Ree Drummond's Blog, page 7

Chicken and Dressing Sheet Pan Supper by Ree

I have partnered with Land O’ Lakes to bring you this deliciousness.

Have you ever wanted a big taste of Thanksgiving without going through all the steps to make a huge turkey dinner? Well, I find myself craving Thanksgiving flavors throughout the year, and here’s a really simple sheet pan supper that can help you satisfy that craving if it hits you from out of nowhere! (Hint: This is always a great thing to whip up if you’re just cooking for two this Thanksgiving.)

You will adore this easy dinner!

 

First, prep some basic dressing/stuffing ingredients, starting with the veggies: Carrots, peeled and cut into chunks…

 

Celery, sliced…

 

And onion, cut into chunks. I used red onion because the color is so gorgeous, but any ol’ onion will do!

 

The bread for the dressing comes next, and you can put as much or as little effort into this step as you’d like. I used store-bought ciabatta bread and cut half a loaf into 1-inch pieces…

 

But I also used some homemade cornbread chunks. Just make your favorite recipe! And the cool thing is, you don’t have to stale the bread like you normally would for Thanksgiving dressing. The oven will take care of crisping things up.

 

All the veggies and bread go onto a rimmed sheet pan.

 

Toss them together, then nestle the chicken pieces, skin side up, all among the veggies and bread. I used bone-in, skin-on chicken thighs, but you can use a whole cut up chicken with different parts, or you can use boneless, skinless chicken legs or thighs. (I happen to love the skin. Call me crazy! Haha.)

 

Now mix up a simple combination of kosher salt, black pepper, ground sage, and ground thyme. It’s the flavor of turkey day!

 

Sprinkle a small amount of the seasoning mix on each piece of chicken, and a little bit over the veggies and bread.

 

And now it’s time to break out the hard stuff. I mean the good stuff! And when I say “good” I mean “heavenly.”

 

This is the perfect opportunity to use a half-stick of Land O Lakes® Salted Butter. They come in handy when you don’t need a whole stick of butter!

 

Cut the half-stick into small pieces…

 

And dot it around the whole pan! A half-stick is just right for this recipe, because you really just need the flavor (and glorious browning qualities) of the butter; you don’t need to rely on the butter to provide all the moisture for the dish since the chicken will help that along.

 

Place the pan into a preheated 425 degree oven for about 15 minutes, then remove the pan and carefully toss the veggies and bread so they’ll have a chance to cook evenly. Leave the chicken undisturbed so the skin gets nice and golden! Place the pan back in the oven.

 

25 to 30 minutes later…look at that! Wow. Flavorful, incredible chicken…and the veggies and bread look irresistible. The butter gave everything a rich, delectable flavor, and well, I pretty much want to dive on in.

 

Let it sit for about 5 minutes, then serve it up and chow down!

Here’s the complete recipe. You’ve got to try it sometime, whether it’s at Thanksgiving time or all throughout the year.

 

Just Around the Corner by Ree

As many of you know, I have been busy opening The Merc and time has flown by…and I can’t believe Thanksgiving will be here next week! I’ve got to start making my grocery list.

In the ten years of my food blog, I have posted a number of Thanksgiving recipes, from the turkey itself to the pies. I wanted to post a quick link here so you can find what you’re looking for super fast.

The Pioneer Woman Cooks – Complete Thanksgiving Archive

Hope you find something yummy to make!

Testing Away! by Ree

You may have read that we have announced the opening date of The Pioneer Woman Mercantile—it’s October 31! As such, I am a lunatic, running around like a crazy woman and checking things off my list.

One of the most important things has been getting through the final, final, final testing of the deli and bakery recipes. My jeans are tight, but the good news is that we’ll be finished with testing at the end of this week and I can have a hope of being a good girl in the weeks before The Merc opens!

One can always hope.

I wanted to just bombard you with a quick glimpse at some of the things we’ve been playing with over the past two weeks. They’re just a peek at some of the things on the menu, and I hope this helps you to understand why my posting continues to be light here on this here cooking blog. I DON’T HAVE ANY FIGHT LEFT! Haha.

I also don’t have any butter left.

Here ya go, friends…

Lots of love,

P-Dub

Lemon Pancakes by Ree

Do you ever eat pancakes and about halfway through the big, beautiful stack, you get hit with that “blech” feeling? Or heck, that “belch” feeling? (Ha.) Not that the pancakes aren’t delicious…just that you’ve had enough?

Well, there’s something about the addition of lemon—both the zest and the juice—that mitigates that whole blech/belch effect. It just adds a nice citrusy freshness, something lovely and nice that makes you go “Mmmmmm! How lovely and nice!”

