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‘The Pioneer Woman’ Ree Drummond’s Top 10 Potluck Recipes Are What You Need This Summer

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The Pioneer Woman Ree Drummond is an expert when it comes to potlucks. Drummond has hosted her share of large gatherings over the years and knows how to please guests who come with big appetites. With Summer finally upon us, here is a look at Drummond’s top 10 potluck recipes that are sure to be a hit with friends and family.

The Pioneer Woman Ree Drummond
‘The Pioneer Woman’ Ree Drummond | Monica Schipper/Getty Images for The Pioneer Woman Magazine

Drummond launches revamped website

Before we get into Drummond’s amazing potluck recipes, the Pioneer Woman star just announced that
she has officially switched up the look of her popular website, ThePioneerWoman.com.
Taking to Instagram, Drummond announced the news and could barely contain her
own excitement.

“If you’ve been here before, you may notice that things look a little different,” Drummond shared. “This is a change I am so excited about.”

The change comes almost 15 years after Drummond launched the original Pioneer Woman website back in 2006. In her video message, Drummond admitted that she started the site “on a whim” and never imagined that it would grow to become so popular.

RELATED: The Pioneer Woman Ree Drummond’s 11 Perfect Recipes From the Food Network

The redesign includes photos of Drummond and her family at their ranch, plus some super cute images of her seven dogs. Drummond also released a slew of new recipes to promote the new look, including some very tasty looking desserts (like a sheet cake and blackberry cobbler).

Drummond, of course, has been spending the last few months
hunkering down with her family at her ranch and releasing new episodes of her
show. While fans cannot wait to explore Drummond’s revamped website, here are
her top 10 potluck recipes everyone needs this summer.

‘The Pioneer Woman’s’ Top 10 potluck recipes

10. Grasshopper Pie

Drummond’s grasshopper pie is one of her own favorite
recipes. The dish features a whipped topping and cream cheese that blends
perfectly with the mint-green filling. This tasty dessert is sure to go fast so
you might make a few for the family to enjoy.

9. Baked Beans

Baked beans are a staple for most potlucks, mainly because
they go great with just about any main course. Drummond’s take on this classic
features seven different types of beans. This mixture creates a great balance
between taste, color, and texture, and is a far cry from her usual pork and
beans recipes.

8. Twice-Baked Potato Casserole

You cannot do much to improve on a twice-baked potato, unless you make it into this indulgent casserole. The main ingredients in this dish are cheddar cheese and bacon, making it a very simple dish that is perfect for a comfort-food themed potluck.

7. Coleslaw

A potluck would not be complete without a good coleslaw. The
main difference in this dish is The Pioneer Woman star’s use of cilantro.
You can also try adding a little blue cheese to the recipe if you are feeling
particularly adventurous.

6. Strawberry Oatmeal Bars

Speaking of potluck favorites, oatmeal bars are typically a
big hit with large gatherings. This recipe switches it up by filling each bar
with strawberry preserves and adding a hint of coconut. Drummond, however, usually
leaves the coconut out.

5. Lemon Bars

The dessert table at a potluck would not be complete unless
there are lemon bars. Drummond’s lemon bars are very easy to make and feature a
curd-like filling with a shortbread crust.

4. Cordon Bleu Casserole

The Pioneer Woman is very good at turning things into
amazing casseroles, and her cordon bleu casserole is no exception. The ham and
chicken are combined in a creamy mixture that features bread crumbs as a
topping.

3. Layered Salad

Most potlucks have at least one version of a salad and
Drummond puts her own unique spin on this classic side. In her layered salad,
Drummond incorporates hard-boiled eggs, bacon, and peas to create a delicious
potluck dish.

2. Caramel Brownies

Drummond’s caramel brownies are among her most popular
recipes online. These tasty treats are filled with caramel which plays
perfectly off the chocolate. They are also super easy to make and are perfect
for large groups.

1. Chicken Tortilla Bake

If you are looking to add a little spice to the potluck,
look no further than Drummond’s spicy casserole. This dish is based on a
tortilla casserole and features a healthy layer of cheese for the topping. You
can spice it up even more by adding hot peppers or salsa.

RELATED: ‘The Pioneer Woman’ Ree Drummond’s 10 Most Popular Dishes on the Food Network

Catch The Pioneer Woman: At Home Saturday mornings on the Food Network.

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95-year-old Twin Falls woman wins national recipe contest ​ | Southern Idaho Community News

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TWIN FALLS — Beverly Hiatt, a 95-year-old resident of Syringa Place Senior Living in Twin Falls, was honored June 28 as a national winner of the Enlivant Senior Living Recipe Contest. She was recognized in a Zoom conference with other winners from the Northwest U.S. Division and honored in-person at Syringa Place by the administrator of the Twin Falls facility, Brandon Peterson.

Hiatt received an engraved plaque and a $250 gift certificate from Amazon which she immediately offered to her children for their help in preparing the dish. Her award-winning salad will be featured on the Enlivant fall/winter menu at their 220 facilities across the nation.

There were 12 categories open for entry and Hiatt’s family choose the salad category to feature her recipe for Ginger Pear Salad, using lime Jell-O, ginger ale, cream cheese and pecans.

The contest came at a difficult time. Her daughter had arrived for a month’s visit when the COVID-19 pandemic hit and residents at assisted living centers were being sheltered from exposure by isolating themselves from visitors. The Hiatts collaborated from a distance to prepare the dish and submit the recipe along with pictures of the Jell-O variation.

Hiatt has lived in the Magic Valley for more than 30 years and is no stranger to winning such contests. In 1990, she took home a $500 gift certificate won in the Weight Watchers Recipe Book contest for her Chili Rellenos.

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KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020

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KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020
KFC Offers 30-Cent Secret Recipe Fries With Any Purchase On July 13, 2020

KFC is turning back the clock 50 years to celebrate National French Fry Day by offering Secret Recipe Fries at the throwback price of 30-cents on Monday, July 30, 2020.

KFC’s 30-cent Secret Recipe Fries offer is valid for an individual order of Secret Recipe Fries at participating locations with any purchase, while supplies last. There’s a limit of one order per person at the discounted price. Unfortunately, the deal is not valid for delivery.

According to the company, the brand actually offered fries on the menu for 30-cents some 50 years ago.

KFC’s Secret Recipe Fries are seasoned with a secret blend of herbs and spices and fried up until crispy and golden, for signature KFC flavor.

Outside of the one day only National French Fry Day promotion, fans can enjoy an individual size of Secret Recipe Fries a la carte for a suggested price of $2.29, although prices may vary.

Image – KFC

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Flat iron steaks are great for grilling

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iStockphoto by Getty Images

Flat irons steaks, ready for the grill.

You who sear steer meat are acquainted with Chuck, but generally steer clear of him in favor of Sir Loin, or Madame Filet Mignon, or other, more tender cuts of beef. However, inside of Chuck was always a soft heart; it just took a crafty butcher to find it.

It’s called flat iron (because, not unlike our own, Chuck’s tender heart has the triangular shape of a clothes iron). Flat iron was always that part of Chuck called top blade (Chuck is very large and has many personalities). But because blade has a nasty seam of sinew and connective tissue running down his middle, he never did well alone over the dry heat of the grill or in a cast-iron skillet. Blade just was best for braising, that moist-heat cooking that could properly and profitably soften him up.

But one day, a crafty butcher skillfully sliced away at top blade’s sinew, separating steaks on both sides — and the grilling world had its first flat irons.

Some say, in fact, that flat iron is the second most tender cut of beef after filet mignon. Hence, it is woefully under-appreciated and, often, underpriced. However, because it does come from chuck, it sports much more intense beefy awesomeness than filet, more like that from New York strip. That’s a compliment that any searer of steer will appreciate.

Flat iron also has more names than pro wrestling’s roster. You’ll find it, in different parts of the country and from various butchers or grocers, under these names: boneless top chuck steak; oyster blade steak; book steak; butler steak; lifter steak; chuck clod; petite steak; triangle steak; shoulder top blade steak; and boneless top blade steak. (Note that it is not, however, one of these names, all of which are different cuts of beef: hangar, flank or skirt steak.)

The flat iron steak is very tender and well-marbled, therefore great for grilling. Some cooks reflexively marinate it because they marinate all beef. There is no need to tenderize flat iron, but be cautious not to overcook it, either.

Flat Iron Steaks

To serve 2

Ingredients

2 flat iron steaks, each 1 1/2 inches thick (total weight of each depends on your appetites)

Seasoning of your choice (kosher salt and freshly ground black pepper; dry prepared steak rub or seasoning; marinade)

Directions

For both methods of cooking here and to assure proper finishing temperatures, steaks should be thawed and at room temperature (out of the refrigerator and set on the counter 30-40 minutes before cooking). Season the steaks, however desired.

To grill: On charcoal, have both hot and medium-hot sections of the grill. Put steaks over the hotter section first, searing both sides for 2 minutes a side. Then move to the less hot part of the grill and cook to an internal temperature (read on an instant-read thermometer) of 130 degrees for medium-rare (12-14 minutes, with one flip). On gas, preheat to high, then proceed as with charcoal, lowering heat to medium after the 2-minute sear.

To sear in a skillet atop the stove: Heat a heavy or cast-iron skillet over high heat for 5 minutes, or until very hot. Add 1-2 tablespoons vegetable oil (such as canola, avocado or soybean; however, not olive oil or butter) and immediately add steaks to pan. Cook to an internal temperature, read on an instant-read thermometer, of 130 degrees for medium-rare (13-15 minutes, with one flip).

For both methods of cooking here, remove the steaks from the heat source and rest them on a counter, cutting board or warmed plate for 5 minutes before serving, tented loosely with foil. (The internal temperature will rise about 5 degrees, which is desired.) Resting the steaks allows the internal juices to redistribute themselves away from the surface of the steaks where they have traveled due to the heat of cooking and back into and throughout the meat.

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