Ree Drummond's Blog, page 5
July 10, 2017
Peachy Pancakes by The Pioneer Woman
Doctoring up a good pancake mix is one of the secrets to happiness when it comes to breakfast time in our crazy household. I don’t feel guilty about it at all, because there are so many great, wholesome pancake mixes available now, and also because once you add all the fun adornments, you’d never know it wasn’t all homemade.
(Note: I used Bob’s Red Mill whole-grain pancake mix here, and that mix calls for the eggs and oil as noted below. Adjust for the mix you use!)
Combine the pancake mix, eggs, oil, sugar, and vanilla in a mixing bowl.
Add the peach preserves . . .
Along with 2 cups of water . . .
And mix to combine.
Cut the peaches in half and pit them.
Slice the peaches…
And dice half of them.
Add the diced peaches to the batter, setting the others aside.
Stir in the peaches until just combined to avoid overmixing.
Heat a heavy skillet over medium-low heat and coat the surface with butter. Drop in ¼ cup portions of batter . . .
And cook the pancakes until deep golden on both sides.
Repeat with the rest of the batter.
To serve, stack as many pancakes on a plate as you’d like. I chose four. I wanted five, but I’m all about restraint. Spread on a little peach preserves . . .
Then add a pat of butter . . .
And warm syrup!
Peachy keen, jellybean!
Change things up!
• Make a strawberry version instead: Use strawberry preserves and diced strawberries.
• A mixed berry version would be yummy, too! Try raspberry or blueberry jam, blueberries in the pancakes, and mixed berries on the top.
• Use any pancake mix—buckwheat or buttermilk would be nice.
Peachy Pancakes by Ree
Doctoring up a good pancake mix is one of the secrets to happiness when it comes to breakfast time in our crazy household. I don’t feel guilty about it at all, because there are so many great, wholesome pancake mixes available now, and also because once you add all the fun adornments, you’d never know it wasn’t all homemade.
(Note: I used Bob’s Red Mill whole-grain pancake mix here, and that mix calls for the eggs and oil as noted below. Adjust for the mix you use!)
Combine the pancake mix, eggs, oil, sugar, and vanilla in a mixing bowl.
Add the peach preserves . . .
Along with 2 cups of water . . .
And mix to combine.
Cut the peaches in half and pit them.
Slice the peaches…
And dice half of them.
Add the diced peaches to the batter, setting the others aside.
Stir in the peaches until just combined to avoid overmixing.
Heat a heavy skillet over medium-low heat and coat the surface with butter. Drop in ¼ cup portions of batter . . .
And cook the pancakes until deep golden on both sides.
Repeat with the rest of the batter.
To serve, stack as many pancakes on a plate as you’d like. I chose four. I wanted five, but I’m all about restraint. Spread on a little peach preserves . . .
Then add a pat of butter . . .
And warm syrup!
Peachy keen, jellybean!
Change things up!
• Make a strawberry version instead: Use strawberry preserves and diced strawberries.
• A mixed berry version would be yummy, too! Try raspberry or blueberry jam, blueberries in the pancakes, and mixed berries on the top.
• Use any pancake mix—buckwheat or buttermilk would be nice.
June 21, 2017
Italian Chicken Sheet Pan Supper by The Pioneer Woman
Don’t tell anyone, but I do actually have a handful of recipes in my upcoming cookbook that I can absolutely say are my favorites. Of course, I love every recipe in the book else they would have been rejected, terminated, fired, and nixed long ago. But there are just a few that I love a teeeeeny bit more than the others, much like I always loved Charlie a teeeeeny bit more than the other dogs. I can’t believe I just said that out loud. But I’m getting up there in years, and more and more I’m finding that I have things I need to say and by golly, I’m going to say them!
(I can hear you, along with my parents, saying “Um…I don’t think you’ve had any problem expressing yourself up until this point.” You think I don’t hear you but I do.)
