Up next in 10
4 Recipes with the Pioneer Woman - Ree Drummond joins Paula to cook up some easy family meal recipes, like simple enchiladas and a garlic-lime spinach side dish recipe. Paula’s Best Dishes, Season 9, Episode 10.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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00:00 Intro
1:12 Simple Perfect Enchiladas Recipe: https://www.pauladeen.com/recipe/simple-perfect-enchiladas/
10:31 Garlic Lime Spinach Recipe: https://www.pauladeen.com/recipe/garlic-lime-spinach/
14:29 Peanut Butter Chocolate Pudding Recipe: https://www.pauladeen.com/recipe/peanut-butter-chocolate-pudding/
19:20 Dulce de Leche Coffee Recipe: https://www.pauladeen.com/recipe/dulce-de-leche-coffee/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- I'm so happy this morning, y'all,
0:03
because you're gonna love this woman.
0:06
Ree Drummond, the host of Pioneer Woman on Food Network,
0:09
is here to do some country cooking with us.
0:11
Amen, sister!
0:13
And we're starting with Ree's perfect, simple enchiladas.
0:17
- Cheers.
0:18
- Cheers honey.
0:19
And then it's a helping of my garlic lime spinach.
0:22
Makes you like Popeye!
0:24
Then all the board y'all!
0:25
Toot-toot!
0:26
- Toot-toot! - Toot-toot!
0:28
'Cause this trains heading to one delicious drink
0:31
and decadent dessert.
0:33
This looks incredible.
0:35
(upbeat music)
0:37
(Paula laughs)
0:39
She is the Pioneer Woman.
0:42
You went from high heels to tractor wheels, right Ree?
0:45
- That's right, that's right.
0:47
She is in the kitchen with us today,
0:50
and her life went from like A to Z, didn't it?
0:54
- It really did.
0:55
- A to Z. You now live on a ranch?
0:58
- Yes, I grew up on a golf course,
1:00
and now I live among manure, so,
1:03
(Paula laughs)
1:04
can I say that on your show?
1:06
- Yes you can.
1:07
I like today's recipe that you're gonna share with us,
1:11
it's simple perfect enchiladas.
1:13
- Yes.
1:14
- And I'm putty in your hands, baby, put me to work.
1:18
- I don't have Paula Deen
1:19
as putty in my hands very often, so..
1:22
- All right, a little olive oil in here, Ree?
1:25
- Just a little bit, and then we're just gonna
1:26
brown the onions with some ground beef.
1:30
This is just a delicious, simple enchilada recipe,
1:33
my mom used to make it.
1:35
I actually had a Mexican great uncle,
1:37
he shared this recipe with my mom quite a while ago,
1:41
and she used to make this.
1:42
There's nothing fancy about it, but it's good stuff.
1:46
You're gonna throw in a pound of ground beef,
1:48
and we're gonna brown this together.
1:50
And it's very cowboy friendly,
1:52
and when I moved to the middle of the country,
1:54
see, I was a vegetarian when I met my husband.
1:57
- Oh, you were?
1:57
- So I kinda had to learn to cook hearty meals
2:02
that the cowboys would consider fuel.
2:04
- So, you cook, now, every day.
2:05
This is a working ranch
2:07
that you and your husband live on,
2:08
and you cook for your ranch hands, right?
2:10
- Well, I cook for the ranch hands
2:12
if we have a really big cattle working,
2:14
but I have four ranch hands of my own
2:16
that I gave birth to.
2:18
(both laugh)
2:19
- Oh, what a gorgeous family,
2:20
I'm hope gonna get to meet them today.
2:23
- They're gonna drop by,
2:24
- Oh good! - the boys,
2:25
my husband and my boys are here with me.
2:27
- And I wanna meet the man
2:28
that knocked you off your high heels.
2:31
- He roped my heart.
2:33
- He did? - Yeah, he did.
2:35
I never in a million years thought
2:36
that I would live in the country,
2:39
and in fact that's where my little nickname
2:42
the Pioneer Woman came from.
2:44
- I love that.
2:44
- So I'll take care of this,
2:46
you go on down there and start your sauce.
