The Pioneer Woman Tasty Kitchen
Profile photo of Erika (TK)

Friday Giveaway: Fast-Slow Cooker!

Posted by in Miscellaneous

Tasty Kitchen Blog: Giveaway! (Breville Fast-Slow Cooker)

We’ve been learning much about slow cooking and pressure cooking the past week or so, and it’s gotten me fired up for both. We think you might feel the same way, and thanks to a comment on one of the posts, we now know there’s something out there that can do both!

So today, we’re giving away one of these Breville Fast-Slow Cookers to help you churn out delicious meals, whether you have the luxury of waiting all day or need to get it on the table stat. If you’re a bit scared of pressure cooking, this has great safety features to put your mind at ease. It’s also a steamer and rice cooker, making it a a great multitasking tool. And we’d like you to have one!

 
TO ENTER

To enter this giveaway, just answer the following question in the Comments section of this post:

What are your plans this weekend?

Are you sleeping in? Have any big parties lined up? Shopping? Catching up on chores? Are you a serious Super Bowl host and test-driving some game day recipes in preparation for the big day? Just tell us what you’re up to this weekend and you’ll be entered to win!

 
THE RULES

One entry per person, please. Contest ends tomorrow at 9pm PST.

The winner will be chosen randomly and announced this weekend.

Sponsored by Tasty Kitchen.

 
 

Profile photo of Erika (TK)

Let’s Talk Pressure Cooking

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Pressure Cooking)

Last week, we chatted about slow cookers, and let me tell you, there’s a wealth of information in the comments section there. You got me all excited about firing up my slow cooker again!

This week, we’ll go the other way and talk about “fast cookers” for a change, otherwise known as pressure cookers. These kitchen wonders harness the power of steam and pressure in an almost magical way, rendering tough cuts of meat so meltingly tender and flavorful. That power, however, can wreak havoc when things go wrong, which is why some folks tend to shy away from pressure cooking. As Nanci shares, “I fear them.” While care certainly should be taken when using one, when done right, pressure cookers can make incredible meals in a fraction of the time of traditional methods. (Not that pressure cooking isn’t traditional. It’s been used for centuries, after all.)

We’re hoping to dispel some of that trepidation here and get you excited about pressure cooking! Tell us:

Do you have any tips, tricks, questions, or concerns about pressure cooking?

(Like how I tried to cover all bases there?)

I grew up enjoying beautiful stews featuring ox tails and beef shanks prepared in a pressure cooker, so I’ve always loved it for that. Ours was a stovetop version, and the first thing we kids were taught was not to mess with the little whistling valve on top. Now I have an electric version, though I still miss my stovetop model. I use it for beans, rice (done in about 6 minutes), and my favorite, rich stock in just under an hour. (The photo above is from Patio Daddio’s guest post here featuring stock made in a pressure cooker.)

Lately, I’ve been seeing more innovative recipes for the pressure cooker, and I’m looking forward to trying a number of them. Like cooking pasta along with the sauce, so the pasta actually absorbs all the flavors of the sauce instead of just cooking in salted water. Or quick, easy and fuss-free risotto in just minutes. I’ve even heard of flan made in the pressure cooker. Oh, the possibilities!

So let’s hear your take on pressure cooking. Do you have one? Do you love it? Any favorite recipes? Tales of horror or hilarity? Questions or concerns that more experienced pressure cooking folks can address? Share below!

 

Profile photo of Erica Lea

Figgy Piggy Pizza

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

First of all, the name of this recipe (brought to us by the lovely Christina) is just ridiculously fun to say. I have to admit that it influenced my decision to make this pizza. It also involves bacon, so I was basically obliged to cook it.

I loved the mix of flavors: the savory bacon, the tangy feta, and the sweet figs to balance it all out.

This little pizza would make a fantastic (fancy) appetizer for a dinner party. Granted, it will take some time and create a bit of a mess. But it IS surprisingly easy to make, and the list of (just ten) ingredients is actually quite reasonable:

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Water (not shown), sugar, yeast, flour, salt, olive oil, cornmeal, bacon, feta cheese, and dried mission figs.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Place five tablespoons of water in a measuring cup.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Add the yeast and sugar. Give it a gentle stir and allow it to sit for a few minutes.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once it starts to get foamy, you’re good to go. This could take anywhere from 5 to 15 minutes, depending on the temperature of your kitchen.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now add your flour.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Give it a good stir.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Dump in the salt …

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

… and the olive oil.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Stir it all together until you have a shaggy dough. It will seem somewhat sticky.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now place the dough on a floured surface and knead for about a minute.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

What you have now is a ball of dough that’s no longer sticky.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Rub your measuring cup with some olive oil and plop the dough inside. Flip it so it’s coated with the oil. Leave in a warm spot of your kitchen until it has doubled in size, about 1 hour.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Now it’s time to prep your topping ingredients. Chop up the bacon and thinly slice the figs.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Cook the bacon in a skillet until it’s not quite as crispy as you’d like. It will cook longer in the oven on the pizza. Make sure you reserve the bacon grease!

