All language subtitles for The Pioneer Woman - 26x06_track3_eng

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!