The Pioneer Woman Tasty Kitchen
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Le Creuset Giveaway!

Posted by in Miscellaneous

Tasty Kitchen Blog Giveaway: Le Creuset 7 1/2-quart French Oven

 
Hi friends! It’s about time we had another giveaway, and I can’t think of anything better to share than a Le Creuset 7 1/4-quart Round French Oven in your favorite color. We’re more than a month into autumn, after all, and we need soups, stews, and all kinds of braised goodness. I’ve been dreaming of luscious, hearty, creamy New England Clam Chowder for over a week now, so if I win one of these, that would be the first thing I’d make. But I can’t win, obviously, so instead, I’ll just trek to the home of the winner and ask for a bowl of the first thing they make. (Please make me some New England Clam Chowder? Thank you.)

 
TO ENTER

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

What’s the best thing that happened to you this week?

It can be something big, like a family reunion or landing a new job, or something small, like that new cute barista who puts an extra skip in your step in the morning. Maybe this week gave you your first chance to wear that favorite sweater or scarf again, or perhaps it was just that quick impromptu lunch with Mom. Whatever it is, we want to hear it! Share your happy moment and you’ll be entered to win!

 
THE RULES

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

The winnter will be chosen randomly and announced this weekend.

Sponsored by Tasty Kitchen.

 
 

Avatar of Erika (TK)

Kitchen Talk: Home Remedies!

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Cold Remedies)

The change of seasons around these parts brings such a lovely burst of warm colors that it’s been hard not to wax poetic. Well, at least I’ve been aspiring to something faintly reminiscent of poetic. I can’t help it. There truly is nothing as awe-inspiring as when nature decides to show off a little.

As much as this time of the year fills me with sentiment and appreciation for the beauty all around me, there’s one thing I don’t welcome: the cold. I don’t mean the dropping ambient temperatures; I mean the cold, as in that annoying thing that makes you sneeze, sniffle, rub your eyes and ache all over.

They say there’s no real cure for the common cold, but I prefer to be more optimistic. I prefer to believe there are some ways to ward it off, or at least alleviate its symptoms. So before we get too deep into cold and flu season, let’s prepare as best we can! Tell us:

Do you have any home remedies to help fight off the common cold?

A popular remedy is chicken soup, and if you give me a bowl of chicken soup in the form of the Simple Wonton Soup above, I’ll love you forever. Nanci’s mom swears by gargling with saltwater, which is also great for relieving a sore (or itchy) throat. My husband likes to give me a dose of warm lemon juice (from half a lemon), honey, salt, and a shot of brandy. He gives it to me in a shotglass, and down the hatch it goes. He says all those ingredients are natural antiseptics, but between you and me, I think he does that because the brandy puts me to sleep. Not that I’m complaining.

Now let’s hear from you! Shout out your favorite homespun cold remedy below and save me from having to explain all the empty brandy bottles in my recycling bin.

 

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Grilled Buffalo Chicken Quesadillas

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Whether you are tail-gating, hosting a party, or planning an easy weeknight dinner, you can never go wrong with Buffalo chicken. As much as I love a basket of crispy Buffalo wings, sometimes I’m looking for something a little lighter to satisfy my craving. This recipe for Grilled Buffalo Chicken Quesadillas by Tasty Kitchen member Phoebe caught my eye right away. All of the flavors of Buffalo chicken in a cheesy, crispy package? Count me in!

If you don’t have an outdoor grill—or if grilling season is already over where you are—no need to worry. These quesadillas can also be made in a grill pan on your stovetop.

Let’s get started.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

For this recipe, you will need chicken breasts, olive oil, celery, coconut oil, hot sauce, nonfat Greek yogurt, garlic, lemon juice, taco-sized tortillas, red onion, cheddar cheese, salt and pepper.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Heat a grill pan or outdoor grill to medium-high heat. Drizzle the chicken with olive oil, and season with salt and pepper. Grill until just cooked through, about 4 minutes per side. Try not to overcook the chicken so you can avoid dry chicken breasts. Nobody likes dry meat.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Once the chicken is cool enough to touch, chop it up.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Add it to a large bowl, along with the celery and coconut oil. If you’re not a huge fan of the coconut flavor, go easy on the coconut oil or substitute olive oil instead.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Add your favorite hot sauce. This is where things get interesting! Stir to coat the chicken. Taste and add more hot sauce if you like things fiery.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

In a medium bowl, make the sauce by whisking together the yogurt, garlic, lemon juice and a bit of salt.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

It’s time to put it all together. Arrange the tortillas on a work surface. Slather one side of each tortilla with a scant tablespoon of that awesome yogurt sauce. Cover the sauce with a thin layer of the chicken mixture.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Top the chicken with red onions and cheddar cheese. You can never have enough cheese!

