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The Pioneer Woman - Season 40 Episode 4 -
Take Comfort
Take Comfort
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00:00Here's what's happening on the ranch. I'm taking comfort on the road with two classics mashed
00:08together. Marvelous meatloaf sliders and making chicken pot hand pies all in one grab and go
00:15ranch favorites. Then I'm elevating old school pimento cheese BLTs. My most favorite food on
00:22the move. And finally putting a spin on homemade crustless PB&Js. Delicious portable eats for
00:29kids of all ages. Wherever you're going be sure to take comfort. Being in the middle of the country we
00:39sure love comfort food around here and being a working cattle ranch we also love food that can
00:45be portable. So I am going to combine those two wonderful categories and make some comfort food
00:52that's really easy to take on the go. I'm going to start with the ultimate comfort food meatloaf
00:59and I'm going to turn it into sliders. It makes the best portable sandwich. Perfect for those cowboy
01:07types in your life. I tore up some white bread and honestly the cheaper the bread the better.
01:14And then I just poured in some whole milk and that bread is going to slowly start soaking that up.
01:20And then in goes the ground beef. And I'll kind of break this up when I put it in so it'll be easier
01:27to mix together in just a sec. And the rest of the ingredients are just standard for my meatloaf
01:34whether I'm making sliders or just a big ol' loaf. So I added some grated Parmesan cheese.
01:41A couple of eggs which kind of helps everything bind together. A little bit of grated garlic.
01:48You don't want to overpower it but the garlic if you leave it out will mean the meatloaf is really
01:54missing something special. And then some seasoned salt and plenty of black pepper. I think I've been
02:02telling you for about 15 years now that cowboys love black pepper but it's so true. Some truths are just
02:10timeless. All right I'm gonna smush it around a little bit more. And the final ingredient is some
02:18bright green parsley. Just fresh chopped parsley. And then you know you can go in with your hands if
02:26you want to. But you know I've got sleeves. I've got fingernails. So if the ground beef isn't
02:33very cold out of the fridge it's real easy to mix it together. And honestly I love meatloaf that
02:39has a little bit of texture left. So I like big chunks of bread here and there. So I'll stop just
02:46short of really smushing it all together. All righty. Now to make it easier to make the sliders
02:53I'm going to cook the meatloaf mixture in a mini loaf pan. I already greased it and I'll get this
02:59mixture into each well. Okay the meat mixture is in the neat little loaf pan. So I'm gonna make the
03:08glaze to go on top of the meatloaf. Which in my humble opinion is just as important as the meatloaf
03:15itself. So it starts with ketchup which is just a classic comfort glaze for meatloaf. And I'll add a
03:22little bit of yellow mustard. A little bit of apple cider vinegar just to give it a little extra bite.
03:29and you got to have the brown sugar. And that's what helps make the glaze super sticky.
03:36I've made meatloafs with different glazes. I've done sort of a barbecue sauce baked glaze. I've done
03:44kind of a chunky tomato glaze. Nothing tops the original meatloaf glaze made with bright red ketchup.
03:53Any time I get meatloaf in a restaurant I always check the glaze first. If it's bright red I know it's
04:01going to be good. Okay now this is going to be the glaze on top of the meatloaf. But I'm also going to
04:08make a spread out of this glaze when I build the slider. So I'm going to put a couple of spoonfuls into a
04:14into a separate bowl. And now I'll just divide this mixture among the six little meatloaf loaves.
04:25Meatloaves, meatloaf loaves. I love making the meatloaf in these small wells because when you make a
04:33great big loaf of meatloaf sometimes it's a little tough to get the center fully cooked. You really have
04:41to pay attention. Take the temperature. In this case it's so easy to make sure they're fully cooked.
04:48All right I'm going to cook these in the oven at 350 degrees for about 25 minutes.
04:53And then I'll take the pan out and let them cool for 10.
