Discovering the Delights of Cooking Like The Pioneer Woman

Ree Drummond, affectionately known as The Pioneer Woman, has captivated home cooks across America with her approachable style, heartwarming ranch stories, and, most importantly, her delicious, family-friendly recipes. Starting from humble beginnings as a home cook on an Oklahoma ranch, Ree has built a culinary empire, boasting five cookbooks, a beloved Food Network show, and even a charming hotel in Pawhuska. Her level of domestic prowess is truly aspirational, and like many, I embarked on a journey to explore her recipes and bring a touch of Pioneer Woman magic to my own kitchen.

Here’s what I’ve discovered from cooking like The Pioneer Woman, along with some of her standout recipes that have become family favorites!

Lesson 1: Embracing Comfort Food Classics

Sunday is my designated cooking day. Preparing a substantial meal on busy weeknights can be challenging, but Sundays offer the perfect window to channel my inner chef. I also prioritize recipes that reheat well, ensuring delicious and convenient meals throughout the week.

My toddler is a devoted mac and cheese enthusiast, and Ree Drummond’s recipe certainly doesn’t disappoint. Her Quick Shells and Cheese (featured in The Pioneer Woman Cooks: Dinnertime) manages to be both incredibly easy to make and utterly delicious. It’s the kind of comfort food that brings smiles to everyone’s faces. Another winner in our household is the Pioneer Woman Pot Roast. This recipe is a symphony of savory flavors, effortlessly prepared in a Crockpot, and yields generous leftovers that are just as delightful the next day.

Perfect Pot Roast Recipe

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2-3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6-8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine (optional, but adds depth!)
• 3 cups beef broth
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme

Instructions:

1. Preheat your oven to 275°F (135°C).
2. Generously season the chuck roast with salt and pepper. Don’t be shy!
3. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions and brown them on both sides to build flavor. Remove onions and set aside.
4. Add carrots to the same hot pot and toss until slightly browned, about a minute. Reserve with the onions. Browning the vegetables enhances their sweetness.
5. If needed, add a touch more olive oil to the pot. Sear the chuck roast on all sides until deeply browned, about a minute per side. This searing step is crucial for developing rich, savory notes. Remove the roast and set aside.
6. Keep the burner on high. Deglaze the pot by pouring in red wine or beef broth (about 1 cup). Use a whisk to scrape up all the flavorful browned bits from the bottom of the pot. This deglazing liquid adds incredible depth to the sauce.
7. Return the roast to the pot. Add enough beef broth to cover the meat halfway.
8. Nestle the browned onions and carrots around the roast. Tuck in the fresh rosemary and thyme sprigs.
9. Cover the pot tightly and roast in the preheated oven. For a 3-pound roast, cook for 3 hours. For a 4- to 5-pound roast, plan for 4 hours. The pot roast is done when it’s incredibly tender and easily falls apart with a fork.

Pioneer Woman Pot Roast Ingredients

Lesson 2: Elevating Breakfast to a Delicious Affair

Inspired by my Joanna Gaines cooking experiment, I realized the sheer joy of a good breakfast casserole in our home. The beauty of a breakfast casserole lies in its make-ahead convenience – prepping it the night before and baking it fresh in the morning. Plus, a single casserole dish can easily serve my family for a couple of breakfasts, making it a time-saver and a crowd-pleaser. Ree Drummond’s Loaded Tater Tot Bake is a breakfast revelation, perfect for family brunches or larger gatherings. It’s a delightful dish that’s both comforting and satisfying. For those wanting to explore more variations, the Pioneer Woman’s tater tot casserole recipe is another fantastic option worth checking out.

Lesson 3: Discovering Divine New Desserts

Our household had fallen into a bit of a chocolate chip cookie routine. With my perpetual sweet tooth, baking has always been a passion, especially since receiving the original Pioneer Woman cookbook as a cherished wedding gift. I decided it was time to break out of the cookie comfort zone and explore new dessert horizons. And I’m so glad I did! Missy’s Blueberry and Lemon Cupcakes are an absolute must-bake. The combination of bright lemon and juicy blueberries is simply divine.

