#Taco Bell gave me a crunch wrap with meat

[the-smallest-gremlin]

thanks to what happened today, food is 100000x more scary!

[foodbytesback]

Taco Bell's Chicken Sandwich Taco is Neither Sandwich Nor Taco- But It Is Something

What? No. No no no.  I’m done talking about chicken sandwiches, remember? We as a society have progressed past the need for another fast food chicken sandwich, right?

Goddammit.

Taco Bell, a franchise not particularly known for sandwiches or even chicken for that matter, has decided they too needed to throw their hat into the already very crowded ring and make some money off a trend from 2 years ago.  They started testing it at a couple of stores down south back in February, and are just now deciding that it’s worthy of being doled out to the masses.

It… doesn’t look half bad for what it is, honestly.  I mean, in my research for writing this, I saw many, many worse looking ones.  Considering I got mine at 11:30 am, I think this is probably the freshest and best quality one can get.  The bread was soft and fluffy, yet chewy, kind of like the gordita tortilla but thicker.  The chicken was crispy and, as far as I could tell, real chicken. The vaguely chipotle mayo helps bring it back to Taco Bell flavor territory.  

It's a little small for $2.69 (the order taker even had to ask me “Just one?”), but I can forgive them for that this time, since they also gave me the absolute plumpest cheesy gordita crunch I've ever seen (I think they felt sorry for me).  Overall, it’s fine, but I’m not sure if it’ll become part of my go-to Taco Bell order.

There is- of course- an issue with the taxonomy (taconomy? lol) of this... object.  The fact that it isn’t on a bun or between 2 slices of bread makes the argument of calling it a sandwich flimsy at best.  And because of the thickness of the bread, it’s hard to say it really falls in line with a taco, either.  Taco Bell themselves recruited 2 college debate teams to duke it out over which camp it falls into (but that’s not really saying much, you can convince pretty much any group of college students to do pretty much anything by giving them free Taco Bell).  But folks, the world isn’t so black and white.  We need to think outside the bun, as it were, because there is more to life than the false dichotomy of sandwich vs taco.

Think: a thick, soft, chewy bread wrapped around a slab of meat? Where have we seen that before?

Ah, the gua bao.

Often referred to in the U.S. as “pork belly steamed buns,” some variation of gua bao can be found at just about any ramen shop.  Hell, I’ve even seen several iterations of a fried chicken one, just like Taco Bell’s Their popularity in the U.S. is often attributed to David Chang of Momofuko, who swears to have developed it independently of its traditional Chinese roots (saying that he took inspiration from seeing that style of steamed bread, and wanting to use up leftover pork belly).  And now, Taco Bell is doing the exact same thing!

There is one possible point of contention, though.  The steamed “lotus leaf” bread of a gua bao is… well, steamed, by definition.  And despite all my digging, I can’t find any hard evidence of how this bread here was cooked, steamed or otherwise.  The soft, chewy texture sure seems to point in that direction.  But the slight browning on one side also implies that it might have been griddled like a tortilla- or, perhaps, judging by the fact that they’re only browned on one side, a hybrid method similar to how gyoza are cooked.  It’s hard to say where the burden of proof lies.

Unless you’re having a hard time choosing between washing it down with a Baja Blast or a boba tea, I suppose it ultimately doesn’t matter.  (Just kidding, I’m right.  It’s gua bao.) 

[jenguerrero]

We put 29 miles on our hiking boots over Thanksgiving week down in Big Bend National Park in west Texas. Just what the doctor ordered. Whenever we go on a road trip, I pack our family favorite, Salami and Roasted Red Pepper Sandwich with Garlicky Mayo. Holy yum, batman! All it needs is some strawberries and grapes to go with it. And if you’re a hiker, stick around after the recipe, and I’ll tell you all about Big Bend.

  Salami and Roasted Red Pepper Sandwich with Garlicky Mayo

1 loaf crusty Italian or French bread – I prefer the wide ones to contain all those delicious fillings Preheat your broiler on high. Slice in half lengthwise, place on a baking sheet, and broil for 2 minutes. Remove the top half of the bread from the baking sheet. 4 oz Provolone, sliced (about ½ the pack) Layer on the bottom half of the bread, and broil for 2 minutes more.

6 oz hard salami, sliced thin 8 oz roasted red peppers, drained really well (about ½ the jar) 1 big fragrant tomato, sliced, and salted. The salt’s important. Don’t skip that part. It makes tomatoes more tomato-y. Fresh basil, washed and dried Layer in order.

Garlicky mayo

(This makes an obscene amount. Make ½ this if you don’t like saucy sandwiches)

3 cloves garlic, pressed or minced 1 Tablespoon freshly squeezed lemon juice (fresh is better, but bottled will do in a pinch) 1 Tablespoon chopped fresh parsley ½ t salt 2 turns fresh ground pepper, or a big pinch if you’re using bottled ½ cup mayo (I love Hellman’s regular or olive oil mayo) Combine everything and slather on the top bun. Cut the sandwich into 4. If this is going on a road trip, wrap each sandwich in saran wrap, then foil. Then put the 4 of them in a gallon ziplock.

Okay, now about hiking in Big Bend National Park… We rented an Airbnb in the ghost town of Terlingua, TX. It’s about 15 minutes from the park’s entrance. Two bedrooms and a bathroom. No kitchen, so it feels a little like glamping with super comfy beds. But, oh, that view! And there were four adirondack chairs and a firepit to enjoy it all. There’s no light pollution, so some of the best night sky viewing you can find. Kitchen smitchen. I bought a food saver, FoodSaver Premium 2-In-1 Automatic Bag-Making Vacuum Sealing System, Silver FSFSSL5860-DTC, (there are cheaper models, but I waited for a good deal on Amazon on the mac daddy of food savers) for my sous vide, but really love it for making breakfast and dinner kits to toss in the cooler. And I brought along an electric skillet, Presto 06857 16-inch Electric Foldaway Skillet, Black. I swear that the view makes everything taste better.

FOOD… Breakfast burritos for three breakfasts. Those just needed a bottle of Cholula. For 24 burritos: 2 large russet potatoes, cubed to 1/8” and fried in 1/4 cup olive oil, stirring frequently, til softened, and getting a little color, about 6 minutes. Then add 5 minced, seeded jalapeños for another 3. Salt and pepper. Remove to a plate. Scramble about 12 eggs with a little salt and pepper. Remove to a plate. This time I added 1/2 jar of roasted red peppers, because I had it left over from making sandwiches. Sometimes I do chorizo or bacon.

Hike#1… Day1. West side-Ross Maxwell Scenic Drive side. Santa Elena Canyon. It’s only about 2 miles with some stairs and switchbacks early on, and the rest of it’s pretty flat. Beautiful canyon views. Kids and big kids love to play with the echo at the end.

Weird info my kid would like to point out. The visitor’s center over there has really clean bathrooms that smell like cinnamon. This is the only visitor’s center without a water bottle filler. They sell cool hand-painted walking sticks, and they’re only like $18. Nice.

Hike#2… Day 1. West side-Ross Maxwell Scenic Drive side. Lower Burro Mesa Pour-Off. About 2 miles and mostly flat. Cool rock layers.

Food. My taco salad kits. Meat and beans (1 pound lean beef browned and then 1 can drained, rinsed black beans, and 1 packet or 1/4 cup taco seasoning added), Pico De Gallo (two tomatoes, seeded and chopped, 1 chopped sweet bell pepper, 1/2 red onion, chopped, 1 jalapeño, seeded and minced, the leaves of 1 bunch cilantro, chopped, and juice of 1/2 lime), guacamole (2 haas avocados, half chopped, half smashed with salt pepper, and the juice of half a lemon)1 bag Mexican cheese, and one bag shredded lettuce. I only had to reheat the meat and beans in the skillet. Oh, and bring a bottle of Cholula.

Hike#3… Day 2. West side-Ross Maxwell Scenic Drive side. Mule Ears Spring. About 4 miles and relatively flat with some mild hills. Pretty panoramas, but no big payout. We thought this ended at the ears. It doesn’t. It ends at a little water feature. Really little. lol.

Wildlife quest… Day 2. East side near Panther Junction. Dugout Wells. This is a known javelina hangout. We didn’t get to see one on this trip. We saw coyotes, foxes, and deer, but no javelinas. There are two short hikes (more like strolls) here. One goes through the center looking for javelinas. The second wanders through big patches of paddle cactuses, where you’re sure to spot great big jackrabbits.

Sunset on the west side – Ross Maxwell Scenic Drive. West side. Ahhhhhhh.

Food and entertainment. Garlic butter Pringle Burgers. Don’t judge me. I’ve been teased for potato chips in my camping burgers forever, then I got Bobby Flay’s book and see his signature burger is the crunch burger. Totally vindicated. For 2 pounds 85% lean ground beef, I mix in 2 Tablespoons of butter and one crushed, minced garlic clove. Right before I cook them, I salt and pepper both sides. You need one canister of sour cream and onion Pringles, 4 brioche buns, and one jar of pickles. We followed up the burgers with a game of Catan. Oh, look at those sad little faces. Yeah, I won!

Food. Sunny side up eggs with Foxpoint seasoning (shallot blend) from Penzey’s, and about 1/2 pound of bacon lardons that I crisped up before we left the house.

Hike#4. Day 3. Central-Chisos Mountain area. The Window Hike. This is my second favorite hike in the park. It’s about 6 miles, and the last half mile is like a stairmaster. Beautiful views. You’re surrounded by a ring of mountains, and hike down to a framed view of the rest of the park.

The visitor’s center here has a water bottle filler, a mediocre restaurant, and a really nice gift shop attached to the restaurant. You can get goodies like jalapeno peanut butter, hand painted ceramics, Christmas ornaments, and cutesy socks.

Factoid spot. Day 3. Fossil Center about 8 miles north of Panther Junction in the middle of the park. Cool little museum building, and an overlook to re-enact Simba’s big moment. Rafiki jumped out of view.

Panther Junction visitor’s center has a water bottle filler, a great selection of books, and a cool little cactus identification path.

Food. Hot dogs on King’s Hawaiian buns with extra sharp cheddar, Wolf chili with no beans, diced raw onions, and Fritos for crunch. Yeah. Followed with a marshmallow chaser because we already had the sticks out.

My husband loves to tell the kids that everything builds character. Everything. Dishes and Christmas carols… My husband said, “Washing the dishes in the shower builds character.” My youngest responded, “Yeah, character got all over the toilet.”

  Hike#5. Day 4. West side-Ross Maxwell Scenic Drive. The Chimneys hike. About 5 miles and flat. At the end, there’s Native American rock art to see, and a big rock to climb. Lovely strawberry and green colored cactuses dot the path.

Food. Chicken caesar salad. Cut 2 pounds of chicken into 1/4” slices. Add 1/4 cup olive oil and 2 crushed, minced cloves of garlic. You need 1 lite Caesar salad kit (2 would be better. 1 pint cherry tomatoes would have been nice, too.)

Hike#6. Day 5. East side. Daniels Ranch Hot Springs trail. This was a happy accident. We wanted to do the Lost Mine trail up in the Chisos Mountains, but the parking lot was full, so we headed to the east side. It’s about 6 miles round tip, with a good climb at the beginning, and some hills interspersed along the way. Great views of the river and Mexico. We saw a donkey and a cow with a bell across the river, playing on the beach, and it was entirely too charming. The hot springs at the end are 105 degrees F, so we gave it a miss, but you can park right there if that sounds awesome to you. This was our favorite hike.

The visitor’s center has a water bottle filler, and a camp supply store.

Some other fun things to do in the park that we’ve really enjoyed on past trips: * Balance Rock hike. It’s about 2 miles long, and flat til the climb at the viewpoint. It has tons of brightly colored lizards to see in the summer. * Marcos Paredes, an ex park ranger for 20 years, owns a company called Rio Aviation. He gives rides to groups of 1-4 in his little Cessna plane, Brownie, over Big Bend, with killer views of the park and Mexico. He’s super informative. * Charlie Angell of Angell Expeditions does rafting and kayaking trips on the Rio Grande, and other waters in both the state and national parks. * Sotol Vista – gorgeous scenic overview on the Ross Maxwell.

Food and fun. The ghost town of Terlingua. Fun place. There’s a huge shop where you can buy all sorts of gifts and souvenirs. The restaurant there, the Starlight Theater, has delicious food and margaritas, live entertainment frequently, and the taxidermied Clay Henry. Who’s Clay Henry? Well, he’s a goat. A beer-drinking goat. The beer-drinking goat mayor of the neighboring town of Lajitas. Not even kidding. He had a good life until he and his son were interested in the same lady goat, and his son killed him. No, really. They sell Clay Henry shirts and hats in the store.

Alpine and Marfa. Day 6. We spent the day enjoying the galleries and food trucks, and the Big Bend Brewery in Alpine. It’s a great little college town. Then we headed to Marfa to see the Marfa Lights. Believe. Alright, I don’t expect to see aliens, but the gravity of having an actual parks and recreation structure out there sure adds to the fun!

Some other fun things we’ve really enjoyed on past trips in that area: the museum at Sul Ross is fantastic! * We saw Monty Python’s Holy Grail performed in the amphitheater at Sul Ross * Marfa Prada is a fun highway art installation that’s great for photo ops * The Chinati Foundation in Marfa is a fun outdoor art installation piece that we loved contemplating and playing in * McDonald Observatory in the Davis Mountains has a killer night sky program and a cool daytime museum.

#bigbendnps

#terlingua

#alpinetx

#marfa

Road trip! Salami and Roasted Red Pepper Sandwich with Garlicky Mayo. Hiking in Big Bend National Park. We put 29 miles on our hiking boots over Thanksgiving week down in Big Bend National Park in west Texas.

[viralhottopics]

We gave Taco Bell’s Naked Chicken Chalupa an upgrade, and we’re gonna be sick

Image: martha tesema/Mashable

When it comes to greasy, messy, comfort food, Taco Bell is a champion.

For years, Cheesy Gordita Cruches, Doritos Locos Tacos and Crunch Wrap Supremes have filled a tiny corner of our stomachs that only grease and absurd culinary collaborations could fill.

The Naked Chicken Chalupa should be the continuation of that legacy. But hot take it isn’t all that great.

Consuming this thing should have been an adventure. But it’s kind of like if Bilbo Baggins got to the end of the Shire, said, “That’s quite enough for me,” and turned back toward home. But I wanted to go all the way to The Lonely Mountain and back.

SEE ALSO: Taco Bell’s newest creation may be the grossest fast food invention yet

I wanted to be wowed. I wanted it to taste so good I’d want five more, but know in my heart that I could not possibly handle that. Honestly, I wanted to walk away hating myself for eating it.

I had no such feelings of guilt, or accomplishment. No, this is not the Taco Bell version of KFC’s Double Down. It’s disappointingly pedestrian.

The shell doesn’t really taste at all like authentic fried chicken it’s more like a chicken patty you’d get in a school cafeteria. The spicy breading is interesting, but the intensity of the heat overwhelms any other flavor, most notably the avocado ranch.

Hence, a fateful decision was made I set out to make the Naked Chicken Chalupa even more insane than it already sounded.

Image: MARTHA TESEMA/MASHABLE

1. Naked Chicken Chalupa + Taco Meat

I was actually under the impression that traditional taco beef was one of the ingredients in the Naked Chicken Chalupa, but I was mistaken.

So for my first creation, I threw in the beef, and also included some sour cream since the NCC does not have a “supreme” option yet another drawback.

These additions were definitely an improvement on the original, but it didn’t quite trigger the self-loathing I was looking for. I could probably eat a couple of these and feel very little guilt and zero regret.

That’s a positive thing in most cases, but this version still isn’t as off-the-wall as it should be.

And besides, it’s still missing something.

Image: MARTHA TESEMA/MASHABLE

2. Naked Chicken Chalupa + Chips and Queso

Crunch.

That’s one of the main things the NCC is lacking.

This variation definitely helps in that department. Its texture is much more enjoyable than the original, and the chips help to cut a little bit of the heat from the breading. Then again, there’s also a bit of spice in Taco Bell’s queso, so people who are into that wouldn’t be disappointed.

This option is probably the best tasting of all the ones I tried, but it still isn’t crazy. To expand on the Hobbit metaphor, this is like Frodo Baggins leaving the Ring in Rivendell instead of going all the way to Mordor it’s fine, but it’s not quite as wild as it could be.

By the same token, if Taco Bell included this option on its menu, I might have to squeeze it into my usual order. It was pretty damn delicious.

Image: MARTHA TESEMA/MASHABLE

3. Naked Chicken Chalupa + Hard Taco Supreme

This is kind of a combination of the previous two. I emptied out the NCC and wrapped the shell, still dripping with avocado ranch, around a hard taco supreme, of course.

Think of it as a bastardization of the Cheesy Gordita Crunch.

This time, I was on the right track. As I learned with my first option, the combo of beef and chicken is tastier than you’d think, and the crunchiness of the taco shell is a plus. Eating it was a great experience, but I didn’t really have any desire to finish it.

The flavor combinations were pleasing, but not quite intense enough. I still kind of wanted to be overwhelmed.

I wasn’t there yet, but I had a feeling the next one was going to do the trick.

Image: MARTHA TESEMA/MASHABLE

4. Naked Chicken Chalupa + Cool Ranch Doritos Locos Taco Supreme

Folks, we have a winner.

I did the exact same thing as with the previous concoction, but the hard taco was a Doritos Locos Taco instead. I chose Cool Ranch because I thought it might help to cut some of the heat from the chicken shell.

My notion was exactly correct, but the Cool Ranch also helped to bring out a bit more of the avocado ranch sauce. I was never able to taste it before this combo, and it was really wonderful.

An added benefit of using Doritos Locos Tacos is that you have a few options. If you’re a sucker for all things spicy, the Firey option could work well for you. The Nacho would probably be downright gross, but that is also kind of the point here.

One of these things is definitely enough for anyone, and finishing it would have been an impressive feat. It’s wild, but also tasty and just mildly gross enough to make you want to talk about it a lot. So mission accomplished!

Here’s an actual depiction of me getting ready to eat one:

But I still had one more option to try, and it was pretty weird.

Image: MARTHA TESEMA/MASHABLE

5. Naked Chicken Chalupa + Fries

Since the pure iteration of the Naked Chicken Chalupa is really just a glorified chicken sandwich without bread, I figured I should treat it as such.

So I popped over to McDonald’s, got some fries and threw them in the NCC.

And I gotta say, it was not as good as I wanted it to be. The taste of the fries was lost in the lettuce, tomatoes and cheese and the textures didn’t really mix.

A sad lesson to learn, but it was worth a shot.

So at the end of the day, the Naked Chicken Chalupa with a Cool Ranch Doritos Locos Taco was the best option if you’re looking for a wild combo that also tastes great. The only drawback is that the NCC shell isn’t big enough to completely cover a traditional hard taco, so the shell is more “naked” than the chicken chalupa is.

But if you’re looking for an easy way to shake up your NCC for the better, adding chips and queso will absolutely do the trick.

Either way, it seems like Taco Bell missed an opportunity here. And if they need a taste-tester or someone to invent crazy menu items that are better than this one, I volunteer as tribute.

BONUS: Someone decided to make Lego-inspired square burgers

Read more: http://on.mash.to/2kvmBng

from We gave Taco Bell’s Naked Chicken Chalupa an upgrade, and we’re gonna be sick

[jenguerrero]

I love Pioneer Woman’s new book, The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives Well, I love all of her books. This one has the most wonderful Meatball Tortilla Soup in it. My youngest daughter had a second bowl right away, then asked me to make another pot of it for her thermos for school lunches. Yeah, we all thought it was *that* good. A huge thank you to Ree Drummond for letting me share the recipe with you! I added in the underlines where I drew lines in my book, showing which ingredients are grouped together when they’re thrown into the pool. You don’t write in your books?! But it makes cooking more relaxing. Turn that radio up!

My review of the book with my pics and thoughts on the dishes I tried is below the recipe. I’ve attached my reviews of her other books below that so you can see the pics and get a feel for what each book promises. Now, back to that delicious soup!

Meatball Tortilla Soup

Makes 8 Servings

To describe this delicious soup as merely a “delicious soup” is the understatement of the year! First of all, it’s so far beyond delicious! Flavorful, fabulous, and fantastic is more like it. And it’s really much more of a stew than a soup. A stew of wonderful texture and color, with an added bonus of yummy meatballs in every bowlful. You’ll love every bite! (And as an extra thrill: It freezes beautifully!)

Meatballs 1 pound ground beef ½ cup grated pepper jack cheese 2 tablespoons minced parsley 1 large egg, lightly beaten 2 garlic cloves, minced ½ teaspoon kosher salt ¼ teaspoon black pepper ¼ teaspoon ground cumin ¼ teaspoon chili powder ¼ cup seasoned breadcrumbs Juice of 1 lime

Soup 4 tablespoons (1/2 stick) butter ½ large onion, diced 3 cloves garlic, minced 2 ears of sweet corn, kernels sliced off (or 1 ½ cups frozen corn kernels 1 red bell pepper, seeded and finely diced 6 cups low sodium beef broth One 10 ounce can diced tomatoes and chiles (such as Rotel) 2 heaping tablespoons tomato paste ½ teaspoon kosher salt ¼ teaspoon chili powder ¼ teaspoon ground cumin One 14.5 ounce can black beans, drained and rinsed 6 corn tortillas, cut into strips

Fixins Sour cream Sliced avocado Grated pepper jack cheese Cilantro leaves

Combine all the meatball ingredients in a bowl and mix well. Shape the meat mixture into small balls (about 24 total) and refrigerate for 30 minutes.