05:00Okay the meatloafs are all cooked and they've cooled a bit. And I'm just slicing the last one
05:06in two. And as you can tell they just wind up being perfect little meatloaf patties for the sliders.
05:13And before I build the sliders I took some of the glaze out before I put it on the meatloaves.
05:19And I'm mixing it with mayonnaise which results in basically meatloaf mayo I'll call it. This was
05:28basically what I dipped my fries in when I was a freshman in college. And I've loved it ever since.
05:35All right to build the sliders I've got little just Hawaiian rolls and I'll put a little meatloaf
05:45patty on first. And then on top of the meatloaf I'm going to put a little piece of cooked bacon
05:52because usually when I make meatloaf I wrap it in bacon strips before I bake it. So this is just a
05:58little bit of a different approach. And then I have a cute little lettuce leaf. Put that on and then
06:05you need to have a couple of pickles to go on top of the lettuce leaf. And then for the top bun this is
06:11where the mayo mixture will come in. So I'll add about a spoonful and spread it out. You want to add
06:18enough that it just slightly drips out but you don't want to add so much that it just inundates
06:24everything. And then this goes on. What a beautiful little slider. I'm going to add a little pick just
06:30to keep everything together. As you can see it's very helpful to do so. Okay that's one built. Now
06:37I'm going to do the same with all the rest.
06:42How ridiculously awesome did these look. Nothing better than a meatloaf slider. Now to take these to
06:49the cowboys I would just put a tint of foil over the top and just serve them right on the board on a
06:55tailgate of one of their trucks. Another thing you can do is wrap them individually in little plastic
07:01bags or paper bags. They're perfectly portable and outrageously delicious. My kind of recipe.
07:13Portable food is seriously a way of life out here. Whether it's the cowboys grabbing something and
07:19taking it with them or the boys through the years taking food to their football practice.
07:26I just love having things for my family to grab and go. Well I'm going to show you how to make
07:32portable chicken pot hand pies. They are so delicious and you won't believe how easy they are to make. It
07:40uses about four different shortcuts but they're so great to have in your freezer or just to bake and give
07:48them to your family to take on the go. Now one of the shortcuts is store-bought rotisserie chicken
07:53and I just shredded it up. The second shortcut is honestly a comfort ingredient that I would never
08:02want to be without. Cream of chicken soup. It's condensed canned soup. It's the same kind of soup that
08:10all of our grandmothers used to use to make casseroles. And when you want to kind of make a chicken pot pie
08:16filling without doing any cooking, this is the perfect ingredient. So shortcut number three is a bag of
08:25frozen mixed vegetables. This is the mix we all know and love with carrots, corn, and peas. And then
08:33a good amount of salt and pepper. And then this gets mixed together. Yes, this is the chicken pot pie
08:41filling for the chicken pot hand pies. I mean, how simple is that? And really the beauty of this recipe
08:49is that you can take it and go on the road. And you cannot do that with a regular chicken pot pie.
08:55Definitely not. Okay, everything is mixed together and so the filling is ready. And I'm going to show you
09:02how to build these amazing little pies with the fourth shortcut ingredient, which is frozen puff pastry
09:10that I have thawed. I've got four sheets. And to me, frozen puff pastry is actually a very elevated
09:19ingredient. It is so beautiful when it bakes. I love how flaky the puff pastry is and it makes these seem
09:25really special. So I basically followed the line of the fold and cut the big piece in three strips.
09:34And I'm just going to go across and cut it in the other direction. So you wind up with six rectangles.
09:43And there's going to be a bottom and a top. So I'm going to grab some of the filling,
09:50just a little under a quarter cup and it goes right in the center. And it's sort of a fine line. You want
09:57to add enough filling to really, you know, have something to bite into when everybody eats the pies,
10:03but you don't want to get them so full that they burst open or spring a leak while they're baking.
10:10So for the top pieces, I'm going to have some fun and sprinkle on just a really small amount of
10:18of shredded cheddar on each one. And a sprinkle of chives. So pretty.
