*My best friend Angela and I are cooking our way through the Pioneer Woman's second book, Food From My Frontier*
I'm all jacked up on the schedule. Each 'week' is taking us two weeks. I shouldn't say 'us' because it's not us, it's me. I don't get it!! I make a menu plan, buy the groceries, and then...I don't know. We don't eat out and we do EAT, so I can't quite figure out what's going on. Anyway. This week (last week actually, it just sort of bled into this week) we were supposed to make drip beef sandwiches, curried chicken pasta salad, breakfast bread pudding, and steakhouse pizza. And somehow, last week, even though each of those things was on my plan, I only made the drip beef and the chicken salad. But we ate seven nights in a row. Huh?
Oh. And the coffee cream cake. Let's not forget that. Since I ate the whole thing...
Luckily, Angela is willing to wait for me. Or rather, she does her own thing and doesn't seem to mind when I finally get around to doing mine and typing it up. Isn't having a best friend awesome?
Drip Beef Sandwiches
I. Loved. This.
I've made this before, I'm almost positive. But the old recipe I used certainly did NOT have these pepper things. If you're confused about them (I certainly was) they are the peppers that Papa John's sticks in the box with the pizza. Or at least they used to. And they are over with the olives and roasted red peppers and things like that. For anyone here, that's the bread aisle (12, I think) at the Hickam commissary, halfway down, and on the lowerish part of the shelves.
Anyway. It was a little too spicy for the kiddos, because I used a HUGE jar of peppers and ALL the juice. But it was SO GOOD. I made them lunch meat turkey sandwiches once I bit into mine and realized they wouldn't be able to take it. I used mini french loaves and swiss cheese slices that got all goey and melty and perfect...it was good. This was REALLY good. And I had these AMAZING chuck roasts from a while back when I had a craving at Costco and they looked so good I wanted to rip them open in the warehouse and eat them raw. So other than the peppers, I had (and still have) all these ingredients on hand!! Gotta love those kinds of meals.
Oh yeah, I did this in the crockpot. Monday is still crockpot day. I put it in at eleven and we ate at about six thirty and it really did fall apart when I started shredding it, and the meat just about melted in my mouth when I ate it.
i pretty much followed the recipe but did not use rosemary and instead threw in some onions, garlic and tony's. this cooked ALL. DAY. it took forever, but once it was done it was good stuff.
Curried Chicken Salad
I hated this. I hated this so much that I actually got angry. I hated this so much that I cried a tiny little bit, because I LOVE her chicken salad, and I was so upset that I ruined a perfectly good batch of it on THIS. This was so disgusting that I just threw a hissy fit, grabbed up everyone's plates and slammed them into the sink, and served cereal instead.
So guess what Angela thought? This is me rolling my eyes.
"I’ve made the regular chicken salad many times, so I was pleased to see this variation. I leave out the almonds and raisins, mainly because I never have them and am ok without them. This is such a fresh crisp summer recipe. You can put it on bread, use crackers to dip it, or just eat it out of the bowl. Adding the pasta to it makes it more of a side dish or even a meal and the curry adds such an interesting and flavorful taste.
It’s great for potlucks. You have to eat it within a day or two or it starts to break down and not taste as good. I use cilantro instead of dill for two reasons. 1. I LOVE cilantro. 2. Dill is weird. It tastes like pickles. "
Why is that backed with that orange thingie? I don't get it. I tried to get rid of it, and nothing works!! Just follow the title link, it's easier to read on her website.
Breakfast Bread Pudding
This was really good. I was nervous, as I said, about the bread being soggy. And it was, a little, but it's a breakfast casserole, so it didn't matter. I don't have any idea why she's calling bread pudding, in my opinion that's a turnoff. If we weren't doing everything in this book, I would never have made this, just because it's called bread pudding. That just sounds gross.
Anyway. I used four eggs and a cup of egg beaters. I'm not sure the half and half really added anything. And I used a handful of frozen pepper strips, which I thought was super easy and added a nice touch. Because I normally would have just skipped them, except I happened to have the frozen ones on hand.
In other news, adding frozen pepper strips to your green smoothie? Bad idea.
Here's what Angela says about the bread pudding. What a dumb name.
was hesitant with this recipe because it sounds like it has the potential to be soggy, which I hate. I made a few adjustments to prevent this, and it worked perfectly.
First, I used 4 eggs instead of 8. I only used 1/4 lb of sausage instead of a whole pound and approx 1/3 of an onion instead a whole one. I did not allow it to soak overnight, but just long enough to allow the oven to pre heat. I cooked the onions and the sausage at the same time. This had nice flavor and was pretty easy.
Breakfast Bread Pudding
-lg yellow onion, thinly sliced
-3tbsp butter (I did NOT use this much butter)
-1lbs breakfast sausage (I used reduced fat pork because I couldn't find the turkey sausage I normally use)
-8 slices texas toast, or other thick sliced bread, lightly toasted and set aside to dry for a few hours (I used some biscuits from the other night, and I didn't use a lot because I was worried about the soggy factor. Next time I'll use more.)
-1 red bell pepper, chopped
-2 cups grated Monterey jack (I used a lot less. And it was a colby jack mix)
-3/4cup half and half
-salt and pepper and a dash of cayenne if you want some heat (I didn't)
-Saute onions in some butter, set aside. Brown and crumble sausage, set aside. Use some more butter to butter a 2qt casserole dish. Tear Texas toast (or whatever) into chunks and lay half of them in the dish.
-Add half the sausage, then half the onions, half the red pepper, and half the cheese. Repeat the layers. End with the rest of the cheese.
-Lightly beat the eggs and half and half. Season with salt and pepper and cayenne if you're using it. Pour the egg mixture over the top.
-Cover with tin foil and stick in the fridge for a few hours or overnight (I left mine for five hours). Preheat oven to 350, cook for 20 minutes with foil. Take foil off, cook another 10-15 minutes until top is golden brown Dish up and serve immediately.
Mine wasn't set, I needed a good ten extra minutes.
Scott had two bowls. Daisy had three. Warren dumped his milk in his and went to bed hungry. Ava was wishy washy, but she doesn't like eggs. I loved it, and it was easier than the usual breakfast casserole I make with hash browns. I'll make this a lot.
Coffee Cream Cake
Well. My note in my book says WOW in all caps. And it's pretty big. I loved it. And I ate it all. What else can I say?
This sucks, the one on her website is different. And not just a little different, it's significantly different. And I think it would be better!! I don't know what to do, do I type it out from the book, or just cut and paste this?
I'll cut and paste first, then talk about the differences.
For what Angela thought, you can check out her story here. I so wish we were together so we could be cooking this with each other. Wouldn't that be fun?
No idea what we're making next week. Have I mentioned how I'm all jacked up on the schedule? I think we're making guacamole. I hope so anyway, because I bought six avocados.