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.


Start with some butter and olive oil in an iron skillet (or heck, any skillet) over medium-high heat.



Add diced onion and sliced garlic. Or, if you prefer, sliced onion and diced garlic. Or, if you are feeling rebellious, chopped onion and minced garlic.

Just some combination of onions and garlic would be peachy.

I talk too much.



Stir them around and get them started cooking…



Then add about a cup of sliced roasted red peppers. Now, I usually have jars of roasted red peppers in my pantry that are not sliced. In that case, I do something that may surprise you.

I slice them myself.

Always innovating here, always innovating!



Stir and cook everything together for 2 to 3 minutes.



Then throw in more spinach than you think makes sense, because it will shrink and wilt like there’s no tomorrow. (I actually added more than this before it was all said and done!)



Stir the spinach a bit, then add a bunch of diced fresh tomatoes (reserving a little of the tomatoes for garnish at the end.) Lower the heat to medium at this point.

(By the way, you could also add artichokes, mushrooms, lots of other yummy things to this sauce!)



Season this delightful mixture with plenty of salt and pepper…



Then, when the spinach has wilted, add some heavy cream…



And grated Parmesan. Tasty vittles!



Stir and let the cream thicken a bit…



Then grab a little softened cream cheese…



And add it in in chunks. Stir until it’s all melted…



Then remove about a cup of the mixture to a separate bowl and let it cool. Turn off the heat under the creamed spinach and set it aside.



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…



Until you have a little pocket!



Lightly sprinkle the inside of the pouch with salt and pepper, then fill the pouch with the slightly cooled creamed spinach mixture.



Use toothpicks to securely close the pouch (if it’s too full to close, you’ll need to remove a little bit of filling. Don’t ask me how I know this.)



Keep going until you have all the chicken breasts stuffed and secured! Preheat the oven to 400 degrees.



In another skillet over medium-high heat, melt some butter with olive oil. Add the chicken breasts top/smooth side down (because I just think they look prettier when you cook the top side first)…



Brown them on the first side for 4 minutes, moving them around to ensure even browning. Turn them over…



Then place the skillet in the oven for 8 to 10 minutes, or until the chicken is fully cooked through and the filling is hot.



They smell so good!



Warm up the creamed spinach mixture (and this would be a great time to check the seasonings; you want it to be adequately seasoned!) and place a generous amount on a plate.



Add one of the pieces of chicken…



Then use a spoon to retrieve some of the juices/drippings from the chicken pan and drizzle those over the chicken. The combination of the drippings and the creamed spinach is just splendid!



Sprinkle on those reserved diced tomatoes…



Then chiffonade some basil…



And sprinkle it over.



End with some Parmesan shavings. Divine!



Mmmmm. Super good. Look at that filling.



Oh, and here’s a little tip: You can pack up individual portions for a make-ahead dinner!

Enjoy this, friends.


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Published on June 05, 2018 06:49 • 29 views

April 23, 2018

I made Shrimp and Grits on a recent episode of my Food Network show, and when I made it again yesterday, I decided to document the process on my Instagram story.

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!

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Published on April 23, 2018 06:43 • 70 views

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!


Here’s the Cast of Characters. And if you could imagine MILK in that list, I would greatly appreciate it seeing as how I’m an airhead and forgot to add it.



Season the chicken with salt and pepper, then drizzle olive oil on a grill pan or skillet. Grill the chicken on both sides over medium heat until totally done in the middle.



Shred the chicken with two forks…



Until it’s totally shredded!



In another bowl, combine ricotta cheese, cottage cheese, and Parmesan.



Add grated mozzarella (and this is the supermarket stuff, not the fresh stuff)…



Two eggs (even though you only see one…)



Salt and pepper…



And minced parsley!



Next, add the shredded chicken…



And a little cream to make it stirrable…



And smush/stir it all together until it’s combined.



Now it’s time to make the Alfredo: Melt butter in a skillet and sprinkle over some flour.



Whisk it together and let it cook…



Until it turns a deep golden brown. This’ll take about 2 to 3 minutes!



Combine milk and cream and pour it in, whisking constantly.



Cook it until it bubbles up and thickens, 2 or 3 minutes.



Add some minced garlic…



Salt and pepper…



And plenty o’ Parmesan.



Stir until the cheese is melted!



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.



Spread a little sauce in the bottom of a baking dish.



Use a spoon to fill each cooked shell really full with the chicken/ricotta mixture…



And place them face down in the pan with the sauce.



Then—you got it!—pour the sauce all over the top of the shells.



Top with more mozzarella…



More Parmesan…



Then bake it for about 25 minutes at 375 degrees! It needs to be golden on top and bubbling around the edges.



Sprinkle a little more parsley and basil on top…



And serve it up, 2 or 3 shells per serving!



I served it with salad greens, halved cherry tomatoes, and balsamic glaze.

And the girl was happy.


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Published on March 12, 2018 08:40 • 469 views

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.)


The Cast of Characters. This is a complicated one, folks! Ha. Potatoes, rosemary, garlic, and vegetable oil for frying. Done!



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.



This is about 3 1/2 pounds of potatoes, but use as many (or as few) as you need.



Bring a pot of salted water to a boil, then carefully add the potatoes. Boil them until they’re tender, about 15-20 minutes.



Then drain them…



And pour them onto a sheet pan in a single layer.



This will allow them to get totally dry; you don’t want any water on the potatoes when you put them in the oil!

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.)