10:31Okay, now for the egg wash, because I want these two pieces to stick together. So I'm going to put
10:37the egg wash all around the bottom one, just around the edge. And this basically acts as glue.
10:47You can also do water. Honestly, that works too, as a glue. So instead of putting the cheese and chives
10:55inside, I'm actually going to keep it on the outside of the pie. So just get it on there and
11:01lightly press just so the top lines up with the bottom. You don't want to flatten them. You just
11:08want to press it so that the crust lines up on the top and bottom. And then the third little press
11:17and then the last thing to do is seal the deal with a fork. And you just go around the outside of
11:23the pie. And if you kind of smush a piece of cheese here and there, that's just fine.
11:29You want to really press those. So when these are baking in the oven, you don't wind up breaking your
11:34heart when you open the oven and they're all busted all over the place and leaking.
11:40I am not being precious about this at all. I'm just getting the job done.
11:45Okay. And the very last step is to brush the tops with more egg wash. And you want to kind
11:53of press the cheese and make sure it's kind of adhered to the puff pastry. And just kind of
12:00of dab it all over. A little dab will do you. Okay. So that's three chicken pot hand pies all built.
12:11Now I'm going to do the same with the rest of the ingredients and get them all on sheet pans.
12:15These look amazing. So they're going to go into a 400 degree oven. I'm going to bake them for 15 minutes.
12:27The puff pastry is going to get nice and golden. And when they're done, I'll take them out and let them sit for five minutes.
12:40I'm just admiring these absolutely gorgeous chicken pot hand pies. Can you believe how simple that
12:47filling was to throw together and just how glorious these look? They almost look like something you'd see
12:52in a bakery case. So basically what you do is pull these out of the oven, let them sit for a bit,
12:57as I did, and then wrap them individually in foil and then just throw them to your loved ones on their
13:03way out the door. They're so easy to eat in the car, on the go, at practice. Now I do want to show you
13:10the inside of one of these, because obviously if you're on the road when you eat this, you won't have
13:15a serrated knife with you. But look at this. Oh my goodness. You see that chicken, you see the veggies,
13:24and it's amazing that you can get all the goodness of a chicken pot pie without mess. All right,
13:31next time you need to make some food on the go, I highly recommend chicken pot ham pies.
13:37Today it's all about portable comfort food, and in my opinion, it doesn't get more comfort food than
13:52a good old BLT sandwich. It's honestly pretty hard to improve on a good old BLT, but I'm going to show
14:00you how to. I'm going to make a pimento cheese BLT. It's a sandwich that I love to take on the go
14:07whenever I have to go to Tulsa or run to town for a meeting, and it is incredible not just because
14:13there's pimento cheese, but also because the bacon itself is taken to a whole other level.
14:20So I'm going to cook the bacon in the oven, and I'm going to add a seasoning mix to the top of it.
14:25I started with brown sugar and chipotle powder. I'm going to add plenty of black pepper,
14:31and then for a little more heat, some crushed red pepper. I love making little brown sugar-based
14:40seasoning mixes to go on bacon to bake it in the oven. It just kind of turns it into
14:46a candied bacon situation, and the heat from the chipotle powder and from the crushed red pepper flakes
14:53just makes it irresistible. I try not to make too much of this at a time whenever I do make it,
15:00because I cannot control myself around it. It is so good. Okay, this is all mixed together. Now for this,
15:07I use thick-cut bacon, and I've got it on a rack over some foil, and for the first stage of cooking,
15:15I'm going to spread the top with this seasoning. I need to save enough for the other side, so I don't
15:22want to use it all on the first side. Okay, one more little sprinkle.
15:29Okay, this is all ready for the oven, so I'm going to bake it at 425 degrees for seven minutes,
15:36and then I'll take out the pan, flip the bacon, season the second side,
15:40and put it in for another seven minutes until it's all cooked.
