Original subtitles

Welcome to the ranch, where it's me, the kids,

and quick and easy meals.

For entertaining, a luscious dish with pork and mushrooms.

For me every day, a panzanella dish with grilled shrimp.

To eat on the run, calzones and spinach-artichoke dip combined.

Then a shortcut soup that'll knock your socks off.

It's a real 10-minute wonder.

Here we go with a few "Meals in Minutes."

Okay, are we ready, guys?

♪ I feel ready ♪

- Hmm. - Clap!

♪♪

It is a gorgeous day on the ranch,

not too hot, certainly not cold,

and it's a great day to be cooking some glorious food.

I'm going to start by making pork Marsala with mushrooms.

It is one of my all-time favorite dinners,

so I just pulled some pork chops out of a skillet.

And I'm going to go ahead and add the noodles

because they're going to take a little bit to cook.

But I want to show you these pork chops

up close and personal.

I basically just salt and peppered them

and then dredged them in a little flour,

put them in a skillet with olive oil and butter,

and they're nice and brown

and the skillet is full of flavor.

So I'm going to go ahead and add the mushrooms

We're a little light in the kitchen this morning

because I left our house,

and I left Bryce and Todd sleeping.

So my nephew Stuart had to run down to the house

and wake them up because they've got to go lift

and go to football practice.

Just another summer day on Drummond Ranch.

Okay, so the mushrooms are going.

I've got the skillet over medium heat.

So, now, since this is pork Marsala,

I thought I'd add some Marsala wine [chuckles]

and it's kind of a sweet, mysterious wine,

and it is delicious in cooking.

I added a cup and then I need

a little more liquid that isn't boozy,

So I'm going to go ahead and measure a cup

of low sodium beef broth and pour it in.

Mmm! It's smelling good. Can you smell that Marsala wine?

Mm-hmm!

Okay, now I just need to stir the mushrooms

and let the wine-broth mixture reduce.

It's going to take just a few minutes.

You know what? I love Marsala wine so much splash.

Just gonna go ahead and add another splash.

Big old sip.

I don't like to drink Marsala wine.

I just like to cook with it.

Oh, Stuart's back. Yay!

Okay, so this is looking good.

It's kind of hard to tell from all this yummy steam,

but the mushrooms are starting to really cook down

and the liquid is a little bit thicker.

It's reduced by about half.

So I'm going to turn the heat down just a bit

and I'm going to measure some cream.

I love the mixture of the wine and the broth,

and then you add some cream in there

and it just turns the whole mixture

into complete and utter heaven.

So I'm going to add two teaspoons of cornstarch

because it thickens the sauce and you don't have to sit there

and wait for it to thicken.

So I'm just going to pour the cream and cornstarch mixture.

It'll look a little funny at first.

That's what my mom said about me when I was born.

[ Laughs ]

Never mind.

So I'm going to go ahead and add some salt and pepper.

This works with chicken breasts, chicken thighs.

Honestly, I could probably just make

the Marsala mushroom sauce by itself and toss it with pasta.

That wouldn't hurt my feelings at all.

I love a vegetarian pasta.

The pasta isn't getting overcooked, is it?

Oh, no. Let's check on the pasta and take a look.

Mmm! These are kind of thick noodles.

So while this thickens up, I'm going to add some butter

to a deep skillet, and I'll show you why.

Got the heat on about medium.

And I'm going to go... hah! - Whoa.

I'm going to go ahead and grab the noodles out of the pan.

Look, I'm going to put the noodles into the skillet

with the butter. You getting that, Alex?

Yeah.

Look at those thick guys.

Plenty of salt and pepper. This is going to be so good.

And then I'm going to throw some minced parsley into the noodles.

Mmm.

And I know you're going to want to watch this, Alex.

Ooh, yeah, I love this part.

Because you love noodles.

Can you see? It's so steamy at this stove.

I thought you were gonna toss it.

So did I.

- Oh. - Try it.

I don't think I'd better try that.

Okay, I'll try it.

