More from the Ranch
Meet All of Ree's Animals
From dogs and cats to a herd of cows, Ree's ranch is busy.
Tonight's Menu: Pasta 40 Photos
Satisfy your carb cravings with these comforting eats.
Tour Ree's Kitchen 7 Photos
Get an insider's look at where pioneer recipes come to life.
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Episodes
See Episode GuideOklahoma Classics
Ree Drummond shares favorite foods from her home state of Oklahoma. She serves up saucy Chili Cheese Tots, a drive-in classic, and smashes a sensational Onion Burger that everyone loves. Next, she fries crispy Fried Okra, the star of the state meal, and toasts the evening with a Boozy Blended Root Beer Float that's totally over the top.
Waste Not, Want Not
Ree Drummond is reclaiming kitchen scraps and transforming them into star dishes. Peels, stems and bones destined for the trash are instead turned into crispy Roasted Potato Peels, Stir Fried Broccoli Stems and an awesome all-purpose Overnight Chicken Broth. Then she raids the fridge for leftovers to use in a frugal Crisper Crash Frittata and gives past-its-prime fruit a second chance with Leftover Fruit Bread. Ree turns pie crust scraps into three stunning treats and finally upcycles cheese scraps into the ultimate Leftover Cheese Dips.
Quick and Easy: Take Five
Ree Drummond is making four meals on four days, and they all have just five ingredients. For breakfast, she whips up Chilaquiles, a Mexican breakfast with Osage County style. Ree's lunch is Speedy Teriyaki Salmon, and she makes a fabulously fast Steak Sheet Pan Supper before wrapping things up with Midnight Toast that's the perfect cure for the munchies.
Oh Boy
Ree Drummond is cooking for her permanently hungry teenage sons. First, she makes Buffalo Chicken Totchos that are a blend of potato tots, nachos and wings. Then she assembles a fun twist on pizza with her Broccoli Cheese Stromboli and makes a simple, one-pot Beef Noodle Skillet. Finally, Ree makes her athlete's breakfast of choice, Ready-To-Go Egg Bites, for an eggs-cellent way to start the day.
Quick and Easy Weeknight Dinners
Ree Drummond is serving up four quick and easy weeknight dinners. First, there's Shrimp Sheet Pan Pita with delicious yogurt sauce and fixins. Then she assembles a taco bar for make-your-own Jalapeno Popper Tacos, and her Five-Spice Steak Bowls are fast, fabulous and filling. Finally, Eggplant Parm One Pot Pasta is a midweek winner, and Ree's got things covered for dinner in a dash.
Bowled Over
Ree Drummond cooks up a tasty selection of brilliant bowl food. She gets things started with Chicken Meatball Polenta Bowls before turning it up with terrific Teriyaki Mushroom and Egg Bowls and absolutely stunning Shrimp and Veggie Grain Bowls. Plus, Ree makes cute No-Churn Ice Cream Bowls. Prepare to be bowled over.
Treats for Todd
Ree Drummond has a care package for her youngest college kid, Todd. She's sending him sweet Mini Strawberry Tarts and Chocolate Hazelnut Oatmeal Bars to share with his roommates. Then, Ree packs up cheesy Chipotle Cheddar Snack Mix, always a favorite, and Spirit Pretzels in red and white, his team colors.
New American Classics
Ree Drummond remembers recent recipes that are new twists on homegrown classics. She puts a spicy take on the traditional with Chorizo Burgers and Taco Tots before making fun and crazy Pretzel Dogs. Then, Ree mashes up a Drummond favorite, Mac and Cheese Primavera, and bakes up two cookie creations: salty and sweet Potato Chip Chocolate Chip Cookies and fruity, nutty No-Bake Cookies.
16 Minute Meals: Italian
Ree Drummond makes a trio of marvelous 16-minute Italian meals. There's Speedy Pork Scaloppini for a fast family dinner and snappy, saucy Steak Pizzaiola that the boys absolutely adore. Then, for a get-together with her sister and nephew, she whips up Pantry Pizza Pronto and delicious Ravioli a la Betsy, named in honor of her sibling.
Lunch for the Crew
There's a flurry of activity on the ranch for a calf working, so Ree Drummond is preparing a well-deserved lunch at the lodge for the cowboy crew. She makes a crispy-coated ranch favorite, Chicken Fried Steak Sliders piled on beautiful, warm Buttermilk Biscuits and served with Buttermilk Gravy. Her Perfect Fried Potatoes are a tasty and filling side dish. For dessert, Ree makes Cherry Pie Cookie Bars, the perfect sweet treat for the crew to enjoy as they head back to work.
Quick and Easy: One Pan
Ree Drummond is focusing on quick and easy one-pan meals, starting with fresh and crunchy Turkey Taco Lettuce Wraps with Pico de Gallo. Then she makes Shrimp and Bell Pepper Stir Fry and Four Seasons Skillet Pizza and Pizza Sauce using a shortcut. She wraps up with Sheet Pan Curried Chicken for a flavorful one-pan wonder.
All Grown Up
Ree Drummond packs a kitchen-equipment care package for her daughter, Alex, working in Dallas. There's a delicious Quarter Sheet Pan Supper that's quick to make after a day in the office, Wonton Taco Cups made in a mini-cupcake tin and a nonstick skillet to cook a Cheddar and Apple Grilled Cheese. Plus, an Immersion Blender Smoothie is perfect for breakfast on the go.
Sweet Summer
Ree Drummond shares cool desserts for hot summer days. She starts with a delicious Cherry Almond Chocolate Chunk Ice Cream that she loves, followed by Boozy Blackberry Lime Whips that are perfect for parties. Then, Ree takes on a freezer aisle classic, Homemade Dipped Cones, and fabulous frozen Prosecco Grapes that are a little bit fancy.
