About two months ago, I was walking through Target’s book section and a cookbook caught my eye. I didn’t really have time to look too much at it but decided to buy it because of the beautiful cover and vibrant pictures inside. I quickly flipped through it and saw not only was this a cookbook but stories about the author. I put it in my cart and decided, if nothing else, it would be a great read. Not only was it a great read but it has some fantastic recipes. Although I have had it for a couple of months and have made a few recipes out of it, I decided today was the day I would spend an entire day with the Ree Drummond and her cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
I started this morning with bacon and pancakes. I quite honestly have never made pancakes that didn’t come from a mix and I have to say, these were the most light, fluffy, delicious pancakes I have ever had. They are a must try.
Edna Mae’s Sour Cream Pancakes
from p. 76; The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
- Place an iron skillet or griddle over medium-low heat. You want it to get nice and hot.
- Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda and salt.
- Stir together very, very gently. You want the pancakes to have some interesting texture.
- Whisk the eggs in a separate bowl.
- Add the vanilla and stir to combine.
- Pour the egg mixture into the sour cream/flour mixture.
- Stir together gently. Don’t worry about the mixture being totally combined, a little white and yellow swirling is fine!
- Melt about a tablespoon of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time.
- Cook for 1 to 1.5 minutes, then flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.
I hope you enjoy these as much as we did. They will definitely become a weekend staple in our house…yum! Right after breakfast, I was excited to get one of my favorite Pioneer Woman recipes going for our Sunday night dinner.
Spicy Pulled Pork
from p. 94; The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
1 whole onion, cut into quarters
1 five- to seven- pound pork shoulder (I use pork loin)
1 tablespoon chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons ground cumin
1 to 2 tablespoons salt, to taste
Freshly ground black pepper
3 tablespoons olive oil
2 tablespoons white wine vinegar
- Preheat over to 300 degrees F.
- Rinse off your pork shoulder or loin.
- In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil and vinegar. Pulse until totally combined.
- Pour the mixture over the pork and rub it into every nook and cranny of the meat, tucking it under folds and in crevices.
- Place the pork into a roasting pan or Dutch oven and add 2 cups of water. Cover tightly and roast for 6 to 7 hours, turning once every hour.
- Check to make sure it’s fork tender. Increase the heat to 435 degrees F and roast uncovered for 20 minutes or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.
- Shred the meat, using two forks to pull it apart. Place the shredded meat on a platter.
- Pour the pan juices over the shredded meat. This will ensure the meat stays extra tender.
- Serve with warm tortillas (I make my own fresh tortillas using Mexican flour).
This time I am going to freeze some of my leftovers to make some rockin’ tamales (maybe this will be next weekend’s blog post!). This is some of the most tasty and tender pork that you will sink your teeth into…that’s a promise!!!
It is not very often that I will tout all of the recipes in a cookbook but I have to say this fellow Okie has mastered the art of home cooked meals!
If you don’t already have this cookbook, buy it! If you don’t follow her blog, subscribe to the RSS feed or email! If you don’t follow her on Facebook, what are you waiting for? This woman is the quintessential do-it-yourself pioneer woman!