My Favorite Recipes From Joanna Gaines (2024)

during this quarantine it’s that not everything has to be store bought. There’s so much joy in making your own biscuits, deserts, or growing your own garden and having fresh, homegrown tomatoes, potatoes, zucchini, broccoli. Raising baby chicks has been such a joy, and here soon, I’ll have my own eggs. Maybe that’s crazy but I just know that there’s something satisfying about raising and growing stuff here on the farmstead.

Apron / Magnolia Cookbook / Mixing Bowl / Spoon/ Glass Canister

Today I wanted to share with you today a few recipes that I have learned and cooked from Joanna Gaines’s new cookbook, Vol. 2 and her Vol. 1 cookbook. Joannna Gaines has taught methat in this time of uncertainty whipping up a recipe in the kitchen gives you a sense of peace.

Vol. 1 Vol. 2

From Magnolia Table Vol. 2

Prep: 15Minutes

Cook: 50 Minutes

Cool:None

Ingredients:

4 cups Sliced peeled fresh or frozen peaches

1¾ cups Sugar

1 cup All-purpose flour

1 Tbsp Baking powder

1 tsp Kosher salt

¾ cup Whole milk

8 Tbsp (1 stick) Unsalted butter

½ tsp Ground cinnamon

Vanilla ice cream, for serving

Instructions:

1. In a large saucepan, combine the peaches and ¾ cup of the sugar. Cook over medium heat, stirring often, until the sugar dissolves, the juice is thickened, and the peaches are softened but still firm, 8 to 10 minutes.
2. In a large bowl, whisk together the flour, remaining 1 cup sugar, baking powder, and salt. Stir in the milk and mix until combined.
3. Place the butter in an 8 × 8-inch baking dish and set it in the oven. Preheat the oven to 350°F. Take out the dish when the butter has melted, 3 to 5 minutes.
4. Pour the batter into the dish on top of the melted butter. Spoon the peaches and juice over the batter and sprinkle the cinnamon on top.
5. Bake until a tester inserted in the center comes out clean, about 35 minutes. Serve warm with ice cream.

Makes 6 Servings.

From Magnolia Table Vol. 1

Prep: 15Minutes

Cook: None

Cool:None

Ingredients:

4 Hass Avocados, pitted

1 medium vine-ripened tomato, cut into 1/4 inch dice

2 to 3 tablespoons of minced red onion, to taste

1 to 1 ½ jalapeños ribs and seated if desired, minced.

¼ cup chopped fresh cilantro

Juice of one lime, or more to taste

kosher salt and freshly ground black pepper

tortillia chips or sweet potato chips, for serving

Instructions:

1. Spoon the avocados out into a large bowl and discard the peels. Smash the avocados with the back of a fork until they’re broken down but still have lots of texture. Add the tomato, onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon each of salt and pepper. Use the fork to stir until well combined. Taste and add more lemon juice, salt, or pepper as needed.
2. Serve at once with chips.
3. To store, transfer to a container with an airtight lid. Press plastic wrapped directly against the surface of the guacamole and cover the container. Store in the refrigerator for up to 6 hours.

Makes about 3 cups.

From Magnolia Table Vol. 1

Prep: 15Minutes

Cook: 25 Minutes

Cool:None

Ingredients:

vegetable oil for the grill

4 pounds ground beef (80% lean)

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

4 ounces of Gruyere cheese, thinly sliced

3 garlic cloves, minced

8 tablespoons (one stick) of salted butter, melted

6 brioche buns, split

1 to 1 ½ cups bacon-tomato-sweet drip jam or jalapeño drip jam

6 thick slices vine-ripened tomato

5 cups baby arugula (about 5 oz)

Instructions:

1. Prepare a hot grill and oil the grill grate
2. In a large bowl, combine the beef, salt, and pepper. Using your hands, gently mix the seasonings into the meat, then form six equal patties, age about 4 1/2 inches across.
3. Grill the burgers for 60 minutes, then flip them and cook on the second side for 6 to 8 minutes for medium-rare to medium, as desired. During the last two minutes of cooking, place a few slices of Gruyere on each burger.
4. Stir the garlic into the melted butter and brush it on the inside of the band. Grill the buns butter the side down until toasted. Flipping lightly grill the outside, about 30 seconds.
5. Spread some drip jam on the bottom halves of the bands. Top each with a thick tomato slice, a burger, more drip jam, and some arugula. Put the tops of the buns in place and serve immediately.

Makes 6 servings.

