Dr Oz: The Pioneer Woman Ree Drummond
The Pioneer Woman Ree Drummond started as a blogger, and after America went crazy over her blog and her recipes, she became an online and TV sensation. Ree named herself “the Pioneer Woman” after falling in love with a cowboy and ditching city life to move out to a cattle ranch in Oklahoma. In 2006, she started writing about ranch life and provided recipes on ThePioneerWoman.com. In just a few years, her blog had more than 23 million page views per month, leading to her daytime TV series on The Food Network. Her show focuses on family, life on the farm, and her legendary take on classic comfort food.
Dr Oz: Life On The Ranch With Ree Drummond
Dr Oz shared that his wife Lisa is always watching Ree’s show and Ree said she’s not sure why her site became so popular. Perhaps it’s because of the ranch stories or likely it’s for her recipes. She said her blog makes people leave smiling. As for her definition of comfort food, Ree said it’s something she remembers eating as a child. She admitted to craving cheese specifically when she wanted comfort food. Speaking of cheese, Ree likes to make a healthier version of mac and cheese on the ranch.
Ree shared a trick for prepping a butternut squash easier, which was to cut off both ends and then poke it several times with a fork, before putting it in the microwave for 3-4 minutes to soften it. The skin will then come off a lot easier. Click through to get Ree’s recipe for butternut squash mac and cheese!
Dr Oz: Cooking With The Pioneer Woman
While cooking her butternut squash mac and cheese, Ree shared that her kids are homeschooled, but her oldest just left for college, so it was a transition for her family. Dr Oz was shocked that she could manage to do so much. Ree said she gets up early in the morning and enjoys her coffee and also likes to travel a little bit, like she is now for her cookbook. She said home is what keeps her balanced and brings her joy.
Dr Oz: Pioneer Woman’s Famous Bread
Dr Oz then shared that Ree’s fans are always raving about “the bread” and Ree explained that for the longest time, she and her mother-in-law tried to recreate a bread they thoroughly enjoyed at a restaurant, only to finally figure out it was simply just buttered bread. No seasonings, just a whole lot of butter! Just bake it in the oven until the butter seeps into the bread and then turn on the broiler until the bread is brown.
Dr Oz: Homemade Iced Coffee
Ree then had a few tips and tricks to share with all of Dr Oz’s viewers, beginning with her perfect iced coffee. Ree explained that she filled a large container with an entire thing of coffee, and then topped it off with cold water. She covered it and left it on the counter for 24 hours. You’re left with rich, coffee concentrate, that you then pour through a cheese cloth to catch all the grounds.
She’ll then put the cold coffee in a drink dispenser and store it in the fridge. Just pour it over ice and add your favorite flavorings, but Ree likes to use sweetened condensed milk and a little cream. It’s thick but it makes for a super rich coffee that was good, but a little too rich for Dr Oz!
Dr Oz: Pioneer Woman’s Butternut Squash Mac & Cheese Recipe Ingredients
- 1/2 butternut squash
- 2 yellow onions – sliced
- 2 tbsp flour
- pinch salt and pepper
- 1/2 C seasoned breadcrumbs
- 12 oz macaroni
- 2 tbsp olive oil
- 8 tbsp butter
- 2 C whole milk
- 2 C grated sharp cheddar
Dr Oz: Ree Drummond Butternut Squash Mac & Cheese Recipe Directions
- Cook the macaroni until al dente
- Drain and rinse with cold water to stop the cooking process, then set aside
- Preheat the oven to 400 degrees
- Cut a whole butternut squash in half lengthwise
- Drizzle half the squash with olive oil and place it on a rimmed baking sheet, cut side up
- Roast in the oven for 20-25 minutes until fork tender
- Store the other half of the squash in the fridge for another use
- When the squash is roasted and tender, scrape out the flesh and mash it with a potato masher
- Sprinkle it with salt and pepper, then set aside
- While roasting the squash, add the onions and 2 tbsp of the butter to a large, ovenproof skillet over medium-low heat
- Stir occasionally, cooking the onions until they’re deep golden brown
- Move them to a plate and set aside
- On the same skillet used to cook the onions, melt 4 tbsp of butter over medium-low heat
- Sprinkle over the flour and whisk it to make a thin paste
- Cook for 2 minutes, then whisk in the milk
- Cook it, whisking gently for a couple of minutes or until slightly thick
- Taste and adjust seasonings
- Turn the heat to low and stir in the mashed butternut squash
- When it’s warmed, stir in the cheese
- Keep stirring until the sauc is nice and hot, then stir in the macaroni
- Taste and add more salt if needed
- Melt the rest of the butter and combine it with the breadcrumbs
- Sprinkle the breadcrumbs over macaroni and bake at 400 degrees for about 15 minutes or until the crumbs are golden and the edges are bubbly
- Serve immediately