2:48
- I'm gonna start with some canola oil, and a little flour,
2:53
and make a roux.
2:54
This is just better than cracking open the enchilada sauce
2:57
and pouring it over,
2:58
it just adds a little bit of substance to the sauce.
3:02
And then once we let this bubble up for a couple of minutes,
3:06
we'll pour in some chicken broth,
3:08
about two cups of chicken broth,
3:10
and then we'll just pour in the red sauce, enchilada sauce,
3:13
any kind of Mexican sauce.
3:15
- Okeedoke, now let me see what you've got.
3:17
You've got enchilada sauce.
3:18
- Yeah, this is just store-bought enchilada sauce.
3:20
- And you're putting in three cans, right?
3:23
- Three regular-sized cans.
3:25
- Okay, well I understand that your story
3:28
is much like mine and my husband's,
3:32
that is very romantical.
3:35
- Yeah, I sort of think of my story as a Harlequin romance,
3:40
meets "Green Acres," meets "Forrest Gump,"
3:44
- Yes, oh how sweet. - Meets "The Godfather."
3:47
Or something like that. - And this book,
3:49
"The Pioneer Woman,"
3:52
was on the New York times bestseller list.
3:54
How did you get started writing, Ree?
3:57
- All I did was start a blog to share personal stories.
4:01
I taught myself photography,
4:02
and started posting photos of cows and cowboys.
4:06
So, and then I started sharing recipes,
4:09
and that turned into a cookbook.,
4:11
and then I wrote this little love story
4:12
about how I met and married my husband.
4:14
- Your story is wonderful.
4:16
- Anytime you share food in conjunction with a story,
4:20
you know, it adds so much more depth,
4:22
and, and especially if- - It does, it does.
4:24
- And I think Paula, you and I share a love of butter.
4:27
So, in that sense, - You do, you love butter?
4:30
- Yes, I- - I love butter.
4:32
- I don't judge how much better I have
4:34
by how many sticks are in my fridge,
4:36
but by how many pounds are in my fridge.
4:40
- Yes, what is? - Do you hear me?
4:42
- I hear you, girl!
4:43
- Can I get an Amen sister? - Amen, sister!
4:46
- What is this having two sticks of butter
4:49
in your refrigerator.
4:50
- I've never heard of, that's like half a day's
4:52
supply for me. - Yeah, I get shaky
4:54
if I've got less than two pounds.
4:55
- [Ree] Yeah.
4:57
- All right, Ree, this is done.
4:59
- We need to throw in two cans of green chilies, Paula.
5:02
I like this enchilada recipe,
5:04
because there are lots of layers of flavor.
5:06
We'll add some olives later, and some green onions.
5:09
So, you know, my mom put them in hers,
5:11
so I do what my mom did.
5:13
This is done, and then we're gonna let the sauce simmer.
5:16
- What are we gonna do next?
5:17
- And then we're going to soften up some tortillas.
5:20
And just kind of, we're not gonna
5:22
brown them or crisp them,
5:23
we're just gonna throw them into oil for a few seconds
5:25
on each side. - I love that,
5:26
you are not bashful with at that at all.
5:28
- Oh, no, no no.
5:29
(upbeat music)
5:46
- All right, so we're gonna be softening up
5:48
these corn tortilla to make our enchiladas,
5:51
and when we come back, we're gonna make
5:53
a garlic-lime spinach.
5:55
- Yum.
5:56
- I adore spinach.
5:57
- I love spinach.
5:59
- Makes you like Popeye.
6:01
Coming up, we're making a flavor-packed veggie.
6:04
- I love it, Paula.
6:05
- And then, are you ready for a showstopping dessert?
6:09
Yes, that's a yes, y'all!
6:11
And later a drink perfect for any ranch hand.
6:14
- Look at that. Lusciousness.
6:19
I so hope y'all are enjoying the show.
6:21
And if you do.
6:23
Be sure to like, subscribe in the notification
6:27
bell so you'll never miss a video.
6:30
And we'll be right back after the break.
6:34
(upbeat music)
6:36
- Back in here in the kitchen with the Pioneer Woman, y'all,
6:39
Ree Drummond, and she is a lovely lady.
6:45
I'm having such a good time with her.