From Joanna Gaines’s Blog

Prep: 15Minutes

Cook: None

Cool:None

Ingredients:

1 large frozen banana, cut into chunks

2 cups almond milk

2 Tbsp orange juice (fresh squeezed is best)

¼ tsp vanilla extract

Dash of cinnamon

Instructions:

1. Combine all ingredients in a blender, cover and blend until smooth.
2. For a thinner consistency, add in an additional ½ cup of almond milk and 1 Tbsp of orange juice.
3. Continue blending until smooth.

Makes 2 servings.

From Magnolia Table Vol. 2

Prep: 15Minutes

Cook: 20 Minutes

Cool:15Minutes

Ingredients:

8 ounces of elbow macaroni

1 and ½ cups of mayonnaise (preferably Hellmann’s)

1 tablespoon champagne vinegar or apple cider vinegar

1 tablespoon of Dijon mustard

1 teaspoon of sugar

1 teaspoon of kosher salt

½ teaspoon ground white pepper

2 celery stocks, cut into small diced

1 cup of diced red bell pepper (about one medium)

¼ diced red onion

¼ cup chopped fresh parsley

Instructions:

1. Cook the macaroni according to the package directions. Drain and let cool for 15 minutes.
2. In a large bowl, whisk together the mayonnaise, vinegar, mustard, sugar, salt, and white pepper until well combined.
3. Add the drained and cooled macaroni, the celery, bell pepper, onion, and parsley. Toss to coat evenly.
4. Refrigerate for at least 15 minutes to allow the flavors to meld. Served chilled or at room temperature.
5. Store in an airtight container in the refrigerator for up to three days.

From Magnolia Table Vol. 2

Prep: 20 Minutes

Cook: 25 Minutes

Cool: None

Ingredients:

4 Boneless, skinless chicken breasts (about 6 to 8 oz each)

¼ Teaspoons kosher salt

¼ Teaspoon freshly ground black pepper

2 Large eggs

1 Teaspoon garlic salt

1 Sleeve (40) buttery crackers, crushed

4 Ounces Parmesan cheese, grated (about 1 cup)

2 Tablespoons olive oil

1 Teaspoon fresh lemon juice

½ Cup mayonnaise, preferably Hellman’s

1 Tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F
2. Place the chicken between two sheets of plastic wrap and use a meat pounder or heavy skillet to pound them to a 1-inch thickness to even them out. Season the chicken evenly on both sides with the salt and pepper.
3. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and 1/2 cup of the parmesan. Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken on a plate.
4. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. remove to a sheer pan. Repeat with the remaining 1 tablespoon oil and chicken breasts.
5. Transfer the sheet pan to the oven and bake until the chicken is cooked through or an instant-read thermometer inserted in the thickest part of the meat registers 165°F, 8 to 10 minutes.
6. Meanwhile, in a medium bowl, combine the remaining 1/2 cup parmesan, the lemon juice and mayonnaise.
7. When the chicken is done, smear it with the mayo/parmesan topping and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes.
8. Sprinkle with the parsley, if desired, and serve hot.

Makes 4 Servings.

TIP: Serve with pasta and marinara sauce.

From Magnolia Journal Issue 12

Prep: 20 minutes

Cook: 1 hour 20 minutes

Cool: 30 minutes

Ingredients:

2 ¼cups granulated sugar

4 ¾ cups + 1 Tbsp. all-purpose flour

1 cup chopped pecans (optional)

2 tsp. ground cinnamon

½ cup butter (1 stick), melted

1 ½ cups packed dark brown sugar

2 tsp. baking powder

1 tsp. salt

½ tsp. baking soda

1 ¼cups whole milk

1 cup sour cream

2 tsp. vanilla

¾ cup butter (1 ½ sticks), softened

3 eggs

Optional Toppings:

Fresh berries

Whipped Cream

Instructions:

1. For topping, stir together 1 cup of the granulated sugar, 1 cup of the flour, the pecans (if using) and 1 tsp. of the ground cinnamon. Stir in the melted butter to make a crumbly mixture. Chill until needed.

2. For filling, stir together 1 cup of the brown sugar, the 1 Tbsp. flour, and the remaining 1 tsp. ground cinnamon. Set aside.

3. Preheat oven to 350°F. Grease a 6-qt. enamel-coated cast-iron Dutch oven.

4. Stir together the remaining 3 3/4 cups flour, the baking powder, salt, and baking soda in a medium bowl. In another bowl whisk the milk, sour cream, and vanilla. In a large bowl beat the softened butter, the remaining 11/4 cups granulated sugar, and the remaining 1⁄2 cup brown sugar with a mixer on high until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture in thirds alternating with half of the milk mixture, beating just until smooth after each addition.