(Also, please don’t be mad at me for saying that I loved one of my dogs above the others. At least I wasn’t talking about my children! And if you’d ever met Charlie, you would understand. I miss the malodorous ol’ fella.)
(Never mind! Forget I said anything! I’m already regretting expressing myself.)
Anyway, this blessedly easy sheet pan meal is way up there on the list for me. Sometimes I forget there’s chicken involved and I eat all the veggies! I love them.
First, make a super fast marinade: Mix some awl (oil) and balSAMic (balsamic) in a bowl…
With some garlic (I’m obsessed with the bags of peeled cloves you can buy in the store)…
And some seasoning. I did a mix of dried parsley, oregano, and basil. Or anything you want! And of course, salt and peppah.
Whisk it all together until it’s totally mixed.
Put some chicken breasts into a ziploc and pour in half the marinade…
Then seal the bag and smush them around to cover the chicken.
Then slice the tomatoes in half lengthwise…
Trim the ends off of a bunch of fresh green beans…
Throw them both into a separate ziploc…
And pour in the rest of the marinade. Let both bags sit while you preheat the oven to 425 degrees!
Pour the contents of both bags onto a sheet pan, discarding any excess marinade.
Then pop it into the oven, and roast it…
Until the chicken is cooked and the veggies are nice and brown! Shake the pan a couple of times while it’s cooking to keep things from sticking/burning.
Look at the beauty!
Sprinkle the chicken with a little parsley, then serve it with a loaf of crusty bread, mashed potatoes, rice, noodles…anything!
Here’s the handy dandy printable.
Italian Chicken Sheet Pan Supper by Ree
Don’t tell anyone, but I do actually have a handful of recipes in my upcoming cookbook that I can absolutely say are my favorites. Of course, I love every recipe in the book else they would have been rejected, terminated, fired, and nixed long ago. But there are just a few that I love a teeeeeny bit more than the others, much like I always loved Charlie a teeeeeny bit more than the other dogs. I can’t believe I just said that out loud. But I’m getting up there in years, and more and more I’m finding that I have things I need to say and by golly, I’m going to say them!
(I can hear you, along with my parents, saying “Um…I don’t think you’ve had any problem expressing yourself up until this point.” You think I don’t hear you but I do.)
(Also, please don’t be mad at me for saying that I loved one of my dogs above the others. At least I wasn’t talking about my children! And if you’d ever met Charlie, you would understand. I miss the malodorous ol’ fella.)
(Never mind! Forget I said anything! I’m already regretting expressing myself.)
Anyway, this blessedly easy sheet pan meal is way up there on the list for me. Sometimes I forget there’s chicken involved and I eat all the veggies! I love them.
First, make a super fast marinade: Mix some awl (oil) and balSAMic (balsamic) in a bowl…
With some garlic (I’m obsessed with the bags of peeled cloves you can buy in the store)…
And some seasoning. I did a mix of dried parsley, oregano, and basil. Or anything you want! And of course, salt and peppah.
Whisk it all together until it’s totally mixed.
Put some chicken breasts into a ziploc and pour in half the marinade…
Then seal the bag and smush them around to cover the chicken.
Then slice the tomatoes in half lengthwise…
Trim the ends off of a bunch of fresh green beans…
Throw them both into a separate ziploc…
And pour in the rest of the marinade. Let both bags sit while you preheat the oven to 425 degrees!
Pour the contents of both bags onto a sheet pan, discarding any excess marinade.
Then pop it into the oven, and roast it…
Until the chicken is cooked and the veggies are nice and brown! Shake the pan a couple of times while it’s cooking to keep things from sticking/burning.
Look at the beauty!
Sprinkle the chicken with a little parsley, then serve it with a loaf of crusty bread, mashed potatoes, rice, noodles…anything!
Here’s the handy dandy printable.
June 12, 2017
The Title Has Landed by The Pioneer Woman
Weeks and weeks ago, ! I was stumped, absolutely stumped, and you weighed in on a poll and also offered a bunch of new suggestions.
