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The Pioneer Woman featured a special Mother’s Day episode where Drummond made some of her favorite meals for the holiday. Here are some of the Mother’s Day meals Ree Drummond whipped up.

Ree Drummond’s grilled chicken lettuce wraps

The Pioneer Woman Ree Drummond stands in front of a flower wall.
The Pioneer Woman Ree Drummond | Monica Schipper/Getty Images for The Pioneer Woman Magazine

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Drummond says her mother, Gerre, loves lettuce wraps, so she made sure to add this to her Mother’s Day menu. She starts by marinating the chicken. She then places the chicken in a bowl and then marinates it in olive oil, minced garlic, lemon zest, crushed red pepper, salt, pepper, and finely chopped rosemary.

Drummond says it’s best to marinate the chicken for roughly one hour. Afterward, she places the chicken on the grill. Drummond then cooks them for about 4 to 5 minutes per side. Once the chicken is grilled, Drummond moves it to a cooking board so it can cool. (Learn how to make Drummond’s Tex Mex chicken spaghetti.)

How to build the grilled chicken lettuce wraps

Assembling the lettuce wraps is quick and easy. You can put these together in no time. Drummond begins by making a bruschetta topping. She uses diced tomatoes, diced onion, chopped artichoke hearts, lemon juice, olive oil, salt, pepper, and crushed red pepper flakes.  

Next, Drummond dices the chicken until they form “bite-size bits.” After dicing the chicken, she places the wrap ingredients on the board. She uses bib lettuce leaves; parmesan cheese; a dish of pesto; the tomato, artichoke, and bruschetta topping; and basil leaves. She also places balsamic glaze on the side. (Here’s how to make Drummond’s fried green tomato caprese.)

Drummond builds the wrap with the lettuce by adding the chicken, pesto, bruschetta topping, parmesan cheese, balsamic glaze, and a basil leave. You can find the complete ingredients and directions on the Food Network website.

Ree Drummond’s dark chocolate espresso sundaes

A Mother’s Day meal wouldn’t be complete without dessert. Drummond says she always has enough room in her tummy for a sweet treat. She decided to make dark chocolate espresso sundaes for her and her mom.

Drummond begins with dark chocolate in a bowl, and then adds hot espresso that she brews in the French press. She says it’s just like a ganache but instead of hot cream she added espresso. (Here are some of Drummond’s best chocolate recipes.)

While the mixture sits, Drummond scoops vanilla ice cream and places it in sundae cups. After the chocolate mixture settles, Drummond stirs it and then pours it on top of the ice cream. For the final touch, Drummond places chocolate covered espresso beans on top and speculoos cookies on the side. You can find the complete ingredients list and directions on the Food Network website.

Why Ree Drummond’s children haven’t cooked for Mother’s Day yet

Drummond paused for a moment during The Pioneer Woman show to ask her children when they’re going to cook a Mother’s Day meal for her. Alex piped up and told her the reason they haven’t whipped up a nice meal.

“You don’t give us a chance,” says Alex. “You’re always the one cooking.” Drummond responds by saying, “Fair point.” Maybe next year will be the year for The Pioneer Woman.

RELATED: Ree Drummond’s Grilled Tomato and Caesar Salad Recipe

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