5. Spread half of the batter in prepared Dutch oven. Sprinkle filling over batter. Top with remaining batter, spreading evenly. Sprinkle with topping.

6. Bake 1 hour 20 minutes or until a toothpick inserted in center comes out clean.Cool in Dutch oven on a wire rack at least 30 minutes before serving. Store leftovers in foil and refrigerate up to 3 days.

Makes 12 servings.

From Magnolia Table Vol. 2

Prep: 30 Minutes, plus 10 minutes chilling

Cook: 35Minutes

Cool: None

Ingredients:

2 pounds ribeye or strip steak

3 tablespoons olive oil

2 teaspoons fajita seasoning

1 tablespoon unsalted butter

1 medium yellow onion, sliced into thick rounds

½ teaspoon of kosher salt

½ teaspoon freshly ground black pepper

1 large yellow bell pepper, cut into 1/2 inch wide strips

1 large red pepper, cut into 1/2 inch wide strips

2 poblano peppers, seeded and cut into 1/2 inch strips

6 hoagie or steak rolls, split but not sliced all the way through

12 slices pepper jack or provolone cheese

Instructions:

1. Freeze the steaks for 10 minutes to make them easier to slice. Remove the steaks from the freezer and slice against the grain into long, 1/4 inch wide strips.
2. In a large skillet, heat 1 tablespoon of oil over high heat. Add half the sliced steak, season with 1/2 teaspoon of fajita seasoning, and sear, stirring occasionally until browned, 3 to 4 minutes. Transfer the steak to a plate and cover with foil. Repeat with 1 tablespoon of oil, the remaining steak, and 1/2 teaspoon a fajita seasoning. Reserve the rest of the steak.
3. Reduce the heat under the skillet to medium high. Add the butter and remaining 1 tablespoon oil and heat until the butter bubbles. Add the onion, salt, and black pepper and sauté until the onion is softened and translucent, 4 to 5 minutes.
4. Add the bell peppers, poblano peppers, and the remaining 1 teaspoon fajita seasoning and sauté, stirring often, until the onions and peppers are caramelized 15 to 20 minutes.
5. Position a rack 4 to 5 inches from the heat and turn the boiler to high. Line a sheet pan withfoil.
6. Add the steak to the skillet, toss to combine, and heat through, about five minutes. Remove from the heat.
7. Open the rolls and set them on the lined sheet pan. Using tongs, divide the steak and pepper mixture among the rolls and cover the steak with two slices of cheese per open faced sandwich.
8. Broil the sandwiches until the cheese begins to bubble, 2 to 3 minutes.

Makes 6 servings.

From Magnolia Table Vol. 1

Prep: 20 Minutes

Cook: 20Minutes

Cool: None

Ingredients:

3 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table Vol. 1)

1 vine-ripened tomato, cut into ½-inch dice

ONE 15.25-ounce can corn kernels, drained

¼ cup finely chopped red onion

1 ½ jalapeño (ribbed and seeded if desired), minced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

ONE 5.4-ounce pouch Mexican rice mix, or a similar mix

4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table Vol. 1)

1 teaspoon ground cumin (optional)

Instructions:

1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.

2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15
minutes to cook the rice and let the flavors meld.

3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate
serving dishes. Ladle the soup into bowls and pass the garnishes at the table.

4. Store leftover soup in a covered container in the refrigerator for up to 4 days.

Makes 6 to 8 servings.

Magnolia Table Vol. 1

Prep: 10 Minutes

Cook: 45Minutes (+ 10 to 12 min. fortoppings)

Cool:5 minutes

Ingredients:

6 tablespoons unsalted butter, plus softened butter for the baking dish

Kosher salt

6 medium russet potatoes (about 2 ½ pounds), scrubbed, half 3 potatoes peeled, and all cut into ¼-inch crosswise slices

2 tablespoons minced garlic

2 tablespoons all-purpose flour

2 cups heavy cream

1 cup milk

8 ounces Gruyère cheese, grated (about 2 cups)

½ teaspoon freshly ground black pepper

½ cup minced chives

Instructions:

1. Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
2. Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer for 8 minutes, until just tender but not falling apart. Drain thoroughly and set aside.
3. In a medium saucepan, heat the butter over medium heat until melted. Add the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook for 2 to 3 minutes or until lightly browned and fragrant.
4. Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyère, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
5. Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake for 25 minutes, until warmed all the way through and lightly browned on top. Top with the chives and serve.
6. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 300°F oven until heated through.

Makes 6-8 servings.