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once your dough has risen, turn it out onto your work surface a knead if for another minute.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Shape the dough (I used a combination of letting it drape over my fists and patting it out) and place it on a cornmeal-dusted piece of parchment paper. You can also just put it on a cornmeal-dusted pizza peel or cookie sheet, but I find it’s much easier to transfer the pizza to the oven if it’s on top of parchment.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Brush the pizza crust with some of the bacon grease you saved earlier.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Add the bacon.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Sprinkle on the feta cheese and pop that baby into a (very) hot oven until the crust turns golden brown.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Once the pizza is cooked to your liking, add the fig slices.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Pour any leftover bacon grease all over the pizza. Serve immediately.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Notes: 

1. I held back on the feta because I thought it would be overpowering. We ended up adding more once the pizza was done. I would recommend being liberal with the cheese.

2. My husband was thinking of this as a traditional pizza, not an appetizer. So he thought that, while there were some awesome flavors going on, it was a tad dry. I think a drizzle of olive oil or balsamic reduction would be awesome.

3. If you really want to make this a speedy appetizer, you could make the dough beforehand, have the bacon cooked up and the figs sliced. Then you can slide it into the oven at the last minute and serve it piping hot to your guests.

 
 
 
Tasty Kitchen Blog: Figgy Piggy Pizza. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Christina of Dessert for Two.

Many thanks to fellow TKB contributor Christina for submitting this pizza. You’ve probably heard of her lovely blog, Dessert for Two. If you haven’t, make sure to check it out! She has lots of delicious-looking recipes.

 
 

Printable Recipe

Figgy Piggy Pizza

See post on DessertForTwo’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 2

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Homemade pizza for two topped with bacon, figs, and feta!

Ingredients

  • FOR THE DOUGH:
  • 5 Tablespoons Warm Water (105-110 Degrees F)
  • ½ teaspoons Sugar
  • ½ teaspoons Dry Active Yeast
  • ¾ cups Flour
  • ¼ teaspoons Salt
  • 1 Tablespoon Olive Oil, Plus More For Bowl
  • Cornmeal For The Baking Sheet
  • FOR THE PIZZA:
  • 2 slices Thick Cut Bacon
  • 3 Tablespoons Crumbled Feta Cheese
  • 4 whole Dried Mission Figs, Sliced

Preparation Instructions

First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let it sit for 5 minutes, or until foamy. If the yeast does not foam, it’s dead and you’ll need to start over.

Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough from the cup and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with a bit of extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, slice the bacon into lardons and fry in a dry skillet over medium heat until almost crispy. Don’t let it crisp all the way, because it will continue cooking in the oven. Drain the bacon on a paper towel. Reserve the bacon grease!

Preheat the oven to 400 F and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.

Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6″. You could also make an oblong shape, like I did for the photos.

Next, sprinkle cornmeal on a pizza stone or baking sheet. Place the dough on top of the cornmeal. Brush some of the leftover bacon grease on the top of the pizza, then top with the cooked bacon and feta.

Bake for 10 minutes, until the dough starts to brown. Cooking time will vary if you’re using a baking sheet versus pizza stone. Keep an eye on it. When it’s ready remove pizza from the oven. Top the cooked pizza with the fig slices, drizzle with a smidge more bacon grease, and serve immediately.

 
 
_______________________________________

Erica Kastner has always been one of our most cherished members of the Tasty Kitchen community. She shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up, and she also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

Profile photo of Betsy (TK)

Looks Delicious! Sticky BBQ Slow-Cooker Meatballs

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Sticky BBQ Slow-Cooker Meatballs, submitted by TK member Nora Rusev of Savory Nothings)

Are you ready for some football this weekend? Or are you planning to go catch up on some Oscar movies? Maybe you’re just ready to relax around the house. All great options! Regardless of the plans, though, we’ve all gotta eat, right? These Sticky BBQ Slow-Cooker Meatballs from TK member Nora Rusev are perfect game day grub but are really just all around weekend-friendly food. Get them in the slow cooker and let things happen while you fit in all your activities. You’ll be rewarded with sticky, barbecue deliciousness. We think you’ll love ‘em!

Happy weekending!

 

Profile photo of Erika (TK)

Let’s Talk Slow Cookers

Posted by in Kitchen Talk

Let's talk slow cookers today! We want to know:

What are your favorite tips for cooking with a slow cooker?

Profile photo of Natalie | Perry's Plate

Moroccan Eggs

Posted by in Step-by-Step Recipes

When I find quick, simple, yet healthy meals to feed our little family (that my girls like!), I do a little dance of joy. This recipe for Moroccan Eggs submitted by TK member Katie is exactly that.

Profile photo of Betsy (TK)

Looks Delicious! Buffalo Chicken Nachos

Posted by in Looks Delicious!

If this isn't game day food, then nothing is. Everybody loves nachos, and we all know hot wings make for great football snacking.

Profile photo of Erika (TK)

Comfort Food for the Winter

Posted by in Kitchen Talk

I'm pretty sure I'm not alone in my wintry reverie, and it looks like the cold spell isn't going anywhere soon for most of the country. So let's huddle up and keep each other warm! Tell us:

What are some of your favorite cold weather comfort foods?