Up until about three weeks ago, I still hadn’t made the final decision, so with the help of a couple of my friends, I did one last review of your ideas, considered my previous title versions, looked over the recipes, and came up with the title (and subtitle) that I think best fits the cookbook…
And here ’tis! Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives is the title, which is totally different from “Easy Does It,” which was my original choice, but that’s how I roll. I just couldn’t shake the feeling that I hadn’t yet landed on the right title, and I’m glad I cried out to you for help. Ha. Thank you so much for your amazing suggestions, everyone! Just reading through all of them really helped me a lot, and I’m glad that when my cookbook comes out this October, there won’t be a blank space where the title is supposed to be.
As promised, I will reach out to everyone who suggested “Come and Get It!” in the day or two following my original post, and I’ll be sending you early copies of the cookbook (and some other goodies) once I have it.
Thank you so much, friends! I’m appreciate you very much.
Love,
Ree
The Title Has Landed by Ree
Weeks and weeks ago, ! I was stumped, absolutely stumped, and you weighed in on a poll and also offered a bunch of new suggestions.
Up until about three weeks ago, I still hadn’t made the final decision, so with the help of a couple of my friends, I did one last review of your ideas, considered my previous title versions, looked over the recipes, and came up with the title (and subtitle) that I think best fits the cookbook…
And here ’tis! Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives is the title, which is totally different from “Easy Does It,” which was my original choice, but that’s how I roll. I just couldn’t shake the feeling that I hadn’t yet landed on the right title, and I’m glad I cried out to you for help. Ha. Thank you so much for your amazing suggestions, everyone! Just reading through all of them really helped me a lot, and I’m glad that when my cookbook comes out this October, there won’t be a blank space where the title is supposed to be.
As promised, I will reach out to everyone who suggested “Come and Get It!” in the day or two following my original post, and I’ll be sending you early copies of the cookbook (and some other goodies) once I have it.
Thank you so much, friends! I’m appreciate you very much.
Love,
Ree
June 2, 2017
Individual Sausage Casseroles by The Pioneer Woman
There’s no evading this simple truth of the universe: Sausage and egg casserole is one of the greatest breakfasts there is. It’s retro (80’s bridal showers, anyone?), it’s satisfying, it’s flavorful, and best of all, it’s family friendly.
These are individual versions of the original, and they’re great. I love making them for the Drummond kids. The Drummond kids love it too, haha. They’re delicious fresh, of course, but they’re a good thing to keep in the freezer, too! You can find different versions everywhere with everything from chorizo to ham to mushrooms, so rest assured you can add anything you want and they’ll still be delicious!
In a large skillet over medium-high heat, crumble and cook the sausage until it’s about ¾ brown.
Add the onion and reduce the heat to medium-low.
Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Remove this from the heat and set it aside to cool.
Crack the eggs into a bowl and add the salt, pepper, and chili powder. Whisk it until it’s combined.
Add the cheddar and bell pepper and stir them in…
And when the sausage has cooled slightly, add it by the spoonful…
And stir it until it’s all mixed together.
Use a measuring cup to scoop the mixture into the muffin cups…
And bake them for 20-22 minutes, until they’re puffy and just barely set.
Within a minute or two, the casseroles will start to flatten just a little bit. Don’t be sad; This is normal! Run a knife along the edges of each muffin cup…
And serve them warm with a little fruit.
I’ve been snacking on these for the past few days! Delicious and so simple.
Helpful tip: The casseroles freeze beautifully! Just seal them tightly in plastic zipper bags. Thaw and reheat in the microwave when you’re ready to serve them.
Change it up!
* Substitute half the diced bell pepper with finely chopped mushrooms.
* Add several dashes of hot sauce to the egg mixture for a little more spice.
* Substitute pepper jack cheese for the cheddar.
* Add diced ham instead of cooked sausage; it’ll save ya time!
Individual Sausage Casseroles by Ree
There’s no evading this simple truth of the universe: Sausage and egg casserole is one of the greatest breakfasts there is. It’s retro (80’s bridal showers, anyone?), it’s satisfying, it’s flavorful, and best of all, it’s family friendly.
