The Pioneer Woman Cooks (21 page)

8. You want the veggies to have some brown and black areas, but not be soggy or soft.

9. Next, throw the tomatoes in the skillet and cook for 1 minute.

10. Then throw in the tortilla chips and the jalapeños. Stir the mixture and reduce the heat to low.

11. When the skillet has cooled slightly, pour in the egg mixture.

12. With a spatula, very gently fold the mixture together, allowing the eggs to cook slowly. Do not stir the mixture; just turn it lightly.

13. When the eggs are cooked, throw in the cheese and plenty of chopped cilantro. Taste to check the seasoning, adding more salt, pepper, or cheese as needed. I always add more cheese. It’s a habit of mine.

14. Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit.

Some days I’m not sure what the difference is between a mother hen and me.

WHEAT PASTURE

In addition to our working cattle ranch in northern Oklahoma, we have a wheat farm in the southern part of the state. But rather than harvest the wheat, we use it to graze young cattle during the winter months.

The bright green wheat grass is nutritious and fattening, and cattle on wheat are among the happiest creatures on earth. I’m continually amazed at its thickness and density and saturated color—if you looked up “green” in the dictionary, it would say “wheat grass.”

FRENCH BREAKFAST PUFFS

Makes 12 muffins

I first learned to make these in my Introductory French class in ninth grade, where I was referred to as “Sylvie” and never learned anything beyond bonjour! But if I never learn another word of French the rest of my life, I’ll be forever grateful that I gained this beautiful recipe. The muffins are light and moist, and are coated in melted butter and cinnamon sugar straight out of the oven. Kids love ’em, cowboys love ’em…and pioneer women love ’em, too.

PUFFS3 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt½ teaspoon ground nutmeg1 cup sugar
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cup shortening2 eggs1 cup milkCOATING½ pound (2 sticks) butter1½ cups sugar3 teaspoons ground cinnamon

1. Preheat the oven to 350°F. Lightly grease 12 muffin cups.