Food
Ree Drummond’s Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
Ree mixes three kinds of chile peppers with fresh corn and shredded chicken for this spiced up take on a comfort food classic!
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Get the recipe ▶ https://foodtv.com/3jV6G1G
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tex-Mex Chicken Pot Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 5 min (includes chilling and cooling time)
Active: 1 hr 5 min
Yield: 4 to 6 servings
Ingredients
4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
Perfect Pie Crust:
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed
Directions
Preheat the oven to 400 degrees F.
Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
Perfect Pie Crust:
Yield: 2 pie crusts
Combine the flour, salt, butter and shortening in a large bowl.
Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
Beat the egg with a fork and add it to the mixture along with the vinegar.
Add the cold water.
Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
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Ree Drummond’s Tex-Mex Chicken Pot Pie | The Pioneer Woman | Food Network
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Baked until tender and bubbling, the apples are wrapped in soft, golden dough and drenched in a rich syrup that caramelizes beautifully in the oven. This cherished family recipe delivers warm spices, buttery flavor, and homemade goodness in every bite — an irresistible finish to a hearty cowboy-style meal.
#reedrummond #ThePioneerWoman #FoodNetwork #AppleDumplings
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3QGdOCY
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Apple Dumplings
Recipe courtesy of Ree Drummond
Level: Easy
Total: 55 min
Active: 15 min
Yield: 4 to 6 servings
Ingredients
2 sticks (1 cup) salted butter, plus more for greasing the pan
2 Granny Smith apples
Two 8-ounce cans refrigerated crescent roll dough
1 1/2 cups sugar
1 teaspoon vanilla extract
8 ounces citrus-flavored soda, such as Mountain Dew (two-thirds of a 12-ounce can)
Cinnamon, for sprinkling
Directions
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
Serve, spooning some of the sweet sauces from the pan over the top.
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Ree Drummond’s 100+ 5-Star Reviewed Apple Dumplings | The Pioneer Woman | Food Network
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Alex Guarnaschelli and Daphne Oz are ready to bring the heat as they pit Chef Hal Holden-Bache against Chef Derek Orrell in a high-stakes culinary showdown. In the first round, both chefs must showcase merguez sausage. Derek serves merguez ragù on crostini with radish while Hal counters with merguez bolognese and bucatini. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch new episodes of #BeatBobbyFlay on Thursdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: How the Sausage Is Made | Full Episode Recap | S13 E3 | Food Network
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Before Season 7 kicks off, follow pitmaster and restaurant owner Kyle Bryner’s journey on the last season of BBQ Brawl, as he brings his Appalachian ingenuity to conquer the competition.
#FoodNetwork
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A brand-new season of #BBQBrawl starts Monday, May 11 at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Bobby Flay and his chef friends mentor and coach the country’s most-respected barbecue challengers in an intense competition. The coaches go head-to-head to inspire and nurture teams of specialty pitmasters from all over America. At stake is the title of Master of ‘Cue and the opportunity to be featured in a new series on Food Network digital.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kyle Bryner’s Winning Journey from Season 6 🔥 BBQ Brawl | Food Network
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These aren’t your usual French fries 😏 Scott Conant adds fresh herbs, cherry peppers and garlic to his homemade Tuscan-style fries!
Get the recipe 👇
Tuscan Fries
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 1 hr
Active: 45 min
Yield: 4 servings
Ingredients
4 russet potatoes, skin on, sliced into 1/2-inch slices and then into 1/2-inch batons
Neutral oil, for frying
1 head of garlic
15 to 20 fresh sage leaves
8 sprigs fresh thyme, leaves stripped (about 1 tablespoon)
3 sprigs fresh rosemary, leaves stripped (about 1 tablespoon)
2 pinches red pepper flakes
3 Italian hot cherry peppers, stems and some seeds removed, roughly chopped
Fine sea salt
1/4 cup fresh flat-leaf parsley, roughly chopped
Directions
Special equipment: a deep-fryer
Soak the potatoes in a bowl of water for a couple of minutes to remove starch, then remove to a paper towel-lined baking sheet and pat dry.
Heat a deep fryer or heavy-bottomed pot filled about halfway with neutral oil to 350 degrees F. Re-line the baking sheet with dry paper towels.
Par-fry the potatoes in batches in the hot oil until cooked through but not yet browned, 6 to 12 minutes per batch. Remove to cool on the lined baking sheet.
Heat the oil to 375 degrees F.
Meanwhile, roll the head of garlic gently to remove the cloves. leaving the skin intact on the cloves, then crush each clove (if a little skin comes undone, that’s fine). Reserve.
Fry about half of the potatoes, garlic, sage, thyme and rosemary for about 1 minute in the hot oil, then add half of the red pepper flakes and cherry peppers and continue frying until the potatoes are golden brown and crispy, 2 to 4 minutes more. Remove to the towel-lined baking sheet and sprinkle with sea salt and half of the parsley. Return the oil to 375 degrees F and repeat with the remaining potatoes, garlic, sage, thyme and rosemary, adding the remaining red pepper flakes and cherry peppers after the first minute of frying. Sprinkle with sea salt and the remaining parsley.
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Food
Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
Guy visits the Memphis BBQ Company in Mississippi for some award-winning barbecue. He samples an out-of-this-world crunch burger topped with crispy, deep-fried pork belly.
#FoodNetwork #GuyFieri #Mississippi #BBQ
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Memphis BBQ Co: https://www.memphisbbqco.com
Follow them: https://www.facebook.com/MemphisBarbecueCompany
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy CRUNCHES into a Dynamite BBQ Burger with Chicharrón | Diners, Drive-Ins and Dives | Food Network
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