The Pioneer Woman Tasty Kitchen
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Let’s Talk Pumpkin!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Creme Pie)

I’m not ready to bid farewell to summer just yet, and I have the calendar on my side. But nature seems bent on overruling us both. The mornings are becoming nippier, leaves are already falling to the ground, and I now have to remind myself all over again that rushing to get somewhere in the mid-afternoon is an exercise in futility with the number of yellow buses on the road. (Seeing all the cute kids hop off the bus and run to their mommies more than makes up for it though.)

Don’t get me wrong: fall is my favorite season. It’s just that it barely feels like we even had a proper summer, so in my mind, it’s still May or June and not mid-September with all kinds of holiday merchandise already filling the store shelves.

As much as I’d like summer to linger, I’m also quite excited about what looms in the immediate horizon: pumpkin season. Yes friends, its arrival is imminent. And I know I’m not the only one excited about pumpkin recipes here. What’s not to love? It’s nutritious, much of it is edible (flesh, seeds, leaves, flowers), it freezes well, makes baked good moist, and in a pinch, it can turn into a carriage if you need a ride to the ball. Yes, pumpkins are real versatile like that.

We want to hear all the ways you like to use this wonder fruit, so tell us:

What are your favorite ways to use or serve pumpkin?

Let me start by showing you a few beauties we’ve featured here in the TK Blog.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Cornbread)

Pumpkin Cornbread. Cornbread? Good. Add pumpkin? YES.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Nutella Cheesecake Pumpkin Muffins)

Nutella Cheesecake Pumpkin Muffins. It has pumpkin. And Nutella. And cheesecake. Sign me up.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Coffee Cake)

Pumpkin Coffee Cake. Light and fluffy and nutty, with a brown sugar glaze.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Enchiladas)

Pumpkin Enchiladas. Pumpkin goes Tex-Mex!

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Cinnamon Roll Scones)

Pumpkin Cinnamon Roll Scones. Perfect with tea or coffee.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Streusel-Topped Pumpkin Bread)

Streusel-Topped Pumpkin Bread. Moist and dense, and I love almost anything topped with streusel.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Pumpkin Pie Bars)

Pumpkin Pie Bars. Pumpkin pie in bar form with no crust to mess with! The buttery cinnamon topping is to die for.

 
 
 
Tasty Kitchen Blog: Kitchen Talk (Pumpkin Recipes, Perfect Pumpkin Cheesecake)

Perfect Pumpkin Cheesecake. This really is pretty much perfect.

 
Now it’s your turn! Have a favorite pumpkin recipe? Tips on how to select a good pumpkin, or how to cut one up without lopping off a finger? Let us know in the comments below!

 

Avatar of Natalie | Perry's Plate

Grilled Brie with Grilled Corn and Mango Salsa

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

I love finding recipes that nearly knock me out of my chair and get lodged into my brain so tightly that they MUST be made within the week. It’s an extra bonus if it ends up being as good as it looks.

One of my favorite things ever is ooey-gooey brie. Grilled corn is also up there. So is mango salsa. And bacon. (Clearly.) So you can imagine my reaction when I saw the Grilled Brie with Grilled Corn and Mango Salsa recipe from TK member Justine.

I believe I shrieked out loud.

It never occurred to me to grill brie. Or pair it with a salsa. Or put bacon in mango salsa. The whole thing almost made my head explode—in the best way possible. It’s brilliant. And it was like summertime on a platter.

Luckily it’s not hard, either. Here, I’ll show you!

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Brie, fresh corn, crispy bacon. (Wow, we could stop there and make something tasty, couldn’t we?) Also, mango, avocado, tomato, fresh cilantro, onion, lime, jalapeno, cumin, and salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Start by dicing the mango, tomato, onion, and avocado. It helps if they’re all roughly the same size.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now prep the jalapeno by cutting the top off, slicing it in half, removing the seeds, and mincing. You don’t have to remove the seeds if you want it spicy. I have small children who are still in “spicy food training” so I removed most of mine.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now chop the cilantro. Throw the cobs on a hot grill for several minutes and turn them a few times until you get a few charred spots. Let them cool and remove the corn from the cobs with a sharp knife.

Yes, this takes some prep work, but you’re seriously almost done. I hope you have some chips ready.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Combine everything you just prepped, along with the bacon, into a bowl.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Add the cumin.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the salt.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

And the lime. Start with a half lime and add more later if you think it needs it.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Give the whole thing a stir. Then stand back in awe because it’ll be the prettiest bowl of food you’ve ever seen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Now the brie. Is your grill still hot? Good.