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Fold the tortillas in half. Grill them until crispy and browned, about 2 minutes per side. Rotate 90 degrees halfway through cooking each side to get those fancy crosshatch marks.

 
 
 
Tasty Kitchen Blog: Grilled Buffalo Chicken Quesadillas. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Phoebe of Feed Me Phoebe.

Cut each quesadilla in half and serve with the remaining yogurt sauce.

Thanks so much to Phoebe for this amazing recipe. Be sure to check out her site, Feed Me Phoebe. It is filled with healthy recipes that will leave you satisfied and craving more. Her Vegan Cauliflower Soup with Red Curry and Healthy Raw Oatmeal Chocolate Chip Cookie Bites are recipes that I will be trying very soon.

 
 

Printable Recipe

Grilled Buffalo Chicken Quesadillas

See post on Phoebe Lapine’s site!
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Difficulty: Easy

Servings: 4

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Description

These easy grilled Buffalo chicken quesadillas are a healthy, gluten-free take on the classic bar snack. They make for the perfect summer appetizer recipe.

Ingredients

  • 2  Boneless, Skinless Chicken Breasts
  • Olive Oil
  • Sea Salt And Pepper
  • ¼ cups Thinly Sliced Celery
  • 2 Tablespoons Melted, Extra Virgin Coconut Oil
  • ¼ cups Hot Sauce
  • 6 ounces, weight Nonfat Greek Yogurt
  • 1 clove Garlic, Minced
  • 2 Tablespoons Lemon Juice
  • 6  Taco-sized Corn, Brown Rice, Or Whole Wheat Tortillas
  • ½  Small Red Onion, Thinly Sliced
  • 1 cup Mild Shredded Cheddar Cheese

Preparation Instructions

1. Fire up an indoor grill pan or charcoal grill.
2. Place the chicken breasts on a work surface. Drizzle with olive oil and season with salt and pepper. Grill over medium-high heat, for 4 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch. Allow the chicken to rest until cool enough to touch. Finely chop the chicken and add to a mixing bowl along with the celery, coconut oil and hot sauce. Toss to combine and taste for seasoning.
3. Meanwhile, in a medium bowl, combine the yogurt, garlic, lemon juice and ½ teaspoon sea salt. Whisk until smooth.
4. To assemble the quesadillas, arrange the tortillas on a clean work surface. Slather one side of each with a scant tablespoon of the yogurt sauce. Arrange a thin layer of the chicken mixture on one half of the tortillas. Top with the onions and cheese. Fold the tortillas in half.
5. Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining yogurt sauce.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

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Looks Delicious! Hot Kale and Artichoke Dip

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Hot Kale and Artichoke Dip, submitted by Des of Life's Ambrosia)

I’ve been craving game day food lately, even though I haven’t had time to catch any games. There’s just something about finger food and dips and chips and pitchers of margarita on a weekend that can make an afternoon feel festive. The tequila doesn’t hurt, either.

This Hot Kale and Artichoke Dip is packed with flavor, and it’s topped with crushed potato chips, so it’s almost like a twofer! Warm, creamy, cheesy and slightly spicy, it’s also vegetarian. Which makes it healthy, so you can eat more of it. That’s my story and I’m sticking to it.

Thanks for sharing this, Des! Head over to her site, Life’s Ambrosia, for more great recipes like this.

Have a great weekend, everyone!

 

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Share Your Cookie Tips and Tricks!

Posted by in Kitchen Talk

This Kitchen Talk post is specifically for all your cookie lovers out there. (We'll talk about pies soon, I promise.) If you love baking or even just eating cookies, tell us:

What are your favorite cookie tips and tricks?

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Artichoke Bread Pudding with Bacon and Gorgonzola

Posted by in Step-by-Step Recipes

I am always looking for new and interesting dishes to add to my lists of favorites. This creative recipe is full of bold and exciting flavors that work wonderfully together. Lauren’s recipe for a filling and satisfying Artichoke Bread Pudding from is inexpensive to make and…

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Looks Delicious! Pumpkin Tiramisu

Posted by in Looks Delicious!

Pumpkin is everywhere this time of year, as we all can't help but notice. I tend to get a little bit overloaded with pumpkin recipes before I've even had a chance to make very many. I'm always looking for fresh, new things to do with pumpkin, and this Pumpkin Tiramisu from TK member…

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Share Your Warm Breakfast Ideas!

Posted by in Kitchen Talk

They say some parts of the country may be in for another brutal winter, which means we have a lot of cold mornings ahead of us. So today's Kitchen Talk will be all about warm meals to start off your day. Tell us:

What's your favorite thing to make when you need a warm breakfast?

Come share below!