The Pioneer Woman Cooks: Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives by Ree Drummond#1 New York Times Bestseller
GoodReads Choice Award Semi Finalist
For home cooks, nothing beats preparing a long, leisurely dinner for your family, stirring slowly, seasoning gradually, and savoring every flavorful step.
Screeeeeech! Reality check!
Okay, lets face it: With school, sports, work, obligations, and activities pulling us in a million directions, not many of us can spend that amount of time in the kitchen anymore! What we really need are simple, scrumptious, doable recipes that solve the challenge of serving up hearty, satisfying food (that tastes amazing!) day after day, week after week without falling into a rut and relying on the same old rotation of meals. Cooking should be fun, rewarding, and it definitely should feed your soul (and feed the people in your household in the process)!Here are some of my favorite make-it-happen dishes, pulled from my nonstop life as a busy wife, mother of four, and lifelong lover of food! The Pioneer Woman Cooks: Come and Get It! includes more than 120 of my best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, and snacks. (And lets not forget the glue that holds it all together: desserts! There are some dandies in here, friends.)
With a mix of categories and flavors that will please everyone, this book has everything you need to whip up delicious, downhome recipes that you can get on the table without a lot of stress. Now thats something to get excited about!
So you're making potato salad this Fourth of July? Us too. Somewhere between last week and this week though, we dove into a vortex of add-ins to the summertime side dish staple. Blue Cheese? String beans?
I live in the country. Welcome to my frontier! There are so many types of potatoes you can use, not to mention the different types of dressing. But when it comes to making potato salad to take for a party or a potluck, this is the way I typically like to make it. When I bring potato salad to a potluck, I like to use red or yellow potatoes cut into thin half-moon slices, instead of chunks. Add mayonnaise, mustard, olive oil, salt, and pepper to a big bowl. I love adding the olive oil in addition to the mayonnaise because it adds good flavor and a different type of moisture to the dressing.
Potatoes: 3 pounds baby Yukon gold potatoes. 2 tablespoons kosher salt. 8 slices thick-cut bacon. Quick-Pickled Onion: 1/2 cup red wine vinegar.
paul ricoeur the rule of metaphor
Potluck Potato Salad
Serves: Updated. System: US Metric. Share f a e. Fry the bacon, drain, and crumble. Save some of the bacon grease for the dressing.
I live in the country. Welcome to my frontier! Okay, people. There are potato salads made with red potatoes, russet potatoes, and sweet potatoes. There are potato salads with a mustard base…with a mayonnaise base…or with an oil and vinegar base. There are potato salads with herbs, with onions, with water chestnuts, with bacon. The list goes on and on.