Remove the brie from the package and take off any foil/paper it is wrapped in.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Place it on a sheet of aluminum foil.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Wrap it tight. Then cook it on the grill, flipping once, until it has warmed and is slightly gooey, but not too gooey or it’ll fall apart when you try to take it out of the foil.

Alternately, if you’re using a stove-top grill pan, you can put the brie right on the pan instead of covering it with foil. And you’ll have pretty grill marks like Justine’s brie.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

This doesn’t look very grilled but I promise it’s nice and warm on the inside. Place the brie on a serving dish.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Spoon some of that gorgeous salsa over the top. You can be liberal with this. You’ll have GOBS of salsa leftover. If you’d rather not have gobs of salsa leftover, then cut the salsa part of the recipe in half.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Throw some chips in there and try to restrain yourself if you are expecting company.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

If not, then eat away. I would recommend having another person with you so you don’t end up eating the entire thing yourself.

Just, um, a warning. It can happen.

 
 
 
Tasty Kitchen Blog: Grilled Brie with Grilled Corn and Mango Salsa. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Justine of Cooking and Beer.

Because it’s really hard to stop eating this. It’s like deconstructed nachos with fancy cheese. And it tastes every bit as good as you think it will. Maybe even better.

You should definitely check out Justine’s TK recipe box! I just saw about six things I want to make. (Chipotle Baked Sweet Potato Fries? Yes, please.) You can also find her over on her blog, Cooking and Beer.

 
 

Printable Recipe

See post on Justine Sulia (Cooking and Beer)’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 8

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This grilled brie is the perfect appetizer to serve at your next party!

Ingredients

  • 2 ears Corn, Cleaned
  • 1 whole Jalapeño, Seeds And Stem Removed, Diced Small
  • ¼ cups Red Onion, Diced Small
  • 1 whole Large Mango, Pitted And Skin Removed, Diced
  • 1 whole Tomato, Seeds Removed, Diced
  • 1 whole Large Avocado, Pitted And Skin Removed, Diced
  • 3 slices Thick-cut Bacon, Cooked Until Crisp, Chopped (May Be Omitted For A Vegetarian Version)
  • ¼ cups Fresh Cilantro, Chopped
  • 1 Tablespoon Lime Juice
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ½ teaspoons Cumin
  • 8 ounces, weight Brie Cheese Wheel
  • Toasts Or Tortilla Chips (for Serving)

Preparation Instructions

Preheat grill or grill pan to medium-high heat. Wrap corn in foil and place on the grill. Grill until warm, about 5-6 minutes, turning the cobs often. Remove from heat and set aside to cool slightly. Decrease the heat on grill or grill pan to medium-low.

Once the corn is cool enough to handle, remove the kernels carefully.

To prepare the salsa, combine the corn kernels, jalapeño, red onion, mango, tomato, avocado, cilantro, lime juice, a dash of salt to taste, sugar and cumin in a medium bowl. Add bacon (if using) and toss to combine. Set aside.

Now it’s time to grill your brie. If you are using a grill pan, you may place the brie directly on a greased grill pan. Cook for 4-5 minutes on each side or until you have nice grill marks and the center is warm. If you are using an actual gas or charcoal grill, wrap the brie in foil and grill for 10-12 minutes or until the brie is warm and “oozy.” Be careful to not place the brie directly over an open flame without being wrapped in foil as the paper is subject to burn.

Serve the brie topped with corn and mango salsa with toasts or tortilla chips. Enjoy!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Erika (TK)

Kitchen Talk: Homemade Ingredients!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Homemade Ingredients)

We love Homemade Ingredients here at Tasty Kitchen. Love. Not only because you have full control over what goes into your food but also because the flavors you get blow store-bought versions out the water. Plus there’s the street cred. Oh, the street cred.

We’ve had a few favorites here at the TK Blog. Like the homemade tortillas you see above. Or refried beans to go with those tortillas. Or impress everyone with homemade ricotta. Be prepared for the double takes and Elaine Benes-esqe “Shut up!” shoves when you tell them you make your own anything.

Homemade creations also gives us reason to buy more Mason jars. Because you really can never have too many Mason jars.

We’re always on the lookout for more ways to make stuff at home, so this is where you come in! Tell us:

What ingredients do you like to make at home?

I like making the basic condiments at home. I have a shelf of homemade mayo, mustard, ketchup, barbecue sauce, and hot sauce in my fridge. When friends see that, they first blink in disbelief and then they swoon. I think they do it to humor me, but I’ll take what I can get. I’ve also been making my own Greek yogurt for years now and wish I did it more often.

How about you? Do you make some on a fairly regular basis? Or less than you wish you could? Or maybe you’re looking for a homemade version of a favorite item. Whatever it is, let us know!

