Rea Drummonds Food

HOT CHOCOLATE MIX

Hot Chocolate Mix image

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup granulated sugar
4 pinches salt
1/2 cup unsweetened cocoa powder
1/2 cup instant dried milk
1/4 cup shaved semisweet chocolate
48 mini marshmallows

Steps:

Using a funnel and four 4-ounce mason jars, layer the ingredients in each jar as follows: 1 tablespoon granulated sugar, a pinch salt, 2 tablespoons cocoa, 2 tablespoons instant dried milk, 1 tablespoon shaved semisweet chocolate and 12 mini marshmallows. Seal the jars.
To serve: Tip the hot chocolate mix from 1 jar into a mug and top up with 1 cup boiling water. Mix.

SPICY GINGER CHILI NOODLES

Spicy Ginger Chili Noodles image

Inspired by a viral cooking video, this ingenious way to prepare a dish of noodles is perfect for anyone who is short on time but enjoys Asian flavors. It's easy on the pocket and uses mostly pantry ingredients.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
Garnish with sliced scallions and sriracha to taste.

NO-BAKE RASPBERRY CHEESECAKE

No-Bake Raspberry Cheesecake image

That it's a no-bake takes all the stress out of making this delicious dessert. No baking means no cracking, and even better, the fridge does all the hard work.

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 cups graham cracker crumbs
1/3 cup granulated sugar
12 tablespoons salted butter, melted
16 ounces cream cheese, softened
2 cups vanilla yogurt
1 cup powdered sugar
1 tablespoon vanilla extract
One 8-ounce container whipped topping, such as Cool Whip
1/3 cup raspberry preserves
1 cup fresh raspberries

Steps:

For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set.
Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.
For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours.
Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days.

CHICKEN STREET CORN SKILLET

Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F.
In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

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