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Blog Profile / The Pioneer Woman Cooks!


URL :http://thepioneerwoman.com/cooking/
Filed Under:Food & Drink / Recipes
Posts on Regator:285
Posts / Week:1.4
Archived Since:August 13, 2010

Blog Post Archive

Browned Butter M&M Cookies

Browned butter is one of life’s pure pleasures, whether it’s spooned over fish, tossed with popcorn, or sipped with a straw. Just kidding on the straw thing. I think. Browned butter cookies, as you can imagine, are one of the most miraculous uses of browned butter there is. Show More Summary

Tomato Tart

My sister Betsy just left yesterday after a nice, long visit and while she was here, we did our share of cooking and eating. And cooking. And eating. And eating. The evening before she left, we were trying to figure out how to use a bunch of yellow cherry tomatoes Bets has picked from my garden. Show More Summary

Mexican Macaroni Salad

I’ve made this simple pasta salad for years and years, and have always loved the heck out of it. It’s zippy, flavorful, and fun, and is as delicious by itself as it is alongside grilled chicken, shrimp, or steaks. I made it recentlyShow More Summary

Mini Blueberry Galettes

So here’s the torture I’m faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies. But when I typed “Mini Flat Blueberry Pies” I didn’t really think it rolled off the tongue. Show More Summary

Panzanella

I made Panzanella this week for a segment on a future Food Network episode, and I was reminded once again just how much I love and adore it. In a nutshell, Panzanella is tomato-bread salad. I imagine it was originally created as a way to use up old, staling bread, as that is Panzanella’s key component. Show More Summary

Lemon Basil Shrimp Risotto

I wanted to share another one of the recipes I made with some of the roughly five trillion pounds of leftover gigantic shrimp from our Fourth of July party. And I shouldn’t even be calling it leftover shrimp. That would imply that I actually used some of the shrimp at our Fourth of July party, and that some of the shrimp was left over. Show More Summary

Rosé Sangria

I got up the morning of the Fourth made sangria! And because these photos are from the actual batch I made for the party, and because the day of the party was nuts around here, I don’t have the number of detailed photos to show you that I normally do. Show More Summary

Coconut Curry Shrimp

As I lamented on Saturday, I completely forgot to throw a bunch of shrimp on the grill during our party on the Fourth, so wound up stuck with approximately nine million tons of the stuff. I wound up using it to my advantage, though, and making a handful of really delicious shrimp dishes. Show More Summary

Kale Pasta Salad

I made this fresh-and-lovely pasta salad to go with the Oven BBQ Chicken Thighs I made Sunday, and I’ve been enjoying it all the live-long week. Not to be clichéd or anything, but I’m a huge lover of kale…and it happens to be totally delicious tossed around with bowtie pasta and some simple, scrumptious flavors. Show More Summary

Veggie Cream Cheese Spread

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicious versatility! Of course, you can spread it on crackers, crostini, or (as I did the...Show More Summary

Freezer-Friendly Recipes on PW Cooks

As time marches on here on The Pioneer Woman Cooks, I often create a new category to house recipes that fit under a general umbrella. Of course, I’ve always had the basics like Beef, Desserts, and Breakfast…but I recently created a Freezer Food category, where I’ve put all the recipes on the site that lend themselves well to freezing. Show More Summary

Blackberry Cheesecake Squares

I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares. It’s easier to cut and easier to serve, which means it’s easier to eat, which is always a plus in my book. Show More Summary

Chicken Enchiladas

This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were: Chicken & Green Chile Enchiladas Green Chile & Chicken Enchiladas Enchiladas with Chicken and Green Chile Enchiladas...Show More Summary

Grilled Veggie Burritos

I love grilled veggies. I love burritos. Ergo, I love grilled veggie burritos. You’ll love them, too! They’re perfect if you happen to have made a pot of beans the day before (either black or brown!) and the possibilities for fillings are deliciously endless. Show More Summary

Toasted Ravioli

Toasted ravioli is a St. Louis specialty; Marlboro Man and I first tried it years and years ago when we visited St. Louis to attend my brother-in-law’s wife’s brother’s wedding. At least I think that’s whose wedding it was. It might have been my brother’s wife’s brother-in-law’s wedding. Show More Summary

My Favorite Memorial Day Recipes

Today I wanted to post an updated list of my favorite cookout-friendly recipes. Whether you’re having a big get-together at your house or going to someone else’s gathering, here are lots of summery dishes to choose from. Click on the individual photos or recipe titles to access the printables you need!   Quinoa with Tomato, Basil, and Mozzarella. Show More Summary

Watermelon Sangria

Whoa…Memorial Day weekend sneaked up on me! What about you? In preparation for a summer filled with barbecues and get-togethers, I wanted to share this gorgeous drink recipe, which I included in the Fourth of July section of my holiday cookbook. Show More Summary

Spicy Cauliflower Stir-Fry

Consider this penance for the brownie recipe I posted Monday. Ha. That said, ohhhhhhhhhh this is good. So simple, so delightful, so delicious. I first made it one dark and stormy night awhile back when I was in the mood to eat something light and veggielicious, but I was a day away from going on a big grocery shopping trip and my food supply was low. Show More Summary

Crazy Brownies

There is absolutely no excuse for these brownies. No excuse at all. And you know what that means… It means they’re gonna be good. The name says it all! You’ll understand here in a minute or so.     I followed the same procedure as the old Knock You Naked Brownie recipe, which uses a—gasp, ack, no!—cake mix. Show More Summary

Quinoa with Tomato, Basil, and Mozzarella

I have fallen in love with quinoa over the past year or so, which is approximately 4 billion years after the rest of America fell in love with it, but I live on an isolated ranch in Oklahoma and trends generally take a little longer to get here. I don’t make quinoa in my own kitchen very often, but get to eat it here on catering tables, in delis if I happen to be in…

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