Ree Drummond's Blog
June 5, 2018
I had the darnedest time figuring out what to call this recipe. I thought of “Creamed Spinach-Stuffed Chicken” but didn’t really like that I had to have a hyphen in the title. I thought of “Creamed Spinach Chicken” but that only told part of the story since there are also roasted red peppers and tomatoes in the sauce. I thought of “Red Pepper and Spinach Stuffed Chicken” but that totally denies the beautiful creaminess of this delightful dish. I thought of switching around the structure and doing “Chicken Breasts Stuffed with Creamed Spinach and Red Peppers” but that was way too literal. I do so much better when I can just keep a recipe title simple—like “Cauliflower Pizza” (not “Roasted Cauliflower Crust Pizza with Manchego, Fried Oregano and a Balsamic Rosemary Reduction. Though dang, that sounds good.)
Anyway, I did my best with the title. But just know that it bugs me!
And anyway…the title doesn’t matter one bit. This is a lovely creamy chicken recipe that may be a tad indulgent on the creamy side of things…but that’s also pretty low on carbs (relatively speaking.)
Dive in! The water’s just fine.
Just some combination of onions and garlic would be peachy.
I talk too much.
I slice them myself.
Always innovating here, always innovating!
(By the way, you could also add artichokes, mushrooms, lots of other yummy things to this sauce!)
Time to cut pouches in chicken breasts if you haven’t already! These are boneless, skinless breasts and I used a little paring knife to cut the pouch. If possible, you want the opening to be a little smaller than the area you cut inside. So once the knife is in there, just carefully move it from one side to the next…
Enjoy this, friends.
April 23, 2018
Here’s where you can find it: The Pioneer Woman on Instagram
(To access the story, just click on the round “Shrimp and Grits” link or click on my photo if it’s before Monday evening.) I enjoy doing step-by-step recipes on Instagram, because it’s captured in the moment and you never know what can happen. (You’ll see a cameo by Paige, who stirred the grits for me, and by Henry, who was just standing next to me and waiting for me to drop something.)
To make the Shrimp and Grits, here are the basic steps (which you’ll see in living color on Instagram):
1. Make cheese grits. Set them aside.
2. Saute shrimp in cajun spice and butter. Remove from the pan.
3. To the same skillet add chopped bacon, onion, red bell pepper, and jalapeno. Cook on high heat.
4. Add tomato paste and cook for a couple of minutes longer.
5. Add hot sauce.
6. Add broth to make it saucy and cook until thick.
7. Add the shrimp back in.
8. Serve the sauce shrimp over the cheese grits and sprinkle with green onion!
It is divine and so easy. The printable recipe is below!
My prediction: You’ll kinda love it.
Happy Monday, friends!
March 12, 2018
I love chicken Alfredo. I love stuffed shells. Ergo, I love Chicken Alfredo Stuffed Shells! That doesn’t mean I’m good at math or logic—it simply means I’m good at eating. This is a tremendously delicious baked pasta dish, and if you have all the ingredients at the ready, it’s really not hard to pull together! It’s also a great casserole to assemble ahead of time and keep in the fridge until it’s time to bake.
And it’s nice and rich, so it serves a good-sized family if you add in a salad.
Let’s make it together, friends!
Chop some basil and add it along with a little more parsley. Taste it and add more salt and pepper as needed. It should be nice and thick and miraculous. If it’s a little too thick, splash in a little more milk. If it isn’t thick enough, let it cook a bit longer.
And the girl was happy.
February 12, 2018
Sometimes you just need to throw potatoes in a pot and fry them. You just do. But in all my experience with frying potatoes through the years, I’ve found that simply throwing them (however violently) into a pot of oil when they’re raw just will never result in that magical, crispy wonderfulness that potatoes are meant to have. The best approach, I’ve found, is to cook the potatoes (whether by boiling or roasting) before frying them. The result is crispy, awesome potatoes every time!
Make these the next time you’re serving up steaks, burgers, pork chops…or anything! And I wouldn’t put it past myself to serve these with a salad. (But maybe that’s just me.)
Start by scrubbing the potatoes clean and cutting them into chunks. If they’re larger potatoes, cut them in half lengthwise, then make a couple of cuts in the opposite direction. If they’re smaller, just cut them in fourths.
At the same time, slice the garlic cloves as thin as you can! I used about 10 small cloves.
A note about the tenderness of the potatoes: How much you cook/boil them depends on how “neat” and tidy (or unruly and jagged) the potatoes stay when you fry them. I made a batch earlier this week when I was filming my Food Network show, and I stopped boiling them when they were just barely tender; the skins had not started to loosen, and the potatoes still looked pretty much the way they did when I dropped them into the water to cook.
This time, I decided to take it a little farther and cook the potatoes until they were really tender and falling apart. (I’ll tell you the difference in frying a little later in this post, but just wanted you to know you have options depending on what you’re looking for!)
Heat a pot of oil (put it on the back burner if you have little kiddoes in the house!) to about 350-360 degrees. Use a slotted spatula or spoon to carefully lower some of the potatoes in the oil. You’ll have to work in batches, depending on the size of your pot. (It took me about 5 batches of frying in the size pot I had.)
About the garlic and rosemary: Basically, you’re going to drop in a fresh batch of garlic and rosemary toward the end of each batch of potatoes. This doesn’t so much infuse the cooking oil with the flavors (though I think it certainly does a bit) as much as it fries the garlic and rosemary for the finished dish. (Plus it just looks pretty!)
