Homestyle Cooking with the Pioneer Woman: Recipes You’ll Love

Discover the heart of homestyle cooking with Homestyle Cooking with the Pioneer Woman: Recipes You’ll Love. Packed with easy-to-follow recipes, this collection brings you the warmth and flavor of country-inspired meals. Whether craving hearty comfort food, delicious desserts, or simple weeknight dinners, the Pioneer Woman’s signature dishes will inspire and satisfy you. These recipes blend rustic charm with modern twists, perfect for beginners and seasoned cooks alike. Bring the joy of country cooking to your kitchen today!

1. Perfect Pot Roast Recipe

Ree Drummond’s Perfect Pot Roast is a classic comfort food recipe that yields tender, flavorful results. Here’s how to make it:

Ingredients:

• 3- to 5-pound chuck roast: Choose a nicely marbled piece for enhanced flavor.
• 2 to 3 tablespoons olive oil: Can be combined with butter for added richness.
• 2 whole onions, peeled and halved: For browning and adding depth to the dish.
• 6 to 8 whole carrots, unpeeled and cut into 2-inch pieces: Adds rustic charm and flavor.
• 1 cup red wine (optional): For deglazing the pan.
• 3 cups beef broth: Essential for braising.
• 2 to 3 sprigs of fresh rosemary: Adds aromatic flavor.
• 2 to 3 sprigs fresh thyme: Enhances the herbal notes.

Instructions:

1. Preheat Oven: Set the oven to 275°F (135°C).
2. Season the Roast: Generously salt and pepper the chuck roast.
3. Sear the Roast: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned.
4. Brown Aromatics: Remove the roast and add onions to the pot. Brown them on both sides, then set aside. Add carrots and lightly brown them as well.
5. Deglaze the Pan: Use red wine or beef broth to deglaze the pan, scraping up the browned bits.
6. Assemble and Braise: Return the roast to the pot with onions, carrots, rosemary, and thyme. Add enough beef broth to cover the meat halfway. Cover the pot and transfer it to the preheated oven.
7. Cook Until Tender: Cook for 3 hours for a 3-pound roast or 4 hours for a larger one. The meat should be fall-apart tender.
8. Serve: Serve with mashed potatoes or other homestyle sides.

Tips:

Braising: Low and slow cooking ensures tender results.

Choose the Right Cut: Chuck roast is ideal due to its marbling and connective tissue.

Browning is Key: Searing the meat and browning the vegetables enhance the flavor.

Deglazing: This step captures the rich flavors from the pan.

2. Cowboy Chopped Salad Recipe

Cowboy Chopped Salad is a hearty and delicious salad that combines the freshness of vegetables and the richness of barbecue ranch dressing, making it the perfect meal for any occasion.

Ingredients:

• 12 slices bacon, chopped: Adds a smoky flavor.
• Vegetable oil: For frying bacon and tortilla strips.
• 4 corn tortillas, cut into strips: Crispy tortilla strips add texture.
• 1 cup mayonnaise: Base for the dressing.
• 1/2 cup sour cream: Adds creaminess.
• 1/4 cup barbecue sauce: Gives the dressing a tangy BBQ flavor.
• 1/4 cup chopped fresh flat-leaf parsley: Fresh herbs enhance the flavor.
• 2 tablespoons chopped chives: Adds oniony flavor.
• 1 clove garlic, finely chopped: Essential for depth.
• Buttermilk: Used to adjust the dressing consistency.
• Hot sauce: Optional for added spice.
• Kosher salt: For seasoning.
• 1 head iceberg lettuce, cut into chunks and sliced: Provides a crunchy base.
• 1 pint grape tomatoes, halved: Sweet and juicy.
• 1 bunch scallions, sliced: Adds freshness.
• 1 pound Cheddar, grated: Rich and savory.
• Pico de gallo: Optional topping for extra flavor.

Instructions:

1. Prepare the Dressing: Whisk together mayonnaise, sour cream, barbecue sauce, parsley, chives, garlic, and buttermilk (if needed). Season with salt and hot sauce (if using).
2. Cook Bacon: Fry bacon until crispy and set aside.
3. Fry Tortilla Strips: Fry tortilla strips in oil until crispy.
4. Assemble the Salad: Combine lettuce, tomatoes, scallions, grated cheese, crispy bacon, and tortilla strips in a large bowl.
5. Dress the Salad: Pour the barbecue ranch dressing over the salad and toss to coat.
6. Top with Pico de Gallo (Optional): Add a spoonful of Pico de Gallo for extra flavor.

Notes:

• Customization: Feel free to adjust the amount of hot sauce or add other toppings like diced onions or jalapeños.
• Serving Suggestions: Serve as a main course or side dish. It pairs well with grilled meats or as a standalone meal.

This salad is a delightful combination of flavors and textures, making it a crowd-pleaser at any gathering.

