Pioneer Woman’s Ranch Kitchen: Broccoli Cheese Comfort and More

Ree Drummond, affectionately known as The Pioneer Woman, holds a special place in the hearts of many home cooks, myself included. Her recipes, shared across her popular blog, Food Network show, and cookbooks, consistently evoke a desire to gather loved ones around a table filled with delicious, comforting food in a warm, inviting ranch setting. Each dish she presents seems not just a meal, but an experience to be shared and savored.

[The Pioneer Woman Cooks: A Year of Holidays](Alt text: Pioneer Woman’s “A Year of Holidays” cookbook cover featuring Ree Drummond in her signature style, highlighting holiday recipes.)

Her cookbook, The Pioneer Woman Cooks: A Year of Holidays, perfectly encapsulates this spirit. It’s brimming with recipes designed for celebration and togetherness, guiding you through culinary occasions throughout the year. From New Year’s Day traditions to the quintessential Thanksgiving feast, Ree offers a step-by-step, photograph-rich journey into creating memorable, down-home meals. This cookbook is a treasure trove for anyone seeking to infuse their holidays with warmth and flavor, making it an ideal gift for those who cherish creating food memories.

While the cookbook itself is a celebration of diverse holiday dishes, it also features comforting classics like her Broccoli-Cheese Soup. This recipe, highlighted in the cookbook, sparked an idea for a panini twist, demonstrating how versatile and inspiring Ree’s recipes can be. Thinking about the rich, cheesy flavors of the soup, the concept of a Broccoli Cheddar Panini was born – a sandwich that captures the essence of the soup in a handheld, grill-pressed delight.

[Broccoli Cheese Soup recipe in The Pioneer Woman Cooks: A Year of Holidays](Alt text: Recipe page from “The Pioneer Woman Cooks: A Year of Holidays” cookbook showcasing the detailed steps and ingredients for Broccoli Cheese Soup.)

Broccoli-Cheese Soup Recipe Inspired by The Pioneer Woman

From The Pioneer Woman Cooks: A Year of Holidays, by Ree Drummond. Reprinted with permission.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Yield: 12 servings

INGREDIENTS:

• 1/2 cup (1 stick) butter
• 1 large onion, diced
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 2 cups half-and-half
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg
• 4 broccoli heads, cut into florets
• 1/2 cup chicken broth
• 3 cups shredded sharp Cheddar cheese, plus more for garnish
• Small bread loaves for bowls (optional, for serving)

DIRECTIONS

1. Melt butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
2. Sprinkle flour over the onions and whisk to combine. Cook for 2-3 minutes, stirring constantly.
3. Gradually whisk in milk and half-and-half until smooth.
4. Season with salt, pepper, and nutmeg. Add broccoli florets and stir into the soup.
5. Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until broccoli is tender and soup has thickened.
6. Stir in chicken broth to adjust consistency if needed.
7. Add shredded Cheddar cheese and stir until melted and smooth. Taste and adjust seasonings as necessary.
8. If serving in bread bowls, cut off the top third of each bread loaf and hollow out the center, leaving a ½-inch rim.
9. Ladle hot soup into bread bowls and garnish with extra shredded cheese, if desired.

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Broccoli Cheddar Panini: A Pioneer Woman Inspired Creation

By Kathy Strahs, PaniniHappy.com

Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Yield: 4 panini

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 4 tablespoons (1/2 stick) butter, softened
• 8 slices sourdough or rustic white bread
• 8 ounces sharp cheddar cheese, sliced
• 3/4 cup cooked, chopped broccoli florets

DIRECTIONS:

1. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for about 10 minutes until caramelized and browned.
2. Preheat panini press to medium-high heat.
3. For each panini, butter two slices of bread on one side. Flip one slice over (buttered side down) and layer with cheddar cheese, caramelized onions, cooked broccoli, and another layer of cheddar cheese. Top with the second slice of bread, buttered side up.
4. Grill panini in the preheated press for 4-6 minutes, or until bread is golden brown and cheese is melted and gooey. Grill in batches as needed.

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These recipes, inspired by The Pioneer Woman, offer a taste of ranch kitchen comfort. While this article focuses on broccoli and cheese, Ree Drummond’s culinary repertoire is vast and varied, encompassing numerous comforting dishes, including hearty beef recipes that resonate with the same home-style goodness. Exploring her cookbooks and online resources will reveal a treasure trove of recipes perfect for family meals and gatherings, embodying the warm, welcoming spirit of The Pioneer Woman’s ranch kitchen.