Ree Drummond has opened her store, The Mercantile, and she's sharing the epic tale of opening day while making three get-ahead dinners. There's family favorite Butternut Mac and Cheese, then Tuscan Bean Soup. Next, she cooks up Ready to Go Chili Packets to turn into Chili Dogs, Chili Nachos and Chili Cheeseburgers -- a trio of delicious standbys!
Tyler tackles an all-American classic, macaroni and cheese, with a creamy, cheesy, crunchy casserole that screams comfort food at its finest. Mac 'n cheese with Bacon, Roasted-Tomato Soup, Arugula Salad with Ultimate Vinaigrette.
If you're going to take the time to make a slow-cooked supper, why not use that time to make a whole week's worth of food? Brisket Supper With Mushroom-Sage Polenta; Fisherman's Stew; Chicken Divan Egg Noodle Casserole; Zucchini Chili; Bbq Brisket Reuben Sandwiches
The Kitchen hosts are sharing their favorite regional casseroles, bakes and skillets. Alex Guarnaschelli kicks things off with her New York-inspired Cheesy Spinach Manicotti with Lemon. Then Katie Lee Biegel shares one of her Southern childhood favorites, Chili Cornbread Skillet. Jeff Mauro cooks up a Midwestern-style Chicken, Mushroom and Wild Rice Casserole, and Sunny Anderson transforms a New Jersey deli sub with her Easy Meatball Sub Casserole with Roasted Broccoli. Geoffrey Zakarian makes a decadent dessert of Coconut Allspice Corn Pudding, and the hosts share their favorite fresh sides to pair with their recipes.
Sandra serves a tasty and spicy fiesta with Chili Cheese Slices, Tortilla Soup, Mexicali Enchiladas, easy Cherry Flan plus a Tropical Temptation cocktail.