Ree Drummond’s Top 20 Summer Recipe Videos | The Pioneer Woman | Food Network

Summer is finally here! Ree Drummond shares a fantastic list of summer recipes including salmon burgers, a big steak salad, strawberry ice cream and much more! #PioneerWoman #FoodNetwork #ReeDrummond #SummerRecipes
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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!

0:00 – Intro
0:04 – Sheet Pan Spatchcock BBQ Chicken
3:46 – Grilled Chicken Lettuce Wraps
9:48 – Lemony Salmon and Asparagus Salad
14:52 – Cheesesteak Burger
18:54 – Salmon Burgers
21:22 – County Fair Turkey Legs with BBQ Sauce
25:42 – Shrimp Caesar Salad
29:48 – Brown Sugar Ribs with Pineapple Relish
32:48 – Chopped Salad Board
33:41 – Rustic Strawberry Tart
37:43 -Summer Chicken Salad
40:18 – Grilled Potato Salad
44:30 – Epic Dip Platter
48:22 – Sunshine Pasta Salad
52:23 – Chicken Quinoa Bowls
55:03 – Flank Steak and Waffle Hash Browns
59:57 – Kid-Friendly Pasta Salad
1:02:08 – Big Steak Salad
1:05:53 – Strawberry Ice Cream
1:10:41 – Chicken Taco Salad

Get the recipes:
Sheet Pan Spatchcock BBQ Chicken – https://foodtv.com/3DmpjG9
Grilled Chicken Lettuce Wraps – https://foodtv.com/3xx77pB
Lemony Salmon and Asparagus Salad – https://foodtv.com/3fKtXCf
Cheesesteak Burger – https://foodtv.com/3BJU0EG
Salmon Burgers – https://foodtv.com/2VfRuDD
County Fair Turkey Legs with BBQ Sauce – https://foodtv.com/48msfjI
Shrimp Caesar Salad – https://foodtv.com/2BlGw1U
Brown Sugar Ribs with Pineapple Relish – https://foodtv.com/3RUpkr2
Chopped Salad Board – https://foodtv.com/2TKUI0W
Rustic Strawberry Tart – https://foodtv.com/34EXVCh
Summer Chicken Salad – https://foodtv.com/3kGZNjx
Grilled Potato Salad – https://foodtv.com/35OatXy
Epic Dip Platter – https://foodtv.com/3MoPBfk
Sunshine Pasta Salad – https://foodtv.com/3oKbhoA
Chicken Quinoa Bowls – https://foodtv.com/37Xhg3K
Flank Steak and Waffle Hash Browns – https://foodtv.com/35OaQRI
Kid-Friendly Pasta Salad – https://foodtv.com/2wrgsQN
Big Steak Salad – https://foodtv.com/388FNTv
Strawberry Ice Cream – https://foodtv.com/2VwCL2a
Chicken Taco Salad – https://foodtv.com/2kCPwuG

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Ree Drummond’s Top 20 Summer Recipe Videos | The Pioneer Woman | Food Network

[Music] I just prepped a bunch of veggies some carrots I peeled them and cut them into chunks along with some red onion that I cut into big wedges and I’m basically just making a bed of veggies on a sheet pan so I’m going to drizzle some olive oil over the veggies first and add some salt and pepper very very simple [Music] I’ll just stir the veggies together just to toss them in the oil all right those are set to go so now I’m going to spatchcock the chicken flip it over breast side down grab a sharp pair of kitchen shears and you just want to cut along both sides of the backbone now I’ll flip the chicken over and then you want to press as hard as you can until you hear that breast bone crack and then when you get it on the pan it’ll sit semif flat you can see how much easier this would roast than if you kept the chicken all together okay now this needs a little more olive oil just to make that skin really Sizzle and a little more salt and pepper now I’m going to get the chicken into a 425° oven for the first stage of roasting it’ll take about 25 minutes all right now we’re on to the second phase of the spatchcock chicken first thing I’m going to do is sprinkle over eight whole cloves of garlic I’m adding them now I didn’t want them to burn so I waited before I added them to the pan and I’m tossing them with the veggies they’re going to roast and become so soft and Luscious now spatchcock Barbe c chicken has to have a great sauce and this one ticks all the boxes let me tell you how to make it it’s Apple brown sugar barbecue sauce and I just added a cup of ketchup to a pan along with a cup of dark brown sugar a four a cup of apple juice half a cup of apple cider vinegar two finely diced Gayla apples half a cup of applesauce to make it really Apple then I added half a teaspoon each of smoked flavoring onion powder garlic powder ground ginger and kosher salt I stirred everything together and cooked it at a simmer for 20 minutes then I pureed it until it was smooth poured it into a container and put on the lid I’m going to serve half the sauce with the finished chicken and I’m going to use the other half to brush on the chicken chicken I’ll give it a healthy coating now that is a nice thick coating now I’m going to get this back into the oven for 30 minutes and I’m going to base the chicken every 10 minutes now I’m going to remove the chicken to The Cutting Board and I’m going to carve it I’ll grab hold of the drumstick and just cut the drumstick and thigh portion put it on the platter a last bit of veggies and I can’t forget about this beautiful sauce so there it is spatchock barbecue chicken so I’m going to get a quick marinade on the chicken I’ve got some really thin chicken breasts and I’m adding some olive oil minced garlic lemon zest and crushed red pepper salt and pepper and the Rosemary I just chopped really fine there’s kind of a little um energy in the air today because my mom is coming and we all love G so much my mom’s name is Jerry the kids have always called her G and she’s just kind of walking talking breathing Sunshine everywhere she goes wouldn’t you say I agree I didn’t necessarily think that when I was a teenager and she was like giving me rules I didn’t like those teenager rules at all but I’ve come to appreciate her now that I have teenagers and it’s all about rules in our house boy I am really diving into like the history of my adolescence so if you have time come and look at this Alex if you have time you can get this marinade going and give the chicken a good hour or so but we don’t have time for that cuz G is on her way and so I’m going to go ahead and get these on the grill they’ve already got plenty of oil on them so get them on one by one G lives about an hour and 15 minutes away so hopefully the timing works out all right I’m going to babysit these chicken breasts cook them for about four to 5 minutes per side and then we’ll keep moving forward with the mom lunch the chicken is beautifully grilled and I’m going to just remove it to the board and let it cool while I make some other ingredients nothing like grilled chicken for a mom lunch so I have a question when are you guys going to make me lunch huh huh you don’t give us a chance well you’re always the one cooking Fair Point for the lettuce wraps I’m going to make a really simple kind of bruschetta topping and I’ve got some diced tomatoes some finely diced onion this is basically the Tomato topping that you would put on top of grilled bread which do like brushetta oh yeah or brusketta I love BR it’s one of my favorite things on earth chopped archo carts from the jar or the can either one uh lemon juice olive oil this is right up G’s alley it’s all so fresh this is up G’s alley that is so true anytime G comes over I just think my mom’s coming over so excited mom I want my mom okay added some salt and pepper and little bit of crushed red pepper flakes I can’t I just kind of leave these out on my stove they never go into the drawer and I’ll give this a stir yum yum that is beautiful yeah it’s