Spicy Garlic Edamame

Spicy Garlic Edamame – extremely addicting!

Garlic, ginger, soy sauce, cayenne and honey, I'm sure you can imagine how addicting these are! These are finger-licking good, great as a snack, appetizer or side dish and super easy to make.

Flavor explosion with ingredients you probably already have in your pantry. Trust me, make them once and you'll be making them over and over again! Great for snacking while watching the game. If you make them, come back and leave a comment! I can't wait to hear what you think.

Spicy Garlic Edamame – extremely addicting!

Click Here To See The Full Recipe…


broccoli cheddar soup

broccoli cheddar soup

For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup, something I’d never actually eaten before. I think a comment got it started and even though I can no longer find it, I’ll never forgive it. Sure, I had heard of the soup, but it always seemed to be in that category of foods it was better not to investigate. I mean, just consider all of the ways our lives have been ruined by finding how ridiculous brown butter and sea salt flakes are in crispy treats, or what happens when you make saltine crack into an ice cream sandwich, or butter in tomato sauce. I didn’t want to know why a cheddar cheese soup base was an obsession of so many people.


chopped small

But once it got in my head, no amount of earnest effort could distract me for long. So, I got to Googling and mashed up several well-rated recipes with overlapped ingredients and brought to the table that night something that was basically a rich cheese sauce with a few flecks of broccoli — i.e. almost cruelly delicious but seriously, if I want a cheese sauce, I promise, I will always just make one. (Regardless, we all slurped it up.)

carrots are essential, imho

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© smitten kitchen 2006-2012. | permalink to broccoli cheddar soup | no comment to date | see more: Broccoli, Fall, Freezer Friendly, Photo, Soup, Vegetarian

Book Trip! by Ree

alamoI just posted the schedule for my upcoming book trip for my Dinnertime cookbook, and I’m excited to share it with ya!

DinnertimesmallI’m probably guilty of saying this about every cookbook before it is released, but I really mean it this time: This is my favorite cookbook so far. I obsessed over this cookbook; I’m not sure if I was going through something hormonal or if there was a dearth of Real Housewives marathons on Bravo over the past year…but for some reason, I latched onto this one with fervency and resolve, and I didn’t let go until all the i’s were dotted and the t’s were crossed. Then, just when I thought it was done, I’d add an extra recipe and rearrange the existing ones until it was finally in the right order. And then I’d add another recipe and rearrange them again. Then I’d realize I didn’t have a picture of Walter in the cookbook and I’d start worrying that his feelings would be hurt, so I’d add a photo of Walter, which would throw off the third page of one of the recipes, and I’d have to figure out the order again—which would work out just fine, because, I would realize, the order needed further tweaking anyway. Then I’d add another recipe. Then I’d change a caption on one of my family photos.

Then, somewhere around the middle of August, I released it from my grasp, sent it to the printer, and passed out for six weeks.

happydanceBefore I post the link to my book trip schedule (and by the way, I have a really hard saying “book tour.” I’ve probably said it twice in the course of the last six years. It’s a weirdness I have that I will explore in psychological detail in a future post), I wanted to let you know that this Sunday, I will be visiting my friend David Venable on his QVC show, “In the Kitchen With David,” to cook a bunch of recipes from the new cookbook. (You can read about one of my past visits to David’s show here; it’s always so much fun, and pssst: I’m sneaking a special surprise in to give him at the end of the show. Don’t tell! Ha.)

(Don’t worry. It’s not a calf or anything.)

Here’s my book trip schedule!

Note: I’ll likely be adding one or two extra stops in the next few weeks, so check back from time to time.

Fall 2015 Book Trip Schedule: Dinnertime!

Can’t wait to see ya!

Eggs Pizzaiola

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

When you poach eggs in a flavorful tomato sauce and top them with fresh grated Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Get a crusty whole grain baguette and you have yourself a meal, perfect for brunch, lunch or dinner!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

This recipe was slightly adapted from The Staten Italy Cookbook; Nothin' But The Best Italian-American Classic from Our Block To Yours. As a New Yorker myself, I'm pretty picky about Italian food. These eggs were out-of-this-world GOOD! The book has a funny story with every recipes and flipping through it will make your tummy growl!

I didn't sway too much from the original, simply cut back on the olive oil and rather than finishing it in the oven, I did the whole thing on the stove. The book suggests not to wear white when you make them (ha!)!  Such a great, simple, inexpensive meal that's ready in about 25 minutes!

Eggs Pizzaiola – eggs poached in a flavorful tomato sauce topped with Parmigiano-Reggiano and Pecorino Romano cheese, you'll think you're having the best tasting raviolis ever! Easy, high protein, low carb and ready in less than 20 minutes.

Click Here To See The Full Recipe…

Sausage and Pepper Stuffed Spaghetti Squash

Sausage and Pepper Stuffed Spaghetti Squash

It's time for another fall recipe and this time I have an easy and tasty sausage and pepper stuffed spaghetti squash! This recipe could not be easier, you simply roast some spaghetti squash stuff them with a mixture of Italian sausage and diced red peppers in a tomato sauce and cover it all in melted cheese! A lot of the flavour in this dish comes from the sausage so choose some that you like and you can either make your own marinara sauce or use your favourite tomato based sauce. This recipe is a great way to enjoy some fall spaghetti squash and it a great way to cut down on the carbs since the spaghetti squash replaces the pasta!