You ready? - Don't make me beg.

Yeah, that works.

I mean, this is a steam facial to end all steam facials,

and the noodles look amazing.

I'm going to check the sauce.

Oh, my gosh!

Alex, don't eat the noodles. Oh, it looks so good.

So I'm going to add some parsley to the sauce as well.

- Oh, yeah, it's looking good. - Oh, it looks beautiful.

And this is the... The... the best part.

Let's move all this down. [ Laughs ]

There, that's so much better.

And the first thing is the noodles.

You ready? - Mm-hmm.

And I love serving pork Marsala on a big, beautiful platter.

And then I'll go ahead and put the pork chops on first.

Oh, my goodness.

See all this juice on this platter?

- Mm-hmm. - Follow.

Put it into the sauce.

Yum!

That's a lot of flavor right there.

I'm going to pick up this monstrous iron skillet

that your Pa-Pa gave to me

many years ago.

[ Sighs ] Bend from the knees.

There's your workout for the day.

And then... it just gets poured over,

and that sauce is going to kind of seep down

and cover up those noodles.

I just think this is...

[laughing] sort of...

I'm... I can't speak for a moment here.

Ohh, there we go.

And then, of course, it needs just a tiny bit more parsley.

What do you guys think of this?

- Yummy, yummy. - Looks amazing.

Pork Marsala with mushrooms.

Delicious.

Where's yours, Stu?

That is mine.

[ Laughs ]

♪♪

I mean, we attacked that platter of pork Marsala...

[ Laughs ]

...but we're going to search on

and keep making super quick, super delicious meals.

I'm going to make... get ready,

you're going to get excited...

Grilled shrimp panzanella.

ALEX: Ooh!

To me, life doesn't get any better than that.

I love panzanella.

Do you guys know what panzanella is?

I'm not familiar.

It's basically bread salad, it's an Italian dish,

and it was kind of designed to be a dish

where you can use up old stale bread.

It's pretty much a dream

because you're sitting there eating salad,

but it's in the form of bread.

So, talk about my kind of dish.

So I'm going to add some shrimp to a bowl.

But first I'm going to make a little mixture.

It's olive oil, minced garlic,

and some crushed red pepper flakes.

I'm going to go ahead and add some salt and pepper.

So, Paigie, this is just a really simple mixture.

I think add a little bit more olive oil,

and it's just enough to coat... the shrimp

or as my Ga-Ga used to say, "srimp."

She said "srimp" with no aitch.

- Ga-Ga. - Ga-Ga.

The cutest thing in the world.

And then you just want to do this a few minutes

before you grill the shrimp.

But I love this dish because it's perfect for summer

if you have beautiful tomatoes and basil laying around.

But you can make it in the dead of winter, too,

because that bread makes it really hearty and yummy.

And if it's wintertime,

you don't have to worry about it being bikini season.

It's always a consideration for me

when it comes to eating chunks of bread in my salad.

Boy, I talk a lot.

Okay, so now I can move on

to the salad portion of the panzanella,

and I'll add 1/4 cup of red wine vinegar to a bowl

and 1/2 cup of olive oil.

I was born in 1969.

It's how long it takes for this to come out.

- [ Speaking indistinctly ] - Are you guys sick of me?

Are you bored with me? - No.

- No? Good. - [ Speaking indistinctly ]

Yes.

So, the oil and vinegar and then salt and pepper.

Are you okay?

Togetherness. It's so wonderful.

Togetherness in the kitchen.

Okay, and then I'm going to get this whisk back

and whisk this together.

So now the salad ingredients.

You want to get some closeups of this, Paigie?

I've got some beautiful red tomatoes

and some beautiful yellow,

and then really thinly sliced red onion,

Okay, and then some sliced Kalamata olives.

And I've got all these treasures covered up.

- Capers! - A little capers.

Paige, trust me, you love them.

Capers are right along the lines of pimientos for me.

No! I don't believe you.

I want you to see this beautiful bowl

full of delicious ingredients.

And then look, I'm tossing it in that dressing,

and it looks like a lot of dressing.

That is a lot.

But you're going to see why in a second.

So the bread is going in here now.

So I started with a crusty loaf of bread,

and I cut it into chunks

and just put it in a 275-degree oven

for just about 20 minutes.

So I'm actually making a soup later.

So I'm going to hold back these.

I'm going to use those for croutons for the soup.

[ Pan clatters ]

This is looking gorgeous.

And I'm going to add some basil,

and then, Paige, I'll let you get in here and look at this.

So you can see... you want to make sure all the bread chunks

are tossed in that beautiful dressing.

And you want to do this somewhat ahead of time

because you want to give those bread chunks the opportunity

to soak up the magic.

And now I'll move on to the srimp.

It always makes me think of Ga-Ga.

So I've got a grill pan going over medium heat

and I'm going to get all of these shrimp right on the pan.

Okay, now I just got to stand here and babysit the shrimp

until they're totally grilled.

It's really just going to take a couple of minutes.

Don't go away.

That didn't take too long.

I just went until the shrimp were cooked all the way.

And if you want to, you can grill the shrimp ahead of time

and then wait until they're cool to add them to the salad.

But I actually like adding them straight off the grill.

How good are grilled shrimp, Stuart?

Oh, it's my favorite thing ever.

Oh, my gosh. There's... Oh!

That garlic, mm-hmm!

Mm-hmm. Mm-hmm. - Don't eat it all, please.

Okay.

We can get all of these in, I promise.

Individual shrimp take a while.

I'll leave a couple on the grill

just for Stu to take home as a souvenir.

Okay, so, Paigie, you got to get in here and look at this.

Amazing, amazing. This.

Wow. And that brea...

[ Laughs ] A shrimp escaped.

That bright green basil

just totally sends everything over the top.

I think the bowl is nice and all, but it's better

if you can see what this grilled shrimp panzanella is all about.

♪ Oh, my gosh ♪

And if you play your cards right, look at that.

You can get all the tomatoes and onions right on top.

And it's just about as inviting as a dish can be.

Grilled shrimp panzanella. I get the first bite of bread.

♪♪

Nothing better than this.

Okay.

♪♪

Aunt Ree-Ree.

Go ahead,

I'll take one of these.

It is.

There are just some recipes that I know are going to be

a huge hit with my crew,

especially this crew.

Get this, guys... Spinach-artichoke calzone.

♪♪

So I'm going to start with the spinach,

and I used frozen spinach. Look at this, Alex.

This is frozen spinach and I took it out of the package

and I thawed it in a colander over a bowl.

And look at all this liquid

that came out just from the spinach thawing.

So now I'm going to wring out the spinach.

So watch this. - Oh, gosh!

Can you believe how much liquid is in there?

In calzones or anything involving bread,

You don't want all of this liquid

to wind up inside the calzone

because it would make the bread really soggy and gross.

And to the spinach, I'm going to add

some really simple ingredients,

just a cup of whole-milk ricotta cheese,

some mozzarella

and some Parmagiana.

And what are we missing?

- Artichokes. - Artichokes.

These are canned artichokes.

And I just drain them and cut them into little bits

and then just a little salt

because the ricotta is pretty salty

and the Parmesan is, too.

So I'll add plenty of black pepper,

and then... because I cannot leave well enough alone,

a little splash of heavy cream

just to bring all of this together.

So I'm going to mix this together.

So now I'm going to show you how to make one of the calzones.

I'm going to grab a little bit of flour

and get it on the surface.

And I am using frozen bread rolls.

I thawed out the rolls

and I'm just going to roll them out

so I get a rolling pin and you want to roll them

until basically you can't roll them anymore.

I'm going to try to get them to about five inches.

And the really cool thing is all the calzones wind up

being the exact same size

because all the rolls are the same size.

Mmm.

So I'll take a bit of the spinach artichoke mixture

and just put it on one 1/2...

and then I've just got some water,

and that's all you need.

I'm going to brush the edge of the dough

because then you've got to bring it over.