Make the soup: In a heavy pot, heat 2 tablespoons of the butter over medium heat. Add one-third of the meatballs and lightly brown on all sides (they wont be cook through), then remove them to a plate. Repeat with the remaining meatballs!

Add the remaining 2 tablespoons butter to the pan and let it melt. Add the onion, garlic, corn, and bell pepper and cook, stirring, until softened, 2 to 3 minutes. Add the broth, the diced tomatoes and chiles, tomato paste, salt, chile powder, and cumin, and stir in. Bring it to a boil, then add the beans. Return the meatballs to the pot, cover, and simmer until the meatballs are cooked all the way through, 15 to 20 minutes. Just before serving, stir in the tortilla chips. Serve the soup with a dollop of sour cream, a slice of avocado, a little grated cheese, and a few cilantro leaves.

My review of the book…

The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives by Ree Drummond Edition: Hardcover

This is my 5th Pioneer Woman cookbook. It’s a neat one, ranging from the comfort food she’s known for, to comfort food with fun spins, to some really healthy dishes.

The chapters are: A Preface of Ree’s favorite pantry items, freezer staples, fridge staples, and favorite cuts of beef * Breakfasts * Lunches on the Go * Apps and Snacks * Under 40 (minutes) * Under 20 (minutes) * Take Your Time * Sheet Pan Suppers * Meatless Marvels * Sensational Sides * Bread, Baby! * Sweets, Glorious Sweets

Pictured below: 1-2) Each recipe has an intro, a list of ingredients, a photo of the finished dish, and then step by step photo instructions. Some have fun variations listed at the end. My teenagers love cooking out of her books because those step by step photos are really empowering to them. It gives them that little bit of security and confidence. And I love buying them because I know they’ll have success with the recipes, and feel really proud bringing those dishes to the smiling people at the table. All of her books are just like that, too, and all of them are the same size except for The Pioneer woman cooks – it’s smaller.

3-5) We just went to the State Fair of Texas this weekend and ate a lot of delicious things we really need to atone for, so I thought I better start with some of Ree’s healthy recipes. Tex-Mex Butternut Squash Soup – 108, Teriyaki Salmon and Kale Sheet Pan Supper – p 216, and cute kid who inhaled her whole dinner before I got a chance to sit down. Then she grabbed a second bowl of soup. The soup is a delicious variation of regular butternut squash soup. It’s just a little bit spicy. And the pomegranate seeds were a great addition. She says you can swirl on the crema or sour cream with a spoon. I love to use an old ketchup squeeze bottle or icing piping bottle to swirl it on. The salmon and kale were yummy, too, and are the perfect “I have no time!” dish. Preheat the oven, two minutes to prep, and 10 minutes to bake.

6) Mini Turkey Meatloaves – p 193, and Broccolini with Garlic and Lemon – p 282. The meatloaves are unbelievably moist, really yummy and easy peasy. They’re the best turkey mini meatloaves I’ve tried. The last recipe of Ree’s I saw for broccolini with lemon and garlic was one of those fussy blanch, then plunge into ice water, and then to the skillet recipes. Nope! This one just involves a quick trip through the oven in a roasting pan. Nice. She just has you squeeze lemon juice over at the end. I used the zest, too. Total keeper! 7) King Ranch Chicken – p 196. Great comfort food! Tortillas, chicken, peppers and onions, and cheese in a velvety sauce of soups, tomatoes, and spices.

8-9) Lemon Bars – p 358. I had 5 lemons left on my tree, and used 4 on these. Totally lemon worthy.

10-11) Everything is mise en place for the Cap’n Crunch Chicken Strips – p 102. Yes, I snapped that photo just so I could use mise en place (everything in its place) and Cap’n Crunch in the same sentence. Pretty sure that was the first time. I didn’t even know that was on my bucket list. The chicken was great. The kids loved it. I just went for veggies in ranch and some fruit to go with it. My daughter called it breakfast chicken. That gave me a great idea. This would be terrific in chicken and waffles.

12) Steaks with Chimichurri – p 146, and Baked Sweet Potato with Sour Cream and Mint – p 271. Delicious dinner. I gave the sweet potatoes a little honey drizzle. 13) Citrus Salad with Vinaigrette – p 236. Yummy and super summery.

14) Meatball Tortilla Soup – p 181. This soup is amazing. The flavor is off the charts. I think I’m ready to call winner of book. My youngest had a second bowl right away, and then asked me to make a second pot for her thermos for school. 15) Mango Chile Chicken – p 106. Delicious, healthy chicken and salad. I like to massage the dressing into the kale and let it rest while I prep everything else. It softens so that you don’t get that salad jaw fatigue.