These are individual versions of the original, and they’re great. I love making them for the Drummond kids. The Drummond kids love it too, haha. They’re delicious fresh, of course, but they’re a good thing to keep in the freezer, too! You can find different versions everywhere with everything from chorizo to ham to mushrooms, so rest assured you can add anything you want and they’ll still be delicious!
In a large skillet over medium-high heat, crumble and cook the sausage until it’s about ¾ brown.
Add the onion and reduce the heat to medium-low.
Stir and continue cooking the sausage, stirring occasionally, until the sausage is cooked and the onion is soft. Remove this from the heat and set it aside to cool.
Crack the eggs into a bowl and add the salt, pepper, and chili powder. Whisk it until it’s combined.
Add the cheddar and bell pepper and stir them in…
And when the sausage has cooled slightly, add it by the spoonful…
And stir it until it’s all mixed together.
Use a measuring cup to scoop the mixture into the muffin cups…
And bake them for 20-22 minutes, until they’re puffy and just barely set.
Within a minute or two, the casseroles will start to flatten just a little bit. Don’t be sad; This is normal! Run a knife along the edges of each muffin cup…
And serve them warm with a little fruit.
I’ve been snacking on these for the past few days! Delicious and so simple.
Helpful tip: The casseroles freeze beautifully! Just seal them tightly in plastic zipper bags. Thaw and reheat in the microwave when you’re ready to serve them.
Change it up!
* Substitute half the diced bell pepper with finely chopped mushrooms.
* Add several dashes of hot sauce to the egg mixture for a little more spice.
* Substitute pepper jack cheese for the cheddar.
* Add diced ham instead of cooked sausage; it’ll save ya time!
May 1, 2017
Shrimp & Tomato Sheet Pan Supper by The Pioneer Woman
This is hardly a recipe at all, it’s just so simple and easy. And that’s exactly why I wanted to post it here! It’s just a lovely pan of shrimp and tomatoes, cooked in the oven until the tomatoes just start to burst, and it can be served with bread, pasta, or just a simple salad.
(Or if you want to get sassy, pile it onto a hoagie bun with some spicy mayo and call it a sandwich!)
You can use whatever size shrimp you can get your hands on! Just scatter them all over a sheet pan with some cherry (or grape) tomatoes. Yellow cherry tomatoes would be gorgeous, too!
Slice a few garlic cloves as thin as you can and sprinkle them over…
Then drizzle on olive oil, sprinkle on salt and pepper, and toss everything together.
Cook them in a 400 degree oven for about 10 to 12 minutes, until the tomatoes just start to burst.
Then, for a little zip, squeeze some lemon juice over the top before serving!
Serve the shrimp and tomatoes with a salad, or with potatoes, or over pasta, or with a hunka bread!
Dinner doesn’t get any easier than this.
Shrimp & Tomato Sheet Pan Supper by Ree
This is hardly a recipe at all, it’s just so simple and easy. And that’s exactly why I wanted to post it here! It’s just a lovely pan of shrimp and tomatoes, cooked in the oven until the tomatoes just start to burst, and it can be served with bread, pasta, or just a simple salad.
(Or if you want to get sassy, pile it onto a hoagie bun with some spicy mayo and call it a sandwich!)
You can use whatever size shrimp you can get your hands on! Just scatter them all over a sheet pan with some cherry (or grape) tomatoes. Yellow cherry tomatoes would be gorgeous, too!
Slice a few garlic cloves as thin as you can and sprinkle them over…
Then drizzle on olive oil, sprinkle on salt and pepper, and toss everything together.
Cook them in a 400 degree oven for about 10 to 12 minutes, until the tomatoes just start to burst.
Then, for a little zip, squeeze some lemon juice over the top before serving!
Serve the shrimp and tomatoes with a salad, or with potatoes, or over pasta, or with a hunka bread!
Dinner doesn’t get any easier than this.
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