<p>Need a tasty potato side - finally made this recipe which I have read rave reviews about for about year. Yes it is another Pioneer Woman Recipe. </p>
<p>They are in the oven now, second time in a week. But, this time I didn’t boil the potatoes, I simply microwaved them. They looked fine when I smashed them :), be sure to cook them until somewhat crunchy on top. Check out photo here: </p>
<p>Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste</p>
<p>Preparation Instructions
Bring a pot of salted water to a boil.
Add in as many potatoes as you wish to make and cook them until they are fork-tender.
(or microwave until fork tender)</p>
<p>On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.</p>
<p>With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.</p>
<p>Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) (***I didn’t have any herb so I skipped this)</p>
<p>Bake in a 450 degree oven for 20-25 minutes until golden brown.</p>
Combine water with dry ingredients in a saucepan. Stir well, bring to boil.
(It doesn’t say how much water, I’ll probably try just using the beef stock)
Place roast in slow cooker and pour salad dressing mixture over the meat.
Cover, and cook on LOW for 10 to 12 hours, or on HIGH for 4 to 5 hours.
Last 2 hours: shred beef and put back in with onions
When done, remove bay leaf and serve</p>
<p>*Serve on crusty rolls with cheese (and roasted sweet or hot peppers if desired)</p>
<p>SouthJerseyChessMom, I tried 3 lemon bar recipes and they weren’t bad, but they weren’t nearly as good as the one I had at work. There’s still a chance I can get that recipe (someone’s family member made them and is out of the country - but will hopefully be returning soon). If I do get it I will post it!</p>
<p>I also made the crashed potatoes and we enjoyed them. I actually let my DS2 smoosh them which he enjoyed :-). And then he enjoyed gobbling them up.</p>
<p>^^ Allthisisnewtome----thanks for the update. The way you raved about those lemon bars, made me interested in the recipe, but hesitant after looking at the pics, I realized how different these lemon bar recipes are. You will be the Queen of Lemon Bars- looking forward to the “authentic” recipe if you ever get it. </p>
<p>I also made Pioneer Woman’s Black eyed Pea Dip this weekend for husband’s poker game night last night.
Enjoyed by all…the bowl came back empty. Had to kick it up by doubling the jalapeno, and hot sauce !</p>
<p>I just made this over the weekend. Our dinner guests said it was the best vegetarian lasagne they’ve ever had. A few revisions: </p>
<p>Use “No Boil” noodles, substitute Fontina Cheese instead of Mozzarella, and use a Pasilla Pepper and a Red Pepper instead of a Green Bell Pepper to add more flavor.</p>
<p>Roshke, (another Pioneer Woman fan)- I have made so many of her recipes- Never the chick parm, but will now. (How about that apple dumpling recipe of hers!!!- wow)</p>
<p>I’m sure you could freeze your leftover ziti. I like to make a double batch–casseroles, etc–and freeze one. Great for dinner on a “rainy day”. All too often, I forget to freeze leftovers and find them, days later, growing mold in the back of the fridge! Ick…</p>
<p>Ok, I should know this but I don’t freeze as much as I should. If you do freeze the ziti, would it have to defrost before baking ? Or bake frozen, normal time- 1 hour , 350 ???</p>
<p>I am making the baked ziti for dinner tonight. I had to assemble ahead of time and refridgerate because of our erratic schedule… I also doubled up and plan on freezing half. When I reheat from frozen, I just adjust the length of time in the oven. It depends on how much is there, but it usually takes about 60-90 minutes from frozen.</p>
<p>The Italian Beef sandwich recipe above is a familynfavorite I have been making for years. Everybody loves that one!</p>
<p>I am saving baked ziti for the next time we watch a Sopranos episode. (We have been working our way through the series this winter.)</p>
<p>faithfirst2226, I think the best hummus recipe is the Silver Palate’s. Lots of lemon and garlic, I am often asked for the recipe. I make triple batch and freeze it. (Unfortunately, I am temporarily without a food processor and decided to buy hummus. Never again.)</p>
<p>Reviving this thread to post a new chicken recipe I tried. My SIL has made it several times and it is very good. It is easy enough for an everyday dinner, but also makes a nice presentation for a special occasion dinner. I followed the recipe exactly, doubling the sauce for pasta served as a side. Next time I am going to try it with light cream, part-skim mozzarella and 3 times the spinach.</p>
<p>Chicken San Remo</p>
<p>3 tbs olive oil
1/4 cup flour
Salt and pepper to tase
1 large egg
1 tbs water
4 boneless, skinless chicken breast halves, pounded to 1/4 inch thickness</p>
<p>Sauce
2 tbs olive oil
2 medium shallots, chopped
10 ounces baby spinach, rinsed and dried
3/4 cup chicken broth from paste (use more paste if sauce is a little weak in flavor)
1/4 cup dry white wine
1 cup heavy cream
Cayenne pepper to taste
Salt and pepper to taste
4 ounces shredded whole milk mozzarella </p>
<p>Heat oil in a heavy skillet over med-hi heat. Mix flour, salt and pepper. Lightly beat egg and water. Dredge chicken in flour mixture then dip each side in egg wash. Saute 2 minutes per side until golden brown. Transfer chicken to a baking dish, in a single layer, and tent with tin foil to keep warm.</p>
<p>For sauce, wipe out skillet and heat oil over medium heat. Add shallots and spinach, saute until spinach is completely wilted. Stir in broth, wine and cream. Bring to a boil and cook for 12 minutes, until reduced by half. Season with salt, pepper and cayenne to taste.</p>
<p>Preheat broiler. Spoon sauce over chicken breasts. Spread mozzarella over spreads. Broil 4-5 inches from heat source 2-3 minutes, until cheese is bubbly.</p>
<p>Ok, I’ll play again. Thanks for reviving this thread!</p>
<p>I have made this recipe twice in the last week and each time it met rave reviews and an empty pan quickly! SUPER easy to put together, simple ingredients you will likely have on hand. I was able to whip it up in 5 ish minutes, put it in the oven, take the dog for a morning walk and then bring a fresh, warm coffee cake into work with little effort!</p>
<p>Honeybun Cake
Ingredients:
1 box (18.25 Oz. Box) Yellow Cake Mix
4 Eggs
1 cup Sour Cream
¾ cup Vegetable Oil
1 cup Light Brown Sugar
2 teaspoons Cinnamon
2 cups Powdered Sugar
6 Tablespoons Milk
1 teaspoon Vanilla Extract</p>
<p>Directions:
Preheat your oven to 350 degrees.
Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, combine the cake mix, eggs, sour cream, and oil and mix until well-It’s okay if it is lumpy.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter. Pour the rest of the cake batter on top, and spread the batter until the cake is even. Take a knife and use it to make swirl patterns around the cake (just kind of go in a figure 8 pattern)
Place the cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature</p>
<p>FYI, when I made it today, I didn’t need a huge coffeecake, so I just used one of the Jiffy Yellow Cakes Mixes (cheap! It’s the 9oz. size) and halved everything else. Baked it in a 8x8 or 9x9 for about 30 minutes. SUPER EASY and ingredients I usually have on hand!
I stocked up on Jiffy yellow cake mixes at the store yesterday so this is likely to be a go-to “bring a morning sweet” recipe!</p>
Thanks for reviving this thread!</p>