Pioneering Dishes for Summer

Summer recipes inspired by and created by Ree Drummond, America’s Pioneer Woman, draw creativity into the kitchen with delicious dishes to share with family and friends.

Chicken Caesar Pasta Salad

½ tsp. kosher salt, plus more to cook the pasta

¼ cup extra virgin olive oil

4 garlic cloves, finely chopped

2 Tbsp. fresh lemon juice

1 Tbsp. dijon mustard

2 tsp. Worcestershire sauce

½ tsp. black pepper

1 ½ cups Hellmann’s mayo

½ cup freshly grated parmesan

¼ cup whole milk or half and half

10 oz. uncooked medium shell pasta

3 cups diced, cooked chicken

4 cups torn romaine lettuce

2 cups croutons

1 cup shaved parmesan 

Bring a large pot of lightly salted water to boil. In a large bowl, whisk together the olive oil, garlic, lemon juice, mustard, Worcestershire sauce, salt and pepper until well combined. Whisk in the mayo until fully incorporated. Whisk in grated parmesan and milk.

Cook the pasta for one minute longer than package directions. Drain, rinse with cold water, and allow it to cool. Place the cooled pasta in the bowl containing the dressing. Add the chicken, lettuce, croutons and shaved parmesan, folding to combine. Serve immediately topped with black pepper and shaved parmesan.

Red Velvet Brownies

8 oz. bittersweet chocolate bars, chopped

1 ½ cups granulated sugar, divided

1 cup packed light brown sugar

1 cup unsalted butter, cubed

¼ cup cocoa powder

6 large eggs, room temp, divided

1 1-oz. bottle red food coloring

1 Tbsp. plus 2 tsp. vanilla

1 ¾ cup plus 2 Tbsp. all purpose flour, divided

½ tsp. kosher salt

1 cup white chocolate chips (Ghirardelli)

12 oz. cream cheese, softened

⅓ cup sour cream, room temperature

Preheat the oven to 325 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper, leaving two inches on the long sides. Spray the parchment paper with cooking spray.

In a large saucepan over medium-low heat, combine the bittersweet chocolate, 1 cup granulated sugar, brown sugar, and butter, stirring until the chocolate is melted. Remove from the heat and whisk in the cocoa powder until smooth. Let cool for 15 minutes. Whisking constantly, add five of the eggs, one at a time, mixing until fully incorporated after each addition. Whisk in food coloring and 1 Tbsp. vanilla. Fold in 1 ¾ cups flour and the salt, stirring until completely smooth. 

In a small bowl, set aside ½ cup of the brownie batter. Fold the white chocolate chips into the remaining batter. Spoon the remaining batter into the prepared pan, using a spatula to spread it into an even layer. 

Meanwhile, in a stand mixer or using an electric mixer, beat the cream cheese, the remaining ½ cup granulated sugar, and the remaining 2 tsp. vanilla at medium speed until creamy. Scrape the sides of the bowl and beat in the sour cream and the remaining egg, mixing until fully combined. Beat in the remaining 2 Tbsp. of flour until just combined. Carefully dollop the cheesecake mixture all over the brownie layer; gently spread into a smooth layer. Dollop the reserved ½ cup brownie mixture by the teaspoonful randomly over the top of the cheesecake batter in the pan. 

Using a toothpick or paring knife, swirl the top brownie mixture into the cheesecake mixture. Do not disturb the brownie layer below. Bake for 50–55 minutes. Cool on a wire rack for 1 hour, then refrigerate for an additional hour before serving.