very simple and you can add some fresh basil if you want or just kind of I like leaving it plain and holy so I’ll put this into a little dish things I love about my mom she’s nice to everyone she’s always got a smile on her face unless you get on her bad side no I’m just kidding I don’t think she has a bad side I don’t think so either she speaks in sort of a sing song voice she does like hi r she’s it’s kind of you know in tonation she’s always optimistic she’s a fun person to be around unless you’re a teenager okay so I’m going to move this board over here so I’m actually going to present the lettuce wraps on a board so everybody can dive in and make their own so I’m going to put the tomato and artichoke mixture on the board and I’ll show you what else is on there here in a second and got a big old knife and I’m going to chop or dice the chicken you can slice it really thin but I kind of want to get it into little bitty kind of bite-sized bits so give me a minute or two I’m going to chop up this chicken okay so look at this board I chopped the chicken and I put it on the board I’ve got some bib lettuce leaves some Parmesan a little dish of pesto the Tomato archo buchetta topping and basil leaves so isn’t this a beautiful presentation beautiful lovely I’ve also got some balsamic glaze so I’m going to save this for G’s arrival because I don’t want to mess everything up but just for you viewers at home I’m going to go ahead and show you how to serve you can figure it out it’s very easy but little bit of Chicken Little Bit of pesto on top of the chicken yum need another spoon hi little bit of the Bretta topping and a little bit is a relative term little parm some bomic glaze oh beautiful and then why not a whole Basil Leaf Wows this is a great little spin on lettuce wraps my mom loves flavors like this she is going to absolutely love it unfortunately this one is not going to last until she gets here might as well go ahead and eat it m I’m going to start by cooking some beautiful salmon filets and I’m sprinkling on just some prepared lemon pepper seasoning okay can you see Alex so I’m going to put the salmon down into a pretty hot Skillet I want to sear the salmon so I’ve got some oil in there and it’s pretty hot so I’m going to let it sit there without moving it I’m going to go ahead and season the other side with the lemon pepper and you might notice I have some fried eggs sunny side up over here that I’ve been just finishing frying so I’m going to let those sit they’re going to continue to cook really slowly we will hope that when it comes time to turn the salmon it won’t stick to the pan hope and pray so the asparagus salad is absolutely amazing take a look at this Alex what I did was I just took Spears of asparagus and a vegetable peeler and just shaved them into little ribbons and I’m going to make a salad out of this so some lemon zest and olive oil not too much and some lemon I’ll just squeeze it in with just a couple more ingredients so I’ve got some feta cheese and look at this up close this is herbed feta cheese and that means the feta cheese has herbs in it is that what that means that’s what it means that’s what it means some crushed pistachios so it’s just a really amazing like flavorful crunchy nutty salad and then lots of mint leaves did I say the word crunchy we love the word crunchy in our house and then I’m going to grab some salt and pepper as you go across don’t worry I need to get rubber bands to tie around my sleeves CU I get letters people worry people worry about my sleeves Okie do so look at this isn’t this pretty I mean just on its own I would totally dive into this lad drumond not so much I forgot that I have a whole bunch of sliced sugar snap peas so those go in I kept looking at the salad thinking why is this salad like so meager and that’s why one of the main ingredients wasn’t in so pretend you didn’t see that okay and then this goes on the flatter Ah that’s better that’s much much better okay and then spread it out all right how’s that look so far amazing beautiful right and then I’m going to grab a spatula got it let’s see how these look let’s see if they stick if they stuck that one oh that one didn’t it look so good all right I’m going to let the salmon finish cooking it’s going to take about 2 to three minutes and then we will finish off this beautiful dish so here’s what we do I like it when Salmon is just barely done and then even when you take it out of the pan it kind of keeps cooking and then it doesn’t get too dry and it’s just perfect by the time you get it to the table or the island in this case all right third piece and the fourth and then prepare to be amazed I let these eggs get a little bit crispy around the edges but I love that so I just cooked these Sunny Side Up and how I do that is just put oh no except for that one shoot oh man slippery we’ll just do three fried eggs how does that sound we’re going to leave that fourth one out cuz it’s going to mess things up for us okay so this is how I’m going to eat this for lunch but I just put them in a hot Skillet with butter and let them kind of set and then I turn the heat to low and I literally just leave them there until the eggs are the whites are cooked and the yolks are still really runny so more pistachios go on and then more mint leaves which I think is part of the thing that’s so beautiful about this and then a squeeze of lemon especially over the salmon this looks great oh I forgot I thought something I’m forgetting ingredients left and right balsamic glaze and here’s what I like to do this is truly one of the best ingredients known to man I’ll just do it mostly over the salmon just kind of do a little crisscross lemony salmon and asparagus salad with three eggs make sure you don’t do four cuz that would ruin the dish it’s exactly what it sounds like it’s a combination of a cheese steak and a burger and it’s going to be the most beautiful thing you’ve ever seen in your life I started by adding some Jarred cheese to a saucepan and I’m going to let it slowly heat up and I’m going to start making the cheese steak ingredients on one griddle so got to have veggies whenever you make any sort of cheese steak so I’ve got a combination of red bell pepper sliced onions and sliced mushrooms and since this is a cheese steak I’m going to break out the steak seasoning again and I’m just going to sprink Le over the veggies and start cooking them I’m going to peep them in their own compartment because I’m going to get the burgers ready so I have two small balls of ground beef and I’m going to put them both on the griddle and then basically I’m going to smoosh these as thin as I can get them just go in One Direction with the spatula and then turn and mush them in the other direction you can also form them before you put them on the pan it it’s probably a little bit easier that way but I think it’s exciting to kind of smush it with a spatula kind of looks like a peanut butter cookie oh that’s what I was just thinking where you cross patch it with a fork oh I like that all right I’m going to season the patties with a little steak seasoning so there’s a lot of flavor everywhere you turn with this recipe let them go about two more minutes on the first side it’s the old smoosh and cook method soon as I flip them I want to really