15:52It's BLT time, my favorite time. The bacon is out of the oven. I'm going to show you that in a second,
15:58but what makes this a pimento cheese BLT is this wonderful pimento cheese recipe. This in itself is a
16:07comfort food for me. I've made it for years, and it's so simple to throw together. I just added
16:13softened cream cheese to the mixer, along with mayo, Dijon mustard, adobo sauce from canned chipoles,
16:21some black pepper, and mixed them until they were combined. Next, I added grated sharp cheddar cheese,
16:29grated Monterey Jack, and mixed them in two. Then added drained diced pimentos, chopped dill,
16:37some salt, and gave everything a final mix. Then I spooned the pimento cheese into a bowl,
16:44covered it, and chilled it. This pimento cheese is honestly the best, and if you're going to make a
16:52pimento cheese BLT, you really want to pile on the pimento cheese, as I have done. So the L for the BLT is
17:01lettuce. So I'm going to put a couple of pieces on top of the pimento cheese. Okay, and then the T is
17:08slices of tomato. I remember when I was a little girl, I would order BLT sandwiches without the L and
17:15tea. So basically a bacon sandwich. Okay, speaking of bacon, this is a BLT, so I am not going to be shy
17:25about putting the bacon on here. And just look at this glorious bacon. It's so glossy, and you can see
17:32the little peppers on there, and the color is just divine. Okay, so I think three ought to be perfect.
17:40And then I'll put the top piece of bread on. This is sourdough bread, and I just generously buttered it,
17:46and put it in a pan to get it nice and golden. What a sandwich. Now I usually like to slice it in half,
17:55first of all, so I can admire the beauty. But second of all, if I'm going to wrap it in parchment
18:02or a plastic bag to take with me, I want to have it already cut because it just makes it that much
18:08easier to eat. All right, let's take a look. I mean, I'm speechless. Wow, that doesn't happen very often.
18:19Portable comfort food does not get better than this.
18:28I'm running to town on an errand, but I have one more portable comfort recipe to share with you.
18:34My homemade crustless PB&Js. They're a homemade version of a famous store-bought snack. My kids
18:42always loved them. And when you see how delicious these homemade versions are, you're going to want
18:48to make them really soon. They start with homemade peanut butter. Who knew that was so easy? Let me
18:54tell you how to whip that up. So for the peanut butter, first you tip two cups of unsalted peanuts
19:01onto a sheet pan. Then put them in the oven to roast at 350 until they're just starting to turn brown.
19:07It takes about five minutes. Then take them out and let them cool for 10 minutes. Next,
19:13put the roasted peanuts into a food processor and process them until they're very smooth.
19:19This takes about 10 minutes, which seems like a long time, but you got to stick with it.
19:24The mixture is going to go from dry to clumpy and then finely, nice and smooth. Then, and only then,
19:32add one teaspoon of maple syrup, a teaspoon of kosher salt, and pulse the maple syrup and salt into the
19:40peanut butter. Honestly, making homemade peanut butter is so much fun. Store-bought is totally fine,
19:46of course, but the texture of the homemade is so good. All right, so once you have the PB,
19:53and J's. Okay, so eight PB and J's coming right up. Just put a tablespoon of the peanut butter in the
20:01middle of a slice of bread, along with a tablespoon of strawberry preserves. Put the second slice of
20:08bread on top and cut out the center with a three-inch biscuit cutter, which is the perfect size. Then,
20:15pinch the edges of the bread together and put the PB and J on a parchment-lined sheet tray,
20:21along with seven more sandwiches. So, you can just eat them right away, or you can pop them in the
20:27freezer and flash freeze them, then keep them in a plastic storage bag for whenever you need a little
20:33snack. Like now, for instance. Who said you don't need a little comfort food when you're out and about
20:40running errands? I know I sure do. Well, with that, friends, I'm going to leave you with one final thought.
20:46When it comes to portable food, take comfort. Bye. Have a great day.
20:55Mmm. Yummy.
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