 

Avatar of Megan {Country Cleaver}

Honey Whiskey Barbecue Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests’ eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her homemade Honey Whiskey Barbecue Sauce is one of those recipes that made my eyes roll into the back of my head. It’s true.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Line up all your ingredients. One of the best things about making food from scratch is that you can choose exactly which ingredients you want to use. One key thing that I chose to do was use a high-quality ketchup. It also had a monocled man named Sir Kensington on it, so I had to use it.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Into your sauce pan, add in sliced onion, garlic and pour the whiskey over the top. Bring it to a boil and simmer until the garlic and onions have softened, about ten minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

In a bowl, whisk together ketchup, Worcestershire sauce, sugar and cider vinegar.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Laurie recommended Frank’s Red Hot, and I had Tabasco. Really, any hot sauce will do, so use what your tastebuds want! Finish the sauce by adding in the ketchup, salt and pepper.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Now, add in those whiskey onions and garlic and mix them in. Pour them all back into the sauce pan and place back on the stove to simmer for 20 minutes.

 
 
 
Tasty Kitchen Blog: Honey Whiskey Barbecue Sauce. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Laurie of Simply Scratch.

Once the sauce is simmered, pour it through a mesh strainer to remove the onions. Pour the sauce into a jar and cool. Or use it right away!

Thank you to Laurie for this addicting recipe! Be sure to check out her TK recipe box for other inspired from-scratch recipes. And visit her site Simply Scratch, where you’ll discover lots of genius recipes, like this whole list of homemade ingredients and condiments. I better get back to cooking up some of these gems.

How about you? What’s your favorite grilling must-have? Are you a sauce lover or a dry rub aficionado? Share your best grilling tips in the comments!

 
 

Printable Recipe

Honey-Whiskey Barbecue Sauce

See post on Laurie {Simply Scratch}’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 1

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Slather it on your wings, ribs or really anything that calls for barbecue sauce. Amen.

Ingredients

  • ½ whole Sweet Onion, Sliced Vertically Into Strips
  • 4 cloves Fresh Garlic, Smashed And Peeled
  • ¾ cups Honey Whiskey Or Bourbon
  • 2 cups Homemade Ketchup (see My Recipe Box)
  • ⅓ cups Cider Vinegar
  • ¼ cups Worcestershire Sauce
  • ½ cups Dark Brown Sugar
  • 1 teaspoon Frank's Red Hot, Or Your Favorite Hot Sauce
  • ½ teaspoons Kosher Salt, Or More To Taste
  • ½ teaspoons Black Pepper, Or More To Taste

Preparation Instructions

In a sauce pan, add the sliced onions, smashed garlic and whiskey. Bring to a boil then reduce to a simmer and cook until the onions and garlic have softened, about 10 minutes.

Meanwhile combine the homemade ketchup (see my recipe box), vinegar, Worcestershire, brown sugar, hot sauce, salt and pepper. Stir well until all is combined.

Once the onions and garlic are softened, add the ketchup mixture. Stir and simmer for 20 minutes.

Pour the barbecue sauce into a mesh strainer that is set inside a large bowl. Remove and discard the garlic and onion pieces.

Use right away in any recipe calling for barbecue sauce or cool and store in an airtight jar for up to 2 weeks.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Avatar of Erika (TK)

Knives for You! (Winner Announced)

Posted by in Miscellaneous

To celebrate the coming harvest season, we're giving away a gorgeous set of Wusthof knives to help you craft all kinds of autumn deliciousness in your kitchen.

Avatar of Erika (TK)

Let’s Talk Chinese Takeout!

Posted by in Step-by-Step Recipes

  Natalie’s brilliant post on Sarah’s recipe for Singapore Mei Fun the other day got me thinking about homemade versions of Chinese takeout favorites. There are quite a few that we always get every time that craving hits, and I’m glad it doesn’t hit more often than it already does because I’d be in big […]

Avatar of Natalie | Perry's Plate

Singapore Noodles (Singapore Mei Fun)

Posted by in Step-by-Step Recipes

Having small children definitely helps with the temptation to eat out frequently. So does finding popular restaurant or take out recipes to prepare at home. Enter: Singapore Noodles (Singapore Mei Fun) from Tasty Kitchen member

Avatar of Erika (TK)

Looks Delicious! S’mores Pretzel Hand Pies

Posted by in Looks Delicious!

It's Friday! Not just any Friday, too. It's the fifth and last Friday of August, the Friday before a long holiday weekend, and for many, the last Friday of their summer vacation. It's a Friday that needs something extra special, so enter chocolate and marshmallow creme and cream cheese and pretzel buns. As if we needed another reason to enjoy s'mores,