3. Quick Shells and Cheese Recipe

Quick Shells and Cheese is a simple yet satisfying pasta dish that combines the comfort of a cheese sauce with the ease of cooking pasta. Here’s a basic recipe:

Ingredients:

• 1 lb mini shells pasta: Perfect for holding onto the cheesy sauce.
• 2 cups whole milk: Provides creaminess to the dish.
• 1 tablespoon butter: Adds richness and helps melt the cheese.
• 2 cups grated Cheddar-Jack cheese: A blend of cheddar and Monterey Jack for a balanced flavor.
• 8 ounces processed cheese, such as Velveeta, diced: Helps create a smooth, creamy sauce.
• 1 teaspoon black pepper: Enhances the flavor.
• 1/2 teaspoon salt: Balances the sweetness of the cheese.
• 1/4 teaspoon seasoned salt: Adds depth to the dish.

Instructions:

1. Cook the Pasta: Follow the package instructions to cook the mini shells pasta until al dente. Drain and set aside.
2. Prepare the Cheese Sauce: In a large saucepan, heat the milk over medium heat. Add the butter and let it melt.
3. Add Cheese: Gradually add the grated Cheddar-Jack cheese and diced Velveeta. Stir until the cheese is fully melted and the sauce is smooth.
4. Season the Sauce: Add black pepper, salt, and seasoned salt. Taste and adjust the seasoning as needed.
5. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir until the pasta is well coated.
6. Serve: Serve hot, garnished with additional grated cheese if desired.

Variations:

• Add Some Spice: Consider adding a pinch of cayenne pepper for a spicy kick.
• Mix in Some Veggies: Frozen peas or diced ham can add extra flavor and nutrition.

This recipe is a quick and comforting meal that can be customized to suit your taste preferences.

4. Chicken Chili Sheet Pan Quesadilla Recipe

Chicken Chili Sheet Pan Quesadilla is a hearty and delicious dish that combines the comfort of chili with the convenience of a sheet pan quesadilla.

Ingredients:

• 4 cups shredded or diced rotisserie chicken: Convenient and flavorful.
• 1 cup frozen corn kernels: Adds sweetness and texture.
• 1 (4-ounce) can green chiles: Provides a spicy kick.
• 1/2 cup black olives, sliced: Adds salty flavor.
• 1/2 cup salsa: Enhances the chili flavor.
• 1 cup shredded Monterey Jack cheese: Melts beautifully.
• 1 cup shredded Cheddar cheese: Adds richness.
• 8 to 10 large flour tortillas: Essential for the quesadilla structure.
• Butter or cooking spray: For greasing the sheet pan.
• Optional toppings: Sour cream, guacamole, pico de gallo, cilantro.

Instructions:

1. Preheat Oven: Set the oven to 425°F (220°C).
2. Prepare the Filling: In a large bowl, combine chicken, corn, green chiles, black olives, and salsa. Mix well.
3. Assemble the Quesadilla:
   • Layer Bottom Tortillas: Place tortillas around the edges of a large sheet pan, overlapping them slightly and leaving a gap in the center. Add one tortilla in the center gap.
   • Add Filling: Spread the chicken mixture evenly over the tortillas.
   • Add Cheese: Sprinkle both types of cheese over the filling.
   • Top with Tortillas: Place additional tortillas on top, overlapping them slightly.
4. Fold and Bake:
   • Fold the overhanging tortillas towards the center to enclose the filling.
   • Place another sheet pan on top to weigh it down.
   • Bake for 20 to 25 minutes or until the tortillas are crispy and the cheese is melted.
   • Remove the top sheet pan and bake for an additional 5 minutes to brown the top.
5. Serve: Slice into squares and serve with desired toppings.

Notes:

• Customization: Feel free to add diced onions, bell peppers, or jalapeños to the filling for extra flavor.
• Toppings: Sour cream, salsa, and guacamole are great additions to enhance the dish.

5. Creamy Lemon Chicken Recipe

Creamy Lemon Chicken is a delightful and flavorful dish that combines the brightness of lemon with the richness of cream. It’s a versatile recipe that can be made in various ways, but here’s a basic version inspired by several recipes:

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken with salt and pepper. Dredge in flour, shaking off excess.
2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 4-6 minutes per side. Remove and set aside.
3. Make the Sauce: In the same skillet, melt butter if needed. Add garlic and cook until fragrant, about 1 minute.
4. Deglaze the Pan: Add a small amount of chicken broth or white wine (if using) to deglaze the pan, scraping up any browned bits.
5. Add Cream and Lemon: Pour in heavy cream, lemon juice, and lemon zest. Stir to combine.
6. Simmer the Sauce: Bring the sauce to a simmer and cook until slightly thickened, about 3-4 minutes.
7. Return the Chicken: Add the chicken back to the pan and coat with the sauce. If using Parmesan, sprinkle it on top.
8. Serve: Garnish with chopped parsley and serve with additional lemon wedges if desired.

Variations:

• Herbs: Add fresh herbs like parsley, dill, or basil for extra flavor.
• Pasta: Serve with pasta for a more filling meal.
• Spices: Use lemon pepper seasoning for added depth.

This recipe is quick, delicious, and perfect for weeknight dinners.

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