Food from Her Frontier...

Hey!  Welcome to Bake at 350 goes SAVORY if this is your first time here (and even if it's not)!  Yes, we take a break from eating cookies now and again.

Today, I MUST tell you about the Pioneer Woman's new book:

The Pioneer Woman Cooks: Food From My Frontier

Let's start with this.  I want to make every.single.recipe in it.  Every one.

Let me show you...

Yes, please.

Not only is the book filled with incredible recipes and beautiful photography, it's also filled with Ree's humor and more glimpses into life on the ranch.

Cowboys, horses, and lots of beautiful Oklahoma Sky.  (This OU grad loves that part.)

Right after I received the book, I found kiddo curled up on the couch reading it.  "Picking out some recipes to try?" I asked.  "No," he said, "just reading the stories."  I love that.  It's not just a cookbook...it's a treasure.


{Side note, do you ever look at the inside of book jackets?  I love the hard cover of this book.  Sometimes I think I'll take all book jackets off of my books.  Is that weird?}


Here's what we made tonight:

Oh yeah, babe.  Beef & Bean Burritos.  They were a HUGE hit with my cowboys...and this cowgirl...and they were easy to make, too!  {PS...that's my picture...Ree's is much prettier. :)}

You know what?  I think you need a copy.  Yes, YOU!

{OK...one of you.}

To Enter: Leave a comment on this post telling me where you normally purchase your cookbooks...Amazon, Barnes & Noble, local bookshop, Target...?

Enter through midnight March 31st.  US residents only, please.
Good luck & happy trails! ;)

***giveaway closed. congrats, kristine!***

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Mini Tamale Pies...and they're light, too!

Are you like me?  Do you always have cans of beans and tomatoes in the pantry?

Well, get ready to use them in this quick, easy, LIGHT recipe...our entire family loved it!

You'll also need polenta.  But, you don't have to make it.  Look for it in a tube, like this...

...right in your produce section.  I used this green chile & cilantro version, but plain is fine, too.  you'll only use half of this tube.

{Side note: polenta slices cooked up in a little oil topped with sour cream and pico?  Yummy and quick lunch.}

 
*mini* Tamale Pies

 {serves 4, adapted from Everyday Food Light}

vegetable oil
1 bunch green onions, sliced, green & white parts separated
2 garlic cloves, minced
kosher salt
freshly ground black pepper
1 (15 oz) can pinto beans  (rinsed and drained)
1 (15 oz) can black beans (rinsed and drained)
1 (14.5 oz) can diced tomatoes
1/4 cup water
1/2 (16 oz) tube green chile & cilantro polenta, sliced into 4 rounds (plain is fine, too)
1/2 cup packed fresh cilantro, plus more for serving
1/4 tsp. Tabasco
3/4 cup grated Pepper Jack cheese
pico de gallo
sour cream
tortilla chips

Preheat oven to 400.

Brush four 10-12 ounce oven-proof ramekins with oil.  Place on a cookie sheet and set aside.

Heat a little oil in a skillet over medium heat.  Add the  white parts of the green onions and the garlic along with some coarse salt and black pepper.  Cook, stirring constantly, about 1 minute. Add the pinto and black beans.  Add about 3/4 of the can of tomatoes (reserve the rest for another use).  Add the water.  Stir and bring to a boil.  Mash about 1/4 of the mixture while in the pan.  Reduce to a simmer and cook until thickened, about 15 minutes.

Meanwhile, place one polenta slice in each ramekin. 

Remove the bean mixture from the heat and stir in the green parts of the green onions (reserve a bit for garnish), cilantro and Tabasco.  Season with salt and pepper, then taste to check seasonings.  Add more as needed.

Spoon the bean and tomato mixture on top of the polenta.  Top each with the cheese.  Bake for 15-20 minutes, or until bubbly.  Let the ramekins sit for 10 minutes before serving.

Serve with pico de gallo, sour cream, Tabasco, more cilantro and tortilla chips.

Don't you just want to dig right in??!?