“Between my family, my website, my cookbooks, and my TV show, I make a lot of food around here,” writes Ree Drummond about the subject of her newest cookbook, The Pioneer Woman Cooks—Super Easy! “As much as I’ve always loved cooking—and of course, eating. It seems that more and more these days, I’m looking for ways to simplify my life in the kitchen. I find, because they free me up to have more time–and energy–for other areas of my life. This also makes cooking less of a chore and more of a pleasure—exactly what cooking should be.”
Creating 120 shortcut recipes, Drummond offers myriad recipes that can be quickly assembled for a delicious meal. Think Sheet Pan Quesadillas, Grilled Pineapple with Cream, Waffle Sandwiches, Roasted Greek Salad, and Cheeseburger Pizza, to name just a few.
“I’ve absolutely fallen in love with this new generation of recipes,” continues Drummond, “including Butter Pecan French Toast, Buffalo Chicken Totchos, Speedy Dumpling Soup, Broccoli-Cheese Stromboli–so great for kids, and an entire section of pastas and grains, such as One-Pot Sausage Pasta and colorful and fresh Hawaiian Shrimp Bowls.”
Drummond, the #1 New York Times bestselling author of The Pioneer Woman Cooks, The Pioneer Woman Cooks: Food from My Frontier, and The Pioneer Woman Cooks: A Year of Holidays, first hit the food scene in 2006 with her website, The Pioneer Woman which reflected her life on a working cattle ranch in Oklahoma with her husband and four children. Five years later, her cooking show, The Pioneer Woman, premiered on Food Network.
At 7 p.m. CT, October 21st, she’ll be at Anderson’s Bookshop to celebrate her newest book, The Pioneer Woman Cooks: Super Easy! All books will be pre-signed; the event will include a presentation and talk from Drummond. The event is being held at Anderson’s Bookshop at Community Christian Church, 1635 Emerson Lane, Napierville, Illinois. Reservations are required and space is limited. Click here to register. To see other stops on Drummond’s book tour, click here.
White Turkey Chili
- 3 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 generous tablespoon Tex-Mex or taco seasoning
- 3 cups shredded cooked chicken
- Two 4-ounce cans chopped green chiles, undrained
- Two 15-ounce can cannellini beans, drained
- 4 cups (1 quart) low-sodium chicken broth
- Hot sauce (such as Cholula or Tabasco)
- 2 tablespoons masa harina (corn flour)
- ½ cup heavy cream
- One 10-ounce bag frozen fire-roasted corn (no need to thaw)
- Kosher salt
- Sour cream, for serving
- 1 avocado, sliced
- 2 cups grated Monterey Jack cheese
- 2 limes, cut into wedges
In a soup pot or Dutch oven, heat the olive oil over medium-high heat. Stir in the onion and garlic, sprinkle in the Tex-Mex seasoning. Cook, stirring often, until the onion starts to soften, about 3 minutes.
Add the chicken and stir to combine. Add the green chiles, beans and chicken broth. Add a few dashes hot sauce. Stir and bring mixture to a gentle boil.
In a measuring cup, combine the masa and heavy cream; stir with a fork into a thick paste. Pour the masa mixture into the soup then stir and let chili cook and thicken for about 10 minutes. When the chili is thick and bubbling, add the corn. Stir until the corn is hot, about 2 minutes. Taste and add salt and more seasoning if needed.
Serve topped with sour cream, avocado, hot sauce and Monterey Jack. Have lime wedges for squeezing.
Makes 6-8 servings
From “The Pioneer Woman Cooks: Super Easy!” by Ree Drummond
