Pioneer Woman Cooks Davis Style!

I love finding recipes online- whether it be on allrecipes.com or other recipe blogs... it's so fun! There is a great website, and if you haven't already checked it out, please know that after you see what all this woman does you will feel severely inadequate. She home schools her 4 children, lives on a ranch, cooks amazing meals, takes awesome pictures, writes many stories on her blog, has a lodge that hosts guests and the list goes on and on... but I'm mainly interested in her food, and the photography. 

She does a great job with her recipes- taking pictures of each step and explaining it reallllly well. (Again, putting my recipe blog to shame!) So I will just link her website for the above food instead of attempting to do even a sub par job on here. I made Marlboro Man's Favorite Sandwich and Fluffy New Potatoes. Both were delicious! I do have to say, that I alter the recipes to make them a little more healthy- I use "I Can't Believe It's Not Butter" instead of Butter and Low-Fat Sour Cream and Cream Cheese. I am happy to report that it all turned out wonderfully!! I am probably going to try once a week to make one of her recipes- so be looking for more reviews and links back to her website. Of course, you can check it out for yourself at www.thepioneerwoman.com but don't forget who sent you! :)

Berry Shortcake

INGREDIENTS:

1 pkg strawberries, washed and sliced

1 pkg blackberries, washed

1/4 cup sugar

2 1/3 cups Bisquick

1/2 cup milk

3 TBL sugar

3 TBL melted butter

1 contained whipped topping (or you can make your own- even better!)

DIRECTIONS:

Mix the strawberries and blackberries together in a bowel and top with 1/4 cup of sugar. Mix well and put in the fridge. (You can use any kind of berries- raspberries, blueberries...) Heat the oven to 425. 

Sitr Bisquick, milk, 3 TBL sugar, and butter until a soft dough forms. Drop by 6 spoonfuls onto a cookie sheet (sprayed with non-stick spray!).

Bake 10-12 minutes or until golden brown. Pour small spoonfuls of sugar on top of each shortcake immediately after removing from the oven. Top with berries and whipped topping.

To make your own topping- whip heavy whipping cream, sugar and vanilla extract. (See the Cookies and Cream Cake Recipe for exact recipe!)

Cajun Shrimp Linguine

INGREDIENTS:

1 package linguine pasta

1 pound peeled, deveined and tails off medium shrimp

1 TBL liquid shrimp and crab boil seasoning

1/2 cup butter

1 tsp minced garlic

1/3 cup diced red onion

1 can diced tomatoes

1/3 cup diced red bell pepper

1/4 cup sliced mushrooms (optional)

1/2 cup canned whole kernel corn, drained

1 1/2 TBL fresh lime juice

1 bunch fresh chopped cilantro

1 tsp dried oregano

1 tsp. finely chopped chipotle chile peppers in sauce

1 tsp kosher salt

1/2 cup half and half

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add linguine and cook about 8-10 minutes; drain.

Place shrimp and crab boil into a large saucepan. Add shrimp and fill with water to 1 inch above the shrimp. Bring to a boil over high heat and cook for about 3 minutes, or until the shrimp turn pink; drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic and red onion, cooking until the onion is soft (about 4 minutes). Stir in the tomatoes, bell pepper, mushrooms, corn, lime juice, cilantro, oregano, chipotle pepper and salt. Stir in the half and half and bring to a simmer. Stir in shrimp and toss with the drained pasta. 

The Godfather's Shrimp

INGREDIENTS:

Ground Red Pepper

Kosher Salt

Worcestershire Sauce

Olive Oil

Chef Paul Prudhomme's Seafood Magic

Ground Black Pepper

Tabasco Sauce

Minced Garlic

Medium Shrimp

Spaghetti Noodles

Butter

On a cookie sheet, spread shrimp out and coat with all of the seasonings, olive oil and butter. Put under a preheated broiler for 10 minutes, turning occasionally. (Shrimp will be pink when cooked)

Boil spaghetti noodles according to the package.

Serve the shrimp over spaghetti noodles, pouring extra butter/olive oil on top. Serve with french bread. Delicious.

*Recipe by Guest Contributor, Justin Hidritch*

Coleslaw

Served here with Baked Beans, BBQ Chicken Tenderloins and Rhodes White Bread Rolls

INGREDIENTS:

1 bag of tri-colored fresh coleslaw

1 cup of chopped pecans

5 green onions, chopped

1 jar of slaw dressing- either Marie's or Marzetti's

DIRECTIONS:

Toast the chopped pecans in the oven on 350 for about 5-8 minutes. Add all ingredients together in a large bowl and toss. Let sit for at least a couple hours for best mix. Enjoy!

Easy Shrimp Pasta and Squash

This takes about 10 minutes to cook- a great fast, easy meal!

INGREDIENTS:

1 lb. medium size shrimp (peeled, deveined and tails off- I have used frozen and fresh, both good- but love the medium size that cook small so they fit on my fork with a little twist of noodles to make an easy sized bite!)

1/2 box Angel Hair Pasta (I buy whole grain) 

Butter- I use about 2 TBL of butter/margarine, and also the spray bottle of "I can't believe it's not butter" for coating the noodles after cooking.

Tony Chachere's Creole Seasoning

Olive Oil

1 tsp minced garlic

1 Yellow Squash, sliced

1 Zuccihini Squash, sliced

Nature's Season

 

DIRECTIONS:

In a medium skillet, heat the olive oil and minced garlic until fragrant. Add shrimp and Creole Seasoning. Cook until shrimp are pink. Meanwhile, boil water and cook angel hair pasta (usually takes 6-7 minutes). Also, heat butter in a saucepan and fry squash with nature's seasoning until the squash are soft. I place noodles on a plate, spray with butter and top with shrimp, serving squash on the side. Also good to have squash mixed in the pasta! You can easily increase the amounts of pasta and shrimp to make more. My recipe makes about 2-3 servings. 

Sausage Manicotti

This is a twist on Manicotti- made without any ricotta cheese! You can add ricotta in with the sausage if you prefer, but it's definitely yummy without! Especially if don't like the texture of ricotta cheese.

INGREDIENTS:

1 pkg. (Jimmy Dean) italian sausage

1 box of manicotti noodles

3 cans of italian-diced tomatoes

Olive Oil, 1 TBL

1 sm. chopped onion

2 cloves garlic, minced

1/2 cup of sliced mushrooms

2 cups shredded mozzarella cheese

DIRECTIONS:

Preheat oven to 350. In one skillet, brown the italian sausage. In another, heat the olive oil- adding the onion, garlic and mushrooms until tender. Add tomatoes. Bring to a boil and simmer. In a saucepan, prepare the manicotti noodles as the package directs (boil for 7-9 minutes). Drain the noodles and rinse with cool water. Stuff the noodles with the cooked sausage and lay into a baking dish. Pour tomato mixture on top and spread mozzarella cheese on top. Bake for 20-30 minutes until cheese is melted. 

Excellent with French Bread and an Italian Salad!