Some others I have flagged to try: Chilaquiles – p 8 * Orange-Vanilla Monkey Bread * Waffle Iron Hash Browns – p 27 * Beef Noodle Salad Bowls – p 48 * Thai Chicken Wraps – p 54 * Greek Feast to Go – p 57 * Watermelon Feta Bites – p 68 * Bacon-Wrapped Almond Stuffed Dates – p 79 * The Merc’s Queso – p 89 * Zucchini Roll-Ups – p 92 * Cheese Lover’s Crostini – p 95 * Slow Cooker Beef Enchilada Dip – p 97 * Shrimp Po’ Boys – p 118 * Marsala Mushroom and Goat Cheese Flatbread – p 144 * Steaks with Chimichurri – p 146 * Meat Pies – p 202 * Lobster Mac and Cheese – p 207 * Chicken Legs and 40 Cloves of Garlic Sheet Pan Supper – p 214 * Shortcut Ravioli – p 254 * Spicy Blue Cheese Green Beans – p 293 * Roasted Garlic Pull-Apart Cheese Bread – p 300 * Milk Chocolate Mousse – p 322 * Nutella Krispie Treats – p 334 * Blueberry Cake Milkshake – p 362

I’ll update this as I play in the book more.

The Pioneer Woman Cooks: Dinnertime – Comfort Classics, Freezer Food, 16-minute Meals, and Other Delicious Ways to Solve Supper by Ree Drummond Edition: Hardcover

Fantastic! If you love Ree’s show, you’ll love the book! This one is comfort food with a twist. Totally recommend!

Pictured below: 1) Huevos Rancheros – p6, with Enchilada Sauce – p8, and Pico De Gallo – p23. Delicious breakfast! Everyone loved it! The enchilada sauce makes 3 cups, but this recipe only uses 1 to serve 4 people, so you have 2 cups left for another recipe. She lists suggestions of other recipes to try it in right on that page. 2-3) Individual Chicken Pot Pies – p138. Yum! It was hard not to lick the plates! These are in her freezer chapter. She has you make them in those cute little disposable tins if you’re going to freeze them. We were eating ours right away, so I made them in our au gratin dishes, which made them look like little footballs. I think this has potential as a Super Bowl dinner. Maybe cut the vents to look like the lacing on the football. 🙂 4) Beef with Snow Peas – p163. Awesome and ridiculously easy! She gives some variations. One is to add a red bell pepper, and my husband had just brought one in from the garden, so that went in, too. 5) Chicken Taco Salad – p53. Great salad! We all loved this! I am embarrassed to say that I was wondering what sort of bowls Ree had that these 4 servings could fit in. It was supposed to be 8 servings! Um. The 4 of us finished it. 6) Mexican Tortilla Casserole – p130. Delicious! It’s a make ahead and just needs 40 minutes in the oven when you’re ready. 7) Hawaiian Burgers – p152 and Sweet Potato Fries – p308. That is a *fantastic* burger!!! So much flavor! Everyone loved it! ____________________________________________________________________________________________

The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations by Ree Drummond Edition: Hardcover

This book oozes fun! It’s organized by holiday, with plenty of recipes for each so you can pick and choose what you like. Totally recommend!

Pictured below: 1-5) Game night! Buffalo Chicken Bites with Blue Cheese Dip – p 28, Potato Skins – p 36, Grilled Corn Dip – p 34, and Eight Layer Dip – p42. These were all really good, but the Buffalo Chicken Bites were outstanding! We’re enthusiastic dippers, and still had half the blue cheese dip left over, so I *had to* make the chicken again the next night to use it up. 😉 My 16 year old was eating the chicken pretty competitively, and finished half the platter herself, so I’ll probably just double the chicken next time instead of halving the dip. The kids had never tried potato skins before and loved them! I adore it when Ree drops in retro food we’ve all long forgotten about. She gives a bunch of variations to try that all look really fun, too. I’d like a little more color on them, so I’ll leave them in the oven a smidge more next time before the cheese step. 6) Valentine’s Day! Bacon-Wrapped Filet – p 76, Roasted Garlic Mashed Potatoes – p 78, and Cheddar-Bacon Wedge Salad – p 80. This is divine. There’s three full heads of sweet roasted garlic in those potatoes. It was supposed to be a romantic dinner for two, but my kids thought it would be much better for four. Yum! –My steaks took a bit longer than the 3 minutes in the recipe to hit 130° (medium rare) on the thermometer. 7) Easter! Sigrid’s Carrot Cake – p 110. Delicious and fabulously moist! It’s one of those very retro casual bakes that make the holidays so much easier!

