If you, or anyone you know, has taste buds, you must try a recipe from the Ree Drumond, aka the Pioneer Woman. I don’t know how she does it, but her recipes are nothing short of amazing.
Brandon’s parents are visiting, and his mother just celebrated a fairly significant birthday last week. Unfortunately we are not the rich kind who can afford extravagant gifts, but I can give the gift of cooking, and with Ree’s help, my meal was borderline extravagant (but not for the wallet). (I should mention here that Brandon’s mom did help me cook since we never get to cook together, so I can’t take ALL the credit for making the meal!) For dinner I made Spaghetti and Artichoke Hearts with Tomatoes, Chicken from the Chicken Parmigiana recipe, and Rosemary Acorn Squash.
The spaghetti was the real winner. When I first mentioned I was making spaghetti, I think she may not have believed me. Who makes spaghetti for their mother in law’s birthday dinner? I do. When it tastes as good as this spaghetti does, you could make it for Christmas dinner and get very few complaints.
The Acorn Squash was the surprise hit because none of us have had acorn squash in the past, and who would have thought to pair rosemary and brown sugar? I’m sure you culinary masters would, but I would not.
The chicken was a perfect compliment to both because it was simply seasoned with salt and pepper to allow the rest of the meal to speak for itself. The meat is usually such a super star in big dinners, but not this time! If you don’t eat meat, you could skip on the chicken and your meal would not suffer.
Of course, dessert is just as important as dinner if it’s a birthday dinner. I made the Pumpkin Cheesecake from the book, The Joy of Cooking (a must-have for any kitchen).
I don’t know what the protocol is for posting other people’s recipes or pictures, and since I failed miserably in taking pictures of our meal, I’ll just tell you to scroll your little mouse back up a little and check out Ree’s recipes. Each one has a hundred pictures that are almost as delicious as the food (well, not a hundred, but a lot, and they are delicious if you can use that word to describe a photo).