Pioneer Woman Mushrooms Stuffed with Brie
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious
1 package (8 ounces)cream cheese
1/3 cup chunky salsa
¼ cup chopped green onion
½ teaspoon garlic salt
½ teaspoon chili powder
12 (6-inch) flour tortillas
Beat cream cheese until smooth. Add salsa, green onion, garlic salt, and chili powder, mixing well.
Spread a heaping tablespoon of the cream cheese mixture on each tortilla. Roll up each tortilla tightly, jelly roll fashion, and place seam side down on a baking sheet. Cover and chill at least 2 hours. Slice each roll into 4 pieces. Top each appetizer with a green olive in a toothpick.
Pioneer Woman Rosemary-Onion Bread with Blue Cheese Topping
1 Tablespoon Butter
1 whole Large Yellow Onion, Sliced*
3 cloves Garlic, Minced
1-½ cup Warm Water
3 teaspoons Active Dry Yeast
1 Tablespoon Sugar
3 Tablespoons Olive Oil
3 cups Bread Flour
2 teaspoons Kosher Salt (more To Taste)
Freshly Chopped Rosemary To Taste (be Generous!)
½ cups Crumbled Blue Cheese*
Saute sliced onions and minced garlic in 1 tablespoon butter over medium heat. Cook them until brown and caramelized, about 8 to 10 minutes. Allow to cool for a few minutes.
Pour warm water into a bowl. Sprinkle yeast on top. Add sugar and olive oil, then stir gently with a fork until combined. Set aside.
Combine flour and salt in a separate bowl. Add to the flour mixture your onions, and rosemary in alternating ingredients, stirring gently until dough is combined. (It’ll be sticky!)
Generously flour a flat surface. Knead dough 15 to 20 times, adding flour generously to make it easier to handle. (Keep it sticky, though!)
Drizzle olive oil in a separate bowl, then add your ball of dough, turning to coat. Cover with a tea towel and place in a warm spot for 1 1/2 to 2 hours.
Preheat oven to 400 degrees.
Divide dough into eight portions, and form each into a rough round shape. Place on a baking mat or parchment paper, then cover with a towel and allow to rise for 15 to 20 minutes.
Bake for 18 to 20 minutes or until brown. Brush with butter halfway through baking time.
To top with blue cheese, either place crumbled blue cheese on completely baked rolls and allow it to soften naturally, OR remove the rolls with five minutes baking time left, top with cheese, and return to the oven to finish baking and allow cheese to melt.
Serve warm or at room temperature. Divine!
* I left these ingredients out, but I’m sure they would be great!
Pioneer Woman Chicken Scallopine
1 pound Linguine
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
4 Tablespoons Butter
12 ounces, weight White Mushrooms, Sliced Thin
1 cup Dry White Wine
Chicken Broth (optional)
1 whole Lemon
½ cups Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
*When I made this for you all, my sauce didn’t set up so it really wasn’t very good, but I made it for my family before and after, and it was sooo good! I used the chicken broth for gourmet dinner night, and I used cooking wine the other times, that must be the trick!
Pioneer Woman Oven Roasted Asparagus
1 bunch(es) Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Greek Salad Dressing (I got mine from Dansk)
Prepare lettuce. Add the olives, sliced tomatoes, cheese and add a little Balsamic Vinegar and a little dressing.
Pioneer Woman Tres Leches Cake
1 cup All-purpose Flour
1-½ teaspoon Baking Powder
¼ teaspoons Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
⅓ cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
¼ cups Heavy Cream
FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares