The Pioneer Woman Season 40 Episode 2

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Transcript

00:00Here's what's happening on the ranch. It's fiesta time and I'm making a delicious spread

00:08for a fun get-together. There's stunning, spicy Tex-Mex chicken that's slow-cooked and shredded

00:14and perfect with fun fixings, pico, pickled onions, and cotija cheese, all piled into

00:20incredible tacos. On the side, I'm making my take on beautiful charro-style beans that are a real

00:27crowd pleaser. And there's totally over the top loaded, and I mean loaded guacamole with so much

00:33good stuff in it and on it. I'm having all of those on my plate. Then finally, an incredible purple

00:40fruit syrup stars in fabulous frozen blueberry peach margaritas in a fruity spin on an all-time

00:48favorite cocktail. Join me for my fiesta feast. I am excited because I have friends coming over for

00:55dinner later, and I'm going with the safe and popular choice of a Tex-Mex spread. And I'm starting

01:03with a low and slow recipe, spicy Tex-Mex chicken. It's going to be the star of a taco bar, and I'm

01:11cooking it in the slow cooker just to give me one less thing to do at the last minute. I added the

01:17chicken to the slow cooker first, and I used boneless, skinless chicken thighs, which is always my favorite

01:23cut of chicken. And then I have a whole bunch of things to add to the slow cooker. Some red enchilada

01:29sauce, and a can of diced tomatoes and green chilies. It is a staple. And a small can of just chilies,

01:40just to kind of drive home that green chili point. And then I have a couple of chipotle peppers that I'll

01:47grab out of this can, and I'll add those. And I'll make sure to get some of the adobo sauce from the

01:54can as well. Chipotle peppers are amazing. They're smoky, they're spicy, but they're not overpowering,

02:01so I love adding them to, like, stewed chicken and soups. It adds so much great flavor. And then chili

02:09powder, about a tablespoon or so, and cumin. I seem to always use chili powder and cumin together,

02:18whether I'm making chili or Tex-Mex chicken or lots of soups and stews. And plenty of salt and pepper.

02:28Have I ever told you my strongly held belief about slow cooker recipes? To me, it defeats the purpose

02:35if you have to brown something before you add it to the slow cooker. So almost across the board,

02:43the recipes that I cook in a slow cooker are basically throw it all in and turn it on. You'll

02:49notice I didn't sear the chicken or brown it. To me, I just feel like that defeats the purpose.

02:55This is really the perfect amount of chicken for my friends who are coming over, but honestly,

03:01you could double or possibly triple the amounts I just added to the slow cooker and wind up with a

03:07big bunch of chicken, whether you're having a bunch of people over or whether you want to freeze some of

03:13it for later. And this chicken, once it's shredded and back in the juice, is perfect for so many things.

03:21Tacos, as I'm serving, nachos. You could put the chicken inside enchiladas and make chicken enchiladas.

03:28It is just one of those recipes that is perfect every time. Okay, now the lid goes on. And I'm going to cook

03:37this chicken for three hours on high. And it's so nice to get that started early. So when friends come over,

03:44you've got to have drinks. So I'm going to make margaritas. And I'm going to take the frozen root. I'm going to

03:50make blueberry peach margaritas. I love these. It's such a perfect balance between the blueberries and the

03:57peaches. It's cool and refreshing and always scrumptious. I'm going to make the syrup because

04:04that is something you can easily make ahead of time. I used frozen blueberries and I'm also doing

04:10frozen peaches and then some regular sugar. And I'll add lime juice and lime zest. Margarita syrup is

04:23such a great thing to make before you have friends over for a Tex-Mex spread. And in fact,

04:29this syrup could be made one or two days ahead of time and just kept in the fridge. And I think what

04:35I love about it is that there is no limit to the combinations of fruit. I have done raspberries mixed

04:42with peaches. I've done an all-mixed berry version. Any kind of fruit you can imagine would be great in a

04:49frozen margarita. Here are just a couple of ideas. I am a huge fan of salted melon margaritas where you

04:56just throw two cups of cubed cantaloupe into a blender along with the juice of two limes, a third

05:03a cup of agave for a little sweetness, a pinch of flaky sea salt, and blend it until everything is

05:10combined. Then you pour the cocktail base into a fine mesh strainer over a bowl, strain it through the

05:17sieve, push it through slightly to get all the juice, and then you chill it. After that, add tequila

05:24and orange liqueur, mix everything together, and pour the margarita into a rimmed glass. And once I

05:31made blackberry lime margaritas. First, I made a fruit syrup with half a cup of sugar, half a cup of

05:38water, and the zest and juice of an orange. I heated it until the sugar dissolved, then let it cool.

05:44Next, I put frozen blackberries in the blender with lime juice, the orange simple syrup, blitzed it,

05:51and poured it into an ice tray all ready to freeze. When it was cocktail time, I threw four of the

05:58frozen margarita cubes into the blender with two ounces of silver tequila, a cup of ice, and blended

06:05it to frozen deliciousness. Then I poured it into a sugar-rimmed glass and garnished it with blackberries

06:12and lime. It was so good. And speaking of good, back to the blueberry peach margarita.

06:19Okay, and then the zest. And it's so easy because if you use frozen fruit, you can make them all year

06:27round. You don't have to wait for blueberry or peach season. Okay, I got all of that mixed together,

06:34and now I actually need to cook this so I can turn it into a syrup. So it goes on the cooktop,

06:42and I'll turn it to about medium-high. And I'll just cook it until all the fruit breaks down,

06:49and it turns into a thick mixture. And then I'll strain it, chill it, and it'll be all ready for

06:54margaritas. It is so nice to have two things pretty much done already. So next up, cowboy-style beans.

07:07I am getting excited for my friends to come over for Tex-Mex food tonight, and I am going to make a

07:13delicious batch of charro beans to go with our taco spread. They are so flavorful and full of good

07:20stuff, and they're going to be just the thing with the tacos. So I'm getting some veggies going now.

07:26I put some olive oil in the pot and added a bunch of onion, and I have some jalapenos that I diced and

07:34seeded. And same with the poblano peppers. You could do colorful bell peppers if you have those on hand,

07:43along with some garlic. So much flavor so far. And then here we go again with

07:49chili powder. And you guessed it, it's BFF cumin. I really should just mix cumin and chili powder in

07:58one big vat. I use them together all the time. All right, I'm also going to add plenty of salt

08:07and pepper. I'm making a lot of beans. I can always season more later if I need to, but it's good to

08:13have a salty start. And then I'll stir this mixture around and let it heat up and let those flavors

08:21develop, especially the spices. Oh, what a great mixture. I'm going to crank up that heat a little bit.

08:29And while the veggies start to cook, I'm going to drain the beans. I have been soaking these pinto beans.

08:37They've been soaking overnight and they've absorbed so much water. When I first put them in the bowl,

08:44they were covered in water and they've just slowly absorbed them. I'm going to give them a rinse.

08:50And this is a really good way to ensure that the beans cook evenly and they don't take as long to

08:57cook if you soak them ahead of time. I also think the texture of the beans when you soak them overnight

09:03always winds up being better. They're just softer and they just seem to have a better consistency.

09:11All right, I'll stir the beans in. This is getting hot in there. Now in charro beans, you usually see

09:17some kind of chorizo or cubed meat. So I'm going to add cubed ham, just cut into sort of a large dice.

09:26And this is a good time to add in some bay leaves. And for the liquid, I'm just doing chicken stock.

09:36And I love doing this with beans, a bottle of beer. I first did this a year or two ago when I made a

09:45huge batch of beans. I actually added just as much beer as I did broth and the flavor was so good.

09:52So now I just need to stir this, make sure it's all mixed up. This is kind of a loaded bean dish.