6:47
She has shown us her mother's,
6:51
and now her recipe for simply perfect enchiladas.
6:55
She softened our corn tortilla shells.
6:59
So, put me to work,
7:00
I'm enjoying my- - We've got
7:01
an assembly line here.
7:02
So, what we need to do, Paula, is ladle some sauce,
7:05
just a ladle full would be fine.
7:07
- Kinda like if you're doing lasagna?
7:09
- Yeah, just kinda lay the foundation.
7:11
There you go.
7:12
- Is that enough? - A little bit more,
7:13
a little bit more. - I was gonna say,
7:14
I would think it would take about two.
7:15
- Yeah, that's perfect. - Little ladles.
7:17
And we'll just shake it around and move this over here.
7:20
Now, we just need to dunk each tortilla into the sauce.
7:24
- Get out!
7:26
I like that! - You do the messy work.
7:28
And then I'm going to-
7:29
- I never have thought of this, Ree.
7:31
- I'm gonna chop up some- - And where do you
7:32
want me to put them?
7:33
Like right here? - Just right here, yep.
7:35
And see, you're ahead of the game,
7:37
I've still gotta chop up my green onions over here.
7:40
I like this recipe, sometimes I use shredded pork
7:43
instead of beef, sometimes I use shredded chicken.
7:46
- Combinations - Sometimes I do
7:48
three or four different cheeses.
7:50
- Yes.
7:51
(upbeat music)
7:54
- I'm chopping up some black olives,
7:57
and you can buy the already chopped ones,
7:59
but I kinda like the texture of doing it yourself.
8:02
I'm making a mess of your kitchen,
8:03
I hope you don't- - That's all right!
8:04
- hold that against me.
8:05
- No, that's all right. - So over here,
8:06
this is just an assembly.
8:09
We'll just add some of the meat mixture.
8:11
- Okay, do you want me to roll?
8:14
- Yeah, you can roll, but we've got to load these things,
8:16
I loaded that a little full.
8:17
- Oh my gosh, you've loaded it perfect.
8:19
- Yeah, I did.
8:21
- And then we'll see how it,
8:22
we'll see if we can get it to close,
8:23
and then just put it face down,
8:25
in the sauce. - Okay, seam down, yes.
8:27
(upbeat music)
8:32
- [Paula] A little tuck and roll.
8:34
Tuck and roll... - [Ree] There we go,
8:34
that one's better.
8:45
It's so nice being in your kitchen, Paula.
8:47
- Oh, I love you being in my kitchen?
8:49
- This is not my typical morning.
8:52
- Do your children get in the kitchen
8:53
and help you a lot, Ree?
8:55
- Well, the boys, you know, when they're little,
8:58
like my boys are, they're eight and six,
9:00
it's almost more work to have them in the kitchen with you,
9:03
so I have to make myself, you know,
9:05
allow them to come in,
9:06
but my 11-year-old daughter is very much into cooking.
9:09
As hard as we work, the kids, they're probably gonna wind up
9:12
moving to L.A.
9:13
and becoming vegetarians (Paula laughs)
9:15
when they get to be
9:16
old enough. - And being city slickers!
9:17
- Yes, that's the thing about kids though,
9:20
you raise them, and then you just kind of brace yourself
9:23
and watch what happens, 'cause you just,
9:26
you want them to become what they want to become.
9:28
- Right, and you don't know whether you've done
9:30
a good job or a bad job till it's too late.
9:33
- Until it's too late. - What you gonna do about it,
9:36
put them back in the womb at 21?
9:38
I don't think so (laughs)!
9:40
- That would be painful in many ways (both laugh).
9:42
- All right.
9:43
- Just ladle a little sauce over the top.
9:45
- Okay.
9:47
- That's perfect,
9:48
and then- - 'Cause we're just gonna
9:49
bake these for what, 20 minutes?
9:51
- About 20, 25 minutes on 350.
9:53
Put plenty of cheese on top.
9:55
- Yes that's what's so good.
9:57
- And see, we've got all this great stuff
9:59
on the cutting board, and I just sprinkle it
10:01
all over the top. - There you go.
10:02
- It's a great thing about Mexican food,
10:04
you just kind of scrape everything into the pan
10:06
and nobody knows the difference.
10:07
Right, 'cause so many of the dishes,
10:10
everything's all together.
10:12
All right, well I've got us something yummy coming up.
10:17
- I see the spinach and I'm so excited.
10:19
- To go along with it.
10:20
Do you cook a lot of spinach
10:22
at your house? - I love spinach,
10:23
I always have three or four bags of spinach in my fridge.
10:26
- I adore spinach, and this is so simple.
10:30
It's garlic lime spinach!
10:33
All right, so I've got three fat cloves of garlic, Ree,
10:37
and I'm just gonna smush these down.
10:39
Ree, if you would put a couple of tablespoons
10:43
of olive oil into our pan,
10:45
and I'm just gonna put our garlic in there.
10:47
We're just gonna brown it off.
10:49
You know, you have to be very careful with garlic,
10:51
because it will burn on you.
10:53
And while I'm doing that, if you would zest us some limes.
10:58
- Yes. Ah, I love it.
11:00
- So we're just gonna keep this garlic going
11:04
so that it won't burn, but I'm already smelling it.
11:06
- I smell it, I smelled it instantly.
11:08
- Yes, the flavor is starting to explode.
11:13
All right, now, if you'd pass me the spinach, please Ree,
11:17
I've got two six ounce bags of spinach
11:21
that's been washed.
11:23
So we're just gonna toss this in with our garlic,
11:27
saute it for a couple of minutes, and we are done.
11:33
- How many limes do you need zested?
11:34
- I just need like a half a teaspoon.
11:36
- Okay.
11:38
- So, a little salt, a little pepper.
11:42
Look at that.
11:43
- What did we do without microplane zesters?
11:46
- What did we do? - What, we were living
11:47
in the dark all those years.
11:49
- You know what, I don't think I used zest (laughs).
11:53
- I sure didn't use it as much as I do now.
11:55
- Our spinach is done,
11:57
so if you would toss in our lime, Ree.
11:59
- Oops, Paula, I made a mess.
12:01
- No, that's all right, that's all right.
12:03
That's all right.
12:04
That gets that,
12:05
and when come back, - Mm, that smells so good.
12:07
we're gonna kinda of pull everything together
12:09
and we're gonna make something sweet.
12:11
- What is it?
12:12
- It's chocolate peanut butter pudding.
12:14
- Oh yum.
12:15
- You like it?
12:16
- I'm up for that.
12:18
- I'm in.
12:19
Coming up, this dessert is a real kid-pleaser.
12:22
Who likes chocolate?
12:24
- Yes! Toot toot.
12:25
- All right, I got a toot, y'all!
12:31
I hope y'all are enjoying the show
12:33
and I want to hear from you.
12:35
Tell me what recipes or videos you'd like to see me
12:38
make by just leaving a short comment below.
12:41
Now, let's get back to the show, y'all.
12:45
(upbeat music)
12:47
- All right, let's eat enchiladas!
12:49
- That sounds good.
12:50
I sprinkled a lot of cilantro
12:53
on the enchiladas. - I noticed that you did.
12:55
Ooh, look at that steaming!
12:58
- Because they're so warm and cheesy and rich,
13:01
and the cilantro just gives them a really richness.
13:04
- See, and that's the, oh my gosh,
13:07
these are fabulous, Ree! - Yum, yum!
13:10
- Yay. - Give you a little dollop.
13:11
- Hey, you're looking a little stingy there sister.
13:15
- What got in to me? - There we go.
13:16
- There we go.
13:17
There we go.
13:19
Oh my goodness.
13:22
- Cheers.
13:23
- Cheers, honey, you can come to my kitchen any time.
13:29
- I was hungry.
13:34
- How about a little spinach?
13:38
- Oh, the spinach.
13:40
The lime is a nice kind of complement to the Mexican.
13:43
- It goes perfect, doesn't it? - It really does.
13:45
I love it, Paula.
13:48
- Ree...
13:50
- Oh, look!
13:52
- Look at what?
13:54
- There's my husband!
13:55
- Is that your husband?
13:55
- Yeah, and my boys.
