If you like your food with lots of sauce, The Pioneer Woman has some recipes just for you. Ree Drummond has made a few recipes with sauce. Here’s how to make these flavorful meals.
Ree Drummond’s pesto egg bags
Drummond begins by whisking six eggs with salt and pepper and placing them in a skillet with melted butter. She then adds spinach and pesto and stirs the ingredients. For this recipe, Drummond uses store-bought pesto (which is one of her “superhero shortcuts”).
After cooking the eggs, Drummond adds grated fontina cheese (she says you can also use pepper jack cheese). Then she builds the pesto egg sacs. She uses store-bought puff pastry, which comes frozen. Drummond thaws the dough overnight and cuts it into rectangles.
Drummond places some of the egg mixture in the center of the dough, leaving a small border around the edges. She places small slices of deli ham on the egg mixture.
Next, Drummond brushes an egg wash (egg beaten with a little water) around the edge of the dough. She takes the second puff and puts it on top so that the edges meet. She then uses a fork to close the dough by tucking it around the edges.
For the next step, Drummond places the puff pastry on a baking sheet lined with parchment. When she’s done making the dough, she brushes the rest of the egg wash on it. For the finishing touch, she sprinkles everything with bagel herbs. Drummond put the dough in the oven and bake it for 15 minutes at 400 degrees.
Ree Drummond’s Grilled Chimichurri Shrimp Wraps
Drummond starts by adding olive oil and steak seasoning to a bowl of shrimp. Then she grills the shrimp on a grill pan. Drummond cooks the shrimp for about two minutes per side. She recommends removing the shrimp from the grill as soon as it becomes opaque. This will prevent them from becoming tough.
Once the shrimp are cooked, Drummond adds chimichurri sauce. She tosses the shrimp so that it is completely covered. Drummond uses naan bread with roasted garlic flavors for this recipe. She puts the wraps on the grill pan. While the wraps are heating up, Drummond bakes chips in the oven.
For the next step, Drummond spreads garlic aioli on the wraps. She adds arugula, diced avocado, diced tomato, and pickled red onions. She also adds chips, but she says it’s optional. The ingredients and directions can be found on the food network website.
Ree Drummond’s Cheesesteak Burger
Drummond starts by adding pot cheese to a pan. While the cheese is heating up, she makes the ingredients for the cheesesteak. Drummond grills red peppers, onions and sliced mushrooms. Then she sprinkles steak seasoning over the vegetables. For the next step, Drummond cooks two ground beef patties on the griddle. She makes sure to use her spatula to press them down so they are as thin as possible.
Drummond sprinkles steak seasoning over the beef patties to add flavor. When the patties are almost ready, she puts provolone cheese on top. She also grills the burger bun with butter. Drummond places spicy mustard on both slices of the bun.
For the next step, Drummond takes two burgers and puts them on top of each other. Then she places the two patties on the hamburger bun. Then she puts the grilled vegetables on top of the patties. For the finishing touch, Drummond pours the pot cheese over the vegetables. The ingredients and directions can be found on the food network website.
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