Ep 12. Easy Comfort

In season 20 episode 12 of The Pioneer Woman, host Ree Drummond is sharing some of her favorite recipes that offer easy comfort for any day of the week. She's starting with a classic: homemade chicken and noodles. Ree explains that this dish is the perfect way to use up leftover chicken, and it's easy to make in one pot. She starts by cooking onions and celery in a large dutch oven, then adds chicken broth, egg noodles, and shredded chicken. She lets it all simmer together until the noodles are cooked through and the broth has thickened. Ree then adds a splash of cream to make the dish even more comforting.

Next up, Ree is making a meaty lasagna that's packed with flavor. She starts by browning ground beef and sausage together with onions and garlic. She then adds a jar of marinara sauce to the pot and lets it simmer while she mixes up the ricotta filling. Ree spreads a layer of the meat sauce in the bottom of a casserole dish, then layers on noodles, the ricotta mixture, and more sauce. She repeats the layers until the dish is full, then tops it all off with a generous layer of mozzarella cheese. Ree bakes the lasagna until it's golden and bubbling, then lets it rest for a few minutes before serving.

For a lighter option, Ree is making a roasted vegetable pasta dish that's perfect for summer. She starts by roasting zucchini, red bell peppers, and eggplant in the oven until they're caramelized and tender. She then tosses the roasted vegetables with cooked pasta, fresh herbs, lemon juice, and feta cheese. Ree explains that this dish is perfect for using up garden vegetables, and it's a great way to get more veggies into your diet.

Ree is also sharing her recipe for a simple strawberry shortcake that's perfect for dessert. She starts by macerating sliced strawberries with sugar and lemon juice, then lets them sit while she mixes up the shortcakes. Ree combines flour, sugar, baking powder, and salt in a mixing bowl, then cuts in cold butter until the mixture resembles coarse crumbs. She then adds in buttermilk and mixes until a dough forms. Ree drops the dough onto a baking sheet in large, fluffy dollops, then bakes until they're golden brown and cooked through. She then splits the shortcakes in half, tops them with the macerated strawberries and whipped cream, and serves them for a sweet finish to the meal.

Throughout the episode, Ree shares tips for making each recipe with ease and efficiency. She explains how to make-ahead, how to freeze leftovers and how to repurpose ingredients for other meals. Her warm and friendly demeanor makes the viewer feel like they are in the kitchen with her, joining in on the cooking fun. By the end of the episode, viewers will have four hearty and comforting meals that are perfect for any day of the week.