10:00There's so much stuff going on. So it's a great dish to kind of clean out your produce drawer if you have

10:07some odds and ends, different colors of onions, different colors of peppers, even mini peppers

10:14that you're needing to use. You could put zucchini in there. Honestly, anything goes. Just chop it up and

10:20throw it in with the onions and it'll become part of the beans. It'll actually make it even more

10:26delicious. You cannot go wrong with these beans. There is very little way you can mess them up.

10:33I think a big pot of beans is always a no-brainer, especially here on the ranch.

10:37It's just so hearty and comforting. And if you cook the beans right, it just can be such a sublime dish.

10:45Okay, I'll put the lid on the pot. I'm going to leave a little bit of a gap so it's open. And I'll

10:52bring this to a boil and then I'll reduce it to a simmer and let it cook for a good three hours. So the

10:58beans will be done right about the time the chicken is. Meantime, I'm going to go get some chores done,

11:04tidy up the house a bit, and I'll see you back here for some cooking later on.

11:08It is almost party time and I am back in the kitchen getting ready to make a batch of loaded

11:18guacamole, which I happen to be very thrilled about. I've just finished cubing four avocados.

11:26They're nice and ripe and I'll get the last into the bowl. Now first I'm going to add kind of the usual

11:33suspects that I would add no matter what kind of guacamole I am making. Lime juice, very, very

11:40important. You want to keep that avocado from turning brown. And then some garlic quite a bit

11:48and lime zest just to really brighten up the flavor. And then I'm going to go in with my big old fork

11:56and just mash it. I tend to like to have big chunks of avocado in my guacamole. I don't like

12:03guacamole that feels like it's been pureed in a blender. I really like mashing it by hand and

12:09leaving as many chunks as I want to. This is a loaded guacamole, so by nature it is going to be super

12:17chunky, filled with so many wonderful surprises. I like good old basic guacamole, but I also love just

12:26adding pretty much everything but the kitchen sink. All right, let me just give it a few more.

12:33Mashes or smushes or whatever word we're using. My gosh, look how good this looks already. Oh,

12:41I hope they serve avocado in heaven. A lot of times I'll just serve sliced or diced avocados,

12:49but for this, since I'm having friends over, I thought guacamole would be the way to go.

12:54And I'm also going to serve it with chips so they can eat it on its own with chips,

12:58or they can pile it on top of their tacos, or they can eat it with a spoon if they want to.

13:03You never know where the evening's going to go. All right, this looks fabulous. I'm going to add some

13:10salt and pepper, and then this is where the loaded guacamole comes in. I'm going to add a whole bunch

13:18of good stuff. Pickled red onion. Look how bright, beautiful, and purple that is. I'm going to add

13:25enough to really be able to be seen in the guacamole. I'm also going to add some diced tomatoes,

13:34and keep in mind that everything that's going in the guacamole is also going to go on the guacamole

13:41when I get it all mixed together. So cotija cheese, which is so wonderful and mild, and I love the

13:49consistency that it adds to the guacamole. Some mini diced serrano peppers, or you could do

13:57jalapenos, or you could even do pickled jalapenos if you want to, along with some cilantro. All righty,

14:04now I'm going to stir this, and this is only part of the loaded guacamole story. And look at how

14:13gorgeous this is. You can see those bright purple little bits of pickled red onion. I think it's so

14:22gorgeous. Okay, so that is all mixed together. Now to serve this, this is where it gets really fun.

14:30I'm going to go ahead and switch to a spoon, and I have sort of a shallow dish, and I want to get this

14:37in a big pile kind of right in the center of the dish. I like to use a shallow dish just so you can

14:44really see what's going on. All righty, so I'll kind of get it settled down, and then I'm going to create

14:52just a little bit of a well in the center because I'm going to spread on some sour cream. So you want

15:01to get this nice generous kind of cloud of sour cream right in the center. And then I'm going to go

15:07back to all the ingredients I stirred in, and I'm going to sprinkle them on. So I kind of scatter

15:14more red onion around, then back to the rest of the tomatoes. And you want to get it on the sour cream

15:22too. And then more Cotija cheese. I swear if the goal was to totally cover up all evidence of the

15:31avocado, I think we're going to accomplish that. And then some more Serrano peppers.

15:38How inviting is this though? My goodness. Nothing better.

15:45Some more cilantro.

15:46And then that's it because I'm out of ingredients. I use them all. I put it all in the loaded guacamole.

15:56I am so tempted just to go put on my comfortable clothes, curl up on the sofa,

16:04watch a bad reality show with a bag of chips and this dish. But I better not do that.

16:11My friends will wonder, what's got Ninda Rhee? She's not as sociable as she used to be.

16:16So I'm going to let that sit. And I will go ahead and check on the chicken. And it is

16:23beyond perfect. The sauce that it cooked in is so rich. So I'm just going in with two big forks

16:31and I'll shred the chicken. You can shred it to smithereens and just make it super tiny,

16:38or you can keep it in big chunks depending on what you need it for.

16:42I just want to show you what this chicken looks like after it cooks. And then just look at how

16:48easily it just falls apart. And I love the chicken thighs because they stay just really nice and

16:55moist and flavorful. So I'm sort of shredding it up into big chunks. And then I'll take a few of the

17:02big chunks and shred them into fine chunks. And what's great is when you build those tacos,

17:08you get so much of this sauce. So good. Before I shred the rest of this, I better take a bite.

17:15I'm calling it entertaining quality control. Mmm. All right. I better keep shredding.

17:23Ooh, that's good.

17:23I've got almost everything ready for my fiesta feast with my friends and they're almost here.

17:34So this is the perfect time to whip up a batch of frozen margaritas. Are you ready? Here we go.

17:40So first ice, lots of it. I want to fill the blender, so I'll need a bunch of scoops.

17:47Now I'll add the delicious chilled blueberry peach syrup I made earlier. Oh, the color is so

17:54incredible and so festive. Now for the hard stuff, a cup of tequila. And I'm using silver tequila to

18:01keep the colors really vibrant. Then a fourth a cup of triple sec orange liqueur. And finally the

18:08juice of two fresh zingy limes. So now it's time to blend everything together. It just takes a few

18:15seconds of cocktail patience to turn these delicious ingredients into the most amazing frozen blueberry

18:21peach margarita. Then all that remains to do is take the lid off and admire it. Oh, there is no prettier

18:30color on earth. And just wait till you see this in a glass. All right, everything is officially ready,

18:35so I'm going to set it all out for my guests.

18:42Okay, the food is all laid out. It looks amazing. Everything from the shredded chicken for tacos.

18:48I've got all the fixings to make tacos, that loaded guacamole. And let's talk about these charro beans.

18:57They cooked just perfectly. And all I need to do is just garnish them with cilantro quite a bit.

19:06And then I'll save what's left and put it back on the little taco bar. Looks amazing. Now I can't

19:14exactly build a plate until my friends get here. So let me give you a preview of what it's going to look

19:20like. First, I'll show you the fixings. Pico, pickled red onion, cotija cheese, cilantro, lime to squeeze

19:29over, and charred tortillas to fill and turn into terrific tacos. And this is how you serve. With two

19:36tacos stuffed with spicy chicken and topped with all the fixings. And of course, guacamole, chips,

19:43and beans. A little bit of everything. Why not? Oh man, the colors are amazing. And just wait till you

19:51taste it. So I have some little lime slices. And the first thing I'm going to do is just run a slice of

19:58lime around the inside and outside of the rim. And I have a mixture of sugar and lime zest. And so I'll just

20:09kind of set it in the sugar. I have always been a person that prefers a sugar rim on my margaritas

20:18rather than a salt rim. And I love this because you get little bits of lime zest with every sip you take.

20:26And then this beautiful proudly purple margarita.

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