There are numerous popular Pioneer Woman recipes including chicken enchiladas, apple brown Betty, chicken Florentine pasta, orange chicken, pot roast and corn and cheese chowder. Many recipes are easy to prepare, and some require intermediate cooking skills. Ree Drummond recipes are featured at Food Network and The Pioneer Woman websites.
Drummond's recipe for chicken enchiladas is highly rated at Food Network and requires several preparation steps. Among its list of ingredients are 10 to 12 corn tortillas, 2 boneless skinless chicken breasts, 3 cans green enchilada sauce and 3 cups of grated cheddar Jack cheese. In the first step, heat the corn tortillas for 30 seconds on each side over a hot stove burner. Sprinkle chicken breasts with a mixture of chili powder, Cajun spice and cumin, and cook on medium heat for several minutes. Allow the cooked chicken to cool before shredding it with a fork.
Apple brown Betty is an easy recipe made with 2 sticks salted butter, 8 slices hearty wheat bread, 3 Granny Smith apples and 1 1/2 cups packed brown sugar. Cut the butter into pieces, and dice the bread and apples into small pieces. Put half of the bread into the bottom of a buttered baking dish, and sprinkle half of the apples, butter and brown sugar on top. Repeat layers, and sprinkle spoonfuls from 1/2 cup of water on top of the mixture.
To make corn and cheese chowder, cook 1 chopped onion in 4 tablespoons of melted butter over medium-high heat for two minutes. Add 3 chopped bacon slices, and cook for one minute. Add 3 diced bell peppers, and cook for two more minutes. Add kernels from 5 ears of corn, and cook for one minute. Stir in 1/4 cup of flour, and pour in 3 cups of chicken broth.
Let the mixture thicken for three to four minutes, and reduce the heat to low. Pour in 2 cups of half-and-half. Cover and simmer the mixture for 15 minutes. Stir in 1/3 cup of sliced green onions and 1 cup each of pepper jack and Monterey Jack cheeses. Serve the chowder in hollowed-out bread bowls.
To make pot roast, salt and pepper a 4- to 5-pound chuck roast. Cut 2 onions in half and 6 carrots into 2-inch slices. Brown the onions on both sides in 2 tablespoons of olive oil over medium-high heat. Remove the onions, and brown the carrots for one minute. Remove the carrots, and brown the beef in the pot for a minute on all sides. Deglaze the pan with 1 cup of red wine, and place the roast back into the pan. Add enough beef stock to cover the roast halfway, as well as the onion halves, carrots and 3 sprigs each of thyme and rosemary. Cover the pot, and roast the beef in a 275 F oven for three to four hours.
To make the blackberry cobbler, combine 1 cup of sugar with 1 cup of self-rising flour and 1 cup of milk. Melt 1/2 stick of butter, and incorporate it into the batter. Transfer this batter into a buttered 3-quart baking dish. Rinse and dry 2 cups of blackberries. Arrange the blackberries on top of the batter before seasoning them with 1/4 cup of sugar. Bake the blackberry cobbler at 350 degrees Fahrenheit for approximately 50 minutes. Scatter another 2 tablespoons of sugar on top of the blackberries, and bake the cobbler for another 10 minutes. Serve the blackberry cobbler with whipped cream or ice cream.
To make the restaurant-style salsa, place 20 ounces of canned diced tomatoes and 28 ounces of canned whole tomatoes in a food processor. Add 1/2 cup of fresh cilantro leaves, 1/4 cup of chopped onion, 1 minced clove of garlic and 1 thinly sliced jalapeño. Season with the juice of 1/2 of a lime and 1/4 teaspoon each of ground cumin, salt and sugar. Process the mixture in quick, short bursts until it achieves a desirable consistency. Add more seasonings to taste, if necessary. Chill the salsa for at least one hour before serving it with tortilla chips.