Cook them for about 3 to 4 minutes, then check the potatoes and make sure they are starting to get golden and crisp…



Then drop in a few garlic slices and a sprig of rosemary (I use a spatula just to make sure I don’t get splashed with hot demon oil.

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.)



Immediately sprinkle the potatoes generously with kosher salt to make sure the salt sticks!



Then just keep frying in batches…



Draining and sprinkling with salt…



Until you have a big, beautiful pan of potatoes! I set the pan on the stovetop next to the pot of oil just to make sure they stay warm.



You can strip the leaves off the rosemary (they’ll basically crumble off pretty easily) and let them be part of the potatoes, and/or you can lay the fried springs on top for serving.



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!


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Published on February 12, 2018 04:32 • 120 views

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!

Patty Melt – Pioneer Woman

Enjoy the video, and enjoy the patty melt!


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Published on February 07, 2018 04:48 • 54 views

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!


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Published on January 24, 2018 08:50 • 119 views

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!


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Published on January 11, 2018 07:44 • 66 views

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…)


The Cast of Characters!



First, slice the mushrooms. Most of them are going to wind up pureed later, so no need to be neat or symmetrical! Just slice.



Heat 2 tablespoons butter in a pot over medium-high heat…



Then add 1/3 of the sliced mushrooms…



And cook them for about 5 to 6 minutes, stirring occasionally, until they’re very golden and beautiful.



After they’re perfect and browned, season them with salt and pepper…



And remove them to a plate for later.



Meantime, chop the onion and celery…



Mince the thyme leaves…



Then reduce the heat to medium and add more butter to the pan…



And add the rest of the mushrooms, along with the onion, celery, garlic, and thyme.



Stir and cook for about 5-6 minutes…



Until the veggies are soft. There should be some liquid in the pan from the ‘shrooms!



Sprinkle 3 tablespoons flour all over the veggies (I actually did closer to 2 tablespoons. Depends on how thick you like the soup!)



Season with a little more salt and pepper…



Then stir to distribute the flour. Cook, stirring constantly, for about 3 minutes to give the flour a chance to cook.



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!



Once the wine is in, it should start to thicken pretty quickly. Stir it around for a minute or two…



Then add vegetable stock OR low-sodium chicken broth, depending on whether you want this to be vegetarian or not.



Stir to make sure all the lumps are gone…



Then simmer the soup for about 20 minutes on low!



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?



I’m pureeing the soup in a blender, so I let it sit for 20-25 minutes to cool, then transfer it to a blender. (You should never blend hot soups – I’ve learned that the hard way!)



This is after a few pulses…



And this is holding it down for about 10-12 seconds. This is the texture I want!



Pour the soup back into the pot and heat it up…



Then add the cream…



Stir to combine…



Then just a little balsamic to brighten it up a bit!



Oh, and this is what I love to serve with soup these days: Tear a loaf of French bread into jagged chunks…



Then drizzle on olive oil and toss them to coat.



Bake the chunks at 400 degrees for about 6 minutes! Good lands, these are marvelous.



To serve, ladle the soup into a bowl…



Add a little pile of the browned mushrooms on top…



And sprinkle on parsley!



I try not to overuse this acronym, but it’s fitting here: O. M. G.



This is splendid!



Oh, and that bread? Yeah…here it is.

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…)


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Published on January 08, 2018 07:24 • 33 views

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!


The Cast of Characters is back! Happy New Year! Ha.

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.


After that, make an assembly line for breading the chicken using three dishes: In the first dish, mix the flour with a little salt and pepper.



In the second, mix the eggs and milk.



In the third, mix the panko with a little salt and pepper.

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.



Next, season the chicken with salt and pepper and do the three-step breading: First, dredge in flour on both sides…



Then dunk…



Both sides in the egg mixture…



And finally, coat both sides in the crispy Panko crumbs.



Set them aside for a sec.



Next, time to cook the chicken! Heat 4 tablespoons butter and 4 tablespoons olive oil in a skillet over medium heat.



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!



Turn them over and do the same on the other side…



Then place them on a rack placed over a sheet pan…



And finish baking them in the oven for about 5 minutes. This allows the chicken to get done in the center without the breading getting too brown.



This is after 5 minutes. Perfect! (You could serve this as is with a salad and/or veggie, or turn it into a sandwich!)



But I’m gonna turn it into a melt by turning the oven to broil and topping the chicken with mozzarella.

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!



So just put the mozzarella-covered chicken under the broiler for a couple of minutes, and watch it to make sure it doesn’t burn!



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…



When you throw in the tomatoes! I did a mix of red grape and yellow cherry, because I love the color combo. But you can go all read iffin ya want.



Sprinkle in some salt and pepper and toss the tomatoes.



You want to cook them for a minute or two until they start to break apart a bit. (You can see that the butter is pretty browned in the pan—that’ll give you some indication of the heat.)



When the tomatoes are very hot, throw in a bunch of baby spinach and minced garlic and remove the pan from the heat.



Then, it’ll go fast: Just stir and toss the spinach until it starts to wilt!



To serve, just pile the spinach/tomato mixture on top of the chicken!



You can see that the spinach is still about half-wilted. I love that, because it still has a little bit of a bite to it.



Oh, baby! What a lovely lunch.



(A crispy English muffin makes a nice little side.)



This is a beaut, friends. Enjoy!


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Published on January 02, 2018 08:22 • 59 views

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!


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Published on December 29, 2017 06:01 • 40 views

Ree Drummond's Blog

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