Pioneer woman wrap

Pioneer woman wrap DEFAULT

Crispy A.M. Wraps

  1. Cook the tater tot rounds according to the package instructions. Set aside.
  2. Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
  3. Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
  4. To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
  5. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.
  1. For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
  2. For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.
  3. For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
  4. For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
  5. To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!
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I have a confession to make. Are you ready? Here goes.

I have become a room service person.

Now, obviously this doesn’t come into play in my daily life on the ranch. There is no room service offered on the ranch. And if there were room service offered on the ranch, I would have to be the one to make it, and that sort of defeats the whole purpose of room service, which is to press a button on a phone and have food show up on a tray or cart 20 minutes later. But I found as I traveled over the last year—mostly for my cookbook tour last fall—I worked myself into a groove of checking into the hotel, making a beeline for the room, changing into my yoga pants, and quickly ordering something from room service because by the time I got to where I was going, I would be starving. And while room service admittedly isn’t a very economic approach if one travels a lot, I found that during the times I was away from the ranch and feeling homesick, the benefit of being able to curl up in a cozy hotel room and eat something yummy while watching Bravo became part of my survival.

Thank you for letting me share.

Oh, and I have a point: Last week I went to Dallas for one day—and, true to form, ordered room service the second I walked into the room and changed into my yoga pants. And what I ordered, after I scanned the menu for something I wouldn’t normally eat for lunch on the ranch, because I like to try different things—was a hummus wrap. I didn’t have enormous expectations—I mean, how good could a hummus wrap be?—but it sounded decent at the time.

It wound up rocking my ever-loving world, so I recreated it in my own kitchen this week.

I promise, it’ll rock your world, too! Absolutely delicious.

First, get a big ol’ tortilla ready. Spinach tortillas make the wrap really pretty, but you can use a regular or whole wheat tortilla if you prefer!

Now, this is totally optional, but this is how the tortilla was prepared for the wrap that I scarfed down in the hotel: I just set it on a grill pan over medium heat for a minute or so, until it got nice grill marks on one side. It’s important, though, not to crisp the tortilla at all—you still need it to be soft and pliable!

You could also just throw it into a skillet for 30-45 seconds or so. Same difference!

Then just set the tortilla to the side and let it cool.

Next, slice up a medium red onion.

“Red onion.” Otherwise known as a dang purple onion.

What the heck is up with that nomenclature?

Anyway, melt 1 teeny tiny tablespoon—and that doesn’t really make sense, because a tablespoon is a tablespoon. It really isn’t a question of degree—in a skillet over medium-low heat.

Then throw in the red I mean purple I mean red onions…

And cook them low and slow, stirring occasionally for a good 10 to 15 minutes, until they’re soft and slightly caramelized. Then just turn off the heat and set them aside to cool slightly.

The flavor of these babies. Oh my.

Next, get the other ingredients ready! Grab a jar of roasted red peppers…

(This ain’t no paid advertisement or product placement; it just happens to be the brand I have in the pantry right now.)

Take out one of the peppers and slice it into strips.

Of course, I could have bought a red bell pepper, roasted it over an open flame, placed it into a bag and let it sweat, then peeled the charred skin off before I sliced it into strips.

But I wanted to eat this century sometime.

Next, grab a can of artichoke hearts (or you could use the marinated kind if a jar if that’s more your poison)…

Then slice 2 or 3 hearts in half. (I also used a paper towel to gently squeeze the excess liquid out of the hearts because I think they taste better if you do.)

Your onions should be cool by now.

So grab some feta cheese and use a fork to break it into chunks.

I really prefer feta cheese that comes in a block rather than already broken into chunks. It seems fresher and, for some reason, more mild than its crumbly counterpart.

I think the hummus wrap in the hotel might have used goat cheese instead—I can’t remember. But either would be delicious.

You also need some greens! This is what I had in the fridge.

(Again: Ain’t no paid advertisement. Ain’t no product placement. Ain’t no woman like the one I’ve got.)

(Sorry, I’ve just had that song stuck in my head lately.)

Add a couple of cups of greens to a bowl. (Smile for the camera. I see you!)

Drizzle in a tablespoon or two of whatever dressing you’d like. This is a vinaigrette I had in the fridge.

(Ain’t no paid advertisement. Ain’t no product placement. Ain’t no sunshine when she’s gone.)

(I’ll stop now.)

Then just toss the greens so they’re coated.

The very last thing you need is hummus! Preferably with your thumbprint in it.


You can make your own hummus if you have the stuff! It’s always better homemade. Here’s my recipe.

But if you do buy hummus, I love the Sabra brand. It doesn’t have that weird vinegary taste that some storebought hummus can have. I love the stuff.

Grab a big ol’ spoonful…

Schmear it down the middle third of the tortilla…

Then start laying on all the stuff! The red onions…

The roasted red pepper strips…

The artichoke hearts…

Lookin’ good so far!

Now all it needs are the salad greens…

And the feta.

I could barely get it wrapped!

Now just slice it in half…

And totally go for it. You’ll probably want to split this with someone; half was plenty for me!

And I hardly ever say that.

This was…outstanding—maybe even better than the room service version. And every single thing works—I can’t think of one ingredient I’d want to leave out. The onions, especially, add incredible flavor. Same with the feta…and the vinaigrette-tossed greens…and, of course, the hummus. A flavor explosion!

Hope you enjoy it as much as I did. It really is heavenly.

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