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Delicious and Easy BBQ Dishes To Make From The Pioneer Woman

 With BBQ and picnic seasons starting back up in full force, wanted to share a few easy, tasty recipes to help make menu planning that much easier. Straight from The Pioneer Woman herself, Ree Drummond, these recipes are perfect for: 

·       Memorial Day 

·       BBQ Menu Must-Haves 

·       Easy Weeknight Summer Meals 

·       Outdoor Party Pleasers 



 

Chipotle Black Bean Burgers

These chipotle black bean burgers are the perfect way to begin summer feasting! By adding the newPioneer Woman Spices Collection to the patty mix, your ordinary burger will turn into an extraordinary one. On top of that, dice and slice your burger toppings with The Pioneer Woman Pioneer Signature 14-Piece Stainless Steel Knife Block Set.  No one will want to resist these on Memorial Day!

Ingredients:

2 15-ounce cans seasoned black beans

1 c. seasoned breadcrumbs

1 small zucchini, coarsely grated (about 1 cup)

1 medium carrot, coarsely grated (about 1/2 cup)

1/4 white onion, coarsely grated (about 1/4 cup)

1 large egg

2 tbsp. chopped canned chipotle chiles in adobo sauce

1 tsp. kosher salt, plus more to taste

Black pepper, to taste

2 ripe avocados

Juice of 1 lime

3 tbsp. vegetable oil

6 slices muenster cheese

6 onion rolls, split and toasted

Sliced tomato and pickled jalapeños, for topping

The Pioneer Woman Spices Collection

Directions:

Drain the beans but do not rinse them. Place them in a bowl and use a fork to mash them until they are mostly broken up but still have some whole beans visible. Add the breadcrumbs, zucchini, carrot, onion, egg, chipotles, 1-teaspoon salt and a few grinds of pepper. Stir until everything is combined, then let the mixture sit for 5 minutes.

Meanwhile, peel and pit the avocados and scoop the flesh into a small bowl. Add the lime juice, any Pioneer Woman spice, season with salt and pepper and mash with a fork, leaving the mash slightly chunky.

Form the bean mixture into six 1-inch-thick patties (about 4 inches wide). Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Working in two batches, cook the patties until browned and crisp on the bottom, about 5 minutes. Flip the patties, top each with a slice of cheese and cook until the other side is browned and crisp, 4 to 5 more minutes.

Spread the avocado mash on the rolls. Serve the burgers on the rolls with tomato and pickled jalapeños.



Greek Pasta Salad

This Greek pasta salad is a cookout favorite. Add as many or as little mix in’s as you would like. By cooking it in The Pioneer Woman Frontier Speckle Aluminum 10-Piece Cookware Set, it will come out as delicious as it looks. If you are looking to feed a larger group of people, we can also offer the gorgeous The Pioneer Woman 8-Quart Stainless Steel Stock Pot

Ingredients:

1 16-ounce box bow tie pasta

1/2 c. olive oil

1/3 c. red wine vinegar

Juice of 1 lemon

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried oregano

1 pt. grape tomatoes, halved

1/2 c. chopped red onion

1 1/2 c. chopped cucumber

1 c. pitted kalamata olives, chopped

1/4 c. capers, drained (optional)

1/2 c. chopped fresh herbs, such as mint, dill or parsley

1/2 c. crumbled feta cheese

Directions:

Cook the pasta according to package directions.  Drain, rinse with cold water, and let cool.

Meanwhile, in a large bowl, whisk together the olive oil, vinegar, lemon juice, salt, black pepper, and dried oregano.  Add the tomatoes and red onions, and let sit for 10 minutes. Add the cooled pasta, cucumbers, olives, capers, and herbs. Mix well to combine and dress the pasta.  

Top with crumbled feta cheese.

 



Instant Pot Mashed Potatoes

This quick and easy dish will have your family asking for seconds. By using the best-selling The Pioneer Woman Instant Pot, your mashed potatoes will practically make them self! This will be a creamy, whipped and flavorful side for any BBQ.

Ingredients:

5 lb. Yukon Gold potatoes, peeled and quartered

2 1/2 tsp. kosher salt, plus more to taste

2 sticks salted butter, plus more for serving

12 oz. cream cheese

1/2 c. half-and-half

1/2 c. heavy cream

1/2 tsp. seasoned salt (such as Lawry's)

1 tsp. black pepper, plus more for serving

Directions:

Add the potatoes to a 6- or 8-quart Instant Pot. Add 1 1/2 cups water and 1 teaspoon kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes. (Note that it will take some time for the pressure to build up; from there, the automatic 10-minute clock begins!)

When the cook time is up, with a wooden spoon, carefully turn the valve to venting to let the pressure release quickly. After the pressure has been fully released (you’ll see the button pop down), remove the lid. There may be some water on the bottom of the pot; if there is any, remove the insert and drain the water off.

Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, remaining 1 1/2 teaspoons kosher salt and the pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed.

Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.


I hope you enjoy these delicious recipes all summer long!




Comments

  1. I love her cooking it is such comfort food and satisfying.

    ReplyDelete
  2. This would be perfect for my cousin when she comes to family cookouts. I hate to see her eating from the burger toppings because there's nothing else she can eat. She's never been a meat eater.

    ReplyDelete

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