Ep 22. Fridge Raid

In season 31, episode 22 of The Pioneer Woman titled "Fridge Raid," viewers get a glimpse into how the show's host, Ree Drummond, cooks when she's left to her own devices and has to rely on what's in her fridge. The episode starts with Ree giving a tour of her refrigerator, which is stocked with everything from fresh produce to leftovers. She then goes on to say that she loves "playing around" with these ingredients and trying to come up with inventive ways to use them.

The first dish Ree makes is a frittata with bacon, cheddar cheese, and roasted potatoes. She explains that frittatas are a perfect way to use up leftover vegetables, and in this case, the roasted potatoes are the star of the dish. After cooking the bacon and whisking together eggs, milk, salt, and pepper, Ree pours the mixture over the potatoes in a cast-iron skillet and adds the cooked bacon and shredded cheese on top. She bakes the frittata until it's golden brown and puffy, then garnishes it with fresh chives. The end result looks incredibly delicious and shows how easy it can be to make a hearty breakfast or brunch with just a few ingredients.

Next up is a pasta dish with cherry tomatoes and fresh basil. Ree explains that pasta is another go-to of hers when she needs a quick and easy dinner. She starts by boiling her pasta and then moving on to the sauce. Using red onion, garlic, and olive oil, she sautés the cherry tomatoes until they burst and soften. Then she adds fresh basil and salt and pepper, bringing the whole thing together with pasta water and parmesan cheese. The sauce is simple but bursting with flavor, and it's a testament to Ree's ability to elevate simple ingredients.

Ree's last dish is a salad with leftover grilled chicken, croutons, and homemade caesar dressing. She takes viewers through the process of making her own dressing, which involves anchovy paste, garlic, mustard, lemon juice, worcestershire sauce, parmesan cheese, and mayo. She then assembles the salad with romaine lettuce, croutons, and the grilled chicken, tossing everything together with the homemade dressing. The result is a fresh and flavorful take on a classic caesar salad, and again, it shows how easy it can be to make a satisfying meal with just a few items you already have in your fridge.

Throughout the episode, Ree offers tips and tricks for cooking with leftovers and making the most of what you have on hand. She also showcases her signature style of cooking, which is approachable, comforting, and always delicious. This episode is perfect for anyone who wants to learn how to be a more resourceful cook or who wants inspiration for using up their own leftovers. Overall, it's a great reminder that sometimes the best meals come from a little improvisation and a lot of creativity.