Here are some others I have flagged to try: *Cinco De Mayo – Blackberry Margaritas, Beef and Chicken Fajitas, Glorious Guacamole, Chimichurri Shrimp, Fiesta Black Beans, and Zesty Lime Rice *Father’s Day – Arnold Palmers, Toasted Ravioli, Three Meat Lasagna, and Caesar Salad *4th of July – Homemade Lemonade, Watermelon Sangria, Big Bad Burger Bar, Grilled Corn with Spicy Butter, Baked Beans, and Key Lime Pie *Halloween – Broccoli Cheese Soup, Mummy Dogs, Cheese Ball of Death, and Caramel Apples *Thanksgiving – Roasted Thanksgiving Turkey, Perfect Mashed Potatoes, Basic Thanksgiving Dressing, Green Beans & Tomatoes, Caramel Apple Pie… *Christmas – Mulled Apple Cider, Prime Rib, Yorkshire Pudding, Rosemary Garlic Roasted Potatoes, Burgundy Mushrooms, and Boozy Bread Pudding *New Year’s Eve – Champagne Cocktail, Skewers of Glory, Grilled Chicken Skewers, Spinach Artichoke Dip, and Lemon Crème Pie Shooters

The Pioneer Woman Cooks: Food from My Frontier

by Ree Drummond Edition: Hardcover

This one is classic comfort food, just like the first. This was the first Pioneer Woman book I bought. I tried her sloppy joes, which are the absolute best in the whole wide world, and I *had* to have this book. Just like the first one, I cooked almost everything, but no pics. I wasn’t into food pics yet. <weird!>

My one pic from this book… Apricot Shrimp Skewers – p 183, Whiskey-Glazed Carrots – p 224, and Ree’s lemon asparagus (Not in the book. The lemon asparagus was from an episode called Engagement Dinner. It’s very worth Googling and pasting inside the cover). I had just made Apricot Habanero Jam from The All New Ball Book Of Canning And Preserving, and used that where Ree called for apricot jam in the recipe. Yum! The carrots were amazing, and the lemony salty asparagus was fantastic!

Here’s a list of the delicious recipes I tried, so you can get a feel for the book: Lemon Blueberry Pancakes – p 22 * Cowgirl Quiche – p 34 * Best Grilled Cheese Ever – p 42 * Sloppy Joes – p 58 * Chicken Tortilla Soup – p 76 * French Onion Soup – p 84 * Brie-Stuffed Mushrooms – p 96 * Caprese Salad – p 98 * Whiskey-Mustard Meatballs – p 112 * Mango Margaritas – p 116 * Fancy Mac and Cheese – p 132 * Steakhouse Pizza – p 142 * Beef Stew – p 165 * Twice-Baked New Potatoes – p 212 * Perfect Potatoes Au Gratin – p 226

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

by Ree Drummond Edition: Hardcover

I really enjoy this book. Delicious, easy, really well done comfort food. This one’s the orignal. It’s what you think of when you think comfort food. The way she has the ingredients and small photo step-by-step instructions laid out, my 15 year old is able to dive in and make dinners herself that she’s really proud of, and everyone really enjoys. <sniff. That was 2 years ago…>

Pictured below: 1) The twice baked potatoes in here are absolutely perfect and really easy. Love! And the homemade ranch dressing on an iceberg wedge makes me horribly nostalgic for my Grandma’s kitchen. 2) Marlboro Man’s Favorite Sandwich (cube steak and onion) is delicious!

I’ve made most of the book, but I didn’t used to take food pics. <sigh.>

Great book! You won’t be disappointed! Here are some of the other recipes I LOVED from this book: BBQ Jalapeno Poppers – p 14 * PW Breakfast Burritos – p 51 * Macaroni and Cheese – p 96 * Potato-Leek Pizza – p 110 * Chicken Pot Pie – p 126 * Meatloaf – p 150 * Cheese Grits – p 164 * Simple Perfect Enchiladas – p 176 * Burgundy Mushrooms – p 202 * Creamy Rosemary Potatoes – p 204

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    The Pioneer Woman Cooks: Come and Get It! And the most amazing recipe for Meatball Tortilla Soup! I love Pioneer Woman's new book, The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives…