‘The Pioneer Woman’ Ree Drummond Makes Meals Inspired By Her Daughter’s Honeymoon in the Maldives

The Pioneer Woman took a trip down memory lane. Ree Drummond prepared a delicious meal inspired by Alex’s honeymoon. Drummond says her daughter documented her honeymoon by posting Instagram pictures of the food she and her husband, Mauricio Scott, ate during their Maldives trip. (Alex and Mauricio were married last May on the Drummond ranch.) Here’s how to make the flavorful meals Alex ate during her trip.

Ree Drummond’s grilled vegetable hand rolls

The Pioneer Woman Ree Drummond poses in a red shirt.
Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank via Getty Images

Drummond describes these rolls as “delicious and fresh.” She starts by preheating the grill. She drizzles olive oil, soy sauce, and pepper over a mixture of asparagus, mini peppers, and shiitake mushrooms. (Check out some of Drummond’s best vegetable dishes.) Then, Drummond says she “babysits” them while they cook.

Once the vegetables are done, Drummond slices them and places them on a plate. She then holds a roll in her hand and places a few heaping tablespoons of rice inside. She works on a diagonal and places the rice at the end of the piece of seaweed. Next, she fills the roll with vegetables. Drummond advises not filling the roll too much. She says it’s best to just add “a little bit of everything.”

Next, she adds red cabbage, shredded carrots, a slice of avocado, and thinly sliced cucumber. Then she folds the roll and uses a piece of rice as the “glue” to hold the wrap together. For the finishing touch, Drummond drizzles sriracha aioli sauce and sesame seed on top. You can find the complete ingredients list and directions on the Food Network website.

Ree Drummond’s creamy lemon pasta with steak and lobster

Drummond begins by adding butter to a hot skillet filled with olive oil. She then adds lobster meat (she uses claw and knuckle meat). Once the lobster is ready, Drummond removes the meat and turns up the heat. She adds beef tenderloin to the pan and seasons it with lemon pepper seasoning. Drummond cooks the meat until it’s medium rare. Once the tenderloin is done, she lets the meat rest while the pasta is prepared.

Drummond makes the pasta sauce in the same skillet. For the sauce she uses finely diced shallots, minced garlic, red pepper flakes, and minced oregano and thyme. Drummond stirs the mixture and adds wine, cream, and lemon zest to the pan. She lets the mixture thicken and reduce for about one minute. Drummond says whenever she makes pasta sauce, she always sets aside a little bit of the pasta water. She pours some of the water into the pan so that it will thin out and not become too thick.

Ree Drummond’s white chocolate pistachio truffles recipe

Drummond didn’t forget dessert. She made irresistible white chocolate pistachio truffles. She begins by preparing the truffle filling. She places chopped white chocolate into a non-stick saucepan. Next, she pours in a can of sweetened condensed milk and pistachio butter.

Drummond stirs the white chocolate pistachio mixture until it’s melted. Next, she pours the mix into a bowl, covers it with plastic wrap, and places it in the refrigerator so it can chill for one hour. You can find the complete ingredients list and directions on the Food Network website.

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