13:57
- Well, you're just cute as a tack.
13:59
It's so nice to meet you.
14:01
- It's nice to meet you.
14:02
- And these are your boys!
14:05
Your timing is perfect because you know what?
14:09
We're making a peanut butter chocolate pudding,
14:12
who loves it, toot toot?
14:14
Say toot toot if you love it! - Y'all like dessert?
14:16
- Toot toot! - Toot toot!
14:18
- Toot toot!
14:19
- Toot toot!
14:20
Toot toot!
14:21
(everyone laughs)
14:22
- Listen, y'all pull up a stool guys.
14:25
- Get your stools.
14:25
- Daddy, if you would help them.
14:28
Your mama and I, guys, are gonna get started
14:31
on this peanut butter chocolate pudding.
14:34
We need two thirds of a cup of sugar over in here.
14:38
You got a fourth of a cup of water,
14:40
and we need three tablespoons of corn starch.
14:44
And while you're doing that,
14:45
I'm gonna measure out a cup and a half
14:47
of half and half.
14:50
- This is a good start to a dessert.
14:52
- Yes, yes, this is gonna be so good.
14:55
All right, a cup and a half of milk.
14:59
And I'm gonna add two egg yolks to this,
15:05
and we're gonna save these whites and make our meringue.
15:08
Who likes meringue?
15:10
- [Ladd] I do.
15:11
- Toot toot.
15:12
Do they like chocolate?
15:14
- [Bryce] Yes!
15:15
- All right, I got a toot, y'all!
15:19
How about peanut butter?
15:21
- Yes. - Toot toot!
15:22
- Yes, toot toot.
15:24
That was two toots, y'all!
15:26
Do y'all just have like cows.
15:28
- Yeah, we raised cattle.
15:30
- Yum, so this vegetarian in high heels
15:36
wound up on a ranch eating beef three times a day.
15:39
- I know everything
15:40
there is to know - Right, Ladd?
15:41
- about agriculture.
15:42
- [Ladd] At least two times a day.
15:43
- What kinda cattle do y'all raise?
15:45
- Mostly Angus type cattle.
15:47
- That's a good kinda cow.
15:49
- Yes, good, good beef.
15:51
- Good beef. How many acres?
15:53
- Pretty good size.
15:54
- It is?
15:55
- Yes ma'am.
15:56
- I'm just gonna beat up this half and half, Ree,
15:58
we've got our two yolks,
16:01
so I'm just gonna pour that in there
16:03
before that gets too hot,
16:05
so we won't have scrambled eggs.
16:09
So there we go.
16:11
Are y'all liking the looks of this so far?
16:15
All right, now go ahead and add a quarter of a cup
16:18
of the peanut butter, Ree,
16:20
and let that melt in there,
16:21
and I'm gonna add about a fourth of a teaspoon
16:25
of cream of tartar.
16:27
(mixer whirs)
16:32
- Well, did you have any idea, Ladd,
16:35
what you were getting into when you married her?
16:38
When you brought her home to the ranch?
16:41
- She adapted pretty well.
16:42
It took her about a year,
16:44
and then she really got where she loved the country.
16:47
So, now I can't hardly get her out of the country.
16:50
- It's a great place to be, isn't it?
16:52
- [Ladd] It is.
16:53
- I'm gonna add a quarter cup of sugar.
16:57
All right. - This looks scrumptious.
16:59
- So this is perfect timing,
17:01
we're gonna put our pudding together, guys,
17:04
using a chocolate wafer cookie.
17:08
These are nice and thin,
17:10
so I'm just gonna put us a nice little layer.
17:13
- I'll stir the vanilla in.
17:14
- Okay, please, and about a teaspoon of vanilla.
17:18
So, we're gonna make a couple of layers here.
17:21
So mama, if you'll put them out half of that pudding.
17:24
- Yep.
17:26
- Guys, come on down here so you can see what we're doing.
17:30
- That looks, look at this. - You see that?
17:32
Would you help me by putting another layer
17:34
of the chocolate cookies please?
17:36
- Grab some cookies Bryce.
17:38
- I like to do this too.
17:39
- Oh, you like to do the, well get up here!