smush them flat again now I’m going to take two pieces of provolone cheese you can do cheddar American anything you want and because the patties are so so thin they’re going to finish cooking like that oh okay are you ready for this Alex I don’t know if I’m ready so I actually already grilled the bun with a little butter on The Griddle before I started cooking everything else so I’ve got some spicy mustard making sure that’s the bottom and I’m going to spread a nice layer of the mustard it smells so good in here doesn’t it so good and what the heck I think I’ll put mustard on the top too I love mustard I am in a mustard period of my life my door of my fridge has about seven different mustards I just love it okay so here’s where the fun really begins you come and watch this Alex so I’m going to get one Patty and put it on top of the other Patty and then pick it up and just kind of do the obligatory shake and then put it straight on the bun wow and then come the veggies and I want basically as much veggies in weight as the meat itself we’ll put this big honken sandwich on this pretty um floral feminine plate so elegant I know you’re excited for the cheese sauce moment I can’t wait so you ready oh my gosh I think more more really are you sure over here okay well okay you know I don’t like to go overboard with cheese just kidding all right and then of course oops the lid goes on oh my gosh it’s not a burger it’s a chees steak burger so I started with a little bit of mayonnaise an egg I’m going to add some Dijon mustard a good old spoonful so I’m using Old Bay Seasoning about a teaspoon and then I’m going to do sort of a heaping cup of panko crumbs this is sort of the filler for the salmon and then I drained the two cans of salmon and then I’ll squeeze in half a lemon and to help with the flavor I’m going to add a whole bunch of sliced green onions and I think that’s it oh pepper bad pepper got to have Peppa okay now I’m going to smush all this together okay so this is the mixture you want to come in close and look it’s kind of like just salmon salad at this point except for the egg so I’m going to divide this into quarters and I’m going to form them just like I would a burger for Uncle lad I’ve got a skillet that’s kind of hot already I’ve got some olive oil in there so as I form them I’m just going to put them straight in oh okay so they’re frying away I’m going to kind of flatten them out some are bigger than others they are not uniform by any means so I’m going to let these cook on the first side now I’m going to flip them so Ste you want to come in here and watch this just in case it’s really pretty ready oh oh I like it they’re so golden and Luscious oh my gosh they kind of look like burgers wow how about that now they’re pretty delicate and of course I can’t leave well enough alone I have to have a really delicious Mayo to put on the buns for the burgers so I’ve got the Mayo I’m going to add some Capers and more lemon plenty of Peppa okay I’m going to stir stir I mean it’s not very remarkable but it’s going to be so good on the burgers speaking of that I’m going to get the bun I’m using whole wheat buns I’m going to spread plenty of this okay and then I’ll get one of the salmon patties looks tasty looks stew look at that how good does that look perfectly Brown so a little bit of lettuce and a tomato and some pickles of course but look at this I think it looks so pretty so I’m going to make a seasoning mix first and it’s paprika chili powder cumin thyme oh that was more thyme than I meant garlic garlic powder and lots of salt and pepper you can honestly use any kind of seasoning mix that you like um that’s just a good basic really Savory combination and basically you get this roasted turkey leg and carry it around the state fair and just gnaw on it as you go yes so I’ve got these turkey legs and I wrapped the end in foil and so you really want to generously sprinkle on this seasoning on the first side and then turn them over so after you get all the seasoning on the turkey legs they need to go into the fridge you can cover them in plastic wrap if you like o oh clunk just put those in there but I have these and they’ve been in the fridge for a couple of hours I was a little more careful with the previous batch of seasoning but look at that it just gives the seasoning time to kind of get in there and penetrate so let’s get these in the oven so they’re going to roast at 325° for 40 to 45 minutes until I reach an internal temperature of 160 m wow they smell so good so I’m actually going to turn on the broiler let’s wait for to stop beeping and I’m going to put them under the broiler but first I want to brush on a little bit of Honey which just kind of deepens the the magic I think just kind of dab it on and I’ll put it under the broiler just so the turkey legs can get a little bit caramelized and there’s so much like Savory stuff in that seasoning mix that we made that the honey just kind of gives it a little bit of like salty sweet magic really yummy all right do those look properly glazed look great they really do wow so I will put this back in into the oven and just let them kind of finish up under the broiler and again you know how I love a dipping sauce I’m going to make a quick little sauce to serve with the turkey legs and it starts with barbecue sauce little bit of soy sauce a little bit of hot sauce and more honey get down there honey but if you want to serve these at a party at your house this is a great little sauce to serve with it so I’ll pour it into this cute little cup oo oh my goodness that was actually the perfect amount of time oh gosh those are good now at the State Fair usually they’re kind of cool enough to handle so you can let them sit and rest for just a little bit but how fun are these oh my gosh it just makes chicken legs look sorely inadequate unabashedly big all right County Fair turkey legs also known in some circles as caveman pops tell you what if you like to get your protein in this is about a week’s worth right here is it hot I’m going see [Music] I yeah get it get it come on Commit almost every Caesar salad has chopped Roma sometimes I’ll do an entire heart of Roma but this time I cut them into quarters it is going to make a gorgeous and elegant salad I really like changing up flavors but also the way I present a recipe so now it’s all about the Caesar dressing I have a jar of garlic olive oil this is going to add such a flavor punch to my regular Caesar dressing recipe so I’ll start with about half a cup and it saves me a step because I don’t have to mince the garlic myself Dijon is something I like to add to Caesar dressing it adds a great tanginess about a tablespoon same amount of balsamic vinegar a few dashes of Worster sauce and this is controversial not everybody likes to add anchovies to their Caesar dressing but I do it’s very subtle it’s not fishy I’m adding about four fillets and then I’ve got a lemon and I’m going to add about half of the juice okay okay now some salt and pepper and then I’m going to mix it up before I add the next ingredient that came together very quickly I’m going to add some grated Parmesan the texture of Parmesan cheese and Caesar dressing is so nice Okay this dressing is is just the right consistency you want it to be pretty thin because you want