I made these to go with some ribs we made for Spurs-watching party we had last weekend.  (Go Spurs Go!)  I was really trying to perfect my rib recipe, but alas, they were dry, (either because I overcrowded the pan I roasted them in, or I had company over…not sure which).  Anyway, we had these potatoes too, and, well, I didn’t find them perfect either. But, they were GOOD, without a doubt.

 

I used small red potatoes, and those, for me, never have the satisfying crunch and roasted, fluffy texture that Yukon Golds or russets have.  But, can you buy small russets or Yukon Golds?  Maybe you could make this work with larger potatoes by cutting them in half?  Also, I should have salted the water more aggressively, seasoned the potatoes more aggressively, and used more herbs.  But these are easy fixes.

 

I’m still searching for my next awesome potato recipe, since I’ve already made my favorite for everyone I know, and the second favorite for almost everyone I know.  These have the potential, so I’ll be making them again soon!

What wonderful meatballs! They melt in your mouth with just the right amount of spice and whiskey! I did make them a bit larger and still got twenty from a pound of meat. I also used ground beef and ground pork from Tony’s. Yumm-o!

Dad and I had this a few weeks back and it was very good. I also made the Mexican rice on the next page to go with it. I don’t remember any changes to either recipe.

We’re off with a bang!  Ree’s Breakfast Pizza is “indubitably delicious!” (Anyone else remember Crispy Critters?)  Bacon, eggs, hash browns, cheese…what’s not to love?  I pretty much followed the recipe to the letter, except I roughly halved the recipe.  It was still huge.  I think the Pioneer Woman usually cooks for more than two at a time.

 

Next time I would crisp the hash browns more before putting them on the pizza.  Also, I would make sure to make little nests for my eggs, so I don’t break the yolk when the egg starts to roll right off the crust!  In fact, the more I think about it, this recipe would lend itself to little mini pizzas, and thousands of variations.  I’ll probably make this again with whatever I have on hand.

 

Matt gave this a solid 8 out of 10, and I’ll give it the same score.

The Wilhelms are off on a calorie-laden, butter-filled, delicious journey through the Pioneer Woman’s frontier.  Here is what’s cooking from each section of the book.

 

The next cookbook we cook through will need to have the words “healthy,” “low-fat,” and “So you survived a diabetic coma: Now what?” somewhere in the title.  Start your research.

 

Do I get bonus points for being the first to post about a recipe? 🙂 Um, this was awesome.  Seriously, you should make it (she says that in her book and blog, so I figured I would too!).  We really liked this, but I did make a few tweaks…

 

First, the recipe calls for 5-7lbs pork butt.  It would take Will and me about a year to eat 7 lbs of pork. Okay, not really, but it would take a long time.  So, I did a 3lb pork butt and halved the rest of the recipe.

 

Secondly, I did a little less than 1/2 of a can of chipotles in adobo. I was not feeling super well and did not want it to be too hot on account of my stomach.  She says in the book that it’s sinus clearing spicy, and while I enjoy that on occasion, I wasn’t in the mood for too hot.  It was the perfect amount of spicy!  Enough to burn your tongue a bit but not be BYA (ask Matt) status! 😉

 

Third, I cooked it in a crock pot.  The shame of my kitchen outfitting is that I do not own a big pot that can go in the oven.  I need and want one, it just hasn’t happened yet. And I LOVE my crock pot.  In fact, the crock pot was so easy, I would do it that way even if I had a pot!  I did not get the dark color she talked about, but the flavor was incredible and meat juicy…

 

When I was at the grocery store, I looked up the recipe to see the amount of meat (or what half would be) on the PW website and I saw this coleslaw that she made with it…I made that also, well, half of it, and served the meat on buns.  SO GOOD.  Here’s the slaw recipe for your convenience.  (Please make this too!).

Ingredients:

• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 2 cups Cilantro Leaves, Barely Chopped

Directions:

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.