17:44
- Now, let's ask mommy
17:45
if she will put the rest of that pudding.
17:50
- All right. this is for the boys.
17:52
- Whatcha think?
17:55
I got clap. No toot, but a clap.
17:58
(Ree laughs)
17:58
- All right, now guys, you take your pot down there,
18:02
and you enjoy licking that pot.
18:05
And y'all listen to this,
18:06
now we're gonna put this in a 325 degree oven,
18:11
and we're gonna bake it for 23 minutes.
18:15
Not 24, not 22, 23 minutes (laughs).
18:23
- Gorgeous.
18:24
- Isn't this gorgeous, gorgeous!
18:27
- Gorgeous and glossy.
18:28
- All right, in the oven guys!
18:31
Look at those boys,
18:32
that brings back wonderful memories
18:35
of when I had my boys in the kitchen with me,
18:39
when they had to do is they were told.
18:41
- (laughs) Back when they listened to you.
18:44
- Yes, back when they thought I was smart (laughs).
18:47
Coming up, y'all, we're getting ready
18:49
to saddle up with our dessert and drink,
18:51
and they might just be too good.
18:53
- We're never leaving your house.
18:54
(Paula laughs)
18:57
I so hope y'all are enjoying the show.
18:59
And if you do.
19:01
Be sure to like, subscribe in the notification
19:05
bell so you'll never miss a video.
19:08
And we'll be right back after the break.
19:13
(upbeat music)
19:15
- What a great way to finish up our time together, Ree.
19:18
What are you gonna make, Ree?
19:20
- Dulce de leche coffee.
19:22
- Well, let me be dipping us up some pudding.
19:25
- That sounds good.
19:26
- While you make our,
19:28
coffee? - I made this-
19:29
- This is a coffee, right? - This is a coffee drink.
19:31
It's just dolce de leche, it's a Mexican food product-
19:35
- It is? - Sold in the Mexican aisle,
19:36
yep, but you can
19:37
make this yourself- - Kinda like caramel.
19:40
- It is, you can put cans of sweetened condensed milk
19:45
in a pot of boiling water,
19:47
and boil it for quite awhile,
19:49
and that turns it- - And caramelize it, yes.
19:51
- So that's pretty much what it is.
19:53
And then you just pour the coffee over this,
19:56
very, very hot coffee.
19:59
And then we'll just whisk it together.
20:00
I did this one day in Oklahoma
20:02
when it was snowing on the ranch, freezing cold,
20:05
and, I'm not gonna do this today,
20:08
but I added a little Kahlua.
20:10
(Paula cackles)
20:11
So look at what it did to the coffee.
20:13
Look at that.
20:14
- Yum!
20:14
- Lusciousness.
20:15
If you wanna add a little booze to the coffee,
20:17
just put it in before you pour the coffee in.
20:20
And then, I whipped some sweetened cream.
20:24
We put this on top.
20:26
- Oh my gosh.
20:27
- Plenty.
20:28
And then shaved chocolate. - Well, isn't that funny,
20:31
'cause I was eyeballing all that garnish,
20:35
and I thought, well, that would be really good.
20:36
- I know, it all sort of ties together.
20:38
Yeah, it all goes together.
20:40
So I'm gonna borrow a little of your
20:45
ingredients here. - Boys, doesn't that pudding
20:46
look delicious?
20:47
- [Ladd] The pudding looks great.
20:49
- [Todd] When can we get it done?
20:50
- Well let's give him the biggest bowl of pudding.
20:53
- All right, thank you. - And I can always add more.
20:56
Okay boys, ooh! There you go, y'all dig in.
21:02
This looks incredible.
21:05
- Oh Paula, this is so good.
21:07
- Oh my goodness, this is delicious.
21:11
Do y'all like it?
21:12
- Mm hm. - Uh huh.
21:13
- Is that delicious or what? - Very good.
21:16
Now Paula, we have some bad news for you.
21:19
- What? We're never leaving
21:20
your house.
21:21
(Paula laughs)
21:22
- That's all right, that is all right,
21:24
'cause you know what?
21:26
I can always find room for a couple of more cute boys.
21:30
I've had such a good time with you, Ree,
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:44
bell to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure