Ep 7. Fire and Ice

In the season 20 episode 7 of The Pioneer Woman titled "Fire and Ice," viewers can expect Ree Drummond to create a menu that balances the heat of spicy dishes with the coolness of desserts. The episode kicks off with Ree preparing a spicy Asian noodle salad, which blends fresh vegetables like red cabbage, cucumbers, and carrots with a tangy soy sauce and jalapeño dressing. The salad showcases the perfect blend of hot and cold, making it the perfect summer entrée.

Following this, Ree cooks up a spicy Kung Pao chicken, a Chinese-inspired dish known for its intense flavor and fiery heat. Ree adds a unique twist to the recipe by incorporating fresh red grapes, which create a sweet and refreshing balance to the dish's spiciness. Next up, Ree whips up a side dish of green beans infused with garlic and soy sauce, adding a bit of saltiness to round out the flavors.

As for dessert, Ree creates an ice cream sandwich cake that's both sweet and refreshing. Using store-bought ice cream sandwiches as the base, Ree layers whipped cream and macerated strawberries to create a luscious dessert that melts in your mouth. She then tops the cake with a sprinkle of colorful candy garnish for added flavor and texture.

Throughout the episode, Ree showcases her signature cooking style, which blends traditional flavors with her own creative twists. She also emphasizes the importance of balance in cooking, urging viewers to experiment with different flavors and textures to create the perfect meal.

Overall, "Fire and Ice" is a must-watch episode for fans of The Pioneer Woman. With its mix of intense, spicy dishes and refreshing desserts, it's a delightful and flavorful journey through the world of cooking.