Here’s a batch I whipped up yesterday. They were so tasty, light, and fluffy. And can I just say, on another note, how nice it is to be posting a new old-school recipe post this morning! Between my recipe videos and the busy-ness of summer, it’s sure been awhile. Being back in the saddle is a mighty good feeling.

 

First things first: zest a couple o’ lemons. They’ll make your kitchen smell like Heaven, and wait’ll you see what the zest does for the pancakes!

 

Measure a couple of cups of milk…

 

Then slice the zested—also known as nekkid—lemons in half…

 

And squeeze in the juice of 1 1/2 of the lemons.

And I’m just going to say it: I do not know what that tiny hair is on the hinge of the lemon juicer. And I don’t think I want to know.

Actually, if it makes you feel any better, I think I’ve solved the mystery: This lemon juicer resides in the same drawer as my boar’s bristle pastry brushes, and that looks like a little fragment of a boar’s bristle.

Let’s just agree that’s what it is and move on…okay?

Please?

 

Let the lemon juice sit in the milk for a bit while you mix up the dry ingredients: Combine 3 cups of flour with 2 tablespoons baking powder…

 

1/4 cup sugar…

 

And 1/4 teaspoon of salt, which had fallen off my pink, pallid hand by the time the camera decided to click.

 

Sift it…

 

Until it’s nice and fluffy and light.

 

Whisk a couple of eggs and have them ready…

 

Melt 1/4 cup of butter…

 

And add a tablespoon of vanilla to the milk/lemon mixture, which by now should be very curdly and buttermilky looking.

 

Now it’s time to mix the batter! Add the milk mixture while stirring gently, stopping when it’s halfway mixed.

 

Add the egg…

 

And stir it a little more.

 

Then add the melted butter…

 

And the zest…

 

And stop when it’s all combined. If it’s overly thick, you can add just a little bit ‘o milk!

 

I like to fry pancakes in an iron skillet over medium heat. Add a couple of tablespoons of butter and melt it until it’s sizzly…

 

Then drop 1/4 cup helpings in the skillet, smearing the surface so that it’s nice and even.

 

Flip them after a couple of minutes, when they’re nice and golden, and let them cook on the other side until golden.

 

Serve ’em with butter and syrup…

 

With another sprinkling of zest!

 

These are A…MA…ZING!

 

Everything that’s lovely about pancakes, but with a definite lemon undertone—just enough for it to cut through all the sweetness and make you feel good about the world. And you can go crazy and use more of a lemon powdered sugar glaze if you’d like this to be more of a dessert…and whipped cream would be nice, too! I won’t tell anyone.

Here’s the handy dandy printable!

 

Veggie Stir Fry Meal Kit by Ree

You might remember the Veggie Stir Fry I posted some time ago. It’s simple, so flavorful, and very fast! It also happens to be a great meal kit to throw together; if you have it all assembled in the fridge, you can have dinner on the table in about 10-15 minutes!

Here’s my new recipe video. Hope you enjoy!

Black Bean Burgers by Ree

Yes, it is very weird for the wife of a cattle rancher to be posting a video for a meatless burger…but I’m telling you, this is delicious! And here’s the thing with black bean burgers: I don’t look at them as a substitute for the real thing. After all, there’s nothing like a big, beefy burger, baby! Black bean burgers, to me, are delights unto themselves.

I posted the original step-by-step recipe here, all the way back in the dark ages of 2014.

Here’s the corresponding video for those of you who don’t have the patience to scroll! (Sometimes I fall into that category.)

Video: Stuffed Bell Peppers by Ree

Ohhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video! It’s a relatively quick, speedy video…but it’s also relatively long at 2 1/2 minutes. But it’s action packed (and kinda weird as always. Ha.)

Hope you enjoy, friends! The handy dandy printable is also below.

Video: Apple Tart! by Ree

I hope you love this new recipe video! It’s the Quick & Easy Apple Tart I posted ages and ages ago (well, 2009), and it continues to be one of the easiest (and loveliest) desserts in the world!

As with my other recent recipe videos, please be sure to have your volume on. The sound effects are my life.[image error]

Video: Spicy Pasta Salad by Ree

Here’s the second video of the day! Remember the Spicy Pasta Salad I posted a few years ago? It was based on a pasta salad I’d had from Whole Foods, and is so delicious with grilled chicken or beef.

Here’s the super speedy, whippy-zippy video, friends! Hope you enjoy!

Video: Strawberry Oatmeal Bars by Ree

Happy Monday! I have two videos to share with you today.

The first is Strawberry Oatmeal Bars, which I posted here in step-by-step photo form way back in the dark ages of 2013! (You can click on the link to see the photo version.)

Here’s the video! Be sure to have your volume on so you can enjoy the wacky sound effects. They satisfy my soul.

This is a great snack, and if you haven’t already tried them, I know you’ll love them!