Quarterback Mom
Ree Drummond's quarterback teens have a big game coming up, and she's getting ahead by making their favorite food for a post-game dinner. Win or lose, they'll enjoy a fabulous meal of Meatball Subs, Super Spicy Mac and Cheese and Teenager Salad with Geek Yogurt Ranch. Finally, Confetti Blondies are made with love by a quarterback mom hoping for victory!
Dinner on the Grill
Ree Drummond makes a Mexican-inspired family dinner on the grill, and Ladd pitches in with the cooking. The main course is a Drummond favorite, marinated Carne Asada, teamed up with skewers of juicy Chipotle Glazed Shrimp. On the side, there's colorful Corn and Squash Salad followed by delicious Grilled Pineapple with Cream to wrap things up.
One Potato, Two Potato
Ree Drummond is in her kitchen cooking delicious dishes with different kinds of potatoes. First up is an incredible Purple Sweet Potato Soup with a fantastic pistachio crumble. Then, roasted russets and sweet potatoes star in a super easy Corned Beef Hash, and adorable marble potatoes go into a Sausage, Pepper and Potato Skillet. Finally, humble leftover mashed potatoes are the secret ingredient in Ree's Potato Dumplings.
Let's Get Toasted
It's a feast for toast lovers in Ree Drummond's ranch kitchen. First, she makes Chicken Pot Pie Toast, which has a comforting, creamy filling served on crispy brioche. Then, she makes an incredible French Onion Grilled Cheese followed by Mixed Mushroom Toast with Whipped Ricotta on rustic Italian bread. Finally, Ree's Cinnamon S'mores Toast is the perfect dessert for toast fans.
Quick Dinner Fixes 4 Ways
Ree Drummond serves up a series of dinners in record time. She starts off with a swanky Steak Frites Salad mash-up with a speedy hollandaise sauce before moving on to One Pot Cajun Alfredo for perfect pasta pronto. Then, she whips up sensational shortcut Egg Roll Bowls and a Jalapeno Pineapple Pizza that's fast and foolproof. Ree's got meals in minutes covered with quick dinner fixes four ways.
New American Classics
Ree Drummond remembers recent recipes that are new twists on homegrown classics. She puts a spicy take on the traditional with Chorizo Burgers and Taco Tots before making fun and crazy Pretzel Dogs. Then, Ree mashes up a Drummond favorite, Mac and Cheese Primavera, and bakes up two cookie creations: salty and sweet Potato Chip Chocolate Chip Cookies and fruity, nutty No-Bake Cookies.
Best of Pasta Favorites
It's nonstop pasta with a collection of delicious ranch favorites. Ree Drummond makes a feisty Fiesta Mac and Cheese casserole to stock the freezer and a trio of awesome five-ingredient pastas, including Spaghetti Carbonara. Plus, Ree shares her go-to lunch for the kids, Cajun Veggie Pasta, and nothing beats her Pasta with Tomato Cream Sauce for comfort food.
Easy Tex-Mex
Ree Drummond revisits simple Tex-Mex recipes from through the years. First, she fills the fridge with easy, cheesy Tex-Mex Meatballs that can turn into meals at a moment's notice. Then, she gets speedy with a Drummond favorite, Chicken & Veggies Sheet Pan Fajitas, and fuss-free but decadent Queso Fundido Con Tequila. Finally, Ree reintroduces the Spicy Cowgirl, an iced coffee that has a real kick.
Christmas Unwrapped
Ree Drummond is sharing delicious new ideas for Christmas cooking. She has a trio of fast, fabulous bites; Grilled Chicken Skewers, Fig and Goat Cheese Bruschetta and no-cook Cheesy Mini Peppers. Chocolate Candy Cane Cookies are left out for Santa, and she's shaking up her sides for the big feast with Yorkshire Pudding. Plus, a warm, fragrant Mulled Apple Cider that's perfect for friends and family.
Boarding House Bites
As she prepares to open a boarding house, Ree Drummond is road-testing mini bar snacks on the managers. Her first treat is Tallgrass Toffee, a mashup of candy, chocolate and trail mix. Then she makes Chocolatey Apricots, a simple combo of dried fruit and the good stuff. There are cute, homey Sprinkle Cookies and crispy, salty Drummond Ranch Potato Chips, too. She rounds out her boarding house snacks ready for room service with savory, spicy Cowboy Cheese Bites.
Ranchin' and Cookin'
Ree Drummond is geared up for an action-packed morning of ranching and get-ahead cooking. She stocks the freezer with a marvelous Meatball and Polenta Casserole, awesome Everything Bagel Bombs with Everything Bagel Seasoning and a twist on a classic that's good enough for company, Hasselback Chicken Cordon Bleu with Simple Sauteed Green Beans. Then she wraps up a busy day with meaty, hearty Ham and Collard Soup for dinner.
Treats for Todd
Ree Drummond has a care package for her youngest college kid, Todd. She's sending him sweet Mini Strawberry Tarts and Chocolate Hazelnut Oatmeal Bars to share with his roommates. Then, Ree packs up cheesy Chipotle Cheddar Snack Mix, always a favorite, and Spirit Pretzels in red and white, his team colors.
Kitchen Confessional: Four Seasons on the Ranch
Ree Drummond is giving the lowdown on how her life and food change during the different seasons on the ranch. She makes a Red Wine Pot Roast for the icy winter months, then Roasted Beet and Goat Cheese Salad for the spring. High summer means Grilled Chicken Tacos with Strawberry Salsa, and for the fall, nothing beats Carrot and Squash Curry Soup.
