Pioneer Woman Dinnerware Dishes Up Delicious Dinners: Recipes to Complement Your New Walmart Finds
The highly anticipated Pioneer Woman dinnerware collection launch at Walmart this December has arrived, and it’s time to elevate your dining experience! Ree Drummond’s charming and colorful designs bring a touch of rustic elegance to any table, making every meal feel special. This article will explore delicious dinner recipes perfectly complemented by your new Pioneer Woman dishes, ensuring your meals are as visually appealing as they are flavorful. We’ll delve into everything from hearty comfort food to vibrant, fresh dishes, providing step-by-step instructions and tips to make your dinner preparation a breeze.
Embracing the Pioneer Woman Aesthetic: Setting the Stage
Before we dive into the recipes, let’s talk about embracing the Pioneer Woman aesthetic. Ree Drummond’s style is all about warmth, comfort, and a touch of vintage charm. Think vibrant florals, playful patterns, and durable materials that stand up to everyday use. When setting your table with your new Pioneer Woman dinnerware, consider these tips:
* **Mix and Match:** Don’t be afraid to mix and match different patterns and colors within the collection. This creates a unique and eclectic look that reflects your personal style.
* **Add Natural Elements:** Incorporate natural elements like wooden serving boards, woven placemats, and fresh flowers to enhance the rustic charm.
* **Don’t Overthink It:** The Pioneer Woman style is all about relaxed and inviting meals. Don’t stress about perfection; focus on creating a warm and welcoming atmosphere for your guests.
Now, let’s get to the exciting part – the recipes!
Recipe 1: Hearty Beef Pot Roast – A Classic Comfort Food
Nothing says comfort food quite like a tender and flavorful pot roast. This recipe is perfect for showcasing your Pioneer Woman serving dishes, especially the larger platters and bowls. The rich colors of the vegetables and the succulent beef will look stunning against the vibrant patterns of the dinnerware.
**Ingredients:**
* 3-4 pound beef chuck roast
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup beef broth
* 1 cup red wine (optional)
* 1 pound baby potatoes, halved or quartered
* Salt and pepper to taste
* 2 tablespoons cornstarch
* 2 tablespoons cold water
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sear the Roast:** Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
2. **Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, thyme, and rosemary and cook for another minute until fragrant.
3. **Deglaze the Pot:** If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Allow the wine to simmer for a few minutes to reduce slightly.
4. **Combine Ingredients:** Add the diced tomatoes and beef broth to the pot. Return the roast to the pot and add the bay leaf. Bring the mixture to a simmer.
5. **Braise in the Oven:** Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the roast is fork-tender.
6. **Add Potatoes:** During the last hour of cooking, add the halved or quartered baby potatoes to the pot.
7. **Make the Gravy:** Once the roast and potatoes are cooked, remove them from the pot and set aside, keeping them warm. Skim off any excess fat from the surface of the braising liquid. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the braising liquid and bring to a simmer over medium heat, stirring constantly until the gravy thickens, about 2-3 minutes.
8. **Serve:** Slice the pot roast and arrange it on a serving platter. Surround the roast with the cooked vegetables and potatoes. Pour the gravy over the roast and vegetables. Garnish with fresh chopped parsley. Serve hot with your beautiful Pioneer Woman dinnerware.
**Tips and Variations:**
* For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes.
* You can use other root vegetables like parsnips or turnips in addition to or in place of the carrots and potatoes.
* If you don’t have red wine, you can substitute with more beef broth or a splash of balsamic vinegar.
* To thicken the gravy without cornstarch, you can use a mixture of flour and water.
* Slow cooker variation: Sear the roast and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.
Recipe 2: Lemon Herb Roasted Chicken – A Bright and Flavorful Dish
This Lemon Herb Roasted Chicken is a lighter and brighter option that’s still incredibly satisfying. The vibrant flavors of lemon and herbs complement the Pioneer Woman’s floral patterns beautifully, creating a visually appealing and delicious meal.
**Ingredients:**
* 1 (3-4 pound) whole chicken
* 1 lemon, halved
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 1 tablespoon dried rosemary
* 1 tablespoon dried thyme
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 cup chicken broth
* Fresh rosemary and thyme sprigs (for garnish)
**Instructions:**
1. **Prepare the Chicken:** Preheat your oven to 400°F (200°C). Remove the giblets from the chicken and pat it dry with paper towels. Season the chicken inside and out with salt and pepper.
2. **Stuff the Chicken:** Place one half of the lemon and the minced garlic inside the cavity of the chicken.
3. **Season the Chicken:** In a small bowl, combine the olive oil, rosemary, and thyme. Rub the mixture all over the chicken, ensuring it’s evenly coated.
4. **Roast the Chicken:** Place the chicken in a roasting pan. Pour the chicken broth into the bottom of the pan. Squeeze the juice from the remaining lemon half over the chicken. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
5. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
6. **Serve:** Carve the chicken and arrange it on a serving platter. Garnish with fresh rosemary and thyme sprigs. Serve hot with your favorite sides and your Pioneer Woman dinnerware.
**Tips and Variations:**
* For extra crispy skin, pat the chicken dry thoroughly before roasting and roast it at a higher temperature (425°F/220°C) for the first 15-20 minutes, then reduce the temperature to 400°F (200°C) for the remainder of the cooking time.
* Add vegetables like carrots, potatoes, and onions to the roasting pan alongside the chicken for a complete one-pan meal.
* You can use other herbs like sage, oregano, or parsley in place of or in addition to the rosemary and thyme.
* To create a pan sauce, deglaze the roasting pan with white wine or chicken broth after removing the chicken. Scrape up any browned bits from the bottom of the pan and simmer until the sauce thickens slightly.
* Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature. This is the best way to avoid overcooking or undercooking.
Recipe 3: Shrimp Scampi with Linguine – A Quick and Elegant Dinner
For a faster and more elegant meal, Shrimp Scampi with Linguine is a fantastic choice. The bright colors of the shrimp and the vibrant green of the parsley will pop against your Pioneer Woman pasta bowls, making it a visually stunning dish.
**Ingredients:**
* 1 pound linguine pasta
* 1 pound large shrimp, peeled and deveined
* 4 tablespoons butter
* 4 cloves garlic, minced
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 2 tablespoons lemon juice
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Grated Parmesan cheese (for serving)
**Instructions:**
1. **Cook the Pasta:** Cook the linguine pasta according to package directions until al dente. Drain the pasta and set aside.
2. **Sauté the Shrimp:** While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about a minute until fragrant. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
3. **Make the Sauce:** Pour in the white wine and chicken broth. Bring the mixture to a simmer and cook for a few minutes to reduce slightly. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
4. **Combine and Serve:** Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat the pasta evenly. Serve immediately, garnished with grated Parmesan cheese. Present it beautifully in your Pioneer Woman pasta bowls.
**Tips and Variations:**
* Use other types of pasta, such as spaghetti, fettuccine, or angel hair, if you prefer.
* Add other vegetables to the scampi, such as cherry tomatoes, spinach, or asparagus.
* For a richer sauce, add a splash of heavy cream at the end.
* If you don’t have white wine, you can substitute with more chicken broth or a squeeze of extra lemon juice.
* Use fresh shrimp for the best flavor, but frozen shrimp can be used as well. Just make sure to thaw the shrimp completely before cooking.
Recipe 4: Taco Fiesta – A Fun and Customizable Meal
Tacos are always a crowd-pleaser, and they’re perfect for showcasing your Pioneer Woman serving platters and bowls. Set up a taco bar with all the fixings and let everyone customize their own tacos. The vibrant colors of the toppings will look fantastic against the colorful dinnerware.
**Ingredients:**
* 1 pound ground beef or chicken
* 1 packet taco seasoning
* 1/2 cup water
* 12 taco shells (hard or soft)
* Toppings: shredded lettuce, chopped tomatoes, diced onions, shredded cheese, sour cream, guacamole, salsa, cilantro, jalapenos
**Instructions:**
1. **Cook the Meat:** Brown the ground beef or chicken in a large skillet over medium heat. Drain off any excess grease. Add the taco seasoning and water to the skillet. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5-7 minutes.
2. **Prepare the Toppings:** While the meat is cooking, prepare all your favorite taco toppings. Chop the lettuce, tomatoes, and onions. Shred the cheese. Prepare the sour cream, guacamole, and salsa.
3. **Assemble the Tacos:** Warm the taco shells according to package directions. Fill each taco shell with the cooked meat and your desired toppings.
4. **Serve:** Arrange the tacos on a serving platter and serve with your Pioneer Woman dinnerware. Let everyone customize their tacos to their liking!
**Tips and Variations:**
* Use other types of protein, such as shredded chicken, carnitas, or fish, for a different flavor.
* Add black beans, corn, or rice to the taco filling for extra substance.
* Make your own taco seasoning using a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
* Serve with a side of Mexican rice and refried beans for a complete meal.
* Set up a taco bar with all the fixings and let everyone customize their own tacos.
Recipe 5: Sheet Pan Fajitas – An Easy Weeknight Dinner
Sheet pan fajitas are a quick and easy weeknight meal that’s packed with flavor. The vibrant colors of the peppers and onions will look stunning on your Pioneer Woman platters. Serve with warm tortillas and your favorite toppings for a customizable and delicious meal.
**Ingredients:**
* 1 pound chicken breast or steak, thinly sliced
* 1 bell pepper (any color), sliced
* 1 onion, sliced
* 2 tablespoons olive oil
* 1 tablespoon fajita seasoning
* Salt and pepper to taste
* Warm tortillas
* Toppings: sour cream, guacamole, salsa, shredded cheese, cilantro
**Instructions:**
1. **Prepare the Vegetables and Meat:** Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced chicken or steak, bell pepper, and onion. Drizzle with olive oil and sprinkle with fajita seasoning, salt, and pepper. Toss to coat evenly.
2. **Roast the Fajitas:** Spread the mixture in a single layer on a baking sheet. Roast for 15-20 minutes, or until the chicken or steak is cooked through and the vegetables are tender.
3. **Warm the Tortillas:** Warm the tortillas according to package directions.
4. **Serve:** Serve the fajita mixture with warm tortillas and your favorite toppings. Let everyone assemble their own fajitas and enjoy! Display the finished product on your new Pioneer Woman dinnerware.
**Tips and Variations:**
* Use a combination of different colored bell peppers for a more visually appealing dish.
* Add other vegetables, such as zucchini, mushrooms, or corn, to the fajita mixture.
* Make your own fajita seasoning using a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt.
* Serve with a side of Mexican rice and refried beans for a complete meal.
* Marinate the chicken or steak in the fajita seasoning for at least 30 minutes before roasting for a more intense flavor.
Recipe 6: One-Pan Roasted Salmon with Asparagus and Lemon
This recipe is as simple as it is elegant. Salmon is roasted alongside asparagus and lemon slices, creating a healthy and flavorful meal. The pink salmon and green asparagus create a beautiful contrast that will look stunning on your Pioneer Woman dishes.
**Ingredients:**
* 1 pound salmon fillet, skin on or off
* 1 pound asparagus, trimmed
* 1 lemon, thinly sliced
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Fresh dill (for garnish)
**Instructions:**
1. **Prepare the Ingredients:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Arrange the Ingredients:** Place the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. Place the salmon fillet on top of the asparagus. Arrange the lemon slices over the salmon.
3. **Roast the Salmon:** Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The asparagus should be tender-crisp.
4. **Serve:** Garnish with fresh dill. Serve immediately with your Pioneer Woman dinnerware.
**Tips and Variations:**
* Use other vegetables, such as broccoli, green beans, or Brussels sprouts, in place of or in addition to the asparagus.
* Add other herbs, such as rosemary, thyme, or oregano, to the salmon.
* Squeeze lemon juice over the salmon after roasting for an extra burst of flavor.
* Serve with a side of quinoa or brown rice for a complete meal.
* To prevent the salmon from sticking to the baking sheet, you can brush the parchment paper with olive oil before placing the salmon on top.
Recipe 7: Caprese Salad with Balsamic Glaze
This classic Italian salad is a simple yet elegant dish that showcases fresh ingredients. The vibrant colors of the tomatoes, mozzarella, and basil will look stunning on your Pioneer Woman serving platter. Drizzled with balsamic glaze, this salad is both beautiful and delicious.
**Ingredients:**
* 1 pound fresh mozzarella, sliced
* 1 pound ripe tomatoes, sliced
* 1/2 cup fresh basil leaves
* 2 tablespoons olive oil
* Salt and pepper to taste
* Balsamic glaze (for drizzling)
**Instructions:**
1. **Arrange the Ingredients:** On a serving platter, arrange the mozzarella slices and tomato slices in an alternating pattern. Tuck basil leaves between the mozzarella and tomato slices.
2. **Drizzle with Olive Oil:** Drizzle the salad with olive oil. Season with salt and pepper to taste.
3. **Drizzle with Balsamic Glaze:** Drizzle the salad with balsamic glaze.
4. **Serve:** Serve immediately with your Pioneer Woman dinnerware.
**Tips and Variations:**
* Use heirloom tomatoes for a more colorful and flavorful salad.
* Add a sprinkle of flaky sea salt for an extra touch of flavor.
* Serve with crusty bread for dipping in the olive oil and balsamic glaze.
* If you don’t have balsamic glaze, you can make your own by simmering balsamic vinegar in a saucepan over low heat until it thickens.
* For a heartier salad, add grilled chicken or shrimp.
Recipe 8: Creamy Tomato Soup with Grilled Cheese Croutons
Elevate the classic tomato soup and grilled cheese pairing with this delicious recipe. The creamy tomato soup is rich and flavorful, while the grilled cheese croutons add a fun and unexpected twist. Serve in your Pioneer Woman bowls for a cozy and comforting meal.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (14.5 ounce) can diced tomatoes, undrained
* 4 cups vegetable broth
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup heavy cream
* 4 slices bread
* 2 slices cheddar cheese, halved
* 2 tablespoons butter, softened
**Instructions:**
1. **Make the Soup:** Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, diced tomatoes, vegetable broth, basil, salt, and pepper to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the flavors have melded.
2. **Make the Grilled Cheese Croutons:** While the soup is simmering, butter one side of each slice of bread. Place two slices of bread, butter-side down, in a skillet over medium heat. Top each slice of bread with a slice of cheddar cheese, halved. Top with the remaining slices of bread, butter-side up. Cook until the bread is golden brown and the cheese is melted and gooey, about 3-4 minutes per side. Cut the grilled cheese sandwiches into small cubes.
3. **Blend the Soup:** Remove the soup from the heat and use an immersion blender to blend until smooth and creamy. Stir in the heavy cream.
4. **Serve:** Serve the creamy tomato soup in bowls. Top with the grilled cheese croutons. Enjoy your Pioneer Woman bowls filled with comfort!
**Tips and Variations:**
* Add a pinch of red pepper flakes for a touch of heat.
* Use a different type of cheese for the grilled cheese croutons, such as Gruyere, Swiss, or provolone.
* Garnish with fresh basil leaves or a swirl of cream.
* For a vegan version, use plant-based cream and vegan cheese.
* Serve with a side salad for a complete meal.
Recipe 9: Chicken and Vegetable Skewers with Peanut Sauce
These flavorful skewers are perfect for grilling or baking. The chicken and vegetables are marinated in a savory peanut sauce, creating a delicious and satisfying meal. Serve with rice or quinoa and your Pioneer Woman platters.
**Ingredients:**
* 1 pound chicken breast, cut into 1-inch cubes
* 1 bell pepper (any color), cut into 1-inch pieces
* 1 red onion, cut into 1-inch pieces
* 1 zucchini, cut into 1-inch pieces
* 1/2 cup peanut butter
* 1/4 cup soy sauce
* 2 tablespoons honey
* 1 tablespoon lime juice
* 1 clove garlic, minced
* 1/2 teaspoon red pepper flakes (optional)
**Instructions:**
1. **Make the Peanut Sauce:** In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic, and red pepper flakes (if using).
