay so in goes the,cilantro,and then this is avocado salsa so i'm,gonna add some chopped avocado,it's just barely ripe so it's not mushy,and like fall apart guacamole avocado,okay so that's the salsa i'll bet the,cheese has melted on the nachos,so where the magic happens it sure,enough is alex let's look,oh,hi,yummy,i mean gosh,so you can serve these nachos just right,on the sheet pan which is what i'm gonna,do but,you can also,serve it with the salsa on the side,but i'm not gonna do that i'm gonna,sprinkle the salsa,all over the nachos by no means am i,saying you could eat a whole pan of,these and,consider it light but these are,definitely lighter than the normal,nachos we see around these parts let me,tell you true,mine would have probably like four times,the,cheese i don't know exactly,you are your mother's daughter,okay lightened up nachos guys what do,you think it's so good so good i am,going to make these for the next big,game on tv,i'm going to make these next week,i'm going to eat these now,and i am not ashamed,grab,you

Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network

Ree Drummond's Chicken Pie | The Pioneer Woman | Food Network

i've got three big chicken breasts and,i'm going to cook them in chicken broth,just boil them until they're done,these are bone-in so they're going to be,extra flavorful as they cook and i've,got three chicken thighs these are gonna,cook up just great and i'm gonna make a,chicken pie out of them,great mix of white meat and dark meat,it's gonna take this chicken about 45,minutes to an hour to cook all the way,through,who doesn't love chicken pie i swear,i've never met a single person who,doesn't love it i'm gonna turn all of,that boiled chicken into a perfect,chicken pie,i've been chopping up some veggies for,the pie and i'll get them into a skillet,with some butter starting with celery,i've also got some onion,and some carrots,and i added a little something to this,one that i don't normally use,and that's parsnips,i diced everything really fine because,the kids don't really like huge chunks,of veggies i'll take veggies any way i,can get them,i need to season the veggies with some,salt and pepper,sprinkle some in,i just need to stir these veggies around,for about three minutes,the filling for the chicken pie needs to,be really thick so i'm going to sprinkle,in some flour about a third a cup or so,and i'll stir it around and cook it for,just a minute or so,i'm changing this chicken pie up from my,normal one i usually use a regular pie,pastry whenever i make chicken pie,this time i'm taking a little bit of a,shortcut and i'm going to top the pie,with a sheet of puff pastry it's looking,really good,so now the liquid needs to go into the,pan and by liquid i mean white wine for,starters,i'll pour in about half a cup or so,the flavor of white wine and chicken pie,is so divine it's really subtle there's,not too much in there,looks really good so i'm gonna pour in,chicken broth,it looks like a lot but it's going to,thicken up,some fresh thyme leaves so as the sauce,thickens it'll take on that yummy thyme,flavor,one more veggie,right out of the freezer,got a bag of frozen green beans,and i'm just gonna put them in in their,frozen state,i usually use frozen peas when i make,chicken pot pie but green beans are a,nice change,now i'm gonna grab some turmeric i'm,adding this for color more than anything,else it does add some nice flavor,it's really golden and a little goes a,long long way you don't want to over,tumeric anything because you'll wind up,with a bright yellow dish,if you just add a little bit it adds a,nice golden tinge,and it just makes whatever you're,cooking look that much more delicious,and it worked i want to dive into this,and eat it right now,but i've got one more ingredient to add,and it's probably the most decadent,ingredient known to man heavy cream,not a lot just a little,it just does something to this filling,it makes it a little bit thicker,definitely more creamy definitely more,rich,the only thing it needs is the chicken,i'll drop all of this shredded chicken,in and i am really really stuffing it in,there i like a super meaty chicken pie,and i'll fold it into the sauce,honestly you don't even need the crust,with this i could just serve this up in,a bowl,call it chicken stew,that filling is perfect i'm gonna be,really careful and go slow,while i do this let me tell you how i'm,going to finish it up and serve it up,tomorrow,an hour before dinner i'll pull the pie,out of the fridge,brush the rim of the dish with an egg,wash put a sheet of thawed puffed pastry,on top press down the edges of the,pastry so it sticks to the sides then,egg wash the top too then i cook it for,an hour at 375,and everyone in my household is gonna,fight over that first big spoonful look,at that crispy pastry on top and all it,needs on the side is a great green salad,you

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