Ham Sandwich Indicted!

Mushrooms are one of my all time favorite fungus. And Brie is one of my all time favorite cheeses.  So it made total sense that I try Ree Drummond's Brie Stuffed Mushrooms from her new cookbook, The Pioneer Woman Cooks: Food From My Frontier .  Unsurprisingly, it's a delicious combination, tied together with a "gremolata" of parsley, garlic, and green onions (and a splash of white wine).   The brie has to go somewhere, so you remove the stems from the mushroom caps. You could throw them away, or you could chop them up and add them to the parsley/onion mixture....which is what I did. Why let those delicious bits go to waste? To assemble, you just stuff pieces of brie in the caps, and sprinkle the sautéed parsley mix over it all. Baked in an oven for 15 minutes, the cheese gets melty, the garlic roasts, and the dish makes your kitchen smell like complete decadence. They were earthy and cheesy, and the brightness of the parsley and onions kept them fr...

If you're a woman who likes to cook, chances are you've heard of Ree Drummond--a city girl who meets and marries a cattle rancher in Oklahoma, with home-on-the-range adventures ensuing.  She cooks, bakes, home-schools her children and writes about all of it. I've only made one other Pioneer Woman recipe--her buttery, decadent cinnamon rolls--and found this to be a good opportunity to further explore her cooking. For our first foray into Ree Drummond's new cookbook, The Pioneer Woman Cooks: Food From My Frontier , my friend and fellow food blogger Shawnie Kelley (of  Manges! Mangi! ) decided to dive in head first with a meal of three dishes and a cocktail.The theme for dinner number one: recipes with alcohol in them. To start, we whipped up a batch of frozen Mango Margaritas, pictured above. As far as frozen cocktails go, these were pretty good...but then, it's hard to mess up tequila and fruit.  They're strong...1.5 cups each of  tequila and triple sec, and...