Dish-o-the-Week: Steak Shish Kabobs and PW Twiced Baked Potatoes

Since it's fair well to summer, I thought we'd do a little grillin' tonight.  It's still hot as Hades here in the South, so we went with some nice marinated steak shish kabobs and some delicious Pioneer Woman twice baked potatoes.  I went a little over board though, so Speed Racer and I are pretty stuffed. There's nothing like some fresh veggies roasted over a fire to make your mouth water.  I used onion, green pepper, steak, cherry tomatoes, and mushrooms on our shish kabobs.  First I marinated the steak, green pepper, and mushrooms in some red wine vinegar, Worcestershire sauce, garlic, and lemon pepper.

I decided to go with PW's twice baked potatoes for our side.  They are fantastic, although I should have cooked them longer.

Then I got the bacon and fixin's ready for the twice baked potatoes.

Next cut up all your veggies and layer them in order on your skewers.  Note!!  Make sure you soak your skewers for at least 20 minutes before you grill...or they will catch on fire...and that's no good.

Next be sure to take a bite of your extra twice baked potatoes fixin's while you think no one is looking, but really your husband is taking embarrassing photos of you really looking your worst.  But then go ahead and post them on the internet...because we like to keep it real here.

Once your shish kabobs are done, and your twice baked potatoes are all cheesy and gooey...go spend an evening watching the movie Star Trek with the hubby, because you know that's how you roll.

Dish-o-the-Week: Cowboy Calzone's

That's right the dish-o-the-week is indeed another PW recipe.  The calzone's were absolutely scrumptious, and filling.  We'll be eating on them for awhile, but I did have some issues with making them.  Mostly the issues arose from my own inexperience, but some of them were due to unclear directions in the recipe.  I know what you're thinking, I just said I had issues with the Pioneer Woman.  It's just a minor detail, don't worry ladies and gents, my love for the P-Dub is still true, although as Speed Racer said, "The honeymoon may be over..." So the first part of making a calzone is making the dough for the yummy yummy outside.  Usually this is made of pizza dough, and the same is true for the Pioneer Woman recipe.  She uses a pizza dough recipe from her book.  So first things first:

Get your yeast ready!  I had surprisingly, never made a dough with yeast before.  So this was a new experience.

Next up, some flour and salt, with a little olive oil...

So then you mix it all together.  This is where I started to run into some problems.  Problem numero uno: I do not have a stand mixer so this all had to be done by hand.  Nothing wrong with that, sometimes it's fun doing it the old fashion way.  Problem numero dos: in the recipe it says "You can also mix by hand until the dough comes together."  I've never made pizza dough before, so I feel like most of this is my lack of knowledge.  But what is together enough?  Just till it's gooey? More than gooey? Do I need more flour?  I should have went with my gut and added more flour but I didn't.  So, as I read another recipe later, after this was all said and done, I saw an entry that said you should knead the dough for 10-15 minutes.  So..yeah.

Here is my un-kneaded dough, tossed in olive oil.

After that I put a moist towel over it, and put it in a warm place where it would not be disturbed, ie my ginormous microwave.

Two hours later, after my dough had risen, it had risen indeed! I began on the filling.

Added some tomatoes and chilies...

And they're done!  Not.  Yeah so this is my next picture.  Why? Because chaos ensued in my kitchen, and my hands were covered in flour and dough.  So basically what happened, was that I started mixing the cheese and egg together, then added the meat.  But it also looked completely different from the pictures in the cookbook.  I still haven't figured that one out.  Perhaps I didn't let my meat cool long enough, or maybe I should have drained the tomatoes first.  I also ended up with ALOT of filling.  But the primary issue was that since I had not thoroughly kneaded my dough, it was sticky and super hard to handle.  So my first calzone turned out looking like this:

Kinda came apart...just a bit.  But the rest were more or less okay.  And they were good but they needed something a little extra to me.  That I still can't put my finger on.  I think this is just one of those things that will get better the more I make it, and tweak it a little.

I served it with delicious mashed potatoes.  Of my own recipe!  I mean, you really can't get enough starches.

Mmmm creamy.

And the end, the ugly truth is that my kitchen looked like this....

Did I mention that we don't have one of those new fangled dish washing machines?  Just me and my handy scrub brush.  So in conclusion folks, it's all part of the cooking learning curve.  I will make better dough next time, figure out why I had a plethora of filling, and eat a delicious calzone for lunch.  No worries fans, me and P-dubs are still BFFs.  If only in my mind.

Dish-o-the-week: Broccoli and Cheese Casserole

Today we're trying out a Broccoli and Cheese Casserole, slow-cooker recipe for the dish-o-the-week.  Who doesn't love cheese, and broccoli, and garlic, and salt, and heart attacks?  I mean come on it's delicious together.  If you're eating well, or trying to avoid the goodness that is cheese, then be warned, stay away from this post.College students, Grad students, busy people everywhere....meet your new best friend...the crock pot!  Was that not epic enough?  Let's try it again....THE CROCK POT!!!  Better?  I kinda feel like I should be saying, "RELEASE THE KRAKEN'!!"  Anyone? Anyone? The crock pot (or you could call it the Kraken if you like) is a delightful invention.  Speed Racer's Aunt and Uncle gave him this particular one back in his bachelor days, so he could have dinner ready when he got back from work.  You really can go as blinged out as you want with a slow cooker these days.  They have digital displays, timers, inserts, stainless steel, and lots and lots of gizmos.  If you do not want to spend money right now do not look at William Sonoma's website, fo real.  I just did for some "research" and I am sorry.  Now that I have told you how much I love my crock pot, we can move on.  But really I love my, I mean "OUR", crock pot.

