Ep 10. Breakfast, Lunch and Cowboys

In the seventh season of The Pioneer Woman, host Ree Drummond brings viewers along for a charming and delicious journey through her life on a ranch in Oklahoma. In episode 10, titled "Breakfast, Lunch and Cowboys," Ree focuses on cooking up hearty meals for her hardworking family and cowboys.

The episode begins with Ree whipping up breakfast for her hungry crew. She starts off with a classic cowboy favorite: biscuits and gravy. Ree's recipe for sausage gravy is simple yet flavorful, and her homemade buttermilk biscuits are perfect for soaking up all the delicious gravy. She also prepares a batch of fluffy scrambled eggs and crispy bacon to round out the meal.

Next up, Ree moves on to lunch. She decides to prepare a hearty pot roast with potatoes and carrots, a comforting and satisfying meal that is perfect for a cold winter day. She braises the meat for several hours, allowing all the flavors to meld together and creating a tender and juicy roast that falls apart with a fork. She also makes a Worcestershire-butter sauce to drizzle over the veggies, adding an extra layer of richness and depth of flavor.

Throughout the episode, Ree introduces viewers to her husband, Ladd, and their kids, showcasing their daily life on the ranch and highlighting the importance of food and family in their lives. She also spends time with the cowboys who work on the ranch, cooking up meals for them and sharing stories and laughter around the dinner table.

In addition to the savory dishes, Ree also shares a recipe for a sweet treat: chocolate cherry cookies. She combines chocolate chips, dried cherries, and toasted pecans in a buttery dough, creating cookies that are rich and chewy with just the right amount of sweetness.

Overall, "Breakfast, Lunch and Cowboys" is a heartwarming and delicious episode that celebrates the joy of cooking for and with loved ones. Ree's recipes are simple yet satisfying, and her passion for food and family shines through in every dish she prepares.