Fry the potatoes, garlic, and rosemary for another minute or so, and when the potatoes are super golden and crisp, remove them all to a paper towel lined sheet pan. (Be sure to really fish out the little slices of garlic so you don’t wind up with burned garlic later.)
So the difference between how soft you get them during boiling can be seen right here. The other day when I only boiled the potatoes until they were barely tender, the chunks stayed together and each piece of potato was totally discernible from the next. Here, you can see that pieces of potato skin, little rough pieces of potato, are all over the place. It’s my personal preference, but you can do whatever your heart tells you to do.
Enjoy these, friends!
February 7, 2018
Man, oh man. Is there anything better than a patty melt? This one’s big enough for you and your sweetie (or buddy) to share! It’s positively dripping with cheese, onions, and all the things that make a patty melt wonderful. (Tip: If you prefer a thinner patty, simply halve the amount of ground beef in the video. I was going for big and bold! Ha.)
Here’s the old step-by-step recipe and a link to the printable recipe if you need!
Enjoy the video, and enjoy the patty melt!
January 24, 2018
My brother used to call these “Spreads” because you SPREAD the dough out before it bakes, and then you SPREAD chocolate all over the top. I posted it years and years ago here on the blog, and back then I used margarine!
No, I did not post it in 1978. It’s just what my mom used to use when she made Spreads!
The updated printable recipe is over to the right. These are fun and tasty! Hope you enjoy the video (and the sound effects!) As always, let me know what else you’d like to see in future videos!
January 11, 2018
Below is my Crash Hot Potatoes video! This remains one of my favorite side dishes since I first posted about it a long time ago, in a galaxy far away. They’re so easy to make and are great next to steak or chicken! I’ve even used tiny new potatoes and served them as a little appetizer next to a flavorful creamy dipping sauce. They never get old!
Hope you enjoy the video!
January 8, 2018
Have I ever told you that mushrooms are one of my most favorite foods of all time? Well, if I haven’t…they are. In fact, as much as I hate and loathe bananas, that’s how much I love and adore mushrooms. Or, to put a finer point on it: If bananas are my death, mushrooms are my life. Or I’ll lay myself even more bare: Bananas make me want to run and hide; Mushrooms make me want to dance and sing.
And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to sculpt, write, create, and shout from the rooftops everything that is mysterious and wonderful about fungi. It is creamy and magical, enchanting and romantic, and just the antidote for this cold snap we’ve been in!
(Sorry for all the excessive language. Maybe someday I’ll just start a cooking post with something like “I like mushrooms. Here’s a tasty soup.”)
(Then again, maybe I won’t…)
Then pour in about 3/4 cup of wine! You can use sherry OR you can get serious and use brandy. Or, if you’d like to omit the alcohol, just add broth/stock in its place. I love the flavor of the wine in this soup, but it’s still totally delicious without it!
This is what it looks like at that point. Now, you could absolutely proceed with the soup with the texture it is right now. But I like to puree it so the mushrooms are more fine and the mushroom flavor is more distributed throughout the soup.
Have I mentioned how much I love mushrooms?
You will slurp (or dab) up every last bite.
(And have I mentioned how much I love mushrooms? I could have sworn I mentioned it…)
January 2, 2018
I made this very simple, very tasty chicken dish for a late lunch last week in an effort to clean out a bunch of random ingredients from my fridge, which is still going on, by the way. I had chicken that was about to expire, grape/cherry tomatoes that were kind of getting old/soft, and I was hungry, man!
This is what I made. I loved it!
By the way, in order to get this angle, I had to lean over my kitchen sink and rotate 90 degrees to the right. During this maneuver, I slipped and slammed my love handle onto the rim of the sink, and it now hurts.
Wasn’t that a beautiful story? IT’S ALL FOR THE BLOG!
First things first: Preheat the oven to 375 degrees.
Then you do the Hokey Pokey and you turn yourself about. That’s what it’s all about, my friends!
I plan to do the Hokey Pokey a lot more in 2018.
Place the chicken in the skillet and brown it on the first side for about 3 to 4 minutes. I move them around to different positions here and there to ensure even browning, and to ensure they don’t burn. Panko can get too brown if you take your eyes off the ball for very long!
A quick note about the cheese! I used fresh mozzarella because I had some on hand and I love the stuff. But I also had “supermarket” mozzarella in slices, and that would be delicious, too. Note that fresh mozzarella like I used above is very watery when it melts, and it does affect the crispy texture of the chicken if it sits too long after the cheese melts. So one advantage to using the pre-sliced supermarket stuff is that it won’t affect the crispiness quite as much.
Both options are fine, just wanted you to be aware!
I took a walk on the wild side and made the spinach-tomato topping while the chicken was broiling. Melt a little butter with some olive oil (about a tablespoon of each) in a small skillet over medium-high heat. You want the skillet to be hot…
December 29, 2017
Here’s my latest video! It’s Perfect Iced Coffee, I’ve made it for years, and it’s life-changing.
This video was shot after you all gave me so much great advice for my recipe videos, and I tried to implement many of your suggestions such as prep time, serving size, and zooming out a bit. (I also threw in the Cast of Characters!) Lemme know what you think!
Here’s the video. Again: This stuff is lifechanging!