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Breakfast for Dinner Recipes

Breakfast for Dinner Recipes

It's often fun to change things up by serving breakfast for dinner! I mean who doesn't love pancakes for dinner! I'm not talking about some lame toast and coffee breakfast or even a bowl of cereal breakfast but a hearty and tasty breakfast that you will look forward to having for dinner! Lots of breakfasts make great meals from special pancakes to french toast, eggs benedict, quiches, buns, rolls, muffins, hash, quick breads, coffeecakes, oatmeal, etc. If you don't have time to make a nice breakfast this week why not try to make it for dinner? No matter which of these breakfast recipes that you go for dinner this week you will definitely be looking forward to it!

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Slow Cooker Chipotle Chicken Zucchini “Fideo” Soup

Slow Cooker Chipotle Chicken Zucchini "Fideo" Soup – made low carb using spiralized zucchini noodles!

Tender-crisp veggie noodles make a wonderful low-carb pasta replacement in this delicious, Latin inspired "fideo" soup combined with bright fresh cilantro, creamy avocado and some crumbled queso fresco on top. The best part, it's easy to make, all made in the slow cooker which is also gluten-free and paleo if you leave out the cheese.

Most of you know how much I love my Paderno Spiral Vegetable Slicer, well my friend Ali of Inspiralized created her own spiralizer called the Inspiralizer which I tested out just for this soup. A few things that I love about the Inspiralizer are the blades are built in, so there's only 2 parts and the suction on the bottom is really great. She has 4 blades that cut perfect vegetable noodles. 

Click Here To See The Full Recipe…

the perfect manhattan

the perfect manhattan

Welcome to the 1000th recipe on smittenkitchen.com. One. Thou. Sandth. Didn’t I just start this thing? Wasn’t it only supposed to last six months? How did we let things get so out of hand? Wait, do I finally have an answer to the ever-present question “What do you do all day?” that’s not “Read The Awl and try to figure out what it means that most of my life goals look like this?” Hm, probably not.

what you'll need

Instead I’d like to talk about the Perfect Manhattan, which, to me, is currently the most glaring oversight — yes, yes, except the Russian Napoleon and/or Coconut Cream Pie, I got your email and they’re going to happen this winter or you should definitely fire me already — in the archives right now.

the perfect manhattan, assembly

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© smitten kitchen 2006-2012. | permalink to the perfect manhattan | 50 comments to date | see more: Bourbon, Drinks, Fall, Photo

A Very Organized Numerical List by Ree

wedding19. This week was our anniversary. We celebrated by driving the kids to various sports practices and eventually sharing a late dinner of take-out lobster tail that Paige and I picked up on our way out of Tulsa earlier that night.

And you know what? We wouldn’t have it any other way.

Alex leaving for college has taught us to savor every second of sports practices.

animals3. I made these cute little cookies this week. They were messy and ridonkulous and I wasn’t sorry.

mango9. I also made this mango salad this week! It was a triumph. Mango, jicama, red onion, tomatoes, avocado and a lime vinaigrette. I took it to Pete along with carnitas and refried bean casserole to thank him for a long summer of haying.

I thank people with food. I don’t even know how to write notes anymore.

Part if this is that I don’t know how to write anymore. You should see my handwriting! It’s disturbing and worthy of psychological analysis.

salad21. Salad on a stick! Hilariously weird. (And easy to eat.)

dukeB. This is Duke, also known as Dukie, also known as Dukie Pookie, also known as Toot-Toot, also known as Polar Bear. He is the sweetest, cuddliest, biggest-pawed animal I’ve ever seen.

OH, he’s a good one.

(Yes, Charlie. I still love you. Now go back to sleep.)

The Pioneer Woman Collection10. Thank you so much for your sweet, kind, wonderful support of my line since it launched in stores last week. It’s been so much fun for my family and me, and we so appreciate your emails, comments, and love.

picnic37. In addition to carpooling to soccer practices, filming football games, and approximately 9,449,200 other items on my to-do list, I happen to be shooting shows on the ranch this week and next week! We filmed a picnic show this week, and the picnic basket I had was stocked with subtle navy and tan plates and accessories, which my soul couldn’t take. So I tweaked and replaced things until it looked like a rainbow had exploded in the basket.

I slept very well that night.

IMG_10245. Meanwhile, I have a new episode on Food Network tomorrow—this one was filmed earlier this summer, and it’s about the “other” men in my life, meaning men other than my husband. There’s Lemon Bread Pudding for my father-in-law…

IMG_0039Sweet/sour suckers for my brother-in-law, who is a candy fiend…

_MG_1466Bartlesville Creme Pie, named after my homeland, for my dad…

mikeAnd these crazy, crazy delights for my brother Mike.

I hope you’ve had a good week.

I hope you have a good weekend planned.

I hope you’re happy and healthy.

I hope you know how much I love ya.



Maple Dijon Apple Cider Grilled Pork Chops

Maple Dijon Apple Cider Grilled Pork Chops

Today is officially the first day of Fall and it's still warm enough out to do some grilling so these maple dijon apple cider grilled pork chops are a great way to usher in the new season! As long as it's warm enough out I like to grill the pork chops for this recipe but it works just as well pan fried and either way they get smothered in a tasty maple dijon apple cider sauce just brimming with sliced apples. The sauce has a base of apple cider sweetened with maple syrup along with plenty of dijon mustard before adding some miso paste, soy sauce, sriracha and garlic to round things out. If you have the grill out feel free to grill the apples otherwise you can saute them until they are just starting to turn tender but are still a little crisp. (You can use either tart apples or sweet apples depending on how you like it!) No matter how you slice it, these maple dijon apple cider grilled pork chops are sure to become a staple in your fall recipe lineup!

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