2. **Marinate the Chicken and Vegetables:** Add the chicken and vegetables to the bowl with the peanut sauce. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to several hours.
3. **Assemble the Skewers:** Thread the chicken and vegetables onto skewers.
4. **Grill or Bake the Skewers:** Preheat your grill or oven to medium heat. Grill the skewers for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender. Alternatively, bake the skewers in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
5. **Serve:** Serve the chicken and vegetable skewers with rice or quinoa. Drizzle with extra peanut sauce, if desired. Plate and enjoy your creation on your new Pioneer Woman dinnerware.
**Tips and Variations:**
* Use other vegetables, such as cherry tomatoes, mushrooms, or pineapple, on the skewers.
* Add a sprinkle of sesame seeds or chopped peanuts for garnish.
* Serve with a side of cucumber salad or coleslaw.
* For a spicier sauce, add more red pepper flakes or a dash of sriracha.
* Make sure to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
Recipe 10: Pasta Primavera
This light and flavorful pasta dish is packed with fresh spring vegetables. The colorful vegetables create a beautiful presentation that will look stunning on your Pioneer Woman pasta bowls.
**Ingredients:**
* 1 pound pasta (such as penne, farfalle, or rotini)
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup broccoli florets
* 1 cup asparagus, cut into 1-inch pieces
* 1 cup snap peas
* 1 cup cherry tomatoes, halved
* 1/2 cup vegetable broth
* 1/4 cup grated Parmesan cheese
* 2 tablespoons lemon juice
* Salt and pepper to taste
* Fresh basil leaves (for garnish)
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
2. **Sauté the Vegetables:** While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the broccoli florets, asparagus, and snap peas to the skillet. Cook until the vegetables are tender-crisp, about 5-7 minutes. Add the cherry tomatoes and cook for another minute.
3. **Combine and Serve:** Add the cooked pasta to the skillet with the vegetables. Pour in the vegetable broth, Parmesan cheese, and lemon juice. Toss to coat the pasta and vegetables evenly. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil leaves, in your Pioneer Woman pasta bowls.
**Tips and Variations:**
* Use other seasonal vegetables, such as peas, carrots, or zucchini.
* Add a sprinkle of red pepper flakes for a touch of heat.
* Use a different type of cheese, such as Pecorino Romano or goat cheese.
* For a creamier sauce, add a splash of heavy cream or half-and-half.
* Serve with grilled chicken or shrimp for a heartier meal.
Caring for Your Pioneer Woman Dinnerware
To ensure your Pioneer Woman dinnerware lasts for years to come, follow these simple care tips:
* **Dishwasher Safe:** Most Pioneer Woman dinnerware is dishwasher safe, making cleanup a breeze. However, it’s always best to check the specific care instructions for your pieces.
* **Hand Washing:** For delicate pieces or those with metallic accents, hand washing is recommended. Use a mild detergent and warm water.
* **Avoid Abrasive Cleaners:** Avoid using abrasive cleaners or scouring pads, as they can scratch the surface of the dinnerware.
* **Microwave Safe:** Most Pioneer Woman dinnerware is microwave safe, but avoid using pieces with metallic accents in the microwave.
* **Proper Storage:** Store your dinnerware carefully to prevent chipping or breaking. Use padded dividers or storage containers to protect the pieces.
Elevate Your Dining Experience
The Pioneer Woman dinnerware collection is more than just dishes; it’s a way to elevate your dining experience and create lasting memories with your loved ones. By pairing these beautiful dishes with delicious and flavorful recipes, you can transform any meal into a special occasion. So, embrace the Pioneer Woman aesthetic, get creative in the kitchen, and enjoy the simple pleasures of sharing a meal with those you care about. This December, let your new Walmart finds inspire culinary adventures and unforgettable dining experiences.