Ree Drummond is ready for Thanksgiving. The Pioneer Woman recently whipped up a few meals that are perfect for the holidays. She recommends these dishes because they’re portable and perfect for potlucks or parties. One recipe she recently shared is for her spicy parmesan Brussels sprouts. This side dish easily complements any holiday dinner.
Ree Drummond’s spicy parmesan Brussels sprouts
Drummond says Thanksgiving is her favorite time of year. Around this time, she usually thinks about what she could take to someone’s house for dinner. For Drummond, Thanksgiving dinner isn’t complete without a vegetable side dish. “When I’m invited to someone else’s house for Thanksgiving, I love taking a veggie side dish that adds some beauty and flavor to the table,” she says during The Pioneer Woman show.
Drummond starts by making a dressing to toss the Brussels sprouts in before she places them in the oven. She uses olive oil, balsamic glaze, salt, pepper, crushed red pepper flakes, and grated garlic. The Accidental Country Girl cooks her sprouts on sheet pans because the vegetables will steam instead of roast if they’re too crowded.
She suggests baking the sprouts at 425 degrees for 25 to 30 minutes until the edges are crisp and brown. After the vegetables are baked, Drummond sprinkles parmesan cheese on top.
Ree Drummond’s caramelized onion and white cheddar macaroni and cheese
Another recipe Drummond demonstrates on her Thanksgiving show is caramelized onion and white cheddar macaroni and cheese, which she calls “an upscale twist on a classic.” Drummond also describes her caramelized onion and white cheddar mac and cheese as “shockingly delicious.”
Some of the ingredients you’ll need are chopped bacon, sliced onions, garlic, fresh thyme leaves, white cheddar cheese, ½ stick of butter, and heavy cream. Drummond likes to cook the onions, garlic, thyme, and butter in the same pan as the bacon so they will soak up the flavorful bacon oil. After mixing the ingredients, Drummond bakes the casserole at 400 degrees for about 20 minutes.
Macaroni and cheese is one of Drummond’s favorite dishes to make for a Thanksgiving meal because most people enjoy mac and cheese and it doesn’t have to be served very hot. You can find the full recipe on the Food Network website.
Ree Drummond’s pumpkin scones with coffee glaze
Drummond calls this “a perfect host gift.” She says this is a great treat for the morning after Thanksgiving. Some of the ingredients you’ll need are packed brown sugar, all-purpose flour, baking powder, pumpkin spice, butter, pumpkin puree, heavy cream, and eggs.
Drummond suggests baking the pumpkin scones at 425 degrees for about 20 to 23 minutes. After they cool off, the next step is to glaze them. The Food Network website has the full recipe and instructions.
Ree Drummond’s gooey brie crescent wreath
Drummond says this gooey brie crescent wreath serves as both a starter and an appetizer. She enjoys having appetizers before a Thanksgiving meal. Drummond describes this treat as a “delicious nibble.”
Some of the ingredients you’ll need are canned crescent rolls, cranberry jelly, brie, pistachios, dried cranberries, one egg, sea salt, and rosemary. Drummond recommends baking at 375 degrees for 18 to 20 minutes. You can find the full recipe on the Food Network website.
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