So first things first, you want to boil yourself some rice.

Next up, chopping up some celery.  You really don't need specific measurements for this recipe.  It's pretty basic and in the end you are just mixing everything together, so pretty much just put in how much you want of each, and what will fit in your crock pot.

And of course you will want to thaw some broccoli or cook some fresh broccoli.  I went totally lazy on this recipe, so most of my stuff is store bought.  Sorry fans.  I also added cream of chicken soup, salt, pepper, garlic, mushrooms, and cheese sauce.  Like I said, not the healthiest recipe in the world, but hopefully it will be yummy.

One of my friends who also uses her crock pot a lot would have actually made chicken broth from a chicken, instead of the can.  But I bought the can, I even bought the discount can.  What can I say?

Then you mix it alllllllll together.

And Ta-da!  I can't tell  you how it tastes yet, because we haven't eaten it yet.  It was prepped this morning.  So jury is still out on that, I could be giving you a recipe that tastes absolutely horrible.  But I will let you know.  I put mine together pretty early, so right now it's in the fridge.  You want to cut it on low and cook for about an hour and a half (until it's warm all the way through) before you serve.  Enjoy!

Dish-o-the-week: PW's Chili!

That's right, I gave in...again.  I made a Pioneer Woman recipe for the dish-o-the week.  I have a problem, I'll admit it.  I'm going to Pioneer Woman cooking rehab soon, not to worry.  But in the mean time, you can check out this awesome looking chili.  I had never made chili before.  And I'll go ahead and put this out there since I say something to that affect on every cooking post...until now...whew, deep breath...I haven't really cooked.  Don't judge me.  I'm a newly wed and I'm learning, but I truly am enjoying learning too.  Anywho, bring on the chili pics!

Key fixin's.

Ms. Brisco and Speed Racer were getting impatient.  The smell was driving them wild!  So they just sat there...lingering over the chili.

The great thing about this recipe is that is leaves room to add or not add what you feel like.  She gives a list of "optional" ingredients.  I am not a huge bean fan, I will eat them in chili but that is about it.  Speed Racer thinks I must have had some sort of head trauma as a child for something to be so wrong with me that I would not like beans.  So I added pinto beans, kidney beans, diced tomatoes with chili's, one jalapeno, one finger hot pepper, onion, garlic, chili powder, paprika, oregano, and salt.  But you can mix and match as you like.

Oh he's getting really impatient now, he's got that crazed look in his eye.  You can tell he's about to steal a nibble.  Not to worry though, we ate shortly after that.  There are no pictures because we were both too busy gobbling it down.

Now who is going to do the dishes I wonder?  Lucky for me, in our house it's whoever doesn't cook has to do the dishes.

Later that night...

I had to add this in the post because it's too adorable for words.

Dish-o-the-week: Lasagna!

I realized after I started taking pictures while I was baking the lasagna last night, that really I've been posting a food a week.  And yes, they have all been from the Pioneer Woman Cookbook.  Before you start having visions of Julie and Julia, I just want to put out there that this is not my fault.  I like to use new cookbooks I have (if I can, sometimes the ingredients are ridiculous and expensive) and this one is really fun, easy to do, and lets just say it, darn delicious.  I am also not the cook in this household, Speed Racer is.  I can bake all day long and turn out delicious fatty things, but cooking, I get a little flustered with.  With that in mind, I'm looking at this as practice cooking...so I don't live on Mac and Cheese when Speed Racer is gone, even though I would love to.  So we're just gonna go with it for now, maybe there will be a recipe next week from a different cookbook, who knows.  And as always, you can check out her full, mouth water recipes at www.thepioneerwoman.com.  To the Lasagna!! I didn't realize that I have never cooked lasagna before.  Everyone's made lasagna right? No, not me.  So I did not realize how long it would take.   Really long, that's the answer, really long.  I also didn't realize how hard it would be to take pictures without Speed Racer around, it was tricky.

Rule numero uno, don't be afraid of meat.  Is that ok to say on the interweb?

Or the garlic...delicious delicious garlic.

Definitely a good idea to put your noodles on the aluminum foil.  I tried some that way and some without, and the without ones were really sticky and hard to manage.

I'm getting hungry again.  You let the tomato's and meat simmer for 45 minutes, which is just pure torture.

I am not a cottage cheese fan, but I do love it in lasagna.

Mmmm, cheesy.

Let the layering begin.

This was my attempt at an action shot, with the not kind of lens for that sort of thing, on.

At this point I was starving, 35 minutes in the oven and I was famished.  So what did I do?  I dug in as soon as it was out of the oven and burned my mouth.  Start this lasagna early, or have a snack ready while you wait.

The kitties concur.