Ree drummond

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Ree Drummond - The Pioneer Woman on Instagram: "Paige and I made cinnamon rolls yesterday! I hope you make it to the end of this video; you might be inspired to make a batch (or two, as we did) and you’ll get to see a funny ending. 🤓 I’m sorry I didn’t narrate this video. I couldn’t bear to listen to myself talk that much. 😂 Everything’s pretty self-explanatory, and you can just Google “pioneer woman cinnamon rolls” for the recipe. I first shared it back in 2007 (?) and I can say without question that they are the best things you’ll ever eat. 😘 Hope you enjoy this video, and hope you enjoy me not talking!! (Feel free to ask questions if anything is unclear!)"

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Ree Drummond's Fan-Favorite Simple Perfect Enchiladas | The Pioneer Woman - Food Network | Ree Drummond's Fan-Favorite Simple Perfect Enchiladas | The Pioneer Woman - Food Network #ThePioneerWoman #Enchiladas #ReeDrummond Join group:... | By Food Network Fans | My brother Mike's coming over to the ranch today and I am so excited. My husband lads on his way over to Bartlesville to pick Mike up so I'm getting a big lunch ready for him including Simple Perfect Enchiladas. Mike has loved enchiladas his whole life. It's his absolute favorite food and he loves this version. In fact, he requested it for lunch when I asked him what I could fix for him. I've got two tablespoons of canola oil and I mixed in two tablespoons of flour and this is the start of the sauce. Now, I whisk the flour and oil together to make a paste and now, I'll pour in two cups of chicken broth. I always use low sodium or unsalted chicken broth because you can always add more salt later but you can't take it out once you add it. My mom used to make these enchiladas and they originally came from my father's mother's husband's sister's husband, I think but he was actually from Mexico so he had all these great recipes. I think he technically my great uncle but it's more fun to describe it the way I did. Alright, this is starting to thicken a little bit so I'll just add in a whole can of just regular old enchilada sauce. And then I'll add a little salt and pepper about a half a teaspoon of each. While this thickens up, it's the perfect opportunity for me to give you the scoop on my wonderful, fabulous, perfect brother, Mike. Mike's one of my two older brothers and we've always had a real special relationship. He lives in our hometown of Bartlesville and everyone there knows him, loves him, and treats him like a friend. Mike has a pretty cool life. He's worked as a bailiff in court, gone on calls with police officers, and was even named honorary fire chief of the state of Oklahoma he makes the world a better place and from my point of view he's pretty much the best brother ever alright the sauce is looking absolutely perfect so I'm going to turn it down to a simmer and crank up another skillet so I can get started on the meat mixture I've got a pound of ground beef beef enchiladas are Mike's favorite and first I'll drizzle in a little canola oil and add some diced onion You know, these enchiladas actually have quite a few steps to them. They really are simple. Each step is really easy but there are quite a few things to do. Alright, the onions are going. So, I'll throw in the meat. This recipe only uses a pound of beef but it actually feeds quite a few people. You get about 14 enchiladas out of the deal. I'll just crumble up the meat and let it brown for a little while. Lad left about an hour ago to pick up Mike so he should be getting there right about now. How are you, Mike? Good. You ready to go do some work? Yeah. Good to see you. Good to see you. We got some hard work lined up for you. Really? You've been working out? You're ready to go? Yeah. Alright, the meat's nice and brown. So I'll turn off the heat and then I'm going to drain off the fat. The enchiladas have plenty going for them. They do not need the excess fat from the meat. There's not too much. Perfect. Now, sprinkle in a little salt and pepper. Stir it in, and that's the basic meat mixture. So, I'll let that sit while I get started on the tortillas. I've got a small skillet over medium high heat and I'll pour in just enough canola oil for it to coat the whole bottom of the pan. Now, I've got corn tortillas and I'm just going to fry em pretty lightly. The idea is just to moisten 'em up. You don't want to fry until they're crisp. So, one by one, I'll just drop the tortillas into the hot oil just let it sit in there for a few seconds and then it's time to flip it over. Again, you don't want to get any crispiness on the tortillas. So, probably 10 seconds in, it's time to take it out of the pan and then I just put it on a paper towel-lined plate to drain the excess oil and drop in the next tortilla. This goes pretty quickly once you start. Just don't get distracted and go check on your laundry because you'll have a really crispy tortilla when you come back. Don't ask me how I know this. My brother Mike's coming out to the ranch today. I am so excited. My husband Lad went over to Bartlesville to pick him up and I've been throwing together a very mic-friendly meal of simple, perfect enchiladas. I'm going to assemble the enchiladas but first, I'll put about a half a cup of this yummy sauce in the bottom of the pan. It just gives the enchiladas a great foundation and it makes the whole thing really messy and gooey and wonderful. Alright, now I'll start putting the enchiladas together. I'm going to use a plate because this is very messy. I'll grab one the tortillas and I dip it in the sauce to totally coat it get it on the plate now I'll start by spooning on a little bit of the meat mixture and then, I have some really finely diced black olives. After that, I've got some sliced green onions. Gives it a nice sharpness. Some regular old diced green chilies. At the end, as much cheese as I can fit in there and then, fold it up. Hope that it closes and it did. Put it seam side down in the pan. Alright, that one down, 13 to go. Alright, I got them all in there. Now, I'll take the rest of the sauce and it just gets poured right over the top. What a yummy pan of enchiladas. Beautiful and then, on goes the rest of the cheese. Enchiladas have to be covered with tons of melted cheese. It is written and I've got a bunch more good stuff, mostly green onions but still some black olives, couple of chilies, and those just go over the top. And then I'm just going to keep this in the fridge, bake it later, and I know my brother Mike is going to be one happy guy. Wee. I'm so crazy about you. Give me a hug. Yay. What do you want to do today? Drive the rhino and you're not driving. What do you mean I'm not driving? I'll take you on a ride in the Rhino. I give to drive. Of course. Okay, let's go. I'll see you all later. Alright, Mike's going to go take me for a drive now. Okay, go around that way now because you're going to hit that groove in the road. So tell me about lunch. I made you sushi. Sushi? Well, Mikey, you think we ought to head up and see what lads up to? Yeah. I think he's waiting for you. Alright, Mike. Boy, was that an adventure? Alright, I'm going to go in and get food. Check on Josh. Okay. Alright, you guys have fun. Alright, see you honey. Mike, you're not driving? Come on, Lad. Why don't you let Mike drive, honey? I got a surprise for him. What kind of surprise is that, Lance? Well, put your seat belt on. I'll show you. Bye, guys. Alright, you ready? Oh my gosh. Mike loves hanging out with Lad. Little more than he likes hanging out with me, I think. Alright, the enchiladas need to bake in a 350 degree oven for about 20 minutes till they're hot and bubbly. Mike, here's the sushi. Sorry, honey. Otherwise known as enchiladas. Oh, man. You'd rather have sushi, wouldn't you, Mike? No. Here you go, Mikey. Dig in.

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