Quesadillas de Camarones (Shrimp Quesadillas)

Flour tortillas

8-12 Large raw shrimp, peeled and deveined
8 ounces Mexican red sauce
1 large onion
1 red bell pepper
1 green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 tablespoons olive oil
Salt to taste

Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

http://thepioneerwoman.com/cooking/2009/09/quesadillas-de-camarones/

Bacon Onion Cheddar Biscuits

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden
Remove from pan and serve warm.

http://thepioneerwoman.com/cooking/2009/09/bacon-onion-cheddar-biscuits/

Red Pepper Risotto

8 cups chicken broth (low sodium if you’re buying it in the store)
3 tablespoons olive oil
1/2 medium onion, diced
2 red bell peppers, diced
1 3/4 cup Arborio rice
3/4 cup dry white wine.
Salt to taste
4 to 6 ounces goat cheese
1/2 cup grated Parmesan (any combination of cheeses will do)
1/2 teaspoon Turmeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

http://thepioneerwoman.com/cooking/2009/08/red-pepper-risotto/

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste

Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

Delicious!

http://thepioneerwoman.com/cooking/2009/07/fettuccine-alfredo/

Springy Shells

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florettes
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling
Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.
Serve with extra Parmesan, crusty French bread, and chilled white wine.
Yummy!

http://thepioneerwoman.com/cooking/2009/06/springy-shells/

Mushroom Bacon Breakfast Strata

10 slices bacon, cut into 1/2 pieces
12 white mushrooms, sliced
8 eggs, beaten
1/2 cup half & half
salt and pepper to taste
4 ounces cream cheese
1/2 cup grated cheddar cheese
10 ounces Stacy’s Simply Naked Pita Chips

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet.
Add mushrooms to skillet (don’t clean skillet first) and cook until done.
Mix eggs, half & half, salt, and pepper.
Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten.
Tear pieces of cream cheese and evenly distribute over the top.
Distribute mushrooms and bacon over the top, followed by the cheddar cheese.
Pour egg mixture evenly over all ingredients.

Place into the fridge for several hours of overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set.

Cut into squares and serve immediately.

Enjoy!

http://thepioneerwoman.com/cooking/2009/06/mushroom-bacon-sausage-strata/

Pita Chip Pizza

10 ounces Stacy’s Simply Naked or Stacy’s Parmesan, Garlic & Herb Pita Chips
8 ounces fresh mozzarella cheese, sliced or grated
4 tablespoons prepared pesto
2 to 3 roasted red peppers, sliced

Preheat oven broiler.
Slightly crush chips on a baking sheet.
Sprinkle pesto evenly over the surface.
Cover surface with mozzarella.
Arrange roasted red pepper strips evenly over the surface.(May add optional ingredients such as green olives, onions, etc.)

Broil for just a couple of minutes, or until cheese is just starting to bubble. You want the chips to remain crispy!

Cut into squares and serve immediately.
(8 -12 servings)

http://thepioneerwoman.com/cooking/2009/04/pita-chip-pizza/

Macaroni & Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper*
Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Yum. Yum Yum. Yum Yum Yum.

http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

Garlic Cheese Bread

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.

Then get on the Stairmaster. Pronto.

LoveP-Dub

http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/

Fatty’s Grandma’s Cheez Eggs

3 eggs
1 tablespoon evaporated milk
Pinch of salt
1 to 2 tablespoons butter
1 slice Extra Thick Velveeta Cheese
Heat small skillet over low to medium-low heat.Mix eggs, evaporated milk, and salt together until thoroughly combined.Add butter to skillet, swirl to coat.Pour in eggs. Tear cheese into pieces and add to the eggs.Stir eggs gently as they cook. When cheese is totally melted, eggs are done.
Eat by themselves or serve over toast.

http://thepioneerwoman.com/cooking/2009/01/fattys-grandmas-cheez-eggs/

PW's Favorite Enchiladas

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/

Savory Bread and Butter Pudding

6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you're a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese — cheddar, feta, blue, whatever floats your boat
8 eggs
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard

Preheat oven to 350 degrees
Grease baking dish
Fry bacon 'til crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.

Bake for 30-40 minutes until custard is set.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-savory-bread-butter-pudding/

Black Bean Chowder with Yogurt-Cilantro Relish

1 32-ounce package dried black beans
1 medium onion, chopped
3 cloves garlic, pressed
Olive oil
1 small ham hock
1 4-oz can diced green chilies
6 cups chicken stock
6 cups milk
2 tablespoons butter
3 cups shredded mild cheddar cheese
4 tablespoons flour
1 teaspoon Liquid Smoke
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste

Relish
1 cup plain yogurt
2 cups chopped cucumber (peeled and seeded)
1 cup chopped cilantro
1/2 teaspoon salt

Place beans in a colander and rinse the beans well. Place in an 8-quart Dutch oven and cover with water (about an inch over the top of the beans) and soak overnight.

The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.

Gently sauté the onion and garlic in the stock pot with 2 -3 TBSP of olive oil, then add diced green chiles. Place beans back in the Dutch oven and add chicken stock, chili powder, cumin, curry powder, cayenne and salt and pepper. Stir well and bring to a boil. Boil for one minute, then reduce heat to medium and simmer for one hour, stirring occasionally. After one hour is up, add the milk and 2 TBSP butter and simmer another 30 minutes. While the chowder is simmering, place the shredded cheese in a large bowl and add the flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with one or two TBSP of yogurt-cilantro relish placed in the center. Serve with warm tortillas.

For a more elegant presentation you could puree the chowder in batches in your blender and serve with the relish, but then it might be more of a soup than a chowder.

This was actually really good cold too, in fact my husband preferred it that way, but that could be because I made him test the recipe when it was about 85 degrees outside.

Busy Mom's shortcuts
You could certainly use canned black beans in this recipe to cut the time, but make sure to purchase good, quality beans and drain their liquid and rinse them well before cooking.

This recipe would lend itself nicely to the slow-cooker or roaster oven (as long as you have a big one). You could make the relish the night before and soak your beans overnight and the next morning you could drain and rinse the beans, throw everything into the slow-cooker and put it on low for 6-8 hours. There's nothing better than going about your busy day and having dinner ready in the evening!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-black-bean-chowder-with-yogurt-cilantro-relish/

Fig's Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/

Mystery Rolls from 1977 and Beyond

2 sticks butter
4 to 6 ounces crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan. Place into 350 oven for a couple of minutes, or until butter is melted. Remove from oven and stir. Cut biscuits into fourths, then toss in butter mixture. Bake on same pan (or different, if you prefer) for 8 to 12 minutes, or until golden. Eat warm.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/03/yummy-delightful-mystery-rolls/

Pioneer Woman Chicken Spaghetti

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/