This easy pasta recipe from The Pioneer Woman is a meat free dinner that the whole family will love!

Hearty, cheesy, and absolutely delicious! 

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Spinach Stuffed Shells

Ingredients

• 1 box jumbo pasta shells cooked, drained, and slightly cooled
• 1 box frozen spinach cooked and drained
• 1 container ricotta
• 1 1/2 cup Parmesan grated
• 1 cup Mozzarella shredded
• 1 jar 20-24oz Marinara sauce
• 1 egg

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.
• Spoon approximately about 1 tbsp mixture into each pasta shell.
• Spread half the jar of pasta sauce on the bottom of a large baking dish.
• Place the shells in the prepared dish until it is full.
• Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.
• Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese.
• Cover with aluminum foil and bake for 35-40 minutes.
• Serve hot and enjoy!

Notes

Recipe from The Pioneer Woman.

Start with a thick marinara sauce. I used The Pioneer Woman brand that was sent to me.

If you can’t find it, any brand marinara, around 20-24oz, will work. 

Spread half the jar of pasta sauce on the bottom of a large baking dish.

Spread to cover the entire bottom evenly. 

In a large mixing bowl add ricotta, 1 cup of Parmesan cheese, 1 egg, and drained spinach and stir until blended.

 Spoon approximately about 1 tbsp mixture into each pasta shell. 

Place the shells in the prepared dish.

Repeat until the dish is full.

Pour the remaining 1/2 jar of pasta sauce on top of the shells, spreading to cover.

Sprinkle on 1 cup of mozzarella cheese and remaining 1/2 cup Parmesan cheese. 

Cover with aluminum foil and bake at 375 degrees for 35-40 minutes. 

Serve hot and enjoy!

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Most people have tried or at least heard of the classic appetizer Spinach Artichoke Dip but have you ever tried Hot Artichoke Dip?

This delicious recipe is adapted from The Pioneer Woman’s favorite appetizer. The dip is creamy and rich and makes a tasty hors d’oeuvre to share or lunchtime sandwich spread. 

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Hot Artichoke Dip

Makes 4 cups

Ingredients

• 2 14 oz cans artichoke hearts drained
• 8 oz package cream cheese softened and cubed
• 1 cup parmesan cheese shredded
• 1 cup mayo I prefer Duke's
• garlic salt and black pepper to taste
• cayenne powder optional

Instructions

• Preheat the oven to 350 degrees.
• Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender.
• Pulse a few times until chopped and just blended.
• Mix in parmesan cheese and spices.
• Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.
• Add to the bowl of dip and stir together gently.
• Pour the mixture into a pie plate or baking dish and spread to smooth out.
• Bake for 15-20 minutes until heated through and bubbly.
• Turn on the broiler and broil for 2 minutes until the top is golden.
• Serve warm with chips or crackers for dipping.

Notes

Adapted from The Pioneer Woman's cookbook "The Pioneer Woman Cooks"

I love that this hearty appetizer only has four main ingredients! 

A thick Southern style mayo works best for this dip. Duke’s is my favorite!

Add one drained can of artichoke hearts, the cubed cream cheese, and the cup of mayo to a food processor or blender. 

Pulse a few times until chopped and just blended. 

Mix in parmesan cheese and spices. Cayenne is optional. I skip it with my kids. 

Add remaining can of artichoke hearts to a cutting board and roughly chop into bite size pieces.

Add to the bowl of dip and stir together gently. 

Pour the mixture into a pie plate or baking dish. 

Spread to smooth out and cover.

Bake at 350 degrees for 15-20 minutes until heated through and bubbly.

Turn on the broiler and broil for 2 minutes until the top is golden. 

Serve warm with chips or crackers for dipping.

I also like to serve in individual ramekins or skillets

for personal appetizers to nibble on while watching the game or on movie night!

The post The Pioneer Woman’s Hot Artichoke Dip appeared first on For the Love of Food.

Let’s be honest, the turkey is the star of the show on Thanksgiving and it can be a little intimidating. But have no fear I have the easiest, no fuss turkey recipe to share today!

This tried a true recipe from the Pioneer Woman is a favorite of mine because it is slow cooked with an herb butter rub. This makes it perfectly browned, amazingly juicy, and absolutely delicious! You will love this roasted Thanksgiving turkey and so will your dinner guests!  

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PW Roasted Thanksgiving Turkey

Ingredients

• 1 20 lb turkey thawed
• 1 orange
• 1 stick 1/2 cup butter, softened
• 2 rosemary springs leaves stripped and minced
• 1 tsp salt
• 1 tsp black pepper

Instructions

• Preheat oven to 275 degrees.
• Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine.
• Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.
• Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
• Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin.
• Combine with butter, rosemary, salt and pepper.
• After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)
• Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered.
• Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.
• Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours), then remove the turkey from the oven.
• Carve and serve.

Notes

If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness.

Recipe from www.thepioneerwoman.com 

The original recipe calls for a 20lb turkey but for my little family we downsized

to a 12lb bird and it was perfect. Just adjust the cooking time (10 minutes per lb). 

Pat the turkey dry and place in a roasting pan (with a rack if you have one). Cover with aluminum and put in the oven at 275 degrees. 

Bake for 10 minutes per lb, so if you have a 20lb turkey bake for 3 1/2 hours. 

When the turkey is close to being down with it’s first roasting, prepare the butter rub.

Thinly slice orange peel and dice rosemary.

In a medium bowl combine the softened butter, rosemary, orange peel, salt and pepper.

After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)

Smear the butter mixture all over the skin, in crevices, etc so that it’s totally covered.

Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.

Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours for a 20 lb turkey), then remove the turkey from the oven.

I like to add to a decorative platter with rosemary springs and orange slices and stuffed with stuffing. 

When you are ready to eat, carve and serve.

The perfect Thanksgiving plate- a little bit of everything!

The post Pioneer Woman’s Roasted Thanksgiving Turkey appeared first on For the Love of Food.

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Perfect Pot Roast

Ingredients

• One 3- to 5-pound chuck roast
• 2 whole onions peeled and halved
• 6 to 8 whole carrots chopped
• 1 bag {1.5lbs} small yellow or red potatoes
• 4-5 cloves garlic
• 4 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme
• olive oil for sauté
• salt and pepper to taste

Instructions

• You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
• Trim any excess fat from your roast and season well with salt and pepper.
• Add olive oil to a large pan over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
• Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
• Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
• Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
• Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
• Cover and cook on low for 4 hours.
• When ready to serve, remove from the pan and slice the meat.
• Serve with the cooked veggies on the side.

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The Pioneer Woman's Chicken Spaghetti Casserole

Makes 8 servings

Ingredients

• 2 large chicken breasts {or 4 small}
• 16 oz box of Spaghetti uncooked {I used pot sized or you can break in half or thirds}
• 1 can Cream Of Mushroom soup
• 1 can Cream of Chicken soup
• 2 1/2 cups Cheddar Cheese shredded {divided}
• 1/4 cup Green Pepper diced
• 1/4 cup Onion diced
• 1 4 oz jar Pimentos diced and drained
• 1 1/2 boxes of chicken broth {about 6 cups} for poaching chicken
• 1 teaspoon Seasoned Salt
• 1/8 teaspoon Cayenne Pepper optional
• Salt And Pepper to taste
• 3 slices bacon cooked and chopped for topping

Instructions

• Preheat the oven to 350 degrees.
• I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
• You can then cook the spaghetti in the same chicken broth until al dente.
• Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
• Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
• Stir in 1 cup of the reserved chicken cooking broth until smooth.
• Pour into a greased 9X13 casserole dish.
• Sprinkle on remaining 1 cup of shredded cheese.
• Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
• Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

Notes

Adapted from http://thepioneerwoman.com/

 Ashton was a fan {no surprise there} and even had seconds!There’s nothing better than a warm and comforting casserole on a cold winter night!

The post The Pioneer Woman’s Chicken Spaghetti Casserole appeared first on For the Love of Food.

This is another request from Ashton.
He loves Rhubarb Cobbler and I {gasp!} have never cooked nor eaten rhubarb. I found rhubarb in the product section of my local grocery store. It looks like an intimidating pink root-stick thing but heck I am a foodie and I will try anything once so I bought a few pieces and set out to create a Rhubarb Cobbler for my hubby.

I looked through many, many cobbler recipes but this one from the Pioneer Woman blog caught my eye. I appreciated her simple steps and I liked her drop biscuit type cobbler topping. Verdict: I have to say, I was pleasantly surprised. This cobbler tasted like a sweet/tart, gooey/rich cherry like cobbler. So Ashton was right again! Just don’t tell him I said that

Check out my cooking video!

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Rhubarb Cobbler

Ingredients

• 4 cups rhubarb {3-4 pieces} chopped
• 1 1/2 cups plus 2 tbsp sugar
• 1/2 tsp salt divided
• 2 tbsp lemon juice
• 1/2 tsp almond extract optional
• 2 cups flour
• 1 tbsp baking powder
• 1/4 cup vegetable shortening
• 1/4 cup butter
• 1/2 cup milk
• 1 egg

Instructions

• Preheat oven to 400 degrees.
• In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using.
• Stir and set aside.
• In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder.
• Stir together. Add shortening and butter, then cut together with a pastry cutter.
• Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
• Pour rhubarb into a buttered baking dish.
• Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture.
• Sprinkle additional sugar over the top.
• Bake for 30 to 35 minutes, or until golden brown and bubbly.
• Serve warm with vanilla ice cream or fresh whipped cream.

Notes

Recipe from www.thepioneerwoman.com 

 

It sure does look funky but trust me it tastes sweet and tart and super tasty!

Secret ingredient? Almond extract! I love this and even add it to my sugar cookie dough!

The post Rhubarb Cobbler Inspired by the Pioneer Woman appeared first on For the Love of Food.

Recently my husband had a couple busy weeks at work, so I knew when the weekend finally rolled around  I wanted to make him a mouthwatering meal that would put a smile on his face (and fill his tummy!) After all, as you know, I like to show my love and appreciation through my food! Well, it just so happened an episode of The Pioneer Woman was on that day and she made these delicious enchiladas for her brother. I was intrigued by her use of green chilies (my husband’s favorite) and her technique of frying and soaking the tortillas. I have a favorite enchilada recipe of my own: Creamy Chicken Enchilada but this recipe was so completely different from my version I had to give it a try. Boy, I am glad I did (and so was my happy hubby!).

This recipe was my #5 most popular recipe in 2013! View the Top 10 here

 

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Pioneer Woman's Perfect Enchiladas

Makes 10-14 enchiladas

Ingredients

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil for frying
• 10 to 14 corn tortillas
• 2 4 ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro for garnish

Instructions

For the sauce:

• In a saucepan over medium-low heat, combine the canola oil and flour.
• Whisk together and allow to bubble for 1 minute.
• Pour in the red sauce,
• chicken broth, salt and pepper. Bring to a boil.
• Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.
• Drain the fat, add the salt and stir to combine.
• Turn off the heat and set aside.

For the rest:

• In a small skillet over medium heat, heat some canola oil.
• Lightly fry the tortillas just until soft. Do not crisp.
• Drain on a paper towel-lined plate.
• Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
• Next, one at a time, dip each tortilla into the sauce.
• Set the sauce-soaked tortilla on a plate.
• Place on some of the meat mixture, chilies, green onions and black olives.
• Top with a generous portion of grated Cheddar.
• Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish.
• Repeat with the rest of the tortillas and pour the remaining sauce over the top.
• End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly.
• Sprinkle chopped cilantro over the top and serve.

Notes

Recipe from The Pioneer Woman on Food Network.

Pour 1/2 cup or so of the enchilada sauce in your dish then using tongs (this can get messy!) dip your fried tortillas in the enchilada sauce then lay on a plate and add your fillings in the middle, roll up, and place seam side down in the baking dish.

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