it to kind of have a chance to seep into the leaves of the Roma it’s just lovely and I like that you don’t have to toss it it’s nice to just pour them down these strips of romae lettuce and I’m going to cover the top of this salad with beautiful cooked shrimp these are about 16 to 20 count which means they’re 16 to 20 shrimp per pound but you can use whatever shrimp you have you can do really big colossal shrimp you can do tiny little popcorn shrimp that would be fine too I’m going to add some slices of avocado because I left the lettuce in such large pieces I wanted to leave the avocado in pretty Spears this salad really is as much about the presentation as it is about the flavors you know what something’s missing croutons that’s good cuz I have that covered I would not have a Caesar salad without croutons I made my own the same croutons I make time and time again they definitely needed no revamping they’re garlicky croutons and they’re very simple I put half a loaf of crusty French bread cut into cubes on a sheet pan and spread them out then I drizzled over A4 a cup of the garlic olive oil I used in the dressing I sprinkled them with half a teaspoon of kosher salt half a teaspoon of black pepper toss the cubes to coat them then put them in a 250° oven and when 25 minutes were up they were deliciously crispy and I took them out and let them cool croutons are the best I could snack on these honestly now just a couple more things to finish off this beautiful salad I’ve got some fresh parmesan and then just for a little bit of Herby freshness I’ve got some parsley leaves which I think is kind of in with the theme of keeping things in big pieces and then this can never hurt just another little squeeze of lemon juice just to finish things off this is a Caesar salad with shrimp I may never be able to go back to the old way of doing things I’m going to start with the brown sugar rub I added 3/4 of a cup of really packed brown sugar 2 tbspoon of kosher salt two big big tablespoons of paprika this is a super flavorful rub and a super colorful one too I’m also going to add 2 tpoon of cayenne just to add a little spice and then I’ll add 2 teaspoon of black pepper and then about half a cup of fresh orange juice and of course minced garlic now I’ll whisp this together and make sure it’s all mixed okay the rub is all stirred together so I’m going to add the ribs in I just cut two racks of ribs into two rib pieces it’s kind of nice to cut them up and get the messy work done you don’t have to worry about getting them on a board and cutting them when they come out of the oven I’ll get them all in there okay I’m going to get my tongs in there and just toss these around now I’m going to make it Easy by lining a big sheet pan with foil and I’m going to get the ribs right on the foil and I’m going to gather them up in a parcel and bake them that way first of all it won’t dirty up the pan second of all it’ll seal all the juices and moisture in and let those ribs get nice and tender I like this marinade so much I’m going to pour some of the extra over I’ll gather up both sides all right I’m going to bake the ribs at 325° for 2 hours [Music] the ribs are just about ready and I’m going to make the pineapple relish to go over the top I’m using fresh pineapple I’ll put that into a bowl with some beautiful red onion and then of course some fresh jalapeno I’ve got some fresh cilantro now I’ve got a lime which is always essential for any kind of salsa or relish I’m going to start by zesting in some of the zest that should be good and then I’ll squeeze in the juice I think I’ll go in with all of it I’m going to add a little bit of honey anytime I make pineapple relish or salsa I always kind of wish it were a little bit sweeter that’s where the Honey comes in and just a little bit of chili powder a little bit of salt now I’m going to finish off the ribs I’ll take them out of the oven and put them on the cook top while I crank up the broiler meantime I’ll open the foil pack and oh that smell is so wonderful they look delicious already I’ll just push the foil flat to expose the ribs and put them under the broiler a couple of minutes is all it takes to caramelize them so I’m using spinach and I’m got all these beautiful ingredients I did spinach Tomatoes Orange bell peppers I’ve got hard-boiled eggs which dad loves by the way just have a salt and pepper shaker nearby and you don’t have to really be symmetrical and cheese slices of cheddar you can just kind of tuck things here and there and I forgot I had beautiful bacon pieces so bacon gorgeous gorgeous oh my doesn’t this look good and then I have a little container of ranch dressing I’m going to put some lemons here and there parsley gosh it is pretty it is if loud weren’t coming over I might just serve this as the main course and aside from it being very quick and easy it happens to be a total knockout I’m starting by having some strawberries I hold them just took the tops off and I’m throwing them into a bowl and I am going to make a delicious strawberry filling for the tart I’ll start with half a cup of sugar you got to have sugary strawberries I don’t care what the dessert is and I’ll add a couple of tablespoons of flour and that keeps the sugary strawberries from getting too liquidy in the oven the flour kind of thickens them up a little bit now whenever I make any sort of filling for a pie or a tart I definitely like to add lemon zest and lemon juice whether it’s apple filling blueberry filling or strawberry strawberry so I’m just zesting about half of this lemon and then I’ll squeeze in just a little bit of the lemon juice about a teaspoon oo that’s a juicy lemon and then just a splash of vanilla probably about a teaspoon or so and I’ll stir this around a lot of times when I make strawberry desserts I’ll make the pie filling or the tarte shell and I’ll fill it with fresh strawberries that aren’t baked and that’s delicious too but there is something about this rustic tart the color of the strawberries after they bake is so pretty okay the strawberries are totally coated in the sugar and flour mixture so I’m going to let those sit and I’m going to get to work on the crust for the tart I’m going to flour the board and here is part of what makes this a quick and easy tart I’m using store bought pie crust so what I did was overlap one crust over the other about halfway through the middle and I’m going to roll this out just a bit to make it a little bit bigger and also to make sure these two crusts become one I want them to really stick together okay that looks great now just for the shape I’m going to cut this a little bit so it’ll be sure to fit the sheet pan that I’m baking the tart on so to transfer this over to the sheet pan get my rolling pen again I probably could lift that in one piece and keep it together but I don’t want to take a risk on such a wonderful dessert okay now I’m going to spoon the strawberries onto the crust leaving a border around the edge and then I’ll fold up the edges and brush them with an egg wash now I’m going to put it into a 400° oven and bake it for 30 minutes rotating the pan halfway through the tart is ready I know this because it smells amazing o my gosh it’s so pretty the crust is so golden it has a little Sheen from the egg wash now the strawberries look beautiful but I’m about to make them a little bit prettier by glossing them up a little bit and I like to use apricot preserves for that I actually put some apricot preserves in a sauce pan and warmed it up with just a splash of water and it creates this beautiful glossy surface on these strawberries oh it looks great now I whipped some cream just a cup of heavy cream with a teaspoon of sugar and I’ve got a pretty platter to put it on once it cools it is gorgeous and glossy so elegant but so rustic just the thing for an outdoor party I’ve got some chicken breast and I’m going to pound them flat and I’ve got a rolling pin and I’m just going to pound them till they’re uniform in thickness I’m just kind of whacking that thick part of the chicken breast and then they’ll cook evenly and it will be really quick okay now I’ll just season the chicken I’m just going to use salt and pepper sprinkle the tops and then I’ll just drizzle the grill pan with a little bit of olive oil and then the chicken goes right on and I’ll let this cook while I get the rest of the salad ingredients ready sprinkle the tops with salt and pepper okay great now I’ve got some celery I dug into the center of the celery and got the nice tender stocks in the middle and I’m just cutting them into really thin strips just turn them over and just dice them up really fine okay C’s all chopped up to handle I grilled the corn but not really long enough to cook it I still wanted it to be really crunchy but I wanted to get some nice color on the outside and I’m just going to slice the kernels right off I can tell that it’s really crunchy cuz I hear it coming off the cob all right now I’m going to rotate the chicken not going to turn it I’m just going to rotate it 45° cuz I want to make sure they get really nice grill marks just looks extra pretty that way now I’ll get the veggies in the bowl and then I also have some really finely diced red onion now Dill is another thing that makes this salad so wonderful I’ll just slice off the leaves and then I’ll just mince it up now I’ll throw that in okay the chicken is done so I’ll just take it off the board and let it cool for a minute and then I’ll start throwing the salad together this will give me time to tell you about the dressing for the salad it is good it’s mayonnaise then some sour cream crumbled feta a little lemon juice half and half a pinch of sugar salt and pepper and then just a shake and it’s done okay got that all sliced up now the chicken goes right into the bowl with all the other stuff and then I’ll just drizzle on about half the dressing to start with right before I serve this salad I’m going to toss in some fresh blueberries they just completely make the whole thing okay so I started by boiling some small yellow potatoes until they were just starting to get tender and then I cut them in half so they’ve already started cooking we don’t have to worry about about grilling them from the raw State and then I’m going to sprinkle in plenty of salt there’s one thing this group knows we got to have salt on our potatoes and pepper okay so I’m going to keep tossing these until the potatoes are totally coated and then I’m going to throw them on the grill pan grill them till they’re nice and brown and then take them off the pan see you on the other side someone hit fast forward all right right this is looking yummy those look good yeah I would just think those how they are yeah that’s true I think they’re grilled enough I think yeah okay last one man down all right Alex look at the grilled potatoes and you can imagine if you use like an outdoor grill they can really get some great color on them I kind of stopped short and I stuck with the golden brown um type of grill marks so I’m going to make the dressing for the grilled potato salad and the whole point is you want to make the dressing and toss the potatoes while they’re still nice and hot so it’s a creamy dressing and it starts with mayonnaise and sour cream and then I’ve got some buttermilk and a whole bunch of yummy things to add Claire are you having fun yet yes so much fun so we’re sure now you’re going to know how to make potato salad for all those parties you’re going to go to this summer exactly that will be perfect some vinegar and some hot sauce and then in the herb realm I’ve got some fresh dill and a bunch of chopped fresh chives I love Herby creamy dressings Inter Ranch I love ranch dressing I love it more and more ever since I’ve had my teenage boys Bryce Drummond my son in case you didn’t know who my son was dips his steak in ranch believe it or not that’s Ranch on everything oh there’s no lid for the everything in ranch that’s okay you know what there’s no lid for the Mason jar but I’m just going to use a fork that’s what I intended to do anyway so it’s it’s all good I have this planned all along okay so look out this is pretty much kind of a creamy spicy ranch really delicious okay and yep I didn’t forget to add anything what a miracle okay so the other thing about the potato salad is that I’m going to use cool veggies so I’m going to add some chopped onions and some chopped red bell pepper and the star of the show it even overshadows the potatoes chopped bacon and then I’ll sort of give it a little toss and then you just take the dressing and pour it over over and I usually stop short and kind of add about 3/4 of the dressing until I toss everything together and then I can kind of Judge if it needs more or not so just toss away how yummy is this actually look really good I actually I think potato salads this is controversial so don’t tell anyone I said this I think they’re kind of um mediocre a lot of the time don’t you think yeah I mean good potato salad is wonderful but it just can be so plain so not only is the dressing delicious but those grill marks on the potatoes add such amazing flavor okay so then little more herbs I think that was the perfect amount of dressing this is gorgeous guys now the key is to make this early in the day or the day before you need it and then cover it and pop it in the fridge and let it cool with all the dressing I’m telling you what this potato salad going to change your life I grilled two ears of corn and I just finished slicing the kernels off of the second ear and I’m going to get the kernels into a bowl so that’s the corn and now I’ll make the dip base which is really creamy rich and flavorful I’m using a little food processor and I have some cream cheese along with sour cream see if I can fit this into this little food processor and some lime juice just to give it some zip and interest and three different spices some cumin not too much of anything paprika and cayenne which is really nice it gives the corn dip some nice spice I’m also going to add some hot sauce which adds heat but it also gives it some extra flavor salt and pepper of course and a pile of green onions talk about flavor and then I’ll get the lid on and mix this together and then I have some more things to add so far so good now I’m really going to up the game here I have three different cheeses so I just added monter Jack queso fresco that’s crumbled and cheddar and now I’m going to let the teeny tiny food processor do all the [Music] work okay I think that looks great this dip has great texture and you don’t have to over mix it if it’s a little bit lumpy and you can see little shards of grated cheese and even better so I will scrape This Magnificent cheesy creamy spicy mixture into the corn this is such an amazing dip okay got my little serving Bowl delicious and then I’ll garnish with whatever I have left on the board some more queso fresco a little green onion and some cheddar cheese oh okay that is the corn dip it looks so good I’m putting the roasted corn dip right in the center I’ve got chips veggies Peppers pickles oh it’s so pretty so this is dip number two it’s Green Goddess dressing and the processor does all the work I threw in half a cup each of fresh parsley leaves fresh dill and sliced ches then I added a tablespoon of Teragon the juice and zest of a lemon a minced garlic clove some salt and pepper two medium diced avocados a cup of mayonnaise and a cup of sour cream I turned on the processor kept going until it was deliciously smooth then tipped it into a bowl making sure to get every last out of this world drop okay and then this is dip number three I think I saved the best for last it looks simple but boy is it incredible this one is whipped feta all I needed was my processor a cup of Greek yogurt a cup of crumbled feta 4 oz of softened cream cheese and a splash of heavy cream I processed it until it was smooth and creamy and scraped it into a bowl disciplining myself not to eat it then just garnished it with some dill sprigs you seriously have to try this glorious and beautiful and oh so flavorful I started with cooked pin it’s nice and cool so next I’m going to add the dressing this is bright and Lemony and fresh and I know you’re going to love it it’s a lemon mustard dressing and its base is a cup of mayo and a cup of sour cream then here comes the flavor half a cup of Dijon mustard the zest of a lemon a tablespoon of lemon juice half a teaspoon each of grated garli garlic kosher salt and black pepper a quick whisk and it’s done so I usually start by pouring on about 2/3 of a dressing when I make pasta salad and then I save the rest back for the end I like to mix everything together and see how it looks first now I have probably more ingredients to add to the pasta salad than the pasta itself since this is sunshine pasta salad I wanted to add all all the colors of a beautiful sunset or Sunrise depending on what time you get out of bed so I’ve got yellow orange and red bell pepper I mean it doesn’t get any more summery than this these colors are so pretty we’ got a bunch of haved cherry tomatoes red ones and also yellow ones this is what I like in a pasta salad the pasta is kind of there as a base but I love as many ingredients as you can fit in the bowl I’ve got a little colander of frozen corn kernels I let them thaw this bowl is getting full I told you now the dressing has a nice zip to it but I’m going to add some sliced banana peppers that are drained I wanted the ingredients to have something with a little bit of a bite now comes the hard part and the fun part this is where the rubber meets the Road I love this combination usually I try to be a little bit more balanced with the colors in my salads I’m really tempted to add some basil or something green in here but I really want to stick to that Sunrise theme I don’t want to break from the red and orange and yellow I think what I like so much about pasta salads is well pasta my favorite thing on Earth but I also just like how many past possibilities there are I cannot tell you how many different kinds of pasta salads I’ve made Through The Years one time I had a group of friends over and everybody brought a different pasta salad that was one of the best days of my entire life okay I think I got that mixed up it’s a miracle I was afraid I wasn’t going to be able to mix it without getting it all over the kitchen I think the best way to serve a pasta salad is on a big rimmed platter okay this is where I might get in trouble it looks like it’s going to be a happy ending yay I was close there for a second this is so gorgeous now I told you I was tempted to garnish with some basil or parsley but I’m going to keep with the sunrise sunset colors and slice a lemon and just put a few slices on top I mean this screams summer if I saw this at a cookout I would skip the burgers and steaks and go straight for a big plateful of this but as I said I’m kind of a pasta lover have been my whole life well some people might see a sunrise some might see a sunset I just see a beautiful pasta salad for a summer cookout I’d say this is a winner so much flavor I am making the chicken first I’ve just got two boneless skinless chicken breasts and I drizzled olive oil on and then I’m sprinkling on some taco seasoning which is one of the things that makes this so easy you don’t have to mix out the seasoning yourself and then just a little bit of salt make sure the chicken is well seasoned so I’m going to put them right onto a grill pan and I need to cook the chicken about 5 minutes per side until it’s totally done all right I’m going to let the chicken [Music] rest and I’m going to move over to the quinoa this is a chicken quinoa Bowl after all now I cooked some red quinoa and I just used package instructions so I’m going to zip it up with a little bit of lime juice and then some lime zest a little bit of salt and some chopped cilantro quinoa is so delicious and you can use it in place of rice in things like the chicken bowl that I’m making I’m going to let it sit for 5 minutes it is time to assemble the first thing I’ll do is add the quinoa which makes perfect sense I’ll slice the chicken breast and just arrange it kind of around the edge of the bowl that’s going to leave room for lots of other good stuff including this amazing salsa it’s easy roasted corn salsa I threw half a cup of tha Frozen roasted corn kernels into a bowl with 1/4 cup of diced red onion a 2 oz jar of drained pentos and half a cup of haved cherry tomatoes then I added the juice of a lime a tablespoon of chopped cilantro a pinch of salt and gave it a toss this salsa is so pretty it’s actually more like a corn salad to be honest and I am being generous with it in this bowl I’ve got some sliced avocado some queso fresco a dollop of sour cream squeeze of lime and then I like to put a couple of lime wedges on the edge of the bowl some hot sauce of course Perfection the only thing that’ll make it better is sprinkling of cilantro that is one beautiful chicken quinoa Bowl now I’m going to build another one just like it steaks and french fries are way up there on the list of foods the Drummond family loves but I’m going to amp that up by making flank steak with herb sauce and three cheese waffle hash browns how good does that sound I’m starting with the flank steak I’m just patting it dry and I’m going to add a very simple seasoning of just salt and pepper now I have a hot grill pan and I’m going to put it Seasons side down and I’ll let it start grilling while I season the other side flank steak has such amazing flavor love the texture it’s going to take about 5 minutes on the first side so I’m going to get started on the mixture for the three cheese waffle hash browns I have Frozen shredded hash browns that I let thaw and I’m adding adding some melted butter I’m going to add three grated cheeses I’ve got cheddar mozzarella and pepper jack okay now I want to season this with some salt and lots of pepper when my family eats any kind of fried potato they add tons of pepper okay I’m going to get this into the waffle maker so it can start to cook I’ve already got the waffle maker nice and hot and it’s really important to spray it well with cooking spray just so those potatoes don’t stick and I’m going to spray the top two and then I’m going to add a heaping cup to each of the wells of the waffle maker this is a great approach to take if you’re making a brunch for family that’s visiting for the holidays they’re perfect with a salad for lunch now that’s my kind of eating make a healthy salad and then eat cheesy hash brown waffles with them and then I’ll close the waffle maker and it’s going to take this about 12 minutes to cook so I’m going to go back to the flank steak see if it’s ready to turn over oo look at how good this is looking beautiful surface gorgeous grill marks now I need to let it cook on the second side for another 5 [Music] minutes okay the steak is finished cooking so I’m going to get it off of the pan while the steak rests I’m going to make a beautiful herb sauce to pour over the sliced steak and I’m going to pour some olive oil into a bowl about 2/3 of a cup about 1/4 cup of red wine vinegar finely minced shallots I’ve got some Sano pepper that’s finely diced and I’ll grate in a clove of garlic and then I’ll chop up a mixture of basil mint parsley and cilantro this is basically a version of chimmy Chu which is right up there with my favorite steak sauces it’s basically a mixture of green herbs little bit of oil and vinegar it is so tasty okay those herbs are totally minced they smell so good I would love to have a candle with the scent of all of these herbs together delicious I’m so scent driven yum yum okay I’m going to add some salt and pepper to the sauce and then this will be good to go all right I’m going to let this sit and I am going to slice the flank steak we’ll see how this looks I do believe it turned out just perfect I’m going to grab the platter and I’ll get the steak on nothing like a white platter when you’re serving glorious medium rare beef now as if that wasn’t exciting enough it’s time to check on these oh waffle hash browns oh look at how golden and crisp these are and I might add cheesy okay I’m just going to kind of overlap them one by one they’re nice and hot now for the herb sauce this is so pretty and I’m just going to spoon it in a line on the beef the garlic in this sauce adds really big flavor and the herbs are so fresh and then I’ll put the rest of it in a little dish on the side well I am almost speechless this is so pretty flank steak with herb sauce three cheese waffle hash browns this is a new favorite in our house I’d say I’ve definitely raised the steaks and now I’m going to fry up some bacon this is one of the reasons this is a kid-friendly pasta salad I’ve never met a kid that argued with bacon I’ll put in about eight slices or so I’m going to cook the bacon until it’s just beyond the chewy stage just so it’s slightly crisp okay now I’m going to get started on the dressing I’ll start with half a cup of mayonnaise and then I’ll add a half a cup of milk and then just plain white vinegar I’ll add add about 3 tablespoons so I’ll whisk this together yeah that looks just right you don’t want it to be too too thick you want it to be nice and pourable so it’ll coat all the pasta now I’ll add some salt and plenty of black pepper give it a stir and that’s the dressing simple as that okay and with that the bacon is done don’t want it to get too too crisp I’m going to drain it on a paper towel so the pasta salad won’t be too greasy all right and I’ll let that cool for a minute now I’m going to throw together the salad I’ll just put the cheese in I’ve got about a half a pound of mild cheddar cheese very palatable for all kids and the lovely yellow and red tomatoes I’ve got about 10 o of tomatoes give or take and now the bacon is cool I’m just going to give it a rough chop there’s almost more extras than there is pasta in the pasta salad then for a little flavor I’ve got three green onions yummy now I’ll just pour in the [Music] dressing I need a spoon for this oh so pretty now to really send this kid-friendly pasta salad over the top I’m going to add some fresh basil this is just perfect it’s got the right amount of bacon the right amount of cheese a lot of people say you know I love steak but I don’t want to eat steak and potatoes every night I always direct them to the big steak salad it’s one of my favorite beef recipes it’s pretty much a huge salad with a big juicy steak on top and then another thing on top and I’ll wait before I tell you about that it’s a pretty decadent dish I’ve got two ribeye steaks putting them in a plastic bag and I’m going to let them sit for just a short amount of time in this delicious marinade it’s an Asian influenced marinade the first ingredient is canola oil red wine vinegar and also balsamic vinegar some Worster sauce soy sauce and then for some zip a couple of tablespoons of fresh lime juice a little sugar for a hint of sweetness garlic some minced fresh ginger hot chili oil salt and black pepper believe me it’s good now I’ll just pour half the marinade into the bag with the steaks and the great news about this is it doubles as the salad dressing so I’ll save that for later I’ll just seal up the bag I’m going to let the steaks marinate for about 5 to 10 minutes you can let them go longer if you have the time but you don’t have to now one of the best Parts about this salad is I top the whole thing with thin fried onion rings I’ve got two onions and I sliced them really really thin and I’m just going to do a quick soak with some buttermilk it’s just going to moisten them up take a little bit of the pungent onion flavor away and while they’re sitting I’ll make the dry mixture and that’s just two cups of flour and a good amount of salt just about a tablespoon or so about a half a teaspoon of cayenne pepper pepper gives them a little kick and then just some regular pepper then I’ll whisk this together okay now I’ve got some oil going it’s about 350 360 so I’m going to stir the onion rings around just a little bit and then I’ll just take a little Bunch let the buttermilk drip off drop them into the flour mixture and then I’ll pick them up and hit the tongs on the side of the pan and that just helps the excess flour drop off and then I’ll just plunge them into the oil and these are going to fry in no time I’m going to do them in batches so they’ll cook really evenly and they are going to be golden and crisp and out of this world the onion rings are just about done I’m just taking out the last of them all right I’ll turn that off now I’ll get the steaks going for the big steak salad I’ve got a grill pan that’s a nice shortcut way to grill things gives things nice grill marks without having to go outside and light a big fire all right one steak two steak now I’ll let those sit they’re going to go about 2 to 3 minutes per side so I’ll get started on the salad ingredients I’ve just got a big old box of mixed greens arugula redico you can use any lettuce you want all right now I’ll just throw in some whole grape tomatoes I’m not even going to cut them up okay spread all that out now I’m going to slice the steaks I’ll go against the grain and just slice sort of thin strips I love warm steak and cold salad it’s one of Life’s real pleasures okay and then of course the grand finale I’ll just grab a nice handful of onion strings and put them right on top of the salad I know I am breaking a few rules here but I don’t care it probably won’t surprise you one bit when I tell you that I love ice cream it’s true I never met an ice cream flavor I didn’t like and I think homemade ice cream is especially delicious now strawberry ice cream happens to be one of my favorite homemade flavors it’s so delicious now the ice cream starts with a basic custard and I use the same recipe no matter what kind of ice cream I’m making I’ll start by pouring three cups of half and half into a saucepan and then I’ll add two cups of sugar is it any Wonder homemade ice cream is so delicious now I’ll turn on the heat and I’ll just stir this to get the Heat going and while that warms up I’ve got a vanilla bean vanilla bean is something I always add to homemade ice cream it adds just amazing flavor it is one of my go-to ingredients and it goes right into the half and half and sugar mixture now I’ll just stir this until it gets really really hot before I move on now lad and the kids love ice cream just as much as I do of course anytime I have a carton of the homemade stuff in the freezer it disappears like that the half and half mixture is nice and piping hot that’s exactly how I want it now I have nine egg yolks and I whisked them just for a few minutes until they were nice and light yellow that’s the perfect color now I’m going to temper these egg yolks I’ll take a Ladle of the hot mixture and while I whisk the yolks I’ll just gradually drizzle it in really really slowly we all know what happens if we add eggs to really hot liquid so tempering the yolks just slowly brings them up to temperature the bowl feels warm and that’s perfect so now I can just pour it right in without any fear nobody should make ice cream with fear now I’m just going to slowly cook this for a few minutes so when it’s thick enough to coat the spoon it’s done then it just gets poured through a fine mesh strainer into a pitcher and this is where things get even better three cups of heavy cream it just gets added to the custard and stirred in and that’s the custard all done now it just needs to go into the fridge for a couple of hours now I’ve got to turn this into strawberry ice cream and I’ll do that by making a strawberry puree I’ve just got a good amount of H strawberries and I’ll add a little bit of sugar just about 2 tablespoons or so the custard is pretty sweet so the strawberries don’t need much now I’ll just get the lid on let the blender go what a gorgeous site that should be good I mean the blender is just bright reddish pink and just wait till you see what it does to this gorgeous custard I’ll just pour it in and swirl it around I love it when it looks like a pink and yellow marble oh gosh it’s so pretty now I really love the natural pink color if you want to bump it up a little bit more you can add some natural red food dye just a drop or two now I’ll let the ice cream maker do the really hard part I’ll just pour in about half of this this maker freezes about half of this quantity at a time but that’s okay it is totally worth the wait get the lid [Music] on now it’s just about patience my machine takes about an hour to turn the custard into ice cream then it’s just a matter of getting it into a freezer safe container covering it and putting it into the freezer for a few hours until it’s frozen then I just get the second half of the ice cream into the machine to freeze and when it’s done it’s out it also goes into the Container then the lid goes on and it goes into the freezer with the other batch and now the moment of strawberry ice cream truth I’m going to get a couple big scoops of this freezing it for several hours really gives it that great firm consistency just the way I like my ice cream now the ice cream is beautifully pink so I’ll just pop up the color by sprinkling on some chopped strawberries oh how pretty is this I cannot wait another second I’m gonna dig in do me a favor don’t tell my kids this is in the freezer let’s just keep it between [Music] us so good miss is’s my sister-in-law so I did something I hardly ever do I called Missy and said come over for lunch she and I never get together on our own and today was the perfect opportunity so I’m going to whip up a delicious chicken taco salad for the two of us I’ve been seasoning two boneless skinless chicken breasts and I’m going to get them into the pan this chicken taco salad is one of my 16-minute meals it’s really really fast really easy and so flavorful I’ll sprinkle the other side then I won’t have to touch the chicken with my hands I’m just using prepared taco seasoning and it’s great for really quick meals there’s a lot of flavor you don’t have to take the time to mix different spices it works really well okay I’m letting this cook in oil and butter to give it great color and flavor the chicken’s going to cook about four minutes per side I’m using bottled Ranch to make a spicy ranch dressing for the taco salad I’ll start with about 1/4 cup or so and then I’ll spoon in couple tablespoons of Jarred salsa all right now just to give the dressing A little bit of freshness some cilantro Missy doesn’t live very far away but we both get so busy we hardly ever get together just the two of us so we’re going to have so much fun now the chicken should be ready to turn ooh looks great nice and flavorful I’ll just put it on a plate looks yummy now it’s just going to rest for a little bit now I have two ears of fresh corn and I’m going to grill the corn but before I put it on the grill pan I’m just going to roll it around in the skillet that I cooked the chicken in and it’s just going to get some of that yummy flavor on the outside okay the corn is ready it’s got a little bit of color few grill marks on the outside and now I’ll just slice the corn kernels right off the cob they’re not too hot to handle I love fresh corn because then you can control how much you cook it I like corn to be pretty crunchy not totally raw but not totally cooked either now I’ll just grab the chicken dice it up it looks really really good everything in this salad is sort of bite size that’s what I love about it every bite is fun it has a lot of different things going on I’m so looking forward to getting together with Missy and of course we love getting together with the whole family but sometimes we just want to kind of get over in a corner have some girl talk okay everything’s ready now I just need to assemble the salad I’ve got a whole bunch of shredded Green Leaf lece lettu I literally shaved it with a really sharp knife now I’ll sprinkle on the diced chicken and then I diced up just some roma tomatoes and then the grilled corn delicious I’ll sprinkle on some pepper jack cheese sliced green onions avocado well speak of the devil hi Missy you’re here I’m here how weird for us just to get together for lunch no kids no husbands I’m just finishing our salad so I just got to put the dressing on there’s tomatoes in there did you say healthy mhm well I’m going to sprinkle a few chips on if you don’t mind