So, you've heard of
Pioneer Woman, right? Apart from having an entertaining writing style, fabulous photography, and thorough, encouraging instructions, her food is really, really good. Or, as my husband says, "The girl can cook!"
Here are three of her recipes we love. All photographs are hers. (The title of each section below is the link to the original recipe.)
Crash Hot Potatoes
I think this is the recipe that was my portal into PW's blog. I can't remember why I was looking for a potato recipe, but this one caught my eye. Red potatoes are boiled till tender, then coarsely smashed on a cookie sheet, drizzled with olive oil, seasoned with rosemary, salt and pepper, then baked briefly at high heat so they come out golden brown and crunchy around the edges. Hungry yet?
The thing that makes or breaks this dish is getting the salt right. I was a little too shy with the salt the first time; a mistake I won't make again.
By the way... Did you know that new (aka, red) potatoes are lower on the
glycemic index than baking potatoes? And that boiling them keeps them lower than baking? Boiled new potatoes rank in the mid-50's; baked potatoes, 85.
Quesadilla de Camarones
This was our second PW dish. Shrimp are briefly marinated in a fiery off-the-shelf sauce, then given a quick, hot saute, along with some peppers and onions. Put it all between two tortillas and slap 'em back in the pan till everything is toasty.
If you want to be healthy, use whole-wheat tortillas. If you really want to go hardcore PW, make
her from-scratch tortillas. (How
does that woman stay thin?) I have to confess: I don't make homemade tortillas -- but my dear daughter does, and I have to say, they
rock! No comparison to grocery store tortillas. None! But here's a handy compromise: go by a local Mexican restaurant (not a chain) and get some tortillas to go.
Spicy Lemon Garlic Shrimp
This is frequently a birthday entree in our house. Not because it's difficult to make -- it's not. But you really don't get the full
wham! of the dish unless you have some crusty French bread (or crescent rolls) to sop up the garlicky, slightly spicy, melty butter that the shrimp is swimming in after it comes out of the oven. And now that we're low carbers, white bread is a once-in-a-while treat. But this stuff is SO worth it!
The other thing that makes this party food is that it's roll-up-your-sleeves, dig-in-and-eat-with-your-hands kind of food. And after that, a lick-your-fingers kind of food. Yeah, you'll want every drop!