Missy’s Blueberry and Lemon Cupcakes Recipe

Ingredients:

Cupcakes:

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened
• 3 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/4 cup milk
• 3 tablespoons finely shredded lemon peel (zest)
• Butter-flavored baking spray
• 1 cup fresh blueberries, lightly coated in flour

Frosting:

• 3-4 cups powdered sugar
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 stick (8 ounces) cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the batter: Cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition. In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine granulated sugar, milk, and lemon zest. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with dry ingredients. Mix until just combined.
3. Line a muffin pan with paper liners. Spray liners with butter-flavored baking spray. Fill each cupcake liner about three-quarters full with batter. Gently toss blueberries with a tablespoon of flour (this prevents them from sinking to the bottom) and sprinkle a few blueberries on top of each cupcake.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
5. For the frosting: In a large bowl, combine powdered sugar, softened butter, and softened cream cheese. Beat with an electric mixer until light and fluffy. Stir in lemon juice and lemon zest. If frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
6. Once cupcakes are completely cooled, frost generously with lemon cream cheese frosting. Decorate with extra blueberries, lemon zest, or a fresh mint leaf, if desired.

Lesson 4: The Undisputed Best Recipe: Cowboy Chopped Salad

Stop everything and take note: the Cowboy Chopped Salad is a game-changer. Seriously. This salad is a star for any home meal, but it truly shines as a side dish to bring to potlucks or gatherings at a friend’s house. It’s refreshingly different and packed with savory goodness. The Pioneer Woman undeniably hit it out of the park with this recipe. The combination of crispy bacon, crunchy tortilla strips, fresh vegetables, cheese, and a tangy BBQ ranch dressing is simply irresistible.

Cowboy Chopped Salad Recipe

Ingredients:

Bacon and Tortilla Strips:

• 12 slices bacon, chopped
• Vegetable oil, for frying
• 4 corn tortillas, cut into thin strips

BBQ Ranch Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup barbecue sauce (choose your favorite smoky or sweet variety)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 1 clove garlic, finely chopped or minced
• Buttermilk, as needed to adjust consistency
• Hot sauce, to taste (optional, for a little kick)
• Kosher salt, to taste

Salad:

• 1 head iceberg lettuce, cut into bite-sized chunks and thinly sliced
• 1 pint grape tomatoes, halved
• 1 bunch scallions, thinly sliced
• 1 pound Cheddar cheese, grated
• 1 cup pico de gallo, store-bought or homemade

Instructions:

1. For the bacon and tortilla strips: In a medium skillet over medium heat, fry chopped bacon until crispy, about 8 minutes. Drain bacon on paper towels, reserving bacon grease if desired for other cooking. Add vegetable oil to the bacon skillet (or use reserved bacon grease and add vegetable oil to equal about 1/4 inch depth) and heat over medium-high heat. Fry tortilla strips until golden brown and crisp, approximately 1 minute. Drain tortilla strips on paper towels.
2. For the BBQ ranch dressing: In a medium bowl, whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, and minced garlic. Add buttermilk, a tablespoon at a time, until dressing reaches desired consistency – it should be pourable but still creamy. Season to taste with hot sauce (if using) and kosher salt.
3. For the salad: In a large salad bowl, combine iceberg lettuce, halved grape tomatoes, sliced scallions, crispy bacon, and most of the grated Cheddar cheese. Drizzle BBQ ranch dressing over the salad and gently toss to combine. Scatter pico de gallo, crispy tortilla strips, and remaining grated Cheddar cheese over the top of the salad. Serve immediately for maximum crunch and freshness.

Cowboy Chopped Salad Ingredients

Ree Drummond’s recipes are consistently delicious and remarkably straightforward to prepare. The only consideration is that many of her recipes lean towards the calorie-rich side. If you’re mindful of calorie intake, Pioneer Woman recipes might be best reserved for special occasions, potlucks, or those days when you’re truly craving ultimate comfort food.

Explore More Pioneer Woman-Style Recipes

The world of Pioneer Woman cooking extends far beyond these highlighted recipes. From dips to desserts, her repertoire is vast and varied. Consider trying the Million Dollar Dip for your next party, the comforting Apple Crisp for a sweet treat, or the intriguing Mystery Rolls for a unique side dish. These recipes, along with many others in her collection, perfectly embody the Pioneer Woman’s approach to cooking – delicious, hearty, and perfect for sharing with loved ones.