Ep 2. Quick and Easy: One Pan

Quick and Easy: One Pan is the second episode of the twenty-third season of The Pioneer Woman. Hosted by Ree Drummond, this cooking show features her tips, tricks, and recipes to make delicious and impressive meals at home.

In this episode, Ree prepares three mouth-watering recipes, all cooked in one pan, making meal prep and clean-up a breeze. The first recipe is a One-Pan Chicken Dinner, featuring juicy chicken thighs, tender baby potatoes, and crisp green beans. Ree seasons the chicken with a blend of spices and sears it in a hot pan for a perfectly crispy crust. Then, she adds the potatoes and green beans, drizzles with olive oil, and pops the whole pan in the oven to roast to perfection.

Next, Ree makes a One-Pan Cajun Pasta, a spicy and flavorful dish that combines pasta, sausage, and bell peppers. She starts by cooking the sausage in a large pan and then adds the vegetables and spices. Once everything is nicely browned and fragrant, Ree adds chicken stock and cream to create a silky sauce, and simmers the pasta right in the same pan until al dente.

Finally, Ree whips up a One-Pan Margherita Pizza, which is a fun twist on the classic Italian dish. This recipe uses refrigerated pizza dough for convenience, but the toppings are just as fresh and delicious as ever. Ree drizzles the dough with olive oil and tops it with sliced tomatoes, fresh mozzarella, and fragrant basil leaves. Then, she slides the whole pan into the oven to bake until the cheese is melted and bubbly and the crust is golden brown.

Throughout the episode, viewers get a glimpse into Ree's life on her ranch in Oklahoma, as she shares personal stories and traditions. Ree's warm and welcoming personality shines through as she cooks for her family and friends, reminding us that food is about more than just nourishment -- it's about connection and love.

Quick and Easy: One Pan is a fantastic episode for anyone looking to simplify their meal prep without sacrificing flavor or variety. Ree's recipes are easy to follow, but impressive enough to serve to guests. Plus, the fact that they're all made in one pan means less time spent on clean-up -- always a win in my book!