You getting this, Alex?

And then before you close it up,

just make sure the filling

is kind of smushed almost to the edge.

And then all you have to do with frozen bread rolls

is just kind of press them together.

If you want to do sort of a pretty decorative edge, you can.

But basically you want to wind up

with a nice little half moon shape.

So I'm going to get this onto the pan

and then I'm going to do the same thing

to all the rest of these.

Okay, here's one pan.

Here's another pan.

I'm going to put these into a 400-degree oven.

It's going to take about 12 to 14 minutes.

They are going to be amazing.

See you back here then.

[ Clock ticking, timer dings ]

It smells so good in this kitchen, doesn't it, Alex?

- Smells amazing! - Let's check it out.

- Wow! - Oooh!

Oh, baby!

Are those dinner rolls a revelation or what?

Oh, and the second.

Oh, flipping all over the parchment.

So I'm going to show you what these look like on the inside.

First thing, though, I'm going to dish up

a little bit of hot marinara sauce, so... Whew!

Oh, gosh, look at this.

Spinach artichoke calzones.

They look amazing. - Break one open.

I'm going to. You can't just end it there.

So, ready? You got to get in here, Alex.

Look.

[ Gasps ] Oh, my goodness.

STU: Wow.

It's hot. But I'm going to take about.

[ Blowing ]

Mmm, everything about this is perfect.

You guys are going to love these.

Stu, you're gonna love them. - Get in there.

All right, just one more recipe left.

Don't go away.

I'm Ree Drummond, and I love soup,

but a lot of my soup recipes take a while to make.

You have to let them simmer and develop flavor.

Well, that is not the case with this one.

I'm going to make a quick, creamy tortellini soup.

It has cheesy tortellini, amazing flavor,

and it takes basically no time at all to make.

♪♪

So I've been boiling some chicken broth in a pot,

and I'm going to add some frozen peas and carrots,

just the good old kind your grandma used to make.

And I'm going to give this a stir.

This is a really simple soup.

It doesn't have any crazy flavor to it.

It's just nice and comforting and wholesome.

So I'm adding a little bit of salt and pepper

and then I'll turn up the heat and I'm just going to stir this

and let it start to come to a boil again.

This is such an easy soup and the ingredient list

is like that long.

And the reason for that is that two of the things I'm using

are really high quality.

So this is a good chicken broth,

and I'm also going to use really good tortellini.

If you use really good quality things like that,

you can have almost

no ingredients on your recipe ingredient list.

Okay, so the broth and the peas and carrots

are coming to a boil.

So now comes the tortellini.

This is just cheese tortellini, nothing fancy.

You can use spinach tortellini if you want...

Whatever you can find in that there grocery store of yours.

Okay, now I just need to let the tortellini cook

for about three minutes. I'll be right back.

Okay, ooh, that tortellini

is getting nice and plump and gorgeous.

I've got to add some cream.

You can add as little or as much as you want.

So I'm going to go ahead

and mince some parsley real quick for the top.

I've got the bowl of croutons that I saved back

from earlier from the panzanella.

Okay, so I'll take a little bit of the parsley

and sprinkle it in.

Okay, Paige, come look at this soup.

It's beautiful. It's creamy.

It's brothy. It's luscious. It's gorgeous.

It's yummy.

It's ready.

I'll serve it.

And you can see what this creamy tortellini soup is all about.

I try to start by getting plenty of the broth

and peas and carrots.

Mm-mm-mmm. Look, Paige.

How yummy does that look!

Do you love tortellini? - Yes, it's so good.

We've got these beautiful croutons

from the panzanella,

so I'll drop in probably five,

and then I have some Parmesan shavings.

I'll drop those in... abundantly.

Plenty of parsley on top.

Oh, gosh. You want to get a closeup?

I present you creamy tortellini soup.

Looks so good.

I'm going to let it cool a minute before I eat it.

But I just had a really brilliant idea.

Hmm. Oh, gosh.

I'll just use this as a spoon.

Toodle-oo!